Peanut Butter Cookies with Milk Chocolate Chunks

I feel like I have done a bit of an injustice here by always talking about chocolate, chocolate, chocolate.  To attempt to correct that, you may be wondering why I am here with something that, once again, has chocolate in it.  

I have a very good reason actually.  Okay, so the first one isn't really a reason, more of a justification, but there you go, nonetheless.  

These cookies don't just have chocolate... they have PEANUT BUTTER!  Ta Da!  Yes, I am well aware that was lame, but you know me and you know that is just the way I roll.

These Peanut Butter and Milk Chocolate Chunk Cookies are easy to make and ridiculously good.  The great thing is that the dough freezes and bakes really nicely right from the freezer, with only a couple of additional minutes added to the baking time.  Since this is probably one of the very first times that milk chocolate has ever made an appearance on my blog you may be surprised that it is what I used in these cookies.  Well, after the other Peanut Butter and Chocolate Cookies I made a while back, with the very dark chocolate, I decided to see the difference.  It was profound.  The milk chocolate compliments the peanut butter beautifully here, where, in the other cookies, the dark chocolate was really good, but somewhat overpowering.  The tip to NOT try to change the chocolate out came straight from the recipe, and for once I listened.  So, lesson learned, milk chocolate plays nicer with peanut butter here.

So, the REAL reason I am talking about chocolate again is that, since Mother's Day is coming up and all, the wonderful folks over at See's Candies offered to giveaway a $25 gift certificate to one of my lucky readers!  That is right!  I'm not just talking about chocolate, but now you have the chance to get $25 worth of the good stuff - of course, if you are generous and not begrudgingly greedy with chocolate like yours truly then you would actually use it to get something for a Mom in your life (and hey, maybe that is you!).

All you have to do to have a chance to win is to head over to See's website to get some great ideas for Mother's Day Gifts and tell me which is your favorite.  Contest will run until Saturday, 12 PM MST!

Peanut Butter Cookies with Milk Chocolate Chunks

SOURCE:  Baked

Note:  This dough needs to chill for at least 3 hours so plan your cravings accordingly.

Makes approx. 24 large cookies

1 3/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces

1 cup granulated sugar, plus more for sprinkling

1 cup firmly packed dark brown sugar (the only change I made was to use light brown - it was all I had at the time, but can't wait to try with the dark)

2 large eggs

1 teaspoon pure vanilla extract

1 cup creamy peanut butter 

6 ounces good milk chocolate, coarsely chopped

Sift the flour, baking soda and salt into a medium bowl and set aside.

In the bowl of a stand mixer with paddle attachment, beat the butter and sugars together until light and fluffy.  Scrape down the bowl and add the eggs, one at a time, beating until each one is incorporated.  The mixture will look light and fluffy.  Add the vanilla and the peanut butter and beat until just incorporated.

Add half of the flour mixture and mix for 15 seconds.  Add the remaining flour mixture and mix until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate.  Cover the bowl tightly and refrigerate for at least 3 hours.

Preheat the oven to 375 degrees F.  Line two baking sheets with parchment paper.

Drop the dough by rounded tablespoons onto the prepared baking sheets at least 2 inches apart.  With the palm of your hand, or the flat bottom of a glass dipped in sugar, gently press each cookie down to barely flatten it - it will form a tall disk shape.

Sprinkle the tops of the cookies with a little granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.

Remove the pan from the oven and cool on a wire rack for 5 minutes.  Use a spatula to transfer the individual cookies to the rack to cool completely (although they are also delicious warm).

The cookies can be stored, in an airtight container, for up to 3 days.

NOTE:  Since this makes so many cookies I shaped out all the dough (including pressing it down slightly) on a lined baking sheet (don't worry about spacing for freezing) and placed it into the freezer until they were frozen solid.  You can then move them to a freezer gallon ziptop bag and bake a few at a time when you want them.  Straight from the freezer just add a couple of minutes to your baking.

TWD: Chocolate Cream Tart

The oh so fabulous and talented Kim at Scrumptious Photography (and seriously is it ever!) chose the Chocolate Cream Tart for this week's Tuesdays with Dorie pick! Thanks Kim!

Me and chocolate cream pies go way back. You could say that this of all pies is my BFF, my very favorite of all time. You see, my whole life, my family has always preferred pies like apple, peach, cherry, etc. Baked fruit. If you know me at all, then you know that me and baked fruit really aren't much of BFF's. I have learned to like some baked fruits, like peaches, but other than that, not so much.

Every holiday season though, my mom, wonderful woman that she is, was kind enough to let me choose my own special pie. It was almost always chocolate cream which I more often than not got almost all to myself! Not bad. Not bad at all.

This Chocolate Cream Tart takes it up a couple notches and is just ridiculously good. I have now made this chocolate shortbread crust 4 or 5 times and absolutely love it (even just as cookies!). The chocolate cream itself was easy and relatively quick to put together and was silky and amazing. All the components together were perfect and the very best chocolate cream tart, pie or whatever that I've ever had.

Since this was always my favorite in the holiday season (or really any time) this is also my entry for this month's You Want Pies With That event for Family Favorites.

Daring Bakers: Abbey's Infamous Cheesecake

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

I happen to love cheesecake, so I was excited by this choice. I knew I would want to do something different with it though and therein was the challenge for me. I couldn't make up my mind. I made a toffee cheesecake a while back for Tuesdays with Dorie which was insanely good, but I didn't want to just do the same thing here.

I finally decided on a chocolate crust, substituting homemade chocolate wafer cookies, a vanilla bean flavored cheesecake batter, and topping it off with some small strawberries brushed with a little warmed strawberry jam for extra sweetness and shine.

Recipe from Smitten Kitchen

I also decided, in honor of the Blogging for Babies event, to make my cheesecake in my mini loaf pan as individual bar sized cheesecakes. It was fun and easy. To save on frustration with attempting to remove the cheesecake bars from the pan I just made a mini 'sling' out of parchment paper to place in each cavity. If you don't have a mini loaf pan you could easily do the same thing with muffin tins.

This cheesecake was very good and was easy to work with, but I have to admit that my favorite cheesecake recipe, hands down, is still the one from Dorie Greenspan. I dream of that cheesecake - the flavor, texture and ease of preparation, are all perfect in my book.

You can visit the Daring Bakers at their new home at The Daring Kitchen to see more amazing cheesecakes!

TWD: Four-Star Chocolate Bread Pudding

Lauren at Upper East Side Chronicle chose the Four Star Chocolate Bread Pudding for this week's Tuesdays with Dorie.

I made a loaf of Challah to use for my bread pudding.  I made a half recipe using two 4x4 pans. I cut and toasted my Challah, as Dorie suggests, and thought it took to the pudding quite nicely.  I did add a little extra bread though just to be extra sure that the custard was soaked up.  

I have to admit I was pleasantly surprised by the recipe.  Sadly, I am not much of a bread pudding fan to begin with, so I was mostly expecting not to like this at all.  As it turns out, I did like it.  I can't say I loved it, because this just isn't really my thing, but it was good.  

What I can say though, from my friends who love bread pudding, is that they thought this was amazing.  They raved that it was incredible, so there you go!

Classic Challah From King Arthur Flour

TWD: 15-Minute Magic - Chocolate Amaretti Torte

You may have noticed that there is a lot of purple on my blog today. It will be there until May 16th to help raise awareness and to remember Maddie Spohr.

I know you are here for the torte, but I wanted to take a minute to announce the 2nd Annual Blogging for Babies Event. This year will be different than last year though due to recent events of the Spohr family to whom my heart goes out, especially today as they are gathering with their loved ones to remember Maddie and celebrate her life.

So, to remember Maddie, and all the families and babies who are affected by prematurity, my blog (and many others) have gone purple - the color for the March of Dimes.

Blogging for Babies is a food blogging event that anyone can participate in. The rules are simple:

1. Make something small - as in small in size or individual servings - sweet, savory, whatever - and post it before May 10th - they entries are small, as in Little Wonders, like the babies and families they are meant to pay tribute too!

2. When you blog about it, please link to this event notice, and if you have a story about children (yours, someone else's, whoever) that you want to share, please do! Also, please feel free to use the Little Wonders badge on your post.


3. Please email the following for your post so I can include you in the roundup - send to phemomenon[at]gmail[dot]com:

Your Name
Your Location
Your Blog Name
Your Blog URL
Your Post URL (permalink)
A photo (250 x 250 pixels if possible)

I offered some prizes last year and have a few things in the works right now so stay tuned for more information on that! If by any chance you have something you would like to offer as a prize, please email me at phemomenon[at]gmail[dot]com

As some of you may know, I have been active with the March of Dimes for a few years now, but it never hit so close to home as on October 13, 2007 when Cole was born 7 1/2 weeks early at 3lb 6oz. After a relatively brief 28 day stay in the Newborn Intesive Care Unit (NICU) Cole was able to come home at a whopping 4lbs 12oz. He is now 18 months old, 16 mo 1 week adjusted. He is doing quite well considering what we could have been faced with, and for this I am and always will be eternally grateful.

This is not the case for everyone whose lives are touched by premature births and by this precious tiny people. That is why all my heart goes out to the Spohr family while they are dealing with the loss of their sweet little Maddie. I usually ask that you try to sponsor my little family team in our March of Dimes March for Babies walk (this year on May 16th), but this time, I ask that you go to the Spohr's blog and see why I am passionate about the March of Dimes and the research and work that they do to work towards all babies, someday, being born healthy and strong. Instead of sponsoring us, please, if you can donate any amount at all, please donate it in remembrance of Maddie on the Spohr's blog.

Even if you can't donate, but you want to help, please participate in this Blogging for Babies event to get the word out about the March of Dimes. You could even sign up and create your own family and friends (or business or whatever) team and walk in a local March. Every little bit helps with raising awareness about this!

Thank you!!!


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It is interesting that this week was my turn to choose the recipe since it is actually also my one year anniversary of being part of the fabulous Tuesdays with Dorie! I don't know I would have done without this group and the support of the friends I've made here!

Thank you, thank you, thank you Laurie for being a genius and coming up with this idea in the first place, and thank you to Dorie for such a fantastic book and being so supportive of the group!

I chose the Chocolate Amaretti Torte for a few reasons: (1) My recipe choice had to be chocolate, of course; (2) I wanted to choose something that had no photo in the book, so that we could have the chance to all make it together; (3) Did I mention my need for chocolate... oh, yeah, I did; (4) I have never heard of making something like this, so I was completely intrigued.

Was I satisfied? Absolutely. I couldn't find the cookies Dorie suggests, but thankfully, she said you can use most any brand with great results. The torte is chocolate and almond, combined at their very best. You can use the torte for a hot fudge sundae, as Dorie suggests, or to make mini tortes, like I did. I used three 5-inch paper pans to make my tortes.

The torte is great from the freezer, and great with the chocolate sauce on it, and great without it out of the oven, and great with the almond whipped cream. In other words, it is just a great recipe.

I hope that everyone else enjoyed it as much as I did! Thank you so much to everyone who bakes along this week!

Fifteen-Minute Magic: Chocolate Amaretti Torte

Page 276-277, Baking From My Home To Yours by Dorie Greenspan

Makes 8 Servings

6 large double Amaretti di Saronno or 18 mini amarettini cookies (2.75 oz) (other brands can be used as well)

3/4 cup almonds (blanched or not; whole, sliced or slivered)

1 stick (8 tablespoons) unsalted butter, at room temperature

1/2 cup sugar

3 large eggs, at room temperature

4 ounces bittersweet chocolate, melted and cooled

For the Glaze:

4 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

2 tablespoons sugar

2 tablespoons water

For the Almond Whipped Cream (Optional):

1/4 cup heavy cream

1/2 teaspoon pure almond extract
1 1/2 teaspoons confectioners' sugar

1 or 2 amaretti or amarettini, crumbled, or a few spoonfuls of toasted sliced almonds, for decoration

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8x2-inch round cake pan, line the bottom with parchment or wax paper and butter the paper. Dust the inside of the pan with flour, tap out the excess and put the pan on a baking sheet lined with parchment or a silicone mat.

Put the amaretti and almonds in a food processor and pulse to grind them finely and evenly. Turn out onto a piece of wax paper and set aside.

Put the butter, sugar and eggs into the processor and process for about 3 minutes, until the batter is very smooth and has a satiny sheen. Stop to scrape down the sides of the bowl as needed so the ingredients blend evenly. Pour in the amaretti and almonds and the melted chocolate and pulse just until they are thoroughly incorporated. Turn the batter into the prepared pan and smooth the top with a rubber spatula.

Bake for 25 to 30 minutes, or until a thin knife inserted into the center of the cake comes out almost clean - streaky is more what you're looking for. The cake will dome slightly and the top will look dry; it might even crack - don't worry. Transfer the cake to a rack to cool for 15 minutes.

Run a knife around the sides of the pan and unmold the cake onto the rack. The cake will be very thin. Peel off the paper liner, invert the cake and cool to room temperature right side up.

When you are ready to glaze the cake, put the cake, still on the rack, over a sheet of wax paper (the drip catcher).

To Make the Glaze:

Put the chopped chocolate in a 2-cup Pyrex measuring cup or in a bowl with a spout.

Stir the cream, sugar and water together in a small saucepan, and bring to a boil over medium heat. Pour the cream over the chocolate and wait for 1 minute, then, using a small rubber spatula, gently stir until the glaze is smooth, blended and shiny. Pour the glaze over the top of the cake and, with a long metal icing spatula, spread it over the top, allowing it to spill over the sides of the cake; then smooth the glaze over the sides. Refrigerate the cake for about 30 minutes to set the glaze.

To Make the Optional Almond Whipped Cream:

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a medium bowl, whip the cream on medium-low speed until it holds soft peaks. Beat in the almond extract. Sift the confectioners' sugar into the bowl and fold it into the cream with a rubber spatula.

Slice the cake and top each slice with a spoonful of almond whipped cream, if you have it, and a sprinkling of crushed amaretti or toasted almonds.

Playing Around:

Dorie says: I like to use this cake as the base of a hot fudge sundae. Top each wedge of cake with a fat scoop of ice cream, cover with Bittersweet Chocolate Sauce and top with a respectable amount of whipped cream, some toasted almonds and, if you're the old-fashioned type, a maraschino cherry.

Individual Tortes:

Prepare four 4-inch round cake pans, divide the batter among the pans and bake for about 25 minutes. If you need to make more servings, the recipe is easily doubled.

Perfect Chocolate Brownies

It has been a couple of wild and crazy weeks around our house! I am looking forward to hopefully there being more springlike weather instead of the perpetual winter here in Utah!

Spring and warmer weather always makes me think of picnics and how I can't wait to start spending more time outdoors!  I am hoping that for my birthday later this month I will be getting a bike and trailer to take the kiddos on some long rides.

Picnics, along with most everything else, make me think of treats and treats always make me think of chocolate!  I have had my eyes on this brownie recipe for a while now and I have to tell you, I really think my search for Perfect Chocolate Brownies is finally over.

You can follow this link to find out more about the recipe and also to check out my new gig writing as the Salt Lake City Baking Examiner for Examiner.com!  I am looking forward to really sharpening my writing skills and having another venue to talk about baking and all the local things I love!  Thanks to Donna over at Spatulas, Corkscrews & Suitcases for telling me about Examiner.com in the first place!  She is the top food writer for them and has some great articles on there as well!

I also wanted to mention that there will be more chocolaty goodness this coming Tuesday for Tuesdays with Dorie.  It was my turn to pick the recipe and I can't wait to tell you all about it!  I will also be making another announcement, so I hope you check back in because it is an important one!

Thanks to everyone for coming to read this blog and see what I've been up to! 

Happy Easter!

TWD: Banana Cream Pie

Banana Cream Pie. Oh how I love Banana Cream Pie. I have to say that Dorie's variation on it is a really nice riff. Creamy, dreamy pastry cream, lightly spiced with cinnamon and nutmeg. This week's recipe was chosen by Amy at Sing for Your Supper. It is one I've been wanting to try for a while now, so I'm so glad she chose it.

For the crust, we used Dorie's recipe and as always it was tender and delicious. While I can't say with conviction that this is my favorite version of a banana cream pie, it was a really nice change. If you love a little spice with your bananas, then definitely head over to Amy's blog for the recipe, or better yet, get your copy of Baking From My Home To Yours!

My pie this week is also my entry to You Want Pies With That? The theme this time around, chosen by Jacque and Natashya was Lifestyles of the Rich & Famous. While I don't think you could say that my celebrity of choice is rich, he is definitely famous. Funny enough it was the first celebrity I thought of, probably because I was listening to the soundtrack with Aidan when I was reading about the theme.

So, my celebrity of choice, also chosen by Aidan, is Curious George. We cut the extra dough into little elliptical shapes and used the back of a knife to press a leaf pattern into the dough. I also brushed the edges with a little egg wash (1 lg egg + 1 Tablespoon water, beaten) to help it brown nicely.

We have loved Curious George, well, counting me, since I was a kid. I think he would love this creamy pie with its layers and layers of bananas and the fun leaves around the edges.

Check the Tuesdays with Dorie blogroll to see how everyone elses' pies turned out!

Guest Hosting the Cookie Carnival!

Happy April everyone! It is going to be an interesting, and hopefully great month around here! To kick things off, I wanted to let you all know that this month I am guest hosting the Cookie Carnival, created by Kate at The Clean Plate Club.

If you aren't familiar with this monthly blogging event, well, then you should be. It is super fun and easy to participate. If you love cookies, like I do, then you should check out this post and find out how to join in the fun.

Here are the basics though: Each month Kate emails a cookie recipe of some kind out to the Carnivaler's and we all make and post that recipe at some point during the month. You just need to use the basic recipe but can make changes however you want within that realm. All you have to do then is post and email your picture and post link and you'll be in the roundup. It is a monthly event and you simply participate when you can.

So, for this month, since I am guest hosting, I also got to choose the recipe. Kate and I agreed that it would be fun to do something springy and lemony. So, I chose the Toasted Almond Lemon Bars in The Sweet Melissa Baking Book. If you want to get the recipe and join in the fun, send Kate an email at kate{AT}thecleanplateclub{DOT}net and she will add you in to the group and send you the recipe.

I can't wait to see what everyone comes up with for this one!