Buttermilk Biscuits - the easy way

{yawn} I am so tired. Burning the candle at both ends... operating on less than 4hrs sleep/night for far too long... mega-pressure at work... Daring Bakers challenges... Tuesdays With Dorie recipes... Weight Watcher Wednesday recipes... husband... stepkids... family... earthquakes... yup, my life is downright stressful right now. I enjoy most of the things that keep me so busy I don't have time to sleep (emphasis on the word "most") but last night I came home and just felt like comfort food. Being burned out and too lazy to really make much of anything, I decided on buttermilk biscuits. These are quick, easy, go from thought-to-table in about 30 minutes and best of all they taste incredible (like ya spent all day on em! LOL)

The earthquake we had here in Southern California earlier this week was rather interesting. It's the first sizeable one we've had since I moved back to this area 5 years ago. I'm grateful for the moderate-quakes... the ones around 4.5-5.5... yes grateful because I believe it alleviates tension/pressure/stress along the fault lines and perhaps keeps us from having "The Big One" (like > 7.2) anytime soon. I wish something would alleviate my tension/pressure/stress ;-) haha! Not likely, I know. When the earthquake hit, DH tells me he was backing out of the garage and thought he had a flat tire... so he pulled back into the garage but the motion didn't stop. That's when he realized "earthquake!". Me? I was in the dentist's chair - nice... not! At least I was just sitting there, relaxed, watching TV, all bibb'd-up and waiting for him to come in but you know those chairs... just breathing makes them rock and roll. When the earthquake hit, I watched the street lamps, traffic signals and telephone poles outside just swaying like big ol palm trees... except trees they are not... they're made of metal and wood and not meant to sway! LOL. I could hear people gasping and ducking for cover... while I just sat there, riding it out. Pretty darn proud of myself for keeping my cool... but really, where was I gonna go and what was the point of going anywhere if nothing was falling, breaking, shattering around me. Eh, such is life in Southern California :) Like I said, I believe these moderate quakes relieve tension/stres/pressure... kinda like how these buttermilk biscuits relieved some of mine :)

One of the things I like best about this recipe is it involves no yeast... meaning there's no waiting for the dough to rise. Makes it rather quick, that's for sure! I also like that they're baked in a cast iron skillet. I love my cast iron cookware. I've previously showed off one of my pans in this post and probably waxed poetic about them in other entries, too. Growing up, my mom had two very very old cast-iron skillets... I hated them with a passion because, well, first off they were old... and second off they were ridiculously heavy (hey, I was like 10 and how many 10 year olds have an appreciation for anything old! LOL... and I was like 10 so of course those things felt heavy as can be! LOL... did I mention I was like 10? hehehe). Mom got them from her mom... guess it was a nice family thing... and I was kinda expecting to get them from my mom one day since my sister isn't into cooking. Last Christmas mom surprised me with a set of my own... square skillet, round skillet, mini skillet... and then I added a scone/cornbread pan and some other enamel-on-cast iron pieces too. I can't really explain it but cooking with cast iron that just makes me feel good :)

The recipe for these biscuits can be found here on AllRecipes.com and I've made them more times than I can count. The ingredient list is pretty short... flour, baking soda, salt, sugar, shortening, butter and buttermilk. I've made them by hand... but last night I took advantage of my new food processor and used it. Easy breezy, lemme tell ya. Though I have decided that the preparation time-savings realized with my food processor is pretty much in direct proportion to the extra amount of time required to clean that bad boy after using it. Holy crap does it take some time for me to clean it. But hey, I'm not complaining because I do love it beyond words :) :)

Mix the ingredients, drop by spoonful or scoopful into a skillet and let em bake for about 15-20 minutes... your whole house smells wonderful in the process... and slather 'em in a bit of butter or honey or honey butter or jelly or whatever floats your boat. But these are good... and very easy. Make some... your tummy (and your family!) will thank you

Have a delicious day!
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Filbert Gateau w Praline Buttercreme - Daring Bakers July Challenge

This month's Daring Bakers challenge was the Filbert Gateau with Praline Buttercreme from Great Cakes by Carol Walter. Not being a fan of hazelnuts, chocolate, orange and apricot this recipe initially had me scratching my head. But the end result is FANTASTIC! The components all meld together in a symphony of flavors that's hard to beat!

As I've come to expect from a Daring Bakers challenge, this month's recipe is full of a variety of different elements that all come together in phenomenal way. After I initially read thru the recipe... my first thought was "holy mother of pearl, what have I gotten myself into THIS time?!?!?!?"... and then I realized that's the same thought I have every month when I read the DB challenge! LOL

Making the gateau starts with toasting hazelnuts and combining them with a bit of flour in the food processor. Egg yolks and whites get whipped separately, then combined with the flour and some butter added at the end. This makes the gateau batter which is poured into a cake pan and baked.

This month's challenge gave me an opportunity to make swiss buttercreme for the very first time. I'd been a bit apprehensive about it before since it's more involved than traditional buttercream. For Swiss, egg whites are whipped in the bowl of a stand mixer just to the point before soft peaks begin to form. The bowl is then set on top of a saucepan containing boiling water (taking care so that the bowl does not touch the water), sugar is added and using an electric hand mixer the egg whites are whipped to the consistency of thick whipped marshmallows and a temp of about 120F. The bowl is removed from the heat and the whipped egg white / sugar mixture is slowly added to previously creamed butter along with vanilla extract and Grand Marnier for orange flavor. I gotta keep it real and be honest here so I'll tell ya the end result is so amazing that after tasting a more than generous amount for "quality control" purposes, my knees buckled, the earth moved and I needed a cigarette ;-) I will definitely make swiss buttercreme again and again and again. The method used in this recipe worked out beautifully!

To make the praline paste slowly melt sugar in a heavy skillet until it turns a golden caramel color, add toasted hazelnuts, stir until the nuts are all coated, turn it out onto parchment paper and allow it to harden into a brittle. Then break up the pieces of brittle and pulse them in the food processor... I had to add a few teaspoons of water but it became praline paste!

I reserved some of the buttercreme to use for decorating the finished cake. The remainder of it was combined with the praline paste to become praline buttercreme which was used between the layers of the gateau.

Additional elements in this cake include an orange-flavored simple syrup (made with Grand Marnier), an apricot glaze and chocolate ganache (which I made using a combination of Ghirardelli bittersweet and semi-sweet chocolate)

Once you've gotten all the various parts made, it's time to assemble the cake :) The gateau is sliced into three layers; each layer is brushed with the tasty orange-flavored simple syrup... the bottom two layers are smothered in delicious praline buttercreme, the stacked tower is covered in the apricot glaze... and then... the entire cake is bathed in a pourable chocolate ganache.

I used fresh oranges for decorating since both the buttercreme and simple syrup were orange flavored. Orange peel was curled around a straw to form curls (my wonderful DH did this part)... and orange slices were candied using the method described in this post here.

My biggest disappointment with the whole thing is that the candied orange slices didn't have the "wow" factor I had hoped. I think it's because they're placed on the chocolate ganache. Perhaps against a light color they'd have more of a visual impact. But that one thing has nothing at all to do with the recipe... just my choice of decorations. Other than that, I'm super pleased with this month's challenge and I learned new skills that I'll be able to use in other applications. My sister, who dislikes nuts of all kinds said the flavor of this cake was just great... my DH said it was fantastic and helped himself to more than his fair share. Not that I can say anything because I certainly consumed quite a bit of this cake myself :) The orange syrup kept everything very moist and all of the flavors came together in a wonderful symphony of amazing taste. A lot of work? Yes, I won't lie, it sure was quite labor intensive but this is something I never would have attempted had it not been for the Daring Bakers!

Thanks to this month's host Chris of Mele Cotte - you can find the full recipe on her site. Please be sure to check out how the other Daring Bakers interpreted this month's challenge.

Have a delicious day!
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Summer Fruit Galette - TwD

It's Tuesday and once again I'm baking with Dorie. The question this week... what to do with a bounty of beautiful summer fruits like rhubarb, peaches, nectarines, plums and pluots? The answer... make Dorie's Summer Fruit Galette, of course! I made two separate galettes... one with mixed summer fruits and another dedicated to our fabulously sweet California peaches. With the exception of the rhubarb, I bought all the fruit at Trader Joe's... which means this was one expensive TwD recipe :)

This week, TwD was hosted by Michelle of Michelle in Colorado Springs and what a recipe choice she made! I started off by making Dorie's Good For Almost Everything Pie Crust. I've made this a few times now but this time I had my new food processor that I wrote about in this post here. Having the food processor sure made the dough come together in a flash!!! I'm already wondering how I ever managed without one :)

So while the dough was hanging out in the fridge for an hour, I moved on to washing and slicing the fruit. Since I'd never made a galette before and didn't really know what best to do with that blissful bounty of beautimous fruit , I peeled and cut everything into bite-sized chunks. When in doubt, chunk-it-out!! Hey... that rhymes! I'm a poet and didn't know it ! LOL My mother always says that! LOL! But now I'm a bit worried I'm {gasp} becoming my mother!! Ahem... where was I? Oh yeah... when I put the dough in the fridge, I noticed some leftover berries from making cream cheese stuffed strawberries (recipe here) for my sister and her new beau the other day. The berries were just hanging out in the ol chiller takin up some valuable real-estate and I figured I might as well toss them in the galette cuz, hey, strawberries definitely qualify as a summer fruit!!

Anyway.............. now I'll be the first to admit the chunked up fruit may not make for a really *beautiful* galette... but it certainly does make for easier eating! LOL :) Hmmmm... yanno... now that I'm lookin at it, this picture below looks like a fruit pizza, don'tcha think? Hahahahahaha!!! I just realized my galette looks like a fruit pizza. And I'm drooling over that dollop of whipped cream that sure looks yum!

After I had the fruit all ready it was time to turn my attention back to the dough. Once I had it all rolled it out, I spooned a couple of tablespoons of apricot preserves across the center... gives the galette some additional yumminess... and topped that with some crushed-to-powder honey graham crackers which absorbs a bit of the juice from the fruit and keeps the galette from being all soggy-bottomed... and no one, not even a galette, wants to be all soggy-bottomed ;-)

For the peach galette, I used no preserves since I didn't want anything to impact the fantabulous flavor of the phenomenal fruit (awesome alliteration alright!!)... but I did use the graham cracker crumbs again to prevent soggy-bottom-syndrome :)

Place the fruit on the dough, fold the edges over to form an outer edge then let the dough rest again (sheesh, as much as the dough rests you'd think the DOUGH was doin all the work!). After a few minutes in the freezer, brush the outer edge with water then sprinkle on some sugar and it's time to bake! Part way thru the baking process you add some custard (sorry, I really did not like this custard and when I make this galette again I will omit it entirely) and then bake some more. Finally, at long last, remove from the oven, let it cool for a bit, sprinkle on some powdered sugar or top with some whipped cream... or both... hey, nothin wrong with doin a double-dip when it's time to accessorize the food :) :) Then eat!!!

Thanks again to Melissa for her choice... if you're interested in the recipe check out her blog ... please head over to the Tuesdays With Dorie site and check out how the other TwDers made their summer fruit galettes. And if you wouldn't mind, head over to my friend Jamie's blog to see her handiwork... SHE made a couple of beautiful galettes, no lie, they're gorgeous. Jamie's a brand new TwDer and I'm super excited for her. I really think you'll like her blog - trust me when I say the girl's got mad skilz that'll leave you positively drooly :)

Have a delicious day!
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Candied Orange Slices

Ever thought about making candied orange slices? It's really not hard at all. I discovered the simple technique and I'd love to show you how.
There's a special cake I've been working on for a few days. It has quite a bit of orange liqueur for flavor and I thought decorating with a few candied orange slices would make for an elegant presentation. Problem was... I had no idea how to do it. Not knowing how to bake or decorate something doesn't stop me... I figure it's all been done before it's just a matter of finding the existing info :) I searched the 'net and compared a few recipes and then just dove in head first not really knowing what I was doing! LOL! Luckily, it'd be pretty hard to mess these up :)

Take an orange, slice it in half thru the ends (lengthwise) and lay the cut side down. Then take a very sharp knife (I have a Kyocera Ceramic paring knife which does a great job with this) and cut 1/4" slices. Set these aside.

In a large, heavy skillet, bring 1.5 cups water and 1/2 cup of granulated white sugar to a boil... then add the orange slices

Let it boil for about 5-10 minutes, turning once or twice, then reduce the heat to medium and let it continue cooking for about 30 minutes turning occasionally.

The liquid will thicken and become a syrup. Reduce the heat until the oranges are at a low simmer... continue cooking and occasionally turning until the syrup is thick and the oranges are translucent but still in tact.

Remove from heat but let the orange slices remain in the pan as they cool for about 10 minutes... then remove to a sheet of wax paper to cool completely.

The syrup remaining in the pan can be saved and used in other dishes... great fresh orange flavor :)

Later this week you'll see the special cake I made these for :)

Have a delicious day!

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Yum Yum Blog Award!

This is the very first award my little blog has won... and honestly I couldn't be more proud.

A few days ago I posted an entry dedicated to Dorie Greenspan's Perfect Party Cake and received a comment from Teanna over at Spork or Foon which said

"Ummm... wow... pretty amazing! Which is exactly why I gave you a yum yum award! Come on over to my blog to pick it up!"

And do yanno how long it took me to head over to Spork or Foon and pick it up? Yes! Exactly 3.2 - - - nanoseconds! Hahahahaha! That's how excited I was... and still am :) In fact, I posted the following, highly-dorky comment to her blog in response

OMG - I'm so flattered beyond belief! No really, I am! I am! I am!

When's the award ceremony so I can pick this baby up in person? Let's see... we'll probably have to buy plane tickets... DH will have to get his tux cleaned (ha! who am I kidding, he doesn't even own one! so off to the rental place for us LOL)... I'll have to buy a fancy new gown (hey, great excuse to buy a dress, right? LOL)... oooh, gotta get my hair done (any excuse to see my hair-god Nick {wink wink})... and let's not forget the mani/pedi too... oh ... 
this is blog-award... probably no IRL ceremony involved huh?

That's okay-fine by me too cuz this is just seriously incredibly flattering!!!!
(the award's coming in the mail.... right?)


Really, I'm tickled... and pleased.... and most of all I'm appreciative. I'm appreciative that people actually come here, visit my blog, take the time to look at the pictures and read what I have to say. It's always nice to be appreciated... and I appreciate all of you.

Have a delicious day :) Click to read the rest of "Yum Yum Blog Award!"!


Chocolate Chip Cookies - My Final Answer

Before anyone starts to think I've become a little, oh, "obsessed" with the subject, this here is my final post about chocolate chip cookies. It is! Uh huh! Really!. Honest! This is it! And ya know why? Because in this post I'm going to share with you my tried-&-true, absolute favorite, most dependable, hands down favorite, never-failed-me chocolate chip cookie recipe. It's so good, I believe everyone needs to make it.

Admittedly, I am not a huge fan of chocolate. I won't go so far as to say I *dis*like it, but I'll never fight you for it. Lemon? Now that's a different story and beware... I'll kick off my shoes, tear off my earrings and throw down over a luscious, decadent, well made, lemon dessert.

But talk of lemon decadence has no place in this post... this post is an homage to the chocolate chip cookie.

If you like your chocolate chip cookies, thin and crispy, might I suggest the Dorie Greenspan' Best Chocolate Chip cookie recipe that I posted about here. I'm not a fan... but others must be. Lord knows I do love me some Dorie Greenspan but that particular recipe, not so much.

For me, the best chocolate chip cookie is one that doesn't spread... one that sets up nicely... one that is tall... with tons of texture... like the Deryl Bear Chocolate Chip Cookie Recipe.

Em's Favorite Chocolate Chip Cookies
adapted from Deryl Bear's Chocolate Chip Cookies

1/4c unsalted butter
1/4c butter flavor Crisco (vegetable shortening)
1/2c brown sugar - packed
1/3c granulated sugar
1/2 teaspoon salt (omit if using salted butter)
1 teaspoon vanilla extract
1 egg
3/4c cake flour (Swan's Down and Softasilk are popular brands)
1c all purpose flour
3/4 teaspoon baking soda
1 1/2c semisweet chocolate chips

Preheat oven to 350F and position rack in the center.
Place a sheet of parchment or silpat on cookie sheet
In the bowl of a stand mixer fitted with paddle attachment, beat butter, shortening, brown sugar, granulated sugar, and salt until creamy and no butter flecks remain.
Beat in egg and vanilla until well blended.
Add flours and baking soda.
Combine well.
Using a rubber spatula, mix in chocolate chips until just combined.

Drop by heaping teaspoon onto prepared cookie sheet
Bake for 11-12 minutes - rotating the tray once during cooking.
Remove from oven and cool in pans for 2 minutes then transfer to wire rack to cool completely

Don't worry... I totally get that not everyone will love this recipe as I do... and hey, that's okay. To each their own. Everyone has their opinion of "the best" chocolate chip cookie... and now I've shared mine... not just which one but also how to make it. And that's it, Regis, Deryl Bear Chocolate Chip Cookie... final answer.

Have a delicious day.
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Weight Watcher Wednesday

Question: What do you do with leftover rice? Answer: Make Leslie's Leftover Rice Pudding, of course! LOL. Wow - is it really Wednesday already? Time is f-l-y-i-n-g... FLYIN'!! This week's Weight Watcher Wednesday recipes include Vanilla Poundcake w/Peach Ginger Sorbet, Chicken with Broccoli and Garlic Sauce, Vegetable Lasagna and the recipe for a fabulous, flavorful rice pudding... that's Weight-Watcher friendly. This one is so good you'll serve it to guests time and time again... and they'll only know it's WW if ya tell 'em!!

Head over to the Weight Watcher Wednesday group blog and see what everyone's cookin' up!

Have a delicious day :)
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Dorie's Perfect Party Cake - REVISITED

This is my most recent version of Dorie's Perfect Party Cake. It was for my birthday a couple of weeks ago and DJ decided no way was he going to try and order something from a baker since he is fully aware that DPPC is my absolute fave. And he also decided no way was he going to try and make it himself! LOL. So, no worries, I made my own b'day cake for everyone to enjoy!

I first waxed poetic about this recipe in this post here. Quite simply it is probably my favorite of all the recipes in Dorie's book Baking From My Home To Yours. I've made this recipe, usually as cupcakes, more times than I can recall... but I still meticulously follow each of Dorie's steps and it never lets me down. My favorite variation is lemon cake (using buttermilk) with homemade lemon curd filling and shredded coconut all around it (with those lil silver dragees that I love so much! LOL).

Hey, did I ever share with you that you can make lemon curd in the microwave? Yup, shore can! Read this post here for the recipe but trust me, the method definitely works :) :)

Oh and let me not forget to mention that yes I know today is Tuesdays With Dorie but I'm sitting out this week. No Cherry Rhubarb Cobbler happened in my kitchen. Sometimes, things like that just happen.

Anyway, the first time I posted about Dorie's Perfect Party Cake was for the March Daring Baker's challenge. Instantly I fell in love... but my pictures simply didn't do justice to how wonderful this cake actually is. I think now I've rectified that with this post today :) Now when people ask for a recommendation of cake to make, I won't be embarrassed by my pictures :)

I won't bore you with a whole bunch more words today... so... remainder of the post (if you please click thru) is just pictures and more pictures of the cake. If you are looking for the recipe, it's located here in the original post

Have a delicious day :)

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Dorie Greenspan's Chocolate Chip Cookies - REVISITED

Recall from this post here, I have previously made Dorie Greenspan's Chocolate Chip Cookie recipe. Just one day ago :) And to show that I do take the comments and emails seriously, I made the recipe... again. And this time I didn't use Hershey's kisses as someone said "hersheys kisses may have caused the cookies to spread too much... (they) probably have hydrogenated fats that are similar to shortening"... I went out and bought... and used... Ghirardeli semi-sweet morsels to see if the previous problem (as someone else said) "was the use of substandard chocolate in this recipe".

So, I used the good stuff and still ended up with ugly cookies. I'm okay with that. At least now I know it wasn't the chocolate. And I'm okay with this recipe not working out because I have a fantastic go-to recipe for chocolate chip cookies. They've never failed me and I'm happy about that. I just wanted to make Dorie's Chocolate Chip Cookie recipe because I love Dorie and her recipes. Not every recipe can be a winner and for me this one just wasn't.

That's okay.

I still love Dorie and her recipes :)

Have a delicious day!
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Dorie Greenspan's Chocolate Chip Cookies

Dear Dorie... how do I love thee? Let me count the ways. I love your Perfect Party Cake that has saved me oh so many times. I love your Cream Puff Ring that has made me look like a "supah-stah" (thank you Molly Shannon). I love your Chocolate Pudding that is so fantabulous that mere words cannot express the feelings of a non-choco-holic like me. Your All American All Delicious Apple Pie and Good For Almost Everything Pie Crust have challenged me... but in a good way (hey, I received a food processor after my family heard my tales of woe trying to make the crust w/o one... and they had to hear it over and over and over again! LOL). Your Apple Cheddar Scones surprised me with their goodness. Your Cocoa-Buttermilk Birthday Cake has such wonderful texture. Your Double Crusted Blueberry Pie was a big hit with my friend's husband... a blueberry pie afficianado if ever one lived. Your Mixed-Berry Cobbler introduced this girl to the world of cobblers in general. Your Créme Brulée has wonderful silkiness and flavor that takes me back to delicious meals in wonderful restaurants of Paris. And among all those winners,  my love for your Best Chocolate Chip Cookies eh, not so much.

Sorry Dorie. You know I love you. But for me these cookies were a major league, grade A, full on disappointment.

I feel so bad about this cuz all of you know I have mad, fierce, wicked-love for my girl Dorie Greenspan. I gotta keep it real and tell ya these chocolate chip cookies were a tremendous flop for me. I wanted to love them... really, I did. But me no likey a flat chocolate chip cookie.

My go-to has always been to use half-butter and half-butter flavor Crisco (shortening) in any chocolate chip cookie recipe that uses butter as it's only fat. Now yeah, I know, some folks poo-poo shortening. To each their own. No one who's ever eaten my cookies has complained or spit them out. That's cuz they taste goooooooood :) When I made the Double Chocolate Chunk Peanut Butter Chip cookies the night before, the recipe upon which I based it called for all butter... and they weren't ridiculously uber-flat, alien-looking cookies... so I had hope... I had faith that an all butter chocolate chip cookie recipe didn't have to be flat! Granted, those were flatter than I like but... sadly... my hopes were dashed in using Dorie's all butter chocolate chip cookie recipe. These were the best looking of the 2-3 dozen cookies made :(

I didn't have a boat-load of useable chocolate so I kind of improvised by using a combination of semi-sweet chocolate chunks... along with some Hershey's Chocolate Marshmallow Kisses to reach the needed amount of chocolate.

Hershey's is now making all sorts of varieties of their "Kisses"... and when I find interesting ones, I buy them. Rarely do I have a clue just what I'll use them for but hey, chocolate of any variety will never go to waste in my household... DJ and his kids love it too much :)

Chocolate chip cookies are very personal. Some folks like 'em crispy... others like 'em chewy. Some folks like 'em flat... others like 'em tall. With the exception of using Marshmallow chocolate for SOME of the chocolate called for, I followed Dorie's recipe to a T. I don't play around with her recipes the first time... I like to baseline the first time against the recipe as written. I can think of no reason my cookies looked like this:

And what is up with the concentric circles? Do they tell the age of the cookie like the rings of a tree-trunk? LOL I dunno. I just dunno. But I know that I followed the recipe and ended up with a disappointing result.

Sorry Dorie... you know I love ya girl... but this chocolate chip cookie recipe, well, not so much.

Since I believe that Dorie wrote her book not only to share her lovely recipes but to also make a dime, I won't post her Chocolate Chip Cookie recipe here. I will, however, encourage you to buy her book Baking From My Home To Yours which is featured on the book-list on the right side of my page. You won't regret it!!  Or I supposed you could always search the internet... some else has probably already posted it.  But hey, support the publishing industry... and buy the book!!

Have a delicious day :)
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Double Chocolate Chunk Peanut Butter Chip Cookies

It's been a while since I last made cookies. A long, LONG while. But after dinner last night I decided it was time to change all that. DJ's kids are with us for a while and asked for cookies so, being a good step-mommy I went thru the cabinets to see what kind of chips I had. Of course they wanted chocolate... any kind of chocolate! LOL. I had cherry chips, toffee chips, mint chips, caramel chips, peanut butter chips, white chocolate chips, semi-sweet chocolate chips... and the worst part... most of them had gone all melty even though I keep them in (what I thought was) a cool dry cabinet :(

I salvaged what I could and threw the rest in the fridge or freezer (depending on just how melty they were). A while later I started chunking. See there, that's why these cookies are chocolate "chunk"... cuz the "chips" just didn't want to fully cooperate! I really should've taken a picture so you could see what I was up against. Most of the peanut butter chips were still in chip form... but kinda blended in to the batter since they were soft.

But they baked up nicely and the kids voted them to be deeeeeeelicious :) DJ really enjoyed them too.

Double Chocolate Chunk Peanut Butter Chip Cookies

1 cup flour (all purpose is fine)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter - room temperature
1/2 cup sugar
1/2 cup brown sugar - packed
1 egg
1 teaspoon vanilla extract
chocolate chunks, white chocolate chips, peanut butter chips... combined total of 2 cups

Preheat oven to 300 F.
Sift flour, baking powder, baking soda and salt in bowl. Set aside.
In the bowl of a standing mixer with the paddle attachment, beat butter on medium speed for about a minute.
Gradually add in both sugars and mix for about 2 minutes.
Add the egg and vanilla extract and combine well.
Add the flour mixture - about 1/3 at a time - and combine after each addition.
Add the chocolate chunks, white chocolate chips and peanut butter chips - and mix until just combined.
Bake at 300F for about 15 minutes, rotating the cookie sheet half-way thru the cooking time.

Makes about 2 -3 dozen cookies... depending on size.

The edges come out crispy but the centers are nice and chewy... even the next morning (if they last that long! LOL). Let me warn you, during baking these things s-p-r-e-a-d! I find this to be unfortunately true of any cookie I bake that uses butter as the only fat. The melting point of butter is so low that the dry ingredients don't have enough time to really set up before spreading out :( Usually I get around this by using half butter and half butter-flavor Crisco. But yea, I know, so many of you are "shortening averse" so this time I went with all butter. Personally I dislike the result. I like a cookie that stands up.

As you can see from the pics, I made mine large and could only fit 6 on the cookie sheet at one time. Make em the size you like and that way you can get as many little ones... or as few big ones... as you happen to think is best.

Double Chocolate Chunk Peanut Butter Chip Cookies

Nothin says lovin like COOKIES from the oven. Made with ...

See Double Chocolate Chunk Peanut Butter Chip Cookies on Key Ingredient.

Have a delicious day!
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