Tag: winter baking

Mini Cinnamon Roll Cookies

Mini Cinnamon Roll Cookies

Calling all cinnamon roll lovers!!! Have I got a cookie for you?!? Clear your schedule  because you need to put “Bake Mini Cinnamon Roll Cookies” at the top of your to do list. From the very first batch all I could think was WOW…these cookies […]

Snowflake Bread

Snowflake Bread

I’m taking a different approach to winter this year. Instead of dreading it, I’m going to celebrate it. And I’ll start by making this gorgeous Snowflake Bread! This spectacular star shaped bread looks tricky but I think you ALL can handle it. It’s basically a […]

Perfect Peanut Butter Cookies

Perfect Peanut Butter Cookies

Peanut Butter Cookies were my absolute favorite as a kid. So when I grew up and started baking I knew that I needed a fabulous, no fail, peanut butter cookie recipe in my arsenal ASAP!! Well guys, this is that recipe!! These cookies are rich, chewy and soft, and chock full of peanut butter flavor. You’ll never need another recipe after you try this one. Promise! So go ahead and click print right now, laminate this baby, put it in a frame for safe keeping and ditch all those other peanut butter cookies. I’ve been making these delicious cookies year after year and they’re always a hit.

Here’s all you’ll need: butter, butter flavored shortening, white sugar, brown sugar, eggs, peanut butter, vanilla extract, flour, baking soda, and salt.

Perfect Peanut Butter Cookies by Happylifeblogspot.com #peanutbuttercookies #cookies #christmascookies #peanutbutterrecipes #softcookies

Let’s get this party started! (BTW if you’re having a party and peanut butter cookie are involved I’m totally there!!). In a large bowl, cream together the butter, butter flavored shortening (aka Crisco), white sugar and brown sugar. Can’t find the butter flavored shortening? Regular Crisco will work just fine too. Been there, done that, tried both.

Perfect Peanut Butter Cookies by Happylifeblogspot.com #peanutbuttercookies #cookies #christmascookies #peanutbutterrecipes #softcookies

Next add the eggs and blend until fully incorporated into the mixture. Then mix in the peanut butter and vanilla until well combined. I am a smooth PB type of gal but if you’re feeling especially “nutty” go ahead and toss in some crunchy. These cookies are so special that I even busted out my KitchenAid mixer! But don’t worry, a hand mixer will work just fine too. I just wanted to be fancy.

Perfect Peanut Butter Cookies by Happylifeblogspot.com #peanutbuttercookies #cookies #christmascookies #peanutbutterrecipes #softcookies

Blend in the baking soda and salt next. And then mix in the flour (on a low speed) about a half a cup at a time. The cookie dough will be THICK!!! But that’s how we like it.

Perfect Peanut Butter Cookies by Happylifeblogspot.com #peanutbuttercookies #cookies #christmascookies #peanutbutterrecipes #softcookies

In the spirit of keeping these peanut butter cookies perfect, I like to use my cookie scoop to keep them close in size. Scoop cookie dough by the spoonful (into your mouth) onto a cookie sheet lined with parchment paper. I feel like I could write an entire blog post about my love for parchment paper (and maybe someday I will), but for now just know that it will elevate your cookie baking to the next level. Use it.

Perfect Peanut Butter Cookies by Happylifeblogspot.com #peanutbuttercookies #cookies #christmascookies #peanutbutterrecipes #softcookies

Once your cookies are scooped, we’ll need to roll them into cute little balls. And….did you notice the spacing? You will most definitely want to give these peanut butter cookies a little room to breathe because they will spread during baking.

Perfect Peanut Butter Cookies by Happylifeblogspot.com #peanutbuttercookies #cookies #christmascookies #peanutbutterrecipes #softcookies

Now it’s time to criss cross applesauce! Flatten the cookies with a fork in that traditional criss cross peanut butter cookie manner. I’m all about that classic look!

Perfect Peanut Butter Cookies by Happylifeblogspot.com #peanutbuttercookies #cookies #christmascookies #peanutbutterrecipes #softcookies

Bake in a 375 degree preheated oven for 8-10 minutes until cookies are set, but not hard. Do not over bake!!! 8 minutes is plenty in my oven, but this is really where you need to hone your technique. Don’t worry! After a couple of tries you’ll have it down. After you remove them from the oven, leave the cookies on the cookie sheet for an additional 2 minutes, where they’ll continue to “bake” from the warmth of the pan. Then remove to wire racks to finish cooling.

Perfect Peanut Butter Cookies by Happylifeblogspot.com #peanutbuttercookies #cookies #christmascookies #peanutbutterrecipes #softcookies

Seriously…..who could resist a cookie that looks THAT good?!? Not me!! Perfect Peanut Butter Cookies will absolutely be on my Christmas cookie trays this year for all of you that are lucky enough to get one! If you love classic cookie recipes, be sure to try our Best Ever Chocolate Chip Cookies too!

Perfect Peanut Butter Cookies by Happylifeblogspot.com #peanutbuttercookies #cookies #christmascookies #peanutbutterrecipes #softcookies

Perfect Peanut Butter Cookies

November 29, 2018
: 4 dozen
: Easy

By:

Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Directions
  • Step 1 In a large bowl, cream together the butter, butter flavored shortening, white sugar and brown sugar. Add the eggs and blend until fully incorporated. Mix in the peanut butter and vanilla until combined.
  • Step 2 Blend in the baking soda and salt. And then mix in the flour (on a low speed) about a half a cup at a time.
  • Step 3 Scoop cookie dough by the spoonful onto a cookie sheet lined with parchment paper. Roll each portion into a ball. Flatten with a fork in a criss cross pattern.
  • Step 4 Bake in a 375 degree preheated oven for 8-10 minutes until cookies are set, but not hard. Do not over bake!!!
  • Step 5 Remove from the oven and leave the cookies on the cookie sheet for an additional 2 minutes. Finish cooling on wire racks. Enjoy!!

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Chewy M&M Cookies

Chewy M&M Cookies

Guys!!! I don’t like to brag but…..I found it!!! These Chewy M&M Cookies are THE HOLY GRAIL of cookies. They’re the best!! Like buttery soft, deliciously chewy, eat the whole dang batch kind of cookies. That’s if you can even get the cookie dough into […]

Cheesy Beer Bread

Cheesy Beer Bread

Cheese and beer may be soulmates! Or are beer and cheese MY soulmates?!? Probably both! Either way this Cheesy Beer Bread will have you all starry eyed! This super tasty, one bowl quick bread, comes together in about an hour. It’s perfectly soft with a buttery […]

Good Old Fashioned Chicken Pot Pie

Good Old Fashioned Chicken Pot Pie

There’s no better way to brave the cold Buffalo weather than with a little comfort food. I mean we’re talking negative temps people!! And don’t even get me started on that windchill. I’d love to stay tucked in bed under my flannel sheets and hibernate until the temperature is at least higher than my age……but unfortunately there’s this thing called “adulting.” Ugh! One of my all time favorite comfort foods in the wintertime is chicken pot pie! It’s so warm and inviting and smells DE-LISH while it’s baking in the oven. The best part of this recipe is that it makes TWO!!! One for now and one for the freezer for that next cold winter night where you want a home cooked meal but you don’t feel like cooking….or freezing your face off just to drive to the grocery store! We’ll be doing that tonight at my house.

Here’s all you’ll need: potatoes, carrots, butter, onion, flour, salt, dried thyme, pepper, chicken broth, milk, chicken, frozen peas, frozen corn, and two double pie pastry crust (four in total if you plan on making both pies). May I suggest our Pie Crust Just Like Grandma Used To Make recipe! You’re going to want to make this ahead of time so you have it all ready to go!

There’s a few steps to this chicken pot pie, but don’t worry I’ll walk ya through it! And don’t forget, we’re actually going to get 2 meals out of this fabulous recipe. Don’t be shy! You can do this!! Cube the chicken. In a large skillet coated with cooking spray, cook chicken until no longer pink. Drain and set aside.

Peel and dice the potatoes, slice the carrots and place in a Dutch oven. Cover with water and then bring to a boil. Reduce the heat and cook uncovered for 8-10 minutes or until the veggies are tender. Drain and set aside. I told you it would be simple! Boiling water….nothing to it!

Melt the butter in a large skillet over medium heat. Add the onions and cook until tender. Easy peasy!

Add the flour, salt, pepper, and thyme, and mix until well blended. The mixture will resemble a thick paste. The thyme gives this such a nice, country home cooking type of flavor! I love it!!

Gradually stir in the chicken broth and milk. I like to add a cup of chicken broth and a half of cup of milk and then stir for 30 seconds to a minute. As soon as the mixture starts to thicken, I add another cup of broth and half a cup of milk. And then repeat one more time. Bring to a boil, and stir constantly for 2 minutes or until the mixture is nice and thick. This is the glue that will hold everything together!

Lower the heat and mix in the chicken, potatoes, carrots, frozen peas, and frozen corn. Stir to evenly coat. OMG!! There is so much goodness wrapped up into every bite of this delicious pie!!

Roll out your pie pastries and fit into the bottom of two 9 inch pie pans. It’s ok to cheat a little and use a store bought pie crust. I won’t tell! I’ve done this for years and it’s great either way. I must admit though, homemade is a little more fun, and definitely cheaper too!

Add half of the chicken mixture to each pie and smooth so it’s nice and even. Unroll the remaining pie pastry and place over the filling. Seal and flute the edges to form a nice crust. Cut some small slits in the top of the pie crust.

Bake uncovered in a 425 degree preheated oven for 35-40 minutes or until the crust is golden brown. I always, always, always place a cookie sheet on the oven rack below to allow for drippage. It can happen and I don’t want to ruin that delicious pie backing in the oven smell (or clean my oven when I don’t have to). Remove from the oven and allow the pie to cool for 15-20 minutes before slicing. This will help to firm up the inside and make your pie slices ALOT less sloppy. The waiting is terrible, but trust me, you’ll be happy you did!

And don’t forget about the freezing instructions! Cover the unbaked pie and freeze. To use, remove from the freezer and thaw on the countertop for 30 minutes before baking. Cover loosely with foil and bake in a 425 degrees preheated oven for 30 minutes. Reduce the oven temperature to 350 degrees, remove the foil and bake for an additional 70-80 minutes or until the edges begin to brown. I actually LOVE making the frozen pie because the extra oven time keeps the house nice and toasty! And did I mention the leftovers are awesome on the reheat?!?

Good Old Fashioned Chicken Pot Pie

January 8, 2018
: 16 servings
: Medium

By:

Ingredients
  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 double pie pastries (4 pie crusts in total)
Directions
  • Step 1 Cook cubed chicken in a large skillet coated with cooking spray until no longer pink. Drain and set aside.
  • Step 2 Peel and dice the potatoes, slice the carrots and place in a Dutch oven. Cover with water and then bring to a boil. Reduce the heat and cook uncovered for 8-10 minutes or until the veggies are tender. Drain and set aside.
  • Step 3 Melt the butter in a large skillet over medium heat. Add the onions and cook until tender.
  • Step 4 Add the flour, salt, pepper, and thyme, and mix until well blended. The mixture will resemble a thick paste.
  • Step 5 Gradually stir in the chicken broth and milk. Bring to a boil, and stir constantly for 2 minutes or until the mixture is nice and thick.
  • Step 6 Lower the heat and mix in the chicken, potatoes, carrots, frozen peas, and frozen corn. Stir to evenly coat.
  • Step 7 Roll out your pie pastries and fit into the bottom of two 9 inch pie pans. Add half of the chicken mixture to each pie. Unroll the remaining pie pastry and place over the filling. Seal and flute the edges to form a crust. Cut some small slits in the top of the pie crust.
  • Step 8 Bake uncovered in a 425 degree preheated oven for 35-40 minutes or until the crust is golden brown. Remove from the oven and allow the pie to cool for 15-20 minutes before slicing.
  • Step 9 TO FREEZE: Cover the unbaked pie and freeze. To use, remove from the freezer and thaw on the countertop for 30 minutes before baking. Cover loosely with foil and bake in a 425 degrees preheated oven for 30 minutes. Reduce the oven temperature to 350 degrees, remove the foil and bake for an additional 70-80 minutes or until the edges begin to brown.

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