Tag Archives: #kidfriendlyrecipes

Easy peanut butter cookies

Did you ever get the craving for something sweet to snack on that was easy to make with only a few ingredients? This one is for you! I love cookies and coffee as a quick mid-morning snack when I’m at work. Just one or two cookies will tide me over until lunchtime. You can change it up by adding shredded coconut, raisins, or chocolate chips.

1/2 cup chunky peanut butter
1/2 cup smooth peanut butter
1/2 cup sugar
1/2 cup brown sugar (packed)
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon flour
1/2 cup chocolate chips (optional)

Mix together the peanut butter(s), sugar, brown sugar, salt, and baking soda until well combined. Add in the vanilla extract, egg and flour, and beat until combined. Fold in the chocolate chips, cover the bowl, and chill the dough in the refrigerator for an hour.

Heat the oven to 350°F and line a baking sheet with parchment paper or a silicone sheet.

Remove the dough from the refrigerator. Form the dough into small balls about the size of a walnut, then shape into an oval. Gently pinch the middle of the oval together so that it has a rough peanut shape. Use a fork to make the crisscross marks gently on the cookies. If the dough sticks to the fork, dip the tines in cold water first.

Place on prepared baking sheet about two inches apart, and bake for 10-12 minutes. If you like softer cookies, take them out at about 10 minutes. If you want to put frosting in the middle to sandwich them, leave them in closer to 12 minutes.

Let the cookies cool on the baking sheet for 2-3 minutes before moving to a rack to finish cooling. Store in a covered container.

You can leave out the chocolate chips, or add in other goodies to your liking.

Quick Sandwich Bread

One of my biggest regrets is not learning how to make bread at an earlier point in life. Not only is it easy, relatively quick (with a little planning), and delicious, but it is rewarding and fun as well. If you have children, you can get them to help measure ingredients and knead the bread. It is a great way to help them connect to what they are eating.

Ingredients

3-3 1/2 cups all-purpose flour
1 package dry active yeast
1 1/2 cups warm water
3 teaspoons sugar
1 teaspoon salt
1/4 cup vegetable oil or melted butter

Pour 1/2 cup of the warm water into a small bowl or cup and stir in the yeast and sugar. Stir gently, and let sit for 5 minutes. If the yeast is not foamy after 5 minutes, discard and purchase fresh yeast.

Place 1 cup of the flour into a bowl and add the rest of the water. Stir until well blended (it will be fairly runny and gloppy). Add the rest of the flour a cup at a time, salt, butter or oil, and stir well. The dough will be shaggy and sticky at this point. If you have a stand mixer, combine in the same steps using a dough hook. Knead the dough on a lightly floured board (or let the stand mixer work it with the dough hook) for 5-10 minutes until it is smooth. It should feel soft and a little springy to the touch at this point.

Shape the dough into a ball and put it into an oiled bowl, then flip the dough over so that the ball has a light coat of oil. This will help keep the surface elastic while rising. Cover the bowl with a clean damp towel and let it rest on the in a warm area for 1-1 1/2 hours until it is doubled in size.

Lightly butter or oil a loaf pan and set aside. The dough should be puffy and rounded. Punch the dough down, then place back on a lightly floured board. Knead the dough for 3-5 minutes. It will feel tighter than the first kneading due to the development of gluten.

Stretch the dough into as much of a rectangle that you can, then fold up in thirds. Place the dough into the loaf pan with the seam (edge of loaf) on the bottom. Brush the top of the loaf lightly with oil or melted butter, cover with the damp towel again, and leave in a warm area for an hour. The dough should almost double in size again.

Once the dough has doubled it should be at or near the top of the bread pan. Preheat the oven to 375°F and make sure the rack is in the middle of the oven. Bake 30-35 minutes, or until the loaf is golden brown. Remove the loaf from the pan and set on a rack to cool.

Let the loaf cool for 2-3 hours before cutting. If you slice it too soon, the inside will be gummy instead of nice and fluffy.

Wasn’t that easy? Enjoy!

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