Double Chocolate Peanut Butter Chip Cookies

I know it's not Thanksgiving yet... but I'm already baking Christmas cookies and giving them away to friends.  My house may or may not be already fully decorated, too.  My first batch of cookies were these Double Chocolate Peanut Butter Chip Cookies.  I know the pictures aren't great; I'm working on that.  You have to believe me how good they are!  They're very fudgy, rich, and soft.

The cookies are loaded with lots of cocoa powder, butter, brown sugar, chocolate chips and peanut butter chips.  I used a different technique with these babies - instead of creaming the butter with the sugar, I used cold cubed butter instead.  It created a really interesting scone-like texture.  I'm definitely going to try this again.

Oh another thing, I found the peanut butter chips at Aldi!  I've never seen them in there before.  Go get em while you can.  Any cookie requests for the holidays?  Happy Thanksgiving, everyone!

Double Chocolate Peanut Butter Chip Cookies

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into cubes
1 cup packed brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
3/4 cup peanut butter chips
3/4 cup dark chocolate chips

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.  In a large mixing bowl, using a mixer on medium speed, mash together the butter and brown sugar until it forms a ball.  Beat in eggs and vanilla until just combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Stir in peanut butter chips and chocolate chips until combined.  Dough will not be smooth!  Don't you worry.

Scoop cookie dough out into heaping tablespoons full of dough and roll into balls.  Place on plates and refrigerate/freeze until cold - about 1 hour.

Heat oven to 350 degrees F.  Place dough balls on cookie sheets, spacing about 1 inch apart.  Bake 12 minutes or until set.  Cool 2 minutes before transferring to wire racks to cool.

Pumpkin Sticky Toffee Cake

I apologize the last three posts on here have been pumpkin recipes.  That's a whole lotta pumpkin overload for you.  But then again I'm not sorry because this is the only time of year I get to post pumpkin recipes.  So na na na na.  This Pumpkin Sticky Toffee Cake is fresh out of the oven.

It's literally sitting on my counter, still warm.  I've never posted a recipe so fast in my life.  Anyone want to come over and have a piece?  Anyone?  I already stuffed my face with a slice and oh my GOSH.... it's really, really, really good.  I can't lie to you.  This is probably one of my best creations.

Please make.

I guess I should tell you how I made it and what's in it, blah blah.  So it's like you're making English sticky toffee pudding... we've all made that before, right?  No?  Well, you boil dates, water, baking soda and make a puree.  I added pumpkin to mine, so you're going to do that as well.  Then you make a spiced brown sugar cake batter and add the date/pumpkin puree.  Bake in a loaf pan then top with homemade salted caramel glaze.

Then you eat it and try not to think about how much butter you're consuming.

You could make this for Thanksgiving... just an idea.  Maybe for a breakfast treat or dessert?

Pumpkin Sticky Toffee Cake

1 cup water
1 1/2 cups chopped dates
1 teaspoon baking soda
1 cup canned pumpkin puree
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract

3 tablespoons unsalted butter
1/3 cup dark brown sugar
1/4 cup hot milk or cream
2/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

In a small saucepan, over medium heat, bring water to a boil; turn off heat, stir in dates and baking soda until well combined.  Whisk in pumpkin and allow mixture to 5 minutes.  Stir and mash the dates until almost pureed.  Cool 10 minutes

In a medium bowl, sift together cake flour, baking powder, salt and cinnamon.  In a large mixing bowl, beat together butter and brown sugar until creamy; beat in eggs and vanilla until well combined.  Beat in date mixture until well combined.  Stir in flour mixture until just combined.  Spread batter into a loaf pan coated with cooking spray.  Cover and refrigerate overnight.

Heat oven to 350 degrees F.  Uncover loaf pan and bake bread 55-60 minutes, or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

To make the glaze, melt butter in a small saucepan over medium heat; whisk in brown sugar and bring mixture to a boil.  Boil 2 minutes, whisking frequently.  Whisk in hot milk and bring mixture to a boil, whisking frequently, until mixture is smooth.  Remove pan from heat and strain mixture into a small bowl; sift in confectioners' sugar.  Whisk in vanilla and salt until mixture is smooth.  Cool glaze for a few minutes until it has a thicker consistency.  Drizzle glaze over slightly warm bread.

Makes 10 servings

Outrageous Pumpkin Brownies

The only recipes coming from my kitchen lately have been brownies and cookies... just a constant stream of cookies.  Every week it's a new batch and I can't seem to stop.  I need to branch out and bake something else.  I think it's because cookies are super easy to bake.  And sometimes I like to be lazy and binge all day on Always Sunny in Philadelphia.  I did bake a huge chocolate Halloween cake last night but it was pretty basic and nothing to blog about.  However, these brownies are.

These brownies are super fudgy, amazing, and completely outrageous.  Am I selling them to you?  I hope so.  You should definitely bake these during this festive Halloween season.  The secret ingredient is pumpkin!!

You can't taste the pumpkin since there's so much dark chocolate and cocoa powder, it just adds moisture.  I used chopped dark chocolate from Trader Joe's.  I used one of those one pound chocolate bars they sell.  Have you ever bought one before?  This was my first time and it was pretty thrilling to buy such a gigantic chocolate bar.  Will definitely be doing that again.

Sugar pumpkins my mom grew

Outrageous Pumpkin Brownies

3/4 cup unsalted butter
1 3/4 cups granulated sugar
8 ounces dark chocolate, coarsely chopped
1/2 cup canned pumpkin puree
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3 large eggs
1 teaspoon vanilla extract

Melt the butter in a small saucepan over medium heat.  Whisk in sugar and bring mixture to a boil, whisking frequently.  Remove pan from heat and stir in chocolate until melted and smooth.  Stir in pumpkin until combined; set aside to cool slightly.

In a medium bowl, sift together flour, cocoa powder, salt, baking powder and baking soda.  In a large bowl, beat the eggs and vanilla until well combined and frothy.  Beat in melted chocolate mixture until well combined.  Whisk in dry ingredients until just combined.  Stir in nuts or chocolate chips, if desired.

Spread batter into a greased 13x9-inch pan.  Bake 25-30 minutes or until set and crisp around the edges.  Cool on a wire rack.

Makes 12 brownies