Friday seems like such a long time ago! I’m having trouble remembering what we even did. It doesn’t help that I only took three pictures. I know we had a chocolate taste-testing session in the beginning of class. We tasted unsweetened chocolate, dark chocolates, semi-sweet chocolate, milk chocolate and white chocolate. I liked everything, but the dark chocolate was way better. I didn’t even mind the unsweetened chocolate.
We piped these little logs out of whipped butter and milk chocolate. I think they’re called “Butter Masses”. We’re going to cut them up and roll in powdered sugar. I’m pretty sure.
We also filled some chocolate shells with a pistachio-white chocolate mixture.
I’ll have better picture/details tomorrow on what we’re up to. I must have been day-dreaming on Friday.
Oh, I know why I was so distracted. It’s official! I won the Grapes from California contest, thanks to you guys! Thank you so much to everyone who voted! I really, really appreciate it. I’m still in shock. I’m grateful for the money since school and living in Chi-town has been so expensive. I owe you all. Big time.
Also, I’m retiring from voting contests. I’ve said this before (my mom is rolling her eyes at me), but seriously. I’m done.
I made cookies to celebrate.
These are Honey Roasted Peanut Butter & Raisin Cookies. They’re kind of similar to my peanut butter & jelly macaroons! What we have here is peanut butter-honey cookie dough with raisins and chopped honey roasted peanuts stirred into the mix. They’re very good; I took them into school and have been snacking on them during my break.
I know a lot of people don’t like raisins though, so if you don’t, leave out the raisins and add chopped chocolate. Honey Roasted Peanut Butter & Chocolate Cookies
Honey Roasted Peanut Butter & Raisin Cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, softened
1/4 cup creamy peanut butter
1/2 cup packed brown sugar
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1/2 cup coarsely chopped honey roasted peanuts
1/2 cup raisins or chopped chocolate
Heat oven to 350 degrees F.
In a medium bowl, sift together flour, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter, brown sugar, honey and vanilla until creamy - about 2 minutes. Beat in egg until combined. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in peanuts and raisins until combined.
Chill dough in refrigerator for 30 minutes. Drop rounded spoonfuls of dough onto cookie sheet. Bake 12-14 minutes or until golden brown. Cool 2 minutes before transferring to wire racks to cool.
Makes 1 dozen big cookies