Operation Baking Gals Round 19

For Round 19 of Operation Baking Gals, I joined Beantown Baker's team who just happened to be sponsoring one of my friend's husbands this round! We all baked for Richard who has been overseas for almost a year now. His tour will be up next month, and he will get to return home to his wife and 2 kids who have missed him terribly!

The first cookies I included this time were Peanut Butter Oatmeal Chocolate Chip Cookies. Quite a mouthful! I found this recipe on Brown Eyed Baker and thought it would work well for the long trip overseas because it makes a thick and moist cookie.

Peanut Butter Oatmeal Chocolate Chip Cookies

from Brown Eyed Baker

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

The next cookies I included were basic cake mix cookies. I made these last week as sandwich cookies with a cream cheese frosting filling and loved them. I thought they would work well for shipping (without the frosting) because they stayed moist for days.

Devil's Food Cake Mix Cookies

1 box Devil's Food cake mix

2 eggs

1/3 cup vegetable oil

Mix all ingredients well. Use a medium cookie scoop to drop on parchment lined cookie sheets 2 inches apart. Flatten slightly. Bake at 350 degrees for 8-10 minutes. Cool on wire racks.

Last, I included caramel corn. This stuff is addicting!

Caramel Corn

from Allrecipes

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn

Directions

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

I also filled in all the extra space in my flat rate box with candy and nuts. I hope Richard enjoys!

Peanut Butter Crinkle Cookies

My dad loves peanut butter cookies, so I decided to make him some this morning. I have had this recipe from Baking Blonde starred since September 2008. I'd say it was about time to make them! I love the addition of powdered sugar for rolling instead of granulated sugar.

Peanut Butter Crinkle Cookies

From Baking Blonde

1 cup butter
1 cup creamy peanut butter
1 cup brown sugar
1 cup sugar
2 eggs (room temperature)
2 tsps vanilla extract
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup powdered sugar (or more as needed for rolling)

Preheat oven to 350. Line baking sheets with parchment paper. Place powdered sugar in shallow bowl.

In a large mixing bowl, cream together the butter and peanut butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the eggs and vanilla.

In a large bowl wisk together the flour, baking powder, baking soda and salt. Gently add to creamed mixture and mix until almost combined.

Chill dough for 10-20 minutes.

Roll tablespoonfuls of dough into balls. Genlty roll the dough balls into powdered sugar and place dough balls on parchment lined baking sheets. Carefully press down on each ball with a glass to flatten tops slightly.

Bake for 10-12 minutes in the preheated oven, or until top is crinkly and edges are set. Cool on sheet for 10 minutes and transfer to baking rack to finish cooling

4 Layer Cookie Bars

I saw this recipe on Picky Palate and wanted to try it. She calls them "The Motherlode Layered Cookie Bars." There are 4 layers of different cookie dough. I found that the peanut butter layer was the strongest taste that came through after baking. Time consuming, but good and very rich!

4 Layer Cookie Bars

From Picky Palate

Layer 1: Sugar Cookie

1 Roll of Pillsbury Sugar Cookie Dough

1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.

Layer 2: Double Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips

1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.

Layer 3: Peanut Butter Cookie

1 Cup creamy peanut butter

1/2 Cup granulated sugar

1 egg

1. Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.

Layer 4: Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup brown sugar

2 eggs

1 Tablespoon pure vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 bag chocolate chips

1. Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.

2. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.

Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Fudge
From Chocolate and Whine

Ingredients
1 cup chocolate chips
1 cup peanut butter chips
1 7-ounce jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
2 1/4 cups sugar
1 teaspoon vanilla

1. Put the chocolate chips and peanut butter chips in separate, heat-safe bowls.
2. Mix together the marshmallow, milk, butter and sugar over medium heat.
3. Bring mixture to a boil, stirring constantly.
4. Boil and stir for five minutes.
5. Remove from heat and stir in vanilla.
6. Pour half the mixture into each bowl of chips; stir until melted.
7. Pour melted chocolate into foil-lined 8 by 8 inch pan. Quickly pour the melted peanut butter chips over it.
8. Let cool on the counter.

Work quickly, but safely. And try to divide the marshmallow mixture as evenly as possible.

Chocolate Peanut Butter Gooey Butter Cake

I've made Paula Deen's pumpkin gooey butter cake before, but this time I thought I would try one of the variations. They are so good! Very, very moist.

Chocolate Peanut Butter Gooey Butter Cake

(Recipe from Paula Deen)

Cake:
1 (18 1/4-ounce) package chocolate cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 cup peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

Directions:
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Peanut Butter Cookies

My dad loves peanut butter cookies and has been saying he really wants some the past few weeks. He even had a pouch of mix and was trying to convince someone at home to make them for him. So since I will be seeing him today, I decided to make him some. I used the old but reliable Jif recipe.

Peanut Butter Cookies
(Recipe from Jif)

3/4 cup peanut butter
1/2 cup Crisco shortening
1 1/4 cups firmly packed light brown sugar
3 Tbs. milk
1 Tbs. vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 tsp. salt
3/4 tsp. baking soda

1. Heat oven to 375°F.

2. Combine peanut butter, shortening, light brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat just until blended.

3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2" apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

4. Bake at 375°F for 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cool completely.

Makes about 3 dozen cookies.

Puppy Chow

Puppy Chow aka Muddy Buddies aka Monkey Munch

I associate this snack mix with Christmas time, but I'm a little early this year. A friend's husband said he loves this, so I made some to share with them.



Puppy Chow

1 box Rice Chex (you can also use Corn Chex or Crispix)
1 cup creamy peanut butter
2 cups chocolate chips
1 tsp vanilla
1 stick of butter
1 1/2 cups powdered sugar (or more if not fully coated)

Pour Chex into a large bowl. In a separate microwavable bowl, combine peanut butter, chocolate chips, vanilla, and butter. Microwave for 1 minute. Stir to combine. Continue heating in microwave in 30 second intervals until completely melted and combined.

Pour mixture over cereal and mix to coat. Pour coated cereal into a brown paper grocery bag. Pour in powdered sugar. Fold down grocery bag and shake until completely coated.

Spread on wax paper to cool. Store in airtight container in the fridge.

Chocolate Peanut Butter Munchies

Thank you to www.bakeorbreak.com for this recipe.



Chocolate Peanut Butter Munchies

Chocolate Cookies

1 & 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/4 cup peanut butter 1 egg 1 Tablespoon milk 1 teaspoon vanilla

Stir together flour, cocoa, and baking soda. Set aside. In a separate bowl, mix butter, sugar, brown sugar, and peanut butter. Add egg, milk, and vanilla, beating well. Beat in as much flour mixture as possible using a mixer. Stir in the remaining flour mixture. Form into 32 balls, about 1 & 1/4 inches in diameter. Set aside.

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Peanut Butter Filling

3/4 cup powdered sugar 1/2 cup peanut butter 2 Tablespoons granulated sugar

Beat together powdered sugar and peanut butter until smooth. Knead by hand if necessary. Shape into 32 balls. Preheat oven to 350°. Slightly flatten a chocolate dough ball and top with a peanut butter filling ball. Shape the chocolate dough completely around the peanut butter dough. Roll into a ball. Repeat with remaining dough. Place cookies 2 inches apart on an ungreased baking pan. Lightly flatten cookies with a glass dipped in the sugar. Bake for about 8 minutes or just until set. The cookie surfaces should be slightly cracked. Cool on pan for about a minute. Then, transfer to a wire rack to cool completely. Note: Can be frozen for up to 3 months.

Peanut Butter Explosion Cookies

Thanks to www.cookiemadness.net for this amazing recipe! These cookies are sooooo rich and good.

Peanut Butter Explosion Cookies

1 c. butter, softened
3/4 c. peanut butter
3/4 c. white sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
2 1/3 cups all-purpose flour
1/3 c. cocoa powder
1 tsp. baking soda
1 c. semisweet chocolate chips
1 c. peanut butter chips
1 package mini Reese’s peanut butter cups, frozen and cut into halves (freezing is key!)
1 c. Reese’s Pieces

Preheat oven to 350 degrees.

In a large bowl (I used my KitchenAid mixer), cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces.

Drop by tablespoonfuls onto ungreased cookie sheets. Press a peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes. I had to bake for 12 minutes to get mine done. ***Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.***

36 cookies