Peanut Butter Delight

April 23, 2011 § Leave a comment

Oh, peanut butter. You’re so bad. But so good.

Here, we’ve got the sweet-crunch of a sugar cookie, and the smooth-osity of Skippy, and the crunch-melt of Reeses, all in one bite. WHAT a foodgasm.

1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
10 regular-sized Reese’s Peanut Butter Cups
1/4 cup peanut butter (you choose: creamy or crunchy?)

  1. Preheat oven to 350F. Line an 8-inch square baking pan with buttered parchment paper, leaving a couple inches of overhang on all sides.
  2. In a large bowl, cream butter and sugars. Add eggs and vanilla, mixing until smooth.
  3. In a separate bowl, combine flour and salt. Add dry to wet, stirring well. Transfer batter to prepared pan and smooth top.
  4. Arrange Reeses Cups as you please and gently press down into pan. Between each Reeses, drop dallops of peanut butter.
  5. Bake until top is golden brown for about 40 minutes, or until toothpick just comes out clean.
  6. Cool for 20 minutes before lifting your peanut buttery goodness (with your parchment paper overhang) onto a serving platter and cutting into bars.

adapted from Yumsugar’s original recipe.


Sunny Snickerdoodles.

April 23, 2011 § Leave a comment

Less than two months until I graduate from college. After that, no more academia. No more lectures. No more homework. No more assignments. No more professors. I will be a real adult. [Really?] And what a bizarre thing it is to really become conscious of that. It’s beginning to set in.

But let us not dwell on what is to come, but instead on what is. Today, Evanston is warm, and the trees are in full bloom. The sun is out. The grass has grown in. The birds are chirping. My last Midwest spring. Let us celebrate with Sunny Snickerdoodles.

1 cup butter (2 sticks)
1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 tablespoons cinnamon
1 tablespoon vanilla extract
your favorite sprinkles

  1. Preheat oven to 350°F.
  2. Cream butter and sugar in a large bowl. Add eggs and mix until smooth.
  3. In a separate bowl, combine flour, cream of tartar, baking soda and salt.
  4. Add dry to wet and mix until thoroughly incorporated. Chill in fridge for 15 minutes.
  5. Meanwhile, combine 3 tbs sugar and 3 tbs cinnamon in a bowl. Prepare a large parchment paper-lined baking sheet.
  6. Roll dough into one-inch balls and ever-so-slightly press down in center with thumb. Roll in cinnamon-sugar mixture, place on cookie sheet, and sprinkle with sprinkles!
  7. Place on cookie sheet, at least 1 inch apart, and bake about 8 minutes (depending on how crunchy you like them. I like them chewy, so I baked them for only 8.
  8. Allow to cool five minutes before transferring to a rack or serving plate.

Adapted from’s original recipe.

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