Christmas, Cookies

Peanut Butter Blossoms

December 17, 2017

Look! A blog post! It’s a Christmas Miracle!

But seriously – it feels good to type out a post after a few months of radio (oven) silence. Leave it to Christmas to save the day with all of its wonderful delicious baking. It’s the season of cookies and confections and I just had to get some new content up!

To be honest, these cookies were a the-baby-just-woke-up gotta bake these ASAP type thing. And then she slept in (due to a late post-christmas party bedtime) when I was able to dust off (literally) my tripod and get some pictures snapped before all the cookies were consumed. 

She’s a great sleeper at night, getting between 5-8 hour stretches on any given night. But naps are still tricky. She is the worlds lightest sleeper, and as soon as I put her down for a nap she wakes up. So most days its naps on me, for an hour or two while I watch TV. I would love for her to sleep in the crib but some days I just gotta let her sleep on me for a good nap. Which means when she’s awake I try to sneak in some baking or other to-do’s while she plays happily on her mat (she is always on the move! she’s rolled over once, and is constantly trying to do it again. She’s happiest when she can move around and rock and roll on her own). She’ll be four months at the end of December and it’s getting to the fun stage where she’s interacting with everything, and everyone. 

These are by far one of my favourite cookies for Christmas. I say Christmas, because I feel like these never get made any other time of year – though they should. However, Adam doesn’t love peanut butter (shocking) so he’s just as happy to have these annually. More for me. 

I made them slightly smaller than traditional, just because I like a good chocolate-to-PB ratio. And I use Jumbo Dark Chocolate Chips (find in Bulk Section) because they hold their shape better than Kisses, and bonus – you don’t have to unwrap each individual one. Plus, I like dark chocolate better. 

This recipe also makes a ton, like 50. So they’re perfect for the holidays. 

Peanut Butter Blossoms
Classic Peanut Butter Blossoms with Dark Chocolate
Write a review
Print
Ingredients
  1. 1 + 1/4 cup whole wheat flour (can use AP)
  2. 1/2 teaspoon baking soda
  3. 1/2 cup (1 stick) butter, softened to room temperature
  4. 1/4 cup granulated sugar
  5. 1/2 cup  packed brown sugar
  6. 1 egg
  7. 3/4 cup creamy natural peanut butter
  8. 50 jumbo dark chocolate chips
Instructions
  1. Whisk the flour, baking soda together. Set aside.
  2. Using hand mixer or a stand mixer fitted with paddle attachment, beat butter on high speed until creamy. On medium-high speed, beat in granulated sugar and the brown sugar until completely creamed.
  3. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  4. Add the peanut butter and mix on high until combined.
  5. Add the dry ingredients and mix on low. Scrape down sides.
  6. Cover and chill the dough for 10 minutes in fridge while oven preheats.
  7. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats (I find silicone gives the bottom a chewier texture whereas parchment browns them more)
  8. Scoop and roll cookie dough, about a Tablespoon of dough each. You want them on the smaller side. Roll each ball and arrange on the baking sheet about 1-2 inches apart. Bake for 10 minutes. It's important not to overbake orherwise they'll get too hard. They may look underdone but they continue to harden as they cool. They will not spread while cooking.
  9. Remove cookies from the oven and immediately push a jumbo dark chocolate chip into the middle. The cookie should crackle slightly on top.
  10. Allow to cool completely on countertop until chocolate is set.
  11. Store in airtight container on counter for 2-3 days, or freeze.
b a k e a h o l i c http://www.bakeaholic.ca/
Life

freshly baked

October 26, 2017

This cute little lemon loaf is the reason i’ve been m.i.a. 

Our daughter (crazy!!) made her way into our hearts on august 28th. 

We had no idea if baby was going to be a girl or a boy so it was quite the surprise!

It’s been two months now (holy!) – I can’t even believe it’s been that long even as I type it. The first month was a complete blur, and now the second month has moved way too fast. 

All of the stories and things friends tell you about a baby are true – so, so true. Time goes by way too quickly, your whole world changes in an instant and everything is about this new little love. Some days I don’t shower, other days I can’t remember if I’ve eaten anything. We’re definitely getting into a rhythm now as we enter month 3. She’s sleeping well, we have a ‘schedule’ and she has such a little personality. She’s smiling, starting to play and (gasp) trying to Roll Over!! (staahp)

I was 10 days overdue when she came. I went in that morning to be induced – and boy did it work. So much so, that after 30 minutes of the cervadil, contractions started. Only, they didn’t just start – they never. stopped. Usually it takes a day maybe two for the cervadil to work. But for some reason I had a crazy reaction to it and it basically put me into active labour within the hour. Uh – what?!

Yup – contractions every 30-45 seconds, lasting 30-45 seconds. Put it this way, once you’re almost at the end of labour you should have 4-5 contractions every 10 minutes. I was having 6-7 every 10 minutes in the first hour. No breaks. No meds. Not exactly what I expected (but really, no one can plan for birth. what happens, happens.)

After the nurses continued to monitor me, and the contractions wouldn’t stop, they gave me some nitrous oxide to take the ‘edge’ off – but really it just kept your mind off them for a second while still having the full-on pain. This continued for 3-4 hours where I finally couldn’t take it anymore, and me (and baby) were finally ready to be admitted – and ready for the drugs!!

Thankfully I got an epidural right away after I was admitted and it was 1000 x better. I basically slept for the next few hours until it was go-time. 

After an hour and a half of pushing, our little girl was finally here. She was perfect – since she was overdue she wasn’t wrinkly at all, her skin was perfectly smooth – her little face was perfect. I remember all I kept saying over and over was “she’s so perfect!” 

We named her Evelyn, a.k.a. Evie. 7 lbs 12 ounces of sweetness. 

photo: erin ocampo

We’re finding our groove, and I can actually find some time to bake again. She loves playing on her mat, which gives me time to get things done. I’m hoping to return to blogging again regularly-ish. 

I call her my little sweet, or sweetness. I always did have a sweet tooth. 

She’s most certainly the best thing I ever baked. 

 

SaveSaveSaveSave

SaveSave

SaveSave

Bread, Loaf

Lemon Loaf

May 10, 2017

I’m kind of disappointed that I haven’t had any real ‘pregnancy’ cravings. I mean, I didmake a toasted tunafish sandwich at 4 a.m. one night, but let’s be real – what pregnant lady doesn’t?

I also keep asking my husband if he can ‘smell that,’ like food smells, or if it’s just me. Usually, he can also smell it. Which means I clearly don’t have the super-hightened-pregnancy-sense-of-smell. Darn.

I realize this is a blessing in disguise – I have had a pretty easy pregnancy as far as symptoms and complications go – knock on wood. We’re also halfway – 21 weeks this week. It’s crazy to even think about how quick this has gone.

I shouldn’t complain that I haven’t experienced anything – I have the protruding stomach that now looks like I’m actually pregnant, and not the ‘i just ate two burgers’ food baby. But other than the growing baby bump, I feel pretty normal-ish. The only recurring pain is sleep – the lack of, and discomfort. My pregnant best friend (who’s having TWINS!) and I had a spa day last month and the prenatal massage was glorious. 

Thankfully I also haven’t had any food aversions. Though I have eaten less meat, and have little desire to cook chicken (I can’t eat red meat because of an intolerance/allergy). There’s been lots of veggie/vegetarian meals for dinner and lunches. Black bean burgers made a big comeback when I was seriously hankering for a beef burger. 

My sweet tooth disappeared in the first few months of pregnancy, replaced by all things tangy-salty-vinegary (tuna sandwich with pickles) – but it’s definitely back.

I’m also baking more now than the first few months – gotta fatten baby up. Spring baking comes back strong with all the fruits popping up, lemon loaves and carrot cake. 

This Lemon Loaf is just how you want a Lemon Loaf – fragrant, perfect crumb and a light glaze on top. 

 

Lemon Loaf
A delicious Lemon Loaf drizzled with icing.
 
 
For the Loaf
  1. 3 eggs
  2. ¾ cup sugar
  3. 1 cup almond milk
  4. 1/4 cup coconut oil OR vegetable oil
  5. 1/4 cup light olive oil
  6. Zest from one lemon
  7. Juice from 1/2 lemon
  8. 1½ cups all-purpose flour
  9. 2 tsp. baking powder
For the glaze
  1. 1cup icing sugar
  2. 2-3 tbsp. lemon juice
Instructions
  1. Preheat oven to 350 F. Line loaf pan with parchment paper.
  2. In a large bowl, combine eggs, sugar, and almond milk and blend until smooth.
  3. Add in both oils and continue blending.
  4. Add lemon zest and juice and continue to blend.
  5. Using blender on low or spatula, add flour and baking powder. Don’t over-mix.
  6. Pour the batter into your prepared loaf pan.
  7. Bake for 50 mins.
  8. Allow loaf to cool in the loaf pan.
  9. Remove loaf from the pan and allow to cool on a wire rack until completely cooled.
Glaze
  1. In a small bowl, add the icing sugar and slowly mix in the lemon juice and continually stir until smooth. Add more icing sugar or lemon juice until you reach the desired consistency.
  2. Evenly drizzle glaze over bread. Allow glaze to set and dry before slicing.
Notes
  1. Store on countertop in container, or slice and store in ziplock bags. Also freeze individual bags for a quick on the go snack or breakfast!