МОИ ЛЮБИМЫЕ РЕЦЕПТЫ

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Recipe

• 1 1/2 cups crunchy peanut butter
• 1 cup packed light-brown sugar
• 1/2 cup (1 stick) softened unsalted butter
• 1 large egg
• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 teaspoon baking powder

Preheat oven to 350 degrees.
In a medium bowl, whisk together flour and baking powder; set aside.
In a large bowl, beat peanut butter, sugar, and butter until smooth.
Beat in egg.
Gradually add flour mixture, beating to combine.
Pinch off dough by the tablespoon; roll into balls.
Place 2 inches apart on parchment-lined baking sheets.
Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes.
Cool cookies on a wire rack

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Recipe

• 300g porridge oats
• 100g pumpkin or sunflower seeds, or a mixture of the 2
• 50g desiccated coconut
• 50g plain flour
• 200g butter
• 200g golden syrup
• 150g soft brown sugar
• 150g dried apricots, chopped
• 125g crunchy peanut butter
• 1 tsp vanilla extract

Preheat the oven to 160°C
Line an 18cm x 28cm Swiss roll tin with non-stick baking paper, leaving a little hanging over the edges for easy removal later
Place the oats, seeds, coconut and flour in a large bowl and mix together.
Melt the butter with the golden syrup in a saucepan, then mix in the sugar, chopped apricots, peanut butter and vanilla extract.
Pour into the dry ingredients and mix until combined
Press into the tin and bake for 20-25 minutes or until golden and slightly firm.
Cool in the tin, then lift out on the paper and cut into 18 bars

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• 2 cups Flour
• 1/2 cup Sugar
• 2 1/2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1/4 cup Butter
• 3/4 cup Peanut butter
• 1/4 cup Milk
• 2 Egg
• 2 teaspoons Vanilla
• 1/2 cup Peanuts, unsalted

Preheat oven to 375F.
In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
Cut the butter into 1/2-inch cubes and distribute them over the flour mixture.
With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the peanut butter mixture to the flour mixture and knead until combined.
Knead in the peanuts.
Pat the dough out into a 1/2-inch thickness on a cutting board.
Using a floured 2-1/2 in. to 3-in. diameter crinkled round biscuit cutter, cut out rounds from the dough.
Gather the scraps together and repeat until all the dough is used and there are 16 round.
Place 8 of the rounds on an ungreased baking sheet.
Press the edges gently to seal.
Bake for 17-19 minutes, or until lightly browned

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Recipe

• 3 cups old-fashioned rolled oats
• 1/3 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup natural peanut butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups salted whole peanuts
• 2 cups semisweet chocolate chips

Preheat oven to 350 degrees.
Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium speed until pale and fluffy, about 5 minutes.
Mix in eggs and vanilla.
Reduce speed to low.
Add oat mixture, and mix until just combined.
Mix in peanuts and chocolate chips.
Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.Bake cookies, rotating sheets halfway through, until
golden brown and just set, 13 to 15 minutes.