Everything but the kitchen sink...

 
   I have a cupboard in my kitchen that is designated for baking supplies.  My children know that anything in there is strictly off limits to them. They know that no matter how much they plead or give me those sad puss n' boots eyes that I will not relent. Each and every item in my stash; the Snickers bars,  the Reeses' peanut butter cups and the Oreo cookies, are all destined to be baked into something delectable... one of these days.
 
   It's no surprise that since I've started working in a bakery, I have been baking less often at home.  My kids are noticing that the treat plate is not filled as often as it once was. Their arrival home from school is not met with fresh baked cookies Monday through Friday. While it may be a good thing that I'm not spoiling them, my cupboard overfloweth.
 
    In order to make way for the Valentine treats I've been stocking up on, I had to deplete my stash.  Thankfully I was able to come up with a cookie recipe that incorporated much of what I had on hand.  Not only did I bake up a tasty batch of homemade cookies for my poor, deprived family, I was also able to make room in my cache. A job well done if I do say so myself!
 
 
Kitchen Sink Cookies
 



You will need:

• 3/4 cup sugar
• 1/2 cup brown sugar, packed
• 3/4 cup butter, softened
• 1 tsp vanilla
• 2 eggs
• 2 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup peanut butter chips
• 1/2 cup semi sweet chocolate chips
• 1/2 cup toffee baking bits
• 1 cup pecans, chopped 

Directions:

~ Preheat oven to 350*
~ In a large bowl combine sugars and butter; beat until creamy
~ Add vanilla and eggs; blend well
~ In a separate bowl, mix together flour, baking powder, baking soda and salt; whisk to combine
~ Add dry mixture to wet mixture
~ Stir in chocolate & peanut butter chips, toffee bits and pecans
~ Roll into balls and place on a parchment lined cookie sheet
~ Bake for 10-12 minutes until golden brown
~ Allow cookies to set 1 minute on cookie sheets before moving to wire racks to cool

 

 

 

*Note: there are no chocolate bars in this recipe because... well, it's hard to resist those eyes!

 

Blissfully Exhausted...

     I must begin with an apology to all of my faithful readers, I am sorry it has been so long since I've written a decent post.  Trust me, it's not at all for the lack of blog worthy material!  The reason I've been missing in action is that I have taken on not one, but two part time jobs!  I've been Adjusting My Sails indeed!

      I've gone through some major changes over the past few years. Some have been difficult to overcome, but for the most part these changes have resulted in better things.  Though I couldn't have admitted this before now, these changes have been good for me. I have emerged as a stronger, more grateful person.  

    Just as I have evolved and changed over these last few years, so has my blog. When I first began writing  it was for myself alone.  I used it as an outlet, a way to express my thoughts and organize my recipes and baking ideas.  Thanks to the wonders of social media, my little baking blog found a niche and before long it had acquired a few followers.  I soon began to realize that I wasn't writing solely for myself any longer. People were actually reading what I wrote and possibly trying out my recipes!  I have to admit that this made me feel self conscious (and a bit embarrassed!). None the less, I kept on baking and writing about it and low and behold, this little blog landed me a job in a bakery! Who would have thought? Certainly not me!  

    Once again, I apologize for being absent from my writing and recipe posting.  Please know that it is never far from my thoughts. I often think to myself, I can't wait to blog about this, but when I return home, tired and spent, I enjoy the company of my family and a hot cup of tea (or more often a wonderful glass of wine) and just relish the fact that I am living a good life. I'm going to have to work on merging my new working life with my family life and find the time to keep up what started my transformation~ this blog. Please bear with me!  I may be worn out at  the end of the day, but I prefer to think of it as blissful exhaustion.

     Speaking of bliss, here is the recipe for the best combination of peanut butter and chocolate that I've yet to come across. Those who have tried it can attest to the fact that these might just be my best cupcakes so far! I hope you bake up a batch and savour the moment.

     

 Chocolate Peanut Butter Bliss Cupcakes

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) of butter, softened
1 cup sugar
2 large eggs
1/4 cup sour cream
2/3 cup water

• Heat oven to 325 degrees and line muffin pans with paper liners
• In a small bowl, whist together flour, cocoa, baking powder, baking soda and salt
• In a large bowl, beat together butter and sugar
• Beat in eggs, one at a time, beating well after each addition
• Beat in sour cream
• On low, beat in half the flour mixture
• Pour in 2/3 cup water and beat on low until blended, scraping down sides of bowl
• On low, beat in remaining flour mixture
• Fill cups 3/4 full and bake for 10-12 minutes or until an inserted toothpick comes out clean

Peanut Butter & Chocolate Ganache:

1/3 cup creamy peanut butter

2/3 cup chocolate chips  

• Place peanut butter and chocolate in a small microwave proof bowl
• Melt in the microwave for about 45 seconds and stir until smooth
• Dip the tops of your cooled cupcake into the ganache, then turn right side up and let the ganache cool and set for about 15 minutes

Frosting:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup unsweetened cocoa powder

1 1/2 tsp vanilla extract

1 1/2 tbsp milk (more if needed)

3-4 cup powdered sugar

• Beat butter, peanut butter and cocoa powder for 2 minutes
• Scrape down bowl and add vanilla and milk
• Slowly add powdered sugar, 1 cup at a time until you reach your desired consistency
• If it becomes too thick, add more milk, if it is too thin, add more powdered sugar
• Pipe over the ganache layer and top with chopped  peanut butter cups