Cookies:
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup peanut butter
1 tsp vanilla extract
1 egg
Filling:
1/3 cup peanut butter
1/2 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 350 F. Line cookie sheets with parchment paper, or use non stick cookie sheets.
In a bowl, combine flour, cocoa powder, and baking soda. Set aside.
In another bowl, mix butter with white sugar until fluffy, add brown sugar.
Mix in peanut butter until well incorporated. Then add vanilla and egg. Blend well.
Using a spatula or a wooden spoon, gently mix in flour mixture.
Shape dough into 3/4inch balls and place on cookie sheets.
For peanut butter filling, mix powdered sugar, vanilla, and peanut butter (you can use a mixer)
and shape into 1/4inch balls.
Flatten each chocolate dough ball and top with a peanut butter ball. Wrap chocolate dough over the peanut butter filling so that it completely covers the filling. Roll into balls again and flatten.
Bake for 8 minutes or until just set and surface is slightly cracked. Cool cookies for 1 minute before transferring them to wire racks to cool completely.
2 cups apples (peeled, cored and diced)
1 egg
1/4 cup veg oil
3/4 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
Preheat oven to 350 F.
Combine apples, egg, oil and sugar. Mix well and set aside.
In another bowl, combine flour, salt, baking soda and cinnamon.
Mix wet ingredients into the flour mixture, stirring well.
If ingredients seem too dry, add veg. oil by teaspoons.
Pour batter into greased springform pan. Bake 45 min to an hour.
Tips: If using granny smith or tart green apples, you may want to increase the sugar to one cup.
This cake has a very rich gingerbread taste. It is served best warm with vanilla ice cream.
1 cup all purpose flour
1/4 cup almond meal (finely ground almonds)
2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
1 large Bartlett pear
1/2 tsp ground nutmeg (optional)
1/2 tsp cinnamon
extra sugar and cinnamon for sprinkling
Preheat oven to 350 F. Butter an 8 or 9 inch springform pan and set aside.
Mix together flour, baking powder, salt and cinnamon.
Beat butter and sugar until light and fluffy.
Add eggs 1 at a time, beating well into the mixture.
Add vanilla and almond extracts.
Slowly mix in flour mixture.
Spread batter evenly in pan.
Slice pear as desired and arrange on top of the batter.
Sprinkle with a teaspoon of sugar and dust with cinnamon.
Bake for 40 minutes or until golden brown. Toothpick inserted into center should come out clean.
Tips: Try without almond meal for a less textured cake.
