Cooking in Pajamas

Chocolate Cookie 1.25 c. All-purpose flour 1/2 c. Premium cocoa 1 tsp Baking soda 1/4 tsp Baking powder 1/4 tsp Salt 1 c. White sugar 1/2 c. + 2 tbsp Butter, unsalted at room temperature 1 Large egg Peanut Butter Cream 1 c. Icing sugar 1 c. Chunky peanut butter, all natural, no sugar added 5 tbs Butter, unsalted at room temperature 1 tsp Vanilla extract 1/4 tsp Salt 1/4 - 1/3 c. Milk For the chocolate cookies: Preheat oven to 350°F.  Line two baking sheets with Silpat (silicone baking mat) or parchment paper. Mix together the flour, cocoa, baking soda, baking powder and salt.  Set aside. In another bowl, cream together the butter and sugar with an electric mixer.  Beat in the egg. Add the dry ingredients to the butter mixture.  Stir until well combined. Set up a bowl of water for moistening your hands.  (If you don't do this, the batter will stick to your fingers.) Take a rounded teaspoon of batter and roll it gently into a ball with moistened hands

2 c. Flour 2 c. Rolled oats 1 c. Brown sugar 1/2 tsp Baking soda 1 c. Butter, unsalted 1 pkg (250 g)  Hershey's Special Dark Chocolate Chipits 1 c. Dulce de leche Caramel Cream Spread 3 Tbsp Flour Optional: 3/4 c. Pecans, toasted and chopped Preheat oven to 350°F. Grease a 13” x 9” pan.  (I sprayed mine with PAM canola oil.) Combine flour, oats, sugar and baking soda in a large bowl. Cut the butter into the flour mixture and mix with your hand until the butter is incorporated.  This mixture should be crumbly.  Set aside 3 cups of this mixture (approximately 1/2). Press the remaining mixture into the greased pan. Bake for 10 min. Sprinkle the chocolate chips (and pecans) over the baked crust bottom. Mix 3 Tbsp of flour with the the caramel cream spread.  Drop blobs of the caramel cream on top and try to spread them out as much as you can (they won't spread as they bake). Sprinkle the rest of the oat and butter mixture evenly over the top. Bake for 20

8-9 c. Apples, peeled, cored and cubed 3-4 Tbsp Fresh lemon juice 1 Cinnamon stick 1/4 - 1/2 c. Brown sugar 1.5 c. Water 4 strips Lemon peel Place the apples in a large sauce pan. Add water, 2 Tbsp lemon juice, cinnamon stick, 1/4 c. brown sugar and lemon peel. Bring to a boil.  Reduce heat and simmer for 20 min. Adjust the amount of lemon juice and brown sugar according to your taste. Remove the lemon peels and cinnamon stick.  Mash the apples with a potato masher. My comment: My friend and I took our boys to a local apple orchard a few weekends ago and we came home with way too many MacIntosh apples for us to eat by themselves.  So I decided to make some applesauce and I found this wonderful recipe on Simply Recipe  that promised a hint of citrus flavour in the applesauce.  My family loves lemony treats, so I was rather excited about this recipe. As always, I didn't follow the recipe to the dot.  I ended up with a lemon-flavoured applesauce that was super

1 c. Butter or margarine 1/2 c. Natural peanut butter (ie. no sugar added) 1/2 tsp Vanilla extract 1.5 c. Brown sugar 2 c. Graham cracker crumbs 1 c. Rolled oats 1 bag (250 g)  Hershey's Special Dark Chocolate Chipits Melt the butter in the microwave and and stir in the peanut butter.  Blend well.  Then, add the vanilla extract and set aside. In another mixing bowl, combine the graham cracker crumbs, rolled oats and brown sugar with a fork. Pour the peanut butter mixture into the dry mixture.  Stir until everything is combined. Line a 9x13" dish with wax paper. Spread the peanut butter and graham cracker crumb mixture in the dish and press down firmly. Put the chocolate chips in the same bowl you used for mixing the butter and peanut butter. Melt the chocolate chips in the microwave at 30 second intervals, stirring in between, until all the chocolate chips are melted (approximately 3-4 times). Spread the chocolate on top of the peanut butter bar bottom. T

2.5 tsp (8 g) Active dry yeast 1/2 c. Warm water 4 tbsp Brown sugar, unpacked 1 small sweet potato 3 tbsp Butter, softened 1 tsp Salt 2 Eggs, beaten 3-4 c. Flour Cook the the sweet potato in the microwave on high (about 2-3 minute).  Peel and mash.  Set aside 1/2 cup. Dissolve 1 tsp of brown sugar in warm water.  Stir in the yeast and let stand for 5 min. In a large mixing bowl, cream together the butter and the remaining sugar.  Stir in the mashed sweet potato, eggs and salt.  Add the yeast mixture. Slowly add the flour, about 1 cup at a time, and mix with a wooden spoon.  As the mixture turn dough-y, switch to kneading with your hands.  Continue to add the flour until the dough is soft but not sticky. Grease another large mixing bowl lightly with cooking spray.  Shape the dough into a ball and place it into the greased bowl.  Cover with a towel and let the dough rise for about 1.5 hours.  The dough should double in size. On a lightly floured surface, divide the d