Peanut Butter Cookies

This is a traditional peanut butter cookie recipe. Since its for holidays I have not reconstructed the recipe, it is full of calories and packed with scrumptious flavors. No need to feel guilty, after all it's holidays.... Enjoy.....


Happy Holidays to all....... Enjoy!!!!!

Peanut butter cookies is my favorite type of cookies. But each time I bake them, I used to be worried very much about the calorie in them. So i have tried many low calorie version, they come out pretty good. But traditional peanut butter cookies is something special for holidays. Will try to post the low calorie version of them soon.

I made this cookies for my fried kind at my place. All of them enjoy it so much and I was running out of cookies.... Another great thing about this cookies is that, they can freeze very well for a month. They can be turned into peanut butter and jelly cookie sandwiches in a flash....

So this Peanut butter cookies is going for 2 events, Sharmi of Neivedyam is hosting this sweet event Holiday Cookie Baking. Jz of Tasty Treats is hosting another cute event Santa's Holiday Challenge. All the best U guys for hosting such interesting events....

Ingredients :

All purpose flour - 2 cups
Unsalted butter, room temperature - 3/4 cup
Peanut butter - 3/4 cup
Sugar - 1/2 cup
Light brown sugar - 1/2 cup tightly packed
Large egg - 1
Baking soda - 1/2 teaspoon
Vanilla extract - 1 teaspoon
Salt - 1/4 teaspoon

Procedure :

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In the large bowl cream the butter and sugars until light and fluffy for 5 minutes in a mixer. Beat in the peanut butter.

Add the egg and vanilla extract and beat till combine. In a separate bowl whisk together the flour, baking soda, and salt.

Slowly add the flour mixture to the peanut butter mixture in small batches until all the flour is combined into the wet ingredients. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to

Refrigerator the dough for about an hour.

Form small balls out of the dough, place it on the prepared baking sheet. Leave enough space in between as the cookies will expand while baking.

Now take a fork, dip it in white granulated sugar, make a crisscross pattern.

Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Cool and enjoy....

You may also like my:

Raspberry Milkshake

This is a cool and refreshing drink perfect either for a romantic dinner or a elegant party drink.

I make this drink quite often, as raspberries are my fav. Love the perfumeee smell of raspberries. Love to have them in my milkshake, smoothies and many more desserts. Most of the time I make milkshakes with skim milk and splenda to lower the calorie intake, but for parties and for special occasion I love to make it with whole milk.

Ingredients :

Raspberries - 1/2 cup
Whole milk(cold) - 2 cups
Sugar or Splenda(low calorie sweetener) as required
Some whipped cream, colored sugar and raspberries for garnish

Procedure :

Mix raspberries, milk and sugar in a large blender. Whip them for a few seconds and filter it on a sieve to remove the raspberries tiny seeds.

Pour the milkshake into a tall glass and top it with fresh whipped cream and raspberries.

Lemon - Herb Chicken With Garlic Mashed Potatoes And Roasted Veggies

This is a easy chicken recipe perfect for lunch.

Love lemon and chicken together, once I had this chicken in a restaurant near my place, loved it so much and this was the inspiration for this dish. I tried this the very next day I had it in restaurant. It turned out so good, we both of us loved it.

The side dishes are also so cool. Loved the garlic mashed potatoes, they are so creamy and satisfying with full flavor. On the other hand roasted veggies are good and healthy. This makes it as a fulfilling meal.

Lemon Herb Chicken

Ingredients :

Bone in Chicken - 2 lb
Fresh Lemon juice - 2 tablespoon
Italian herb seasoning blend - 2 teaspoon
Lemon pepper - 1/2 teaspoon
Olive oil - 1 tabelspoon
Salt

Procedure :

Marinate the chicken with lemon juice, oil, salt and Italian herb blend for 1 hour in the refrigerator.

Preheat oven to 350 degree. Place the chicken pieces on the roaster pan and roast it until cooked. (for abt 20 to 30 mins)

Remove it and sprinkle it with lemon pepper and serve it hot.


Mashed Potatoes

Ingredients :

Potatoes - 2 large
Garlic - 2 cloves
Butter - 2 tablespoon
Salt and Pepper
Hot milk as needed

Procedure :

Peel the skin and boil the potatoes in a large pot of water until done. Drain them and set it aside.

In the meanwhile, melt butter in pan and add the chopped garlic and let it infuse the flavor in the butter.

Now pour the garlic infused butter into the hot boiled potatoes and start mashing them. If it is too dry add some hot milk and make it as a fine paste. Season with salt and pepper.


Roasted Veggies

Ingredients :

Red, Orange, Green bell peppers - Cut in strips 1 cup
Onions - 1 medium cut into strips
Carrots - 1 small cut into strips
Green beans - small bunch cut into 1 1/2 inch pieces
Dried oregano - 1/2 teaspoon
Garlic - 2 cloves
Salt and pepper
Olive oil - 1 tablespoon

Procedure :

Heat oil in a large skillet add garlic and saute it for few seconds. Now add all the veggies and roast it for few minutes. Now add dried oregano, salt and pepper and saute it until cooked or as needed.

Holiday Biscotti / Pistachios & Cranberry Biscotti

Biscotti are twice baked cookies. It is a type of Italian cookies. This is a cool recipe for any holiday season.

I got this recipe from a cookie recipe book. From the day I tried it, I have made it numerous times. Each time it is a hit among my friends and their kids. So I thought of sharing it with my blog friends.

This is buttery biscotti, Mostly biscotti are dry cookies that are great with tea but I love to make this rich butter biscotti for some festiveness. The small specks of green and red from the pistachios and the cranberry make it a real holiday baked goodies.

Ingredients :

All-purpose flour - 2 cups
Butter – ½ cup
Sugar – 1 cup
Egg – 2 large
Baking powder – 1 ½ teaspoon
Lemon Zest – 1 teaspoon
Vanilla extract – 1 ½ teaspoon
Pistachios – ½ cup chopped
Dried Cranberries – ½ cup
Salt – ¼ teaspoon

Procedure :

Preheat the oven to 350 degrees F.
Mix flour, salt and baking powder in a medium bowl. Cream in butter and sugar in a large bowl until the butter is pale in color. Then add eggs one by one and beat it to a smooth mixture. Now add the lemon zest and vanilla and mix it well.

Now add the flour mixture to the wet ingredients and beat it until blended. Mix in the pistachios and cranberries. The dough will be very dense.


Line a cookie sheet with foil and form the dough into a long. Bake until light golden, about 40 minutes.







Cool for 30 minutes.






Now slice the baked log on a diagonal to form biscotti shape. Arrange the biscotti on the baking sheet. Bake it until they are golden in color, about 15 minutes. Let it cool and enjoy