Peanut Butter Cookie Dough

Peanut Butter Cookie Dough – The perfect amount of peanut butter cookie dough for two! Eggless and takes just minutes to make!

Peanut butter cookies are so good but lets be honest, peanut butter cookie dough is even better! Something about the unbaked yumminess is just so addicting! Whether it be licking the spoon that was used to stir the dough while you are waiting for your cookies to come out of the oven or just grabbing a cookie before it makes it into the oven, it’s always the highlight of making peanut butter cookies! This cookie dough skips on the eggs and gives you the option to bake out any bacteria that might be in the raw flour so it is completely safe to eat! Go on, dig in! You know you want to!


I have made this at least 3 times just this week alone! It’s SO easy as it is literally just combining a few ingredients in a bowl and stirring.  The kids I am a nanny for have been devouring it for snack time! I even taught one of them how to make it for themselves!

If you love peanut butter desserts, make sure to check out my Peanut Butter Cookie Mug Cake and No-Bake Peanut Butter Pie!

Peanut Butter Cookie Dough

Ingredients

  • 1/3 cup brown sugar
  • 1/3 cup all-purpose flour*
  • 3 tbsp peanut butter
  • 1 tbsp butter (softened)
  • 1 tbsp milk
  • 1/8 tsp vanilla extract
  • Pinch of salt

Directions

  1. In a small bowl, combine peanut butter, butter, and brown sugar.  Mix well before adding in flour, milk, vanilla, and salt.  Stir well.
  2. Divide into two bowls and serve!

Notes

*If you are concerned about any bacteria in flour, preheat oven to 350°F, spread flour in a baking sheet lined with aluminum foil, and bake for 5 minutes.

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Rosé Meringue Cookies

Rosé Meringue Cookies – An elegant, light dessert made with delicious rosé wine.  Perfect for a party and simply gorgeous!

These rosé meringue cookies are so much fun to make! I had never made nor had a meringue cookie before so they were quite the pleasant surprise when I finally bit in.  So light and fluffy, very similar to cotton candy.  I chose to use a piping tip that would look like a rose along with a pale pink reminiscent of the rosé that they were made with!


Wine is one of my favorite things to create recipes with, I have made quite a few from the Rosé Ice Cream Float, No-Churn Raspberry White Wine Ice Cream, Wine Soaked Raspberry Baked Brie, etc.  There’s a lot!

These would be quite lovely with a filling in between two of them so they would be more of a cookie sandwich.  I would make a raspberry filling next time, it would be so great with the rosé I used!

Rosé Meringue Cookies

Ingredients

  • 4 egg whites
  • 3/4 cup granulated sugar
  • 2 tbsp rosé
  • Pink food coloring

Directions

  1. Preheat oven to 200°F and line baking sheet with parchment paper.
  2. In a large mixing bowl (stand mixer is easiest), whip egg whites until there are stiff peaks.  Slowly add in sugar and continue to whip until it is glossy white.
  3. Add in rosé and food coloring and slowly fold in.
  4. Transfer mixture to a piping bag with a 1M tip and pipe circles with a 2.5 inch diameter.  Start from the center of the circle and go around until it is the proper diameter.
  5. Bake for 1 hour or until the meringues can be easily removed from the parchment paper.  Turn off the oven and leave the meringues in there for 2-3 hours to cool off and avoid cracking from cooling too quickly.

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Lavender Lemon Earl Grey Ice Cream

Lavender Lemon Earl Grey Ice Cream – A simple, yet elegant dessert made with lavender earl grey tea, fresh lemon juice, and creamy no-churn ice cream base.

I have been on a lavender lemon kick! Between this ice cream and some lavender lemon macarons I whipped up, it is my go-to flavor combo! I love how light it is and it feels so elegant! Originally, this was simply going to be an earl grey ice cream but when I found a tin of lavender earl grey tea in the pantry, I knew I had to use it! Plus did I mention this is a no-churn ice cream? It’s is literally SO easy to make!


I absolutely loved getting to pull out these gorgeous tea cups, picking between all of them was so difficult because they were all so gorgeous but I thought the orange in this one complemented the purple in the lavender.  I suggest sprinkling some cinnamon and a little honey on top of the ice cream! I paired this will a slice of lemon buttermilk cake and was in dessert nirvana!

Lavender Lemon Earl Grey Ice Cream

Ingredients

Ice Cream

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 4 lavender earl grey tea bags*
  • 1 tbsp fresh lemon juice
  • 1/8 tsp lavender extract
  • 1/8 tsp vanilla
  • Pinch of salt

Directions

  1. In a small sauce pan over medium heat, bring heavy whipping cream to a soft boil.  Take off heat and put in tea bags.  Let steep for 30 minutes.  Discard teabags and let cool at least 4 hours.
  2. Transfer to a stand mixer and whip on high until a similar consistency to whipped cream.
  3. In a large bowl, combine sweetened condensed milk, lemon, lavender, vanilla, and salt.  Stir until combined and set aside.
  4. Gently fold in the whipped cream to the sweetened condensed milk mixture.
  5. Pour ice cream mixture into a bread pan.
  6. Cover and freeze for at least 6 hours before serving.

*If you can’t find lavender earl grey tea bags, then use regular earl grey tea bags and bump up the amount of lavender extract used to 1/4 tsp

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Spiced Chai Tea Mini Bundt Cakes

Spiced Chai Tea Mini Bundt Cakes – Elegant personal bundt cakes made with all of your favorite chai tea flavors topped with a vanilla crème drizzle.

So this past week was quite busy! I was heading to New Jersey for a month on Sunday so I was trying to fit in a lot of things before heading out such as going to the art museum in Ann Arbor, watching movies, and of course, baking with my friend! We decided to spend one of our last days together for a little while making these little bundt cakes! We decided on a spiced chai tea flavor for them because we both love chai tea lattes so it was a wonderful dessert that both of us would love! This recipe could easily be made into a single bundt cake if you baked it a bit longer, closer to 50 minutes but if you have mini bundt pans on hand, I highly suggest those because they turn out so cute! What really takes these cakes to a whole new level is the vanilla crème drizzle on top.  It complements the cakes so well and is very simple to make! I had some of my favorite Rodelle Vanilla Extract on hand and it’s flavor shined in the glaze! If you haven’t used it before, try it, it is really incredible vanilla extract!


We ended up making homemade chai tea lattes too to pair with these cakes and it was the perfect afternoon! I am glad we got to have fun making these before heading off for a few weeks! 🙂

Spiced Chai Tea Mini Bundt Cakes

Ingredients

Bundt Cakes

  • 2 1/4 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1 tbsp ground cinnamon
  • 2 tsp ginger
  • 2 tsp cardamom
  • 3/4 tsp nutmeg
  • 3/4 tsp cloves
  • 1/2 tsp coriander
  • Pinch of salt
  • 1 large egg
  • 8 tbsp unsalted butter + 1 tbsp (melted)
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1/4 tsp pure vanilla extract (I used Rodelle)

Vanilla crème drizzle

  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1/4 tsp pure vanilla extract (I used Rodelle)

Directions

  1. Preheat oven to 350°F.  Use 1 tbsp of melted butter and spread it in the mini bundt pans before flouring the pans.  Set aside.
  2. In a medium bowl, combine flour, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, coriander, and salt.  Whisk until well combined.
  3. In a stand mixer with a paddle attachment, combine butter and brown sugar.  Whip until well beaten before adding in egg, buttermilk, and milk.  Continue to beat until combined.
  4. Slowly add in flour mixture and continue to beat.  Mix until well combined.
  5. Fill each bundt pan 3/4 of the way up.  Bake for 30 minutes or until cooked through.
  6. Let cool for 20 minutes before trying to remove cakes from pans.
  7. While the cakes are cooling, combine all the ingredients for the vanilla drizzle in a small bowl.  Using a whisk, stir until well combined.  Drizzle using a spoon once cakes are removed from pans and cooled.

 

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No-Churn Raspberry White Wine Ice Cream

No-Churn Raspberry White Wine Ice Cream – A simple, no-churn ice cream base infused with white wine and swirled with a fresh raspberry ripple.


Between working full-time and trying to keep my house from falling into disarray from a build-up of dishes or a backlog of laundry, it can be so hard to carve out a few hours for myself here or there.  Sometimes I forget that I just need to go do something for fun, something that I will enjoy doing to unwind a bit.  My go-to hobby is definitely cooking and baking.  I think it is so much fun to be in the kitchen, experimenting with new flavors and combinations, hoping whatever I am making will turn out delicious! Occasionally there are some hits, sometimes some misses, but inevitably, I have fun doing it either way.  After I’m done preparing the dish, I enjoy to grab a glass of wine and plop down on the couch to put on a movie!

I decided to combine my passion for wine and cooking by making this No-Churn Raspberry White Wine Ice Cream! It is a delightful summer treat that is incredibly easy to make, yet very delicious! I picked up a bottle of Wente Vineyards Morning Fog Chardonnay 2015 from my local Kroger wine department for this ice cream.  I love that it is a multi-generational vineyard that it is making time for for music, the passion of the 5th generation winegrower Karl D. Wente this summer (for more information, check the movement on Instagram).  I had previously tried their Morning Fog Chardonnay, Nth Degree, and Riva Ranch Chardonnay but my favorite is for sure the Morning Fog Chardonnay.  It has such an exquisite fruity flavor with hints of woody undertones.

When I am cooking, I also always like to either listen to music or play a podcast.  Having something going on in the background helps keep me focused and it makes the whole experience even more fun! When I was making this ice cream, I put on some Simon and Garfunkel started on this.  The hardest part of making this was really just waiting while it was setting in the freezer for a few hours.  I was so excited to try it and the wait was a bit painful! I ended up finishing the book I had been reading on and off when I made time to do something fun for the past year on early British history.  When I finally got to taste this, I was so happy with how it turned out! I know I will be making some more time again soon to make this again!

 

No-Churn Raspberry White Wine Ice Cream

Ingredients

Ice Cream

Raspberry Swirl

  • 1 pint fresh raspberries
  • 2 tbsp granulated sugar

Directions

  1. In a large bowl, combine white wine, sweetened condensed milk, vanilla, and salt.  Stir until combined and set aside.
  2. In a different large mixing bowl, pour in heavy whipping cream and mix with a hand mixer until light and fluffy with a similar consistency to whipped cream.
  3. Gently fold in the whipped cream to the sweetened condensed milk mixture.
  4. In a small saucepan, combine raspberries and sugar.  Bring to a simmer and cook for 5-6 minutes or until berries breakdown.
  5. Pour berries into a small bowl through a strainer to remove seeds.  Let cool for 20-30 minutes.
  6. Pour half of the ice cream mixture into a bread pan before pouring half of the raspberry sauce into.  Repeat with the remaining ice cream and raspberry sauce.
  7. Using a knife to swirl the raspberry sauce.
  8. Cover and freeze for at least 6 hours before serving.

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Red Wine French Macarons

Red Wine French Macarons – Homemade macarons made with a splash of red wine and filled with a red wine buttercream. Basically the greatest dessert ever!


I am so excited about this post! I just love French wines, cheeses, recipes, etc so getting to share some of my new favorites with everyone is quite exciting! With Bastille Day around the corner on July 14th, it’s the perfect reason to try a new wine, salt, or cheese straight from France.  I decided to make Red Wine Macarons with a bit of Beaujolais-Villages in them for my Bastille Day festivities to share with friends over a great glass of French wine!

I was able to try four different wines this time from two different regions in France, Beaujolais and Loire.  Two of the wines were Georges DuBoeuf which were the wines from the Beaujolais region in eastern France.  The Beaujolais-Villages 2015 is a light red that has notes of berries and is very light on the palate.  It pairs very well with many foods due to it’s versatility such as salmon and burgers.  It is best served lightly chilled.  The other Georges DuBeoeuf wine was the Pouilly-Fuissé 2015, a chardonnay with hints of almonds, peaches, and pears.  It as a lovely structure and fits well with most foods.

The other two wines were from Saget la Perrière in western France.  The first was their Marie de Beauregard Vouvray 2015, an incredible Chenin Blanc with an initial chalk expression followed by a pear, honey, and lemon.  It’s a sweet wine with a nice silky texture.  The other was the Marie de Beauregard Chinon 2015, a cabernet franc that balances fruity flavors with woody notes very well.

Personally, I think my favorite ended up the Beaujolais-Villages 2015, I do love red wines and it had such exquisite flavors.  It was the perfect choice for the macarons too!

Along with the wines, I was able to try two cheeses and two different salts! The cheeses were from Ile de France in the northern region of France.  St. Andre was a superb “heavenly” triple cream cheese that is as rich as butter which pairs wonderfully with Loire Valley wines and both sweet and savory foods.  The other cheese was St. Agur, an intense blue cheese made with cow milk instead of goat milk, giving it an unparalleled creaminess. Best on steaks, salads, and potatoes.

The La Baleine sea salts were a kosher salt sourced from the Mediterranean Sea and the other was a grey sea salt from Guerande in northwest France.  The kosher salt is the purest sea salt on the market and can be used in any recipe that calls for kosher salt.  The grey sea salt can be used as any fine salt, but with a stronger flavor.  It’s preferred by many chefs because of the natural flavors that come out when it is used in cooking and baking.  Both La Baleine salts are very meaningfully produced with a strong focus on being environmentally friendly and sustaining the important balance of flora and fauna on their geographically protected preserve.

All of these products can be found at many stores in America at surprisingly low prices which makes them the perfect additions to your Bastille Day festivities or to any meal that you want to take to a whole new level.

As for the macarons I whipped up, this was only my second time actually making macarons! I had wanted to try them for years but sadly, there just are not any places around here that sold them so my friend and I finally made them for her birthday a few weeks back and they were so good! I’ve been so excited since then to try making other fun flavors.  I love how versatile, yet elegant they are!

Red Wine French Macarons

Ingredients

Macaron Shells:

  • 1 cup almond flour
  • 3/4 cup confectioners’ sugar
  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup granulated sugar
  • 3 tbsp red wine (I used Beaujolais-Villages 2015)
  • 1/2 tsp vanilla extract
  • Pink food coloring (optional)

Frosting:

  • 3 tbsp butter (softened)
  • 1 cup powdered sugar
  • 2 tsp heavy cream
  • 1 tbsp red wine

Other:

  • 2 large pastry bags
  • Extra large piping tip
  • Medium piping tip

Directions

  1. Into a medium bowl, sift almond flour and confectioners’ sugar thoroughly twice.
  2. In a large stand mixer bowl with a whisk attachment, add in egg whites and mix until frothy.  Slowly add in granulated sugar and cream of tartar.  Whip until there are hard peaks.  Add in red wine and food coloring and continue to mix on low until combined.  The amount of food coloring you use is up to you and how deep you want the color to be!
  3. Sift in the almond flour and confectioners’ sugar mixture to the egg white mixture.  Use a spatula to fold in the almond flour/confectioners’ sugar.  Continue to do this until well combined but DO NOT OVER MIX.  To test, drop batter and and if the edges still appear after 10 seconds, then mix a bit more and try again.  If the edges do not appear, then the batter is ready to go.
  4. Transfer batter into a pastry bag with the extra large piping tip.
  5. On a baking sheet lined with parchment paper, pipe out 1.5 inch rounds.  They should be at least 1.5 inches away from each other.
  6. Tap baking sheet a few times to a hard surface to pop any bubbles inside to macarons to avoid cracking in the oven.
  7. Let the macarons dry for 20-30 minutes before baking.
  8. Heat the oven to 300°F and then bake for 17-19 minutes.  The macarons are done when you can easily remove one of the tray.
  9. Let cool for 10 minutes before transferring to a wire rack to continue cooling.
  10. While the macarons are cooling, start on the frosting.  In a large bowl, whip butter using a mixer.  Add in the powdered sugar, heavy cream, and red wine and continue to whip until well combined.
  11. Transfer frosting to a pastry bag with the medium piping tip.  Fill the inside of half of the macarons before placing the remaining macarons on top of the filled macarons.

 

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Easy No-Bake Peanut Butter Pie

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #ServeUpSummer #CollectiveBias

I can’t believe it is finally summer! I live in one of the snowiest cities in the United States because of the lake effect from Lake Superior so a bit of time where it is warm enough out to be outside is a really nice reprieve! We always try to celebrate summer with big gatherings with all of our closest friends and family coming over with their favorite dishes to share and it’s always a great time! For this years first gathering, I decided to make a good, old-fashioned peanut butter pie.  Peanut butter is one of my absolute favorite foods and I just love cooking with it.  Peanut butter pies have been made for so long in our family, I remember even my grandma whipping them up when I was little.  It’s the perfect dessert to have after a big meal of cook-out foods like burgers, hot dogs, and baked beans.  I think it’s my favorite classic American dessert!


Now this pie is only made with 5 ingredients.  Crazy, right?! It’s just about the easiest dessert to make ever so you can just whip it up in the morning before any guests get there, set it in the fridge to keep cool, and then you just cut and serve! That’s it! By having such an easy dessert made, you can focus on spending more time with your friends and family instead of spending all day in the kitchen making food!

Before I made the pie, I popped over to my local Walmart to grab the ingredients.  I knew I was going to use Peter Pan® Peanut Butter, it is my favorite peanut butter and I love that it is made with wholesome ingredients and jam-packed with lots of protein.  OF course I want to pick ingredients that I can feel great about using (plus, I just really like the flavor too!).  It was located in the same aisle as the other peanut butters, jams, and coffees.  Very easy to find and there is a variety of variations from natural (which is my favorite) to crunchy!

Easy No-Bake Peanut Butter Pie

Ingredients

  • 9-inch graham cracker crust (pre-made)
  • 1 cup Peter Pan® Peanut Butter
  • 1 cup powdered sugar
  • 1 package Cream Cheese (8oz)
  • 1 container whipped topping (8oz and thawed)

Directions

  1. In a large bowl, combine cream cheese and peanut butter.  Using a hand-mixer, whip until well combined.
  2. Slowly add in powdered sugar.  Continue to whip using hand-mixer.
  3. Once those ingredients are well-combined, add in half the whipped topping container.  Use a spatula to gently fold in.
  4. Pour peanut butter filling into pie crust.  Top with remaining whipped topping.
  5. For garnish, either chop up peanuts or mix 2 tbsp powered sugar with 1 tbsp peanut butter together using a fork and then sprinkle on top.  This is optional, but delicious!

Looking for some other great cook-out ideas? Make sure to check this out!

Want to pick up some Peter Pan® Peanut Butter? Hover your mouse over the jar below to buy some online!

 

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Patriotic Mug Cake

Patriotic Mug Cake – A simple vanilla mug cake jam-packed with red, white, and blue sprinkles! Takes just a few minutes to whip up and is perfect for Fourth of July or Memorial Day!

I’m back with yet another mug cake! The other day, I was hanging out with my friends and we were going to make a vanilla cake but then decided that was too much effort and it would end up taking too long since it was already getting late.  Since I seem to have a thing for making mug cakes, I suggested that instead and went ahead to make 5 funfetti mug cakes.  Honestly, it ended up just as much work to make as a normal cake because of how many I was making (and I had to do a painful amount of multiplication to make sure I had the correct amounts of ingredients) but it was worth the work! They were so good! The next day I thought of the brilliant idea to make it a patriotic mug cake with red, white, and blue sprinkles instead of rainbow sprinkles inside, topped with homemade whipped cream and even more sprinkles! It is perfect for any patriotic holiday from 4th of July to Memorial Day!


Patriotic Mug Cake

Ingredients

  • 1/4 cup + 2 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp salted butter (melted)
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 tsp baking powder
  • 1 tbsp red, white, and blue sprinkles

Directions

  1. In a small bowl, combine all ingredients except for the sprinkles.  Stir until well combined.
  2. Add in sprinkles and and lightly stir.  Do not over stir or the sprinkles color will bleed.
  3. Microwave for 1-1.5 minutes or until cooked through.
  4. Serve with whipped cream and extra sprinkles on top!

If you love this mug cake, make sure you check out my Snickerdoodle, Carrot Cake, and Peanut Butter mug cakes too!

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Patriotic Cake Batter Dip

Patriotic Cake Batter Dip – A super simple dip perfect for patriotic holidays! Great for a party and it tastes fantastic!

I can’t believe it’s already almost summertime! It’s about time to get a few patriotic recipes out! Between 4th of July, Memorial Day, and Labor Day, there are so many holidays here that need red, white, and blue snackeroos.  I had been tossing around the idea of making this dip for a few months actually but I was really struggling to think of a creative way to make a dip red, white, and blue and not purple or a brown.  I looked around at different colorful dessert dips and finally had a lightbulb go off when I saw a unicorn dip that had a variety of colors nicely swirled together!


I also ended up struggling with finding festive sprinkles, I think I must have just been about a week too early and went to a few stores before finding an over-priced variety at Micheal’s…

I was so happy with how this ended up! I thought it tasted amazing and overall, it was so easy to make! I would definitely make it again in a heartbeat!

Patriotic Cake Batter Dip

Ingredients

  • 1 cup white cake mix
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners sugar
  • 8 oz cream cheese (softened)
  • Red food coloring*
  • Blue food coloring*
  • Sprinkles

Directions

  1. In a chilled mixing bowl, combine heavy whipping cream and confectioners sugar.  Using a hand mixer to whip until light and fluffy.
  2. In a different mixing bowl, combine cake mix and cream cheese.  Use a hand mixer to mix and then pour in the whipped cream.  Combine to mix until well combined.
  3. Split into 3 separate bowls.  Set one bowl aside, that will be the white.  In one bowl, add in red food coloring.  Stir until well combined.  In the last bowl, add in blue food coloring.  Stir.
  4. Use a spoon to scoop dip into a bowl.  Put all of the red on one side of the bowl with the blue across, filling in the space in between with white dip.  This helps prevent dip from turning purple when swirled.
  5. Use a toothpick to swirl the dip a bit. Top with sprink
  6. Refrigerate until ready to serve.

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Peanut Butter Cookie Mug Cake

Peanut Butter Cookie Mug Cake – This mug cake takes just a few minutes and tastes just like a peanut butter cookie! Perfect for when you just want a single serving of a dessert!

I’m in love with mug cakes! They are seriously the greatest thing ever because I love desserts but usually don’t want a whole batch of cookies or an entire cake, I’d never get through it all.  A mug cake is just one serving of perfection! After making the Snickerdoodle Mug Cake a few weeks back, I knew I had to try one experimenting with other flavors.  I started with a peanut butter mug cake because peanut butter is so good! It worked out really quite well! Along with this one, there are at least two more mug cakes coming the next few weeks.  I might be a tad bit addicted to making them for lunch!


I’ve been addicted to peanut butter for years, I put it on literally everything from waffles to oatmeal to apparently wonderful  mug cakes now and sometimes I even grab a spoonful of peanut butter sometimes as a snack! Peanut butter and jam sandwiches are my lunches for school everyday too! I’m not sure what it is about peanut butter, but it is delicious!

Check out this video to see how to make the mug cake!

 

Peanut Butter Cookie Mug Cake

Ingredients

  • 1/4 cup all-purpose flour
  • 1 tbsp brown sugar
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • 1 tbsp butter (melted)
  • 3 tbsp peanut butter

Directions

  1. In a small bowl, combine flour, brown sugar, baking powder, and cinnamon.
  2. Combine in vanilla, milk, peanut butter, and melted butter.  Stir until combined with no lumps.
  3. Pour batter into mug and microwave for 1-1:30 minutes.
  4. Let cool before eating.

 

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