Peanut Butter Cookies

Peanut butter cookies are one of those classic cookies with hundreds of recipes available. With all those different variations it can be hard to find one that you will like. Every time I make these cookies they get compliments, I’ve even had people tell me that they are the best peanut butter cookies they’ve ever had. Now I’m not saying everyone will think these are the best, but if you like your cookies soft and chewy, you will love these. If you prefer your cookies a bit crunchy, just leave them in the oven for a little bit longer and they will still be amazing.

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Veronica’s Peanut Butter Cookies

Ingredients:

3 cups Flour
1 1/2 tsp Baking Soda
1 tsp Baking Powder
1 cup Butter
1 cup White Sugar
1 cup Brown Sugar
2 Eggs
1 1/2 cups Peanut Butter
1/2 tsp Vanilla

Directions:

Preheat oven to 375 °F.

Stir the baking soda and baking powder into the flour. In a separate bowl, cream together the butter and both sugars until light and fluffy. Beat in the eggs and vanilla, then the peanut butter. Stir in the flour mixture until combined. Refrigerate the dough for at least an hour.

Scoop the dough onto a baking tray lined with parchment paper. Roll the dough into balls between your palms (the dough will stick less if your hands are wet while doing this). Dip a fork into sugar and then press the dough balls down slightly to make a crosshatch design.

Bake for 10 minutes for a soft and chewy cookie, or 15 minutes if you prefer them crunchy.

Enjoy your delicious cookies! ❤


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Until then, Happy baking! ❤

Orange Creamsicle Cheesecake

Creamsicles are my favourite popsicles, because you don’t have to choose between ice cream or popsicle, you can have both! Orange creamsicle is such a great flavour in other things as well. A bit of background on how I came up with this: I was making swiss meringue buttercream, and I added orange extract, and it tasted almost exactly like creamsicle. Swiss meringue buttercream starts off with a meringue, and meringues are similar to marshmallows, so I thought “What if i melted marshmallows and mixed it into cheesecake?” OK, honestly, I have no idea how I came up with that, but it works. There is a slight flaw with this idea though, that is, adding marshmallows to cheesecake does tend to make it crack. Mine did have a huge crack in the middle, but with some mini marshmallows for decoration, you’ll never notice. Don’t let that dissuade you though, this cheesecake tastes amazing, and is super creamy. I’m not sure which cheesecake I like more, this or my white chocolate raspberry cheesecake.

This would be a perfect way to celebrate Easter, I know I’ll be making it!

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Click here for the PDF version


Veronica’s Orange Creamsicle Cheesecake

Ingredients:

For the base:

2 tbsp Butter
1 1/2 cups Graham Cracker Crumbs

For the cheesecake:

3 blocks Cream Cheese (250 grams each)
1/2 cup Sugar
3 Eggs
2/3 cup Sour Cream
1/2 tsp Vanilla Extract
1 1/2 tsp Orange Extract
3 1/2 cups Marshmallows
Orange Food Colouring (optional)

Directions:

Preheat oven to 325 °F.

For the base:

Melt the butter in a microwave and stir it into the graham cracker crumbs. Press mixture into the bottom of a 9 inch springform pan.

For the cheesecake:

Beat together the cream cheese and the sugar until well combined. Beat in the eggs, then the sour cream and extracts.

Melt the marshmallows in a microwave and then let them cool slightly so they don’t melt the cream cheese. Stir the marshmallows into the cream cheese mixture until combined.

Pour one third of the mixture into a separate bowl and mix in orange food colouring.

Pour the two mixtures into the springform pan and swirl together. Bake for 60 minutes, then turn off the oven and crack the door and let it cool for 60 minutes before putting it in the fridge to chill for 4 hours or overnight.

Enjoy your delicious cheesecake! ❤


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤

Individual S’more Cups

One of the best things about summer is s’mores. Gooey marshmallow and oozing chocolate on a graham cracker tastes amazing. Unfortunately, where I live there is often a fire ban during the summer, So I don’t get to make s’mores very often. Therefore I have a quick and easy way to make s’mores using an oven! This is one of my favourite quick snacks since I usually have all of the ingredients on hand._IMG_5875I used graham cracker crumbs because I almost always have some for making cheesecake bases (I make a lot of cheesecakes). If you’d like, you can use whole graham crackers instead.

The perfect snack!

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Veronica’s Individual S’more Cups

Ingredients:

For each s’more cup:

1 1/2 tsp Butter
1/4 cup Graham Cracker Crumbs
Chocolate (I used milk chocolate)
Marshmallows

Note: How much chocolate and marshmallow you use is up to you

Directions:

Place the butter in a ramekin and put it in an oven set to broil.

Once the butter is melted, stir in the graham cracker crumbs and press into the bottom of the ramekin. Add the chocolate on top, cover the ramekin with tin foil and place it back in the oven until the chocolate is melted. It should take about 5 to 10 minutes for the chocolate to melt, but stir it gently every few minutes.

Remove the tin foil and place some marshmallows on top. If you don’t want as many marshmallows, cut them in half and put them on top so they cover all of the chocolate. Put the ramekin back in the oven until the marshmallow are brown. Keep an eye on it so the marshmallows don’t burn!

Enjoy your delicious s’more cup! ❤


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤

Oatmeal Chocolate Chip Cookies

I’m a fan of oatmeal cookies, but if someone offers me one I’m usually a bit hesitant. You all know why. How many times have you accepted a seemingly innocent oatmeal cookie just to find out that those aren’t actually chocolate chips? They’re raisins. Don’t worry though, these cookies will have none of that!

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These cookies are slightly underbaked, so the edges are nice and crispy, but the centers are still gooey. I love eating them just after they come out of the oven because they are gooey and chocolatey and delicious, although they do fall apart. If you wait for them to cool, they will still taste amazing and they will hold their shape while still being soft in the middle.

I promise they aren’t raisins.

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I mean, you could use raisins instead of chocolate chips if you want, but don’t they look so yummy?

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Click here for the printable version.


Veronica’s Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup Butter
1 cup Granulated Sugar
1 cup Brown Sugar
2 Eggs
2 tbsp Milk
2 tsp Vanilla
2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
pinch of salt
2 1/2 cups Rolled Oats
2 cups Chocolate Chips

Directions:

Preheat your oven to 350 °F.

Whisk together the flour, baking soda, baking powder and salt. Cream together the butter and sugars until light and fluffy. Beat in the eggs, then the vanilla and milk. Beat the flour mixture into the butter mixture. Fold in the oats and chocolate chips.

Scoop onto a parchment lined baking tray, and bake for 10-13 minutes. Let them cool before moving them.

Enjoy your delicious cookies! ❤


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤

White Chocolate Raspberry Cheesecake

It’s time for another cheesecake! This week I made a white chocolate cheesecake with a raspberry swirl. I love raspberries, they are the perfect mix of sweet and tart that makes them so moreish. When I was younger I would look forward to the summer when we would go pick fresh raspberries from my grandma’s garden. I usually ate most of the berries I picked, and then ate the rest shortly after. I know it isn’t quite the season for raspberries yet, but I want to eat them all the time! This time in cheesecake! It is so silky smooth and delicious. I topped mine with fresh raspberries, but it would also taste amazing with whipping cream, or a white chocolate ganache on top.

It looks so scrumptious!

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Click here for the PDF version.


Veronica’s White Chocolate Raspberry Cheesecake

Ingredients:

For the base:

1 1/2 cups Graham Cracker Crumbs
2 tbsp Sugar
4 tbsp Butter

For the cheesecake:

3 cups Frozen Raspberries
3 blocks Cream Cheese (250 grams each)
3/4 cup Sugar
3 Eggs
3/4 cup Sour Cream
1 1/2 tsp Vanilla
1/4 tsp Salt
3/4 cup White Chocolate

You will also need fresh raspberries for decoration.

Directions:

Preheat oven to 325º F.

For the base:

Stir together the graham cracker crumbs and the sugar. Melt the butter in a microwave and stir into the graham cracker crumbs. Press mixture into the bottom of a 9 inch springform pan.

For the cheesecake:

Heat the raspberries in a pot over medium heat until they have all broken down and released their juice. If it starts to simmer, take it off the heat. Place a fine-mesh sieve over a bowl and pour all of the raspberries into the sieve (be careful not to splash it on yourself, raspberry juice will stain your clothes). Let the raspberries strain and cool while you prepare the cream cheese mixture.

Beat together the cream cheese and sugar. Beat in the eggs, then the sour cream, vanilla, and salt. Melt the white chocolate in a microwave and stir it into the cream cheese mixture.

Pour about half of the cream cheese mixture over the base. Pour the raspberry juice on top. Carefully add the rest of the cream cheese mixture and give it a few quick swirls.

Bake for 60 minutes, then turn off the oven, crack the door and allow it to cool for another 60 minutes. Refrigerate for 4 hours or overnight.

Top with some fresh raspberries and enjoy your delicious cheesecake! ❤


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤

Irish Cream Cupcakes With Espresso Frosting

St. Patrick’s Day is here! That means green, shamrocks, and booze. I’ve decided to use Irish cream… in cupcakes… with espresso frosting! Yum! These cupcakes are very moist, and the brown sugar gives them a delicious flavour.If you don’t want to use alcohol to make these, you could use coffee instead of the Irish cream.

Here are some scrumptious photos (I know, I know, the cupcakes aren’t green :P)

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Click here for the PDF version.


Veronica’s Irish Cream Cupcakes with Espresso Frosting

Makes about 18 cupcakes

Ingredients:

For the Cupcakes:

2 cups Flour
2 tsp Baking Soda
1/2 tsp Salt
1/4 cup Butter
6 tbsp White Sugar
6 tbsp Brown Sugar
2 Eggs
1/4 cup Vegetable Oil
2 tsp Vanilla
1 cup Irish Cream

For the Frosting:

6 tbsp Butter
1 1/2 tsp Espresso Powder
3 tbsp Hot Water
3 cups Icing Sugar

Directions:

For the Cupcakes:

Preheat your oven to 350º F.

Whisk together the flour, baking soda and salt. In a separate bowl cream together the butter and sugars. Beat in the eggs one at a time, followed by the oil and vanilla. Add half of the flour mixture, then half of the Irish cream, then the rest of the flour mixture, followed by the rest of the Irish cream, beating well between each addition.

Fill cupcake liners 3/4 full and bake for 18-20 minutes, or until a toothpick inserted in the centre comes out clean.

For the Frosting:

Stir the espresso powder and water together until the espresso is fully dissolved, allow it to cool to room temperature.

Cream together the butter and about a third of the icing sugar. Beat in the cooled espresso, followed by another third of the icing sugar. Scrape down the bowl and beat in the rest of the icing sugar. Keep beating for a few minutes, until the frosting is light and fluffy.

Scoop into an icing bag fitted with a star tip (or scoop into a plastic bag then cut off the corner) and swirl it on the cupcakes. If you don’t want to be that fancy, you can just spread it on.

Have a great St. Patrick’s Day and enjoy your delicious cupcakes! ❤


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤

Chocolate Worms ‘n’ Dirt Pi Day Pie

In celebration of pi day, I decided to make a worms ‘n’ dirt pie. Pi day is on March 14, since the first three digits of pi are 3.14. I’m not sure if worms ‘n’ dirt counts as a pie, but I think this does, so let’s roll with it! When I was a child I loved worms ‘n’ dirt, and yes, I still crave it as an adult. Watch the video below to see how to make it, or scroll down for the recipe.

Here are some lovely worm-y photos for you to gaze upon.

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Click here for the PDF of this recipe.


Veronica’s Worms ‘n’ Dirt Pie

Ingredients:

For the Base:

1 1/4 cups Oreo Crumbs
1/4 cup Butter

For the Pudding:

1/2 cup Sugar
3 tbsp Cocoa Powder
1/4 cup Cornstarch
pinch Salt
2 1/2 cups Milk
2 tbsp Butter
1 tsp Vanilla

You will also need:

Gummy Worms (I used about a dozen)

Directions:

For the Base:

Melt the butter in a microwave (about 30 seconds), stir in the oreo crumbs. Press into the bottom of your pie plate.

For the Pudding:

Add the sugar, cocoa powder, cornstarch, salt, and milk to a small saucepan. Put the pot over low heat and stir constantly for about ten minutes, or until it thickens.

Remove the pan from the heat and stir for a few minutes while it cools slightly. Once it stops steaming stir in the butter until fully melted, then stir in the vanilla. Cover the pudding with plastic wrap, making sure the plastic wrap touches the top of the pudding. Let cool for about ten minutes.

Arrange a few gummy worms on top of the oreo crumb base, and pour the pudding over top. Smooth out the top of the pudding. Add a few more gummy worms for decoration. Cover with plastic wrap, again making sure that the plastic wrap touches the top of the pudding. Refrigerate 4 hours or overnight.


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤

Chocolate Peanut Butter Cheesecake

I love cheesecake! It is the perfect combination: rich, creamy, and oh-so-smooth. I also love chocolate and peanut butter together, so… chocolate peanut butter cheesecake! This recipe is so delicious. Layered peanut butter and milk chocolate cheesecake on an oreo crumb crust, with chocolate ganache to boot. Yum! Read on for the recipe, or watch the video below on how to make it.

OK, so less of the talking, more pictures, right? Well, here you go…

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Click here for the PDF version.


Veronica’s Peanut Butter Chocolate Cheesecake

Ingredients:

For the Base:

2 cups Oreo Crumbs
1/4 cup Butter

For the Cheesecake:

3 blocks Cream Cheese
3/4 cup Sugar
1/4 tsp Salt
3/4 cup Sour Cream
1 tsp Vanilla
3 Eggs
3/4 cup Peanut Butter
2 tbsp Heavy Cream
1 cup Milk Chocolate

For the Chocolate Ganache:

1/4 cup Heavy Cream
1/2 cup Milk Chocolate

Directions:

Preheat your oven to 325° F. Line the base of a 9 inch springform pan (if needed).

For the Base:

Melt the butter, stir in the oreo crumbs. Press into base of your springform pan.

For the Cheesecake:

Beat the cream cheese, sugar and salt until combined. Beat in the sour cream and vanilla, then the eggs one at a time. Pour 1/3 of the mixture into a separate bowl.

Heat up the heavy cream in the microwave until small bubbles start to form (30 – 45 seconds). Pour the hot cream over the chocolate and stir until melted. If the chocolate is not all melted, microwave for 10 seconds at a time, stirring well in between until chocolate is fully melted. Stir the chocolate mixture into the third that you set aside earlier.

Stir peanut butter into the remaining two-thirds of the mixture.

Pour the peanut butter mixture into your pan over the base. Pour the chocolate mixture into your pan over the peanut butter mixture.

Bake in your preheated oven for 1 hour, then turn off the oven, open it a crack and leave the cheesecake in for another hour. Refrigerate for 4 hours or overnight. Run a knife around the edge to loosen the cheesecake and move it from the pan to your serving dish.

For the Ganache:

Microwave the heavy cream until small bubbles form (30 – 45 seconds). Add the chocolate and stir until smooth. If the chocolate is not fully melted, microwave for 10 seconds then stir and repeat until chocolate is completely melted. Let cool to room temperature. Pour it over the cheesecake.


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤

Welcome!

Hello, and welcome to my blog! I post recipes for delicious baked goods. You can also check out my Youtube channel here to watch videos of my baking. All of the recipes used in the videos are available on this blog. Here you will also find more pictures, extra information, and sometimes behind-the-scenes stuff!

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