Saturday 27 July 2013

Chewy PB M&M cookies + how to properly freeze rhubarb & zucchini

Chewy Peanut Butter Chocolate Chip M&M cookies
If you are going to eat something unhealthy it might as well be a good homemade cookie. 

  • 2 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter or margarine, slightly soft but still cold
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 3 eggs
  • 1 Tbsp vanilla
    1-2 cups  M&M candies and or chocolate chips
  1. In a medium bowl, sift together flour, baking powder, baking soda and salt. 
  2. In the bowl of an electric mixer, cream together the peanut butter, butter and sugars for 3-4 minutes.
  3. Add the eggs one at a time and vanilla and cream for another 3 minutes. Make sure to scrape the sides of the bowl often to ensure everything is incorporated.
  4. Add the flour mixture in two parts, mixing until just combined.
  5. Fold in the M&Ms & chocolate chips using a spatula 
  6. Cover dough and refrigerate overnight or at least 18 hours.
  7. Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
  8. Roll out 2 inch balls of dough and place balls on cookie sheet 2 inches apart and press down with a fork in a criss-cross pattern until slightly flattened.
  9. Bake for 10-12 minutes or the cookie is slightly golden brown. I baked mine exactly 11 minutes, be sure not to over bake. 
  10. Allow to cool on pan for 3-4 minutes before removing to wire rack to cool completely. (Or if you're like me, you'll eat them straight from the oven!)
  11. Keep dough refrigerated between batches so it stays chilled.

the perfect cookie with crisp edges and a chewy centre

How to blanch and freeze rhubarb
 I received some home grown rhubarb from my in-laws (thank you!!) and haven't had time to bake anything with it yet so I decided to blanch and freeze it. 

1. Clean rhubarb, pull any fibrous strings from stacks and cut into 1/2 - 1 inch pieces. 

* this can be done with zucchini as well. Great for in the summer when zucchini is inexpensive... buy several to freeze and use in recipes later on  

 2. Place of water on the stove and bring to a boil. Once at a boil, add rhubarb or zucchini and allow to boil for 1 minute 
3. Remove from boiling water and place immediately into ice water to stop cooking process. 

4. Remove from ice water and spread on paper towels to dry. Place in bags to freeze. I froze 2 cups in each of my bags.  
5. Recipes to follow with what I bake with the rhubarb 

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