Tag Archives: flour

Egg Bread

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This dough is rich and yeasty and will be the perfect bread to use for French toast. My kids and I are in for a treat this weekend 🙂

Verdict: I made the kid’s French toast sticks with this bread (a huge hit), and I’ve toasted this for a quick (ahem…lazy) breakfast. It became golden brown and even more delicious – my toaster rarely gets it right! All the egg and sugar helped with that I’m sure 😉 Thanks for reading, enjoy!

Homemade Egg Bread for Texas Toast – adapted from Just a Pinch

  • 6-7 cups AP flour (750g- 875g)
  • 2 cups milk
  • 1/4 cup sugar
  • 1/4 cup unsalted butter
  • 2 tsp salt
  • 3 large eggs

Directions –

1. In a large mixer bowl combine 3 cups of the flour and the yeast. In a saucepan heat milk, sugar,butter and salt until warm (115^)and butter is almost melted; stir constantly. Add to flour mixture; add eggs,one at a time. Beat at low speed of electric mixer for about 1/2 minute; scraping bowl.Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.

 2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a semi-stiff dough this is smooth and elastic about 6 minutes. Shape into a ball. Place in a lightly buttered bowl; turn once to butter surface. Cover; let rise in a warm place till doubled,  about 1 1/4 hours.
3. Punch down; divide dough in half. Cover; let rest 10 minutes. Shape into 2 loaves. Place in 2 sprayed 9x5x3-inch loaf pans. Cover; let rise till nearly double about 35 minutes.

4. Bake in a 375 degree oven for 35-40 minutes. Remove from pans; cool on a wire rack.

Re-Post: Pumpkin Bread

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It’s my favorite cooking and baking time of year again! I love the weather change, (which wont be happening here anytime soon), and all the comforting and hearty dishes that I wait all year to make. As soon as it cools down here, I want to make this chili,  arroz con leche, this pot roast, and of course – Thanksgiving dinner!

Anyone who loves pumpkin anything, really enjoys this bread. I have been making it for years, and in this re-post I have added all my modifications. Even my husband who isn’t at all a fan of pumpkin anything said that it tastes “okay” 😉 Thanks for reading, enjoy!

Downeast Maine Pumpkin Bread – adapted from Allrecipes

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup oil or butter – I used 1/2 grapeseed, 1/2 unsalted butter
  • 2/3 cup water
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 3 1/2 cups all-purpose flour (437 grams)
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg – fresh is best
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground ginger

Directions –

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare two 9×5 loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 60-70 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Snicker’s Cake

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When it comes to making a cake (especially the three layer, super involved kind), I need a good excuse to make one. My husband on the other hand would have liked me to make this because it was a Monday – no real reason and no company to help us eat it. I know better! The last thing we need is a giant cake all to ourselves,  not to mention how selfish that would be 😉

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I have used this particular chocolate cake recipe many times before, so I knew it would be really good. Also, for quality control sake, I had to taste the fluff and salted caramel I made – so I knew those were also really good. This is definitely not a cake I would have wanted to make in one day because of all the components; also, it’s much easier to work with when the cake layers have been frozen. On Friday, I made the salted caramel and the chocolate cake – let the cake cool completely, wrapped them up individually in plastic and then placed them in the freezer. I made the fluff on Sunday, stored it in a glass container and let it sit on my counter. Monday I made the nougat and I decided to reduce the amount of peanuts added; but other than that modification, I made it as directed. Also, I totally forgot to add the salted caramel to the top of the nougat filling – boo! I figured no one would care especially once i poured ganache and more caramel sauce over the top 😉

Verdict: This cake tastes as good as it looks – maybe even better. All the guests at our Labor Day party really enjoyed it and we only have about 1/4 of it left! 🙂  I’m glad that all that work I put into it paid off, and I’m sure I will get requests for it in the future 🙂 Thanks for reading, enjoy!

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Snickers Cake – adapted from Punky Purls via Brown Eyed Baker

For the Cake:

  • 2½ cups AP flour (312 grams)
  • 3 cups granulated sugar
  • 1 1/2 cups Dutch-process cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1  teaspoons salt
  • 3 eggs, at room temperature
  • 1 1/2 cups buttermilk, at room temperature
  • 1 1/2 cups hot water
  • 1 1/2 tsp espresso powder
  • ¾ cup vegetable oil (*I used grapeseed oil)
  • 4½ teaspoons vanilla extract

For the Nougat Filling:

  • 4 tablespoons unsalted butter
  • 1 cup granulated sugar
  • ¼ cup evaporated milk
  • 1½ cups marshmallow fluff
  • ¼ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1½ cups salted peanuts, roughly chopped

For the Salted Caramel Buttercream Frosting:

  • ½ cup unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • ¼ cup salted caramel sauce
  • 2 cups powdered sugar

For the Milk Chocolate Ganache:

  • 8 ounces milk chocolate, finely chopped
  • 4 ounces (½ cup) heavy cream

For the Assembly & Garnish:

Directions –

1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

5. Make the Nougat Filling: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts. Let the nougat mixture cool to room temperature before using it in the cake. You can do this leaving it at room temperature or you can pop it into the refrigerator to speed up the process. Be sure to give a stir occasionally as it cools.

6. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it’s not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

7. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with half of the nougat filling and then spread a couple spoonfuls of the salted caramel sauce over top to evenly cover the nougat filling. Top with a second cake layer and cover with the remaining nougat filling and top with caramel sauce. Place the final cake layer on top face-down. Frost the cake with the salted caramel frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

8. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a medium bowl; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

9. Garnish the Cake: Transfer the ganache to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. To finish garnishing, drizzle some additional salted caramel sauce over the top and side of the cake, and top with chopped peanuts. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

Pita Chips

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It was Mediterranean night for the group this week, (and because I am a food snob) I knew I would need to make pita chips to go with my fave tzatziki sauce. After a quick search, I stumbled upon this simple recipe. Caution: These are highly addictive! the kids and I eat them plain – they are perfectly crunchy, salty and a little savory 🙂 I think they’ll be a great addition to their school lunches instead of pretzels or chips. Thanks for reading, enjoy!

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Pita Chips – adapted from King Arthur Flour

  • 1 3/4 cups white whole wheat flour
  • 1 1/2 cups AP flour
  • 1 1/2 teaspoons salt
  • 1 tsp sugar
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 cups lukewarm water
  • 2 tablespoons olive oil

Topping –

  • 1/3 cup olive oil
  • sea salt to taste

1) Mix and knead the dough ingredients together to make a soft, smooth dough.

2) Place the dough in a lightly greased bowl, cover, and let rise for 60 to 90 minutes, until just about doubled in bulk.

3) Preheat the oven to 450°F, with a pizza stone on the bottom rack. If you don’t have a pizza stone, see tips, below.

4) Gently deflate the dough, and divide it into 8 pieces.

5) Shape each into a ball, cover, and let rest for 10 minutes.

6) Working with two pieces of dough at a time, roll each into a 6″ circle. Transfer them to the hot stone.

7) Bake for 4 minutes, until puffy. Turn them over, and bake for an additional minute. Remove from the oven, and place on a rack to cool.

8) Repeat with the remaining pieces of dough.

9) Once the pitas are cool, carefully separate the two sides of each to make 16 thin rounds.

10) Brush rounds with oil and sprinkle with sea salt.

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11) Cut each round into 8 wedges. Divide the wedges between two parchment-lined baking sheets.

12) Bake the chips in a preheated 350°F oven for 15 to 20 minutes, until crisp; turn the chips over after 10 minutes of baking.

13) Remove chips from the oven, cool completely on the pan, wrap airtight, and store at room temperature.

Cinnamon Rolls

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cinnamonrolls

I wanted to try a new recipe for cinnamon rolls besides our go-to fave. I love the richness of the dough, but it does require 5 eggs and it makes 12 huge rolls. I sent a batch of these with my husband to share with volunteers this weekend; and made this smaller batch with some minor changes just to suit our preferences. Instead of white sugar, I used brown sugar for the filling and significantly less cinnamon. I also swapped the water and milk for buttermilk; and I used less butter in the filling – only two tablespoons. Oh, and instead of making 11 rolls (weird number) I made 8 slightly larger rolls that fit in the baking dish better.

Verdict: These were okay, and I guess good in a pinch if you don’t have lots of eggs on hand. The glaze is missing something too – cream cheese in my opinion. The dough was not nearly as easy to work as the other recipe, and it was actually really frustrating to cut into rolls. The differences were much more obvious because I had just made the overnight rolls…so I was really aware and very picky. I probably won’t bother making these again only because we’ve already found the best recipe. Thanks for stopping by!

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Easy Cinnamon Rolls – heavily adapted from Sally’s Baking Addiction

Rolls-
  • 2 and 3/4 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 1/4 tsp instant yeast (1 packet)
  • 3/4 cup buttermilk
  • 2 and 1/2 Tablespoons unsalted butter
  • 1 large egg
Filling-
  • 3 Tablespoons unsalted butter, softened to room temperature
  • 1 heaping tsp ground cinnamon
  • 1/3 cup brown sugar
Glaze-
  • 1 cup powdered (confectioners’) sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons milk

Directions –

  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 125F-130F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl and let rise until doubled in bulk – about an hour.
  4. Turn out the dough onto a lightly floured surface and shape in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 8 even pieces and place in a lightly greased 9-inch round pan. Loosely cover the rolls with plastic wrap and allow to rise overnight in your refrigerator.
  5. In the morning, take the rolls out and allow to rise until they become puffy. Preheat the oven to 350F. Bake for 25-30 minutes until lightly browned.
  6. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar and milk together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.

Buttermilk Oatmeal Bread

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I love making bread – actually, I love that I know how to, and that it’s been three years since I tried it out for the first time. I remember feeling so intimidated by yeast (silly now that I think about it), but I’m so glad I got over that 🙂 When I see my daughter smiling as she’s smelling fresh from the oven bread, I know it’s something that she will always love and remember about me. I can’t wait to pass on what I have learned to her, so she can pass her knowledge onto someone else.

I had a homemade batch of buttermilk that I needed to use up, plus we were almost out of sandwich bread. Thankfully Pinterest came to my rescue again! I doubled this recipe  and my sweetener of choice was raw honey. When I took it out of the oven, I smelled the honey and oats – so perfect! It has a great slightly chewy bite and flavor is mild enough for sweet or savory toppings. Thanks for reading, enjoy!

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Buttermilk Oatmeal Bread – adapted from Buttered Side Up

  • 1/2 cup water
  • 1 cup buttermilk
  • 1 tablespoon instant yeast
  • 1/4 cup sugar, maple syrup or honey, divided
  • 1/4 cup butter, melted and cooled
  • 2 cups all-purpose flour (250 grams)
  • 2 cups whole wheat flour (262 grams)
  • 1/2 cup old-fashioned rolled oats
  • 2 teaspoons sea salt

Directions:

1) Gently warm the buttermilk in a 4 cup or larger measuring cup. Add the oats, hot water, melted butter, sweetener and salt. Stir to combine and set aside until it cools slightly.
2) In a standing mixer bowl, combine the flours, (I always hold back at least 1/2 cup). Add the yeast, and buttermilk mixture and mix to combine.
3) Using the dough hook, knead until smooth and elastic, about 5-7minutes. Add flour as necessary. Return to mixing bowl and let rise until doubled, about 1-2 hours, depending on how warm your house is.
4) Form risen dough into loaves, buns or whatever shape you wish. Place in greased pans (if making a loaf use a 9×5-inch pan) and let rise until nearly doubled, about 1 more hour.
5) During the last 15 minutes of rising, preheat your oven to 350, bake loaves for 35 -40 minutes or until the internal temp is 190 degrees. Remove from pan and allow to cool completely on a wire rack before slicing.

Simple Brownies

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Woo! These are rich 🙂 They are thin but so fudgy and perfect with homemade vanilla ice cream, (*I’ll share the ice cream recipe soon*). Thanks for reading, enjoy!

Simple Brownies – adapted from Baked Bree

  • 10 TBSP unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup + 2 TBSP cocoa powder (*break out the good stuff for this!*)
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 2 eggs
  • 1/2 cup all purpose flour

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Directions –

1 Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.
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2 Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

3 Using a wooden spoon, stir in the vanilla extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Spread the batter evenly in the lined pan.

4 Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Multi-Grain Bread

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I’m always looking for new sandwich bread recipes, so when I came across this one (thank you Pinterest!), I knew it was going to be the next loaf on my long list of recipes to try. This loaf tastes nutty and slightly sweet; and I like that there is a boost in flavor and fiber with this Bob’s Red Mill 7-Grain Hot Cereal. I’m glad the loaves turned out so well, because now I don’t have to find other recipes to make sure this doesn’t go to waste. Thanks for reading, enjoy!

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Multi-Grain Bread – adapted from Country Cleaver

  • 1 cup 7-grain Hot Cereal, such as Bob’s Red Mill
  • 2 ½ cups Boiling Water
  • ¼ cup Honey
  • 1 package Yeast
  • 1 Tbsp Salt
  • 3 cups All Purpose Flour, (15 ounces) *hold back at least 1/2 cup for kneading*
  • 1 ½ cup Whole Wheat Flour, 8 ¼ ounces
  • 4 Tablespoons Butter, melted and cooled
  • ½ cup Oatmeal

Directions –

1) Boil 2 ½ cups of water, pour over 7-grain hot cereal. Stir and let set until temperature cools to 100 degrees, about 1 hour.

2) Into stand mixer bowl fitted with dough attachment, pour in hot cereal. Add in honey and yeast. Turn on mixer and stir to combine. Lastly add in melted and cooled butter. Slowly add in flour. Knead until all ingredients combine. Cover with plastic wrap and let rest for 20 minutes. Add in salt. Knead again until salt has been combined – about 1 minute.

3) Remove dough from mixer bowl, and onto a lightly floured surface. Flatten and knead until dough shapes into a large ball. Pour a small amount of oil into a large bowl. Add dough to bowl and roll around bowl gently to ensure it is coated with oil. Cover with plastic wrap and towel to keep away light. Set aside in a warm place for one hour.

4) Remove risen dough from bowl and place on lightly floured surface. Pull and stretch dough into a 18×12 inch rectangle. Using a sharp knife divide in half so it measures 2 9″x12″ sheets. Starting from the top, tightly roll each dough sheet into a log. Flip and pinch all ends together with thumb and forefingers. Repeat with other dough log. Temporarily set aside.

5) Sprinkle oatmeal out onto surface and carefully set into two loaf pans. Gently cover with plastic wrap and set in warm place to rise a second time. Let rise for one hour.

6) Preheat oven to 350 degrees. If you do have a pizza stone, it is a good idea to put in oven and let come to temperature – not necessary, but does make crusts of bread extra crispy and helps distribute heat evenly in the oven.

7) Unwrap loaves and bake for 35-40 minutes or until the center of the loaves reaches 200 degrees. Remove from loaf pans and let cool on wire rack.

Copycat Panera Chewy Chocolate Chip Cookies

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I haven’t had any cookies other than homemade for quite some time now, but I make the exception for Panera’s chocolate chip cookies. They are huge and too hard to pass up, especially when the kid at the register asks me if I would like to add one to my order for 99 cents! They are my weakness along with the adult grilled cheese sandwich and the creamy tomato soup!

What did we ever do before Pinterest?? Seriously, I have collected some gems in the past year that I would probably not find if not for the convenient and genius site that is Pinterest! I just stumbled upon this recipe last night and made them today. These are the biggest cookies I have made to date, but there is really no way around the 1/4 cup serving 😉

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(some complimentary cookie close-ups!)

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Verdict: Wow – perfection! I will make these again. I baked off six – for quality control sake, of course 😉 Slightly crispy edges and chewy middles with plenty of sticky, sweet flavor from the dark brown sugar. One is more than enough for this lady! 😉 Thanks for reading, enjoy!

*TIP: If you’re like me and you only buy light brown sugar, you can add one tablespoon of molasses per one cup of packed light brown sugar. Not to worry if you only have white sugar on hand; add 1/4 cup of molasses to one cup of white sugar.

*TIP: I use a disher to portion out the dough onto my cookie sheet, and then I use a fork to scrape the dome off the tops of each to flatten. They bake up as pictured – thanks to all the commenters! I hope this helps.

Copycat Panera Chewy Chocolate Chip Cookies – adapted from The Pinning Mama

  • 1 c butter, softened
  • 1/2 c shortening
  • 1 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 4 teaspoon vanilla extract
  • 4 1/3 cup all-purpose flour (541 grams)
  • 2 tablespoon cornstarch
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 – 12 ounce bag mini semi-sweet chocolate chips

Directions –

  1. Mix butter, shortening and sugars until light and fluffy.
  2. Add egg and vanilla and mix until well combined.
  3. Combine flour, cornstarch, baking soda, and salt and mix together.
  4. Mix dry ingredients slowly into wet ingredients and blend well.
  5. If the dough is crumbly, stir in water 1 teaspoon at a time until it just holds together. The dough should not be sticky.
  6. Add in chocolate chips and stir until evenly distributed.
  7. Using ¼ cup measure, scoop out dough and form into a ball. Continue until all dough is balled. Approx 24 cookies.
  8. Place dough in the freezer for 2 hours or up to 3 months.
  9. Place frozen cookie onto parchment lined baking sheet and bake at 350 degrees F for 15 min.
  10. Let cool 2 minutes.

Chocolate Peanut Butter Cookies

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These cookies are so good and easily in my top five! They’re cakey, fudgy, rich and chocolaty. I’m not usually a fan of softer cookies, but these are so perfect. I am really glad that I made two batches – not all for my family of course!  Once every few weeks, my husband serves as assistant director and I always send goodies for the production crew. I know they appreciate the baked goods, and I love hearing about it 😉 Eight people polished off nearly three dozen cookies! Thanks for reading, enjoy 🙂

Chocolate Peanut Butter Cookies – adapted from King Arthur Flour

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch-processed baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 1/4 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons water
  • 1 1/2 cups mini peanut butter cups

Directions

1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2) In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt.

3) In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.

4) Beat in the vanilla, egg, and water, then stir in the dry ingredients, blending well.

5) Stir in the mini peanut butter cups.

6) Scoop rounded tablespoonfuls of dough onto the prepared baking sheets. Flatten each cookie to about 1/2″ thick.

7) Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.