SWEET YELLOW CORNBREAD

I I love to bake cookies.   I am always eager to come up with a different type of cookie.   We have out small group (House Church) meetings every other Sunday.   This is a gathering of about 12-14 people who come together to share a meal, fellowship, devotion and prayer.   Ashley of AP Monograms, and her husband Scott are the leaders.   Ashley loves to cook, bake and host.    

She decided to do a breakfast Sunday Supper night.    I think that is always my favorite.  I love breakfast food, especially at #SundaySupper.   I always like to contribute.   I also love to cook, bake and host.   We both have the "gift of gab." 

I loved the Divine Peanut Butter cookies that I made a few months back.  I love a good peanut  butter cookie.  I spotted some of my favorite 100% organic cacao nibs when I was in #TJMAXX on Saturday.  I also picked up some of the organic peanut butter from The Fresh Market.   They make it fresh from peanuts at the store.   It  is usually kept close to the apples at the store.    It is delicious and really makes a great cookie.

I used the base for the cookie the same as the Divine Peanut Butter cookies under the Recipe/Desserts tab on the Blog.   I'm sharing it again.   However, this time I topped them with some of that delicious Follian Fig preserves.   OMG!  Let's just say...............................best Darn Peanut Butter cookie I have ever eaten.  I guess you could call these a Peanut Butter & Jelly Chocolate Chiip!

So here's the scoop on the cookies:


INGREDIENTS

• 1 and 1/2 cups all purpose flour, spooned & leveled
• 1/2 teaspoon baking soda
• 1/4 teaspoon pink or seasalt salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup  light brown sugar
• 1/4 cup  granulated sugar
• 3/4 cup  creamy peanut butter  --- it makes a different if you can find some organic natural 
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1/2 cup organic cacoa nibs
• 1/2 teaspoon organic Vietnamese Cinnamon or organic cinnamon
• Sugar for rolling 
• Follian Fig Preserves (or Fig Preserves) for Topping

TO MAKE:

• Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
• In a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
• Add in the peanut butter and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until fully combined. Slowly add in the dry ingredients and mix until just combined.
• Add in the 1/2 cup of the organic cacoa nibs until mixed in and combined.
• Place the 3 tablespoons of granulated sugar in a small bowl. Using a two tablespoon cookie scoop, scoop the dough from the bowl, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough on the prepared baking sheets, making sure to leave a little room between each one. 
• Bake at 350°F for 10-12 minutes or until the tops are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes,   P.S.  If you want the lines in the cookies, take a fork while still warm and press down gently to make the lines.  Carefully transfer to a wire rack to finish cooling.  Top with the Fig Preserves.   

P.S.   The dough to these cookies are so darn good, I admit I hate probably 2-3 cookies worth.  I know. I know.





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I love experimenting with recipes.   I love cake!   Cookies & Cakes are my thing!   Sunday Nights are our Small Group Night.  We generally meet every other Sunday.  However, lately we have been doing the Zoom Meetings.   I usually like to bake a sweet treat to take with me to share.   

I am beyond ready to get back to meeting in person.   For this extroverted, hyper blonde, it is time to move on from Zoom and get back into the groove of meeting people in person.   I am a firm believer that you should trust in the Lord, and do not fear this virus to the point it overwhelms your every move!   Now, that doesn't mean taking precautions.  I do wear a mask when I am out in public shopping, etc.  I sanitize my hands, car, purse, etc. throughout the day.   

These are the precautions we can take.  But, it is time to get this Country back up and running or COVID will be the least of our problems or worries.   If you have noticed, I have taken off most all affiliate links.  They have pulled out of sponsoring or sharing commissions with Bloggers for the most part.  Sponsored links will be far and few to come by.   However, I started this out as a hobby, and I am thankful for any Sponsors or paid commissions I have received to date.   I know that for the Bloggers that this is their job, it is a difficult time for them.  I am very thankful and blessed to have kept my full time job.    It is nice to get some extra income to help cover the wedding expenses for our only daughter that is coming up.   Now, we just pray that by October 30th, we will be able to all meet for the wedding.  We have paid for most everything, so I sure want us to be able to have it.    My daughter and fiance deserve the wedding of their dreams!

Now on to the recipe as promised.   This is an exceptional lemon cake.  Lemon cake to me is a "southern" staple.   This recipe I added in some white chocolate chips, and some slivered almonds.   DELICIOUS!

INGREDIENTS:
 

• 3 cups (345g) sifted all-purpose four   (I use White Lilly – it is a lighter flour)
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (230g) unsalted butter, softened to room temp (or stick in microwave to soften butter for about 25 seconds)
• 1 and 3/4 cups (350g) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup milk, at room temperature – I used 2percent or buttermilk if I have it
• 1 heaping Tablespoon lemon zest (about 2 lemons)
• 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
• ½ 1/2 cup of White Chocolate Chips
• 1/2 ½ cup of slivered almonds

 
Directions:

1. Preheat oven to 350°F (177°C). Grease bunt plan, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.  – If you don’t have any be sure and spray the bundt pan or grease it all over with butter.  TIP:  You can sprinkle powdered sugar on bottom to help it from sticking.  Lightly and shake (like you did flour)
2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.   Fold in the white chocolate chips and almonds and stir together.

 
Pour evenly into your greased bundt pan.
 
Bake for around 25-30 minutes or until the cakes are baked through. To test to see if it is done throughout, insert a toothpick into the center of the cake. If it comes out clean, it’s done.    Let cool and then transfer to your cake stand to ice.   
 
 
Frosting:
 
Cream Cheese Buttercream Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
• 5 cups (600g) confectioners’ sugar
• 2 Tablespoons (30ml) fresh lemon juice
• 1 teaspoon pure vanilla extract
• pinch salt, to taste  (I use the pink Himalayan salt)

 
 
P.S. – I sprinkled a tad of powdered sugar on the cake.   I just frosted the cake gently like a glaze.
I didn’t want the icing to overwhelm the cake.    ENJOY!
 
 
 
 
 

I love a good cookie.  If you follow my social media accounts you will realize that fairly quick.  I'm one of those kinds of cooks (and bakers) who likes to play around and make their own recipes.   I guess a glorified "recipe creator."

I love a good sandie.  I'm sure you have purchased store bought pecan sandies at some point.   I decided that I would give this a run.

Of course, I added my favorite dark chocolate chips, along with fresh pecans, to my batter.   The end result was delicious!  These cookies don't require a variety of sugars.  You just use your plain ole' Domino white sugar.   Delicious!    

I also created a white chocolate almond sandie.  My husband said they tasted like his white chocolate macadamia nut cookies.   Nope!  Those were almonds!  Yum!   I get the fresh slivered almonds from The Fresh Market, as well as the Pecans.

I know the moment you are waiting for!   Here's the recipe:

Ingredients:

2 cups All Purpose Flour (I love White Lilly)   It is a lighter flour.   This flour returns a delicious fluffy cookie.
1 cup of White Sugar
1 stick of Soft Unsalted Butter  (HINT:  Take a stick of unsalted butter out of your fridge, place it in a container and put in microwave for 35 seconds.  This will get you the perfect soft butter!)
1 Teaspoon of Vanilla 
1/2 Teaspoon of Baking Soda  (always make sure you are using fresh (not expired) baking soda & baking powder
1/4 Teaspoon of baking powder
1/2 cup Dark Chocolate Chips
1/2 cup Chopped Pecans
1 Large egg
1 Teaspoon of Lemon Juice ---- either fake or real.  Real is better.
Organic Powdered Sugar for topping

If you want the white chocolate almond sandies - You use the same base.    The only thing is substitute the dark chocolate chips and pecans with the white chocolate chips & almonds!

DIRECTIONS --- Pre-heat Oven to 350 - Line cookie sheet with parchment paper

In mixing Bowl - I call mine Bertha.  Sometimes I call her Gertrude.

Now, I could tell you that you should separate your dry ingredients from your wet.  That probably is better!  In fact, I do that most of the time.   However, I got distracted when making these, and I just ended up with everything in the mixing bowl (except the chocolate chips & pecans) and the cookies turned out marvelous.  

I did put the flour, sugar, baking soda/powder, and softened butter in first.  Then I folded in all the other ingredients next.  I wait until all this is mixed well, then add in the chocolate chips & pecans last.   

Place by teaspoons (or roll small balls) and put on cookie sheet.    The batch above made 18 really nice size cookies.   Bake at 350 for approx 15-18 minutes.    People - watch your cookies.   I turn my cookies half way through while baking.   This will give you a consistent cookie all around.

Take out of oven and top with some pinches of organic powdered sugar.  Let cool.   Once cooled, I store mine in bakery bags or air tag baggies.

YUM!  Enjoy!

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