Quick fix

If you want something sweet, cold and can be eaten in a mouthful, try these Bite-Sized Ice-Cream Sundaes. Despite being the holidays, I'm sometimes too lazy to pull out ingredients from my pantry and instead, want something that's fast and simple, i.e. a quick fix.

Only three ingredients are used to create these treats. I had the most trouble with melting the chocolate to the right consistency. Everytime I proceeded to dunk the treats into the chocolate, it would melt the ice-cream ball and create a drippy mess. This resulted in me running back and forth between the freezer and the kitchen counter to prevent the ice-cream from melting and the chocolate from hardening. I could only dip each treat into the chocolate one at a time and I couldn't cover them fully.

Having said all that, I would make these bite sized sundaes again. I just need to make these quick fixes faster.

PB cookies

If you can't already tell from our previous post, we love our peanut butter. And what's better than peanut butter in COOKIE form?

So here you have it, our (second) attempt at good old-fashioned peanut butter cookies:

Natalie's turquoise-painted nail testing if the cookies are done.

That's organic dark chocolate oozing out of the cookie.

Peanut Butter Cookies
(Recipe adapted from Snooky Doodle Cakes)

Ingredients:

• 1 cup + 2 tbsp crunchy peanut butter
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 3/4 cup brown sugar, packed
• 1 egg
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped chocolate
  

Method:

1. Preheat oven to 180 C.
2. Line baking sheets with baking paper.
3. In a large mixing bowl, cream together the peanut butter and butter.
4. Once combined beat in the white sugar and brown sugar until well blended.
5. Beat in the egg, milk, and vanilla.
6. In a large bowl, whisk together the flour, baking powder and salt. Gently add to creamed mixture and mix until almost combined.
7. Fold in chocolate.
8. Chill dough for at least 15 minutes.
9. Roll tablespoonfuls of dough into balls and place on lined baking trays.
10. Carefully press each ball with fork tines to create a criss-cross pattern.
11. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
12. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transfered to a wire rack to cool completely.

Makes approx. 30 cookies.

Print-friendly recipe.

Served with a big bowl of fig and honey ice-cream (Nat's favourite).

Filled up the cookie jar!

In case you're wondering, this is our second attempt at baking peanut butter cookies. The first batch we baked was somewhat disastrous. This time around, the cookies didn't burn and they weren't too salty.

Our unconditional love for peanut butter is strong and these mishaps won't deter us from using it as a baking ingredient!