Category Archives: Recipes

Did you men see this formula over on Cup of Jo the other day? I used to be so excited to donate to her chocolates series because I understood just what I would bake up. After all what could possibly be better than incredibly smooth and chewy peanut butter cookies dunked in chocolate and topped with salty pretzels and sugary toffee pieces?

I think I’m likely to bake them once again today to get a Christmas party I’ll be attending. Cookies count number as presents you understand. They’re cooked with love.

Something you should probably know: They’re downright addicting. In fact, they’re unlike every other peanut butter cookie you’ve ever tasted. When the guidelines are followed correctly, you’ll end up with soft and chewy peanut butter cookies. And they’re going to continue to stay smooth for days (like they’ll also last that long anyway)!

A few secret ingredients help the peanut butter cookies bake up beautifully: darkish sugar, honey and sour cream. The darkish sugar adds an important chew to the cookies, the honey provides only a slight little bit of exclusive flavor and assists the cookies react to the baking soda and lastly, the sour cream provides extra moisture to keep carefully the cookies soft.

But, why end there? Dip these infants in a little melted chocolate then adore them with a sprinkle of salty pretzels and sweet toffee. Come on, I know I’ve some peanut butter fans out there. I made that one simply for you!

In the event that you bake these or any other recipe from my site, snap and pic and be certain to tag #ambitiouskitchen on Instagram thus we can be baking friends. Have a wonderful weekend!

To keep up to date with posts and in back of the scenes information on Ambitious Kitchen, follow me about BlogLovin’ , Feedly , Facebook , Twitter , Instagram and Pinterest xoxo!

Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels

Ingredients

1 teaspoon baking soda

½ cup all natural creamy peanut butter

1 cup packed dark brown sugar (light may also work just great)

1 egg

1 cup chocolate chips

1 teaspoon coconut oil

½ cup smashed pretzel

½ cup toffee pieces

Preheat oven to 350 degrees F.

In a moderate bowl, whisk together flour, baking soda pop and salt. Within the bowl of a power mixer, add in peanut butter, softened butter and brownish sugar; blend on moderate low until well combined. Switch mixer to low speed; add in egg, vanilla remove, honey and sour cream and beat 1 minute or until well mixed, simple and creamy. Gradually add in dry ingredients, increasing swiftness to moderate low; blend until just combined.

Grab a tablespoonful of dough and move into a ball together with your hands. You can even use a little cookie scoop when you have this obtainable. Place dough on cookie sheet lined with parchment paper, departing 2 inches apart between each dough ball. Bake for 10-12 mins or until sides are golden dark brown. Allow cookies to great on cookie sheet for 5-10 moments before getting rid of and transferring to some wire rack. This allows them to set up a bit and harden slightly around the edges. Repeat with remaining dough.

In a small bowl, mix crushed pretzels and toffee items.

Once cookies are completely cooled, it is possible to prepare the chocolates. First line two baking bed linens with wax paper. Next, add chocolate potato chips and coconut essential oil to small pot and place more than low heat. View carefully and stir often until delicious chocolate is totally melted. Drop each peanut butter cookie in chocolates after that sprinkle with toffee-preztel mixture; place on wax paper and do it again with remaining cookies. The chocolate should create within 30 minutes, but if you want to speed up the process, just place the cooking sheet within the fridge for approximately 5 minutes.

Cookies will keep for 3-5 times if stored within an airtight container.

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I actually made you more cookies made with nutella. Because isn’t it apparent I really like that delicious chocolate hazelnut pass on in, on, and stuffed in only about everything?

It’s evident that I really love cooking you things to produce your weekends happy, inspiring, and fun. Heaven understands that trashing your kitchen through to a Saturday evening is kind of a necessity at Ambitious Kitchen head office (aka my house). But before we talk about all the fudgy appreciate loaded into these cookies, I wanted to share several my favorite issues lately.

Ready?

1. I’m in love with shaded pants aka luxury pants. Not long ago i bought really sweet wine shaded jeans; these were cheap and fit perfectly! Now I’m around the visit a cranberry or wine shaded coating, but can’t appear to discover any I really like, so I guess painting my nails and wearing wines colored lipstick is certainly doable for the time being.

2. I was viewing the meals Network (what else?) and Giada emerged on. She was producing some gorgeous delicious Italian dish which produced me realize that I can’t also remember the final time I had developed pasta. And then OMG I considered how much I really like melty lasagna and stuffed mushroom ravioli. Oh… and all that breads and cheese! Obviously that had a need to fixed therefore i made this basic fast rotini dish with butternut sage sauce I might or might not possess ascended to heaven afterwards. Seriously, it was THAT good.

3. I went to this restaurant in Minneapolis, and I cannot tell you how impressed I had been. It’s my fresh favorite; if you ever business up to the Tundra that is definitely where you should go. Purchase the scallops… or the meatballs! To expire for.

4. I’ve understood how important it really is to never give up. On life. On pleasure. On love. Or… on eating Halloween Oreos. What? It’s not possible. Particularly when they’re protected in delicious chocolate and sprinkled with ocean salt Best halloween treat ever?

I always express yes to nutella. So dangerous, yet so rich and wonderful!

Which is why it makes an ideal cookie dough.

Last weekend my Godkids and I produced flourless peanut butter cookies , that have been incredibly delicious. I believed I would try exactly the same formula by replacing the nutella. That didn’t come out well as the dough pass on wayyy too thin. So I tried again with the addition of various levels of flour until I were left with the best crispy-on-the-outside-chewy-in-the-middle cookie. They turned out perfect!

My favorite component is these cookies only take about 25 mins until they’re in your tummy.

These are best served a tiny little bit warm. And certainly adding the sea salt is vital.

Seriously, have you any idea how hard it is to photograph a few of these recipes without eating all of them at once? Just about impossible. I just had to sneak a bite.

Happy weekend and content baking!

Ingredients

Instructions

Preheat oven to 350 levels F.

Combine all elements besides sodium in a large bowl with electric mixer until well combined. Place dough in freezer for 10 minutes.

After ten minutes move dough into approximately 1-inch balls, put on ungreased baking sheet a minimum of two inches apart and bake for 8-10 minutes. Remove from oven and let great for a couple mins until cookies are arranged, then very carefully transfer to some wire rack. Generously sprinkle with sea salt.

3.1.09

Wish I had developed just simply googled Nutella cookies before I tried it using the flourless pb cookie recipe! They did turn out a little thin, but still great and chewey. I’ll try this formula as well as the Nutella and brown butter stuffed chocolates chip cookie recipe (OMG) next!

BTW, my husband and I shared a dark chocolate mint cookie a couple weeks ago which was awesome and I’d want to replicate it. It was dark, chocolates with chocolate chips and mint pieces running right through it. I added some Andes mint parts to my Nutella flourless cookie and it was good too. Have to work on it.

Also was it meant to be self raising or simply flour?

Dear Monique

Everyone loves these! And I needed to tell you you are the cause we made a decision to make a blog!! (Because we loved yours so much!) we present it on Pinterest!

M and K

Simon

Jen

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Here we have been with Ree, also know as The Pioneer Woman I also had the opportunity to meet her amazing sister Betsy, who runs Tasty Kitchen Both were fairly sweet and filled with smiles.

We roomed with Christy from The Girl Who Ate Everything , Carrian from Oh Special Basil , and Kristy from Sweet Treats and much more I cannot tell you just how much fun we’d staying up late, laughing, and feeding on so many Udi’s Snickerdoodles cookies (Move GET THEM).

I already miss them terribly therefore please be sure you have a look at their fantastic food blogs!

Here is a salad I devoured in Austin. Along with a basket of chips (not really pictured).

I got eventually to experience some more of my favorites: Ali from Gimme Some Range and Lauren from Climbing Grier Mountain Love those ladies.

After the trip, I kept considering how blessed I am. To become doing what I really like, and to fulfill others who encourage and motivate me.

Other than that, some tips about what else I’ve been up to:

Yoga. A whole load of yoga. It helps to keep me sane.

An incredible dinner.

I’m deeply in love with Stitch Fix You absolutely need to check it out!

OH BABY. Fruits covered in chocolates. Antioxidants FTW.

Sometimes I shop for stuff besides clothes. Completely new Mazda 6!

Simply wait until you see the salad I made you. It’s heavenly. It’s full of lime. And it’s gorgeous, vegan, gluten free.

These muffins love making muffins.

MISS YOU Father. xoxo.

If I write I cookbook, it could be about muffins. BANANA + PISTACHIO + DARK CHOCOLATE.

Each and every time I beverage this I’ve crazy energy.

Flourless baking at it’s finest.

Simply throwing ingredients around your kitchen. As usual.

Wait. What.

Crispy success.

OMG. Why is he so sweet?

FEAST YOUR Eye. More muffins.

Probably among my favorite colors ever.

Work stuff.

New kicks. Yes, both.

Probably the most delicious tea.

Fresh. Red. Lovely. Sweet.

Panera + work.

Minneapolis.

MANGO CUPCAKE. Actually dream of this.

Make sure you follow me on Instagram for more pleasurable updates of what I’m cooking food, baking, and doing. xoxo!

Shani Hursh

The mango cupcake, the white gown, your pink point shoes, your eagle pose, the brand new ride!, that TJs snacks. BlogHER! Christy, Kristy, Carrian and you also = difficulty, in the simplest way ðŸ‚

I WANT your daily life Recently”…Everything in your current world” is indeed inspiring and gorgeous…Feeling quite definitely the kindred spirit” …but over the fish-pond in France!

Please …the recipes for the Spicy Tomato Lentil Soup (Appears amazing) along with the Banana Pistachio muffin….Pancake PB & J mini marvels….These and all of your recipes look beautiful and perfectly executed/photographed….We desperately want my presentation skills were as STELLAR seeing that your own. I’ll buy ANY and each cookbook you consider the effort to create..a gift you truly give and present for your faithful flock of supporters. Stopping using the gushing”…but I really had to let you know how appreciated your offerings have already been received by my children within France…each and each time.

Your Strawberry Banana Coconut (Wonder) Bread is upon this weekend’s public brunch agenda.

The running shoes…omg…WHICH do you prefer? Both are sweet beyond…but is yet another cozy” for pavement pounding?…I need your doggie…

I wish to eat everything pictured over. And you also are right…we have quite awesome side jobs” and it’s really so fun to meet other folks like us!

So happy we met! Today hurry up and come to Utah so we are able to eat some reasonable food jointly:) Also, I think I need yoga exercises in my lifestyle!

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All I know is that I cannot feel confident and slam straight down an extra large blizzard or cherry dipped cone all the time.

I’m also sensing that I might become craving DQ right here. Haven’t acquired a Dilly in wayyyy too much time.

In every seriousness, I want to have the ability to enjoy something sugary without feeling like I overindulged. With that being said, I also appreciate sweets that contain dietary benefits like fibers, protein, omega-3s, & most significantly, REAL things that we are able to all understand and pronounce. Needless to say I really like an excellent DQ cone every now and then but for probably the most component I’m savoring a rectangular or two of chocolates. Or these chickpea blondies As well as these EPIC avocado dark bean brownies !

My most recent obsession: This skillet. I know there are a number of of you who are deeply in love with peanut butter and this skillet was produced just for you. It’s easy to to make, filled with peanut butter flavor and somehow likes like a mix between a blondie, cookie and wedding cake. Basically scrape-the-pan-for-all-those-little-crumbs worthy.

I love that it is flourless, gluten free, naturally sweetened with maple syrup (or honey) and full of good for you extra fat & protein. A slice of this paired with a glass of almond milk is overall 7pm heaven.

Don’t worry about cooking it inside a skillet or anything. It just makes you appear a little elegant. If you’re aware of boo, I would recommend simply baking it in a 9×9 inch pan and digging in.

Here’s a little short video to show you steps to make it!

5-Ingredient Flourless Peanut Butter Chocolate Chip Skillet + video!

Calories: 230

Fat: 15.6g

Carbohydrates: 18.8g

Sugar: 13.4g

Dietary fiber: 2.8g

Proteins: 6g

Prep time:

10 mins

Cook period:

20 mins

Total period:

30 mins

Ingredients

2 eggs, slightly beaten

1 teaspoon baking soda

3/4 cup chocolate chips

Coarse Sea sodium, if you like sweet and salty

Instructions

Preheat oven to 350 levels F.

In a large bowl, mix jointly, peanut butter, maple syrup, eggs and baking soda until clean and well combined. Flip in chocolate chips, reserving a tablespoon or two for sprinkling on top.

Pour batter into a 9-inches greased skillet and simple the very best. Sprinkle several chocolate chips on top. Bake for 18-24 minutes, or until edges turn slightly golden dark brown. Remove from oven and allow to cool before trimming into slices.

Best served with ice cream or a drizzle of extra peanut butter on top and a little sea salt (Trust me, it’s great!).

This recipe is most beneficial when a natural peanut butter can be used (only peanuts + salt). If your peanut butter doesn’t consist of salt, I would suggest adding 1/4 teaspoon to the recipe.

Feel free to bake this in a 9×9 in . pan or a 9×13 inches pan unless you possess a skillet. You may need to reduce baking period for a 9×13 in . pan.

To make vegan: Replacement two flax eggs for the eggs in the formula. Also make sure to use dairy free/vegan chocolate.

This recipe is also really lovely if you use dark chocolate chunks from your favorite chocolates bar. You’ll need approximately 6 oz.

You can make this paleo through the use of cashew or almond butter and paleo-friendly chocolate.

I was searching for this recipe as soon as I came across the video. I had been all like: WHERE COULD IT BE?!?!” LOL!

So pleased you finally posted the recipe with the measurements-I’ve been looking to try it since it looks so so good!

XO – Sarah

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