TWD Chunky Peanut Butter and Oatmeal Chocolate Chipsters

I was pretty excited for this weeks recipe and even managed to make it a couple weeks in advance. However, I still didn’t manage to get a picture of it during the day due to some very busy weekends, so I apologize for the photo quality! For all the non-TWD readers, this week we were able to choose any recipe that had already been picked. Since Caroline and I joined about 1 year into the group, there are lots of recipes from the beginning that appealed to me. This recipe was one of the ones I was considering and then I had a request from a certain boy (who we can now call the fiance instead of the bf!) for some cookies so this recipe was the chosen one.

This recipe came together super fast. Dorie suggests chilling the dough for at least 2 hours and since it was already getting late when I started making them, I just baked them the next day while making dinner. I must say that these are one of my favourite TWD recipes thus far. First for taste (they were yummy) and second for ease of making. I found they were a little too crispy for my soft cookie needs, so some batches I cooked a little less than the suggested time. However, the crispy ones were great with a cup of tea.

This recipe was originally chosen by Stefany of Proceed with Caution. You can head on over to her site for this recipe or you can find it on page 73 of BFMHTY.

Cheers,
Claire

Pumpkin and Maple Cream Cheese Bundt

Happy National Bundt Day! Mary, the Food Librarian, once again counted down to today by posting 30 bundts in 30 days. I love Mary’s blog, she always has tasty treats and beautiful photos. And of course, as mentioned before, I am partial to her blog as we are both librarians. I decided to join in the fun by making a pumpkin bundt with a maple cream cheese filling. I used mini bundt pans and I confess, I filled them too full. I guess I haven’t quite mastered them yet. Oh well, just another excuse to keep making bundts!

Pumpkin Bundt Cake (adapted from King Arthur Flour)

1/3 cup oil (I used canola but the original recipe indicated vegetable)

2 large eggs

1 cup sugar

1 cup canned pumpkin

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1 tsp salt

1 tsp baking powder

1 1/4 cups flour

Maple Cream Cheese Filling
6 oz cream cheese, softened
2 tbs sugar
2 tbs brown sugar
3 tbs maple syrup
1 tbs flour
1 egg white

Instructions

1. Preheat oven to 350 and grease your pans.

2. Mix together oil, eggs, sugar, pumpkin, pumpkin pie spice, cinnamon, salt, and baking powder. (I used my stand mixer.)

3. Add flour and mix until just blended.  Set aside the batter.

4. Mix together all the cream cheese filling ingredients until smooth.

5. To assemble the cake, pour pumpkin batter into pans until 1/3 full. Then add a reasonable amount of the cream cheese mixture (sorry I eyeballed it). Then add more batter on top.

6. Bake for until tester comes out clean. This entirely depends on your pan size. Start by putting your timer on for 20 minutes and then keep checking.

BTW I had extra filling so I made pumpkin muffins to use it up!

Caroline

Peanutiest Blondies TWD

I hosted a tea this past weekend and I whipped these up for the dessert course. My friend Robin takes amazing photos and that is why this week’s photo looks so good.  I made a bunch of other yummy treats and I hope to get them up here if my life ever slows down.

I liked these squares but didn’t love them. That was mainly because I had to cook them for quite a while to get the insides done. That resulted in the edges being a bit hard. I used Trader Joe’s mini peanut butter cups and I didn’t have salted peanuts. If I were to make them again, I would definitely try the salted variety and I would have added even more chocolate (teehee).

Thanks to Nicole of Bakeologie for choosing this recipe. Head on over to her blog for the details and to check out her blondies as they look amazing!

Caroline