Peanut Butter Christmas Mission
I am not a huge fan of using a recipe for cooking. Usually, I check with what is necessary with a quick glance and then simply get it started just by getting the measures right on feeling how much could be enough. But this time I was warned. Three self assigned female pro-bakers told me that any tiny change in the recipe might lead to a fatal result. So this time I tried to stick closely to the given instructions:
Take half a butter and the same amount of peanut butter (which really is a hell lot of butter already!) and mix it together with half a cup of white and half a cup of brown sugar (which really really is a hell lot of sugar to go with the butter!!) and one single egg (here I was already tempted to use two eggs, just to make it up to all the butter and sugar). While you are wondering if brown sugar would taste any different than white sugar, you can take the mixer and beat the crap out of the sugarbutter. In my case this went superb, as our mixer has a turbo, which works like an afterburner on jets: Just when you think the machine has reached its limit, you can push it further by pressing the turbo button (do I need to mention that I managed to kill the fuse of the mixer?).
Anyway, after getting the dough all fluffy and light, you add a bit of baking soda and a bit more of natron to it (apparently the amount of natron and baking soda is not of great importance because it is more or less the same) plus a little bit more than one cup of flour. Blend it nicely and then dump it into the fridge. Then you can go and check emails or strange comments on your latest blogpost.
After one hour you take the dough out (which looks exactly the same as before) and as you wonder why you had to put it in the fridge for an hour, you can start to place it on a baking tray. Make sure you leave sufficient space between each of them or you end up like a cobble stone pattern like me:
Place them into a preheated oven and bake them 12 minutes at 190°C. Do not allow them to get too hard as they still grow a bit harder when they cool down after you get them out. Oh, and make sure you have exactly the length of your baking tray to maneuver in your kitchen, other wise you will get this as well:
My nice new Christmas Branding - Baking biscuits is some dangerous business.
Take half a butter and the same amount of peanut butter (which really is a hell lot of butter already!) and mix it together with half a cup of white and half a cup of brown sugar (which really really is a hell lot of sugar to go with the butter!!) and one single egg (here I was already tempted to use two eggs, just to make it up to all the butter and sugar). While you are wondering if brown sugar would taste any different than white sugar, you can take the mixer and beat the crap out of the sugarbutter. In my case this went superb, as our mixer has a turbo, which works like an afterburner on jets: Just when you think the machine has reached its limit, you can push it further by pressing the turbo button (do I need to mention that I managed to kill the fuse of the mixer?).
Anyway, after getting the dough all fluffy and light, you add a bit of baking soda and a bit more of natron to it (apparently the amount of natron and baking soda is not of great importance because it is more or less the same) plus a little bit more than one cup of flour. Blend it nicely and then dump it into the fridge. Then you can go and check emails or strange comments on your latest blogpost.
After one hour you take the dough out (which looks exactly the same as before) and as you wonder why you had to put it in the fridge for an hour, you can start to place it on a baking tray. Make sure you leave sufficient space between each of them or you end up like a cobble stone pattern like me:
Place them into a preheated oven and bake them 12 minutes at 190°C. Do not allow them to get too hard as they still grow a bit harder when they cool down after you get them out. Oh, and make sure you have exactly the length of your baking tray to maneuver in your kitchen, other wise you will get this as well:
My nice new Christmas Branding - Baking biscuits is some dangerous business.
Labels: Daily Recipe
posted by Dr Sno* at 00:40
5 Comments:
Strange Comments? Muss gleich mal "checken" gehen.
Ich hab übrigens das selbe Brandtattoo ;)
hmmmmmmmmmmmmmm fein, peanut-butter-cookies!!!! will auch!!! Ich back jetzt Spitzbuben. Kein Teig in der Welt schmeckt besser :-)
@Chnübbli, rechts oder links? Ich tag mein Peanutbutter Christmas Cookie Branding ja links...
@Parkavenuegirl, die sind zu meinem Erstaunen übrigens extrem lecker geworden und ich bin gespannt ob die bis über den zweiten Advent hinaus überleben. Ansonsten - tausch ich gern ein paar gegen eine Testportion deiner Spitzbuben.
Die sehen gut aus, die Cookies. Da lohnt sich doch das bisschen Brandblase. ,-)
Rechts ist das neue Links.
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