PB and J

Here's a new twist on a classic flavor pairing. I picked up my October Martha Stewart Living today and this recipe was the last one featured in the book.

They worked out pretty well, and I was able to use the Blackberry Jam I made and blogged about in this post. The recipe calls for raspberry jam, but mmmmm blackberry. And don't worry, it is my jam, but in an old Traverso's jam jar that I love (plus, I had more jam than I did jars at the time!).

Also, I changed the recipe a little, it calls for the jam to be added to the cookies after they're cooled, and I added it part way through baking, I like jam after it's been in the oven a bit and caramelized some.

Peanut Butter and Jelly Thumbprints

From Martha Stewart Living

1 1/4 cups AP flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup smooth peanut butter

1/2 cup unsalted butter, room temperature

1/3 cup packed light-brown sugar

1/3 cup granulated sugar, plus more for rolling

1 large egg

1 tsp. pure vanilla extract

1/2 cup raspberry jam

Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter until smooth. Add sugars and beat until light and fluffy. Add egg and vanilla, and beat until incorporated. Add dry ingredients, and mix until combined.

Scoop level tablespoons of dough and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2-inches apart.

Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon.

Scoop a small amount of jam into each indentation and return cookies to oven and bake until edges are golden, 6 to 7 minutes more.

Transfer cookies to wire racks and cool completely.

Cookies can be stored for up to 1 week.

Makes about 40 cookies.

Poodles for the Poodle

I've been doing a lot of baking lately, but all for humans, so I decided today I would bake some for my little one and his friends.

It's obviously very important that you use the very best ingredients possible. Extra virgin olive oil, peanut butter free of salt, sugar or any other preservatives (the only ingredient should be peanuts), etc.

Use fun cookie cutters if you have them. Most of the ones I've seen are bone-shaped, but I happen to have a poodle cutter that I picked up at Sur la Table.

Peanut Butter Dog Treats

From Baked By Anna

Ingredients:

1 1/4 cup rolled oats

1 3/4 cups whole wheat flour

2 tbsp. olive oil

1 cup water

1/3 cup peanut butter

Directions:

In a large bowl, mix all ingredients together until well-blended. It will seem very dry. Cover and refrigerate for at least 30 minutes.

Preheat oven to 300 degrees. Working with half the dough at a time, knead until smooth on a floured board, and roll to 1/8-inch thick. The thinner the dough, the crispier the cookie.

Cut into desired shapes, and bake for 20 to 25 minutes, until crisp. Cool, and store in an airtight container.

Happiness really is a warm puppy.