Peanut butter & Pumpkin butter Sandwich

A Pb&Pb Sandwich

A friend gave us some pumpkin butter as a present.  I have not made pumpkin butter before, but intend to try at a later date (future post).  I matched this pumpkin butter up with some peanut butter (store bought) on whole wheat bread.

In case you have ever wondered if peanut butter and pumpkin butter would go well together, the answer is:
Yes

Because the peanut butter can overpower the flavor of the pumpkin, I have found 1:1.33 (peanut : pumpkin) is optimal.  If you are skeptical of the goodness of this sandwich, I recommend taking the risk.

Chocolate Chip Scones

I believe the original source of this recipe is joyofbaking.com

Chocolate chip scones are a breakfast (and anytime) favorite.  The dough can be a little temperamental to achieve optimal scone texture, but the resulting wedges of joy are more than worth the effort.  I have not yet begun experimenting with other variations, but hope to try blackberry chocolate chip scones soon.  I will keep you all posted.  Until then, enjoy.

Ingredients:

2 C flour

1/4 C wht sugar

1 & 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 C butter cubed (chilled)

3/4 C chocolate chips

1 tsp vanilla extract

2/3 C buttermilk

Directions:

• Preheat oven to 400^oF, set oven rack to middle, line baking sheet with parchment paper
• Mix flour, sugar, baking powder, baking soda, and salt
• Cut in butter (using pastry knife)
• Stir in chocolate chips
• In separate bowl whisk buttermilk and vanilla, add to dry
• Stir just until dough comes together (don't overmix)
• On floured surface knead dough 4-5x
• Pat dough 1.5" thick and cut into 8 wedges.  Place on baking sheet
• Brush tops with milk
• Bake 15-20 mins (until golden brown)
• Cool and enjoy!

Mix dry ingredients

Cutting in butter

Cut into wedges

Brush tops with milk

Bake until golden brown

Enjoy!

The Great Quest: Chocolate Chip Cookies (post 1)

The Holy Grail of baking: chocolate chip cookies.  Nothing says childhood quite like one of these beautiful bits of goodness and joy.  And I am in search of the best recipe, techniques, ingredients, etc.  I have tried several variables, and the search for perfection continues.  Here is the current recipe:

Ingredients:

2.5 C flour

1 C brown sugar

0.5 C wht sugar

1 C butter

1 tsp soda

1 tsp salt

1 tsp vanilla

0.5 tsp water (critical, see explanation later)

2 eggs

2 C semi-sweet chocolate chips

Bake time: 7-10 minutes

Directions:

• Preheat oven to 350°^F
• Cream (mix) the butter and sugars
• Add eggs, vanilla, and water
• In separate bowl mix dry ingredients (flour, soda, salt)
• Add dry ingredients in and mix well
• Add chocolate chips
• Spoon onto non-greased cookie sheets (I usually make 1.5" or 2" balls)
• Bake 7-10 minutes
• Allow cookies to cool on cookie sheet for a couple minutes before moving to a cooling rack.
• Enjoy!

Variables to experiment with:

• Brown to white sugar ratios.  I have found 1 C brown to 0.5 C white makes tastier and chewier cookies
• 0.5 tsp water.  It seems trivial, but over the years many friends have commented on my cookies' moist and chewy texture.  It was not until my wife's Food Chemistry professor explained it that I understood the Chemistry involved.  The added water ensures proper Hydrogen bonding within the dough to help create the desired texture.  Yes, baking is Chemistry
• Adding half bread flour and half regular flour.  I have heard this helps make chewier cookies too
• Chilling the dough before baking.  I have not yet explored this variable, but the hypothesis is that dough starting out colder will not spread as much (the opposite of adding too much/melted butter)
• Butter vs. Margarine vs. Crisco.  I know people who swear by each.  See which one you prefer.

Mixing in the eggs, vanilla, and water

 The essential 0.5 tsp of water to ensure the mixture has adequate Hydrogen bonding for premium structure and texture.  Yes, baking is Chemistry

fin