The best Chocolate Peanut Butter cookies

We are heading there to  Utah visit Mike's family  so I was on pinterest looking up places to eat.
I found a women's blog where she did a post about her favorite restaurants.  While exploring her blog I was a picture of cookies that just looked so yummy. Chocolate and peanut butter in desserts are my favorite. 

So apparently there is a popular bakery called Cutlers in Utah.  Unfortunately I won't be e near it on our visit.  But this lady went there and took there classes where they learned how to make some of their most popular cookies.  So I pinned the recipe and decided I would have to try it.

These are the best cookies I have ever made.  It was time consuming since it involved baking cookies and making 2 buttercream icings.  But oh my gosh.  I wish I had some right now..  You have to make these!

Cookies
1 cup butter, room temperature1 cup brown sugar1 cup white sugar1 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon vanilla2 eggs3 1/4 cups cake flour ( he uses cake flour in all of Cutler's cookies)1- 12 oz bag Reese's Peanut Butter chips (no substitutions)Pre-heat oven to 350 degrees and place rack in center of oven.Cream together butter, sugars, salt, baking soda and powder.  Add vanilla and eggs. Mix well.Add flour and peanut butter chips. Mix just until flour and chips are blended together.Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart.  I bake about 8 cookies per sheet.Bake for about 12 minutes, or until set.

Butter Frosting1/2 cup butter, soft-room temperature3 cups powdered sugar1/2 cup peanut butter (not natural)milk to thin to proper consistency (whole milk is best)Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside. *I've made these with only 2 cups powdered sugar before and it turned out good too. It was a little less sweet and a thicker frosting but it worked.

Chocolate Frosting1 cup butter or 1/2 and 1/2 blend butter/margarine5-6 cups powdered sugar1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)1 tablespoon vanilla1/4 to 1/3 cup milkCream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.

Now it's time to frost the cookies! First, the peanut butter, then you gently frost the chocolate frosting on top of that. Try to leave a small space between the peanut butter frosting and the chocolate for a layered look.

 

from abountifulkitchen

Buttermilk pancake syrup

We love this stuff.  Its not healthy but that is ok.  It is delicious on the oatmeal whole wheat pancakes we make.

click for pancake recipe here

Ingredients:

1/2 cup butter

3/4 cup sugar

1/2 cup buttermilk

1 tsp. baking soda

1 tsp. vanilla

 

heat butter, sugar, and buttermilk in a small pot until butter is melted and sugar is dissolved

 

take off heat and add baking soda and vanilla.  mix

 

serve over pancakes

Philly Cheese Steak Sloppy Joes

I love philly cheesesteaks.  I haven't found a recipe to make at home that is any good.  I found this on pinterest and thought I would give it a try.  It was a huge hit.  The juice tasted just like a cheesesteak.  I think one day I may have the butcher at giant eagle shave some steak and try to make it with that instead.

REcipe:

Philly Cheesesteak Sloppy Joes


1 tablespoon olive oil
1 softball-sized onion, chopped
1 green pepper, chopped (optional)
1 pound ground beef
2 tablespoons steak sauce, such as A-1
1/2 cup beef stock
Salt and ground black pepper
4 dinner rolls
Cheese sauce (see below) or sliced provolone or Cheez Wiz
Optional toppings: shredded Romaine, sliced tomato, sliced raw white onion, 4 tablespoons mayo mixed with a splash of red wine vinegar and a shake of oregano

Cheese sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

In large skillet over medium-high heat add the oil. Add the onion and green pepper and cook until soft and starting to brown. Add the ground beef and cook about 5-6 minutes. Drain off the fat, then stir in the steak sauce and beef stock, season with salt and pepper, bring to a boil and cook about 2 minutes.

Toast the rolls and set aside.

If making the cheese sauce, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese.

http://tasteofhomecooking.blogspot.com/2011/05/philly-cheesesteak-sloppy-joes.html