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I need to make peanut butter cookies in a couple days and I have a few questions: 1) what recipes do people like for pretty standard peanut butter cookies? 2) I’ve browned butter plenty of times, but never for a recipe that required creaming the butter and sugars, I guess you brown the butter then let it cool to room temp before mixing with sugar? 3) My oven is surly and untrustworthy, is there anything I should watch out for? I imagine peanut butter cookies aren’t that delicate, but y’know.
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Nov 16, 2022 22:26
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| # ¿ May 14, 2024 07:11 |
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TychoCelchuuu posted:Mix 2 cups flour, 1 tsp baking soda, and ¾ tsp salt. Mix 1 cup peanut butter, 1 cup maple syrup, 1/3 cup oil, 1.5 tsp vanilla. Combine both mixes. Portion into balls and bake at 350F for 10 minutes or until just starting to brown. Let cool 5 minutes then transfer to wire rack to cool completely. Thank you, I had to pull a last-minute audible but this will go in my notes for next time.
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Nov 19, 2022 17:43
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I’m looking to make chocolate and orange cupcakes on friday and I was going to modify the SBA chocolate cupcake recipe by adding some orange zest and juice to the batter and using whole milk instead of the buttermilk to keep the acidity in check. Is that reasonable or am I missing something? Does one orange sound right? If they come out good I’ll post some pictures. If not, I might still post pictures for posterity.
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Oct 11, 2023 18:10
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dog nougat posted:They probably won't rise all that much without buttermilk. I'd honestly just go with zest and add orange extract to get the orange flavor. Orange juice will likely get overpowered by the chocolate. You could do juice and add a bit more flour to compensate for the extra liquid and see how it tastes and add some extract of needed and they'll probably turn out fine. I appreciate this, but you don’t have any advice here for my very recent problem: my oven is broken and almost guaranteed needs to be replaced. The cupcakes will have to wait!
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Oct 13, 2023 16:55
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