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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!
Summer says Gingham!
And Gingham is reproduced in this sugar flower tutorial by Jacque Benson. Happy Summer!
This may very well be our new favorite cookie recipe!
When you bite into it you get the Peanut Butter and Choc Chip flavor right up front then as you chew you get that under laying oatmeal flavor and texture that is so Yummy!It gives you a crisp bite into a soft chewy cookie..Amazing recipe!
Peanut Butter-Oatmeal -Chocolate Chip Cookies
Makes about 20 cookies
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
½ cup rolled oats
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.
Add the egg and beat to combine.
On low speed, gradually add the flour until just combined.
Stir in the oats, and then the chocolate chips.
4. Drop heaping Tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
NOTE…The cookies will not look “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheets out of the oven. If they are slightly brown, the edges look just set and they are puffy in the middle they are ready to come out!
Do not over cook!
Photography and tutorial contributed by Diane Marks