Chocolate Cookies With Peanut Butter Chips Or Chocolate Chips Recipe

 This recipe came from the back of a Reese's peanut butter chip bag. I added chocolate chips because chocolate. 😋 I have doubled the recipe quantities from the original and used a combination of butter and oil.

1 cup Butter, softened 

1/3 cup Oil

2 cups Sugar

2 eggs

2 tsp. Vanilla Flavor 

2 cup Flour 

3/4 cup Cocoa Powder 

1 tsp. Baking Soda 

1/2 tsp. Salt

3 1/3 cup Peanut Butter Chips Or Chocolate Chips Or Combination 

Beat butter, oil, and sugar until well blended. Add eggs and vanilla; beat well. 

Add flour, cocoa, baking soda, and salt in a heap. Gently blend the heap of dry ingredients with one another (to distribute the baking soda, salt and cocoa amongst the flour) before mixing them into the butter mixture below. Stir until well combined. Stir in peanut butter or chocolate chips. 

Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8-9 minutes. Cool slightly; remove to wire rack. Cool completely.

Yeilds about 6 dozen cookies.

Pumpkin Pie Season!

 

We live in an area where a lot of pumpkins are grown. Most are grown for the Libby's brand. Meaning they are not the decorative type, but the really good for pies type. 

I was able to get my hands on this one a month ago. The consignment store in town had a few of these Libby pumpkins out in front of their building with a free sign. I don't know the story of how they got there. I like to fancy that they fell off the truck. Honestly, that is because I have a very poor imagination and can't come up with a more creative story.

Last week I cut the pumpkin up and processed it. I cooked it until soft and scooped out the pulp. Then I blended the pulp in a food processors until it was smooth. I froze most of the pumpkin puree to use later. With some of it I made a large pumpkin pie. And, I roasted the seeds for a snack.

I am so embarrassed to show this picture because of the aluminum pie pan. Not only is it ugly but someone might think that I used a store bought crust- oh, the shame!

I didn't! I didn't! The crust is homemade and the pie pan is salvaged. I wanted to use this pie pan because it is so big. You can't tell by this picture, but this is a 11.5" pie pan. I multiplied the recipe by a small percentage to fill this pan. 

And to bring this post full circle: I used the Libby's pumpkin pie recipe. It is our family's favorite.

Peanut Butter Treats

 

I love peanut butter! These treats are fast and easy to make and don't require an oven.

Peanut Butter Treats
1 cup corn syrup
1 cup sugar
2 cups peanut butter
10 oz. Corn Flake Cereal

In a pan over medium heat dissolve sugar in corn syrup.

Blend in the peanut butter until creamy. 

Turn off the heat and pour over corn flakes in a large bowl.

Mix thoroughly.

Spoon out scoops and press with hands to form balls.

Cool on a baking sheet lined with wax paper.

Enjoy!

Chocolate Zucchini Sheet Cake Recipe!

It is that time of year again! Zucchini and yellow squash are coming out every gardener's ears. :-)

I have a few good recipes for using up zucchini.

One is Zucchini Confetti Relish

Another is Zucchini Pizza Crust

And here is Chocolate Zucchini Sheet Cake:

Chocolate Zucchini Sheet Cake 

1 cup of oil

1/2 cup cocoa

1 cup sugar

4 eggs

1 tsp. vanilla

3 cups shredded zucchini

3 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

Mix together oil, cocoa, sugar, eggs, vanilla, and zucchini.

Add dry ingredients and mix to combine.

Pour into a greased jelly roll sheet pan.

Bake at 350° F. 30-35 minutes.