Project #4: Peanut Butter Nutella Swirl Cookies

Hello! I know it’s a been a while since my last post, I apologize! I started my summer job last week and have been working 9.5 hour days, so things have been pretty busy and I haven’t had much time to try any new projects! However, the end of last week I did take some time to relax and try something new: Peanut Butter Nutella Swirl Cookies. Now, I don’t know about you, but I love a good peanut butter cookie, there’s nothing like enjoying them with a cold glass of milk. Now, add Nutella into the mix and you’ve got a whole other story!

IMG_3316  IMG_3317

My boyfriend helped me with this project, and as always, my lovely roommate Julia helped by being the official food photographer (and taste tester!). These cookies were simple to make, and only took about 10-12 minutes to bake, so I would definitely recommend making them if you want a quick and easy dessert.

IMG_3319 DSC_0015

Other peanut butter recipes I’ve tried call for natural peanut butter, but this recipe called for regular smooth peanut butter. This  made the cookies a bit sweeter and not quite as peanut buttery as recipes that call for natural peanut butter since the smooth peanut butter has added sugar in it. None the less, these cookies were still delicious. Enjoy them warm out of the oven, or let them set for a bit longer so they have a nice crunch to them. These are a tasty treat for peanut butter and nutella lovers everywhere!

IMG_3321

I got the recipe here , but the recipe is also duplicated below:

Ingredients

  • 1/2 cup of butter, softened
  • 3/4 cup smooth peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon of vanilla extract
  • 3/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 3/4 cup all-purpose flour
  • 1/4 cup Nutella

Directions

1. Preheat oven 350 degrees

2. Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well combined

3. Combine flour, baking soda, and salt in a large measuring cup or bowl. Slowly stir in the peanut butter mixture. Drop spoonfuls of nutella into the dough and swirl through with a butter knife.

4. Chill the dough for 15 minutes in the refrigerator.

5. Take dough out the refrigerator and roll into balls by hand. Use a fork to gently press a criss-cross pattern into the top of the cookies.

6. Bake until the edges are very lightly golden brown, about 7-10 minutes. Allow cookies to cool on cookie sheet for 2 minutes before transferring to wire rack.

Advertisements

Project #3: Greek Yogurt Pancakes

It’s a cloudy and rainy morning, and my roommates are home from work today, so we decided what a more perfect way to start the day than by making breakfast together?! I have pinned a plethora of scone, muffin, and pancake recipes, but after surveying the fridge to see what ingredients we already had, I decided to try these greek yogurt pancakes.

DSC_0001 DSC_0002

This is another recipe that is quick and easy, and turned out quite delicious as well. A few added bonuses are that this recipe requires minimal ingredients and makes pancakes that are extremely light and fluffy. I will say that my roommate Julia and I had some difficulty when it came to flipping the pancakes (we don’t have a pancake griddle and had to use a stove-top pan instead), so they did not come out totally perfect as far as shape goes. The taste on the other hand was delicious!

DSC_0003 DSC_0005

Because these pancakes only require four ingredients, they turned out very fluffy and lightweight, but also had a bit of a chewier texture than regular pancakes. They required minimal flour and therefore were a lot less “bready” or dense than other pancakes I have had in the past. Flipping them will take some practice, but I will be making these again! They are quick, easy, and delicious. You could even add some vanilla extract, use flavored greek yogurt, or put fresh fruit in the batter to add some more flavor.

 DSC_0007 DSC_0014

You can find the recipe here or duplicated below:

Ingredients

  • 6 0z. (or 3/4 cup) of your favorite Greek yogurt (I used Trader Joe’s non-fat plain Greek yogurt)
  • 1 egg
  • scant 1/2 cup of flour
  • 1 tsp of baking soda

Directions

1. Open the yogurt container and stir until yogurt is smooth and creamy. Measure out 6 oz. of yogurt into a small bowl. Crack an egg over the yogurt and stir to combine. The resulting mixture should be pale yellow in color and have a few lumps in it.

2. In a separate bowl, mix together flour and baking soda.

3. Pour the yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The final mixture will be extremely thick.

4. Spoon the batter onto a sprayed griddle or pan heated to medium-high. You can either make 4 large pancakes or 8 smaller pancakes. I ended up making about 5 medium sized pancakes.

5. Flip pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with your favorite pancake topping. Enjoy!

Project #1: Zucchini, Banana, & Flaxseed Muffins

Last night was Pinterest Project attempt #1, and I have to say it went really well! It was quite the adventure, as I ended up spilling a whole cup of brown sugar all over the kitchen floor and got flour everywhere, but that’s part of the process, right? Also my lovely roommate Julia helped and she took the photos featured in this post!

DSC_0196

I often pin a variety of recipes, but I always like to pin recipes that appear to be on the healthier side or use a lot of my favorite ingredients. It’s always a plus when a recipe has a simple method as well. I decided to try these muffins not only because it was a fairly simple recipe, but because I thought they might make a good on-the-go breakfast for my roommates and me on the way to our various summer jobs.

DSC_0203

DSC_0204

The muffins turned out well and are very delicious (if I do say so myself)! They’re a bit denser, probably due to the flaxseed. The banana and zucchini help to make these muffins very moist, and they’re not too sweet which makes them perfect for breakfast or for a midday snack. They’re easy to make too, which is an added bonus! I will definitely be making these again, I’m happy to say that the first Pinterest Project was a success.

DSC_0210

I used this Martha Stewart recipe, which I have also replicated directly below.

Ingredients

  • Nonstick cooking spray
  • 1 3/4 cups of all-purpose flour (spooned and leveled)
  • 1/2 cup ground flaxseed
  • 1 cup lightly-packed brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups coarsely grated zucchini (from one large zucchini)
  • 1/3 cup mashed ripe banana (from one large banana)
  • 3/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract

Directions

1. Preheat oven 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together egg, milk, and vanilla extract. Add milk mixture to flour mixture and stir until combined (do not over mix).

2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Let muffins cool completely in pan on wire rack, about 30 minutes.

*I baked my muffins for only 20 minutes, which seemed to be plenty of time, but it depends on how hot your oven runs, so I would start with 20 and then go from there.

Welcome to The Pinterest Project

Hello, and welcome to The Pinterest Project! Now, you may be asking yourself, “What is The Pinterest Project exactly?” Well, it’s exactly what it sounds like. As an avid pinterest user, I am constantly pinning recipes and crafts that look delicious or fun to try. However, rarely do I ever make any of the items I pin. The Pinterest Project is the endeavor I have taken upon myself this summer to make as many pinterest recipes and crafts as I can. My goal is to make at least two new recipes a week, but three would be ideal. Here is where I will blog about which recipes I try (with links to the original recipes of course), with my personal review on how difficult or easy it was to make and how delicious it was (or wasn’t). I will also be featuring a few guest taste testers and soux chefs along the way.

I hope you enjoy reading this blog as much as I enjoy creating it, and if you’d like to follow my pinterest, you can do so here

Enjoy!