Author Archives for Emily

Salted Peanut Butter Chocolate Chunk Cookies

One Southern Belle, Salted Peanut Butter Chocolate Chunk Cookies
One Southern Belle, Salted Peanut Butter Chocolate Chunk Cookies
One Southern Belle, Salted Peanut Butter Chocolate Chunk Cookies

Recipe Source: Elisabeth and Butter

I have been on such a peanut butter and chocolate kick recently and I didn’t even realize until just now that these cookies also fit the bill! My whole life it’s been one of my favorite flavor combinations and after these cookies I don’t think that’s going to change! These cookies are so chewy and chocolatey and with a pinch of salt I don’t think they can get any better! I really love cookies that have both regular and brown sugar, I’ve tried to start subbing more brown sugar even in recipes that don’t call for it.

I feel like really really whipping the butter makes a big difference. Actually, recently I’ve been paying attention to butter details and I can tell a difference in my baking! Room temperature butter means room temperature! I set it out as early in advance as I can (well, the same day that I’m baking) In the past I am guilty of microwaving butter to “soften” it but of course all it does is melt it and let me tell you, softened and melted are not the same thing!

One Southern Belle, Salted Peanut Butter Chocolate Chunk Cookies

Ingredients:

1/2 cup salted butter, softened to room temperature

1/2 cup creamy peanut butter

1/2 cup granulate sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

3/4 cup semi-sweet chocolate chips

1/2 cup chopped dark chocolate bar

Course sea salt

Directions:

  1. Preheat oven to 350 degrees and line cookie sheets with parchment paper
  2. In a mixing bowl fitted with a paddle attachment, beat the softened butter for 2 minutes or until light and fluffy. Add the peanut butter and both sugars, mix for 1 minute until combined. Add the egg and vanilla and mix until combined
  3. Turn the mixer to low speed and add the flour and baking soda, mix until just combined. Stir in the chocolate chips and chopped chocolate
  4. Using a large ice cream scoop, scoop the dough on the parchment paper lined baking sheets and sprinkle with sea salt. Bake for 10-12 minutes or until lightly brown. Let them sit on cookie sheet a few minutes before transferring to cooing rack and let them cool completely.

Mexican Wedding Cookies

Source: Paula Dean | The Food Network

Wedding Cookies, One Southern Belle

One of my very best friends is getting married this week! I’ve known Kristina since freshman year of college and have been so thankful for her friendship through many different seasons of our lives! I’m so excited for her to start this next journey as a wife!!

It has been my goal the past few months to try a new recipe each week and wedding cookies felt so fitting for this particular week! The cookies I usually reach for are best served warm, I love a soft chewy cookie but these are perfectly crumbly and not too too sweet! I’m going to put these in the fancy cookie category like the salted caramel thumbprint cookies! I think they would be a perfect addition to any party you have on your calendar this spring, from bridesmaid luncheons to baby showers.

Wedding Cookies, One Southern Belle
Wedding Cookies, One Southern Belle

I’m a big Paula Deen fan, I grew up watching her add butter to everything and it quickly became ingrained in me too! (also, her Lady and Son’s Restaurant in Savanah is incredibly yummy!) When I was looking for wedding cookie recipes I stopped when I found hers! The recipe comes together really easily and I already had all the ingredients except the pecans in my pantry!

Ingredients:

Directions:

1 cup unsalted butter, at room temperature

1/2 cup confectioners sugar

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour, plus more for dusting hands

1 cup pecans, chopped into very small pieces

1: Preheat oven to 275 degrees and line cookie sheet with parchment paper

2: Using an electric mixer, cream the butter and sugar at low speed until smooth.

3: Beat in the vanilla

4: At low speed gradually add in the flour

5: Mix the pecans in with a spatula

6: With floured hands, take out about 1 tablespoon of dough and roll into a ball. Continue to dust hands with flour as you make more cookies

7: Place cookies onto prepared cookie sheets and bake for 40 minutes

8: When cool enough to handle but still warm, roll cookies in additional confectioners sugar. Cool on wire racks.

*I like to dust them with more powdered sugar once cool!

Swiss Meringue Buttercream

One Southern Belle Swiss Meringue Buttercream

I have been a Sally’s Baking Addiction lover for years! (I originally found her through a patient when I was working in Oral Surgery, she brought cake batter cookies and I fell in love!) Each month she does a baking challenge and for the month of February is was Swiss Meringue Buttercream Frosting and I made it twice!

This is the most complicated thing I have made in my kitchen so far! I generally stick with recipes that are simple and delicious (read- hard to mess up!). Most of my baking is done either during nap time or after the girls have gone to bed, and I’m still getting up at least once at night with Collin so I like to keep things simple! Despite the many steps, when I saw this recipe I couldn’t resist the challenge!

One Southern Belle Swiss Meringue Buttercream

If you ever need a fantastic frosting recipe I highly suggest this one! So far I’ve put it on a strawberry cake and my grandmas chocolate chip cake that I split between cupcakes and a 10 inch round (I’ll blog this cake one day, I usually bake it in a bundt pan!) and I’ve eaten it straight out of the piping bag! I’m not going to type the whole recipe here because Sally has all the details and I don’t want to miss a thing! You can find her recipe here.

She has a very detailed help section, she has a solution for anything and everything that could go wrong! The second time I made this frosting I was whipping in the butter and it all of the sudden curdled! I was really upset because this is the last step of this recipe and I was afraid I had wasted 6 egg whites! But not to worry! Sally had a solution, her post said if it curdles to put it back on the double boiler until the edges get liquid then go back to whipping (that’s the gist of it anyways!) and BAM it worked! My once curdled frosting was perfectly smooth and creamy and ready to pipe!

One Southern Belle Swiss Meringue Buttercream
One Southern Belle Swiss Meringue Buttercream

I have a feeling that while this recipe may be a bit complicated I will continue to make it and bake things to put it on for years to come! It’s wonderfully smooth and sweet but not too sweet! I know one little lady in particular that will be needing a smash cake in about 6 months! I”ll be sure to let you know how it goes!

St. Patrick’s Day Cookies

One Southern Belle cookies

It’s the time of year where the pinks and reds of the Valentine’s Day decorations and treats give way to green which only means that spring is right around the corner!

This weekend I showed up to Hobby Lobby right when they opened with my Starbucks Raspberry White Mocha in hand! (I’ve been trying to be tighter with my coffee creamer so this white mocha was so decadent and wonderful!) I was on a mission to make some St. Patrick’s Day treats and I found everything that I needed!

I left with green food color, a three pack of four leaf clover cookie cutters, white and green tulle and sprinkles. I also grabbed some St. Patrick’s Day window clings for Kennedy, I could have been lost in the store forever but I had babies I needed to get back to!

One Southern Belle cookies

Saturday afternoon I made Cake Batter Cookies with the green and white sprinkles as well as sugar cookies. I also made cupcakes and swiss meringue buttercream (more on those recipes later!) Kennedy went to her first basketball game and Collin started rolling both ways all over our living room! It was a wonderful weekend, I hope yours was wonderful as well!

Strawberry Rhubarb Cobbler (minus the rhubarb!)

Recently Chad asked me if I could make something strawberry rhubarb flavored so I started doing some research! I initially found a strawberry rhubarb crisp on A Farmgirl Dabbles which looks really yummy, but while I was on her website I came across her Strawberry Rhubarb Cobbler. It turns out that Brenda is a regular contributor to The Pioneer Woman’s website in the Ree’s Food & Friends section. I love watching The Pioneer Woman on the Food Network and everything I have ever tried from her is absolutely delicious! Growing up my Grandma made the best peach cobbler and I love anything Pioneer Woman so I was very excited to try this dessert!

One Southern Belle Strawberry Cobbler

It was a Sunday afternoon and both of the girls were sleeping when I came across this dessert. When I asked Chad what he thought of it he very quickly volunteered to run to the store and grab the ingredients! When he came back he had some bad news, turns out that the middle of February is not prime rhubarb season and our local Publix didn’t have any in stock. The produce guy told him that they should be getting some in mid to late April and to try back then.

The lack of rhubarb was not going to discourage me from making this cobbler! I decided that for the time being I would make a strawberry cobbler and circle back around to the recipe in the spring to add the rhubarb! In hindsight I should have doubled the amount of strawberries but I had already fed a bunch of them to Kennedy! Kennedy loves strawberries and wants to eat them at every meal! When you ask her how many she wants she always replies “Two” but she will ask for two strawberries multiple times during her meals!

One Southern Belle Strawberry Cobbler
One Southern Belle Strawberry Cobbler

This recipe is seriously so easy! I think the longest part is cutting up all the strawberries (and rhubarb) I was able to whip it up at the same time as I was cooking dinner and it was ready in time for dessert! I served it with Bryers Vanilla ice cream and the contrast of the warm cobbler and cold ice cream was just the best! I am very excited to try this recipe again once the rhubarb is in season! I also think it will be great with blackberries or peaches or any other kind of cobbler!

Source: The Pioneer Woman

Ingredients:

For the Filling:

1 1/2 lbs rhubarb sliced into 1/2 inch pieces

1 lb strawberries, hulled and quartered

3/4 cup sugar

2 tablespoons cornstarch

2 tablespoons instant tapioca

1 tablespoon freshly squeezed orange juice

1 teaspoon orange zest

For the Dough:

1 cup all purpose flour

3 tablespoons packed brown sugar

2 teaspoons baking powder

1/4 teaspoon kosher salt

3 tablespoons unsalted butter, chilled and diced

1/3 cup milk

2 tablespoons sugar

Instructions:

Preheat oven to 375 degrees

For the Filling:

In a medium bowl, toss rhubarb and strawberries with sugar, cornstarch, tapioca, orange juice and orange zest. Let stand for 15 minutes, stirring every 5 minutes.

For the Dough:

In a large bowl, which together flour, brown sugar, baking powder and salt. With a rigid pastry blender or fork, cut butter into dry mixture until incorporated and crumble. Drizzle milk evenly over the top of the mixture and stir together just until evenly moistened. Do not over-mix the dough, it will be thick.

To assemble:

Transfer filling mixture to a greased baking dish. Using a spoon, drop dough on top of filling in 8 even dough mounds. Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.

Bake uncovered for about 40 minutes, until biscuits are browned and filling juiced are thickened and bubbling nicely. Remove from oven to cooling rack. Let cool for about 30 minutes before serving.

Serve with vanilla ice cream or whipped cream!