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Peanut Butter Nutella Cookies

I think you just need to read the title to know this cookie is going to be good. It’s like the taste of a peanut butter cookie, but with a much chewier texture, and this delicious chocolaty swirl with a hint of hazelnut. It’s just as familiar as it is different. My husband and I quickly agreed that this was the best peanut butter cookie we have ever had. This is yet another jewel I found on Pinterest, via The Sisters Cafe – go check them out!

Peanut Butter Nutella Cookies

Adapted from The Sisters Cafe

2 sticks butter, room temp
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 2/3 cup flour
2 tsp baking soda
1 tsp salt
1/3 (heaping) cup Nutella

  • Preheat oven to 350°F.
  • With a mixer, cream the butter, peanut butter, sugars, eggs, and vanilla until smooth.
  • In a seperate bowl, whisk together the flour, baking soda, and salt.
  • Gradually mix dry ingredients into wet.
  • Disperse spoonfuls of Nutella in dough, then use a butter knife to swirl throughout.
  • Place dough in fridge for 15 minutes (to allow Nutella to firm up).
  • Scoop dough in heaping tablespoons onto cookie sheets.
  • Bake for approx. 10 minutes, until slightly browned on edges.
  • Allow to cool on pan for a few minutes, then move to cooling racks.

I also wanted to send out huge hugs to Jess over at A Lot On Your Plate (who has great tips for improving your life and a fabulous new design to boot!) and Trkingmomoe (who has loads of delicious recipes!) for the awards they gave me. Thanks so much ladies!!

                         

And don’t forget to comment here with your ideas of a 7-30 day fitness/diet challenge to win a sleek kitchen scale!

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Pink Lemonade Bars

Are y’all as addicted to Pinterest as I am? I could totally just browse for hours, and at the end, I actually kinda feel productive. Unlike just cruising facebook or some other time sucker website, I have something to show for my time wasting – fabulous new ideas for organization, recipes, outfits, decorating, etc. I even know 100 uses for baking soda! Granted I will probably use only 1% of these, but who cares, the other 99% are there just in case. Like the recipe pin I found for pink lemonade pound cake. It ended up the actual recipe sounded not-so-fabulous, but as fate had it, Deb had just posted a recipe for these pink lemonade bars. It was meant to be.

These are like your typical lemon bar, but with a slight berry flavor and this really pretty magenta-like color. When I originally made them I decreased the lemon juice and increased the raspberry, thinking it would make them less tart and therefore, more appealing to my toddler. I wish I hadn’t, as I missed the tart, so I’m posting the original recipe’s proportions below. If you like your lemon bars on the gooier side, decrease the flour by a tablespoon. As is, they are delicious, it’s totally just a preference thing. These would be absolutely perfect for a girly party (baby/wedding shower) or any hot summer day when you want something rich but refreshing.  They are just too pretty to pass up!

Pink Lemonade Bars
Adapted from Smitten Kitchen

For cookie layer:
1/4 cup sugar
1/4 tsp lemon zest
1/8 tsp salt
1/2 cup unsalted butter, cubed
1 cup flour

For the lemonade layer:
1 cup raspberries
2 large eggs
3/4 cup sugar
1/4 cup lemon juice
1/3 cup AP flour (1 T less or more if you want them gooier)
confectioners sugar

Cookie Layer:

  • Preheat oven to 350°F and coat a 8×8 in . baking pan with nonstick spray (or line with parchment).
  • In food processor pulse together the sugar, zest, and salt.
  • Add butter and pulse until evenly dispersed.
  • Add flour and pulse just until mixture is combined.
  • Press dough into pan.
  • Bake for 15 minutes, then set out to cool slightly.

Lemonade Layer:

  • Rinse out food processor and puree raspberries.
  • Pour puree through a fine-mesh sieve over a bowl (you will need to press with a spatula to get out all the juice).
  • In a bowl, whisk together eggs, sugar, and lemon juice until smooth.
  • Whisk in 3 T of puree, then stir in flour.
  • Pour on top of crust and bake for 25-30 minutes, or until bars barely jiggle and the edges are slightly golden.
  • Cool completely in fridge then cut into squares.
  • Dust with powdered sugar before serving.
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