Peanut Butter Cookies

Peanut Butter Cookies

I know, these cookies have nothing to do with Japan -  just need a remembrance of home. Peanut butter is not very popular in here, in fact, it is hard to find in supermarkets. There is something called 'peanuts cream' here, but it is mostly butter/shortening and some peanuts.  I have never seen peanut butter cookies in the store so I need to make my own.
Got Milk?

Makes about 40 cookies

Ingredients:

312 grams flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
200 grams peanut butter
150 grams butter
75 grams granular sugar
75 grams brown sugar
2 eggs
1 teaspoon vanilla

1. Whisk together flour, baking powder, baking soda & salt.
2. Soften the butter with a whisk and add in the eggs. sugar, peanut butter & vanilla - one at a time. Add in the flour mixture - mix together with a spatula.
3. If you have time, let the dough rest in the refrigerator for about 30 minutes.
4. Use a spoon to divide dough into about 25 gram pieces. Roll into a ball first and then flatten with a fork to make a nice design.
5. Bake at 170 degrees Celsius for about 20 minutes.

These cookies don't spread too much so no need to worry. They puff up very nicely during baking.
Found the infamous Skippy in a local supermarket
Have to travel far & wide in Tokyo for foreign goods

Use a fork to make the signature mark

The finished product - enjoy !!


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Kathy
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Chocolate Chip Cookies

Chocolate Chip Cookies

We all need to have a chocolate cookie recipe ready for entertaining emergencies. I did a bit of recipe browsing before putting this together. This recipe probably has a bit less sugar than most.  Makes about 23 cookies.

Ingredients:
120 grams butter (softened)
50 grams granular sugar
100 grams brown sugar
1 egg (room temp)
235 grams flour
2 grams salt
3 grams baking soda
200 grams chocolate chips
75 grams chopped walnuts

1. Mix the butter with a whisk until softened. Add in the sugars and mix. Add the egg.
2. In another bowl, whisk together the flour, salt, & baking soda.
3. Add the flour mixture to butter mixture. Use a spatula to mix together. Add in chips and chopped nuts.
4. If you have time, put the dough in the refrigerator for about 30 minutes so it becomes firm.
5. Roll dough into small balls & put on  baking sheet - I made each piece 25 grams in size.
6. Bake at 170 Celsius for about 20 minutes.

Keep dough pieces the same size so that
the cookies bake evenly together
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Kathy
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Simple Sophisticated Chocolate Cake

Simple Sophisticated Chocolate Cake

Simple and sophisticated 
You should keep this recipe in your Top 10 file and use when  guests are coming or when you need to bring something. It is simple, yet elegant. If you add an extra topping such as blueberry sauce it will truly be unforgettable.

Ingredients:
340 grams chocolate (use 66%)
60 grams butter
285 grams egg white (about 8 eggs)
100 grams sugar
2 egg yolks
60 grams flour
30 grams almond powder

Mix in egg white to the chocolate in portions
1. Melt the chocolate in a bowl over hot water. Chop the butter into small pieces and gradually add to the chocolate. Mix using a spatula. Make sure the butter melts each time before adding more.

2. Sift the flour and almond powder together in a bowl.

3. Whip the egg whites and gradually add the sugar in portions. 

12 cm baking circles on top of silicon sheets
4. Add some of the egg white to the chocolate mixture and mix with spatula. Add the yolk and mix. Add flour mixture. Add in the remaining egg white and mix thoroughly. 

5 Pour into a baking pan. I have used baking circles on top of a silicon sheet. Bake at 200 degrees Celsius for about 8 minutes then reduce to 180 degrees Celsius for about another 15 minutes.  Adjust baking time based on the size of the pan you use. 
Don't let the cakes become too browned


Sprinkle with powdered sugar before slicing

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Kathy
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Cranberry Breakfast Bread

Cranberry Breakfast Bread

I used dried cherries and raisins in this recipe
This is a great bread for breakfast. You can skip the jam, jelly or butter - this bread can stand on its own.
This recipe is adapted from the The Bread Baker's Apprentice.   Check Peter Reinhart's blog for other bread ideas.

Ingredients:
390 grams bread flour
40 grams sugar
4 grams salt
2 eggs (room temp)
9 grams yeast
110 grams milk (rrom temp)
28 grams butter
32 grams water
100 grams dried cranberries
Add walnuts as you like

Ready for last rising - brush with egg first

1. In a bowl, sift together the flour, sugar and salt. Add the yeast. Mix the egg and milk in another bowl.

2. Add the egg mixture & water to the flour.  Use a bench scraper to mix and coat the flour. Put on a flat surface and knead for about 10  minutes. Dough should be soft but not sticky. Let rest under a bowl for about 10 minutes.

3. Lightly warm the butter in hands and then put on top of the dough and use a bench scraper to incorporate the butter. Knead again so that the bread is soft & supple. If tough, add a tablespoon or so of milk and knead again. Add in the dried fruit and nuts. Put in a bowl and cover with wrap. Let rise in warm place for 60 minutes.

4. Divide the dough into 2 pieces, each with the same weight. Roll each piece into a nice ball. Place on the kneading board and cover with plastic and let rise for 20 minutes (bench time).

5. Flatten each ball to remove the air and roll again into a ball. Place in the baking pan and rush with egg. Cover with plastic and place in a warm place. Should rise again for about 60 minutes.

After rising - brush again with egg before baking

6. Heat oven to 210 degrees Celsius. Brush again with egg and bake for about 30 minutes. Cover with foil half way through if the top is getting too browned.

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Kathy
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