Butterscotch & Seed Butter Cookies (Nut Free)

Butterscotch & Seed Butter Cookies (Nut Free) | Sophster-Toaster

When I moved away from home to start college, my mom sent me off with a batch of homemade peanut butter cookies. They provided a comforting taste of home as I was adjusting to my new home, school and city. I think about them often as that was the last time I tasted peanut butter cookies. I started developing a peanut allergy shortly after and haven’t been able to eat any amount of peanuts for the last decade.

I’ve found myself craving peanut butter cookies more and more over the past few months, even though I can’t fully remember what they taste like. I’ve put off trying to replace these cookies – one of my favourites – fearing it was impossible. Then, last week, I found myself longing to have these cookies again and decided to try making them with one of my favourite peanut butter substitutes for baking: sunflower seed butter.

It worked! I can’t say if they taste just like peanut butter cookies, but they’re utterly delicious as they are. The texture is dead on and exactly what I needed. ♥

Butterscotch & Seed Butter Cookies (Nut Free) | Sophster-Toaster Butterscotch & Seed Butter Cookies (Nut Free) | Sophster-Toaster Butterscotch & Seed Butter Cookies (Nut Free) | Sophster-Toaster

Adapted from Joy of Cooking

Ingredients

  • 1½ cups flour
  • ½ tsp baking soda
  • 1/3 cup unsalted butter, softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 cup sunflower seed butter
  • ½ tsp vanilla
  • 1 cup butterscotch chips

Method

  1. Preheat oven to 375°F and line two sheet pans.
  2. Whisk flour and baking soda together in a medium bowl. Set aside.
  3. Beat butter and sugars together in a large bowl until well blended.
  4. Beat in the egg, sunflower seed butter and vanilla.
  5. Stir in the flour mixture. When almost mixed, stir in the butterscotch chips until everything is well blended.
  6. Shape into balls and arrange 12 to a half sheet pan. Press with a fork to flatten.
  7. Bake 10-12 minutes. Let cool a few minutes then transfer to a cooling rack.

Butterscotch & Seed Butter Cookies (Nut Free) | Sophster-Toaster

All photos by me.

Cookies and Cream Cookies

Cookies and Cream Cookies \\ Sophster-Toaster Blog

I’ve always thought cookies and cream was one of the best flavours in the world. I love cookies and cream ice cream, cookies and cream chocolate bars, and, most of all, ice cream sandwiches – which are basically just reconstructed cookies and cream ice cream. I love cookies and cream so much, I’ve been trying to convince my husband that the Great Dane he wants should have a “cookies and cream” merle coat, just because it looks so delicious. So of course I created these soft, chewy cookies and cream cookies for a barbecue I attended this weekend. I wanted to get some pictures of my friends enjoying them for this recipe but I wasn’t quick enough.

Cookies and Cream Cookies \\ Sophster-Toaster Blog

Ingredients

1 cup vegetable shortening
1 ½ cup sugar
2 eggs, beaten
1 tsp. baking soda
1 tsp. hot water
2 ¼ cups flour
1 tsp. kosher salt
1 cup broken Oreo-type cookies

Method

  1. Preheat oven to 375°F.
  2. Cream shortening and sugar until light and fluffy.
  3. Add beaten eggs. Dissolve baking soda in hot water and add along with the eggs. Mix in well.
  4. Add the flour and salt, stir until half-mixed.
  5. Break Oreo cookies by hand and add. Finish mixing.
  6. Form teaspoon sized cookies and place on a baking sheet lined with parchment paper.
  7. Bake 8-12 min.

Cookies and Cream Cookies \\ Sophster-Toaster BlogCookies and Cream Cookies \\ Sophster-Toaster Blog

Cottage Country Menu Planning II

This year we’ve got a professional chef coming with us on the annual summer cottage trip, but the menu hasn’t changed much because when asked what we should bring to the cottage, this friend of 18 years replied, “meat and fire”. I was also told that I did not bring enough bacon last year, so I’ve doubled it for this year because, hey, double the bacon, double the fun. As always, I’ve also tried to sneak as many seasonal fruits and vegetables into my friends as possible. Continue reading

Picnic Menu Planning

Menu One: Lunch in the Park with Family:

 

Fried Chicken

– click for Alton Brown’s recipe at foodnetwork.com

Potato-Egg Salad

Ingredients:

  • 2 lbs waxy potatoes
  • 1 rib of celery, diced
  • 2 tbsp onion or green onion, minced
  • (¼ parsley, minced)
  • 3 hard boiled eggs, diced
  • 1/3 cup light sour cream
  • 1/3 cup light, real mayonnaise
  • 2 tbsp red wine vinegar
  • (1 tbsp grainy mustard)
  • (1 tbsp sweet pickle relish)
  • Salt, to taste
  • ½ tsp freshly ground pepper, or to taste
  • 3 tbsp chives, chopped

Procedure:

  1. Boil potatoes (with skins on) in salted water until just tender.
  2. Drain, peel if you wish and cut into bite-size pieces.
  3. With all other ingredients, prepare dressing in a large mixing bowl.
  4. Add still warm potatoes to the mixing bowl and toss to combine.
  5. Cover and refrigerate. Serve chilled.

            Cheesecake Brownies

Ingredients:

  • 2 ¼ cups white sugar
  • 2/3 cup cocoa
  • 1 ¼ cups flour
  • 1 tsp baking power
  • ¾ cup butter, melted
  • 4 eggs, beaten slightly

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  • 1 (250g) package cream cheese, softened
  • ½ cup sugar
  • 2 tbsp butter, softened
  • 2 eggs
  • 2 tbsp milk
  • 1 tbsp flour
  • Handful of chocolate chips

Procedure:

  1. Brownie base (first group of ingredients)
    1. Preheat oven to 350̊F
    2. Mix dry ingredients
    3. Add butter and eggs and blend well.
    4. Spread in 9 x 13 inch baking pan and bake for 30 minutes.
  1. Cheesecake top (second group of ingredients)
    1. Beat cream cheese, sugar and butter until creamy.
    2. Beat in eggs, milk and flour.
    3. Sprinkle with chocolate chips.
    4. Pour over cooked brownie base and bake at 350̊F for 40 minutes.
    5. Cool completely then drizzle with melted chocolate . Continue reading