Full disclosure: This recipe used pretty much exactly from HalfBaked Harvest because it sounded so good!
Second peanut butter recipe in as many weeks, which is really unusual for me, as I am not really a PB fan. Well, ok, not a peanut butter on bread with jam (or anything else for that matter) fan, but once you pair it with chocolate … well, I am all over that, which is why I like this recipe. Super yummy. It is, however, really rich, so maybe just eat one piece at a time. OK, maybe two.
It’s January, so who would think that lemons are the ingredient to use, but it is Meyer Lemon season, and I made some fresh lemon curd which led to making these little cookies. Who doesn’t love that whole lemon poppy seed combination! Even the cookies themselves as quite fresh and clean tasting thanks to lemon zest, lemon juice and lemon extract. A quadruple dose of vitamin c (to keep that scurvy at bay!)
Been a few weeks since I made cookies. Probably because I spent the entire month of November making cookies — for 115 hours! — so that I didn’t want to even see any for a while. But we’re back and these are a cute little surprise for January. Buttons! And peanut butter! I like peanut butter, but don’ *love* peanut butter (that is likely the German in me — not a big thing in Germany) but the peanut butter is more like frosting in this case so lighter and fluffier. Sort of like an oreo, only a million times better.
Happy New Year! Now that we have crossed that imaginary line to the new year, here is some more “lucky food” to usher in the year. This is a traditional German Neujahrsbrezel (New Year’s Pretzel). It’s sweet, sort of like Challah bread (that is pearl sugar, not salt). Some people hide a cent piece in it, and who ever find it, gets all the luck. I, of course, didn’t do that because I’m not sharing it with anyone so I’ll just claim all the luck as is. Goes great with coffee at breakfast and actually makes great bread for French Toast too. Enjoy!
Last of the experiments before the big Christmas Day feast, and another breakfast thing to boot. There are a number of breakfast swirls / cinnamon buns on this site, so this time I focused on almond in addition to the spice. Again, turned out lovely and light. Serve them right out of the oven for an amazing Christmas treat!