1-2-3-4 Peanut Butter Cookies

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Thoughts Before Baking:

I LOVE Peanut Butter!

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So I am open to any peanut butter recipe. This really intrigued me as it said IT ONLY NEEDED FOUR INGREDIENTS!!!!!

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So I just had to try it out for myself. This recipe comes from The King Arthur Flour Cookie Companion: The Essential Cookie Companion

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Ingredients:

  • 1 Cup of Creamy or Chunky Peanut Butter
  • 1 Large Egg
  • 1 Cup of Sugar
  • 1 Teaspoon of Baking Soda

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Line two baking sheets with parchment (for easiest cleanup, but sheets can be left unlined and ungreased if you prefer.)
  3. In a medium-sized bowl beat together the peanut butter, egg, sugar, and baking soda until smooth.
  4. Drop the dough by the teaspoonful onto the prepared baking sheets.
  5. Bake cookies for ten minutes, or until they appear set.
  6. Remove them from the oven and cool on the pan for 5 minutes before transferring to a rack and cooling completely.

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They were fantastic!

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They were little, but so addicting. I ate one, then another, then another, then another, etc.

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You should definitely make this!

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For more King Arthur recipes, go to King Arthur Carrot Cake or Cupcakes

For more peanut butter cookie recipes, go to No Bake Chocolate Oatmeal Peanut Butter Cookies

For more cookie recipes, go to Mini Lemon Pancake Cookies

For more desserts, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

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King Arthur Carrot Cake or Cupcakes

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Thoughts Before Cooking:

I didn’t care for the recipe in Carrot Cake Murder, but I had a super big craving for it.

I shopped around until I found the King Arthur website‘s recipe. Now I love the King Arthur Recipes, I used to have a cookie, bar cookie, brownie, and biscotti cookbook; but I’m unsure where I put it in my latest move.

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When I find it I will finish making the recipes and post the ones I’ve already made.

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Cake Ingredients:

  • 1.5 Cups of Vegetable Oil or Safflower Oil
  • 2 Cups of Sugar
  • 1 Teaspoon of Salt
  • 4 Large Eggs
  • 1 Tablespoon of Cinnamon
  • 1/2 Teaspoon of Ginger
  • 2 Cups of Flour
  • 2 Teaspoons of Baking Soda
  • 3 Cups of Grated Carrots
  • 1.5 Cups of Chopped Pecans or Walnuts (Optional)

Cream Cheese Frosting Ingredients:

  • 1/2 Cup of Unsalted Butter
  • 1 8-0z package of Cream Cheese
  • 1/4 Teaspoon of Salt
  • 2 Teaspoons of Vanilla or Vanilla Extract
  • 2.5-3.5 Cups of Powdered Sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease two 9″ pans, a 9 x 13 pan, or line your cupcake pans.
  3. Mix together the oil, sugar, salt, eggs, cinnamon, and ginger.
  4. Mix the flour and the baking soda separately, then add it in to the previous mixture.
  5. Add carrots and nuts, mixing until well-blended.
  6. Pour into prepared pans.
  7. Bake the cake 35-40 mins or until toothpick is inserted and comes out clean.
  8. Let them cool completely before frosting.
  9. Beat the butter and cream cheese together until smooth.
  10. Add the salt and vanilla.
  11. Beat in the sugar.
  12. Add milk or cream if frosting is too stiff, if too thin add more sugar.
  13. Frost the cake or cupcakes.

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Thoughts After Baking:

This was fantastic!

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The cake was perfect, not to sweet but not bland.

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And the frosting was absolutely delicious. And with the two combined it was beyond words!

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I kept eating and eating them, I just couldn’t stop.

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For more cupcake recipes, go to Peppermint Bark Chocolate Cupcakes

For more cake recipes, go to A is for Applesauce Cake

For more dessert recipes, go to Wookie Cookies

For more recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole