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One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...
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Soft and Chewy Peanut Butter Cookies

I took the recipe from the Kraft Light Smooth peanut butter jar (1 cup peanut butter, 1/2 cup sugar, 1 egg) and changed it slightly.

After I put their ingredients together there was no way I was going to be able to roll balls. It was too wet.



Soft and Chewy Peanut Butter Cookies
Makes 28 cookies

Ingredients
  • 1 cup light smooth peanut butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup flour, sifted
  • 1/4 teaspoon baking soda (sifted with flour)
  • Extra sugar for pressing
Directions
  1. Preheat oven to 350F.
  2. Mix all ingredients together until they form a dough. Roll approximately 28 balls and place them at least 1" apart on 2 un-greased cookie sheets. Use a fork dipped in granulated sugar to press the cookies down slightly. Then press again in the opposite direction to create a pattern.
  3. Bake on the middle rack for 8-10 minutes or until slightly golden on the bottom. Cool on cookie sheets for a few minutes then transfer to wire racks and cool completely. Store in an airtight container for several days (if they last more than 5 hours that is).
Tip: Normally I wouldn't dream of baking anything on a cookie sheet without parchment paper, but the peanut butter is oily enough that you really don't need to prepare the pans in any way. To make the indentations, I used a cocktail fork that only had 2 prongs on it, but you could use a regular fork.

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Comments

  1. AnonymousMarch 29, 2011 at 11:42 AM

    GREAT Cookie Jen!! I finally made them. I used Jiffy creamy and Jiffy extra chunky. 1/2 c. each. They turned out great. I think I will omit the outer sugar and maybe even the sugar in the mix to see how they do....not overly sweet, but have a diabetic in the house with a sweet tooth. FAST to prepare and nice small batch so 1/2 the day isn't spent on baking. Love that it is kid friendly too. They had a lot of fun helping. And you are right - I don't see them making it 5 hrs to store. Thanks hun!! Gwen B. & kids

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  2. JenniferApril 7, 2011 at 11:31 AM

    I'm glad you liked them Gwen. You could probably use this recipe to make the peanut butter kiss cookies. You know the one with the Hershey's Kiss in the middle? Yum!!

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