I had a chance to take my sister-in-law out for dinner and help her celebrate her birthday this weekend. It was so much fun going out, wandering about the city, and just having a small little celebration. I love celebrating as much as the next person, but it usually involves days upon days of prep work, cleaning, shopping, decorating, and more clean up. We have already had several events here this year and helped celebrate some monumental occasions.
Oh Ted, the ever shameless party animal.
We kicked off January right helping my mom celebrate 72 years with 72 mini cupcake trifles.
I'd explain how to make these little masterpieces but after delving into three different cake batters, three fillings, and three different buttercreams, I just figure I lost you after three different cake batters. I won't dare scare you with the amount of dish washing required.
February rolled around and so did the decade ticker for my sister. Hey, it's not everyday your younger sister turns 40 and you stay 39. It's a complicated algorithm I'm working on the patent for at the moment.
March stormed in and it was birthday after birthday including helping "Beer" and "Old Spice" (my brother-in-law and dad) whoop it up in grand style. By-the-way, "Beer" said his beer cupcakes were the best cupcakes ever and demands I make them again soon for him, so when that happens I will write down the recipe so I can actually share it.
Today I was supposed to be on vacation (which has been rescheduled for the third time already) but instead I'm in my office working. Just sitting here daydreaming about when I'll get to take off and lace up my hiking boots up and about why I didn't hold back some of those cookies for myself. Good thing there is still plenty of time left this month to fix both.
Birthday Chocolate Chip Cookies with Pretzels and Peanuts
1 cup all-purpose flour
3/4 cup bread flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon Kosher salt
10 tablespoons butter (1 stick + 2 tablespoons) unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
1 cup roasted and salted peanut halves
3/4 cup sourdough pretzels, crushed into pieces
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 2-3 minutes. Add egg and mix well. Stir in the vanilla. Turn mixer off and add dry ingredients and mix until just combined, 5 to 10 seconds. Fold in chocolate chips, peanuts, and pretzel bits.
3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat and scoop 1 1/4-ounce mounds (small golf-ball size) of dough onto baking sheet a couple inches apart (about 12 per sheet). Bake 13-15 minutes until golden brown but still soft. Transfer cookies to a wire rack to finish cooling. Repeat with remaining dough.
Yield: 25-30 3-inch cookies