Salted Peanut Butter and Chocolate Cookies

This recipe was adapted from this really good recipe.

I didn't have any pastry flour. But I learned (via the wonder that is google) that you can substitute a cake flour/all purpose flour custom blend for the pastry flour. In a 2.1 ratio. So I did that. Instead of chopped milk chocolate, I used roughly 1 1/2 cups of milk chocolate & dark chocolate chips. I also used chunky peanut butter instead of creamy.

I am not a fan of huge cookies. I like to make them small so that I can eat more and still feel like I'm not eating too much. That said, I preheated my oven to 350 but I used a large spoon instead of a 1/4 cup measurement and I baked my cookies for 12 minutes instead of 15 to 18.

These cookies are amazing. They have extra salt in them and it leads to a delicious lingering salty peanuty chocolaty flavor. They are very tender and crumbly in a messy but fantastic kind of way.

Bourbon Pumpkin Cheesecake: Let's Be Friends.

photo by scott haydon

This recipe was adapted from this really good recipe.

I substituted the pecans with hazelnuts. I used 2 packages of neufendel (1/3 less fat) and 1 package full fat cream cheese. I only used 1 cup of sour cream for the topping. I also tripled the bourbon used inside the pumpkin filling. I didn't have nutmeg so I substituted the cinnamon/nutmeg/ginger with a pumpkin pie spice blend. I garnished my cheesecake with hazelnut pieces that I roasted briefly, then cooled before placing on top.

This is a beautiful and tasty treat of a cheesecake. Not too sweet. Full of yummy flavors. Highly recommended!