These days, the only time I make an exception to my ‘smooth peanut butter only’ rule is when I make these amazing cookies. Chunky peanut butter was on sale last week, and this week the other key ingredient, roasted salted peanuts, are on special. If you’ve got Super Chunk fans at your house, these cookies will knock ‘em dead!
Forget about Toll House, they’re old hat! You’ve got to try these amazing cookies, they’re the hands down favorite of the whole DamFam!
Now, I’m not that much in to sweets – I like ‘em okay, but I’d much prefer salty snacks to their sugary counterparts. But these cookies are a serious guilty pleasure of mine. When they’re hanging around, staring me down from their spot on the cooling rack, lookin’ all innocent and whatnot, I simply cannot be held responsible for my actions. That’s why I made up a system to keep myself honest. I make up a huge recipe of dough, and divide it into thirds. I bake a small batch of cookies for my twerps, then freeze the remaining dough for a rainy day.
I brought this coffee cake as part of a hostess gift. I love to make this cake when fresh blueberries are on sale, but it could of course be made with frozen berries in the dead of winter. Speaking of freezing, I’ve doubled the recipe and frozen one for a rainy day; I’ve made it in round cake pans, loaf pans, and muffin tins too, with no trouble. You’ll be a welcome overnight guest wherever you go if you take this coffeecake along, or try it out on guests of your own!
To better celebrate the Fourth of July, today I am going to share with you a recipe for one of the most frugal, yet insanely delicious summer desserts ever. Especially frugal when you consider that I just found out we have blueberries on sale this week, 4 pints for $5.00.
