Soft and Flakey Peanut Brittle

Lady — Wed, 04 Jan 2017 10:30:24 +0000

I made this recipe on Monday for some friends who were coming over to watch The Bachelor, and because it is SO good, I had to re-share! Make this for all the people. Trust me, you will be loved by all. Original post below:

For my birthday, my in-laws gave me some peanut brittle from The Davenport, which is our city’s nicest hotel.

I am a big fan of the stuff, and after I ate the entire box (by myself) in two days, I deemed that not enough. I wanted more. More!

So, I went on a hunt for the perfect recipe and stumbled upon THIS one, which looked pretty darn close. So, I decided to give it a shot.

And OH. MY. It is every bit as good as the original from The Davenport. So, so good!

Again, here is the original recipe from Just a Pinch Recipes and below is what I did, though following it pretty closely.

*You will need a candy thermometer for this recipe, so make sure you have one before you start.

Ingredients:

2 cups creamy peanut butter (I used Adams PB)

1.5 cups sugar

1.5 cups light corn syrup

1/4 cup water plus 1 ts

2 TB butter

2 cups peanuts (I used mixed nuts we had on hand and picked out the peanuts and almonds)

1 ts baking soda

1 ts vanilla

Directions:

1. Grease a 9×13 pan well. I highly recommend measuring out ALL of your ingredients before you begin, as well as dissolving your baking soda in the 1 ts of water. Once you begin, it goes quickly.)

2. In a double boiler over hot water, place peanut butter to heat while preparing the syrup.

3. In a large saucepan combine sugar, corn syrup and 1/4 of the water. Cook over high heat to 275* using a candy thermometer. Be very careful to make sure it is exactly 275* or else it will either be too hard or too soft. Lower heat to medium and add in butter, stirring until melted.

4. Add peanuts (nuts) and cook while stirring for approximately 5 minutes until the candy starts to turn brown and reaches 300* on the candy thermometer.

5. Remove from heat and add in the baking soda that has been dissolved in 1 ts water. Then, add vanilla. Working quickly, fold in the warmed peanut butter and stir gently.

6. Then, pour mixture into well greased pan and quickly spread evenly. Once cold, break into pieces and try and contain yourself from eating the entire pan.

Enjoy!!

The post Soft and Flakey Peanut Brittle appeared first on Living with Lady.

My Go-To Sugar Cookie Recipe

Lady — Fri, 23 Dec 2016 10:30:00 +0000

(Original post from a few years ago, but still my go-to recipe and thought I would re-share!)

While making sugar cookies can take a little time, I think they are just so pretty and worth the effort.

So Gwyn, my mom and I set out to make some yesterday and had quite a good time doing so. Gwyn helped pick out which cookie cutters we would use…

Helped cut out a few shapes…

And we made some mini ones, too, which were just perfect for her.

Though let me tell you, it was hard keeping the ingredients for this baking session out of her mouth.

But her finished product turned out lovely.

And it tasted great, too. Or so she says. :

Then once the kiddies went to bed, this mama took some time to make some special cookies.

We hope Santa leaves this house with a full tummy!

Below is the recipe I use if you like those soft sugar cookies! It was adapted from the Betty Crocker Sugar Cookie recipe.

Ingredients

1.5 cups powdered sugar

1 cup butter softened

1 ts vanilla

1/2 ts. almond extract

1 egg

2.5 cups flour

1 ts baking soda

1 ts cream of tartar

Directions:

1. Mix powdered sugar, butter, vanilla, almond extract and egg in a large bowl. Then, stir in remaining ingredients. Cover and refrigerate for at least two hours.

2. Heat oven to 375* and lightly grease your cookie sheet.

3. Divide dough i n half and roll out to about 1/4 inch thick on a lightly floured surface. It will help to flour the rolling pin, too.

4. Bake for 6-7 minutes until lightly browned on the bottom. Update! In my new house I only bake these for five minutes. Every oven is different, so keep a close eye on the first batch! They’ll firm up once they set out for a little bit, too.

Royal Icing:
4 cups powdered sugar
3 tbsp meringue powder
1/2 ts almond extract
1/2 cup warm water
Food coloring of choice

Directions
Mix ingredients together until well blended. Divide and color as desired.

The post My Go-To Sugar Cookie Recipe appeared first on Living with Lady.

baking Archives - Living with Lady

Soft and Flakey Peanut Brittle

My Go-To Sugar Cookie Recipe