Kaela and Kelly
Hi, we're Kelly and Kaela, the mother-daughter team of Oodalollie.
Ooda-what?"Oodalollie" – It’s definition is simply an “expression of joy”. On this blog we will write about the things that bring us joy; sharing precious time with family, growing in our faith, cooking and eating, and having fun and creative projects scattered all over the house. We are not professional decorators and we can’t tell you how many calories are in our recipes, but we will share with you everyday life as we know it, and hope that this blog will inspire you to express a little joy of your own. Welcome to Oodalollie.
Tag Archives: Peanut Butter
By Kelly Charron
Ok, so who on earth does not love the chocolate and peanut butter combination? Not me! This cookie is probably on Paul’s top 5 list of favorite cookies that I bake so of course I needed to make these for the cookie exchange.
These little gems usually get oohs and aahs after bitten into once the hidden treasure of creamy peanut butter is discovered. They are nice and crispy on the edges but soft and chewy in the center.
Be careful, they are addicting!
Makes: 30 Cookies
- 3/4 cup peanut butter
- 3/4 cup powdered sugar
- 1 1/2 cup flour
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/4 cup peanut butter
- 1 teaspoon vanilla
- 1 egg
- Mix together filling ingredients. Roll into 30 1 inch equal sized balls and place on wax paper until ready to use.
- (Hint) Cut dough into thirds to get equal amounts to make balls.
- Preheat oven to 375º. In a small bowl, combine flour, cocoa and baking soda and set a side.
- In another large bowl, combine sugar, brown sugar, butter, peanut butter, vanilla and egg. Beat well.
- Add flour mixture and stir until blended.
- Divide dough into thirds the same way you did for the filling. Divide again into 30 pieces.
- Flour hands lightly. Take one dough piece and roll then flatten. Place a peanut butter filling ball inside, and wrap dough completely around it. Roll to make very round.
- Place 2 inches apart on ungreased cookie sheet and flatten with a glass dipped in sugar. You can sprinkle on more sugar if desired.
- Bake 7 – 9 minutes.
By Courtney Roper
When you think of going to a cookie exchange, you assume you are going to see a ton of gorgeous, edible cookies right? Well the last thing I expected to see when the recipes started rolling in was one for dog cookies. This was BRILLIANT! Courtney owns 2 adorable rescue dogs and being a dog lover and owning 2 rescue dogs myself, I couldn’t wait to see her canine creation.
Courtney’s Peanut Butter Poochie Treats did not disappoint. She packaged and labeled them clearly that they were for dogs, so each person got a cute little “doggie bag” (sorry I couldn’t help myself) to take home. I put the cookies to the test and let my pooches nibble on a few of these. They loved them, and begged for them all night. These treats are healthy and super easy to make. Apparently, everyone else at the cookie exchange was as impressed as I was with Courtney’s originality, and her recipe won “Most Unique”.
Courtney claims to not be a very good baker and I’d have to say that I thought she did a great job making these treats all by herself.
Then I found out that her secret was she had two little helpers!
- 1 1/2 cups white flour
- 1 1/2 cups whole wheat flour
- 1 cup hot water
- 1/2 cup peanut butter
- 1/4 cup yellow cornmeal
- Place both flours in a medium mixing bowl and blend with a whisk. Add hot water and mix thoroughly until moistened.
- Add peanut butter and mix until blended.
- On a lightly floured board, knead for 3 minutes.
- Sprinkle half the cornmeal evenly over a sheet of waxed paper.
- Place dough in center and sprinkle remaining cornmeal over top of dough.
- Roll to 1/4″ thick. Cut with a cookie cutter or cut into rectangles.
- Place on sprayed baking sheet. Bake at 350 degrees for 25 minutes. If you wish harder treats, bake for 40 minutes. These will be slightly puffy in style.
Makes 24 -30.