Welcome to this new food blog! Well, it will essentially be a sugary sweetness blog, but hey it’s still food!
My name is Marjorie, I am a student in neuropsychology and I love to bake when I have time (which I do have, sometimes, between the thesis, the classes, the work, the homework, the chores, the boyfriend…) . This is a new hobby that I started in summer 2010. I love it! I wanted to share this passion with you!
I named it Sugar for the brain because, like I told you, most of my recipes will be sugary ones. As for the brain, well, I’m a future neuropsychologist so it is my major interest/my expertise. The brain is such an interesting and complex engine! I will surely have the chance to talk about it later!
So, why not begin right here and now with a deliciously sweet recipe?
Recipe adapted from Canadian Living Bake Fest Recipes Booklet 2008
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup lightly packed brown sugar
¼ cup smooth peanut butter
1 tablespoon milk
1 teaspoon vanilla
1½ cups all-purpose flour
½ cup cocoa powder
½ teaspoon baking soda
½ cup smooth peanut butter
¼ cup unsalted butter, softened
¾ cup icing sugar
1 tablespoon corn starch
Step 1 : the filling
With a mixer, beat the unsalted butter and the peanut butter until smooth. Add the icing sugar and cornstarch until well combined. Put the mix on a sheet of plastic wrap; rolling the wrap, shape the filling into a log of approximately 2 cm thick. Freeze for 10 minutes.
Step 2. The cookies
Beat together the butter, the sugar, the brown sugar and the peanut butter, mix on medium speed. Add the egg, milk and vanilla until well combined. Stir in flour with the cocoa powder and baking soda; stir into butter mixture using a wooden spoon. Refrigerate until cool, this will prevent the cookies from cracking (like some of mine did) and showing the filling. You may like the aspect of the cracked ones so go for it!
Step 3. Assemble cookies
Slice peanut butter log into 32 equal pieces. Make the cookies by flattening tablespoonfuls of chocolate dough into thin disks. Then, place a piece of the peanut butter filling in the centre. Shape chocolate dough around peanut butter filling to form a ball; smooth the edges to seal.
Step 4. Bake!
Put the cookies approximately 2.5 cm apart on chilled, ungreased baking sheets; flatten slightly. Bake in 350ºF oven for 10 minutes. Let cool on baking sheets for 1 minute; transfer to a cooling rack. Cool completely.
No need to tell you to drink a glass of milk with these 😉 Yum!