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Pure vanilla extract — everyday baking, custards, frosting
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
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Pure vanilla extract — everyday baking, custards, frosting
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
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preheat oven to 350 degrees f. in the bowl of a stand mixer or a large mixing bowl using beaters, place all the dry ingredients except the chips and mix to incorporate. add the cold butter pieces and process until it resembles a fine crumble, 2-3 minutes on medium. add peanut butter and process 1-2 minutes on medium, until it resembles sand, scraping down the sides as you go. add the egg, vanilla, and cream and process until it forms a dough. add the peanut butter chips and the chocolate chips and mix until incorporated, not more than 30 seconds. it will resemble cookie dough. dump dough onto a piece of parchment and knead 2 to 3 times until everything is incorporated. pat dough into a 9 circle and using a sharp knife, cut into 8 wedges. place on a silpat or parchment-lined baking sheet and bake for 18-20 minutes. do not overbake. i always touch the top and it should give little when done (feel puffy). store in an airtight container. serves 8. enjoy!