Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Roasted cacao pieces — baking, granola, mole, trail mix
Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Roasted cacao pieces — baking, granola, mole, trail mix
Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 350°F. Line cookie sheets with parchment paper or spray lightly with nonstick cooking spray. In a mixing bowl, mix peanut butter, butter, vanilla and brown sugar. Beat until fluffy. Then, add, liquid milk and eggs. Mix until well combined. Slowly mix in flour, dried milk, and cinnamon. Beat until dough is formed. Add your favorite add-ins and stir well. Scoop approximately 1/4-cup sections of dough onto prepared cookie sheet, about 2 inches apart. Bake 15-18 minutes or until lightly brown. Adapted from King Arthur Flour Recipes.