kimberly102892

I wanted to use Sally's shortening/butter crust for my pumpkin pie but I did not have shortening on hand so I went with her all-butter crust. I did the apple cider vinegar as she suggests as well. It's delicious, no doubt. But it is ultra ultra flakey, like biscuit dough. It somehow puffed and shrank with my pie, so not ideal for holding shape, just as she said it would. I would love this dough for a savory pie, like a pot pie. Sugar and all. It is not very sweet, just incredibly buttery. The leaves I made puffed up like little biscuits.

My absolute favorite peanut butter cookie recipe. Dough freezes well. The perfect chewy soft center with slight crisp outside and intense peanut butter flavor. I like to add a crunch of salt once they come out of the oven. I have added chocolate chips to half the batch several times for a Reeses feel. Almond extract also plays well here. Sally is correct about crunchy pb, it dries out the cookie. Important to not overbake at all, let cool on the tray after minimal time and they will come out perfect.

I love this recipe, and it's been my go-to before work breakfast for a few months now. I have been looking for a decently healthy replacement for the Starbucks Morning Muffin and this comes close (hence the added finishing sugar and pepitas on top). I have made it with both shredded apple and zucchini and I like them both, sometimes I use one of each if I double the recipe. They freeze beautifully, I just defrost for a few seconds and heat for a few seconds in the microwave. It is a forgiving recipe and your add in options are endless.
I am playing with the spices. I do add more ginger, and maybe some other warm spices like clove and allspice but I haven't perfected what blend I like best.

Love this recipe, as is. Reheats well, or room temp the next day. The crispy top is the best part!