Saturday, June 14, 2014


Bridget and I have been slacking on our posts. We are both still baking/cooking a lot, but we haven't been sharing.  Not because we are like my toddlers and HATE sharing, but because we finally have some reprieve from our awful winter and we are enjoying the summer-ish weather.

I am beyond excited for all of the summer produce to arrive at the Farmer's market, but until that happens, I will continue to survive on food comprised of Peanut Butter and Chocolate, like these amazing homemade tagalongs!

Tagalongs - Recipe from Siriously Delicious

1 cup (2 sticks) unsalted butter, room temp
1/2 cup powdered sugar
1/2 tsp vanilla
1/8 tsp almond extract
2 cups all-purpose flour
1/2 tsp salt

3/4 cup creamy peanut butter
1/2 cup powdered sugar
1/4 tsp vanilla
Pinch of salt

6 oz. milk chocolate, chopped
6 oz. semi-sweet or dark chocolate, chopped
1 tsp vegetable oil

With an electric mixer, cream butter and powdered sugar until smooth. Add vanilla and almond extract and mix. In a separate bowl, sift together flour and salt. Slowly add sifted ingredients to butter/sugar and mix until combined. Shape dough into a disc, cover in plastic wrap and chill for 30 minutes.

Using a small circular cookie cutter (also lightly floured), cut out cookies and place on parchment lined baking sheet.

Bake for 12-15 minutes, or until edges just begin to turn golden. Let cool.

While cookies are cooling, with mixer combine peanut butter, powdered sugar, vanilla and a pinch of salt. Once cookies have cooled, scoop approx. 1/2 tsp of filling on top of each cookie. Using a knife, place the tip in the middle of the peanut butter, and spread down to the side of cookie. Repeat that motion as you go around the cookie. It should look slightly domed in the middle.

In a double boiler (or place a heat-proof bowl over a pot of simmering water, making sure the water does not touch the bowl), melt all chopped chocolate. Add vegetable oil and stir until you have a glossy chocolate. Using 2 forks, dip cookie into chocolate. Make sure to flip over and cover cookie completely. Lift cookie out of chocolate with one fork, using the other to scrape excess chocolate off the bottom. Repeat with each cookie and place them on foil or parchment paper. Let cookies cool at room temp and then peel off paper or foil.

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