Miffy peanut butter cookies | Kittenhood

Miffy peanut butter cookies recipe

Peanut butter cookies recipe | Kittenhood

You may or may not know this, but I’m a big Miffy fan. I have no idea why – I am, after all, a grown-up, and this bunny hasn’t been part of my childhood in any way. But I can’t resist her cute, minimalist features. When I visited her homeland last year, I went out of my way to find the Miffy store, and came back with as much stuff as I could carry. So you can imagine my excitement when I found Miffy shaped cookies on a blog! I immediately bought the cookie cutters from Amazon and they arrived yesterday. I’ve already made a second batch of bunny cookies and I love how they turned out. Wanna try? They’re absolutely perfect for Easter!

Miffy peanut butter cookies | Kittenhood 

Peanut butter cookies
Crunchy peanut biscuits that are perfect with a cup of tea.
Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
  1. 80g unsalted butter, room temperature
  2. 2 tbsp peanut butter
  3. 1/2 cup caster sugar
  4. 1 small egg, room temperature
  5. 1 1/2 cup all purpose flour
  1. In the bowl of a mixer, put the butter, peanut butter and caster sugar, and mix well until the composition is light and fluffy.
  2. Add in the egg, and mix until well incorporated.
  3. Sift in the flour, progresively. If the mixer can no longer handle the weight of the dough, continue forming it by hand.
  4. On a well-floured surface, roll out the dough in a thin layer. Cut the cookies in shapes and place on a lined tray.
  5. Place the tray in the fridge for 15 minutes, so that the cookies don't lose their shape from the heat (you can skip this step if your cutters don't feature any details). Meanwhile, preheat the oven at 160 degrees Celsius (320 Fahrenheit).
  6. Bake the cookies for about 10 minutes or until the sides start browning slightly.
  1. You can replace caster sugar with granulated sugar, although the cookies might end up more irregularly shaped.
  2. When you roll the dough, keep in mind that the cookies don't have any baking soda, bicarbonate or yeast, so they won't grow. The thickness of the cookies will be the same before and after baking. For the same reason, you can place them very close to each other on the tray.
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Miffy cookies | Kittenhood Miffy peanut butter cookies | Kittenhood


Guest post: World’s Tastiest Vegan Pizza

Ina is the talented gal behind Lifestyle Blog, a mother of one, and a nature lover. She posts healthy, vegetarian recipes on her blog, and she was sweet enough to share one of them with us. She says it’s the world’s tastiest vegan pizza… and I think she may be right!

Vegan Pizza Recipe - Kittenhood

When Daria first asked me to write a guest post for her, I was totally in awe, mainly because I love her style and her ideas, and because I’ve never had a guest post invitation until now. So I gladly accepted without even knowing what to prepare. I really had no idea! Right now I like to cook mainly from cookbooks, because I feel like I have no time and inspiration (I have a toddler to raise). But last week I broke the rules and I’ve made the most delicious vegan Bolognese sauce ever! I was amazed to see that my inspiration didn’t leave me forever 🙂 and I could come up with such a wonderful recipe. It was so good, I thought it would be a great idea to share the recipe that became my favorite lately, something I like to call “World’s Tastiest Vegan Pizza”! And yes, the secret ingredient for this delicious dish is my vegan Bolognese sauce! 

This pizza is packed with protein, fibers and iron, thanks to the textured soy, tofu and whole wheat flour. While it’s a vegan pizza, the taste is amazing. You will be surprised to see how good it is!
Vegan Bolognese Sauce Recipe | Kittenhood 
Vegan Bolognese Sauce
  1. 1/3 cup textured soy flakes
  2. 1 cup hot water
  3. 3 tablespoons vegetable oil
  4. 1/4 cup water
  5. 1 small onion, finely chopped
  6. 1 small carrot, finely grated
  7. 1/4 red bell pepper, finely chopped
  8. 1 garlic clove, finely grated
  9. 1 teaspoon dried basil
  10. 2 tomatoes, chopped
  11. 1/3 cup tomato juice
  12. 1 teaspoon Himalyan salt
  1. Start by making the bolognese sauce prior the pizza dough.
  2. Put the textured soy flakes in a bowl, cover with 1 cup hot water and let it sit for 20 minutes.
  3. Drain the hydrated flakes in a fine sieve and press them with a spoon. The flakes should be moist but with no water excess.
  4. In a pot combine the vegetable oil, 1/4 cup of water, soy flakes, onion, carrot, red pepper, garlic and basil. Cook on medium high heat, stirring constantly.
  5. When the vegetables have absorbed the enitre quantity of water, add the tomatoes and the tomato juice and cook on low heat for about 5-7 minutes. Stir constantly.
  6. When the sauce has thickened, add the salt and set aside.
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Vegan Whole Wheat Pizza Dough | Kittenhood

Vegan Pizza Dough
  1. 1 1/2 cup whole wheat flour
  2. 1 package (7 grams) dry yeast
  3. 1/2 teaspoon maple syrup (or honey, sugar)
  4. 1/2 teaspoon Himalyan salt
  5. about 1/3 cup warm water
  1. Combine yeast, maple syrup, 2 tablespoons of flour and 2 tablespoons of water in a small bowl. Mix well and set aside in a warm place so the yeast can rise and double its volume.
  2. In a bowl mix the flour, the yeast and water (notice that you may need to increase or descrease the quantity of water depending on the brand of flour you're using). Knead the dough until it becomes soft and elastic.
  3. Put the dough in an oiled bowl and let it rise in a warm place for an hour.
Kittenhood http://kittenhood.ro/

Vegan Pizza Toppings - Kittenhood

World’s Tastiest Vegan Pizza

  1. Turn the oven to 425 degrees F (220 Celsius). Line a baking sheet with parchment paper.
  2. On a floured surface, knead the risen dough a few times. Using your hands (not a rolling-pin! We want a tasty, elastic dough), flatten the dough and give it the traditional pizza shape. Don’t worry if you won’t be able to make a perfect rounded pizza! It looks even prettier when it’s rustic!
  3. Put the dough on the baking sheet. Top the dough with vegan Bolognese sauce and the toppings you prefer. I used corn, kalamata olives, pepper and cauliflower, but feel free to add grilled zucchini or eggplant, mushrooms, peas etc. 
  4. Bake the pizza for about ten minutes.
  5. I like to crumble some smoked tofu and add some fresh rucola on top after it’s done.
  6. Enjoy it! It’s delicious!

World's Tastiest Vegan Pizza - Kittenhood World's Tastiest Vegan Pizza - Kittenhood