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.
Print
Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Ingredients
  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
Instructions
  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.
Notes
  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

Semolina pudding recipe | Kittenhood

SEMOLINA PUDDING RECIPE

Semolina pudding recipe | Kittenhood

I think it’s safe to say everyone in Romania grew up with semolina pudding. It’s economical and versatile. I was never crazy about it as a kid, although I did like all the different toppings it came with (i.e. jams), which made it feel like a different dessert every time. Recently, I’ve started making it occasionally, putting my own spin to it (such as adding lemon peel in the boiling milk) and calling it breakfast or dessert. If you make it in the evening, it gets to the perfect consistency by morning. However, you can also serve it warm or slightly chilled. And honestly – don’t worry about it! It’s so easy, you can even make it in the morning when you’re still half asleep. The only secret is to stir continuously, to prevent lumps from forming. So be prepared to stand by the stove for 15 minutes and stir. A magazine/phone might come in handy, as well as a good soundtrack.

Semolina pudding
Serves 2
A tasty pudding that can be eaten warm or cold, any time of the year.
Print
Total Time
20 min
Total Time
20 min
Ingredients
  1. 400 ml milk (1 3/4 cups)
  2. 3 tbsp semolina
  3. 2-3 tsp sugar
  4. 1 tsp vanilla essence
  5. fruits or jam for topping
Instructions
  1. Bring the milk to simmer, then turn the heat lower.
  2. Gradually add the semolina, stirring continuously. Add the sugar and vanilla essence and keep stirring.
  3. When the consistency is thickened, after 15-20 minutes, turn off the heat and pour the pudding into bowls.
Notes
  1. I haven't tried it, but nut milk should work as well for a vegan version of this recipe.
  2. If you want to turn your pudding upside down when it's cool, begin with a wet bowl.
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Semolina pudding recipe | Kittenhood