I love fall in Tennessee so far. The foliage isn’t quite as vibrant as it was in Connecticut but it’s still very beautiful. There are lots of green pastures and the first nine miles of my drive into work there are dozens of ponies wandering around! I have to be careful to pay attention to the road and not look over at the ponies too much.
There is also a vineyard right on our doorstep. I can’t believe that they make wine in Tennessee! Since I’m pregnant I haven’t been able to partake in any tastings but I hope we’ll get a chance to go over there one afternoon and enjoy the surroundings.
I made this cookie cake a few weeks ago at the first sign of fall. I used the new Nestle chips. They’re peanut butter on the inside and chocolate on the outside. The cookie is perfectly soft and chewy. I jazzed it up with some autumn themed sprinkles and some peanut butter frosting around the edges.
3/4 cup light brown sugar
3/4 cup unsalted butter, at room temperature
1/4 cup granulated sugar
2 tsp vanilla
2 cups AP flour
1 tsp baking soda
1/4 tsp salt
1 cup peanut butter stuffed Nestle morsels
1/2 cup powdered sugar
1/2 cup peanut butter
2 tbs unsalted butter, at room temperature
1/2 tsp vanilla
pinch of salt
dash of heavy cream
- Preheat the oven to 350 F and grease an 8 inch springform pan.
- In the bowl of an electric mixer beat together the butter and sugars until light and creamy. Mix in the egg until just combined. Add in the vanilla.
- In a small bowl whisk together the flour, baking soda, salt and cornstarch.
- Pour into the butter mixture and beat until combined. Stir in the chocolate chips by hand. Press the dough into the prepared pan and bake for 18-20 minutes.
- Place on a wire rack to cool. After 10 minutes run a knife around the tin and remove the ring. Leave until completely cool.
- Make the frosting. Beat the powdered sugar, peanut butter, butter, vanilla and salt together. Add in the cream one tablespoon at a time until smooth. Beat until fluffy. Pipe around the edges of the cookie cake once cooled.