Category Archives: cookies

Stay Awake Peanut Butter Cookies

Baking does a number of things for me: provides me with stress relief, delicious goodies, and a way to stay awake while waiting for people to get off of work….

Started with a basic peanut butter cookie recipe and it somehow turned into so much more.  Shortly after starting, I realized I didn’t have eggs or milk.  So I quickly had to

right out of the oven

throw together a flaxseed “egg” and use some  almond milk from the fridge.  While concocting my make-do substitutions, I saw some espresso powder in the pantry and decided to throw that in as well.  While looking in the pantry, I decided to

throw in not only dark chocolate chips, but also white chocolate and peanut butter chips because more chips are better, right?

So without further adieu…here’s the recipe that my sleep deprived brain adapted.

Stay Awake Peanut Butter Cookies (half recipe–use your best judgement in estimating amounts)

Inspired by a recipe by Smitten Kitchen

Ingredients:

-0.625 cups of AP flour (I told you I halved it…)

-0.375 tsp baking soda

-1/4 tsp baking powder

-1/8 tsp salt

-1/4 butter, unsalted

-1/2 cup smooth peanut butter

-0.375 cups sugar

-1/4 cup packed brown sugar

-1/2 T ground flaxseeds

-1.5 T water

-1/2 T almond milk

-1/2 tsp vanilla extract

-1.5 T instant espresso powder

-1.5 cups assorted chips–dark chocolate, white chocolate, and peanut butter

1) Preheat oven to 350.  Combine flaxseeds and water and set aside.

2) Mix butter and peanut butter until smooth.  Add sugars and beat until fluffy and light.  Add flaxseed “egg” mixture, vanilla extract and espresso powder.  Mix until combined.

3) Add dry ingredients and mix until combined.  Stir in chips.

4) Roll rounded teaspoons of dough in sugar and bake for 9 minutes on parchment covered baking sheets.

These turned out quite well.  Going to have to make these again when I’m not as sleepy 🙂

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Gluten Free Orgasmic Peanut Butter Cookies

Here’s my latest gluten free creation, inspired by this recipe on a wonderful blog called Cookie Madness.  To be perfectly honest, despite my obsession with peanut butter and sweets, peanut butter cookies are NOT my favorite cookies–in fact, when given the option between peanut butter cookies and any other cookie, I will pick any other cookie.

So why do I hate on peanut butter cookies so much?  In my opinion, most peanut butter cookies that I’ve had are overcooked and crunchy.  I personally like cookies that are undercooked (translation: somewhat raw) and soft.  That and I find peanut butter cookies kind of boring.  At least with butter or sugar cookies, you can decorate them and make them a little more exciting.

After reading the post on Cookie Madness about peanut butter cookies, I thought that I might give it another try, BUT make it gluten free so my brother can enjoy it–and frankly, I’ve been slacking on the gluten free recipe development lately.  So here is my gluten free take on a wonderful recipe…

Gluten Free Orgasmic Peanut Butter Cookies

Adapted from this recipe on Cookie Madness

Makes about 24 cookies

4 oz unsalted butter, softened

1/2 cup creamy peanut butter (I’m partial to JIF)

1/2 cup brown sugar

1/2 cup granulated sugar

1 1/2 tsp vanilla extract

1 egg

1 tbsp molasses

1 tbsp heavy whipping cream

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

1/2 cup + 2 tbsp almond meal/flour

1/2 cup + 1 tbsp white rice flour

1/2 cup sorghum flour

3 tbsp potato starch

2 tbsp tapioca starch

1/4 tsp xantham gum

1-1.5 cup chopped Reese’s Peanut Butter Cups, frozen (makes it easier to chop)

2.5 oz-3 oz finely shaved semisweet chocolate (eyeball it!)

Reese’s Pieces–as many as your heart desires

1) Mix the butter, peanut butter and sugars together until mixed together–do NOT cream them for a while, it’ll cause your cookies to spread out!  Mix in the vanilla, egg, molasses and heavy whipping cream. Beat in the baking powder and baking soda, making sure it’s thoroughly incorporated.

2) Sift together all of your flours and gums and add to the mixture.  Mix until well incorporated.  Stir in the shaved chocolate and chopped peanut butter cups.

3) Place concoction in the fridge to chill overnight.

4) Preheat oven to 350 degrees F.  Prepare some cookie sheets with parchment paper or silpats.  Make golf-ball sized mounds of cookie dough (or whatever size you want!) and decorate with Reese’s Pieces.  Bake for 13 minutes.  Enjoy!

By the way, I could not come up with a name for this so I borrowed a phrase from one of my dearest college friends which he used to describe some of my food…That being said, I can’t promise mind-blowing pleasure from this cookie, BUT it is very tasty….

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Happy Day Cookie Cake

This post is dedicated to my college roommate Kathleen–an absolutely wonderful person who kept me company and kept me laughing throughout college.  We met our freshman year on the bus to our nutrition class, found out we had a lot in common, and decided to live together for the rest of college.

Picture of us together from our freshman year on the bus.

So Kathleen used to work at the St Louis zoo a lot for school (aka she didn’t get paid to do the amount of work she used to do).  She came home one night with a cookie cake from the local grocery store that simply said “Happy Day,” not Happy Birthday but just “Happy Day.”  We were so amused by this that we kept using the saying throughout the rest of college.

So it was only appropriate to send my ex-roomie who moved across the country a cookie cake that said “Happy Day.”  So that’s what I did–I made a semisweet chocolate chip and peanut butter chip cookie and sent it to Texas for her!  I decorated it with the frosting I got while working at Wilton (those cans and which is why the writing is so terrible–eek!).  Kathleen got the cake and said it is very good–that’s all I could ask for 🙂

So I leave you with a picture from our senior year at Halloween.  Kathleen may never forgive me for this, but I figure since I’m in it, maybe she’ll let it slide…she was Beth (Dog the Bounty Hunter’s woman friend–those are balloons) and I was D’Artagnon….oh to be in college again, right?

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Seminar Friday and Eating like the Spainards

So my Friday started off with a 3.5 mile run (yay! I’m increasing my mileage without getting hurt) at the gym. I got home and realized that I had an abnormal amount of time in which I could eat breakfast–usually I just have enough time to eat a quick bowl of cereal and run out the door–so I decided that oatmeal was to be made.The resulting bowl included 1/3 cup oats, ~2/3 cup water, 2 tsp brown sugar, couple (5) shakes of cinnamon, 1/2 cup diced pear, 1/4 cup dried cranberries, and a scrape of almond butter. Yum!! This will entice me to wake up earlier more often to make a better breakfast!

Headed off to a seminar on a variety of nutrition and RD related topics–some good, some extremely boring. They provided lunch which consisted of a mixture of international tastes to go along with the subtopic of cultural diversity in dietetics. My plate consisted of a veggie tamale (spinach and carrots and overcooked masa), small portion of veggie salad (I think it had red pepper slices, red onion and some italian-style dressing), half of a veggie eggroll, slice of pita bread with some very sour-cream tasting hummus, 1/2 of a falafal, and 2 slices of friend plaintains. Plaintains were the best part of the entire meal!After the seminar and some fun time with my friend Stephanie in the car, I picked Miles up from work and we head to the ginormous Whole Foods in Lincoln Park. WOW! That place is amazing and I need to head back with a couple of hours to browse and a full wallet of money!!! We planned on making veggie pizzas for dinner and ran around the store trying to find everything we needed. Finally ended up eating like the Spainards at 9:30. Yikes! That’s really late for me, but the pizzas were quite tasty.Yum! My pizza has red peppers, onions, spinach sauteed with garlic, shitake mushrooms sauteed with garlic, pizza sauce, mozzarella cheese, parmesan cheese, dried basil, and crushed red peppers. Still haven’t dug into the leftovers–have a yummy lunch for tomorrow!I had to take a picture of Miles’ pizza–he had all of the veggies I had, but also included some poblano pepper, some amazing peppered bacon, parsley, and 2 eggs! He said it was delicious, but still has some adjustments to make because the yolks were a little too set for his liking. We couldn’t get the whites to set right away and as a result, it spent too much time in the oven. Oh well, we’ll get it next time.

Rounded out the night with part of a Carol’s Chocolate Chip Cookie. Yum! Sorry for the lack of a picture, I dug into it before I could take a picture of it. 🙂

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Trip to Ames: Part 2 and 3

So Dave and I did a lot of baking this weekend, which makes sense because I love to bake and I’m slowly turning into the lead female character from the movie, “Stranger Than Fiction.” But anyways, my brother was just diagnosed with Celiacs Disease in August/September and since then, my family has been trying to find ways to make his old favorite baked goods.
We hadn’t found a good chocolate chip cookie recipe yet and I set out to find one after I was let out of class early on Thursday. Didn’t take long thanks to Gluten Free Girl! Her adaption of David Leite’s 36-hour chocolate chip cookie (http://glutenfreegirl.blogspot.com/2009/04/david-leites-chocolate-chip-cookies.html) was absolutely wonderful. I honestly can’t say we’ve had a better gluten free cookie! Not only did they taste good, but they looked like professionally baked cookies…yum! Left a bunch of dough for David to bake off for those long and hard aero days.
So the other thing that Dave and I made were granola bars because once again, the granola bars on the market are really lackluster. Courtney, my preceptor at WIC, provided the inspiration for the binder of the bars–tofu. David decided that he wanted his bars to have a peanut butter base because he has been avoiding peanut butter sandwiches because of the icky breads he has to chose from.

The bars had peanut butter, honey, peanut butter chips, peanuts, chocolate chips, gluten free oats, vanilla and silken tofu. All of these items were mixed together, put in a greased pan and baked for 45-50 minutes in a 350 degree oven. We cut them, individually wrapped them in wax paper, and stuck them in a freezer for Dave to pull out whenever he needed them! Overall, it was an amazing weekend that allowed both of us to take a break from our crazy schedules.

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