I made these yummy cookies yesterday. They are made without flour and if you use oatmeal instead of whole grains cereal, you will make them gluten free. Today when I checked, there were only 2 left. I’m hiding them since there are 3 boys and I wouldn't want anyone to get their feelings hurts. Guess where they can be found. These made just shy of 3 dozen…you can make them a little smaller if you need more. That’s probably a good idea if you have hungry cookie monsters like I do. I also have another, no flour, Peanut Butter Cookies I made earlier this year that my boys also gobbled up. Yep, they love peanut butter! Make some of these thin, chewy, peanutty, chocolaty cookies for your cookie monsters and a little extra for yourself. You’ll be glad you did. <3 and hugs!
Peanut Peanut Butter Dark Chocolate Chip Cookies
1 cup extra crunchy peanut butter
1 cup dark brown brown sugar, make your own brown sugar
1/2 cup whole grain hot cereal, or quick oatmeal, uncooked….make instant oatmeal
1 egg, beaten
1/4 cup dark chocolate chips
Preheat oven to 350 degrees F Stir baking soda in with sugar. Mix peanut butter and with sugar until incorporated. I used a fork, you can use a mixer to make it easier. Stir in beaten egg. Ad dry, hot cereal stir well. Stir in chocolate chips. Roll into walnut size balls, place on ungreased cookie sheets. Bake for 8-10 minutes until turning brown around the edges. Take out of oven when done. They will be soft. Let sit on cookie sheet for 1 – 2 minutes. Transfer to cooling racks. Enjoy!
Thursday, December 20, 2012
Saturday, August 18, 2012
My family requested chili at 4 o'clock in the afternoon! I usually like to cook chili all day. Either simmering on the back burner of the stove or in a crock pot. I always have some sort of bread when I cook chili. It's not a stable at suppertime in our home but with chili, yeah, it is. Cornbread, garlic bread, white bread even. Surprisingly, this is great with a big bowl of chili! It's hearty with a peanut butter taste that isn't overwhelming. These make a great school lunch or snack after school. Just warm up and you have the taste of a peanut butter sandwich without the gooey mess.
Peanut Butter Yeast Rolls
4 to 4 1/2 cups all purpose flour
1/2 cup sugar
3 Tablespoons dry active yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup peanut butter
Stir together 2 cups flour, 1/2 cup sugar, 3 Tablespoons yeast and 1 teaspoon salt. Set aside.
Heat milk and water to 110 degrees and pour into flour mixture.
Add peanut butter and stir, adding enough flour to make a soft dough.
Put dough on a well floured surface and knead, adding more flour as needed, for 4-6 minutes or until it is smooth and elastic. I used just shy of 4 cups.
Pat into a rectangle and cut into equal squares. Although, mine weren't and usually never are. It's just something that everyone tells you to do. ~wink~
Now, run over and preheat the oven to 350 degrees F and then..
Grease a 9x13 pan.
Put uneven, I mean, even pieces of cut dough on in pan. Let rise in a warm, draft free place until double in size, 30 - 45 minutes. I waited 30 and they were at the top of the pan. I had to get them in the oven before the storm came.
Once doubled in size, cook for 10 minutes, turn pan and cook another 7-10 until done and lightly brown on top. I can never really tell about bread being done. I took mine out when they were light brown and they were done at 18 minutes.
Eat them right away if you want the taste of a warm peanut butter sandwich. Oh, the microwave chili recipe will be posted soon.
Love and Hugs!
Love and Hugs!
Wednesday, July 11, 2012
Each Tuesday this summer means my twin 5 year old boys are going on dates to the movies. ~smile~ I'll be honest with you...I'm a Mom that takes food to the theater. There is just no reason to charge 3 dollars for a bottle of water or 6 dollars for a soda (I drink way to many diet cokes). The food is ridiculously priced as well. The exception is a large popcorn. I can divide it 5 ways and refill it for free on the way out for us to munch on later. Most Tuesday mornings you will find me bustling about the kitchen making a snacks to take with us. This morning I was out of flour, all flour. I remembered this one my precious Mama would make for me oh so many years ago. ~smile~ I made them and added mini chocolate chips to the tops before putting them in the oven. They are sweet, I think I will reduce the by half next time I make them. My boys loved them and I hope you do, too! <3 and hugs!
makes 2 to 3 dozen bite size cookiesPeanut Butter Cookies Gluten Free
makes 2 to 3 dozen bite size cookies
1 cup peanut butter, your choice
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg, beaten
1 teaspoon vanilla extract
1/4 cup, more or less, chocolate chips, optional
1/4 cup, more or less, oats, optional
1/4 cup, more or less, peanuts or pecans, optional
Stir both sugars (start with half of each and taste, adding more if you wish), egg and vanilla together.
Add chocolate chips, nuts, oats or whatever you wish, if you want to. Start with 1/4 and adding a little more if desired.
Pinch dough and roll into a quarter size ball for bite size cookies and place on an un-greased cookie sheet.
I pushed the dough slightly and added mini chocolate chips on the top instead of in the dough.
Bake for 5 minutes, turn and bake another 2-5 minutes depending on size.
They are done when brown on bottom and light brown around edges.
Put on cooling rack immediately out of the oven.
Enjoy! <3 and hugs!
Vegetarian Mamma Gluten Free Friday #1
Vegetarian Mamma Gluten Free Friday #1
Saturday, August 13, 2011
In honor of... Mikey. He is the husband of Jennie...a fellow blogger. He had a heart attack and was taken away from them suddenly. He leaves behind his wife Jennie, and children. My Boys and I are keeping them in our thoughts and prayers. May they have a little bit of comfort knowing there are many that are thinking of them as they go through a very difficult time. Please say a prayer for Jennie and her children.......
It's the weekend, Yay! Time for pancakes to be made and if any are left, frozen for a quick breakfast during the week. My Boys just love pancakes and put everything on them they can find. Today they put Peanut Butter Maple Syrup and Bananas on top. YUM!
2 cups Self Rising Flour
1 teaspoon lemon juice
2 tablespoons Granulated Sugar
1 1/4 to 1 1/2 Buttermilk
I didn't have buttermilk so I added 1 1/2 tablespoons vinegar to the milk and let it sit for 5 minutes
2 Tablespoons Butter, or Margarine, Melted
2 Eggs, beaten
Add vinegar to whole milk if you don't have buttermilk, and let sit
Melt butter or margarine and let cool
Mix dry ingredients
Add beaten eggs, 1 1/4 cup milk (add the rest of the milk if needed after stirring) and cooled melted butter to dry ingrediensts. Stir only to mix, do not over stir. Let sit for 10 minutes or more.
Heat lightly oiled skillet to medium. It is ready for pancakes when a drop of water dances in it.
Add 1/4 cup (I used an ice cream scoop) pancake mix. When bubbles pop, making little holes, pancakes are ready to turn over. Cook until brown. I cook mine on a lower temperature so they don't brown too fast.
Peanut Butter Maple Syrup
4 Tablespoons Peanut Butter
1/2 cup Maple Syrup
Mix well. Can heat on low temperature.
Top Pancakes with Bananas and Peanut Butter Maple Syrup drizzled over the top.