When thawing, let it sit 15 mins then cut 3/16″ thick slices (another funny instruction) and bake. *If freezing, roll into a log and put in plastic wrap. We all love this one.ġ Tbsp honey (this ingredient cracks me up I mean look at the sugar amounts above)īeat butter & sugar until fluffy (and I used less sugar than what it called for)Īdd eggs scrape down bowl add honey (the piddles it calls for), vanilla, & beat till blendedĪdd flour, mixing in two additions, beating until combinedīake (or *freeze and bake at a later date)īake 9-11 mins until centre is no longer soft. My thanks for being the scientist to test this in your kitchen, whoever you are. My profuse apologies to the owner of the recipe, of whom I neglected to record when I hand-wrote it from a cookbook in bygone years now truly a good one. There’s no secret cooking code or rhyme or reason for choosing this binder, other than it’s size, for my recipes. And if anyone is wondering, WHMIS was the safety procedure manual at my father’s workplace. It has since morphed into an anything goes binder with a mix of gluten-free, Paleo, dairy-free, and as you can see in the following recipe, sugar-loaded, gluten packed, delizi-o-so recipe that makes tea time all the more enjoyable. It started out as a health food binder when I did a 21 day de-tox (okay, admittedly I only lasted about 14 days on this) with hubby back in 2009, and then attempted a gluten-free diet. My recipe is sloppily hand-written into my big green sort of organized-by-category food binder. Maybe I’ll think on that one and do a give-away of sorts for the winner, with the prize: a pair of nail clippers? World Biscuit Day 2023: Quirky biscuit recipes for a fun break time International Cookie Day: How does your cookie crumble. I ought to include this as a Find Waldo kind of thing in my posts. Seems we bring the nail clippers with us everywhere in the house. And don’t be fooled by how little is left in my jar.ĭon’t ever forget to cut your nails before baking. You’ll see what I mean when you look at the ingredients. The hilarious honey addition in this recipe. Ah, but the 40s free one from such nonsense. Had I been 20 something, or maybe even 30 something, I’d never have shown you a picture like this. The close-up…including the weather-worn hands to prove winter has taken it’s toll on my skin. Only one was grateful to be part of our yummy recipe. And I always welcome suggestions so forward your own recipes and we’ll add them to our baking sessions and post them, making sure we give credit where it’s due. So, new to the blog will be our weekly Monday Make to share snack recipes with you for your home school break time. I find when there are snacks made and available in the house for those in-between meal hours, then everyone stays content (for the most part). To keep some consistency laid out for the beginning of each week, I’ve added the Monday Make as part of our routine to kick start the week of snacks off better. June 12- National peanut butter cookie dayĤ.Mondays can go in one of two directions, depending on how well planned we are for starting the week. April 2- National peanut butter and jelly dayģ. If you need more reasons to make the possible peanut butter cookie:Ģ. We love this easy concoction that tastes like so much more effort than it really is.Īnd we bet you will as well. Well, it’s a one-bowl recipe, so no excuses not to jump up and go try out this recipe right now! Try mixing in chocolate chips, or sandwich a spoonful of jelly or chocolate ganache between two peanut butter cookies! Then how about a frozen peanut butter sandwich cookie filled with non-dairy vanilla ice cream?! Or, you can just go all out with the new Ben & Jerry’s Non-Dairy Phish Food between those perfect peanut butter frozen cookies! But, how easy is it? Now, how easy is that?īut we’re not done yet! Because there are more possibilities for these peanut butter cookies: Therefore, no reason not to make these cookies. Oh no! But what if you’re out of non-dairy milk? Then, no problem because you can substitute water instead. And if you like crunchy peanut butter more than creamy, use that! But wait, you don’t like peanut butter? Okay, no worries, use almond butter. So if you don’t have oatmeal or don’t need it to be gluten-free, you can use all-purpose or whole-wheat flour. Why? Because it’s easier and a bit healthier, too! WIN! This is the cookie of possibilitiesīecause it’s versatile, as well! Additionally, many ingredients are interchangeable. ![]() This cookie recipe is not your average cookie recipe. Do you love peanut butter? Are you craving something sweet but don’t want to spend too much time in the kitchen? We’ve got you! This is the peanut butter cookie recipe you need! It’s break time for the perfect peanut butter cookie! Jump to Recipeīut wait, it gets better! It’s gluten-free!įrom simple ingredients to no oil, no gluten, and no dairy, it’s a beautiful thing.
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