Sunday, August 16, 2009

Honey Peanut Butter Cookies

I made these a few days ago, and was pretty impressed. I like PB cookies but I don't like crunchy cookies, which seems to be par for the course when it comes to PB cookies. They aren't flat, crispy or dry, they are really good. I used crunchy PB.

Honey Peanut Butter Cookies

1/2 cup shortening (I used butter, see note below)
1 cup crunchy peanut butter (the original recipe called for creamy, but crunchy is SO much better)
1 cup honey
2 eggs
3 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
sugar for rolling (preferably raw sugar, but granulated works well too, it's what I used)

1. Preheat the oven to 350 degrees F. In a bowl, combine the flour, sugar, baking soda, baking powder and salt, and set aside. In a standing mixer fitted with a paddle attachment (or a mixing bowl and hand mixer), beat the shortening, peanut butter and honey together for 3-5 minutes. Add in the eggs one at a time and mix well. Next add the dry ingredients to the peanut butter mixture and mix well, just until moistened (don't over beat! It's better to do the last bit of mixing by hand than to beat too much air into the dough).

2. Roll the dough into 1″ balls and roll in the sugar. Place on greased and/or lined baking sheets, make criss-crosses with a fork, and bake for 9-11 minutes. Remove from oven and let cool slightly on cookie sheets. Remove and place on a different surface to finish cooling. Store tightly covered. Makes 20 cookies.

***I used butter with no ill effects, although allegedly they are fluffier etc if they are made with shortening.

Thursday, August 6, 2009

Zucchini Bread part 2

So I was playing around with my zucchini bread recipe, and here is what I did tonight.

First of all, I used summer squash. Don't really know the difference, but it's yellow, so whatever, wasn't sure if that was ok, but, it was. In case you are a squash dummy like me.

Next, I did 1/2C quinoa flour (on the halved recipe) to pack a nice protein punch in there. OMG Vegetable and protein, and it tastes good??? LOL

Then, I wasn't sure about the quinoa flour, if it'd have a weird taste, and I had no more nuts.

So I had a tiny bit of dark cocoa powder left, and I threw it in the batter (maybe ~1/4C?) and then I had a few dark chocolate chips left (like 20) and I put them in my magic bullet and ground them up kinda fine, to make them go farther. Threw them in.

Um, OMG. It's like a chocolate cupcake but FREE b/c it has veggies and protein, hahaa! It wasn't dense at all (as quinoa flour is wont to do) and is amazingly delicious.

Zucchini Bread

So last night we got a ton of free organic veggies off of Craigslist, what an awesome blessing!! There was a big old zucchini in there, and since no one in my family really likes to eat it straight up, into a baked good it went.

I actually made zucchini muffins, b/c well, I'm a muffin kinda girl :)

I halved the recipe, since I had a smaller zucchini and 24 servings is a LOT anyway, esp for muffins ;) It ended up making 16 muffins in my wilton silicone muffin cups filled 3/4 of the way, so there's that for whatever it's worth.

This was a great recipe, sooo moist and yummy that I really can't believe there is yucky zucchini in it, LMAO. It's more that I think zucchini is bland, and has a weird texture (i feel that way about all squash in general :D) than it tasting bad.

And I used almonds, b/c I had no walnuts, which actually tasted great!

Zucchini Bread

(24 servings)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts
(12 servings, or 18 muffins)
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 eggs (this is weird, LOL, i just used 2 eggs)
  • 1/2 cup vegetable oil
  • 1 cup and 2 tablespoons white sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 cup grated zucchini
  • 2/3 cup and 1 tablespoon chopped walnuts
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
For muffins, I cooked them 18 minutes!