Promises, promises. I said I would post about last weekend's baking successes this week, and the next thing I know it is Friday, and I have yet to do it! Things at work have been pretty busy; I have been loafing around at home - just reading and playing Hot Shots Golf on the PS3. It's been fun, and I've really needed a break. My weekends have been so busy that I work all weekend before I go back to work, and then I also want to try a few new meals here and there. There just hasn't been the time for it! So on Wednesday, I took a much needed half day from work, didn't do anything important at all (that was the point!), and we've even been munching on Amy's California burgers (bought from the Peace Nook, also using local pickles) and fried potatoes (local), and steamed spinach (local). They have made for a couple of nights of easy meals, and I have gotten to relax! Normally I would prefer making my own "burgers" of course, but I didn't have any frozen and making burgers from scratch takes away from that much needed relaxation time. Anywho, this is one of the two successes I had last weekend; I will double-post today to get them both up.
A note: I still have lots of baking to do this weekend, so I am making simple tried and true meals. I am going to try my hand at making homemade gnocchi again tonight (as I won't be baking after work), I will be making soup tomorrow (for soup and bread night), and after that, I have planned a menu of things I have already posted about, chosen for their tastiness, but also the ease in preparation. We will be having Leng's Veggie Fried Rice, Bean Burritos (using 'Traditional' Refried Beans), Super Easy Tasty Taco Salad, Fajita Burritos, and perhaps a frozen Amy's pizza somewhere if needed. You will notice that most of these meals rely on refried beans. Brett will make up a huge batch and we will have the basic "element" for most of the week's meals already prepared. This will mean that I will (hopefully) have some relaxation time this weekend and during the week, but that also means that most of the posts you will see in the coming week or two will be baked good related. Please bear with me, the regular food will return after the holidays.
Back to the cookies! Geez I can get off on a tangent, can't I? I needed to come up with something that I could make for a family member that is allergic to chocolate and caffeine. I had Brett pry a little bit and we found out he likes peanut butter, oatmeal cookies, and cheese cake. Well the first two I can work with, the cheese cake - well that is a problem. I don't eat dairy and Brett despises cheese cake, so there would be nobody to test it. And somehow I imagine he wouldn't want a Tofutti cheese cake, and I am not about to taste Tofutti cream cheese - the thought just kind of grosses me out. So I chose to try out peanut butter cookies, and something I hoped would be at least reminiscent of cream cheese (see the next post).
These cookies aren't really anything special, other than being whole grain, super tasty, and loaded with Missouri-produced peanut butter (and eggs!). Mine didn't come out as pretty as I would have liked it to have. I guess I'm just not all that good at shaping things.
I've yammered enough; let's get to the picture and recipe!
The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Plain 'ol Whole Wheat Peanut Butter Cookies
Recipe modified from here.
1/2 cup raw organic sugar
1/2 cup packed brown sugar
1/2 cub Earth Balance, at room temperature
1/2 cup smooth organic peanut butter +
1 egg +
1 1/4 cup whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Using an electric mixer, blend Earth Balance for a minute or two. Add the sugars and blend for another minute or two.
Add the peanut butter and egg and combine well.
Slowly stir in the dry ingredients using a large spoon.
Form into a ball, cover, and refrigerate for about three hours.
Preheat oven to 300.
Form dough into large balls (about 2 inches). Place 3 inches apart on a cookie sheet. Flatten a little.
Using a fork, press in the "usual" crisscross pattern if desired.
Bake for 15 minutes or until golden brown.
These were really yummy. And we didn't need anyone to help us polish these suckers off - we did just fine by ourselves. :-)
I'll be back sometime later today to post about my other baking success.
Happy Friday everyone!
'Til next time.