Saturday, June 25, 2011
The recipe is from Emeril
1 cup creamy peanut butter (try to use one with no sugar added)
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla extract
1/2 cup chocolate chips
1. Preheat the oven to 350 degrees. Add all of the ingredients to a medium bowl and stir with a wooden spoon until well combined.
2. Divide the dough into 24 portions of about a tablespoon each, roll into balls, then plane about an inch apart on a cookie sheet. Take a fork and flatten the dough with a crisscross pattern. Bake for about ten minutes.
Monday, June 13, 2011
As I continue on in my experiments of cooking for one I remembered a trick that a friend once told me that happens to be one of the best ways of preparing an egg. I think that over the course of this blog I have made it very apparent that I absolutely love eggs. I have been tinkering with going vegan and I know that there are plenty of egg substitutes for a vegan diet. I’ve made scrambled tofu before and I like it. In baking, the egg can be replaced with flax meal or other fake egg products. The one thing that couldn’t be replaced though—as far as I know—is a plain old egg with a just cooked white and a runny yolk. See Huevos Rancheros, Eggs in Purgatory and this very blog post for delicious examples of eggs with no vegan alternatives. Those are what I would truly be missing. I love this recipe (though really with only three ingredients it’s more of a technique…) because it’s so whimsical and simple. It also gave me a much needed excuse to use my extensive collection of cookie cutters. Essentially it’s a piece of toast with an egg fried inside of it. It ends up being so simple and good. I can sense that this technique and I will be friends for a good long time.
Thursday, June 9, 2011
I’m sort of a peanut butter fiend. If there is any amount of peanut butter in my apartment I can just sit with that jar and eat it with a spoon. I’m working on my recovery though. I try to use it up in snacks like these (and delicious peanut butter cookies) as soon as I can. I also try to buy peanut butter where the ingredients are only peanuts and salt. This way when I eat half a jar mindlessly in front of the TV one night, I don’t have to feel too guilty. Another love I have is that for portable snacks. I’m always packing lunches for work and school so any snack that I can throw into a bag quickly is ideal for me. It also helps when the portable snack in question is delicious like this one. The goo that holds it all together is just peanut butter, agave nectar and some applesauce. I don’t know how I feel about agave nectar normally. I don’t like it in my tea and by itself it tastes really strange to me (I know that you aren’t supposed to eat it plain but I just wanted to try it before I used it in a recipe). Mixed with peanut butter and baked though it tastes very good and I can brag that my granola bars have no sugar in them. All in all I would say that they are pretty healthy actually.
Tuesday, June 7, 2011
I made a strawberry rhubarb pie a while ago with a friend to watch Pushing Daisies which I have discovered is a completely adorable show and it always makes me want pie. It was a good night but I was left with one awkward stalk of rhubarb. I thought I would eventually have to throw out this lone stalk of rhubarb, but then I got creative. I decided to make a rhubarb crisp for one in a little ramekin. Now I’m feeling slightly like a genius and that this fruit crisp for one may become a trend in my kitchen. I have this problem with dessert in that I like making it. So when I’m craving a cookie (a frequent occurrence), I make the recipe for four dozen or so cookies and then even though I wanted a cookie, I end up with dozens. I am not strong enough to have only one at this point. With this tiny fruit crisp though, I crave dessert, I make it, then I eat the one small portion it makes and I’m done. It’s a pretty pathetic side note but I think I deserve a little credit for including fruit in my dessert choice too. O and that crunchy crust on top? It has some whole wheat flour in it too… also a lot of butter, but still I think this route is way better than my normal cookie binge.
Saturday, May 28, 2011
Sunday, May 8, 2011
Sunday, May 1, 2011
I would also like to use this opportunity to make an advertisement for tahini. I know a lot of people that don't like it much in their hummus and I will admit that it is kind of weird. I put it in the fridge and it separates into thick on the bottom and oily on top. It's impossible for me to stir without getting it everywhere and all over the container. It's relatively expensive and something that you can't use in much else unless you get creative (though I have proof that I've used it before and I like to mix it with honey then eat it just like peanut butter). Now that I have bashed tahini, I will say that I think it makes hummus extra special and creamy. I definitely think it's worth all of its flaws.