It Inspired Me

I was looking to try some gluten free cookies and came upon this recipe.  As I am still savoring the taste from my "sample", I can attest these turned out good.  The entire batch only made one tray of cookies, but they were delicious.  The recipe called for one cup of sugar.  Since my peanut butter was sweetened enough, I decreased the amt of sugar down to 1/2 cup.  1 cup natural peanut butter 1/2 cup sugar 1 teaspoon pure vanilla extract 1 large egg, lightly beaten Coarse sea salt, for sprinkling Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven. In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies. Bake until golden around the edges, about 10 minutes, switch

I've been wanting to make peanut butter for quite some time now.  I think my desire started when seeing the machine in the isle at Whole Foods.  After seeing a link to this post, I had to try it.  After making it I realize you really don't need a recipe.  But, I have to give a shout out to Avery at Averie Cooks.  She has taken pics along the entire process.  If I had not read her step by step description of how the butter will look, I would have thrown in the towel and marked it as a kitchen fail.  My next step is to experiment with the nuts used and additives.  It was simple and tasty.  Check out the process here: http://www.averiecooks.com/2012/07/homemade-peanut-butter.html

1-½ cup Plain, Unflavored Yogurt 1-¼ cup Heavy Cream ½ cups (to 3/4 Cup) Brown Sugar Blueberries (or Other Fruit Of Your Choice) Pour the yogurt into a bowl. Add the cream. With a whisk carefully stir until combined. It should be nice and thick. Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least three or four hours. When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Now, you can either not stir the mixture and have small visible bits of brown sugar in the finished product or you can whisk the mixture until smooth. This is how I like it. Stirred or not, spoon the yogurt mixture over the berries or fruit. Repeat the layers once, ending with berries on top. Now take this heavenly, creamy substance and indulge. You won’t be sorry you did.

I wanted to bring something different for the Cinco de Mayo party this year.  I thought Mexican Brownies sounded good.  Well, I have to admit that I never tasted them myself.  The reviews i heard was that they were dry and not very sweet.  I would not repeat this recipe.  Oh well.  Recycle or tweak.... 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground cayenne pepper 1/4 teaspoon ground ancho chile powder, optional 1 1/4 sticks unsalted butter 1 1/4 cups sugar 1 cup unsweetened cocoa powder 1/4 teaspoon fine salt 1 teaspoon pure vanilla extract 2 large eggs Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper so that it overhangs on the sides. Set aside.  Whisk together flour, salt, cinnamon, cayenne, and ancho (if using), and set aside. Combine butter, sugar, cocoa, and salt in a medium sauce pan over medium heat and whisk until the butter is melted and the mixture is evenly combined.  Stir in the vanilla and then the

1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 cup unsalted butter 1 cup white sugar 5 eggs 1/2 teaspoon vanilla extract 2 cups whole milk 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 1/2 cups heavy whipping cream 1 cup white sugar 1 teaspoon vanilla extract DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. 2. Sift flour and baking powder together and set aside. 3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. 4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. 5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork. 6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. 7. Whip whipping cream, the remaining 1 cup of the sugar, and t

8 cups rolled oats 1 1/2 cups flax seed, ground 1 1/2 cups wheat flour 1 cup slivered almonds 1 cup finely chopped almonds 1 cup finely chopped pecans 1 cup finely chopped walnuts 1 1/2 teaspoons salt 1/4 cup brown sugar 1/4 cup maple syrup 1/2 cup honey 1/2 cup vegetable oil 1/2cup coconut oil 2 teaspoons  ground cinnamon 2 teaspoons apple pie spice 1 tablespoon vanilla extract DIRECTIONS: 1. Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil. 2. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets. 3. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool.  If desired, stir in the raisins