Showing posts with label Peanut Butter Cookies. Show all posts
Showing posts with label Peanut Butter Cookies. Show all posts

Wednesday, October 21, 2015

5-ingredient Peanut Butter cookies, #recipe from author @DarylWoodGerber



From Daryl aka Avery

My husband needs to eat plenty of protein right now. It's a doctor prescribed diet thing. And he's doing well with it, but at times he needs a little "sweet" snack. Because he was diagnosed with diabetes a few months ago, he has to limit his sugar intake. However, as of this week, his blood sugar is good and stable again so he's off insulin...but that doesn't mean I'm going to ply him with sugar!

So, as I tinker with sweetener— Swerve seems to be the best — I am also tinkering with recipes. I wanted to make a "power bar" and came up with a peanut butter cookie recipe, thanks to Whole Foods, that is basically mostly peanut butter. In fact, it's almost a confection!

The recipe called for "all sugar" but I made these with half sugar and half Swerve, and you can't tell!  They cooked great.

What's wonderful is my protagonist Jenna, in the Cookbook Nook Mysteries,  [a beginning cook] would love the recipe because it is so simple!! Dump, stir, roll, smash with a fork, and bake. 5 ingredients 5 steps. Perfect!!

Enjoy!

5-Ingredient Gluten Free Peanut Butter Cookies Recipe
(*Okay 6 ingredients because it’s 2 sugar types – 
you can make this with only one type of sweetener)

(*Gluten-free because there is NO flour involved!)

Ingredients

1 large egg
1 cup creamy peanut butter
1/2 cup granulated sugar, plus a little more for rolling cookies in
1/2 cup Swerve, the ultimate sugar replacement
1 teaspoon baking powder
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl stir the egg. Add in the peanut butter and sugar and Swerve, baking powder and vanilla. Stir well.

Pour an additional 2-3 tablespoons sugar in a small bowl. Take 1 tablespoon of the dough and roll into a walnut-sized ball.

Roll the dough ball in the sugar and place on the prepared baking sheet. Repeat with the rest of the dough.

Using a dinner fork, stick it in the remaining sugar and gently press down each dough ball to flatten. If you want, you can turn the fork 90 degrees and gently press each cookie again, making the traditional markings of a peanut butter cookie.



Bake for 10 minutes. Take out of oven and let cookies cool on the baking sheets for 5-10 minutes. Using a spatula, transfer the cookies to a rack to finish cooling.

Servings

Makes 24 cookies.

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


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Tuesday, January 21, 2014

4-Ingredient Peanut Butter Cookies (No Gluten, No Dairy, No Mixer, No Kidding!) via Cleo Coyle



Four simple ingredients, one fork, and one bowl yield this insanely easy peanut butter cookie that is also gluten-free and dairy-free. 


Does that sound too good to be true?

That's what I thought. This basic recipe is at least 20 years old. A friend of mine recalls her mom making them, which leads me to believe the recipe was either something that came from a peanut butter company or a popular magazine. Or maybe it was just something moms and home cooks invented that caught on.

You'll find this same recipe (or close variations) all over the Internet now, including the Food Network's site, Women's Day online and here at About.com, which lists the cookies as kosher (which also makes it a nice Passover dessert recipe). 


Gluten-Free Expert? Not me, but we have one...

If you've come here looking for more gluten-free recipes, we have an expert with us in my fellow crime-writing cook Daryl Wood Gerber, who also writes as Avery Aames. Click here for just one of Avery's many gluten-free recipes you'll find here at Mystery Lovers' Kitchen. She posts here every Wednesday and is very generous with her expertise.

As for peanut butter recipes with flour, this blog has a few, and another fellow author Lucy Burdette (aka Roberta Isleib) recently posted one with the kick of hot sauce. To see it, click here.

Now let's get baking! 
~ Cleo
















Cleo Coyle’s (way of making the classic…) 
Flourless, Dairy-Free
Peanut Butter Cookies



Cleo Coyle is author of
The Coffeehouse Mysteries.
To learn more click here.
My readers may recall my mentioning this recipe in my recent culinary mystery Billionaire Blend

Near the end of the book, my amateur sleuth, coffeehouse manager Clare Cosi, is hired to cater a party for a successful young company that's part of New York's "Silicone Alley," the term now used to describe the city's new center for high-tech companies. 

Billionaire Blend is a
culinary mystery.
To see the book's
 recipe guide, click here.


Clare is given the difficult task of pleasing a mix of junk food lovers and young foodies with dietary restrictions (e.g. gluten-free and dairy-free eaters).

If you ever find yourself in the same position, this insanely easy cookie could be the one to make everyone happy. No dairy, no gluten, and yet it's a classic that even junk food junkies will enjoy. 

Better yet, it's one you can make at midnight in your bathrobe and flip-flops with one fork, one bowl, and a few simple ingredients...

~ Cleo









To download this recipe in a PDF document you can print, save, or share, click here.






Makes about 2 dozen cookies

Ingredients:

1 large egg

1 teaspoon pure vanilla extract

1 cup peanut butter** (
What brand you use
   may 
change your results, see my note below)

1 cup white, granulated sugar
   (+ a little extra for rolling)



**IMPORTANT NOTE: For this recipe, I used classic, creamy Jif, the number 1 bestselling brand in America (which now has zero trans fat). It produced a fantastic peanut butter cookie. Great texture and flavor. I can't promise the same results with homemade PB or natural spreads (see my notes on a brand vs. brand bake off below). Give your favorite peanut butter brand a try and see what you think. If the results are not stellar, try another brand. 

Directions:

Step 1 - Make Batter: Preheat your oven to 350 degrees F. and line a baking sheet with parchment paper. Break the egg into a mixing bowl and whisk with a fork. Add vanilla extract and whisk again. Add peanut butter and sugar and beat ingredients again with your same trusty fork until smooth.


Step 2 - Form balls and coat with sugar: Dough will be very sticky. Dip clean fingers into a shallow bowl of sugar. (Sugar-coated fingers will prevent sticking.) Tear off small pieces of dough and drop them into the sugar bowl. Lightly roll them into balls that are a little smaller in size than a walnut. (Cookie balls do not have to be perfectly round.) Place them on your lined baking sheet, allowing plenty of room for spreading. 




Step 3 - Flatten the dough balls (as shown) with tines of a fork that you dip continually in the sugar bowl to prevent sticking. Make a classic cross-cross pattern as shown in my photos.



Step 4 - Bake the cookies for 10 to 14 minutes until they are golden around the edges. Do not over-bake. If the bottoms become scorched the cookies are inedible! 




TIP: To be sure the cookies are done (without burning), here’s what I do. Using a spatula, I gently remove one test cookie from the oven. I flip it gently on a paper towel. The bottom of the cookie should be golden brown but not dark brown. See my photo below.


Step 5 - Rest Warm cookies are delicate and will crumble easily. So allow the cookies to rest in the pan for about 10 minutes. They will firm up, and you’ll be able to handle them just fine.




BRAND VS. BRAND

As I mentioned above, I was skeptical of this recipe working and happily surprised when it did. But it's clear that different brands will give different results. The Jif (America's most popular brand) baked up cookies that tasted like a classic PB cookie, crispy on the outside, chewy on the inside. Delicious flavor. The cookies made with Skippy Natural were off in flavor and texture. Those cookies were mealy. (My guess is the palm oil was the problem in the Skippy. Did you know many "natural" PB spreads often have less nuts than classic peanut butter? More on that below...)

One of our followers, Libby D., once suggested that I try Smucker's Natural Peanut Butter (it’s simply roasted peanuts and salt). So I’ll be testing that one next.



To read an interesting brand vs. brand
evaluation 
of Natural Peanut Butters 

at the Huffington Post, click here.


Keep in mind, Americans can’t always find specialized brands in their stores, and while I have not used Jif in years, I was happy to discover (for this recipe post), it now has zero trans fat. Many companies like Jif’s are getting rid of their "partially hydrogenated oil," which makes me happy, happy. 

What I learned from this post...

"Partially hydrogenated" oil is the bad guy. It may seem counterintuitive, but if you see "fully or completely hydrogenated oil" on an ingredient list, don’t panic. As the Mayo Clinic explains here, "partially" is the bad guy. To quote from the Mayo Clinic's post...


It sounds counterintuitive, but "fully" or "completely" hydrogenated oil doesn't contain trans fat....

To make it easy on yourself, just look for the amount of trans fat on the food label. Jif has zero, and that's what most concerns health officials.



For this recipe...

If you use a homemade or "natural" peanut butter "spread" for this recipe, your results may yield a cookie that’s perfectly fine for you. Let me know how it goes in the comments. If you find the texture mealy and the flavor subpar (as I did with the Skippy Natural), try another brand. I’ll continue to test brands (Smucker's Natural is next) and report back with an update. Until then, may you...



Click here to
get the free PDF
of this recipe, and...


Bake with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 





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Thursday, December 26, 2013

Peanut Butter Cookies with a Kick @LucyBurdette


LUCY BURDETTE:  I looovvvveee peanut butter cookies. So of course I made the roll-up recipe that Cleo gave us a month or two ago. And then I came across a recipe for peanut butter cookies made with Sriracha sauce, which is a hot and spicy sauce that comes from China. This sounded very appealing in a strange kind of way. However, the baker who made this mentioned that two of her taste-testers (who happened to be children), spit the cookies out.

You don't have to be a mystery writer to crack that case: too much hot sauce! I tried the recipe, reducing the hot sauce and increasing the vanilla extract. And I used the store-brand, all-natural, crunchy peanut butter from Publix, which is quite good.

Ingredients
    •    1 cup salted Butter (softened)
    •    1½ cups Crunchy Peanut Butter
    •    1 cup Brown Sugar (packed)
    •    2 Tbsp Sriracha hot sauce
    •    2 Eggs
    •    2 tsp Vanilla extract
    •    2¾ to 3 cups All-Purpose Flour (finished dough should be soft, but not sticky)
    •    1 teaspoon Baking Powder
    •    1½ teaspoons baking soda

    *    1/2 teaspoon salt
    •    Granulated sugar for topping




 In one bowl, combine the flour, baking powder, baking soda and salt, and mix with a fork.  


In a larger bowl, cream together the peanut butter, butter, and two kinds of sugar. On low speed, beat in the hot sauce, the vanilla, and the eggs. When the batter looks smooth, add the dry ingredients to the wet and mix with care. Your batter should be neither dry nor sticky!


Now lay out a piece of parchment paper and glob the batter into a log shape. Using the parchment paper, roll the dough into a real log, tucking the paper under the ends so nothing falls out.

At this point the logs of dough can be frozen in a ziplock bag, or else refrigerated for at least an hour and up to several days.


When you're ready to bake, preheat the oven to 350. Unwrap the logs and cut them into disks, not too fat and not too thin. 








Place the cookie disks on a baking sheet, dip a fork into granulated sugar and press crisscross lines into the cookies.





Bake for about 8 minutes until the edges are beginning to brown.

One more thing to try: I did freeze some of my logs. When it came time to bake, instead of cutting them into wafers, I rolled them in balls, then sugar. Then I baked as directed, and once they were out of the oven, studded them with Hershey's kisses. Voila: zippy peanut butter blossoms!




Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out on February 4, but you can pre-order it now.

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:)











Tuesday, August 27, 2013

Make Your Own Refrigerator Log Peanut Butter Cookies and a Quiz Contest from Cleo Coyle

To enter my Brew to a Quiz Contest,
scroll all the way down this post...

These days, when busy families have a hankering for home-baked cookies, they often reach for store-bought logs wrapped in plastic. While those pre-made logs are convenient, you can't beat the taste of fresh ingredients in homemade.

Cleo Coyle, whose husband
is also her partner in
crime writing, is author of
The Coffeehouse
Mysteries
So click here (for the PDF) or scroll down to get my version of Pillsbury's refrigerator log cookies. After all...

Nothing says Lovin' from the Oven like a pan of home-baked peanut butter cookies, slightly crispy on the outside, warm and tender on the inside. May you bake these with love and eat them with joy.

~ Cleo








Cleo Coyle's
Make Your Own
Refrigerator Log
Peanut Butter Cookies






To download a free PDF of this recipe that you can print, save, or share, click here


In traditional peanut butter cookie recipes, you're instructed to roll the dough into little balls and smush each down with a crisscrossing of fork prongs. If you want to stick to that standard method, no worries, this recipe can be made that way, too. On the other hand, there are several advantages to the refrigerator log method...

Letting the dough rest in the refrigerator allows the flavors to develop, which produces a better tasting cookie.

The log gives you the convenience of only slicing off and baking as many cookies as you need at the time, which means you can serve up a warm pan of them, freshly baked, every afternoon or evening until the dough is gone, instead of being stuck baking all the dough at once.

Yields: About 4 dozen cookies 

Ingredients

1 cup butter, softened
1 cup peanut butter
1 cup granulated white sugar
1 cup light brown sugar, firmly packed
2 eggs, lightly beaten with fork
2 teaspoons vanilla extract
2 -1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
(optional) about 1/4 cup more granulated, white sugar (for topping)

Directions: Using an electric mixer, cream butter, peanut butter, and sugars in a bowl until light and fluffy. Mix in remaining ingredients until soft dough forms. Using hands, shape dough into 2 or 3 logs of about 2-inches in diameter. Wrap tightly in plastic or wax paper and refrigerate 4 to 6 hours or overnight. The flavors will develop and the log will firm up. You can now slice as many or as few cookies as you like before re-wrapping the log and returning to the fridge for storage. 


Note: The most popular brand of store-bought log cookies says their brand will last 1 week after opening. That's about the same amount of time I'd give these homemade logs in your refrigerator. To freeze, slice up the cookies first, place them flat on a plate (lined with plastic or wax paper so they don't stick). After about 90 minutes, take the firmed-up cookie slices and drop them into a freezer-safe plastic bag, seal and store (up to 3 months).

To Bake: While you certainly don’t need to use fork prongs to make a crisscross design on each slice, I find the traditional look of a peanut butter cookie isn't quite complete without those cute little X’s. I dip my fork tines into a bit of water and then granulated sugar before dragging them lightly across each slice. 

Bake at 350 degrees Fahrenheit for 12 to 17 minutes. The exact time depends on your oven and the thickness of your cookie slices. Do not over-bake. Peanut butter cookies with scorched bottoms are pretty much inedible, so be careful. The cookies should be lightly golden brown and not dark brown. Remove from pan promptly, cool on a rack, and…




Eat (and read) with joy! 
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 







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Free Title Checklist!



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
13 titles includes the added bonus of recipes.

To download a free checklist of titles (in order)
with mini plot summaries, click here.


 

The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
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, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.