Showing posts with label artichoke. Show all posts
Showing posts with label artichoke. 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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Wednesday, August 29, 2012

Artichoke Frittata Appetizer ala Avery


Easy peasy. That's my motto at the end of summer. I like things to be simple but tasty recipes. Just a few ingredients. Lots of flavor.

I know my new character, Jenna Hart, in A Cookbook Nook Mystery series would approve. She's not a cook, though she is a foodie and avid reader. Her Aunt Vera and other fun characters in the series will be helping her learn to cook more often. Right at the onset, the fewer the items the better.


What's a frittata? According to the "Wise Geek" (a google research engine), food historians believe the frittata probably predates the omelet. It's Italian. Might have been served at Lent (no meat involved). Unlike an omelet, it is not folded over and finished on the top of the stove. It is baked and/or broiled. Eggs and cheese, what's not to like? Frittatas are like quiche without the crust. This recipe comes to me, not from a cookbook, but from one of my mom's old recipe cards, passed along to her by a friend with the last name Pomeroy. I used to make this all the time as an appetizer that I would cut into little bite-sized pieces and serve at Christmas parties. Now, it simply makes sense to make it as an appetizer with dinner, a side dish, or as a meal and serve with salad. 

ARTICHOKE FRITTATA APPETIZER ALA AVERY (AND POMEROY)

INGREDIENTS:
4 eggs slightly beaten
6 soda crackers (for gluten-free use GF crackers)
1 ½ cups cheddar cheese, shredded
1 can 14 ounces artichokes hearts, in water, drained
4 green onions, diced
½ teaspoon white pepper
½ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon oil

DIRECTIONS:

Saute onions and artichokes in oil for about 3 minutes, until green onions tender.  Cool.

Mix eggs, crackers, cheese and spices.

Add onions and artichokes.

Bake in 8” square oiled pan at 325 degrees 35-40 minutes.

Serve hot or cold.

For appetizer, cut inito bite-sized pieces.

For side dish, cut into 2-3” square portions.

HOW EASY IS THAT? 

What is your favorite recipe that someone in your family passed along to you?

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I'm very excited to share my newest cover for the 
4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE.  

You can pre-order the book HERE. 






You can learn more about me, Avery, by clicking this link.
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 so you can learn about upcoming events, releases, and contests!

Also, you probably know about my alter ego.
DARYL WOOD GERBER... 
Daryl's new series: THE COOKBOOK NOOK MYSTERIES
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.


ALSO:

I'm pleased to announce that my short story, PALACE ON THE LAKE,  in Fish Tales: A Guppy Anthology has been nominated for both the Anthony Award and Macavity Award. 
Go Sisters in Crime Guppies! 
Without them, my career would not be possible. The group support is invaluable!
You can read PALACE ON THE LAKE by clicking on the title above. :)



Say cheese!

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