Everybody likes these peanut butter cookies. I recently have started baking cookies to relieve stress, and this is my refined recipe that gets the best feedback. While I'd love to bake you some cookies, we must social distance in the time of coronavirus, so I'm sharing the recipe with you. Bake 'em! Love 'em (maybe)! Tell your friends!
Note: It is recommended that you use an automatic mixer for mixing the dough. I use a small handheld mixer, but a larger kitchenaid type mixer would work fine
Cut the stick of butter into about five pieces, and microwave for about 30 seconds, or until mostly melted. In a bowl, Combine the butter, sugars, honey, vanilla extract, and peanut butter. Add a pinch or two of sea salt if you'd like.
Crack the eggs into the bowl. Add the baking powder and baking soda, along with the flour. Again, mix very well.
Preheat the oven to 370 degrees fahrenheit. Cover a baking pan / cookie sheet witha sheet of parchment paper. Use a spoon and your hands to scoop and shape one-inch balls of cookie dough. Place the balls (lol) on the pan, a few inches apart from one another.
When the oven is ready, place the pan inside and bake the cookies for 8-10 minutes, or until they look like the picture provided above. Watch over the cookies! Don't burn them! They should still be soft when they come out, so be sure not to burn them. Once they turn darkish brown, take the cookies out of the oven and let them cool for about 5-10 minutes.
Enjoy with milk or a drink of your choice!
You can repeat this with the remaining dough, until it runs out. For example, I don't have an oven, only a toaster oven, so I can cook 9 cookies at a time, and repeat 3 times for 27 cookies.
I found this recipe by using the recipe search engine supercook. I thought it looked pretty good, so I decided to try it. I was not expecting this to be one of the best things I've had in months!
The recipe calls for two cans of garbanzo beans, but since I only had one I used a can of kidney beans for the second. To my taste buds, all canned legumes were created equal. I used fresh tomatoes instead of canned because I had recently got a bunch for a good price. If you make this, be sure not to add any salt, as the vegetable broth adds just enough. Too much salt easily ruins a meal!
The recipe combines just the right amount of subtle seasonings, and everything goes so INCREDIBLY fucking well with the fried eggs, topped with a little pepper. If you try just one recipe you read about on my page, make it this one. It does take about 50 minutes from start to finish, but i belive the wait is worth it. My family loved it!
This is actually a recipe I have made a couple of times, and I don't really have much to say other than that my family loved it when I made it for breakfast. I don't have any complaints with the ingedients, though I found I was able to fit six eggs into the pan as opposed to four.
A delicious breakfast that blends some of my favorite fresh ingredients together into one. If you aren't satisfied with the taste, you can always add a dash of hot sauce to your serving, but I'm sure yours will come out just fine. It is very easy to make and feeds a family fresh vegetables and eggs for fairly cheap. I love it.
This is a simple sauce of sorts for tortellini. I saw tortellini for sale at my local discount market, and was reminded of a recipe that my mom made for me all the time when I was younger. This is my attempt at recreating it. WARNING: This recipe isn't perfect, feel free to add and remove ingredients as you wish, my final product came out a bit more dense than it should be. For now, this is the best recipe I could come up with.
Boil some water and cook the tortellini to desired firmness, save a cup of the water you used to cook the pasta. Cooking the pasta should be pretty straightforward, read the pakcaging if you need to know how long you should cook for.
Heat a medium sized pan on medium-low heat, and place 1 tbsp of butter in the pan and let it melt. Add the 2/3 tbsp minced garlic to the pan, along with 1/2 tbsp of flour. Add the 1/2 cup of milk. Mix everything and let it sit on the medium-low heat until its thick enough to coat the spoon you are using to stir.
You can now add the 1/2 cup parmesan cheese, which I have bought pre-grated, but you can grate your own if you want. Add a big handful (or two) of spinach (or arugula) and place it in the pan. Add as much or as little as you'd like. Add the tortellini, along with 1/3 cup of the pasta water you saved to loosen everything up. Add about 1/3 tbsp lemon pepper, or to taste. Once again, mix everything well.
Let the pan sit heated for about 5 minutes, stirring halfway through. Plate and serve!
So the other day I spent the morning at a friends house, and while I was there I cooked some breakfast for us. I decided to make some potato pancakes, which were nice and all, but the sandwich I made with the leftovers was so much better. I tried refining the potato patty recipe when I got home to have less onion, and the result was, in my opinion, delicious. Here is what you will need to make 2 sandwiches.
Peel the onion and slice it into a one ounce piece, save the rest of the onion for other recipes. Wash the potatoes and peel them if you don't want the skin in the mix (I personally don't care). Slice the onion and potatoes into small enough pieces to be processed by a food processor. Place these into the food processor and blend until a chunky, slightly pastey consistencey. If you don't got a food processor or blender, shred the potato and onion with a grater.
In a bowl, soak the potato and onion mixture in cold water for about 5-10 minutes. Drain, seperating the mixture from the water using a strainer or colander.
Rinse out the bowl used previosly, and in it mix the egg, the flour, salt, and pepper. Add the potato and onion mixture, along with the shredded cheddar. Mix this well.
Heat the oil in a pan at medium heat. When hot, add spoon-fulls of your mixture into the pan, and press down on the top with a spoon to form a small patty. The goal is to get small patties like the ones in the picture below. Cook each side for about four minutes, or until each side is crsipy and golden brown. When they're done, put the patties aside wrapped in a paper towel to dry the oil off.
Toast the bread you'll be using for the sandwiches, and begin to prepare the sandwich ingredients. Wash the tomato, and thinly slice it. Peel and pit the avacado and slice it into sandwich size strips. In a small bowl, mix three parts ketchup with one part mayonaise.
By now, the patties should be cooled/dried and the bread should be toasted. spread the ketchup/mayo mixture onto one slice of bread and add the patties, tomato, and avacado. Top with the other slice of bread. Repeat for the second sandwich. You now have a cooties sandwich!
I decided to try cooking another tofu recipe tonight! This evenings dinner was black bean tofu burgers, made from a I found while searching for more things to make with tofu. Before I went vegetarian, I had only cooked burgers a handful of times, as I had eventually gotten sick of the plain old ketchup mustard and pickle burgers us Americans seem to love. This recipe offered some interesting ingredients and spices that I knew I had to try.
The only ingredient I didn't have for this recipe was goat cheese, but I was able to find that easily when I went grocery shopping this afternoon. I made my own garam masala seasoning, as I didn't have any premade grinders of it. I followed this recipe. I substituted arugula for spinach, which worked just fine. This recipe calls for two teaspoons of the seasoning blend, but I personally believe thats a little too much. If you make these, I'd recomend something closer to 1-1/2 teaspoons, as the garam masala can be quite strong. Another thing I'd reccomend is leaving the patties in the refridgerator for an hour or two, not just 20 minutes. Other than those small tweaks, this recipe is great! full of things I love, mushrooms, a whole pepper, onion, beans... delicious!
The final product came out looking very pretty and tasting great. Again, I thought the spices were a bit strong at two teaspoons, but my family whom I shared with didn't seem to mind. I really liked these burgers, I had two! I would reccomend this recipe to anyone, vegetarian or not. Really good!
I have been living as a vegetarian for a little over a month now, and so far the only meat dishes I miss are orange chicken and beef tacos. Tonight I decided to try cooking a taco recipe using tofu as a meat substitute, something I've never tried before. I bought the ingredients I needed and followed this recipe. I myself added canned chipotle peppers as a substitute for chipotle chili powder listed in the recipe, which did make the whole thing a bit more spicy, but still good.
From start to finish, these tacos only took about a half hour to make, and turned out pretty damn good! They taste like no taco I've ever had, they've got a more earthy taste that is in stark contrast with the salty, fatty tacos I've had before. I topped the tacos with a mix of fresh crushed tomato and avocado, and added a small squeeze of lime on top of it all. The recipe made about a dozen tacos, which I shared with my family. a I would highly recommend this easy recipe to anyone whos interested in a different type of taco!
Check out wellplated.com. I don't know who Erin is, but they taught me how to make a good tofu taco so they're ok in my book.