PB2 is a 100% natural powdered peanut butter-or peanut flour. The creators: Bell Plantation, squeeze the oil out of the peanuts, taking 85% of the fat and calories with it. You just mix it with water to get a similar consistency and taste as peanut butter. It’s pretty tasty but not quite as thick and textured as the natural almond and peanut butter we eat. It’s really good for adding peanut butter flavor to baked goods and DELICIOUS in protein shakes. You can order it off their website or search for stores that sell it near you. My gym, Old Town Athletic Club, recently started selling jars of it as well as using it in their protein shakes.
I created these cookies after playing with a hodgepodge of recipes. I took the second-try-batch (minus 1 for the hubby) to women’s bible study and they were scarfed with great gusto…even the slightly over-crisp ones!
Makes about 2 dozen
1/2 c brown sugar
1/4 cup sugar
2 tsp. vanilla
1 tsp baking soda
1/2 tsp kosher salt
1/4-1/2 cup honey (depending on how sweet you like)
1/4 c water
1 c PB2
3/4 cup whole wheat flour
Peanuts for garnish (optional)
Preheat oven to 350 degrees. Add all ingredients through flour. Mix in standing mixer until creamy and fully combined. Taste, add more honey if needed. Add flour slowly until fully combined. Use 2 spoons to drop tablespoon size dough balls on cookie sheet. Bake about 12 minutes, rotating pans halfway through.
Mom had two of her usual cookie choices for the company to have during the week….Dark Chocolate Chocolate Chip Toffee and Chocolate Chip. The end of the week we did some more baking to take to Grandpa on the Farm and to freeze for Dad’s hunting trip in September. We made two more of Mom’s specialties (she isn’t crowned the Cookie Queen for nothing!), Ranger Cookies, Oatmeal Raisin and decided to make something new…
I made these for a get together with some friends and they were a huge hit. I had AJ try the filling as I was making it because he is more of an authority on key lime pies than I, and he said “Mmmm, that’s really good, but I thought you were going to make something healthy to take?”. By my smile/smirk he construed he should then ask, “What’s in this?”. At the party, one friend ran over to her husband after trying a bite and said “Oh my gosh taste this, you won’t believe whats in it!” Another was thrilled he could eat his favorite dessert for under 150 calories.
Try making this once, don’t be put-off by unfamiliar ingredients. You’ll thank me, because you can have your pie and eat it too.
This is a delicious summery quick bread scented with lemon zest and juice. It is coated in a light lemon sugar glaze, giving it a slight crunch. I modified “Glazed Lemon Loaf” from Essentials of Healthful Cooking by William Sonoma to create it. It is lovely on a brunch menu or as a light dessert for a supper.
As many of you may know, I got my start in the kitchen baking with my mom the Cookie Queen. I remember sitting on the counter next to the Kitchenaid and pouring in the chocolate chips and oats for the queen mother’s most famous and my favorite, chocolate chip cookie recipe.
This particular recipe was (most likely still is) my brother’s favorite. Since I hadn’t made them in quite a while I called mom and ended up chatting for 30 minutes about the tweaks of different flours, fats, and other ingredients we both experiment with. It’s these phone calls and emails about ingredients, recipes (and chocolate) as we both gaze at our red Kitchenaid mixers that keep the gap of Virginia to Montana not quite so wide….