OK. I have to share a recipe, along with a disclaimer. The disclaimer is this: I am normally NOT A FAN of trying to hide "nutritious things" in dessert. ie, I am not the mom bragging that my kids ate the pureed spinach that I snuck into the brownies that were, by the way, made with black beans. (I hear black bean brownies are very good, by the way, but I just cannot bring myself to do it!) I would rather work on getting my kids to *enjoy* delicious spinach and black beans for DINNER, and then eat a decadent chocolate and sugar-filled dessert.
That being said, I have sick kids at home. They all have to take Tamiflu, which has to be taken with food. They have no appetites. So I am pulling out all the stops to try to get them to eat ANYTHING. Even milkshakes only met with partial success. So I decided to make same cookies, but I really wanted them to have SOME nutrition for these sick kids!! Enter the 100 Days of Real Food peanut butter cookie recipe. I added chocolate chips because I WANTED THE KIDS TO LIKE THEM, and I left out the peanut chunks . . . but the rest is the same. I also used sprouted whole wheat flour because I ordered some off the internet just to try a few weeks ago. (Tastes the same as WW flour.) These cookies are delicious. We all love them! Try them immediately! :)
1 1/4 cups whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup natural peanut butter
1 stick of butter, softened slightly and cut into chunks
1 egg
1 tsp pure vanilla extract
1/2 cup unsalted peanuts (I substituted about a cup of chocolate chips. Can't be too healthy!) :)
Preheat oven to 325. In a small bowl, whisk together flour, baking soda, salt. In a stand mixer fitted with a whisk (oops, I used the paddle. It worked!) thouroughly mix the peanut butter, maple syrup, butter, egg, and vanilla. Mix until almost smooth . . . some small butter chunks is OK.
Turn the mixer to low and slowly add flour mixture until well combined. Do not overmix. Stir in peanuts (or chocolate chips) by hand.
Drop by spoonful onto ungreased cookie sheet and make until light golden brown, about 15 minutes.
Thanks for the recipe. Sprouted whole wheat flour -- makes be debate if I should brave the parking lot of the bulk food store or search Amazon. Just saw the weather report-- Amazon it is!
ReplyDeleteMark would agree about your hesitation to substitute. We went to three liquor stores looking for creme de menthe and desperately purchased a dark chocolate thin mint creme liquor, only to discover that we still had a bottle of creme de menthe in the liquor cabinet (half shelf). Needless to say, we were hesitant to use the new stuff in "the traditional Tschanz Christmas bar" after sampling it with coffee.
Then again, after Mark saw the cost of seafood stock -- he was happy with substituting with chicken stock and mushroom stock.
I am a fan or am lazy-- I like substituting. I think it's fair game if you haven't had the recipe previously with which to compare taste AND if you just returned from the market and don't want to make an extra trip.
Happy week!
I love it! Good luck with the Creme de Menthe squares. Its nice to live here and have Mom take care of those things for me. :) I also have one (another!) disclaimer about the cookies. It seems that I have the same problem with them as I have with anything made with whole wheat flour . . . they are delicious the first day, but a little dry thereafter. They are not BAD now, but they were definitely better right out of the oven! :) So eat them right away!!
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