Tag Archives: baking

Free Kindle Cookbooks

12 Jan

And don’t worry, you don’t need a kindle to view all these recipes:

To get the Kindle app for any device – click here.

Best Cookie Recipes

Low Carb Diet Recipes: 29 Atkins Diet Recipes – Healthy Breakfast using Low Carb Food: Morning Breads, Muffins, Crepes PanCakes & Pastries. The Best Seller … Diet Recipes. (Best Seller Atkins Recipes)

Vegan Recipes That Taste Yummy

30 Vegetarian Griller Recipes and 1000+vegetarian recipes

Cooking Recipes – How to Prepare Fish and Lobster

Healthy Recipes For the Family 2012 Collection

37 Favorite Cobbler Recipes

Mexican Cuisine for American Cooks

17 Easy Beverage Recipes : Fruits & Vegetables Recipes for Health

How To Cook Salad – Fast, Easy & Delicious Recipes Volume 1

4 Ingredient Peanut Butter Cookies

7 Jan

Yesterday I got my “subscribe & save” shipment (from amazon.com) of reduced fat Skippy Peanut Butter. Immediately, I had to make cookies — mostly since we still have 2 jars left in the pantry from our last shipment. $8.xx isn’t too shabby for 6 jars of my husband’s favorite peanut butter, either!

This recipe requires peanut butter, one egg, one cup sugar, and a splash of vanilla extract. Seriously, that’s all you need! (Not to mention, these are gluten-free cookies, too!) Now, since I’m trying to cut down fat, I actually used 2 egg whites instead of one whole egg.

Then cream together the sugar. If you’re using one whole egg, this is obviously one step. But I like to whip my whites a bit first.

Next add your peanut butter. This is where one of these cool measuring gadgets would come in handy. Perfect for sticky things that need proper measuring. Combine the peanut butter with the other ingredients and add a dash of vanilla.

So this mixture is probably different from most cookie doughs you’ve made in the past. It’s not firm and crumbly. It’s actually quite thin. Carefully place your dough in small, one inch size balls onto parchment paper on a cookie sheet (for easy removal, later).

Next, sprinkle the cookies with sugar, and criss-cross a fork design into each cookie to flatten them down.

Now I also had three chocolate kisses sitting on the counter. So naturally, they soon appeared on the top of three cookies.

Place cookies in pre-heated 350 degree oven for about 10 minutes. I will warn you, these are not your typical cake-like peanut butter cookies. They actually come out quite flat (which you could control with the size of the cookie, and how much you flatten before you put them in the oven). No worries, they are delicious.

If you like warm cookies out of the oven, be careful – these will appear flimsy at first. But they will set up pretty fast. And with parchment paper, they should slide right off. Cool cookies on a wired rack and store them in an airtight container. They should last about a week on your counter.

If you’re watching calorie intake, replace the sugar with a sugar substitute and be sure to use the egg whites. Enjoy!

For recipe lovers:

1 cup sugar + extra sugar for sprinkling
1 cup peanut butter
1 egg (or 2 egg whites)
1 teaspoon vanilla extract


Blackberry Cobbler

27 Dec

Whole Blackberry CobblerThere is nothing like going through your fridge and having to toss out what was once a great deal on fresh produce. Somehow, it always gets buried in the corners and bottoms of those bins, only to see daylight when its become mushy and smelly. Luckily, on this occasion, I had kept these blackberries front and center on my eye-level shelf, to stare me down every day saying, “make something delicious with me!” So out came a decadent, yet so easy, dessert. Here is the recipe that inspired me on allrecipes.com: http://allrecipes.com/recipe/blackberry-cobbler-ii/detail.aspx


1 cup all-purpose flour
1 1/2 cups white sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1/4 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice
4 cups fresh blackberries, rinsed and drained

Now, you’ll soon learn that I don’t follow recipes exactly – I’m more or less inspired by them and then do my own thing. Usually, I come out successful. If I don’t…I’ll let you know and be real. I’m not perfect, and neither is my cooking or baking (or reading recipe skills at that!) Haha. I go against a lot of cooks and rarely use exact measurements. You can thank my mom for that habit…

First I turned on the oven and preheated to 400 degrees. In a bowl I sifted together the flour, 3/4 a cup (or so), baking powder, and salt. I added the cold butter and began to crumble the mixture together. Not working, butter was too warm. Hmmm…So I add my boiling water. Still too dry, so I began to add water, 1/2 tbsp at a time. Then like magic, my crumble topping was looking great. I also added a teaspoon or so of cinnamon and some vanilla extract.

In a small pot, I mixed together my cold water and cornstarch, and then added my rinsed blackberries. It didn’t seem like enough, so I added some frozen raspberries from my freezer. And next time I’ll remember to add my lemon juice and sugar before the berries…made it hard to incorporate. Once the mixture has reduced, pour into a buttered 8×8 glass dish. Then top with crumble. I just used my clean hands to drop bits and pieces over the top.

Then I popped the dish into a 400 degree oven for 25 minutes.

While it sat on the counter and cooled to a nice warm temperature, we ate our dinner…quickly. Soon we were devouring this sweet sensation.

Blackberry Cobbler

This was a divine cobbler. My husband, who has learned to eat anything I put in front of him, loved this so much it was gone within 2 days! Be sure to top it with ice cream for an even more divine treat.

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