Best Peanut Butter Cookies Ever (gluten free)
These are a little too sweet for my own taste, but my kids love them as they are. So easy, and they don’t require flour, so they’re gluten free.
Ingredients for 30-36 cookies
- 2 cups peanut butter
- 2 cups white sugar
- 2 eggs
- 2 teaspoons baking soda
- 1 pinch salt
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla.
- Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
- Press a criss-cross into the top using the back of a fork.
- Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing (very carefully, because they break easily) to a wire rack to cool completely.
• See all the recipes I’ve posted on my tumblr here
Now that the WCFoodies cookbook manuscript is turned in (!!!) I am going to make these and some soft marshmallows and make peanut butter-marshmallow sandwiches.
I want to make these!
Spiced Banana Raisin Bread…Just…yumm!!!
3 or 4 ripe bananas, smashed
1/3 cup melted salted butter (or unsalted mixed with salt)
3/4 to 1 cup light brown sugar
1 egg, beaten
1/4 cup dry rasins
1 tsp cinnamon
1/2 tsp nutmeg
pinch of ground clove
pinch of salt
1 1/2 cup flour
Preheat oven to 350 degrees. With your fork mix melted butter into mashed bananas in a large mixing bowl. Mix in egg, vanilla, spices, raisins, and sugar. Sprinkle baking soda and salt over the wet ingredients and combine. Lastly, add the flour and combine. Pour into a buttered loaf pan and bake at 350 for 50 min to 1 hr or until tester comes out clean. Cool on rack. Slice and serve.
There is something about homemade buttermilk biscuits that are so amazing when you make them for someone you love! I made a big breakfast for Christian and he made sure I included this staple weekend addition. They were along side scrambled eggs, grits with cheddar cheese, maple sausages, and OJ! Breakfast of champions!
Split Pea Soup
2 Tbsp olive oil
4 oz bacon, diced
1/2 large onion, chopped
2 cloves garlic, chopped
12 oz dried split peas
3 parsley stems
2 1/2 cups chicken stock
2 cups water
salt and pepper to taste
In a 5 qt stock pot over medium high heat add oil to pan,let heat through, add bacon and saute until edges are browned, add chopped onion, sweat for 5 minutes,then add garlic, split peas and parsley stems. Stir for 1 min then add chicken stock and water. Bring to a boil, stir, lower heat to medium low. Set timer to 45 minutes, stir occasionally. At this point you can take half and blend in food processor or blender for a semi chunky soup, or just eat as is. Sprinkle with fresh cracked pepper and drizzle with olive oil. Serve with toast or mini ham and cheese sliders.
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