Good recipes to share with friends.
Peanut butter cookies are simple: 1 cup peanut butter, an egg and a ½ cup sugar. But, since when have I felt content with simple? By forgoing simplicity for flavours and texture, this recipe is perfection. A crispy, sweet cookie emerges from the oven ready for milk and utter enjoyment.
The variety of nut butters, let alone peanut butters, always amazes and befuddles me. Natural, crunchy, chunky, smooth, low fat, low sodium, and so on. Same with mustard. How can one simple little thing produce such a vast array of textures and flavours? Admittedly, the story of mustard is far more interesting than peanut butter, and mustard has about a 1 ½ century head start on the butter.
A couple of years ago I experimented with making my own nut butters. Peanut was always the toughest to get right (it definitely needs extra ingredients). The other ones (almond and walnut) were ridiculously easy (literally just process the nuts for a long time) and turned out very good. The downside is that they require 20 minutes of a food processor grinding noisily away, which is not my favourite way to spend 20 minutes. I found a local almond butter maker who sells a kilogram of almond butter (and other nut butters) for far less money than what it cost me to make my own so that adventure ended.
I do love creating things from scratch. While there are many things I have been successful at, I’ve found yogurts to be nearly impossible. I always get this super runny yo-goo that is a far cry from any yogurt in the store. I don’t know what the trick is, but I do know it is really, really tricky. Please, PLEASE, leave your thoughts in the comments… and while you’re there, let me know if you make your own peanut butter, too.
Here’s one funky song to get you started on these delicious treats: STRFKR like to get you dancing, and “When I’m Alive” is no exception. Love it:
L-M-N-O-Peanut Butter Cookies
Makes about 3 dozen