Ready to go into oven
The finished cookies
This is the easiest recipe for Peanut Butter Cookies, and I might add, the most delicious. No flour at all so they are great for all of you who are allergic to wheat. Adapted from Food and Wine this month, I added a few things to really make them sing! As usual, cayenne pepper makes an appearance! Enjoy!
I cup of smooth peanut butter
1 cup of sugar
1 extra large egg
1/4 teaspoon of salt
1 teaspoon baking soda (not powder)
1/4 teaspoon of cayenne
1 teaspoon vanilla extract
2 tablespoons minced peanuts (minced in a mini chopper)
1/4 cup chopped bitter chocolate (finely please)
Preheat oven to 350F. Lightly spray a baking sheet with non stick spray.
In a bowl, place all of the ingredients except the peanuts and chocolate. Mix well until the egg is blended in well. Add the chocolate and the peanuts.
Spoon with a small ice cream scoop onto the prepared tray and then take a fork, and make the cross pattern as you see above, flattening slightly. Bake for about 15 minutes rotating the pans once through the baking process. Transfer to a rack to cool and then serve (preferably with a tall glass of milk!)
These cookies are just delicious and are going to be making an appearance for Chistmas this year! Enjoy! Makes about 20 cookies using the ice cream scoop, but if you use a tablespoon to form small balls, it may make up to 30 cookies.
Ok….I’ve had several requests for tzatziki, that garlicky greek dip made with strained yogurt. So without further delay, I’ll post the recipe, BUT, realize that this recipe is a little of this and a little of that. Use your instincts while preparing this…you’ll be fine.
Two cups of plain (NOT vanilla) full fat yogurt
1 clove of garlic
1/4 cup shredded (on a metal box grater) cucumber (seeded and peeled)
1/4 cup of chopped dill
1 tablespoon rice wine or sherry wine or white balsamic or other white wine vinegar
Salt and Pepper
The KEY to thick delicious tzatziki is to strain the yogurt. Place a coffee filter in a sieve over a small bowl and spoon the yogurt into the filter. Let it strain overnight and you will be amazed by the amount of liquid that comes out of the yogurt. The yogurt will then look and feel like a thick sour cream (thicker even than sour cream). This is actually called yogurt cheese because it has the look and feel of a ricotta. But, in any event, let it drain in the fridge overnight in the coffee filter and the next day, place it in a bowl and add all of the remaining ingredients. Chill for an hour or so and serve with chips, warmed pita or carrots/celery.
Now, if you like more garlic or cucumber, add it. If you like it spicy, add some hot sauce. If you like color, add a couple tablespoons of roasted and chopped red pepper. You get the idea!