Tag Archives: Peanut Butter

Peanut Butter Green Monster

Oh. Em. Gee.

This is the best Green Monster I have ever had.  I’ve had it two days in a row–it’s a fresh, filling, delicious, creamy, peanut buttery, hit-the-spot breakfast.  Need I go on?

If you like peanut butter, you need to trust me and make this.  It doesn’t need to be for breakfast.  Have it after the gym or as part of your lunch.  Just find a way to do it.

Peanut Butter Green Monster

  • 1/2 C skim milk
  • 1/2 C water + ice cubes (5 or 6)
  • 1 T ground flaxseed
  • 1 T peanut butter
  • 1-2 T Carnation Instant Breakfast powder, chocolate flavor (or cocoa powder, or chocolate protein powder, or nothing!  Experiment!)
  • 2 handfuls fresh spinach
  • 1 ripe banana, sliced

I have a box of Carnation Instant Breakfasts leftover from when I used to hate eating breakfast (my, how things have changed).  Now that I eat big healthy breakfasts, rather than instant, powdered, sugary breakfasts, I’ve tried to find ways to get rid of them without just tossing ’em.  Looks like I may have found a solution, one tablespoonful at a time.

Waste not, want not!

Layer the ingredients in the blender as usual (water, PB, ice, and powders first, then spinach, then banana on top) and blend away until smooth. 

 

The last few days I’ve made these first thing in the morning, then stuck them in a mug in the freezer until I left for school just to save myself a little time in the morning.  Another nice thing about Green Monsters for breakfast?  All you need is a travel mug and your breakfast is transportable.

This particular monster isn’t as vivid green as some of its counterparts–I think it’s partially from the peanut butter and because I may have used a little less spinach (we were running low!).  It’s still definitely green, though.

I found something exciting today–my baby lilac tree (which is now two years old), transplanted all the way from my parents’, is flowering for the very first time!  Isn’t she a beauty?

I’ve said this all week, but I really need to buckle down and study all weekend.  I definitely won’t have time to do much baking, but I’m sure I’ll find something worth blogging when I need a study break.  What are you doing this weekend?

 

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PB&B(anana) Chocolate Chip Cookies

We brought our rapidly browning bananas home with us, only to find that M&D also had a stash of hastily ripening bananas of their own.  Some might call that a baking crisis; others–a baking heaven.

Plus, one of the many things that I love about being home is that the cabinets are stocked with three times as many ingredients as mine is (“Mom! Do you have chocolate chips?  Coconut?  Peanut butter? Old-fashioned oats? Madagascar bourbon vanilla?  A one-person soup crock that I can take pictures with and then eventually sneak into my laundry to take home without your knowledge?  Yes!!?!”)

So yes.  I love baking at home.

Also, I’ve been taking pictures with Mom’s Canon–you’ll probably be able to tell, because even though I’m only using the most basic auto setting, the pictures still look a million times better.  We might be buying our camera really soon!

PB&B(anana) Chocolate Chip Cookies (original recipe here)

  • 3 ripe bananas
  • 2 C old-fashioned oats
  • 1/2 C peanut butter
  • 1/4 C canola oil
  • 1 t baking powder
  • 1/2 t cinnamon
  • 1/4 t salt
  • 1 1/2 t vanilla
  • 1/3 C shredded coconut
  • 3/4 C semi-sweet chocolate chips

Mom kept sneaking small objects into my ingredients picture until it looked like an I Spy book.  What can you find?

Preheat the oven to 350 degrees.

In a medium-sized bowl, mash the banana with the canola oil and peanut butter.  Add the baking powder, salt, and cinnamon and mix.

Add the remaining ingredients (oats, chocolate chips, coconut, and vanilla) and combine thoroughly.  Lick the spoon/beaters/rubber spatula.

Peanut butter, banana, coconut, and chocolate?  Yes, please.

Lay a piece of parchment paper over the baking sheet and drop spoonfuls of batter closely together.  The cookies don’t rise or spread much during baking, so press them into the shape you want (and don’t worry about them running into each other).

Bake on the middle rack of the oven for 15 minutes or until browned.  I underbaked them because I wanted them to be ooey-gooey banana-y bites (and since there’s no egg in these, you can do that).  They are warm, cosy, oozy perfect cookie bites.

So comforting.

Get your milk ready, because between the peanut butter and the chocolate chips, you’re gonna need it.

That’s the soup crock I’m stealing (look away, Mom).

These are also just the thing to recover from a cold workday outside:

Even Henry was found peeking around corners looking for a cookie.

And avoiding the wolfhound.

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Gluten-Free Peanut Butter Quinoa Cookies (plus an epic fail)

Today we had a bunch of “young and married” couples over at our apartment today, and it was nice to meet and hang out with Cait and Jeff and other newly weds.  We had this meeting planned for a couple of weeks and I decided yesterday to make some yummy treats to share.  I wanted to make something that Cait could actually eat, so I browsed a couple of gluten-free websites to try to find something I felt like making.

Gluten-Free Goddess to the rescue. 

Here’s the original recipe I used.  The cookies are dense and not too sweet, the way a proper peanut butter cookie should be.  However, with the quinoa flour, there is a really amazing nutty taste that deepens their complexity perfectly.  You are definitely going to need a glass of milk with these, though.

Gluten-Free Peanut Butter Quinoa Cookies

  • 1 1/4 C brown rice flour
  • 1 C quinoa flour
  • 1 T cornstarch
  • 1/2 t salt
  • 2 t baking powder
  • 1/2 t xanthan gum
  • 2 t vanilla extract
  • 1 C light brown sugar
  • 1/4 C honey
  • 1 C peanut butter
  • 1 egg, room temperature
  • 2-4 T milk

 

First off, I only had gluten-free cornmeal and gluten-free brown rice flour, but most (all?) recipes call for a mix of different flours, and I found one that had quinoa flour.  Well, I didn’t have that, but I did have gluten-free quinoa and a coffee grinder.  Ch-ch-check it out.

 

 

Pre-heat the oven to 350 degrees, and either line two cookie sheets with parchment paper or spray with canola oil. Combine the dry ingredients into your mixer bowl; whisk thoroughly.  Add the remaining ingredients and beat with the flat beater until a smooth and sturdy (not sticky!) dough forms, adding the milk 1 T at a time. 

 

 

Roll the dough into balls, and place on the cookie sheet.  Using a fork, flatten the balls in two directions, forming a criss-cross pattern on top of the cookies.  Classic.

Bake for 20-25 minutes, or until golden.  They will still be slightly soft to the touch, but will continue to firm up as they cool.  Cool ’em on a wire rack, and then try not to eat more than two or three.

 

 I made another batch of gluten-free cookies, pumpkin molasses with a cinnamon glaze, whose recipe claimed to be “soft” but actually meant “disgustingly mushy”.  I followed the recipe perfectly but could tell pretty early on that they weren’t going to be very good.  I tasted one fresh out of the oven, but it was already a less than delicious texture.  Adding in the glaze just made it even worse.  I kept them overnight and looked at them again today, and they had continued to turn into applesauce.  Yeech.  Here’s a photo essay of that particular adventure.

 Yuck.  I actually feel a little nauseous thinking about those cookies. 

So on a happier note, here’s a picture of Fritz’s Halloween costume from his dental school costume party:

So happy that tomorrow is Friday.  I get to sleep in a little, go to only one class, and babysit a cute little munchkin.  Then to the gym, a delicious dinner, and then, only then, will I even think about getting to work studying for my Prosthetics and Orthoses test on Tuesday.

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