Emergency Peanut Butter Cookies

I hate having people over and not having something to offer them. Other than my charming

personality, obviously but you can't eat that. So what do you do when you have a guest coming over who doesn't drink tea or coffee and is allergic to chocolate? Find new friends. No, I'm kidding, sort of. It's good to have people in our lives who challenge us and to be fair, if he wasn't such a weirdo I never would've discovered this amazing peanut butter cookie recipe. So even if he turns out to be a complete dud in the end at least I can drown my sorrows in a chewy, nutty gem that, come to think of it would be delicious with a slab of dark chocolate in the middle. 

                                                                       Chewy Peanut Butter Cookies

Makes about 20 small cookies

1/2 c butter, softened

1/2 c sugar

1/2 c packed dark brown sugar

1/2 c crunchy natural peanut butter

1 egg 

1 tsp vanilla

1 1/2 c flour

1 tsp baking soda

-Preheat your oven to 180ºC (350ºF - gas mark 4).

-In the bowl of a stand mixer (or in a bowl with a wooden spoon and a little elbow grease) cream butter and sugars.

-Add the peanut butter, egg and vanilla and mix until blended.

-Blend in the flour and baking soda until just combined. 

-Scoop in small balls and place on parchment lined baking trays.

-Bake for about 10-12 minutes, keeping an eye on them until they're evenly golden brown and the tops are starting to crackle. 

- Store in an airtight container for the all of two days they will last before being gobbled up. These lasted three until Carl came home but we were also using them as a main source of fuel as I've been too lazy to grocery shop this week. 

You can make substitutions here if you need to, any peanut butter can be used but your cookies will be a bit sweeter if you use a peanut butter that contains sugar. If you only have unsalted butter then just add between 1/4 and a 1/2 tsp of salt depending on personal preference and dietary needs. If you don't have dark brown sugar any brown sugar is fine I just prefer to use dark whenever I can as I like the darker molasses flavour that it gives things. Whatever floats your boat though! 

Happy Baking (and socializing!)
-Holly

No Pudge Fudge

I'm having to eat my words these days, but I'm actually alright with it as they taste like fudge! I've never bought into this whole gluten, dairy, sugar, fat, free dessert thing, banana oatmeal cookies just aren't as good as oatmeal chocolate chip. If you were going to eat the calories you might as well just have the chocolate chip cookie because at least you'll enjoy it more! But when Lauren was faced with balancing an elimination diet with her sweet tooth I figured the universe had sent me to live in her house for three weeks to solve this conundrum. Really, I lucked out because this was the first recipe I tried so it wasn't like I had thirty different awful cardboard brownies in the garbage before I found a winner but I guess I picked a pretty safe bet with coconut and chocolate.


If you like coconut and chocolate then you will love this fudge, period. Doesn't matter if you're trying to be healthy or not the bottom line is it's really, really good

COCONUT OIL CHOCOLATE FUDGE

1/2 c. coconut oil, melted
2 1/2 tbsp coconut or almond milk
2 1/2 tbsp cocoa powder
2 tbsp agave nectar
1 tsp vanilla extract

1. Melt the coconut oil over low heat.
2. Combine all ingredients and stir until smooth.
3. Pour into either a parchment line 4x4 (small) dish or an ice cube tray.
4. Put in freezer until solid.
5. Keep refrigerated or frozen.

Obviously the whole "No pudge" thing isn't really true but hey if it's delicious and healthier than the alternatives what's not to enjoy!?

Happy (healthy) indulging!

-Holly

Lemon Coconut Cake

  This is another round of "what's about to go bad that I can turn into something delicious" baking. I discovered some lemons that were about to turn hanging out in the fruit basket here so I found this recipe for Lemon Coconut Bread that looked like it could be a winner. The recipe called it a bread, but let's be honest it's a bread in the same way that a Big Mac is an appetizer. As far as I'm concerned calling banana bread a bread is a bit of a stretch, it doesn't require yeast or kneading, it's sweet and cakey, it's cake. Although whatever you call it, it's damn good. 

   This particular cake is a moist and fluffy with a lovely crunch on the outside. It's full of lemon flavour with just a hint of coconut. Not enough that you feel like you're eating a Pina Colada (or sunscreen) but enough that you can feel the warm breeze of the Pacific Ocean as you stuff your face and feel grateful that this hint of the tropics can be enjoyed in your comfy pants without the risk of sunburn. I added some extra coconut and lemon to my version for the extra boost. Assembly is quick and painless (with the exception of zesting the lemons which can either be a breeze or a pain depending on the day) and the real test is waiting patiently while it's in the oven for 40 minutes. It's worth the wait though, I assure you.

                                                                                             Lemon Coconut Cake

-1/2 c butter, softened
-1 c sugar
-2 eggs
-3 tbsp lemon juice
-grated peel of 3 lemons
-1 1/2 c flour
-1 tsp baking powder
-1/2 c coconut milk
-1/2 c shredded coconut

For the glaze:
-icing sugar
-lemon juice
-shredded coconut for sprinkling

• Line a loaf pan with greaseproof paper. You can also just grease and flour the pan but it makes clean up a little more tricky. 
• Preheat oven to 180ºC(350ºF).
• Cream butter and sugar until smooth and fluffy. Add eggs, lemon juice and peel and mix well. 
• In a separate bowl combine flour and baking powder. Slowly add to the butter mixture and mix until well blended. 
• Mix in the coconut milk and shredded coconut and then pour into the prepared pan. 
• Bake for 40-50 minutes depending on your oven until a toothpick inserted into the centre comes out clean. (If the top starts to get a bit too brown for comfort throw some tin foil over the top to stop it from burning)
• Let cool completely on a wire rack before glazing. 
• For the glaze simply mix icing sugar and lemon juice until you reach a desirable drizzling consistency. Drizzle over cooled cake and sprinkle with extra shredded coconut. 

Enjoy!
-Holly