Thankful to good friends! We happened to be talking about making lower sugar baked goods. My friend handed me this recipe and I made it right away as it's my favorite cookie!! I love all things peanut butter!! You can use any sugar substitute you prefer as long as it's designated for baking. Enjoy! Diane
Low Sugar Peanut Butter Cookies Ingredients: 1 egg 1 cup Splenda 1 teaspoon baking powder 1/2 teaspoon vanilla extract 1 cup creamy peanut butter (*I'm a Jif Girl) 1 teaspoon water Directions: Preheat oven to 350 Add all ingredients to a mixing bowl. Beat together until well incorporated. Measure out a heaping teaspoon, roll quickly in the palm of hand and placed on a parchment lined cookie sheet. Using a fork, lightly make crosshatch indentations on each cookie *if the fork stick just lightly spray with cooking spray. Bake 12-14 minutes. Once firm and slightly browned, let baked cookies cool at least 3 minutes before moving off cookie sheet to final cooling rack. Eat and ENJOY!
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Need a quick and easy sweets recipe? Try my 4-Ingredient Peanut Butter Fudge with marshmallows. It's made right in your microwave and couldn't be easier (or more tasty!) ~Enjoy this quick treat! Diane
Four Ingredient Fudge Ingredients: 3 cups white vanilla baking chips 1 can (14.5 oz) sweetened condensed milk (not evaporated) 1/2 cup peanut butter (not natural) 1/2 cup mini-marshmallows SAVE $ Directions: Line 8-inch square pan with foil or parchment, and spray with non-stick cooking spray OR butter your pan liberally. Place 3 cups white vanilla baking chips, 1 can sweetened condensed milk, and 1/2 cup peanut butter in large microwavable bowl. Microwave uncovered on High in 1-minute increments, stirring well between each, until melted and smooth. This may take several minutes. Be careful, the bowl will be hot. Spread immediately in prepared pan. Sprinkle marshmallows over the top and using a large spatula, press marshmallows into fudge slightly. Let pan stand at least 2 hours to set before cutting, or refrigerate to speed up setting process. For 36 squares, cut into 6 rows by 6 rows. Store in airtight container, and use within 5 days. I love grilled pineapple! This recipe from Jen over at Carlsbad Cravings takes it one step beyond! I remember my Mom making a similar dish for my 'Sweet 16' party which was a Hawaiian Luau theme. Everyone raved about that party, and the food and this recipe made me feel nostalgic by taking me back all those years... over 30 years?! I love the addition of a marinade that turns into a peanut sauce/dip (I think that is some of the Thai inspiration in this recipe) It all works together and makes one fantastic dinner! The best part- you can cut up all your chicken and let that marinade and have your pineapple cut and read to go - all the night before, so it will be ready to grill the next day according to your schedule. ~Enjoy! Diane and a huge thank you to Jen for such a great recipe!! Thai Pineapple Peanut Chicken Satay
Ingredients: 2 pounds chicken breast meat - cut into bite size pieces 1 fresh pineapple, cut into 1” pieces 3 tablespoons olive oil 1/3 cup coconut milk (can substitute evaporated milk with 1/4 tsp coconut extract) 1/4 teaspoon cornstarch or tapioca flour 1/3 cup peanut butter, crunchy preferred for this recipe Thai Peanut Pineapple Marinade/Sauce: 1/4 cup soy sauce 1/4 cup brown sugar, packed 1 tablespoons fish sauce 1 tablespoon lime juice 1-2 teaspoons sriracha red chili sauce 1 teaspoon dry basil 1 teaspoon ground garlic 1/2 teaspoon ground ginger 1/4 teaspoon black pepper Garnish (optional) crushed peanuts green onions toasted sesame Directions for Grilling or Broiling: The Marinade: the chicken. In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Take a 1/4 cup of this Marinade (refrigerate the rest for making the peanut sauce) plus 3 tablespoons olive oil and add with chicken to to a large Ziploc bag. Place the bag of the chicken in your refrigerator for at least 1 hour: or longer (the longer the better, can go overnight). Grill: When ready to cook, generously grease grill and heat to medium-high heat. Drain marinade from chicken and thread chicken and pineapple onto skewers. Grill on one side for about 5 minutes or until slightly charred. Carefully flip and grill the other side until chicken is cooked through and slightly charred. Broil: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the skewers in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. The Sauce: Take the remaining reserved Thai Peanut Pineapple Marinade, add to a small saucepan. Whisk in cornstarch and coconut milk. Bring to a boil, reduce heat and simmer for 1 minute. Remove from heat and stir in peanut butter. Sauce should be thick, but spreadable. If sauce is too thick, whisk in some coconut milk or water to reach desired consistency. If too thin, return to a simmer until thickened. Taste and add more sriracha, lime, or brown sugar, if needed. Use Sauce as a Dip or Brush grilled kebabs before serving. Note: if using wooden skewers - soak in water at least 30 minutes in water before grilling to prevent burning skewers. Serve this dish with cooked rice. Recipe adapted from: Jen at Carlsbad Cravings "Thai Pineapple Peanut Chicken Satay" Photos by: Diane Baker for Canning and Cooking at Home Sometimes I just want something simple that tastes decadent and flavorful. This dish is quick to prepare and easily updated to suit your needs. Don't want it too spicy then cut back on the spice or leave out... Feel free to toss in cooked chicken or shrimp too... As a note, I can usually find Lo Mein egg noodles in the Asian section of my supermarket but, you can substitute a pasta of your choice if need be. This dish is great for a Summer party too. Just remember those with nut allergies need to be warned about the peanut butter being used and you are good to go. Enjoy! Diane Spicy Peanut Noodle Salad Ingredients: 1 10oz package, Lo Mein Egg Noodles 2/3 Cup Water 1/3 Cup Peanut Butter 1/4 Cup Soy Sauce 1/4 Cup Rice Vinegar 3 Tbs Brown Sugar 1/4 Cup Vegetable or Peanut Oil 2 Tbs Toasted Sesame Seeds, plus more for topping* 2-3 tsp Sriracha Sauce 1 tsp Sesame Oil 1/4 tsp ginger, paste (or a grated bit of fresh, to taste) 1/2 tsp minced garlic (or one small clove, minced) cucumber slices, finely sliced or cubed for topping* Cilantro, for topping* optional Instructions: Cook noodles, according to package. Drain well and set in large bowl. I suggest you have the sauce ready before the noodles are done cooking. In a Cuisenart or blender, combine everything except for toppings and noodles. Process until smooth. Pour the blended peanut sesame mixture over the noodles and toss to coat. The mixture will be runny but, once in the fridge, the sauce sets up. Cover and refrigerate for at least three hours. It's best when served cold and the sauce is thick. Toss noodles prior to serving. Top with fresh cucumber slices, cilantro and sesame seeds. Serves 4-6. Recipe Notes: Remember, this dish is best served cold. If the sauce is just a bit too thick for your liking, add 1-2 teaspoons of cold milk and mix well to loosen up sauce a bit. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Diane's Peanut Butter Balls Ingredients: Yield 30 pieces 1 cup sifted powdered sugar 1/2 cup creamy peanut butter 3 tablespoons butter or 3 tablespoons margarine, softened 1 lb dipping chocolate or 1 lb confectioner's coating Directions: Stir together powdered sugar, peanut butter and butter until well mixed. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper. Let balls stand for 20 minutes until dry. Melt the dipping chocolate or confectioners' coating. Drop balls one at a time in melted chocolate. Using fork, remove from the chocolate, letting excess chocolate drip off. Sprinkle with your decorations Place back on the waxed paper. Let stand until dry. Store tightly covered in a cool dry place. Recipe & Photo by: Diane Baker for Canning and Cooking at Home |