Good morning! I haven't been posting on my usual schedule lately, but hopefully my video will help explain why. That, is -- because it's difficult for ME to type out an explanation. Grrr. Please know I'm incredibly frustrated right now, and I hope to get in a better posting groove ASAP.
So, that's the story. I'm not feeling too enthused about it all. It could, however, be much, much worse. Or at least I keep telling myself. I mean, it could have been my WHOLE hand. Phew!
And now on to the good stuff!
PEANUT BUTTER BITES
What you'll need . . .
1/2 cup creamy peanut butter (I used homemade)
1/2 cup Earth Balance (I used soy-free)
1/3 cup brown sugar
1/3 cup Sugar in the Raw
1/3 cup confectioners sugar
1 tablespoon Bob's Red Mill Egg replacer (mixed with 3 tablespoons water)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
Pinch of salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Method . . .
Preheat oven to 350 degrees F. Lightly oil or spray baking sheets
Using an electric mixer, cream the peanut butter, butter substitute, and sugars until light and well blended (you don't need a food processor or mixer -- you can also just use a fork).
Beat in the mixed together egg replacer.
Stir in the vanilla.
Sift together the flours, salt, baking soda, and baking powder.
Gently fold the dry ingredients into the wet ingredients.
Place balls about 2 inches apart on the baking sheets.
Press into mini muffin sheet (recipe makes enough to fill a whole sheet). Or make the way you'd "normally" make cookies -- 1 tablespoon rounds, flatten with your hand on baking sheet.
Bake for approx. 10 minutes (or more, depending on the size of your dough balls). Should look golden brown.
Transfer the cookies to a rack to cool.
What are you doing this weekend? We're looking forward to spending time with friends and . . . it's only one week till marathon #1 of this season! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com .