easy

Peanut Butter Cookies for You *and* Your Dog!

It’s peanut butter time!

Adapted from LiisaN's recipe

Ingredients 

Directions:

  1. Cream together the sugars, butter, peanut butter.
  2. Add the eggs and vanilla.
  3. Sift the dry ingredients together and add gradually until blended well.
  4. Roll into tablespoon size balls.
  5. Roll cookie dough balls into sugar.
  6. Place on cookie sheets- do not mash with fork in normal “peanut butter cookie” fashion!
  7. Bake at 350° oven for 11-13 minutes.
  8. Devour – interestingly, this cookie is best eaten cooled (it gets crunchy)!

NB: Don’t serve cookies too warm to your dog! Remember this is a SNACK – not a meal replacement. Discontinue serving if dog gets diarrhoea or other digestive issues. Feed with your discretion.

But ALL dogs love peanut butter! And it’s good for them!

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Flourless Chocolate Cookies

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Adapted from OverTimeCook

Ingredients:

  • 3 cups confectioners sugar
  • 2/3 cup cocoa powder
  • 2-4 egg whites (I used 3)
  • 1 teaspoon instant coffee dissolved in 1 Tablespoon boiling water
  • 10 oz chocolate chips or chopped chocolate (about 1 1/2 cups) OR chocolate bits of your choice

Instructions:
1. Preheat oven to 350F/177C. Line a cookie sheet with parchment paper and set aside.

2. In a mixing bowl, stir together the confectioners sugar and cocoa.

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3. Add two egg whites and the coffee.

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4. Stir until combined. Batter should be like a very thick brownie batter.*

*If batter is too thick, add another 1 (or if needed 2) egg whites to achieve the correct consistency.

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5. Gently stir in the chocolate chips. (I used Sublime Gelato’s Hokey Pokey Butter Balls instead. This made my cookies turn out more like toffee – which was a *slight* mistake, but okay.)

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6. Place 1 inch mounds (or balls) of dough about two inches apart on prepared cookie sheet.

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7. Bake at 350 for 13-14 minutes, until tops are crackly.

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8. Leave cookies on parchment paper to cool completely, then gently peel off the parchment and serve.

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Enjoy!

How to Make a Heart-Shaped Egg

 

Taken from Anna the RedHow make a heart shaped egg <3

[How to make a ❤ shaped hard boiled egg]
– Egg
– Milk carton or any juice carton (cut open, washed well and dried)
– Chopstick (round one is ideal)
– Rubber bands

Step 1: Cut milk carton and fold it in half lengthwise.

How make a heart shaped egg <3

This is all you need. (besides an egg) The milk carton is about 3″ X 8″.

Step 2: Make a hard boiled egg.

Step 3: While the egg is still warm, peel the egg and put the egg on the milk carton, place a chopstick on the center of the egg, and put rubber bands on the both ends.

How make a heart shaped egg <3

If you don’t have a round chopstick maybe you can put a skewer inside a straw and use it. (If you use a disposable chopstick, the middle part of the heart will probably look funky.)

How make a heart shaped egg <3

Make sure the egg is freshly boiled and warm. Otherwise the egg might break from the pressure.

How make a heart shaped egg <3

It’s hard to see but you want the chopstick to dig into the egg.

Step 4: Leave it for about 10 minutes. (Keep the egg in the fridge if it’s summer time.)

Step 5: Take the chopstick off and cut the egg in half.

How make a heart shaped egg <3

Hard boiled eggs are so soft, smooth and easily modified.

How make a heart shaped egg <3

It’s cute as is.

How make a heart shaped egg <3

But the heart shaped yolk makes it even more adorable! Also every pair is very unique, so no other pair is like it! Kind of romantic, isn’t it?

How make a heart shaped egg <3

You can put them in the bento just as they are.

How make a heart shaped egg <3

Or you can cut the bottom of the egg to make them stand.

Flour Tortillas – the quickest, easiest bread you’ll ever make!

Mmmm!

So easy, so simple, yet sure to impress! Using ingredients you almost certainly already have in your kitchen pantry…voila!

Ingredients:

Makes 8 tortillas

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 4 tablespoons cold, unsalted butter, cut into 1-inch pieces
  • 1tablespoon olive oil
  • 1/2-3/4 cup lukewarm water (water amounts will depend on your flour and the weather)
  • baking spatula/paddle

Plain flour = All-purpose flour (i.e. same thing).

Directions:

1. Combine flour and salt in the bowl, mixing in dry ingredients with the paddle until combined.

2. Add butter pieces and blend until mixture resembles a coarse meal.

*Tip: You may want to melt the butter *slightly* if it is not being cooperative! XD

3. Add olive oil and water; mix only until dough begins to form. When it becomes less sticky, you can use your hands to combine ingredients.

4. Knead dough until smooth (about 5 minutes). Add only enough flour to prevent dough from sticking to hands. Once dough is smooth and kneading is complete, let the dough rest for about an hour or longer.

*Tip: Cover the dough with cling wrap or something to prevent contamination with germs.

5. After sufficient rest time, divide the dough into 8 pieces and roll those pieces into balls.

6. Heat a cast iron pan over medium-high heat.

*Optional- Add a small amount of butter to the pan —if required to prevent sticking.

7. Lightly flour your work surface and rolling pin. Roll your first tortilla as thin as possible and place in the hot pan.

Rolling out tortilla dough…

 

8. Cook about 45 seconds-1 minute, or until the tortilla begins to bubble and brown in spots.

9. Flip over and cook the other side about 30-45 seconds. The tortilla should remain soft (not crispy—this might take practice!) and be golden brown in some spots.

Spotty tortillas are what you are aiming for ^ !

 

10. When finished, wrap in a clean kitchen towel on a plate and continue with the rest of the tortillas.

11. If not using immediately, wait for the tortillas to cool and place in an airtight container. If refrigerated, they should last quite awhile but be sure to check for signs of mould if you leave them too long. Best enjoyed warm there and then! Bon Appetit!

 

Flour makes the world go around!