Cooking with Alison

Best Peanut Butter Cookies Recipe

In Cookies, Desserts on July 19, 2014 at am
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Salted Peanut Butter and Milk Chocolate Cookies Recipe

I started my search for the best peanut butter cookie recipe years ago.  I decided to take a break (i.e. give up) after making more than a dozen “okay” batches.  Luckily, John encouraged me to try again (peanut butter cookies are his favourite), or else I might never have discovered two great recipes.  Both recipes make cookies that are crispy on the outside, beautifully chewy on the inside, and full of peanut butter flavour.  Personally, I like the flavour of the first recipe more, because it’s not as sweet (I don’t really like sweets).  But the second recipe posted below is great too, because you get a texture that is even chewier than the first.  Normally, I prefer peanut butter cookies plain, but these cookies are perfect with chocolate chunks/chips.

Healthy and Delicious Chickpea, Corn and Carrot Loaf

In Sides and Sauces on July 15, 2014 at am

This is a healthy, vegetarian-friendly and dairy-free side dish that is surprisingly delicious.  It is full of flavour, it has great texture, and it’s something unexpected.  Everyone that has tried it has been pleasantly surprised, too.  I found this recipe in a cookbook that I won in a baking contest.  I am really glad that I tried it, because it’s not something that would normally entice me.  I hope that you’ll try it, too.  Let me know what you think of it!

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Great Salad Dressing Tip from Extreme Cheapskates

In Sides and Sauces, Soups and Salads on July 11, 2014 at am

For a while, I was obsessed with watching TLC’s show, Extreme Cheapskates.  In this show, people go to revolting, albeit sometimes creative, extremes to save money.  Surprisingly, I picked up a good salad dressing tip from one of the episodes.  :)  When you finish a jar of jam, before you wash the jar and recycle it, make a salad dressing in the still-slightly-jammy jar.  This will not only add sweetness and a hint of fruit flavour to your dressing, it will also save you from having to wash additional dishes.  Of course, this also reduces your food waste.

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To make your salad dressing:  Add some vinegar/lemon juice, olive oil, and mustard powder/dijon mustard to the almost empty jam jar.  (Note:  A good starting ratio is 1:5 for vinegar/lemon juice to extra virgin olive oil.  The mustard helps emulsify the dressing.)  Screw the lid on tightly, shake vigorously until the dressing is well mixed, and then adjust the ingredients to taste.  For example, you might want to add additional vinegar, a pinch of salt and/or black pepper, honey/maple syrup, etc.

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