Sep. 15th, 2010

faevii: (slice of brain)
[personal profile] faevii
I don't know if you're all aware that it's possible to make peanut butter cookies with just three ingredients. Until recently I wasn't, so I thought I'd spread the knowledge. These are the easiest cookies I have ever tried to make. I was afraid I wouldn't like them because I'm not really a fan of plain old peanut butter in general, but they pleasantly surprised me.

The three ingredients are:

1 cup peanut butter
1 cup sugar
1 egg

(I chose to use an entire (350g) jar of PB, which I estimated was more than a cup, then filled the empty jar with sugar to get the same amount again and added a second egg. Incidentally, this resulted in just enough dough to fill my whole cookie sheet.)

Instructions )

Needless to say, this is not a low-cal or low-anything snack. That's why I like them. Once I've made a batch, I don't need to worry about getting enough food inside me for several days because I've got these cookies to fall back on if all else fails. They seem to keep well: even when I just left them lying around on a plate, they still tasted good three days later.
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Preparation time: around half an hour, depending on your working speed
Bonuses: Low on advance preparation; cooks in just one dish; unlike many stir fries, does not require a rice or noodle side dish
Possible detractors: Requires some chopping, some opening of cans, use of a wok or frying pan, and some faffing about cooking things at different stages. Seemed to produce a remarkable amount of steam, for some reason.
Dietary considerations: Recipe is: lactose free. Recipe could be adapted to: vegetarians, vegans, and gluten-free eaters

Note: This is a low-investment dish for me, but I did add a few ingredients. The original version at taste.com.au has fewer ingredients and is therefore even less labour-intensive (although not so great on the nutritional variety front).

Ingredients )

What you do with them )

My instinct with this dish is that it won't reheat well in the microwave, but it will probably be tasty cold. (I could be wrong! I'll try it cold and get back to you!)

SPEAKING of wombok, fried noodles, and things which are tasty cold, Stonesoup recently posted a variant on Chang's Fried Noodle Salad. Fried noodle salad is dead easy to make, easily customised, and makes a delicious side dish, contribution to bring-a-plate events, or light meal. Regular iceberg lettuce makes a reasonable base in place of wombok (but I wouldn't suggest that for the stir-fry version!).

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cookability: A photo of a set of metal measuring spoons. (Default)
Cookability: Accessible Cooking

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