Category Archives: Baked Goods

Blue Cheese and Fig Savories blue cheese savories

I needed to put together a few cheese-filled baked goods for a work event and as I’ve been on a bit of a scone kick recently I started thinking about doing something different this time. My first thought was a savory cookie, and I came up with a habanero-cheddar-apple chutney cookie that I just love (more on that another day). Not everyone can stand the heat of habanero peppers, so I’ve got a few other items in the mix to round out the selection.

Then I remembered that not everyone shares my unfortunate blue cheese allergy, and decided I also needed a recipe using blue cheese. As I can’t use my own palate as a guide I did a quick search to see if there was such a thing already out there. Continue reading

Fun With Foraging Foraged Food

If you’ve never braved thorns and strange looks from passers by while hunting for wild dewberries (a cousin of blackberries) then you are missing out on a tasty and soul satisfying activity. This past weekend we visited friends a few hours out of town, and because I knew we’d be coming home late that night I took my time driving on the trip out, making sure to stop once or twice to check on the progress of the dewberries. Continue reading

Peanut Butter Garbanzo Cookies

http://Peanut Butter Garbonzo CookiesMy better half had some dental work done recently. He did great but was a bit sore all that day. One thing that always seems to ease any discomfort is ice cream, especially with any kind of dental work. Anticipating this I,

  1. didn’t want to eat his ice cream given that was pretty much all he could eat Friday night,
  2. really do try to stay away from refined sugar, except certain occasions, and
  3. really am that fantastic a wife. You believe that, right? Oh well. Anyway, I decided to make a batch of Peanut Butter Garbanzo Cookies and couldn’t wait.

Now these are the healthier peanut butter cookies, not the ones we grew up on and they are really quite good. Again I have to state here that if you consume a lot of processed, overly refined or a lot of sugary foods it will take time for your pallet to adjust and taste real food. When that time comes these are a must try!

http://Peanut Butter Garbonzo CookiesThese are adapted from Erin’s original recipe at and I have made them on numerous occasions. I omitted the chocolate chips in the original recipe because as much as I love chocolate, in this case I felt like it detracted from the flavor of the peanut butter. They taste like peanut butter cookies with a slightly different texture, but not by much. I love these! Anyway I haven’t had any of my husband’s ice cream and if these hadn’t been in the house I’m not sure my will power would have held up to the test. However, I was very content and happy and experienced no guilty feelings. A win, win.

Peanut Butter Garbanzo Cookies
Prep time
Cook time
Total time
These peanut butter garbanzo cookies are adapted from Erin's original recipe at
Recipe type: Dessert
Cuisine: American
Serves: 18
  • ½ cup pure maple syrup (the ingredient list should only list maple syrup, nothing else)
  • 4 teaspoons vanilla or 3 teaspoons almond extract
  • 2 teaspoons baking powder
  • 1 cup organic peanut butter
  • 1 cup dry garbanzo beans
  1. Preheat oven to 375 degrees.
  2. Put dry beans into a saucepan and cover with plenty of water, so it covers the beans by 2 inches or so. Bring to a rolling boil, turn off heat and cover, let them just sit on the stove undisturbed for 2 hours, then drain.
  3. Combine beans and other ingredients except the peanut butter.
  4. Process in a food processor for several minutes until very, very smooth. When I did mine I processed them for 4-5 minutes. Let me stress very smooth is the desired texture.
  5. Add this to your peanut butter and stir well
  6. Form balls and set onto a cookie sheet and press down with a wet fork.
  7. Bake 13-15 minutes


A note on the maple syrup: it is in fact sweet but like fruit it’s natural sugar and you won’t have the same spike as you would refined sugar. Eaten occasionally it will give you something sweet without the jump in your glucose.

Also, these are high in protein thus very filling. You will eat one or two and feel satisfied and full. Your kids will love these.


My Favorite Burger My Favorite Burger

For some reason I’ve only eaten steak on the rare occasion. It isn’t that I dislike steak, it’s just that I like chicken and fish considerably more. I even went a year without eating beef or pork, and only started up again because at the end of that year I happened upon a blood drive and they almost wouldn’t allow me to contribute because I was borderline anemic. The nurse asked me if I was a vegetarian, and when she was certain that I didn’t have any moral objections against doing so she suggested that I start incorporating more red meat into my diet. Continue reading

Sun Dried Tomato and Provolone Scones Sun Dried Tomato and Provolone Scones

Lately we’ve had bread on the brain. After the success of the gruyère and caramelized onion scones I started dreaming up all sorts of different flavor combinations, so when I was recently given a few pounds of sun dried tomatoes it only took a few minutes before I was in the kitchen mixing up a batch of sun dried tomato and provolone scones. Continue reading

My Grandmother’s Banana Pudding Homemade Banana Pudding

A few weeks ago my aunt gave me an unexpected gift that I’ll treasure forever: the bowl that my grandmother used to make her homemade banana pudding. That bowl has been around longer than I have (according to my aunt my grandmother bought it sometime in the 1950s), and appeared at every large family get-together until my grandmother passed away.

To quote a phrase from an old Kris Kristofferson song, my grandmother was a “walking contradiction.” She had an old-fashioned first name and lived out in the piney woods of east Texas, but there was so much more to her than that. In addition to the typical things you’d expect from a “country grandma” like the quilts she made and her perfect fried chicken, she also introduced me to a little more culture than I otherwise would have been exposed to. Continue reading

Homemade Vanilla Wafers Homemade Vanilla Wafers

Jan and I have been making as much as we can from scratch for so long now that we’ve gotten to the point where we sometimes forget that much of what we consider common knowledge we’ve only learned ourselves within the last five or six years. For example, did you know that many vanilla flavored prepared foods don’t actually have vanilla in them? Instead they use a substance called vanillin.

Not being something either of us wanted to put in our bodies (wood pulp, anyone?), we started making our own vanilla extract (surprisingly easy) and baking more often, rather than buying something prepared. Continue reading

Gruyère and Caramelized Onion Scones Gruyère & Caramelized Onion SconesWhen I saw the recipe for jalapeño cheddar scones on Ree Drummond‘s website I knew I’d be making them eventually, but not immediately. That’s only because I had a fresh batch of caramelized onions and a nice hunk of cave aged gruyère cheese in the refrigerator. Continue reading

Kolaches Kolaches

As I mentioned last week, at this point in my life I’m sure that I’ve eaten well over a thousand pigs-in-a-blanket. The only problem is that for many years I thought I was eating kolaches. That’s what all of the donut shops in Houston, TX call them. So imagine my surprise when I found myself in the small town of Halletsville, TX.

I was part of a crew restoring the historic Lavaca County Courthouse, and there was a little place down the street I’d heard was famous for their kolaches. When I walked through the door of the Kountry Bakery I was shocked to find that what I knew as kolaches were nothing of the sort. Continue reading

Masala Chai Muffins Masala Chai Muffins

I ran across a great quote this morning and thought, “How very true.”

Good cooking is an art, as well as a form of intense pleasure…a recipe is only a theme, which an intelligent cook can play each and every time with variation. – Jehane Benoit

Don’t you love that? Here at our house we love to explore and reinvent, it’s a journey all in itself. Blending flavors, textures and combinations can be such fun. We get a bit bored with the same stuff so it’s fun to try new things and branch out. That was the case this past weekend. Continue reading