Tag Archives: Dessert

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 TexanErin.com 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 TexanErin.com.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 18
Ingredients
  • 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
Instructions
  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.

Jan

Happy Chocolate Mousse Day!

http-:twocooksonepot.com chocolate mousse

That’s right, April 3rd is Chocolate Mousse Day. I don’t know when it became official, but I sometimes wonder why it isn’t at least as popular as President’s Day. I mean, I understand that we’re lucky to live in a democracy and we have had at least a few great presidents in the history of this country, but Chocolate Mousse Day has chocolate mousse! I think you see my point. Continue reading

My Grandmother’s Banana Pudding

http://twocooksonepot.com 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

http://twocooksonepot.com 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

Yogurt and Fresh Fruit Parfait

http://twocooksonepot.com Yogurt and Fresh Fruit Parfait

I really do love plain yogurt. If I want it sweetened I will not purchase the little tubs but rather make my own. I tend to be one of those people that likes a little something sweet at the end of a meal…it doesn’t have to be a heavy dessert. I also enjoy fruit and together you have the perfect after dinner treat that you don’t have to feel guilty about. Your guest will appreciate this as well. I use honey which acts as refined sugar in your body but without the sharp spike. Honey is very sweet so you will more than likely not need as much to satisfy your sweet tooth. Just a note- babies should not have honey but as they get older they can enjoy it with you. Continue reading

Kolaches

http://twocooksonepot.com 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

Lemon Curd

http://twocooksonepot.com Lemon Curd

This lemon curd has just the right amount of tart citrus flavor, and is sweet but not too sweet. It’s also very easy to make.

I used to only make lemon curd when I was going to bake a lemon meringue pie, or a lemon tart, but I eventually learned the error of my ways. This is amazing on toast and (I’m a little embarrassed to admit) pretty fantastic straight out of the jar. Continue reading

Vol-au-Vent | French Pastry Shells

http://twocooksonepot.com/Vol-Au-Vents

Want to impress the heck out of someone? Vol-au-vents are easy to make puff pastry shells that are light as a feather (vol-au-vent is French for flight of air) and impressive as all get out. Did I mention how easy they are to make? Continue reading

Caramel Glazed Pear Cake

Caramel Glazed Pear Cake http://twocooksonepot.com

 

I am so excited today! Let me explain: as I’ve mentioned before, I don’t eat a lot of sugar. It’s really only at special occasions that I will indulge. It’s not that I don’t absolutely love sweets as I really do it’s that sugar wasn’t meant to be consumed in the amounts that we consume it today. It’s linked to so many illnesses… I promised I would not preach so I’ll stop there. So I just don’t eat much sugar and that has taken great self control trust me. Today because we love you we decided to feature a dessert for you to try. Yes, we are sending love your way! I can’t wait… Continue reading