Posts tagged ‘scotch’

April 22, 2011

elvis cookies; fit for a king

These cookies are like fluffy banana pillows laced with peanut butter, chocolate and oats. They are light and are not too sweet.

I had a bag of peanut butter easter eggs in the pantry (which the easter bunny delivered a little early to the discovery of my daughter who knows that shiny packaged candy store treats don’t come home with me often) and some over ripe bananas on the counter, the combo was obvious and the elvis cookie was born! Apparently the king loved PB & banana sandwiches and therefore every time I combines these things I think he deserves some props!

I remember back when I was opening my second bakery, testing endlessly vegan banana cookie recipes, none of them really hit the mark. Bananas by nature make for fluffy-cake-y baked goods… so if you like a crunchy flat cookie, this recipe might be more to your liking with an extra 1/2 cup of butter added to make them more flat, and spread-y with a crisp bottom. I however like the occasional muffin top style of cookie, and this one I would make again for sure. Mmmabey even with some nuts thrown in for good measure!

Start by creaming

1/2 cup of butter

1/3 cup of almond butter (or peanut butter)

1/2 cup dark cane sugar

1/2 cup light cane sugar

2 eggs

2 over ripe bananas

splash of vanilla

Slowly add

2 1/4 cup spelt flour

1/2 cup oats

1/2 tsp bs

1 tsp bp

pinch sea salt

1.5 cup of chopped up chocolate peanut butter cups

Chill dough for 20 minutes then portion and top with a piece of peanut butter cup and bake on baking sheet at 375º 12-15 minutes.

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April 16, 2011

spelt butterscotch brownies

My most favorite sister-in-law in the whole wide world spent the last week visiting us, and we celebrated her 30th Birthday early (a couple times), and her birthday treat request was for chocolate brownies! They had brought with them a bottle of scotch so making real butterscotch brownies seemed only natural! This recipe was adapted from the Joy of Cooking Butterscotch Blondies. These brownies were pretty over the top! Filled with huge chocolate chunks, pecans, almonds, hemp seeds, and of course butterscotch sauce to die for. Next time I might just serve the butterscotch with spoons, straight up!

In a small pot melt and simmer:

1/2 cup butter

2/3 cup dark cane sugar

1/3 cup cane sugar

until bubbly and deep and silky

Add 1 Tbsp Vanilla

and 2 Tbsp scotch

remove from heat and allow to cool and thicken

In a bowl sift together

1 cup spelt flour

1/4 tsp bp

1/8 tsp bs

pinch of fine sea salt

once the butterscotch is cool (if you can stop your self from eating it all) wisk in

2 eggs

1 tbsp  brown rice syrup

Add sauce to flour mix and bring together

Now add your chunks of goodness:

1 did 1 cup of chopped nuts (almond & pecan)

1/2 cup hemp seeds (hearts)

1 cup chunks of dark chocolate

bake in a small 8”prepared square pan  for 20-28 minutes at 350º