With all of the extra time I had on my hands (thanks to being snowed in and the negative forty degree temps all winter) I have been in the kitchen more and more. I’ve been working on new side dishes, main courses and my personal favorite, dessert.
What I find is that in the kitchen you have to come in like you would approach yoga class. You wouldn’t run in like a crazy person with your jams cranked and muscle milk. No, you have your necessary tools (mat, towel, water bottle), you leave the stress at the door and you are present for one hour. This new approach to cooking has helped me to enjoy myself in the kitchen in a way I never thought possible.
I used to run in, grab ingredients and become frustrated when I was missing an item or the recipe didn’t turn out. But here is the thing, food is flexible, as are recipes, so you should be too. If you don’t have an ingredient, think about what else could possibly work. I bet there is at least one option…or take the recipe in a new direction. Keep an open mind, breathe and enjoy the pleasure of cooking.
Believe me, I was once a take out girl who loathed cooking. But now I look at it as quiet time, down time, creative time, and a time to make something for those I love. I also use cooking to connect with a time, place and people.
All of this is to say, the recipe I am sharing with you today comes from my lack of ingredients, grabbing a substitute and making something from my childhood that I absolutely adore – No Bake Cookies.
I set off to make white chocolate cookies when I realized that there was no white chocolate in the house. OK, switch to semi-sweet. I also realized my butter wasn’t room temperature. Dang. I started looking through the cupboards, stumbled upon a jar of chocolate peanut butter and the rest is sweet, sweet history.
Double Chocolate Peanut Butter No Bakes
yields 20-25 cookies. Gluten free*
- 1 cup sugar
- 1/2 cup butter
- 1/2 cup milk (I used almond milk)
- 1/2 cup chocolate peanut butter
- 1 teaspoon vanilla
- 3 cups oats (quick or rolled will work)
- 3/4 cup chocolate chips
directions: In a large pot boil sugar, butter, and milk for 1 minute. Add peanut butter, vanilla, and oats to the pot and mix well. Let mixture sit for 20-30 minutes (you’ll notice it’s pretty liquid-y and needs to set!).
Mix in the chocolate chips, then drop 2-3 tablespoons of the cookie mixture onto cookie sheets lined with wax paper. Let cool for another 20-30 minutes in the refrigerator before eating. Store in the refrigerator.
*these can become gluten free if you sub in GF oats!
What is your go-to cookie?
Do you have a favorite cookie or treat from your childhood?
What is your favorite nut butter?
I adore no bakes, white chocolate and cranberry (I need to share this recipe, it is so god!) and oatmeal chocolate chips. No raisins for this girl.