Sometimes a girl needs a cookie (or two)

cookieSometimes a girl needs a cookie. I mean really needs a cookie. My craving hit me on a Friday night. Chilling out at home after a steak dinner with red wine, then a Manhattan with corn whisky from Cashmere, WA (local is good) I found myself craving a cookie. Two problems were keeping me from fulfilling my desire for warm crumbly goodness: 1. I am allergic to wheat. Yeah, I know, bummer is right. And 2. I did not have the energy to make a batch of cookies. I mean I could, but man, all the measuring and mixing and blah. Not on a Friday night, and not when I am a little buzzed.

Then, it hit me. I can make my super easy Peanut Butter Cookies. I call them Bachelor Cookies because they are so easy, but they will also do for a single girl wanting to relax on a Friday night. I can hold my own in the kitchen. There are times when I consider myself a sure win for Top Chef (Although usually only after a glass of wine). But there are times that I need to give myself a break and not have to prove my domestic goddessness to my cats. I mean, do they really care anyway?

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Red and Max, two very unimpressed kitties

So, back to the cookies. A super easy sweet treat that you can do any time. Use them to satisfy a craving, or impress those who are not in the know. There are only three ingredients. That is right, three ingredients. How can that be you ask? How the hell am I supposed to know? Do I look like a scientist? But, somehow, these three ingredients work together to make yummy, crunchy but soft cookies.

IMG_0894This recipe is from a cookbook that I got at a thrift store called “Cooking the Costco Way”. In between the recipes to make 20 lbs. of some salad, there was this great recipe that warmed the heart of this gluten-intolerant girl.

Peanut Butter Cookies, The Easy Way

1 Cup sugar (you can choose white, brown or organic, as I had on hand)
1 Cup Peanut Butter (creamy, crunchy – whatever floats your boat)
1 Egg

That is it. Mix it all together, drop onto a cookie sheet and bake 11 to 13 minutes at 350 degrees.

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Then, you open the oven and you are in heaven. Cooking doesn’t need to be labor intensive or time-consuming; you just need to find the short cuts.

Making Butter Like a Pioneer Woman (If pioneer women had a KitchenAid mixer, refrigeration, homogenized milk, etc…)

After a catering I did recently, I had a half gallon of cream and I thought that I could freeze it or something so it wouldn’t go to waste. Freezing milk products is possible, but it changes that viscosity and I wasn’t sure it would whip up to whip cream when I thawed it out. My crazy mind started to think that I might have the makings of butter. I made it once in grade school by putting it in a jar and shaking it for a hell of a long time. But this time, I was older, smarter and lazier.

I headed to the place that I get all my cooking instruction –  YouTube. I watched a handful of videos, then started the process.

I began with Heavy Whip Cream – I had about 1.5 quarts. I then poured it into the ol’ KitchenAid Mixer (which I have named Bessy) and, using the wire whisk attachment, I began whipping the cream. As you whip, it will start to look pebbly and also begin to look more yellow. Just keep whipping. After about 15 to 20 minutes of whipping, the milk solids gather and completely separate from the milk. At this point, stop whipping.

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