I’ve never really liked peanut butter. Peanut butter is just so rich and sticky, and only really tastes good when paired with lots and lots of jelly and bread. However, these cookies are crumbly and buttery and just taste so good. They remind me of peanut shortbread.
I originally intended for this post to go with “Alphabet Around the World,” but these were too good to wait until the letter “M”. They’re cute bite-sized treats – perfect for a tea party or the like.
Malawai Peanut Balls
½ cup butter, softened
2 tablespoons sugar
¾ cup roasted peanuts
1 tsp vanilla
1 cup flour
Chop the roasted peanuts into fine pieces. (I think a food processor might work for this, however be careful not to over-process, or you will end up with peanut butter.)
Cream together the butter and sugar.
Stir in the vanilla, salt, and crushed peanuts.
Stir in the flour.
Divide into 2 tablespoon sized portions (easiest with a small ice cream scooper) and roll into balls.
Bake at 350, for about 15-20 minutes, or until golden brown.
This week I was looking up recipes to make as a post-finals celebration and I stumbled upon this recipe for funfetti cookies. Even though chocolate cake is my ultimate favorite (you can beat chocolate, really), I’ve always loved funfetti cakes. Funfetti specked foods are just so pretty, and of course, delicious. But mostly pretty.
Anyways I decided to make the cookies, and figured that I could make an extra large batch and give some to my teachers as a ‘thanks for putting up with me the whole year’ sort of deal. So I did. Wednesday. At midnight. (time management isn’t one of my strongpoints, obviously)
I was making the dough – had nearly finished making it actually – when I realized that I didn’t have any sprinkles. Since funfetti cookies without sprinkles are a no-go, I figured that I could just roll them in cinnamon sugar and call them snickerdoodles. Surprisingly, it worked out really well!
These cookies straight out of the ovens were just pillows of warm, soft, cookie goodness. Once they cooled they assumed a more traditional soft, chewy center, crisp edges cookie texture, but that was perfectly delicious as well. The recipe was really simple, and the results were delicious. Try it~
P.S. I’m thinking about incorporating some gifs into my posts. They’re fun to make and way cooler to look at that traditional pictures.
School has begun once again, and I’m quite frankly overwhelmed by the idea of entering junior year, and also desperately missing the friends I made the summer. Traveling to Mexico and going to an SAT camp this summer was so fun, but I had to say goodbye to countless new friends. Luckily, I can see all my old friends now that school has started, but it’s not the same when there’s stress and schoolwork and extracurriculars. In Mexico, time was told by human instinct, I could eat when I was hungry, and sleep when I was tired. Now I have to resume life during the school year, which is hectic (although to keeps me entertained!) and structured.
Probably what I miss most about the summer, is being able to wake up whenever I wanted. I could wake up at nine, and spend hours cooking breakfast for myself, making breakfasts such as the pancakes above. Now, I’m not say that these pancakes take hours to make, nah, but these definitely are best to make for a relaxing “weekend breakfast.” Eating them is like a short escape from the stress of school life, a way to relive that wonderful summer mindset.
Recipe for oatmeal pancakes with banana syrup copied from here.
Oatmeal Pancakes with Banana Syrup Banana-Walnut Syrup
2 tablespoons butter or margarine
¼ cup chopped walnuts
2 bananas, sliced
1 cup maple-flavored syrup
2 cups Original Bisquick® mix
1/2 cup old-fashioned or quick-cooking oats
2 tablespoons packed brown sugar
1 1/4 cups milk
In 1 ½-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
For each pancake, pour ¼ cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
Used almonds instead of walnuts
Used a homemade bisquick mix (recipe from this book, similar recipe here)