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Peanut Butter Cookies

We are back! Sorry for being a little late, but we were in Mexico City for a short visit last week. We stayed in the Condesa area which had been damaged by the earthquake. The B and B was not damaged, but two buildings nearby collapsed and others sustained major damage. Restaurant and museums were closed until this past Sunday, including the world famous Ballet Folklorico at the magnificent Bellas Artes theater. Yellow tape prevailed on many streets with red tape where buildings were unable to be lived in. Everywhere though, the neighbors were pitching in to help each other. It was wonderful to see so many young people pitching in!!! So now I am back in Progreso. My husband is in Canada and I am free to bake (normally he does it all). So here goes one of my favourites. LOL…I believe this was one of his grandmother’s favourite plates…

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World’s Greatest Peanut Butter Cookies

Ingredients

  • 2/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 stick unsalted butter, softened
  • 1 cup creamy peanut butter (I only use JIFF crunchy)
  • 1 1/3 cups packed light-brown sugar (i would recommend cutting back)
  • 1 large egg, beaten
  • 3/4 teaspoon vanilla extract

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • Lightly coat a cookie sheet with cooking spray.
  • Mix flour and baking soda in a small bowl; set aside.
  • With a spoon, mix butter, peanut butter and brown sugar in a medium bowl until smooth.
  • Add egg and vanilla; beat until smooth.
  • Add flour mixture and stir until combined.
  • Cover dough and refrigerate for 20-30 minutes.
  • Roll dough into 1-inch balls and bake for 8-10 minutes. (8 was adequate in our oven)
  • Remove from oven and let stand for 10 minutes; allow to cool in the refrigerator for another 20-30 minutes.
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Overnight Refrigerator Oatmeal

Do you ever get tired of the same old breakfast? How many days a week can you eat granola, yogurt, bacon and eggs, bagels and cream cheese, toast and peanut butter? I desperately needed a change. PINTEREST…help!!! Overnight refrigerator oatmeal I had never heard of until this week. With Mason jars at hand (found here in Merida) I set out to try something different. Below are three variations… use your imagination to come up with others…

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Overnight Refrigerator Oatmeal

THE BASIC PROCEDURE

Step 1. Assemble these ingredients & supplies:

  • old fashioned rolled oats (not instant, quick, or steel-cut)
  • Greek yogurt (regular yogurt is thinner; if you use it, you’ll need to reduce the amount of milk
  • milk (I used coconut, but any kind will work)
  • chia seeds;
  • half pint (1 cup) mason jars,

Step 2. Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors (see options below).

Step 3. Put a lid on the jar and shake to combine. I use white plastic jar lids sized to fit canning jars–they last longer than the metal tops and rims that come with the jars, and they are easier to screw on.

Step 4. Add fruit and stir gently until combined.

Step 5. Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit. The non-banana varieties have been good after 4 days for me.

VARIATIONS

Blueberry Maple Oatmeal

Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 2 teaspoons maple syrup (more or less to taste)
  • 1/4 cup blueberries (or enough to fill jar)

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Banana Peanut Butter Oatmeal

 Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1 tablespoon peanut butter (may substitute PB2 powdered peanut butter)
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, peanut butter (or PB2), and honey. Put lid on jar and shake until well combined. Remove lid, add bananas and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Raspberry Vanilla Oatmeal

Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon raspberry jam, preserves, or spread
  • 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled. 

FYI – I found a set of three  1 cup Mason Jars here for 149 pesos…

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Madison’s Banana Bread

On our recent visit to my daughters, my granddaughter made this great banana bread for us. It is very easy and tasty too!

Madison’s Banana Bread

1 tsp. cinnamon

2 bananas mashed

1/2 cup butter

1 1/2 cups flour

1 cup sugar

2 eggs

1/2 cup sour cream

1 tsp. vanilla

1 tsp. baking soda

Preheat oven to 350 F.

Cream together butter and sugar. Mix in 1 egg (2) at a time to the butter. Set aside.

In a separate bowl, mix flour and baking soda. Slowly mix flour mixture into the butter mixture.

Add vanilla.

When all mixed well, add sour cream and cinnamon. Set aside. Mash the peeled bananas into the mixture until well combined.

Spray your 9 x 5 baking pan. Pour in batter.

Bake for about 1 hour, checking periodically. Edges will be golden brown.

N.B. Papa’s suggestion…add chopped nuts….

Nutty Strawberry Banana Breakfast Quinoa

Nutty Strawberry Banana Breakfast Quinoa {Vegan & Gluten-Free}

Source: Ambitious Kitchen and re-blogged from www.learnnutritionwithme.com

As always, words inserted in red are my changes to the recipe.

Serves 2

1 cup of water

1/2 cup quinoa, rinsed

1 1/2 teaspoons vanilla

1/2 teaspoon cinnamon

1 1/2 cups milk of your choice (to make vegan use coconut or almond milk), or yogurt, divided

1 banana, sliced

1/2 cup strawberries, diced

1/ 4 cup toasted nuts of choice, chopped

2 tablespoons unsweetened toasted coconut

Directions

  1. Place water and rinsed quinoa in a medium saucepan; bring to a boil over high heat. Add cinnamon and vanilla and reduce heat to low, cover, and let simmer for 15 minutes or until all of the liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork.
  2. Divide into two bowls, adding 3/4 cup of milk. Top each bowl with bananas, strawberries, toasted nuts, and unsweetened coconut. Serve immediately.

Notes

  • Optional add-ins: honey, agave nectar, peanut or almond butter, berry variety, mango, pineapple, apples, applesauce or toasted nuts
  • If you’d like you can double the recipe and store the extra quinoa (without milk and toppings) in a container and place in fridge. Take out portions during the week, reheat, and add toppings.
  • Save yourself some time and make a big batch the night before for dinner and have the rest for breakfast.