Tag Archives: easy

Gluten-free vegan three-ingredient peanut butter cookies

18 Jul

I had a gluten-free friend visiting Chicago for a few days last week, and my roommate actually went vegan (vs. her vegetarian/sort of veganism before).  I also came home from a two week trip to France and was itching to bake, but had very few things in the pantry.  BUT I did have these things:

  • Peanut butter (I love the natural Jif stuff, but you can use whatever you want, chunky or smooth)
  • White sugar
  • Flaxseed (You can also use an egg if you aren’t vegan)
These cookies won't make you slim, but the photo is real shady

These cookies won’t make you slim, but the photo is real shady

The recipe for this is just about the easiest.  It’s one of very very few recipes that I’ve completely memorized, and it takes maybe 5 minutes to put together.  That’s a lie because it takes a few minutes for the flax gel to set, but if you have an egg it takes 5 minutes, with flaxseed maybe 7.

So mix your flaxseed gel, 1 TB flaxseed to 2 TB warm water, and let it sit.

I'm running out of puns.  I need to start being systematic and stop being so FLAXadaisical about these captions

I’m running out of puns. I need to start being systematic and stop being so FLAXadaisical about these captions

Then mix your peanut butter, sugar, and flaxseed in a bowl.

These cookies will be really POURtable

These cookies will be really POURtable

A one-bowl recipe?  Sign me up!  (I realize I used two bowls but you don’t need to).

I wish I could have Anthony Ray over to help me back sometime.  Then his stage name would make even more sense.

I wish I could have Anthony Ray over to help me back sometime. Then his stage name would make even more sense.

Scoop by tablespoons onto your silpat (I love these!), and flatten them with a fork to get that peanut-butter cookie-criss cross shape.  Sprinkle with extra sugar, and/or if you want, press a chocolate chip into the top (still with the non-vegan chocolate chips so roommate didn’t eat those).

Baking is so, so baller.

Baking is so, so baller.

These cookies definitely make a good imPRESSion

These cookies definitely make a good imPRESSion

Bake at 350 for however long you want, until it smells good.  My first batch were in for 8 minutes, and then I started washing dishes and cleaning the house and I forgot about the second batch which was in for maybe 16?  18?  and they were still delicious.

You kids have it so good nowadays.  Back in my day, I had to walk upchill both ways to cool off my cookies, none of this wire-rack gadgetry.

You kids have it so good nowadays. Back in my day, I had to walk upchill both ways to cool off my cookies, none of this wire-rack gadgetry.

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Recipe (from various sources on the internet, once)

1 c peanut butter (pick your fave)

1 c white sugar

1 TB flaxseed OR 1 egg

optional: splash of vanilla, chocolate chips

 

Preheat oven to 350.

Mix 1 TB flaxseed with 2 TB warm water and let sit for a few minutes until thickened.

Mix all ingredients in a bowl.

Drop by tablespoons onto cookie sheets.

Press with a fork to flatten (these won’t flatten otherwise and then middle will be far less cooked)

Bake 6-18 minutes, your preference.  Let cool on sheets for a little bit before transferring to wire racks, if you do that.

Post pour Pecan Pie por Plane!

22 May

I guess I cheated a bit on the title here, since “pour” and “por” are French and Spanish for “for”.  I just couldn’t resist the alliteration!

Anyways.  Apologies for not posting this last week.  Good news, I passed my prelim I took last week, the day after making the pie this post is about!  I’m taking another one tomorrow, and if I pass it too I’ll be done with big tests for a long time (maybe forever?  But we always think that and then people go do CFAs or random things like that).

I’ve always disliked pecan pie.  It’s bitter, the pecans are too hard, and it’s too heavily goopy- feels like my teeth are slowly rotting under the viscous syrup.  And then my friend Ellie (the one who organized the conference with me) gave me a slice of pecan pie for Pi Day (when I made the chess pie).  IT WAS INCREDIBLE.  So light and creamy, and the nutty bite of pecans perfectly offsets the gooeyness of the layer below.  There’s a bit less sugar in this pie than most, and she uses light Karo syrup which I think makes a huge difference.

If you make anything from this blog, this pie is in my top three recommendations (the others being the mushroom-burnt onion pate and the 1-ingredient chocolate mousse).  It’s simple, fast, and a huge crowd pleaser (I actually had some of this pie on Monday and then made it Wednesday).

Image

Seven ingredients, I guess nine if you count EGGSactly

It’s super easy: you just whip up your eggs, and then mix in all the other ingredients.  Oh PRO TIP (a la the brownies and foil thing): IF YOU DROP A PIECE OF EGGSHELL IN YOUR DOUGH, DO NOT PANIC.  Use the big piece of eggshell to pick it up!  It’s a little bit magical, explained here: Just kidding!  I tried to google it and could not find an explanation (let me know if you know why this works).  It’s like the big piece of eggshell attracts the little pieces.

Keep calm and bake on!

Keep calm and bake on!

I purposefully dropped a teeny bit of eggshell in this picture so you could see the next one, but I’m not so great at this whole taking pictures of a white speck floating in clear goop over another white background thing.

Don't mind me, just taking a quick dip in the gene pool (the white is where DNA is, I think) [This may be a lie I'm not a scientist]

Don’t mind me, just taking a quick dip in the gene pool (the white is where DNA is, I think) [This may be a lie I’m not a scientist]

So you whip up your eggs, put in your softened butter (I just popped a stick in the microwave for ten seconds until I could poke it like this:)

James Polk was from the south, so maybe he too had pecan pie.  Maybe he too poked some butter (seems ridiculously unlikely)

James Polk was from the south, so maybe he too had pecan pie. Maybe he too poked some butter (seems ridiculously unlikely)

Literally you need a bowl and a whisk and a measuring cup:

The Q and R trains in NYC are pretty reliable, but I always wonder: can P do it?  And then it shows up and I think Yes, PECAN

The Q and R trains in NYC are pretty reliable, but I always wonder: can P do it? And then it shows up and I think Yes, PECAN

Stick it all in your premade pie crust (or make the stupid easy pie crust from the chess pie), and toss in your oven.

I wonder if sushi is super popular in the capital of North Carolina.  Cuz, yknow, RAWleigh

I wonder if sushi is super popular in the capital of North Carolina. Cuz, yknow, RAWleigh

I’m really into poking in this post: the pie is done when you gently poke the top and it springs back.

2013-05-15_18-13-57_217

So easy!  SO DELICIOUS.

On a side note, you can bring pecan pie on a plane!  I was unsure how it’d go through security, but I wrapped it in foil, stuck it in a gallon freezer ziploc bag, and put it in my backpack.  Went through great!

My friend Shira, who also dislikes pecan pie, loved this one.  So make it!  Just writing about it makes me want to make it again: maybe next week!

 

Eleanor Reeves’ Pecan Pie (from my friend Ellie):

Beat:

3 eggs

Add:

1/4 c. soft margarine (or butter)
1 c. chopped pecans
1 tsp vanilla
1 c. light karo syrup
1/2 c. sugar

Mix, then pour into:

unbaked pie shell

Bake in preheated 375 degree oven for 10 min then at 350 degrees for 50 min.

 

 

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