quick recipe & about the new layout

Since I started blogging a 3 column layout seemed more efficient…so i did a little research & took a plunge into the self-taught school of hard-knock html. While my eyesight has not yet quite recovered, I want to ask your opinion! Is it suitable for you?

And, since I’m here, & because I mentioned to someone today, here’s an easy recipe from Martha Vader–watch her; you can never be too certain–dark side? 😉 i glean far too much from her self-branded products to complain…seriously.
Anyway. If you’re looking for a simple cookie, that tastes delicious, remains semi-nutritious, requires no oven, involves chocolate–all on a day when there is no butter in the house, you’ve come to the right place. These quick fixes are surprisingly tasty & you could add things like flax seed or wheat germ to up the anty. A no-guilt (well, low-guilt) way to quench the it’s-cold-outside-give-me-sweets feeling that I’m constantly trying to flee. Not to mention they’re reminiscent of the Peanut Butter Treats our school cafeteria used to serve. If anyone knows THAT recipe, do tell!
  • 1 1/2 cups old-fashioned oatmeal 1 cup creamy peanut butter
  • 1 1/2 cups nonfat dry milk 4 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1/2 cup (about 2 ounces) semisweet chocolate morsels
  • Heat oven to 350 degrees. Spread oatmeal in an ungreased baking pan, and toast until it is lightly browned, about 11 minutes, shaking once. Set aside to cool.
  • In a medium bowl, combine peanut butter and nonfat dry milk. Stir in toasted oatmeal, and set aside.
  • In a small saucepan over medium heat, melt butter. Stir in honey. Pour the butter mixture over the peanut-butter mixture, and stir until well combined. Allow to cool slightly.
  • Shape into about forty logs, each about 2 1/2 inches long. Place the logs onto a wire rack or a parchment-lined baking sheet, and set aside.
  • Place chocolate morsels in a small heat-proof bowl or the top of a double boiler, and set the bowl over a pan of gently simmering water. Stir occasionally until chocolate is melted, about 2 minutes. Remove from heat, and transfer melted chocolate to a pastry bag fitted with a #3 plain round tip. Pipe chocolate onto the cookie logs. Serve immediately, or store in an airtight container, refrigerated, up to 1 week.
  • We made balls instead–having no picture to follow, & our dollops of chocolate are on account of a breaking ziploc bag. neither of these seemed to effect the flavor 😉 &, to please a sweet tooth, a little extra honey might not kill anyone…


    • Melissa Posted January 12, 2010 1:41 am

      Sadly, I have all of these ingredients in the house. This is not helping my reduction plans…

    • Sunny Posted January 14, 2010 2:34 pm

      I love the three column layout- something I have yet to figure out. Thanks for the cookie recipe. I have been making a feeble attempt at going gluten-free, and these look like they might keep me going a little while longer!

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