almond butter-oatmeal cookies (GF)

With my last batch of flourless peanut butter cookies, I got an email asking if almond butter could be used instead of peanut butter.
What a great question!
I didn't know, but was pretty sure one could easily swap the two.
So after just one experimental batch using almond butter they came out great--more like perfect!
I know a lot of you look for cookies that are gluten free and taste good.
I realize some gluten free cookies you see in the store aren't that great, sometimes you have to  travel to a gluten free bakery for really good GF cookies.
But these almond butter-oatmeal cookies are really good.
These are chewy, not quite crunchy.
So if you like gooey cookies, these would be your match because you can slightly under-bake them for a soft center.


One note, since I obsess over what could have been ingredient-wise (with almost every recipe I make), if you do make these, I'm curious to see how they would taste without the cinnamon added.
Should you do this, please let me know.
Just wondering if taking the cinnamon out would make them more almond buttery tasting?



These are the perfect morning or breakfast cookie. They go so well with hot coffee.
And there isn't a lot of junk in there (just sugar) so it's almost healthy, filled with healthy proteins (almond butter and eggs).

almond butter-oatmeal cookies
print recipe

1 jar (16 ounces) honey almond butter (please see cook notes below)
½ cup dark brown sugar, NOT packed, but loose
2 eggs + 1 egg yolk
1 ts pure vanilla extract
3 dashes of cinnamon
1 ½ TB molasses
¾ ts baking soda
¾ ts sea salt
1 cup rolled oats (not instant)

cook notes:
I used one whole jar (16 ounces) of honey almond butter.  If you use maple flavored, you might want to cut down the sugar amount by 1-2 TB. I know the maple flavored almond butters are sweeter. If you use an almond butter that has no sugar in it, you might want to add in more sugar; make sure to taste-test before baking.
I would definitely add some raisins the next time I make these.

In a large mixing bowl, mix the almond butter, dark brown sugar, the eggs and egg yolk well.  Then add in the vanilla extract, dashes of cinnamon, molasses and mix again.
Sprinkle on the baking soda, salt and rolled oats.
Mix well.
Cover bowl and place in fridge for 20 minutes to firm up.
When ready to bake, preheat oven to 350 degrees.
Using a medium cookie scoop, scoop out dough onto parchment lined baking sheets about an inch apart. You can try using your hands to roll dough balls, but dough is very sticky and wet.
DO NOT press down on the dough balls, do not flatten; leave as balls.
The cookies spread a bit during baking.
Bake cookies for 10- 14 minutes. For gooey cookies 10-11 minute mark.
It’s hard to know when the cookies are done,  they stay soft and puffy while baking (firm up after cooling )
I looked for almost-crisp, light golden brown edges.
After you remove from oven, let them sit on the cookie sheet for at least 15-20 minutes or longer if you can.
If you try and take them off the sheet right out of the oven they will break apart; very delicate after baking.
They don’t keep too fresh that long, maybe 3 days at best?
Made about 21-23 cookies

friday links

Finally a touch of spring has hit cape cod.
Feels nice to feel and see the sun again!


seagull beach, yarmouth, ma

chatham fish pier, chatham, ma

dense fog after the blizzard: lecount hollow beach, wellfleet, ma

It's Cadbury egg season, and I've found the perfect egg holder. A bottle cap!
I know, breaking news.

I love this.

Got to try a couple samples of Amazing Grass green superfoods. I loved them!
Especially the on the go packs.  They weren't gritty-tasting.

What I'm reading and loving: Charcuteria:The Soul of Spain by Jeffrey Weiss


Charcuteria: The Soul of Spain by Jeffrey Weiss is an enormous cookbook about Spanish butchering and meat-curing techniques introduced to the American market.  Over 100 traditional Spanish recipes, illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes.
Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain's unique cuisine and its history of charcutería, which is deservedly becoming more celebrated on the global stage. While Spain stands cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain's charcutería legacy.
Jeffrey has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks.

around the web:

the many wonders of ginger
pornburger--have you seen it? (have a snack first)
rueben chowder w/ rye croutons
13 foods that fight pain
being true to ourselves & forgetting what others think
easter egg oreo truffles
raspberry swirl cupcakes
ADHD & refined sugar
what parts of the ocean are still unexplored (fascinating!)
trader joes opens in boulder, co with mixed reviews
honey walnut shrimp (my favorite!)
can people draw energy from other people?
banana bread energy bites
smores pop tarts
the hair tuck (is this really a thing? I've been doing it because I have bed hair)
how well do you know your Yiddish?
gorgeous video about petit chou
instant health boost
trader joe's or whole foods? (LOL!)
scary evidence on BPA-free plastics
norwegian teen got a McDonald's receipt tattooed on his arm
crispy peanut butter balls (vegan + GF)
single serving birthday cake cookie
butterscotch hard candy
why people say 'rabbit rabbit' on the first of the month
8 most annoying people at the gym
orange & lemon marmalade cake
how to be happier without really trying
what not to eat when you have gout
12 hours in....
FB user spotted something unusual in photo--saved a little girls vision
4 things we need to give up to be happy
DIY modular vegetable protection cage
will it waffle?
chocolate could prevent obesity?
DIY snowglobe
exercise is the best medicine
10 things you need to know about detox
make your own honey-mustard pretzels
6 in 10 people don't get enough sleep
great leaders are made
what tactics motivates bullies to stop bullying
lemon cornmeal sandwich cookies
simple homemade laundry detergent
why you eat too much
are you too busy to work out?
how to boost your brain power with food
resistant starch: your questions answered
try this to freshen your drawers
DIY glow-in-the-dark stars
pizza loaves

Have a wonderful weekend!

brownies with caramel & peanut butter

So how's your spring going so far?
Oh mine?
Well here on the cape we've had one storm that gave us a few inches of snow, then we had a blizzard.
Yeah a blizzard just a few days ago.  Did we lose power?  Of course we did.
Actually we lost power during the blizzard and after because the blizzard had a baby twin called wind-storm that wanted to wreak even more havoc on the cape.

This is the satellite image of the blizzard.  Look at the size of that eye!
Had this blizzard moved just a hair more to the west we would have been in trouble.
This was a very powerful storm and had severe wind.
(photo credit NECN--Matt Noyes meteorologist).

We haven't seen the sun in days, just snow, rain, sleet and hail.
Good times.
I truly think spring is not coming, that we are just going to jump right into summer--which is fine by me, I need, no, I would love to have 80 degrees and sunny at any moment now.
How long has our winter been? Five months now?
November, December, January, February, March, ....
Want to see my heating bills?  lol
As I type this post,  we are still having our wind storm; but before that we had a massive rain storm that gave us 3 inches of rain. Other areas of Massachusetts got more rain. Flooding is a big problem here on the cape, thankfully we don't live near the ocean anymore.  When we did, our basement would fill up
with sea water.  More good times.  I miss the old place, but I don't.
It's truly been a long winter...I miss the sun--badly.
Brownies help, they do.
I've never made a brownie with peanut butter and caramel (I know shocker), but was curious to see if peanut butter and caramel would go together?
No, I tease, I wanted to clean out the cupboards and use stuff up, and the best way is to make brownies and stuff em full of stuff.
The end.
p.s. know any sun dances? ;-)

Brownies make everything better don't they?




Use about 2/3 of the brownie batter for the bottom.
Then put about six 2-inch round'ish dollups of peanut throughout the top of brownie batter.
Then I put a caramel candy on top of each peanut butter dollup.
A handful of bittersweet chocolate on top, optional.
Then cover with remaining 1/3 brownie batter over the peanut butter dollups.



brownies with peanut butter & caramel
print recipe

14 TB butter, plus 1 TB more for greasing pan
1 cup high-quality bittersweet chocolate chips
¾ cup sugar
¾ ts sea salt
1 1/2 tsp. vanilla extract
1 cup flour
2 eggs, room temp, beaten well
about 6 dollups of peanut butter (maybe ¾ cup?)
9-12 caramel candies, unwrapped (salted caramels even better!)
a handful of bittersweet chocolate chips, optional

extra sea salt for the tops of the brownies before baking

cook notes:
the benefits of using high-quality chocolate really make these brownies.
Choose a chocolate like Ghirahdelli, Valrhona, Scharffen Berger, etc… that has a high cocoa count (50-80% is perfect).  I use Ghirahdelli chips.
The sprinkling of the sea salt on top of the brownies is not mandatory and will not make the brownies “salty”; it is meant to enhance the flavor of the chocolates in the batter.  This is a deep chocolate tasting brownie and they need a little more salt to truly bring out the chocolate flavor.
When you melt the butter and chocolate, please use a nice low flame so the melting goes smoothly and the chocolate doesn’t get too hot, which will make it taste bitter/burnt.  And let this liquid mixture cool a bit before adding to the egg mixture.

Preheat oven to 350°.
Butter up well an 8 x 8 baking pan; set pan aside.
Melt the butter and chocolate chips together in a small saucepan over LOW heat, stirring constantly. When melted take off heat, set aside to cool a bit.
In a large bowl, mix the eggs with the sugar, beat well, add in the vanilla extract, and mix.
When the melted chocolate has cooled down a bit (warm ok) slowly add it in to the egg mixture, a little bit at first, mix really well, then more as you go along.
Next dump the flour right on top of the mixture, then sprinkle on the sea salt.
Using a spatula mix until JUST combined, lumps are ok!
Pour 2/3 of batter into greased baking pan.
Place down about 6 separate 2-inch sized dollups of peanut butter on top of brownie batter, making sure not to place them on or near the edges (it will seep out).
No need to spread out the peanut butter, it will melt a bit during baking.
Then place a caramel candy pieces on top of the peanut butter dollup.  I used about six pieces of caramel.  You can use more.
Then sprinkle a handful of bittersweet chocolate chips on top, optional.
Use remaining 1/3 brownie batter, carefully place on top, and if necessary using wet fingers gently move batter around to evenly coat.  There isn’t enough batter to cover entire top, this is fine, just cover up the areas that have the peanut butter dollops.
Sprinkle top of batter with just a little bit of sea salt.
Bake for 30-38 minutes. Mine were done at the 35-minute mark.
I don’t like gooey brownies, so if you want really gooey, then bake for about 30-32 minutes.
After baking, they take a while to firm up, so if you try to remove them from the pan they will break apart.  Very very gooey when hot from the oven!
These really need to cool down since the caramel will be very hot.
Makes 9 brownies.

double chocolate cookie bars

Cookie bars obviously one of my baking obsessions.
I've made countless varieties and don't plan on stopping anytime soon.
I haven't made a chocolate version--say what?
I know!
So I took the version that I use all the time, Jacques Torres version and tweaked it a bit to
make it a chocolate--a double chocolate version.
It came out perfect.
And the same rule of thumb applies to this as it does the original version: the longer the dough sits in the fridge to "marinate" the better the flavor.  The process is almost like a souring process, but in a good way; think of if you were to add a hint of buttermilk to a chocolate chip cookie recipe--a nice gentle, sour/twangy flavor in the background.  So good.
And I'm willing to bet if you find a higher cacao chocolate powder it would be even better.
I used a run of the mill chocolate powder: Ghiradelli, but would love to try it with something better/higher cacao.
Yes, this does look like a brownie, kind of tastes like it too, but very light and far more crisp than a brownie.



For me, this raw version is perfectly fine.




After baking, it truly needs a couple hours to firm up/set up.

If you dig into this straight out of the oven it will be very gooey and delicate—which isn’t a bad thing. But it’s also very good in a harder, cookie-like version. 

double chocolate cookie bars
(loosely based on jacques torres infamous cc cookie recipe)

print recipe

1 ½ cups cake flour

1 ½ cups bread flour

½ cup cocoa powder

1 ¼  ts baking soda

1 ½  ts baking powder

1 ½  ts coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

½ cup light brown sugar

½ dark brown sugar

1 cup granulated sugar

2 large eggs

1 ½ cups bittersweet chocolate chips (use one with a high cacao like Ghiradelli)

couple handfuls of chopped pecans (or walnuts), optional

Cook Notes:  

I do not recommend using milk chocolate chips in this recipe—it would be overkill sweetness.

I divided the dough into 2/3 and 1/3 piles, as I wanted the top of the cookie bars to have a nice crunch to them.  The 2/3 is the bottom/pressed in layer, and then the 1/3 is left like a crumble topping—loosely placed on top, as I did with the sprinkling of the nuts.

It truly needs a couple hours to firm up/set up.  If you dig into this straight out of the oven it will be very gooey and delicate—which isn’t a bad thing.  

But it’s also very good in a harder, cookie-like version.

Lastly, you all know by now I don't have a mixer so I did this recipe by hand. 

The dough is very tough and hard to mix, so I used my hands--great workout! 

But if you have a mixer, please go ahead and use it.

Sift flours, baking soda, baking powder, cocoa powder, and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Add eggs, one at a time, mixing well after each addition.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Drop chocolate pieces in and incorporate them without breaking them.

Press plastic wrap against dough and refrigerate for at least 4 hours- overnight. I highly recommend chilling overnight to let flavors truly meld together.

When ready to bake, preheat oven to 350 degrees.

Spray a 9 x 13 pan with non-stick spray.

Divide dough into 2 piles: 2/3 and 1/3.

Take the 2/3 dough and line the bottom of the baking pan with it, making sure to get all the corners, making sure there aren’t any holes or gaps in the dough.

Take the 1/3 remaining dough and in clumps, place on the top. Also make sure to take any dough and close up any gaps you see in the corners.

Don’t push the crumble down into the dough, just leave it on the top—it’s ok to have spaces in the crumble—gaps are good on the top, it will let crumbles will bake up nice & crisp. If you want to add nuts then sprinkle on a couple handfuls of chopped nuts.

Bake until golden brown but still soft, roughly 25 – 34 minutes.

Look for golden brown edges, non-jiggly middle.

The middle will be a bit soft, but once it completely cools it won’t be as gooey; it sets up really nice.

You really have to let this cool at least an hour before slicing.

Slice with a sharp knife.

Makes about 20-24 bars depending on how you cut them.

friday links

It's been absolutely lovely outside here on cape cod. Our weather is finally turning around for the
better, and I'm making sure to witness it all.

corporation beach, dennis, ma

chatham, ma

chatham, ma

chatham, ma

Quite possibly the best sign of spring after a long, cold, hard winter.

Do you like corn dogs?
How about cheesy baked corn dogs?

Best way to use up those last two apples sitting in the fridge.
Apple-cheddar muffins.

Want to make your own pb eggs for Easter?

Or maybe a homemade coconut egg is more your style?

Or maybe a homemade version of a Nestle Crunch bar? (chemical free)

around the web:

watermelon for sore muscles?
3 easy stretches to start your morning
why do women do this to their eyebrows?
5 second rule on bacteria
clarissa wright of two fat ladies has died (I loved her)
James Beard nominees--congrats all!
henry miller 11 commandments on writing
why you should never quit exercising
bacon, egg & cheese french toast
13 hidden Google tricks
brother loses basketball bet and has to dance in public for 30 minutes (HILARIOUS!)
these gross things are harmless
cinnamon roll sandwich!
what happens to your body when you exercise
sitting around really does give you a bigger bum
thank your gut bacteria for making chocolate good for you
fragmented sleep accelerates cancer growth
oh what I wouldn't give for a josh early easter egg!
fig keplers (like a fig newton but better)
whole grains, fiber & colon cancer
major study exonerates saturated fat
12 hours: travel guides for people like you
20-year old hunter thompson's advice on how to find your purpose
side by side photos of how animals see the world differently than us
a reason NOT to keep hazardous chemicals under the sink (please watch)
bottlenose dolphin gets a nice little rescue from a friend (dolphins are so smart)
genetic link between fried foods & obesity?
7 smart ways to deal with toxic people
DIY salted caramel spread

Have a wonderful weekend!