Sunday, 2 September 2012

And the next breakfast

Waffles, coconut waffles

Oh, what a dream these will be!  I'm making coconut waffles in the morning with a fresh fruit salad (pineapple, grapes, bananas, strawberries, kiwi and peaches).  Miam miam. 

I'm going to double the recipe and I will report back.

The next morning...

These were good!  I really liked them.  A couple people did not love the texture of having shredded coconut in the waffles, but I did and a couple others did too. 

I did not double the recipe as I only had one can of coconut milk in my pantry.  There were plenty to feed this family of six (may have made 20 waffles - 5 rounds of 4 in the waffle iron). 

When I opened up my can of coconut milk, it was a beautiful thick creamy texture usually highly coveted.  But this meant there wasn't much actual liquid in the can so I ended up adding almost a cup of milk (cow's) to get it the right consistency.

I used butter as the recipe called for but you could definitely use melted coconut oil; I'm all out.

These were sweet and crispy in the "wells" of the waffle.  I had to let my waffle iron go past the first warning beep that they were cooked to the second warning so they wouldn't be wet inside.  Go with your gut and watch the steam and when the steam stops pouring out, they're done.

Miam miam

Saturday, 1 September 2012

Peanut Butter Ginger Cookies

From Janet & Greta Podleski's Eat, Shrink and Be Merry come Girl-Guy Cookies, a peanutty gingersnap (though mine never snap).

So good, make a double batch and freeze some.

3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup brown sugar
1/3 cup peanut butter
3 tablespoons butter, softened
2 tablespoons molasses
1 egg
1 teaspoon vanilla
small bowl cinnamon sugar (1 tsp cinnamon, 2 Tbsp granulated sugar)
1. In a medium bowl, stir together both flours, baking soda, cinnamon, ginger, allspice and salt. Set aside.
2. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
3. Preheat oven to 350°F. Spray a large cookie sheet with cooking spray and set aside.
4. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
5. Bake cookies for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.