Lately I’ve been having tons of food revelations.
It started with kale chips. I’m pretty sure I’m the last being on earth to hop on the kale chip train. Like, WHAT have I been waiting for???? Kale chips are like eating air!!! Delicious, nutritious, super crispy air. I want kale chips all day every day UNTIL THE END OF TIME. Please remind me of this the next time I start resisting a trend.
Next: hard-boiled eggs. Umm…yeah. I really don’t have an excuse. I think I thought they weren’t good so I never bothered trying them but…WHY?! They make my salad 2352353262 bajillion times better! And more filling! Eggs!
Aside: I’ve decided I want to get chickens! We’ll talk about this later.
And speaking of salads… my sister recently introduced me to fresh peas on my salads. HELLO. I love how they *pop!* when you bite into them. The last time I ate peas I was 10 and had been pushing them around my plate for at least 2 hours, refusing to eat the one last bite that would release me from the dinner table. What was I thinking???? Peas! Duh! Yum!
Um, also? Lentils. I want to knock myself over the head. LENTILS ARE MAD YUMMY AND GOOD FOR YOU, MELANIE. WAKE UP. Cooked in a little vegetable broth and served with cous cous? Eeeeeattmeee.
And finally….baking without flour. Who knew it was possible? I certainly did NOT. I always thought the rules of baking were:
So it came as a total surprise when I decided to bake cookies sans rule #4 and they came out AMAZINGLY.
W-O-W. Chewy ooey gooey melty goodness.
Have you had any food revelations? What other delicious things am I missing out on??!
Flourless Peanut Butter Chocolate Chip Cookies (adapted very lightly from Martha Stewart)
yield: about 24 cookies
- 1 cup chunky unsalted peanut butter (you could also use smooth or honey roasted, but I liked the texture of chunky PB best)
- 3/4 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
- Preheat the oven to 350 degrees. In a large bowl or the bowl of a stand mixer, beat the peanut butter, brown sugar, egg, and vanilla on medium until smooth. Stir in the baking soda and salt until well combined. Stir in the chocolate chips.
- Roll the dough into balls, one heaping tablespoon* at a time. Place on a cookie sheet and bake for about 12 minutes, until the edges are golden brown. Don’t let them overcook – you want them to be a bit gooey inside! Remove from the oven and allow to cool on a wire rack.
*I wanted my cookies to be a bit bigger so I made roughly 1 1/2-2 tablespoon balls of dough. If you do this, make sure to add about a minute of baking time.