Everything-But-the-Kitchen-Sink Cookies

Happy April!

Jan here, celebrating spring with another look at these single-serve low-carb cookies.

The first time I shared this post, almost two years ago, I had just discovered these cookies. Since that time, I've played with the recipe until I've developed my favorite low-carb Sunday afternoon go-to snack.

New and Improved!

Everything-But-the-Kitchen-Sink Single Serve Cookies

Normal recipe (scroll down for the low-carb version):

ingredients:

1 egg

1/3 cup all-purpose flour

1 Tablespoon peanut butter

3 Tablespoons sugar

1/2 teaspoon vanilla extract

pinch salt

pinch baking soda

1/4 teaspoon baking powder

And now is where it gets fun - choose 3 - 4 Tablespoons of your favorite mix-ins:

mini chocolate chips

flaked coconut

oatmeal

hulled hemp seeds

chopped nuts

raisins or dried cranberries

etc. - use your imagination!

Low-Carb recipe (basically the same as the normal recipe, but with low-carb ingredients):

By the way, this version is also gluten-free.

ingredients:

1 egg

1/4 cup Trim Healthy Mama baking blend or substitute (check Pinterest for recipes)

1 Tablespoon unsweetened peanut butter

2 teaspoons Trim Healthy Mama Super Sweet, or 3 envelopes Truvia

1/2 teaspoon vanilla extract

pinch salt

pinch baking soda

1/4 teaspoon baking powder

3 - 4 Tablespoons mix-ins - if using chocolate chips, choose a stevia-sweetened brand like Lily's. If using coconut flakes, choose a kind that's unsweetened.

For our cookies, I added chocolate chips and coconut flakes. I should have added more! 

Mix all the ingredients together in a small bowl, then transfer the batter to a baking sheet.

Bake at 350° for 13-15 minutes.

The normal ingredient cookie on the right was soft and cake-like. After trying this cookie, my husband said that I should have added oatmeal. :)

The low-carb version on the left was delicious. Not as light as the normal version, but still yummy. 

I'll keep experimenting as we go, but I'm encouraged by the results so far. Who says being empty-nesters has to be boring?

* * * * * * 

Fast forward to 2019:

As I've continued experimenting, I've settled on a combination of add-ins that both of us love: coconut flakes, rolled oats, and chocolate chips. Hubby also loves chopped walnuts. The picture at the beginning of the post is of the latest version. Yum!

In other news, spring is finally beginning to make an appearance in the Black Hills!

Tulips are just beginning, although the other flowers are lagging behind. But our mornings are filled with bird song! 

Don't worry about the snow flakes in the air...Spring is on its way!

Another thing that happens in the spring is puppy birthday time! Our Thatcher and Ruthy's Jeter were born on the same day - Happy 6 year old birthday to Jeter from Thatcher!

How is spring treating your part of the world?

Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books: www.JanDrexler.com

Hello Again ... Cooking for One

Hi Cafe folk,

Before I start today's post, I have to give a big ole shout out to my friends here at the Cafe for filling in for me for the past few months. These ladies have been so amazing and supportive, and I am forever grateful for their friendship and love. Thank you Jan, Mindy, Missy, and Ruthy!

For those of you who don't know, back in February, my husband suddenly took ill. After about 3 weeks of false starts, the diagnosis of a very aggressive cancer took our breath away. Just about two months after that - three months almost to the hour I first called the ambulance - on May 21st, my husband was called home.

I'm still reeling from the suddenness of the loss, but it's time to ease my way back into life. That means resuming my hostessing duties here at the Cafe.  The only problem is - cooking for one just hasn't been inspiring me much.

Unfortunately, our summer heat wave doesn't really inspire either.

But a woman does have to eat something other than pizza (though I could happily eat pizza every day!).

One thing I've begun to do is cook something that can be frozen for future meals. So, I thought I'd share a recipe today that my daughter and I made for 4th of July.

Way back in May of 2016, I shared my love of the Beet Burgers I'd first enjoyed at the Marriott during RWA 2015 in NYC.  You can read that post here.

So how ironic is it that I finally got around to sharing a really fabulous version that I loved as much as those burgers just as everyone is gathering for RWA 18 in Denver.

Okay, so what that really tells you is I'm a snail when it comes to trying out recipes.

But the real reason it took so long is that no matter how many beet burger recipes I looked at, none of them looked like they'd be right. They all had quinoa or brown rice and I just knew that wouldn't be the same consistency.

So this summer, when my vegan daughter decided to humor her mom and make beet burgers as the red in our red, white and blue meal, she found a recipe that looked promising.

To give credit where credit is due, I'll just post a link to the recipe. It's so simple and has only 4 main ingredients plus spices and water.

Power Hungry Beet Burgers

(Her pictures are much more appetizing than mine, too, so I encourage you to go check out the link even if you don't love beets as much as I do. Go ahead, I'll still be here when you come back.)

The recipe was FABULOUS (despite the fact that I broke the food processor as I started and had to do it in batches in the mini-Cuisinart).

Don't be put off by the coconut flour. It was PERFECT. The burgers were moist and juice and the spices made them pop with flavor.


So these are my photos. Don't you just have to admit that the beets look gorgeous? So jewel-like.

Blending the black beans and roasted mushrooms.

Mixing it all together.

Next time I'll make fewer patties and make each one larger.

These froze really well. In fact, I'm having one tonight as I type this. I added slices of avocado and served it on a Hawaiian roll which is appropriate since I first learned of them from Missy!

So yes, the one with the weird recipes is back. I've missed you all!