Peanut Butter Flax Cookies

Peanut butter cookies always remind me of my childhood as my mum would regularly make them. This is a nice take on a comforting classic recipe and are exceptionally good and did not last long.  

Peanut Butter Flax Cookies

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makes approximately 18 to 24 cookies

1 1/4 cups unbleached all purpose flour

1/3 cups ground flaxseed

1 teaspoon ground cinnamon

1 1/2 teaspoon baking powder

1/2 cup crunchy peanut butter

1/2 cup unsalted butter, softened

1/2 cup white sugar

1/2 cup coconut sugar

2 eggs, lightly beaten

Preheat oven to 350ºF (180ºC). Line a baking sheet with baking parchment paper. 

In a bowl combine the flour, flaxseed, ground cinnamon and baking powder. Set aside.

In a large bowl stir together the peanut butter, butter, caster sugar and coconut sugar until smooth; beat in the eggs. Stir the flour mixture into the peanut butter mixture a little at a time until a dough forms. Shape into round balls, no larger than a walnut, place on the prepared baking sheet and press down with a floured fork. 

Bake in the centre of the preheated oven for 10 to 12 minutes, rotating the baking sheet half way, or until the cookies start to brown. Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. 

Notes: you can replace the crunchy peanut butter with smooth peanut butter and use whole wheat flour instead of white flour. 

Hope everyone had a lovely weekend, we did! - JD 

Double Chocolate Walnut Waffles

Sometimes long weekends are made for brunches where chocolate waffles grace the table. These are quite filling and will satisfy any chocolate lover for breakfast, brunch or dessert. They are reminiscent of brownies and are especially good topped with whip cream and a drizzle of pure maple syrup. 

Double Chocolate Walnut Waffles

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makes 5 full waffles (approximately 20 wedges)

2 cups (500ml) unbleached all purpose flour

1/2 cup (125ml) granulated sugar

2/3 cup (150ml) unsweetened cocoa powder

2 tablespoons ground flax seed

1 tablespoon (15ml) baking powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) salt

1/2 teaspoon (2ml) ground cinnamon

1/2 cup (125ml) finely chopped walnuts

2 cups (500ml) milk

2 large eggs, gently beaten

1/4 cup (5ml) (1/2 stick) unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

approximately 1/2 cup dark chocolate chips

Combine all the dry ingredients, including the walnuts in a large mixing bowl. Stir with a whisk to blend. Make a well in the centre of the now blended dry ingredients; then add the milk, beaten eggs, melted butter, and vanilla into the well. Whisk until nicely blended and smooth. Let the batter rest for about 5 minutes before using.

Meanwhile preheat a waffle maker to a desired setting.

Pour 1 heaping cup of batter onto the centre of the lower grid of the preheated waffle maker; spread evenly with a heat proof utensil. Sprinkle a few chocolate chips over the batter and close the lid of the waffle maker. When the waffle maker makes a sound, like a beep (letting you know the waffle is cooked), the waffle is ready. Open the cover and carefully remove the baked waffle. Repeat with remaining batter. Serve while warm.  

Hope everyone had a nice long weekend, we did! - JD 

Peanut Butter Chocolate Chip Pumpkin Cookies

I know, what an interesting combination. Who would have thought that peanut butter, chocolate chips and pumpkin would work so well together to create a delicious cookie. The texture is velvety and melts in your mouth. 

Peanut Butter Chocolate Chip Pumpkin Cookies

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1/2 cup peanut butter

1/2 cup unsalted butter

1/2 cup caster sugar

1 cup dark demerara sugar, not packed

2 eggs

2 teaspoons vanilla extract

1 1/2 cups canned pumpkin purée  

1 cup unbleached flour

1 cup whole wheat flour
2 tablespoons ground flax seeds

1 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups Old Fashion Rolled Oats

1 cup good quality chocolate chips

Preheat oven to 375ºF.

In a large bowl mix together the unbleached flour, whole wheat flour, ground flax seeds, baking soda, salt and oats. Set aside.

In another large cream together the peanut butter, butter, caster sugar and brown sugar. Add the eggs and vanilla to the creamed mixture. Add the pumpkin purée and stir until combine. Gradually add in the flour mixture and stirring until well combine. 

Add in the chocolate chips, stirring until evenly distributed.

Drop the cookie dough by spoonfuls onto a non-stick baking tray. Gently press the top with a floured fork. Bake in a preheated oven for 10 to 12 minutes or until matte and golden.

Feeling a bit better today. Hope everyone had a good weekend! - JD 

Food Photo of the Day ~ Sunday Brunch Pancakes

Pancakes are a simple way to refuel and feed the masses for Sunday brunch especially when paired with blueberries, oatmeal and ground flax seeds. I took this a step further and sprinkled a mixture of unsweetened shredded coconut, dried apricots, sunflower seeds, crushed almonds, and whole flax seeds, I know flax seed overload, after I placed the batter in the pan. I call these everything pancakes because they are loaded with goodness and substance. Not heavy just healthy. 

A bit of an dreary overcast Sunday, which is alright. Enjoy your day.  - JD 

Food Photo of the Day ~ Loaded Oat Bran

Sunday brunch was a bit more casual this weekend. Cooked oat bran with all sorts of lovely toppings to add some crunch, sweetness, fibre and nutrition. Chopped dried apricots, crushed almonds, unsweetened shredded coconut, flax seeds and sunflower seeds. The kidlets had fun picking and choosing which to add. I also added a drizzle of maple syrup and just a touch of milk, to mine. Oat bran loaded like this made more of a delicious balanced cereal, rather than dumping sugar on it trying to get some flavour. There are many ways to dress up an otherwise bland breakfast cereal by adding ingredients like these. Simple, healthy and a great way to start the day! 

Hope everyone had a good weekend, we did. We managed to do some Halloween costume shopping... oh it is never too early for Halloween! - JD