First, let’s get to the good stuff: PB&J Cookies. These were created by looking at a bunch of different recipes, and the end result is a tasty, fluffy, fairly fiber-loaded treat.
- 1/2 cup unbleached flour
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup plus 3 tablespoons sugar
- 1/2 teaspoon salt (omit if peanut butter contains salt)
- 1/4 cup natural peanut butter
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons canola oil
- About 1/4 cup warm water, as needed
- 3 teaspoons (or a little more) jam, flavor of your choice
Preheat oven to 350. Line a cookie sheet and set aside.
In a medium bowl, combine flours, oats, 1/4 cup of sugar, and salt. In a small bowl, combine peanut butter, vanilla, oil, and 2 tablespoons of water, mixing with a fork until combined. Add the wet to dry and mix until just combined. If the dough won’t hold together, add water a tablespoon at a time until it’s workable. I used my hands.
Pour 3 remaining tablespoons of sugar on a small plate. Roll the dough into 1-inch balls, roll them in the sugar, and place on the baking sheet. Flatten each ball slightly. Grab your 1/4 teaspoon measure and use it to make an indentation in each cookie. Now use it again to fill each dent with your jam of choice (mine was a strawberry-raspberry-blueberry blend from the Hollywood Farmers Market). Bake cookies for 10-15 minutes. Do not over-bake. Mine were perfect — lightly browned on the bottom and not runny) at 12 minutes.
Makes 12 cookies.
These will go fast! They have the classic flavor of America’s favorite sandwich but with a grown-up sophistication.
I wanted to talk a little more about meal planning. We finalized our plan for the week (after realizing we aren’t allowed to grill on-site — boo!). The plan outline:
Monday: lunch — quinoa soup; dinner — taco salad
Wednesday: lunch — quinoa soup; dinner — chili
Thursday: lunch — zucchini wrap; dinner — chili
Friday: lunch — zucchini wrap; dinner — leftovers?
I want to prepare all my legumes from dried this week, so I decided to take my meal plan a step further by writing a daily schedule of when to soak or cook what. This will be especially helpful as I use the slow cooker multiple times. Here is the plan
Sunday: day — make quinoa soup in the slow cooker; night — soak pinto beans (for taco salad)
Monday: day — X makes pinto beans on the stove; night — soak black beans
Tuesday: day — make black beans in the slow cooker and soak chickpeas; night — cook chickpeas on the stove
Wednesday: day — make chili (containing chickpeas and black beans) in the slow cooker; night — cook zucchini and make cilantro spread (for wraps)
I’m hoping this plan will keep me organized and de-stressed. I’ll let you know how it goes (and the meals, too!).