At work we have food days every so often and this past Wednesday we had one for Administrative Assistants Day – because ours is awesome!! School would not run without her. Anyway, I decided to make a Hummingbird Cake. Unfortunately I took it out too early and it caved. You know what I mean. So I decided I would also make cookies. I found these cookies on food.com. It just calls for peanut butter, sugar and an egg. I thought it needed something other than plain white sugar. Plus I can’t imagine a peanut cookie without … brown sugar of course!
1 cup peanut butter
1/2 cup sugar
1/2 cup light brown sugar
I put all the ingredients in a bowl
I then used a fork and mixed it all together. I kept wondering if this was going to work.
Finally I took a small amount, rolled it into a ball and then rolled it in additional white sugar. I cooked it at 350 for about 12 minutes. And guess what? It worked!
They are little soft when they first come out so be sure to let them cool. Of course if one does break …
… then you have to eat it. I know, it’s a shame. I got 22 cookies out of the recipe. Took it to work and brought home an empty container! Always a good sign. They are definitely sweet and go great with a glass a milk.
If you try them, let me know how they turned out for you. hope you like them too!
My dad loves fruit cake and is a Weight Watchers lifetime member. I found this recipe on the WW site and thought I’d make it for him! I linked the page on WW. There are a couple of other recipes on the page that would be good.
Makes 16 servings
PointsPlus™ value 4 | per serving
What did the fruit cake ever do to deserve such ridicule? Here’s a version we’ve never seen anyone turn down—moist, light, full of dried fruit, perfect for breakfast or with a cup of coffee mid-afternoon.
- 1 serving nonstick cooking spray
- 3 Tbsp walnut oil
- 2 Tbsp unsalted butter, melted and cooled
- 1 1/2 Tbsp molasses
- 1 tsp vanilla extract
- 1 large egg white
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped dried raisins
- 1/2 cup chopped dried apple
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried pitted dates
- 1/4 cup plus 2 Tbsp all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup cake flour
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp ground allspice
- 1/4 tsp salt
- Position the rack in the center of the oven and preheat the oven to 275°F. Spray a nonstick 1-quart loaf pan with nonstick spray and set it aside.
- Whisk the walnut oil, melted butter, molasses, vanilla, and egg white in a medium bowl; set aside.
- Mix the cranberries, raisins, apple, orange peel, dates, and 2 Tbsp flour in a large bowl. In a second large bowl, whisk the remaining 1/4 cup all-purpose flour, whole wheat flour, cake flour, sugar, cinnamon, baking powder, allspice, and salt. Stir into the dried fruit mixture. Then stir in the walnut oil mixture until a loose batter forms. Pour into the prepared pan, spreading it to the sides.
- Bake until a toothpick inserted into the center comes out clean, about 1 hour and 40 minutes. Cool on a wire rack 10 minutes, then remove from pan and cool completely on the rack. Wrap tightly in plastic wrap to store at room temperature.