Ingredients
1 cup brown sugar
1 cup sugar
1⁄2 cup butter, softened
3 eggs
1 teaspoon vanilla
1 1⁄2 cups peanut butter
2 teaspoons baking soda
4 1⁄2 cups oatmeal (classic or instant)
1 cup semi-sweet chocolate chips
1 cup plain M&M's
Directions
Heat oven to 350
Using a stand mixer and large bowl, cream first 6 ingredients (through peanut butter) until smooth.
Add baking soda and oatmeal and mix well. Fold in the chocolate chips and M&M's
Make individual cookies or a single sheet-pan cookie. Bake individual cookies for 10-12 minutes; pan cookie for 15-20 minutes.
Makes 96 cookies, 85 calories each
Note: I used a 13x18 cookie sheet and cut the resulting pan into 1.5" cookies (8x12 = 96). YMMV.
Monday, January 29, 2018
Sunday, January 28, 2018
Butternut Squash–Sweet Potato Soup
Modified from http://makingthymeforhealth.com/butternut-squash-sweet-potato-soup-vegan/
Ingredients
2 tablespoons butter
1 cup diced onion
1 cup carrots, peeled and cut into ~1/2" chunks
1 lb frozen butternut squash
1 large sweet potato, peeled and diced (about 2 cups)
4 cups vegetable broth
1 cup lite coconut milk
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
1/8 teaspoon ground nutmeg
Directions
In a large pot, warm the butter/oil over medium heat. Add the onion and cook for 5 minutes. Add the spices and stir, cooking for 1 minute.
Add the broth and diced sweet potato to the pot and bring to a boil. Reduce to a simmer, cover, and cook for about 10 minutes. Add butternut squash, return to a boil, reduce to simmer, and cook an additional 10 minutes.
While the vegetables are simmering, steam the carrots in a microwave-safe bowl for 5 minutes until tender.
Using an immersion blender, puree the vegetables until a thick, smooth consistency is reached. Add the coconut milk and the steamed carrots. Stir to combine then cook until heated through, about 3 minutes.
Ingredients
2 tablespoons butter
1 cup diced onion
1 cup carrots, peeled and cut into ~1/2" chunks
1 lb frozen butternut squash
1 large sweet potato, peeled and diced (about 2 cups)
4 cups vegetable broth
1 cup lite coconut milk
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
1/8 teaspoon ground nutmeg
Directions
In a large pot, warm the butter/oil over medium heat. Add the onion and cook for 5 minutes. Add the spices and stir, cooking for 1 minute.
Add the broth and diced sweet potato to the pot and bring to a boil. Reduce to a simmer, cover, and cook for about 10 minutes. Add butternut squash, return to a boil, reduce to simmer, and cook an additional 10 minutes.
While the vegetables are simmering, steam the carrots in a microwave-safe bowl for 5 minutes until tender.
Using an immersion blender, puree the vegetables until a thick, smooth consistency is reached. Add the coconut milk and the steamed carrots. Stir to combine then cook until heated through, about 3 minutes.
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