Wednesday, September 26, 2012
Wow, this year has gone by so fast. I have been posting since last October. I have been richly blessed. I give God all the Praise & Glory for giving me the words to write and the resources & ability to create wonderful food for you. Thanks to each one of you who have read my blog, tried the recipes, commented and became of follower. Thanks to my family for their support, encouragement and always willing to try a treat or two. In honor of my one year anniversary coming up, I will be doing my very first cookbook giveaway around Thanksgiving time. I am very excited about the giveaway and it's from one of my favorite blogs that I have been following for sometime. Watch for details coming late October/early November.
Ezekiel 35:26 I will bless them and the places surrounding my hill. I will send down showers in season: there will be showers of blessing.
Peanut Butter No Bake Cookies
1/2 cup whole milk
2 cups sugar
1/4 cup dark unsweetened cocoa powder (I used regular Hershey's cocoa because that is what I had on hand and they were still amazing)
1/2 cup (1stick) butter, cut into 1/2" cubes, softened
1 cup chunky peanut butter
3 cups rolled oats
1 teaspoon vanilla extract
Line two baking sheets with parchment paper.
In a heavy saucepan over medium heat, stir together the milk, sugar, cocoa powder, and butter until the butter is melted and the sugar is dissolved. Bring the mixture to a boil, stop stirring, and boil for a full 90 seconds. Remove the pan from the heat and add the peanut butter, oats and vanilla. Stir until the mixture is combined.
Use a small ice scream scoop with a release mechanism or a tablespoon to drop the no-bake cookies onto the baking sheet (leave some room around them, they will spread). Let the cookies cool, then refrigerate them for at least 1 hour. They can be eaten directly from the refrigerator or at room temperature.
Store the cookies between layers of parchment paper in a tightly sealed container for up to 3 days. (if they last that long)
Eat & Love Well,