Tag Archives: desserts

Perfect No-Butter No-Egg Peanut Butter Cookies

Should I just say, “Vegan”? I don’t want to turn away any self-respecting meat eater to these yummy cookies, so I decided to just say that these are “no-butter, no-egg”! I promise you, these taste JUST like the ones loaded with butter and eggs, and your favorite creamy peanut butter, so don’t be put-off by this at all!

I make peanut butter cookies a lot around here. My non-chocolate eater, demands that he gets equal treatment as far as the treats-distribution goes- go figure! So, for as much as I thought I’d be making chocolate chip cookies around the clock with four kids….I make peanut butter cookies far more often! Now, the eggs and butter are fine if that is how you bake, but I honestly rarely use eggs in baking unless it’s for cookies. I use the mixture of flax-seeds to water:

1 Tablespoon ground flaxseed, mixed with 3 Tablespoons water= 1 egg

This is sometimes for health, and sometimes, because I am short on eggs, and want to eat them, not use them in baking! I have had great results in my quick breads, like pumpkin or chocolate zucchini bread, where I do flax-eggs almost exclusively, but for cookies, I sometimes like the egg in there. For this cookie, it had great results!! So, when I decided to cut the egg for this cookie, I cut the butter out too, and subbed in this butter flavored coconut oil.

No-butter, No-egg, Peanut Butter Cookies

I have found that this is great for where you would use butter or shortening in baking. I am not a huge coconut oil person, but I do like to use this in the cookies as it gives them a bit softer texture. Plus it allows me to mix by hand, since it’s so soft, if I want to make these a quiet-make for a surprise for my kids: “Whaaaa? I didn’t hear the mixer!!” Always a fun little surprise.

No-butter, No-egg, Peanut Butter Cookies

So let’s get to this and make these perfect…

No-Butter No-Egg Peanut Butter Cookies

1/2 cup butter flavored coconut oil
1/2 cup Your favorite- including the natural kind! Peanut Butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 flax-egg (1 Tbsp. ground flaxseed mixed with 3 Tbsp. water)
1 tsp.vanilla
2 Tbsp. almond milk (or regular)
1 3/4 cups all purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/8 tsp. baking soda

Preheat your oven to 350*. Spray or line a baking pan with parchment.

In a large bowl, cream the coconut oil, peanut butter, and sugars until creamy. Add the vanilla and flax-egg and mix. Stir in the milk. Set aside.

In a separate bowl whisk the dry ingredient together: flour, baking powder, salt, and baking soda. Gradually stir this into the peanut butter mixture.

Scoop out 1″balls of dough and roll in your palms until rounded. Place about 2″ apart on the baking sheet. Using the tines of a fork, press down 1st one direction and then the opposite direction (like a tick-tac-toe).No-butter, No-egg, Peanut Butter Cookies

Bake for 8-10 minutes until the edges are lightly browned. Remove to a rack to cool.

Keeps for up to a week in a covered container, or up to 3 months, frozen.

Here’s the printable version:

Perfect No-Butter No-Egg Peanut Butter Cookies

Perfect No-Butter No-Egg Peanut Butter Cookies

Ingredients

  • 1/2 cup butter flavored coconut oil
  • 1/2 cup Your favorite- including the natural kind! Peanut Butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 flax-egg (1 Tbsp. ground flaxseed mixed with 3 Tbsp. water)
  • 1 tsp.vanilla
  • 2 Tbsp. almond milk (or regular)
  • 1 3/4 cups all purpose flour
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1/8 tsp. baking soda

Instructions

  1. Preheat your oven to 350*. Spray or line a baking pan with parchment.
  2. In a large bowl, cream the coconut oil, peanut butter, and sugars until creamy. Add the vanilla and flax-egg and mix. Stir in the milk. Set aside.
  3. In a separate bowl whisk the dry ingredient together: flour, baking powder, salt, and baking soda. Gradually stir this into the peanut butter mixture.
  4. Scoop out 1"balls of dough and roll in your palms until rounded. Place about 2" apart on the baking sheet. Using the tines of a fork, press down 1st one direction and then the opposite direction (like a tick-tac-toe). Bake for 8-10 minutes until the edges are lightly browned. Remove to a rack to cool.
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So easy, and honestly, I often will double the recipe and make them whenever someone feels like they haven’t gotten their fair-share of goodies! For peanut-butter cookie lovers, this is your guy! Or if you love a bit of chocolate and can’t resist…this is a great recipe to make Peanut Butter Blossoms!

peanut butter blossoms

Enjoy!

No-butter, No-egg, Peanut Butter Cookies

Pumpkin Nut Crumble Cake

Pumpkin-Nut Crumble Cake #PumpkinWeek #FoodieExtravaganza

It’s Day 2 for me of all things #PumpkinWeek! But today I have a bonus for you all as I am also linking this up with the awesome bloggers over at #FoodieExtravaganza! Love when this happens!  They are featuring nuts over there with lots of fun recipes with all things nuts- not just pumpkin like me, so you will have plenty of fun and delicious recipes to choose from!

So this recipe for Pumpkin-Nut Crumble Cake fits perfectly within the two- and it was my first time making this recipe- and it was awesome! Even my mom said so, and she is my picky-food-judge. If she says it’s good, then you can believe it!

Pumpkin Nut Crumble Cake

Inspired by a recipe from The Cake Mix Doctor, by Anne Byrn, I recreated this cake using pecans, lowfat evaporated milk, and less cinnamon than the original recipe. It’s like pie and cake combined- so you don’t have to choose!! I also top mine with fresh whipped cream and a touch of cinnamon sugar- yum! But honestly, her recipes are fantastic- except that I like the way mine is written better- I have left a couple ingredients out when I follow the way hers are formatted, so I think I will like having this one in my own words!

Here’s the recipe for Pumpkin-Nut Crumble Cake

Ingredients:

For the cake:

1 stick of butter, softened (8 Tbsp.) + 1 Tbsp. to grease the pan
flour (used only to prepare your pan- 1-2 Tbsp.)
1 package plain yellow cake mix (*measure out one cup of this and set aside for the topping*)
4 eggs
2 cans of pumpkin puree (15oz cans)
1 can evaporated milk
1 cup granulated sugar
1 tsp. ground cinnamon

For the topping:

1/4 cup granulated sugar
1/2 stick of butter, cold (4 Tbsp.)
*1 cup of cake mix (reserved from making the filling)
1 cup chopped pecans or walnuts (I used pecans)

For serving:

Whipped cream
cinnamon-sugar to sprinkle

What you do:

Preheat the oven to 350*. Using 1 Tbsp. of softened butter, grease a 9X13″ pan thoroughly. Dust with flour, shaking out any excess. Set aside.

For the crust layer: Measure out 1 cup of the cake mix and set aside. Pour the remaining cake mix, butter, and 1 egg in a mixing bowl. Beat with a mixer until combined. Press into the bottom of the pan.

For the filling: In a large bowl, add the pumpkin, evaporated milk, 1 cup of sugar, remaining 3 eggs, and cinnamon and beat with  a mixer until combined. Beat for 2 minutes. Set aside.

For the topping: Add the sugar, butter, and reserved cake mix to a large bowl and mix with a pastry cutter or mixer until crumbly. Add in the chopped pecans.

Assemble: Pour the filling over the crust in an even layer. Sprinkle the topping over the filling so it covers it all. Bake in the center of the oven for 70-75 minutes. The middle shouldn’t jiggle and the top will be golden brown. Remove and cool for at least 20 minutes. Serve with whipped cream and a dusting of cinnamon sugar.

*Like many pumpkin desserts, this one tastes even better on Day 2, and keeps in the refrigerator for up to a week.

Pumpkin Nut Crumble Cake

Pumpkin-Nut Crumble Cake #PumpkinWeek #FoodieExtravaganza

This unassuming cake is a crowd pleaser with it's generous portions and pumpkin flavor and even better on Day-2!

Ingredients

    For the cake:
  • 1 stick of butter, softened (8 Tbsp.) + 1 Tbsp. to grease the pan
  • flour (used only to prepare your pan- 1-2 Tbsp.)
  • 1 package plain yellow cake mix (*measure out one cup of this and set aside for the topping*)
  • 4 eggs
  • 2 cans of pumpkin puree (15oz cans)
  • 1 can evaporated milk
  • 1 cups granulated sugar
  • 1 tsp. ground cinnamon
  • For the topping:
  • 1/4 cup granulated sugar
  • 1/2 stick of butter, cold (4 Tbsp.)
  • *1 cup of cake mix (reserved from making the filling)
  • 1 cup chopped pecans or walnuts (I used pecans)
  • For serving:
  • Whipped cream
  • cinnamon sugar

Instructions

  1. Preheat the oven to 350*. Using 1 Tbsp. of softened butter, grease a 9X13" pan thoroughly. Dust with flour, shaking out any excess. Set aside.
  2. For the crust layer: Measure out 1 cup of the cake mix and set aside. Pour the remaining cake mix, butter, and 1 egg in a mixing bowl. Beat with a mixer until combined. Press into the bottom of the pan.
  3. For the filling: In a large bowl, add the pumpkin, evaporated milk, 1 cup of sugar, remaining 3 eggs, and cinnamon and beat with a mixer until combined. Beat for 2 minutes. Set aside.
  4. For the topping: Add the sugar, butter, and reserved cake mix to a large bowl and mix with a pastry cutter or mixer until crumbly. Add in the chopped pecans.
  5. Assemble: Pour the filling over the crust in an even layer. Sprinkle the topping over the filling so it covers it all. Bake in the center of the oven for 70-75 minutes. The middle shouldn't jiggle and the top will be golden brown. Remove and cool for at least 20 minutes. Serve with whipped cream and a sprinkling of cinnamon sugar.

Notes

*Like many pumpkin desserts, this one tastes even better on Day 2, and keeps in the refrigerator for up to a week.

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Pumpkin Nut Crumble Cake

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte.
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.

Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.

Sweet Pumpkin Recipes:

Maple Pumpkin Monkey Bread from The Bitter Side of Sweet.
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D’s Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.

See all the other nuts recipes for today’s Foodie Extravaganza hosted by Caroline’s Cooking:


Linking this up with Meatless Monday!