Today it is our Travel League. We go out to lunch first, today we go to the Red Lobster and I have a big quandary having found that the dish I normally chose is actually something like 1,400 calories. Trouble is I enjoy it. It’s shrimp in a spicy sauce. Technically, if I eat that, I am done for the day but I can’t not eat because of diabetes. Not only that we get donuts and Jamie, one of the owners of Towne Bowl gets my favourite specially, Walnut Crunch, so I have to eat that don’t I? Luckily the actual bowling gives me a couple of extra calories to play with. Not that I have really been losing weight this year, seems to have virtually stopped. But I’m not gaining which is a good thing.
I bought myself some beets but then ended up cooking them the ordinary way. Just didn’t have time for that recipe I posted. I am also beginning to notice asparagus recipes - the time will soon be here.
I am such a chocoholic I couldn’t resist this recipe and sharing it with you. I have recently learned to like salted chocolate, it is quite delicious.
Salted Chocolate Peanut CookiesSource: Cooking.com
Active Time: 20 Minutes
Total Time: 40 Minutes
For chocolate and peanut lovers, here's a rich, moist cookie that will be the star of your next holiday cookie bake-off.
1 1/4 cups unsalted butter, softened
3/4 cup light brown sugar
1 cup sugar
2 teaspoons pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted peanuts, coarsely chopped
1 cup peanut butter chips
Sea salt, to garnish
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, cream together the butter, light brown sugar and sugar until light and fluffy. Add eggs and vanilla and beat well.
In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the dry ingredients into the butter mixture. Stir in the peanuts and peanut butter chips.
Drop heaping tablespoonsful onto the cookie sheets.
Place in the oven and cook for about 8 to 10 minutes.
Remove to a wire rack. Sprinkle a bit of salt on top then let cool.
Have a great day