chocomouse
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Thank you to your wife for figuring out the carbs, Mike. That's helpful. Three of those cookies would bring my sugars back up within normal range, too. If only my husband had not already finished off the batch!
Good to see my 2 favorite tomatoes on your list, Mike -- Amish Paste and Celebrity. I buy all my veggie starts, except for direct sow things and sometimes a couple of experiments. I've started a lot of annuals and perennials this year, and will start herbs tomorrow. I'm also trying winter sowing - not impressed so far; it's been labor intensive.
Mike, are you actually eating all those peanut butter cookies, or are you feeding them to the birds??!! Have you tried them with chocolate chips? IMO, that takes them over the top.
Today I made Olive-Gruyere Rolls, based on the KAF recipe for Crusty Gruyere Rolls. I added a cup of chopped olives to the filling, and brushed the dough with olive oil and Penzey's roasted garlic. Then I rolled and cut them like cinnamon buns. They're perfect with tomato or veggie soup.
Thanks, ItalianCook, I will try these. I'll probably use lemon juice powder too. I'll follow the recipe the first time around, and if I like them, I'll likely try to cut back on the butter and sugar by subbing oil and/or apple sauce and cut the sugar to 1/2 a cup.
The lemon oatmeal sugar cookies recipe is from Taste of Home and available on line; google it. I used a 2 teaspoon (?) scooper and got about 4 dozen cookies. I think about 10 minutes is the best baking time in my Breville oven. I love lemon and like a very strong lemon flavoring; my favorite is the KAF lemon juice powder but I'm trying to use up some older ingredients so I used Boyajian lemon oil and lemon zest. I also threw in the remainder of a bag of lemon bits, a handful or two, maybe a 1/4 cup. I'll make these again, and am thinking about using lime flavoring. They are pretty rich, but I'm convinced the oatmeal makes them healthy!
Today I made a new recipe - Lemon Oatmeal Sugar Cookies. They are very good, but loaded with butter and sugar. I scooped and froze about half of the batter in a zip-lock bag for when I really need a couple of cookies.
I'm cooking my version of a sort of chicken cacciatore for dinner - chicken breasts, bite size chunks of onion and sweet red peppers and celery in a tomato sauce of last summer's tomatoes, served on rice. With it we'll have a salad using mixed lettuces from under the grow lights. We'll have plenty of leftovers as a stew next week.
I made seafood salad, macaroni salad, and marinated bean salad for dinner. We're in the middle of sugaring season now, and I never know when my husband will get home from boiling; it was1:30 a.m. one night last week. So I try to have something quick to heat up. Summery salads are a nice change from that.
