Fatty Bear’s Delights

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Sunday Sweet January 17, 2010

Filed under: Dips and Condiments,Sweets — fattybear @ 5:52 pm
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So my inspiration for this Sunday Sweet comes from one of my favorite comics, Sheldon by Dave Kellett (Click on the comic below and you can go to the site and become a big fan too!). I feel as if Arthur, the duck character, is my foodie soul mate and when I read this comic I instantly had an urge to get into the kitchen and make my version of his MEGA BUTTER!!! So here is the comic of inspiration and my version of ARTHUR’s MEGA BUTTER. Get ready to be blown away by sheer awesomeness!!

And as an added bonus I’ve even thrown in an almost vegan Mega Butter Oatmeal cookie of MEGA proportions as well. This is a modified recipe from Isa Chandra Moskowitz’s book Vegan with a Vengeance. I definitely recommend you check it out even if you aren’t a vegan.

So Mega, So Awesome!

MEGA BUTTER, MEGA AWESOME!

Watch out Jelly you are about to be dominated!

INGREDIENTS

1/3 cup peanuts, roasted and unsalted (or salted if you like a saltier peanut butter)

1/3 cup almonds

1/3 cup cashews

1 1/2 tsp honey

1 1/2 tsp brown sugar

3/4 tsp cinnamon

canola oil/peanut oil, enough to get correct peanut butter consistency

Preheat the oven to 300 degrees Fahrenheit.

Spread nuts in a cake pan. Roast nuts in the oven for about 10-12 minutes. You’ll start smelling the roasty nut goodness as the are getting good and yummy. Take them out of the oven and let them cool for about 10 minutes.

Pour cooled nuts into a food processor or blender. Before adding the flavorings give the nuts a good blending. Give the pulsed nuts a stir and add the honey, brown sugar, and cinnamon. Turn on the blender and gradually add the oil. Do this very slowly, it takes a bit for the oil to really incorporate so be patient!! Drizzle the oil!! This takes about 5 minutes.

Forget the bread and jelly, just get a spoon and dig in! Enjoy!

MEGA BUTTER AND OATMEAL COOKIES

COOKIE FACE!!

INGREDIENTS:

2 cups all purpose flour

2 cups quick oats

2 teaspoons baking powder

1 teaspoon salt

3/4 cup canola oil

3/4 cup homemade mega butter, (or you can go out and purchase a peanut butter of choice but that just isn’t as fun, now is it??)

1 1/2 cup brown sugar*

1/2 cup granulated sugar*

1/2 cup milk ( this is where you can make it vegan and use soy milk)

2 teaspoon vanilla

Preheat oven to 350 degrees Fahrenheit. Lightly grease your cookie sheet.

Mix all your dry ingredients (flour, oats, baking powder, and salt) in a medium bowl. In your mixing bowl mix all the wet and sugar ingredients (brown sugar, granulated sugar, milk, oil, peanut butter, and vanilla). Mix them until well combined, it will look creamy. Mix in the dry ingredients until well incorporated. It will be a thick dough and safely edible!!! (For those of you who have scruples with eating cookie dough made with egg vegan recipes are great because they have no eggs! So dig in and eat a cookie or two worth of dough before you bake 😉 or if you have more self control than others you could wait for the finished product )

To make cookies pack a 1/3 cup measuring cup full of cookies dough (I gave my measuring cup a lil’ spritz of cooking spray first so the dough would easily pop out). Roll the dough into a ball and then flatten on your cookie sheet to about 1/2 in thickness. You can use a large cup or pie pan with a greased bottom to flatten them, but I found even with the grease I had problems with it sticking to the bottom of the cup/pan. Place about 1 in apart so they don’t bake into each other. You will probably get about 5 cookies per a sheet.

Bake 12-15 minutes; you want the edges browned and the centered a bit puffed. Let the cookies cool on the baking sheet for about 10 minutes so they will harden.

You will get about 12 cookies. If you are in the sharing mood with a large crowd you can make the cookies the standard size and bake for 8-10 minutes.

Don’t forget to leave lots of room for dessert! Enjoy!

*I like to thank my foodie crush Alton Brown for this sugar tip…when you have a recipe that calls for both brown sugar and granulated sugar you can exchange for more of one sugar. Why would you do this??? Well a sugar with more brown sugar tends to be a softer cookies, while a cookie with more granulated sugar is crisper! Just make sure you have the same amount of sugar in the end. For example, if a recipe calls for 1 cup brown sugar and 1 cup granulated sugar ( 2 cups sugar total), you could make a softer cookie by using 1 1/2 cups brown sugar and only a 1/2 cup of granulated sugar (as you can see still only 2 cups sugar total). Give it a try with your chocolate chips cookies next time!

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