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Shalom Y’all,
It’s been awhile since I’ve added to this blog. I’ve been writing for a syndicated column, Examiner.com Please come and check it out and subscribe! That way you will get all the new posts, reviews and recipes as soon as they are published.
This past week, I made Zoodles Alfredo, Recipes using Zucchini, and 3 double batches of Flourless Peanut Butter Cookies. (recipe below) in my Infrared ovens I am testing. I am using a NuWave Pro Infrared oven and Morningware Halogen Infrared oven. These are both portable, tabletop and use convection and infrared technology.
I’ve also been baking homemade, whole-grain breads and pizza crusts and then full-topped pizzas in these IR ovens! They do not heat up my kitchen, they save on fuel by not using my big oven and they cook / bake is about half the time of conventional ovens. HALF THE TIME! WOW!
Pictures will be coming shortly! What’s cookin’ in your kitchens?
Tonight I made more Gluten-Free Peanut Butter cookies for the family since they’ve been scarfing them down 🙂 I used my Infrared ovens and did not use my big oven! I did them in batches (as I would do in my big gas oven) and they came out amazing!
Here’s my tweaked recipe, it makes 38-40 cookies.
Flourless Peanut Butter Cookies
38-40
1 1/2 cups organic sucanat (or 3/4 organic white, 3/4 organic brown)
1 teaspoon unsulphured molasses (optional)
2 teaspoons pure vanilla
2 large organic eggs
2 cups organic peanut butter, smooth or creamy
2 teaspoons baking powder
Chocolate chips (optional)
In a mixing bowl, place the sucanat or sugars, molasses, vanilla and eggs. Beat well until light and smooth, about 2-3 minutes. Add baking powder and peanut butter. Beat again until dough is completely mixed and pulls together. I use my Kitchen Aid mixer with the paddle.
At this point refrigerate the dough for at least 2 hours.
When ready to bake, cut out circles of unbleached parchment paper to fit the IR racks. I use the 2-inch rack. Dip dough about by rounded tablespoonfuls and roll in your hands to make the ball smooth. Place on the parchment circle on top of the rack.
Press down slightly with fingers to flatten, OR use a fork dipped in sucanat to make a criss-cross pattern. In the middle of each cookie, place a chocolate chip (point side down).
Bake on HI (NuWave 350) for 7 minutes, or 8 for a little more brown color.
These are very fragile so with a small peel or board, remove the parchment sheet with the cookies to a cooling rack. Let the cookies sit on the parchment for 5-7 minutes and then transfer them with a spatula to the cooling rack.
In a conventional oven, preheat the oven to 350 degrees. Place the cookies on parchment-lined cookie sheets and bake for 12-13 minutes or until lightly browned. Follow the instructions above.
These are SOOO good and they go fast!
~~In Messiah Yeshua,
Vickilynn
Micah 6:8
About Vickilynn Parnes
