Congratulations are in order.
I cooked something.
In the kitchen.
Miss Rae is jubilant. J Man couldn’t care less. The dude could live off of buttered toast and cucumbers. His palate pretty much sums up our meals of late.
Now, before you go getting all excited, I didn’t use any of this amazing produce for my kitchen reunion.
Additionally, it’s exactly 100 degrees in Walla Walla.
I did NOT want to turn on the oven.
So, my qualifications were:
1. No vegetables allowed.
2. Oven stays off.
3. Not too many dishes, please. (I have no time for dishes, I’m too busy picking carrots.)
So I made no bake maple caramel peanut butter chews. Is that a long enough name for you?
They also include oatmeal and coconut, so I could’ve included those descriptors too, but it’s been since July 13 that I cooked anything and I needed to start out with baby steps.
These are fast, yummy and have very little nutritional value.
Perfect for motivating me to get my kitchen groove back.
Good thing we have some fresh carrots because if I’m eating these cookies for dinner, I need carrots for dessert.
And maybe some buttered toast and cucumbers.
Maple Caramel Peanut Butter Chews
1/2 cup earth balance vegan butter
1/2 cup almond milk
Sprinkle of salt
2 cups sugar
1 cup peanut butter
1 tsp maple extract
3 cups oats (I used rolled- instant would work too)
1 cup shredded coconut
Melt butter and milk in a medium saucepan until butter is melted. Add salt and sugar, whisking until dissolved. Being caramel to a boil, boil for 1 minute.
Remove from heat. Add peanut butter, maple extract, oats and coconut. Stir until combined. Let cool until mixture has thickened slightly.
Using a small ice cream scoop, scoop small mounds onto parchment and cool.