Peanut Butter Teff Cookies

-peeeeeeeanutbuttttttter mmmmmmmm-

who ever invented peanutbutter cookie deserve a noble peace prize. seriouslyeverything about peanutbutter cookies says: fun childhood stuff, make love not war - that kind of jargon. just the name makes me happy - how can you go wrong with a cookie made out of creamy lovely goodness, its on the same level as chocolate chocolate cookies, no? but there is something about peanutbutter cookies that is so humble and simple that makes them so perfect. they stand out, just enough, from other cookies; they aren't of the "spiced" variety or the "fill-in-the-blank chunk" variety. nope, they are simple, unassuming and just waiting to be loved. so does anyone know how or why the fork print stamps got on these treats? i suppose it has to do with cooking them evenly??? i don't think anyone really cares. so i'll move on.

so i got some teff flour in hopes that i would be successful in making injera and when that end in a stinky failure i turned the bag over and discovered a simple, and brief, recipe for teff peanutbutter cookies. i made a few changes as per, well just per me and making them heart healthy-er. the earthy-ness of the tiny teff grain paired really well with the peanutty-ness and since teff has no gluten the crumb is pretty close to perfect. whip up a batch and before you throw em in the oven add a tsp of banana jam to the center - oh my god.

PEANUTBUTTER TEFF COOKIES

1 1/2c teff flour

1/2 tsp sea salt

1/2 c coconut oil

1/2 maple syrup

1 tbs vanilla

1c peanut butter (smooth, unsalted)

*preheat oven to 350F

*combine the teff and salt

*in a seperate bowl whisk together the remaining ingredients until completely smooth

*add the teff mixture and stir to completely combine

*drop by tbs full, roll into a ball, place on cookie sheet and flatten a little (with a fork if you please)

*bake for 12-14 minutes

Brown Rice Pudding

-nectar of the gods-

this.recipe.makes me very very happy. firstly; i adore rice pudding. i love it warm. i love it cold. i love it sweet. i love it savory (aka risotto). and being you know, somewhat health conscious i have been trying to pin down brown rice pudding for - and i am not exagerating here - years. years people. sometimes it was totally disaster: pellet textured rice imprisoned in rubbery milk mortar. sometimes it was just simply not right: your taster just looks puzzled at the first bite (the worst feeling in the world). i think my biggest problem layed in my resistance to pre-cook the rice. as much as i love the idea that the rice is completely fused with the sweetened milk from the get-go, cooking long grain brown rice this way is just not going to workour for me. maybe you can pull it off, i most definately can not.

precook that rice, or use left over from chinese take-out whatever you like just make it easy on yourself and trust me that this is delish and somewhat, yeah ok i'll call it nutritious.

BROWN RICE PUDDING

adapted from honey & jam

1c long grain brown rice, steamed in 2 1/2c water

1 tbs butter

2 1/2c whole milk

1 1/2c skim milk

2 tbs cane sugar

3 tbs honey (or agave or maple - i used a combo of maple and honey)

1 cinnamon stick

1/4 tsp fresh ground nutmeg

1/2 vanilla bean, split and seeds removed

*combine milks, sugar, honey, cinnamon, nutmeg and vanilla seeds in large pan over medium heat

*bring milk mixture to boil

*add the cooked rice and butter, bring to a moderate simmer

*stirring occasionally for about 30 minutes - do not let it boil over or scold

*take off heat, remove cinnamon stick

*serve warm or chilled

Multigrain Maple Pecan Muffins

this will be short since i have a ferocious headache and i am procrastinating my duty to pack. i'm heading back home to the great state of Louisiana to warm up a bit, see my best friend & hang with my rents. oh and to score a few soft shell crab poboys, frog legs and bloody marys. all of which can only (properly) be found in that hot and sticky state. stay tuned for pictures of my culinary adventures.

but to these muffins - they rock, basically fat free, full of whole grains & sweetened with pure maple syrup. perfect for breakfast or when made into a minis as a snack.

MULTIGRAIN MAPLE PECAN MUFFINS

1/4c buckwheat flour

1/4c AP flour

1/4c wheat bran

1/4c rolled oats

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 1/2 tsp fresh grated ginger root

3/4 tsp baking powder

1/4 tsp baking soda

1 egg

1/2c dark maple syrup (pure!)

1/2c buttermilk

1 tsp vanilla

1/4c plain yogurt

1/2c chopped pecans

*preheat oven to 350F, line your muffin pan

*sift together all the dry ingredients

*in separate bowl lightly beat the egg, then add in buttermilk, vanilla, yogurt and ginger

*stir the wet into the dry until just combined

*fold in the pecans

*pour into prepared pan, sprinkle with some extra oats and nuts

*cook 20 - 25 minutes until toothpick is clean

Maple Baked Beans

about those beans i briefly referred to, here they are in all their glory. two notes: 1. this is ina garten's recipe - not mine - 2. if you don't have a sweet tooth then try leaving out the brown sugar and just adding in a bit more of the "bean juice".

enjoy!

1 lb dried red kidney beans, soaked overnight

2 qt water

1 bay leaf

6-8 whole black peppercorns

1 large yellow onion, sliced into wedges

3/4c pure maple syrup

1/2c lightly packed light brown sugar

1/2c ketchup

1tbs chinese chili paste (see link here)

1 tbs grated fresh ginger root

1 tsp kosher salt

5 oz bacon, cubed

*drain and rinse beans twice, place in large pot with water, bayleaf, peppercorns and onion wedges.

*bring to boil, reduce heat and let simmer for about 45-50 minutes until the beans are cooked

*drain the bean and reserve all of the "juice"

*preheat oven to 225F

*place beans (and onions / bayleaf / pepper) in your dutch oven, disperse half of the bacon through out the beans and place the other half over the top

*meanwhile whisk together all the remaining ingredients w/ 1 1/2c of reserved "bean juice" in a small sauce pan

*bring to a boil, reduce heat to and simmer for about 5-6 minutes

*pour the hot syrup mixture over the beans and bacon, cover the dutch oven, place in oven and cook for 6-8hours

*check on them every few hours, if they look dry add more of the bean juice

*remove bayleaf and peppercorns if you can find them before you serve them.

Maple Walnut Bread

do you butter toast? i butter toast. what's all

this business about not buttering toast? josh and i got into it this morning as i was ushering him out the door and back on the road. i made him eggs and toast. buttered freakin' toast. i was sharply informed that i "always butter toast". yes, i do always butter toast because that is was people do. nope, evidentially i do it because i am "from the south". wha???? firstly: whatever. secondly: toast is toasted thus a bit dry and needs to be rehydrated with a smudge of tasty butter. can you argue that? my desk mate at work agreed with him! but to my defense: she is not a baker and i would venture to say that she is not a huge toast person either. so this case is left open. you tell me - do you butter your toast?

anyways he ate it no matter. which may have more to do with my threat to not leave it on the plate than the superior taste the butter imparted on the toast. threat you ask. yes, there were only 2 slices of bread left this morning and that was tagged for my almond butter lunch sandwich. but, being the generous and perfect human being i am i gave it to him for his pure enjoyment. i got a crappy half lunch.

as you know that leaves me without my "daily bread" for the rest of the week. i need bread more than any normal person and i have some walnut oil that is about to expire (ok, it expired 2 days ago) so that means walnut maple quick bread! i love this bread - its very simple, not too sweet, totally healthy and will compliment anything. lucky me; lunch is going to rock the rest of the week.

MAPLE WALNUT BREAD

1c whole wheat bread

1c AP flour

6 tbs sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1c buttermilk

1/3c maple syrup

1/4c walnut oil

1 egg

1/2 tsp vanilla

1/3c chopped walnuts

*preheat oven to 350F, lightly oil a loaf pan

*sift together the dry ingredients

*in a separate bowl beat the wet ingredients

*add the wet to the dry and mix to combine

*stir in the walnuts

*pour into the prepared pan, cook for 45-50 minutes to get a clean toothpick

*cool on rack