I totally forgot about the delicious cookie butter I made! I’ve been meaning to use it for something other than a fruit dip. I saw a FaceBook post about a bunch of ways to use cookie butter and my great idea came back. I made a smoothie with it this morning for breakfast and, let me tell you, it was MAGNIFICENT!
Apple Cookie Butter Smoothie
1 1/2 cups almond milk – I used unsweetened vanilla
1 apple, sectioned and cored
2 tbsp (or more) cookie butter
1 cup ice
1. Place ingredients in your blender in the order listed.
2. Start on low, and slowly increase the blender speed until you get the consistency you desire.
I really enjoyed my breakfast treat. I try to avoid having an excessively sweet breakfast because I just get hungry fast and end up eating things I regret. (Damn you, Girl Scout cookies on my desk!) This was a little sweet, but not over the top. I would totally make this again, and will probably make it for an after school snack for the kids. I will add some oats to it the next time I make it for myself.
If you aren’t a fan of cookie butter, you can use peanut butter or another nut butter, or that other crazy addictive goo, Nutella.
We’re in the Christmas home stretch. This smoothie will give you a lovely burst of energy to get through the last items on your list.
I have to admit, I am not too hooked on cookie butter. It fascinates and perplexes me at the same time. It’s primarily cookie crumbs, made into a spread. What do you do with it?
Several of my friends love the stuff so when I came across this recipe from Lifehacker.com to make cookie butter at home, I had to try it out. The recipe was from the blog, ABeautifulMess.com. The author actually has instructions for making cookie butter with a variety of cookies.
I actually didn’t notice the link to A Beautiful Mess until after I had made my cookie butter so I didn’t follow the instructions at all. I also only had slightly overdone sugar cookies so I decided to modify the recipe from the original.
Homemade “Speculous-esque” Cookie Butter
2 cups cookie crumbs
1/2 stick (1/4 cup) butter
1/2 cup sweetened, condensed milk
1/4 cup evaporated milk
1/2 tsp cinnamon
1 tsp vanilla
1. Crumble cookies in a blender or food processor.
2. Add butter and process until pasty.
3. Add the milks, vanilla and cinnamon and process (or blend) until smooth.
I believe the cookie butter is supposed to be the consistency of peanut butter. Mine was a little runny so it wouldn’t be great for spreading but it was really great for a fruit dip. And I expect at some point in the next few days, I’ll use it for a smoothie.
My loyal followers may be aware that last week was the beginning of the Settlement Cookbook Challenge. Several of my friends, my brother’s friends and various and sundry other people are making one recipe a week from whatever version of the Settlement Cookbook.
This morning, there was a request for pancakes. I complied with a German Pancake from the 27th edition of the cookbook which was published in 1945. The recipe is posted below verbatim, from the cookbook.
1/2 tsp salt
1/2 cup milk
1/2 cup flour
2 tbsp butter
Beat eggs until very light with Dover beater, add salt and flour, and the milk, beating all the time. Spread the bottom and sides of a 10 inch cold frying pan with the butter. Pour in the egg batter, have over very hot and bake 20-25 minutes, gradually reducing the heat. It should puff up at the sides, and be crisp and brown. Place on a hot platter and serve with powdered sugar and lemon juice. For larger frying pan, double the recipe.
I have no idea what a Dover beater is so I didn’t use one. I used my Vitamix on the lowest possible setting so the batter didn’t get too frothy. The verdict was that this baked pancake was a little more eggy than the ones I usually make from the King Arthur Flour cookbook. That didn’t stop anyone from eating it, of course. I get the sense that eggs in 2014 may be a little larger than eggs were in 1945. I’m not sure how to adjust for that. If you have any ideas, let me know!
We served them with either Elderberry syrup or maple syrup.
No those are not tomatoes. They are persimmons and they are delicious. They have a firm, thin skin and flesh similar to a peach. They taste like…persimmon.
I used a previous bounty of persimmons to make Apple Persimmon Bread. I was going to make more but we have a lot of baked goods so I decided to use them in a smoothie instead.
Mango Persimmon Smoothie
Pulp from two persimmons with the seeds removed
1/2 cup non-fat plain yogurt
1/2 cup frozen mango chunks
1/2 cup water
1. Put the ingredients in a blender and blend, starting on low and gradually increasing the speed until it reaches the desired consistency.
It was so grey and dreary this morning. I really appreciated a sunny orange smoothie.
This smoothie would be fantastic with some ginger or vanilla in it.