Thursday, October 30, 2014

What’s lurking in your kitchen?


Happy Halloween!


As everyone dons their costumes and begins knocking on doors, begging for candy from strangers, I thought I’d share a sweet treat we’ll be eating this weekend.



You should know, we don’t keep sweet treats in the house.


As a matter of fact, we make it a priority to not bring things like soda, Little Debbies (drool), and chips home with us. Ever. Even if we’re in charge of said item at a get-together. We refuse to bring them home.


Because we don’t put things like that into our bodies cannot handle them being within our home. We eat it all. Immediately. Because we love it. Like a fat kid loves cake. 


We also love cake.


(And you should know that the hubs and I are both former fat kids. Who are now adult chubbsters who love anything chocolatey, salty, or deep-fried.)


So it is with deep regret that I share with you a very bad habit I have picked up.


The chocolate oatmeal cookie.




I cannot help myself. When I’m walking through the house, dreaming of cupcakes, chocolate, and chocolatey-cupcakes, I open the cupboard.


And there it is. A huge container of quick-oats.


And like any good wife, I always have sugar, butter, milk, and peanut butter on hand.


Since I’ve found this recipe, I’m also stashing a container of cocoa powder (because you just need that in the back of your cupboard, so your regularly used spices don’t get shoved to the back, right? It’s more of a place holder really…)


The Chocolate Oatmeal Cookie.

1/2 c. butter

1/2 c. milk

2 cups sugar

4 tbsp. cocoa powder

1 tbsp. vanilla

1 c. peanut butter

1 cup peanut butter

4 c. quick-oats



In a large saucepan, melt the butter. Once melted, add milk, sugar, and cocoa. Whisk together as the mixture comes to a boil. Continue whisking for 1 minute, making sure that the sugar is completed melted and no longer in granule form.


Remove from heat and stir in vanilla and peanut butter. Stir until the mixture is homogeneous. Pour in quick oats. Stir with a large spoon.



Allow the mixture to cool for about 5 minutes before spooning onto tinfoil/waxpaper/cookie sheet.



I also flatten the tops of each cookie so they pack better into a container. And I put the cookie sheet (or tinfoil covered chopping block) into the freezer so the cookies harden up faster (so I can eat them almost immediately).




I’m sorry I shared this with you.


I know you didn’t need that kind of temptation lurking in your kitchen, but I didn’t want to be the only one.



1 comment:

  1. All things in moderation.
    ~Love, Elaine