Final Cookie Recipe, Failsafe and Favourite Things GIVEAWAY
Silpat Baking Mat!
I’m so sorry this is so late but I’ve really struggled with time since I arrived back home! I ALWAYS find it harder to travel from the US to Australia and it takes me days to adjust back to our time. I can’t believe how difficult it has been this time but I had such a great time away, even though I missed my dear Husband, Six Foot Teenager and the Dancing Daughter incredibly! It was just what I needed to do to see my grandparents, parents, sister and wonderful friends. I left Australia with 50 lbs of luggage and came home with 103 lbs though not to mention an extra 10 lbs to me which was much needed
I’ve also been busy since I’ve been home cooking up some Failsafe options for myself which I can’t wait to share with you.
I also didn’t intend for Cookie Week to be Cookie Weeks but I never tire of a yummy cookie so here is the last one I have for you in this series with some real food to come ha ha (what? we can’t eat cookies for EVERY meal???).
You will notice in my Cookie posts that I use a Silpat baking mat rather than spray or baking paper. So I have ONE 1/2 sheet Silpat French baking mat to give away!! You are going to LOVE this. See how to enter following the Cookie Cup recipe and good luck!
Peanut Butter Cookie Cups ~ makes approximately 24 mini cookie cups
1 cup unsalted butter or margarine
1 cup crunchy peanut butter
1 cup Natvia
1 cup brown sugar, packed or Natvia combined with maple syrup
2 & 1/2 cups gluten free all purpose flour
1 tsp baking powder
1/2 tsp salt
1 & 1/2 tsp baking soda
Mini Reeses cups or chocolate buttons
Preheat oven to 180° or 165° fan forced.
Cream together butter, peanut butter, Natvia and brown sugar until fluffy. Beat in the eggs and
In a separate bowl, sift together the flour, baking powder, baking soda, and
salt. Stir into peanut butter mixture. Cover and place cookie dough in the refrigerator
for 1 hour.
Spray a mini muffin tin with cooking spray. Scoop a spoonful into each muffin cup filling about ½ way.
Bake for about 7-8 minutes or until cookies begin to brown.
Return to the oven for one minute only before removing and cooling completely in the muffin tin before removing.
Enjoy with a cold glass of milk…..otherwise you’d be (pea)nuts!