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Whoops! Got a little behind! But here we are with a couple of days in a row!
On Day 5, dinner did not turn out too well. I attempted to make potato cakes like my mom used to make. They completely fell apart, which led to my attempt to turn them into a twice baked potato casserole kind of dish, which was also an epic failure. We named the result “greasy potato casserole” and it is NOT recommended. With this, we had sausage and I opened a jar of brown sugar carrots that I had canned.
I was so discouraged (and hungry) that I “cheated” and aided Rosie with her Halloween candy. What could I do? The poor dear doesn’t like Butterfingers, so I couldn’t allow them to go to waste!
Onward to Day 6.
I purchased a new jar of yeast at the grocery store – and what a difference that made to make baking efforts!!!!!
Unfortunately, I forgot to get cheese so my attempt to make pizza was ill-fated. That dough smelled so delicious and rose so beautifully that I had to make something with it. I brushed it with olive oil, sprinkled it with herbs, finely minced garlic and Parmesan, and made breadsticks.
Rosie had another cooking lesson, which, much to her dismay, entailed touching raw chicken. I’m happy to report she survived the “grossness” and made a delicious Chicken Marinara from the pizza sauce and some parmesan cheese. (Sorry about the pic – it’s really blurry, but you get the general idea!)
Once I’ve purchased cheese, I’ll post the pizza dough and sauce recipes for your enjoyment – best ever!
I made a quick batch of fairly healthy cookies so that we’d have something to snack on for school lunches, etc. They are a revised version of “haystacks” and the no-bake aspect could be very helpful in a downgrid situation. It wouldn’t be too difficult to cook up the chocolate mixture using an alternative heat source.
The original recipe for this calls for 2 cups of sugar – it’s really unnecessary with the natural sweetness of the PB and the vanilla extract. I’ve found that keeping them in the refrigerator overnight makes for a much firmer cookie. The addition of 2 scoops of protein powder is optional and will make little difference to the end result aside from the added nutrients.
¾ cup of sugar
¾ cup of milk
5 tsp of cocoa
1 tbsp of vanilla extract
1 cup of natural peanut butter
2 scoops of chocolate or vanilla protein powder
3 cups of oatmeal
Line a large baking sheet with waxed paper.
In a sauce pan, stir together all of the ingredients except for the peanut butter and the oatmeal.
Heat until these ingredients are combined then add peanut butter, stirring constantly until boiling gently.
Boil for one minute, stirring intermittently.
Remove from heat and pour into a bowl containing the oatmeal.
Stir to combine, working quickly before the mixture can solidify.
Make the cookies by placing large spoonfuls of the mixture onto the paper-lined baking sheet.Press them down gently with the back of the spoon.
Alternatively, use your hand to roll balls of the mixture and then press down – this will make the resulting cookies a bit rounder if you prefer a tidier looking cookie.(Be careful, though – the mixture is hot, that whole boiling thing, you know!)
Place the cookie sheet in the refrigerator overnight, uncovered, to allow cookies to become solid.
Store in an airtight container in cool conditions – keep them in the fridge if the weather is warm.Reuse the waxed paper by placing it in between the layers of cookies.
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