Peanut Butter Whiskey Cookies

I did not have the best day today... things at work are not going exactly to plan, my meeting ran long and had to skip the gym and as usual, I forgot about after work commitments which kills almost all of my time for cooking and relaxing after work.

After a long day, I really want to have a decent meal and if that can't be had, at least a good snack. I remembered when I first moved out on my own making peanut butter cookies quite a bit. Mostly because they only required a couple ingredients and took no kitchen appliances or time to make. Today, I decided these were a must... Even though these are good enough to stand on their own, I thought maybe I could do something to make them a little different than the basic recipe... What else goes good after a long day at work? Whiskey!

With very little additional work, I jazzed up this super easy recipe and turned it from an after school snack, to an after work snack. You could swap out the whiskey for other alcohols... spiced rum I think would be very good here. I origianlly  planned to have some chopped pecans on top, but I didn't have any on hand.. I instead used some apple slices. Apple and whiskey go, apple and peanut butter go, so I can only assume that Apple, peanut butter and whiskey all go perfect together.

Here we go with the recipe. The basic recipe is just the peanut butter, sugar and chia egg. From there, you can add things as you like. Just remember to balance the wet and dry ingredients. If the batter is too wet, the cookies will be flat and crunchy. If the batter is too dry, they will get cakey.

Peanut Butter-Apple Whiskey Cookies
*Makes 15 cookies, 20 minutes
Ingredients:

• 1 cup peanut butter
• 1/2 cup sugar (I used brown, but white works too)
• 1 chia egg (1 tsp ground chia seeds whisked with two Tbsp water)
• 1/4 tsp salt
• 1 Tbsp whiskey (I admit, I free poured... )
• 1/4 tsp instant espresso (optional.. this is my secret ingredient in most baked goods)
• 2 Tbsp Flour (Again this is an estimate depending on how cakey you want the cookies. Add by the table spoon)
• 1 apple, peeled and sliced thin

Very easy to make. Pre-heat the over to 325 F. In a bowl mix the peanut butter, sugar chia egg, salt whiskey and instant espresso. Once everything in combined, add a Tbsp of flour and mix. Does it look like cookie dough? If it is too thin, add another tablespoon of flour. I would not go beyond 4 tablespoons though.

The ingredients... looks kind of gross, but thinking these are going to taste great!

I wanted a crispier cookie, so I only added a little flour.

Now, take a spoonful of dough and roll it into a ball and place it on an un-greased cookie sheet. Press each cook dough ball down with a fork until flat. Top with apple slices and some extra sugar. Bake for 10-15 minutes. Keep a close eye on them, you don't want to over cook!

Roll into a ball and flatten with a fork.
This will make the cookie, look like a cookie

Ready for the oven!

And.. the result? Well, first I wish I hadn't eaten half the apple and put slices on all the cookies. As you can see above, I ran short and figured sugar was enough. It was good, but the apples make it so much better.

The apple looks good and tastes even better!

These cookies are pretty boozey, if you are not into boozey cookies, use vanilla instead of the whiskey. or cut the alcohol in half. Me personally? I can't wait to eat these with a glass of whiskey on the rocks for dunking ;)

No Bake Black Bottom - Peanut Butter Silk Pie

Well, as some of you may know, I have managed to kill my oven about 10 days ago and in true ADD style, I have yet to get around to calling the landlord about it. Instead, I planned my week sans oven. I am working my way through a variety of recipes from Vegan with a Vengeance written by Isa Chandra Moskowitz. I have never let the lack of an oven or any kitchen appliance stop me from having dessert and this week was no exception. I scanned through her book and found something perfect for testing - A no bake pie.

These sort of recipes scare me a bit. I get a little nervous when the instructions are to dump in a package of tofu into anything that is meant as dessert. Combine that with my fear of gelatinous sea vegetables and got a recipe full of fear! Some use love as a secret ingredient... not me!

Agar Agar anyone?

So it is time to get over this silly fear. What's to be scared of? Luckily this recipe is going to drown the scary ingredients with chocolate, peanut butter, and more chocolate. Besides, I think the animal derived alternative should be considered much scarier. I mean it is made of cartilage and connective tissue of animals... ew.

So here is the recipe and my review of it below:

No-Bake, Black Bottom-Peanut Butter Silk Pie
For the crust:

• 1 1/2 half cups of chocolate cookies, crushed
• 2 Tbsp of granulated sugar
• 1/8 tsp of salt
• 1/4 cup canola oil
• 1 Tbsp of rice or soy milk

For the chocolate bottom:

• 4 oz of bakers chocolate
• 1/4 cup soy milk

For the filling:

• 12 oz  extra firm tofu silken tofu
• 3/4 cup creamy all-natural peanut butter
• 1 1/2 cups confectioners sugar
• 1 tsp vanilla extract
• 2/3 cup of coconut milk
• 1 1/4 cup of boiling water
• 3 Tbsp agar

Prepare the crust:
Combine the sugar and the wafers in a food processor and blend until it is fine crumbs. Pour into a pie plate and add the oil and mix with your fingers. Add the milk and mix again and press into the bottom of the pan. Put in the fridge to chill.

Chocolate bottom:
Melt the chocolate in a double boiler. When the chocolate has melted, add the soy milk and whisk until smooth. Remove from the heat. Pour most of this mixture on to the crust reserving a couple tablespoons for drizzling on the pie. Put the pie crust in the fridge.

Make the filling:
In a blender combine the silken tofu, peanut butter, sugar, and vanilla and blend until smooth. In a sauce pan boil the water and add the agar. Stir constantly until it is completely dissolved (about 10 min). Pour it into a glass measuring cup (not plastic). There should be about 1/3 of a cup or so. Add this to the blender and then add enough coconut milk to make a cup (i.e. if you have a 1/3 agar, you will need 2/3 cup of milk). Pour the milk in the blend and blend until smooth and combined.

Slowly pour the filling into the pie crust. pour the remaining chocolate on top and make a pretty design. Put it back in the fridge and cool for three hours.

So when I made this recipe, my chocolate did not turn out ok. I wonder if maybe the recipe has a typo and really it should have half the amount of baker's chocolate. It still worked, but the chocolate layer I had was too thick and it over powered the peanut butter filling. Other than that, this recipe, was easy and super yummy! I recommend for a hot day when you don't want to use an oven.

Sorry about the lack of pictures on this one, I forgot to put my memory card in while I was snapping away, so all I was able to get were pictures of the proof that I did eat a quarter of the pie for dinner. :)