Break out the champagne, hang the streamers, blow up some balloons…this is my 50th post!
A good friend asked me the other day how many recipes I’ve blogged about to-date and I honestly had no clue! I guessed 40-something-or-other and then I took a peak and realized I was at 49 making these Salted Peanut Butter and Honey Cookies number 5-0!
Having started Teta Lizza’s Kitchen in May (2015), my journey has not quite reached the 6-month mark yet but as I’m sure anyone who has begun ANY kind of project can tell you, the road has been stuffed-to-the-brim…possibly slightly overflowing…with excitement, doubt, challenges, triumph, joy, stress, accomplishment, defeat, self-discovery, discipline, fun, and love. And sometimes, that’s not even by noon!
One thing I’ve always known but again confirmed through starting Teta Lizza’s Kitchen, is that I’m incredibly critical…of myself. I will humbly accept that at this point, there is only a teeny, tiny, small circle of people who know I even exist (this part, I’m surprisingly ok with) yet when I fail to regularly post, I feel like throwing in the towel. I then remind myself of a few truths…(1) I work full-time and my job rarely ends at 5pm, (2) I have commitments outside work and outside this blog that are equally important, (3) no one really cares or is keeping track (maybe just Google), (4) those who DO care completely understand, followed closely by (4B) which is those who care, probably appreciate the break. 😉 Chin up…keep going girl. The mind is a powerful thing and it can absolutely convince yourself of almost anything. Scary and amazing isn’t it? Choose those thoughts wisely my friends!
Since we’ve agreed that we shouldn’t always be so hard on ourselves, let’s celebrate the big AND small joys in our lives because they truly make the ride that much sweeter. So cartwheels, fist pumps and claps all around for my 50th post! Thanks to you, and you, and yes, even you, for all your support. My family, friends and fellow bloggers who have stopped by, left encouraging words, sampled a recipe, tweeted, liked and shared – you are my sunshine when skies are blueish-grey.
You know what else is pretty awesome? Right up there with a 50th blog post. THESE Salted Peanut Butter and Honey COOKIES. These are so addictive that I totally forgave them for not having any chocolate chips inside.
Now, I enjoy the odd peanut butter cookie
weekly on occasion but these are a whole new animal…er, cookie. The salt + peanut butter + honey combination is u-n-r-e-a-l. The ingredients are so simple yet the depth of flavor is so complex and so very satisfying. It’s sweet and salty and sweet and salty and sweet again. Pour yourself a glass of milk because we might be here for a while.
Just teasing, I’ll let you get back to your lives in a minute. Just pinky swear (provided that you don’t have a peanut allergy) that you’ll make these cookies. And please, don’t get too fancy or hung up with the peanut butter substitutions. I’m all for natural peanut and nut butters but just let them be for this one. Grab the non-separated jar from the grocery store shelf and it’ll all be forgotten once you’ve given these a chance to cool before sinking your teeth into the first…second and tenth bite.
How could I forget? One special bonus – NO FLOUR! Just five simple ingredients with only three of which you have to actually measure. Whaaaaaaaaaaaaaaaaaat!?!?! 50th post, FRIDAY, and a 5-ingredient-only-3-to-measure cookie recipe? Life is good. 🙂
enjoy | liz | xo
- 1 3/4 cups packed golden brown sugar
- 2 large eggs, at room temperature
- 1/2 tsp vanilla extract
- 1-500g jar of Kraft peanut butter with honey (or 1 3/4 cups)
- Coarse-grained sea salt, to finish
- Preheat the oven to 350F. Line a cookie sheet with parchment paper.
- In a medium bowl, add the brown sugar, eggs and vanilla extract and whisk together until smooth. Add the peanut butter and continue to whisk until smooth and completely incorporated.
- Chill the dough by freezing it in its bowl for 15 minutes, stirring it once (so the edges don’t freeze first), before scooping it.
- Using a 2 tbsp cookie scoop, scoop the dough onto the parchment-lined pans, spacing 2-inches apart. Place the tray in the fridge for 15 minutes before baking.
- Remove from fridge and sprinkle the unbaked cookies lightly with coarse-grained sea salt just before baking.
- Bake for 14-15 minutes, until golden at edges. Do not over bake. Let sit on the sheet for 2-3 minutes before transferring to a wire rack to fully cool before eating.
- Allowing the cookies to cool completely allows the difference textures (crisp outside, soft inside) to develop.
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