Double Peanut Butter Coconut Butterscotch Cookies

As you know, my dad and I are both fond of coconut and butterscotch.  Additionally, I have an addiction to peanut butter.  I decided to combine all of these infatuations and make a loaded cookie.  These cookies have PB2, which is basically peanut flour, in their base, and peanut butter chips, coconut flakes, and butterscotch chips.  They are simple to make, and can be in your hand, ready to eat, in less than an hour.

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Double Peanut Butter Coconut Butterscotch Cookies (makes 2 dozen)

1 1/2 cups plus 2 tbsp flour

1/2 cup PB2

1/2 tsp baking soda

1/2 tsp salt

12 tbsp salted butter melted and cooled

1/2 cup dark brown sugar

1/2 cup light brown sugar

1/2 cup granulated sugar

1 egg

1 egg yolk

1 tbsp vanilla extract

2/3 cup peanut butter chips

2/3 cup butterscotch chips

2/3 cup shredded sweetened coconut

Preheat your oven to 325 degrees.  Mix the dry ingredients together in a bowl with a fork.

With a wooden spoon mix the butter and sugars until combined in a separate larger bowl.  Add the egg, yolk, and vanilla.  Slowly add the dry ingredients.  Add in both types of chips and coconut.

Line baking sheets with parchment paper.  Roll dough into 1/3 cup mounds and place on baking sheets.  Bake for 12-13 minutes.  Don’t over bake!  Enjoy with a glass of milk.

Blueberry Banana Bundt Cake

I like being resourceful in the kitchen, and when I notice ingredients are at the end of their shelf life, I try my best to turn them into a last minute wonder.  I had a couple of bananas and bowl of blueberries that were reaching the end of their prime, so I decided to baked them into a delicious breakfast cake.  I got the recipe from Superfoods RX, but made a couple of substitutions based on what I had in my pantry.  I was a little wary of this cake because there is not that much sugar and no butter, but it was delicious!  Perfect to have in the morning with a cup, or two, of coffee.

Blueberry Banana Bundt Cake 

2 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon cinnamon

1/4 cup cornmeal

1/2 teaspoon salt

1 cup mashed banana

1/2 cup light brown sugar

1 egg

1 egg white

2 tablespoons olive oil

1 1/2 cups half and half

1 tablespoon vanilla

2 tablespoons lemon zest

1 cup blueberries

1 cup dried blueberries

turbinado sugar

Preheat your oven to 350 degrees.  Butter or oil a bundt cake pan.

Sift together the flour, baking powder, baking soda, and cinnamon in a large bowl.  Stir in the cornmeal and salt with a fork.

In a separate bowl add the bananas, brown sugar, egg, egg white, vanilla, olive oil, half and half, lemon zest and mix with a spoon until it is all combined.

Pour the wet mixture into the dry ingredients and carefully mix.  Add both types of blueberries and mix gently until it is barely incorporated.  The trick is to be gentle and not over mix.

Pour the batter into the cake pan and sprinkle some turbinado sugar on top.  Bake for 55 minutes.

Let the cake cool for a couple of minutes before you try to take the cake out of the pan.  Place a plate on top of the cake and carefully flip.  The cake should come right out!  Good luck and good eats.

Coconut Butterscotch Cookies

My dad and I are huge fans of coconut, whether it is in 7 layer bars, cookies, baked oatmeal, etc.  We also love the excessively sweet flavor of butterscotch.  So, I decided to empty the pantry shelves a little, and make a combo cookie.  Now, there is no butter in this recipe… It has been replaced with coconut oil.  It was not necessarily for nutritional benefits because butter and coconut oil have similar calorie levels.  I just was interested to see what this baking fad was all about, and how it would alter baking methods.  The cookies were soft and chewy.  Perfect with some milk to cut the sugar!

Coconut Butterscotch Cookies (24 cookies)

2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. coconut oil, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 2 egg yolks

1 tablespoon vanilla extract

1 cup butterscotch chips

1 cup shredded sweetened coconut

Pre-heat the oven to 325 degrees.  Add all the ingredients together in one bowl.

Beat the oil and sugar together.  Add in the eggs and vanilla.  Slowly add in the dry ingredients.  Stir in the shredded coconut and chips.

Roll dough into 1/3 cup balls and place on lined cookie sheets.  Give some space in between each cookie.  Bake for 12-14 minutes until they are a light brown.