Podcasts about peanut butter cookies

June 12 is both National Beef Jerky Day AND National Peanut Butter Cookie Day. Which do YOU prefer? (...and how did Peanut Butter Cookies wind up with the fork marks?!)

4pm Hour: It's an hour of battles. First the ridiculous political theater out of Washington as Rep. Tom Emmer and Gov. Tim Walz squared off. Then on DeRusha Eats, the battle of National Days - do you prefer salty (jerky) or sweet (peanut butter cookies)?

Soft without being mushy, rich without being overly decadent, these cookies are reminders that a simple and mild dessert can be wonderful. So, naturally, Noah and Louisa talk about how to complicate the absolute hell out of them. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

The title of Nancy Silverton's newest cookbook is “The Cookie That Changed My Life,” so we asked the iconic chef, baker, and author to join host Jessie Sheehan and share what's so special about this particular baked good and walk us through the recipe.Nancy also talks about her recipe development process and how this peanut butter cookie came to be; why she amped up the amount of vanilla for maximum flecks and flavor; her thoughts on shaping cookies and cookie sheets; the fine line between creamed butter and greasy butter; and why she combines her leavening agents, spices, and salt with the butter instead of the flour. Want to bake along? Here is Nancy's recipe for her life-changing cookie.Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox StudiosShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Nancy: Instagram, The Cookie That Changed My Life cookbookMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

Hey, sugar (free) babies!

Claire Tansey makes holiday cooking "Uncomplicated”, I'm giving you a Polenta Primer and we're making the best Peanut Butter Cookies.

Peanut Butter Cookie Recipe (From McCormick.com) 1-1/4 cups flour 1 T plus 1/4 t McCormick Ground Cinnamon, divided 3/4 t baking soda 1/2 t baking powder 1/4 t salt 1/2 cup (1 stick) butter, softened 3/4 cup sugar, divided 1/2 cup firmly packed light brown sugar 1/2 cup creamy peanut butter 1 egg 1 t McCormick All Natural Pure Vanilla Extract Set aside coating mixture: 1/4 t McCormick Ground Cinnamon 1/4 cup sugar Directions: 1. Mix flour, 1 T cinnamon, baking soda, baking powder, and salt in medium bowl. Set aside. Beat butter, 1/2 cup of granulated sugar, brown sugar,...Article Link

Join Chris and Jill for yet another peanut Butter Cookie.  This time, we try to figure out the science that makes this such a fluffy cookie!Click here to shop at the Cookie Lab StoreJoin our FB Group for free access to the Cookie Recipe!https://www.facebook.com/groups/429934808628615Follow us on TikTok to see how we make the cookieswrite to us at cookielabpod@gmail.com

These are ridiculously easy to make, yummy as, and they just happen to be gluten free! Chewy, densely rich and very moreish.  Makes 12–15 cookies    Ingredients: 1 cup sugar  1 cup peanut butter  1 large egg  50g dark chocolate, roughly chopped  1 teaspoon vanilla extract (optional)    Method: Preheat the oven to 180°C and line a baking tray with baking paper.  With an electric beater or a food processor, mix sugar, peanut butter and egg until combined. Add the chopped chocolate and vanilla and mix briefly.  Roll dough into balls about the size of a walnut or golf ball, depending on how big you like your cookie. Flatten with your palm.  Bake for 14–16 minutes, flattening again at the 8-minute mark.  Cool on a rack. Store in an airtight container. See omnystudio.com/listener for privacy information.

Join Chris and Jill for this special Day Old Episode featuring one of our favorite guests, Jill's mom Joyce!Click here to shop at the Cookie Lab StoreJoin our FB Group for free access to the Cookie Recipe!https://www.facebook.com/groups/429934808628615Follow us on TikTok to see how we make the cookieswrite to us at cookielabpod@gmail.com

Want a little something sweet, but have zero desire to schlep all your baking ingredients out of the cupboards?    Check out our 3-ingredient peanut butter cookies!

In a crunch for time and ingredients, we give you Peanut Butter Cookies

Hello and welcome everyone to a new Quick Bite from Nikoli's Kitchen! Unfortunately I've been working 50+ hours the last couple weeks and I'm in training, so my free time is exceptionally limited right now, so I couldn't get a new episode out. However I didn't want you to miss out on new content, so I put together this Quick Bite based on these melt-in-your-mouth amazing peanut butter cookies made with almond flour, so they're gluten-free! Check them out and let me know what you think!   This recipe is based on a recipe from Virginia Hernandez found in the Cook's Cook Community Forum! Check out her original post at https://www.facebook.com/groups/TheCooksCookCommunityForum/permalink/3961112184006837/.   Featured Recipe for this Episode 1-1/2 c almond flour  1 t baking powder 1/2 c unsalted butter, softened 1 c peanut butter 1/2 c dark brown sugar 1/2 c monk fruit extract 1 t vanilla bean paste 1 large egg white sugar (optional, for rolling cookies before baking) fleur de sel (finishing salt - optional) Preheat your oven to 350°. Combine the butter, peanut butter, vanilla, egg, brown sugar, and sugar substitute in a large bowl and cream together. Add almond flour and baking powder. Stir until well-combined. Roll the dough into 1" balls and roll in the white sugar. Place on a baking tray and bake on the center rack for 13-15 minutes. They'll puff up during baking into little mounds. Remove from the oven and allow to rest for a few minutes. Press lightly in the center with a fork to make the criss-cross pattern. Finish with fleur de sel and allow to cool.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Justin, Dan, and Jared are BACK with another jam packed episode about BYU sports. First off, of course, is Housekeeping (1:20-22:15) featuring PPPProper Football & Aircraft Carriers, then followed by some big time BYU Basketball news (22:15-26:38)! After a quick ad (26:39-27:20), they then jump into BYU football talk, starting with some interesting thoughts by a friend of the program (27:21-32:10) and then the BYU Football Season SuperLatives (32:10-end). Enjoy!

Hi Bakers!! Thanks for joining me again for another tasty gluten-free bake! Do you love peanut butter? I love it in all forms and in as many ways as I can get it...ice cream, candy, and on toast! I could go on and on. Most peanut butter cookies are short on peanut flavor, too dry, and really oily. Ugh! I don't want that!! I love a great cookie with lots of peanutty flavor, crispy edges, and a bit of chew in the middle but they aren't easy to find in the store. If you decide to make them, these cookies will make your peanut butter dreams come true! The worst thing about them is that they disappear too quickly. I modified this Cook's Illustrated recipe by decreasing the oil and adding some elements for a chewy texture. Let me know how it goes and please send me pictures of your bakes! - Carolyn chewy texture. Gluten-Free Peanut Butter Cookies Adapted from the Cook's Illustrated recipe for Peanut Butter Cookies Dry 2/1/2 Cups Cup4Cup Multipurpose Flour 1 teaspoon Koda Farms Sweet Rice Flour 1/2 teaspoon xanthan gum 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Wet 1/2 cup softened butter 1 cup brown sugar 1 cup granulated sugar 2 large eggs 1 cup creamy peanut butter 2 teaspoons vanilla extract 1 scant cup finely chopped roasted peanuts Preheat the oven to 350F and place the rack in the middle. Dry Ingredients Whisk together flour, xanthan gum, baking soda, baking powder, and salt in a medium-sized bowl. Set aside. Wet Ingredients. In a large bowl, cream together butter and sugar until combined. Add two large eggs and mix well. Scrape the bowl as needed with a rubber spatula. Add peanut butter and peanuts and beat well. Stir in dry ingredients and mix for about 30 seconds longer. The dough should pull away from the bowl and be easy to roll into a ball with your hands without sticking. If the dough is too soft, add more flour until you can shape them easily. Roll into balls two tablespoons in size and then roll in granulated sugar. Place on a cookie sheet about two inches apart. Score the cookies with a fork in two directions to give the dough a hatch-marked appearance and flatten them to about 1/2 inch tall. Bake for 10-14 minutes or until cookies are browned around the edges and puffed soft in the center. Cool on a rack. Enjoy! --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

The Stupid History of Peanut Butter Cookies

Join us for the Disney News in Review where we take a look back at all of the breaking news from the past week. In this week's episode, we talk about how park passes at the Magic Kingdom are now gone for July 4th, Gideon's is no longer offering peanut butter cookies due to the recall, and Chip destroys Greg's childhood...

In this episode, Dad is nuts for cookies, Mom suggests baking your way to the top, and Milo is anti-cannibal (take that Mr Peanut)! Here we are again arguing about food. It's Chocolate Chip Cookies vs Peanut Butter Cookies!

I'm back! The beginning of the year was a DOOZY. I've recharged, here I give you some oracle tricks to help you along the way. BONUS I give you my Grandmother's Peanut Butter Cookie recipe! A reminder that EVERYTHING IS ILLUMINATED! XO Jen

Peanut Butter Cookies: Low Carb Cooking With Katie Caldesi

Join Jill and Chris for 14 minutes of cookie bliss as they uncover the classic peanut butter cookie's history, science, and deliciousness.Join our FB Group for free access to the Cookie Recipe!https://www.facebook.com/groups/429934808628615write to us at cookielabpod@gmail.com

Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ Yield about 2 dozen medium sized cookies. . 1 cup unsalted butter, softened not melted1 cup crunchy or smooth peanut butter · 1 cup white sugar · 1 cup packed brown sugar. · 2 eggs · 2 ½ cups all-purpose flour-prefer not a high protein bread flour to get less gluten development. · 1 teaspoon baking powder · ½ teaspoon salt · 1 ½ teaspoons baking soda · Optional 2 tsp of cinnamon. Directions · Step 1 Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. · Step 2 In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt; stir into butter mixture. Put dough in refrigerator for 1 hour. Refrigerating the dough before baking will help inhibit spread because the butter is colder, and takes longer to melt. · Step 3 · Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Option to sprinkle the tops with salt or sugar for an extra kick of flavor. Put in indent of a fork then turn sideways and indent again. It is only for looks but marks a traditional peanut butter cookie. Option to make a Peanut butter blossom cookie (peanut butter cookie with Hershey's kiss in center) Bake in a preheated 350 degrees F oven for about 12-16 minutes depending upon your dough ball size. Look for a slightly tan color at the edges. Everyone burns cookies in the bakery. Why because you really have to take them out when they are not fully baked as they continue baking on the sheet. So, when they are close to being fully baked, you really want to check them every minute. FLOURLESS GF PB COOKIES( 15 cookies) 5 eggs 5 cups of brown sugar Mix at a high speed until the batter thickens up and is fluffy. This is key as if you don't mix long enough, the cookies will not hold together. Add the below ingredients and mix until combined and creamy 5 Tablespoons of cinnamon 2 Tablespoons of vanilla 1 Tablespoon of salt 5 cups of peanut butter. Using an ice cream scoop or large spoon, put eight dough balls on to a lightly sprayed cookie sheet. Do not flatten the dough now, or will baking as it will spread too much. Bake at 350 degrees for 15 minutes, dependent upon your dough ball size. The edges should be slightly firm and the tops should still be soft and doughy. As all cookies, they stiffen up as they cool. --- Send in a voice message: https://anchor.fm/house-of-bread/message

peanut butter cookies, pop culture, chris young, kenny wayne shephaerd, timothy busfield, john wetton, the troggs, anne frank, george h w bush, band boston, jim nabors, patrick gass, interracial marriage legal, triple crown of horse racing, baseball hall of fame, boxing,

Two ingredients soft peanut butter and maple syrup which makes cookies hard no bake ready too eat no honey no crunchy pb creamy good for holidays

1 cup unsweetened peanut butter 1 cup protein powder 2 eggs 1 tbsp butter Stevia to sweeten Mix all ingredients, at room temperature, (I use my breadmaker) until it's dough like. For peanut butter cookies bake at 190C/370F for about 20 minutes, let cool, then put in the freezer overnight. Or for protein bars, skip the oven and freeze overnight. You can also add the mass to keto chocolate as a layer or cover in keto chocolate https://simpleketorecipes.wordpress.com

Hey everyone! Thanks for stopping in again and checking out my new episode! If you had fun listening or have a suggestion, feel free to let me know! Here's the recipe and instructions from today's show! If you make these, take a picture and tag me on either Instagram, Facebook, or Twitter! No Bake Cookies Ingredients/Tools: · ½ cup peanut butter · ¼ cup honey · ¼ cup coconut oil · 2 tbsp cocoa powder · 1 tsp vanilla extract · 1 cup of quick oats · Cookie sheet · Wax/parchment paper (they both work well) · Stovetop and freezer! · Whisk, Rubber Spatula, Spoon *You can add some chocolate chips or nuts in if you like! Directions: 1. In a saucepan on low-medium heat, melt peanut butter, honey and coconut oil. Use a whisk to stir until smooth. Turn down the heat if it's starts getting bubbly. 2. Stir in vanilla extract, then whisk in the cocoa powder until smooth again. Once smooth, whisk is no longer needed. 3. Turn off stove and stir in the oats. If it's a little runny, you can add a little more oats, but no more than ¼ cup. 4. Grab that cookie sheet and lay some wax paper or parchment paper on top. This will make it easier to transfer the cookies after they freeze. 5. Using a tablespoon, scoop cookie mixture into bite sized (or a little bigger) cookies and using the rubber spatula, pop them onto the cookie sheet! You can put them as close as you need to if you're making a lot of them since they don't grow! 6. Once you've filled up the cookie sheet, put it in the freezer for about 10-15 minutes, and there you have it! No bake cookies! 7. Store them in the fridge since the coconut oil gets softer at room temperature!! Enjoy! Live, Laugh, Love, Luigi --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/luigi-ernesto-alfredo/message Support this podcast: https://anchor.fm/luigi-ernesto-alfredo/support

Chef, RD and Prep Dish founder Allison Schaaf shares 6 ways to add dates to your diet. Dates are specifically recommended if you’re in your third trimester of pregnancy, but they’re also a healthy way to add sweetness to foods without spiking your blood sugar, whether or not you’re pregnant. Dates are a regular part of the Prep Dish meal plans for good reason! If you have a sweet tooth and want to avoid refined sugar, make sure to give this one a listen for some healthy alternatives. Connect with Allison: PrepDish.com Instagram: https://www.instagram.com/prepdish/ Get your FREE mealplan at PrepDish.com/podcast OR text the word mealprep to 33777 Resources mentioned in this podcast: Carrot Cake Energy Bites: https://prepdish.com/recipes/carrot-cake-bites/ Episode 32 - How to Make Energy Bites: https://prepdish.com/podcast-show-notes/ep32/ Strawberry Mint Smoothie w/ Dates: https://prepdish.com/recipes/simple-strawberry-smoothie/ Peanut Butter Cookies w/ Dates: https://prepdish.com/recipes/gluten-free-peanut-butter-cookies/ Paleo Chocolate Pudding w/ Dates: https://prepdish.com/recipes/paleo-chocolate-pudding-parfait/ Paleo Ketchup w/ Dates: https://prepdish.com/recipes/paleo-ketchup-recipe/ Pecan & Date Pie Crust: https://prepdish.com/recipes/sweet-potato-pie-with-pecan-crust/ Date BBQ Sauce Recipe: 3 T Apple Cider Vinegar 28 oz can crushed tomatoes ¼ cup dates, pitted (4 large) 1 clove garlic 1 re-hydrated chili, seeds & stem removed (for more heat, add in seeds as desired) ¼ tsp cayenne + 2T chili powder + S&P to taste Puree all ingredients in blender or food processor until smooth.

In Episode 2 of Sweet Bytes with Sandra, your host Dr. Sandra Colton-Medici discusses the following topics: The three keys to Social Listening Listener Call-In "Should I automate my entire marketing strategy?" Interview with Meryl Johnson, Head of Digital Marketing, Academy of Motion Picture Arts & Sciences Extrabyte featuring new music from Barbara Kiss, and Peanut Butter Cookies with my daughter Giulia, and Enter-to-Win a $25 e-Gift Certificate to Amazon.com.   Mentioned in the Episode: Beyoncé, Kevin Hart, Will Ferrell, JaQuel Knight, T.I., Funny or Die, SXSW, Entourage, Netflix, Hulu, Philo, Aperture 2025, Barbara Kiss, Meryl Johnson, Academy of Motion Picture Arts and Sciences, and Warner Bros. Episode Sponsor: Visit Cre8Cure8.com for 15% Off Squarespace Website Templates until Black Friday 2020. Enter Code: Sweet15  Affiliate Mentions/Links:Webinarninja Have a Listener Question? Call & Leave a Voicemail: (410) 216-5059 You can also email the podcast at: info@sandracoltonmedici.com Subscribe, Share, Comment, & Rate: If you enjoyed this episode and found it helpful, please subscribe so that you receive notifications for each new episode. Please share it with a friend and tag me on your Instagram/Facebook or LinkedIn story so I can give you a shout out! Rate the podcast and leave your feedback in the comments section of the podcast page as well. Have a Show Topic Suggestion? Send to: info@sandracoltonmedici.com *In the subject line only write: SBWS Show Topic Suggestion Enroll in Sandra's program, Course Sweetener Purchase Sandra's book, Passion P.I.P.E.L.I.N.E.: Amazon - Print Amazon - Kindle Apple - iBooks   Follow Sandra on Social Media: Instagram: @SweetBytesWithSandraPodcast Instagram: @DrSandraColtonMedici Facebook: @SweetBytesWithSandra Facebook: @Shop.SandraColtonMedici Facebook: @SandraColtonMedici YouTube: @SandraColtonMedici Pinterest: @SandraColton Twitter: @SandraColton   Join the SBWS Private Facebook Community **Password: Satisfy Your Entrepreneurial Sweet Tooth Read the Sweet Bytes with Sandra SHOW NOTES Take the Holiday Promo Challenge: Join HERE Want Sandra's Show Look? Sandra's SBWS Style Credits: Headphones: Bose Hairstyling: Hai + Beyond the Zone Jean Jacket: Espirit Heels: Nine West Eyes: MAC + L'Oréal Paris Cheek: MAC Petal Power Lip: MAC Ruby Woo Foundation: Nars Sheer Glow   Theme music by Astrotunes.  

#28: In today's episode, I chat with the Founder + CEO of Simple Mills, Katlin Smith. Katlin fills us on on the back story of one of the most popular gluten-free brands. We chat why she started her company, what is was like expanding her brand and product line over the last few years and really what makes Simple Mill's products stand out on shelves. Katlin and I dive into ingredient pet peeves, COVIDs impact on their business, the hardest part about her job and hints on what new products are coming out soon. Katlin also shares her go-to oil right now, which I cannot wait to try.This episode is not sponsored by Simple Mills. I love and use their products every single day and they make the most delicious gluten and grain-free eats. A few of my favorites are: Farmhouse Cheddar Crackers (they taste like cheez-itz), Banana Bread Baking Mix, Pizza Dough Mix, and their Soft-baked Peanut Butter Cookies. You can also find me baking/cooking with their products over on my blog.For more from me, I'm over @rachLmansfield + rachLmansfield.com.Thank you Spindrift for sponsoring this episode. You guys are the real sparkling beverage MVP. No natural flavors, just sparkling water and real fresh fruit. We are huge Spindrift drinkers here as you guys know. I link to them over on my shop page and you can snag them in many retailers throughout the country.

Not long ago my 11-year-old daughter was baking peanut butter cookies and as I was watching the process unfold, I noticed she used a fork to make lines on top of the cookies and then put sprinkles of sugar on top as well…  They were a beautiful creation and no doubt looked like something that could have won an award just on appearance alone.  For those of you Daily Hustlers that don't know, I am actually the president of the peanut butter fan club so one might assume this was one way a little girl can tug at her Daddy's heart...  Except there is just one issue. My 11 year old is well aware of the ongoing peanut butter cookie feud between me and her mother... Tarah insists on flattening the cookie dough with the fork marks and then sprinkling the sugar on top to crisp the top half and make the cookie as aesthetically pleasing as possible... I on the other hand don't care at all about the aesthetics of my peanut butter cookies and in fact, much prefer them in their most pure and natural form without fork marks, unnecessary sugar sprinkles and top crisping... As a matter of fact, I just want a ball of peanut butter cookie dough fired into the oven for a few minutes then pulled out when the middle is still gooey enough for the dough to perfectly disintegrate upon contact with the mouth.     According to Wikipedia, it wasn't until the early 1920's when peanut butter was introduced as an ingredient option for cookies...  In the 1930's Pillsbury published a recipe calling for the use of a fork to press the cookie before baking... Apparently the reasoning was because peanut butter is dense and this ensured that the cookie would cook all the way through. So for nearly 90 years now, the Pillsbury recipe has held strong all because the mainstream wheat flour company told us to cook our peanut butter cookies a certain way...  Unfortunately, we have conformed to the status quo and ruined and continue to ruin a large percentage of peanut butter cookies around the world with fork compressions & sugar. Bottom line... Challenge the norm and don't ever accept a certain way of doing things because that's just the way it's been done before... Human beings are remarkably good at over enforcing their will and ruining perfectly good anything by insisting to tattoo their mark on everything. Before Chloe put the batch in the oven, both she and Tarah had patiently heard my gripe and with a huge smile on her face, she pulled out another cookie sheet with 12 huge balls of peanut butter (no fork marks or sugar) then said… “Relax! These are your peanut butter cookies.” 15 minutes later, heaven entered my mouth…  Looks like we officially have “Daddy's Peanut Butter Cookies” ready to hit the market… U should give them a try.

Welcome to Season One of "I Wasn't Always Like This." This episode is something of an introduction to the ways I have learned to live with depression. After a failed attempt to kill myself - using artificially flavoured peanut butter cookies - I learned the value in second chances. And I also began this journey of learning how to live with depression. Live WITH, not suffer from or be a victim to it.  The journey begins here. 

In this episode you'll learn about…Setting up the story (1:18)My first foray with PB cookies (3:53)And so it begins (8:37)The funny thing about time (11:30)I want to get off the ride now please! (14:22) Having a baby moment (15:40)Wise words from Grant Cardone (19:39)

Host Blake talks about his passion for baking, especially peanut butter cookies.

Our talents and abilities are a gift from God to reflect his character. Use those gifts to serve others, bring joy, and honor God. SCRIPTURE (1 Peter 4:10-11) **HOW TO FIND US** INSTAGRAM https://www.instagram.com/redemptiongat WEBSITE http://gateway.redemptionaz.com FACEBOOK https://www.facebook.com/redemptiongateway

WELCOME to the Twisted Mug Media Network's premiere baking show, "God Caught Me Masturbating"! Join your host, Brendan, as he serves up FUN (and also some delicious peanut butter cookies).

Lisa and Fernando take you into the kitchen for some baking and discuss their "desert island" movies.

Here's sweet news for people on gluten-free diets: The Cake Mix Doctor has gone gluten-free! Anne Byrn's latest book is packed with gluten free recipes for rich, decadent and easy-to-make desserts. Anne joined me recently to talk about the book and the discoveries she made along the way. She shared her recipe for Gluten-free Peanut Butter Cookies from The Cake Mix Doctor Bakes Gluten Free. Anne says "Peanut butter cookies are such a favorite, and just because you are following a gluten-free diet it doesn’t mean you should forgo them. Bake up this recipe and you’ll find that this American cookie classic is now okay for you to eat and share with anyone who is gluten-free or just loves peanut butter cookies."

Simple recipe for a delicious, high protein no carb cookie, delicious!!!!

These are so moreish and delicious that you may want to lock them away if you’re home alone as 20 can become 2 very easily!Makes 20100g butter, melted2 small eggs2/3 cup brown sugar2/3 cup sugar2 big tablespoons quality peanut butter1 cup chocolate small buttons1 ½ cup + 2 tbsps plain flour¾ tsp baking sodaPreheat oven to 170 C fan bake and line 2 trays with baking paper.In a bowl mix butter, eggs and sugars with a fork, until combined. Stir in peanut butter and stir to combine.Add chocolate then sift in flour and baking soda and mix well to combine.Roll into large walnut-sized balls and set out on lined tray, leaving room for spreading.Bake for 6 minutes then pull trays from oven and bash them on the bench top to essentially knock the air from them – this will give you chewy cookies – before returning for a further 7 minutes of cooking.

Time for a grateful Friday! Let us know what you're grateful for (even the little things make a difference).Sam's Friday favorite is one of the NFL's greatest moments that happened this week.Jodi's got a great peanut butter cookie recipe for you that you can find on our website. It's going to be kicking off some spooky recipes for Halloween!

Mary Hooks, Co-Director of Southerners On New Ground (SONG) joins us to talk about her great aunt's peanut butter cookies, ending the cash bail system, and the importance of joy in our lives. Marcus and Jordan recap their trip to see Janelle Monae live, and we learn how Jordan used the opportunity of a life time to bring back an old dance craze. The Chocolate Therapy Podcast is made possible by a generous grant from the Higlander Research and Education.  Twitter: @CTPYall Facebook: https://www.facebook.com/CTPYall Websiste: www.chocolatetherapypodcast.com  

Mitch celebrates his birthday by finally visiting Levain Bakery in NYC for the first time. They pull two gigantic cookies (one chocolate chip walnut, one dark chocolate peanut butter chip) right out of the oven, and he eats the gooey mess before he can leave the store. Is it the best cookie in New York City? Let's call it the clubhouse leader. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

Today we try breakfast cookies and a vegan cheese tray by Urban Cheesecraft with friend to the show, Morgan. 

ABOUT PAMELA GIUSTO-SORRELLS Pamela Giusto-Sorrells is passionate about food and passionate about people. So much so that in 1988, filled with compassion for eaters limited to tasteless food due to health considerations, she founded a company dedicated to baking gluten-free foods so delicious that no one would know the difference. To this day, she personally develops each of the products that bear her name, with new recipes continually under development, often based on customers’ inquires and needs. Giusto-Sorrells is a third generation natural food industry pioneer who grew up in a family which included a natural food store proprietor and artisan bakers. Established by Pamela’s grandparents in 1941, the Golden Crescent was one of the first health food stores in San Francisco. Years, later, her father grew the business into a wholesale bakery, where one of Pamela’s responsibilities was packaging a variety of cookies made with safflower oil (and no preservatives of course): sticky macaroons, molasses bars, and gluten-free confections made of rice and soy flour that her family had made since the 1940s. Pamela was seasoned in the values on which she would later build her own business: that ingredients must be wholesome, that customers must be able to know without a doubt that the product meets their dietary needs – however unique – and that recipes must be so delicious that everyone could enjoy them. To the delight of customers seeking wheat-free cookies the whole family would crave, Pamela’s Products started by developing delicious tasting Chunky Chocolate Chip Cookies and rich Peanut Butter Cookies. From the picturesque Ukiah Valley, Pamela’s Products now proudly offers an expansive line of baking mixes, cookies, fig bars, snack bars and her newest introduction, Graham-style crackers. As the company heads into its twenty-seventh year, Giusto-Sorrells remains at the heart of a business that continues to lead the way in bringing home-baked, convenient indulgence through an ever-expanding array of delicious gluten-free choices for all to enjoy. Pamela’s Products. Gluten-Free Cravings Fulfilled Since 1988 For more information, visit: PamelasProducts.com

Free Dessert Friday: 4-Ingredient Peanut Butter Cookies   Follow JazzyThings on Instagram: www.instagram.com/jazzythings

Esther and Caroline sit down to record a rare solo episode!! They talk about glow ups and glow downs, set new health challenges for themselves, share their recent workout progress, plus Esther shares her simple 2 ingredient recipe for banana peanut but... Learn more about your ad choices. Visit megaphone.fm/adchoices

Esther and Caroline sit down to record a rare solo episode!! They talk about glow ups and glow downs, set new health challenges for themselves, share their recent workout progress, plus Esther shares her simple 2 ingredient recipe for banana peanut but... Learn more about your ad choices. Visit megaphone.fm/adchoices

Heute schlagen wir uns die Nacht um die Ohren! Meine besten, leckersten Ideen und kulinarischen Anregungen für eine unvergessliche Super Bowl Nacht gibt es in dieser Folge. Anfangs für euch meine Social Media Kanäle, um mit mir zu connecten: Ich bin hier unterwegs: Instagram http://instagram.com/einfach_nachschlagen Facebook https://www.facebook.com/einfach.nachschlagen Pinterest pinterest.com/nachschlagen Und hier speziell mein Super Bowl Board: https://www.pinterest.de/nachschlagen/superbowl-recipes-for-your-superbowl-party/?eq=super&etslf=NaN YouTube youtube.com/channel/UCtsp6z-_MXDF0Af9x-2x-Jw Bei Fragen und sonstige Anregungen schicke mir gerne eine Mail an: info@einfach-nachschlagen.de   Meine "MUST-HAVES" für die Super Bowl Party: Die vorgestellten Rezepte zum Nachkochen: 1.KNUSPRIGE Süßkartoffelpommes mit Sour Cream http://www.einfach-nachschlagen.de/suesskartoffel-pommes-mit-sour-cream/ 2. HOTDOG EINFACH MAL ANDERS – MIT BACON-GUACAMOLE http://www.einfach-nachschlagen.de/hotdog-einfach-mal-anders-mit-bacon-avocado-paprika/ 3. Passende Crumble Idee: Apfel-Cranberry-Crumble http://www.einfach-nachschlagen.de/apfel-cranberry-crumble/ Orangen Grapefruit Crumble http://www.einfach-nachschlagen.de/apfelsinen-crumble-mit-minz-sahne/   Weitere Anregungen und Rezepte meinerseits:   DIE PERFEKTEN BURGER BRÖTCHEN – BRIOCHE BUNS & DINKEL http://www.einfach-nachschlagen.de/die-perfekten-burger-broetchen-brioche-buns-dinkel/ TEX-MEX SALAT TOMATE-AVOCADO http://www.einfach-nachschlagen.de/tex_mex-salat-tomate-avocado/ SCHWARZBIER CHILI CON CARNE http://www.einfach-nachschlagen.de/schwarzbier-chili-con-carne/ PEANUT BUTTER COOKIES http://www.einfach-nachschlagen.de/peanut-butter-cookies/   Empfehlungen des Tages: Coleslaw aka Krautsalat vom Blog "Lecker muss es sein!" Habe ich auf einem Event schon selbst probiert, super lecker! https://www.leckermussessein.de/coleslaw-aka-krautsalat/ Melting Cheeseburger - Der Schweizer (mit Raclette-Käse) vom Blog "Big Meat Love" https://bigmeatlove.de/melting-cheeseburger.html Checkt am besten direkt die ganze Burger-Kategorie auf "Big Meat Love" für noch viel mehr ultimative Burger Ideen https://bigmeatlove.de/burger-spezial-beef-buns-patties-rustikal-chorizo-bacon.html     Viel Spaß beim nachkochen und nachbacken! In diesem Sinne wünsche ich euch eine unvergessliche Super Bowl Nacht, markiert mich gerne auf euren Essensbildern! Gruß Fred   Kurzfassung der Inhalte (FOLGE): Ich stelle meinen ultimativen 5-Schritte-Matchplan für eure Küche am Super Bowl - Tag vor. So kann bei euren Party vorbereitungen nix schief gehen! Außerdem stelle ich 3 unschlagbare Rezepte vor, die eure Party auch in kulinarischer Hinsicht zu einem echten Highlight machen. "Selfmade Food ist das neue Fast Food" - Nehmt euch die Zeit und zaubert ein paar passende Speisen für das Party Buffet. Über Burger, Hotdogs, Chili Con Carne, Nacho-Salat, Cookies und Co. geht so einiges. Kulinarische Touchdowns garantiert ohne Stress am Abend zu haben! Alles bestens vorbereitet und die Werbepausen können geschickt genutzt werden um Hotdogs zu basteln oder einen geilen Crumble in den Ofen zu schieben!   Kurzfassung der Inhalte (PODCAST-gesamt): Einseitige Ernährungs-Religionen wird es hier bewusst nicht geben! Genuss mit frischer, saisonaler Küche. Klassische Rezepte mit modernen Anstrich, das ist mein Anspruch. Lernt Erfolgsrezepte (von mir und meinen Gästen) kennen! Macht euch Kochen & Backen auch wieder zu einer festen Gewohnheit und Leidenschaft. Warum empfinden meine Gäste und ich so eine Leidenschaft für das Thema "Essen & Trinken"? Einfach Nachhören, um Inspiration und Motivation zu tanken. "Keine Zeit zum Kochen? Wie machst du das? Boah ich habe schon wieder so leckere Bilder gesehen, doch selbst würde ich das nie schaffen..." STOP - in meinem Podcast möchte ich mit diesen Trugschlüssen aufräumen und zeigen, dass es KEINE Ausrede gibt sich nicht gescheit zu ernähren oder selbst mal den Kochlöffel in die Hand zu nehmen. Manchmal braucht man heutzutage nichtmals mehr selber nachzuschlagen, um an Wissen und Inspiration zu gelangen - in meinem Podcast könnt ihr meine kulinarischen Ideen oder Anregungen auch "Einfach Nachhören"! SOWIE danach: Direkt den Kochlöffel in die Hand nehmen, die Einkaufsliste schreiben oder fix das Rezept auf meinem Blog ausdrucken, um dann loszulegen. Macht die Hürde klein und kocht/backt einfach los! Gutes Essen ist Lebensqualität! Genuss und Achtsamkeit in Sachen Ernährung gehen in der beschleunigten Welt heutzutage leider schnell verloren. Hierfür werde ich in meinem Podcast einstehen und zeigen, warum dem so ist. Welche Formate werden geboten? Kulinarische Anekdoten aus meinem Leben, Erfolgsrezepte simpel erklärt, Tricks & Kniffe für die Küche. Außerdem Interviews - das heißt: Inspiration von leidenschaftlichen "Foodies & Drinkies" aus meinem Umfeld. Ich lege euch meine persönlichen Standpunkte dar und blicke dabei hier und da vielleicht auch mal etwas über den kulinarischen Tellerrand. Im Fokus steht aber ganz klar das Thema - Sich bewusst Zeit nehmen für frisches, selbstgekochtes Essen. Für Feedback zu den Folgen, Themenvorschlägen und Anregungen aller Art zum Podcast kontaktiert mich gerne per Mail oder das Kontaktformular hier. Euer Fred

In episode 6, we got the band back together, well all but Andrew. We explored a new room in the house to podcast from as we apparently move further away from the whole “Dinner” table concept. Peanut Butter Cookies are all the rage, Yajaira learns the internet, Chris shows his deep knowledge of Saved by the Bell, and Lisa & Josh discuss their vacations! Make sure you like, subscribe & review on iTunes! We’re also on Stitcher, Google Play, Soundcloud, TuneIn, and YouTube. Special Game Night episode is recording Sunday Night, when we get to together to play Cards Against Humanity! Look for that on Monday 9/4! Check out High Stick Creative on Facebook and Instagram - highstickcreative Check out Hair by Lisa Michelle on Facebook and Instagram - hairbylisamichelle www.facebook.com/dinnerwithschmucks for the videos we watch! Enjoy!

Ingredients ½ cup granulated sugar ½ cup packed brown sugar ¾ cup peanut butter ¼ cup butter or margarine, softened 1 egg 1 ¼ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt   Directions Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. […] The post Peanut Butter Cookies appeared first on WORT 89.9 FM.

In this episode you'll be forced to endure Cookie Monster impressions, mud baths, airborne toxic events and the occasional Peanut Butter Cookie. We invent an equation for sadness, discuss the merits of mental spa treatments and decide how necessary those fork marks really are. EXPLICIT. www.spilledmilkpodcast.com The Player  Molly's Peanut Butter Cookies Body Talk Video  Janelle Monae Yoga Cookie Monster Video

Legit three-ingredient peanut butter cookies. What are you waiting for? For complete show notes and recipes on thisepisode,visit http://kitchencounterpodcast.com/61 Connect withtheshow at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com Leave aratingand review at: http://kitchencounterpodcast.com/itunes

Jeremy Castañeda from LA's Plant Food For People talks converting to veganism due to his wife's health issue. They discuss the difficulties of raising children in a vegan household, opening a restaurant and the magic of jackfruit while snacking on CHEESECAKE, beer from GOLDEN ROAD BREWERY, PEANUT BUTTER COOKIES from Gobble Green, and DIRTY POTATO CHIPS! @plantfoodforppl @gobblegreen @dirtyschips