No flour in these cookies

Flourless Peanut Butter Cookies

Made: September 6, 2013

Ingredients
- 1 cup natural peanut butter
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- Coarse sea salt, for sprinkling

Directions
- Preheat the oven to 350 F and place the racks in the upper and lower third of the oven
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined
- Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets
- Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies
- Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking
- Transfer to racks to cool
- Repeat with the remaining dough

I used my bottom rack and only my bottom rack since I had a 2-layer cake in the oven and they were taking up the other two racks in the oven. But cooking these for 10 minutes, no rotating and being on the bottom, these turned out really yummy! I like making my cookies smaller in size (I roll them into a small ball in the palm of my hands) and let them bake down into cookies. I also didn't use any seasalt for sprinkling and I was rushed for time for the decorating of the crosshatch pattern, but these tasted just like other peanut butter cookies with flour, just with a more prominent pb flavor you yearn for!

(recipe used: foodnetwork.com)

Green Nutty Cake

Pistachio Cake; before icing

Made: May 4, 2012

Ingredients

Cake:

- 1 package yellow cake mix
- 1 package (3.4oz) instant pistachio pudding mix
- 4 eggs
- 1 cup club soda
- 1/2 cup canola oil
- 1/2 cup chopped walnuts

Icing:

- 1 cup cold heavy whipping cream
- 3/4 cup cold 2% milk
- 1 package (3.4oz) instant pistachio pudding mix
- 2 teaspoons confectioner's sugar
- 1/2 cup chopped walnuts

Directions

- In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil
- Beat on low speed for 30 seconds
- Beat on medium for 2 minutes
- Stir in walnuts
- Pout into a greased and floured 10-in fluted tube pan
- Bake at 350F for 40-45 minutes or until a toothpick inserted near the center comes out clean
- Cool for 10 minutes before removing from pan to wire rack to cool completely
- In a large bowl, beat the cream, milk, pudding mix & confectioner's sugar on high until stiff peaks form
- Frost cake
- Sprinkle with the walnuts
- Refrigerate until serving

Pistachio cake; after decorating

Ken asked for his Pistachio cake and he got one! I was just happy that my cake came out in one piece! (Me and bundt pans do not get along!)

(Recipe used: Taste of Home - Quick Cooking 2012)