I typically bake two or three times a week, sometimes more, sometimes less, depending on how many posts I have ready and if I feel inspired to head to the kitchen. Regardless, this means a lot of baked goods are in my house. Not to mention, I sometimes like to pick something up at a local bakery or order a treat I’ve had my eye on through the mail. One girl, who watches what she eats constantly to remain fit, cannot eat all these treats alone, nor with the help of her parents. So what do I do?
I share. Sometimes it’s hard to part with things I love, sometimes I can’t, but more on that another day. I started sharing my baked goods out of pure necessity. I couldn’t eat them all and could not bear to throw them away as they sat day after day in the pantry. I wasn’t sure what people would think. Would they want to eat the things I baked? Would they like them? Yes and yes.
Most of the leftovers go to what we affectionately refer to as the Sample Club. It is a group of people at Dad’s work, and in some cases their families, that get to try many of the things I make. They are then kind enough to leave comments right here on my blog with their thoughts. I appreciate the time they take to visit my blog and share their thoughts with me. All of their comments are taken to heart, good or bad, sometimes giving me new ideas. What means even more is when they take extra time to give me some encouragement or leave a comment on something they didn’t sample. I’ve only met one of them, but feel like we’re all friends. It still amazes me the ways in which food connects people.
Then there are my neighbors. Some things can’t make it the hour long drive to Dad’s work for the sample club. When items need to be served hot or cold, they simply won’t survive the trek. Even though for the most part, we didn’t know our neighbors all that well, we began sharing with them, Dad running them over after a quick phone call to make sure they were home and interested. They also leave many comments. As with the Sample Club, I love to hear their thoughts on my treats, but their inspiring words of encouragement mean even more. On the days when I want to give up, they say the sweetest things that keep me going.
Finally are the people that I don’t see as often and don’t share with as much. They don’t always leave comments, but their gratitude and encouragement is more than enough. Everyone at the dermatologists’ office looks forward to my visits, knowing they’ll get something sweet. Mom and I drop things off for the fish guys at Papa Joe’s, my favorite market, before picking up produce, and heading back around to buy fish. They are always waiting with a review, the treats already gone. My friends at Neiman Marcus love when they see my bag full of goodies. One guy said my Biscoff Fudge is the best he’s ever had. I still think of that when things are looking down.
Some of these Flourless Peanut Butter Cookies went to the Sample Club. A small recipe, there wasn’t a lot to share, but sometimes it’s great to have a small recipe without many leftovers. They are super easy to put together and are gluten free. Only five ingredients, they stay thick when baked. Pure peanut butter flavor is bountiful without other ingredients to take away from it. The cookies are harder and a little more crumbly than I typically like, but given the easy of making them and the great flavor, they are a crowd pleaser and will for sure make another appearance in my kitchen. I’m sure the people I share my treats with hope so.Print
- 1 cup peanut butter (I used homemade)
- 1 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- Maldon Sea Salt for sprinkling
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, mix together peanut butter, sugar, egg, and vanilla. Mix until fully combined. Using a small ice cream scoop, scoop dough onto prepared baking sheet. They will not spread during baking so do not need to be spaced too far apart.
- Using a fork, press down lightly into each cookie to make crosshatch patterns, but do not flatten the cookie too much. Sprinkle with sea salt. Bake until slightly golden brown, cracked, and still soft to the touch, 10-12 minutes. Do not overbake. Cool completely on pan. May be stored at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Recipe adapted from Claire Robinson
- Prep Time: 15 mins
- Cook Time: 12 mins