Ben and I drink gallons of hot tea over the Fall and Winter months. We looked at his gas bills from Fall and Winter time period last year and for sure noticed a price difference not huge but enough that we decided to see if a electric kettle would save a few bucks a month. So I did a little nerd research and it does considerably use less energy with a electric kettle. Then I proceeded to do some quick research and found a good quality kettle for under $30.00 by Hamilton Beach and GE has one exactly like it as well. Ben and I went to pick it up and stock up on Halloween candy for our Trick-Or-Treaters. We get a lot of kids so we spent about $30.00 on candy! Now this is dangerous for us because this huge bowl of candy sat around the house until Monday night. Man did the house smell sweet from the candy. When I walked down the stairs I smelled it wafting through the air. I know, scary especially for two people that LOVE sweets!!!
Well, I decided to try to keep Ben's and my paws off the candy and make protein packed cookies to have instead of the candy. I figure Ben is much more attracted to home made baked goods then corn syrup filled candy. Also these cookies are great with a cup of tea. Sweet but not too sweet and are packed with healthy protein.
1/2 cup of almond butter
1/2 cup of coconut flour (or oat, brown rice, qunioa flour)
1/3 cup of raw honey
1 tsp of vanilla extract
2 tbsp of almond milk
1/2 tsp of cinnamon
1/4 tsp of nutmeg
2 egg whites (or two flax seed vegan eggs, twp heaping tablespoons of flax seed meal mixed with four tablespoons of water and let thicken)
4 heaping tablespoons of no sugar added or low sugar strawberry jam/preserves (or other fruit preserve like apricot or raspberry)
1 tsp of lemon juice
optional crushed almonds or almond meal
1. Set oven to 350 degrees
2. Add everything except the fruit preserves into a stand mixer, food processor and mix until the mixture is combined and doughy.
3. Next roll into small balls and then press with palms and lay on a parchment paper lined cookie sheet.
4. Then either with your thumb or a spoon press the centers and remember to pinch the edges if they come apart. This is where you can add the almond meal or crushed walnuts. You can just roll the in a bowl to give them a dusty of more nut protein.
5. Combine your fruit preserves in a bowl with lemon juice and stir until smooth.
6. Spoon about a teaspoon or more into each cookie
7. Place in oven for 15 to 18 minutes. The cookies will still be soft to the touch when done. Let cool on a cooling wrack and enjoy!
As for the kettle. We have been using it about two or three times a day and it is great! Easy to clean and the kettle it self has no cord which is great for carrying around the kitchen. Best $30.00 dollars spent in a while for sure.
Well, I decided to try to keep Ben's and my paws off the candy and make protein packed cookies to have instead of the candy. I figure Ben is much more attracted to home made baked goods then corn syrup filled candy. Also these cookies are great with a cup of tea. Sweet but not too sweet and are packed with healthy protein.
1/2 cup of almond butter
1/2 cup of coconut flour (or oat, brown rice, qunioa flour)
1/3 cup of raw honey
1 tsp of vanilla extract
2 tbsp of almond milk
1/2 tsp of cinnamon
1/4 tsp of nutmeg
2 egg whites (or two flax seed vegan eggs, twp heaping tablespoons of flax seed meal mixed with four tablespoons of water and let thicken)
4 heaping tablespoons of no sugar added or low sugar strawberry jam/preserves (or other fruit preserve like apricot or raspberry)
1 tsp of lemon juice
optional crushed almonds or almond meal
1. Set oven to 350 degrees
2. Add everything except the fruit preserves into a stand mixer, food processor and mix until the mixture is combined and doughy.
3. Next roll into small balls and then press with palms and lay on a parchment paper lined cookie sheet.
4. Then either with your thumb or a spoon press the centers and remember to pinch the edges if they come apart. This is where you can add the almond meal or crushed walnuts. You can just roll the in a bowl to give them a dusty of more nut protein.
5. Combine your fruit preserves in a bowl with lemon juice and stir until smooth.
6. Spoon about a teaspoon or more into each cookie
7. Place in oven for 15 to 18 minutes. The cookies will still be soft to the touch when done. Let cool on a cooling wrack and enjoy!
As for the kettle. We have been using it about two or three times a day and it is great! Easy to clean and the kettle it self has no cord which is great for carrying around the kitchen. Best $30.00 dollars spent in a while for sure.
