Folks – it is a CRAZY world out there! I’ve been struggling to make sense of my own thoughts and emotions during this tumultuous time. COVID-19, such a short little name with a monumental impact. I saw it creep slowly throughout the world, talking with my family in Taiwan as they watched their country struggle to get the virus under control. It seemed as if we were safe for awhile, but now, even in my state of Minnesota, there are over a hundred cases (and that’s only the confirmed ones!).
I guess I say this not to add to the chaos, but as a gentle reminder that the best thing that we can be doing is to stay home. Trust me, as a twenty-five year old who loves to explore, that’s the last thing I want to be doing either, but staying home WILL save lives. It’ll help keep your parents, grandparents, aunts, uncles, and even your pets (!!) safe. Why, you ask? Well, diseases can only be transmitted if there are people to transmit it to. When contagious people stay home and don’t have anyone to spread it to, then we help prevent the spread of the disease. The scary thing about this is that you can totally be contagious and not know it… so bottom line- STAY HOME PLEASE!
And while I’m on this little public health rant (sorry, I can’t help it, in my other life, I work at the Department of Health!), can I just throw in a small plug for baking? It is absolutely wonderful for getting your mind off things just for a small while, and I find it helps with my anxiety. My favorite thing to bake right now is peanut butter miso cookies.
If you did a double take, don’t worry, most people are totally caught off guard by the combination! But if you love salty-sweet desserts, this one is totally for you. And if you don’t, well, give them a try anyway, you might be surprised! My only suggestion for this recipe is to let them sit overnight. Something magical happens in the refrigerator and the flavors blend so seamlessly after sitting for awhile. That being said, I’ve also baked them right after making the dough and they were terrific as well.
Bake well, stay well, and take care ❤
Peanut Butter Miso Cookies | Makes about a dozen
difficulty level – easy
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup coconut oil, melted or at room temperature
- 3/4 cup light brown sugar*
- 1/3 cup granulated white sugar
- 1/8 cup (a.k.a. 2 tbsp) red miso paste (you can usually purchase at an Asian grocery store)
- 1/4 cup chunky peanut butter (this is super important for texture! If you only have smooth pb, it wil work, but the texture will be off)
- 1 extra large egg
- 1 1/2 teaspoons vanilla extract
*If you want a chewier peanut butter cookie, add in 1 full cup of brown sugar.
- Preheat oven to 350 (F).
- Combine coconut oil, light brown sugar, white sugar, miso paste, peanut butter, egg and vanilla in a bowl. Mix well with a whisk.
- In a separate bowl, mix together flour, baking soda, and baking powder.
- Add dry ingredients into wet ingredients and mix until just combined. It is important not to over mix, otherwise the cookie will be tough. I like to use a spatula for this part.
- Roll into walnut sized balls (think a little smaller than a golf ball)
- Bake at 350 (F) for 10-12 mins or until edges are just starting to brown.
- Cool on a cookie rack, or eat while hot!
- Cookie dough can be refrigerated for up to 2 days, and will keep for a couple months in the freezer (I like to roll the dough into individual balls and then freeze. When you’re ready to bake, no need to defrost, just bake them a little bit longer.)