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Three-Ingredient Peanut Butter Cookies

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From the Fine Folks at Southern Living Magazine a feature on things you should refrigerate (but probably aren’t) popped into my inbox. I found it very interesting. Even as a food writer I was failing at some of these.

What I’ll do first up is give you their comments. Then I will make my own for each item.


It’s no secret that avocados can be a finicky fruit. One day ripe, the next day gone—and not a spoonful of guacamole to show for it. If you’re holding onto a few avocados for weekend entertaining that aren’t quite ready, pop them into your ‘fresh produce’ drawer to slow down their cycle significantly. Conversely, if you’re ready to dive into some avocado toast before your little green friend is prepared to cooperate, leaving avocados by the kitchen window (while keeping a watchful eye!) can speed up the ripening process.

One of the things I miss from my 15 years of living in Chicago is the dependable ripe avocado. I could find one any day of the week to make that last-minute guacamole. The Hispanic population in Chicago is impressive so the city goes through a lot of avocados and the grocery store never makes you wait for a ripe one. I hate it when I have to plan what I want to eat 6 days ahead.

As a young cook, I learned that if you want to speed up the ripening of the avocados you put them in a sealed paper bag on your counter....


Read the full column at

Three-Ingredient Peanut Butter Cookies

These cookies are SOOOO good. And no flour! Just be careful what peanut butter you buy and be sure to order the sweetener ahead so you are prepared to bake and eat.

Servings: Serves 15-18


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