Peanut Butter Power Cookies

These Peanut Butter Power Cookies are packed with Krema/Crazy Richard’s peanut butter . . . Oh joy! Photo © 2017 R.L. Peterson

Greetings and welcome in!

I am quite excited to share this recipe. It’s been a labor of love (for peanut butter mostly), but methinks I discovered just the right mix of ingredients.

Peanut Butter “Power”

Nearly everyone loves peanut butter especially the Krema/Crazy Richard’s brand which received an A- rating from Fooducate.

These cookies will be the hit of ANY occasion.

“Power” cookies because of the daily value of fiber and protein found in the peanut butter and Bob’s Red Mill’s wheat germ and flaxseed meal. And, because the cookies are baked on a Lodge Cast Iron griddle – what a tasty and healthy combo!

Peanut Butter Power Cookie Recipe

In large Nordic Ware bowl, mix wet ingredients thoroughly. Photo © 2017 R.L. Peterson

In medium Nordic Ware bowl, sift and mix dry ingredients thoroughly. Photo © 2017 R.L. Peterson

Baked in the oven on a Lodge Cast Iron griddle – fresh and ready to devour! Photo © 2017 R.L. Peterson

Is there such a thing as too much peanut butter? Photo © 2017 R.L. Peterson

Ingredients and Instructions

In Large Nordic Ware bowl, mix together thoroughly

• 1 Tbsp. Bob’s Red Mill Egg Replacer combined with 2 Tbsp. water (premixed in separate mini prep Nordic Ware bowl)
• ½ cup coconut oil (softened) and 1 Tbsp. water
• ½ cup Krema/Crazy Richard’s Crunchy Peanut Butter
• ¼ cup Bob’s Red Mill Cane Sugar
• ½ cup Bob’s Red Mill Brown Sugar
• ¼ cup honey (preferably wild or raw)

In Medium Nordic Ware bowl, sift and mix together thoroughly . . . stir into above mix

• 1½ cups Bob’s Red Mill Unbleached White All-Purpose Flour
• ½ tsp. Bob’s Red Mill Baking Powder
• ¾ tsp. Bob’s Red Mill Baking Soda
• ¼ tsp. Bob’s Red Mill Sea Salt
• 1 Tbsp. Bob’s Red Mill Wheat Germ
• 1 Tbsp. Bob’s Red Mill Flaxseed Meal

Additional Instructions

1. Chill dough for an hour or more then proceed to step #2
2. Preheat oven to 375°
3. Place Lodge Cast Iron griddle in oven and preheat for 5-8 min . . . remove from oven
4. Roll dough into balls the size of large walnuts
5. Place 3” apart onto preheated Lodge Cast Iron griddle
6. Flatten with fork dipped into water . . . crisscross.
7. Bake 10-12 minutes – until set but not hard
8. Place onto cooling rack and serve

Makes approximately two ½ dozen cookies

Don’t hesitate – go ahead and spread some peanut butter and grape or strawberry jelly between two cookies… and LOOK OUT! Double yummy peanut butter & jelly sandwich!

“Enjoy and Keep a good thought!” Bob P.

Credit where credit is due:

All photos © 2017 R.L. Peterson

Recipe adapted from Betty Crocker’s Picture Cookbook; 1950 Edition; pp. 204

 

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Blues in the Night Smoothie

Recording “These Broken Tracks” in San Antonio, TX.  Photo © 2017 R.L. Peterson

The Blues

Musically speaking, the “blues” can take on many shades and tones. Some blues can be mellow, moody, or jazzy (B.B. King, Buddy Guy).

More progressive styles of blues feature blues-based guitar chord structures and riffs which can rock the house down (Stevie Ray Vaughan, Steve Gaines).

ZZ Top’s “El Diablo,” and Lynyrd Skynyrd’s version of “Crossroads” are two favorites that rock the house.

Blueberry (Vaccinium L.)

Blueberrycouncil.org states that blueberries are low in fat, packed with vitamins C and K, a good source of fiber, and an excellent source of manganese.

According to authoritynutrition.com, blueberries are the king of antioxidants, which protect bodies from damage by free radicals, unstable molecules that can damage cellular structures and contribute to aging and diseases like cancer.

Blueberries are believed to contain the highest antioxidant capacity of ALL commonly consumed fruits and vegetables.

Zero528 agrees that blueberries taste YUMMY! Especially in this purple-shaded “Blues in the Night” fruit smoothie blend. Add some peanut butter and WHOA!

Blues in the Night Smoothie Recipe

Yet another winning line-up of tasty ingredients. Photo © 2017 R.L. Peterson

Minnesota “home” glass filled with the Blues in the Night Smoothie. Photo © 2017 R.L. Peterson

Ingredients

• 1 large banana, peeled, and quartered
• ½ cup frozen strawberries
• 1 cup frozen blueberries
• 1 scoop (provided in bag) of Vega Protein Smoothie-Viva Vanilla
• 1 Tbsp. Bob’s Red Mill Flax Seed
• 2 heaping Tbsp. Krema/Crazy Richard’s Crunchy Peanut Butter
• 1 cup (or slightly more depending upon desired thickness) Almond Breeze Almond Milk-Original

Instructions

1. Add all ingredients in a blender and mix until creamy
2. Serve immediately or freeze to enjoy later

Makes two servings!

“Enjoy and keep a good thought!” Bob P.

Credit where credit is due:

All images and photos © 2017 R.L. Peterson

Recipe inspired by P.L. Wiese

Hawkeye Corn Fritters

Hawkeye Corn Fritters on a Blue Willow plate – can’t get much more nostalgic than that. Photo © 2016 R.L. Peterson

Hello Zero528 followers and thank you for your interest in my website/blog. Feel free to comment and/or share with friends on social media (links below).

This breakfast treat was calling my name about a month ago, so, I decided to alter an old classic.

Native of the Hawkeye State

Born and raised in Iowa (through age 12), the name for this recipe was selected due to fond memories of Mom making corn fritters for my siblings and me when we were growing up in Lamoni, Iowa.

What I didn’t know until I began to make this entry, was that our Grandmother Turpen had prepared corn fritters for her family, as well.

The Peterson siblings entertaining ourselves during the holidays in our home in Lamoni, Iowa. Photo © 2016 R.L. Peterson

I quickly became an Iowa Hawkeye fan when our family moved from small town America (Lamoni), to Iowa City, IA.

Tackling my brother Dave – not an easy thing to do – having earned the nickname ‘The Iowa Plow’ for a reason. Sweet memories exist for me of my childhood in Iowa (the Hawkeye State). Photo © 2016 R.L. Peterson

We lived approximately a mile from Kinnick Stadium and managed to attend many Iowa Hawkeye football games… methinks my brother Dave and I would most-likely, sneak into the games.

And now, on to the tasty treats…

Hawkeye Corn Fritters Recipe

Adding Bob’s Red Mill egg replacer mixture to dry ingredients into a Nordic Ware  mixing bowl. Photo © 2016 R.L. Peterson

This recipe deviates a bit from the traditional vegan cooking style by incorporating frying in an iron skillet. Organic coconut oil is used as a substitute for vegetable oil.

Carefully spooning batter into a Lodge Cast Iron skillet – flattening/pressing the batter to approximately slightly larger than silver dollar size. Photo © 2016 R.L. Peterson

Using a fork, turn fritters to brown evenly. Photo © 2016 R.L. Peterson

Almost ready to eat…wait for it… ahhh! Photo © 2016 R.L. Petersen

I hope you enjoy this tasty breakfast treat anytime day or night.

Ingredients

• 2 Tbsp. Bob’s Red Mill Egg Replacer combined with 4 Tbsp. of water
• ¾ cup Almond Breeze Almond Milk-Coconut-milk blend
• 1 cup Bob’s Red Mill Unbleached White All-Purpose Flour
• 1 tsp. Bob’s Red Mill Baking Powder
• ½ tsp. Bob’s Red Mill Sea Salt
• 1 tsp. organic coconut oil
• 1 can drained whole kernel Iowa corn

Instructions

• In a Small bowl, combine ‘egg’ replacer, water, almond milk, and coconut oil
• Place sifter into Medium bowl, add all dry ingredients into a sifter and mix together
• Add egg replacer mixture and corn to dry ingredients and mix until blended
• Using two spoons, spoon batter into Lodge 8” cast iron skillet containing hot coconut oil (375°) a few inches deep – flattening/pressing the batter to approximately slightly larger than silver dollar size
• Using a fork, turn fritters to brown evenly
• Lift from skillet with slotted spatula
• Place onto cooling rack with a paper towel underneath

Makes 20-25 small fritters.

Serve plain or top with Krema/Crazy Richard’s Natural Creamy Peanut Butter and/or pure maple or blueberry syrup.

Enjoy and . . . Keep a good thought! Bob P.

Credit where credit is due:

All photos and images © R.L. Peterson

Many thanks to my assistant P.L. Wiese

Recipe adapted from Betty Crocker’s Picture Cookbook; 1950 Edition; pp. 78

 

 

 

 

Lodge Cast Iron Skillet Banana-Nut Muffin

Lodge Cast Iron Skillet Banana-Nut Muffin! Photo © 2016 R.L. Peterson

Greetings “followers!” Welcome in again to Zero528 website/blog featuring an eclectic collection of personal interests.

This entry features yet another yummy recipe which has been altered to vegan. It also is the first of many Zero528 vegan recipes which will be utilizing Lodge Cast Iron bakeware/cookware.

Why Lodge Cast Iron? I’ve always been interested and intrigued by the use of these products from a nostalgic and historical perspective and will be adding more to my collection soon.

Look for Lodge Dutch Oven ‘vegan’ recipes coming soon from Zero528.

Oh, and did I mention that all of the Lodge foundry Seasoned Cast Iron and Seasoned Carbon Steel products are manufactured in the USA!

Lodge Cast Iron Skillet Banana-Nut Muffin Recipe

Zero528 is proud to support Bob’s Red Mill and uses their fine baking/cooking products as much as possible in its recipes. Additionally, Zero528 features Almond Breeze Almond Milk and Krema/Crazy Richards Peanut Butter. Photo © 2016 R.L. Peterson

Nordic Ware bowl filled with tempting batter. Photo © 2016 R.L. Peterson

Don’t hesitate…go make a BIG muffin now! Photo © 2016 R.L. Petersen

My hope is that this breakfast treat will be enjoyed at all hours of the day. It makes for a great snack packed full of healthy!

Ingredients

• ¼ cup Bob’s Red Mill Rice Bran
• ¾ cup Bob’s Red Mill Unbleached White All-Purpose Flour
• ¾ cup Bob’s Red Mill Whole Wheat Flour
• 2 tsp. Bob’s Red Mill Baking Powder
• ½ tsp. Bob’s Red Mill Baking Soda
• ½ tsp. Bob’s Red Mill Sea Salt
• ¼ cup Bob’s Red Mill Cane Sugar
• ¼ cup Bob’s Red Mill Flax Seed
• ¼ cup Bob’s Red Mill Wheat Germ
• 1 Tbsp. Bob’s Red Mill Egg Replacer combined with 2 Tbsp. of water
• 1 cup Almond Breeze Almond Milk-Original
• ½ cup (4 oz) unsweetened apple sauce
• 3 Tbsp. coconut oil (liquid)
• 2 ripe bananas, peeled and quartered
• ½ cup walnut or pecan pieces

Instructions

• Preheat oven to 400° F
• In a Medium bowl add dry ingredients into a sifter placed in bowl and mix together
• Add flax seed and wheat germ to dry ingredients in aforementioned Medium bowl
• In a Large bowl, combine ‘egg’ replacer, water, almond milk, and coconut oil
• Add dry ingredients to egg replacer mixture and mix until blended
• Add applesauce, bananas, and nuts and mix until blended (mashing bananas)
• Pour batter into lightly oiled (coconut oil) Lodge 8” cast iron skillet
• Bake for 28-34 minutes or when top springs back when touched – toothpick is clean

Makes one giant muffin – share and enjoy!

Keep a good thought! Bob P.

Credit where credit is due:

Recipe adapted from Lighthouse Rita