VIRGINIA WRIGHT, Author – Illustrator

The Official Website of Virginia Wright, Author – Illustrator. Designer. Non-fiction Writer. Children's Fiction, Romance & Cookbook Author. Nature Photographer.

Flourless Peanut Butter Chocolate Chunk Nut Cookies

Posted on December 18, 2011 by Virginia Wright

Ingredients:

2 tsp. pure vanilla

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 cup natural creamy peanut butter

1 tsp. baking powder

1/8 tsp. sea salt

1 cup chocolate chunks

3/4 cup walnuts, chopped

1/2 cup raw crystallized sugar to roll cookie balls in. (optional)

Directions:

Mix all ingredients in order given. Refrigerate dough for thirty minutes for easier handling. Roll dough into balls, dip all sides in raw sugar. Line a baking sheet with parchment paper. Place balls on a cookie sheet and flatten with a tine of a fork. Bake at 350 degrees for 10-12 minutes. Take out of the oven and place the whole cookie sheet on the cooling rack and let cookies cool on the baking sheet for ten minutes.

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation & Cookbook Facebook: http://www.facebook.com/virginiabrownwright

Dessert

Thanksgiving Dessert Recipes

Posted on November 21, 2011 by Virginia Wright

Butternut Squash Bundt Nut Cake

2 Cups Butternut Squash Puree

4 Large Eggs

1 Cup Sugar

½ Cup Brown Sugar

1 Cup Light Olive Oil

3 Tsp. Cinnamon

1 Tsp. Nutmeg

½ Tsp. Ginger

½ Tsp. Cloves

½ Tsp. Salt

1 Tsp. Baking Soda

2 Tsp. Baking Powder

2 Cups Flour

1 Tsp. Pure Vanilla

½ Cup Chopped Walnuts

Generously butter and flour Bundt pan. Bake for about 50-60 minutes or until cake tests done when a knife inserted in cake comes out clean. Cool in pan for 10-minutes. Great breakfast cake. Recipes and Photos- Copyright 2008 Virginia Wright