Here at Entangled, we like to read.
(Bet you would never have guessed that.)
So we also love quick-n-easy recipes that free up more time for us to indulge in our favorite past time.
Each week we’re sharing some of our favorite recipes to help you find a few extra minutes in your day to enjoy your next favorite book!
This week a special guest:
Easy-Peasy Three-Ingredient Peanut Butter Cookies
with Vanessa Riley
Who tried it: Vanessa Riley, author of The Bittersweet Bride
Why she likes it:
It’s three ingredients, and they are so good. I love to cook, so you’ll often find me in the kitchen. I like elegant great tasting easy to create recipes. So this is one of my personal favorites.
Ingredients:
- 1 cup of peanut butter, the crunchy type with peanuts
- 1 egg white (You need to cut the cholesterol somewhere.)
- 1 cup of sugar (I use raw cane sugar, sounds healthier, but you may eat so many that this doesn’t help)
Directions:
Preheat oven to 350 degrees.
Line a baking tray with parchment or a silicone mat. They will stick to your tray if you don’t, not good eats, a big mess. No one has time for all that cleaning.
Combine all three ingredients together mixing until you have a smooth dough-like consistency.
Take a scoop of it and form a small ball. Flatten it out onto the tray.
Get fancy and make crisscrosses with a fork’s tines. Place the cookies at least an inch apart.
When your tray is full and your oven is ready, pop these into the oven for about 7 minutes. Be careful not to overbake and adjust your timing based on your oven. They should be a light golden brown. You want these to be chewy.
When you take them from the oven, let them cool on the tray for about 2 minutes, then transfer the cookies to a wire cooling rack. I usually just pick up the parchment and set it on the rack to cool completely.
Your patience will be reward with chewy yummy goodness.
With all that extra time not spent in the kitchen, what’s Vanessa currently reading?
I’m currently crushing on Sully in Now That You Mention It by Kristan Higgins. Now that I think of it, these cookies, a glass of milk and more reading is in order.
Grab your copy of The Bittersweet Bride, out now!
Widow Theodosia Cecil needs a husband to help protect her son. The former flower seller turned estate owner posts an ad in the newspaper, and no one is more surprised than she when her first love, the man she thought dead, reappears.
Ewan Fitzwilliam has been at war for six years. Now, the second son of a powerful earl is back but his beloved Theo needs a husband and will not consider him. She believes Ewan left her—in desperate straits—so she denies the feelings she still harbors for the handsome, scarred soldier. Theo and playwright Ewan must overcome bitter lies and vengeful actions that ruined their youthful affair. Theo must reveal her deepest secret in order to reclaim the love that has long been denied.
Award winning, Amazon Bestselling author, Vanessa Riley, worked as an engineer before allowing her passion for historical romance to shine. A Regency era (early 1800s) and Jane Austen enthusiast, she brings the flavor of diverse, eclectic peoples to her stories. The author of Madeline’s Protector, Swept Away, Unmasked Heart, The Bargain, and Unveiling Love, she has won the Beacon Award, the Colorado Award of Excellence, and placed in the International Digital Awards for her Regency romances. Vanessa Riley is a historical buff who has spent many years researching Regency society. During her undergraduate studies at Penn State, she gained a love of Western Civilization and took as many classes as she could while pursuing Bachelors and Master’s degrees in Mechanical Engineering. Her love of history has given her a passion for conducting precise research in architecture, customs, and rituals of the times. She lives in Atlanta with her career military husband and precocious child. You can catch her writing from the comfort of her southern porch with a cup of Earl Grey tea.
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