No Bake Cookies for Big Girls

And boys!

I’ve been doing so much walking that my hips, lower back and feet are killing me. I decided to take yesterday “off”, and rest. The only thing I did was pressure can a couple batches of turkey stock and sew two more face masks.

But my sweet tooth got the better of me after dinner! I decided to whip up a batch of my modified no bake cookies, which hit the spot and took maybe ten minutes to make.

No Bake Cookies for Big Kids

1/2 cup unsalted butter
2 cups sugar
1/2 cup whole milk
1/3 cup bittersweet cocoa powder (I use Nestles Special Dark)
1 1/2 tablespoons espresso powder
1/2 teaspoon hot chili powder
coarse ground salt to taste.. I add until I can actually taste it
1/2 cup peanut butter
2 teaspoons vanilla
3 cups old fashioned oats

Add the butter, sugar, milk, cocoa, chili powder and espresso powder to a 4 quart saucepan.

Bring to a rapid boil and let boil for one minute.

Remove from heat, and stir in the peanut butter and vanilla, then stir in the oats.

Using a cookie scoop, drop onto parchment paper and let set until cool. Enjoy!

Here’s my two masks.

I wish I could say I am whipping out a hundred a day like many are, but I feel good about getting one or two done in a day. It doesn’t matter. I know seamstresses around the country are sewing them and if everyone would make a handful, we can get the job done. Most of mine are made out of plain Moda Bella Solids, but I made one of these for my mom and had enough left for two more.

I wash and dry my fabric prior to cutting them out, so it doesn’t shrink when they’re washed. This mask washes and dries beautifully, and I’ve worn mine to do a curbside pick up at Kroger’s and it’s just so much more comfortable to wear than the pleated ones.

When I went to can my turkey stock, I discovered I was out of lids, so I dug out my Tattler reusable lids. I will need to order new lids asap, as we will be bottling honey in just a few weeks… I’m not using my Tattler lids for that since I’d never see them again!

I was asked how long I pressure cook my stock. Four hours. I can it immediately after straining it. I do not cool it and remove the fat, I much prefer the fat to remain in my stock.

My friend Judy tried my whole wheat bread dough yesterday for cinnamon rolls, I’m very curious as to how they turned out as I’ve never used that dough for anything but bread. I’d want to sweeten it more for rolls. It’s a pretty wet dough and typically I make filled doughs with less hydration, especially if they’re going to be rolled out.

I usually stop my sourdough baking with the exception of muffins and waffles this time of year, and change over to yeast. I’m so glad I have plenty of yeast in the freezer, as I’ve been hearing in my Facebook baking groups that there isn’t any to be had anywhere!

CJ Tinkle

Your feedback is always welcome! If you have a question, I will respond to it here.