Flourless Peanut Butter Cookies

The last time I made peanut butter cookies was probably in the eighth grade, for a bake sale for some activity I did. The reason this stands out so much was because in the process of baking the cookies, one of the five teenage boys I was baking the cookies with forgot to add an entire cup of sugar into the cookie dough, and the cookies tasted like vegetable oil and sadness.

I found this recipe somewhere on the internet, but after looking at like three different recipes I realized that the 1:1 ratio of peanut butter to sugar just was not going to happen, so this is a combination of a few different recipes.


This is a painfully simple recipe. It took me all of ten minutes to get it all done and into the oven.

All you need is:

1 cup natural peanut butter (all the recipes I consulted were adamant about it being natural, don’t know why.)

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

All you have to do is lightly beat the egg and then combine the ingredients into a dough. Form it into balls and place them on parchment papered baking sheets, and squash them into a cookie shape. I used the flat end of a spoon. Most people do that cute little crosshatch pattern with forks.

That’s basically it. They need to go into a 350 degree oven (according to google that’s 176C) for eight minutes, then rotate them in the oven for another five-ish minutes. Use your judgement. They’ll be kind of gooey when they come out, so let them sit for a bit on the baking sheet before moving them to a cooling rack.

I was surprised with how good they tasted, not gonna lie. I was super skeptical about the whole deal but figured I might as well try.


Sick Day Soup: An Accidental Recipe

Guys, I feel awful today. And not gonna lie, this soup started out as mashed potatoes because that’s all I ever want to eat when I’m ill. But then I added too much milk. So…soup. Which is also why I don’t have any pictures of the process.


As you might have guessed, it’s a potato based soup. I’m not feeling up to writing out a long and clever narrative about it, so here’s the recipe. Tweak as needed.

Potato and Scallion Soup

3 redskin potatoes

1/3 cup cold milk

1/2 cup water

1 tablespoon chopped scallions/green onions

3 cloves garlic, chopped roughly

1 tablespoon olive oil

salt to taste

  1. Bring a pot of water to boil, and pop in the potatoes. Let them cook thoroughly. Once they’re done, take them out of the water and cube them, leaving the skins on.
  2. Warm the olive oil and lightly saute the garlic and half the scallions.
  3. Once those are toasted, turn off the heat and add the milk, and then the potatoes, so the potatoes don’t start to fry.
  4. Use an immersion blender, and basically liquefy everything, adding water until it’s the consistency you’d like.
  5. Add the rest of the scallions and blend them in.
  6. Add salt to taste. When I’m sick I tend to add more salt, because I can’t really taste much.

That’s basically it. It’s great for when my throat hurts too much to eat, I have no appetite, and just need to get something down so I can take my DayQuil and be done with it. Enjoy! I’m crawling back under my blankets and calling it a day.

Masala Chai Macarons

So as you know, I’ve been trying to ages to make macarons. Something always goes wrong. But Friday I managed to make a decent batch of red velvet macarons. I was so excited. Then I got distracted with making tea masala, and then had a fantastic idea.

What about masala chai flavored macarons?! I mean, it’s not too far off from the red velvet. Instead of adding cocoa powder and red food color, I just need to add tea masala and tint the batter brown-ish. Easy enough.

I started with a basic macaron recipe, found here, and then added a tablespoon of tea masala to the dry ingredients, plus a teaspoon of loose tea leaves that had been ground into a super fine powder. To the meringue, I added a tablespoon of very strong tea, mostly for color (Very strong is subjective. My mom thinks I make tea and coffee too strong, I believe that if you’re not twitching after half a cup it doesn’t count.)

And guess what.

It actually worked.


I was so excited. And they taste amazing. The frosting I used was the same cream cheese frosting for the red velvet ones, and that recipe is here.

You can buy tea masala in any Indian store, but since I only needed a little and had the ingredients on hand, I made it myself. For this recipe it was about five cloves, two cardamom pods, a teaspoon of ground ginger, a teaspoon of ground cinnamon, and a pinch of black pepper, all ground up and sifted to a very fine powder.

My Issues With Gluten and General Picky Eating

By all accounts, I am a super picky eater. When asked, I joke that it’s easier to list what I can eat than what I can’t. Because for real. This is ridiculous. And I feel awful when I’m out with someone or at someone’s house and I have to ask a million questions about the food and then can’t eat it. The super apologetic pantry-raiding the host goes through to find something I can tolerate just kills me.

I can’t have: wheat gluten, meat (I can’t eat beef, don’t like most chicken, turkey, or pork so I put a blanket ban on meat), lettuce, bell peppers, sprouts of any kind, or milk. But some cheese is okay. Exhales.

And sometimes, I encounter those people who insist it’s all in my head and decide that since I don’t have full blown celiacs, I’m just being a princess and try to slip me gluten anyways. They say that I couldn’t have just “suddenly” become gluten intolerant, and that I’ve eaten wheat my whole life. But they don’t realize that I’ve had these food issues my whole life. And then I eliminated things from my diet, and my problems basically disappeared. But no, they insist I’m trying to be one of those trendy girls who call for attention with food issues. Those people are awful and I have no qualms about vomiting on something they love. I had a colonoscopy and goddamn endoscopy (which I woke up half way through, panicked, and choked on the camera in my throat) when I was twenty-two, and I didn’t do it for fun.

But what do gluten, meat, lettuce, bell peppers, sprouts, and/or milk do to me? Well. Digestive distress is the polite way to put it. If I have any of those things, I have to be within sprinting distance of the restroom for the next few hours, until it’s completely out of my system. And after that, I’m miserable and achy for the rest of the day. My skin breaks out worse than it ever did when I was a teenager, and I just feel like my brain is itchy.

So yeah, I’m a picky eater. And more often than not, I don’t like going out to eat. I have to prepare my food at home, by myself, carefully measuring everything, and making sure the food doesn’t touch. No medical reason for that. I just don’t like when my food touches. I’m allowed to have one princess problem.