Peanut Butter Miso Cookies

Folks – it is a CRAZY world out there! I’ve been struggling to make sense of my own thoughts and emotions during this tumultuous time. COVID-19, such a short little name with a monumental impact. I saw it creep slowly throughout the world, talking with my family in Taiwan as they watched their country struggle to get the virus under control. It seemed as if we were safe for awhile, but now, even in my state of Minnesota, there are over a hundred cases (and that’s only the confirmed ones!).

I guess I say this not to add to the chaos, but as a gentle reminder that the best thing that we can be doing is to stay home. Trust me, as a twenty-five year old who loves to explore, that’s the last thing I want to be doing either, but staying home WILL save lives. It’ll help keep your parents, grandparents, aunts, uncles, and even your pets (!!) safe. Why, you ask? Well, diseases can only be transmitted if there are people to transmit it to. When contagious people stay home and don’t have anyone to spread it to, then we help prevent the spread of the disease. The scary thing about this is that you can totally be contagious and not know it… so bottom line- STAY HOME PLEASE!

And while I’m on this little public health rant (sorry, I can’t help it, in my other life, I work at the Department of Health!), can I just throw in a small plug for baking? It is absolutely wonderful for getting your mind off things just for a small while, and I find it helps with my anxiety. My favorite thing to bake right now is peanut butter miso cookies.

If you did a double take, don’t worry, most people are totally caught off guard by the combination! But if you love salty-sweet desserts, this one is totally for you. And if you don’t, well, give them a try anyway, you might be surprised! My only suggestion for this recipe is to let them sit overnight. Something magical happens in the refrigerator and the flavors blend so seamlessly after sitting for awhile. That being said, I’ve also baked them right after making the dough and they were terrific as well.

Bake well, stay well, and take care ❤

Peanut Butter Miso Cookies | Makes about a dozen

difficulty level – easy

INGREDIENTS

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup coconut oil, melted or at room temperature
  • 3/4 cup light brown sugar*
  • 1/3 cup granulated white sugar
  • 1/8 cup (a.k.a. 2 tbsp) red miso paste (you can usually purchase at an Asian grocery store)
  • 1/4 cup chunky peanut butter (this is super important for texture! If you only have smooth pb, it wil work, but the texture will be off)
  • 1 extra large egg
  • 1 1/2 teaspoons vanilla extract

*If you want a chewier peanut butter cookie, add in 1 full cup of brown sugar.

DIRECTIONS

  1. Preheat oven to 350 (F).
  2. Combine coconut oil, light brown sugar, white sugar, miso paste, peanut butter, egg and vanilla in a bowl. Mix well with a whisk.
  3. In a separate bowl, mix together flour, baking soda, and baking powder.
  4. Add dry ingredients into wet ingredients and mix until just combined. It is important not to over mix, otherwise the cookie will be tough. I like to use a spatula for this part.
  5. Roll into walnut sized balls (think a little smaller than a golf ball)
  6. Bake at 350 (F) for 10-12 mins or until edges are just starting to brown.
  7. Cool on a cookie rack, or eat while hot!
  8. Cookie dough can be refrigerated for up to 2 days, and will keep for a couple months in the freezer (I like to roll the dough into individual balls and then freeze. When you’re ready to bake, no need to defrost, just bake them a little bit longer.)

Enjoy!

Cranberry White Chocolate Chip Cookies

 PSA: THESE COOKIES CAN BE MADE IN ONE BOWL/POT/CONTAINER!


I will confess, these cookies were made quite awhile ago, but I simply haven’t had the time or energy to write up a post.  Last time, after a week of exams, papers and group projects, I collapsed on to the bed in a tired heap and asked myself what I was even doing here in New York, what I was doing at Columbia and if I even knew who I was anymore.  Of course, it didn’t help that daylight savings time means that by the time I come home from school, it’s completely dark out and it truly feels like I’m living in a cave. Not to be creating a pity-party, but I guess my point was that, I needed a break.  I needed time to take care of myself, to exercise, to spend time with friends, to bake, to BLOG! And it’s so easy to forget that humans need self-care time too.  We’re so easily caught up in taking care of other people, making sure our lives are in order, that sometimes, we can’t even remember the last time we were hungry for a homemade meal. 


SO, thank goodness for Election Day, giving me the time to take a break from school and reflect on life and rebuild my confidence in the decisions that I’ve made in life. And I hope that wherever you are, whoever you are, you make sure to create some space and time in your life to take care of yourself too.  Whether it’s the early morning cup of coffee, or the late night t.v. show, make sure you’re taking care of your mental health.  Which by the way…you could start by…making these cookies!


Whenever October and November roll around, I’m always addicted to the idea of cranberries, I have no idea why, but it’s probably got to do with Turkey Day. Anyways, these are inspired by Thanksgiving and everything Thanksgiving represents (besides the fact that it eventually lead to the conflict between Native Americans and Immigrants), BUT other than that, warmth, sweetness, a deep gratitude for life. 


Also, they use brown butter, which in my opinion, makes for an amazing flavor combination with the white chocolate and cranberries.  The white chocolate is just sweet and creamy enough to offset the tartness of the cranberries and the brown butter?? (Not a huge fan of white chocolate? Feel free to sub in dark chocolate as well!)That’s the real showstopper, tying the two flavors together and creating a deep, rich, caramel-y undertone. OH, and that pinch of cinnamon? Don’t leave it out, it seriously makes ALL THE DIFFERENCE in creating a cookie that you just want to continue eating forever. 


Brown butter is great, it creates cookies that have chewy centers and crispy edges.  I will forewarn you though, that these cookies (as you can see) are more on the thinner side.  That doesn’t mean that they’re not soft, or chewy, but it does mean that they’re lite-versions (aka you can eat way more without feeling guilty). If you’re not quite sure how to brown butter properly, I have a step by step guide right here. 

CRANBERRY WHITE CHOCOLATE CHIP COOKIES | A dozen large cookies

INGREDIENTS

  • 1 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 3/4 cup granulated white sugar
  • 1/4 tsp cinnamon
  • 1 1/2 sticks of butter browned and cooled
  • 1 large egg
  • 2 tsp vanilla extract
  • 3/4 cup dried cranberries
  • 3/4 cup white chocolate chips
  • Sea salt or kosher salt for sprinkling

DIRECTIONS

  1. In a medium-large pot (needs to be big enough to hold all the ingredients), melt and brown the butter.  Allow it to cool.
  2. Once cooled, add sugar, vanilla, and egg into mixture and whisk together until smooth
  3. Then add in flour, baking soda and cinnamon.  Incorporate dry ingredients into wet ingredients.
  4. Fold in white chocolate chips and dried cranberries
  5. Refrigerate dough for at least an hour and up to 3 days (they only get better with time!)
  6. Preheat oven to 350 (F)
  7. Let dough come back to room temperature (otherwise it will be SUPER hard to roll into balls)
  8. Roll into golf ball sized balls and place on lined baking sheet
  9. Sprinkle on a little bit of salt on top of each cookie before baking
  10. Bake for 12-14 minutes or until edges are just beginning to turn a golden brown
  11. Cookies will stay fresh for up to a week in an airtight container

Enjoy!

Healthy Double Chocolate Banana Bread

 Double chocolate banana bread:
Yesterday was July 4th, and today I’m wishing that it was the weekend again. Not just because I spent the weekend soaking in the sun, baking up the storm, and eating as much food as humanly possible, but also because there is a lovely construction crew outside of my window.  They start promptly at 7am every day, and the construction workers are NEVER late. Seriously…like not even 7:02 am…please give me those extra 120 seconds of sleep. All that aside, I’ve seriously got some weekday blues.


I don’t know about you, but when I’m feeling down, or when things suck, I can always find comfort in chocolate and some mindful meditation. But, I don’t always want to eat an entire bar (or two) of chocolate myself, and some times, I want to wallow in pity while still eating healthy.  This is the genius creation that I came up with, vegetarian, low in sugar, high in chocolate, and packed with lots of fruit – I give you double chocolate banana bread! It’s super chocolatey without being overwhelmingly sweet, and just a hint of banana comes through.  It’s basically the best way to show Monday (or any day) who’s the boss. You will be the envy of everyone at the office, eating your double chocolate banana bread, sipping your tea/coffee and basically kicking ass. You got this.


DOUBLE CHOCOLATE BANANA BREAD | Makes 8-10 servings
INGREDIENTS

  • 3 eggs
  • 1 1/4 cup sugar
  • 1 cup ripe bananas mashed (~ 2 bananas)
  • 3/4 cup neutral tasting vegetable oil
  • 1 1/2 cup flour
  • 1/4 cup cocoa powder (I use Hershey’s special dark)
  • 1 1/2 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 1/2 cup dark or semi-sweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350 (F) and grease a 9x5x3 inch bread pan
  2. In a large mixing bowl, combine eggs, sugar, oil and bananas. Whisk everything together until creamy.
  3. Add baking soda and salt to wet mixture and incorporate thoroughly.
  4. Add in cocoa powder, chocolate chips, and flour and mix in until there are no more streaks of flour in the mixture
  5. Pour mixture into bread pan and sprinkle top with more chocolate chips if desired.
  6. Bake for about 60 minutes or until a tester comes out clean. Run a knife around the edges of the bread pan so the loaf will come out clean when it’s cool.
  7. Bread will keep for 5 days in an air tight container or up to a week in the fridge.  Baked bread can also be sliced and frozen. Simply pull slices out a couple hours in advance and you’ll have a nice chocolatey treat waiting for you 🙂

Enjoy!