While clearing my mind and “meditating” during yoga class early this morning I glanced out the window and noticed a squirrel scurrying up a tree.
It led me to thinking about the peanut that used to sit on top of the Squirrel Peanut Butter jar. When you opened a new jar, there it was; a tasty, crunchy peanut.
It’s not there any more.
Where did it go?
Actually, where did Squirrel Peanut Butter go? I haven’t seen that brand on the shelf in a long time.
I made a mental note to do a quick Google search when I get home to find the missing peanut.
Gotta love Google. So many things to discover.
Gotta love these yoga, meditating classes.
I think they’re improving my concentration and helping me clear my mind and not think of anything but…wait, it’s Monday today, which means tomorrow is Tasty Tuesday. Need to think of a blog post.
Not right now though.
I stared out the window again. Where did the cinnamon colored squirrel go? The same fate as the peanut and it’s namesake peanut butter brand? That would be sad. Even though squirrels are little pains in the asses in our garden. I bet Cinnamon is probably sitting in the tree, looking in on us humans as we sit here, crossed leg, meditating and clearing our minds.
Which is what I’m doing.
Cinnamon is a cute name for the little rodent. It’s also such a versatile spice; you can use it in savory and sweet dishes (the spice not the squirrel, because that would be gross.)
Back to meditating.
I love sprinkling cinnamon on baked apples.
I still have a lot of apples left over from our apple picking outing. Note to self: make more apple sauce when I get home. It comes in handy when we’re having pork loin roast and I use it for baking. You can substitute apple sauce for butter.
Where was I? Oh, yes, I’m clearing my mind and thinking of the ocean, tranquility and…marshmallows.
There were a lot of miniature marshmallows leftover from yesterday’s Thanksgiving meal. Gotta love a holiday that allows you to sprinkle marshmallows over a sweet potato casserole.
That reminded me of the leftover sweet potatoes in my fridge.
Yes, I do believe I’ve got the hang of this Yoga meditating thing.
Clear the mind.
The Yoga instructor is advising us to think of calming sounds. The waves of the ocean. Birds chirping…cancel the birds. I don’t like birds. They scare me. I’ll think of a relaxing activity instead.
It would be fun to create a cookie from some of the leftovers.
Yes! Sweet potato, apple sauce and marshmallows and other ingredients I could throw together for my new invention.
All pumped and ready to head home after another successful yoga class, where I cleared my mind and meditated, I created a new cookie that I’d love to share with you.
After making a batch, I had my husband taste them. He had been cleaning up the erotic garden, mowing the lawn and getting things ready for winter in the morning, while I was baking so he wasn’t privy to my experiment or the ingredients.
After he tasted one, our conversation went something like this:
Hubby: Good cookies. What’s in them?
Hubby: Please don’t tell me there’s tofu in here?
Me: Were they good?
Hubby: Tell me the ingredients first.
Me: Read my Tasty Tuesday blog tomorrow, and you’ll find out.
Some people are so suspicious. Sneak in some tofu, spinach and eggplant in a few soups, stews and sauces once in awhile, and they go all Oliver Stone-conspiracy-attitude on you.
Regardless, he loved the cookie, even if he was convinced there was an odd vegetable in there. He’s wrong of course, so don’t shy away from this recipe, which I hope you’ll try.
The Entrée/Dessert in a Cookie Cookie
½ cup salted peanut butter (if using unsalted you will need to add ¼ tsp salt)
½ cup mashed sweet potatoes
1 egg (beaten)
3 TBSP apple sauce (if you don’t have any on hand, use mashed banana)
1 TBSP Almond Flour (you can also use Wheat Flour if you prefer)
½ tsp. ginger
2 tsp. cinnamon
1 TBSP Honey (less if you want or a bit more for a sweeter cookie)
Miniature Marshmallows (you be the judge as to how many)
Almonds (crushed, and again, you be the judge as to how many)
Reason I’m asking you to be the judge. I forgot to measure those two ingredients and write them down.
Preheat oven to 350F.
In a bowl add: sweet potato, peanut butter and egg. Mix well, till the mixture is creamy.
Then add: apple sauce, flour, ginger, cinnamon and honey.
Mix all together, then add marshmallows and almonds, and make sure to coat the almonds and/or marshmallows with the mixture.
Spray your cookie sheet with a non-stick spray or use parchment paper.
Using a TBSP, spoon cookies onto the tray in a ball (no need to press down, they will spread while baking).
Bake for 8 – 10 minutes. Cookies should seem underdone when you take them out of the oven.
For more recipes to try, please stop by my fellow authors who are serving up some Tasty Tuesday offerings: