Sweet Peanut Butter Curry

 photo WP_20170301_001_e_zpsa7btqjgz.jpgAny time a photo turns out well you can be sure I just lucked out. Snap ’em and eat is my motto.

You take a Peanut Curry as a base idea, you fraction off some Sweet Curry Powder, take a little of a Sweet Mango Curry and here we are. Hold on, dear reader, the hyper-link menu is no longer lagging. You know what this means? I don’t either, but it is pleasant. See? It isn’t all buckwheat. It’s not all wine and roses either, but we have curry. What was it that Archimedes never said? Give me a spoon long enough and a bowl of curry large enough and I’ll feed the world. What? Fake quotes? Misquotes? Me? Never. No never. No more. I am ever and always the bastion of truth, justice and curry. A pillar of society, that’s old Jack. No, not a pill. How dare you? You, wait for it, Twenty Minute Egg! So hard, dear reader, be not cruel to one such as I. I give you so many curries. There seems to be a theme, there are the nut butter based curies, rich and filling. The fruity fares, sweet and saucy. There is also the herb curries, but they’re rather limited and seasonal. Nightshade intolerance might kneecap me in regards heat, but I find other flavour to play with, other salivatory (It’s a word!) sensations to tickle your taste-buds. To delight your dentistry. To, to…beat a dead horse? Okay, onto the main part of my orally-inclined oration.

So, nut curries. What can I say that I haven’t said before? Well, one thing I have noticed is that when you make them using coconut cream they become too rich, for me at least. Maybe it’s the ratio of fat to everything else, I’m not quite sure. Unlike my baking recipes you can use any nut butter, just again it might be too oily if you use a, I almost said unnatural, more blended peanut butter. The taste here isn’t as sweet as a fruit based curry, it’s more of a subtle undertone, the nutty flavour is still predominant. The sweeter spices and the honey just add a different backing flavour than the more savoury ones used in my original recipe. I used the sweet potato for its sweetness and how well it pairs with cinnamon. As does peanut. The ingredients may make it look complex, but it’s all just a matter of complementary flavours and a little experience from other recipes. On the whole a really nice curry, simple to prepare and one that keeps you filled. So, that’s that for now. Still more recipes incoming. See you then.

Ingredients

1 Chicken Breast, Chopped
100g Finely Cubed Sweet Potato
160ml Coconut Milk
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
1 Tbsp Natural Peanut Butter
1 Tbsp Olive Oil
1 Tbsp Honey

For the Spice Blend:

1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Cumin
1/4 Tsp Ground Turmeric
1/4 Tsp Ground Ginger
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Cardamom
1/8 Tsp Ground Cloves
1/8 Tsp Ground Anise
1/8 Tsp Sea Salt

Method

1. Add Olive Oil, Onion and Garlic to a pot, stir together, cover and heat on high until steaming, then reduce to a medium heat and let cook for 10 minutes until soft.

2. Add Spices and stir together, then add Chicken and Sweet Potato stir and cook for 5 minutes.

3. Add Coconut Milk, Honey and Peanut Butter and stir, bring to boil, cover and then reduce to a simmer and cook for 20 minutes.

 photo WP_20170301_009_e_zps7zbw0fvr.jpgMy dual-toned rose is almost open. It’ll probably become fully red eventually.

Baked Sweet Potato Fries

 photo WP_20170202_002_e_zpsxnu9fvmf.jpgAmaranth is my most adaptable side, hence the reason you see it so much.

I might be jumping the gun, but if the world is kind and Jack is lucky there may be fresh sweet potatoes this year. I can see myself at least attempting to grow a few, I’m more of a prognosticator than a procrastinator. I make reasonable and realistic plans and follow through as best I can. I’m overcoming a lack of confidence with sheer stubbornness. If there are immature sweet potato plants I will buy them, plant them and nurture then, praising their growth and lamenting their failures. Today though we talk fries. Funny how yesterday I spoke of the ubiquitous peanut butter cookie and my version. Now we’ve hit a recipe I return to occasionally, one which never succeed until I did it my way. No, dear reader, that wasn’t a cue to break into song, melodious as you are. I tried a recipe recently, fries of this size, oven at his yadda yadda. I ended up with limp, mushy, cold fries. I’ve been there before. So instead of giving up I looked at my other Sweet Potato Recipe, crisp strands. Could I use it to my advantage? Well, yes, it’d be silly if I was typing all this to dash your hopes. Jack be nimble, Jack be quick, Jack isn’t a callous…er, moving on.

 photo WP_20170201_002_e_zpsscmtpbjq.jpgThin isn’t everything, unless you’re sweet potatoes fries then it is.

So, for some reason results are mixed. The writer blames the reader’s ineptitude, I never blame you for being inept, I just forgive you. The reader in turn blames the writer, the fathead knows nothing of fries. And so on. So, I know that thin is crisp, oily is soggy and high heat means burnt fries. So, I cut them into matchsticks. I did worry they’d be just crisp and not the lovely balance of crispy exterior and fluffy interior, they were. I used extra virgin olive oil as I find it evaporates fairly quickly, which let the fries just steam their moisture away. I kept the temperature lower than the other recipe. So, they baked and I watched. In he end what came out was what  was wanted. Crisp enough, warm, not cold, able to stay stiff. A few slightly limp fries don’t matter much. But instead of a snack, they felt like something that could be used as a side in a meal and not feel out of place. No, they’re not potato fries as you know or knew them, but they do taste nice and have a different texture from the norm. I can’t say this is foolproof, I’ve tried enough recipes with sweet potatoes to know that there can never be such a thing. But I think it’s close. Whether it’s the sweet potatoes themselves that cause the trouble is up to better than I to say.

 photo WP_20170202_001_e_zpsw7ggjnjf.jpgIf you’re a bit crafty you can bake other vegetables too.

As far as the future of nightshade free fries, or chips if you’d rather, well, we might have to look back. To say, Faux Roast Potatoes. Imagine, think strips of harlequin squash, roasted, perhaps steamed slightly first, just for that extra crunch. I know I’ll be growing them again this year and weather being kind I should have a decent crop which will in turn translate to more recipes for you all. Spread the word about harlequin squash, it’s the single greatest potato substitute. I don’t say that lightly, they’re just that good. Don’t mistake a festival squash for them though! They lie. Harlequin is always light green with stripes. I really can’t wait to eat some harlequin sautéed, freshly made basil pesto, broccoli right out of the garden and on and on. Who knows, the garden can be fickle, but thankfully I’m stubborn and now armed with much more than last year. The greenhouse awaits, touching the cloudy skies with it’s peak, the compost rests, filled with nutrients, the soil amended and waiting. This is going to fun, stick with me, dear reader, we’ll go far.

Ingredients

2 Medium Sweet Potato
Drizzle of Extra Virgin Olive Oil
Salt, Pepper and Garlic Powder to Taste

Method

1. Pre-heat the oven to 175c (Fan) and line a baking tray with greaseproof paper.

2. Peel the Sweet Potato and slice them lengthways, each slice should be about about half a centimetre thick, then cut them into half centimetre strips. Add to a plastic bag, season to taste then drizzle in the Olive Oil. Shake everything until the sweet potatoes are coated.

3. Spread out over the prepared tray. Making sure there’s plenty of room between the fries. If making a large batch use two trays. Bake for 30 minutes, stirring occasionally to prevent burning. until the Sweet Potato is dry and crisp. Remove from oven and transfer to a plate and let cool for a minute or two. Sweet Potato will crisp up more as it cools.

Vegetable Medley Pasta Sauces

 photo WP_20170117_013_e_zpswnvortqj.jpgI’ll freeze these then pop them out and bag them.

I’m getting ahead of myself with the plural, but all things in time, I’ll eat my way through the two I made today, the below recipe is the full one, and then I’ll try other combinations of vegetables. I might even try roasted or charred vegetables. I’m still learning how to eat vegetables, that might be laugh-worthy, but when you’ve never eaten something it’s daunting to prepare and alien to your taste buds. I don’t subscribe to the idea of hidden vegetables. You know, the practice of sneaking and disguising vegetables into meals. I feel it gives you a feeling that they shouldn’t be there and eventually an excuse to exclude them. I find what works best is to try everything, if you can tolerate it, even just barely, taste wise I mean, not as a food intolerance, then stick with it, you’ll get used to it and will find ways to make it more palatable to your tastes or you’ll eat it for its health benefits. I could leave cauliflower out, I’m not that fond of it, but with all my limits I want to introduce as many vegetables as possible and I’m sticking to that plan. I’m also reducing my sugar intake as I’ve mentioned. It’s going well. When I first started, all of this, that seems to be the best summation, I went and cut my options down to the bone, the most basic, healthy diet devoid of any extraneous foods, that foundation is what helps me now when I need to cut out. I don’t feel I’m owed sugars, or entitled to junk-food. I also prefer treat days, designated days for baking or buying junk, rather than a cheat day, I limit what I bake and buy, a cheat day wouldn’t allow that for me. Limits, not to hold me down, but to make me soar.

 photo WP_20170117_012_e_zpst4c2bmzk.jpgToday was an orange vegetable day.

I walked away from this post and now I’ve lost my train of thought. I’m drinking a juice box. This is a novelty. There’s no sweeteners or colouring in it, which is surprising. There is sugar, terrible, terribly delicious sugar. I said I was cutting down, not out, now get away from my juice box! It’s mine! You get your own. It seems as if everyone in Ireland has conspired to get sick, there are way too many bugs around. Your forever friend has been hit with a nasty bug. So I went the food-as-healing route and drank a raw carrot and turmeric smoothie, which aside from honey and water is he ingredient list. I don’t know if it helped, but it didn’t hurt. I have also been on he search for suitable pain relievers, head pain occasionally hits, but all I’ve found is a rub on stick that seems to help somewhat. Medication and I don’t mix, at all, pain I can deal with, side effects, too numerous to mention, I can’t. This album is really great, what were we doing again? Can I have another juice box? Is this a regression or a digression?

 photo WP_20170117_014_e_zps7sck2vvc.jpgI made curry with the three orange vegetables too. For freezing and eating on lazy days. Rice too.

So, let me tell you the secret of this sauce. It’s, hold onto your minds, they’re about to be blown, it’s actually a soup! Tricked you, it’s actually really dull. This is pretty much just a thick soup, as is the original, but when coating a pasta it works really well, as a way to get vegetables into you it’s very handy too. I’ve found, even with the addition of spice mixes, that just butternut wasn’t exciting my palate, so I thought that a mixture, a medley of vegetables, might be more interesting and more easily varied. I also want to add some carrots to a few of my meals and this and a curry seem to be the ways I enjoy them most. As far as taste goes it’s just the sum of its parts, nothing much more than that.

 photo WP_20170117_016_e_zpsuxzjuxfh.jpgBefore: A wet sloppy mess.

 photo WP_20170117_017_e_zpsn7ufsrvb.jpgAfter: Muffin Tops I suppose.

I also needed a breakfast option. So I took my Peanut Butter Cookies, substituted the sugar with a banana, I’ll add all that to the recipe page. See, this is where I struggle: Are these sugar free? Are they no added sugar cookies? This is why I hesitate when tagging recipes as sugar free etc. I’ll learn some day. These turned out fine, I find that a bit of protein rich nut butter sees me through until I can eat a right meal. So, that’s it for today. At least we have a few new recipes to add to the blog, that’s always fun, right? I have one more thing to try before the week’s out, so keep an eye on the site. No promises, it might be a bust. I’m tired and want a juice box so I’ll leave you. Weep not, for I’m always right there in your heart. Just call me the Jack of Hearts. Or not, whatever suits. Geddit? Suits…never mind. Later.

Ingredients

Orange Medley

400g Butternut Squash, Cubed
200g Sweet Potato, Cubed
200g Carrots, Diced
1 Large Yellow Onion, Chopped
12 Cloves Garlic, Chopped
500ml Water/Chicken Stock
Olive Oil for Frying
Salt and Pepper to Taste

Can be frozen.
Makes 4 Servings.

Method

1. Heat Olive Oil in a pot and add the Butternut Squash, Carrot, Sweet Potato, Onion, Garlic, Salt and Pepper. Cook on a medium heat for 10 minutes or until Onion is soft.

2. Add Stock to pot and bring to a boil, cover, then reduce to a simmer and let cook until everything is soft. Then, if, desired, leave to simmer slowly and let reduce to enhance the flavour.

3. Add the contents of the pot to a blender and blend until smooth. When using add to a pan and heat until warm, cook for a while if sauce needs to reduce and thicken, then toss Pasta in sauce and serve.

Variations

 photo WP_20170120_003_e_zpssttj330e.jpgTry to use vegetables with similar roasting times or use separate tins.

Roasted: Use up to 1000g of Vegetables. Add everything, but the Stock to a roasting tin, roast at 200c for 40-60 minutes until vegetables are tender and caramelised to your preference, be careful not to burn the Onions or Garlic. Remove from oven and add to a pot with the Stock boil for a few minutes until everything is soft and tender then blend.

Green and White: Use 400g Broccoli, 200g Cauliflower and 200g Asparagus. Everything else is the same.

 photo WP_20170519_001_e_zpsfmmmajjc.jpgThe cauliflower imparts a rich, creamy texture while the asparagus and broccoli give it mild, delicious taste.

Turkey and Sweet Potato Burgers

 photo WP_20161205_021_e_zpsoxp7owql.jpgYeah, let’s start with the homogeneous pile of…pink muck?

Original here. Tweaked it a bit to suit. I’m scheduling this post just to save clogging up the blog, let’s hope I remember and don’t start posting other recipes in between and end up in  confusing muddle. I don’t usually make burgers, no reason really, I just never really felt like it. These seemed to be interesting and had a decent mix of ingredients that could yield a decent tasty burger, or patty if you’d rather, all flattened mounds of meat are burgers here, so I thought I might as well try. Turkey mince has been really plentiful this year, sweet potatoes are always in too so that was helpful. To cut a dull story short, they tasted pretty nice, they weren’t bland as a lot of home-made burgers can be, well mine at least, they might be better in a bun or with a sauce, ketchup or anything really, but they had a nice texture, held together well when fried, but don’t press them too much.

 photo WP_20161205_022_e_zpsyofhqxec.jpgThey’re surprisingly easy to form.

I’m a bit slow today, so forgive me dearest reader. Let’s see, I think I’d like the onions blended, but that’s a personal preference, maybe a little more seasoning might help too. I don’t have a bun recipe, but something like a Quinoa Microwave Cake made as a bread in a cylindrical container, a microwave safe one! Don’t go sticking a biscuit tin in there, blowing yourself up and blaming me! I’m onto you, you maniac! So, the sauce, What? No, you imagined the previous sentence, if you can eat nightshades then ketchup would be great, maybe something with tahini? I like tahini, raw garlic and something sweet as a spreadable sauce/condiment. I wonder if there’s a sweet potato ketchup? I might look into that. The lack of gardening is making me an edgy Jack, no, I don’t mean edgy in the sense of the internet’s usage, you’re being strange today, dear reader. My time will return again and I will venture forth to greener pastures, well, gardens, okay, garden singular. Until then you’re stuck with me and whatever odd recipes I try. Until we meet again.

 photo WP_20161205_025_e_zps7fy7xcak.jpgThis is a strangely lonely photo.

Ingredients

400g Turkey Mince, Lean
300g Mashed Sweet Potato
1/2 Large Yellow Onion, Chopped
1 Tbsp Maple Syrup
1 Tsp Poultry Seasoning
1/4 Tsp Salt

Method

1. Add Everything, but the Onion, to a bowl and set aside. Sauté Onions in Olive Oil until translucent and soft. Add to bowl and mix together with a fork until fully combined.

2. Scoop out an ice-cream scoop’s worth of the mixture and form into a patty, repeat until all the mixture is used up. If not using all the Burgers, place on a greaseproof lined tray and freeze, when fully frozen transfer to freezer bags.

3. Heat some Olive Oil in a pan and then add the Burgers, cook until golden brown then turn over to brown the other side, takes about 10-15 minutes. Make sure Burgers are cooked through.

Roast Julienned Sweet Potato

 photo WP_20161103_002_e_zps7i6k2qu1.jpgExcuse the amaranth, the chick…just excuse everything.

What a creative title. Okay, I admit, dearest reader, I couldn’t decide whether the curls held sway or whether the crunchies were the better choice, the twisties were discussed in dark corners but came to naught. Let’s go utilitarian and descriptive. This is the kind of recipe that can rankle, it’s extremely basic, barely even a recipe and it require a specialized tool, I use a peel that also juliennes, but whatever you use the thin strips are the key to crispness. Still it worth sharing. I’ve had no luck getting “chips” to crisp up, I actually stumbled across this idea while screwing around when sautéing sweet potato. Though this does take a while, and the sweet potato reduces by about half, it handily doesn’t require much oil. You may or may not know that I don’t deep fry as a rule.

I used this as a side, but it’d be better left as a handy snack. It needs to be left to cool to achieve maximum crunch and lends itself to being eaten by the hand rather than the fork, No! Not foot! Even less to say about this recipe. You don’t know how I struggle! How I strive towards a decent word count. How I toil towards a fulfilling post. Well, you probably do, since we’re all bloggers. Though most of you do this far better than I do. I’m not jealous, more, awed. Though I do have one thing you don’t, dearest reader, No! Not a rash! I have your support. Hah! Gets you right there, doesn’t it? Right in the rash…wait, no!

Ingredients

3 Medium Sweet Potato
1 Tbsp Olive Oil
Salt and Pepper to Taste

Method

1. Pre-heat the oven to 175c (Fan) and line a baking tray with greaseproof paper.

2. Peel the Sweet Potato and Julienne then spread out over the prepared tray. Drizzle over the Olive Oil and stir everything together. Sprinkle over the Salt and Pepper. Bake for 30 minutes, stirring occasionally to prevent burning. until Sweet Potato is dry and crisp. Remove from oven and transfer to a plate and let cool. Sweet Potato will crisp up more as it cools.

 

C’mere a Mo

 photo WP_20160712_001_e_zpsgvxf7ucc.jpgHmmm? Come here a moment. Now you know.

Hey, it beats Oi! Fathead. Well, dearest of readers, I’m here again with a short post. I will be back probably tomorrow with the second half of the Purée Bread post. I had planned to use fresh courgette but the rain made it rot so I’ll instead be using butternut squash from the supermarket. You may know from following me on Twitter, stop laughing I have followers, probably, but if not I’ll say it here: Next month marks four years with the weight off. If you’re new then know that I’ve lost 140 pounds or 10 stone if you rather. I’m still a little dumbfounded that it’s been four years with no lapses. It’s about six and a half years in total. Let me tell you, the journey never really ends. So, on a happier note, I’m getting a tattoo to commemorate the occasion. Just a small, meaningful wrist one. Nothing gaudy, I don’t have enough undamaged skin left to get anything grand, so I’ll ration what I have. I’m really excited. My current lone tattoo holds a lot of meaning to me, most of which no one else knows about, well except one. Just to be a pest I will say this: Wait, if you want a tattoo remember it’s for life and waiting a few years isn’t going to matter if it is something you really want. Remember also that mistakes happen, regrets are a part of life and even if you end up with a silly tattoo it’ll probably have a story attached to it. I’m being careful, well because I’m always careful and, again, skin. I’ll post pictures when I get it.

 photo WP_20160712_005_e_zpsvzth6ho4.jpgEverything I photo looks like…well, you know. Why?!

We have a new variation. A new Gnocchi, which is already made with buckwheat and sweet potato so it’s already rather different, this time we’ve gone all out and, huh? We? Why me and Jack, no I’m joking, obviously the royal we, made Carob Gnocchi! Whole recipe is on the link. Now, you might say that carob isn’t all that Italian, right? Apparently it is getting used in pasta. I’ve seen Italian language websites selling carob pasta, no idea how big it is, but I figure I can ape it as much as I like. I’ve never been traditional anyway so I might as well go for broke. So we end up with what? A brown, slightly lighter gnocchi that does feature a strong taste of carob. Really nice if you enjoy the taste. I often say I want to see carob used more in savoury recipes and I always end up being the poor guinea-pig that has to make it and test it. Jack: the mastermind behind the new carob craze. He eats carob and lost ten stone. There must be a correlation. Buy my book to find out. Heh. The carob does make it a bit stickier, no more than using squash instead of sweet potato so it’s just a matter of flouring it a bit more. How you shape it is up to you, I just ball and squish. No cracking though, see, that’s good, I think. Then when it’s cooked I half it. I like it how I like it. The end product isn’t sticky, nor is it dry which is nice. I used an egg with it this time, but the flax-egg version should be fine too. Not much else to say. Did you know, that I’ve never eaten gnocchi before I made it myself? Same with pesto, probably most of these recipes. I used to eat terribly. I do better these days.

 photo WP_20160712_006_e_zpscusc1g0c.jpgThis is half of what I need to do to stock the freezer.

I also made Pumpkin Spice Buckwheat Bread Loafwhateverit’sallhere. Pancakes too, I like them without sugar as a sandwich. Which I made too as it was teatime. I halved my Cinnamon Chicken Recipe and mixed tahini, cinnamon, way too much grated garlic, honey, salt and pepper into a thick mess, I mean spread, slapped that onto a pancake, topped that with the chicken, chopped and refried,  and covered that with another pancake. You can’t say it’s in any way common, nah, but it’s really good for you, fats, seeds, protein, spices, all that jazz. I don’t make a big thing about super-foods here because so many foods are super. You too can learn to throw things together, forget tradition  and eat well, it takes time to find what suits, but stick to it. This was far more enjoyable to a bland ham and cheese. Which I’ve been eating for some reason, I’m bored with that and this is much better and far more enjoyable so this wins. Try as I might nothing looks pretty, not that I try, but I like to pretend I didn’t just toss it all on the pancake and stuff into my maw. I have a fan base to think of, my readers are really impressionable, or I hope at least gullible, they look up to me, because I’m so tall and they want an example, of what to avoid. All joking aside, I do appreciate all your support. But you can’t have my sandwich-pancake thing. My sancake? My panwich? In Japan they call them hotcakes, an Anime taught me that so take that as you will. It also thought me how to prune apple trees. I keep busy. Until we meet again.

 photo WP_20160712_007_e_zpsuf0u86j9.jpgNo, I did not eat my phone. Aka my Mp3 player.

Cinnamon and Dang Rad Grampa

 photo WP_20160429_002_e_zpsmckkz3y6.jpgButternut Squash Pasta Sauce

If ever you come here, dearest reader, and aren’t at least a tad confused by the title of a post post (As opposed to a recipe post) then I feel I’ve failed you. You know, I really wish I led half as an exciting life as I see other’s lead. You all really are enviable. I’m afraid any daily life posts from me fall into the rather dull, but I do have recipes a plenty, or at least tweaks, so hopefully that makes up for the rest. Truth  be told I’m really tired. I spent six hours reading a murder mystery visual novel (A video game you read, with occasional choices depending on the type) and then read a cold-case thriller because when it comes to books I’m not too smart when it comes to knowing when to stop. I do love reading, but that doesn’t really make for much interesting conversations. I burn through books too fast to really have any one to talk about them. As for Danganronpa (See title) 2 Goodbye Despair, well, let’s put it this way: Have you ever heard of it? Probably not, right? Yup. So, I’ll keep reading and you keep a like in reserve for these posts because you, kindest reader, most beloved reader, will always forgive me anything when I bring you new recipes. I really should vary the genres I’m reading together, but I’ll have gone through a few books by the time I finish the game so it’ll balance. Reading is a true joy, er, reader.

 photo WP_20160429_001_e_zpsfgsq4sir.jpgHey, look! An even number and no huge ones.

Firstly is an additional spice blend for my BNS Pasta Sauce, it’s actually just a recipe I already had and forgot about. Cinnamon Chicken Rub. I don’t even recall having this recipe, but like all the other rubs it worked wonderfully to flavour the sauce. The spices are perfect for squash, similar to a pumpkin spice, but with cumin and salt which compliments BNS so well. It’s really great to have an individual flavour for each serving. This time I accidentally cooked down the sauce for a few hours, and you know what? It was really nice. I had to top it up with water, but there was a much better flavour. A happy accident. I had this with buckwheat pasta, a firm favourite of mine. You could just use the sauce as you want, I just like chicken.

 photo WP_20160429_004_e_zpsxaferizu.jpgPeanut Butter Cookies

I bought some sweet potatoes, just small ones, but they go bad fast so I wanted to use them up. I added some to my Peanut Curry with broccoli, yup, I’ve added that to my diet regularly, and then I cooked it with chicken and garlic and had it with Carob Soba Noodles (They froze fine, if brokenly). It cooks so fast, I never realised. I can’t tolerate too much in one sitting so I only use about 100g, or fifty for a curry. Then I made a batch of flourless cookies with sweet potato in lieu of an egg. I rolled them in cinnamon and white sugar, I don’t know if that makes them snicker-doodles, I barely know what those are to be quite honest. The dough was a bit crumbly, but it came together when squeezed.  They came out of the oven really soft, alarmingly so, but I was in a rush and they looked fine. They firmed up completely as they cooled so no panic there. They have a nice crunch when warm thanks to the sugar and were moist and chewy. They tasted a bit of peanut and a small bit of sweet potato. The flavours just blend into each other. I liked them, they were better warm, but then again what cookie isn’t? Okay, that’ll do for now. Back to reading. I think I may be the murderer! (What a twist!) Later.