What I [Made] Wednesday
Happy What I Ate Wednesday, friends! If you haven’t joined the link party, go check it out! It’s the best part about Wednesday 🙂
I was in a bit of a funk yesterday. I’m not sure why, I was just feeling a little off. So I invited a friend over for dinner, and offered to bring the leftovers to a couple other friends. Sometimes, I just need to get in the kitchen. I spent some time searching the internet for a recipe, and I found this one from Angela @ Oh She Glows. Easy Creamy Tomato Barley Risotto. PERFECT.
I ignored three details:
1. I’d never cooked barley before
2. I’d never cooked risotto before
3. I was now making a vegan dinner for a dude
What was I thinking? I don’t know. Moving on.
Angela’s recipe is pretty easy to follow, so I followed it
exactly closely… except I left out the miso, used fresh basil, and doubled it.
So how was it? Oh, it was fantastic.
Go check out the recipe here. That girl has some amazing recipes!
But no meal is complete without dessert.
And I had one thing on my mind:
If I had been smart, I would have googled a recipe for pecan butter cookies. But I wasn’t in the mood to follow directions. So after a lot of trial and error (you should have seen the errors) I think I came up with a pretty good Pecan Butter Cookie recipe!
Pecan Butter Cookies
- 1 cup of pecan butter (or 2 cups of pecans, tossed into the vita mix, until smooth)
- 1/2 tbsp coconut oil
- 1/2 tsp cinnamon
- 1 cup granulated sugar + extra for rolling
- 1/2 tsp salt
- 3/4 cup all purpose flour
So I blended the pecans in the vita mix until they turned into “butter” then I added the coconut oil, egg and sugar into the blender. (I figured, I might as well let it do some of the mixing for me!)
Then I scooped it out, and added the cinnamon, salt and flour. Roll it into balls, and coat with sugar. They will feel a little oily. Flatten them down into cookie shapes (because they don’t really spread) and bake in an over at 350 for about 10 minutes.
Aren’t they cute? Actually, they’re not all that pretty, but they ARE tasty.