So far the weather was too hot for my long baking list I made for this holidays, but luckily today is a rainy day! I baked whole wheat chocolate chip cookies, drunk a hot chocolate and read a lot. Sounds cozy right? I’d like to share with you the recipe and my currently favorite books.
These three books are my favourites at the moment. They’re real spellbinder. I’m a huge fan of historical novels with brave women as the main characters. The order has nothing to do with the ranking.
Waterfall by Lisa T. Bergren
The Maid of Fairbourne Hall by Julie Klassen
The Silent Governess also from Julie Klassen (I’m currently reading this book)
Whole Wheat Peanut Butter Chocolate Chip Cookies
1 cup butter
1 cup peanut butter
1/2 cup raw cane sugar
1 tsp vanilla sugar
2 cups whole wheat flour
2 tsp baking soda
1 tsp salt
180 grams dark chocolate chopped
Preheat oven to 350° F. ( ca. 175° Celsius)
Cream together in a large bowl the butter, peanut butter and sugar. Add the vanilla sugar and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, salt and the baking soda. And last add the chocolate and mix well.
Scoop out tablespoon-sized balls of dough onto a baking sheet and press them flat if you want. Bake for 10 minutes.
Today I’ll show you my favorite tomato pesto recipe, inspired by the cookbook “Tibits at home”. It’s very simple and fast and also perfect for tomato lovers, because of the intense tomato flavour. So the next time when you make pasta this pesto shouldn’t be missing.
Tomato Pesto Ingredients:
200 gr. dried tomatoes in oil (jar)
160 ml olive oil extra virgin
11 tbsp sunflower oil ( I took 3 tbsp oil from the dried tomatoes )
200 gr. tomato purée ( about 1 tube )
1 fresh tomato
Drain the dried tomatoes and peel the onion.
Put all ingredients into a blender and blend thoroughly.
Season to taste. ( I didn’t need to season mine. )
Fill the pesto into jars and store them in the fridge.