3 Ingredient-Peanut Butteroons Recipe

A little bit about “CZECH yourself”:

I have been really wanting to add a new category to my blog called “CZECH yourself” in honor of my great grandmother (Mimi Taylor) who was a BOMB-A baker and cook. Any time her name comes up within my family, its always followed with, “OH SHE MADE THE BEST…….” and the list goes on of her fabulous dishes. Unfortunately my Mimi Taylor is no longer with us, nor is her daughter (my grandmother- Meme) so if I have questions I won’t get clarification. That is A-O.K. I just so happen to be really good at guessing my way through life. I have to say, there is something about homemade food that makes you feel good. Here is a fun fact about me: I love to bake/cook…..well as long as it isn’t like walking into the fires of hell (aka our kitchen in the summer).

So why is it called CZECH yourself?

Simply put, my great grandmother was Czech and it sounded creative. I obtained her recipe box (MWUAHAHAHA) and feel I would be doing an injustice by NOT cooking and sharing the recipes within the recipe box. I’m seriously afraid I’m going to be CZECH-ing my waistline but I’m hoping to unveil some timeless recipes and share them with you all.

 

Be warned: I honestly don’t know if a lot of these recipes are originally from what is now the Czech Republic. She may have had all of her recipes memorized and just wrote these down! I love looking at the little notes she would write on the side.

“Shut it Hood and get to the yummy recipe!”

Strategically placed ingredients for optimum appeal

The first recipe I came across was titled “Peanut Butteroons”.  This recipe was super simple and only 3 ingredients! THAT’S RIGHT PEOPLE! They didn’t take long to make whatsoever. I don’t know what the heck a “butteroon” is but I assumed it was a play off of “macaroon”? Before baking these please refer down to the “Notes” section of this blog post.

Ingredients needed:

  • 1/2 c. peanut butter (or you can use almond butter if you happen to be allergic )
  • 2/3 c. powered sugar
  • 2 egg whites

Directions:

Step 1: Preheat your oven to 375 degrees F. If you need a picture for that then you need to hit the road Jack and youtube “How to turn on a stove”.

Step 2: Gradually beat 2/3 c. powdered sugar into the peanut butter.  I threw mine into the mixer and let it do its thang.

Mixture done its thang!

Step 3: Whisk the 2 egg whites until stiff. Honestly this was the hardest part of the whole shebang. My arm began to go stiff before the stinkin’ egg whites. When singing “Watch me whip, watch me nae nae..” didn’t work, I tried to drown out the pain by dancing to what I can only assume was the music of my ancestors.

The best it was going to get

Step 4: Fold in your egg whites to your other mixture.

Step 5: Use a teaspoon (omg that’s the smallest cookie of my life- #nothanks) to put “batter” on a FOILED cookie sheet. (See notes below about why you should not spray your foil for this recipe!) I got impatient and spooned more than I should per “cookie”. OH WELLLLLLLL……

WATCH out! Comin’ in HOT!

Step 6: Bake for 10 minutes.

 

Yields: 18-24 (I got 15- refer back to step 5).

Notes: The first batch I didn’t use any type of nonstick spray to help the cookies and thought I would be smart and use it the second batch- well there is a reason Mimi Taylor didn’t say to spray the pan. I think the spray got heated and so the second batch had burnt edges.  See burnt edges below 

Well that is UNAPPEALING!

Also, I actually used 4 egg whites because I didn’t fold the first set in- I bet basically scrambled them in (eye roll) and then afterwards thought; “OH CRAP! I bet that might affect the texture! After whisking 2 more egg whites (sadly, I know I will be sore tomorrow from this), I folded them in. I don’t know how much affect this had on the overall outcome of the cookies but it’s “food for thought” (HA)

Thoughts on the outcome:

Alex said they had a “Brownie-like” consistency for reference. He also said he liked them. So I guess I would give them a thumbs up?Sidenote: I always grill (haha) Alex on my cooking afterwards- especially something new. “Would you want me to take it to a public gathering?”, “If yes to the public gathering comment, would you want the public to know who made it?”, etc. Typically he gives good feedback. I was actually surprised they even came out looking like a cookie but I guess I can thank the egg whites for that. Also, I am actually not a huge peanut butter cookie lover but I do love peanut butter (um is that weird?)–> I would eat these. It could also be that I freaking made them and refuse to waste.

Making this healthy?

I was wondering if you switched out the powered sugar for something else how it would affect the recipe. I may have to play around in the future to see what it does. So all of you awesome chefs out there let me know what you think about switching out the powered sugar for something else?  Other than that it’s peanut butter and egg whites- so a lot of protein. Probably better for you than an actual cookie. I will tell myself that at least.

I would love for you guys to make this and LET ME KNOW how it goes!

Disclaimer: If you hate peanut butter or are allergic to it then please don’t bother making this. You can go try out this Berry Cobbler Recipe that I got from Pinterest. It was a “Berry big hit!” And if you hate eating then you can check out my crafts.

2 Comments

  • Dixey June 27, 2018 at 10:31 pm Reply

    Looks easy ! Think I will try them😁

    • hillaryhood08 June 28, 2018 at 5:44 am Reply

      You would like them!

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