Update: Peanut Butter Cookies

I have been making these for years now.  Since peanut butter is fairly high in fat, I was bothered by how much shortening I was adding to this recipe.  So, today I made them again cutting the shortening in half and adding some additional milk (non-dairy can also be used).  I think they are even better than before!  To see the updated recipe, click here.  Peanut Butter Cookies {Egg-free, Dairy-free}

Fresh Pear Muffins {Egg-free, Dairy-free}

I think it is safe to say that almost any overripe fruit or vegetable gets cooked at my house.  I hate wasting food and cooking helps it last a little longer.  I usually roast vegetables that have been around a little too long.  I think almost all overripe fruit ends up in some kind of muffin!  Yum!  Here is a recipe for pear muffins.  Enjoy!

Fresh Pear Muffins

1 c flour

1 c whole wheat flour

½ c sugar

½ c brown sugar

2 t baking soda

1 t salt

1 t cinnamon

5 c pears, peeled and chopped (about 5)

½ c vegetable oil

¼ c honey

1 t vanilla

1 c chopped pecans (optional)

Preheat oven to 350° and put paper liners in muffin cups.  Set aside.  Combine all ingredients in a mixing bowl, except for pecans (if using).  With an electric mixer, beat on medium speed for 3 minutes.  Stir in pecans.  Spoon evenly into prepared into paper lined muffin cups.  

Bake for about 20 minutes.  Cool in pan for 5-10 minutes.  Move to wire rack to cool completely.  
Makes about 2 dozen muffins.

Update: Sloppy Joe Sliders

I made Sloppy Joe Slidders today.  I had been thinking the original recipe was a little too sweet.  Today, I cut the brown sugar in half and liked it better.  I adjusted the original post accordingly.

This summer has been much busier than I expected.  While I am still cooking, I am not experimenting as much with new recipes.  I hope to be posting more again soon!

Sloppy Joe Sliders - Click to link to recipe.