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$0.33 per serving
Ready in 18 minutes
Spoonacular Score: 20%
The recipe Soft and Chewy Honey Roasted Peanuts and Butterscotch Chip Cookies can be made in about 18 minutes. One portion of this dish contains approximately 4g of protein, 10g of fat, and a total of 222 calories. This recipe serves 25 and costs 33 cents per serving. Head to the store and pick up granulated sugar, flour, butter, and a few other things to make it today. This recipe from Averie Cooks has 3352 fans. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is rather bad. Soft and Chewy Butterscotch Chip Pudding Cookies, thick & chewy butterscotch coconut chocolate chip cookies, and Soft and Chewy Chocolate Chip Cookies are very similar to this recipe.
Read the detailed instructions on Averie Cooks
Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!
To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.
There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.
If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.
Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."
Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.