Some people overeat because they are trying to numb unpleasant emotions, or prolong the pleasurable ones. Others eat too much because it just tastes good, and they indulge beyond the point of self-nourishment in an act of rebellion or greed. And some individuals eat until they finish what's on the plate whether they are still hungry or not, because they can't stand the thought of letting food go to waste. Often, if these people are parents they will dutifully finish what's on their kids' plates along with their own! ...and lecture the children on being wasteful, to boot.
I love yogurt. With it's live bacterial cultures, high calcium content, and protein to boot, it is often praised as a healthy, wholesome snack--especially for women, who have a higher RDA for calcium than men but too often fail to eat enough dairy or meat to reach nutritional requirements.
But have you ever looked at your yogurt label? I mean, really looked at it?? I was shocked to discover that my favorite brand contains 14 grams of sugar per serving. That's more than the sugary fruit and grain bars I'd long ago deemed too "candybar-like" to be a regular addition to my diet! Also, to my chagrin, the second ingredient on the label...? High fructose corn syrup. Why, Yoplait? Why???
1 cup peanut butter
1 cup brown sugar
That is the original recipe in it's entirety, but I've always added 1/2 cup oatmeal to bulk it up a bit and add some texture. This is the only thing I think I've ever cooked that I don't need instructions for!
Bake at 350 for 8-10 minutes (mine have always taken more like 11-13, probably due in part to the extra ingredient and also the fact that I make big, fat cookies!).
Makes about two dozen small or 18 large cookies.
Give them a try!
*and possibly the best, you be the judge
WHAT IS IT? High-fructose corn syrup is produced by milling corn to produce corn starch then processing the corn starch to yield corn syrup. The corn syrup at that point is almost entirely glucose. Enzymes that change the glucose into fructose, which is sweeter than glucose, are added. The resulting syrup (after enzyme conversion) contains approximately 90% fructose and is known as HFCS 90. To make the other common forms of HFCS, the HFCS 90 is mixed with 100% glucose corn syrup in the appropriate ratios to form the desired HFCS. The typical types of HFCS are: HFCS 90 (most commonly used in baked goods) which is approximately 90% fructose and 10% glucose; HFCS 55 (most commonly used in soft drinks and comparable in sweetness to table sugar) which is approximately 55% fructose and 45% glucose; and HFCS 42 (most commonly used in sports drinks) which is approximately 42% fructose and 58%...