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A recipe reminiscent of my childhood!

Raggedy Robbins

Whether it be the smell and of course the taste of your granny’s freshly baked chocolate puddin’ cake, the smell of sunscreen, a freshly cut lawn or hearing an oldie, but goodie song on the radio, there’s a variety of stimuli that can instantly transport you back to your childhood.  Shelly and I were recently working on new gluten free ideas for desserts and I remembered a recipe that my best friend and I use to enjoy on a regular basis.  We called them Raggedy Robbins, others called them No Bakes.  They should be called just “Simply Delicious”!

We revamped the recipe a “smidge” to include gluten free oats, organic peanut butter and Valrhona cocoa.  As soon as I began combining the ingredients, I was 12 years old again in Lynn’s kitchen, giggling and rehashing the days events.  What boys we thought were cute or quirky and how to wear makeup were the two hottest topics.  We would tell each other to wait for the cookies to set, but most often we ate the gooey mixture hot, right out of the pan.  Thinking about this now makes me instantly happy and reminiscing about it reminds me of how young I was when I began to nurture my “genetic sweet tooth/teeth”.

Lynn’s mother is a kind and patient woman.  She didn’t care what mess we made in her kitchen, she encouraged us to cook, bake and experiment with recipes.  She learned a lot about what we were up to by just quietly listening to our conversation from the other room.  Ingenious on her part and a method I must institute myself.  Somehow, in this age of convenience, prepackaged foods and “not enough time in the day” I think moments like these are lost.  Thinking about this reminds me to cook more with my kids, relax some kitchen rules and share some of my fondest childhood memories and recipes that my children can pass on to future generations.

This is definitely a recipe for just that.  Enjoy!

Raggedy Robbins

1 cup sugar
2 tbsp cocoa powder
1/2 stick butter
1/4 cup cold milk
__________
1/2 tsp vanilla
1/4 cup peanut butter
1 1/2 cups quaker quick-cooking oats or Gluten Free Oats
In a 1 1/2 qt saucepan, mix sugar, cocoa powder, butter cut into pieces, cold milk. Cook over medium heat, bring to a rolling boil. Boil 1 additional minute. Stir in vanilla, peanut butter and oats, stirring quickly.  Before mixture cools, drop by teaspoonfuls onto parchment paper or in cupcake liners or eat hot right out of the pan.
*I use an ice cream scooper to drop the cookies.  Actually, I use an ice cream scooper to drop most things.  It has an easy release and is almost a perfect measure.