Thank you all so much for your sweet comments on my last post! It's funny - until I saw my own post of my own belly, a certain aspect of the idea of being pregnant again hadn't really formed itself in my mind. Now it's there, and your lovely comments made my day. So thank you!
I also had a request for the peanut butter cookie recipe that I made one night last week when Adam did the guest post. So here they are! (What do we think - will I get to 52 recipes before the end of the year? Definitely possible.) This one's from page 831 of the 1997 edition of The Joy of Cooking. They are light, crumbly, perfect peanut butter cookies; not the small, dense, hard ones.
Classic Peanut Butter Cookies
Makes about 3 dozen 2 1/2 inch cookies
Position a rack in the upper third of the oven. Preheat to 350. Grease cookie sheets.
Whisk together thoroughly:
2 1/2 cups flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Beat on medium speed until very fluffy and well blended:
1/4 cup corn or canola oil (I used olive, because it was all we had)
2/3 cup smooth peanut butter
12 tbsp (1 1/2 sticks) unsalted butter, softened
1/3 cup powdered sugar (sifted after measuring if lumpy)
1 cup packed light brown sugar
Add and beat well until combined:
1 large egg
1 large egg yolk
2 1/2 tsp vanilla
Stir the flour mixture into the peanut butter mixture until well blended and smooth. Let the dough stand for about 5 minutes to firm slightly. Pull off pieces of the dough and roll between your palms into generous 1 inch balls; it will be fairly soft. Space about 2 inches apart on baking sheets. Using the tines of a fork, form a crosshatch pattern and press each ball into a 1 1/2 inch round.
Bake, 1 sheet at a time until the cookies are just tinged with brown at the edges, 9-12 minutes; rotate pans halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer to cooling racks.
Thanksgiving weekend was lovely. We had some family here with us who loved playing with Phillip. Which, honestly, was a really nice little break. And it's so much fun to watch him interacting with other people. We went on a few little outings, where the pictures were taken, and enjoyed lots of food. Turkey, dressing, scalloped potatoes, cranberry sauce, roasted vegetables and gravy (thanks, Ing!) and pumpkin cheesecake and apple cobbler (Ingrid made the cobbler, too) for dessert. On Saturday morning, I made these heavenly pumpkin waffles, which are worth the extra effort and numerous bowls, once in awhile. My next recipe will be for the pumpkin cheesecake, which is really easy and incredibly delicious.
That pumpkin cheesecake was a revelation – see you later, pumpkin pie! Thanks for the idea. (And we had pumpkin waffles too, for brunch on Monday. Man, they were so good. I was thinking they'd make a great base for the awesomest turkey sandwich ever, but I got voted down. Maybe next year!)
ReplyDeleteOh yay! Thanks for the recipe I'm so excited to try it. Thanks a bunch!
ReplyDeleteAusten, I just posted the recipe, in case you haven't found one yet. And Jessica, enjoy and you're welcome - they're delicious. :)
ReplyDeleteI don't know how I missed this one, but I'm always in search of a good pb cookies recipe. I wonder if this will work for natural (ground in the store) pb. I've made cookies with that that came out totally flat. :}
ReplyDeleteThe peanut butter I used was the all-natural stuff - just peanuts, but it wasn't freshly ground. It worked fine; I hope that yours does, too!
ReplyDelete