{Four Things}

Things I’m loving right now:

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– Smallcakes – The place that has stolen the hearts of out little town. A cupcakery that has pink walls, 15 regular flavors and a few daily cult flavors that has people waiting in lines out the door. I’m gaining weight right now thinking about all the flavors I want to try!

– Gym time. I just joined a new gym and oh my! It’s fabulous!

– Journaling – I bought a journal and have been writing more than about my day. See Stacey’s post about it here.

– Avocados – That squishy green fruit has become pretty popular lately!  Stace and I are trying out new ways to eat them and hopefully I’ll get a chance to share the Avocado Cheese Ball recipe soon. Check out a pretty cool Avocado Lovers community Pinterest board here.



Day 4:

I am thankful for Sundays. I love the laid back-ness of the day. The Hubs and I have started going back to church, and I have actually started looking forward to it.

Sunday is supposed to be the day to rest. It’s the day I have off work and the day to spend with those special family members. Usually spent with either my family or his. This week, spent with adopted family. (Christmas Photo Session, coming soon!)


Day 5:

As I cook dinner, I am thankful for food. I know it sounds funny but since I love to cook and bake, these things are my tools. They teach me patience and care and have always taught me to be proud of my creations. My mother, my Meme and my Grandma have all been cooks. I was taught to make homemade biscuits at a young age and the men in my family take pride in their women’s work. Cooking and baking the things that my loved ones crave is what I love to do. Peanut Butter Cookies for the hubs, especially.

I love that each season has it’s own food. Summer is my favorite. All the fresh veggies, tomatoes, cucumbers, corn, squash, zucchini, and okra! But fall brings pumpkin. And the Christmas Season brings mint and chocolate and all kinds of goodies for gifts, parties and cookie swaps! Cold weather brings soups and chilis. Spring gets the grill back out. I am thankful to have been brought up in a family that loves to cook!


Do you have Sunday traditions?

Do you have food traditions?

Heavenly Peanut Butter Cookies

My hubs is a creature of habit and it’s a tough sell for trying new things in the kitchen! We also have a family friend that doesn’t like chocolate (crazy, right?!) and that forces my sister and I to try un-chocolate desserts. And this recipe is actually on of the first items I pinned on pinterest! I finally got the chance to test them out for a family dinner. Despite the resistance from the hubs to do an early test, everyone loved them, especially him! He has asked for them more times than I can count and even talked his best friend into asking for them for his birthday! You will love the smooth peanut butter filling combined with the crunchy oatmeal in the cookie. By far the best peanut butter cookie I have ever tasted.

Halfway to Heaven Peanut Butter Cookies
originally from broma bakery

For the cookies:

1 1/2 cups quick oats
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup honey roasted peanut butter
1/2 cup unsalted butter, softened
1 egg
For the filling:
1/2 cup confectioner’s sugar
1 cup smooth peanut butter*
Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 11 minutes.* Let cool completely on cookie sheet.
While the cookies are cooling*, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.
On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie.  Place second cookie on top of filling and press together until filling just comes to the edges.
A few changes that I made:
*I baked mine 11 minutes as opposed to the original 8 minutes. Sometime it varies with your oven, and I like my cookies strong enough to hold the filling without being crunchy.
*I also waited until my cookies were almost completely cool to mix the filling together.
*I don’t really believe in measuring PB. Not only does it make a mess, I like a little extra. 🙂