"My favorite thing
is being your lap
while we sit there
together & love
the whole world."
Saturday, June 30, 2007
long stemmed strawberries
Long stemmed strawberries are the essential summer fruit. Last night Daine and I had a wonderful treat of vanilla icecream with fresh strawberries. Does life get any better?
Friday, June 29, 2007
peanut butter sandwhich cookies
The Nutter Butter is my one weakness when it comes to the cookie aisle. Recently I have purchased Martha Stewarts’s Baking Handbook and to my surprise there was a recipe for peanut butter sandwich cookies! I could not resist...I had to make them. The end result was better than I expected.
Peanut Butter Sandwich Cookies
Makes about 3 dozen cookies
2 cups flour
½ tsp baking soda
¼ tsp salt
1 ½ sticks butter, room temperature
¾ cups smooth natural peanut butter
½ cup sugar
½ cup light-brown sugar, packed
1 large egg
1 tsp pure vanilla
Peanut Butter Filling
In a bowl, whisk together flour, baking soda and salt; set aside. Place butter, peanut butter and both sugars in the bowl of an electric mixer; beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and beat to combine. With mixer on low, add reserved flour mixture and beat until well incorporated, about 1 minute.
Divide dough in half, and shape into two flattened disks. Wrap in plastic and refrigerate at least 30 minutes or overnight.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. On a lightly floured surface, roll dough to a scant ¼-inch thickness. Cut dough into 2 ½ by 1 inch rectangles. Using the floured tines of a fork, score the top of each cookie. Transfer cookies to baking sheets, and refrigerate for 15 minutes. (I skipped this step)
Bake until light and golden around the edges and firm in the center, 15 to 20 minutes. Transfer to a wire rack and cool completely.
Spread 1 tablespoon (or more!) filling onto the flat sides of half of the cookies. Sandwich with remaining cookies. Once filled cookies are best for up to three days.
Side Note: I was so sick of rolling the dough out and cutting them into rectangles by the time I got to the second disc of dough that I just made balls, flattened them and scored them. Just as good, but not as pretty.
Peanut Butter Filling
6 tablespoons butter, room temperature
¾ cup confectioners’ sugar, sifted
¾ cup natural smooth peanut butter
3 tablespoon heavy cream
In the bowl of an electric mixer, combine all ingredients. Beat on medium-high speed until light and fluffy, about 5 minutes.
Peanut Butter Sandwich Cookies
Makes about 3 dozen cookies
2 cups flour
½ tsp baking soda
¼ tsp salt
1 ½ sticks butter, room temperature
¾ cups smooth natural peanut butter
½ cup sugar
½ cup light-brown sugar, packed
1 large egg
1 tsp pure vanilla
Peanut Butter Filling
In a bowl, whisk together flour, baking soda and salt; set aside. Place butter, peanut butter and both sugars in the bowl of an electric mixer; beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and beat to combine. With mixer on low, add reserved flour mixture and beat until well incorporated, about 1 minute.
Divide dough in half, and shape into two flattened disks. Wrap in plastic and refrigerate at least 30 minutes or overnight.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. On a lightly floured surface, roll dough to a scant ¼-inch thickness. Cut dough into 2 ½ by 1 inch rectangles. Using the floured tines of a fork, score the top of each cookie. Transfer cookies to baking sheets, and refrigerate for 15 minutes. (I skipped this step)
Bake until light and golden around the edges and firm in the center, 15 to 20 minutes. Transfer to a wire rack and cool completely.
Spread 1 tablespoon (or more!) filling onto the flat sides of half of the cookies. Sandwich with remaining cookies. Once filled cookies are best for up to three days.
Side Note: I was so sick of rolling the dough out and cutting them into rectangles by the time I got to the second disc of dough that I just made balls, flattened them and scored them. Just as good, but not as pretty.
Peanut Butter Filling
6 tablespoons butter, room temperature
¾ cup confectioners’ sugar, sifted
¾ cup natural smooth peanut butter
3 tablespoon heavy cream
In the bowl of an electric mixer, combine all ingredients. Beat on medium-high speed until light and fluffy, about 5 minutes.
Thursday, June 28, 2007
peonies
This flower makes me scream in delight when it blooms in June. One day I hope to have a pretty little yard outlined with peony bushes, but for now I will dream of them.
My wedding was actually planned around the ‘bloom of peonies.’ The simple, but wondrous flower danced in the colors of dark pinks, light pinks, pure and creamy whites and the faintest of yellow. They were on the tables which were lined with white linins, layered softly on the tall pretty pink ice cream wedding cake and not to mention the bouquets were simply nothing but peony. Peonies simply make me smile.
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