I have wanted to make these for some time now and finally had a moment (actually...more like a few hours!!!) to do so tonight. They were really delicious and the glaze was fantastic. You can find the recipe here. Though the recipe poster says they are a Krispy Kreme copycat, I didn't think they tasted much like Krispy Kreme. However, they were really fantastic and even though I think I used every pot, pan and utensil in the house, I would certainly make these again. My kids loved these as well; and after eating more than I should have let them, they spent the evening bouncing off the walls...
Thursday, April 29, 2010
Tuesday, April 13, 2010
I've been a little MIA lately! Trying to wrap up a few things for the PTO at my son's school before heading out to Brownsville, Texas on Thursday for the weekend. Then it's on to New Mexico for a girl's week with my step-mom and sister! I know I'll have lots of pictures to share when I return. On the road trip to the border tomorrow, I will be hand sewing a billion fabric "petals" onto a shirt that I converted into a jacket yesterday. I'll share pictures once I'm done. Cheers, everyone!
Friday, April 9, 2010
I think these are delicious and
You have to REALLY like peanut butter and
very, very rich desserts though!
Peanut Butter Cookies
1 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup CHUNKY peanut butter at room temp.
3/4 cup sugar
1/2 cup packed brown sugar
1 large egg at room temp
1 Tbsp milk
1 tsp vanilla
1 cup quartered Mini Reeses cups
Oven to 350. Combine flour, soda, baking powder and salt and set aside. Beat butter and peanut butter until fluffy. Add sugars and beat until smooth. Add egg and mix well. Add milk and vanilla and mix. Add flour mixture and beat thoroughly. Stir in PB cups. Scoop tablespoon size cookie dough and dip in small amount of sugar. Place on parchment lined baking sheet and flatten VERY slightly. Bake until the cookies are just starting to brown. They will look (and be!) underbaked. Remove from oven and keep on baking sheet for about 3-4 minutes until they are "set" enough to remove from pan without falling apart. Place on platter (not cooling rack) and chill in refrigerator for about 10 minutes. Enjoy!!!
*When removed from the oven when slightly underbaked and then cooled in the refrigerator, these will stay nice and soft. So good!
* I prefer salt that is a little course and the chunkier the peanut butter the better!
Saturday, April 3, 2010
So a few days ago I finished my Easter dress. I used the same shirring technique that I used when making this top last week. Actually, the top was practice for the dress. Since I only have a black purse and a brown purse, I made a little tote bag to match. Total cost for the dress: $11.
I hope you all have a wonderful Easter tomorrow! I am so thankful for what it means.... He is risen!