Food and Family

KW (my husband) and I had a pleasant weekend. We are continuing to update a few things in our home. We have been here eight years and I wanted to make a few changes. The changes are non-structural but it is amazing what a fresh color scheme can do. We went to one of the big box stores on Saturday and picked up some curtain rods and an area rug. I have been looking for just the right rug for some time and had not been able to find what I wanted. When I saw this rug on Saturday I knew that this one would work. We went home and hung up new curtains in the living area. Still more work to finalize but it is coming along.
On Sunday both our adult kids came for a visit. Usually they work part or all of the weekend so this was a treat to have them both here. Our daughter wanted a haircut…well sort of. After letting her hair grow out for three years it was hard for her to let me cut off more than an inch. Three inches in length came off and then I layer cut the rest. She liked it once it was all done. She commented that she felt a bit “light headed” after losing some of the weight from her head. 😀
I fixed a lunch of boneless chicken thighs, rice and corn. Thought for a moment there might be a wrestling match over the last piece of chicken but our oldest, our son, cut the piece in half and there was peace between the two. 🙂

KW and I spent the evening relaxing.

Today I made a new recipe of Peanut Butter Cookies. YUM!

Peanut Butter Cookies

Adapted from a Cook’s Country recipe

This made 20 large cookies.

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups Skippy creamy peanut butter

3/4 cup packed light brown sugar

1 stick unsalted butter, melted and cooled slightly

1/2 cup corn syrup (I used dark Karo because that is what I had on hand)

1/4 cup granulated sugar

1 large egg PLUS 1 egg yolk

1 teaspoon vanilla extract

1/3 cup dry-roasted peanuts, chopped fine

1. Combine flour, baking soda, and salt in a medium bowl. In a large bowl combine peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth. Add the flour mixture and stir just until combined. Divide the dough in half. Wrap each section in plastic wrap and refrigerate until firm; about 1 hour.

2. Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 tablespoons of dough per cookie, roll into 1-1/2 inch balls and place on cookie sheets 2 inches apart. Flatten cookie slightly. Sprinkle each cookie with chopped peanuts and press peanuts into dough lightly to adhere to dough.

3. Bake cookies until puffed and edges are lightly browned, 10 to 12 minutes, switching lower cookie sheet to top rack and top rack sheet to lower and also rotate cookie sheet halfway through baking. Cool 5 minutes on sheets. Transfer to wire rack to cool completely. Repeat with remaining dough.


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