Do you ever talk to yourself out loud? Sometimes
What do you talk about? I am most likely saying, "Oh crap!" about something. But with Pete and Repeat never far behind, I have to watch what I am saying.
What stresses you out? When things don't go according to my plan. I am a planner...I have lists....schedules ....and routines. While I can handle it usually, I do not like it!
What are your secret talents? I can pinch with my toes...does that count?
Still in the mode of cookies....we made Peanut Butter Cream Sandwich cookies for muffin Monday. While they were absolutely delicious, they are very rich! Livi showing some love to the ingredients. Anything that has marshmellow cream has got to be good. This is out of this month's Better Homes and Gardens magazine.
1/2 cup chunky peanut butter (we used creamy)
1/2 cup shortening
1 cup packed brown sugar
1 tsp. vanilla
1 tsp. baking soda
1/8 tsp. salt
1-1/4 cups all-purpose flour
1 recipe Peanut Cream Filling, below
1. Preheat oven to 350 degrees F. In bowl beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.
2. Form dough into balls, using a level teaspoon each. (I use the smallest Pampered Chef scoop.)Place 1-1/2 inches apart on ungreased or parchment-lined baking sheets. Flatten by making crisscross marks with tines of fork dipped in sugar. (We didn't dip in sugar...they have plenty of sugar in them!)
3. Bake 7 to 8 (ours took 10 minutes) minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Transfer to wire rack; cool.
4. Spread one teaspoon Peanut Cream Filling on flat side of half of cookies. Top with remaining cookies. Store in airtight container at room temperature up to 3 days. Freeze unfilled cookies up to 1 month. Makes about 4 dozen sandwich cookies.
Peanut Cream Filling:In medium bowl whisk together 3/4 cup chunky peanut butter, 3/4 cup marshmellow creme, 3 tablespoons milk, 3/4 teaspoon ground cinnamon; and 1/4 teaspoon ground cumin. Gradually whisk in 3 tablespoons powdered sugar. (We did NOT put cumin in this cream. I swear that has to be a typo.....but that is what it says in the recipe.)
5. Plate and share with friends.