I think that when the days get short, the weather gets cold, and the world gets dark that I would be a fantastic hibernator! With thoughts like this, I swear I spend way too much time sitting in traffic with only myself to amuse me : ) But seriously, I could curl up and nap for the next few months and wake again when the sun is shining at 9pm. Although I would miss unseasonably warm weekends like this last one, which was warm enough that the BOY even got himself outside to BBQ.
Since hibernating is out of the question, I try to find some winter days to hide out in my house making a permanent dent on my couch catching up on my ‘Want To Do’ list.
First up…Blog Research!
aka flipping through cookbooks and reading blogs looking for ideas for holiday cookies and future meal planning. I happen to be the lucky recipient of a box full of cookbooks, which could keep me busy for months. A close friend of mine is moving to Australia and can’t take them with her, so she knew that I would take good care of them!
Also on my list of things to get done this week is some holiday shopping and cards. I can’t tell ya’ll what you’re getting but let’s just say that Amazon and I are GOOD friends! Since I was online and had my credit card out, I went ahead and got myself signed up for the 2013 Shamrock Shuffle. What can I say, I’m a sucker for Chicago races and swag!
It wouldn’t be a day checked out from the world without a little time in the kitchen. I’m sure that you notice that I tend to be the recipe follower kind of gal. I don’t always have time to experiment and play around with cooking and baking, so it’s safer to stick with the tried and true. However, when I get the chance, I love an original recipe…although some turn out better than others!
I had some leftover mint dark chocolate chips and a new obsession with homemade peanut butter, so I thought it might be nice to combine the two. Last fall, I made Mint Chocolate Chip Almond Butter, and loved every sticky and sweet bite.
The peanut butter was no different. However, knowing that if it was left in the house, I might head back to my dent in the couch and eat the entire container with a spoon, I needed to find a way to share it. The obvious choice…cookies!
Although my mint chocolate peanut butter was tasty, it was a little thin so I threw in a dab of sticky generic peanut butter from the jar.
I’m a huge fan of flourless peanut butter cookies, so I stuck with what worked!
Then added in some chocolate chips (because when it comes to cookies, the more chocolate chips the better).
It’s amazing how much prettier my cookies are now that I have a new cookie scoop!
I could go on and on and tell you how excited I am to have my cookie scoop fixed, but instead I will just show you the pictures of my beautifully rounded cookies!
I think my favorite part of these cookies would have to be the warm and gooey chocolate chips!
And the BOY totally agreed!
The other amazing about these cookies is how soft and chewy they are!
It was definitely a successful original recipe! That could work with you favorite peanut butter (homemade or store bought).
What is your favorite original cookie recipe?
I am making my list for this weekend’s bake-a-thon, so please share your links!
Mint Chocolate Peanut Butter
Adapted from White Chocolate Peanut Butter
1 1/2 cup roasted, unsalted peanuts, preferably organic
1/3 cup mint chocolate chips
Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 5 minutes.
Meanwhile, melt the mint chocolate chips in the microwave until fully melted. Set aside to cool slightly.
With the motor of the food processor running, spoon in the melted chocolate, and process until combined.
Mint Chocolate Peanut Butter Cookies
1 cup mint chocolate peanut butter (or your favorite flavored peanut butter)
1 cup packed brown sugar
1/2 cup chocolate chips
Preheat oven to 350 degrees.
Combine all ingredients in a bowl with a wooden spoon. Fold in chocolate chips.
Scoop onto cookie sheet and bake for 12-15 minutes until edges start to darken.
Cool on a wire rack for 10 minutes.
Store in airtight container or freeze!