“The color of springtime is in the flowers; the color of winter is in the imagination.” – Terri Guillemets
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We celebrated our family Christmas on December 26 this year, with extended family joining us after the gift opening. One grandson made us a beautiful hand turned wood pen and letter opener… our other grandson’s girlfriend joined us this year. We were delighted that our youngest nephew and his wife came while awaiting the arrival of their first baby any time! Snow wasn’t the only thing that arrived on Wednesday, January 4… Thomas & Kasey’s baby boy was also born!
RECIPE OF THE WEEK
When I asked what cookies we should make for Christmas this year, John asked for peanut butter and chocolate. I found several recipes and John picked the one I am sharing here from gluesticksblog. They are rich but oh, so delicious! The only thing I would change if we made them again would be making them much smaller!
REESE’S CHOCOLATE PEANUT BUTTER COOKIES
COOKIES
- 1 cup melted butter (2 sticks)
- 1/2 cup cocoa powder
- 1 cup light brown sugar
- 1/2 cup white sugar
- 2Â large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all purpose flour
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Preheat oven to 350 degrees F
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Melt two sticks of butter (1 cup) in the microwave.
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Combine melted butter and cocoa powder in a large mixing bowl or bowl of a stand mixer. Stir until smooth.
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Mix brown sugar and white sugar with the butter/cocoa mixture.
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Add eggs and vanilla.
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Mix in salt, baking soda, and flour.
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Cover bowl with plastic and chill dough for 45 minutes.
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Scoop dough onto parchment paper lined cookie sheets using a medium cookie scoop (2 Tbsp. size).
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Bake cookies for 9 minutes. Let cool on cookie sheet for a few minutes then transfer to a wire rack to cool completely.
- Once cookies have cooled, return cookies to cookie sheet, packing in as many as you can (this helps save space in the refrigerator because we are going to chill the frosted cookies).
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FROSTING
- 1/2 cup butter softened (1 stick)
- 2/3 cup creamy peanut butter
- 2 1/2 cups powdered sugar
- 5-6 teaspoons milk
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Mix butter, peanut butter, powdered sugar and milk with an electric mixer. Beat until smooth.
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Spread frosting over cooled cookies. Chill cookies for 15-20 minutes.
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CHOCOLATE GLAZE & TOPPING
- 15 mini Reese’s peanut butter cups
- 8 oz. semisweet chocolate chips
- 3 Tablespoons butter
- 4 teaspoons milk
- 4 teaspoons honey (or corn syrup)
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- Chop mini Reese’s peanut butter cups, set aside
- Heat chocolate chips, butter, milk and honey in a microwave-safe bowl for 30 seconds. Stir. Heat an additional 20 seconds. Stir until smooth and creamy. If additional time is needed do it in 10-second increments. Note: I used a double boiler on the stove to melt the chocolate and glaze instead of a microwave… it’s easier to not overheat the chocolate in a double boiler.
- Spoon glaze over cookies and spread.
- Sprinkle with chopped mini Reese’s peanut butter cups.
- Allow glaze to set up (placing cookies back into the refrigerator for 15-20 minutes will speed this up).
- Cookies can be enjoyed chilled or at room temperature.
