Just read John’s latest blog post – you should, too, especially if you’ve never checked it out before. It’s always been a very interesting read – anyway this latest post is about celebrity gossip and Don Rickles, who according to John is the best in the industry when it comes to insulting someone with flair and true entertainment value, and living to tell about it. It’s a very interesting read that I think any of us bloggers who may occasionally make a snarky comment or two (who, me?) aught to keep in mind.
So go read his words on the subject, because per usual they are better than mine will be. And the next time I make a snarky comment about someone remind me to end with a wink and a smile for John.
I had my first appointment today, just paperwork and lab tests. I haven’t even met my new OB/GYN yet but Similac is wasting no time delivering their Swag Bag. I don’t need another diaper bag (and this one is tiny anyway in my humble experienced mom opinion) and I won’t be formula feeding if I can help it – but look at all those magazines and free samples! Sure I’ll take your bag of free stuff!
For more Wordless Wednesday fun (not that this was exactly wordless) just click here or here!
You can go to Jan’s blog to find more delicious recipes in the
Christmas Cookie Recipe Exchange!
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This recipe is one I remember seeing year after year at my grandmother’s house growing up and it’s very simple. Just make basic peanut butter cookies but instead of pressing it with a fork, keep it rolled in a ball, then when finished, immediately press half a peanut butter cup into the cookie so that it looks like a flower pot.
I like the peanut butter cookie recipe from Better Homes and Gardens:
- 1/2 cup peanut butter
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 egg
- 1/2 tsp. vanilla
- 1-1/4 cups all-purpose flour
1. In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.
2. Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake about 8 minutes or until edges are lightly browned.
NOW, BEFORE COOLING, immediately press the halved peanut butter cups in the center of each cookie so that the cut side is pressed into the cookie and no longer visible.
Transfer to wire racks. Cool.
Makes about 3 dozen cookies.
Now to decorate – You can do this a couple of ways, we typically use green frosting and red hots cinnamon candies, but you can also use green frosting and red frosting or any other variation you like, but basically you want to squirt some green frosting on top of the peanut butter cup “flower pot” to resemble leaves and then add the red candies or frosting to make little round berries. Voila – Mistletoe Peanut Butter Cup Cookies.
I don’t have any pictures handy and couldn’t find any online, which means this idea must be fairly original. But I think you can use your imagination to combine this: