Hey there guys! Sorry for the lack of posts over the past few weeks – summer has finally arrived and I’m finding it hard to keep myself inside testing out recipes. *As I sit here scratching at my now very itchy sunburn from the weekend* I don’t have much new to report since my last entry. We did start another balcony garden this year – so far I’m quite happy with how the bush beans are doing despite their 18th floor wind whipped condition. I’ll be sure to keep you updated with some photos soon. The tomatoes are just starting to show their skins now, but still green. I’m particularly excited to see how the purple tomatoes fair. Will let you know!
This week I quit my job (and employer for the past decade) in pursuit of a summer off, some time for me, and then I’ll be off to a new challenge and different job at the end of August. Hopefully I’ll be able to work on lots of material for the blog during this time, so stay tuned and check back regularly!
Peanut Butter Walnut Cookies
1+1/2 cups peanut butter (I used smooth)
1 cup lightly packed yellow or brown sugar
1/2 cup soft butter, salted or unsalted
1 large egg
1+1/2 cups all purpose flour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
-Preheat your oven to 375 F.
-Toss all ingredients in your stand mixer with the paddle attachment and mix on low speed for a few seconds, then turn up to medium speed. Paddle until the dough comes together into a nice ball and no longer looks crumbly.
-Scoop in 1+1/2 to 2 TB sized portions, roll gently into balls, and then press a few pieces of raw walnuts into the centers to flatten the cookie portions partially. Be sure to leave at least and inch and a half between portions as the cookies will spread a bit.
-Bake for 13 mins, then remove and cool completely before trying to pick up and eat! Cookies are soft and fragile.