Aside from a couple of one day or less dusts of snow, we have had nil until this weekend. I was, on one hand, mad, because part way into February means I might even start running outside, the kids can hit the parks (in coats), and Spring is not so far away. I am a Spring girl. But the kids hadn’t really got a chance to play in the snow, and really, what good is seriously cold weather with no snow at all!
It really hit here in Washington, finally. It was a fun shake up for February, which, though short, always seems to drag for me.
So the kids got out and played. We haven’t bought a sled yet, and Brad was seriously wishing he could head to Target to grab one. We decided it was a bit too nasty out to justify, so he made a make shift sled to pull the kids around our hill-less backyard. It’s a big Rubbermaid storage container lid inside a big black trash bag. My MacGyver!
The baby didn’t last too long, so she and I went indoors and whipped up some peanut butter cookies to warm the kids’ bellies when they came in.
I haven’t done a recipe on the blog in awhile, so here it is:
Quick & Easy Whole Wheat Peanut Butter Cookies:
½ cup butter (I’m dairy free for now, for babies sake, and used a dairy free butter substitute stick, which worked perfectly)
½ cup peanut butter
½ cup granulated sugar
½ cup honey (or brown sugar)
½ tsp. baking powder
½ tsp. baking soda
½ tsp. vanilla
1 ¼ cup whole wheat (feel free to use white flour if you like, but it turns out awesome with whole wheat, so why not?!)
Preheat oven to 375 degrees.
Mix butter & peanut butter (I prefer in a mixer if you have one- mix for about 30 seconds.)
Add sugar, honey, baking powder and baking soda and mix until combined.
Add egg and vanilla, beat in, then add flour and mix just till all ingredients are combined well.
Ball up about a Tbsp. of dough, and place on a cookie sheet ( I always add parchment paper to the sheet before laying down dough. I find this makes for very even baking).
Continue with enough balls to fill sheet, with about two inches in between each ball of dough.
Gently and barely push down each ball by making an X with a fork (or whatever you prefer on you peanut butter cookies).
Bake in the center of the oven for 7 minutes.
When it’s done, immediately put onto a cooling rack. I gently pull the parchment paper off of the sheet and onto the rack with the cookies still on the paper. I find this made for the perfect chewiness when cooled a bit (Who doesn’t love a perfectly chewy cookie!). If you don’t use parchment, give the cookies a couple minutes on the cookie sheet (on the rack), then remove with a spatula to the cooling rack. I find letting them sit too long on a sheet cooks the cookies too much. Let cool about ten minutes total then Enjoy (unless you’re me- I waited about one).
With a mixer this takes about 10-15 minutes to put together and bakes quick. Easy, quick, not too dirty! Perfect for a snowy day! Sorry no pictures- I was trying to hurry, and it didn’t cross my mind (and they were gone before it did!).
What are you doing on your snow days? We love great ideas, because it’s looking like Spring is a ways away!