Just Finished an Amazing Book!
This weekend was much needed...as always!
I started it by going to the library and picking up some books on CD.
I like to change it up with books. Listening to books on CD can be quite an adventure.
I just finished listening to The Guernsey Literary and Potato Peel Society.
Wow! It was perfect in every way. I fell in love with the characters.
Especially Juliet Ashton. I want to be best friends with Isola Pribby.
The acting is award-winning on the Audio.
It reminds me a lot of Jane Austin books. Took me by surprise that this book was a romantic one.
This book made my weekend. Go Read it!
Driving Through the Fog
Friday Night, Blake and I ate out at Cafe Rio, one of our favorite places to eat.
And it truly did hit the spot that night. Their mexican salads always hit the spot!
On the way home was a different story. We've been having the worst fog.
It was terrible on the way home and super creepy. Every time the lines broke on the road. I was scared we might run off of the road without the guidance of the yellow or white lines. But then the lines would come back and there would be a big sigh of relief from both Blake and me. It felt like it took forever to get home with the fog. The lucky car behind us hugged our tail the whole time and used us as their guide. We were the unfortunate ones to not have a guide. I'm so done with this fog! I want to see the sun again. I don't think that will be happening anytime soon as we will be expecting snow this week!
This is another one of those NO-FAIL recipes.
Unless you have a real crappy mini muffin pan.
I can't remember where I got my mini-muffin pan, either wal-mart or JCpenneys.
Anyway, it's non-stick and it worked beautifully for these suckers!
They slid right out with no hassle. So make sure to either grease your pan or use a really good non-stick pan. Other than that, These beauties are really easy to make.
makes 40-42 cup cookies
1 3/4 c flour
1/2 tsp salt
1 tsp baking soda
1/2 c butter, softened
1/2 c sugar
1/2 c brown sugar
1/2 c creamy peanut butter
1 tsp vanilla extract
2 Tbsp milk
40-42 miniature Reese's Peanut Butter Cups, unwrapped
- Whisk 1 3/4 c flour, 1/2 tsp salt and 1 tsp baking soda. Set aside.
- Beat 1/2 c butter, 1/2 c sugar, 1/2 c brown sugar and 1/2 c peanut butter until well combined.
- Add 1 egg, 1 tsp vanilla and 2 Tbsp milk.
- Mix in flour mixture until well combined.
- Use a small cookie dough scooper to roll cookie dough balls. Place in greased or nonstick mini muffin pan.
- Bake in 375 degree oven for 8 minutes.
- Once taken out of the oven, immediately press in Peanut Butter Cups.
- Allow to cool 10-12 minutes to carefully remove from pan.
- Allow chocolate to cool completely.
Instructions with pictures:
Whisk 1 3/4 c flour, 1/2 tsp salt and 1 tsp baking soda. Set aside.
Beat 1/2 c butter, 1/2 c sugar, 1/2 c brown sugar and 1/2 c peanut butter until well combined.
Add 1 egg, 1 tsp vanilla and 2 Tbsp milk.
Mix in flour mixture until well combined.
Use a small cookie dough scooper to roll cookie dough balls.
Place in greased or nonstick mini muffin pan.
Bake in 375 degree oven for 8 minutes.
Once taken out of the oven, immediately press in Peanut Butter Cups.
Allow to cool 10-12 minutes to carefully remove from pan.
Allow chocolate to cool completely.