Monday, November 30, 2009

a little bit more giving

here are a few more pictures from the thanksgiving weekend.
and of course the recipe!

home made pumpkin ice cream on thanksgiving!

so this week weekend, being so full of cold turkey sandwiches and dried up mashed potatoes, we decided to do TACO NIGHT! i made my famous guacamole.

like my grandmothers apple pie, french pastry recipe; i don't think i will ever give up my guacamole recipe! its just too great. just indulgence. not once have i made it, and there be left overs. although guacamole is simple and most people make a wonderful version of it, mine has something special besides love in it to make is superb! maybe one day.

price eats alot: again.

on sunday we drove to Salina, to meet our dear friends Stephen + Christie Miller for breakfast. the only place in Salina, KS for breakfast is this place called Russell's.
When i looked them up, the first thing on their website says "if you feel like a cinnamon roll at 3am, Russell's is the place to come!"
i knew right then we would be in a pool of grease.
it was fabulous!

robert got these 3 HUGE pancakes for 7$. and he couldn't even finish them!

then we went to target to try and get in the spirit and got sad because of consumerism so we picked up a baby instead. (maybe he is from santa)

his name is finn.

then of course we had game night:
Scrabble Slam


and now for my recipe:

peanut butter chocolate cup tea cakes!

first i make my gooey peanut butter cookies!

(this makes about 2 dozen- or 17 big cookies)

1/2 c. butter, softened
1/2 c. organic raw peanut butter (or almond butter)
1 c. packed brown sugar
1/2 c. white sugar
2 free range eggs
2 tbs. light corn syrup
2 tbs. water
2 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

oven: 375 degrees

in a bowl, mix together butter, peanut butter, brown sugar, and white sugar until creamy smooth!
beat in eggs, one at a time, then the corn syrup, water and vanilla
then add the flour, baking soda and salt. all together.
then bake for about 12-14 minutes or until they look done!

then while the peanut butter cookies are cooling, take some chocolate chips and melt them in a double-boiler, make sure you don't burn the chocolate and stir it frequently!

dip each cookie into the chocolate (with pastry tongs) then hold the cookie for at least 30 seconds to let it set, then place on wax paper.

once the cookies are all dried, roll them all in powdered sugar!

walllllah! you have an incredible, pretty tea cake/peanut butter chocolate cup!


more bites tomorrow!

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