Peanut Butter Blossoms
Easter Monday. We had left over Easter chocolate and I needed something to do with the kids indoors, because there was blustery outside and Number One is terrified of the wind.
Honestly, it was meant to just waste some time and candy, but the next thing I knew this happened:
We had more fine motor and math skills going on than piccolo player doing needlepoint calculus.
By the end of it, I felt like a bona fide Early Childhood Educator. A champion of pre-school intruction. Mother of the Year, without a hint of sarcasm. So I put Scarlett to bed, locked Nevin in a closet and watched T.V. whilst drinking wine all afternoon. Not true, but with that lead up, it doesn't sound so bad when I say I let Nevin play on his LeapPad for an hour during Scarlett's nap.
Sidenote: This is how Scarlett counts to ten: "Own, two, fee, foe, ive, ix, evan, eight, nine, ten!" Two-year-olds can be difficult, but man, they are cute when they talk like big people.
Here's the recipe for some easy 5-ingredient peanut butter cookies:
Left-over Easter Egg Peanut Butter Blossoms
(from Diane Estrella)
2 cups peanut butter (I did half natural, half not-so-natural)
1 1/2 cups sugar
1 teaspoon vanilla extract
2 heaping Tbsp flour
30 (ish) easter eggs
1/2 c. of sugar for dusting, optional
1. Preheat oven to 350 degrees.
2. Mix the peanut butter, sugar, eggs, vanilla and flour together by hand.
3. Form the dough into tablespoon size balls. Dip the top half of the balls in the dusting sugar. Place, sugar side up, about and inch or so apart on a cookie sheet.
4. Cook for about 12-15 minutes.
5. Pull them out and immediately place an Easter egg in the center of each cookie.
6. Let cool for a few minutes, then transfer to a cooling rack.
* if I were to do this again, I would probably cut the candy-coated eggs in half, so they melt into the cookie a little. The foil-covered Easter eggs worked perfect exactly the way they were.