Tag Archives: peanut butter

Peanut Butter Pie for Jennifer’s Mikey

The Internet seems a vast space to some, but to those of us who spend time there each day doing whatever it is we do, it can feel quite small.  Unlike the neighborhood I physically live in, people actually greet one another and share aspects of their lives —  like photos of their vacations.  Recipes.  Stories about their loved ones.

chocolate cookie crust in a spring form pan

It’s as if we know each other, yet most of us have never met. We follow pregnancies, cheer for children’s milestones, celebrate engagements or promotions at work, and pat each other on the back for jobs well done. And we mourn the loss of loved ones, quietly listening as the sadness unfolds across our community, each person touched by it passing it on to the next, condolences shared, offers of support given.

Jiff Peanut Butter

    spatula with a heart

That’s what has been happening throughout this week.

Mourning.

I’ve not met Jennifer Perillo, but that doesn’t matter.  I’ve followed bits and pieces of her bright life for a while now as one of her many Twitter followers and fellow food lovers.  It was natural to be alarmed when I read something had happened to her husband.  Such a young couple.  They’ve got little children.

Oh my goodness.

I emailed my husband to share the link, telling him to take care of himself like I always do, then cried quietly, trying to imagine what such a staggering loss must feel like.

I can’t imagine.  I don’t want to know.

Jennifer reminds us, “today is the only guarantee we can count on” and at my age, I completely understand all too well. I’ll turn 55 next month, and although I don’t consider that to be anything more than it is, I have a healthy regard for it.

So to honor her request to make her husband’s favorite pie — something she’d been meaning to do, but putting off —  I’ve done just that.  I’ve spent this uncharacteristically grey summer day in my kitchen, quietly going through the soothing motions cooking requires and thinking about those I love.  Thinking about life and living.  Health.

Dreams.

Thinking I have so very much to be grateful for.

Here’s to Jennifer’s Mikey.

And here’s to Jennifer and her family who have my utmost respect.

I wish them much love and strength.

There are many beautiful tributes and Peanut Butter Pies for Jennifer’s Mikey…It’s truly amazing.

It makes my heart swell.

Twitter #apieformikey

food52

The FN Dish

Andrea Meyers

Gluten-free Girl

Brown Eyed Baker

Use Real Butter

Not Without Salt

Beyond the Plate

Love & Olive Oil

The Tomato Tart

Running with Tweezers

Food in Jars

Food + Words

Panini Happy

Dinner with Julie

Kudos Kitchen

Tastespotting

 

 

 

Chocolate Macarons with Peanut Butter Cream Cheese Buttercream

Chocolate Macarons with Peanutbutter Creamcheese Buttercream

I’ve tried to remember the first time I saw a macaron, but honestly, I can’t.  It surely wasn’t until I started writing here, more and more frequently crossing paths with amazing people who bake amazing desserts at home with little or no formal training.  I’d not heard of Pierre Herme, either.  No, I was caught up in the the world of savory dishes with only an occasional dessert made for a special occasion coming from my kitchen rather than the circular, often brightly colored sweet sandwiches that comically remind me of tiny hamburgers — or perhaps moon pies.

Even after I’d begun to realize that macarons were a fascination for many and saw them in every imaginable color and flavor, it wasn’t until a year ago that I tasted my first:  antique rose in color, delicately crisp, and oh so sweet, it tasted of rose as well.  For someone used to sinking her teeth into a nice bran muffin, I was a bit perplexed and beginning to understand what all the fuss was about.  There didn’t appear to be much to the tiny thing, and yet I knew it was quite the opposite.  A paradox.

I’ve wanted to make macarons for quite a while now, and yet I’ve procrastinated.  Instead of delving into the endless recipe variations, comparing quantities of ingredients, and analyzing techinque, I’ve gazed at the beautiful the colors and admired perfect the shapes.  Finally, I was forced to consider not only how a macaron is made, but to make them along with countless other bakers this month.  The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

After a few days of reading everything I could find about macarons and sifting through the forum comments and advice at The Daring Kitchen, I decided to devote a Sunday to the task.  Not a frilly person by nature, I skipped the gorgeous pinks and bright greens and headed straight for the sturdy, practical flavors of chocolate and peanut butter.

In a house full of men, what would you expect?

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Chocolate Chip Peanut Butter Chewies

 

I know.  You’ve already been to the Well Fed Network.  You’ve scanned the five contendahs in the Best Food Blog: Humor category and you immediately see me.  And then you think, “Wait.  What the heck is she doing there?” and I’d say, “Exactly.”

Because there’s a pretty famous person on that list.  Okay, so even he isn’t winning.  But still.

I’m thinking I can bribe you with cookies — especially because I’m behind on that semi-sort of kind of resolution thing I never really made but have found myself roped in to.  Just because you haven’t seen a cookie here in more than a week doesn’t mean I’ve given up. Oh no.  I’m ready and have cookies waiting in the wings.

I can tell you already, though, that making cookies for my son’s lunch isn’t saving me money.  The routine goes something like this:  It’s Sunday evening (which means last minute, right?) and I think about what ye ol’ larder holds, peruse the unruly contents, then flip open the big cookie book and desperately look for a recipe that doesn’t need butter.  I’m exaggerating a bit, but it has happened, and yes, there are cookie recipes that don’t include butter.  Can you even imagine?  Completely sacrilegious if you ask me.

If I choose the recipe first and then go to the store to shop for the ingredients, I come home with enough groceries to feed half the neighborhood.  This is not cheap. There will never be a day when I “run” to the store only for a pound of butter.  I mean, come on — the grocery store is a far too glittery place. So lunch cookies end up costing a bundle and I might as well get back to purchasing Little Debbies for his lunch.

So I bring you cookies today — cookies made without a trip to the grocery store.  Cookies that didn’t cost me an arm and a leg.  Cookies I’m willing to share to squeeze votes from you, your mailman, your UPS driver, and your distant relatives.

Deal?

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Chocolate Dipped Peanut Butter Cookies

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Today I’ll begin working on the round-up for my month-long celebration of having 100,000 visitors to Sass & Veracity and drawing a winner for Gordon Ramsay’s new book, Three Star Chef.

I hope to have it posted tomorrow along with the your links that I promised and the well-deserved thanks to those of you who took the time to stop by and say hello.  I do know how hard it is to get around to the blogs you enjoy, then try and juggle all the events that take place in FoodLand, so I appreciate that you took the time for mine.
I baked some cookies for you while you wait to see who the winner is (such a liar — I made them for my son, but let’s pretend, ‘kay?), and since lots of you choose to comment diligently, but didn’t send in a recipe too, I’ve decided I need a runner up prize, too.  I think this is a textbook example of negative reinforcement, but you’re worth it.

I’ll let you know what the runner-up prize is tomorrow.  Must.  Go.  Shopping.  Hmmm…jalapeno sauce, habanero salsa, chipotle peppers…If you have any ideas, by all means, let me know immediately and I’ll hop right on it!

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