** Well, I’ve had cookies from Levain Bakery and those are the best cookies in the world – but these are up there! **
Good evening bloggies! How was your Thanksgiving? Mine was lovely, along with the rest of my long weekend. I’m pretty sure I would be a much better person all around if I had a 5 day weekend every week. Or at least once a month. The tofu pumpkin pie came out awesome! After one person tasted it and said it was good, it was like a flood gate opened and everyone was willing to try it – reluctantly, but still. Everyone agreed that it was impossible to tell the difference between this and regular pumpkin pie. The texture and flavor were spot on. I don’t know who the person is who decided to put tofu in pumpkin pie, but they deserve a “well-done, sir” and a hearty handshake. Moving on.
I ran in the park on Saturday and actually felt lethargic. That’s embarrassing to write, but it was a great reminder of why I don’t eat horribly anymore. It has felt so good the past few days to get back to my regular eating habits and exercise routine. I have decided on the Jersey City Half Marathon in September 2012 as my first big girl race. Running along with me will be my brother and Steve. Or should I say running ahead of me. 13.1 is a LONG time to be running, and I’m more than a little nervous. If any of you have any first time training plans that worked for you, please email me!
After all of that health talk, let’s talk about todays recipe. Cookies. No really though, I was put in charge of baking cookies for a work function. So, A little while ago I made a batch of these lovely little gems. So easy and not time consuming, they are the perfect weeknight cookie if you need to throw something together in a pinch. It’s literally 4 ingredients – all of which 99% of you have in your cabinets right now.
Peanut Butter – Apricot-Raspberry Thumbprint Cookies
Yield: about a dozen and a half
1 cup peanut butter
1 cup turbinado sugar (unrefined)
1 jar apricot-raspberry preserves (or flavor of your choice)
Preheat oven to 350F. Mix the peanut butter, sugar, and egg until combined. Roll a small ball of dough (no bigger than a golf ball) in your hands and push your thumb into the top to create a little “bowl” for the preserves to go in. Once cookies are all rolled out and placed on your cookie sheet, spoon about 1 tsp of the preserves into the thumbprint. Bake for 12 minutes.
Sorry for the iPhone pics, my camera is in my car and I’m far to lazy to go and get it
Amazing, you have to make these! Seriously, go! Now! High five to easy cookies that look like they took a lot of effort!
In other news, I picked up the best whisk in the world at Anthropologie over the weekend, Dakota thinks my purse is his pillow, and I found my new favorite animated guy (ok, he’s a frosted mini wheat – you read that right)
Doesn’t he look like he just won the showcase showdown on the Price is Right? Is that show still on? Until next time friends!