i hope you all had a wonderful holiday! we spent ours with our lovely families, consuming lots of good food!!
how is it possible that christmas is only five days away? this season has definitely slipped by at our house. but we managed to squeeze in some holiday cookie time last week, and i thought you may want to use this recipe in the few days before christmas, too!
way back in october, while answering the door for trick or treaters, i had a conversation with nancy about a cooking demonstration she watched online (via cook’s illustrated) in which she learned several tips for making perfect peanut butter cookies. during the course of our chat, i realized that i have never made peanut butter cookies. this may not sound like a big deal, but they are mike’s favorite cookie in the whole world, and peanut butter is one of my all time favorite foods. so how is it possible i’ve never made them?
happy halloween everyone! although i realize it might be too late for you to make a dessert in time to celebrate halloween, i wanted to share this delicious recipe with you, in case you want to make it for other seasonal celebrations. the cupcake is a delicious mix of pumpkin and chocolate flavors, and the frosting is an amazingly mouth-watering blend of cream cheese and spices. i didn’t change the recipe at all, so please click here to check out the recipe on the original website. the recipe made 1 dozen regular sized cupcakes, and 3 dozen mini cupcakes. yum!
ps- are any of you dressing up tonight? what are your costumes?
disclaimer: i am not a pastry chef. but i like pie – no, actually i LOVE pie – but i feel like a bit of an amateur, as about half of my crusts used to turned out well, while others turned out soggy or too dark. and honestly, i’m a little nervous posting this because there are so many amazing pie/pastry chefs out there….but here goes with my story of how and why my crusts turn out really well every time now (and because i just wrote this, i’m sure my next one will flop!).
