|Oh come on, who doesn't have a chandelier in their bedroom?|
- two windows (south and east facing) with a nifty '80s style ledge under them
- A bag of potting soil, some seed packets and some self watering pots
- 2 feet of snow and -32C weather
- One APHA gelding (more on him soon, promise)
But today I spent my lazy sunday transplanting some of my plugs and baking!
|The end result of taking apart a couple starter plugs.. here's hoping I didn't make the roots too unhappy!!|
|The spinach is doing really well already! Only 2 seeds didn't want to take off.|
|The dill is looking a little spindly but it was getting too tall for the starter container.|
|The catnip was the first to pop up and is still doing pretty decent (but nothing compared to the spinach)|
|I only took apart one basil plug, I'm going to give the other a little more time in the tray.|
|So now we're just waiting for that last basil plug and the thyme to get bigger... parsley is still a no show|
So now you've seen the greenhouse and where my plants are sitting at now... on to the baking!
I made two things this lazy Sunday: pie and cookies. The pie(s) were cherry and cherry raspberry, the cookies: peanut butter and peanut butter with peanut butter cups. A little redundancy never hurt anyone, right?
I'd really like to share the recipe for the peanut butter cookies that I made (adapted from chefsavvy.com) because I (and my parents) was really impressed with the way they turned out. They look like little dense nuggets of peanut butter but they're actually really light and soft. Win!
Peanut Butter Cup Peanut Butter Cookies
(makes approx. 50 cookies. go big or go home.)
- 3/4 cup room temperature margarine (or unsalted butter)
- 1 cup light brown sugar
- 1 cup peanut butter
- 3 whole egg
- 3 teaspoon vanilla extract
- 1½ teaspoon baking soda
- 3 cup all purpose flour
- 1 cup mini Reese's peanut butter cups
- Preheat oven to 350 degrees.
- Add butter, peanut butter and brown sugar to a bowl (or your stand mixer, I prefer a handheld electric egg beater for cookies, less cleanup!) and beat until well combined (about a minute).
- Mix in eggs and vanilla (another thirty seconds-ish).
- Combine baking soda and flour in a separate bowl.
- With a spatula, hand mix the dry ingredients to the wet until just combined.
- Fold in the peanut butter cups (at this point I divided the dough into two and reserved half the batch for peanut butter cup free cookies, but you could just mix it all in if you prefer).
- Either use two spoons, wet hands or (my favourite) a 1½ tablespoon cookie scoop to form cookies.
- Place cookies on a baking sheet with a silicon mat or parchment paper.
- Bake for approximately 13 minutes.
- Good luck letting these cool completely before eating them, they make the house smell divine.
And just for fun I'll finish off with a picture of the pies but I won't share the recipe (yet... pie crust recipe is for another day).
Time to bundle up, brave the -30C weather and water some horses!
|yes, I was multitasking...|