My Christmas wish list has yet to be written. I guess I could always tell Santa I want a Pony… or a doll… or some pretty pink nail polish.
But I don’t think my two bedroom condo could accommodate a pony. And… I am rather scared of dolls. But some pink nail polish would be pretty on my toes!
Actually, I have asked Santa for gym/yoga gear. I am in desperate need of a new sports bra and my poor running shoes have seen better days. However, I am really hoping for this cook book:
I adore Heidi Swanson. She is the brilliant creator of 101 Cookbooks.com. I have been reading her blog for a few years now and she never disappoints. I also have first book which has been used over and over again. She has always been my inspiration and the reason I am determined to write and publish my very own cookbook. Her style is natural, down to Earth and healthy. Her photos are always beautiful and she creates simply yet elegant recipes. If you have not heard of her, which I am sure you all have, please visit her blog. She will amaze you.
Peanut Butter Cookies
Spelt flour bakes into a slightly darker cookie (photo), whole wheat pastry flour is slightly blonder – more traditional in appearance in the end. Finish the cookies with chopped nuts or a sprinkling of flaky salt. I’d also recommend seeking out a peanut butter that is well combined, and not super-oily (extra slick) looking – to avoid problems with the cookie batter.
2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup organic, chunky natural peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract
Preheat oven to 350F degrees. Place racks in the top third.
In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined – still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It’s a loose batter, so if you’re set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes – but don’t over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.
Make 2 – 3 dozen cookies.