It's springtime ya'll! And these past two weekends were the perfect spring weekends. Last weekend was enjoyed in Richmond hanging with friends at new breweries, and celebrating Easter with the Goldsmith family. This past weekend, the Laible clan was in town so we decided to spend the day wandering Mt. Vernon. It was my first time visiting the estate and I was more than impressed. The beautiful views of the Potomac were breathe taking and the rich history was an educational treat.
The kitchens in historic homes always fascinate me. The fact that the cooks could feed an entire estate worth of family members and workers with just a big fireplace, some basic utensils, no refrigeration, and a smokehouse astounds me. I mean really a few dull knives, a few pieces of pottery, and an open fire was all they needed. It made me reassess all the kitchen gadgets that clutter my drawers and cabinets. Do I really need them all?? Probably not!
For Lent, I decided to give up chocolate. That was not an easy feat for me, but I made it through the forty days! This year, I made my annual Chocolate Babka a la SmittenKitchen and I think it may be getting better with each passing year. My awesome Aunt Beth placed a delicious chocolate bunny at each table setting for Easter breakfast and I was saving mine for something special. I had picked up some hard to find peanut butter chips at Trader Joe's the week before and decided what would be more delicious then peanut butter chip and chocolate chunk cookies! So bye bye bunny it was.
Peanut Butter Chip and Chocolate Chunk Cookies (makes about 24 cookies)
(adapted from the Trader Joe's recipe)
1 1/2 cups all purpose flour (unbleached)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) of unsalted butter, room temperature
1/3 cup no stir almond butter
3/4 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 Tbsp. unsweetened almond milk
1 tsp. vanilla extract
8 oz. peanut butter chips
1 small dark chocolate bunny, chopped
Preheat oven to 350 degrees. In a large mixing bowl, combine butter, almond butter, white sugar, and brown sugar. Use a hand mixer (or standing mixer) cream butters and sugars together until fluffy. Add egg, vanilla, and milk and combine. Add flour, baking soda, baking powder, and salt and mix until just combined (do not over mix). Fold in peanut butter chips and chopped chocolate. Form dough into balls (about 2 Tbsp. worth of dough). Bake for 8-10 minutes (for me it was about 9:30). They should just be set and slightly golden brown around the edges.
These cookies come out slightly chewy with a nice little crunch on the bottom. The combo of peanut butter and chocolate, I mean really do I need to say more! These would be perfect to bring along to a cookout or even just to keep in the cookie jar at home. Just beware they will go fast!
I'm so happy I have been able to be with family and friends these last two weekends and enjoy the beautiful spring weather. It reminds me that the people closest to me are the most important thing in the world. There is a comfort to spending time with the people who know you best. During this time of year I can't help but feel hopeful for what's to come in the next few months. Looking at all of the new flowers and blossoming trees reminds me that there is always a time to change and improve!
