i've been kind of a neglecter, haven't i?
i've been making some moves in my life. nothing grand, but some baby steps.
i need baby steps and extra time to wrap my brain around semi-big decisions.
i've been anxious and excited and randomly jittery lately.
yesterday was everything i love about a sunday. i needed it, a normal, slightly lazy sunday with nothing on the agenda.
we woke up, it was early. we went back to bed.
we put on warm clothes and went out. to share breakfast, two spoons, sips of caffeine.
we walked in the wind and argued while smiling. we sat in the back row at the movies. i may have teared up a little and forgot momentarily about being anxious.
we cracked pistachios, we cleaned, watched basketball.
we put eyedrops in our eyes because it just feels so dang good.
we made spiced wine, and cooked dinner.
an arugula salad with avocado, brussels sprouts, and more pistachio nuts. and swordfish.
and then it was over. we nestled into the couch crevice and fell asleep.
the only complaint i had on march 18th was that i didn't have any of these cookies left.
they are chocolate peanut butter truffle ball cookies. it's very likely that they have already caught your eye.
dear joy the baker,
hey..hi. i've kind of had a girl crush on you for quite some time..like since 2008. in my brain we're old pals and complete brainmates. i couldn't be more excited for you and yer bOOk(!!) as soon as i laid eyes on these balls, i just knew.
what i knew exactly, i don't know...but it was good.
i think you are the most wonderful. cue music (laaa thanksforthememoriesss laaaa mEOW!!) huh?swhat?sorry
love, your proud creepster friend who you've never met.
fudgy chocolate cookies. with a big boisterous ball of peanut butter. i threw on some glaze and some salt.
yes, you should make these sir.
Chocolate Peanut Butter Ball Cookies
from the Joy the Baker Cookbook
for the peanut butter balls:
2 1/2 cups powdered sugar
6 tbsp (3/4 stick) unsalted butter, softened
6 tbsp peanut butter
few pinches of salt
for the cookies:
1/4 cup all-purpose flour
1/4 tsp baking powder
pinch of salt
2/3 cup granulated sugar
2 large eggs
2 tbsp unsalted butter
1 1/3 cups semisweet chocolate chips
1/2 tsp vanilla extract
to make peanut butter balls: in a large bowl, combine powdered sugar, butter, peanut butter, and salt. with clean hands, begin to work the mixture together. the butter and peanut butter should come together to create a stiff but pliable dough. roll dough between your palms to create 16 small walnut sized balls. place on a clean cutting board or cookie sheet, cover loosely with plastic wrap, and set aside.
place a rack in the center and upper third of the oven and preheat to 350 degrees. line 2 baking sheets with parchment and set aside.
to make cookies: in a small bowl, whisk together flour, baking powder, and salt. set aside.
in a medium bowl, whisk together sugar and eggs until thick and pale. set aside.
place about 2 inches of water in a medium saucepan and bring to a simmer. in a large heatproof bowl, combine butter and chips. place bowl over but not touching the simmering water. heat until chocolate and butter have melted together. remove bowl from heat. add the melted chocolate to the egg mixture and fold together. once entirely incorporated, stir in vanilla. fold in the flour mixture with a spatula until thoroughly incorporated. the mixture will be glossy and loose.
spoon heaping tablespoonfuls of cookie batter onto the baking sheet, spacing 2 inches apart. bake for 10 minutes until crackled on top, but still fudgy in the center. remove from the oven and immediately press a peanut butter ball into the center of each cookie. the warmth will help meld the two together. allow to cool on the cookie sheet for 10 minutes before removing to a wire rack to cool completely.
cookies will last, well wrapped at room temperature for up to 4 days.
totally optional glaze: powdered sugar, vanilla, and milk. + a sprinkle of sea salt.
