Monthly Archives: May 2016

Fresh Strawberries

Fresh Missouri strawberries are at the farmers market right! These little guys are no bigger than a penny and absolutely delightful! Whether you make them into jam, or put them into a pie or even just eat them standing over the sink, they are truly something that should not be missed!

Currently we are working on finishing our 5th pint, we simply have them in a bowl of cold water and eat a handful whenever we go by the bowl!

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Peanut Butter “Softies”

During the last 90’s my family got the wonderful opportunity to live in Auckland, New Zealand. The food and wine there were fantastic! And it’s there that I really started to look at food differently. The food was really fresh, and there were small restaurants that had only three to four tables to them. Chefs were just doing little start ups where anything was possible. It really opened my eyes to something other that all the chain restaurants that I had had access to before.

But even though the food was wonderful, I still got a little homesick for the some food I was used too. When we lived in New Zealand the one thing that I had trouble finding in the grocery store at that time, was peanut butter. Why is it when know you can’t have something it’s all you want! I could find it sometimes , but it just tasted different than what we had here in the states. Not as salty and not quite as thick, or sometimes more grainy.

But made into cookies my peanut butter was awesome no matter what brand I used, and it tasted like home.

Yes, I’m just an old softie, and these little guys hit the spot!


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Peanut Butter Softies

Peanut Butter “Softies”

1/2 cup unsalted butter, softened
1 cup smooth or chunky peanut butter
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla paste
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups all purpose flour

Preheat oven 350 degrees.
Cream together butter, sugars, and peanut butter. Stir in the egg and vanilla paste. Sift into the mixture the flour, soda and salt. Give it one last stir and pop into the refrigerator to chill for 30 minutes.
After 30 minutes, scoop the dough into small balls, and space on a baking sheet lined with a Silat. Dip a fork into a glass of water and flatten the dough balls with a little cross hack.
Bake for 10-11 minutes. Remove, cool and eat, it’s as simple as that!

Cookies and Milk

Cookies and Milk