October 8, 2009
Thanks everyone, for your lovely comments on my whiney post. Today I’m focusing on happy things:
- I got to see my parents this weekend. They came to Austin to visit, and we had lots of good meals at the Catfish Parlour, Jorge’s, and Galaxy Cafe. My not-so-good meal at Kerbey Lane Cafe (which was to be expected) was made better by their yummy hot chocolate and a very nice waitress. I think my parents had a good time.
- I’ve finished up my sketch of my Halloween costume, and it doesn’t look like it will be too hard to create. It will mean a trip to the party store and the craft store, and maybe the hardware store sometime soon. Justin’s costume is also looking way cool… my dad helped him with it this weekend.
- I baked yummy peanut butter cookies… like I said, cookies make everything better. I’m calling these mini-cakes, because they’re so light and fluffy… more of a cake than a cookie. You could definitely pour the batter into a 9 x 13-inch baking pan and make them into bars.
- It’s still nice and cloudy, and the forecast is for highs in the 70s and 80s for the coming days. Even though it’s warm compared to other parts of the world, this is fall in Austin, and I’m enjoying it.
- I found out that Mighty Leaf Tea comes in the most beautiful tea bags ever, and my cup of chamomile citrus tea is so lovely.
- My brother sent me this photo, which was taken from his house near Albuquerque. He and his wife woke up to balloons hovering above from the Albuquerque Balloon Fiesta.
- I saw these super-cute Halloween snacks, and I think I just might have to make those mummy dogs.
- I’ve found several cute things online lately, which I’ve added to my other blog here.
I hope your day is full of happy things. :)
Peanut Butter Mini-Cakes
- 1 box yellow cake mix
- 1/2 cup peanut butter
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 1/4 cup water
- 2 eggs
- 1 cup Reeses pieces
Preheat oven to 350 degrees F.
Using a hand mixer, blend the cake mix, peanut butter, butter, water and eggs in a large bowl until well mixed. Stir in the Reeses pieces.
Drop by rounded teaspoonfuls (I used my cookie scoop) on an ungreased cookie sheet (I used my Silpat). Bake for 8 to 12 minutes until lightly golden brown.
Makes 3 1/2 dozen cookies.
Source: Pillsbury Holiday Baking book.