baking · comfort food · Cookies · dessert · jam · peanut butter · Sandwiches · snacks · Yummy

PB & J (Cookie) Sammies

I had a to-do list today. It consisted of the following items:

  • Acupuncture for my tennis elbow (ouch)
  • Hang out with Carrie
  • Grab a delicious pastry
  • Buy a frame at Michael’s
  • Get liability insurance for the winter farmer’s market
  • Apply for winter farmer’s market
  • Write a blog post

The first 4 were done easily. I even went so far as to nap during my acupuncture appointment, so I feel as though I was being extra efficient. Then I went online to purchase liability insurance. I wanted to get signed up for my market of choice as soon as fucking possible, as I’m constantly worried that the spots are filling up (they are). I also need to sign up ASAFP because I really want a Sunday spot. If I don’t get a Sunday spot, I’m going to have to arrange things at work to make Saturdays work, and that’s a whole fucking thing. I am not alone in my desire for a Sunday spot, so I need to get my shit together now.  As I’m filling out the forms, it asks for my business name. Fuck.

Fuck fuck fuckity fuck.

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I’m currently registered under Kelsey’s Cakes, the rated G named I chose after the church-run farmer’s market wouldn’t let me use Eat Me Bakery (but it was totally cool for a whiskey bar to sponsor the market, of course). This means that I have to most likely re-register. This isn’t a problem, but it adds time, which I don’t have. So now I’m left sitting and waiting to hear back from someone that might be able to help me out at the Minnesota Department of Agriculture. Bureaucracy.

Those items will not be crossed off my to-do list today. Sigh.

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Hannah had a baby. That baby is Mira, and she is over a year old already. Here she is devouring a PB & J Sammie with reckless abandon. I wish this photo had sound, as she was making adorable little suckling noises… no doubt to make sure she got every last drop of jam. A girl after my own heart.

Anyway, I had my very last market day last Saturday. I mean, not my very last EVER, but my very last for this season. I ended up making these delightful little sandwich cookies on a whim the night before. I knew I wanted to do something with peanut butter and jelly, as they are my favorite flavor combo. No one really uses these flavors much, likely because so many kids are allergic to peanuts now. Outside of that concern, I’m not sure why this classic duo is so often overlooked. I mean, even I only have one recipe that contains these flavors. What am I even doing with my life? Oh fuck, I guess I also made a mug cake recently, didn’t I? Shit. I totally forgot. I guess I’m finally getting my shit together. Get ready for all things peanut butter and jelly! Pro tip: Add PB & J to your vanilla ice cream. You’re welcome.

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PB & J (Cookie) Sammies (original recipe found here)

For the cookies:

1/2 cup butter, softened

1/2 cup peanut butter (I used creamy Jif)

1/2 cup granulated sugar

1/2 cup  dark brown sugar

1 egg

1 teaspoon vanilla extract

1 cup instant oats

3/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

For the filling:

1/3 cup peanut butter

1/3 cup jam of choice (I used homemade raspberry)

Preheat oven to 350 degrees. Line your baking sheets with parchment paper or a silpat mat and set aside. Cream together butter, peanut butter, and both sugars. Add in egg and vanilla and mix well. In a separate bowl, mix flour, baking soda and powder, salt together. Slowly mix into the wet ingredients before finally hand stirring in the oats. Mix until just combined. I used a food scale to get my cookies all the same size. If you’re doing this, I recommend 11g per cookie. If not, about a tablespoon of dough per cookie. I was able to fit about 15 cookies per baking sheet. Once you have all of them lined up on the cookie sheets, use a fork to press them down in a criss-cross pattern. Bake for about 10 minutes. Once fully cooled, add the peanut butter and jam and sandwich the cookies together. To avoid a soggy cookie, make sure to do a very thin layer of peanut butter on the jam side. Shovel them all into your face, without sharing a single one.

Makes about 24 sandwich cookies.

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DO THIS.

apple · baking · breakfast · brunch · comfort food · Cookies · Dating · dessert · easy · Fruit · jam · pie · vegetarian

Fruit Hand Pies

Okay, the online dating continues… errr… it was continuing. Then I decided that I hated everyone and deleted it. Okay, so here’s the thing… the guys I was meeting on Bumble would start out being very nice, but almost 100% of them would think it is okay to say something sexual to me before we even met. And then they’d get pissed and tell me to loosen up when I would fucking call them out on it. When we’re in the middle of talking about how we both like cooking, it is not appropriate for you to say, “It’s fun to cook with another person, but it turns me on when a woman cooks, so that’s a problem.” I’m sorry, what? Are you telling me that you can’t get through cooking with someone because you’ll get too horny? I don’t even know you. Gross. This shit is not okay. And when I called him out on it, he went on to say how he jokes like that with his friends all the time, and that it’s not a big deal because he’s just joking around. I think he was forgetting the fact that (again)…. I DON’T FUCKING KNOW HIM. How the fuck am I supposed to take a comment like that? We’re not friends… I don’t know his personality yet. We’d been chatting on a dating app for all of 10 minutes. Fuck. Get it together. Needless to say, he “unmatched” me for calling him out on his douche bag behavior.

So I decided that I’m done. I was getting really stressed out trying to fit dates into my schedule anyway. And the guys on the app were so aggressive about meeting immediately. I just don’t have time for that shit. I have 3 jobs, plus all the yoga classes to attend, and some amazing friends that I’d rather be spending time with than strangers that may or may not offend me within moments of meeting. I’m taking a break.

Last Sunday I decided to spend the entire day doing yoga, which is something I used to do every Sunday, but haven’t been able to in the last 2ish months. It felt so amazing to just spend the whole day doing exactly what I wanted to be doing, and not having any responsibilities. And I got to do Acro for several hours at the park! This is me in my happy place…

I made these hand pies when Cortney was visiting. My amazing friend (and Acro teacher!) Alyssa gave me the recipe. She wrote it down for me, but didn’t know specifics about timing/measurements for a lot of it. I made 3 batches, but one of them ended up more like cookie dough (I added too much sugar), which was actually awesome (according to Cortney), so I’ll share that mistake in the recipe below as an option. This recipe could easily be made into savory pies, too… just leave out the sugar.

Fruit Hand Pies

For the crust:

1 cup flour (optional: substitute 1/4 of the flour for 1/4 cup sugar)

1 stick butter, frozen

2 tablespoons sugar

Ice cold water

For the filling:

Follow the filling instructions from the apple pie blog post (found here), but cut it down to about 1/4 of the recipe. Once mixed, refrigerate until cool.

For the raspberry filling, it is just equal parts raspberries to sugar (start with 1 cup of each). Boil that until it’s a thickish sauce. You’ll also want to add a few fresh berries to the filling, so make sure to save a little! Refrigerate until cool.

Preheat oven to 350 degrees. Grate the butter with a cheese grater. Throw the grated butter into a bowl, and stick it in the freezer for an hour. After the hour, mix the flour and sugar with the butter, then slowly add ice water until it reaches a dough-like consistency (about 1/4 cup). Wrap the dough in plastic wrap, and freeze for another hour.

Flour a surface and roll dough out pretty thin (thinner than regular pie dough… use your best judgement). Cut into squares, circles, rectangles, or any shape that speaks to you. Scoop some (cold) filling onto half of the square of dough, and fold it over, pressing a fork into the edges to seal it. Sprinkle with a little more sugar, and bake on a greased cookie sheet for about 40-50 minutes (until they are golden brown). Bring them to your local Acro jam (don’t know what that is? Check out AcroYoga Minneapolis)!

Also, serve this warm with ice cream. I didn’t do that, and I’m sad about it every day.