A Week of Recipes Worth Celebrating
We had so many fun celebrations this past week! From a Snow White tea party with Lily and Layla, to National Peanut Day, and National Guacamole Day, the week was full of opportunities to commemorate food, family, and fun!
Peanut Butter Cookies
3/4 cup crunchy peanut butter
3/4 cup unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
1 tsp. vanilla extract
3 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
In the bowl of a stand mixer using a paddle attachment, beat peanut butter and butter until smooth.
Add sugars and beat on high speed until light and fluffy about 2 to 3 minutes.
Add eggs and vanilla and beat on low speed until combined.
Add flour, baking soda and salt and beat on low speed just until cookie dough comes together.
Preheat over to 350 degrees and line baking sheet with parchment paper.
Using a cookie scoop place cookie balls 2" apart on baking sheet.
Press down slightly with a fork and lightly sprinkle with sugar.
Bake for 8 to 10 minutes , just until set. Remove from oven and let cool on baking sheets before moving to a cookie rack.
Yield 28 - 30 cookies
Monte Cristo Pinwheels
1 can refrigerated crescent rolls
2 Tbsp. Raspberry Jam, plus more for serving
4 thin slices deli turkey
4 thin slices deli ham
8 thin slices deli swiss cheese
1 large egg
2 - 3 Tbsp. powdered sugar
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Unroll dough into four rectangles pressing together the perforations. Spread a thin layer of the raspberry jam over each rectangle of dough. Top raspberry jam with two slices of cheese, one slice of turkey and one slice of ham.
Starting at the short side of the dough, roll up dough sheet tightly into a long log shape. Using a serrated knife, cut each roll into 5 slices. Arrange slices on a baking sheet.
In a small bowl, whisk egg. Brush egg over pinwheels.
Bake pinwheels for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet and transfer to a serving plate. Sprinkle with powdered sugar using a colander over the pinwheels. Serve warm with raspberry jam.
4 ripe avocados
1/2 medium purple onion
1 tsp. salt
1 tsp. garlic salt
Chop onion and add to large bowl
Add cut and peeled avocados (keep 2 of the seeds)
Mash avocados with fork
Add diced tomato, juice of lime, salt, and garlic salt
Gently combine all ingredients
Taste and add seasoning if needed.
Add seeds until serving to prevent browning
We hope your week is filled with opportunities to celebrate all of life's blessings!
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