Rainy Day & Baking

Finally, it has started to rain. I think the ducks were even happier than I was. My poor perenial beds and herb garden have been gasping and panting for days now. It is amazing how a scant inch of rain causes all sorts of green growth and sudden blossoms to appear! Unfortunately, the cool weather did not sit too well with the silkie chicks who have been moved out into the shed. But, a quick visit from my handyman Jack with his spare stash of insulation left-overs, and the eaves are now plugged which helps greatly with the draft. I have several quilts draped over their little habitat (I knew my quilt collection would be useful someday!), which is helping the heat lamp to keep their little area at 85 most of the time.

Breezy damp issue resolved, I headed indoors to take care of some baking. Friday night I felt the need to make a cake, and this afternoon I finally got around to frosting it. You can't go wrong with carrot cake smothered in home-made cream cheese frosting. Yum! In preparation for the upcoming 100 mile garage sale, 4th annual trip, I made some wonderfully easy peanut butter cookies, with miniature peanut butter cups in them. In case you are drooling over baked goods and fantasizing about making some of your own, here is the recipe:

Peanut Butter Cup Cookies

1 3/4 c. flour
1/3 c. nonfat dry milk
2 teaspoons baking powder
1 cup peanut butter
1 1/2 sticks of unsalted butter
1 large egg
3/4 c. brown sugar
2 teaspoons vanilla extract
1 cup miniature peanut butter cups (in baking area)

Preheat oven to 350 degrees. Sift together flour, dry milk, and baking powder, set aside. Cream together butter and peanut butter until light and fluffy. Add egg, sugar, and vanilla. Beat for three minutes, until very fluffy. With a wooden spoon, stir in flour mixture until just combined. Fold in peanut butter cups. Use an ice cream scoop with spring release lever to scoop out large cookies onto greased baking sheets. Lightly flatten cookie mounds. Bake for 10 minutes until just lightly browned. Cool on cookie sheet for two minutes, then remove to rack until completely cooled. Store for 1 week in air-tight container or in freezer up to three months.