Quick and Easy – Yea Yea Pueblo

Growing up, Valentine’s Day was one of my favorite holidays. I loved the cards, the crafts, the candies and the parties. I still do, and I hope to make this holiday just as special for my kids growing up.

This time last year, I was heavily pregnant with Margot, and our cupboards were rather bare (it’s funny how chores take a back seat when you’re 8 months preggy). I felt compelled to bake a Valentine’s Day treat for my husband so he’d have something nice to come home to — so I gathered a few pantry staples and made these peanut butter cookies shaped like hearts. I’m sharing the recipe and how-to tips on shaping your cookies just in case any of you find yourself scrambling for a last minute Valentine’s Day treat. These cookies are made a little less sweet, making them great for dipping in (chocolate) milk, or sandwiching with nutella, for those of you with a sweet tooth.

Follow the instructions posted below to make your cookie dough. When that’s complete, line your baking sheets with parchment paper, and roll out the dough into 1 1/4″ balls and line them up, 12 cookies per baking sheet.

Take the flat end of a fork and part the top of the cookie, pressing each side outward to form the top of the heart. Pinch the bottom of the cookie to form the bottom of the heart.

Use the prong end of the fork to flatten the cookie down a bit, creating the signature peanut butter cookie criss-cross.

Once your cookies are shaped, sprinkle with granulated sugar and bake for 6-9 minutes at 375F.

Happy Valentine’s Day!

Peanut Butter Cookies for Valentine's Day 095A7215

Valentine’s Day Peanut Butter Cookies

Recipe Type: Dessert

Author: Crystle

Prep time: 10 mins

Cook time: 8 mins

Total time: 18 mins

Serves: 36

Festive Valentine’s Day Peanut Butter Cookies, made light with whole wheat pastry flour, light sugar and other pantry staples.

Ingredients

1 cup light brown sugar, firmly packed
3/4 cup creamy peanut butter
1/2 cup butter, softened
1 tsp vanilla extract
1 large egg
1 1/2 cups whole wheat pastry flour (or all-purpose flour)
1 tsp baking soda

Instructions

Preheat oven to 375F
Beat sugar, peanut butter, butter, vanilla and egg on med speed until creamy.
Blend in flour and baking soda on low speed until well blended.
Shape dough into 1 1/4″ balls. Using flat end of fork, part and spread the top of the ball open to form the top of the heart. Pinch the bottom of the ball to form the bottom of the heart. Flatten each half into criss-cross pattern with prong end of the fork.
Bake 6-9 minutes or until set. Cool on cookie sheet 2 mins, remove to wire racks to cool.

Well, winter has officially arrived in Fairbanks. We had 6+ inches of snow this last weekend, with an additional 3-6″ more forecasted for today. There are few things I enjoy more than watching fluffy snowflakes drift downward from the sky from the cozy comfort of my living room. When the snow stops falling and the baby turns to nap time, you’ll find me outside, shoveling our driveway, or sweeping snow off the front porch. After a day of snow-gazing and snow-shoveling, a warm bowl of spicy chili really hits the spot.

Crock Pot Taco Chili Bell Pepper - Crock Pot Taco Chili

By the way, have I ever mentioned how much I love Mexican food? It may have something to do with being Mexican, but I fully attribute it to the savory flavors from South of the Border.

Around here, we eat Taco Salad and this Taco Chili at least once a week. We can’t get enough of it! This Crock Pot Taco Chili recipe is made with pantry and produce staples, and kept light by using ground turkey instead of ground beef. It’s the ultimate comfort food, and once you see how easy it is to make, it may become a weekly go-to recipe for you as well.

Chili Powder - Crock Pot Taco Chili Rinsed Beans - Crock Pot Taco Chili