Happy Valentine’s Day, loves!
I hope your day is filled with pink and red and sparkles and sweet treats.
Or at least some sweet treats!
Due to the impending
doom bar exam, our first married Valentine’s Day is going to be pretty low key, but I thought I’d share our limited plans with y’all. I’m pretty pumped!
I knew I wasn’t going to have a lot of extra time to spare, but still wasn’t sure of what I would make for dessert. Then yesterday morning while scrolling through my blog roll, I ran across this recipe over at Carolina Charm. Wheat loves anything chocolate/peanut butter, so I knew it would be perfect!
However, I was pretty sure I already had everything on hand for homemade peanut butter cookies, and after confirming with Paula, I whipped up some homemade peanut butter cookies! Here’s what you need:
– 1 cup peanut butter
– 1 cup sugar
– 1 egg
– 1 teaspoon vanilla extract
Dump it in a bowl.
Mix it all up, and roll about it into small balls in the palms of your hands. I like to pour some sugar in a bowl, and roll the balls of dough around in the sugar. It keeps them from sticking to the cookie sheet, and who is really opposed to a wee bit more sugar? Not Wheat.
Press the tines of a forks crosswise across the balls of dough after you’ve placed them on the cookie sheet. Bake at 350 degrees for 9 or 10 minutes. I made my cookies a bit smaller, so it was closer to 9 minutes (instead of the 12 Paula called for).
While the cookies bake, you can unwrap however many chocolate hearts you need. This was literally the most time consuming part. I especially enjoyed reading the wrappers from these Dove Promises.
Um, it’s a school night.
Perhaps not good business advice (or otherwise?)
When you see that the cookies are at your desired level of done-ness, remove and immediately smush those chocolate hearts in the center of each cookie. Then, wait. Don’t get ancy and touch the chocolate until it isn’t shiny anymore. I may or may not have made that mistake. Afterwards, I stuck the cookie sheets in the freezer to speed up the process.
Stack ’em up on a cute cake stand and cover!
In addition, I decided to prep for tomorrow’s dinner to save some time. Our menu consists of ribeye steaks, squash ‘n onions, perhaps a salad, and peanut butter chocolate cookies. Random menu, but mainly we just wanted to eat steak. Let me explain why. Once upon a time, I thought I didn’t really care too much for red meat. Even went vegan for a bit there. And then, I had steak in this marinade. My husband enlightened me. And now, I’m going to share it with you. As usual, gather your supplies:
– 2/3 cup vegetable or olive oil
-1/2 cup soy sauce
– 1/3 cup lemon juice (fresh squeezed meyer lemon juice, then frozen – the mason jar above)
– 2 tablespoons and 2 teaspoons Worcestershire sauce
– 1 tablespoon and 1 teaspoon prepared mustard (I used yellow here)
– 1 teaspoon freshly cracked pepper
– 2 cloves of garlic or so, minced
I went ahead and prepared this last night, too. Just mix it all up. Doesn’t look like much, but it is the. best. thing. ever. After Wheat takes the steaks out to grill, I like to take the marinade left and add a little cornstarch to it, then cook it down on the stove. It makes one tasty steak sauce. It would be good on any meat, or even a portobello mushroom cap. I could practically drink it.
Wheat put the ribeyes that I picked up from Jones (remember them?) in the marinade this morning, and they’ll marinate allllllll day (he will flip them over at lunch). I’m SO EXCITED I can hardly stand it. I hope y’all are as excited for your evening as I am!
The Dove “Promise” I wish for all of you today!
…And Happy Valentine’s Day to my sweet Wheat! Love you!