I’m so ready for camp to start on Monday. Bring it on!
This summer, I’ve got the kids when I’m not working, and it’s great. But I need some hours in the day to get things done, so hello to camp! And hello to having a smidgen of peace and quiet.
And hello to peanut butter cups! My favorite candy is back in these flourless PB cookie cups. They might not have any flour, but you won’t miss it at all with all this peanut butter goodness!
People don’t really understand what the summertime is like to a teacher, so I’ll try to explain as best I can. See, we are on overdrive for 10 months out of the year. We show up to work at crazily early times (I’m there around 5:45), get set up, and then we’re on. All day.
With teaching, you can rarely sit back. Checking e-mail is often impossible, as is using the bathroom. There is a constant flow of human interaction, ranging from pleasantries to several nonstop hours of active instruction.
Back when I was earning my certification in college, a professor told us that anyone entering the teaching profession would never have trouble sleeping at night. Boy, was he right. Every day, after running around and then running around some more, I crash as soon as the light goes off. It’s a nice perk, really.
In the summertime, our lives resemble other people’s. We can go to bed late (meaning 10 o’clock), we can have moments of leisure, and we can get some sunlight. It’s a totally different experience, and we love every moment of it. It’s a complete change of pace.
You can bet that during these months, I do a lot of baking. In addition to my two months of cake decorating class, I’m in the kitchen every day, testing recipes and trying out new things just for you! So be sure to stick with me during these lazy months as I bring you more dessert.
These are the way to start off a life of leisure. The cookie base is just peanut butter, two sugars, egg, baking soda, salt and vanilla. These ingredients get combined and chilled for a few hours, and then you put the dough into mini-muffin tins with a miniature PB cup pressed into the center. A few minutes later, you have the best cookie cup ever!
Hope your summer is filled with promise, just like mine. Can’t wait to share my adventures with you!
1 cup creamy peanut butter (don't use natural)
3/4 cup firmly packed light brown sugar
1/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
24 unwrapped Reese's miniatures (not the minis)
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- In a large bowl, combine all of the ingredients (except the peanut butter cups). The mixture will be thick and sticky.
- Refrigerate the dough anywhere from 3 hours to overnight.
- When you're ready to bake, coat a mini muffin pan with cooking spray.
- Roll the cookie dough into balls and place each ball in a mini muffin spot. Press a peanut butter cup into the center of each ball of dough.
- Bake for 10-12 minutes until golden at the edges. Cool completely. Store in an airtight container.