I’m Baaacckk and Blogging for Mental Health 2015

Hi all, It has been almost a year since I have been on this site.

It is absolutely ridiculous for me to think about that.

Luckily it has not been almost a year since I have baked anything – that would have been ridiculous. 🙂

Life has been incredibly busy – since last year this time I have gotten two promotions at work, gotten engaged, gotten married, moved to a new house, tried to decorate said house, and a whole lot of other amazing things.

Now I am back and I hope to keep it going for a little while.

With that I am going to make some pretty delicious cookies. At least I hope they will be – I am writing while I mix these little guys up and we will see how they turn out.

Also, while I write and bake I have been watching these awesome videos from Brene Brown. Love her and her thoughts.

Have you guys seen these yet? They are incredibly adorable and spot on.

The first one is empathy vs. sympathy and then the second one is on blame and how it corrodes empathy.

Mind = Blown.

Also as a part of this blog post I am renewing my pledge to blog for mental health.

“I pledge my commitment to the Blog for Mental Health 2015 Project. I will blog about mental health topics not only for myself, but for others. By displaying this badge, I show my pride, dedication, and acceptance for mental health. I use this to promote mental health education in the struggle to erase stigma.”

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I have done this pledge the past two years you can read those here and here. If you are interested in the campaign (click here) you should definitely do it as well. As many people we have speaking out against the stigma against mental health the bigger our impact will be!

Now that you have these in your thoughts. Pop some of these cookies in your mouth and I will be back soon!


nutty thumbrints

Nutty Chocolate Thumbprints (from Southern Living January 2015)

Yield: 42 cookies

For the cookies:

1 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 cup butter, softened
1 cup firmly packed light brown sugar
3/4 cup powdered sugar
3/4 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
For the filling:
1/4 cup creamy peanut butter
2 tablespoons butter, softened
1/2 (4-oz.) 60% cacao bittersweet chocolate baking bar, chopped
1 1/2 cups powdered sugar
2 to 3 Tbsp. milk, at room temperature
To make the cookies:
Preheat oven to 350°. Whisk together first 4 ingredients in a medium bowl. Beat 1/2 cup butter at medium-high speed with an electric mixer until fluffy. Add brown sugar and 3/4 cup powdered sugar; beat until well blended. Beat in 3/4 cup peanut butter, scraping down sides as needed. Add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla. Reduce speed to medium-low, and gradually add flour mixture, beating just until blended. Scoop the dough onto cookies sheets lined with parchment paper. Press thumb into each ball, forming an indentation. Bake at 350° for 12 minutes or until set; cool 5 minutes. Transfer cookies to a wire rack, and cool 15 minutes.
To make the filling:
Beat 1/4 cup peanut butter and 2 Tbsp. butter at medium speed until smooth. Microwave chopped chocolate in a microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring every 30 seconds. Add melted chocolate to peanut butter mixture, and beat at medium speed just until blended. Gradually add 1 1/2 cups powdered sugar to peanut butter mixture alternately with 2 Tbsp. milk, beginning with sugar. Beat at low speed just until blended after each addition. Beat in up to 1 Tbsp. milk, 1 tsp. at a time, until desired consistency is reached. Spoon filling into a zip-top plastic bag; snip 1 corner of bag to make a small hole, and pipe filling into indentations in cookies.
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