Happy Memorial Day Weekend! We ventured to the farmers market this morning and ran into some friends we know who live in town. We talked to some vendors everyone was super friendly. They had tons of fresh strawberries, lettuces, herbs, potted plants, etc. In the end we came home with 2 bunches of asparagus for $8, 1 very long zucchini for $2, 1 doz eggs for $4 (no-hormone, no-chemicals, free range), a mint plant for $2.75, and a big rosemary for $3.75.
Today, we are having a barbecue with several friends, one of whom came from Boston for the weekend (not just for the bbq 🙂 )! We are very pumped to have her here. The bbq today will be your traditional, relatively unhealthy variety with hamburgers, hot dogs, veggie burgers, potato salad, corn on the cob, and for dessert…candy cookies!! These are great, I’ve made them for my students and for adults and everyone loves them. They are a special treat for every once in a while!
- 1/2 cup of butter, softened
- 3/4 cup of white sugar
- 1/2 cup of brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/4 cups flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- M & M’s
- Reese’s Peanut Butter Cups, cut into bite size pieces
- Preheat the oven to 375 degrees.
- Spray cookie sheet with cooking spray or line the cookie sheet with a silpat baking mat. (Cooking spray only required if your pan is not “non-stick”
- In a large bowl, mix the butter, white sugar, brown sugar and vanilla until creamy and smooth.
- Slowly beat in the eggs.
- In another bowl, mix the flour, baking soda and salt together thoroughly.
- Slowly add the flour mixture to the egg mixtures until well blended.
- Add most of the M&M’s and most of the Reese’s Peanut Butter Cups and mix carefully.
- Drop by rounded spoonfuls on cookie sheets.
- Add the remaining M&M’s and Reese’s Peanut Butter Cup pieces to the top of the cookies.
- Bake for 8-12 minutes or until golden brown. (Today I made gi-normous cookies that are taking longer to bake.
- Allow to cool before moving them to a wire rack.