Words were deleted here, lots of words. Words about how much my life has changed in the past year, words about disappointment, and words about loneliness. These words are not for sharing here, however. They are meant to be shared in conversations with friends whether on the phone or in person.
Over the past few days I have been fortunate enough to share these words with people who matter in my life and it has given me clarity. Not clarity in the sense that my feelings have lessened, but clarity that I am alright and I am not alone. When I was 24 I got a tattoo on my wrist because I was high on life and wanted to memorialize those feelings. In all the wisdom of my 24-year-old-self, I knew that this particular season of my life would not last forever.
Where is my 24-year-old wisdom now? When is my 30-year-old lady wisdom going to kick in? My proper, adult, lady-self recognizes the importance of spending money on proper and classic shoes. My proper, adult, lady-self takes pride in having a savings account. Yet, I’m having trouble remembering that life comes in phases, seasons even, and this too will pass.
My hope is that the next season will be one of simplicity. There are plenty of ways to improve and simply my life and add more purpose and grace. Lofty goals, yes, but entering a new decade brings with it some lofty expectations.
Enough of this. Let’s talk decadence and deliciousness. Let’s talk looking for a simple, easy recipe and that somehow turning it into dipped chocolate and powdered sugar all over the kitchen! Puppy chow is one of my favorite treats and I don’t make it often because it’s my kryptonite; I just can’t stop. I gave away all these cookies within 4 hours of making them as necessity, they’re that good. The peanut butter cookie is flavorful and crispy, the chocolate rich, and the powdered sugar sweet. This batch makes a bounty, so get ready to share! I’m serious about these cookies, my 24-year-old-self says make them and eat them now, she is wise!
Two Years Ago – Pulled Salsa Chicken
Puppy Chow Cookies
Adapted from Cookies and Cups
Yield – 5-6 dozen cookies
1/2 cup unsalted butter, room temperature
1 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cup flour
20 ounces bittersweet chocolate chips (2 bags)
2/3 cup creamy peanut butter, this one if you’re feeling naughty
1/2 cup (1 stick) unsalted butter
3 cups powdered sugar
- Cookies – Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper, set aside.
- Add the butter and peanut butter to the bowl of a stand mixer with a paddle attachment. Beat for 2-3 minutes until light and creamy. Beat in both sugars until well combined. Add the egg, vanilla, baking soda, and salt, beat until pale yellow. Scrape the bowl as needed.
- Add the flour and mix until just combined.
- Use a 1-tablespoon scoop to portion the dough. Flatten each round of dough with the bottom of a floured glass.
- Bake for 11 minutes and then let cool completely on a wire rack.
- Coating – Add the chocolate, peanut butter, and butter to the bowl of a double boiler. Heat and stir gently until everything is melted. Place the powdered sugar in separate bowl.
- Place your wire racks over paper towel or foil or something, things are about to get messy.
- Dip each cookie in the chocolate mixture using a fork and shake off excess chocolate. Immediately drop the chocolate covered cookie in powdered sugar and toss to coat. Place on the wire rack to dry. Repeat for the rest of the cookies.
- If desired, once all the cookies are coated, give them a second dunking in the powdered sugar, this really creates a nicely covered outside.
- Store in an airtight container and serve with napkins, these are delicious but messy!