I’ve spent most of the day in the kitchen. I made a peanut butter pie for tomorrow night’s dessert. That thing is sinful or heavenly, depending on your point of view. The recipe is one of Matt’s favorites and was included in a family cookbook that my sister-in-law compiled as a wedding gift. I love that book!
I also whipped together some onion dip out of yogurt cheese and onion soup mix. Not much to that. We’re having company this weekend and we’ll snack on that with some carrots or potato chips.
The most time-consuming item was my not-so-delicate mint thins. These taste like the Girl Scout’s Thin Mints, only better. I made these last year with great success, so I thought I’d make a double batch this time. At our previous house there was a ton of mint, so I picked and froze the leaves in ice cube trays to save for this particular recipe. Something about the dough was different this time. I think the warm kitchen (the a/c is out) had something to do with it. It didn’t cut as well and, once cooked, they were abnormally crumbly, making it difficult to dip them in the chocolate. Matt suggested that I just glob the chocolate on top, rather than dipping them. Eh, I guess it works, but doesn’t look as cool.