This was a different kind of weekend. We spent Friday driving up into the mountains to play with my ukulele band at the NC/SC Airstream Rally. It was nice to have Daddy-O along for the ride.
We were lucky to have a beautiful day for the trip.
The fall color has not quite reached us at home.
Our band has had quite a run for several years now.
It's always fun to spend time making music with them.
I got a phone call yesterday from Big Sister. She was so excited to tell me that she had her first audition and was selected to be in their All-Region Choir. Another musician in the family!
Saturday night was my 45th high school reunion. How great to spend an evening with people that have been friends for over 50 years. Many of us have been friends since first grade. (There are no photos to share from that event--but we didn't look bad for "old folks!") It was fun to find another Mimi & Daddy-O among my high school friends. Who would have thought it?
Once again, there was no fire in the stove here at the farm since we were on the go all weekend. Thankfully, I still have another "Jessica" recipe to share. She made these cookies when she was home recently. It's not your typical peanut butter cookie recipe. We thought they were perfect with a cup of tea. Sometimes it's nice to enjoy a subtle sweetness. We love it when Jessica cooks.
PEANUT BUTTER & FIG PRESERVE COOKIES
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons of butter (1 stick), melted & cooled
6 tablespoons creamy peanut butter, melted & cooled
1 cup loosely packed brown sugar
1/2 granulated sugar
1 large egg & 1 egg yolk
2 teaspoons vanilla extract
1 cup fig preserves
Preheat oven to 350 degrees.
First melt butter and peanut butter so they have time to cool. Melt them together in the microwave for 30 seconds and stir, then heat another 30 seconds and stir. Set aside to cool.
Combine flour, baking soda and salt in a bowl and whisk to combine. Set aside.
In a large bowl, whisk together butter, peanut butter and sugars until smooth. Add in eggs, mixing again until combined. Stir in vanilla. Using a large spoon, gradually add dry ingredients to the wet, stirring well and using your hands if necessary to bring the dough together. Just keep mixing--it will come together. It may be a bit crumbly.
At this point, add the fig preserves to the dough, mixing it in with hands. Once dough is combined, place it in the refrigerator for 15-20 minutes. Roll the dough into balls that are slightly smaller than 1-inch in size. The dough will still be sticky but use damp hands and just roll them up the best you can.
Place on a baking sheet about 2-inches apart. Bake for 8-10 minutes. Remove from pan and let cool completely.