We have continued our letters and by the time you read this, we are done all of our letters. I’m trying to think about what to do next…some sort of unit test? Haha. Anyway, I have tried to get pictures of most of the letters, but sometimes I either forget or my hands are coated in glue. Either way, you can see at least one picture of each letter in its final state, and most with some progress shots.
You know me and chocolate peanut butter treats…we go together like, well, chocolate and peanut butter. So, I wanted to make this skillet cookie from Gimme Some Oven. I ended up making it for a friend’s birthday when we also had a playdate. I left it with her since, you know, it was for her birthday, but I did get to taste it and it was great. Then I made a version without the cocoa powder and it was still good, but less soft and more of a crunchier/shortbread texture. Still good, and less rich tasting. Then I made the chocolate version again, but again to share with friends…one of these days I will make it for us when I can take a picture of a slice…but not today.
Either way you make this, it is easy and fast.
You can swap in different mix-ins and change the amounts too. That part doesn’t matter as much and allows you to be creative. Have fun with your favorite flavor combinations!
Directions for Skillet Cookie, Two Ways
Slightly adapted from Gimme Some Oven
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg, room temperature
- 1 Tablespoon vanilla extract
- 1 cup all-purpose flour (plus 1/3 cup if not doing cocoa powder)
- 1/3 cup unsweetened Dutch process cocoa powder (omit if not doing the chocolate version)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup peanut butter chips
- 1 cup semisweet chocolate chips
- 1/2 cup chopped Reeses cups (optional)
This is past due because I wasn’t going to make a big deal of the “half year mark” other than continuing to say “2.5 years old” when people ask me, as I have been answering for the last month or more. Otherwise, I wasn’t planning anything. Then I remembered the photo shoot from last year and how he had fun with it. And not long after I watched Yolanda on How to Cake It make a half birthday cake for her son, I thought it could be fun. I decided about three days before his special day to make a cake and make it a “thing”. He picked the cake, but I knew he would want that kind anyway, so I was prepared. I let him pick the size (either an 8-inch shorter cake or a 6-inch taller cake). He picked the 8 inch, and I made a half batch of a cake recipe…but a full frosting recipe, which was necessary with all of the layers. He also directed his photo shoot and enjoyed it immensely. I think the most fun part was watching me drag around the huge panda from room to room when he wanted pictures in a different spot.
It’s fun looking through my Marcella Hazan cookbook and finding new simple recipes to make that taste good. This one has vegetables built in, and because they are chopped rather than diced, they remain fresh tasting in the sauce. The pancetta adds a bit of flavor and meat to the dish, if you or your family members (ahem, K) require that in a meal. If not, you can make the same dish without the pancetta. This dish is also toddler-friendly with the fun pasta shapes and easy to chew vegetables.
The Fudgelet knows his uppercase letters pretty easily, and even does things like finding them in random shapes/lines (he found a W shape with our sliding doors) and making them (with his food, with his arms/hands, etc.).
If you are tired of beef cooked slowly in a pot…then move along. I haven’t tired of it yet, and love finding new recipes that riff on a classic.
If you had asked me for my chicken marsala recipe, I would have said, well, I add a little of this and a little of that….just check my blog. It turns out, I didn’t have a recipe on here for it. And my recipe is still “add a little of this and a little of that”. This most recent time I made it, I made sure to take pictures so I could write about it…and I discovered that Shiraz works just as well as Marsala! So, Chicken Shiraz? Sounds fancier, but no difference.