I woke up yesterday morning far too early and felt awful but I dragged myself to the computer anyway in hopes that coffee, email, and comments would jumpstart my blood and mood. It did for a bit but I wound up going back to bed for four hours. When I got up again I felt somewhat better but not great. I've been battling this stuff since October. I think I have a doctor's appointment next week and y'all can bet I'm going to be hollering big time!
At any rate, we got a bunch of the white stuff dumped on us and the thought of shoveling my walk, digging out my car and venturing out was more than I could bear. Soooo I decided that I would, as much as I hated it, skip the symphony. Getting dressed up and doing make-up was not a pleasant thought either.
I've spent the evening at LibraryThing.com adding my books from my personal library. I knew that I had a lot of books but I'm not even half done and I have over 300 books. Fortunately, the site is pretty easy to use and it goes quickly and a huge plus is that I'm getting my bookshelves organized as a result. Cool, huh?
Soooooooooooooo since I'm behind on stashing posts . . . I decided that I'd share a favorite cookie recipe with y'all! These are easy to make and can be made ahead of time and frozen. AND they are sinfully delicious!!!!!! Enjoy!!!!!
Peanut Butter -Chocolate Bars
1/2 cup (1 stick) unsalted butter
1/4 cup sugar
1/3 cup cocoa
1 large egg, beaten
1 3/4 cups graham cracker crumbs
1 cup shredded sweetened coconut
1/2 cup finely chopped blanched almonds
Peanut Butter Filling:
1/3 cup unsalted butter, softened
1/3 cup peanut butter
1/2 cup confectioners' sugar
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter
Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)
For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.
For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.
To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.
Busy baker's tips: Finished bars can be wrapped in the pan in plastic wrap, then aluminum foil and frozen for up to 1 month.
I'm glad y'all enjoy Eartha as much as I do so I decided to share this 2007 video of hers. I think I want the same thing she does!!!!!!!!!! LOL