I am so looking forward to the weekend. We are only a matter of hours away. Doesn’t it feel glorious! Unless you work on the weekends, in which case, my condolences.
The Friday blog post is usually my last order of business on a Friday afternoon. Once this is done, the pressure is off and its smooth sailing into the weekend with the first and my most favourite item on the weekend agenda, The Bold and the Beautiful and a big glass of wine.
Yes, that’s right, I am a dirty Bold addict-ee. I love it. I almost live it and breathe it. Bold and its characters, which I feel like I actually know, can make me happy, put me in a foul mood or make me blubber uncontrollably, which happened this week with the passing of the family matriarch, Stephanie Forrester. Yes that’s right, all the females in my family, sat on the lounge, in tears, then me and every other Bold fan I know texting around condolences. Now that’s a good show!
So whether you start your weekend with something normal like catching up with friends for drinks after work, head off for a weekend away, or watch day time soap, I wish you a fun and safe weekend.
Oh and if you get time to bake this weekend, these cookies are the best!
Make that wine, Bold and a peanut butter cookie. I am utterly content.
Makes approx 24 cookies
1 1/2 cups plain flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup brown sugar
1/2 tsp vanilla extract/paste
1 cup smooth peanut butter
1 cup roughly chopped salted peanuts, plus halves for on top
12 pieces of dark chocolate, halved
Combine flour, baking soda and salt in a medium bowl and set aside. In a bowl cream the butter and sugar together with an electric mixer until light and fluffy. Add egg and vanilla and beat until well combined. Add peanut butter and beat again until combined.
Add the flour mix all at once and beat on low until just combined. Add the peanuts and mix through. Wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 180°C. Line two baking sheets with baking paper. Pinch off 2 tablespoons of dough, making a well in your hand with the dough. Place one chunk of chocolate in the centre and enclose with the dough to completely cover. Roll dough into a ball. Repeat with the rest of the dough and chocolate. Place the balls on a baking sheet about 2 inches apart. Press the peanut halves into the tops of the cookies.
Bake for about 16 to 18 minutes or until golden. Remove and transfer to wire rack to cool slightly.
The best time to eat these is fresh out of the oven while the chocolate inside is still warm and melted.