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Mar 26 2008

Episode 15: “Roxanne”

Published by Meghan at 1:13 pm under Crochet,knitting,Podcast Episode,Spinning

Episode 15: “Roxanne”

thanks to wendy for the sock knitting bag! it’s beautiful and i can’t wait to try it out!
Bob is HOME!!!! Thank you for all of the warm wishes again!

On/Off the Needles:
-Finished sleeve #1 for CPH
-Chicks for easter were super cute! (see photo in post below) I <3 Amigarumi!!!
-Finished my Waffle Socks (photos soon)
-Handspun toe up socks are in my future. Cookie A.’s toe up tutorial on DIY was suggested to me.
-Charity Blankets are in effect! I cast on for the “Gummy Bear Dance” blanket this week
-Sprout Shorti Cardi is in my future as well. I want to make it from handspun…hmmmmm

Babble:
-Little man is definitely 2 now! adventures to doctor’s visits
-Little man and the dorky vet
-Roxanne
-Job hunt is still on!

Spinning:
-Intertwined and Start Spinning are on my list of books to buy. I looked at Intertwined and tried the thread plyed yarn again:
plying with thread
plying with thread
Much better this time, i think!
-Ordered some batts from Butterflygirl Designs
-Spinning guild meeting
-Midwest Fiber and Folk Festival announced their workshops
-I am a spinner
-The SOAR scholarship will be mine! (I’m writing my essay)

My Favorite Thing:
Peanut butter cookies and my cookie scoop

Peanut Butter Cookies
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar or 1/4 cup honey
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour (I use 1/2 whole wheat flour and 3/4 all-purpose flour)

1. In a large mixing bowl beat the butter and peanut butter on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking powder and baking soda. Beat till combined. Beat in the egg and vanilla till combined. Gradually mix in flour (switch to mixing by hand if needed).

2. Shape dough into 1-inch balls, place on an ungreased (use parchment paper!) cookie sheet and flatten by making a crisscross marks with the tines of a fork. Bake in an 375 degree oven for 7-9 minutes or till bottoms are lightly browned.

mmmmmmmmmmmmmmmmmmmmmmmmm

5 responses so far

5 Responses to “Episode 15: “Roxanne””

  1. emilyon 26 Mar 2008 at 5:15 pm

    OH MY GOD I must make peanut butter cookies.

  2. noelleon 28 Mar 2008 at 1:24 pm

    Did you use brown sugar or honey?

  3. Meghanon 28 Mar 2008 at 1:26 pm

    I used brown sugar. didn’t have enough honey.
    are you baking some? mmmmmmmmmmmm now i think i need to make another batch!

  4. Louise Turneron 04 Apr 2008 at 5:57 am

    Oh my…..I made the cookies with Diabeti Sweet brown sugar and Diabeti Sweet granulated sugar. (This is a measure-for measure sugar substitute for people diabetes that cooks just like sugar).

    Anyway, these are the yummiest peanut butter cookies I have ever eaten. Thank you.
    I am trying to limit myself to two a day….probably won’t happen

  5. Meghanon 04 Apr 2008 at 7:09 am

    yeah!!!!
    i’m going to make a batch (or two) today i think!