Fickled

Maybe it was because of the weather.

So far today there's been sun, rain, hail and the

possibility of snow.

I've been fickled too.

I've jumped from project to project.

Cleaning, laundry and grocery shopping, known

at the dutiful three.

With that out of the way I could work on

other FUN things.

I sewed a few 2" half square triangles 

for the triangle exchange class at the store.

It's based off of Edyta Sitar's book, Friendship Triangles.

I made 4 sets of 28.  I love scrap quilts and this an

easy way to get a great variety without tearing up 

my sewing studio.

The great thing about this exchange is that no one is to 

remove the paper and press.  All anyone has to do

is sew on the lines and cut on the lines of the paper.

It helps to maintain the preciseness of each square.

Next I did a few labels.

Finished this embroidered one

I did some cutting,

Oh, no more Dr. Seuss!

some trimming,

That's Sunkissed fabric from Sweetwater.

and 

sewed one block to make sure everything was right.

One done, 41 blocks to go.

Then I needed to bake something.

I just needed too.

I made these gargantuan 

Peanut Butter Cookies with Milk Chocolate Chunks

 It's like eating a warm Reeses.

 

Peanut Butter Cookies with Milk Chocolate Chunks
from Baked: New Frontier in Baking
Yield: about 28cookies

1 3/4 cup all-purpose flour (+3 T)
2 teaspoons baking soda (-1/4t)
1 teaspoon salt
1 cup unsalted butter, room temperature, softened
1 cup granulated sugar, (-2T)
1 cup firmly packed brown sugar (-2T)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup creamy peanut butter (+2T)
6 ounces good milk chocolate, coarsely chopped, I used milk chocolate chips.

1. Whisk together the flour, baking soda, and salt in a medium sized bowl.

2. Beat together the butter and sugars until light and fluffy. Scape down the bowl and add in the eggs, one at a time, until fully incorporated. The mixture will look light and fluffy. Add in the vanilla extract and the peanut butter. Beat until just combined.

3. Add in half of the flour mixture, mix for 15 seconds, and add in the rest of the flour. Mix again until just moistened. Fold in the chocolate chip. Cover the bowl tightly and chill in the refrigerator for at least 3 hours

4. Pre-heat the oven to 375 degrees F. Line two baking sheepts with parchment paper.  Drop dough by big rounded Tablespoons, I used a #40 cookie scoop,  on the baking sheets, at least 2 inches apart. Press down gently with your finger tips, but do NOT press too hard and do NOT press it flat.  Sprinkle the tops with granulated sugar.

5. Bake for 10-12 minutes, being sure to turn the pan around halfway through the baking time, until the tops of the cookies just begin to brown.  Remove the pan from the oven and allow to cool before removing to another surface to cool completely.

I did adjust these for altitude. That's what is written in (red).

Like the weather, I did a little bit of everything.

It made for an unpredictable interesting day.

Until Next Time-