There's a legitimate reason why I make so many peanut-buttery desserts.
About 5 months ago, Ed came home w/two Costco size jars of peanut butter (sigh...I really have no idea why he thought the two of us needed that much peanut butter).
I am now utterly conviced no matter how many desserts and meals we make with peanut butter - there is NO WAY we're ever going make it through our stock before it expires.
But, hey - I've never been a quitter, so I might as well try.
On Sunday - try I did. In the hour between when Ed & the grand-boys left for the Harlem Globetrotters game and when I had to meet Maureen at the Big Picture for a Valentine's Day matinee, I whipped up a batch of peanut-butter oatmeal sandwich cookies.
They were a breeze to make, the filling turned out wonderfully (even though I substituted 2% milk for cream), and I was able to wrap up the whole project w/ enough time to text Ed, "there's a suprise for you and the boys on the counter," walk to the Big Picture, leisurely sip a glass of bubbly, and chat with Maureen before the movie started (you've got to love a theater that serves drinks).
If you want to check out the recipe, go to: http://allrecipes.com/Recipe/Oatmeal-Peanut-Butter-Cookies-III/Detail.aspx
Anyhoo - the husband and I are currently on a "we have to put on bathing suits in a month" diet, which means we're trying to go a little lighter on dinner (no heavy sauces) and are only having one drink a night on weeknights (which is tougher than you'd think for wine drinkers like us). I'm also trying to limit the cookie intake, which is tough since I just whipped up the cookies above (sigh, I am my own worst enemy).
The other night Ed whipped up a "spa" style dinner of pan seared salmon w/ steamed brocolli, asparagus, & radishes, on top of bed of fresh udon noodles. A lime/soy/fish sauce finished the dish. Yumm.