My birthday is a time of mixed emotions for me. I found out I was pregnant with my son on my 21st! In 2000, we found out my father had cancer on the 18th. In 2007, I was with Mom in the hospital when the doctor told us they were out of treatment options for her and she died 8 days later. So it can be a bit of a upsetting day for me. Now, today, it’s raining. But I put on some good old Guns & Roses tracks from my high school days and cranked out some peanut butter cupcakes with peanut butter frosting! And, my friend took me to lunch! Thanks Karen!
Source: Martha Stewart (8 servings)
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 ½ cups finely ground (5 1/4 ounces) blanched almonds
1 ¾ cups all-purpose flour
¾ cup sugar
¼ teaspoon table salt
1 ½ teaspoons pure vanilla extract
Preheat oven to 350 degrees. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs.
Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.
Bake, rotating pan two to three times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300 degrees. bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.
I used to use my planner book all the time for projects and then stopped for some silly reason! But it really helps me draw out my plans! So far, I have sketched up my blocks and written out my cutting requirements since I will be paper piecing this one … I HATE it when my log cabin/courthouse steps get wonky!