It's back to night classes for me. I think I can , I think I can..... I'll miss my lazy nights at home but it's only for a little bit longer.
We finally got our winter snow! Bailey has been enjoying it (eating, playing, and digging it up). We spent yesterday watching movies, eating popcorn, and snuggling by the fire. Ms. Bailey laid in her bed right by the couch. It was very nice to watch the snowflakes drop and know we had no where to go.
I started this blog so that I could stay in touch with friends from my old school. It's become much more than that, for me. I looked back at the first entries and think about how nervous I was to start teaching at a new school, to start taking masters classes, to meet new colleagues, and to find a place to rent, to find a place to buy. I can see that despite my concerns it has all worked out for the best. I can't imagine what my life would be like if God hadn't chosen this path for us. I understand more and more everyday that there is always a reason for something, it may take time to recognize it, but there's always a reason. I have met so many wonderful people since moving. The move really made me open up and become more involved. I've become an active participant in many clubs, activities, and committees at my new school. I have worked very hard to achieve my goals outside the classroom. I still have a bit more to go with that, but I know that I will be able to accomplish it. The sad thing is that I do not feel that I have stayed in contact with my old friends. I can't say that it's any one's fault, we all lead busy lives and it's easy to overlook a friendship when you no longer see each other everyday. Maybe we'll get together again, I hope so.
Peanut Butter Oatmeal Sandwich Cookies
¾ cup all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 cup quick-cooking oats
3 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
1 cup confectioners’ sugar, sifted
3 tbsp. cream or milk
Line a baking sheet with parchment paper or a silicone baking mat or spray with non-stick spray. In a small bowl, combine the flour, baking soda, baking powder, and salt. Stir together with a fork to blend. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the egg and vanilla extract. Add the dry ingredients and mix on low speed just until incorporated. Stir in the oats until evenly blended.
Use a small cookie dough scoop to portion out the dough (about 2 teaspoons) and place them on the prepared cookie sheet, a couple inches apart. Bake about 10 minutes, rotating the sheet halfway through baking. The cookies will be light golden brown and slightly puffed. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely. Repeat with the remaining dough.
Once the cookies have cooled completely, pair them up by size. To make the filling, combine the butter, peanut butter, confectioners’ sugar in the bowl of an electric mixer. Cream together until well combined. Mix in the heavy cream until smooth and fluffy. Use a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair. Sandwich together with the remaining cookie and press down so that the filling reaches the edges.