We put up our Christmas tree. It’s a fake tree, and not terribly tall, but wonderful all the same. It’s also blocking our backdoor, which is a fire hazard. What I love most about our tree are the ornaments. Most of them represent both big and small moments of our lives. There are a few odd ones, however, that have no legitament reason for being up there. Take this one, for instance.
My mom gave me this dapper, little egg man one Christmas because she thought I’d love it, and she was right. Every Christmas season he always sits front and center in a crossed-leg position without a care in the world.
Another oddity is this clown face I made out of construction paper, and cotton balls.
In my defense, we were spending the 2004 Christmas week in a log house up in the Adirondack mountains and I think cabin fever was starting to set in. Poor thing is missing an eye.
Finally, the last weird ornament to grace our tree is this one.
Yes, it looks like an ordinary photo ornament, but I don’t know who those people are. I bought it with the intention of putting in a photo of my own family, and never got around to it. For the past 3 years these lovely faces have been proudly displayed every holiday season. I’ve become quite fond of them actually. Hey, let’s make three ingredient peanut butter cookies!
I got this recipe from Shirley O. Corriher’s BakeWise. It is so easy! Only three ingredients and no need for a mixer. Just mix it together with a wooden spoon and scoop it out. The taste is peanut butter heavenly. It’s soft, a little dense, not overly sweet, and gluten-free! Look, here are all of the ingredients.
Use a mini ice cream scoop and scoop out the dough. Bake in a 350 degree F. oven for about 10 minutes.
- 1 cup (258 g) Extra Crunchy Peanut Butter
- ¾ cup (150 g) Light Brown Sugar
- 1 Large Egg
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a medium-sized bowl, mix together all three ingredients until combined.
- Use a 1 and ½ inch ice cream scoop (a heaping tablespoons worth) to scoop out the dough. Place the scoops of dough at least 1 inch apart on the baking sheet. Grease the bottom of a fork with oil spray and gently press indentations on the cookies.
- Bake for 9 to 10 minutes or just until the edges begin to brown. They may not seem done, but they are. Once out of the oven, leave on the baking sheet for 2 minutes before transferring them to a wire rack to cool. Enjoy!
- Medium-sized bowl
- Wooden spoon
- Large baking sheet
- Parchment paper
- Fork
- Oil Spray
- Wire rack
- Mini ice cream scoop (optional)
