Amirah’s second Easter (despite being less than a year old…) in her Easter dress on our luscious lawn.
I made it based on this pattern and tutorial.
The recipe that got us completely hooked on almond extract. So delicious.
From Aunt Linda.
1 9-inch baked pie shell
3 oz. cream cheese
2 T. (24 g) sugar
1 T. (15 g) milk
1 tsp. vanilla
2 pints (1.5 lbs) strawberries
1 c. (200 g) sugar
3 T. (25 g) cornstarch
pinch salt
1/2 c. (125 g) water
1 T. (15 g) lemon juice
1/2 tsp. almond extract
1/2 pint whipping cream, whipped
1. Blend cream cheese, sugar, milk, and vanilla together until smooth. Spread evenly on bottom of pie shell.
2. Wash berries, remove stems, drain and dry strawberries. Place as many strawberries as possible in pie shell, pointed sides up.* Mash remainder of berries, set aside.
3. Mix sugar, cornstarch, and salt in saucepan; add mashed berries, water, lemon juice. Cook, stirring constantly, until thickened. Remove from heat and add almond extract. Pour over strawberries and cool.
4. Top with whipped cream before serving.
Amirah’s hair is long enough for itty-bitty pig tails!
3/4 c. sugar
3/4 c. brown sugar
2 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 c. peanut butter
1 c. water
1/2 c. butter
2 eggs
1/2 c. buttermilk
1 tsp. vanilla
Preheat oven to 375 degrees. Mix together the first 5 ingredients, from sugar to baking soda. Mix peanut butter, water, and butter in a saucepan. Bring to a boil over medium-high heat. Remove and add the dry ingredients. Then add eggs, buttermilk, and vanilla. Stir well and pour into greased jellyroll pan. Bake for 15 minutes.
Frosting
6 T. butter
3 T. buttermilk
1/4 c. peanut butter
1 tsp. vanilla
1 3/4 c. powdered sugar
Heat butter, buttermilk, and peanut butter in a saucepan. Bring to a boil; cook for 30 seconds. Remove from heat and add vanilla and powdered sugar. Immediately spread over warm cake.
Slightly adapted from here.
We have recently discovered a most tasty and delicious 7-grain (& 10) cereal. Amirah tried some as well 
For you, Annalee & Jeremy: coconut-kiwi & coconut-almond-raisin cereal.
Bret gave me a kitchen scale for Christmas, and this is the first recipe I “officially” used with it. It is pretty nifty. All I had to do was set a bowl on the scale, and dump ingredients in (taring the scale between each). A much cleaner way to cook–especially the shortening and peanut butter.
Oatmeal Peanut Butter Cookies
Yields 4 dozen • (adapted from: Allrecipes.com)
1/2 c (96 g) shortening
1/2 c (113 g) margarine, softened
1 c (220 g) packed brown sugar
1/4 c (50 g) white sugar
1 c (256 g) peanut butter
2 eggs
1 1/2 c (192 g) flour
2 tsp (10 g) baking soda
1 tsp (6 g) salt
2 c (170 g) oats
- Preheat oven to 350 degrees F.
- In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Refrigerate (or freeze) dough for 15-20 minutes. Roll into balls and place on cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until just light brown.
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