For you, Annalee & Jeremy: coconut-kiwi & coconut-almond-raisin cereal.

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

1. Preheat oven to 350 degrees F.
2. 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.
3. Bake for 10 to 12 minutes in the preheated oven, or until just light brown.

Our babies are each about 1 1/2 months apart, and they’re already friends.

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt

Frosting:
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
1 cup nuts (opt.)

1. In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 20 to 22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.
3. For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar and extract. Spread over warm cake; sprinkle with nuts.

from allrecipes.com