1000 Pillows

The Love story continues…Chasing sunsets can be very inspiring. The sun setting has a whole energy of its own. Like a powerful meditation that ends with a burst of light before a new breath turns into a deep sigh. It is the fast approaching end of a day and the reminder of the gift that a new Beginning awaits.

John and I chased the sunset up to the highest peak of the mountain to make sure the crew that was following behind us would have a great shot before it set. Once we found the perfect spot, we got out and walked to the peak where the sun looked bigger than I have ever seen it. The color of the sky was full of the most amazing hues. Read more»

If you are a bride on a budget, one idea for your reception could be a cookie table for dessert and a great way to get your family and friends personally involved is to ask them all to bring a dish of their favorite homemade cookies. I found this great Peanut Butter Chocolate Pillow cookie and recipe on Post Punk Kitchen. Do you have any family cookie recipes that you would like to share? Post your recipes in the comments section.

Peanut Butter Chocolate Pillows
makes 2 dozen cookies

Chocolate dough:

1/2 cup canola oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons non-dairy milk

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/3 cup unsweetened dutch processed cocoa powder

2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

3/4 cup natural salted peanut butter, crunchy or creamy style

2/3 cup confectioner’s sugar

2 to 3 tablespoons soy creamer or non-dairy milk

1/4 teaspoon vanilla extract

In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.

Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350°F. Line bakings sheet with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.

Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.