Friday Reflections – June 16

I hope the week treated you all well! I am finishing out this week with some thoughts on the huge role that my husband fills in our family. I am so darn thankful and I hope that Father’s Day isn’t the only day he knows it.

Besides having the job, Mike keeps our family moving forward in the right direction. He takes care of each of us in different ways and makes sure that we stay close throughout all the soccer practices and school projects. He makes us laugh and gets out the chips when we are all getting too serious. He plans the vacations, manages the finances and keeps the lawn mowed. It really is incredible. He handles the bedtime routine (thank goodness!) and takes time every evening with each child. Have I mentioned that he gets up and makes the coffee every morning? Angelic.

But I fear I don’t say it enough, how much I appreciate his tenderness and strength, his presence in all the big and small things that go into building a family.

My husband and I each grew up in a home with a loving, engaged father and I am so glad that our children are getting the same.

Below are a few pictures from the last couple weeks. Cheers!

My favorite three boys at the Natural History Museum of LA back in February.
Bake sale goodies!
This local theater lets you bring beer into the auditorium and sells gigantic cookies.
I’ve been in a pizza rut but this new rolling pin helps.
Scored one with the 7 year old soccer team.


Friday Reflections – March 17

Each week has its share of small joys sprinkled in among the dishes and struggles. I thought I’d share some of mine and would love to hear about yours. Happy Friday Friends!


Kai was invited to his first roller skating party and had such a fun time flying around the rink.


JP came to the grocery store with me after school and was so helpful. He also decided he wanted to try a red pepper. Celebrate the small victories friends!


We had a fun play date painting wooden eggs. My friend and I decided to take after the children and just Mix it up, use LOTS of gold and everything will be ok.


Pecan tassies always remind me of mini pecan pies, which is my absolute favorite pie. I’ve been wanting to make them and realized that Pi Day would be the perfect time. I love the cream cheese crust and the nutty caramel filling. Yum!


I met a friend at the plant nursery and wanted every single indoor and outdoor planter, stuffed to the brim with greenery. Finished off with lunch under the heat lamps feeling very thankful for some blue sky.

Peanut Butter Cookies

I feel the end of summer creeping up behind me and the panic arises within: have I lived summer to its fullest? Did we squeeze the last drop of sunshine out of each and every day? Probably not, but we have had tons of fun  and that qualifies as success in my book. Yet I realize that we haven’t made any cookies! Sure, we have bought ice cream sandwiches from the corner store and made chocolate banana bread, but no cookies. It’s time to rectify that oversight pronto.


I spent many afternoons mixing together chocolate chip or peanut butter cookies on my summers off from school, ready to be devoured right out of the oven. Peanut butter cookies with their simple cross hatch and light crunch of sugar, make it one of my favorites. My dad remembers my grandma making peanut butter cookies when he was a child as well.  I wanted to try a version with our pantry staple peanut butter, Adams. Adams brand doesn’t include any added sugar and this can be a problem with some recipes. I used the Adams Creamy No Stir peanut butter in this recipe. The cookie turned out exactly like I wanted, crisp outside and slightly chewy. The addition of almond extract adds a nice depth of flavor.


Peanut Butter Cookies

This recipe is mildly adapted from L.V. Anderson’s Peanut Butter Cookies. I used a bit less almond extract and some extra sugar for rolling, but kept it pretty much the same.

Yield: 2 dozen

Time: 20 minutes, plus chill time and baking

  • 1 cup dark brown sugar
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup creamy natural peanut butter
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 1/4 cup granulated sugar for rolling the cookies in


In a medium bowl, mix the flour, baking soda, and salt and set aside. In the bowl of a stand mixer, cream the peanut butter, brown sugar, and butter until light and fluffy (3-4 minutes on medium low). Turn the speed to low and add in egg, vanilla, and almond extract. Scrape as needed. Mix for 1 minute. Turn the mixer to “stir” and add the flour mixture. Combine until just mixed. Scrape batter out on parchment paper and shape into a log. Roll up and twist the ends (like a tootsie roll) and place in the refrigerator for at least three hours. I put mine in over night.

Once ready to bake, preheat the oven to 350 degrees Fahrenheit. Roll dough into 1 inch balls and then roll into granulated sugar to coat. Place 2 inches apart on ungreased baking sheet. Slightly press each ball with a fork in a cross hatch design. Bake for 10 minutes until slightly browned on the edges. Cool on wire rack and enjoy! Store in an air tight container.