Pumpkin Peanut-Butter Soup, Kristen

In a large stock pot, melt 4 Tbs. butter. Add 4 cups canned pumpkin, 2 cups pureed sweet potato, 1 cup creamy peanut butter, 4 cups veggie broth, 3 tsp. salt, 1 1/2 tsp. ground pepper and a dash of cayenne. Let simmer on low 20 minutes, stirring frequently. Serve with a big spoonful of sour cream and maybe a sprinkling of chopped chives. (btw, I didn't do this, but if texture is a thing for you, you might want to strain the soup through a cloth.) Happy Fall!

Procrastination Peanut Butter Cookies, Kristen

I won't even tell you how many projects I've "postponed" in favor of baking cookies.  Here's my current favorite, Procrastination Peanut Butter...

Ingredients:

-3/4 cup peanut butter (Crunchy or creamy?  It's up to you and the sort of person you are.  So are you a crunchy or a creamy?)

-1/2 cup vegetable shortening

-1 1/4 cups brown sugar

-3 Tbs. milk

-1 Tbs. vanilla

-1 egg

-1 3/4 cups all-purpose flour

-1 tsp. salt

-1 tsp. baking soda

Preheat oven to 375.  Beat first five ingredients on medium speed till well blended.  Add egg and beat until just blended.  Add flour, salt and baking soda on low speed and mix until just blended.  Portion into desired size and drop 2 inches apart on ungreased baking sheet.  Flatten slightly in crisscross pattern with a fork.  Bake 7-8 minutes or until just beginning to brown.

I added crystalized ginger bits to some of the cookies before baking, and they were surprisingly delicious!

P.S. More projects = more cookies, so tune in next time for Midnight Macaroons, All-Nighter Almond Biscotti, and Utter Denial Chocolate Death!