A great day to spend in the kitchen!

So I've contracted nasty pink eye, and have to wear my glasses that are too weak, and make me nuts. Lovely. Thank you to my wonderful husband for giving the pink eye to me. Regardless...my daughter went Christmas shopping with her Grandma all day today, while I sat at urgent care (luckily it was empty other than one other poor soul), got some drops, and have began the OCD hand washing the minute I got home. Therefore I figured it was safe to do some cooking. I've been come the cookie lady for Nick and his buddies at work. They were completely bummed I didn't send him with anything today, so I had to make up for it.

I spent the early afternoon making Butter Toffee Crisp, another recipe from my mother in law's cookbook collection. We go there every Monday and have dinner with her, and while we hang out and Nick watches Monday Night Football, I copy recipes from her 100+ cookbook collection. Then I knew I needed to make a cookie that I knew would turn out good. So I went with peanut butter peanut butter cup cookies. Um YUM! With all this baking and candy making, I was sure to look at my toes, while the nurse weighed me at Urgent Care (because when I get weighed I make sure to take off my shoes...that few ounces really makes a difference LOL) I told the nurse not to tell me what it said, since its December and I wasn't planning on being weighed this month. She cracked up. I think she knew the feeling.

Peanut Butter Cup Cookies

1/2 c. butter, softened

1/2 c. sugar

1/2 c. brown sugar

1 egg

1/2 c. peanut butter

1/2 t. vanilla

1/2 t. salt

3/4 t. baking soda

1 1/2 c.flour

30-40 peanut butter cups

Combine the first 6 ingredients till fluffy. Then add in the rest of the ingredients slowly. 

Rolls the dough into 1" balls and place in greased mini-muffin pan (with or without papers)

Bake at 375* F for 10 minutes.

Take out and place a mini peanut butter cup in the middle. 

Let cool completely in the pan.

*This is the easiest recipe for those of you who rarely bake..simple and yummy!

Butter Toffee Crunch

1 c. sugar

1 c. butter

3 T. water

1 T. light corn syrup

1/2 c. coarsely chopped pecans or almonds

3/4 c. chocolate chips (milk or semi-sweet)

1/2 c. finely chopped pecans or almonds

Cover a 13" x 9" baking pan with foil. 

Sprinkle the 1/2 cup of coarsely chopped nuts all over the pan.

Grease a large saucepan with butter on all sides and bottom.

Melt butter on medium high heat. 

Once melted add in sugar, water, and corn syrup. 

Stir till boiling. Turn heat down to medium.

Then clip candy thermometer to side of the pan, and watch carefully.

Let boil/simmer steadily, while frequently stirring.

Watch when temperature get to about 280*, once it hits 290* (I'm going to try 300* next time since mine was a tad soft)

Remove from heat, and pour the mixture over the nuts on the prepared pan. 

Wait 5 minutes while it firms up. Then sprinkle chocolate chips all over the toffee. 

Wait 1-3 minutes till they melt. 

Then spread over the toffee till smooth, then spread the finely chopped nuts on top.

Put in the fridge to firm completely.

Lift up foil and separate slowly from toffee and break into pieces.