I almost lost my toes Saturday night.
Although this was the predicted weather forecast:
I was dressed as Rosie Grace McClelland for Halloween, and you KNOW girlfriend does NOT wear snow boots. So I went out in ballet flats. Which was fine, until me and my roomie Domenica were completely unable to get a cab home (because Boston has THE WORST cab system in all of the world) and gallivanted around in the slush for 30 minutes, essentially… barefoot. I called Mike in complete hysterics, and our conversation went a little something like this:
Me: (sobbing uncontrollably) I c-c-c-c-CAAAAAAAAAN’t get H-h-h-H-H-OOOOOOOOOOOOME.
Mike: Where are you? Calm down.
Me: I C-C-C-C-AN’T feel my feet and I CAAAAAAAAAAAAN’T GET HOME. I’m strAAAAAAAANded.
Mike: Where are you? Can I come pick you up?
Me: MY FEEEEEEEEEEEEEET. I CAN’T FEEL MY TOOOOOOOOOOOOEEEEEESSSSS. What will my PARENTS SAY when I have to explain why I LOST MY TOOOOOOOOOOOOOES?
Mike: Let me come pick you up. Calm down.
Me: I HAAAAAAAAAAAAATE BOSTON. Can I sue someone over my BLACKENED TOES? My TOES. I can’t FEEL THEM.
Mike: You’re not going to lose your toes. And you can’t sue Boston for being cold.
Me: (uncontrollable sobbing)
Mike: You know, the T is still running. You could take it home.
At which point Domenica and I ran to the T. I lost my flats 15 times and repeated over and over in between sobs “What will my parents say when I call to tell them that I no longer have TOES?!?!!?!?” It was the WORST. NIGHT. EVER.
The good news is I did not, in fact, lose my toes. And my oh-so-caring boyfriend greeted me and Domenica at the door with two steaming mugs of hot cocoa. We soaked our footsies in lukewarm water (Isn’t there a rule about frozen extremities and hot water? Something to do with bursting capillaries? I made that up.) then went to bed, and all I night I dreamt of chocolate and peanut butter and cookies and warmth.
The moral of the story is: Chocolate and peanut butter and cookie dough will always taste good, even if you don’t have toes.
So make this cookie pie, toeless or not.
I got the cookie pie idea over at Fresh and Foodie, but it was totally my frostbitten mind that thought of adding Reese’s mini MINIS:
Maybe I should get frostbite all the time.
Peanut Butter Cup Cookie Pie (adapted from Haute Box)
- 1/2 cup unsalted butter, softened
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup Reese’s Peanut Butter minis (the tiniest ones – or you could cut up regular-sized)
- Preheat oven to 350 degrees. Coat a 10-inch springform pan with cooking spray.
- In a small bowl, mix flour, baking powder, and salt. Set aside.
- In the bowl of mixer, blend sugar and butter on medium-high until fluffy. Add vanilla and egg, and mix until completely combined.
- Mix in the dry ingredients until just combined. Do not overbeat! Fold in the peanut butter cups.
- Press the dough into prepared pan. Bake for 25-30 minutes, or until slightly golden at the edges. Allow to cool completely before removing from pan.
Looks great! I love the addition of the PB minis. I am flattered you were inspired by my post from Haute Box. 🙂
Thanks for the recipe! What is it about whole wheat flour that makes cookie cakes so good?? Revelation.
Your parents would say that even if you don’t have the sense to dress for the weather (no matter what the holiday is), at least you have a very sensible boyfriend.
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Yummy! I love this version. Gotta try this, too.
Feeling a bit left out from the story : (
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Others such as tomato paste, modified food starch, salt,
yeast extract, caramel color, hydrolized soy protein, hydrolized
yeast protein, beef fat, flavoring, hydrolyzed wheat gluten,
dextrose are ingredients containing hidden MSG.
Take this 5 minutes to go ahead and clean up the slow cooker.
On the other hand, high setting will make it cook faster, which
is for only 3 to 4 hours.
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