I love Easter. It is a wonderful day to remember our Lord's resurrection! Truly a day of great joy.
We enjoyed the morning celebrating with our beautiful church family, which included a wonderful breakfast feast and approximately 3 hours of trying to wrangle a wiggly 19 month old. Do any of you other mothers sometimes feel like a big jungle gym?
We spent the remainder of the afternoon celebrating with a barbecue up at my parents. Hamburgers. Macaroni salad. Deviled eggs. Homemade pickles. Yes please.
As we drove home in the sunshine, bellies and hearts full, I quickly dozed off. After all that excitement, girlfriend was tired.
Which means I have seven loads of laundry that didn't get put away.
And a sink full of dishes that need to be done.
Including a dirty oatmeal pan, because that's all I could muster the strength to cook for dinner.
Okay, fine, you caught me. I didn't even make it. Stuart did. But that's beside the point.
All that to say, I apologize for this quick blog post, but I have to get back to doing some important business, which includes (but is not limited to): flopping down on the couch with a cup of raspberry tea and my favorite faux fur blanket.
Hey, I've got my priorities, man.
I do wish to share this delicious cookie recipe with you, however. I made them last week and have been enjoying getting to nibble on their goodness throughout the weekend. There is something so earthy about them – no fuss, no frills, no sparkles. Just wholesome, delicious, joy.
The black pepper adds this wonderful spice to your mouth as you eat the cookie. Don't skip it. That's an order.
Walnut & Black Pepper Cookies
Recipe adapted from Cooking With Italian Grandmothers
You will need:
– 1/2 cup organic butter, softened
– 3 tablespoons rapadura (or natural cane sugar)
– 3 tablespoons honey
– 3/4 teaspoons freshly ground black pepper
– A pinch of salt
– 1 cup raw walnuts, coarsely ground
– 1 cup sprouted soft white wheat flour (or sprouted flour of choice)
Step One: Preheat the oven to 300 degrees. Then, cream the butter with the rapadura until light and fluffy. Add in the black pepper, salt, and honey. Mix until combined.
Step Two: Add the nuts and the flour. Mix again. Complicated, I know.
Step Two: Roll the dough into small walnut sized balls and place on a baking sheet lined with parchment paper. Then, using your fingers, slightly squish the cookie down a bit.
Step Three: Bake for 25 minutes, or until nice and golden. Cool on a wire rack.
Mmm. Can you smell that sweet nutty goodness?
Alright. So there you have it. Some delicious, quick morsels to get you through your day. Now, if you'll excuse me…
…well, you know what I've got to do.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Walnut & Black Pepper Cookies
- Preheat the oven to 300 degrees. Then, cream the butter with the rapadura until light and fluffy. Add in the black pepper, salt, and honey. Mix until combined.
- Add the nuts and the flour. Mix again. Complicated, I know.
- Roll the dough into small walnut sized balls and place on a baking sheet lined with parchment paper. Then, using your fingers, slightly squish the cookie down a bit.
- Bake for 25 minutes, or until nice and golden. Cool on a wire rack.