The thing uppermost in our minds on the farm right now is a snowstorm that hit this week. We haven’t had a snowstorm close to this bad since 1995 and it makes all the jobs on the farm so much harder. On the other hand, it is so beautiful that John and I were speechless as we were driving around the side roads. Okay, John was speechless, I was busy pointing out the obvious: “Look at the snow!” “Look at the icicles!” “What are you looking at? You should be watching the road!” I’m very helpful that way.
Since the parking lot is a mire of ice and snow, it’s been too dangerous to have the store open. I miss my customers and my crew. I also have way too much time on my hands so I’ve spent most of the week taking pictures of snow, icicles, and my cats.
I also had some fun playing with recipes, which my family is really, really happy about right now.
Here’s a simple recipe that I’ve been wanting to try. It turned out fabulous and share-worthy. I was in a Valentine’s mood, so I made heart shaped cinnamon chips to go with it, but we liked it better with the apple slices. This would be a wonderfully healthy after school snack served with fruit or celery.
Creamy Peanut Butter Dip
Spoon three tablespoons of peanut butter into a small bowl.
Add 1 to 2 tablespoons of honey. Our yogurt is naturally sweet, so it only needed one tablespoon. If you use Greek Yogurt, you will probably need more, depending on how sweet you like it.
Pour in 1 cup Appel Farms Yogurt.
Mix well. That’s it! It’s so easy that it hardly counts as a recipe.
Cut out whatever shapes you desire.
Brush on melted butter.
Spread them out on a parchment lined cookie sheet and sprinkle with cinnamon and sugar.
Bake at 400ºF for 8-10 minutes. The smaller shapes cooked much faster, only about 6 minutes. I should have baked them separately.