Yesterday was Baked Bree’s first birthday. One year ago yesterday, I was at my best friend’s house to help her out after having her third baby. Her older children were at their grandparent’s so there were three adults taking care of one newborn. Not being our first rodeo with a new baby, we had a lot of time on our hands. It was snowing like crazy and Cleveland was cold for this California transplant. We were a little shack-wacky. I was playing around on my laptop and found that I had put some pictures from the previous week on there and they were of my peanut butter pie. On a whim, I decided to start a food blog. It was as simple as that. A few hours later, I had a domain name, WordPress up and running, and my Peanut Butter Pie post published. And that is how Baked Bree was born.
This is the sweet baby that helped inspire Baked Bree. Is she not gorgeous?
If I had only known on that February evening how this little blog would change my life, I would not have believed you. I never in a million years though that anyone would read it. I thought maybe my mom and perhaps a handful of friends. But I never imagined that it would afford me so many new friends and opportunities. I cannot even begin to tell you how grateful I am for you. Thank for you for reading and leaving me comments and sending me emails. I love it. Every single one.
Peanut Butter Pie is the most popular post (coincidentally, my very first) here at Baked Bree, so I decided to dress it up a little bit for this special occasion. Happy Birthday! I cannot wait to see what year 2 brings.
Chocolate Shortbread Cookie (adapted from Dorie)
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
2 sticks room temperature butter
2/3 powdered sugar
1 egg yolk
3/4 sea salt
1 teaspoon vanilla
salted and roasted peanuts
Sift together the flour and cocoa powder. Set aside.
Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolk, sea salt, and vanilla.
Add the flour mixture in 3 additions.
Separate the dough into two and roll into a log shape. Wrap the dough in parchment or plastic wrap. Refrigerate for at least 4 hours, preferably overnight.
Slice the cookies and bake on a parchment lined baking sheet. Place the cookies in a preheated 350 degree oven for about 12 minutes. Cool on a rack.
I put the peanut butter pie filling in a piping bag fitted with a large round tip. I put a teeny bit of filling on the plate so that it acts as glue and the cookies will not move around on the plate. Place a cookie on top and pipe some filling. Do this again. You should have 2 layers of filling and 3 cookies.
Drizzle caramel sauce over the top and sprinkle with peanuts.
Make a wish.