When trying to write a post about Dad, I was having trouble putting him into words. But then I got inspired . . . by the movie The Ten Things I Hate About You. You know, at the end when Julia Stiles’ character reads the poem about how much she hates Heath Ledger’s character, even though she doesn’t hate him at all? So I wrote the ten things I hate about Dad. This post isn’t about hating Dad, because I don’t hate him at all, rather, it is my way of telling him just how much I love him, how much he means to me, how I am so thankful to have him in my life.
1. I hate that you drive too fast, even if sometimes I love that we get where we’re going quickly.
2. I hate that you think it’s okay to wear “Dad jeans” and commit other fashion crimes. I want you to be fashionable too.
3. I hate that you smoke because I don’t want your life to be cut short by even a moment.
4. I hate that you don’t always like to talk about your day because hearing about your day is the high point of mine.
5. I hate that you have such a long drive to and from work because I love when we can eat dinner as a family.
6. I hate that you have to work so hard, but love that it’s your priority to take care of your family.
7. I hate that you never unplug from your cell phone, as you deserve a break.
8. I hate that you don’t give yourself enough credit. You are full of great ideas.
9. I hate that you run errands . . . well . . . okay . . . I actually love that.
10. I hate that sometimes when I think about you and all the fun times we’ve had together, it often brings a tear to my eye because I can’t imagine my life without you as a part of it.
Dad, whether or not it’s Father’s Day, know I am always thinking about and celebrating you. I hope you have a great day today and everyday!
Dad wasn’t sure what he wanted me to make for Father’s Day, so the decision was up to me. I did try another recipe, but it didn’t turn out, so I turned to Homemade Nutter Butters. I’ve wanted to make these forever, and I find those are the recipes that often turn out the best. I can’t believe I waited this long to make these. They are sooooo good, definitely worthy of Father’s Day. I shouldn’t be surprised they are one of my favorite things I’ve made, as I adapted the recipe from Thomas Keller, one of this country’s best chefs. This is actually the first recipe of his I’ve made.
These cookies actually do taste reminiscent of Nutter Butters . . . but, you know, a million billion times better. The cookie is soft and crunchy and crumbly all at the same time with intense peanut butter flavor. I thought the cookies would spread a lot during baking since I skipped chilling the dough, but they didn’t spread at all. I patted the first set down after baking while still hot and they turned out fine, but I liked the ones I patted down before baking better. These are your cookies, shape them how you like, just know they aren’t going to spread.
Then there’s the filling. Italian meringue buttercream with TONS of peanut butter mixed in. It is smooth and creamy and flavorful. Neither the cookie nor the filling is too sweet, and it’s impossible to decide which is better. Together the cookie and the filling are out of this world delicious, a big, satisfying dessert that will make your dad as happy as they did mine.
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ¾ teaspoon baking powder
- 1 ½ sticks unsalted butter room temperature
- ½ cup packed light brown sugar
- 1/3 cup creamy peanut butter (I used Skippy)
- 1 tablespoon pure vanilla extract
- 1 large egg
- 1 1/3 cup old fashioned rolled oats
- ¼ cup peanuts, finely chopped (I used Planter’s Dry Roasted Unsalted)
- 4 large egg whites
- ½ teaspoon cream of tartar
- 1 cup granulated sugar
- ¼ cup water
- 6 tablespoons unsalted butter, room temperature, cut into pieces
- ¾ cup creamy peanut butter (I used Skippy)
- ¼ teaspoon kosher salt, optional
- Make the cookies. Preheat oven to 325 degrees F. Line 3 sheet pans with parchment.
- In a medium bowl, stir together flour, baking soda, and baking powder. In a large bowl, mix together butter, sugar, peanut butter, and vanilla until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Mix in the egg until fully combined. Stir in the dry ingredients until just combined. Stir in oats and peanuts. Using a small ice cream scoop, scoop dough onto prepared pans. Bake about 14 minutes, rotating halfway through if necessary, until cookies are light golden brown and mostly set. Cool completely on pans.
- Make the filling. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until foamy. Add the cream of tartar and beat until stiff peaks form. In the meantime, in a medium saucepan, stir sugar and water together over medium heat until the sugar has dissolved. Once the sugar is dissolved, stop stirring and attach a candy thermometer to the side of the pan. Continue cooking the sugar until it reaches 248 degrees F on the thermometer. This happens quickly, so make sure the egg whites are about ready before cooking the syrup. Once the whites reach stiff peaks, they can be turned off for a few moments while the syrup cooks. Turn them back on medium high for about 30 seconds before adding the syrup.
- Once the syrup and whites are ready, turn the mixer to low and slowly drizzle in the syrup. When all the syrup is added, turn the mixer back up to medium high and beat until sticky, fluffy, voluminous, and room temperature, about 15 minutes. Add butter a couple pieces at a time with the mixer running. Beat until the filling is smooth and creamy. Measure 1 ¼ cups of the filling and place in a separate bowl. What’s left in the stand mixer bowl should be reserved for another use. (May I recommend eating with a spoon!) Add the peanut butter and salt, if using, to the 1 ¼ cups of filling and stir until fully combined.
- Spread a generous amount of filling on top of one cookie with an offset spatula and top with another cookie. Repeat until all the sandwiches have been made. Cookies may be stored in the refrigerator in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 4 months. Thaw at room temperature for about an hour.
Recipe adapted from Thomas Keller, courtesy of Saveur
- Prep Time: 1 hour
- Cook Time: 40 minutes
Don’t forget to check out the other Sunday Supper dishes!
Dad’s Favorite Main Dishes:
- Father’s Day Ribs by Jane’s Adventures in Dinner
- Chorizo Burgers by La Cocina de Leslie
- Whiskey Sliders by Cravings of a Lunatic
- Beer Can Chicken by Crazy Foodie Stunts
- Pesto Shrimp Roll Sandwich by Growing Up Gabel
- Cast Iron Filet Mignon with Wine Sauce by I Run For Wine
- Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales
- Chicken Wings for Dad by The Not So Cheesy Kitchen
- Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
- Spaghetti with Homemade Meatballs by Curious Cuisiniere
- Tamale Pie Ring by Treats & Trinkets
- Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons
- Grandma Papina’s Lamb Stew by Webicurean
- Barbecue Beans and Ribs by Food Lust People Love
- Skillet Meat Lasagna by Peanut Butter and Peppers
- Panko Crusted Snapper by Supper for a Steal
- Gluten Free Bourbon Honey Grilled Pork Chops by No One Likes Crumbley Cookies
- Boiled Shrimp for Father’s Day by The Catholic Foodie
- Dad’s Famous Baby Back Ribs by Family Foodie
- Turkey Stuffed Peppers by Ruffles & Truffles
- Lightened Up Fish Biriyani With Fresh Dill by Sue’s Nutrition Buzz
- Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious
Dad’s Favorite Appetizers and Sides:
- Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands
- Tuna Pasta Salad – Dad’s Recipe by Juanita’s Cocina
- Grilled Bok Choy by Shockingly Delicious
- Bacon-Cheddar Potato Salad by Home Cooking Memories
- Couscous Tabbouleh by Soni’s Food
Dad’s Favorite Desserts
- Dad’s Cheesecake by Table for 7
- Cheese Crackers by The Urban Mrs
- Coconut Cream Pie by Cookin’ Mimi
- Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
- Homemade Nutter Butters by Pies and Plots
- Shoot for the Stars Chocolate Cupcakes by Ninja Baking
- Golden Coconut Bars by Magnolia Days
- Classic Oatmeal Raisin Cookies by NeighborFood
- Velvet Cookies by Cindy’s Recipes and Writings
- Pecan Pie by Small Wallet Big Appetite
Come celebrate Father’s day with the Sunday Supper Team! We would love to have you join our Twitter #SundaySupper chat starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you. To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.