Sometimes things happens that awakens an interest that you never imagined having. This particular thing has happened to me, as of late. I find myself wanting to learn as much about beekeeping as I possibly can.
A couple of years ago Greg and I came home, after being out of town for several days, to find hundreds of dead or almost dead honeybees in our living room floor. At the time I wanted nothing to do with them and contacted several beekeepers to rid myself of them. I thought that they were in the walls of our house and not being very fond of bee stings; I could not imagine coexisting with them in the same house.
Now I know that they were swarming and simply looking for a place to start a new hive. As it turned out, they were not in the walls of the house. They had, however, moved into a vacant camper behind the barn. Last year a local beekeeper, Michael, caught a couple of swarms here on the farm. The bees stayed in the camper for a while, but it was evident several weeks ago that they no longer occupied the camper.
I have bought two books but admittedly have only read parts of them. Greg and I will be going to the beach soon, and they are my intended reading material. In the meantime Michael has another nuc here on the farm and is going to help me set up a hive. I am still not too keen on the stings, but I’m excited about this new hobby of ours. If you are a beekeeper yourself, I would appreciate any information that you are willing to share! (firstname.lastname@example.org)
Today’s recipe has all the goodness of peanut butter cookies, oatmeal cookies, and chocolate chip cookies. These Triple-Flavored Big-Batch Cookies are delicious, and this recipe makes 10 to 11 dozen cookies. You can freeze a portion of the cookie dough if you do not care to bake so many at one time.
- 3 c. all-purpose flour
- 2 c. rolled oats
- 3 tbsp. unsweetened cocoa powder
- 2 tsp. baking soda
- ½ tsp. salt
- 2 c. butter, softened
- 1 c. chunky peanut butter
- 1½ c. granulated sugar
- 1½ c. packed brown sugar
- 3 egg, room temperature
- 2 tsp. vanilla extract
- 3 c. semisweet chocolate chips (or 2 c. semisweet chocolate chips plus 1 c. peanut butter chips)
- in a large bowl stir together flour, oats, unsweetened cocoa powder, baking soda, and salt; set aside.
- In a very large bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add granulated sugar and brown sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in chips.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake in a 350°F oven for 12 to 14 minutes or until edges are lightly browned and set. Cool on cookie sheet for 2 minutes. Transfer to wire racks to cool.