Thanks everyone, I just realized I made it to 50,000 views. I started this on a whim and never went through the proper channels to advertise or upgrade but still the hits keep coming so my little hobby has paid off in my eyes. Hope you enjoy my blog and recipes. The most popular post to date is still Creamy Reese’s Peanut Butter Dip. Have you tried it? Thanks again to all my Facebook, Pinterest and email followers for viewing and sharing my posts.
Today I am wearing heels in the kitchen, special occasion? No, but 15 months after knee surgery I still look like a 10 year old trying to walk in her mom’s shoes. I am sick of flats, and flip-flops, I want to wear grown up shoes, after all I love shoes and there are too many pairs of heels to count, in my closet, just collecting dust. Maybe I am over thinking it, so I figured if I put them on while I was busy in the kitchen I would forget about the awkwardness and just walk in them. Well, I think it was slightly helpful, next step mopping and gardening in heels, the neighbors (and my family) may think I am crazy but I am getting back in my shoes!
Oh and I made these delicious cookies today, oatmeal, peanut butter, banana and chocolate chip. So obviously I named them Elvis cookies, thank you, thank very much.
Elvis Cookies: Oatmeal, peanut butter, banana and chocolate chip
1 1/2 c flour
1 c sugar
1/2 t salt
1/2 t baking soda
1/2 c butter softened
3/4 c peanut butter
2 bananas mashed
1 1/2 c old fashioned oats
1 c mini chocolate chips
Preheat the oven to 350 degrees. Add flour, sugar, salt, baking soda, butter and peanut butter to a large bowl. Beat on low until ingredients are combined and the mixture starts to crumble. Add egg, bananas and oats, mix until it forms a dough, stir in chocolate chips. use a med ice cream scoop or a heaping tablespoon and place dough on cookie sheets.
bake for about 18 minutes or until edges brown and cookies are slightly golden. (my oven is on the slow side so check after 14 minutes)
Let cool and enjoy! Makes about 4 dozen
My Pinspiration this week was a little snack cake with a familiar flavor combination, peanut butter and chocolate. I found this on Pinterest last week but the original recipe can be found here at Bake or Break. This was easy and delicious and not too sweet. Perfect for a mid morning or afternoon snack. It reminded me of the Snackin Cakes by Betty Crocker that my mom used to make back in the 70’s.
Peanut Butter Chocolate Chip Cake, from Bake or Break
2 1/4 cups of flour
2 c brown sugar
1 c creamy peanut butter
1/2 c (1 stick) of softened unsalted butter
1t baking powder
1/2 t baking soda
1 c milk
1 t pure vanilla extract
1 cup Ghirardelli milk chocolate chips
Preheat oven to 350 degrees, grease or spray a 9×11 pan.
In a large bowl combine flour, brown sugar, peanut butter, and butter using an electric mixer.
Remove 1 cup of the mixture and set aside. Mix in baking powder and soda, then add milk and vanilla mix until combined, and then add one egg at a time while mixing.
Pour batter into baking pan.
Sprinkle chocolate chips and reserved batter mixture on top.
Bake for 35 minutes, or until a toothpick inserted into the middle comes out clean.