Today is life changing. I decided I have to break up with peanut butter.
But wait… I have a third of a jar left that is too tempting to resist.
I scoured the internet for recipes for peanut butter cookies with marshmallows. I love the combo but couldn’t decide what I wanted to do… So I experimented with these. And they are amazing because you only need one bowl and the ingredients are all basic and cheap!
Seriously. Peanut butter cookies three ways – one bowl. No, I’m not going to make a three girls, one cup joke. You disgust me for anticipating that!
What you need:
1/4 cup butter
1/4 cup peanut butter
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. pumpkin pie spice
1 egg white
1/4 tsp. vanilla
3/4 cup flour
10 large marshmallows
Preheat oven to 350. Mix butter and peanut butter until combined. Add sugars, baking powder and soda, and pumpkin pie spice. Stir in egg white and vanilla. Slowly add in flour until combined thoroughly.
If you would like plain peanut butter cookies this is a great recipe! Roll into one inch balls and bake for approximately 8 minutes. To beautify sprinkle sugar on top and x with a fork.
For another option you can slice up a large marshmallow into 10 bits and add a few into each little cookie dough ball you roll. Bake for approximately 8 minutes.
Now for my favorite variation. Cut a large marshmallow in half. Roll the cookie to an inch and a half to two inches and bake for 6 minutes. Remove and push the marshmallow half, cut side down, into the center of the soft cookie dough. Bake for an additional 2 minutes.
This week I’ve been struggling with the flu. This is what has actually made me feel better:
Thai noodle soup
Safeway pre made soups
Lawdy it’s a miracle! Hallelujah!
The recipe is suuuper simple and most of the ingredients are really cheap. Plus almost anything can easily be substituted for what you have on hand or you can add things to suit your taste. It’ll also cure the flu!*
*Has not been FDA tested to cure flu virus.
2 corn cobs
3 large garlic cloves
2 tbs olive oil
1 1/2 cups squash
2 teaspoons seasoning salt
1 teaspoon creole seasoning (optional)
Can fire roasted chopped tomatoes
4 cans black beans, rinsed and drained
1/2 cup salsa
1 cup shrimp (or chicken)
First get a sharp knife and cut down the sides of the cob, getting as much of the kernels off as possible. Put them in a bowl and rinse with cold water a few times, just to remove some of the starch. Side note, I know this sounds weird but I sucked on the corn cob after I did this and it was extremely delicious. If that freaked you out then just pretend I never did it.
Next chop your onion and garlic. Get a big stock pot and drizzle 2 tablespoons of oil in it. Over medium heat sauté onion and garlic until fragrant. Add corn. Chop your squash into small/medium pieces and stir them around until softened. Add seasonings and stir. Pour in tomatoes and bring to a boil. Add black beans and salsa and boil covered on medium heat for 10 minutes. Stir chili and add shrimp.
Simmer on low heat until you are ready to eat! I simmered mine for about half hour.
The first thing Hiram said when he walked in was “Something smells really good!”
Oh… It did. It really did.
Now I added pepper jack cheese to mine, along with some crushed up saltines. Also we had enough to fill up our bellies to the brim at dinner as well as overstuff at lunch today. And it’s actually better the next day!
This pie is amazing. Here is a list of why it is so special and easy.
Graham cracker crust
No need to cook down the blueberries!
Basically you just put this thing in your oven and eat dinner. By the time you’re done eating the smell will draw you into an intense need for your delicious concoction.
What you’ll need:
A graham cracker crust
2-3 cups fresh blueberries
2-3 cups blueberries in syrup
1/4 cup butter
1/2 cup sugar
1/2 cup flour
1 1/2 cup oats
1 teaspoon cinnamon
1/4 teaspoon salt
Preheat the oven to 360 degrees. I know its a weird temperature but just do it, damn it. Mix your blueberries together. I did about half and half fresh and jarred in syrup, but you can use more or less of whichever you’d prefer. I like a little less syrup also. Dump them into your crust. I got mine for a dollar and it worked incredibly. Now mix up all your dry ingredients until they’re all blended relatively well. Doesn’t have to be perfect by any means! Crumble all that goodness on top of the blueberries. No worry if it doesn’t cover the whole thing perfectly.
Now bake for about 50 minutes, checking at 40 or so. Hey, I don’t know how finicky that oven of yours is.
Don’t be like me and pick a bit of crumble topping off the top right after it comes out. It does a weird sizzling spell on the tongue and burns. Wouldn’t recommend it.
Wait til it cools. It took around 20 agonizing minutes, but at least you don’t get a firecracker going off in your mouth.
I didn’t get to take pictures before we devoured it. But it’s like, whatever. It is too good to wait any longer. Here are the remnants the next day, before I had a bit with my lunch…
Ps ladies – you could totally get away with making your man think you spent all day on this incredible dessert (more like incre-dribble, am I right?!)