Marshmallow Peanut Butter Cookies


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.
Ding! Cookies!

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.



Black Bean Chili with Corn and Squash


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
Homemade chili

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
Half onion
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!

Blueberry Pie


This pie is amazing. Here is a list of why it is so special and easy.
Graham cracker crust
Crumb topping
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?!)

Chocolate Mint Rice Krispies Treats


I love traditional desserts. Rice Krispies treats are one of the only desserts I can remember my mom making for us when we were kids. There’s nothing like the warm feeling of buttery hands pressing down the warm gooey stickiness of marshmallows and crunchy cereal. Licking and biting off those tiny little pieces that stick to your fingers is pure buttery bliss to satiate you momentarily until the treats are fully cooled.

This recipe puts a slight twist on an old favorite I reminisce about. Hope you have as much fun making these as I did!

1/4 cup butter
1 bag chocolate mint marshmallows
4 cups Rice Krispies treats
2/3 cup chocolate chips

Melt the butter in the largest pot you have. Trust me, it’s going to get full quickly! Make sure the temperature is low so the butter doesn’t burn. Now add the marshmallows, stirring slowly and constantly until completely melted. Continue stirring for another minute or two. Stir in Rice Krispies. Do it well! Spray a pan with Pam or coat with butter. Now stir the chocolate chips into your marshmallow mixture and dump into the pan. Press down to your liking. I like them to still have a bit of air myself!
Let cool (painstakingly) then cut into squares. Enjoy!


Blueberry Cherry Banana Muffins


Do you love banana bread? Do you want to a treat that’s actually good for you?
If you answered no to either of these question, consult your physician. You are probably just an alien.
If you answered yes, congrats on your confirmed human status.

Now let’s bake love.

My idea of a normal weekend is going to Costco and buying enough fruit to feed a family of 8 for at least a week. This is not an unusual scene here:


Now let’s get my copious amounts of fruit dwindled down to a simply obscene amount.


1/2 cup white flour
1/2 cup wheat flour
1/4 cup brown sugar (I subbed half for Stevia to save calories)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
2 mashed up bananas
1 egg
Dash of vanilla extract
Zest of one lemon
1 tablespoon lemon juice
1/2 cup blueberries
1/2 cup quartered cherries

Preheat your oven to 350 degrees.
Mix the first 6 dry ingredients in a large bowl. In a separate bowl mix up the bananas, egg, lemon zest and juice, and vanilla. Add wet ingredients to flour mixture. Don’t overmix! Now fold in your pitted chopped up cherries and blueberries. Check out how purdy it is.


Now evenly spoon the mixture into greased or lined muffin tray.
Again, beauty.


Bake for 11-15 minutes. Whoa that smell will make you drool your face off.
Like in Face Off.

Cool on baking rack. I like to gingerly remove from the baking tray with a fork and a clean hand. I usually burn my hand a little. Wouldn’t recommend it.


To up the yum status, I mixed the remaining juice from the lemon with about half cup of powdered sugar and swirled each muffin in the glaze. This is optional but adds sticky goodness.



Perfect muffins.


Cream Cheese Marble Brownies


Cream Cheese Brownies

Whether you’re a fan of sweets or not, you will LOVE these brownies. I was just looking for a way to get rid of some extra cream cheese from a birthday cake and came upon this idea. Of course I prefer chocolate dessert over anything on most all days, but these brownies are a truly magnificent and beautifully balanced mix of chocolate and cream cheese.

I made these brownies three times in two weeks. My mom and niece loved them so much I ended up making a batch just for them. Also not only are they crazy delicious (yes, even more so than Mr. Pibb and Red Vines) but they look so gorgeous!


1/3 cup semi-sweet chocolate chips
5 tablespoons butter
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
3 eggs
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1 teaspoon vanilla extract


Melt chocolate chips with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside.
Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/2 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 1/2 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the vanilla.


Spread half of the chocolate batter into an 8×8 inch greased baking pan. I used a pyrex pan and Pam and it worked greatSpread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture.


Swirl through batter layers with a spatula for a marbled effect.


Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares.

These are so beautiful and fluffy. Things got reeeeal steamy up in here.


Morning Glory Muffins


I have made a ton of muffins in my day. This melange of ingredients surprisingly makes the most incredible muffin I’ve ever had. It’s also really healthy! I like to use applesauce to replace oil but in most applications it can produce a quite rubbery or mushy result. These are like carrot cake… But you can eat them for breakfast. Seriously, I had 2. Plus 1. Remove dates and add cream cheese frosting for a much lighter cupcake. Or throw in whatever you have on hand to make it your own!


1 c white flour and 1 c whole wheat flour
3/4 c sugar (I replace half with stevia)
1 ts baking powder
1 ts baking soda
1/2 ts salt
1 ts cinnamon
1 1/4 c grated carrot
2 eggs
3/4 c applesauce
2 tbs oil
1 ts blackstrap molasses (optional)
1 ts vanilla
1/3 c shredded coconut
1/4 c pitted chopped dates (or raisins)

The first thing you need to do is shred your carrots. I just used a long cheese grater and 2 large carrots. Ice Cube would tell you to go ahead and put your back into it.
Mix your first six ingredients in a large bowl. I like to add in a little pumpkin pie spice too. Set aside. Grab another medium bowl and mix eggs, applesauce, oil and molasses, then stir in shredded carrots and vanilla. I just like the molasses because it adds a kinda brown sugar flavor. Blackstrap molasses is full vitriol for you whatnots as well. Add this mixture to large bowl with dry ingredients and mix until just combined. Add in your dates and coconut.


You can either use paper muffin liners or nonstick spray. I did both. I sprinkled a little coconut on some of them and it was delicious.


Cook at 375 degrees for 20-25 minutes. Endure the tummy grumbles from severe anticipation. There’s somethin’ special about baking with cinnamon…
The baking time also gives you an opportunity to play with your fridge magnets.


Beep! They’re all done. Cool on baking racks or do like I did and burn the hell outta our mouth because 20 minutes is long enough.


Brown Butter Himalayan Salt Cookies


Welcome to my blog! This recipe is dignified enough to be the very first post because they’re the best cookies I’ve ever had. If you’ve been to Brown Butter Cookie Co. in Cayucos, CA then you know how great these are. They’re also teeny tiny and a buck a piece! I searches online to find a copycat recipe and adapted it. You can find the original recipe here at Yummy Mummy

    What you’ll need:

Parchment paper
3/4 stick unsalted butter
1/2 teaspoon vanilla extract
1/4 cup brown sugar
3/4 cup AP flour
1/2 teaspoon baking soda
Himalayan pink salt (can use sea salt)



Pour the butter into a bowl with the brown sugar and vanilla extract. Right about now your mouth will start watering because it smells like happiness. Remember that smell when mom makes apple crisp? Stir up the happiness and set aside while you whisk together the flour and baking soda. Stir the flour mixture into the butter mixture until well combined and put into the fridge to chill slightly, for 5-10 minutes.
Proceed to lick the spoon. Thoroughly.


Now take a rounded tablespoon and spoon your dough onto a parchment paper lined cookie sheet. You can also roll them with your hands and flatten slightly. Grind or sprinkle the salt onto the tops of the dough, gently pushing it into the cookie. Bake for 10-15 minutes.


Keep a close eye! Nobody likes a burnt cookie! Except maybe the husband of that overtanned mom….

20120523-143145.jpg Aaah! NNOOOO!

ANYWAYS. Once the cookies are slightly browned, remove them from the oven. Don’t try to move them right away! They’ll completely crumble. Wait at least 15 minutes then you can move them to a plate. I like to accidentally break at least one. I most definitely didn’t want to eat it before I could share but alas, c’est la vie…
Now enjoy your little treasures.



Now go give yourself a kiss. You deserve it.