I’ve got a growing number of chocolate peanut butter treats appearing on this site and there is one primary reason for that: my husband. Now, I’m in no way saying that I don’t love the combination of chocolate and peanut butter, but whenever I want to do something nice for Joseph, I tend to think towards the chocolate and peanut butter spectrum because he loves this combo.
Joseph was recently out of town for a few days for a conference and I wanted to have something nice for him when he returned, and these peanut butter brownie bites seemed like the perfect thing. They’re easy to make and they certainly met the chocolate and peanut butter criteria. I made sure I had all the ingredients I needed and was all set to make them. But then we were walloped by a huge snow storm.
I was just a few weeks into my third trimester in all it’s glory (oh, the back pain!!), and our neighbor, knowing I was home alone, did all of the shoveling and even cleared our car off for me. I was so overwhelmed by her generosity that I headed straight to the kitchen and made her one of my very favorite cookies, the perfect chocolate cookies from Cook’s Illustrated. Now, I try to be a nice wife, but frankly, that was the only baking I was up for that day, so I just made sure to save a couple of cookies for Joseph. He didn’t complain, but I was still eager to try the peanut butter brownie bites. Continue reading
One of my very favorite Christmas cookies is a meringue – the Forgotten Meringue, a vanilla meringue with chocolate chips – and I was excited to try another recipe out this Christmas. I figured I really couldn’t go wrong with chocolate, almonds, and a Dorie Greenspan recipe.
By far the most popular recipe on the site is the one for chocolate turtle cookies (with very good reason – it’s one of my favorites too!) and I thought it was about time for another thumbprint cookie recipe. This one comes by way of Food52 and is such a great, easy cookie to add to your holiday repertoire. Just look at the ingredient list – only 9 ingredients, and one of them is optional! I even happened to have everything on hand already, including exactly 3/4 cup of almond meal, left over from making some chocolate almond meringues (recipe coming soon!).
It’s hard to believe that summer has come and gone already. Just a week ago temperatures here in Boston were in the high 90s, and now it’s certifiably chilly. As much as I love fall baked goods, I couldn’t help but make one last dessert to bid farewell to summer. This is the ultimate ode to a favorite summer dessert of mine: s’mores. And with this recipe, you can easily have this summer classic any time of year so that when January hits, you can still get your fix of smooth, creamy chocolate, marshmallows, graham crackers, and nuts. No campfire necessary.
The other big incentive for baking these s’more nut bars was to take part in OXO‘s Bake a Difference campaign, benefiting Cookies for Kids’ Cancer. Cookies for Kid’s Cancer was founded to raise money for research to develop new, improved treatments for pediatric cancer. September is Childhood Cancer Awareness Month and OXO is working hard to raise money to for Cookies for Kid’s Cancer to help combat the number one disease killer of children in the U.S.