Chocolate, Cookies, Kid Friendly, Peanut Butter

Peanut Butter Chocolate Chip Cookies

pb choc chip cookies 3

I love a good cookie.

And after working so hard for over a month to avoid carbs, well…. it was time for a cookie!

I have to be honest. I’d prefer a plain chocolate chip cookie most days but for some reason, I wanted to try something different.

I was thinking bar cookies would be my best bet, but when I came across this recipe I decided to try it instead.

Of course I doubled it because I think it’s crazy to make a batch of cookies so small that they’re gone within hours. I’d really prefer they hang around for awhile.

These cookies are delicious! They are so chewy on the inside with just the right amount of crunch on the outside.

Now, to get back to the low carbs…

After I have one more cookie.

pb choc chip cookies 2 - Copy

Peanut Butter Chocolate Chip Cookies


  • 1 1/2 cups butter, softened
  • 1 1/2 cups sugar
  • 2 cups brown sugar
  • 2 cups peanut butter (I used creamy but you could use crunchy as well)
  • 4 large eggs
  • 2 Tbsp vanilla
  • 5 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 pkg Ghiradelli milk chocolate chips


  1. Preheat oven to 350 F
  2. Cream butter and sugars.
  3. Add eggs and vanilla and beat til fluffy.
  4. Add flour, soda and salt and mix until all ingredients are combined.
  5. Stir in chocolate chips.
  6. Drop on ungreased cookie sheet with cookie scoop, flatten a bit with your hand, bake approximately 13 minutes or until the edges become golden brown.

This makes 8 dz. Can half the batch for 4 dz cookies.

recipe found on and adapted from The Baking Chocolatess .

Much love,


Kid Friendly, Pasta

Mac N Cheese

mac n cheese labeled.jpgI am not a fan of pasta.  Except for my grandma’s spaghetti salad.  But that’s it.  However, that doesn’t mean that my kids don’t love pasta, especially homemade macaroni and cheese.

This has always been one of my boys favorites and for as long as he’ll let me cook it for him, I will.

I realize that as a food blogger, I should have covered it in buttery bread crumbs and broiled it for that perfect picture, but… that’s not how he likes it.

I’m just being real.  Not everything gets all sorts of pretty and garnished around here. And school lunch doesn’t give us time for pretty garnishes anyways.

So, here it is… all simple and gooey with the cheese that is all creamy and stringy.  It looks good. And it must taste good. B ate 2 whole bowls and K ate almost a full bowl too.


I had myself a turkey sandwich.

Homemade Mac N Cheese


  • 4 cups cooked (2 cups uncooked) shell macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Dijon mustard
  • splash of Worcestershire sauce
  • 2 cups milk
  • 2 cups shredded cheese of your choice.  I use cheddar.


  1. Cook and drain your pasta as directed on package.
  2. In a deep frying pan or saucepan, melt butter over medium heat. Add flour, salt, pepper and Dijon mustard and stir with a whisk until combined. Add Worcestershire. Stir. Stir in milk and cheese and stir constantly until it’s all melted and combined.
  3. Stir cooked & drained pasta into sauce.
  4. I then like to add a handful of shredded cheddar and stir it in.
  5. Serve while warm.

Much love,