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November Equals Peanut Butter

November Equals Peanut Butter

November is Peanut Butter Lovers month. Were no stranger to this rich and delicious food in our house. Marcelo and I sometimes eat it by the spoonful while watching TV. Leo has a PB&J every day! 

If you love peanut butter as much as we do here are some tasty treats you can make at home to celebrate this nutritious and indulgent delight.


Peanut Butter Cookies

These two items were meant for each other. With only three ingredients, chances are you don’t even have to go to the store to make them.

  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg
  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Combine the peanut butter, white sugar and egg. Mix until smooth.
  3. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

Peanut Butter Hot Chocolate

We love chocolate and peanut butter together. On a cold day this drink is perfect for warming up.

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/4 cup creamy peanut butter
  • 5 ounces milk chocolate, chopped (about 1 cup)
  1. Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 5 minutes. Whisk in peanut butter until smooth.

Peanut Butter Popcorn

It’s sounds unusual but trust me the smooth with the crunch is a great snack for movie night!

  • 1/4 cup popcorn kernels
  • Vegetable oil 
  • Fine salt
  • 1/2 cup honey
  • 1/3 cup granulated sugar 
  • 1/2 cup no-sugar added peanut butter
  • 1/2 teaspoon vanilla extract
  1. Heat a 4-quart heavy pan over medium heat and film the bottom with vegetable oil. When the oil is hot but not smoking, add the popcorn, shake to distribute, then put a lid on the pan, leaving a small crack for steam to escape. When the first kernel pops, put the lid on all the way. As the popcorn starts popping, shake vigorously to make sure the kernels are distributed evenly. When the popping slows to a few seconds between pops, take the pan off the heat.
  2. Pour the popcorn into the paper bag or bowl to cool, and try to leave any unpopped kernels behind in the pan. (Coated with peanut butter caramel, the unpopped kernels are a serious tooth hazard). Lightly salt the popcorn to taste.
  3. Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla.
  4. Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's all coated. Let cool for at least 10 minutes before serving.

This recipe can be made with 1 standard bag of microwave popcorn, so you can substitute that for the stovetop popcorn if you wish.


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