You can’t really go wrong with chocolate and peanut-butter, can you? If you disagree, just stop reading now.
These are my favorite sweets to make mostly because they’re easy and Ian loves them. (Let’s be honest, I do too.)
Bonus: The dough is amazing.
Want to make ‘em? Here’s the recipe.
- Chocolate Chip Peanut-Butter Bites -
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1 cup peanut butter (I use crunchy Jif)
1/2 teas. salt
1/2 teas. baking soda
1/2 teas. vanilla
1 1/2 cups flour
handful (or 2!) of chocolate chips
Nestle semi-sweet chunks are my favorite, but chocolate chips work just as well.
Combine all of your ingredients in a mixing bowl, there’s really no rhyme or reason to it, I just throw everything in, chocolate last.
Form balls and bake at 350 for 9 minutes. (The actual recipe says 10, but I find that 9 makes them perfectly doughy).
They can be made into cookies too by pressing them with a fork as soon as they come out of the oven, but we prefer the bites around our house.
Pour yourself a glass of milk and enjoy
…as if you can after all the dough you’ll most likely consume while preparing them.
So my sister-in-law pretty much makes the most bomb salsa ever (and no matter how many times I make it, it never turns out as good as hers).
Here’s what you need:
- Hayley’s Homemade Salsa -
1 pack grape tomatoes, rinsed and thoroughly dried
1 bunch cilantro
juice of 1 lime
3-5 cloves garlic (I sometimes add more)
2-3 large avocados
Combine all ingredients except for avocado, garlic salt, salt, pepper, and oregano, in a food processor.
>>Make sure your tomatoes are completely dry after rinsing, otherwise you will end up with a lot of extra juice in your salsa and it will be too runny <<
Pulse until you have a consistency you like and everything is well-blended (I prefer mine a little chunky so I only do it a few quick times).
Add garlic salt, salt, pepper, and oregano to taste.
Chop avocado into small, bite-size pieces and add just before serving.
Dip your favorite chips and enjoy!
P.S. It’s also delish served over enchiladas, mixed in a taco salad, or served on a corn tortilla with shredded chicken, rice, and beans. Trust me, I’ve tried all 3.
I have a few go-to recipes that have yet to fail me, one of which is this one that my sister-in-law shared with me the last time I visited. They’re simple muffins that can be modified depending on the berries available, and have one surprising ingredient that makes them moist.
- For the muffins -
1 1/2 c. flour
1 c. sugar
1 t. baking soda
1/2 t. salt
1/2 c. milk
1 t. apple cider vinegar
1 t. vanilla
4 T applesauce (here’s the secret ingredient I mentioned!)
1/2 c. oil
1 c. berries (I used blueberries)
- For the topping -
1/2 c. flour
1/2 c. sugar
pinch of salt
1/2 t. cinnamon
1 or 2 T melted butter
Begin by mixing flour, sugar, baking soda, and salt. Add remaining ingredients.
Mix just until the batter is just combined (your batter will be slightly goopy).
Meanwhile, in a separate bowl, combine ingredients for topping and set aside.
Scoop your batter into lined muffin tins. These have a tendency to stick really bad (even in a greased pan), so I always use liners.
Place a spoonful of topping into each tin, then firmly press with the back of a spoon to keep the topping in place.
Bake at 350 for 25-30 minutes.
Allow to cool.