Peanut Butter Things.

Is it really Monday?

Well, actually it is really Sunday evening.

At least that is when I am writing this.

Let’s just say I have a belly full of dinner and these little peanut buttery things I’m about to share with you.

This past week I burned  trashed my 2 year old house shoe boots.

They were so comfortable and I donned them in my p.j.’s every single night until the soles were ripped wide open and my slippers were “talking.”

It was tough to move on, but I’m a new woman.

Flaxseed is also changing my life.

Well, it is basically rocking my little cooking/baking world.

Watch out vegan desserts, I am coming for you.

Let’s continue on this flax train w/ some 3-ingredient bars.


Yea, i said 3-ingredients…but not just any bars, peanut butter bars.


Flourless peanut butter bars.




Say what now?




Y’all know how I feel about peanut butter, so you can imagine how I wrapped my brain around this one.




On another note…I have lost my ever-loving mind.


Went to the store to get Princess some dog food.


Only I accidentally overlooked the package which was labeled “puppy food.”


Yep, she’s pretty much a 14-year-old Yorkie. Definitely not a puppy.




I mean, that would be like someone serving me IN-N-OUT instead of Whataburger.


Clearly not the same thing. IN-N-OUT is a crime. I’m a Texan y’all…WHAT-A-BURGER is where it’s at.


Thankfully, she still ate the food.


If I could just feed her peanut butter cookies we would all be better off.


A girl can dream can’t she?



Flour-less Peanut Butter Cookie Bars
Recipe type: Cookies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
3-ingredient flourless peanut butter cookie bars drizzled in a silky cocoa peanut butter glaze. Vegan and Gluten-free.
  • For the cookie bars:
  • 1 flax egg (1 T. flaxseed meal + 3 T. water)
  • 1 c. all-natural peanut butter
  • 1 c. coconut sugar
  • For the cocoa peanut butter glaze:
  • 1 T. unsweetened, cocoa powder (or cacao powder)
  • 2 T. + 1 t. all-natural peanut butter (or PB2 original powdered peanut butter)
  • 1 T. coconut sugar (or granulated stevia)
  • 2 T. + 1 t. unsweetened, vanilla almond milk (or water)
  1. For the cookies, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan with cooking spray.
  2. Combine the flaxseed meal and water in a small bowl. Let sit for 5 minutes to create an egg like texture.
  3. Combine all ingredients in a large mixing bowl until smooth.
  4. Press the cookie dough into the prepared pan.
  5. Bake for 20-25 minutes or until the edges of the bars are slightly golden and a toothpick inserted into the middle of the bars comes out clean.
  6. Let the bars cool completely before cutting into square bars and glazing.
  7. For the glaze, whisk all of the glaze ingredients together until smooth.
  8. Glaze each bar.



I’m pretty sure that I’m allergic to jeans.

I just have absolutely no desire to wear them.

Oh, and shopping for jeans. That is a whole notha’ story.

They are either too small, too big, too low-rise (hello, I don’t think butt crack is a fashion statement), too high-water (long-legged people problems), too “skinny” sized…seriously, what idiot came up with skinny jeans? It’s like trying to fit a square peg into a round hole. It’s not happening Jack!

Now, something I can get behind…stretchy pants. Those are my kind of pants. Lululemon stretchy yoga pants, preferrably. Butttttt…because of my bank account I will settle for a less expensive brand. The great thing about these pants…I can grab a cupcake and then head straight to yoga…or the other way around. I have a particular pair that I wear all the time. I dress them up with flats and a silk blouse, sleep in them, eat in them (p.s. stretchy pants are amazing for Thanksgiving day), do yoga in them…etc.

As spring is approaching I am opting to ditch the stretchy pants to don my legs in short, yet tasteful, shorts and colorful sun dresses.

BTW…it’s pretty much like 80 degrees here already sooooooo pants are out of the question.

Another thing I can get behind…peanut butter cookies.


We all know that peanut butter and I are bff’s.


But these pb cookies y’all…..sooooooo addicting.


The cookies are super buttery and take you on a crumb-y “melt in your mouth” like experience.


What we have here are itty-bitty, fat, flour-less peanut butter cookies, stuffed with a creamy peanut butter filling.


Girl Scouts who?


These were the perfect mid-day pick-me-up yesterday.


They are also delicious for breakfast with a glass of almond milk.


But I wouldn’t know that.


You can also look super chic in your stretchy pants while eating these suckers.


Not like Gisele Bundchen chic, more like Giada Delaurentiis chic.


A catwalk…no problem, but trying to pull off a low-cut Anthropologie blouse, while wearing an apron covered in flour…and still managing to maintain bouncy hair and fresh makeup…that’s genius.


I mean, c’mon…do you actually think those Victoria’s Secret Models eat cookies?


Lies, I tell you…lies!


Run and grab your stretchy pants and let’s get to baking!


Peanut Butter Cookie Sandwiches
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • For the cookies:
  • 1 c. smooth, no-sugar-added peanut butter
  • 1 c. raw coconut sugar (or brown sugar)
  • 1 large egg
  • For the peanut butter filling:
  • ¼ c. + 2 t. PB2 powdered peanut butter (or regular peanut butter)
  • 2 T. +2 t. unsweetened, vanilla almond milk
  • 2 t. raw coconut sugar
  1. For the cookies:
  2. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  3. Place all of the cookie ingredients in a large bowl and mix well until smooth.
  4. Drop the cookie dough by rounded teaspoon onto the prepared baking sheet.
  5. Lightly press the tines of a fork onto the top of each cookie to flatten.
  6. Bake for 10-12 minutes, or until lightly golden around the edges.
  7. Let the cookies cool completely before spreading with filling.
  8. For the filling:
  9. Whisk together all of the filling ingredients until smooth.
  10. Place 1-2 teaspoons of the filling onto the center of the bottom side up of one cookie.
  11. Place another cookie on top of the filling, making a cookie sandwich.
  12. Serve the cookie sandwiches with a big glass of milk and enjoy!



A Cookie Break.

It’s Friday! Oh yea, oh yea, doing my happy dance!
I get to see baby seester today because she is making a quick trip here for work. So excited!
My anxiety has gotten the best of me over the past two days. Real talk here people. Like the kind of anxiety when you feel like things are falling apart and you get that ache in your heart like you can’t breathe. You know what I’m saying? Good.

Thank goodness I have my parents to tell me the never ending parental quote of the century “everything is going to be okay.” If I could write a book about parental advice and include the statements that my parents have made over the course of my lifetime…well, I’d probably be a millionaire because 100% of what they tell me is totally true. Like they know everything!!! Who would have thought? 😉 

On another note, I’m coming into my skin with all of these grown-up decisions. When I was younger I thought it was tough to decide between Peanut M&M’s and Butterfinger Bars. Little did I know what was to come upon entering the “easy street” of adulthood. Whoa baby.

You know what I love about being an adult? You can do what you want, when you want, no questions asked. Like, if I want to spend all day color coordinating my closet, I totally can. Oh, and if I want to eat frozen yogurt for breakfast, lunch, and dinner…my wish is my command. Oh, oh, oh and when I want to make cookies.

I do it.

Remember that Salted Hazelnut Butter “Frosting” I made a while back?

Yes, well I decided to make a cookie out of it.

Oh, oh, and add chunks of dark chocolate.

Because grown-ups add dark chocolate to everything.

I mean, it’s practically a food group. 

So, what we have here is a flourless salted hazelnut butter cookie with dark chocolate chunks.

This cookie is all about the crisp-ity crunch. 

Plus, that homemade salted hazelnut butter is to die for!

Seriously lends a buttery flavor to the cookie. 

Oh, and those chocolate chunks?

Enough said. 🙂 

Flourless Dark Chocolate Salted Hazelnut Butter Cookies (GF):
1 c. of salted hazelnut butter 
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 t. baking soda
1/2 t. pure vanilla extract
1 large egg
 1/2 c. roughly chopped dark chocolate (I used Ghirardelli 60% cocoa)
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Make the recipe for salted hazelnut butter, reserve 1 c.
2. Place all of the ingredients minus the chocolate into a large mixing bowl. Mix well until smooth.
3. Drop the cookie dough by rounded teaspoons onto the prepared baking sheet. Place one or two dark chocolate chunks on each piece of cookie dough.
4. Make sure to spread the cookie dough about 1 in. apart on the baking sheet because the cookies will spread during baking.
5. Bake for 10 to 12 minutes or until just golden. 
6. Let the cookies cool for about 3 minutes on the baking sheet before transferring to a wire rack to cool. 
Makes 18 cookies.