{graham cracker pb balls}

These babies are delicious. They remind me of s'mores, minus the marshmallows and add peanut butter. So basically, there's not reason why these should even remind me of s'mores.

My sweetheart and I are looking at moving this year. We aren't exactly sure where yet, but we know we can't stay here! I've already shared that we are trying to cut costs of all of our big, exciting things that we are praying will happen in the next year or so. So nothing is really official yet, and finding out what we want to do could potentially be a really long process, but at least we've realized we have to do something.

As you can tell from the picture's Christmas touches, I'm a little behind in sharing this recipe. I originally was hoping to share it in December, and then I planned to share it before the super bowl {these would be easy to shape into footballs}. But with March Madness coming up, I think you can find a few ideas! Here's where I got the idea.

ingredients.
1 c peanut butter {I use Smucker's all natural}
1 1/2 c graham crackers that are crushed or blended in a processor
1- 1/4 c chocolate
3/4 mini chocolate chips or heath bits for topping {optional, I used graham cracker and whatever else I had on hand}

I.
Add graham crackers to peanut butter. Mix well, it will be crumbly but should be able to form balls. Add more of each ingredient as needed.

II.
Form 24 even sized balls, and place on a wax paper covered flat plate or pan, and freeze for 30-60 minutes.

III.
While they are still in the freezer, melt the chocolate. You can do this in the microwave, but I always make a homemade double boiler, see below. While it's melting, place your toppings in another bowl.
IV.
Once the chocolate is melted, either roll the peanut butter ball around in the chocolate with a fork {like when we made these amazing double chocolate truffles} or use a toothpick and roll the balls round to make sure they are covered.

V.
Dip into the topping, and put in the fridge or freezer to harden! I kept my leftovers in the fridge, too.



{Homemade double boiler: Place a half full or so pot of water on the stove, and place a heat safe bowl over the pot. Make sure that the pot does not fit perfectly. There should be some space to let the steam escape. Keep it on medium-low heat. Don't get in a hurry, you'll burn the chocolate.}

{freezing..choc pb bananas}

A nest of pearls favorite!

I made these amazing frozen peanut butter, chocolate banana bites just in time... for another cold snap from mother nature. It was 75 here the other day, and I got really excited! I had a great run in the morning, and kept trying to find excuses to pop outside all day. Mother nature was hot, and now she's cold.

I'm doing pretty well on my 100 miles by Valentines day challenge, but I know I won't make it. I'm hovering around 50 miles. I'm really surprised how well I've been keeping up with working out while I'm in school. Last semester was such a challenge! I'm so grateful for finding more inner peace during this semester. With changes going on with work, and another group project this semester, I really don't want to get stressed out.

I'm also trying to take more time to appreciate my Better Half. I'm trying to cook for us more, and make sure we're eating healthy. It's also saving us money, which we are trying really hard to do. Isn't every young couple trying to do this?  Saving for big things like cars, a house, and the list goes on, just seems impossible.

On a happier note, I'm getting close to finalizing a big trip in May! My sweetheart won't be joining me, which I'm pretty sad about. I'll be sure to spill the beans in a few weeks when everything is more set in stone!


Here's a recipe, I'll be sure to share again in the summer!

ingredients.
banana (however many you want)
Peanut Butter (I used smucker's all natural)
chocolate chips

I.

Slice the bananas, so that there are small round circles. Place some peanut butter on top. You'll place these in the freezer for a few hours. 

II. 

Before pulling the banana peanut butter pieces out, pull out your double boiler or makeshift double boiler.  

{I take a sauce pan, fill it with a few inches of water and place a heat-safe bowl on top of the sauce pan. The bowl shouldn't be a perfect fit, make sure there is some space between the pot and bowl for steam. You'll heat the water on medium/medium low.} 

Put the chocolate in the double boiler, and keep stirring. 

III.

Dip the banana bites in the chocolate. If you don't cover the whole bite with chocolate, it's ok. It will still taste and freeze well. Keep them in the freezer, and enjoy often!

{pumpkin chocolate chip cookies}

what beautiful & delicious looks like

Well, I never! It is hard to believe I just had a teacher exclaim, about his class, in front of another student and I, "I have never had such asinine students!" 

I couldn't even think of what asinine meant. You know what it means? 

asinine

adjective: Extremely stupid or foolish

synonym: Foolish

WELL, WELL, WELL. & to think I was probably the only one who understood your convoluted ramblings. Buddy, just you wait until your semester end review. You can bet your derivative loving brain that you won't be getting a pat on the back from me.

However, I did get to come home to happy boyfriend and a tasty batch of pumpkin chocolate chip cookies. I started making these cookies when I lived up North. & by up North, I mean Maine. It doesn't really get much northern, unless you cross into the Great White North. My sweetheart had a few guys over Sunday, and one of them loved these so much he already asked for the recipe & made them. So yes, these are good. 

ingredients.

1 c. pumpkin {I used canned}
3/4 c. sugar
1/2 c. oil {I use olive oil}
1 egg
2 c. flour {I used whole wheat, but white flour makes it taste more like bread}
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)

I

Preheat oven to 375°F. Dissolve baking soda in milk; set aside.

II

In a large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. 

III

Stir in chocolate chips and vanilla. {Add nuts too if you want them.} Spoon by the tablespoon onto cookie sheet.

IV

Bake at 375°F for 10 to 12 minutes or until done.

obviously delicious

At this point I can't remember where I got the original recipe, but it may have been off of cooks.com. 

{Double Chocolate Truffles!}

I have a huge sweet tooth. 

As I type, I am loving on a dark chocolate covered frozen banana!

 So I have begun this ‘homemaking’ journey by making some delicious double chocolate truffles with sea salt. All credit to:ColemansInLove .

Ingredients:

16 oz of dark chocolate {for the inner layer of your truffle}

1 14oz can of sweetened condensed milk

1 tbsp of vanilla extract

8 oz of meltable milk chocolate

sea salt for sprinkling

I

Place all of the dark chocolate in your double boiler. {Mine was simply a bowl atop a pot. Make sure steam can be released.} Heat on medium low until all chocolate is melted. For me, this took a while. Don’t get impatient or it will burn!

II

Add your can of condensed milk & vanilla. Stir to combine.

III

Remove from heat. Cover & refrigerate for 2 hours or overnight.(I couldn’t wait, so two hours passed…)

IV

Once removed from fridge, your chocolate should be cooled enough to work with & roll into small balls. The chocolate shouldn’t be really sticky. If it is, just put it back in and check on it in 15 minutes. I rolled a few balls with the thicker chocolate and put them on some wax paper and put them back in the fridge. I also put the rest of the dark chocolate back in to harden, and started with number 5.

V

Melt your milk chocolate on your double boiler & roll chocolate balls around until coated. A fork seemed to work well for me to help prevent huge blobs of chocolate. After a while, my milk chocolate started to get clumpy, probably because I got impatient and turned up the heat.

VI

Place on a pan covered in wax or parchment paper & sprinkle with sea salt. (Don’t be too generous with the salt.)

Makes about 45-50 truffles.

I gave a large portion of these away as a house warming gift, and they seemed to really appreciate it!

I have many more recipes to post, so hopefully I'll stay diligent. 

Comment if you have any questions! 

-B