You’ve seen recipes for triple chocolate cookies, right? Well, why not triple peanut butter cookies?
I come from a long line of peanut butter-lovers. My uncle was so consumed with the creamy, sticky stuff, he named his dog Skippy. My mom made sandwiches with peanut butter so thick, each bite would take several minutes to finally swallow, let alone try to get a word out.
I grew up on my mom’s peanut butter cookies. They were crunchy and sweet and the little criss-cross marks made with a fork on the top of each cookie glistened with crystals of sugar.
Of course, I married a peanut butter-lover. Nothing makes him happier than a bag of chocolate peanut butter cups.
When I discovered the bags of Reese’s mini peanut butter cups at the store, I knew at least one bag of the adorable, bite-sized p.b. cups would go home with me to get chopped up and stirred into cookies. And how easy it is to do, because the tiny chocolate peanut butter cups come unwrapped.
My girlfriend took one bite of these and said, “this tastes like Mac ‘n Cheese”. Voila, the Mac ‘n Cheese cracker was born.
I love bean dips for a party, especially layered dips, because of the colorful and flavorful layers that can be created in a bowl. It reminds me of the colored sand I used to pour into jars as a kid. It's exciting and unexpected to see and break through the different layers of one of these dips to discover unique flavors.
When my friend, Ann, discovered I was making raspberry brownies, she quickly sent me a recipe for one of her favorite raspberry-spiked brownies. They have a layer of creamy raspberry-flavored butter frosting sandwiched between moist chocolate brownies and a rich, fudge-like topping.
Sweet tooth anyone? This will get you through, but you'll need milk or black coffee and then you'll be in your own swirly heaven. You'll need someone to save you.