Thanksgiving 3 ingredient peanut butter cookies!

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SFG Diary peanut butter cookies

Dear Diary,

My stomach hurts, and sadly there’s no one to blame but myself… LOL… that’s what happens when I decide to eat my entire batch of peanut butter cookies in one day.  It started out innocently enough, I was experimenting with which dessert recipe to make for thanksgiving when I decided that these “Thanksgiving” 3 ingredient peanut butter cookies were the way to go!  They are simple and healthy while still feeling festive and indulgent.  Now I don’t recommend you follow my example and eat the whole batch in one sitting, but at least if you do, you can feel good about knowing that they’re non-processed, delicious and easy to make– so just make yourself another batch and enjoy! :)

thanksgiving PB cookies

HERE’S WHAT YOU NEED/DO

Line a cookie sheet pan with non-stick parchment paper

In a mixing bowl, combine 2 cups of peanut butter with two eggs

Once completely mixed,  place individual peanut butter cookie scoops on the parchment (use an ice cream scooper so that they cook evenly)

press down on each cookie ball with a fork to create a leaner shape and interesting texture

cook in a 375 degree oven for about 10 minutes

While the cookies cool, combine 1 cup of dark chocolate with 1/2 cup of almond milk or half and half

place in a microwave safe bowl and heat for about 30 seconds

gently mix together until it is shiny and smooth (about 5 minutes), and add more liquid if needed

Lastly, place the chocolate ganache in a ziplock bag and cut one of the corner tips

then squeeze the bag (like a pastry bag), squirting out a thin line of chocolate sauce to coat the top of the cookies

lastly add your favorite festive toppings!  Sprinkles, crushed oreos, graham crackers… you like it, I love it! ;)

peanut butter thanksgiving cookies

So next time you’re overwhelmed with which thanksgiving dessert to make– remember that this delicious treat is an easy solution!

2 ingredient cookies

Happy Holidays SFGs!

CHOCOLATE VALENTINE HEARTS!

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valentines day chocolates

Dear Diary,

There is seriously something wrong with me.  Valentine’s day is coming up, and instead of being excited about the romance, flowers and rom-coms… my only concern is the candy.  That’s right, the question of whether I will or won’t be getting chocolate candies from my boyfriend is the only thing I’m worried about… you all know about my chocolate addiction, but this takes it to a whole other level.  Of course my sweet better-half will be getting me some sort of candy… but not wanting to risk it, I decided to take matters into my own hands and create my own chocolate treats!

Like all my recipes– I kept this one as simple and healthy as possible!  These peanut butter and hazelnut hearts covered in dark chocolate are so delicious, they didn’t last long in my home… but they’re so easy to make, I’ll make sure to make a second batch before valentine’s day!

valentines day heart

Making chocolate candy was not nearly as difficult as I thought!  The most important thing you need to get is a candy mold– I got this great heart shaped molds at sur la table for less than 5 bucks!

HERE’S WHAT YOU NEED:

half a bag of dark organic chocolate chips

natural peanut butter or natural hazelnut spread (I used the brand “Justin”)

And that’s it!  See… told ya it was simple!

chocolate valentines day

HERE’S WHAT YOU DO:

  • place a glass bowl over a pot of boiling water (have oven mittens close by because the bowl will be hot!)
  • place half a bag of chocolate chips in the bowl and stir until completely melted and shiny.
  • cover the edges and the bottom of the heart molds with chocolate (I used my finger in order to guarantee a smooth surface)
  • then place the mold in the freezer for 10 minutes, just to slightly harden the chocolate
  • then using a small spoon, scoop half a spoonful of peanut butter or hazelnut spread into the center of the heart (not too much so that it will not over flow)
  • then take the remainder of the melted chocolate and cover the top evenly over the filling
  • place the finished molds back in the freezer for at least 20 minutes!
  • pop out of the mold and enjoy SFG’s!!!!

be mine chocolates

A perfectly delicious and simple way to enjoy home-made chocolate candies!  Happy Valentine’s Day!!! What are you planning to do to celebrate!  Let us know!

Who says you can’t play with your food?

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Dear Diary,

After Lauren posted her engagement pictures last week it reminded me I never shared this nautical Fourth of July engagement shoot I did that was featured on Inspired By This! Yay! (Make sure to check out the full session – it’s one of my all time favorites! Probably because I got to eat mini strawberry shortcake skewers! :)

Since this lovely couple just had their wedding last weekend, I wanted to say CONGRATULATIONS and share some of my DIY food details I created for the shoot…

Go ahead, play with your food!

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Don’t judge a book by it’s cover! I was told these “scar” like marks on the watermelon are actually bee stings, and it’s a good sign that your melon will be really sweet! So far it hasn’t let me down. What methods do you use to choose your melon?!

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Slice the watermelon in layers – about two inches in width. Press your cookie cutter shapes into the watermelon layer. Punch them out and use as a garnish, a straw topper, freeze them and add them to your detox water (it also won’t water down your cocktail), the list goes on…

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My favorite melon cut-outs are hearts and stars!

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The sticks are for watermelon popsicles!

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Cut a layer off the watermelon, and then cut it into triangles like you would a pizza or pie. Make a little incision in the rind to insert the stick.

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You can stop there or pop them in the freezer (not for too long) to create a cold treat.

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Enjoy! Oh, and I had to leave you with this gorgeous Patriotic image…

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Photos: Valorie Darling Photography

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