Monday, March 28, 2011

Outrageous Peanut Butter Oatmeal Cookies

My sweet friend, Libby, from posted a recipe a few days ago for some outrageous chocolate chip cookies.

Check out her post for the original recipe: She gives a couple of great tips about how to make these super healthy by using whole wheat flour and less sugar.

The cookies sounded amazing just as they are, but since I am a bigger peanut butter fan than I am a chocolate fan,I tweaked the recipe a little. I substituted the chocolate chips for a mixture of reeses peanut butter chips and mini chocolate chips. The result was delicious-the perfect soft, chewy cookie. I shared some with my family and friends who also agreed that this recipe is a keeper! So, thanks, Libby :). Libby also has a super-cute etsy store where she sells handmade dog beds, adorable little girls dolls, and beautiful ladies necklaces and headbands. I personally own several of her necklaces and headbands, and I get compliments whenever I wear them. I have included a picture of me modeling her headband. Check out her etsy shop-you will love it! She is even having a sale on the dolls and necklaces this month. All necklaces are $10 with free shipping and the dolls are buy one get one half off. They would make perfect Easter gifts :).

You are prayed for daily and loved dearly by your Heavenly Father! He loves you with an everlasting love!
“I have loved you with an everlasting love; I have drawn you with loving-kindness." Jeremiah 31:3

Outrageous Peanut Butter Oatmeal Cookies


1/2 c butter, softened (1 stick)

1/2 c white sugar

1/3 c packed light brown sugar

1/2 c crunchy peanut butter

1/2 tsp vanilla extract

1 egg, beaten

1 c all purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 c rolled oats

1/2 c mini chocolate chips

1/2 c peanut butter chips (I used the Reeses brand)


Preheat oven to 350 degrees. Cream together butter, white sugar & brown sugar until smooth. Stir in peanut butter, vanilla & egg until well blended. Combine flour, baking soda & salt; stir into batter just until moistened. Mix in the oats, peanut butter chips, and mini chocolate chips until evenly distributed. Drop by tablespoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes until edges start to brown. Enjoy!

Saturday, March 26, 2011

Peach Pecan Streusel Muffins

I made these yummy Peach Pecan Streusel Muffins for our Sunday School Class tomorrow. They turned out great and are the perfect Spring muffin to serve at a ladies brunch or tea party. They also make a delighful breakfast treat for the week. Bake a batch this weekend, and then store in a sealed container so that you can enjoy them throughout the week.

Enjoy, my friends, and take time this weekend to thank God for the tulips and daffodils that are blooming, the birds that are singing, your children who are laughing, and the cool breeze that blows. All these things are ways that He shows you how very much He loves you!! You are prayed for daily and loved lavishly by your Heavenly Father!

Psalm 40:16
"But may all who seek you
rejoice and be glad in you;
may those who long for your saving help always say,
“The LORD is great!”

Peach Pecan Streusel Muffins
Yield: Makes 12 muffins

1/2 cup chopped pecans
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tablespoons melted butter
1 teaspoon ground cinnamon

MUFFIN Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, melted
1/4 cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced or 1 can sliced peaches (drained and diced)
12 paper baking cups
Vegetable cooking spray

1. Prepare Streusel: Stir together pecans and next 4 ingredients until crumbly.

2. Prepare Muffins: Preheat oven to 400º. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Stir together butter, milk, and egg; add to dry ingredients, stirring just until moistened. Gently stir in peaches.

3. Place paper baking cups in 1 (12-cup) muffin pan, and coat with cooking spray to prevent the muffins from sticking to the bottom of the liners; spoon batter into cups, filling two-thirds full. Sprinkle with Pecan Streusel.

4. Bake at 400º for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and serve warm or at room temperature. Enjoy!!

Thursday, March 10, 2011

The MOST AMAZING Chocolate Chip Cookie Ever!

Are you in search of the perfect chocolate chip cookie-one that is soft and extra-chocolatey; one that melts in your mouth and cries out for a cup of cold milk? Well, throw out all of your other chocolate chip cookie recipes, because this one is by far the best. By using shortening instead of butter and lots of mini chocolate chips, you ensure that the cookie is extra moist with every bite full of chocolate!
Bake several batches this weekend to share with your family and friends...random acts of kindness touch people's hearts in ways that you cannot imagine. God loves a Cheerful Giver; and the Recipient especially loves it if it involves CHOCOLATE :)!!
Enjoy!! You are prayed for and loved immensely by your Heavenly Father!

"Anxiety weighs down the heart, but a kind word cheers it up."
Proverbs 12:25

AMAZING Chocolate Chip Cookies

1/2 cup shortening
1/4 cup packed light brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup mini semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, cream shortening with the brown and white sugars. Add beaten egg and vanilla, mix well. Sift flour, baking soda and salt together. Stir into creamed mixture; blend thoroughly. Fold in the chocolate chips. Drop by teaspoon onto cookie sheets (I use a mini ice cream scooper. Bake in oven for 8-12 minutes, depending on size. Do not overbake. Cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking sheet. Finish cooling on rack. NOTE: You could also use chocolate chunks or regular sized chocolate chips-just increase the amount to 1 1/4 cups.

Sunday, March 6, 2011

Nutella Cookies & Praising God for His Beauty!

So, believe it or not, I just recently tried Nutella. I have heard many people rave about its yumminess, so I decided to give it a try. I can't believe I have been missing out on something so delicious for so long. In case you aren't familiar with nutella, it is a chocolate hazelnut spread that is often used instead of peanut butter. Not long after I tried it, I came across a recipe for Nutella cookies on one of my all-time favorite blogs:
Ree shared this incredibly simple and delicious recipe from The Tasty Kitchen Blog:
It only requires four ingredients; the cookies bake quickly; and you can be enjoying them with a glass of cold milk in a matter of minutes. I did take a picture of these tasty treats, but unfortunately, blogger is not letting me upload them right now. Just take my word for it, and bake some today for your sweetie, your kiddos, or yourself.

Here in South Texas, we are enjoying amazing weather-high 70s/low 80s during the day, beautiful sunshine, and flowers blooming everywhere. This morning during our Sunday school class at church, there were probably 20 birds singing the most beautiful songs outside our window. I was struck with the realization that I should be praising God in song and speech continually in the same manner-without abandon and full of joy! I am so thankful to God for the Beauty of His Creation! One of my all-time favorite Christian Worship Leaders is Matt Redman, and one of my favorite songs of his is, "Let Everything that Has Breath Praise the Lord." Enjoy this YouTube Video and music as you bake your cookies :). You are prayed for my dear friends and loved immensely by your Heavenly Father!!

Nutella Cookies

•1 cup Nutella
•½ cups Sugar
•1 cup All-purpose Flour
•1 Egg

Preheat oven to 350 F. Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.

Wednesday, March 2, 2011

Marbled Cake Banana Bread

A few weeks ago, my friend, Enid, posted on Facebook this incredible recipe that she found online. It is SO amazing that I have already made it three times and given it as gifts to many friends who have requested more. It is super healthy and absolutely delicious. It works as a special breakfast treat topped with a little peanut butter or as an after-school snack for your kiddos. You could even crumble a piece of the bread in a parfait jar, top it with a snack size cup of pudding, and squirt on a little reddi-whip for a lucious dessert. Enjoy my friends!!

You are prayed for daily and loved dearly by your Heavenly Father!!

Psalm 34:8 (the Message)
"Open your mouth and taste, open your eyes and see— how good God is. Blessed are you who run to him."

Marbled Cake Banana Bread Recipe


1/2 teaspoon salt
1 tsp vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1 cup sugar
1/3 cup low-fat yogurt (I used 1 (6 oz) cup of yoplait fat-free vanilla)
1/2 cup chocolate chips
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 2-3 bananas)
1/2 cup egg substitute or 2 large eggs
Cooking spray (Bakers Joy)


1. Preheat oven to 350°.
2. In a medium bowl, combine the flour, baking soda, and salt with a whisk.
3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minute). Add banana, vanilla, eggs or egg substitute, and yogurt; beat until blended. Add flour mixture; mix until just moist.
4. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly.
5. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. You can also use four mini loaf pans. Swirl batters together using a knife.
6. Bake at 350° for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.