Recipe #4: Peanut Butter Chocolate Brownie Cups.

Yeah, you just read that title right. Put on your seatbelt. This is one wild ride. One. Delicious. Ride.

Peanut Butter Brownie Cups.


-3/4 cup granulated sugar
-1/4 cup butter, softened
-1 Tablespoon water
-1 cup semisweet chocolate chips
-1 large egg
-1/2 teaspoon vanilla
-1 cup all purpose flour
-1/4 teaspoon baking soda
-3/4 cup milk chocolate chips
-3/4 cup creamy peanut butter

A few more ingredients this time, but nothing too complicated. 

Step 1: Melt first ingredients.

In a microwave safe bowl, combine the sugar, butter, and water. Microwave for 30-45 seconds until butter is melted. 

Step 2: Add chocolate.

Stir in 3/4 semi-sweet chocolate chips. They will melt from the heat of the melted butter. 

The chocolate chips should be melted after about a minute of stirring.

Step 3: Add eggs and vanilla. 

Add the egg and vanilla to the chocolate mixture.

Step 4: Add final ingredients. 

Mix in the flour and baking soda until well combined. Let batter cool to room temperature. Then mix the rest of the chocolate chips (both the milk chocolate and semi-sweet chocolate) into the batter. 

Step 5: Bake away!

Finally, a post where I can tell you to really bake! I can't believe it's actually taken me 4 posts to get here!  Divide the batter equally into a greased muffin pan. When I first saw a picture of these, I thought they were made in mini muffin pans. Nope. Full size muffins. Wow-za. But they're delish. Anyway....pour the batter in a greased muffin pan and bake at 350 degrees for 13-14 minutes or until an inserted toothpick comes out with a little bit of batter on it. You don't want to bake the brownies completely, but you want to come close. 

Step 6: Peanut Butter Time! 

While the brownies are in the oven, melt the peanut butter in a separate microwavable bowl for 30-45 seconds. Stir it until all of it is melted. 

Is there anything in life better than melted peanut butter? Because I think this might be the best thing ever. 

Step 7: Make 'em pretty!

When the brownies are removed from the oven, they may fall in the center from not being baked long enough. This is ideal. BUT if they don't, (no fear...mine didn't fall) take a tablespoon and make a slight indention in the center of each muffin. This is where you will pour the peanut butter. After adding the peanut butter, sprinkle some extra chocolate chips on top for extra decoration and delicious-ness. :)

Seriously though- amazing. 

Step 8: Let cool and eat! 

When I say "let cool and eat", I wouldn't actually recommend that. They're good at room temperature, but they're best warm. And if you're going to waste this many calories on something, it better be the best it can be. Here is my recommendation: IF you can wait long enough for them to cool to room temperature (cool them in the pan) then they'll be much easier to remove from the muffin tin. I used a knife to go around the edges of mine to remove them. They're a little bit different from most things you make in a muffin tin; you can't just turn it upside down and shake until they fall out. Put some care in them not to break them. IF you can wait, do that and then reheat them in the microwave for about 15 seconds before eating. I made these last night but ate one today. It was Heavenly, people. Heavenly. 

I laughed out loud after trying the first bite. Yes. That. Good. 

This is probably the best I've posted so far. In my opinion. I hope you enjoy! These look pretty threatening, but I promise if you go step by step (as offered by yours truly) they're a snap! So delish! 

Happy eating! Share the love!

-Olivia. 

Recipe #3: Peanut Butter Chocolate Bars

Bear with me on the peanut butter thing. I realize that three of my first four recipes all incorporate peanut butter. But I blame Molly and Colin for that. This recipe and the next post after this also have loads of peanut butter. What can I say? They requested, I'm here to serve. And love. Remember- food is love.

Peanut Butter Chocolate Bars.

-1/2 cup butter
-1 3/4 cups confectioner's sugar
-1 cup peanut butter
-3/4 cup graham cracker crumbs
-1/4 cup butter
-1/2 cup semi-sweet chocolate chips

What is it with me and 5 ingredients?

Step 1: Make graham cracker crumbs.

Put 5 or 6 graham crackers in a bag and roll with a rolling pin. This should make about 3/4 of a cup of crumbs. 

5 graham crackers should be just enough.

Step 2: Start melting.

Melt the 1/2 cup of butter on low heat. After melted, remove from heat and stir in confectioner's sugar. Then stir in peanut butter and graham cracker crumbs. 

As you add the confectioner's sugar, it may clump. Add it slowly. 

The butter and confectioners sugar will be very dry and lumpy. The peanut butter will help to smooth it out. 

The graham crackers will thicken the mixture to the final consistency. 

Step 3: Form the bars.

Press the dough into a foil lined 9x9 pan. This will make cleanup easier. If you haven't noticed- it's my favorite trick. I use it all the time! 

Make the dough as even as possible so that the chocolate on top will be even too. 

Step 4: Melt the chocolate. 

Melt the 1/4 cup of butter on the stove and stir in the chocolate chips. Remove the chocolate from heat before the chips are completely melted. Stir the chocolate until the rest of the chips are melted in. 

Mix the chocolate chips in but do not let the melt the whole way.

Remove from heat. The heat from the other chocolate will continue melting the unmelted chips. 

Step 5: Pour the chocolate.

Now pour the chocolate on top of the bars, spread, and refrigerate. 

Spread out the chocolate and refrigerate! All done! 

Step 6: Eat 'em up! 

Remove the foil from the pan and cut into whatever size you would like! Enjoy! 

Yumm-ooo!!!! 

Happy eating! Share the love! 

-Olivia. 

Recipe #2: Peanut Butter No Bake Cookies

Tonight, my friends Molly and Colin are coming over. Why? Because they want to "share good conversation" while they eat and I bake. Hey, works for me. Ideal evening, perhaps. I'll be making three different creations for the night, all of which will be shared on here at some point.

I've already made the first recipe since it has to be refrigerated, so here we go!

Peanut Butter No Bakes.

I love peanut butter. And chocolate. And oatmeal cookies aren't half bad either. Why not combine them all?

-1/2 cup butter
-4 Tablespoons cocoa powder
- 2 cups sugar
-1/2 cup milk
-1 cup peanut butter
-1 Tablespoon vanilla
-3 cups oats
-Wax paper

Pretty simple ingredients. 

Step 1: Melt the goodies! 

Combine the butter, sugar, cocoa, and milk. 

Mix this slowly and make sure the butter does not burn at the bottom of the pan.

Step 2: Bring to a boil.

After all of the first ingredients are combined, bring them to a boil. 

Let boil for 1 minute, then remove from heat.

Step 3: Mix in the rest! 

Now mix in the peanut butter, vanilla, and oats. 

Peanut butter, oats, and vanilla.

Return the pan to low heat to melt peanut butter while combining. 

Step 4: Make the cookies! 

Line a pan with wax paper and drop teaspoon size amounts of mix onto the pan. Spread out to make larger cookies if desired. Refrigerate cookies to cool and harden.

Line cookie sheet with wax paper. This will make for easy cleanup and cookie removal!

I used a regular spoon to drop the cookies onto the pan.

I spread the cookies out a bit to make them bigger. Refrigerate for at least an hour to harden.

Step 5: Eat up! 

Another 5 step recipe! Pretty simple! And delicious! :)

Simple chocolatey-peanut buttery-goodness. Can't go wrong. :)

Happy eating! Share the love!

-Olivia.

Recipe #1: Italian Panko Breaded Chicken

Tonight, my mom and dad had a funeral to attend for a family friend's mother, my brother was on a hot date with his girlfriend, and my sister and I were left to fend for ourselves. She decided to eat before I got home because apparently, she was too hungry to wait for my trip to the grocery store. Now, I could have forgotten about that trip, drove home instead of into town, and ate leftovers from the fridge. But I have a summer mission- I had to make a creation tonight.

I began with a recipe that I had made before, but love nonetheless. Because of my lack of planning time, I thought it would be a great choice. Plus it's super simple.

Italian Panko Breaded Chicken.

My friend Julie has New Recipe nights frequently. On these nights, every recipe is new and exciting. It's a great idea and many awesome discoveries have been made at these dinners. This recipe came from one of the new recipe nights this past winter and I fell in love with it. Super simple, super delicious.

- Boneless, skinless chicken thighs (or breasts, depending upon your preference)
- 1 box Plain Panko bread crumbs
- 1 cup Italian dressing
- 1/2 teaspoon salt
- 1 tablespoon Italian seasoning

Who can go wrong with 4 ingredients?

First of all: I love Panko bread crumbs. Panko is a variety of bread crumb usually used in Japanese cooking. Sounds a little bit intimidating, but don't be afraid. Panko bread crumbs are sold at most regular grocery stores and are crazy good. They stay crisp and make for a great texture in breading!

Second of all: I used boneless, skinless chicken thighs. I've been raised as a dark meat girl and I love the fact that chicken is a little bit juicier from this part of the chicken. Using boneless makes eating it a lot easier. And skinless keeps the fat content lower. I did add some Italian seasoning to the mix that isn't included in the picture. But everything else is simple: salt and Italian dressing.


Step 1: Marinade.
Let the chicken thighs marinade in the Italian dressing for 15-20 minutes.

Just let the chicken chill out in the dressing for a short time, no extended vacations here. 

Step 2: Bread the Chicken.

I poured the bread crumbs in a separate bowl and then breaded the chicken. I pulled the thigh apart to thin it out and breaded all of it. This helps with the cooking process as well. One thing that I would change from the way I prepared it is to only bread one side at a time. If not, the bottom of the chicken will get soggy before being turned while baking. 

Contrary to the picture, only bread one side before cooking.

Step 3: Cook.

I lined the pan with foil to help with cleanup. Just lay the chicken down flat with the breaded side up. 

With the thighs laid out, the pieces will be much bigger. 

Bake at 425 degrees for 9-11 minutes.

Step 4: Turn and bread the chicken. 

To get the chicken to cook in the best way (and more importantly- to get the breading to be it's crispiest) I turned the chicken half way through cooking. Because I changed the breading directions after I made it, I don't have a picture of the breading the bottom side.  I would suggest patting as much of the breading that will stick onto the newly "top" side after being flipped as possible onto the chicken.  Bake for another 9-11 minutes after flipping. 

Flip the chicken and add more bread crumbs for added crispness. Back in the oven for another 9-11 minutes! 

Step 5: Time to eat!! 

How great is a recipe with 5 steps (one of which is eating)?! The bread crumbs will be golden when the chicken is finished. I served my dinner with a simple Caesar salad. De-lish. 

Done-zo! 

I hope you enjoy this recipe! Let me know any suggestions or comments you have! 

Happy eating! Share the love! 

-Olivia. 

Summer of Food. Summer of Love.

First of all: put a smile on your face!! You're sitting down at the computer for a minute. And since you're looking at a food blog, I'm assuming that you're looking through the computer leisurely. So take a deep breath and let out a smile. Now onto the blog...

My name is Olivia. I'm a sophomore at Purdue University studying Family and Consumer Science Education. Since I can remember, I've loved being in the kitchen.

That would be me on the right of the screen...Miss Courtney Scott on the left. Friends FOREVER! :)

Me and mommy back in the day! 

In the past few years, I've loved it even more. In high school, I was known as "Cookie Girl" because I would bake for the teachers on a regular basis. Many people thought I was the biggest brown noser ever...BUT I would just like to clear that up right now. I don't bake and cook for people because I want their attention. I do it because it brings me joy to see them happy. 

For me, food is more than nutrition (or a lack thereof). Food is love...if cooked with the heart. This summer, I'm cooking with my heart. For myself, for those I cook for, and for you too! I hope you enjoy my summer project! It's my mission to gain new recipes and experiences all in one. So here is to a summer of food and a summer of love. :) 

-Olivia.