Happy Labor Day & here are some Milk Chocolate Peanut Butter Truffle Brownies for you.

Happy Labor Day! Wish I was going to the beach, tanning and bbq-ing today but

instead I will be working! Hey, at least boss just text me saying I go in earlier then said

but also get out earlier so hurray for that!

Mean while here are these pictures from the brownies I made earlier last week.

I saw them on pinterest and my heart skipped a beat so I had to make them.

Although I would probably not make them again because though they were good,

they were a little too indulging for me. I do have to say my mom loved them and

that is saying a lot...

If you would like to make them I recommend that you not forget to let them set an hour

in the refrigerator or two at room temperature before cutting them, something I forgot

to do but on the bright side you get to see how intensely fudgy these are.

Recipe from: halfbakedharvest

Hope you guys have a great labor day!

XOXO

Lidia

Butterfinger Peanut Butter Cookies

To tell you the truth I'm not very fond of peanut butter cookies.
Maybe it's the fact that my mom would make these at least
once a week when I was growing up, at first I loved them and
could not get enough but after a certain number of peanut butter
cookies you just start wanting something else... by the way
same thing happened with the tres leches cake, whenever it was
someone's birthday my mom would bake them a batch of her
famous tres leches cake. Anyway I'm here to tell you that regardless
of what I have said before, these peanut butter cookies are insane!
Insanely delicious. They are soft, not chewy (except for the little chew
you get from the butterfinger pieces) but not crunchy,
peanut buttery but perfectly balanced with a chocolate taste.
This cookie has it going on and so will you if you make them
and share them.

Butterfinger Peanut Butter Cookies
adapted from: Joy the Baker

- 2 1/2 c. a.p. flour
- 1 t. baking soda
- 1/2 t. baking powder
- 1/4 t. salt
- 1 c.unsalted butter, room temp.
- 1 c.peanut butter
- 1 c. light brown sugar
- 3/4 c. sugar
- 2 large eggs, room temp.
- 1 1/2 c. chopped Butterfinger chocolate

1. Preheat oven to 350 degrees.
Line baking sheets with wax or parchment paper.

2. Whisk first four ingredients.

3. Beat the butter until smooth and creamy then add
your peanut butter and beat for about a minute, after
that add sugars and mix for about three minutes.
Beat in the eggs one at a time, beating for a minute
after each addition. On low speed add the dry ingredients,
beat until just combined. Mix in chopped Butterfinger.

4. Working with a level T. of dough, roll with hands into
a ball, place on baking sheet and using a fork flatten the
cookies by pressing the fork into the cookie twice, making
a criss-cross design.

5. Bake for about 12 minutes (depending on your oven),
rotating sheets. Repeat with remaining dough using cook sheets


      I used this Butterfinger bar that is Butterfinger pieces in milk chocolate but if you'd like you can chop up the
   original Butterfinger bars. If you're really looking for that Butterfinger taste I suggest you use the original
   bar. The bar i used gave it more of a chocolate chip feel with a hint of Butterfinger, I buy the candy bars at
   Walmart and I'm guessing you can find them at your nearest Walmart as well (:

Peanut Butter Popcorn

I think I've said this before but I LOVE popcorn.
It's the perfect snack for any occasion. I especially
love munching on popcorn while laying in bed and
watching a movie, there is just something so relaxing
about that. Anyway Pop Corn + Peanut Butter =  <3


Peanut Butter Popcorn, adapted from framed

- 10 c popped popcorn


- 1/2 c butter


-3/4 c brown sugar


-1/4 c peanut butter


- 20 large marshmallows


- 1/2 c walnuts

1.  Pour popcorn and walnuts in large bowl. Preheat oven to 250 degrees,
line cookies sheets w/ foil and spray with cooking spray.

2. In another medium bowl combine butter, brown sugar and marshmallows.
Cook at 1 minute intervals in microwave, stirring until melted and smooth.

3.Stir in peanut butter until well blended. Pour over the popcorn, stir quickly!
before it cools. Pour onto the cookie sheet. Bake for 30 minutes, stirring
after 15. Cool.

* may drizzle melted chocolate over but personally I didn't find that
it needed any.