Oatmeal Peanut Butter Chocolate Chip Cookies

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Father’s Day reminds me of the weekly Sunday drives I used to take with my Dad to visit my grandparents, NPR always filling the car. Upon arrival: a freshly baked tray of cookies.

But peanut butter also always reminds me of my father–it seems to be a mainstay in the kitchen, whether for sandwiches or a simple dollop straight from the spoon.

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And so, I tested out these Oatmeal Peanut Butter Chocolate Chip Cookies, with a recipe thanks to Tasty Kitchen and Two Peas and Their Pod. With no butter, these seemingly healthier cookies maintain a great chew thanks to the peanut butter and oatmeal. I used high-quality chocolate for extra oomph–a worthwhile decision. With few ingredients and batter that is hard to resist eating out of the bowl, I was pleased with their simplicity. To say the least, I am a fan.

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Blueberry Peach Muffins

I love peach crumble: buttery, cinnamon-sugary, fruity bites. Add blueberries to that, put the batter in a muffin tin and sprinkle with a little more cinnamon-sugar and these babies are born. I added a simple streusel topping (combine 1/4 cup of brown sugar with 1 tablespoon of soft butter and 1/2 teaspoon of cinnamon), which is added on top of the muffin batter right before baking.

Blueberry Peach Muffins


3/4 cup milk

1/4 cup lemon juice, freshly squeezed

2 cups all-purpose flour

3/4 cup sugar

1 tbs baking powder

1/2 tsp cinnamon

1/2 tsp salt

1 egg, lightly beaten

1/4 cup vegetable oil

1/2 cup blueberries, fresh or frozen (thawed)

1/2 cup peaches, fresh or frozen (thawed) and chopped

Preheat oven to 400 degrees.

Mix milk and lemon in a small bowl. 

In a large bowl, mix flour, sugar, baking powder, cinnamon, and sugar.

Add egg and oil to milk mixture. Mix well. Gently fold this mixture into the flour mixture. Fold in fruit.

Bake in greased or lined tin for 22-24 minutes.

S’mores Rice Krispie Treats

It’s starting to feel a bit like summer. And by this, I mean I am boggled down with projects, papers, exams, and stress.
Summer is long walks in the woods with bug-spray amply applied, trips to Maine for fresh lobster, weekends spent on the beach, thunderstorms rattling the house, humidity blowing up my hair, breathing in the night air, eating fresh strawberries, biking to the store instead of driving, and of course, s’mores made on a fire pit.I don’t have a fire pit with me in my college-owned housing (shame), but I can make s’mores in the microwave if I’m desperate. This is not the same thing, of course, as a melted, toasted, perfectly charred marshmallow sandwiched between chocolate and graham crackers, made on a hot summer night. I decided that if I can’t have my s’mores like I do in the summer, then I’ll at least take microwaved s’mores up a notch and make S’mores Rice Krispie Treats. My housemates gobbled these up in one night. Addicting, delicious, almost-as-good-as-the-real-thing bites of goodness.

Smore’s Rice Krispie Treats

3 cups mini marshmallows

1 Tbs butter

2 tsp vanilla

3 cups Rice Krispies cereal

1 cup Graham Crackers, original or honey flavored, coarsely chopped

1 cup milk chocolate chips

Microwave marshmallows, butter and vanilla in a bowl until the marshmallows begin to soften, or about one minute. Stir mixture and microwave for another minute until fully melted. Add the Rice Krispies to marshmallow mix, then graham cracker pieces and chocolate chips. Press into a greased 8″x8″ pan. Allow to cool for 30 minutes. Cut into squares.

Sweet and Salty Granola

A few weeks ago, I made a Christmas gift. No, it wasn’t some sloppily-made ceramic vase. Nope, it wasn’t an arts and crafts photo frame with pom-poms and glitter. Nor was it a gift certificate for “one free read” of a book (unfortunately this is a gift I once gave to my Dad when I was younger). 

Instead, I made Sweet and Salty Granola, using the recipe from 11 Madison Park (find it here on Serious Eats). It has an entire tablespoon of salt, and it truly is salty but in a finger-licking good sort of fashion. The dried sour cherries provide great contrast to the maple, salt, and nuts. I’m keeping this recipe in my back pocket from now on.