flourless peanut butter and butterscotch cookies

I knew that I wanted to incorporate either Nutella or peanut butter in a dessert this past weekend, so I attempted to bake a blondie type treat using the beloved Nutella. Sadly it was a flop…you know—dry, tasteless, and dull. Don’t you hate that? Especially when using an ingredient such as Nutella and you know that you could’ve put it to good use just by eating it straight out of the jar. But that’s the joys of blogging and recipe testing.

flourless peanut butter and butterscotch cookies

I had to redeem myself and knew that a simple recipe of using peanut butter would be the answer. These flour-less cookies are delicious and a snap to make. There are few ingredients, making it ideal for when you’re in a pinch for a quick dessert.

These are very peanut buttery and small enough to justify having three or four…or five in one sitting. I used a one inch ice cream scoop to measure these out and also added butterscotch chips to give that extra buttery taste – and because I love butterscotch! Feel free to use any flavored chips you’d like or don’t use any at all, because these are great just themselves!

flourless peanut butter and butterscotch cookies

Flour-less Peanut and Butterscotch Cookies
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 Cup of Peanut Butter (not natural or chunky)
  2. 3/4 Cup of Dark or Light Brown Sugar
  3. 1 Teaspoon of Baking Soda
  4. 1 Teaspoon of Vanilla Extract
  5. 1/4 Cup of Roughly Chopped Butterscotch Cookies
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer on medium speed mix together the peanut butter and brown sugar until combined and no longer grainy.
  3. Add in the soda and vanilla and beat until combined. Fold in your butterscotch chips.
  4. Using a one inch scoop, drop cookies onto a greased baking sheet.
  5. Bake for 8-10 minutes.
  6. Cool on a cooling rack until ready to serve.
Adapted from
  1. http://www.averiecooks.com/2013/02/thick-and-soft-chocolate-peanut-butter-cookies.html
Quirks and Twists http://quirksandtwists.com/
   

orange chocolate dipped citrus

Sometimes I just need something sweet to nibble on. Sometimes I don’t want it to be complicated. Sometimes I think that you can’t go wrong with sticking with the classics (okay, I always think that). Citrus and chocolate is such a classic combo and dipping candied oranges and grapefruit in chocolate is as easy as it gets.

orange chocolate dipped citrus

I love this simple recipe for so many reasons; It’s sweet, salty, and sour all in one bite. It makes your house smell amazing. You get to lick the chocolate spoon at the end. And they are the perfect thing to nibble on after dinner or for a midday snack.

orange chocolate dipped citrus

I candied oranges and grapefruit but using blood oranges or lemons would also be a tasty option. I also opted to use Theo orange flavored dark chocolate. My chocolate bar was already flavored with orange but you could use dark chocolate and add a little orange zest or a couple drops of  orange extract to get the same result. Happy dipping!

Orange Chocolate Dipped Citrus
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 one navel orange
  2. 1 grapefruit
  3. 3/4 cup sugar
  4. 2 tablespoons light corn syrup
  5. 2 cups water
  6. 3 ounces orange dark chocolate*
  7. sea salt
Instructions
  1. Trim the ends of the citrus. Slice them into 1/4" thick slices. Carefully remove and discard any seeds.
  2. Combine the sugar, water, and light corn syrup in a very wide, deep skillet and bring to a boil, whisking continuously until the sugar has completely dissolved.
  3. Add the citrus slices to the pan in one single layer, and bring to a low simmer. Simmer the slices in the poaching liquid for 1 hour, uncovered, or until the slices have become nearly transparent. Meanwhile, set aside a large baking sheet lined with a cooling rack.
  4. Once the slices are transparent, transfer them carefully with tongs from the poaching liquid, allowing any excess syrup to drip back into the pan, and place onto the cooling rack, laying them out flat to dry.
  5. Allow the candied orange slices to dry, uncovered, for at least of 24 hours, or until they are mostly dry, and minimally tacky.
  6. Set aside a small baking sheet with parchment paper. Break the chocolate into chunks and place in a heatproof bowl. Microwave at 25-30 second intervals (stir with a spoon after each interval) until the chocolate has completely melted, and is shiny and smooth.
  7. Using your hands, dip the dry, candied blood oranges slices halfway into the chocolate, ensuring they are evenly coated on each side. Set aside onto the parchment and sprinkle with sea salt. Once all of the blood orange slices have been coated, transfer to the refrigerator and allow the chocolate to set for 10 to 15 minutes before serving.
Notes
  1. I used a Theo orange dark chocolate bar, but melting dark chocolate and adding orange zest or a couple drops or orange extract would also work.
Adapted from Blogging Over Thyme
Quirks and Twists http://quirksandtwists.com/
   

dry skin products

I suffer from dry skin not only in the winter particularly bad, but throughout the entire year. I’m talking about the kind of dry skin where your face is flaking…lovely, I know. At times it’s so bad; it makes the woman behind the Macys beauty counter shake her head (true story). So, I’ve been on the search for the best products throughout the years, and feel that I’m finally finding some tried and true products that I can’t live without.

  1. Coconut oil is something everybody is raving about, and I’m one of those ravers. I love whipping up some while adding essential oils to make a “whipped” lotion. I use it all over my body before bed each night.
  2. This D’fluff shaving cream is something I thought I wouldn’t like, given that I’m all about the lather when shaving. However, this cream does such an excellent job of moisturizing, that now I couldn’t care less about the lather. It’s full of ingredients that you can pronounce and helps to reduce post-shave redness.
  3. Coty and I both love Lush. We tend to spend too much time when we go in and almost always leave with a new purchase. Lush has various kinds of body butter, but I currently love the “King of Skin” one. I use this in the shower and am amazed at how long my skin feels moisturized. It doesn’t take much, so I would suggest only using it in the places that are extra dry.
  4. Kiehls ultra facial cream not only does a great job keeping my skin hydrated, but the price wont break the bank. I was on the hunt for a new moisturizer to use over my Argon oil and couldn’t find anything that was less than 100.00. But this moisturizer proved itself by being reasonably priced and truly aiding in my dry skin.
  5. Eucerin has been a product I have used for several years. The calming dry moisturizing creme not as natural as I would like, but it really does help alleviate the itchiness that my skin endures every winter.
  6. If there is a product that I’m super excited about, then it is Josie Moran’s cleansing oil. It truly has been a game changer in my skin care routine. Cleansing with oil can seem counterproductive, but doing so will heal, protect, and lubricate your skin to help it function properly. This is opposed to what other cleansers do by stripping your skin of your natural oils. Bottom line, try it!
  7. This L’occitane hand lotion not only relieves my severely dry hands, but it smells amazing. I’m telling you I cannot get enough of this lavender scent. There’s an herbal scent to it as well that instantly calms you.
  8. To go hand in hand with the cleansing oil, Josie Moran’s Argon oil is a great addition. These two products together are what have helped in keeping my flakiness at bay. The oil is gentle, has a subtle smell, and works wonders keeping my skin moisturized throughout the entire day. It’s a can’t-live-without product.
   

I don’t know if you’ve noticed, but it’s cold. Like, I-forget-what-sunshine-feels-like cold. To escape this mind numbing freeze we’ve been under, we are planning a little mini vacation somewhere much warmer than Ohio. I’ve been on the hunt for a new bathing suit and today I’m sharing some of my favorites that I came across. Here’s looking forward to white beaches and blue water.

swimsuits

left | right

swimsuits

left | right

swimsuits

left | right

swimsuits

left | right

swimsuits

left | right

   

vegetable cream cheese spread

So it poured down the snow this past weekend and the only thing I could think of making was veggie cream cheese. You know, most people put on a big pot of soup or bake something to get warm and cozy; but not me. I craved a bagel with cream cheese. So that’s just what I had. I kind of felt like I was rebelling against the winter weather by making this chilled spread.

To be completely honest, I wasn’t always a cream cheese person until just the past couple of years. It’s funny because Coty and I just recently had a conversation about cream cheese, and how we’re both all about it; because you know, cream cheese is a hot topic among us.

vegetable cream cheese spread

This veggie cream cheese is full of flavor and very customizable. I loaded this creamy goodness with tons of veggies and herbs, like sun dried tomatoes, red peppers, and dill. But you can throw in any herb/vegetable your heart fancies.

This spread couldn’t be any easier. I seriously threw everything into a food processor, gave it a couple pulses, and voilà…vegetable cream cheese. I would suggest roughly chopping your vegetables before throwing them in the food processor, and then mix the spread as finely or chunky as you’d like.

vegetable cream cheese spread

This cream cheese is perfect on it’s own on a bagel or layered in between a stacked sandwich.

Vegetable Cream Cheese
Print
Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 8 Ounce Packages of Cream Cheese- Room Temperature
  2. 2 Tablespoons of Chopped Carrots
  3. 2 Tablespoons of Chopped Celery
  4. 2 Tablespoons of Chopped Red Pepper
  5. 1 Tablespoon of Chopped Sun Dried Tomatoes
  6. 2 Stalks of Green Onion
  7. 1/2 Teaspoon of Garlic Powder
  8. 1 Teaspoon of Chopped Dill
  9. Salt and Pepper to Taste
Instructions
  1. Place all of the ingredients into the food processor.
  2. Mix together until desired consistency.
  3. Chill until ready to serve.
Quirks and Twists http://quirksandtwists.com/
  • This cream cheese looks incredible! I love love love veggie cream cheese – I always buy it from the store but this recipe looks super easy! I will definitely be trying it soon :).ReplyCancel

    • Thanks Annie! We hope you like it! Also, we are loving your blog. You have a couple new followers :)ReplyCancel