It’s Peanut Butter Jelly Time!

Well actually just peanut butter time. Yummy homemade peanut butter time!

Homemade Peanut Butter

I found a recipe (if you can call it that since it’s one ingredient!) online. I guess you could call it more of a tutorial on how to make it. If you haven’t checked out her blog yet, you’re missing out! She has amazing recipes at Averie Cooks.

We finally ran out of peanut butter. I bought peanuts about a month ago since I thought we were almost out of peanut butter… But it ended up taking weeks!

Anyways the process was super easy and it tastes amazing. I don’t know if it’s because you know you made it so it tastes better, or if it really tastes better than store bought.. Either way I’m hooked. She also has recipes for other homemade butters which I plan on experimenting with around the holidays. Yes already Christmas planning!

I used a 16oz can of lightly salted cocktail peanuts and my Ninja food processor.

Homemade Peanut Butter

I didn’t add any additional salt or any other flavorings.

According the the recipe the peanuts go through stages and can take up to five minutes of processing. First they get chopped up, then become really fine, then form like a peanut ball paste, then the natural oils break through and it begins to smooth out. At this point you can stop it when its the consistency you like. Maybe a little chunky or take it all the way smoooth. Which I did. I stopped and scrapped the sides down twice.

Blending away..

Homemade Peanut Butter

Thick, kind of pasty… Keep going!

Homemade Peanut Butter

Love my Ninja!

Homemade Peanut Butter

Now that’s how I like it-creamy.

Homemade Peanut Butter

I made enough to fill an average size mason jar. Sorry I’m not sure of the exact ounces.

Homemade Peanut Butter

I hope you take some time to make this, it’s soooo good!


It’s a Guac Party!

                     Fresh Homemade Guacamole

holy guacamole













I love homemade guacamole. It tastes so fresh and yummy. My husband and I can finish this whole bowl on football sunday.

It’s so simple it’s scary! Like many recipes you can adjust, omit, and add ingredients to your liking. This is how I make it..

What you need:What you need

  • avocados; I had 3 small ones
  • tomato; 1-2 depending on size
  • 1 clove of garlic
  • shallot about a Tbsp (or onion, or green onion)
  • lemon (or lime)
  • salt and pepper to taste


First you cut your avocados in half and take the pits out with the knife. Like this.

sliced avocado







After you scoop all the flesh into your container squeeze fresh lemon juice on top. I used 1 lemon and got about a Tbsp. The citrus helps keep the avocado from browning. Typically you would use a lime, but all I had were lemons… When life gives you lemons make guacamole!

Then smash the avocados till they are the consistency you like. I keep mine a little chunky.

smashed avocados










Add the rest of the ingredients. I love tomato in mine so I use quite a bit. I take the seeds and as much of the liquid out of the tomato. I grate my garlic in and slice up the shallot. Finally I add salt and pepper to taste. Salt makes a huge difference in this recipe because it helps bring out the flavors- but you can add too much! After I’ve mixed everything together I put the guacamole in the fridge for at least an hour to let the flavors blend, then taste it to see if it needs more salt.

If you’re short on time you could put everything in a food processor and blend it up quick, I might omit the tomato and add that afterwards.

Dive in! Try not to eat it all in one sitting!

Dive in!

Caprese Pizza

During our month of no spending I find myself struggling to be creative with dinner every night. Well one day I swear every channel on TV had pizza commercials! Needless to say I was craving a pizza. I haven’t had much luck making my own pizza crust at home or even using those pre-made ones in a tube from Pillsbury.

Well I checked out the fridge and the freezer… Score! I had a package of Flat Out flat bread. I’ve made pizza on this bread before with left over shredded pork, cheese, and BBQ sauce. I really wanted a caprese inspired pizza. Luckily I had all the ingredients!

Caprese Pizza
















The hardest part of this recipe (for me) was preparing the balsamic glaze. Sometimes I amaze myself in the kitchen with what I can make, and sometimes I surprise myself with what i can’t make!

Balsamic glaze is really easy to make but for the impatient person it can be a challenge. All you do is put 2 cups of balsamic vinegar in a small pot bring it to a boil, lower the temp some and let it reduce. It will reduce by more than half. I’m not going to lie I’ve attempted to make it three times! Yes three. It’s embarrassing to admit. Well this time I did it! This post should be titled “I finally made balsamic glaze!”.

Balsamic Glaze: 2 cups balsamic vinegar

  • add vinegar to small pot, bring to boil
  • lower heat (keep it bubbling though!)
  • allow to reduce anywhere from 20-40 mins (be patient)
  • stir periodically, keep an eye on it. It can burn quite easily
  • glaze is done when it coats the back of a spoon
  • thickens when cooled, you can store it in the fridge

Okay, so now that thats done you can assemble your pizza!

Caprese Inspired Pizza Ingredients, per pizza

  • flat out flat bread
  • balsamic glaze, drizzle
  • fresh basil, 6-10 leaves chopped
  • fresh mozzarella (fresh is key!), pearls, or sliced
  • fresh tomato, sliced
  • red sauce (pizza sauce, pasta sauce, or homemade) 2-3 Tbsp
  • olive oil
  • garlic powder (optional)
  1. preheat oven 350
  2. prepare crust by brushing both sides with a thin layer of olive oil. You can sprinkle the toppings side with garlic powder if you want.
  3. place crust in oven for 7 mins, flip half way through (I put mine directly on rack so it gets nice and crispy)
  4. once crust is done pull out and place 2-3 Tbsp of tomato sauce on crust, depending on how sauce-y you like it
  5. lay some mozzarella slices or pearls down, you don’t have to cover the whole pizza- it will spread when cooking
  6. lay about 3-4 slices of tomato and cover with more cheese if you want
  7. you can sprinkle with basil now, or after they come out
  8. drizzle a litte more olive oil on top and pop in oven for about 7 more minutes
  9. once cheese is melted and edges look crispy take out of oven and drizzle with balsamic glaze (and basil if you haven’t put it on yet)
  10. Enjoy!


Caprese PizzaThis pizza is very versatile. If caprese isn’t your thing Flat Out Bread has a bunch of recipes!

Homemade Hummus

To me there’s something to homemade recipes and fresh ingredients. Like salsa, guacamole, and hummus… Yum!

Ever since they started carrying Sabra Hummus at the grocery store I was hooked. It felt like the perfect snack for the beach with some pita chips. My favorite flavor was garlic. Well once I found a recipe for homemade hummus (and it seemed easy enough) I went for it. My husband absolutely loves it! So here’s what I do.

Homemade Hummus

what you need:

  • food processor
  • 1 16oz can of garbanzo beans (chick peas)
  • 1-2 lemons; about 2 Tbsp of fresh lemon juice
  • 1-3 cloves of garlic
  • 2 Tbsp tahini
  • 1-2 Tbsp olive oil
  • 1 tsp salt
  • black pepper to taste
  • splash of water (or liquid from can)

First I drain my chick peas. Some people save a little bit of the liquid from the can to add to the mixture instead of water; I do not. But that’s up to you. I also pulse my chick peas for about 20 seconds before I add everything else. I don’t know if this really makes a difference but I do it every time.

Then I grate in the garlic with my zester.








I add the Tahini.










Then I add the rest of the ingredients and blend. You’ll have to keep scraping the sides down and checking the consistency. This is too chunky for me, I like it smooooth. So add more water and/or oil to get it the texture you like.

After adding more oil, about a tsp at a time this is what I got, and I was happy with it.


Taste it and adjust accordingly! add salt maybe some more lemon juice…. hummus is really a canvas and there are plenty of variations you can find online. Once you get the hang of it it’s super easy to make!

Mini Goodness

I love Sundays. Sunday is daddy’s day to get up with Ava, and mommy’s day to sleep in! Don’t worry daddy gets to sleep in on Saturday- so it’s fair.

Well I have this (bad) habit of checking my email and scrolling Facebook before I get out of bed and face the day… But this morning it paid off! I follow a blog on FB called Sally’s Baking Addiction. If you haven’t checked this out expect to spend a good chunk of time browsing all of her amazing recipes. Well this morning she posted a cinnamon doughnut recipe-looked absolutely delicious! BUT I don’t have a doughnut pan yet. So I found another recipe Mini Cinnamon Rolls.

I pretty much followed this recipe to a T and when my husband put the first one in his mouth (all at once?!) he looked at me and said “I’d marry you all over again” Ha- guess they were a success! I know they are “mini” but I savored mine, taking a few bites at a time, but to each their own.

What you’ll need:

  • mini muffin tin (a wise investment especially if you have little ones)
  • tube of crescent rolls (I had the buttery flake but I don’t think that made much of a difference)
  • brown sugar
  • cinnamon
  • melted unsalted butter
  • flour for rolling
  • rolling pin/ glass cup/ whatever works for you!

Preheat oven to 350, or whatever temp the directions say.

First thing, flour a surface you want to work on. Take half of the crescent rolls (4 triangles) and pinch the seams together, then flip it over and pinch the seams on the other side. You can roll the dough a bit to make it even.

Note: they now sell seamless crescent roll which would work great for these! 

Next take a Tbsp of melted unsalted butter and cover the dough with it. Then take brown sugar (I used about a Tbsp) and cinnamon (I used about a tsp) mixed together and sprinkle all over the dough. Use as much or as little sugar mixture you want.






Then roll the dough into a log. I rolled from the longer side. The original recipe says the log will make 8. I ended up getting 10, with the last one a little crazy. I think these were the perfect size for my pan, they fit in there leaving a little room to grow. (score your dough first to make sure you cut enough and they are about even)






Cut dough and place into mini muffin pan. I went ahead and brushed a little more melted butter on top and sprinkled a little more of the sugar mixture..







Here they are cooking up perfectly in the oven! Yum








While they are cooking make the icing. I used this recipe because the original one called for maple syrup- which sounds amazing but we were out of.

It’s 1/2 cup powdered sugar, 1/2 tsp of vanilla extract, and 1-2 tsp of milk or cream. Just mix everything together until the sugar lumps are gone.

I baked mine for exactly 10 minutes and they came out perfect!





Drizzle (pour) icing onto mini cinnamon rolls and enjoy!

You can repeat this with the rest of the dough or save it for dinner crescent rolls.