Five things I love right now. Plus, a recipe, because I want your thighs to look like mine.
1. Peanut butter. Amen.
2. Cream cheese.
3. My sun-kissed, freckled children - especially when they are asleep. It's amazing how sweet they look.
4. My new insulated to-go tumbler. Isn't it the cutest thing ever? Almost as cute as my sleeping kids.
5.
Dear Genius, The Letters of Ursula Nordstrom. It's no secret (see
goodreads) I started this book on December 24, 2010. I have been savoring it. It sits on my nightstand, travels in my suitcase, has been splashed upon at the pool. I read a few letters a day. I don't want it to end. I have laughed. Cried. Snorted. Re-read pages. In short, I adore this sassy, brilliant woman, the editor of books I grew up on. I want to be her when I grow up. Or at the very least, name the next canine my husband (whom I also love) better not bring home after her.
I think she'd be okay with that.
The recipe.
Peanut! Butter! Cupcakes!
1 box your favorite brownie mix
1 bag Reese's peanut butter cups
Grease or paper-line two mini muffin trays. Fill 2/3rds full with brownie batter, made according to package directions. Push one peanut butter cup into each muffin cup, until batter touches top edges of candy. Bake according to brownie directions, about 15-18 minutes until set.
Remove from tray to wire rack to cool. Frost with peanut butter cream cheese frosting. Garnish with salted peanuts.
Peanut! Butter! Cream! Cheese! Frosting!
1/2 cup creamy peanut butter
8 oz. cream cheese, softened
3 cups powdered sugar
1 tsp. vanilla
2-3 Tablespoons milk or cream
Blend until smooth. I double dog dare you not to lick the bowl.
Xoxo,
Kristin