butterscotch & oatmeal peanut butter cookies

You guys... I'm learning French. {!!!!!!!} I'm not going to go so far as to say I'm good at it. I totally get it. Or I'm super great at the pronunciations. In fact, I'm pretty sure I'm totally botching it. Like I was trying to say "frere" the other day but it somehow came out sounding like I had just dropped a bomb. 

My friends laughed. 

I laughed so hard I cried. 

Good times, good times. 

Through this experience though, I'm learning not to take myself so seriously and to laugh at myself... And my classmates too. Muahaha. 

Not only am I learning to laugh, but I'm actually learning a little language too! So far I can count to ten. Say the days of the week. Say I'm 15 years old {which is a lie. Only a couple more weeks.} And a couple other little phrases. Definitely not enough to have a conversation though, unless you'd like to talk about numbers or colors. In that case, I'd love to chat. 

Our teacher is from France and she's learning some English in exchange. At class the other day, we were going over the parts of the body, and when we came to the toes, she said "What are these things? The fingers on your feet?" That brought up a wave of laughter. 

Again... 

My friends laughed. 

I laughed so hard I cried. 

Learning French, I'm {suuuuuuper slowly} getting this much closer to my dream. The tiny dream: To travel to Paris. The big dream: Open a bakery in Paris. I'd call it... Sophie's Cakery. Which is quite ironic considering cakes come out of my kitchen only about once every couple months. A cakery without cake? Is that even legal? Might need to reconsider things... 

In other news... I made you cookies!

When I pulled out the first pan of these cookies, I knew they were going to be crazy good. And tempting. And addicting. So I figured I'd bring them to French the next day, because I'd rather make my friends fat than myself. True selflessness, people. When my mom saw these she declared, before she even tried one, that they would be the best cookies I'd ever made. I told her I was planning to bring them to class, but she refused. Not surprising though! These cookies are crispy on the edges, soft and chewy in the middle, and the perfect balance of sweet and salty.

Bon appetit!

butterscotch & oatmeal peanut butter cookies

1 cup butter, softened

1 1/2 cup packed brown sugar

1 cup peanut butter {I used crunchy. But use whatever you have on hand!}

2 eggs

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 cup quick cooking oats

1 c. butterscotch chips

:

Preheat oven to 350 degrees. In a large bowl, cream butter, sugars, and peanut butter.  Beat in the eggs until well blended.  Combine the flour, baking soda, salt, and oats; stir into creamed mixture until well mixed. Fold in butterscotch chips. Drop by tablespoonfuls onto ungreased baking sheets about 2 inches apart.  Bake for 10 to 15 minutes or until lightly browned.

cinnamon swirl banana bread

I don't know what it is about banana bread, but I'm pretty sure it's one of the best comfort foods on the face of the planet. Think about... Have you ever met someone who DIDN'T like it? If you have, I think it may be time to find some new friends. Hey, it's just a suggestion. Yes, what foods people like and dislike, determines my friendships. 

I have this recipe for banana bread that I've been making for ages. It came from a cute little old church cookbook, with some of the best recipes for all things comfort food. I made this banana bread all the time, and it's one of the first things that got me into baking. That AND it gave my first baking battle wound. Memories. 

I love church cookbooks, with hearty recipes, stories from the cute little ladies that made them, and yellowed pages. The recipe page for this banana bread was stained brown and covered in mashed banana, butter, and milk. And for some reason, it just made me love it even more. Tried and true recipes are always the best! 

On a Saturday morning, when it was sunny out, my family was gone, and my music was blasting, I decided to make banana bread. Because a) I mostly bake on the weekends. {or when I'm feeling emotional.} b) we had a million and one bananas in the freezer. and c) I just wanted banana bread. 

I went on a mad search for the recipe but could not find it anywhere! We left that cookbook at home when we moved {I swear, our brains were not working when we were in the process of packing.} so I logged onto my blog because I thought I had shared it with you way back when. But nope! I continued digging through all my well organized folders and notebooks {ha. just no.} but STILL could not find it.   I figured I'd just use a muffin recipe that I thought I maaaaaay have based off of the bread recipe from home. Are you still following? I'm afraid I've lost you. 

Anyways. After a few changes here and there, I'm pretty sure I've come up with the best banana bread recipe. ever. Not to brag or anything, but seriously, this stuff is the bomb! Just like how gramma would make it. It's fluffy, light, tender, and not too overly sweet. The cinnamon swirl in the middle of the loaf adds the perfect touch and a little bit of crunch on top. But if you don't feel like going the extra mile, feel free to just make the bread as is. You can't go wrong either way! Perfect for breakfast, alongside a cup of joe. Ahh yes. 

I was so excited to share this with you guys! If you follow me on Instagram {which you totally should. I'm new to it. And toooootally addicted.} you already got a sneak peek. Since I'm not posting as much lately, I'm doing my best to spread the posts out instead of there being 3 posts in a week and only 1 the next. Know what I mean, jelly bean? 

Ok, time for banana bread now. Sorry to keep you waiting. 

cinnamon swirl banana bread

2-3 ripe bananas, mashed

1/4 c. butter, melted

1 egg

3/4 c. granulated sugar

1 c. milk

2 1/2 c. flour

2 tsp. baking soda

cinnamon swirl

2 tbsp. cinnamon

3 tbsp. granulated sugar

Prepare the cinnamon swirl by mixing together cinnamon and 3 tbsp. sugar; set aside. Preheat oven to 400ºF and line a loaf pan with parchment paper; set aside. In a large bowl, combine the egg, butter, and sugar. Add in the milk and bananas. Mix in the flour and baking soda. Stir until smooth. Pour half of the batter into prepared pan, sprinkle with 2 tbsp of the cinnamon sugar, and swirl with a knife. Next, add the rest of the batter, and sprinkle the rest of the cinnamon sugar on top. Bake for 25-35 minutes or until golden brown. Let cool before pulling out of pan and slicing. 

peanut butter chip brownies

Life has been so crazy and hectic, I just haven't had time to do any baking.

Until Valentine's Day, that is, which is only appropriate given it's the day we celebrate the loves of our lives. For me, that would be chocolate. 

Last week {well maybe it was two weeks ago? or three? my life lately is a big fat blur.}, we drove from Otji aaaaaaaaall the way down to Cape Town, South Africa to meet my grandparents {!!!!!}. It was a painful 17 hours of driving in the dry, hot, boring dessert. And unlike the US, there's no Starbucks to stop at on the way. Tragic, I know. 

I settled for WIMPY coffee {good 'ol African fast food} and zoomed through a whole 2 and a half books the way there and back. I just love reading. And when I find a book I love, I often times can not. get. my face. out of it! 

After spending a week in Cape Town, all 7 of us {my family and my grandparents} plus all the luggage {which was A LOT!} piled into our little van and made the long journey back to Otji, only to spend one night at home and get on the road again the next morning to head up to a game reserve for the next 3 nights. That brings us to now. 

I'm so happy to be home! It felt so amazing to sleep in my own bed, eat our own food MADE in our own house, and shower in my own bathroom. I love traveling, but two weeks of go go go is noooot my cup of tea. Especially in Africa, where it takes a minimum of 2 hours to get to one town to the next! Oy.

Brownies = real life. 

peanut butter chip brownies 

1 c. butter, softened

2 eggs

1 c. white sugar

1 c. flour

1/2 c. cocoa powder

1/2 c. peanut butter chips 

1. Preheat oven to 350ºF and grease a 9x9 in. pan; set aside. 

2. In a large bowl, ream together the butter, eggs, and sugar. 

3. Once combined, add the flour and cocoa; stir until smooth. 

4. Fold in the peanut butter chips and pour batter into greased pan. 

5. Bake for 15-20 minutes- they should be just slightly underdone. 

6. Let cool on a wire rack before slicing into squares. 

mini no-bake lemon cheesecakes {for two}

As I'm writing this, I'm realizing something... I ate two lemon cheesecakes for lunch. Before you go and think I'm some crazy fat kid, they weren't entire cheesecakes. Seriously, I do have some portion control. Not a lot, but SOME. So they weren't big ones. Just cute little tiny ones made in ramekins. See? It's all good. You can continue thinking I'm a skinny little runner. Thank you for your cooperation. 

I can totally justify this though. Justifying is one my skills... 

Why didn't I go running this morning? Because I needed more sleep so my brain would work good for school. Why do I need to buy that nail polish? Because my collection is lonely and needs a new friend. Why did I lounge around in sweats and a t-shirt all day? Because why waste close when you're not seeing any humans... Other than your family. But they don't count. Why did I eat two mini cheesecakes for lunch? Because I'm all for balanced meals! Cream cheese {dairy}, lemon {fruit}, and graham crackers {carb}. Derrrrrrr!

I made these in the middle of the day as I was studying for an exam. When I really get into studying, I forgot to do a lot of things. Likeeeeeee eat. And brush my teeth. However, my brain can only work for SO long, ya know? My noggin was fried, so I decided to take a break and make cheesecake. It's only logical. 

Single serving recipes on this blog are definitely among the most popular. You guys love that stuff! I thought I'd feed your obsession with some cheesecake. It's no bake. It's super quick. It only makes a little, so you don't have a whole PAN of cheesey cake laying around. And holy gracious, it's creamy, sweet, and tangy. 

Yooooooou're super duper welcome. 

mini no-bake lemon cheesecakes {for two}

crust: 

2 tbsp. butter, melted

1/2 c. graham cracker cumbs

1 tsp. cinnamon

cheesecake:

3/4 c. cream cheese

1 tbsp. lemon juice

1 tsp. vanilla

yellow food coloring {optional}

1/4 c. powdered sugar

2 tbsp. white sugar

First, prepare the crust by combining the graham cracker crumbs, butter, and cinnamon with a fork. Press into two small ramekins and set aside. Next, make the cheesecake filling by whipping the cream cheese, lemon juice, sugars, and vanilla. Add in the yellow food coloring drop by drop until you get the desired color. Pour filling into ramekins. Wrap in plastic wrap and refrigerate for at least an hour. 

apple cinnamon raisin granola

On Thursday, my family and I are driving down to Cape Town, South Africa to meet my grandparents who we haven't seen in a YEAR! I'm SO excited! I think the 17 hour drive through the boring, hot dessert will somehow be worth it. I mean, I get to look forward to the beautiful ocean, time with family, insane shopping, an overabundance of seafood and other yummy stuff, time away from my crazy hectic life {2 weeks off of school? Umm, yes please.}, AAAAAAND McDonald's! I never ever ever ever ever thought I would crave that crap. Ever.

 

My iPod's little earphone thingy doesn't work anymore, so I won't be able to listen to music on the way there which totally stinks, man. My grandparents are bringing a new one with them though, and OHMYGOSH I'm so excited. Instagram? I think yes. I've also been having to run without music for the last two months. Seriously, do you know how hard that is? Running without music for me, is like… running without running shoes. It just does not. work. However, I think I've turned into my own running playlist if you know what I mean… Gotta motivate myself somehow!

Anyways, since we're going to be laying around on the beach, reading, and sipping ice cold coke zeroes, that means I'll be in bikini. My poor little tummy hasn't seen the light of day in a year and a half. Look away, Cape Town! I don't want to blind you with my neon whiteness! Sadly, blondies and layer cakes aren't really the best pre-beach foods to be eating. {dude, I wish.} I thought I'd whip up some granola for a tasty, waist-happy breakfast! 

Apple Cinnamon Raisin Granola

3 c. oats

1/2 c. dark brown sugar

3 tbsp. olive oil

1/4 c. honey

1 tbsp. vanilla extract

1/2 tsp. nutmeg

3 1/2 tsp. cinnamon

1 c. diced apples {about 2 small apples, 1 large}

3/4 c. raisins

Preheat oven to 350ºF and line a baking sheet with parchment paper; set aside. In a large bowl, combine the oats, brown sugar, olive oil, and honey. Add in the spices, vanilla, and apples. Stir until combined. Pour granola onto prepared baking sheet and bake for 15-20 minutes or until just browned, stirring every 2-3 minutes to prevent burning. Once the granola is done baking, add the raisins. Cool slightly before moving to an airtight container to store. 

P.S. After we get back from Cape Town, we'll be spending time with my grandparents in our town and also traveling a little around Namibia. I'll do my best to sneak in a recipe or two, but just a heads up, I won't be back to my normal posting for a few weeks at least. I can't wait to come back and share some pictures of the trip with you all :) 

chocolate chip cinnamon swirl coffee cake

Oh my lanta, you guys. MY THIIIIIIIIIIIIGHS! They hurt. I wish I could tell you my thighs hurt because I went on a kick-butt run this morning. Or because I did like a hundred lunges. But nope and nope. They're flipping SUNBURNT! Poor leggies of mine, so red and painful are ye.

I went on a little picnic with my friendlies earlier. This was a legit African-style picnic… We didn't go out to to a green grassy park, lay out a red and white checkered blanket, and munch on grapes and egg salad sandwiches. UHH no. At noon, we met at my house and walked to the grocery store to get food… About a mile or so. Then we walked AAAAAAAAAALL the way back over by my house and our fearless leader lead us into the bush. Like the. bush. In the middle of nowhere land. 

While we were walking, I was just wanting to cry. You guys! It's like 100 degrees minimum in the sun. Now, Namibia is not necessarily the most green and lush place on the planet. It's dry and sandy and hot. And the sand was burning the crap outa my feet. I'm not really the type for adventure-y stuff like this. I mean, I love adventures. I just find adventures more enjoyable when they take place in air conditioning. I'm sure I was super annoying. Just ask my friends… I'm sure they'd say yes.

I kept trudging along, whining about the heat and yelling to my friend, "WALLARD! {That's not his real name. His name is really hard to pronounce so let's just go with Wallard. Close enough.} Are you dragging us out here to DIE!? You know, there's cobras and pythons out here. {no joke.} And my feet are going to blister! Can we please just stop nooooooooooooooow! Pleeeeeeeeeeeease Wallard! PLEEEEEASE!" No response. He just kept walking while us girls are yelling at the top of our lungs for him to stop. After all, he was the one with the FOOD! 

Life words, people- never take a woman's food. Especially when there's fancy cheese involved. Just… Don't do it. 

Anyways, after like what seemed like an ETERNITY {in real life, it was like 15 minutes.}, we decided to set up camp by a dried up riverbed. We then preceded to eat apples, crackers, some daaaang good cheese, and peach iced tea. Yup, this is how we party it up in Africa, people. 

I thoooought we were sitting in the shade. Apparently we weren't. Why is that, when you think you're in the shade, but all the while you're obliviously burning yourself to a crisp? Lesson learned, when you go on a picnic in the middle of the bush… Wear sunscreen. 

What does this have to do with coffee cake? Hmm… Let me think. 

 Nothing. 

chocolate chip cinnamon swirl coffee cake 

{adapted from Smitten Kitchen}

cake: 

1/2 c. butter, softened

1 1/2 c. sugar

3 eggs

2 tsp. vanilla

1/2 c. plain yogurt

1 c. buttermilk

3 c. flour

1 tsp. baking powder

1 1/2 tsp. baking soda

1 c. chocolate chips

cinnamon swirl:

1/2 c. sugar

3 tsp. cinnamon 

Preheat oven to 350ºF and grease a 9x13 pan. Set aside. In a large bowl, cream the butter and sugar. Add in the eggs, vanilla, yogurt, and buttermilk. Combine the flour, baking powder, and baking soda. Mix together the dry and wet ingredients until smooth. Pour 3/4 of the batter into greased pan. Evenly spread the cinnamon sugar on top, and swirl with the rest of the batter. Bake for 15-20 minutes or until golden brown.

peanut butter blondies

I'm a little late on this whole National Peanut Butter day thing, but c'est la vie. I made these yesterday, which was the holiday dedicated to the amazingness we call… Peanut butter. So I should get a pass or something. 

Anyways.

You guys! I passed my geography exam the other day! BOOM!

I spent hours upon countless, excruciatingly boring hours, in my fluffy bed {I'm trying to make this sound bad.}, studying for this thing. 

My work paid off and I got a 90! Not to brag or anything… ;)

When I finished the exam, I celebrated by going into the kitchen, blasting Mumford & Sons, dancing like a loony lunatic aaaaaaaalmost blasting the speakers, singing all pitchy with reckless abandon, and stuffing my face with more dark chocolate M&M's than I thought humanly possible. 

All at the same time, while ALSO putting away the dishes. 

I've got mad kills, I tell you.

Seriously though, M&M's weren't gonna cut it. You see, I've cut down on carbs and sugar this week TREMENDOUSLY… And I've actually lost a pound or two. Let's be real here… How long did you think that would last? Not long. 

I needed something chewy. And peanut buttery. And I needed said peanut buttery chewy thing faster than the speed of light. Enough of this healthy stuff. I'll take a peanut butter blondie or five please thankyouverymuch. 

These were amazing and umm… HOLY ADDICTING! I ate more than my fair share, that is for sure…

Winner, winner, peanut butter blondies for dinner!

The texture and flavor is pretty much identical to your typical peanut butter cookie… They're a little crumbly, but it's a good crumbly and they're still able to be picked up and keep their shape.

I thought about adding chocolate chips in there, but instead decided to just bask in all their chewy gloriousness. 

In lu of passing my semester exam, I bring to you… peanut butter blondies. *applause*

chewy peanut butter blondies

1 c. butter, softened

3/4 c. creamy peanut butter

1 c. dark brown sugar

1/2 c. white sugar

1 egg

2 tsp. vanilla

1 c. flour

1 c. cake flour

1 tsp. baking powder

Preheat oven to 375ºF and grease a 9x9 in. pan; set aside. In a large bowl, cream together the butter, peanut butter, sugars, egg, and vanilla. Add in the flours and baking powder. Mix until smooth. Once combined, press dough into greased pan. Bake for 15-20 minutes or until golden brown. Let cool before slicing.