Monday, September 7


Happy Labor Day! Taylor and I enjoyed ourselves a late breakfast at Magnolia Cafe this morning with our friends, M & C. I got the "Economical" --scrambled eggs, homefries, black beans with a large side of salsa. Tay go the "T-Rex Omelet" with pico de gallo, avocado, cheese and smoked turkey. He also got a short stack of gingerbread pancakes, which I hadn't had in years. They smell like fall and like my highschool breakfast dates with my dad.

On another note, on to dessert. My mom got these as a teacher gift years and years ago. I was rereminded of their greatness a few weekends ago. Homemade Reese's essentially.



1 1/2 cups peanut butter

1 cup butter, softened

1/2 teaspoon vanilla extract

6 cups confectioners' sugar

4 cups semisweet chocolate chips


In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.


  1. Wow! These sound absolutely wonderful! This would be a fabulous treat for your grandpa! Thanks, Erin! <3 FYM

  2. Erin, thanks for posting about The Riley Project! What an amazing little girl! Does she attend Regents? What a great project she is doing--even starting her own blog and so much more! I am so impressed with Riley!

  3. Erin, thanks for the comment! Your site has such great recipes, and beautiful pictures!!