Crispy Chocolate Peanut Butter Squares #FoodBloggerLove

Today we’re celebrating Valentine’s Day a little early with some #FoodBloggerLove and I’m so thrilled to introduce you guys to Nicole from For the Love of Food.


I was so excited to get to know her blog over the last few weeks – she and I are super similar! She also has two little ones that help her out in the kitchen, family meals are her bread and butter, and she’s crazy for anything chocolate peanut butter.

Yeah, I know – it was like looking in a mirror!

I knew I wanted to make a treat Nicole would love – and I also wanted it to be something her girls could help with. These Crispy Chocolate Peanut Butter Bars are the perfect fit!

Crispy Chocolate Peanut Butter Squares 2

My little helpers helped with the measuring and stirring. These treats are no bake, but they do need a few minutes on the stove top to melt the ingredients together so I handled that. They only take about five minutes to prep – perfect for a toddler attention span! – and they’re so, so good. If a peanut butter cup and a crunch bar had a baby, this would be the result.

Nicole, I know you’ll love these! I hope you and your girls get a chance to make them soon! Happy #FoodBloggerLove!

If you’re looking for some more blogger love, check out the #FoodBloggerLove linkup here:

Crispy Chocolate Peanut Butter Squares

Crispy Chocolate Peanut Butter Bars
(slightly adapted from The Big Man’s World)
Makes 20 Bars

3 cups crisped rice cereal
1 1/2 cups milk chocolate chips
3/4 cup creamy peanut butter
1/4 cup coconut oil
1/2 cup maple syrup

Line an 8×8 baking pan with parchment and set aside.

Add cereal to a large mixing bowl, set aside.

Add the chocolate chips, peanut butter, coconut oil, and maple syrup to a small saucepan and heat over medium-low heat, stirring continuously, until all melted together and well combined.

Pour the chocolate mixture over the cereal and stir until combined. Pour the mixture into the prepared pan, smooth out, and refrigerate for several hours.

Once cooled and solid, use the paper to lift out of the pan and cut into squares. Store in an airtight container in a fridge.

Crispy Chocolate Peanut Butter Squares


White Chocolate Dipped Ginger Cookies #FBLCookieExchange #ChristmasCookies

Guys, it’s COOKIE SEASON! I’m seriously so pumped. Baking is one of my favorite things of the holidays. All week I’m going to be sharing new-to-the-blog cookie recipes. Some are new to me, others are family favorites. All of them are on point if you’re looking for some cookies to add to your baking list!

These little beauties were the cookies I baked up for the annual Food Blogger Love Cookie Exchange. They’re pretty simple, but once they’re dipped in white chocolate and some sprinkles are added, they look like the star of the cookie tray. And who can say no to a ginger cookie this time of year?!

I mailed these out to three food blogger friends and in return I received Chocolate Caramel Chip Cookies from If Spoons Could Talk, Oatmeal Cookies with Chocolate Chunks and Butterscotch from Jennifer Bakes, and Salted Caramel Kahlua Sugar Cookies from Seduction in the Kitchen. They were all amazing – be sure to check out those recipes today, too!


White Chocolate Dipped Ginger Cookies
(from Cooking Classy)
Makes 3 dozen

2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
3/4 cup unsalted butter, at room temperature
1/2 cup + 3 Tbsp. sugar , divided
1/2 cup packed light-brown sugar
1 egg
1/4 cup molasses
2 tsp vanilla extract
3 cups white candy melt wafers
Sprinkles, for decorating

In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until combined.

Using a stand mixer, cream together the butter, 1/2 cup sugar and brown sugar until light and fluffy. Mix in egg. Mix in molasses and vanilla.

Add the dry ingredients in increments, mixing until just combined. Cover bowl with plastic wrap and chill for at least an hour.

When ready to bake, preheat the oven to 350 degrees and add the remaining sugar to a small bowl.

Roll dough into 1-1 1/2″ balls, roll in the sugar, and place on parchment-lined baking sheets. Using the bottom of a cup, flatted the dough balls slightly. Bake for 8-10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Melt the candy melts according to package directions. Dip the cookies or drizzle the melted candy over. Top with sprinkles if desired.

The Food Blogger Love Cookie Exchange was full of delicious cookies from a great group of bloggers. You can see what everyone baked up here:

Can’t get enough cookies? Today kicks off #ChristmasCookieWeek so today – and all week! – I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!

(If You Give a Moose) Blueberry Muffins #FoodBloggerLove

Today we’re celebrating #FoodBloggerLove, which is sort of like blind dating, food blog style. I was assigned a random blogger to get acquainted with and I’m so excited to introduce you to the lovely Chef Sarah Elizabeth today. I think you guys will love her. I know I do!

Sarah is a new mom and – get this – her Henry was born the same day as my Julie! Fun, right? What really hooked me, though, is her monthly blog series – Family Dinner Book Club.

Each month, there’s a featured kids’ book. Sarah posts a meal to go with the book, and then two other bloggers she work with post a craft and discussion questions. As a voracious reader raising two little book worms, I think this is pretty much the best idea ever.


With her family dinner book club in mind, I gathered up Jake for our own mini book day. We picked If You Give a Moose a Muffin and made – of course – muffins.


Jake is at a fun age where he’s really into books. He loves discussing the pictures and is starting to make connections between the things he reads in books and the rest of the world. Of course, he was totally smitten by the idea of making muffins like the book.


I stuck with a simple, one-bowl blueberry muffin – because toddler attention spans can only handle so much! And, to be fair, ours were a tad over-mixed, thanks to my excited assistant – but we all still thought they were delicious!

I’m so excited to follow along with the Family Dinner Book Club and the other cooking adventures Sarah (and Henry!) will have. Aside from her blog, you can also find Chef Sarah Elizabeth on Facebook, Twitter, Instagram and Pinterest.

Want to check out the rest of the #FoodBloggerLove posts? Click the frog below!


One-Bowl Blueberry Muffins
(from A Sparkle of Genius)
Makes 12

1 1/2 cups flour
3/4 cup sugar + 1 Tbsp.
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3-1/2 cup milk
1 1/2 tsp. vanilla
1 cup frozen blueberries

Preheat the oven to 400 degrees an line a muffin pan with cupcake papers or spray with nonstick spray.

In a large bowl, whisk together the flour, sugar, baking soda and salt. In a 1 cup measuring cup, add the oil, egg and then fill to the 1 cup line with milk. Add vanilla and whisk until well combined.

Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in blueberries.

Divide batter evenly between muffin wells. Sprinkle tops with a little sugar. Bake for about 20 minutes, until golden brown.