A few weeks ago when my parents were in Kansas City for our extended family’s annual caroling night, I asked her if she would help me make a batch of peanut butter cookies. I had a normal recipe ready for us to try, when she suggested that we make the “easy” version – 3 Ingredient Peanut Butter Cookies.
Earlier this week, I hosted a little birthday gathering for a beautiful friend who recently moved to England but is back home (yay for us!) for a few weeks. And when I asked her what might “happen” to be one of her favorite desserts, she responded that she always loves cheesecakes, but then also really loves peanut butter and chocolate. So I decided to bring together the best of both worlds and make these Reese’s mini cheesecakes!
It was also a chance to use a new little kitchen purchase that I finally caved in to buy – this mini cheesecake pan. Sure, you can make little cheesecakes in mini baking cups, but I had long admired the sleek vertical lines of this pan, so may have squealed in delight just a tad when I finally purchased one of my own.
Chocolate… Oatmeal… Peanut butter… (A little more butter…) And no oven required.
Seriously, what’s not to love?!?
For some reason, my neighborhood grocery store decided to place their Easter candy aisle this year smack in the middle of….the produce section.
Surprising? Yes. Brilliant marketing? I’m beginning to think so. :)
Behold, my default breakfast. :)
Simple. Delicious. Classic. Healthy. Fresh. Thick. Perfectly, but not overly sweet. Packed with energy and fun nutrients. Made with ingredients I almost always have on hand. Ready to go in about 90.4298 seconds.