I’m in a mundane rut that consists of peanut butter, jelly, fruit and nuts at the moment. Ivan likes to call this birdfood, and I’m sure it disgusts him that I have been eating nothing else, and a ton of it. This is either because of my hectic schedule or due to a small case of homesickness. Homesickness specifically related to the sale of my childhood home. My parents are moving… tomorrow. I’m a bit sad that I won’t get to play one last game of Bocce in the backyard.

Melancholy has made me an absolute bore in the kitchen. So today, I bought a boatload of fresh veggies which are now hanging out in my fridge, chattering about what delicious little munchies they will become. So stay tuned, but as I said, for now I leave you with peanut butter… and jelly if you like…

For the Recipe, click here:

Peanut Butter Cookies

This is not the most amazing photo. I only had my little Canon powershot and very limited time and space to snap a picture of this over-the-top cake before it was gobbled up. But the cake…. ohhhhh the amazingness of that!

My dear friend Zipporah turned one year older yesterday and part of the reason I made this decadent confection was because Zipporah is a whiz of a baker, so I needed something that had fireworks. I love Zipporah’s style because you will not find her in the reduced fat aisle. She bakes it right, full on and still manages to stay slim. This in itself should be considered a talent.

Don’t bake this if you have a bunch of friends that only eat celery and lettuce leaves. They won’t be able to handle it… Believe me. Despite what you may think, the backstage at Cirque Du Soleil is like a sweets factory, so I knew the little acrobats could handle this bomb of a cake.

Make it a day ahead for best results!

For the Recipe, click here:

Peanut Butter Torte with Chocolate Ganache

Have you ever flipped over a granola or protein bar and been perplexed by the long-winded, 16-letter word ingredients list? Other than LÄRABAR which makes simple, whole food bars, I don’t think anything holds a candle to homemade. And at about $1.50 a piece, my favorite, the Larabar Cashew Cookie Bar seems slightly overpriced for just cashews and dates.

These homemade bars keep really well in the freezer, have a satisfying crunch, and will fill you up for way less money. Just make a batch at the beginning of the week and your snack-time will be a no-brainer.

For the Recipe, click here:

Peanut Butter and Crispy Brown Rice Date Bars

I am pretty sure that the pouring rain in Vegas right now is a minor miracle. People are acting like the world is ending. Seriously perfect day to make something hearty. I decided instead of granola bars, I would make granola to spice up my yogurt in the morning.

I used salted Natural Peanut Butter, but you can use unsalted if you like. Just adjust the added salt to taste. You can also toss in some chopped dates or add extra nuts. I just kept it simple and yummy.

Peanut Butter Granola

2 cups old-fashioned steel cut oats

1 1/2 cups natural crunchy peanut butter, lightly salted

1/2 cup Agave Syrup

1/4 cup dried cranberries

1/4 cup raisins

1 tsp millet

2 tsp flax seed (brown flax best, at Whole Foods in the Bulk section)

Flaked sea salt, to taste

Heat oven to 375 degrees. Spread oats, dried fruit, millet and flax on a cookie sheet (also chopped nuts if you are using). Toast in the oven for about 8 minutes or less til the oats are golden, but not burnt. Meanwhile in a sauce pan over low heat, combine the peanut butter and agave until smooth.

Place the toasted mix in the bowl of an electric mixer fitted with the paddle (or you can use a hand mixer on low setting.) Add the peanut butter and agave and mix til combined. The mixture should be slightly crumbly. Place in the freezer til cool.

Store in the freezer or fridge and enjoy on Greek yogurt, with milk or on ice cream!