Valentine's Day

Happy Valentine’s day lovely readers of mine .

Usual link-up courtesy of Jessie @ Jessie Loves to Run

This week I am thankful for... facetiming  with my family!

Miss these goof balls.

Miss my pup .

I am thankful that they are coming out this weekend!

I am also thankful this week for my love:

I don’t wanna get all sappy on here, but I just have so much fun with that big lub! Love that boy so much!

I’m  also thankful for my lovely Valentine’s day dinner and dessert. Ohhhh boy. Maybe the best food I’ve made.

I prepped the food last night (so I could just heat it up today. These taste even better when reheated). And told the boy to not read my blog today, so I think I feel safe posting this now!

For dinner I made my sort-of Shepherd’s Pie, but melted a bunch of cheese on top:

Since it’s the boy’s favorite .

Then I made a chocolate peanut butter cookie pie. It’s got a peanut butter center.

Oh yes. Did you hear that?

Oh. Oh, it’s even better than it looks, I promise. Just look at that gooey peanut buttery center:

(yeah, I had a piece last night. Don’t judge… I had to taste test.. to uh.. make sure it was ok for today..)

I made cookies for some of my friends yesterday as a Valentine’s day gifts (I’ll give the recipe at the end of the post) and I used the batter to make this bad boy.

JessieBear’s Chocolate Peanut Butter Cookie Pie

-My infamous cookie dough (recipe at the end of the post)

-1/4 cup creamy peanut butter

-1/4 powdered sugar

-2 tablespoons unsweetened almond milk

1) Preheat the oven to 375

2) Grease a small baking dish (you could probably use a small loaf pan too) & spread a layer of cookie dough at the bottom of the baking dish

3) Mix the peanut butter and powdered sugar. Add in the almond milk slowly, you might not need the whole two tablespoons. Just add enough so the mixture is smooth and creamy.

4) Spread on top of the cookie dough. Then cover with more cookie dough (so that it’s basically a filling to the pie!)

5) Cook for about 20-30 minutes or until the top is puffed up and firm.

And like I said earlier, I made a bunch of Valentine’s day cookies for my friend’s too!

I made my famous double chocolate chip cookie recipe. I haven’t made it in years, because they’re such a splurge, but SO worth it. Here’s the recipe for that and the dough I used in the pie.

JessieBear’s Infamous Cookies

(They’re infamous, because they’re so good that people tend to eat so many that their stomachs hurt.)

-1 cup softened (not melted!) butter
-1 cup white sugar
-1 cup brown sugar
-2 eggs
-1 tsp vanilla extract
-2 cups flour of choice
-1 tsp baking soda
-1 tsp salt
-1/3 cocoa powder (unsweetened)
-1 cup peanut butter chips (I used Reese’s)
-2 cups chocolate chips

1) Preheat the oven to 375 degrees

2) In a large bowl mix together the butter, white and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.

3) In another bowl mix the the flour, baking soda, salt and cocoa powder (mix well!)

4) Slowly add in the dry ingredients to the wet ingredients, stirring really well until fully incorporated.

5) Mix in the chips and roll into cookie shapes (about 1 tbs each) and place on a greased cookie sheet.

6) Cook for 8-10 minutes.

They will be REALLY soft when they first come out, but do not cook them longer than that because they will harden up too much when they cool.

And there ya have it folks. The best recipe I have.