These Peanut Butter Cookies are peanut butter cookie cups stuffed with a mini Reese’s peanut butter cup. This is a fail proof recipe great for any occasion. Living in my house is like living in a casino. You never have any idea what time it actually is and we want to keep you here as long as we can.

We have approximately 6 clocks hanging on the walls in our house and every single one is set to a different time. I know that the one in the kitchen is 15 minutes fast, the one in the kids room is about 5 minutes fast, and the one in the bathroom is never working. I blame it on the humidity because new batteries only last a few weeks in any clock we put in there.

A couple of weeks ago I was on my way to a church function and as I got in my car I noticed that I was running 15 minutes later than I thought according to my car’s clock (which is 2 minutes fast). I had just checked and we were supposed to be right on time – according to my adjustment for the 15 minute ahead kitchen clock. We’re all kinds of disfunctional over here.

Come to find out someone had set all of the clocks to the correct time. The nerve!!! I mean it’s just way to easy to know the actual time. How else am I supposed to keep up my math skills since my babies ate my brain cells?



  • 1¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup peanut butter
  • ½ cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • about 30-40 miniature Reese’s butter cups, unwrapped


  1. Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
  3. Beat in the egg, vanilla and milk.
  4. Add the flour mixture; mix well.
  5. Shape into 1 inch balls and place each into an ungreased mini muffin pan (I sprayed mine because I was paranoid).
  6. Bake at 375 degrees for about 8 minutes.
  7. Remove from oven and immediately press a mini peanut butter cup into each ball.
  8. Cool and carefully remove from pan.

You can find complete recipes of this PEANUT BUTTER CUP COOKIES in

Avocado Toast with Eggs, Spinach, and Tomatoes

Avocado Toast with Eggs, Spinach, and Tomatoes

Avocado Toast with Eggs, Spinach, and Tomatoes-this simple and healthy toast is great for breakfast, lunch, or dinner!

I love trying new foods, flavors, and recipes, but I also love and appreciate the basics. You know, the foods you crave on a regular basis and the recipes you make over and over again. The classics, the staples, the every day good food. The food that feels like home.

A few of my standards include: oatmeal, peanut butter, banana, and honey sandwiches, cottage cheese with fruit, pasta, cereal, and Avocado Toast with Eggs, Spinach, and Tomatoes. These are my go-to’s! I never get tired of these foods and could eat them every single day…and most days I do! Sure, we love to cook and create new recipes, but you can’t beat the basics. What are your basics?

Today, I am sharing the recipe for my standard Avocado Toast with Eggs, Spinach, and Tomatoes. I eat this toast almost every single day of the week. No joke. It is the meal I turn to when I am in a hurry. It is the meal I turn to when I am lazy and tired. It is the meal I turn to when my boys are eating meat for dinner. It is the meal I turn to when I am craving simple, good food! It never gets old, it only gets better. I know I can always count on this toast to satisfy me. It never lets me down.

I top the toast with mashed avocado, sautéed spinach, scrambled egg whites, and tomato slices. I personally prefer scrambled egg whites over regular scrambled eggs, but either will work. And my tomatoes look pretty darn awesome for the winter months, huh? That is because I used Private Selection’s Campari Tomatoes on the vine. They are hydroponically grown and are perfectly ripe every time. I can always count on Smith’s for good tomatoes!

My toast is simple, but perfect. It is good morning, noon, or night…breakfast, lunch, or dinner. You can’t go wrong! Get back to the basics and make my Avocado Toast with Eggs, Spinach, and Tomatoes. It never disappoints.

Avocado Toast with Eggs, Spinach, and Tomatoes
Avocado Toast with Eggs, Spinach, and Tomatoes


  • 1/2 teaspoon minced shallot
  • 1 cup packed spinach leaves
  • 2 large egg whites or 1 large egg, lightly beaten
  • Salt and black pepper, to taste
  • 1 slice Private Selection Multigrain bread, toasted
  • 1/2 avocado, pit and skin removed
  • 2 Private Selection Campari tomatoes, sliced


  1. Spray a small skillet with non-stick cooking spray.
  2. Add the shallot and spinach and cook over medium heat until spinach is wilted.
  3. Place in a small bowl and set aside.
  4. Spray the pan again. Pour beaten egg whites or egg into the pan and season with salt and black pepper, to taste.
  5. Cook over medium heat until soft-scrambled, about 2 minutes.
  6. Mash the avocado with a fork and spread evenly on piece of toast.
  7. Top the avocado toast with spinach, scrambled eggs, and tomato slices.
  8. Season with salt and pepper, to taste. Serve immediately.

You can find complete recipes of this Avocado Toast with Eggs, Spinach, and Tomatoes in

Homemade Ham & Cheese Pockets

Homemade Ham & Cheese Pockets

Will you just look at these?! Homemade dough, hot ham and cheese, hand-held bliss! OH MY.

I grew up eating microwaveable bricks of dough and cheese, aka hot pockets. How about you? Not ashamed to say that I still love those pockets of comforting cheesy goodness. Not a huge fan of all the junk and artificial flavor packed inside, so I started making my own. We’re talking real ingredients. That you can see, taste, and pronounce. A ham & cheese miracle? I like to think so.

Kevin and I are obsessed with these homemade ham & cheese pockets. In fact, obsessed doesn’t even cut it. Downright addicted. Lately I’ve been freezing all the extras for a quick and easy lunch, snack, meal, etc. We’ve been on the go nonstop with new house stuff, so they’ve been remarkably convenient. Just microwave the frozen pockets for about 2-3 minutes and you’ve got hot and melty pockets with real food packed inside.

They’ll be your obsession too! Have you ever made my homemade pizza crust before? I’m sure you have. It’s one of the most popular posts on SBA! It’s the only homemade pizza crust I use. And it’s actually really simple to make- like, much easier than you’d expect with homemade dough. The reason I ask if you’ve ever made it before is because we’re using the exact same miraculous dough to make today’s homemade ham & cheese pockets. 1 dough = many uses!

For exceptional tasting dough, I always use Red Star Platinum yeast– the reason I always recommend this yeast to you? Like a broken record? Their Platinum is a premium instant yeast, strengthening and improving the quality of your dough and the finished volume. You’ll see and taste the difference. Trust me on this.

The dough is pretty basic– for complete step-by-step photos and explanations for the simple ingredients used, here is my homemade pizza crust recipe page. Lots of thorough info there! You can’t mess it up.

Once you have the foolproof dough made– about 10 minutes prep, 1 hour rise– begin assembling! Here’s how it’s going to go down: the pockets are made by dividing the dough in half. From each half, you’ll get 4 pockets. So this dough (while making TWO pizzas) makes 8 homemade ham & cheese pockets.

Got it so far? Great.Let’s flatten out each piece of dough into 6×4 inch rectangles. They don’t have to be perfect rectangles as evidenced by the ugly shapes above– you’re really just going for a flat surface to top with the ham & cheese.

Homemade Ham & Cheese Pockets
Homemade Ham & Cheese Pockets


  • 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
  • 1 and 1/3 cups (320ml) warm water, about 110°F (43°C)
  • 3 and 1/2 cups (440g) all-purpose flour, plus more for work surface
  • 1 Tablespoon (13g) granulated sugar
  • 2 Tablespoons (30ml) olive oil
  • 3/4 teaspoon salt
  • egg wash: 1 large egg beaten with 1 Tablespoon milk


  • 8 slices cheese or 2 cups shredded (I use sharp cheddar)
  • 16 thin slices deli ham or 2 cups cubed ham


  1. In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment,
  2. combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy.
  3. If the yeast doesn’t dissolve or foam, your yeast is dead. Start again with active yeast.
  4. Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute.
  5. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed.
  6. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic.
  7. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  8. Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil.
  9. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75°F or 80°F/24°C or 27°C)1 for 1 hour or until doubled in size.
  10. Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
  11. Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface.
  12. Using a sharp knife, slice dough in half. Then slice each half into quarters.
  13. You’ll have 8 pieces of dough, as shown in the photo above.
  14. Flatten each piece with your fingers or use a rolling pin.
  15. You want each piece of flattened dough to be about 6 inches long and 4 inches wide.
  16. They don’t have to be perfect rectangles, as you can see in my photos! Transfer flattened dough to the baking sheets. Place the cheese (I fold the slice in half) and ham (2 slices for each) on top of the dough on one side, then fold the other side over top.
  17. Pinch the edges to seal as best you can. Use a fork to crimp the edges.
  18. Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents (use a super sharp knife to do that).
  19. Bake the pockets for 20-25 minutes, or until the tops are golden brown.
  20. Make sure to rotate the baking sheet once or twice during bake time.
  21. Remove pockets from the oven and allow to cool on the pan until ready to handle and serve.

You can find complete recipes of this Homemade Ham & Cheese Pockets in

S’more Pie Pops Recipe

S’more Pie Pops Recipe

A s’more is a quintessential summer dessert and this easy S’more Pie Pops recipe captures the goodness of s’mores in a flaky pie crust.

We had so much fun with the Peanut Butter Cup Pie Pops that I decided to make S’more Pie Pops too! With the arrival of warm weather, everyone wants to be outside. While I was driving around this weekend, I smelled so many bonfires. My nephew was super excited to report that they had their first campfire of the year. S’mores are the summer desserts that go hand in hand with fires. All summer long, we have graham crackers, marshmallows and chocolate bars on hand so that we are ready when the mood strikes.

This S’more Pie Pops Recipe has a flaky pie crust instead of the graham crackers. I thought about putting a graham cracker inside each pie on a stick but my kids didn’t want me to so I left them out. If you want to include the graham crackers, put a cracker segment in each pie pop or sprinkle them with crushed graham crackers.

Disclaimer: Please note that some of the links in this post are affiliate links. There is no additional cost to you, but I will earn a small commission if you purchase through those links. Thank you for your support!

Unroll a premade Pillsbury pie crust onto a lightly floured surface. Or if you prefer, roll out a homemade pie crust. Cut the pie crust circle into a rectangle and cut out six rectangles of dough using the Hershey’s bar pieces as a guide for the size. Take the dough scraps, knead them together and roll it out to cut out two more rectangles. I was able to make four large S’more Pie Pops from one crust.

Put three chocolate bar segments on four of the rectangles of pie crust. Top the candy bars with mini marshmallows.
Put another rectangle of dough on top of the marshmallows and add a lollipop stick.
Fold up the edges of the dough and press to seal.

Use a fork to crimp the edge together.
Place the pie pops on a baking sheet. Brush them with a beaten egg white and sprinkle with granulated sugar or sugar crystals. Bake at 375°F for 12-15 minutes. When the s’more pie pops come out of the oven, let them cool for a couple of minutes and then press the lollipop sticks down into the chocolate. That way, once the chocolate hardens the stick will be embedded in it.

S’more Pie Pops Recipe
S’more Pie Pops Recipe


  • 1 pie crust
  • 4.4 oz Hershey’s XL Milk Chocolate Bar
  • 1 cup mini marshmallows
  • 1 egg white, beaten
  • 1 tbsp granulated sugar or sugar crystals
  • 4 lollipop sticks


  1. Preheat oven to 375°F.
  2. Unroll pie crust onto a lightly floured surface.
  3. Cut chocolate bar into segments.
  4. Cut crust into rectangles.
  5. Knead and roll dough scraps to cut out more rectangles.
  6. Place 3 chocolate bar segments and about 10 mini marshmallows on a rectangle of dough.
  7. Top with another rectangle and add a lollipop stick.
  8. Roll edges and crimp with a fork.
  9. Place pie pops on a baking sheet and brush with beaten egg whites.
  10. Sprinkle with sugar.
  11. Bake at 375°F for 12-15 minutes.

You can find complete recipes of this S’more Pie Pops Recipe in



This Fresh Strawberry Cake with Strawberry Buttercream is going to be a strawberry lovers dream come true!  This cake is made with fresh strawberries in the mix, as well as in the buttercream! You can’t get any more strawberry flavor in a from scratch cake!

My oldest daughter turned 17 this month and unlike her mom here, she isn’t a huge fan of chocolate cake. I know, it’s shocking to me too! 😉 She’s just never been one for the chocolate cake and chocolate frosting. Now, she loves peanut butter cups, kisses, and chocolate ice cream, but cake; it’s not her thing.

When we were going over what kind of cake she wanted for her birthday she said “not chocolate.” Ok, I can do that. It may hurt a little, but I can do it. Last year I made a The Best Chocolate Cake with Peanut Butter Frosting that was to die for. She loved it, but again, the whole chocolate cake thing, not for her.

So this year I decided to make her a strawberry cake. However, I didn’t want to make ANY cake with jello to get the strawberry flavor. I wanted real strawberries throughout. I found two recipes that I really liked and combined them to make this Fresh Strawberry Cake with Strawberry Buttercream. It was so good, I didn’t even have one slice left!

As for a photo of the cake in whole, sorry, we cut into it so quick that I didn’t get any photos. And these two photos were shot on the fly, because someone requested the last piece of cake. 🙂

If you’re looking for a strawberry cake made without jello, this is the cake for you! It’s simple, and loaded fresh strawberries.




  • 3 cups Flour
  • 2 cups Sugar
  • 1 1/2 tablespoons Baking Powder
  • 3/4 teaspoons Salt
  • 3/4 cup Canola Oil
  • 1 1/2 cups Strawberry Puree*
  • 1teaspoon Vanilla
  • 1 teaspoon Lemon Juice
  • 4 Eggs, beaten
  • Pink food coloring – if desired – if you don’t use it, you won’t have as strong of a color.

#Strawberry Buttercream:

  • 2 sticks butter, room temp
  • 1/8 teaspoon salt
  • 3 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons strawberry puree



  • Preheat oven to 325 degrees. Grease and flour 2 9″ cake pans.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the oil, strawberry puree, vanilla, and lemon juice to the dry ingredients and stir until combined.
  • Add the eggs and food color (if using), and stir until smooth. {do not over mix!}
  • Divide the batter evenly between the cake pans.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool for a few minutes before removing and placing on cooling racks.
  • The cakes need to be completely cooled before frosting.

#Strawberry Buttercream:

  • In a large bowl, beat your butter until it’s fluffy.
  • Add the salt, powdered sugar, vanilla; beat until combine.
  • Add the strawberry puree and beat until light and fluffy.
  • You may need to add more powdered sugar or a teaspoon of milk until you get the perfect consistency.

You can find complete recipes of this FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM in