I finished “Stargirl” by Jerry Spinelli. It was so good! I didn’t realize he was a Newberry Medal winner – those are always the best. Anyway, the book is less than 200 pages and very easy to read. It was a fun, quick and light read about conformity, individuality, peer pressure and friendship. On Goodreads, I gave it 4/5 stars.
Here is the handout for my presentation on Your Favorite Foods Made Healthy. We made brownies using black beans instead of flour and butter (that actually taste good), discussed healthy food substitutions (that actually work), and healthy food preparation.
I also posted the book with the recipes that go with the Powerpoint presentation on my website. The top tab says “Free Books”. The book of recipes is on that link.
This recipe is for that Peanut Butter Loving Mom. I think the little hearts and pink peanut butter M&Ms are just perfect for Mother’s Day. Or use regular ones for any time of year! This is a one bowl recipe that requires just standard items out of the pantry. It takes 30 minutes to bake and is peanut butter heaven for peanut butter lovers.
- 1 stick (1/2 cup; 4 oz.) melted unsalted butter, slightly cool
- 1 egg
- 1 cup (7.5 oz.) brown sugar
- 1 Tb vanilla extract
- heaping 1/3 cup peanut butter (creamy)
- 1 cup all purpose flour
- 12-14 mini Reese’s peanut butter cups
- 1/2-2/3 cup peanut butter M&Ms
- Spray or line a 9″ pie plate with baking spray.
- Preheat oven to 350 degrees.
- In a great big glass bowl (or any microwave safe bowl), mix the melted butter, egg, brown sugar, vanilla and peanut butter. Whisk Together until combined.
- Whisk in the flour, but do not overbeat the batter.
- Pour batter into the pie dish.
- Press the peanut butter cups into the batter. I pushed mine halfway down. Repeat with the peanut butter M&Ms.
- Bake 28-30 minutes. To check for doneness, insert a toothpick and it should come out with just a few crumbs or nothing at all.
- Cool and eat.