Peanut Butter Chocolate Chip Cookies

My new favorite cookie!

We all have our go-to cookie recipes,

the ones we use when we're in a pinch, or when we want to guarantee tasty results.

This recipe meets both those criteria and has jumped to the top of my baking list!

With only six ingredients, you can whip these treats up in no time!

I did last night...

and they're almost gone already!

They are so good; it's hard not to eat them all in one sitting!

I literally had to leave the room.

A BIG thank you to my dear friend Rachel for sharing this recipe with me :-)

Ingredients:

1 cup crunchy peanut butter

1/2 cup sugar

1/4 cup brown sugar

1/2 teaspoon baking soda

1 egg

1 cup chocolate chips

Directions:
Heat oven to 350, mix all ingredients, roll in balls, place on cookie sheet, and bake 8-10 minutes.

Homemade Egg Muffins

When you hear egg Mcmuffin you probably think of McDonald's.

I know I did...until now!

McD's breakfast sandwiches were the best on road trips,

but after finding out how many ingredients were in these tasty sandwiches,

I won't eat them anymore! 

I'm guessing some of you will give them up too (and not just for lent),

but it doesn't have to be a sad thing.

I've got the perfect recipe for you that will allow you to continue enjoying a warm egg muffin :)

and you'll be able to rest easy knowing all the ingredients you're ingesting! 

Homemade Egg Muffins

You'll need: 

1 muffin tin

eggs

english muffins (bagels or buscuits will work too)

bacon

cheese

salt & pepper

butter (optional)

Directions:

Heat oven to 350. Spray tin with non-stick spray, place bacon in tin (long ways or in a circle), crack egg over bacon, salt and pepper to taste. 

Bake 15-20 minutes (if you like your egg a bit runny, you'll want to bake a shorter amount of time). Just before the eggs are done toast your muffins (or bread of choice) and smear with butter if you're using it. I use a toaster oven for this step and put shredded cheese on my muffin to melt it. 

 Once eggs and muffins are done, remove egg from tin and assemble on muffin.

Feel free to be creative and add any ingredients you like!  

I added Chalula to mine and ate it open faced this time :)

As you can see, these are quick and easy to make! 

You can even make them in advance and re-heat them as you wish.

To do this you'll want to follow the instructions above, wait for things to cool, and then wrap them in plastic wrap and aluminum foil. If you'll eat them over the next few days you can store them in the fridge, otherwise you can put them in a freezer bag and keep them that way too!