too easy! peanut butter cookies


The only thing easier than this recipe is eating the peanut butter right from the jar! I’m serious- for all you peanut butter lovers out there, it doesn’t get any easier than this. Only 3 ingredients and they take no time to make, and even less time to eat… they are so yummy!

What you need:

1 cup smooth peanut butter
1/2 cup sugar
1 egg

What you do:

Preheat oven to 325 degrees F.

In a medium bowl add all ingredients. Using a large spoon, mix ingredients together until well blended.

Roll into balls a little smaller than golf ball size. Place about 4 inches apart on cookie sheet and flatten with a fork.

Bake 20 minutes or until lightly browned; be careful not to over bake. Cool about 5 minutes on baking sheet before transferring to wire rack. Let cool completely.

Makes approximately 12 –13 cookies.

p.s. If you love chocolate with peanut butter don’t be shy, throw in some chocolate chips!


cinnamon roasted butternut squash


This recipe for roasted butternut squash is pretty amazing and I’m sure I could eat this everyday and not grow tired of it. The squash roasts to perfection; tender and lightly browned. And I love how the cinnamon, cayenne and brown sugar mesh together to form the perfect caramelized coating. It really is delicious!

What you need:

1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 8 cups or about 3 pounds)
2 tablespoons extra virgin olive oil
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
Dash cayenne (optional)

What you do:

Preheat oven to 425 degrees F. Line two large baking sheets with either aluminum foil or parchment paper, or spray with non-stick cooking spray.

Place squash cubes in a large bowl. Add olive oil, brown sugar, cinnamon, salt and cayenne. Toss well, making sure all cubes are coated evenly.

Toss half of the cubes onto one baking sheet, and the other half of the cubes onto the other baking sheet. Be certain to spread them out so they will brown nicely.

Place pans in preheated oven and roast for 40 to 45 minutes, or until centres are tender and edges lightly browned. During roasting time, be sure to turn the cubes once and rotate the pans once.

When done, remove from oven and serve!


Recipe adapted from: inspired taste