Homemade Strawberry Jam

So today is national pick strawberries day. Well I didn't pick my own strawberries, which I would actually love to do, instead we got our strawberries from a field where someone else got to pick them. Well back on Easter I got to learn how to make strawberry jam with my mom. I was so excited because I always wanted to learn to make jam with my mom and because I think homemade jam taste better than store bought. And it turned out to be easier to make than I thought. I wanted to make this post sooner, but every time I would put the jam on my toast or sandwich I couldn't wait to eat it, therefore I could never snap a picture fast enough. But I guess it worked out in the end because I can use it for today's national food holiday, even though I didn't pick the strawberries myself. Well the recipe we used came from the package of sure-jell pectin that we bought, you can even find the recipe along with many others on their website. So if you end up making your own homemade jam, you will be hooked. :)

Homemade Strawberry Jam

5 cups prepared fruit (about 2 quarts fully ripe strawberries)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
7 cups sugar, measured into separate bowl

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-quart sauce pot.

Stir pectin into prepared fruit in sauce pot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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Coconut Cream Pie

Today is a special day. As most of you already know today was Mother's Day, but did you know today is also national coconut cream pie day. And another thing no one else would know is that it was Tomas sister Monika's Birthday (my future sister in law). Therefore I had three things to celebrate today. Since I got off work early today, I was able to go home and surprise my mom for Mother's day. It turned out great. I got to spend the day with my wonderful Mom and my family. I not only surprised her with myself, I also brought her a homemade coconut cream pie since today is national coconut cream pie day. That was actually the second time I made that pie this week. The first time I made it, the pie was gone in no time. Lukas, Tomas brother, got excited when he saw me making the second pie, but I broke his heart when he found out he was not going to be able to eat this one since it was for my mom. Well anyways, I found this recipe in the Southern Living Our Best-Ever Cakes and Pies Magazine which has been on my book shelf for a few years and it wasn't until now that I decide to try out the recipe for the coconut cream pie. Well I hope you enjoy it as much as we have and for those of you moms out there I hope you had a wonderful Mother's day. :)

Coconut Cream Pie

1 package refrigerated pie crust, divided

1/2 cup sugar

1/4 cup cornstarch

2 cups half and half

4 egg yolks

3 Tbsp. butter

1 cup sweetened flaked coconut

2 1/2 tsp. vanilla extract, divided

2 cups whipping cream

1/3 cup sugar

Garnish with toasted coconut

Preheat the oven to 425*F. Fit one crust into a 9-inch pie plate according to package directions; fold edges under and crimp the edges. Pick the bottom and sides of the crust with a fork. Save the other pie crust for a future pie or you can cut out borders to place around the pie if you desire. I saved the other pie crust for making another pie.Bake the pie crust for 12-15 minutes or until lightly browned. Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together the half-and-half and the egg yolks. Gradually whisk the egg mixture into the sugar mixture; bring to a boil over medium heat whisking constantly. Boil 1 minute and remove from the heat. Stir in the butte, coconut, and tsp of vanilla. Place plastic wrap directly over warm custard and let stand for 30 minutes. Remove the plastic wrap. Spoon custard mixture into prepared pie shell and cover and chill for 30 minutes or until set. Beat the whipping cream at high speed with an electric mixer until frothy. Gradually add 1/3 cup sugar and remaining 1 1/2 tsp vanilla, beating until soft peaks form. Spread the cream over the pie filling and top with toasted coconut. Serve and enjoy :)

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Cream Filled Cake Truffles

I think that it is time that I get back to celebrating national food holidays. Not only is it fun to cook and eat food, it is even more fun to celebrate food. To get back into the roll of things I made cream filled cake truffles to celebrate national truffle day. Yay for Truffle Day!!!!! Everyone loves when I make cake truffles and to no surprise these are already gone. Now these cake truffles actually did not come out the way they were supposed to be. They are suppose to be mini hostess cupcake truffles which I found on a blog called Sugar Derby But since all the white chocolate disappeared at my house, I couldn't do the cute curvy white line on the top. Therefore I ended up just making cream filled cake truffles instead. So if you want you can make the line on top to make them mini hostess cupcake truffles, or just make them cream filled. Which ever you decide to choose have fun celebrating national truffle day. :)

Cake Truffles

1 Chocolate cake mix
1 can chocolate frosting
1 Package dipping milk chocolate
1 package dipping white chocolate (optional)

Cream Filling

2 tsp very hot water, not boiling
1/4 tsp salt
1 jar marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Bake the cake as directed on the box. When the cake is done let it cool until cool enough to handle. While the cake is cooling prepare the cream filling. To prepare dissolve the salt in the water and set aside. Whip the marshmallow cream, shortening, sugar and vanilla until fluffy. once the water is cool add to the marshmallow mixture and whip well. Set aside until ready to fill the cake truffles. Crumple up the cake completely. Add in the entire can of frosting and mix thoroughly. Roll the cake mixture into small balls, about 1 inch each leaving about 1/2 cup of cake mixture behind. After making all the balls, make a hole in the center of each ball and set aside. Fill each hole with the cream filling and take some f the leftover cake mixture and cover the hole. Place them balls in the fridge to help firm, about 30 minutes. Melt the dipping milk chocolate according to package. Dip the cake balls into the chocolate one at a time. Shake off excess chocolate and place on a cookie sheet lined with wax paper. If you want to make a white curvy line on top to make them look like Hostess cupcakes, then melt a little bit of white chocolate. Place the chocolate in a Ziploc bag with a corner snipped off and make a swirly line on top of each truffle. Let set and enjoy :)

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Chocolate Almond Toffee

Today is a special day because it is national English toffee day. I am so excited because I love English toffee and I especially love making it; as well as eating it. It never last long at our house because everyone else loves eating it as much as I do. It is a good thing that it is easy to make because if it were hard I would not be making it as much especially on how it doesn't last long here. Well I hope you get to enjoy national English toffee day as well. :)

Chocolate Almond Toffee

1 cup butter

2 tablespoons light corn syrup

1 cup sugar

1 cup chopped almonds

1 cup semi-sweet chocolate chips

1/4 cup chopped almonds

Line a 15x10x1 inch baking pan with foil; butter the foil. In a heavy saucepan combine the butter, corn syrup, water, and sugar. Cook over medium heat until sugar dissolves and mixture boils, stirring constantly. Using a candy thermometer, continue cooking to 200*F (soft crack stage) stirring occasionally. Remove from heat. Quickly stir in almonds. Pour mixture onto the butter foil lined pan. Sprinkle chocolate chips over the hot toffee and spread out until smooth. Sprinkle 1/4 chopped almonds on top of the melted chocolate . Refrigerate until chocolate is set. Break into serving sized pieces. Enjoy

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Mini Chip Snowball Cookies

Now today is actually national chocolates day but I forgot and ended up making cookies instead, but at least there is chocolate in the cookies. Well anyways I was craving something sweet, but I didn't know what I wanted to make. So I first went to my pantry to see what I had, then I visited verybestbaking.com. While searching around I came across these really good looking cookies and it just so happened that I had all the ingredients as well. Lately every time I go into the kitchen to bake something I find out that I no longer have anymore of the ingredients and I usually don't find this out until I have already mixed some of the ingredients together. This usually happens because I have roommates and I never know if they finished the items until I need to use them myself. Well let me get back to these delicious cookies. They are called Mini Chip Snowball Cookies and they are so amazing. As they were coming out of the oven I kept sampling them. I think I eventually ended up eating ten by the time they were done. My boyfriend Tomas loved them as well, he ate a bunch too but not as bad as me. Well I hope you enjoy these delicious bites and don't say I didn't warn you can't stop eating them yourself. :)

Mini Chip Snowball Cookies
1 1/2 cups (3 sticks) butter, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
2 cups (12 oz package) semi-sweet mini chocolate chips
1/2 cup chopped pecans
powdered sugar for dusting

Preheat the oven to 375*F. Beat the butter, sugar, vanilla, and salt in a large mixer bowl until creamy. Gradually beat in the flour, stir in the chocolate chips and nuts. Shape level tablespoons of dough into 1 1/4 inch balls. Place on an ungreassed cookie sheet. Bake for 10-12 minutes or until cookies are set and lightly browned. Remove from oven and after a couple of minutes transfer the cookies to a cooling rack. Dust some powdered sugar on top and enjoy. :)

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Turtle Cake

I hope everyone had a great Thanksgiving, I know I did. I went home to Atwater and spent time with my family. Unfortunately I could only stay for the day because I had to work the next day at 6:30 in the morning. Well anyways did you know that there was another day worth celebrating on Thanksgiving? The 26th of November was also national cake day, So to celebrate I made a turtle cake. It was actually a death by chocolate cake, but I made a turtle topping and poured it on top. Everything came out great and tasted wonderful. However there was one problem with my caramel sauce; it was a little on the thin side. But it turned out to not be a bad thing because it just soaked into the cake making the cake have a moist caramely top. Well I hope you get to enjoy this cake and I hope you had a wonderful Thanksgiving and ate lots of great food. :)

Turtle Cake

Death by chocolate cake

4 eggs

1 cup sour cream

1/2 cup water

1/2 cup oil

1 package chocolate cake mix

1 package instant pudding mix

12 oz package semi-sweet chocolate chips

Caramel Turtle Topping

25 caramel squares unwrapped

2 Tbsp milk

2Tbsp butter

1/2 cup chopped pecans

1/2 cup chocolate chips

Preheat the oven to 350*F. Beat together the sour cream, water, and oil in a large bowl. Add the cake mix and pudding mix. Beat until smooth. Stir in the chocolate chips. Pour into greased bundt pan and bake for 1 hour. Remove from oven and let cool on a wire rack.

Next prepare the topping. Melt the caramels, milk and butter in the microwave for a minute and a half. Make sure to stir every 30 seconds. Cook until melted. Place the cake on a plate and pour the caramel on the top of the cake. Next sprinkle the pecans and the chocolate chips on top. Serve and enjoy :)

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Pomegranate Champagne

It has been a while since my last post. I have been so busy I had no time to make anything or even post it if I did. So once again I missed out on a lot of great national food holidays, which I love celebrating. So to get back into the spirit today I will be celebrating national cranberry day. I wish I could be sharing a great cranberry sauce recipe for Thanksgiving, but unfortunately I don't have one because my sister makes the cranberry sauce every year, which is delicious. Instead I am going to share one of my favorite drinks, which is very versatile. This tasty drink is pomegranate champagne and since today is national cranberry day I placed a few frozen cranberries on top for a festive touch and it also keeps it chill. Well I hope you have a wonderful national cranberry day. :)

Pomegranate Champagne

1 bottle of your favorite champagne (mine is the Spumante and Moscato one put out by Barefoot)

1 bottle of flavored syrup ( I love the Pomegranate one put out by Monin)

Pour yourself a glass of champagne. Add about a tablespoon of the flavored syrup. Gently stir it. Add a few frozen cranberries on top if you like. Since you will have more champagne leftover after one drink, then go ahead and make yourself another glass and enjoy. :)

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Fried Ravioli

Today's national food holiday is national fast food day. I didn't make a food that you would be able to get at your local fast food joints, I did however make something that is fried. I ended up making fried ravioli for me and Tomas, which happened to be the first time I made them for him. My mom use to make these at her parties all the time, which is how I learned how to make them. They are best served warm with some marinara sauce fr dipping. But let me warn you now, they are so good that you will have to keep making them because the plate will be empty before you know it. :)

Fried Ravioli

1 package already made refrigerated cheese ravioli

About 1/2 cup canola oil for frying

Marinara sauce

Heat the oil in a skillet over a medium high heat. When the oil is hot, gently drop a few ravioli at a time into the skillet. Cook 15 seconds on each side or cook until they turn a nice golden brown. Transfer the ravioli to a paper towel lined plate. Continue until all the ravioli is cooked. Serve warm with marinara sauce and enjoy. :)

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National Vanilla Cupcake Day

The only thing special about my post today is that today in national vanilla cupcake day. So I couldn't help but make a vanilla cupcake to celebrate this holiday. I have a pretty busy day today, so I didn't want to make a complicated or time consuming cupcake. Therefore I kind of cheated by buying a French vanilla cake mix. I did however make my own butter cream frosting, which I posted the recipe for a while back. I didn't want to do too much when it came to decorating so I just put the frosting in a piping bag and used a frosting tip #2D to frost the cupcake. To top it off I used harvest color sprinkles for decorating. Well I hope you have a great national vanilla cupcake day. :)

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Dessert Nachos

I feel like it has been a while since the last time I celebrated a national food holiday and the sad thing is I missed out on some good ones that would have been fun to do. So to get back in the game I decided to celebrate today's national food holiday but with a twist. Today is national nachos day and instead of me making regular nachos I decided to make dessert nachos. I started off by making baked cinnamon and sugar won ton chips (which I will provide the recipe below)and I topped them off with some apples and chopped peanuts and then I drizzled chocolate sauce and caramel sauce on top. There is no right or wrong way when it comes to what you want on top of your dessert nachos because you can put what ever you want on top. Just remember to have fun and be creative on national nachos day :)


Now I don't have a precise measurement for the won ton chips because it depends on how many you want to make and how much cinnamon and sugar you want to sprinkle on top. These chips are pretty yummy so you might just end using up the whole package.

Cinnamon Sugar Won ton Chips

won ton wrapper squares, cut into triangles
Splenda or regular sugar
Cinnamon

Spray a cookie sheet with cooking spray. Line up the cut won ton wrappers on top of the greased pan. Spray the tops of the wrappers with a little cooking spray. Sprinkle the Splenda or sugar on the tops of the wrappers and then sprinkle a little cinnamon on top of that; you can also premix the cinnamon and sugar in a small bowl and then sprinkle that on top of the wrappers. Place in the oven and broil until they start to brown a little. Let cool and enjoy. :)

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Candy Apple Cupcakes

Happy Halloween!!!!!!!!!

We all know today is Halloween, but did you know that there is another holiday going on today worth celebrating? Today is yet another national food holiday and today it happens to be national candy apple day. Now I really wanted to make somethings to celebrate this occasion, however I'm not a big fan of candy apples because they are too hard for me. Therefore I came up with candy apple cupcakes. Unfortunately they don't taste like candy apples, they just sort of look like them. I would have loved to make them taste like an actual candy apple, but I settled for white cake and vanilla frosting because I just did not have the time to be that creative. These were actually very simple to make. All I did was bake them in red cupcake wrappers. When they were cool I frosted them and then dipped them in red sanding sugar. To top it off i stuck a lolly pop stick in the center and placed a white cupcake wrapper underneath the cupcake for decoration. Well I hope everyone enjoys their two holidays today and eats lots of sweets.

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Candy Corn Cake Truffles

Great news, today is national candy corn day and to celebrate I made candy corn shaped lemon cake truffles. They are just like the regular lemon cake truffles I make, but this time I shaped and dipped them to make them look like jumbo pieces of candy corn. I brought these to work for our Halloween party potluck and they were a hit. Everyone kept coming up to me to tell me how wonderful they were and by the end of the day they had vanished off the plate. These cake truffles were surprisingly easier to make compared to the original ones. I put these in the fridge for an hour and it helped them keep their shape as I dipped them into their different colors. When it came to dipping I started off by dipping their bottoms in the yellow chocolate and then I set them on a parchment lined baking sheet. After they were all covered in the yellow I flipped them upside down and dipped the rest of the truffle in the orange chocolate and then I put them aside again until they were all dipped. Last I just dipped the tips in the white chocolate and then I set those aside to dry. I did not use any tools when it came to dipping. Since they held their shape pretty well I was able to use just my hands to dip them in the chocolates. Well I hope everyone has a wonderful day on national candy corn day.

Fun Candy Corn Facts

• More than 35 million pounds of candy corn is produced every year. That equates to 9 billion pieces, which is enough to circle the moon nearly 4 times if they were laid end-to-end.
• Halloween accounts for 75% of annual candy corn production.
• A cup of candy corn has less calories than a cup of raisins.
• Candy corn was first invented by George Renninger and produced by the Wunderlee Candy Company in the 1880's.
• Candy corn comes up for other holidays other than Halloween. There is reindeer corn for Christmas (red, green, and white). Indian Corn ( chocolate and vanilla). For Valentine's Day there is Cupid corn ( red, pink, and white). And for Easter there is Bunny Corn ( which is pastel colors).

I got this fun information from Candy Corn Wonderland.

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Caramel Apples

Today is a really tasty national food holiday because it is national caramel apple day. I didn't want to make just regular caramel apples for this special day, instead I wanted to go crazy and dip them in chocolate and drizzle them with nuts as well. I really never made caramel apples before so this was a first for me. Turns out I did a good job because they didn't last long in my house. I will definitely be making these again because they were so delicious. Well I hope you can enjoy national caramel apple day with a caramel apple of your own, even if you go buy one from the store. :)

Caramel Apples

1 package of caramel squares unwrapped

2 tablespoons of water

5 apples

5 Popsicle or lolly pop sticks

1 package of melting chocolate (milk, dark or white, you decide)

Chopped nuts (optional)

Heavily butter a baking pan and set aside. Place the sticks in the apples and set aside. Melt the caramel squares and water in a saucepan over a medium heat. Stir constantly until melted. Dip the apples in the caramel and scrape off excess before transferring to the buttered pan. Repeat until all apples are covered. Chill for a few minutes. Melt the chocolate in a microwave safe dish, making sure to stir constantly making sure it doesn't burn. Dip apples in the chocolate and place on a parchment lined baking sheet. Sprinkle nuts and drizzle chocolate on the apples if you desire. Let cool and enjoy. :)

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Extreme Chocolate Cupcakes

Today is a really great national food holiday because it is national chocolate cupcake day. Therefore, I figured the best way to celebrate it is with an extreme chocolate cupcake. When it came to making these I didnt use any special recipe. All I did was use a chocolate cake mix and a can of chocolate frosting. The only special thing I did was the choocolate decorations that I made to put on the tops of the cupcakes. To do those I used melting chocolate, which I placed in a bag with one of the corners snipped off. I then layed out a piece of wax paper on a cookie sheet and began making random designs with the chocolate. I let them harden for a while and then I placed one on each of the cupcakes. Everyone in my house thought they came out really nice and I hope everyone at my job likes them too because I am bringing them to work today so they can enjoy these extreme chocolate cupcakes on national chocolate cupcake day.

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Fortune Cookie Cupcake

Today is National World Food day and that is why I thought it would be perfect if I shared my fortune cookie cupcake with everyone. I wanted to make something Slovakian, since my boyfriend Tomas is Slovakian, but I didnt know any slovakian recipes, plus I was super busy this week. Now if you look closely at the cupcake it is not a real fortune cookie, it looks like one but it is not. It is actually a caramel square that I rolled out and shaped into a fortune cookie. I got this idea from my the book Whats New, Cupcake? It is actually pretty easy to do. Just take a caramel square and roll it out into a circle using a rolling pin. Then fold in half and then bring the two ends together making a fortune cookie shape. You can even gie it a little creative touch and put a small fortune inside the cookie. Well I hope you enjoy this national food holiday of world food day with you favorite international dish. :)

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Fluffernutter Brownies

I really wanted to make these fluffernutter brownies back on the 8th of this month because that was national fluffernutter day. Unfortunately, I was busy doing other things, therefore I wasn't able to make these brownies until now. For those of you that do not know what fluffernutter is it is actually a sandwich that is made with white bread that has a layer of peanut butter and marshmallow in between the two slices of bread. Though my brownies are not a sandwich, they still have the combination of peanut butter and marshmallow. Now when it comes to the brownie recipe, I got it off the bag of Reeses Peanut Butter Chips. Then I decided to take the marshmallow cream and mix it into the brownie batter. Well I hope you enjoy these tasty brownies.

Fluffernutter Brownies

1/2 cup (1 stick) butter, softened

1/4 cup peanut butter

1 cup sugar

1 cup brown sugar

3 eggs

1 teaspoon vanilla

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 package Reeses peanut butter chips
1 cup marshmallow cream

Preheat the oven to 350*F. Grease a 9x13 inch baking dish and set aside. Beat the butter and peanut butter together. Add sugar and brown sugar.;beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Stir together the flour, baking powder and salt; mix into the peanut butter mixture. Stir in peanut butter chips. Spread into the prepared pan. Drop marshmallow cream by spoonful on top of brownies. Take a butter knife and swirl the marshmallow into the brownies. Bake for 35-40 minutes or until lightly browned. Enjoy :)

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Pomegranate Angel Food Cake

Today is going to be a heavenly day because today is national angel food cake day. So to celebrate I wanted to try a new angel food cake recipe. A while back I discovered this wonderful company that makes dried fruits. What is good about these fruits is when they dry them they don't add anything to them; they are naturally sweetened with their own sugars. They also make dried vegetables, but I haven't tried any of those yet. When I first tried them I had the cherries which I thought were amazing, so I wanted to see what else they had. When I saw they made dried pomegranate I got really excited. I thought it would be nice if I put them in angel food cake, since I saw that someone else has done it before. I put off making it for the longest time, but I thought with it being national angel food cake day that it would be only best I gave it a try. Unfortunately,after all this time planning to make it, I personally was disappointed. It wasn't really the cake I was disappointed with, it was the pomegranate. One thing I didn't pay attention to was that the seeds are still in the pomegranate. I know that some people do eat the seeds, but I personally don't like it. I usually have to spit the seeds out when I eat fresh pomegranate just because I don't like them. So if you don't mind the seeds then you will like this cake, however if you don't like pomegranate seeds then I wouldn't recommend that you make this. So therefore you should make a different angel food cake to celebrate this national holiday.

Pomegranate Angel Food Cake

1 angel food cake mix

1 cup dried pomegranate seeds

Follow directions on back of package. Fold the pomegranate into the mix. Then bake as directed on the back of the box.

That is the company that makes really delicious healthy dried fruits. I recommend you give them a try.

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Taco Cupcakes

Today's national food holiday happens to be my boyfriend Tomas favorite food, which happens to be tacos. Yay for tacos!!!!!!! Tacos are always his first choice when I ask him what he wants for dinner. Therefore to celebrate this day we are having tacos for dinner and as for a special desert we are having taco cupcakes. The flavor of the cupcakes are not taco flavor, that would not have tasted so good, they are just a regular white cake with a taco decoration on top. To make the taco shell I rolled out a caramel square into a round shape. I then rolled it into a taco shell shape and filled it with things that looked like the things you would put in a taco. The taco meat is raisins, the shredded lettuce is coconut that I died green, and the tomatoes are chopped up sour straws. Everyone got a kick out of these at my house and I hope you enjoyed this quirky cupcake as well :)

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White Chocolate Wonderful Peanut Butter Cookies

Just about every day there is a National Food Holiday that one could celebrate. Therefore, I decided that it would be fun if I select some of these food holidays and create a recipe to go with it on my blog. I am not going to do all of them though because some of the holidays celebrate food that I don't like, and that would just be too much work. Sometimes i may even provide some fun facts that are related to the food of the day, but that all depends on how much time I have.

Anyways, let me begin with today's food holiday, there is actually more than one today, but I am going to celebrate National Homemade Cookies Day. To celebrate this day I made White Chocolate Wonderful Peanut Butter Cookies. And let me just say these cookies are wonderful. As I was shopping with my mom the other day I saw some peanut butter that caught my eye. It is put out by a company called Peanut Butter & Co and the it was called White Chocolate Wonderful; it is a peanut butter with flecks of white chocolate throughout it. When I got home I tried some and decided that I must make peanut butter cookies with this. They came out so good and they are also a great way to celebrate National Homemade Cookie Day.

White Chocolate Wonderful Peanut Butter Cookies

1 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks butter)

1/2 cup sugar

1/2 cup brown sugar

1/2 cup White Chocolate Wonderful Peanut Butter (or regular peanut butter )

1 egg

1 teaspoon vanilla

1 package White Chocolate Chips

Preheat the oven to 375*F. Combine flour, baking soda, and salt in a bowl and set aside. Beat the butter, sugar, brown sugar, and peanut butter in a mixer until creamy. Beat in the egg and vanilla extract. Add the flour mixture a little bit at a time. Add in the white chocolate chips, Drop by rounded teaspoon on to a ungreased cookie sheet. Bake for 10 minutes or until golden brown.

Here is an image of the cookies with the wonderful peanut butter.

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