Chocolate Peanut Butter Surprise Cookies

Recently I've noticed (and have partaken in) a lot of posts and Pinterest links comparing food to crack. My last post was about how peanut butter is my crack. The dip I'm making for this weekend is called "apple crack dip". Now I'm no Walter White, my understanding of crack is mostly that it's whack, but I can understand and appreciate how people are finally talking about food addiction like it's no joke! I'm not a drug addict, but I can secretly eat Wheat Thins like it's an obsession. One of my best buds has had a Cheez-It overdose, literally throwing up Cheez-Its. Is it pretty? No. Is it like being addicted to crack? Yeah, probably not. But for us white bread folks who get spooked by needles and pass out when we see blood, it's close enough.

Peanut Butter is My Crack

There's that old saying that there are a few things in life we can be absolutely sure of. I'm pretty sure the examples are friends, and family, and that the sun will come up in the East, etc. Those things are all lame. The one thing you can absolutely, always be sure of? Peanut butter tastes good all the time. Peanut butter all day, every day. If there was a chance we could vote peanut butter into office it would be a good idea if we all put our contrasting jelly ideas aside and elect it a winner. This is how serious I am. 

Last night I had a little free time and decided around 8PM that I was going to make these cookies I found on Pinterest. I was short one very key ingredient, chocolate chips, so after a short pilgrimage to Giant and a conversation with a man who couldn't decide on the best kind of frozen pizza (Red Baron! Because it's not delivery it's DiGiorno is for rich people eating dinner in their hot air balloons) I was able to come home and crank out these cookies. 

Favorite Cupcake of the Year: Vanilla Coconut Cupcakes with Coconut Frosting

The rumors are true (because I'm the one who started them). Yeah, I'd Bake That is slowly getting back to regular postings. I can't officially promise a post a week like before, but we'll get there. Together.

I know it's a little bit early in the year to be picking "The Best Cupcake of 2012" but I don't care. I had no formal judging process. I didn't choose this one because it got the greatest reception (although it did) or because it was the easiest to make (it wasn't). My choosing this cupcake to share with you today is because I just liked it the best this year, damn it.

A Perfectly Good Explanation

It's certainly been awhile since we've looked at the joys of baking together. I'll take the blame for it because clearly you've been waiting around all summer for delicious treats that are made of strawberries, or jello concoctions shaped like American flags. I get it.

I'm sorry to report that even though I understand it's time for me to suit up and get back in that proverbial saddle, it's just not our time yet. The summer classes that I so carelessly scheduled because I thought they'd be easier have been all consuming. This is the first time in weeks when I've been able to write something that doesn't involve Medieval literature. And although I'd like to share a few recipes with you today, I'm afraid they'll have a weird women's literature through history slant, and I can't put you through that.

So in the mean time, enjoy this fun photo of Ross that I found. 

Even he was disappointed to here that Yeah, I'd Bake That wouldn't be back in action for a few more weeks. I could just tell. 

Don't abandon me entirely, I do have some excellent recipes coming up. I promise. 

Check me out on Pinterest if you so desire: http://pinterest.com/yeahidbakethat/

Brownies or Something

It has been over a month since my last post. It has also been over a month since I've written anything that doesn't have to do with british literature, unions, english teaching methods or the representation of women in medieval text. I've been up at the crack of dawn to observe ninth graders falling asleep in class, I've waited around the house so chatty refrigerator repair men can make my freezer work again, and I've dodged awkward conversations with my new neighbors at an average of 2 times per day. Since moving to Emmaus life has been ridiculously busy and filled to the brim with school work. If people don't call me Danielle Malone, Master or Master Danielle Malone by the end of this graduate degree -- it's not going to be worth it. I'm going to start making business cards now.

That all being said, it's been tough to get on here to update you all with new recipes. I've been bookmarking and pinning recipes out the proverbial ying yang, but in between recipes for strawberries filled with cheesecake sits websites about the use of word walls in the classroom. I do have a fail-proof recipe for you tonight, something you'll eventually be able to share with your grandkids. It's a win win for everyone.