Peanut Butter Cookies

December 13, 2012

Have I shared with you that I’m a bit fanatical when it comes to peanut butter? No joke, I eat a pb + j sandwich every single morning. I’ve been wanting to make peanut butter cookies for ages so finally went for it after seeing a cookie contest in Parade mag this past weekend. The perk is that these are gluten free, which I tried all fall (maybe oddly, I’m now doing a “low-gluten”/emphasis on healthy, whole foods lifestyle) so these are perfect. They can be a bit flaky, so base your cooking time accordingly.

1 cup sugar
1 cup peanut butter
1 egg
1 tsp. vanilla extract
1/2 cup crushed peanuts
optional: I’m definitely trying chocolate next time with this. Just saying!

Preheat oven to 325.
In a bowl, beat sugar, peanut butter, egg and vanilla extract.
Place small scoops of the batter (approx. 24) on a cookie sheet covered in parchment paper. TAGG tip: when working with a sticky batter, spray your scoop/spoon with non-stick cooking spray; much easier.
Bake for approx. 12 minutes, or until brown. Remove, let cool for a few minutes and then transfer to a wire rack to cool completely.


Perfect Popsicles

June 22, 2012

I don’t know about where you live, but here in Florida it’s scorching hot. Sometimes I literally feel like this must be what menopause must feel like because I cannot cool off no matter what I do. I have found myself ripping off layers in the office or as I get in my car because I just can’t handle it! For when those days are too hot to handle, I recommend I cool off with these ice cold treats. How delish do these popsicles look, both the fruity and the richer chocolate treats? And perk: most won’t ditch and diet efforts you have. Me like.

 margarita popsicles // fruity ice pops // chocolate and salted caramel pops // watermelon ice pops  (adoring this blog for healthy finds!) // rainbow popsicles // cookie dough ice pops //


This salad was first shared on TAGG back in 2010, but since the site had roughly 14 readers (and fuzzy photos!) there’s a substantial chance you might have missed it! The photo of this salad has received some love on Facebook and Instagram, so sharing it here so you can ‘pin’ it or save the link if you wanted. I served this tonight when a just-married couple came to our home for the first time. We popped open some bubbly and served it with a baked brie and served with chips and hummus. Great food, better conversation! Need to do this more often to break up the work week and this has officially become my go-to summer salad. Refreshing and the flavors complement each other so perfectly.


Watermelon, diced
Feta cheese
Balsamic glaze (tip: buy pre-prepared where vinegar, oils are sold)

Lay down a thick bed of arugula (it’s never as much as it looks)
Simply layer the watermelon and feta cheese on top.
Drizzle balsamic glaze on top. Serve immediately.


This is the time of year us in the Palm Beaches live for. Well at least the ones of us to like to dine (that’s everyone, right?). It’s the time of the year when all the snowbirds and seasonal residents (i.e. those with a summer home) flock north so us fools in 100+ degree weather can fend for ourselves. The endless stream of who’s-who parties cease, society publications die down… and fabulous restaurants and hotels offer bountiful discounts to woo us locals. It’s the time of the year for stay-cations and to eat out with somewhat reckless abandon at the fancier digs because prices come down and prix fixe meals are all over town. Proof: it’s currently Palm Beach Restaurant Week, which is in its first year with more than 35 restaurants, features lunches for $20.12 and dinner $30.12. At most of the places on the list, that’s a steal…. especially for dinner or a weekend lunch (or weekday lunches if you have nowhere to be with your happily full belly).

Want to get a sense of the dishes you’d test out if you dined? Check out this lump crab and avocado salad from West Palm Beach’s Pistache, awesomely prepared by Executive Chef Julien Gremaud. This dude is genius. This dish is one of my favorite around town — the husband and I always get it — as the flavors balance each other so well. Try it out, and if you stop in, thank this very sweet chef for sharing it with this grateful chick!


{Ingredients // serves approx. 4}
10 oz of jumbo lump crab
1 and half hass avocado, cubed
4 sticks of hearts of palm (fresh if possible) cut length wise
1 bunch of scallions chopped fine
segment of 2 florida oranges cut in half
sel de guerande and pepper to taste
4 oz of lemon dressing (see recipe below )
micro greens for garnish



In a large bowl mix all ingredients together, with a large spoon being careful to not break the crab lumps or the avocado lumps. Lay the bottom of the plate with the heart of palm then in a 3-inch diameter and 2-inch high ring, pour the salad mix. With the back of a spoon push down on the salad so it will hold its shape, then add the micro greens on top and cherry tomatoes.
lemon dressing
1/4 cup olive oil
1/4 cup white wine vinegar
1 teaspoon prepared mustard
1 teaspoon minced garlic
1 teaspoon white sugar
1 teaspoon grated lemon rind

In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. Refrigerate until ready to serve.

{photo credit: libby volgyes / palm beach restaurant week}

PS: Find me today at Julie Leah, a life + style blog, where I’m sharing more about me, my blogging advice, closets I want to raid and more. If not for me, check it out for Julie… this girl has an impressive blog!

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