Oh no! Not peanut butter!

Apparently we've just had the worst peanut harvest we've had in 30 years. So guess what? That beloved jar of salty creamy (or chunky) goodness is about to get a little more pricey. Peanut butter makers are said to be raising their wholesale prices 30-40% in the coming months. No bueno. With 90% of American homes consuming peanut butter, I think everyone will feel the crunch. Looks like that budget staple, might not be so budget anymore. (Find out more here). Guess I need to make a trip to Costco and stock up!

Speaking of peanut butter, does anyone else eat totally random things on their waffles? (This transition might seem unrelated right now, but just wait...it'll make sense in a second). I almost never eat them with butter and syrup like a normal person. Why? Who knows! Last weekend we made waffles and I had them with peanut butter and jelly.

Tell me that doesn't look and sound delicious. Because it seriously is.

I've been known to have a waffle or two with nutella, maybe throw some bananas on there. Nothing is really off limits for waffles if you ask me. My stepmom totally eats hers with vanilla yogurt (sounds weird, completely delicious). Please tell me we're not the only two weirdos eating non-butter and syrup waffles.

How to be fancy

So I'm not really that fancy. But I'm good at pretending. And now you can be too.

I made another peanut butter chocolate concotion.You may be asking yourself- Is this girl a one hit PBC (yes, we're abbreviating peanut butter chocolate, because less than two weeks into this blog I am already tired of typing it out) wonder? The answer is: maybe. I totally bake other stuff, but there is a heavy emphasis on the PBC. Some people's love language is words of affirmation. My husband's is peanut butter and chocolate.

Seriously, this recipe is beyond easy. It's a great one to have on back up just in case. It only takes 3 ingredients, all of which are easy to keep on hand.

On to the goodness. I first spied this creation on Pinterest, thanks to my friend Amber (who is actually the person who introduced me to pinterest. If you have no idea what pinterest is, please discover it. It will change your life. Leave me a comment and I'll send you an invite). Thanks to Noble Pig and For the Love of Cooking for the inspiration!

PBC Crescent Rolls

8 oz. container of reduced fat crescent rolls
Peanut Butter
8 oz. Semi Sweet Chocolate Chips
1 tsp. vegetable oil

Preheat oven to 350 degrees. Separate cresecnt roll triangles onto ungreased cookie sheet. Spread each triangle with a thin layer of peanut butter and top with a few chocolate chips.

Roll up the triangles from the wide end to the point. Make sure all those chocolate chips are nice and tucked in. Pop it in the oven for 11-13 minutes, until golden. Remove from oven and let cool slightly.

Meanwhile, melt until smooth remaining chocolate chips along with vegetable oil in microwave in 20 sec. increments, stirring in between. Spoon the chocolate into your super fancy decorating tool, also know as a ziploc bag. Snip one corner off the bag and drizzle chocolate over crescent rolls. Admire how snazzy you are.

Let chocolate harden slightly and serve with a big ol' glass of milk. You fancy, huh?

Hello, world.

Confession #1. This ain't my first rodeo. I used to have another blog. It lasted approximately three months. Kind of a fail on my part. But here we are, starting all fresh and new. Don't you just love new beginnings? Anyway, this blog is just about real life. My real life, at least. I'll be blogging about my baking (failures included), my DIY projects, thrifting, decorating, marriage, family, God, you know, pretty much whatever comes my way.

Confession #2: there isn't a confession #2 and I'm totally wondering why I started this post off with "Confession #1". Whatevs... let's just roll with it.

Anyway, on to the baking! Ok, so technically this isn't baking because I didn't turn on the oven. But the result was still some yummy, sugary goodness, so yeah. 

It all started with some butter, peanut butter, vanilla, oats and sugar blended together in all their glory, then rolled into little balls. Freeze those for a bit, then coat in chocolate. Glorious chocolate. Oh. yes.

{warning: I tend to eyeball things when I cook, so the measurements below are approximations. I'll be better in the future, promise.}

Chocolate Covered Peanut Butter Oatmeal Balls

1 1/2 c. peanut butter
1 tbsp. butter
1 tsp. vanilla
1/2 c. oats
3/4 c. brown sugar
3/4 c. powdered sugar
8 oz. semi-sweet chocolate chips
1 tsp. vegetable oil

Microwave peanut butter and butter in medium bowl for 30 seconds. Stir to combine. If it's still difficult to combine, feel free to heat in additional 15 second increments in the micro. Next, add in vanilla, oats and sugars. Once all ingredients are combined, form dough into 1 inch balls and place on to wax paper lined cookie sheet. (tip: if the consistency just isn't working for ball formation [yes...I just said that], try adding more melted butter if it's too dry, or more sugar if it's too moist).

Stick that cookie sheet goodness in the freezer for 30 minutes. Resist the urge to pop one of those balls in your mouth. Or, be like me, and don't resist.

During that 30 minutes, you may realize you only need half the bag of chocolate chips for this recipe. You may be like me and started digging in. No biggie.

Heat chocolate chips and vegetable oil in 30 second increments in the microwave, stirring in between. Heat just until smooth...be careful not to overheat.

Use a toothpick to hold balls as you coat them in the chocolate. Prepare for chocolate covered fingers. It's probably going to be messy. But deliciously messy, so it's all good. Stick those suckers back in the freezer for another 30 minutes.Stick it on a pretty plate to cover up the fact that you're not so great at coating things in chocolate. Have milk on hand. Enjoy.