1.  Transforming leftovers into a completely new, and equally delicious, dish.

2. Watching Tangled for the eleventy billionth time. Still love it.

3. Trusting that I will eventually find freelance writing work.

4. The gentle breeze on an otherwise scorcher of a day.

5. Aloha Maid iced tea.

Photo by Arbine Villanueva-Hoapili

So you know when you think up a recipe and you’re sure it’s gonna be the bees knees but it ends up tasting so bad that the only way to make it somewhat edible is to eat it with some fresh whipped cream?


On the bright side, I can now make fresh whipped cream.

Bonjour mes amis!

How are ya? The kiddos weren’t feeling all that stellar this week so I’ve gone into mommy nurse mode. Youngest is still feeling a little under the weather but we have been able to watch quite a few cartoons.

While the girls were resting I’ve been emailing several websites to try and get some freelance work. Crossing my fingers that one of them replies back with positive news. I had one possibility a couple of weeks ago but I think I scared them off when I told them what my rate for posts were.

Sure I could have told them that I’d work for whatever they wanted to pay me but I didn’t really want to go that route. Gals and guys, please don’t settle for less than what your time and effort are really worth. Don’t devalue yourself. The only time I would say that you should possibly go the “work for less or free” path is if your heart is screaming YES! YOU MUST WORK WITH (insert dream client/employer here*)! THIS IS SOMETHING YOU’VE WANTED FOR A LONG TIME! DO IT!


It’s kind of hard to ignore a screaming heart. 

Trust me on this.

So, two things to remember: Know your worth and listen to your heart.

I hope you all have an ab fab weekend! 

Much love, bacon, and sprinkles,

Photo by Arbine Villanueva-Hoapili

*Some of my dream clients/employers include Disney, The Kitchn, Food Network, Nerdist, Geek & Sundry, and Target. For Disney & Target, more on the creative side, not retail.

 1. Putting rainbow sprinkles in and on every dessert.

2.  Taking more leaps of faith.

3. Reading to my girls every day before their nap.

4. Seeing double rainbows.

5. Texting random things to my sisters.

Photo by Arbine Villanueva-Hoapili

Because it’s Monday.

Because you were good all weekend.

Because you deserve it.

Whatever the reason, having one of these bars will make your belly happy.

For reals.

Peanut Butter Chocolate Cheesecake Bars

Yield: 24 bars


  • Crust
  • 16 whole graham crackers
  • ½ cup (1 stick) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Cheesecake filling
  • 16 oz. cream cheese, room temperature
  • ½ cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 egg yolk
  • ¼ cup milk or heavy cream
  • 1 teaspoon pure vanilla extract
  • Ganache
  • ½ cup bittersweet chocolate chips
  • ¼ cup heavy cream
  • ½ cup roughly chopped peanut butter cup pieces (optional)


  1. Preheat oven to 350 degrees F.
  2. Spray a 13×9 inch pan with nonstick cooking spray or line with parchment paper.
  3. For crust: Break graham crackers in half and put in a food processor. Pulse until it looks like coarse sand. In a large bowl, mix together graham cracker crumbs, butter, and sugar. Evenly spread mixture into prepared pan. Set aside.
  4. For cheesecake filling: In a large bowl beat cream cheese, peanut butter, and sugar until smooth. Add eggs and egg yolk one at a time, beating after each addition. Add milk and vanilla and beat to combine.
  5. When oven comes to temperature, bake crust for 8-10 minutes. Remove from oven and let cool on wire rack for 5-10 minutes.
  6. Pour cheesecake filling over crust.
  7. Bake for 40 minutes.
  8. Let cool on wire rack for 30-45 minutes.
  9. Place chocolate chips in a heatproof bowl.
  10. Heat heavy cream in a saucepan over medium high.
  11. When cream just comes to a bubble, pour over chocolate chips. Let sit for 4-5 minutes.
  12. Whisk until smooth.
  13. Pour ganache over the top of the cheesecake. Spread evenly with butter knife or an offset spatula. Top with peanut butter cup pieces.
  14. Refrigerate for 3-4 hours before serving.
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