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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 tank top | skirt | shoes | tote | bracelet | headband  

Today I’m sharing my take on If My Blog Was An Outfit

Tank top: Shiny = Awesome
Skirt: Almost-kinda-sorta-maybe T.A.R.D.I.S. blue
Shoes: Allons-y!
Tote: I  traveling
Headband: “Write it on your heart that every day is the best day in the year.” – Ralph Waldo Emerson

Thanks for the inspiration The Nerdy Girlie!

1. Having slightly cooler weather. Which is way better than stifling hot weather.

2. Successfully making ciabatta rolls.

3. Quiet moments with your thoughts.

4. Saying thank you and I love you on a daily basis.

5. Throwing your hat into that proverbial ring even though you know your chances of winning are very, very small.

Photo by Arbine Villanueva-Hoapili

So my husband and I went to see Captain America: The Winter Soldier yesterday.

Oh. Mah. Glob.

Here’s what I was thinking during the movie:

That was funny.

Hey, there’s that guy from that show.

Yay for more Black Widow!

Crazy action sequences.

The thing is not the thing we thought it was.

Wait. What? What just happened?!


That was funny too.


I knew it.



If you haven’t already done so, you should totally go see it.

Something else you should do: Make these ice cream sandwiches.

We all know chocolate and peanut butter just go together so well. And ice cream just makes everything better.

So go on. Make these sandwiches.

And watch Captain America: The Winter Soldier.

Because both are awesome.

Chocolate Oatmeal Cookie + Peanut Butter Ice Cream Sandwiches

Yield: 8 ice cream sandwiches


  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cocoa powder (I used Hershey’s Special Dark)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups old fashioned rolled oats
  • 1 cup bittersweet chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 ½ - 2 cups peanut butter ice cream (I used peanut butter cup ice cream)


  1. In a medium bowl, add flour, cocoa powder, baking soda, baking powder, salt, and cinnamon and stir to combine. Set aside.
  2. In a large bowl, add butter and sugars and beat with an electric mixer for a couple of minutes or until light and fluffy.
  3. Add eggs one at a time, beating after each addition. Add vanilla and beat to combine.
  4. Slowly add dry ingredients to wet ingredients and mix to combine. Fold in the oats and chocolate chips. Refrigerate dough for at least 2 hours.
  5. Preheat oven to 350 degrees F.
  6. Scoop 1 - 1 ½ tablespoon portions of dough onto parchment lined cookie sheets. Bake for 10-12 minutes. Remove from oven. Let cookies cool on the pan for a couple of minutes. Remove cookies from the pan and cool completely on wire rack.
  7. Scoop 2 ½-3 tablespoons of ice cream onto the flat side of one cookie. Top with another cookie and lightly press together. Repeat with remaining cookies and ice cream.
  8. Place sandwiches in the freezer for about 1-2 hours or until firm.
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