Toasted Peanut Butter and Jelly Thumbprint cookies

Last weekend, we had the Santa clause parade in Toronto!!

While it seems so early – I suppose it’s not, and as cliché as it sounds I feel like the year just flew by!!

I still remember trying to get ready for last Christmas, here I am now … beginning to think about this one – it’s tres tres cray-cray!!


Even with the stores flooded with Christmas decorations, Christmas music playing, and cookies in every crevice of Pinterest – I just wasn’t in the holiday mood … yet. Don’t get me wrong Christmas is my FAVOURITE TIME OF YEAR … I get excited and giddy – buddy the elf style!! But it all just seemed soo early.

And then last Sunday. My family and I went to the parade – it was cold – the snow fell – live bands played carols …. It was Christmas time in the city. It was all I needed to get me in the mood. And now, the countdown is on!!


34 more days and we’ll all be ho-ho-hoing around town ( … I read that, and re-ready it … I mean that statement in the most innocent way possible).

And just because Christmas means nothing in the LTSL household without cookies – I have something extra special for you!!

Toasted PBJ Thumbprint Cookies.

Have we ever discussed my obsession with peanut butter ?!?! Mmmm … remember when I celebrated National Peanut Butter Month?!?


Also, toasted taste better.


 Toasted PBJ Thumbprint cookies 


1/2 cup margarine, Softened

1 cup Creamy Peanut Butter

1/3 cup Granulated Sugar

1/2 cup Brown Sugar

1 whole Egg

1 teaspoon Pure Vanilla Extract

1 teaspoon Baking Soda

1/2 teaspoon Sea Salt

1 2/3 cup All-Purpose Flour

1/2 cup Strawberry jam

IMG_2456 IMG_2463 IMG_2468


1.       In large cast iron pot, add flour to low heat. Toast until lightly brown – stir often to not burn flour. Approx 7 mins.

2.       Remove from heat and allow to cool completely.

3.       Combine egg, brown sugar, peanut butter, butter, vanilla, and beat on medium-high speed until smooth and creamed, Add the flour, baking soda, salt, and beat on low speed until just incorporated, about 1 minute.

4.       Roll into balls and  make an indent, using the back of a 1 Tsp measuring spoon.

6.       Bake 10 minutes.

7.       Remove from the oven and redefine the indent, again using the back of a 1 TSP spoon. While still warm, fill each cookie intent with jam

8.        Allow to cool completely and enjoy!!


Happy Cookie-ing darlings … and for those who are having heart palpitations over the holiday season, not to worry – I still have one more fall recipe up my sleeve!!

Peanut Butter and Jelly Stuffed French Toast

Breakfast time 🙂

Wooo-hooooo…. we made it 😀

I can’t explain to all of you, just how much I love the weekend.

Sleeping in … eating when ever and whatever … being on no sort of schedule … basking in the sun … waking up to make a gorgeous breakfast ….did I mention sleeping in 😉

I admit, I LOVE to sleep.  Being all comfortable in my pj’s …. wrapped in my blanket … and my bed – – ohhhmmmmyyyggaawwddd!!

Seriously – – it’s a love affair.

When I do finally rise from my slumber, and I’m ready to take over the world

I want something quick

I want something easy

But …

I also want delicious

and comforting

and rich

and toasty

and sweet (a sweet breakfast, always makes the day spanky-pants ;))

if it involves peanut butter – – I think about marrying it.

… you’d think for a second there I was describing my perfect man lol.

As we’re on the top, any man that is willing to wake up early (or earlier than me), make these and then bring it back to bed – – mmm… yea, let’s just say here comes the bride 😉

Can we chat about french toast for a second though? – french toast, do you use regular sandwich bread – – or something denser? Rye? Challah? pumpernickel (different… but SO delicious) … or do you use something a little richer – cinnamon raisin bread – banana bread??

Do you prefer the cinnamon and sugar in the egg batter – – or outside creating a gorgeous sugar crust?

*sigh* the heart aches of a foodie.

It’s easier just to kick back and indulge in this yum-osity ( but seriously, I’d love to know – – leave me a comment and let me know)

Peanut Butter and Jelly Stuffed French Toast

Yield: 4 Sandwiches

8 Slices of Rye Bread

6 Eggs

1/3 Cups Full Cream

1 Tsp Vanilla Extract

1/3 Cups Sugar

4 Tbsp Cinnamon

3 Tbsp of butter (used to make you toast, extra toasty;))

4 Tbsp of you favourite Jelly

4 Tbsp Peanut Butter


Over medium heat, add butter to a frying pan – – allow for butter to melt.

In a large bowl, add eggs – cream – vanilla – sugar and cinnamon.


Arrange your rye bread in a pretty arrangement on a plate (feel free to use your favourite kind of bread – rye is dense and oozes with yumminess)

Slather, 4 slices of Rye with Jelly and then the other 4 slices with peanut butter.

Sandwich 1 slice of peanut butter bread, with 1 slice of jelly bread (note, you are now witnessing love making 😉 lol)

Working with 1 sandwich at a time, dip into egg cinni-sugar mixture. Coat both sides.

Add to your heated pan. Cook on each side 2 minutes, until browned and toasty!

Remove from heat – – and repeat with other sandwiches.

I believe – – breakfast is served 🙂

"Eeeaattt Meeee"

Look at beauty gooing with peanut butter, tickling your senses!! – Take a bite into the sweet life!!

Have a lovely weekend Sweethearts – – enjoy every second of it.


Peanut Butter and Jelly Oatmeal

Dear you,

Yes – this letter is to you.

You the good look person, sitting there reading my blog.

Thank you for being such a sweetheart and reading this little thing that has become such a huge (and exciting) part of my life.

I seriously love you for doing so, and in turn I hope to rock your socks with super yummy – oh so good delicious recipes for a long long time.

You read

I’ll write and attempt to rock your socks, every single jingle time

Sweet Deal?

To carry on with my peanut butter love affair and in celebration of March being National Peanut Butter month – – I’ve found a way to rock your socks from the morning right through to the evening.

Yeppperrss – – this recipe is deee-lich-ious whether it’s for breakfast, lunch, dinner or anywhere in between

(mmm or all of the above – – totally not speaking from experience! 😉 ).




And comforting

… All wrapped up in a cozy bowl waiting for you to dig in!!

…Want some? Want Some? —Want Some?

Cooommmmeee annnndd getttt-eerrr 😉

Peanut Butter & Jell-aayy Oatmeal

Serves 1 (increase as needed for the familia)

2 Cups Milk

¼ Cups Steel Cut Oats (seriously, this stuff – – is the STUFF – – love it!!)

¼ Cups Peanut Butter

3 Tbsp. Grape Jelly (or any other kind that tickles your fancy – – you say Nutella, I say – – marry me 😉 )


Over medium heat, bring your milk to a simmer. This should take about 3 minutes.

Next, add your peanut butter and allow to simmer for another 2 minutes.

Watch carefully for small bubbles to form- – don’t let your milk mixture boil as it burns easily (and there’s nothing worse than burnt milk *yuck*).

Add your oats.

Lower heat and allow to cook for 20 minutes, until desired consistency and tenderness of oats.

Remove from heat and spoon into your favourite bowl.

In a separate bowl, mix your jelly until it becomes a smooth syrup.

Last, drizzle your jelly over your peanut butter oatmeal.

Feeeelllll theee loooovvveee!!

There’s something special about a hot bowl of oatmeal, that makes me just want to dive in and do back-strokes (if I knew how to do back stokes :() It’s just so comforting so warmso inviting – so *yuuuuuuuummmm*!

I hope your socks have been rocked 😀

Stay sweet cutie pies