Daddy’s Day

Hi lovelies! Long time, no see! Sorry I’ve been a little MIA lately- things have been so busy but I’m happy to be back around the blog. I have some recipes to share with you, some fun adventures in the city, my trip to Indy, fashion and much more! But today, I thought I’d start with the most recent– Father’s Day!

I spent the weekend celebrating my Daddy Jeff- the most caring, compassionate, loving man I know. I feel so lucky to be his daughter and it was a pleasure spending time with him and making sure that he felt extra special, because he truly deserves it. We went to the CA Academy of Sciences and Japanese Tea Garden on Saturday (more on that in a separate post) so we decided to do church and dinner on Sunday. To stray from the norm, my mom and I decided it would be fun to cook dinner for Daddy Jeff. He chose the general idea of what he wanted, and then I turned to some of my favorite bloggers for recipe inspiration. We came up with gazpacho (recipe to come), Mama Pea’s Yukon Gold White Bean Basil Burgers and dessert in the form of Averie’s Peanut Butter Cocoa Krispies Smores Bars.

I’ve eaten countless veggie burgers but never made them, so I was excited to tackle this challenge. Most veggie burgers contain rice or quinoa, so I was so surprised when this recipe combined potatoes with beans! It sounds unusual, but it tastes delicious! I followed Mama Pea’s recipe exactly, only substituting gluten-free flour and a small amount of finely diced onions. It was really easy to prepare, but I did make the mistake of not steaming the potatoes enough. That combined with the fact that I don’t have a potato masher resulted in a sore arm, but ultimately, a happy stomach. We chose to serve the burgers atop mixed greens with tomatoes and fresh mozzarella. As I was slicing the mozzarella, and obviously employing the one for me, one for the plate philosophy, I was struck again with how much better fresh mozzarella is rather than the shredded stuff in the bag. I may never go back! We also lightly drizzled a bottled, gluten-free Herbs de Provence dressing atop the greens which perfectly complimented the other flavors.

And then it was time for dessert! Daddy Jeff LOVES peanut butter and chocolate, and if you are looking for one of the best recipes, check this one out. Since I made the one I linked to last Father’s day, I knew this year that I wanted something different. Averie never steers me wrong when it comes to her desserts, so I knew she would be an awesome resource. These bars are all over Pinterest, and when you try them, you can see why. I mean, how could white chocolate + marshmallows + graham crackers + peanut butter + cocoa krispies + chocolate ever be bad? Answer: It couldn’t. What’s especially great about this recipe is that it’s super easy to make, virtually no-bake and is easily gluten-free and vegan! Oh, and it tastes like an extra amazing s’more.

As you can see, it was a wonderful day full of great company and good food. It was really fun cooking with my mom, and so great to sit together as a family with a healthy, home cooked meal. I hope Daddy Jeff enjoyed his weekend as much as I enjoyed celebrating it with him.


-Did you do anything special this weekend?

-What’s your favorite kind of Veggie burger?



Chocolate Peanut Butter Bars

Hi lovelies! As I teased before, I made Chocolate Peanut Butter bars for Father’s Day. I actually made this recipe two years ago for the same holiday and everyone felt that this was one of the best recipes ever. But here’s my secret: it was a total fluke! I had randomly googled “Chocolate Peanut Butter bars” and this recipe happened to come up!. And although I was so happy that I got so lucky, I didn’t save the recipe or the site I found it on. So when I decided to make it again this year, it took a lot of digging, but I finally found it! And trust me, it was worth the wait because these bars are amazing!

No-Bake Chocolate and Peanut Butter Bars

(Recipe courtesy of Gourmet Kosher Cooking)

Makes 2 Dozen Delicious Bars


  • 9 oz. Chocolate wafer cookies
  • 1.5 c. Old-fashioned oats
  • 1.25 c. Confectioners sugar
  • 1/4 t. Coarse salt
  • 5 oz. Butter
  • 1 c. Chunky peanut butter
  • 1/4 c. + 3 T. Smooth peanut butter
  • 10 oz. Semi-sweet Chocolate
  • 1.5 oz. Bittersweet Chocolate (I used milk chocolate instead)


1. Coat a 9×13 pan with cooking spray and line with parchment paper.

2.. Grind or crush chocolate wafer cookies.

3. Combine wafers, oats, sugar and salt in a large bowl.

4. Melt butter in a saucepan over medium heat and add chunky peanut butter and 1/4 cup smooth peanut butter, whisking until well combined. Add wet mixture to dry mixture stirring until combined.

5. Transfer to baking dish and use an offset spatula (or your hands!) to firmly press the mixture into an even layer. Refrigerate for 30 minutes.

6. Melt semi-sweet chocolate and pour over chilled base mixture, using an offset spatula to spread a thin layer that covers the entire surface. Refrigerate until hard. (15-30 min)

7. In separate pans, heat the remaining peanut butter and milk or bittersweet chocolate. Drizzle peanut butter over chilled chocolate first followed by a drizzle of the milk/bittersweet chocolate. Refrigerate again until hardened.

8. Use the parchment to lift the bar out of the pan and place on cutting board. Using a sharp knife cut into 24 squares.

And there you have it! Amazing, chocolate peanut butter bars with an incredible consistency. They are seriously unlike any other chocolate peanut butter combo than I’ve ever had and are definitely a must-make. Enjoy!


-Have you ever found an amazing recipe through Google?

-What’s your favorite flavor combo? Clearly chocolate peanut butter is a favorite in my family!