Tag: Mother’s Day

Chocolate Chip Peanut Butter Cookies For My Momma!

Chocolate Chip Peanut Butter Cookies For My Momma!

Disclosure: This post is sponsored by Whole Foods Market. The recipe and opinions are 100% my own.

chocolate chip peanut butter cookies My Mom is one of these strange creatures that says “regular chocolate chip cookies are boring.” I don’t know what planet she comes from, but that’s where we part ways. This Mother’s Day she said she wanted a “nice cookie.” I asked “what does that mean exactly?” She said “I don’t know, maybe something with peanut butter and chocolate chips.”

Oh boy…


Recently Whole Foods Market sent me a gift card to spend in store.  I thought why not get something for my Momma? There are soooo many options to choose from and I can make her those cookies she’s requesting (Whole Foods Markets have really yummy Whole Trade 365 Everyday Value® Milk Chocolate Chips).  I could also boost her morning buzz with Whole Trade Organic Café la Dueña.  This balanced, sweet and chocolaty blend is made with beans harvested by an all-female coffee co-op in Peru, supporting equal employment opportunities for women.  Then there is the wonderful selection of *Whole Trade®  flowers all Whole Foods carry.  I think I’ll personalize a bouquet for her. Here is a little chart on what each flower means.  I always get confused.  Happy Mother’s Day to my Mom and yours or you!

  • Light red carnation – admiration
  • Alstoemeria – aspirational
  • Calla Lilies – regal
  • Gerbera daisies – cheerful
  • Pink Roses – appreciation

Ingredients for Chocolate Chip peanut butter cookies:

  • 1/2 – cup creamy peanut butter
  • 8 – tablespoons butter (room temperature)
  • 1/2 – cup sugar
  • 1 – cup DARK brown sugar (packed)
  • 2 – extra large eggs
  • 3 – teaspoons vanilla extract
  • 1 – teaspoon almond extract
  • 2 1/2 – cups flour
  • 1 – teaspoon baking soda
  • 1/2 – teaspoon salt
  • 12 – ounces semi sweet chocolate chips


  1. In a mixer add in peanut butter, butter, sugar and brown sugar. Mix on medium speed until creamy and smooth.
  2. Add in eggs and continue mixing until combined.
  3. Next add in both vanilla and almond extract. Mix to combine.
  4. In a separate bowl sift together flour, baking soda, and salt.
  5. Then gradually pour the flour mixture into the creamy butter/sugar mixture while the mixer is running on low.
  6. Add in chocolate chips. Mix until completely combined.
  7. Scoop out a heaping 1/8 cup and slightly mold in your hands.
  8. Then place each molded cookie on a cookie sheet lined with a baking mat.
  9. Place the cookie sheet in the fridge for 30 minutes.
  10. Preheat oven to 375 degrees fahrenheit.
  11. Remove cookie sheet from fridge and place in the oven
  12. Bake cookies for 15 to 16 minutes or until edges are golden.
  13. Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
  14. Enjoy!
Sweet Mango Up-Side Down Cake for my Mom!

Sweet Mango Up-Side Down Cake for my Mom!

That’s a picture of my Mom.  I have always been insanely attached to her.  She is the center of my world and if you know me, there is a good chance you know my mom too.  We are inseparable.  She is my best friend.  She is my confidant.  She is the strongest woman I know.  I respect her more then anyone or anything.  I just LOVE her.  I always want to make her happy or let her know how special she is to me.  This momma’s day we will celebrate with a sweet mango up-side down cake.  She loves mango, and up-side down cake. So why not combine the two?  This is for my Momma and maybe yours too…. Sweet Mango Up-Side Down Cake!


All photos taken by: Nicole Presley

Ingredients for sweet mango up-side down cake:

1 – box yellow cake mix ( prepare according to package, replace water content with the same amount of a mango orange juice instead)

3 – mango’s (peeled and sliced)

1/4 – cup melted butter

1 – cup packed brown sugar

Preheat oven to 350 degrees fahrenheit:

Prepare cake mix according to box. Set to the side.

Peel mangos with a potato peeler, then slice into 1/2 inch spears.  Cut around the bone.  Set to the side.



Pour melted butter into a 9 x 13 metal cake pan. Then sprinkle brown sugar over butter. Next arrange mango slices.

Then pour the cake batter right over the top.

Bake for 40 to 45 minutes or until toothpick inserted in the  middle comes out clean. Then remove from oven let sit in pan for about a 5 minutes, then place a heat proof plate on top of the pan and flip it over and remove pan. Now you got sweet mango up-side down cake.

 Happy Mother’s Day!