Guess what last night was! Pizza night! We’ve been doing a really good job at keeping with our new “tradition” and have since realized that since we always have so much food leftover, we’ve started inviting friends over to enjoy everything with us! Friday night, Adam made an easy caprese style white pizza with fresh basil from our planter. He put a layer of pesto, then fresh heirloom tomatoes, fresh mozzarella, then the basil. De-licious. And light. The perfect comination for a hot summer night.
I was on dessert duty, and found a recipe on the How Sweet It Is blog, for chocolate chip cookie dough peanut butter cups. Keep reading for tutorial!
Come on guuuuyysss, just one bite?? Truckee has a love-hate relationship with Pizza Night.
For dessert, you will need: (I had to alter it a little bit, since I only had regular size muffin tins. This recipe was originally intended to make the tiny bite size ones…which would definitely be better! The big ones were crazy rich!)
3 cups milk chocolate chips
1/2 cup unsalted butter
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup creamy peanut butter
3/4 cup powdered sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt