This past weekend was all about my little girl and making as many smiles happen as humanly possible. #priorities #nonewblogpostonMonday We hiked. We lowered the temp on the hottub and splashed around as a family. We fed peanuts to squirrels. We ate fish tacos with my inlaws. We swang at the park. And we accomplished nothing. And it was perfect... and needed.
Oh, and we ate chocolate-y peanut butter bread.
This picture makes me smile EVERY time.
I'm not gonna lie though - we've definitely been challenged recently by the "terrible twos"... which only makes these smiles (and this past weekend FULL of them) even more treasured.
The biggest battles are usually over clothing choices (like she wants to wear a sleeveless dress when it's 20 degrees outside scratch that. Most of the battles are about her wearing ANY clothes at all. She'd much prefer to run around naked for the rest of her life) or over food or ________. In the pic above, that's a sleeveless navy/white striped dress with a sweatshirt on top - so we both kind of "won." As for food, she busts into our room before it's light outside and says, "My belly's telling me I'm HUNGRY: Peanut Butter Sandwich!!!!!!!!!!!!!!!!!!!!!!!!!!!" This girl would live on peanut butter sandwiches alone if I let her, which of course I don't.
No battle over this chocolate pb swirl bread though:
And seriously, why would there be? Chocolate? Peanut Butter? AND Bread? Yes, please!
Sweetened with banana puree, dates, and a bit of stevia, this bread tastes like a real treat without any guilt!
Or try my Bird's Nest Cookies featuring Pillsbury's Simply Peanut Butter Cookie Dough:
Chocolate Peanut Butter Swirl Bread
Chocolate Peanut Butter Swirl Bread // @noshandnourish
- Preheat the oven to 350 degrees, and spray a cookie sheet with non-stick spray.
- Mix together all ingredients except the Pillsbury dough. (Use an immersion blender to puree the dates / mix in to the chocolate mixture).
- Unroll the French Loaf dough into one large rectangle.
- Spoon and spread the chocolate mixture on top evenly.
- Then, roll the dough back up, so that it is longer than wide.
- Put the seam on the bottom.
- Bake for 45 minutes.
- Let cool 30 minutes before slicing.
Yields 10 Servings