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Chocolate peanut butter cup cookie recipe

Yesterday, I made a huge double batch of chocolate peanut butter cup cookies. I think I baked about 3 dozen, and then rolled the rest of the batter into little balls and put them in the freezer. I saved a few for myself, and gave the rest to BF. I was thinking him and his friends could eat them on the drive up to Alaska … but at the rate he’s plowing through them, I’m not sure if they’ll last until Friday. Anyway, I love being able to have freshly baked cookies whenever I want … so that’s why I always make a double batch.

They’ve been my sister’s favourite cookies for the last couple of years, and whenever people try them, they always ask for the recipe. They’re pretty fattening, and probably more chocolate than actual cookie, but that’s what makes them so darn good. :) Whenever I make them, I usually just chuck in whatever chocolate I have lying around, so the recipe below is for the batch that I just made yesterday.


  • 1 cup butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup toffee chips
  • 1/2 cup dark chocolate chips
  • 6 chocolate covered peanut butter cups, cut into eighths


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in all the chocolate, and the peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

More about what I eat

I’ve had some people comment about my groceries, and how I can put together meals with the food that I buy. So, I hope this post helps a bit … I’m going to break down the main staples that I always keep in my house, and then list off most of the meals that I’m going to be making this week with the groceries that I’ve purchased.

Oh, and for all the bread that I have listed below, obviously it all goes into the freezer.

Food Staples

  • Wild rice (Costco) – buy more every 4-6 months
  • Brown rice (bulk food aisle) – buy more every 8-10 months
  • Flax seed pita bread (Costco) – buy more every 2 months
  • Whole grain flat panini bread (Costco) – buy more every 6 months
  • Flax seed bagels (bought when on sale at Safeway) – buy more every 2 months
  • Sprouted wheat tortillas (Costco) – buy more every 6 months
  • Tuna (tins bought in bulk when on sale at Safeway) – buy more every 1.5 months
  • Veggie burgers (Costco) – buy more every 4-6 months
  • Frozen vegetables (Costco) – buy more every 4-6 months
  • Whole wheat flour – buy more every 12 months
  • White flour – buy more every 12 months

I would say that every 2 months or so, I’ll go to Costco. And there, I’ll spend anywhere from $15-30, depending on what needs to be replaced. Sometimes I’ll spend more, but most of the time I’ll only have a few items to replace, and I’m able to work that into my monthly grocery budget, so that I still stay under my $150 (or $125 for May).

Usual Menu Items
(These are some of the items that I rotate and make on a regular basis with the same ingredients that I buy every week. They’re all super easy recipes, because I’m not really that great of a cook.)

  • African chicken stew
  • Vegetarian stir fry
  • Vegetarian pizza
  • Hummus & pita
  • Spinach & tuna salad
  • Steamed fish & vegetables with rice
  • Veggie burger on 1/2 flat panini bread
  • Panini sandwich (made on my George Foreman grill!)
  • Vegetarian tacos

So basically almost every night I’ll make a big dinner, and have enough left over to take for lunch tomorrow. Sometimes I’ll even have enough left over for the following night’s dinner. This usually depends on how often BF stays over. For example, last night I made the African chicken stew. I had enough for my dinner, both of our lunches, and 1 more meal. By cooking huge portions, it eliminates the need to really buy any lunch items, except for fruit and some sort of snack.

Someone also commented that I don’t have any dairy in my diet. This is true. I don’t take in dairy on a regular basis. Truthfully, I find dairy disgusting. I kind of think it’s unnatural to consume milk after infancy, and I have a hard time digesting dairy to begin with. That being said, I love certain types of cheese, and I do eat ice cream … I just honestly cannot bring myself to eat yogurt, or drink a glass of milk. It repulses me. And the thought of the stomach ache afterwards isn’t very pleasant. However, I do need to figure out a way to get more calcium into my diet. I tried soy milk for a while, but never found one that didn’t taste like water filtered through cardboard. And I’ve had good intentions on buying calcium supplements, but have just never gotten around to it.

The same commenter said that I seemed to lack vegetables in my diet. Which is odd, since about 80% of what I buy on a regular basis is fresh produce. I also always have a massive bag of frozen veggies in the freezer in case I can’t find produce that week that looks fresh enough.

Anyway, I hope that answers your questions about what kinds of food I’m eating. :)

Maccha shortbread cookie recipe

I just wanted to write a quick post about the delicious maccha green tea shortbread cookies with white chocolate I made the other night for BF (although I didn’t end up seeing him during the week, so by the time I did get to see him, there were only 5 cookies left … whoops!)

They take a while to prepare, and can be a little hard to work with (I’ve never made shortbread before), but it was worth it. The cookies were absolutely delicious! And I don’t usually like white chocolate, but the maccha worked perfectly with it.

I made some modifications to the recipe though … instead of butter, I used lactose-free margerine, and I used soy milk creamer instead of heavy cream. When I make a new batch this week, I’m going to use real butter and real cream, just to see if it makes a big difference in taste.

You can take a look at the recipe HERE … I won’t bother to type it out again, because I want to give credit to the person who came up with the recipe, and because it’s a pretty long recipe to type up.

So, enjoy! :)

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