Chocolate-Covered Peanut Butter Sandwiches

These cookies are my absolute favorite. I have a good friend that makes them for every occasion (mostly because everyone that she knows practically forces her to do so), and I decided to try my hand at it for my Annual Great Cookie Exchange. This recipe makes 30 cookies and will blow your mind with how easy they are! Enjoy!

Best of 90s Food: DIY Lunchables

This year, the Baltimore Sun's Mobbies is asking each blogger to blog about the thing that she would like to bring back from the 90s. Being that this is a food blog, I went straight for everyone's favorite snacks from the 90s. Earlier this week, I posted a recipe for Hot Pockets and Dunkaroos. Today is a "recipe" for DIY Lunchables. Enjoy!

Guest Post: Old Bay Cheese Crackers

This weekend, I want to welcome a good friend, Martine, as my guest blogger. She's an amazing (!) cook & is always trying something new in her kitchen. In fact, be sure to go check out her awesome vegetarian food blog. I am thrilled that she offered to guest blog for me (and keep an eye out because I'll be guest blogging something for her this month too!).
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Despite being born and raised in Maryland, I've never eaten crab. What can I say? I was a bit of a picky kid, and then I became a vegetarian fairly early in life. And you know, when I hear people gushing about crab season, I think I'm probably better off not knowing what I'm missing. As a way to cope, I've convinced myself that what everyone's actually excited about is just using the crabs as a vessel to consume hypertension-inducing quantities of Old Bay.

Like any Marylander, I'll pour Old Bay over my french fries and popcorn. I'll put it on anything involving eggs. I'll dump it in a bloody mary, and I even used it to infuse vodka for holiday gifts last year. I brought a can with me when I studied abroad in college because I couldn't bear the thought of five months without it.

And yet, non-Marylanders just don't seem to have the same fervor for my spice blend of choice. My main squeeze Andrew, who is from Ohio, claims that his mother has had the same dusty can in her kitchen cabinet for "probably like twenty years." How does that happen?

Old Bay and sharp cheddar is one of my favorite combinations, so it only made sense to add it to a zippy cheese cracker. I like to use the 30% less sodium version, but the regular will work -- you just will want to start at 1/2 a teaspoon and give your dough a taste test before adding more, because the cheese is very salty as well. This recipe is adapted from smitten kitchen's cheese straws.