3 Ingredient Chocolate PB Sammiches: On the Sixth Day of Christmas…

…my true blog gave to me, a ridiculously easy but impressive looking cookie recipe!!

Yes, ’tis the season for cookie exchanges, holiday get togethers laden with treats, or if you are like me…graduation parties for one of our best friends named Cookie!!

In fact I am typing this on my way to surprise him with a cookie bar party!!! It’s going to be epic! I wish I had time to give you all of the recipes I used for cookies, but this is one of my favorites so I will at least share it with you!! Simple, a classic flavor combo that is super popular…and pretty cheap too I must say!! Without the hassle of measuring flour or firmly packing sugar or not over mixing!! I can sum it up in 3 steps:

Spread, squish, dip!!

So, here’s what you need:

*Ritz crackers (I used 2 rolls and ended up with about 30 sammiches)
*Peanut Butter (1/4-1/2 of an average size jar)
*1 package Chocolate Almond Bark

And here’s how you do it:

1) Smudge a generous amount of peanut butter on the flat side of one ritz.
2) Using the flat side of another ritz, smoosh it down till the peanut butter reaches the edges of the crackers!
3) Put almond bark in a microwave safe bowl. Microwave for 90 seconds, stir. Microwave in 15 second increments, stirring each time, until there are no solids left.
4) Dunk each sammich in chocolate until coated. Shake off excess chocolate and place on wax paper. If you are in a hurry like I was, place in your freezer for a couple minutes until coating is set.

And you’re ready!! Easy peasy!!!



Chocolate Gravy and Biscuits (A Tribute to Grandma!)

I’m back!!  Yay!!

Those of you who follow me regularly will know from my Heart Talk post that there was a reason for my absence this past week.  Usually I am so good at posting three times a week, right on schedule.  However, last Saturday I tried to call my family and could not get a hold of anyone.  After calling seven phones and starting the rounds to try each number again, my dad answered and said he couldn’t talk cause there was an ambulance there to pick up grandma.

I was on the next flight to Washington.

Unfortunately, I missed her by less than half a day.  Fortunately, she is free from pain.  She is reunited with “daddy,” what she affectionately called her husband of over 70 years.  She is in the arms of the Jesus she loved with her everything.  She’s singing with her father again just like she did back in the revivals, only this time she’s joined by a heavenly choir.  She’s dancing on golden streets, free from the confusion that had just begun to cloud her mind.  She’s happy, healthy, and whole.  She has longed for that moment for years, and it finally came true.  I’m so happy for her, and even more proud.  She was an amazing little lady who  cooked so well that you would eat till you hurt, and then just a little more.  I hope to carry on that legacy.

So…that being said…I decided it was only fitting that my first post back be one of her most famed recipes.  Many a non-family member has been introduced to this beauty and never been the same.  A true Oklahoma breakfast right here.  I know many of you follow me because of my decision to steer toward health.  But, just for today…just for grandma…let’s throw caution to the wind just this once and indulge in her genius.  CHOCOLATE GRAVY AND BISCUITS.

This recipe is so good that if you simply mention it, people who have experienced it before can think of nothing else until it is in their belly.  In fact, that is exactly what happened while I was home with my family.  We had talked about how we had to make this, and my “big-little” brother Jesse over heard us.  The next morning he came home from work around 10:30, threw open the front door and shouted “BREAKFAST! CHOCOLATE GRAVY AND BISCUITS!!!”  After laughing and saying “nice to see you too Jesse,” mom and I got right down to business.  For Grandma.  And Jesse too I guess 😉  P.S…you have to see the super fun pictures I got of him enjoying his breakfast.  I have the best brothers in the world.

So Grandma, this one is for you.  Thank you for passing down a love for cooking, for showing me how to love people with my passion…for simply showing me how to love in general.  For all the laughs, and the wisdom too.  We miss you more than you know, but you have left an impression on us all that has changed us for the better, and in turn will change the world for the better.  This I am confident of.  Be it the world of food or the world of people looking for kindness.  You rocked both, and we will continue your legacy for you.  Love you!

So, here’s what you need:


  • 1/4 C Butter or Oil (Or shortening)
  • 2 C All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp salt
  • 1/4 C Milk (We used buttermilk!)

Chocolate Gravy: (Note…if any of you have a grandma that cooks, you probably know that measuring is not usually part of the process!  So all of the following ingredients really are “to taste,” but for your sake mom and I tried to measure things out so you had some idea of proportions.  Feel free to play with it, that’s what grandmas do!!)

  • 8 Tbsp Butter (a cube)
  • 8 Tbsp Flour
  • 1/8 tsp salt
  • 4 C Heavy Cream, Half and Half, Whole Milk…whatever creamy delicious substance you desire
  • 1 1/4 C Sugar
  • 2/3 C Cocoa
  • 1 tsp Vanilla

And here’s how you do it:

  1. It’s a good idea to start your biscuits first.  We kinda did it backwards, and ended up having to put Jesse on gravy duty to stir it constantly while the biscuits baked so we didn’t burn it, haha!  But at least he worked for his breakfast, eh? 😉
  2. Heat oven to 450*.
  3. Combine flour, baking powder, and salt in a large bowl.  Add butter or oil, and combine with a pastry blender.  If you don’t know what that is, I have pictures if you scroll down!  I suppose you could probably use a fork as long as you end up with the same crumbly texture.  It should look like crumbs!
  4. Stir in the milk a little bit at a time.  You may not need all of it, you want the dough to form a ball and pull away from the sides of the bowl.  It should not be really sticky.
  5. Drop dough onto a cookie sheet.  Rub some butter onto your hands and pat it down to square/rectangle shape.  About 6 inches across.
  6. Use a knife to cut into two-inch squares, should be 9-12 total.
  7. Spread some additional butter across the tops.
  8. Bake until golden brown, about 15 minutes.
  9. While biscuits are baking, start your gravy!
  10. Melt your stick of butter in a large sauce pan over medium heat.
  11. Whisk flour into butter until thickened and evenly combined.
  12. Add cream or milk slowly, in shifts if it works better that way, whisking continually.  Continue to whisk until it is thickened and evenly combined.
  13. In a bowl combine sugar, cocoa, and salt.
  14. Whisk dry ingredients into the wet ingredients in the saucepan until evenly combined.
  15. Add Vanilla.
  16. Let sauce come to a gentle simmer until it is thick and creamy, being careful not to burn the bottom.  If needed you can add milk if it gets too thick for your liking.  Taste and adjust sugar/cocoa level as you see fit.
  17. When your biscuits are done, place a couple on a plate, cut open and smear with more butter (yes, I know.  Kirkwoods love butter.  What can I say?!  My grandma is from Oklahoma! ;))  Take a ladle full of chocolate gravy and dump it all over those biscuits!!!

I know that looks like a lot, but it is actually crazy easy.  And you won’t believe how delicious the rich, smooth, dark chocolate gravy compliments the warm, fluffy, buttery biscuit.  Oh my gosh I am so hungry I want it right now!  Grandma, you’re a genius!

Pictures!  Starring Jesse Kirkwood…and the hands of Sandi Kirkwood!

Choc Gravy Biscuits 14Start your biscuits!  Preheat your oven to 450* and grab your ingredients!!  If you scrolled down because you don’t know what a pastry blender is, it’s that little wire guy with the handle in the front.  You can use butter or shortening instead of the oil, depending on your likes.

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Combine your dry ingredients!  2 C flour…

Choc Gravy Biscuits 161 Tbsp Baking Powder…

Choc Gravy Biscuits 17and 1 tsp salt!

Choc Gravy Biscuits 19When they are evenly mixed, add your oil or butter…

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Then use your pastry blender till it is about this texture!  Evenly combined and crumbly!

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Add buttermilk (or normal milk) in a little bit at a time and stir in until you have a ball of dough that isn’t sticking to the sides.

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Drop the ball onto a cookie sheet…

Choc Gravy Biscuits 23Butter your hands!  Yummy, haha!  Love those hands, my sweet mamma!

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And start patting down into a rectangle shape. Sorry some of the pictures are fuzzy, my mom just works so fast my camera couldn’t keep up, haha!!

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Get it to an even-ish rectangle.  Doesn’t have to be perfect!

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Cut into 2 inch squares and butter the tops.  Yes.  We love butter.  Scoot them into your preheated oven and bake until golden brown on the tops, about 15 minutes.

Pause for a moment to see the excitement in your family’s faces!  Jesse could barely contain himself!

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I love that kid, haha.

Now start your gravy!

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Gather your ingredients!!  (See my home made vanilla extract I made them for Christmas?!)

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Put your butter in a large saucepan!

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Place on the stove over medium heat and let butter melt.  Whisk in flour.

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Whisk till well combined and butter has an even, thickened consistency.

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Now slowly whisk in your cream substance of choice so that it also becomes evenly combined and a thickened texture.

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Now whisk in the rest of your dry ingredients; cocoa, sugar, and salt.  Though it is different than the pictures would suggest, we recommend whisking all the dry ingredients together in a bowl so they are already evenly distributed when you add it to the wet.

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Add Vanilla.

Now stir until it is thickened and creamy.  Here is Jesse on gravy duty.  Sneaking licks off of anything he can find…Choc Gravy Biscuits 18And this is Jesse when we told him that he still had to wait about 15 minutes for the biscuits to cook…

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Sad boy!  Haha!

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Keep an eye on the gravy until the biscuits are done!  Take the opportunity to pour some glasses of milk (you’ll need it), cook up some sausage, set the table!!  Awe, look at the brother and sister making breakfast together!  Grandma would have loved this! (And yes, yes I did get bangs)

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Biscuits are done!  Look at that golden brown deliciousness!  Hallelujah!

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Place a few on a plate, cut them open, and smear on more butter.  It melts and creates such a beautiful layer between the biscuit and gravy!

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Ladle on the delectable gravy!  Don’t be stingy now!!!

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Oh wow.  If your mouth isn’t watering right now…I don’t think you have taste buds.  Best.  Breakfast.  Ever.

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Now say a prayer to bless the food…

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Grab your utensils….

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And devour!!!  Sweet victory, hahhahahahahaha!  This is probably in my top ten favorite pictures ever!!!  I just keep laughing.  Disclaimer:  This meal is so good, it may just make you go cross eyed!

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Happy boy!!  Finally got his chocolate gravy and biscuits!!  If you want a smile this big on your face, try my grandma’s recipe!  You won’t regret it!  🙂  Here’s to you, grams!







Beth’s Brownies!!!

I’ve had lots of brownies.  Lot’s of fancy things, with extras added; caramel, oreos, marshmallows, frosting, peanut butter…but let me be honest, none of them cut it for me.  I am ruined.  Totally ruined.  That’s what happens when your mamma refuses to use a box, and puts lots of love in her cooking!  These…are Beth’s Brownies.  No, Beth is not my mom.  Beth is my cousin’s wife’s mom.  Confusing much?  Ha.  But we use Beth’s recipe for brownies, cause it’s heavenly.  It’s what we ate all growing up, probably our most popular dessert!!  Especially topped with vanilla bean ice cream, Mrs. Richardson’s hot fudge….and as many maraschino cherries as the parents would let you take out of the jar!  Oh, and sometimes we’d pour some of the maraschino cherry juice out on top of the ice cream too!!!  Mmmm.  I love family traditions….and even though most of them are full of gluten…I will oblige occasional.  For memory’s sake of course.  Or for an excuse to eat something soooooooooo wonderful.

What’s so great about these brownies?  Well, the chocolate chips make them extra chocolatey…they stay super moist in the middle…and the top gets a great, flaky crust.  Oh my gosssshhhhhhh I wish I could eat them right now.  I took these to a friend’s house for Valentine’s Day…unfortunately in the joy of the evening I forgot to take some pictures of our lovely sundaes…but I got you pictures of them in the pan at least before we left!!!  You will see the yummy crust.  Mmmmmmm.  So you can thank Kirkwood Family Tradition for this BEAUTY!

Note: This is definitely not a gluten free dessert…so if you are looking for a good gluten free dessert, please go visit my new friend at glutenfreegus.com.  Holy cow, they make some phenomenal gluten free treats over there!!!  In fact…give them a follow while you are at it!!  EVERY post I get from them on my reader makes me want to drool!  Like seriously.  Check out this Coffee Crunch Cake they made!  Anyways.  Back to warm, gooey, flaky  gluten-y brownies 🙂

Here’s what you need:

  • 4 Eggs
  • 2 C Sugar
  • 1 tsp Vanilla Extract (or if you are cool like me and run out…1 tsp Vanilla Schnapps bahahahaa!)
  • 1 C Flour
  • 3/4 C Cocoa Powder
  • 1 1/2 Cubes Butter, Melted
  • 2 C Chocolate Chips

And here’s how you do it:

  1. Preheat oven to 350 degrees.
  2. With an electric mixer, beat the eggs until they are getting fluffy.
  3. While continuously beating, slowly add your sugar until very fluffy!!  This is the secret right here!!  You want to get it as fluffy as you possibly can!!! Don’t rush it, cause you want the wonderful texture 🙂
  4. Add vanilla and mix in.
  5. Stop blending for a second and add in the flour and cocoa.  You are gonna want to mix this by hand a few strokes before you turn the blender back on…or you will be covered in flour and cocoa.  Unless you go for that kind of look 😉  Then mix with the blender until it is well blended.
  6. Blend in melted butter.
  7. Stir in chocolate chips.
  8. Pour into an ungreased 9X13 baking dish and bake until a toothpick inserted into the middle comes out “fairly” clean.  Those are my mom’s words 😉  It can be hard to tell, cause you may have poked a melty chocolate chip, so try a couple spots.  Probably somewhere between 20 and 30 minutes, but I always start checking before that.  I like my desserts a little gooey.  Enjoy!  This is seriously a delicious brownie!!!!

Here’s my eggs and sugar, beating beating beating….IT’S SO FLUFFY I’M GONNA DIE!!! 😉

Beth's Brownies 1Sweet action shot, ha!! 😉  And these are them hot out of the oven!  I was going to take them out and make a pretty little plate for you all to see, but…I have this thing about serving desserts that have already been partially eaten or cut or something.  Not that my wonderful friends, Costa and Karen, would care if one brownie was missing…but I would.  I would.  Plus…let’s just be honest here…it was Valentines Day…I had other things on my mind than getting a good picture of brownies.  Sorry 😉 See my little poke holes where I tested with a toothpick?  It’s vital! 😉  And do you see that crazy, crispy, flaky crust?!  But inside…oh, inside…pure, warm, gooey, delicious, chocolately bliss!!  Ohhhh man you must try this and tell me what you think! 😀 😀 😀

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