Note: this was posted before becoming a gluten-free blog. Contains gluten.

Twenty-eight years ago, today, my husband was born.

Sixteen years later, we were celebrating the fact that we no longer had to ask our parents to drive us to the movies. Talk about a birthday gift.

It’s now been thirteen years of celebrating this big guys birthday and I have to say, I have fallen more in love with him each year that has gone by. Honestly.

My husband is blessing in my life. He truly has the biggest, most loving heart and soul. He’s always the first one there to offer a hand to a stranger, a friend in need and of course, those that are close to him. I am grateful everyday – okay, so maybe there’s a few days where I’m stubborn and chose not to be grateful, but in my heart, I always am.

All that said, today, I’d like to wish my husband a beautiful (stress-free) day, that’s full of laughter, love and peace. Ben, I love you, from the bottom of my heart and look forward to the many birthday’s to come. Cheers to you!

I find that sometimes a warm, homemade {chocolate chip} cookie and a glass of cold milk is just what you need to say, I love you. Whether it’s for yourself, a friend, neighbor, celebration of a loved one or someone who’s ill, it’s the little things that count.

{With Style and Grace}

Chocolate & Peanut Butter Cookies

{Adapted from Two Peas and Their Pod and Savory Sweet Life}

Ingredients

• 2 sticks (1 cup) of unsalted butter, softened
• 1/2 cup granulated sugar
• 1 1/2 cup light brown sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 3 cups (12 ounces) all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1 cup of semi-sweet chocolate chips
• 1 cup of chocolate & peanut butter chips – or try any “chip” combination that sounds good to you

Directions

Preheat oven to 350 degrees. Line baking sheet with parchment paper; set aside.

Using your electric mixer or hand mixer, cream together the butter and sugars (white and brown) until it is nice and fluffy. Mix for about five minutes to ensure it’s all nice and creamy.

Next, add eggs, one at a time. Add vanilla and beat for about 2 minutes.  Add baking soda, baking powder, salt, and flour until well combined. Careful not to overmix. Mix in the chocolate chips & choc/peanut butter chips. With an ice cream scooper, scoop the dough and drop onto your prepared baking sheet.

Bake for approximately 12-14 minutes. Remove and let cool for five minutes before transferring to cooling rack. Pour yourself a glass of milk and enjoy a cookie or two!

As you all know by know, we like to freeze a bag full of cookies. It’s the cold, crunchy bite, yet soft inside that has you think, “damn, this is good”, which is almost as good as a warm cookie – for us at least.

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