For dinner I made eggplant medallions, prepared the same way I made them last week, but without chicken and with Brie instead of shredded cheddar cheese.
On the side I enjoyed roasted cauliflower, which came out of the oven first and was devoured before the eggplant medallions were done cooking.
Sometimes ya just can’t wait!
I also enjoyed three large Monterey Pasta Company lemon shrimp ravioli, which I received from the company to sample.
I was a little apprehensive about this particular flavor because a lemon flavor in ravioli didn’t really call to me.
I was pleasantly surprised though and really enjoyed the big chunks of real shrimp meat in the ravioli.
Though dinner was yummy, dessert was yummier.
Tonight’s dessert was comprised of only three ingredients. Three *delicious* ingredients:
- 1 egg
- 1 c. sugar
- 1 c. peanut butter
Combine those three bad boys and bake at 350 for 10 minutes and what do ya get?
For as much as I love peanut butter, I have a hard time finding really good peanut butter cookies.
I often think peanut butter cookies are too dry or floury. I want moist peanut butter goodness and – trust me – these cookies deliver.
Sadie was loving the leftover peanut butter.
I had three bite-size cookies for dessert.
The cookies don’t really expand in the oven, so the dough is perfect for shaping into whatever shape you want.
Since Ryan is out at a soccer game right now, I made him three special cookies to enjoy when he arrives home:
I hope he likes his sweet treat! (I assure you the cookies will be devoured by the cookie monster *me* if he doesn’t 😉 ).