Monday Musings + Peanut Butter Cup Panini Bites

1. On Saturday night, Boston bloggers united when John and I met up with some of my friends + their significant others for dinner: Elina, Kerstin, and I (with our respective men in tow) headed out to see Shannon‘s new place and to partake in a lovely potluck meal.

There was a lot to celebrate (Shannon & Mike’s new place, Kerstin & Apolinaras’ absolutely adorable baby girl, and parents-to-be Elina & Adam and me & John) and delicious food to be eaten! I baked a pan of Pumpkin Cornbread accompanied by a homemade whipped honey butter (simply softened unsalted butter + honey to taste + Kosher salt to taste), Elina put together a tasty autumnal salad, Shannon made delicious enchiladas topped with her awesome Apple BBQ Sauce, and Kerstin whipped up some decadent tres leches cupcakes.

Good food + great company = a fun night!




2.We’re fully prepared for Halloween in that I bought a ton of candy… I’m just hoping we get trick-or-treaters. This being our first year in our new house, we really don’t know how many kiddos to expect.

I wish I could say I have a funny costume planned, but alas I will be doling out candy simply as… a pregnant lady ;).




3. Speaking of candy, we were challenged to come up with recipes incorporating candy for this week’s Back Burner posts.

It wasn’t too difficult to decide on using Reese’s Peanut Butter Cups, as they are – in my opinion – the ultimate Halloween candy, and eventually Peanut Butter Cup Panini Bites were born.

8 thoughts on “Monday Musings + Peanut Butter Cup Panini Bites

  1. These look insane! We have trick or treat this week too but now I’m thinking I shouldn’t have bought 3 lbs of candy considering I’m sure it will be cancelled with the storm. Oh well, guess I’ll have a reason to make these wonderful little gems now!

  2. Here I am, trying to eat healthy and then you post delicious peanut butter panini’s! I’m going to make some of these bad boys and just give them to my neighbors!

  3. I made the pumpkin cornbread that you mentioned (with whole wheat pastry flour, half of the sugar, and no honey). It’s awesome and perfect with Smitten Kitchen’s black bean pumpkin soup – with extra spice. The sweet cornbread balances nicely with spicy soup. Thanks for linking to the recipe.

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