Peanut Butter Graham Cracker Balls

Hope everyone had a fabulous weekend! I have a big week ahead of me, tomorrow is my first official day in clinic! Pretty exciting.  My first rotation is in the pediatric dentistry clinic. Open wide kiddos! I’m pretty excited/nervous. I’ve worked so hard for the past two years to finally get to this point! Let’s do it!

I love the way these peanut butter balls turned out.  Delicious! I do need to work on my presentation a little bit though. My kitchen was super warm the day I made these and the balls started softening before I could even get them in the chocolate.  So some of them turned out a bit sloppy, but I progressively got better! I also love that these are bite size desserts, they hit the spot when you need something sweet after dinner.



  • 1 cup peanut butter
  • 1 1/2 cups graham crackers crumbs
  • 1/2 cup powdered sugar
  • ¾ cup crushed nuts (I used almonds)
  • 1 – 1 ¼ cup chocolate (I used semi-sweet chocolate)


1. Take your graham crackers and blend to crumbs in a food processor until you get 1 ½ cups. Add graham crackers crumbs to the 1 cup of peanut butter. Add powdered sugar. Mix well.  You want the mixture to be dry enough to be able to form balls. Add a little bit more peanut butter or cracker crumbs to achieve this consistency if need be.

2. Form 20 even sized balls with your hands and place on a wax paper covered plate, cutting board or baking sheet. Freeze for 30-60 minutes.

3. Melt the chocolate in the microwave until just melted (do not overcook!) or use a double boiler and stir chocolate until melted. Placed mini chips or crushed almonds in a small bowl. (You can use whatever topping that you would like, be creative!)

4. Using a toothpick or fork dip the peanut butter balls in the melted chocolate, one at a time, and then toss in the topping until covered. Refrigerate or freeze until firm.

Recipe from: Baby Gizmo Blog

Creamy Chicken Risotto

Goodbye summer quarter, hello summer break! Today we finished taking our last final and boy did it feel good.  We only get  a few weeks off, but I’ll take what I can get!

I was feeling lazy and didn’t really feel like cooking anything special. So I made this easy creamy chicken risotto recipe that I have made in the past.  It’s a pretty simple recipe! I like it because you can add different vegetables that you have available in your fridge.  Today I added mushrooms and carrots, but I’ve also done broccoli and zucchini in it in the past.  Enjoy and let me know what you think!


  • 1 tablespoon olive oil
  • 1 teaspoon chopped garlic
  • 1/2 small chopped onion
  • 1 pound skinless, boneless chicken breast, cut up in cubes
  • 1 (10.75 ounce) can reduced fat cream of mushroom soup
  • 2 cups of chicken broth (I used water + chicken boulion cubes)
  • 1 small carrot, chopped
  • 1 cup mushrooms
  • 1 tablespoon grated Parmesan cheese
  • 1 cup uncooked rice*
  • Black pepper to taste
  1. Heat oil in pan.  Add garlic, onion, and chicken until browned.
  2. Add cream of mushroom, broth, carrots, mushrooms, and cheese.  Heat to boil.  Stir in rice. Add black pepper to taste.  Cover and cook on low for 25 minutes or until cooked through.
  3. Dig in and enjoy!
*Just a heads up.  When comparing white and brown rice, brown rice requires more water and longer cooking times because of their outer bran coating.  If you notice that your risotto is drying out, then add a little water to moisten.

Helloo world!

A few years ago I decided to start a blog, but then I lost touch with it and I wasn’t truly invested in it.  This time, it’s different! Not only have I made a commitment to a friend, Sarahlicious (check out her blog!), but I also have a focus.  What’s the focus, you ask?  Duh, cavities and cravings.

I am currently a second year dental student.  Dental school has pretty much taken over life.   While I know I’m in the right place, doing the right thing, it’s definitely not easy.  I am sure you’ll hear me whine a lot more about it.   Just tell me to suck it up and get over it.

Aside from teeth, I love love love baking.  It’s become a passion of  mine over the years.  I bake when I’m happy, sad, stressed, bored…. you get the point.  More recently, however, I have decided to branch out and make it my mission to find yummy, healthy recipes (sometimes they’re not completely healthy …but they’re always yummy!) I hope that I can share my new cooking experiences and recipes with you. I also hope that my hubby (Mina, checkout his website, he’s a tv junkie!), will enjoy being the guinea pig for these new recipes 🙂

The recipe I want to share today is Baked Lemon Chicken and it was a huge hit! I got the recipe from, but I tweaked it a bit.  I hope it turns out as delicious for you as it did for me! Enjoy!


  • 3 tablespoons butter, melted
  • 3 tablespoons of olive oil
  • 4 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1teaspoon salt
  • 1/2 teaspoon pepper
  • 1cup seasoned bread crumbs
  • 4 (4 ounce) boneless, skinless chicken breast halves
  1. In a shallow dish, combine the butter, olive oil, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
  2. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear. Put on broil for 5-8 minutes, just to let the top get a little brown and crunch