We are two ladies that are notorious for sneaking something chocolaty in the morning…especially after a birthday. A rule in our house is that the morning after your birthday, you HAVE to eat a slice of your birthday cake for breakfast! Unfortunately, as we’ve gotten older, our ability to eat such a heavy breakfast has dwindled with our stomach tolerance. So, to combat that, we’ve created this chocolate peanut butter bread that won’t make your stomach hurt while you enjoy a luscious chocolate breakfast!

This bread is soooo dreamy and chocolaty, but not super heavy and dense like a thick piece of chocolate cake. It’s perfectly moist and pairs perfectly with a warm cup of coffee. It’s drizzled with a chocolate peanut butter “icing” that adds the perfect amount of sweetness and nuttiness that keeps you coming back for more. This bread truly melts in your mouth, but doesn’t fall apart when you slice into it. It’s honestly the best breakfast of all time!

The PERFECT cupcake recipe has officially been created!! These chocolate peanut butter explosion cupcakes are FINALLY making their debut! These cupcakes consist of a moist, peanut butter cupcake which is cored and filled with a smooth, fudgy chocolate ganache with bonus crunchies from salted peanuts. On top of that deliciousness, there’s a fluffy peanut butter frosting that gets DUNKED in a milk chocolate “magic shell” before getting garnished with a Mini Reese’s Peanut Butter Cup! Is there anything that could possibly live up to this excellence? Of course not!!!

We take serious care to ensure that our recipes don’t taste gluten-free, especially our cupcakes. Not only do our cupcakes ever taste gluten-free, but they taste better than a fancy bakery! These cupcakes a serious crowd-pleaser and are surely going to impress your guests. They aren’t super heavy either, so your guests (and you) can eat 1-2 of them without feeling like you just ate an entire cake. I’m certainly guilty of sneaking an extra cupcake whenever they’re sitting around and these cupcakes are simply irresistible, so don’t be surprised if you can’t help yourself to a few extra bites! 😂

I’ve always been a chocolate + peanut butter gal and never really took interest in the whole chocolate-dipped banana craze for some reason….That was until I finally tasted one. I thought to myself “This would be epic with some peanut butter”. I was right, lol. I know I’m not the first person to put these three flavors together, but I think I’m one of the first to achieve them in a bread form! Not only are the flavors outstanding, but the loaf itself is beautiful and fun to look at, so the kids will love it!

This bread is the perfect blend of chocolate, peanut butter, and banana. It’s not too sweet either despite the addition of fresh, ripe bananas and peanut butter. The peanut butter also adds that irresistible nuttiness that pairs so well with chocolate. This gluten-free bread has become one of my favorite breakfasts lately and I hope you love it just as much! Bonus - it’s way easier to make than it looks!

Nothing else makes more sense than chocolate and peanut butter when paired together. The nutty, slightly savory flavor of the peanut butter melds with the smooth, rich chocolate and creates something magical. These gluten-free buckeye brownies are, simply, one of the best brownies you’ll ever eat in your life. They’re moist, ruch, fudgy, nutty, have a slight crunch from chocolate chips, and have a silky smooth finish with the two layers of decadence on top!

I’m not much of a candy eater, but I do like a good Reese’s Cup. Do you like Reese’s Cups? If you do, you’re going to LOVE these brownies. They taste like an amplified version of the classic candy. If you want an even more intense chocolate-peanut butter punch, top the brownies with chopped up Reese’s Cups…TO-DIE-FOR! 😍🍫🥜

For these Peanut Butter Easter Eggs, I decided that I would make it a mission for myself to make them as similar as I could to a Reese's Egg because they aren't gluten-free. I wanted to eliminate some of the sugar that is usually in traditional eggs because they are sometimes way too sweet. So, I added a tiny bit of salt and butter and cut the powdered sugar down by a ton. You can dip them in chocolate the traditional way, but I got a silicone egg mold from Amazon to make them look a little bit fancier!