These cookies are just about perfect. They have a great balance between the chocolate and the peanut butter. I baked them at the shorter end of the directions, so they’re perfectly soft with just a bit of crispness at the edges.

I used all natural peanut butter with no added sugar, which I think makes a difference in lowering the overall sweetness.

I’ll link the recipe below.

https://kitchenfunwithmy3sons.com/chocolate-peanut-butter-cookies/

I have been wanting to make apple dumplings for ages, but I was a little intimidated. Why? I don’t know. They just seemed complicated and I’d only eaten them once, so I didn’t have a read on what it would entail.

I finally made them (I’ll post the link to the recipe that I used below). I am not a huge fan. They were much too sweet. The pastry was good, but I think they cooked too long as the apple more or less disintegrated. The pastry crust I used was an old recipe from my mama.

I’ll post an update when I make these again with tweaks.

https://www.allrecipes.com/recipe/46232/old-fashioned-apple-dumplings/

Dark chocolate cake with a butter cream cheese frosting and fresh raspberries for Sabbath potluck today

Bittersweet chocolate melted with butter, combined with unsweetened whipped cream for a creamy, rich dessert. Topped with lightly sweetened whipped cream and fresh raspberries.

A traditional British shaped bread