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Tips to Prevent Getting an Infectious Disease While on Vacation

Dr. Brent W. Laartz thought he was in for the ride of his lifetime when he set out on a horseback riding excursion in Costa Rica.

Admittedly younger and more naïve than he is today, Laartz – an infectious disease specialist and author of the book How to Avoid Contagious Diseases…

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Reese's Peanut Butter Cup Cookies ~ www.TheBloggingMom.com ~

These Reese's Peanut Butter Cup Cookies were a big hit at my house. I found the recipe on the website The Boastful Baker. It was quick, easy, and they are filled with the Phillips family's two favorite things: chocolate and peanut butter.
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • about 16 regular-sized Reese’s Peanut Butter Cups, coarsely chopped
Directions
  1. Heat oven to 350 degrees.
  2. Line 2 cookie sheets with parchment paper.
  3. Whisk together the flour, baking soda and salt in a large bowl.
  4. Beat the butter and sugars until creamy with an electric mixer. Add the egg, vanilla and peanut butter and beat to combine.
  5. Gradually add the flour mixture and mix until just incorporated.
  6. Fold in the chopped peanut butter cups.
  7. Drop tablespoon-size balls of dough 2 inches apart onto the parchment lined cookie sheets.
  8. Bake until light brown around the edges, about 10-12 minutes.
  9. Transfer to baking rack and cool.
  10. Store in an airtight container for up to 3 days.

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