Everyone needs a little Peanut Butter and Chocolate in their lives

I've been on a baking kick lately, last week I made pumpkin creme cookies, this week I baked Milk Chocolate-Peanut Butter Sandwich cookies. It's my creative outlet, so I've been thinking of trying a new cookie recipe a week, what do you think? I'll keep you posted. Until then, here is the amazing recipe. These will not disappoint.

Makes about 2 1/2 dozen sandwich cookies

Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling.

Cookies

• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse kosher salt
• 1/2 cup plus 1/3 cup powdered sugar
• 1/2 cup plus 1 tablespoon (packed) dark brown sugar
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1 1/3 cups (about 8 ounces) milk chocolate chips

Filling

• 3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
• 1/4 cup creamy peanut butter
• 2 tablespoons powdered sugar
• 1/4 teaspoon coarse kosher salt
• 6 tablespoons whipping cream

Preparation

For cookies:
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.

Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

For filling:
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)

Oxford obsession and my amazing find

These oxfords were found on Free People.

My new beautiful Italian leather oxfords thrifted for $5. SCORE!

Since summer I've been obsessed with oxfords and knew it was going to be my must have for this fall season. I've seen them styled with everything from skirts to the boyfriend look. So I searched high and low to find something classic and, of course, affordable. Well, I found them in the least expected place for (drum roll please.....) $5!!!! I was at the Dress for Success sale back in early October and low and behold these beauties were there. Made of genuine leather from Italy, barely worn, pristine condition and in my size! We know those Italians can cobble some shoes. Anyway, there's nothing like a great find. Thought I'd share.

xoxo Winnie