I tend to think of Sundays as my baking day. I also tend to think of Sundays as my lazy day. Aside from the Sunday Scaries (click here if you'd like a full explanation), Sundays are a great day for recovering, relaxing and enjoying that you have less obligations than you did on Saturday. The chaos of the Sunday grocery shopping experience completely interferes with my laziness and my overall relaxed state-of-mind. Next thing you know, I've put off grocery shopping and it's too late to bake and take pictures of things.

That's where a recipe like this comes into play. There are few things better when preparing to bake than finding a recipe and realizing you have all of the ingredients on hand. There are very few things better than realizing this, and then discovering the delicious recipe you want to make only takes five minutes to prepare. This is my second five-minute recipe post in a row. Obviously I'm all about time-savers this summer!

I've made this recipe three times in the past few weeks. It is incredibly easy, and the cookie cups are gooey, flavorful, and, if they last you this long, will still taste good even after a few days in. The other day I made them when I got home from work at 6pm, worked out and still made it to a dinner at 8pm (with freshly baked cookie cups, no less!). How many homemade desserts can you do that with?

Try them out. Fall in love with them. Embrace the laziness of Sundays by avoiding the grocery store and eating these on the couch. That's how you get your summer beach body, right?

Peanut Butter Chocolate Chip Cookie Cups
Recipe from Averie Cooks

Yield: 12 cookie cups
Prep Time: 5 minutes
Cook Time: about 11 to 12 minutes
Total Time: about 30 minutes, for cooling

Ingredients:

1/2 cup unsalted butter, melted
1 large egg
3/4 cup light brown sugar, packed
1/2 cup creamy peanut butter (I recommend storebought and not homemade which is much runnier)
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
pinch teaspoon salt, optional and to taste
1 1/2 cups semi-sweet chocolate chips, divided

Directions:

1. Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray or grease and flour the pan (I prefer cosmetically to not use liners); set pan aside.
2. In a large, microwave-safe mixing bowl, melt the butter, about 1 minute on high-power.
3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, peanut butter, granulated sugar, vanilla, and whisk until smooth.
4. Add the flour, baking soda, optional salt, and stir until just combined; don't overmix.
5. Stir in 1 1/4 cups chocolate chips; reserve remainder to place on cookie tops before baking.
6. Distribute dough equally among the 12 muffin pan cavities; each will approximately be filled to about three-quarters full. The cookies don't rise much (nothing like muffins) so it's okay if dough seems high in the cavities.
7. Evenly divide remaining 1/4 cup chocolate chips by placing a few chips on each cookie top, which creates a nice visual appeal.
8. Bake for 11 to 12 minutes, or until tops have set and are pale golden. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Depending on your climate, muffin pan, brand of ingredients, taste preferences, etc. baking times will vary. Watch your cookies and not the clock; bake until done. Allow cookies to cool in pan for at least 15 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies, rather than rimming with a knife so you don't scratch your pan. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

I have a love-hate relationship with strawberries. I love everything about them. But, while I'm eating strawberries on everything in sight, that love blinds me to the reality that I am allergic to them. A few hours later when my mouth feels like I've been eating sour patch kids all day I remember that I really should hate strawberries. Sometimes I get lucky and nothing happens. It's a daily game of chance.

The part that seems to confuse everyone I tell about my allergy is that I eat strawberries all the time. I'll throw them in a parfait at breakfast, a salad at lunch and a smoothie in the afternoon. I buy the massive cartons because I go through them so quickly. If I don't finish them fast enough I freeze them for throwing in smoothies. That's where this incredible recipe comes into play.

You take frozen strawberries, yogurt, lemon juice and a little bit of honey (all of which I already had on hand), throw them in a food processor for 5 minutes, and you end up with a tart, smooth, sorbet-like strawberry frozen yogurt that you can feel great about eating all summer long. This is probably the best thing to happen to your summer diet in years. Unfortunately I couldn't resist chowing down on some cookies I made shortly after I ate the frozen yogurt, but I doubt there will ever be a day I pass on warm cookies.

If you don't have fresh frozen strawberries you can buy them in a bag for $3 or so at the store. I used the Light & Fit Greek yogurt that I use for my parfaits, and that worked perfectly, but any plain yogurt you have on hand will do.

Enjoy!

5-Minute Healthy Strawberry Frozen Yogurt
Recipe from Just a Taste

4 cups frozen strawberries
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or full fat)
1 Tablespoon fresh lemon juice

Directions:

Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

*Kelly also noted that if you prefer a sweeter frozen yogurt you can add in more honey or agave nectar.