The temperatures are dropping here in the Pacific Northwest, ever so slightly, and the skies have gotten gone grey. It's raining off and on. Definitely the weather to return to baking and enjoying some seasonal libations.

Tuned into the UBC versus Calgary football game yesterday. The Thunderbirds have been having a great season. Prior to Saturdays game, they were 4-1. Well, now it is 4-2. They just couldn't get their game on against the much lower ranked Dinos, something that may cause @wwwiebe some pleasure. I think the University of Calgary is his alma mater. Oh well. I still enjoyed my hot collagen chocolate drink with fresh whipped cream and nocino liquor.

The Nocino is courtesy of the local distiller Woods Spirit Co. in North Vancouver. Think coffee, vanilla-chocolate, cloves, and orange spice.

Nocino is traditionally from the Emilia-Romagna region of northern Italy and made from the seeping of green walnuts in spirits and then the addition of simple syrup. Deliziosa. And a perfect way to elevate a hot chocolate or you morning ... okay ... late-morning ... or brunch coffee.

Yesterday was spiked hot chocolate and Fall football and today was the last episode of the The Last of Us and Monster House. I made a carnivore pizza to nosh on ... spoiler alert if you have not yet watched the first season of Last of Us ... skip down to the next paragraph ... I noshed on some pizza while Joel broke Ellie out of a Firefly hospital and saved her from having her brain dissected. I promised that I would check in with @melinda010100 after I finished watching. I was satisfied with Joel's choice. The doctor seemed more mad scientist than healer. I am looking forward to the next season. There are lots of possibilities for story lines and the two leads are amazing. I wonder though if upon shooting and editing this last episode if the producers knew yet whether there would be another season. The ending did feel a little forced. No cliffhanger. Luckily there are more episodes to come and they will take their time with the upcoming instalments.

Peanut Butter and Jammy Cookies

The cookies are easy to make for those of you on keto or low carb, psst ... or even carnivore. I won't tell Shawn Baker if you don't. They are very filling; so you are unlikely to indulge with more than one or two at a time.

You will need some berry-flavoured collagen powder to achieve the jammy part of the recipe, but leave it out and you still have peanut butter chocolate chip. I also added my own dehydrated cranberries. They can be hard to find unsweetened. Should you have some kicking around, you might like to reconstitute them a little.

Ingredients

• 1 750g jar of just peanuts peanut butter, crunchy or smooth
• 2 lg eggs
• 2 tsp of vanilla extract
• 1 Tbs powdered gelatin
• 4 Tbs collegen powder(berry-flavoured or plain)
• 1 tsp baking powder
• 1/4 C unsweetened cranberries (optional)
• 1/4 C white chocolate chips (optional)
  1/4 C dark chocolate chips (optional but you will want it)
• liquid stevia drops to desired sweetness

1. Dump the whole jar of peanut butter into your mixer bowl. The peanut butter will probably have separated. You will put it back together again.

2. Add the eggs, vanilla, stevia, and powdered ingredients and mix very well.

3. Fold in your dried berries and chocolate chips.

1. With a spoon drop cookies onto a flat pan lined with parchment paper and flatten the dough. You should get about 2 dozen cookies.

2. Bake at 325 for 12-15 minutes or until golden brown

3. Let the cookies cool and then store in the fridge. They will be crumbling and so handle with care. The fridge will harden them a little

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