The Dream

Oh what a beautiful morning, oh what a beautiful day!

This is what I thought when I woke up and didn’t realize I was actually still dreaming.

The weather was perfect. Blue skies, a few puffy clouds. Birds chirping. Squirrels chasing each other around the trees, waiting for me to feed them.

The phone rings and it is Mom. She is asking me if I want to ride along with her to go shopping at the mall. I hear Dad’s voice in the background asking her if I said yes or not. I hear his tell Alvin, my brother, to hurry up and get that grass mowed.

Mom speaks about how she just came back from her mom’s house and how they had shared a morning cup of coffee together.

I hurry and get dressed. I run out to feed the squirrels before I leave. I gather some money together in case I want to spend something needlessly. I look in the mirror one last time, and tuck a few stray hairs back in place, then walk outside to wait on mom.

I tripped over a squirrel nut and fall. I didn’t hurt myself. As I opened my eyes; I saw my feet twisted. My body was had tremors. When I stood up, I almost fell back. I realized this wasn’t a dream.

This was reality. I saw my Parkinsonism/ Ataxia/ Dystonia. I touched my hair and it was thinning. My mom never showed up because my family all lives in heaven.

I finally get up in a stable standing position and I feel something around my neck. I reach my hand up and I feel a camera. My camera, the camera that replaced all the pain I have suffered from losing Mom, Dad and my brother.

I smiled. Life still sucks with terminal illness but as long as I have my camera and a few close friends, I have a good life yet.

Written by,


Photos taken by me.

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Peanut Butter Cookie Dough Truffles

Peanut Butter Cookie Dough Truffles

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 Delicious recipe for Peanut Butter Cookie Dough Truffles that is filled with Reese’s Pieces! You are going to love these sweet bites of cookie dough!

1 hours


2 hours


3 hours


For the Truffle
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup creamy peanut butter
  • 1 cup all-purpose flour
  • 1/4 tsp kosher salt
  • 3/4 cup mini Reese’s Pieces
For the Topping
  • 12 oz chocolate melting wafers, melted
  • 2 oz white chocolate, melted
  • 1 Tbsp peanut butter


  1. In a mixing bowl, beat butter with brown sugar and peanut butter until creamy. Add flour and salt. Fold in the mini Reese’s Pieces.
  2. Using a one tablespoon scoop, drop balls onto a parchment paper lined baking sheet. Freeze for two hours.
  3. Using a toothpick, dip each frozen truffle into melted chocolate candy coating. Tap on side of bowl to remove excess chocolate. Repeat until all truffles have been coated.
  4. In a small bowl, mix melted vanilla bark with peanut butter. Pour into a small ziploc bag and snip off the corner. Drizzle over the chocolate coated truffles. Allow to set, about 10 minutes.
  5. Store in an airtight container in the refrigerator for up to two weeks. ENJOY!

Butterfinger Fudge Cookie Bars

Butterfinger Fudge Cookie Bars

Peanut Butter Cookie Bars topped with a soft chocolate fudge layer and crushed Butterfingers. You’re going to want to make these…trust me!

15 minutes


18 minutes


1 hours


1 hours 33 minutes


For the Cookie Bar:
  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups light brown sugar, packed
  • 1/2 cup creamy peanut butter
  • 1 egg
  • 2 Tbsp milk
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
For the Topping:
  • 12oz milk chocolate morsels
  • 14oz can sweetened condensed milk
  • 2 bags (8oz each) Butterfinger Bites, crushed


  1. For the cookie bars, beat butter and brown sugar in mixing bowl until combined. Add peanut butter. Beat in egg and milk. Beat in the flour, salt and baking soda. Press dough into a 15x10x1 baking sheet lined with parchment paper. Dough will be sticky, I dipped my fingers in flour before pressing. Bake in a 375 degree oven for 15-18 minutes. Remove from oven.
  2. On stovetop in small saucepan, heat sweetened condensed milk until warm. Whisk in the milk chocolate and continue stirring until smooth.
  3. Pour fudge over cookie bars. Top with crushed Butterfingers, pressing them into the fudge lightly. Allow to cool completely and cut into small bars.


**If desired, substitute refrigerated peanut butter cookie dough for the homemade version.

Recommended Products

  • Pyrex Prepware 3-Piece Glass Mixing Bowl Set
  • OXO Good Grips Non-Stick Pro Jelly Roll 10 x 15 Inch
  • Reynolds Kitchens Parchment Paper (SmartGrid, Non-Stick, 50 Square Foot Roll, 3 Count)