Browsing Tag

peanut butter

Foodie, Main Eats, Recipe, Sweets

Breakfast Cookies

March 22, 2015
breakfast_cookies

breakfast cookies

Cookies for breakfast?! 

Lately, I’ve been on a bit of a cooking strike. Well, not so much of a cooking strike as I am on a once-a-week cooking kick. I spend one day during the weekend (usually Sunday) making food for the week; including these cookies that we’ve been eating for breakfast for the past few weeks.

I’m absolutely addicted to them. I love them. I can’t believe it’s taken me this long to discover how great life can be when you eat cookies for breakfast. Plus, they taste amazing with that first cup of coffee in the morning.

I also love that there is zero flour in these too. If you substitute gluten free oats, then these are easily Gluten-Free Breakfast Cookies; but we aren’t a gluten-free house so I buy regular rolled oats.

Now, stop wasting time and go make yourself a batch of these to eat for breakfast during your week!

You’re Welcome.

Here’s What You’ll Need:

-3 1/2 cups of rolled oats

-2 tsp baking powder

-1 cup flax meal (sometimes I do 1/2 flax | 1/2 oat bran)

-1/2 cup unsweetened shredded coconut

-3 tbs Chia seed

-1/2 cup of salted grass-fed butter; softened 

-2 cups of all natural peanut butter 

-1/2 cup packed brown sugar

-1/2 cup (real) maple syrup

-1/4 cup black strap molasses

-3 eggs

-2 tsp vanilla

-2 cups chopped nuts and seeds (I like to do a combination of pistachios, walnuts, sunflower seeds, and pecans)

-2-3 handfuls of dark chocolate chips (or 4 handfuls. I added 4. Don’t judge.)

*if using raw, unsalted nuts, add about 1/4 tsp of salt to the dry ingredients*

Preheat oven to 400° F

In a large mixing bowl, mix together the oats, baking soda, chia, flax, and coconut. Set aside

In another large mixing bowl, cream together butter and sugar. Add the maple syrup and molasses and mix until well incorporated. Add the eggs, one at a time; mixing slowly. Add the vanilla.

Add the peanut butter to the wet ingredients and mix until fully incorporated.

Now, add the dry ingredients to the wet ingredients. Mix slowly until a ‘dough’ forms (it’ll be much stickier than regular cookie dough). Add the nuts and chocolate chips. Stir to combine.

Cover dough and chill for at least an hour.

On a parchment lined baking sheet, add scoops of dough (walnut-sized) and press flat.

Bake for 12 minutes. Let rest for at least 1 minute on the warm baking sheet before transferring them to a cooling rack.

Makes 3 dozen cookies.

*I typically make a double batch of these cookies. I bake half, and freeze the other (pre-formed) unbaked cookies. They can be baked directly from frozen; which is awesome. 400° for 12 minutes. *

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Foodie, Photos, Recipe, Sweets

Raw Chocolate and Peanut Butter Fudge

February 4, 2014
Paleo-fudge


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Welcome to your newest addiction.

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Oh, fudge.

This recipe for “raw” (buzzword of the moment) fudge is divine. If you’re from the tiny slice of heaven known as Upstate NY/Northeast PA, then you’ll love how much these chocolatey treats taste like Gertrude Hawk Smidgens. Seriously; except these are totally “clean” and free of any junk.

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The other wonderful and amazing thing about this recipe? It takes about 2 minutes to make.

Here’s What You’ll Need:

-1/2 cup all natural peanut butter (or any other nut butter)

-1/2 cup coconut oil

-1/2 cup cocoa powder

-1/4 cup raw honey

-1 tsp pure vanilla extract

In the food processor, combine ingredients and blend until everything is a uniform consistency. Spoon out into silicone molds and place in the freezer to “set-up”; about 30 minutes. Store in an airtight container in the freezer.

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**No silicone molds? Use a muffin tin! I love the silicone molds because it makes it feel like you’re eating candy hearts.**

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*Use this recipe to make peanut butter fudge too! Just skip the cocoa powder!*

 

 

 

 

 

Foodie, Sweets

Banana Muffin Cakes with Peanut Butter Frosting

March 18, 2012

These are my current baking obsession.

Not quite a muffin. Not quite a cupcake. These muffin cakes are the perfect blend of the two.

They can be eaten on their own (ala muffin) and are packed full of healthy protein thanks to the hemp powder and chia. However, I recommend adding a healthy dollop of frosting to these bad boys (ala cupcake) to make them truly outstanding.

I give JBird the frosting-free version, then treat myself to a frosting covered one during nap time. It’s the little things in life that make me happy.

What You’ll Need:

For the muffin cakes:

1 cup whole wheat flour

1 cup ground oatmeal

2 tsp baking soda

1 Tbs chia (soaked in 3 TBS warm water; about 5 minutes or until “gelled”)

2 Tbs Hemp Protein Powder

¾ cup raw cane sugar (or sucanat, maple syrup, or another sweetener)

4 overly ripe bananas

1 tsp vanilla

1/3 cups almond milk (coconut milk would work great too)

1 Tbs honey

for the frosting:

1 cup all natural creamy peanut butter

½ cup Earth Balance; softened and cut into pieces

1 cup confectioners sugar

 

Preheat the oven to 350°. Line a standard muffin tin with 12 paper liners (or grease the pan and go sans-liner…this never works for me so I stick to the tri-color paper liners).

In a large mixing bowl, combine the “dry” ingredients: flour(s), baking soda, hemp powder, and sugar. Stir until everything is well combined. Set aside.

In a medium bowl, mash the bananas. Add the honey, almond milk, and vanilla to the bananas. Stir to combine. Now, add the gelled chia to the banana mixture. Stir to combine again.

Add the banana/chia mixture to the “dry” bowl. Stir the batter until everything is well incorporated (but don’t over beat the batter). Spoon the batter into the cupcake liners. Bake for 20-25 minutes (or until they pass the age old “toothpick test”).

Enjoy warm or let cool and add frosting for a tasty treat later (you know, after the kids are asleep).

Store in an airtight container for up to one week.

This recipe is adapted from Sweets by Vicky.

Foodie, Sweets

Peanut Butter Cup Cookies

December 14, 2011

I spent last week elbow deep in peanut butter, butter and sugar.

I guess there are worse ways to spend your weekdays.

Along with Peanut Butter Blossoms, I whipped up a few dozen peanut butter cup cookies.

It’s really hard to go wrong with a cookie that has a little Reese’s peanut butter cup nestled in the center of it.

Truth be told,  I was also excited to test out my mini muffin pan for the first time.

For the record: it’s pretty adorable. I see many different varieties of mini muffins in my future.


Here’s What You’ll Need:

-1 3/4 C unbleached all purpose flour

-1/2 tsp salt

-1 tsp baking soda

-1/2 C butter; softened

-1/2 C creamy peanut butter

-1 C brown sugar; packed

-1 egg

-1 tsp vanilla

-2 tbs milk

-1 1/2 bags of Reese’s peanut butter cups; unwrapped (approximately 40)




In a medium sized bowl, mix together the dry ingredients. Set aside.

Using a stand mixer, cream together butter and peanut butter; until it’s one consistency.  Now, cream together the butters and brown sugar; until the mixture is “airy” looking.

Add the egg and mix until fully incorporated. Add the vanilla.

Now, slowly add your dry ingredients to the mixing bowl. Mix until the dough *just* starts to come together. Add the milk and mix until dough is smooth.

Transfer to an airtight container or large zip top bag and chill for at least 1 hour. (I chilled mine for 24 hours).

Preheat oven to 375°. Working one dozen at a time, roll out 1 inch size balls and place in an ungreased mini muffin pan. Bake for approximately 8 minutes. Remove from oven and immediately place a peanut butter cup in the center of the baked cookie. Allow to cool in the muffin pan before removing. Repeat until all your dough is gone.

Store in an airtight container for up to a week OR store in the freezer for up to 3 months!

Makes 3-4 dozen cookies

**This recipe is adapted from Baked Perfection**

Foodie, Sweets

Peanut Butter Blossoms

December 8, 2011

From January to November, I do everything in my power to create healthy dishes with really good wholesome ingredients.

Once December gets here, I throw caution to the wind and say “Bring On The Cookies!”.

This may be a counter-productive way of thinking, but it works for me.

It just wouldn’t be Christmas in my home without a few (dozen) peanut butter blossoms.

This recipe (which can be found right on a bag of Hershey’s kisses) is perfect. There’s no point in trying to mess with it or make it “health-ier.”

Just accept it for what it is: delicious.

If you want a gluten-free, vegan, or low calorie cookie: look elsewhere.

Embrace the butter, flour and sugar….and chocolate kisses.

When it comes to Christmas cookies, tradition always wins.

Sorry healthy cookies, see you in January!

Here’s What You’ll Need:

-2 sticks of butter; softened 

-1 and 1/2 cups creamy natural peanut butter 

– 1 cup sugar

-1 cup packed brown sugar

-2 eggs

-1 tsp vanilla extract

-3 and 1/2 cups unbleached all purpose flour

-2 tsp baking soda

-1/2 tsp salt

-2 tbs milk

-1/2 cup of sugar for rolling

-2 bags of good ol’ Hershey’s Kisses

**Secret: I used salted butter and didn’t add the 1/2 tsp of salt…and they turned out beyond perfect**

In a medium sized bowl, combine your flour and baking soda (and salt if you’re using unsalted butter). Set aside.

Using a stand mixer, cream together the butter and peanut butter. Next, cream the sugars with the butter mixture. Add the eggs one at a time; waiting until each one is fully incorporated before adding the next. Add the vanilla. Slowly, add your dry ingredients to the mixer. Once the dough starts to comes together, add the 2 tbs of milk. Mix until a smooth dough is formed. Place dough in an airtight container and chill for at least an hour (I like to chill my dough overnight).

Preheat the oven to 375°. Roll the cookies into 1 inch balls, then roll each ball in a small bowl of sugar until coated. Place on a parchment lined cookie sheet. Repeat until each tray is filled and your dough is all used up. Bake for 8-10 minutes (8 minutes was perfect for my oven).

Remove the cookie sheet from the oven and place an unwrapped Hershey’s kiss in the center of each cookie ball. Now, return the tray back to the oven for an additional 2 minutes. This is a super critical step that I feel many people overlook. You want each kiss to melt into the cookie (then melt in your mouth when you eat it). There’s nothing worse than biting into a peanut butter blossom and the kiss falls right out (and is obviously “uncooked”). No thank you.

Transfer to a wire rack to cool, then store in an airtight container (tins work great for storing cookies!).

Makes approximately 4 dozen cookies 

**As with all my recipes, I only use organic, local dairy products and  local, free range eggs. Even if these aren’t “healthy”, I still don’t want them to be full of nasty junk (like rBGH or other chemicals) .**