I have to admit I was skeptical of this recipe as I plopped very gooey blobs of this cookie dough onto the cookie sheet, BUT THEY TURNED OUT SO GOOD!!!
This peanut butter cookie recipe has NO BUTTER, and NO FLOUR, and still turns into a perfectly textured, very delicious treat! It does have a lot of peanut butter and some brown sugar, so it’s definitely not perfectly healthy but it is a better option for sure.
I mean look at the perfect cookie! MMMM! I didn’t put chocolate chips in it, but I’m sure you could add that if you wanted to. Below is a picture of the dough. It is very gooey and even hard to shape into balls and put on the cookie sheet. But don’t be discouraged, they’ll turn out beautifully. Give this recipe a try! 🙂
1 cup creamy or chunky peanut butter
2/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla
2 large eggs
2/3 cup rolled oats (gluten-free if desired)
1 teaspoon baking soda
Preheat oven to 350 degrees F
In small bowl mix together the oats and baking soda; set aside.
In a large bowl beat peanut butter, brown sugar, eggs and vanilla, I just used a fork to get it nice and mixed up. Mix in dry ingredients
Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart – this step is tricky because the dough is so sticky, do your best!
Bake cookies for 8-10 minutes and remove right when the cookies start to turn golden brown. Don’t overcook! The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely.
This granola recipe is SOO good! I made it for several people this hear for a perfect little holiday gift. This is perfect in some yogurt, on top of a smoothie, or just by itself as something delicious to much on. Easy and delicious!
3 cups rolled oats
1 cup slivered almonds
1 cup cashews (halved or quartered)
3/4 cup shredded sweet coconut
1/4 cup plus 2 Tbsp dark brown sugar
1/4 cup plus 2Tbsp maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1) Preheat oven to 250 degrees
2) In large bowl combine the oats, nuts, coconut, br sugar
3) In separate bowl, combine maple syrup, oil, and salt
4) Combine both mixtures and pour onto 2 sheet pans
5) Cook for 1 hour and 15 min. Stirring every 30 mins to achieve an even color
6) Remove from oven and let cool for at least an hour or two.
7) Eat or save for later in a sealed container so it doesn’t get stale. Yum!
This is one of the three amazing recipes I tried this weekend and it is INCREDIBLE! Perfect paired with a pumpkin spice latte, or pumpkin flavored coffee (they have this at Trader Joe’s right now!!!). Top it off with reading your favorite book and you have a delightful, relaxing (and tasty!) Sunday morning 🙂
Originally posted by ambitious kitchen. If you do not already follow her, do yourself a favor and do it right now! Every recipe of hers I have tried – both healthy things and treats – has been unreal!
PUMPKIN GINGERSNAP COFFEE CAKE
1 cup unsalted butter 3 cups flour 3 tsp baking powder 1 1/4 cup brown sugar 1/2 tsp salt 3 1/2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1 cup almond milk (you can also use skim, 2% or whole) 2 eggs 1 egg yolk 1 tsp vanilla 1 cup canned pumpkin (not pumpkin puree) 3 Tbsp plain greek yogurt or sour cream For topping: 2 cups gingersnap cookies 1/2 cup of flour 1/2 tsp cinnamon 2/3 cup brown sugar 1/2 cup (1 stick) cold unsalted butter, cut into chunks pinch of salt 1 1/4 cup chopped pecans
Preheat oven to 375 degrees F. Grease a 9×13 baking pan.
To make the streusel:
Smash the gingersnaps until they resemble fine crumbs; you should end up with about 3/4 cup of crumbs. In a large bowl, combine the flour, crumbs, brown sugar, cinnamon and salt. Add the cold butter pieces to the bowl and cut with a pastry cutter or rub together with your fingers until the mixture resembles a crumble texture. Stir in the pecans and set aside.
To make the batter:
Brown the butter: Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Remove from heat and immediately transfer the butter to a bowl to prevent burning.
In a medium bowl whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and ginger.
In a separate large bowl, whisk the milk, eggs, yolk, and vanilla together until combined. Whisk in the brown butter until combined. Fold in the pumpkin and yogurt. Gently stir in the flour mixture. The batter will be thick.
Spread half of the batter in the prepared pan. Generously sprinkle half of the streusel over the batter. Drop the remaining batter all over the streusel and gently spread it with a spatula. Sprinkle the remaining streusel on top. Bake about 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
So I LOVE the holidays and fall! I love making treats, getting cozy by a fireplace, holiday decorations and all that comes with the months of October, November, and December. My apartment is now officially “fall decorated out” complete with huge orange daisies 🙂 To top it off I made these deliciously healthy festive bars! I changed it slightly, but the original recipe is from Ambitious Kitchen, my FAVORITE food blog to follow. This is a must try for the month of October, they make a perfect breakfast and/or dessert!
I stole this pic from Ambitious Kitchen 🙂
2 1/2 cups oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground cloves (optional)
1 cup canned pumpkin
2 teaspoons pure vanilla extract
1/2 cup unsweetened applesauce (I just put one core-free apple in the blender)
1/2 cup brown sugar
1 coconut oil
1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top
Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray or coconut oil.
Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour.
Place the oat flour in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, coconut oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
Add 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top.
Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Once finished baking, cool 10 minutes on wire rack. EAT!
These are my current guilty pleasure! I’ve made them several times and each time they are an absolute hit! If I can control myself and not scarf down the entire batch immediately (haha :)) then they make a great treat to bring to any gathering. Buttery pretzel crust, perfectly gooey brownies, and a chocolate frosting sprinkled with more salty pretzels… how could it not be amazing?!?
Here’s the recipe, beware this is dangerously delicious stuff! (PS: By no means is this a healthy recipe, but sometimes we all have to indulge) YUM!!
2 squares (1 oz each) unsweetened chocolate, melted
1 teaspoon vanilla
2 to 3 tablespoons milk
1/2 cup crushed pretzels
Pre-heat the oven to 350 degrees; mix the crust ingredients in a big bowl and then press into a 13″x9″ pan, cook for 8 minutes and then let cool while you do step two.
Mix all brownie ingredients, and then pour it over the cooled crust. Bake again for about 25 minutes, right until you stick a knife or toothpick in and it comes out clean. Don’t over-cook! Let cool for about 15-20 minutes
Meanwhile make the frosting. Beat everything together except the milk. When mixed, add the milk one tablespoon at a time until it is the desired consistency (I usually use 2 TBS).
Pour/Spread the frosting over the top of the brownies and then sprinkle the rest of the pretzels on top. ENJOY!!!!