PB&J Cupcake

Peanut-butter-jelly time!

The song is a little annoying, but this recipe won’t be.

Unless you have a hard time fighting temptation. Then it might.

PB&J sandwiches really are like a dessert break in middle of the day–otherwise known as lunch. Think about it: sweet fruit, savory nut spread, topped on soft bread. Sounds almost like a sweet-savory cake, doesn’t it?

Let’s just go there already. We need a real PB&J dessert. A cupcake. Ever seen the ones in many cupcake emporiums? I always thought they looked less appetizing next to their chocolate and vanilla counterparts.

But try this very rich recipe, and you’ll change your mind.

Ingredients

  • 4 tbsp spelt flour (30g) (or ww)
  • .5 T stevia
  • dash of baking powder, baking soda, and cinnamon
  • 1/2 an egg or 1/2 flax egg (.5 T ground flax mixed with 1/2 T water)
  • 1 T all-natural, salt-free peanut butter
  • splash of vanilla extract
  • 1 T organic vanilla yogurt
  • .5 T nondairy milk

For icing: Mix another 1/2 T peanut butter with either another 1/2 T vanilla yogurt or 1/2 T Neufchatel cream cheese. Top with your favorite preserves.

Directions

Preheat oven to 330 degrees. Lightly grease a muffin tin or a single silicone cup. Set aside. (Note: You can microwave for 1-1.5 minutes for a quicker muffin, but it will probably turn out less moist.)

Mix dry ingredients; then blend in wet ’til combined, but don’t overmix.

Bake for about 13-15 minutes or until golden brown on top.

Let cool. Spread with the peanut butter frosting and preserves.

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Peanut Butter & Chocolate Chunk Gingerbread Cookies

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Santa’s going to eat a lot of cookies this evening, right? Why not treat him to something totally different? Don’t get me wrong; we all love the classic choc-chip cookie, but maybe Santa wants a cookie with a little more protein every once in a while. Or antioxidant-packed dark chocolate and ginger…

This cookie recipe for one (one Santa or one lucky snacker) is nothing but helpful and yields quite a few cookies. It features some seasonal flavors–ginger and molasses–plus some chocolate and peanut butter for richness. I adapted it a bit from Chocolate-Covered Katie’s group-sized version.

Hope it brings you some holiday cheer!

Makes 6 small or 4 good-sized cookies.

Ingredients

  • 2 T peanut butter
  • 2 t stevia
  • dash of baking soda
  • heaping dash of powdered ginger
  • 1 T molasses
  • 3 T flour
  • optional: pinch of salt if desired (I omitted.)
  • 2 T applesauce (cakier cookie) or 1 T coconut oil (chewier cookie)
  • splash of pure vanilla extract
  • dark-chocolate chips

Directions

-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-In a small bowl, combine all the dry ingredients. Push to one side. Add in applesauce; then vanilla. Mix in remaining wet ingredients (molasses and peanut butter).

-Optional: refrigerate for 30 minutes for a better cookie.

-Roll dough into small bowls. (I was able to make six!) Press the dark-chocolate chips into the tops of the cookie. You could try a crushed candy bar or a Hershey’s kiss, too. Bake for about 7-9 minutes or until cookies are baked but still soft. Remove from oven and let stand for a few minutes. Top with a peanut-butter cream frosting if you want to find a little something extra under your Christmas tree.

You can gobble them up while they’re still warm or wait for the big man to come down the chimney. Either way, you won’t be let down.

Secret Ingredient Cookie Dough Dip

Santa can’t be getting enough nutrients eating cookies all the time. Maybe the big guy should try some fiber and protein in his cookies for a change…

If you’re on Pinterest, you’ve seen this recipe. Everyone and their brother has added it to their token food boards.

And one can understand why. Chocolate-Covered Katie, my all-time favorite healthy dessert blogger, never fails to impress.

This recipe is pretty good. It reminded me a lot of her other bean-based cookies I’ve tried on this site.

But there’s something less appealing to me about this dip for some reason. It’s not the unconventional ingredient or the fact that everyone pins it over and over again. I think, instead, well… Just read through my single-serving version and when you get to the end you’ll see how I ate this instead.

Ingredients

  • 1/2 cup low-sodium chickpeas or white beans, drained and rinsed
  • pinch of salt and baking soda
  • splash of pure vanilla extract
  • 1 T nut butter or vanilla yogurt (depending on which you’d prefer a scant taste of
  • 1 T nondairy milk
  • 1 T stevia
  • 2 T oats
  • as many chocolate chips as you like
  • optional: dash of cinnamon
 Directions
-In a blender, puree the chickpeas. Then add in the remaining ingredients, except the chocolate chips.
-Blend once more until smooth dip forms. Once finished, whip up the dip in a cute bowl, and prepare whatever dipping sticks you’d like.
I actually ended up treating my dip more like a dough and baking it into cookies, but you can dip banana rounds, apple slices, large nuts, whole-grain graham crackers…
Maybe even actual cookies!?
Or you could really take yourself on a culinary trip and serve atop a chocolate cake…
Oh, the possibilities. Cooking is always better when it’s creative.

Double Peanut Butter-Chocolate Chip Cookies

I’ve got a soft spot for soft cookies.

And that spot turns to goo when those cookies just so happen to feature my two favorite dessert ingredients: chocolate and peanut butter.

…Hello, Jackie’s Nirvana. Nice to finally find you.

In all seriousness, this is a very good cookie recipe for those that like nuttier desserts. You can’t quite dismiss it as a peanut butter cup cookie, I think, because it’s not equal parts chocolate and peanut butter. I’d say it’s on the nuttier side.

Try it. If you do, you may need to be reminded that this is a healthy cooking blog, featuring only all-natural, whole-food recipes, because these are going to taste so sweet sin.

Ingredients

1 T + 1 t Peanut butter

1 t oil (I recommend coconut)

1/6 egg, mixed

1.5 t vanilla yogurt

1 T spelt or whole wheat flour

1.5 t cocoa powder

1 t stevia

1 T oats

pinch of baking soda

Mix-ins: peanuts and chocolate chips

Directions

-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-In a small bowl, blend together the dry ingredients. Set aside.

-In another small bowl, blend all wet ingredients well. Mix in dry.

-Once well-blended, mix in nuts and chocolate chips. Using a cookie scoop, if you have one, scoop out dough and place evenly on cookie sheet.

-Optional: wet the bottom of a glass jar and dip in stevia. Use the sugar-crusted bottom to flatten cookies (for a smooth surface).

-Bake for 8-10 minutes (longer for crispier cookies).

Peanut Butter Cup Baked Oatmeal Cake

Chocolate for breakfast?

Remember a little while back when all the health blogs were reporting on the “dessert for breakfast weight loss strategy?” The logic here seems a little silly to me.

Do I think you can eat desserts without gaining weight?

Absolutely! And I think everyone has the right to indulge a little, so long as that indulgence is a healthful one that will fuel your body because good ingredients are used.

Do I think that using the aforementioned weight loss strategy as an excuse to overindulge could be risky?

Yes.

Here’s why. Although I strongly believe that you should give yourself a small treat everyday, especially if you’re extremely active, I think people can easily abuse this license to indulge, taking it too far. But I can see how eating a sweet treat early in the morning would stave off cravings or feelings of deprivation, and thus, lead people to overindulge in a less than ideal way later.

What makes more sense, to me, is that perhaps those who do indulge–caveat: healthfully–earlier in the day are probably more satiated. And I would imagine that these people practice better portion control practices and truly enjoy and experience their food as they eat it. It helps to focus on what you’re eating and enjoy it. Good food nourishes your body and gives you the energy you need to live a productive, fulfilling life.

And that’s why I indulge a little bit everyday. Usually, it’s in the evenings, but sometimes for breakfast I get my chocolate fix with this baked oatmeal cake recipe, which features two of my favorite ingredients: chocolate & peanut butter (yum!).

Ingredients

(serves 1)

  • 1/4 cup rolled oats
  • pinch of pure vanilla extract and salt
  • 1 T mashed banana
  • 2 T non-dairy milk
  • 1.5 t stevia
  • 1.5 t cocoa powder
  • 1 T peanut butter
  • Optional: handful of chocolate chips and an extra dab of peanut butter to swirl on top

    I baked my oatmeal cake in a small ramekin and then flipped it.

Directions

-Preheat oven to 380 degrees. Lightly grease a ramekin or muffin tin and set aside.

-Combine dry ingredients, and then mix in wet. Be sure to blend well.

-Pour batter into a greased 1-cup ramekin and bake for about 15 minutes or more, ’til firm.

-Last step, set your oven to “high broil” and continue to cook the baked oatmeal for 2 minutes, or until a desirable crispy-ness is reached.

Warm, swirled chocolate-y goodness!

I took some dark-chocolate chips and let them melt on their own. Then I added a few dabs of PB and swirled.

Yes, I have a weakness for warm gooey chocolate.

But in no way am I ashamed 😉

4-for-1 Healthy & Delicious Peanut-Butter Cookies

 

I love peanut butter, and I’ve finally found the peanut butter cookie recipe of my dreams! Thanks, Chocolate-Covered Katie!

Check out this recipe, and scroll all the way down to see my new favorite way to indulge my love for soft-baked cookies during hot summer months!

Ingredients

1 T whole-wheat flour

1 T processed chickpea flour

1.5 T peanut butter

pinch of cinnamon

Directions

-Combine all dry ingredients and push to one side of the mixing bowl.In the other side, mix all wet. Slowly combine together ’til dough forms.

-Bake at 350 degrees four about 7-9 minutes. I’d say 7 minutes for softer, ooey-gooey cookies, 9 or longer for crispier ones.

 

You know what’s so great about ooey-gooey cookies. Melt-in-your-mouth goodness, obviously, but also this: If you have the patience to wait for them to cool almost completely, scoop a little vanilla ice cream and place between two cookies. Press together, take a little bite, and experience everything melt together in a soft-and-tasty way. Totally worth a few minutes of savoring. My indulgence heaven 🙂


Peanut Butter Cookies (1st Attempt)

Peanut Butter Cookies (1st Attempt)

Collegiate Culinaire: Chickpea and Peanut Butter Cookies This recipe is hybridized. I used Chocolate-Covered Katie’s single serving recipe, but put a chickpea twist on it thanks to an ultra healthy recipe from Texanerin Baking (Thanks, Snezana, for passing this one along). … Continue reading