Peanut Butter Smores Bars

This is a dessert I’ve made a few times- and now it is often requested! Store bought cookie mix helps make this dessert super easy. Eating smores just got a whole lot cleaner and there’s no need to wait for a campfire to indulge!

INGREDIENTS:
1 bag store bought dry peanut butter cookie mix PLUS ingredients listed to make cookies (bag states it makes approx.. 36 cookies and uses 1 egg and 1/3 cup of vegetable oil. Note- you cookie mix may be different!!)
1 ½ cups chocolate chips
½ bag of mini marshmallows (about 2 cups)
6 graham crackers, crushed
2 tbs water

DIRECTIONS:
-Follow directions on the cookie mix and make the cookie dough (combine dry mix with egg and oil, or whatever your bag calls for)
-Add in crushed graham crackers and water as you stir cookie ingredients together.
-Line a 9x13 greased baking dish with parchment paper.
-Take 1/3 of dough mixture and press on the bottom of the dish.
-Cover layer of cookie dough with chocolate chips, lightly pressing the chips into the dough.
-Add the marshmallows atop the chocolate chips.
-Take the remaining 2/3 of dough and break into small crumbles on top of the marshmallows.
-Place in the over at 375 degrees for 20-25 minutes, until the dough and marshmallows get toasty brown.
-Remove from oven and let cool completely.
-Slide a sharp knife around the edges of the bars to ensure it isn’t sticking to the side of the dish.
-Use the ends of the parchment paper to help lift out the bars.
-On a large cutting board cut the cookies into squares and enjoy!

SHOUT OUTS:
This recipe was adapted from www.bakedperfection.com.

TIPS and ADAPTATIONS:
-You can use large marshmallows or marshmallow fluff instead of minis. Just make sure the marshmallow layer is no more than about ¾” thick.
-You can also use chocolate bars in place of the chips.
-This gets sticky! Definitely invest in the parchment paper or these may not come out so pretty and square!
-I use store bought cookie dough but you can certainly make homemade too.
-You can also use chocolate chip cookie or sugar cookie mix instead of peanut butter cookie mix.

CHOCOLATE BANANA RASPBERRY MUFFINS

 

Looking for an AWSOME healthy and sweet treat? This one's for you then. These muffins will curb your hunger as well as satisfy a sweet tooth. They're low carb, full of fruit, and dairy and gluten free!

INGREDIENTS:
2 1/2 cups quick cooking oatmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas, mashed
1/2 cup brown sugar
1 teaspoon pure vanilla extract
2 egg whites
1 cup smashed raspberries
1/2 cup chocolate chips    

DIRECTIONS:
-Preheat oven to 350 degrees. Spray muffin pans with cooking spray.

-Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
-Place the oat flour in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.
-In a separate large bowl, beat mashed bananas, brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy.
-Slowly add in flour mixture and mix until just combined.
-Gently fold in raspberries and chocolate chips.
-Pour about 1/3 cup batter into prepared muffin pans and bake for 20 minutes or until toothpick inserted into center comes out clean.
-Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.

SHOUT OUTS:
Recipe adapted from yeltonmanor.com.

TIPS and ADAPTATIONS:
-You can use cupcake liners instead of spraying the pans.
-Try the recipe with strawberries instead of raspberries- yum!
-The original recipe called for dark chocolate chips, use whatever chocolate you'd like or have on hand. White chocolate would be tasty too.
-Add walnuts or pecans for added protein.

Pumpkin Molasses Cookies

 

I have a new [slight] obsession with ginger molasses cookies these days. The best I've had is from the Bracken Mountain Bakery in Brevard, NC. So, I'm trying out a bunch of these type spice cookies to see if I can come up with something comparable since I don't make it to NC too often! Thought these sounded tasty with the addition of pumpkin, and well- they were! They are soft, light and fluffy and full of flavor.

 

 INGREDIENTS:
2 1/3 cups flour
2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice
1/4 tsp black pepper
8 Tbs butter, room temperature
1 cup brown sugar, packed
1/4 cup molasses
2/3 cup pumpkin puree
1 large egg
1/2 cup sugar, for rolling

 DIRECTIONS:
-Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.
-Beat the butter on medium speed until smooth and creamy.
-Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed.
-Add the egg and beat for 1 minute more.
-Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. (You will have a very soft dough!)
- Divide the dough in half and wrap each piece in plastic wrap.
-Freeze for at least 30 minutes. (The dough is sticky, so the longer time it can chill the easier it is to work with.)
-Preheat oven to 350 degrees.
-Put the white sugar in a small bowl.
-Working with one packet of dough at a time, roll the dough into walnut sized balls.
-Roll the balls in the sugar.
-Place balls on greased cookie sheets and press down on the cookies until they are about 1/2 inch thick.
-Bake the cookies one sheet at a time for 8-9 minutes, or until the top feels set to the touch.
-Remove baking sheets from the oven.
-Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
-Repeat with second batch of dough.

SHOUT OUTS:
Recipe derived from www.mybakingaddiction.com.

TIPS and ADAPTATIONS:
-Have some pumpkin puree left? Use it with one of these recipes: Pumpkin Pancakes, Enchiladas or Pumpkin Turkey Chili.
-I suggest keeping the cookies stored in an air-tight container in the fridge to keep them fresh.

Pineapple Upside Down Cake- With RUM!

 

In honor of my grandfather's 87th birthday, I channeled the baker inside and undertook the task of making a homemade Pineapple Upside Down Cake. Holy Cow- it was DELICIOUS! I'm sure the rum had something to do with it... I definitely suggest giving this old school recipe a try if you are looking for a dessert with presentation and taste value. Even my "I'm not a dessert guy" father cut himself a second slice!

 

INGREDIENTS:
For the topping:
1/2 cup butter
1 cup brown sugar
1 tablespoon rum
6 slices of pineapple (use fresh or canned)
Maraschino cherries
5 whole pecans

For the Cake:
1 cup flour
1 tsp baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup sugar
5 tablespoon rum
1 teaspoon vanilla

DIRECTIONS:
-Preheat oven to 350 degrees; position a rack in the center of the oven.
-Melt butter in a large bowl in the microwave.
-Add brown sugar and 1 tablespoon rum to the butter; stir until mixed well.
-Pour butter mixture into a greased 9" round cake pan.
-Arrange the pineapple slices evenly in the pan; place a cherry in the center of each one and fill the center and any other open space with either additional pineapple pieces or pecans.
To make the cake:
-In a medium bowl, combine flour, baking powder and salt and whisk to combine.
-In a large mixing bowl, beat the egg whites until fluffy; scrape into a clean bowl.
-Using the same large mixing bowl (that you beat the egg whites in), beat the egg yolks and sugar until thick and creamy.
-Add the rum and vanilla extract and mix well.
-Add the flour mixture and beat until well combined.
-Using a spatula, fold in the egg whites until just mixed in.
-Pour the batter over the fruit in the cake pan and smooth to the edges.
-Bake for approximately 30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
-Place on a wire rack to cool for 10 minutes.
-Run a knife around the edges of the pan to loosen the cake.
-Place a serving plate directly on top of the pan and invert carefully allowing the cake to slide out of the pan.

SHOUT OUTS:
This recipe was found at creative-culinary.com and is indeed the best pineapple upside down cake I've ever tasted!

TIPS and ADAPTATIONS:
-You can certainly leave out the nuts and cherries if you so desire (or don't have any on hand).
-Don't allow the cake to cook for more than 10 minutes. It needs to be slight warm still to come out of the cake pan easily!
-If you don't want to use rum, you can substitute pineapple juice instead. But I suggest using the rum... it adds a great depth of flavor!
-Serve with some vanilla ice cream or a dollop of fresh whipped cream.

BLACK BEAN BROWNIES

WARNING! These brownies are only for the adventurous! Black Bean Brownies are a delightfully fudgy treat that give you just the chocolate fix you need. Plus- they actually satisfy your hunger with the added protein from the beans. It may sound like a crazy recipe, but you won't be a believer until you try it!

INGREDIENTS:
1 box of [18oz] brownie mix
15oz can of black beans
1/2 cup water
1/2 teaspoon vanilla
1 cup grated zucchini (optional)
1/3 cup chopped walnuts

DIRECTIONS:
-Drain and rinse black beans.
-Place beans in a blender, and add water. Blend until smooth.
-In a large mixing bowl, mix together the brownie mix, pureed beans, vanilla, zucchini, and walnuts (mixture will be thick!).
-Pour brownie mixture into a greased 9x13 pan.
-Bake in a 350 degree oven for 30-40 minutes.
-Let cool, cut, and enjoy!

SHOUT OUTS:
I'd been hearing about these brownies for a while, and finally tried and love them. This is my own version of the [less] guilty brownie!

TIPS and ADAPTATIONS:
-When cutting the brownies, dip a sharp knife into water before each slice. The brownies cut MUCH easier!
-Try these mix ins: chocolate chips, mint chips, butterscotch chips, dried fruit, marshmallows, peanut butter, assorted nuts, and/or candy pieces.
-If the brownies won't be eaten in one sitting, store them in the refrigerator.

APPLE PIE COOKIES

there's nothing more american than warm apple pie baking in the oven, filling the house with an appetizing aroma. so why not make that little slice of america a little more handheld...? this sweet cookie embodies the classic apple pie with chunks of fresh apples and fragrant spices. the addition of protein packed greek yogurt and natural applesauce keeps the cookies moist, chewy, and irresistible. heat up the oven, put on the apron, and get a little nostalgic for this remixed favorite!

INGREDIENTS:
1 apple (firm and slightly tart)
1 cup plain greek yogurt
1/2 cup plain, unsweetened applesauce
1 cup flour
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 cup packed brown sugar
1/4 cup white sugar
1 cup oats
pinch of salt
pinch of nutmeg
pinch of ground ginger
pinch of ground cloves

DIRECTIONS:
-peel, core, and dice apple into 1/4"x1/4" pieces, set aside
-in a large bowl, add flour, baking powder, cinnamon, salt, nutmeg, ginger, cloves, and both sugars
-in a food processor or blender, add oats and pulse about 15 times
-add oats to flour mixture and whisk dry ingredients to combine
-add yogurt, applesauce, and apple pieces, mix until all ingredients are combined
-grease cookie sheets or use parchment paper, and drop rounded tablespoons of dough onto the sheet about 1-1.5" apart
-bake in a 350 degree oven for approximately 18 minutes, until cookies are golden brown
-let cool on a wire wrack, enjoy!

makes 2 dozen cookies

SHOUT OUTS:
this recipe is dedicated to my mom, who taught me how to make the best apple pies ever, and who loves cookies!

TIPS and ADAPTATIONS:
-add in 1/2 cup of: raisins, dried cranberries, walnuts, dried apricots, or pecans
-have pumpkin spice mix? throw in a couple of pinches instead of separately adding cloves, ginger, and nutmeg
-zest it up even more and use cinnamon applesauce!
-use a firm, slightly tart and sweet apple such as a honey crisp, gala, braeburn, fuji, or pink lady
-you certainly don't have to blend your oats, but it gives it a nice texture if you do!
-can't find greek yogurt (too bad- it's full of protein!!)? use regular yogurt, just place in a paper towel lined sieve or colander and let sit until additional liquid drips out, and yogurt becomes thick
-freeze the cookies and eat them later!

ALMOND BUTTER CHOCOLATE CHUNK COOKIES

These cookies are one guilty pleasure that you don't have to feel too guilty about! They use no butter (dairy free!) or oil and with the addition of oatmeal and almond butter, they provide fiber and help keep you full. A mashed up banana provides moisture to the cookies, as well as a flavorful sweetness and the dark chocolate chunks add healthy antioxidants to your daily diet. Really, these are so much more than just a cookie... so go ahead- have two.

INGREDIENTS:
1 ripe banana
1 cup almond butter, stirred well
1/2 cup brown sugar
1/8 cup white (granulated) sugar
1 1/2 cups old fashioned oats
1/2 cup flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
4 oz. (or about 1/2 cup) dark chocolate, chopped (preferably 70% cocoa)
1 egg
1 tsp. vanilla

DIRECTIONS:
-in a large mixing bowl, peel and mash the banana with a fork
-add the almond butter and mix
-add the brown sugar and white sugar, mix
-mix in egg and vanilla, set aside
-in a blender or food processor, blend the oats until they are minced (you do not want to turn the oats into a flour! so don't process too long. this is to give the cookie texture!)
-add to the almond butter mixture the oats, flour, cinnamon, salt, baking soda, and chocolate
-mix until all ingredients are combined (mixture will be moist and sticky!)
-drop rounded tablespoons onto a lightly greased baking sheet or a baking sheet lined with parchment paper (be sure to leave about 1.5"-2" between each cookie, they will spread out!)
-bake in a 350 degree oven for 10-12 minutes
-remove from oven, and let cookies cool on the baking sheets for about 5-10 minutes
-remove cookies from baking sheets to a wire cooling rack, and let cool for an additional 10-15 minutes (cookies will still be moist and chewy after they are cooled)
-serve and enjoy!

makes about 2 dozen cookies

SHOUT OUTS:
These cookies were inspired by an almond butter cookie recipe in Clean Eating Magazine and they were inspired by my blog readers! I received great feedback from my peanut butter oatmeal cookies, and I wanted to do more with sweets for you all!

TIPS and ADAPTATIONS:
-Do NOT try to to roll these cookies into balls- the dough is too wet and sticky, it will just become a mess! Drop onto the cookie sheet in even measurements- they will look 'spikey' and lumpy but they will flatten and smooth out as they cook.
-For easy and even measuring, try a cookie scoop!
-You can use white or wheat flour and/or dark or milk chocolate (good dark chocolate is made without milk, therefore dairy-free! But always check the label to be sure).
-You can use chocolate chips instead of chopping your own- but chopping your own adds great texture!
-If you have quick cooking oats on hand, go ahead- use those instead of old fashion style.
-Mix in some wheat germ and flaxseed for added health benefits.
-Try the cookies with raisins or dried cranberries instead of chocolate.
-You may want to keep these cookies stored in the fridge since they are so soft and moist.
-Can't find almond butter? Make your own! In a food processor, place 1 1/2 cups roasted almonds, 1 1/2 tbs vegetable oil, and 1/3 tsp salt and grind until smooth (adding more oil if necessary). Store in a tightly covered container in the refrigerator.



LESSONS LEARNED:
Oatmeal IS gluten free, however- it is often processed with the same equipment as wheat. So, if you are looking to eat a gluten free diet, these cookies should be okay for you (instead of using 1/2 cup white or wheat flour, replace with oat flour or other gluten free flour). HOWEVER if you are a celiac (allergic to flour), make sure you are using completely gluten free oats and flours.
[I am not a doctor- so if you're concerned about your gluten intake, consult a doctor!]

PEANUT BUTTER OATMEAL COOKIES

these cookies won't last long, so you may want to double the recipe! treat you and your loved ones with these little morsels when you're in the mood for something just a little sweet, and just a little salty. with quick prep time and a quick baking time these cookies come out moist and chewy every time- a great staple to keep in your cookie jar!

INGREDIENTS:
1/4 cup peanut butter
1/4 cup butter, softened
1/2 cup brown sugar
1/8 cup white sugar
1 egg
1 tsp vanilla
3/4 cup flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 1/2 cups quick cooking oats

DIRECTIONS:
-cream together sugars and butters
-mix in egg and vanilla
-add flour, baking soda, cinnamon and salt, combine
-mix in oats making sure to scrape down edges of the bowl
-roll dough into walnut sized balls
-place onto a lightly greased (i use Pam) cookie sheet, placing the cookies about 1"-2" apart from each other
-bake in the oven for 10 minutes at 350 degrees
-immediately move the cookies from the cooking sheet to wire cooling racks
-let cool, and enjoy!

makes about 2 dozen cookies

SHOUT OUTS:
these cookies are dedicated to my mom- she made them for me, now i make them for her!

TIPS AND ADAPTATIONS:
-try these add ins: raisins, dried cranberries, chopped dried apricots, chocolate chips, your favorite nut, or a combination of these (add only about 1/2 cup total to the mixture)
-to make it a little healthier, use a mashed banana instead to replace some of your butter or mix in some wheat germ with your flour
-10 minutes may not bring you a 'golden brown' cookie, but it will allow the cookies remain soft after baking- so don't overcook!
-simply double the measurements to double the quantity of cookies