Peanut Butter & Honey Energy Bites

I was in the mood to bake the other day - specifically because I needed something sweet.  I don't always have a lot of time to make cookies or muffins, but these were so quick and easy that I know I'll be able to make them any time my sweet tooth hits.

These reminded me of the nougat part of a candy bar.  They are ridiculously yummy!  The chia seeds and chocolate chips are optional, and if you leave them out, add a bit more oats.  But I would highly recommend both!  

After I rolled them, I immediately put them in the freezer and actually kept them in there.  You can keep them in the fridge too, but they will be very soft and sticky.  Best to keep them in the freezer and let sit for a minute to soften before eating.  Also, this should make about 18 - and if I had stopped myself from eating this by the spoonful as I making them, I probably would have had more to share later, haha!  

  

Makes approximately 18 bites

Peanut Butter & Honey Energy Bites

2/3 cup natural peanut butter

2/3 cup honey

1/2 cup old fashioned oats

2 tablespoons chia seeds

2 tablespoons mini chocolate chips (optional)

Microwave the peanut butter for about 20 seconds (if necessary) until melted.  Stir in the honey, oats, chia seeds and mini chocolate chips.  Place in the fridge for about 2 hours to firm up.  Scoop out about 2 tablespoons of the mixture (I used a small cookie scoop), roll into a ball and place on a baking sheet lined with parchment.  Store covered in fridge or freezer.  

Loaded Apple "Nachos"

So much fun to make these!!  The kids love them - they usually think they are pretty special when I put this out for a snack.

The thing is that although it looks fancy, it's one of the easiest things in the world to make!  Slice up the apples, arrange them as pretty as you like and drizzle or sprinkle on your toppings.    

Any nut butter would do, or any type of nut.  You can use semi-sweet chocolate chips, raisins, dried cranberries...make them with whatever toppings you and your littles one love!

Serves 4

Loaded Apple "Nachos"

2 apples, sliced
2 tablespoons peanut butter
1 tablespoon shredded unsweetened coconut
1 tablespoon chopped almonds
1 tablespoon dark chocolate chips
drizzle of honey

Slice the apples and arrange on plate.  Microwave the peanut butter for 15-20 seconds or until melty.  Drizzle on top of the apples.  Sprinkle with remaining ingredients and top with a drizzle of honey.

Peanut Butter Banana Overnight Oats

Overnight oats are part of my weekly meal prep every week, no exceptions.  I mean, why wouldn't they be?  They take about 5 minutes of prep for almost a week's worth of breakfast! 

These are my newest obsession.  One of my favorite flavor combinations - peanut butter and banana.  SO GOOD!!  I do not add any sweetener to these.  You can add a honey or agave when you first make them.  Or try them warmed up with a drizzle of pure maple syrup.  I think the bananas, peanut butter and vanilla make these sweet enough already.  

The great thing about overnight oats is that they keep you full!  Especially with all of these ingredients.  Are you following the 21-Day Fix?  Each serving is 1.5 yellow, 1 purple, .5 orange, and 3 teaspoons.  

 Serves 4

Peanut Butter Banana Overnight Oats

2 cups old fashion oats
2 cups skim milk
1/2 cup natural creamy peanut butter
2 tablespoons chia seeds
1 teaspoon vanilla extract
1 teaspoon cinnamon
1-2 teaspoons honey or agave (optional)
2 bananas (used the day you are eating the oats)

In a medium bowl, combine all the ingredients except for the bananas.  Ladle 4 equal servings into mason jars or other airtight containers.  Cover and refrigerate overnight.  Warm in the microwave for 45 seconds to a minute, then top with 1/2 a banana, sliced, on each serving.

Peanut Butter Banana & Oat Muffins

I actually posted this recipe a very long time ago (if you want to see how far my picture taking skills have come, check it out here!).   Also I find it funny that I said my old version was healthy, although it was probably close to the "healthiest" thing I was making back then!  Anyway, I had a craving for them and in an effort to "clean" to them up, I revamped the recipe, but only slightly. 

I replaced the brown sugar with coconut sugar and used natural peanut butter (the 'no need to stir' kind).  The only other thing I would have kept, if I had any on hand, would have been wheat germ.  If you have some, add about a 1/4 of a cup, it certainly won't hurt and it will add iron, calcium and lots of vitamins.  

Coconut sugar is not that sweet, I use it all the time as a replacement to white and brown sugar, but let's face it, it's not the same taste AT ALL.  I think between the banana, peanut butter and vanilla, these were sweet enough for me, but you could always do 1/4 cup coconut sugar and 1/4 cup brown sugar to sweetened it up slightly.  Although, if you are like me, who is trying to cut out refined sugars all together, I think you'll be fine without it!

Yields 12 muffins

Peanut Butter Banana & Oat Muffins

3 cups old fashioned oats

1/2 cup coconut sugar

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons vanilla extract

1 cup milk

2 eggs, beaten

2 bananas, mashed

1 cup natural peanut butter

1/2 cup dark chocolate chips (optional)

Preheat the oven to 350 degrees and spray a 12-cup muffin pan with non-stick cooking spray.  In a large bowl, combine the oats, coconut sugar, baking powder and salt.  Add the vanilla, milk and eggs.  Stir until everything is combined.  Add the banana, peanut butter and dark chocolate chips (if using).  Using an ice cream scoop, fill each of the muffin cups about 3/4 of the way full. Bake for about 25 minutes until golden on top.

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{Clean Eating} Peanut Butter Meltaways

I wasn't really sure what to call these - they are like a cookie, but they pretty much melt in your mouth as you are eating them.  Very peanut buttery and dense.

And they sure are rich!  Make sure you have a glass of milk handy.  This recipe doesn't yield a lot, but it's really about all you need.  When I was craving something sweet, I would eat like 1/2 of one of these and I was good.

Yields 9 cookies

{Clean Eating} Peanut Butter Meltaways

1 cup natural peanut butter
1/4 cup + 1 tablespoon maple syrup
1 tablespoon unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon sea salt

Preheat oven to 350 degrees.  In a food processor, combine all of the ingredients.  Pulse until everything comes together.  Use a small cookie scoop to drop cookies onto a baking sheet.  Bake for 10-12 minutes and let cool completely before removing from cookie sheet.  Store in an airtight container in the fridge.

(Source:  Adapted from My Whole Food Life)

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{Healthier} No-Bake Cookies

I loooove a good no-bake cookie.  And if you follow this blog, you know I'm pretty obsessed with an oat/peanut butter combination.  Needless to say, I'm pretty psyched that I now have a go-to clean eating no-bake cookie to make when I'm in need of something sweet!

Little bites of yumminess!!  The chewiness of the raisins is an awesome addition and I would not recommend leaving them out (unless you despise raisins).  Store in the fridge or freezer because they get very soft and sticky at room temperature.  

Yields 12 cookies

{Healthier} No-Bake Cookies

2/3 cup coconut sugar
4 teaspoons unsweetened cocoa powder
1/4 cup fat free milk
1/4 cup natural peanut butter
1/2 teaspoon vanilla extract
2 cups old fashioned oats
1/4 raisins

Stir coconut sugar, cocoa and milk in a microwave safe bowl.  Microwave on high for one minute.  Stir.  Add peanut butter and vanilla and stir until well blended.  Stir in oats and raisins until combined.  Using a small cookie scoop, drop the mixture onto a wax paper lined baking sheet.  Chill in fridge for about an hour (or freezer for 10 minutes) before serving.  Keep leftovers stored in fridge.

(Source:  Adapted from Ready Set Eat)

No-Bake Chocolate and Raisin Oat Bars

If you've been following my blog, you may have noticed I love peanut butter, chocolate and oats together.  Alright, who am I'm kidding, I'm borderline obsessed.  I have made these bars so many times I can make them in my sleep.

Sometimes I use a 8 x 8-inch pan, sometimes it's a 9 x 9 and this time it was a 9 x 13 pan.  It doesn't matter to me, just depends on what I have available or if I'm in the mood for a thicker bar or if it feel like I want them to last longer (in that case, it's a 9 x 13-inch pan).

Do not substitute or leave out the coconut oil!  It makes these bars so creamy.  I'm so addicted to these.  It's about time to make another pan!  

Makes approximately 30 bars

No-Bake Chocolate and Raisin Oat Bars

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil
2 cups oats
1 1/4 cup semi-sweet chocolate chips
1 cup raisins

In a medium saucepan over medium, combine the peanut butter, honey and coconut oil.  Stir until melted.  Remove from heat and add oats, chocolate chips and raisins.  Combine everything together until the chocolate is completely melted.  Pour into a greased 9 x 13-inch pan and store in the fridge for about 2 hours until firm.  Cut into squares or bars and store leftovers covered in the refrigerator.

(Source:  Adapted from New Nostalgia)

You may also like:

Peanut Butter Marshmallow Magic Bars

Peanut Butter Double Chocolate Chip Cookies

Monster Cookies

Chocolate Chip, Peanut Butter and Raisin Granola Bars

Double Chocolate Peanut Butter Granola Bars

Mini Oatmeal Chocolate Chip Muffins

Healthy, kid-approved little bites of goodness!  Like an oatmeal cookie, but in mini muffin form so they are adorable as well.  You won't be able to keep these around for more than a day or two - may I suggest making a double batch?!   

Feel good about giving these to your kids - no flour or eggs and the sugar is optional (but even then, I used coconut sugar which is way healthier than white sugar).  You can also omit the chocolate chips and double the raisins.  It's only 3 tablespoons though, and the combination of the chocolate with the chewy raisins is an absolute favorite of mine.    

How cute are these?!  Poppable little bites of awesomeness.  I mentioned before that you can omit the sugar altogether.  My sweet tooth is kind of out of control, so I wanted to add it.  Between the bananas and peanut butter, these may be sweet enough for you without the sugar.  Taste the mixture before you add it.  

Yields 16 mini muffins

Mini Oatmeal Chocolate Chip Muffins

1 over-ripe banana, mashed

1/2 cup peanut butter

1 cup oats

3 tablespoons raisins

3 tablespoons mini chocolate chips

1 teaspoon coconut sugar (optional)

1 teaspoon vanilla extract

pinch of salt

Preheat the oven to 350 degrees.  Grease a mini muffin pan with non-stick cooking spray and set aside.  In a medium bowl, stir the banana and peanut butter together.  Add the other ingredients and mix until combined.  Using a small cookie scoop, drop the mixture into the cups of the muffin tin.  Press down on the batter to smooth out the top and fill out the muffin cup.  Bake for 14 minutes.  Store in an airtight container at room temperature.    

(Source:  Adapted from Chocolate Covered Katie)

You may also like:

Monster Cookies

Chocolate Chip, Peanut Butter and Raisin Granola Bars

Double Chocolate Peanut Butter Granola Bars

Chocolate Peanut Butter Oat Bites

Oatmeal Peanut Butter Banana Muffins

Peanut Butter Chocolate Chip Banana Bread

I make banana bread so often that it's fun to change it up a bit and try mixing in different flavors.  I always add chocolate chips, sometimes pecans, but this time I tried peanut butter.  Delicious!  

Not only is there peanut butter mixed into the batter, I also swirled it into the top.  So as you are eating it, you'll get a couple of bites of an even stronger peanut butter flavor.  And what goes better with chocolate than peanut butter?  

You'll notice a mixture of milk and vinegar in this recipe.  That is actually a substitution for buttermilk and I'll tell you what, I never buy buttermilk for baking since I discovered this.  You just have to let the mixture sit for about 5 minutes before adding it to your batter so I usually do that first before I start to mix everything together.  

Makes 2 loaves

Peanut Butter Chocolate Chip Banana Bread

1 cup vegetable oil

2 cups sugar

1/2 cup peanut butter, plus about 6 teaspoons for top of batter

4 cups flour

4 teaspoons baking powder

1 teaspoon baking soda

2/3 cup milk + 1/2 teaspoon white vinegar added 

6 ripe bananas, mashed with a fork

1 cup chocolate chips

1/2 cup peanut butter chips

Preheat oven to 350 degrees.  Using an electric mixer, combine the oil, sugar and 1/2 cup of peanut butter.  Combine flour, baking soda and baking powder and add to sugar mixture.  Add the milk/vinegar mixture and bananas and mix well.  Using a wooden spoon, stir in the chocolate and peanut butter chips.  

Pour into 2 well greased loaf pans (9 x 5-inch).  Drop remaining peanut butter by 1/2 teaspoons evenly over the top of the two batters (so 6 dollops per loaf).  Use a butter knife to swirl the peanut butter into the top of the batter.  Bake for 45-50 minutes. Start checking at 40 minutes and tent with foil if top is getting too brown.  Bread is done when a toothpick inserted into the center comes out mostly clean.  

Let cool for 5 minutes in the pans, then turn out on a wire wrack to finish cooling.  Store at room temperature for up to 3 days.  Bread can be kept in the freezer for up to 3 months (wrap in foil and place in freezer bag).

You may also like:

Chocolate Chip Pecan Banana Bread

Chocolate Banana Brownies with Vanilla Glaze

Banana Chocolate Chip Muffins

Oatmeal Peanut Butter Banana Muffins
Mini Banana Pancakes

My Favorite Banana Recipes

If you're like me, you always have a stash of frozen bananas in the freezer.  As they start to turn too brown to eat, I immediately throw what we have remaining into the freezer to use later for banana bread or muffins.  Here are my favorite ways to use those overripe bananas, just click the recipe to follow the link!

Chocolate Banana Brownies with Vanilla Glaze

Chocolate Chip Pecan Banana Bread

Nutella and Banana Crepes

Banana Chocolate Chip Muffins

Mini Banana Pancakes

Chocolate Puff Pastry Treats

Banana Pudding Poke Cake

Banana Peanut Butter Oatmeal Cookies

Banana Cupcakes with Honey Cinnamon Cream Cheese Icing

Banana Bread

Happy banana baking!  I would love for you share some of your favorite banana recipes! 

Brownies with the BEST Peanut Butter Frosting

So. Unbelievably. Good.  The brownies are straight goodness from a box and the icing is beater licking, bowl licking fantastic.  So not only good, but really, barely a recipe...so easy! 

If you have a favorite from-scratch brownie recipe, feel free to use that in place of the box.  I happen to love brownie mixes - that consistently fudgy result EVERY time.  

  

Look how creamy that icing is.  I could not stop eating it...off the beaters, the bowl, the spatula, the knife when I cut the brownies.  Ridiculously peanut buttery good.

This is now my go-to peanut butter icing.  Cupcakes and cakes, I'll even make some to swirl into ice cream.  I'm certain that you'll go back to it again and again too.  It's incredibly simple enough!

Makes 16 Brownies

Brownies with Peanut Butter Frosting

1 box of fudge brownie mix

Oil, eggs, water to make brownies- according to package directions

For the frosting

1 cup confectioner's sugar

3/4 cup creamy peanut butter

1/4 butter, room temperature

1 teaspoon vanilla extract

3-4 teaspoons milk

Make brownies according to package directions.  Cool completely.  Make the icing by combining the confectioner's sugar, peanut butter, butter and vanilla in a medium bowl and mixing with a hand mixer.  Add the milk a teaspoon at a time until it becomes light and fluffy and spreadable. 

Spread icing over entire pan of cooled brownies.  Cut into 16 small squares or 9 larger squares.

Peanut Butter Kiss Cookies

Just in time to start baking for the Holidays!  I know these will definitely be on my cookie list - they are my husband's favorite.  

In the past, I've bought the prepared tube of peanut butter dough, but I am so in love with this recipe that I'll never go back.  And believe me, that says a lot because I am the queen of shortcuts!  I think you'll probably need to buy the large bag of kisses - I honestly have no idea how many are in each bag, but just know that this recipe makes 4 dozen cookies.  Plus, you never know how many will end up in your kid's mouths and not in the cookies!

Makes 4 dozen

Peanut Butter Kiss Cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, room temperature
3/4 cup granulated sugar, plus more for rolling
3/4 cup brown sugar
3/4 cup creamy peanut butter
2 eggs
1 teaspoon vanilla
48 Hershey kisses 

In a small bowl, combine the flour, baking soda and salt.  Set aside.  In the bowl of a stand mixer, cream the butter, sugars and peanut butter.  Add the eggs and vanilla and mix.  Incorporate the dry ingredients into the wet mixture and mix until everything is combined.  

Place cookie batter into the fridge until firm, about 2 hours.  Preheat oven to 375 degrees. Using a small cookie scoop, scoop out dough and roll into balls.  Roll in the extra granulated sugar and place on greased or non-stick cooking sheets about 3 inches apart. 

Bake for 10-12 minutes until golden brown.  Immediately press a kiss into the center of each cookie (don't worry if the cookie cracks).  Let cool completely.  

(Source:  Dough recipe adapted from About.com)

Chocolate, Caramel and Peanut Butter Rice Krispie Treats

So. Unbelievably. GOOD!  Rice Krispie Treats are awesome as is, but these are just over the top.  A couple of things - the original recipe calls for wrapped caramels.  Since I didn't have them, but had a tub of caramel sauce in the fridge for the kiddos to dip their apples, that's what I used.  I think the caramel probably would've hardened in the fridge if I used the wrapped ones, but these remained a bit gooey for that layer.  Didn't bother me!! 

The treats with the caramel peanut butter layer smothered on top.  Looking good already...

Store these in the fridge to keep the chocolate layer from getting too melty.  You can wait until they get room temperature or slightly chilled to eat, but I don't have that kind of patience!  For us, these were fantastic cold.

Makes 24 treats

Chocolate, Caramel and Peanut Butter Rice Krispie Treats

3 tablespoons butter
1 (10 oz ) bag of marshmallows
1 tablespoon vanilla
7 cups Rice Krispie cereal
1 (16.5 oz) tub of Caramel Sauce
2 tablespoons water
1 1/2 cups peanut butter, divided
1 (12 oz) bag of semi-sweet chocolate chips

Grease a 9 x 13-inch baking pan.  It's also helpful to grease the pot and utensils you are using to melt the marshmallows.

Combine the butter and marshmallows in a large saucepan and cook over medium-low heat, stirring frequently until melted.  Remove from heat, stir in the vanilla, then the cereal.  Stir until cereal is completely coated and pour into greased pan.  Wet hands to press the mixture into the pan.  Place in refrigerator to chill.

In a small saucepan, heat caramel sauce and water over medium-low heat, until warmed.  Stir in 1 cup of the peanut butter until completely smooth.  Pour over chilled cereal mixture and spread to the edges.  Place pan back into fridge.

Over medium-low heat, melt chocolate in a small saucepan, stirring frequently so as not to scorch the chocolate.  When melted, add the remaining 1/2 cup peanut butter, stirring until smooth.  Pour chocolate mixture over the caramel layer and spread to the edges.  Place pan in the fridge to chill for about an hour or until chocolate is firm.  Cut into squares.  Keep in fridge.

(Source:  Adapted from piarecipes.com)

Classic Peanut Butter Cookies

 By far the best peanut butter cookie recipe I've found.  A little crispy on the outside, chewy on the inside and they stayed soft for days!  This was the latest of my cravings (you never know what will pop into a pregnant woman's head!) and they hit the spot.  

The dough is chilled for about 2 hours until firm, rolled into a ball then pressed down with a fork in a criss-cross pattern.  

Baked up nice and golden brown, a bit underdone, and they are perfect!  Enjoy with a cold glass of milk.   

Makes 4 dozen cookies

Classic Peanut Butter Cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
3/4 cup creamy peanut butter
2 eggs
1 teaspoon vanilla

In a small bowl, combine the flour, baking soda and salt.  Set aside.  In the bowl of a stand mixer, cream the butter, sugars and peanut butter.  Add the eggs and vanilla and mix.  Incorporate the dry ingredients into the wet mixture and mix until everything is combined.  

Place cookie batter into the fridge until firm, about 2 hours.  Preheat oven to 375 degrees. Using a small cookie scoop, scoop out dough and roll into balls.  Place on greased or non-stick cooking sheets about 3 inches apart.  Using a fork dipped in water, lightly press cookies, flattening and  forming a criss-cross pattern on each cookie.  

Bake for 10-12 minutes until golden brown.

(Source:  Adapted from About.com)