3 ingredient frozen banana bites.

Did you know frozen bananas taste just like ice cream? They get that same creamy texture with all the sweetness included. It's an amazing thing.

Chocolate chips+peanut butter+bananas are all you need to make these healthier, sweet tooth-satisfying bites that taste like ice cream. Genius, right?

~

Ingredients:

1/4 ish cup chocolate chips (per banana)

Peanut butter

Banana(s)

Directions:

1. Slice bananas and lay half of them flat on a parchment/wax/silicone covered baking sheet.
2. Spread about 1 tsp peanut butter on each banana slice (as shown in first photo below).
3. Top each peanut butter covered slice with the remaining plain banana slices (as shown in second photo below).
4. Freeze for at least 30 minutes. This will make the next step easier.
5. When banana bites are frozen, melt chocolate chips as directed on bag label. I used semi sweet but have also used vanilla almond bark with yummy results.
6. Dip each banana bite halfway in chocolate. Return to baking sheet. Alternatively, you could spoon chocolate over each bite instead of dipping. This may require more chocolate.
7. Return baking sheet to freezer and freeze until set. I left mine in an hour or two. When set, serve immediately or place banana bites in container and return to freezer. 

pretzel buckeyes.

Peanut butter + chocolate = pure bliss

^^

That right there is my favorite math equation. Ever. 

I have recently been enjoying peanut butter on a spoon and sprinkling chocolate chips on top. I read that on a food blog somewhere but can't remember which blog! Thank you to whoever shared that simple idea. I also love melting peanut butter and chocolate chips and dipping apple slices in it. And these. I love these.

They are simple and delicious- salty and sweet at the same time. A perfect bite sized treat. Grant who doesn't even like the pb+chocolate combination liked these- VICTORY!

I got this recipe from my sister's blog and I couldn't get enough- enjoy!!

~

pretzel buckeyes 

from the pajama chef

Ingredients:

• 1 cup creamy peanut butter
• 2 tablespoons butter, softened
• 1/2 cup powdered sugar + extra (if needed)
• 3/4 cup brown sugar
• Pretzels
• 12 ounce bag chocolate chips (semi sweet or milk chocolate)

Directions:

1. Line a baking sheet with wax paper, baking mat, or parchment. Set aside. Beat together peanut butter and butter with an electric mixer until well combined. Scrape down sides of the bowl, add powdered sugar and brown sugar, and beat again until fully mixed.  You don't want the dough to stick to your fingers so add more powdered sugar as needed. 
2. Roll peanut butter mixture into balls of about 1-2 teaspoons each and sandwich between two pretzels. Or alternately, you could spoon a dollop of the peanut butter mixture onto the pretzel and stack another pretzel on top. Place on prepared baking sheet and repeat until peanut butter mixture is gone. Place baking sheet in freezer for 30 minutes.
3. When nearing the end of the 30 minute period, melt chocolate in a metal bowl set over a pot of simmering water or in the microwave, as directed on package. You want the chocolate as smooth as possible. Dip each pretzel sandwich halfway into the melted chocolate and return to baking sheet. Refrigerate or freeze until chocolate is set.
4. The original recipes says these freeze well but we didn't need to do that ;)

pb banana & oat dog treats.

I've been wanting to make dog treats for Rose for awhile now but I never seem to get around it. I won't lie- it's probably because I'm too busy making people food!  We ran out of store bought dog treats a few weeks ago so I decided it was time to try it out. 

I made these last night and Rose taste-tested one. She gobbled it up quite quickly so I'm assuming that means she enjoyed it ;) 

These were too easy to make and you may already have the ingredients on hand. If you don't have flax, you could probably just add more oats. In case you are worried about any of these ingredients, here is a list of people food that is safe for dogs. 

Below is the recipe & pictures of our sweet Rose just because she's cute! :)

~

pb banana & oat dog treats 

adapted from miss molly says & lola the pitty

Ingredients:

1 cup oat flour 
2 small bananas, mashed
⅓ cup peanut butter 
2 Tbsp flax seed (can be ground or whole)
1 egg (or 1/4 cup unsweetened almond milk)

Instructions:

1. Preheat oven to 350 degrees F.
2. Put all ingredients in a medium mixing bowl.
3. Mix ingredients together thoroughly until well combined.
4. Use a medium cookie scoop (or a spoon) to form balls of dough. Flatten out balls of dough using the back of the cookie scoop or your hand.
5. Place on a nonstick baking sheet (or use parchment) and bake for 20 minutes. Bake until edges are slightly brown.

healthy chocolate peanut butter shake

Here's a healthy shake recipe to get your chocolate peanut butter fix any time of day! It has 17 grams of protein (7g from peanut butter and 10g from greek yogurt) so it can easily be a meal replacement shake. I had it for breakfast and it was one of the best decisions of my day ;)

~

healthy chocolate peanut butter shake from mama miss

Ingredients

1 sliced, frozen banana 

1-2 Tbsp cocoa powder

2 Tbsp peanut butter

~1/2 cup vanilla almond milk (any milk would do though)

~1/2 cup vanilla greek yogurt

Directions

1. Blend all ingredients in blender or food processor. Add more milk for a more sipp-able consistency.

layered peanut butter s'more bars

Happy Belated National S'mores Day! 

Sorry I wasn't able to post this recipe yesterday on the actual holiday but let's be honest, s'more desserts are good any day of the year. This is a drool worthy recipe loaded and layered with all your essential s'more ingredients AND peanut butter. 

I changed up the recipe a bit because I had to use the ingredients I had on hand but it worked out perfectly. I also doubled the recipe and used a 9x13 pan which was an easy fix. 

Thanks pinch of yum for this stellar recipe that I, too, will still be thinking about next week (long after they are already gone!) :)

layered peanut butter s'more bars from pinch of yum

ingredients:

• ½ cup butter, softened
• ¼ cup packed brown sugar
• ½ cup white granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1¼ cups flour
• 1 teaspoon baking powder
• ¼ teaspoon salt (I omitted) 
• 6 graham crackers, crushed into fine crumbs
• 2 Giant milk chocolate bars, 7 ounces each (I used part semi sweet chocolate chips and part Hershey Kisses instead)
• 1 jar marshmallow cream, 7 ounces  (I used mini marshmallows instead, just enough to cover the chocolate)
• ½ cup peanut butter

directions:

1. Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
2. Beat the butter and sugar until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt. Stir in the graham cracker crumbs.
3. Press ⅔ of the dough into the bottom of the baking dish. Press the chocolate on top of the dough. They should make an even layer in an 8x8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate.
4. Spread the marshmallows over the chocolate and peanut butter.
5. Spoon (or flatten out with your hands) the remaining ⅓ dough onto the marshmallows. It's ok if the marshmallows aren't completely covered up.
6. Bake for 25-30 minutes or until golden brown on top. Let cool for ease of serving.

peanut butter granola.

Oh my goodness. I found another granola recipe that is to-die-for! It's simple to make and takes just a few minutes to mix up.  This particular recipe is full of delicious peanut butter flavor and tastes delicious in yogurt, with milk, and of course on its own!

~

peanut butter granola from eat live run

Ingredients:

1/4 cup oil (I used part canola, part coconut)

1/3 cup sweetener (I used part honey, part pure maple syrup)

1/4 cup peanut butter

1/2 tsp salt (optional)

1 tsp cinnamon

4 cups old fashioned oats 

1/4 cup flaxseeds

1/2 cup dry roasted peanuts (I left out)

1/2 cup sunflower seeds

Directions:

1. Preheat oven to 275 degrees F
2. Microwave (or melt on stove 3-5 minutes) oil, sweetener, peanut butter, optional salt and cinnamon.
3. While cooking, mix together the oats, flax, peanuts and sunflower seeds. 
4. Pour hot mixture over the oats and toss well to coat. 
5. Spread out granola onto lined sheet trays (I used parchment) and bake for 40-45 minutes, stirring occasionally and turning tray midway through.
6. Let granola cool completely for that perfect crunch!

green protein smoothie.

I only have 1 week left until I go back to work (sniffle, sniffle). Since I have been off this summer, I have been making smoothies almost every morning. I've had so much fun experimenting with different kinds.  I am hoping to continue my smoothie-making-morning-ritual when I go back to work too! 

Also, Grant and I just got home from a short but incredibly sweet vacation to Virginia. We had a great time lounging by the pool, playing mini golf, visiting a couple local restaurants, & going on a few hikes at Shenandoah National Park.  Below the recipe are a couple pictures from our trip :)

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green protein smoothie recipe (1 serving)

ingredients:

1 frozen banana

1/4-1/2 cup milk (I used vanilla almond milk)

1-2 Tbsp nut butter (I used peanut butter)

6 oz greek yogurt (I like to use vanilla or plain)

2 handfuls spinach (kale or another green would probably work too)

Optional sweetener such as maple syrup, agave, stevia, etc., (I did not use one)

instructions

Blend all ingredients together in blender or food processor. If using a blender, I recommend putting the milk in first and the spinach in last. 

 

pb marshmallow chocolate chip bars.

an easy, ooey gooey cookie bar recipe that will be sure to please any crowd! 

Here's some real life proof as to why you should make these now...

Proof 1: I sent these to work with Grant and he said they disappeared by 10 AM.

Proof 2: He doesn't usually like pb/chocolate desserts but he gobbled these up.

Proof 3: These took minutes (not hours) to throw together and bake.

Proof 4: Do I even have to say it? Peanut butter + chocolate + marshmallows are always, always, always best friends!

~

pb marshmallow chocolate chip cookie bars

 from back for seconds blog

Ingredients

• 1 cup unsalted butter (softened)
• 3/4 cups creamy peanut butter
• 1 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 1/4 cups all purpose flour
• 2 cups semi sweet chocolate chips
• 1 1/2 cup mini marshmallows

Directions

1. Preheat oven to 350 degrees
2. Cream together butter, peanut butter, and sugars
3. Add eggs and mix again
4. Gradually mix in salt, baking soda, and flour just until incorporated, do not over mix
5. Fold in marshmallows and chocolate chips
6. Pour into 9x13 inch pan (lined with parchment or greased well)
7. Bake for 20 minutes or until lightly browned on edges, do not over bake
8. Center may look jiggly from marshmallows but I promise it will set after it cools
9. Cut into squares and store in tightly sealed container

    

peanut butter banana pupcakes.

Our puppy, Rose, turned 1 on April 19th. I just had to make her a special birthday treat. And I was pumped to find this dog-friendly recipe from my feelings taste like a cupcake blog. It has 2 of Rose's favorite foods: peanut butter and bananas so it is pretty much perfect. And let me tell you- she devoured her cupcake!

        

      

    

I opted not to make the frosting but instead put a dollop of peanut butter on top and stuck a dog bone on top. In case you were wondering, she saved the dog bone for last :) 

Rose getting ready to demolish that cupcake!

Peanut Butter Banana Pupcakes:

1 1/2 cups whole wheat flour
1/3 cup rolled oats
2 ripe bananas
1/2 cup natural, unsweetened applesauce
1/2 cup natural peanut butter
2 eggs
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda

Directions:
1.  Mash up bananas.  Add eggs, vanilla, applesauce and peanut butter to mixture.  
2. Combine flour, oats, baking powder and baking soda.
3. Add flour to wet mixture and stir.
4. Divide batter into cupcake pans.  
5. Bake for 15-20 minutes or until a toothpick comes out clean.

Recipe Source: http://www.myfeelingstastelikecupcakes.com/2012/05/banana-peanut-butter-pupcakes.html?m=1

dark chocolate chunk peanut butter blondies (gluten free & vegan option).

If you're looking for a gluten free and/or vegan dessert, you're at the right place! Oh and don't be scared of the chickpeas- I promise you won't even taste them. They are hidden by the sweetness of the honey and chocolate and by the creamy, nuttiness of the peanut butter. 

The first thing I love about this recipe is how easy it is to make. It took me all of 5 minutes to whip up! The second thing I love is the natural sweetness and general natural-ness of the recipe- there's no butter, oil, flour, OR granulated sugar. The third thing I love about this recipe is the nutritional value (especially for a dessert). The beans and peanut butter give this dessert some fiber and protein. Being a type 1 diabetic myself, it's always nice to actually have a dessert with fiber/protein to balance out the simple sugars. 

These bars are awesome so don't wait to make them...seriously, get baking now!

 

Ingredients

• 1 can (15 oz) chickpeas or garbanzo beans, rinsed and drained
• 1/2 cup peanut butter* (or another type of nut butter)
• 1/3 cup honey (or pure maple syrup or agave nectar for vegan option)
• 2 teaspoons vanilla
• 1/2 tsp salt (I used between 1/8-1/4 tsp)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3.5 oz dark chocolate bar, chopped or broken into chunks (OR 1/3 cup plus 2 tbsp chocolate chips [regular or vegan])

*In addition to pb, I added about 1/4 cup Trader Joes Speculoos Cookie Butter which would make these NOT gluten free.  Sadly, it didn't add much to the bars so I will probably leave that out next time anyway.

Instructions

1. Preheat oven to 350 degrees F.  Coat 8×8 inch pan with nonstick cooking spray or shortening and line with parchment paper.
2. In a food processor (or blender or magic bullet), add all ingredients except chocolate and process until batter is smooth. Fold in chocolate. 
3. Optional step: eat some batter...you won't be disappointed or feel guilty for eating raw dough because there's no eggs :) Happy day! 
4. Spread batter evenly in prepared pan then stick some chocolate on top. Bake for 15-25 minutes or until toothpick comes out clean and edges are a tiny (key word: tiny) bit brown. I took mine out at 18 minutes. The blondies may look underdone, but it'll be gooey and delicious and will not make you sick!
5. Cool pan for at least 20 minutes on wire rack or trivet. Cut into squares or just eat out of the pan with a fork like I did.  Makes 9-16 servings, depending on how big you slice them.

Recipe Source:

http://www.ambitiouskitchen.com/2013/04/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/


More Gluten Free Recipes:

http://boilerbaker.blogspot.com/2014/02/gluten-free-fudge-brownies.html

http://boilerbaker.blogspot.com/2014/01/gluten-free-brownie-cookies.html

http://www.yammiesglutenfreedom.com/

http://thepajamachef.com/2014/01/24/flourless-peanut-chocolate-cookies/

healthy peanut butter, chocolate chip, banana muffins.

I just love muffins, especially banana chocolate chips ones. 

Then they got even better...banana, chocolate chips, AND peanut butter!

SAY WHAT!? 

It's true and totally possible.

And they are even kinda healthy. They are made with honey instead of granulated sugar. They contain no butter or oil.  And they include high protein greek yogurt!

Those ripe bananas are totally calling your name. (I can hear them!) 

Get baking!

ingredients:

2 ripe large bananas, mashed with no chunks
1/4 cup honey 
1/4 cup dark brown sugar (I used light brown sugar)
1/2 cup yogurt (I used vanilla greek yogurt)
1 large egg
1/3 cup milk (any kind)
1/2 cup creamy peanut butter (non-oily natural works)
2 teaspoons vanilla extract
1 and 3/4 cups white whole wheat flour (or an even mix of whole wheat + all-purpose)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

1/2-1 cup chocolate chips (you decide)

directions:

1. Preheat oven to 425 F degrees. Spray 12-count muffin pan with nonstick spray or line with muffin cups. Set aside.
2. In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined.  Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.
3. In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together.  Pour the wet ingredients into the dry ingredients and lightly whisk until combined.  Try not to overstir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.
4. Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. Bake for 5 minutes at 425F degrees. 
5. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.  

**Thank you Sallys Baking Addiction for yet another addicting recipe :) **