Flourless Peanut Butter Swirl Brownies | Vegan & Gluten-Free | The Healthy Family and Home I continue to be amazed at the flourless, grain-free and gluten-free desserts I have made lately. First, the Vegan Flourless Zucchini Brownies, the Flourless Chocolate Chip Pecan Cookies, the Grain-Free Chocolate Chip Cookies and now these Flourless Peanut Butter Swirl Brownies. My brain just can’t comprehend how you can get a dessert that is moist and crumbly like a regular flour-filled dessert, but have absolutely no flour at all. It’s like you mix everything up thinking, “there is no way this is going to come out like a brownie/cookie/etc” and while it bakes, something magical happens, because it does! It really does! I did a search and found a couple of traditional peanut butter swirl brownies and found lists containing these ingredients: Let me re-emphasize a few ingredients…1 POUND of butter, 6 eggs, 2 1/4 CUPS of sugar and 1 1/4 cup of all-purpose flour. 5 Fast Facts About Peanuts (Peanut Butter): 5 Fast Facts About Maple Syrup: 5 Fast Facts About Flax Seeds: Ingredients For the brownie
. rice krispie energy bites . - . running with spoons . Happy Monday, friends! What do you say we start this week off on a sweet note? Any objections? No? These aren’t your average RKTs though. You guys know how obsessed I am with this combo right now, but I have to admit that even I was kind of skeptical when it came to using it in one of my most beloved treats – there’s just no messing with the classics. Second, I decided to throw in some protein powder, both to improve the nutritional profile and because I really need to work my way through the big tub that’s sitting in my pantry. The fact that these take all of 10 minutes to throw together, require no messy baking, and give me a ridiculous amount of energy is jut icing on the cake – I’ve already deemed them staple-worthy material. . rice krispie energy bites . Ingredients 4 cups crispy rice cereal (I used Erewhon) 1/2 cup almond butter (or peanut butter) 1/4 cup honey 1/3 cup protein powder Optional: chocolate for melting Instructions What’s the last thing that came out of your kitchen?
Raspberry Chia Jam - the most delicious and healthiest jam ever! | Pure Ella The credit for this delicious natural homemade jam really goes to my daughter. The other day when we were picking fresh raspberries from our bushes in the side of the house, picking some to go to the basket, some to go into the mouth… all the while talking about unicorns and fairies (you know, the usual stuff moms and their 5 year-old-daughters talk about)… In between all that important stuff, she looked down into her little basket and exclaimed that we have so much! Yes, I said, what should we do with them? “Mommy, can we make jam?” with a big smile she asked. How can you say no to that little request that is so simple, delicious and precious all at the same time… So we went off to our kitchen – and we made Jam! Here’s the thing, I don’t really make jam. So you’re wondering : How to make a Chia Jam? {no refined sugar, no artificial anything} Ingredients : Directions: Rinse and strain the raspberries and puree with sugar in a blender. Serve over anything you desire! Back to Blog
DIY power bars Shelling out tons of money on your favorite granola bars each week? You might want to think about making your own. Power Hungry: The Ultimate Energy Bar Cookbook hit shelves earlier this month. In it, author Camilla V. Saulsbury shares 50 different energy bar you can make at home—all in less than 20 minutes. Why spend any time to make a DIY version when you can just grab one at the store? “Even more important is the ingredient control issue,” says Saulsbury. Not ready to ditch your favorite bar just yet? FRIEND BARS (Compare to Kind Bars) Before you start making plans to substitute your favorite brand of agave nectar, honey, or maple syrup for the syrups listed here, hear me out: It will not work. 1. Nutrition facts per bar: Calories: 150; Fat: 8.6 g; Saturated Fat: 0.5 g; Cholesterol: 0 mg; Sodium: 42 mg; Carbs: 17.6 g; Fiber: 1.3 g; Sugar: 13.9 g; Protein: 3.8 g 1. 1.
Magic in the Middle Cookies Recipe 4 DOUGH: Preheat the oven to 375°F and lightly grease (or line with parchment) two baking sheets. In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Add the vanilla, egg, and egg yolk, beating to combine, then stir in the dry ingredients, blending well FILLING: In a small bowl, stir together the 3/4 cup of peanut butter and confectioners sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls. FORM COOKIES: Scoop 1 tablespoon of the dough. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate.
PAN SAUCE--FOR PRIME RIB, TRI-TIP OR ANY ROAST BEEF Recipe Place the pan with the drippings in it on the burner over medium heat. There should be some juices and brown bits in the bottom of the pan. If there isn't any drippings, add 2 or 3 pats of butter to the pan and it will still pick up the flavor from the roasted meat. Add the garlic, stir for a minute, then add the broth and the wine, bring to a boil, stir again, scraping up any brown bits from the bottom of the pan. Place the sliced meat on the platter or dinner plate, and ladle the sauce over it to serve, or furnish a small dish of sauce at each plate. If you prepare roast beef and some guests like their beef well done, here is how to give them what they like: Just lower their slice of prime rib into the pan sauce for about 15 seconds per side just until the red is gone, and remove to the dinner plate and and serve. Cook's Tip: There is no need to thicken as this makes a wonderful pan sauce for beef wihtout the extra calories. Update: Gotta share!
Pumpkin French Toast Muffins with Cinnamon Streusel Topping Last year I saw somewhere online this genius idea for french toast muffins and I’ve been wanting to make them ever since (that lovely never ending list of things I want to make but don’t have enough time in my day). A few months ago I noticed Two Peas and Their Pod made a version with a Streusel topping which inspired me to create this Fall inspired version with a delicious crumbly topping (I highly recommend their blog by the way if you don’t already follow. I love it! There’s was one of the first food blogs I ever started to follow. Them, Simply Recipes, Brown Eyed Baker and Joy the Baker to name a few). This season, you seriously don’t want to miss out on these muffins. These mouthwatering muffins will likely have you coming back for another…and maybe even another after that other :). I know, I posted way too many photos. I love syrup bubbles… Pumpkin French Toast Muffins with Cinnamon Streusel Topping Ingredients Streusel topping Directions
Cucumber Feta Rolls | Easy Holiday Appetizer Cucumber Feta Rolls [Holiday Recipe Exchange] Appetizers and Snacks, Holiday Recipes, Recipe Exchange | 40 comments I don’t know about the rest of you, but I really feel like the Thanksgiving and Christmas holiday season snuck up on me this year. It seems busier than ever and I’m not sure why. Maybe because my kids are getting older, which means more to do, and there was a bit of traveling during November to keep us on our toes. I’m all about keeping things simple this year. I’ve never had or made Cucumber Rolls before making this recipe, but I loved the flavors of feta with kalamata olives and sundried tomatoes inside refreshing cucumbers. What do you do to keep things simple during this time of year? Join Jamie and me this week in sharing your recipes for your Favorite Holiday Entertaining Recipes for a chance to win a great Mandoline Slicer from Edgeware. How To Participate For a chance to win an Edgeware Mandoline Slicer valued at $159.99: Link Up Your Recipes: This Week’s Prize:
Crock Pot Cheesy Potatoes | Everyone has those recipes that are great for potlucks, and you use them time and time again. This is that recipe for me, and every time I take it somewhere new, people ask for the recipe. I mean, who doesn’t love cheesy potatoes? This recipe has an added bonus in that you put everything in the crock pot and then leave it alone for 8 hours. Whenever I make these, I only use name brand cheese. 1/2 onion, diced1 stick of butter (or margarine) (I usually cut this down to about 2/3 of a stick and it’s just fine)8 oz. sour cream1 can of cream of chicken soup1 bag of shredded hash brown potatoes (usually 26 to 30 oz.)2 cups of shredded sharp cheddar cheesesalt and pepper to taste Melt butter in microwave along with onion to soften onion. I’d say one batch is enough for about 8-10 people. Like this: Like Loading... Filed under Side dishes Tagged as cheddar, Cheese, Cook, Crock-Pot, easy, Home, onion, Potato, potluck, Recipe, Slow cooker, Soups and Stews, sour cream
Print ~ Cooler Corn ~ ~ Cooler Corn ~ added by Kathy South Whats The Best Way to Cook Corn on the Cob for a Crowd? Cooler Corn! Ingredients clean picnic cooler cleaned and shucked corn on the cob 2 or 3 kettles of boiling water margarine to taste salt to taste Directions 1. 2. 3. 4. * I recieved this from my Brother In law, Notsure where he or his wife had gotten it from, but I'm sure glad he shared! www.justapinch.com
Peanut Butter Nanaimo Bars Recipe I first began hearing about Nanaimo Bars a few years ago, when they started popping up on some food blogs and all over Pinterest. They were new to me, and I quickly learned that they are a Canadian dessert, made popular in the city of Nanaimo, British Columbia, by a local housewife who submitted the recipe for a cookbook back in the 1950′s. The original bars were made of a chocolate crumb base, topped with a vanilla custard filling and then a chocolate ganache. I’ve been wanting to try them for some time now, and then received an email from a sweet reader who offered me a peanut butter version of the famous bar. It took me all of two seconds to respond with an enthusiastic, “yes, please!” It probably comes as no surprise that I absolutely LOVED these bars. Now I can’t wait to make traditional Nanaimo bars! One year ago: Hamburger Buns and Mojito CupcakesTwo years ago: Sweet and Salty BrowniesThree years ago: Pea in a Pod Baby Shower Cookies