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Copycat Recipe: Reeses Peanut Butter Eggs

Copycat Recipe: Reeses Peanut Butter Eggs
As of right now, the Chocolate Covered Katie Cookbook is the #1 Amazon Best Seller for dessert cookbooks and #4 on the Best Seller list for cookbooks overall. I am forever grateful to everyone who has been spreading the word! Dear Easter Bunny, I want just one thing for Easter: a basket filled sky-high with these chocolate peanut butter eggs. Peeps shmeeps. This past month, I received many requests for a healthy Reeses eggs makeover. No, seriously, they really do. Homemade Reeses Peanut Butter Eggs Print This Recipe 5/5 Ingredients 1/4 cup peanut butter OR allergy-friendly alternative dash salt (I also use salted pb) 1/4 cup powdered sugar or *Sugar-Free Powdered Sugar* 2 tbsp cocoa powder 2 tbsp virgin coconut oil (for substitutions, see note below) Liquid stevia to taste OR 2 tbsp agave or pure maple syrup 2 more tbsp of the sugar/sf sugar, if needed Yield: Makes 6-9 eggs Instructions Mix the first three ingredients together in a bowl until it becomes a crumbly dough.

Gluten-free Chocolate Peanut Butter Brownies | Texanerin Baking These healthier chocolate peanut butter brownies use ground up oats in place of flour, making them gluten-free and 100% whole grain! This recipe really gets around. It first appeared on Dashing Dish, then on Sally’s Baking Addiction (did you know that she makes a lot of healthier recipes?! Well, she does :)) then again just recently on Butter Baking and I couldn’t stand it! I had to make these. Natasha’s version uses half the sugar the other versions do but then I went and did something not so healthy. I love how intensely chocolaty these are. One thing to note is that I used an awkward sized pan that was slightly smaller than 8″x8″, meaning the brownies in the pictures are slightly thicker than yours will be. Have a great weekend everyone! Prep Time: 10 minCook Time: 23 minReady in: 33 minYield: 16 brownies Ingredients Directions Preheat the oven to 350°F (176°C). Recipe by Texanerin Baking |

Healthy Cookie Dough Dip If you received an email from Pinterest saying I didn’t want you to pin my recipes, this is NOT true! I am so sorry for this and have no idea why they would send such messages out! Please accept my apologies… I’m so honored when people pin things from my site or follow my Chocolate Covered Katie Pinterest Board. Healthy Cookie Dough Dip… it’s like an unbaked form of those popular White Bean Chickpea Blondies. I don’t know about you, but when I make the blondies, quite a bit of the raw dough gets consumed in the process! But will “normal” people like it? Often, I’m unsure if a recipe with which I am in love will be a hit with the general population of people who aren’t used to healthy food. The following is directly from my About Chocolate Covered Katie page. I refuse to believe one must give up delicious food in order to be healthy… Healthy food can taste incredible when it’s prepared the right way. I brought this healthy cookie dough dip to a party. Something amazing happened… Ingredients

A Family Favourite - Easy Rocky Road Recipe | Art of Baking Since moving to Melbourne in early 2011 I’ve started running more and eating healthy. Whenever I return home to Hobart my mum (like all mums) goes slightly overboard preparing a variety of baked goods which I feel is more a secret tactic to make me put on weight. So much so that when she came to visit last weekend, she brought two lunch boxes full of baked goods. One of the delicious things she bakes is this super easy rocky road recipe. Today Rani and I took time off work as I picked up my new bike to commute to work on (much to my mum’s worry) and spent time photographing more baked goods for the Art of Baking. Between all of this we sat and enjoyed some home-made coffee and ate rocky road that I prepared the night before. Easy Rocky Road Recipe Author: Alex and Rani Recipe type: Dessert Prep time: Cook time: Total time: Serves: 8 2½ blocks of Cadbury’s chocolate1 packet of pink and white marshmallows1 packet of mixed glace cherries1 small packet of crushed nuts

Almond Flour Biscuits (GF) These grain-free biscuits are delicious topped with butter, raw honey or homemade jam. Almond flour is a good source of protein and is high in dietary fiber, vitamin E, calcium, riboflavin, copper, zinc and magnesium. If you’re living grain-free/gluten-free, it’s important to choose nutritionally dense options such as almond flour and coconut flour, in contrast to baking with gluten-free flours that contain nutritionally-poor ingredients like white rice flour, tapioca flour and potato starch. The only drawback is the cost, as blanched almond flour can be quite expensive. For a classic-looking biscuit, scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot. P.S. Looking for more scrumptious blanched almond flour recipes? Here are a few readers favorites… • Fluffy Little Almond Flour Pancakes(GF) • Cinnamon Streusel Muffins(GF) • Our Favorite Chocolate Chip Cookies(GF) • Great Grain-Free Crackers(GF) Ingredients Instructions You Might Also Like:

Healthy Chocolate Chip Blondies (with beans!) So a blonde walks into a bar. Or in this case, the blonde is the bar! I’d tell you these are healthy. But then, if you try them, you will think I am a liar and you will never believe another word I say. Smart blondes do exist Low in calories, rich in omega-3s, and gluten-free… These might just be the smartest blondies in the world. For the past year, I’ve been seeing “black bean brownie” recipes popping up all over the blogworld. But I really enjoy putting a different, creative spin on old trends. Genius Chocolate-Chip Blondies (makes an 8×8 pan) 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)3/4 tsp baking powder1/8 tsp baking sodalevel 1/4 tsp salt3/4 cup brown sugar or coconut sugar (See note below, for substitutions)2 tsp vanilla extract1/4 cup ground flax or quick oats (20g)1/4 cup peanut butter (or other fat source) (see nutrition link below, for lower-cal options)optional: 1/2 cup chocolate chips (Not “optional” if you’re CCK!) But um, ewww?

Coconut Balls Cette recette était déjà parue sur le blog, il y a un bout de temps, et je crois qu'elle mérite d'être mise à jour. Comme je le disais déjà dans le premier article, ces chocolats fourrés à la noix de coco ressemblent aux barres Bounty, en mieux. Sans matière grasse ajoutée, elles sont sans doute plus saines aussi. Le coeur compact, légèrement sucré, est enrobé de chocolat un peu amer, parce qu'à 70% (comme dans tous mes chocolats maison). Pour la réalisation, rien de bien compliqué. Pour le tempérage du chocolat, il vous faut un thermomètre - et je vous conseille de lire les articles ici et ici pour comprendre de quoi il s'agit. Boules coco Imprimer la recette pour environ 15 boules (comme sur la photo) - 300 ml de lait ENTIER - 50 g de sucre - 85g de poudre de noix de coco (noix coco sèche râpée) - 100g de chocolat noir de couverture idéalement mais sinon prenez du bon chocolat noir à 70% English Version The flavours are well balanced. To make them, nothing too complicated. Print Recipe

Wheat-free Buttermilk Biscuits. Wheat-free Buttermilk Biscuits. Try the following scrumptious wheat-free recipe to help get rid of your wheat belly. Buttermilk biscuits 1 cup almond flour ¼ cup coconut flour ¼ cup parmesan cheese ½ cup baking soda ¼ cup cold salted butter 1 large egg ¼ cup buttermilk Heat oven to 350*F In bowl, combine almond flour, coconut flour, parmesan cheese and baking soda until blended Using pastry blender or knife, cut butter into flour mixture until pea-size pieces form. On work surface, shape dough into a round, 1” thick slab. Look for more wheat-free recipes on other posts.

Zucchini Bluffin’s & Other Ways To Sneak Veggies Into Your Food | Because, shucks, these babies ain’t got in ‘em, and gee, when you taste ‘em, . They are also a fantastic source of Omega 3s and fibre! , especially when you least expect them. Carrot cake , spinach smoothies , beet-chocolate tart , pumpkin hummus , lemon chiffon avocado pudding , or even sweet potato truffles ! It’s hard to believe that those often wrongfully associated with nose-wrinkling are not only so versatile, but also delicious…And let me tell you something… Of course, they add extra vitamins, minerals, and fibre to a dish, but when you bake with vegetables, pureed or grated, they lend a wonderful moistness and lightness to a muffin or a cake. Any kind of squash or sweet potato can easily be added into to many baked goods. Used raw, avocadoes are fantastic for adding a healthy creaminess to puddings, smoothies, and raw pie/tart fillings. Spinach is also surprisingly neutral, so long as you aren’t put off by the green colour! 1 1/4 c rolled oats 1/2 c brown rice flour 1 t baking soda

My Confession: Failed Attempts I will just come out and say it: a lot of things I try to make come out gross and end up in the trash. Not always the whole batch of whatever it is, since my family is kind enough to try. But when 8 of the 12 muffins I made a week ago still sit in the bag on the counter, I know it is time to dump them. As sad as that story is, it doesn’t really bother me. You see, I can’t eat pretty much anything I make because of my absurd amount of food allergies. So I see something online, adjust it a bit if I’d like, and then get my groove on in the kitchen. My family will always humor me and try it, but the majority of the time it is a fail. They are meant to be a dessert (aka, not eaten like a snack every day) and are not as sweet as the real thing. So, here is my take on the infamous Dark Chocolate Reese’s Peanut Butter Cup Yield: 5 PB Cups 3 Tbsp. coconut oil or butter6 Tbsp. natural cocoa1 Tbsp. honey (or maple syrup or other sweetener)1/4 t. vanilla5 tsp. natural peanut butter Nutrition Facts:

Cornbread {using almond & coconut flour} I’ve never done this before, but I’m going to try it this year—cornbread dressing. But first I’ll need to bake a grain-free, gluten-free cornbread. I thought a little longer than usual about how to title this post. Like the mashed potato posts, the title “Cornbread” is somewhat misleading. This recipe is for cornbread, but there’s no hint of corn anywhere in it. So I’ve tried to change my expectations. Almond flour happens to make a great base for cornbread, even when it doesn’t contain a single grain of cornmeal. It’s a slightly sweet, slightly salty, slightly buttery version of cornbread. You can also turn this into brown butter cornbread by browning the butter in a pan before adding it to the batter. And if you like your cornbread to have a slightly grainy taste, as if you were using a medium grind cornmeal instead of a fine grind, cut the milk in the recipe by about half (reduce to a 1/4 cup). Ingredients Method Makes 9 or 16 servings when baked in an 8-inch by 8-inch pan.

DIY Instant Oatmeal Jars | amyBITES This post is inspired by my friend Lauren, who eats instan t oatmeal almost every day for lunch at work. While I think this is a great idea since oatmeal is wholesome and delicious, instant oatmeal packets make me sad. They often have an off-putting texture, contain gums and artificial sweeteners, and the taste never reaches its nutty, oat-y potential. told Lauren she should make her own instant oatmeal. "620" height="412" /> Today, I’m sharing recipes for four varieties, but I’d like this post to be more inspiration than prescription. add-ins, make your own flavor profiles, make swaps. and protein to back it up). I made my instant oatmeal in mason jars, but you can use any microwave-safe container or one that can hold boiled water. How to Make Your Own Quick Oats Measure out old-fashioned oats and place in food processor. Notes: These instant oatmeal jars couldn’t be easier to make. Recipes Cranberry-Orange DIY Instant Oatmeal Makes 1 serving Apple Pie DIY Instant Oatmeal Other Flavor Ideas