Peanut Butter Coconut Energy Bites

Man, sometimes being an adult really sucks! In two days I have had a frozen and broken dishwasher pipe, a leaking sink, and a small chimney fire. If bad things come in 3’s, then I better be good for a while!

In the midst of all this, all I have really wanted is a glass of wine and a cookie as big as my head. Since I am trying to lose a little weight though and not eat my feelings, I have been turning to these little lifesavers to satisfy me.

Energy balls have been all the rage in the last year or two, and for good reason. There are hundreds of varieties, they are super customizable and a great way to sneak in some good for you foods like flax and chia seeds.

I love the combo of coconut and peanut butter in these, and of course I was going to add some chocolate chips. Don’t like peanut butter? Use your favorite nut butter. Not feeling like chocolate chips? How about some dried cranberries? The possibilities are endless!

Recipe adapted from Beaming Baker

Peanut Butter Coconut Energy Bites

Ingredients

  • ¾ cup shredded coconut
  • ¾ cup rolled oats
  • ¼ cup ground flaxseed
  • 1 tablespoon chia seeds
  • ¼ cup chopped peanuts or add-ins (mini chocolate chips, raisins, etc.)
  • Wet Ingredients
  • ¾ cup peanut butter (I used chunky)
  • ¼ cup honey

Instructions

  • Slightly melt peanut butter in microwave, about 30 second. In a large bowl, mix together all of the dry ingredients using a sturdy spatula or wooden spoon.
  • Scoop mixture into your hands and roll into bites. I like my bites to be about 1 ½ tablespoons. If the mixture is too dry, add in a bit more honey.
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    Pumpkin Biscotti

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    Can we talk for a minute about how being an adult is the worst? I keep telling my kids, but they don’t believe me. Guess that is their loss, they are going to grow up someday and wish they hadn’t!

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    I just paid the bill from my tonsilectomy this summer. Not my favorite check to write, but that is part of adulting, right? If you need me, I will be nursing my woes with a cup of coffee and a few of these biscotti.

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    Perfectly spiced, with a drizzle of chocolate and a sprinkle of pumpkin seeds. These aren’t so hard that you will chip a tooth, but the perfect texture for dunking. They make a big batch, so they are perfect for sharing. Maybe with your fellow bill paying adult friend? 😉

    Pumpkin Biscotti

    Ingredients

    • 4 Tablespoons unsalted butter, softened
    • 2/3 cup sugar
    • 1 1/4 teaspoons pumpkin pie spice
    • 3/4 teaspoon ground cinnamon
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 large egg
    • 1/2 cup canned pumpkin purée
    • 2 cups all-purpose flour
    • 1 cup semisweet chocolate chips
    • 1/2 cup chopped pumpkin seeds

    Instructions

  • Preheat the oven to 350ºF and line a baking sheet with parchment paper or silicone baking mat.
  • Using a mixer, beat together the butter, sugar, pumpkin pie spice, cinnamon, baking powder and salt until smooth and creamy, about 2 minutes. Add the egg and pumpkin purée and continue beating. Add the flour and beat just until combined. (The dough will be very sticky.)
  • Transfer the dough onto the prepared baking sheet and divide it in half. Shape each piece into two 10x2 1/2-inch logs then pat the logs into rectangles.
  • Bake the biscotti for 25 minutes then remove it from the oven and allow it to cool for 5 minutes. Reduce the oven temperature to 325ºF.
  • Transfer the biscotti to a cutting board and using a sharp knife, cut each rectangle into 12 slices at a diagonal. Return the biscotti to the baking sheet, standing them up on the bottom edge and spacing them about 1 inch apart.
  • Return the biscotti to the oven and bake for an additional 25 minutes until golden and crispy. (The biscotti will still be soft in the centers.) Turn off the oven, crack open the oven door and let the biscotti cool in the oven. Once they are completely cool, remove the biscotti from the oven.
  • Melt the chocolate in the microwave or a double boiler until smooth. Drizzle the biscotti with the chocolate then sprinkle them with the chopped pumpkin seeds. Let cool until the chocolate fully hardens. Serve or store in an air-tight container at room temperature.
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    Recipe Source Just a Taste

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    Tropical Banana Bread

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    Some may call me crazy, but I already have most of my Christmas shopping done. Purchased at least, anything that needs to be crafted or assembled will happen closer to the holiday.

    Since most of the gifts are bought, I thought I should start getting a leg up on purchasing holiday baking ingredients. I love to bake more than ever around the holiday’s, but it can get expensive!

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    One ingredient that I always have on hand? Bananas! A few always seem to brown before they get eaten, so into my freezer they go. This banana bread is a fun twist on the traditional loaf. I took all the ingredients I loved in my Tropical Blondies and added them to a super quick and simple bread. Delicious!

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    Tropical Banana Bread

    Ingredients

    • 1 cup sweetened flaked coconut
    • 1/2 cup chopped macadamia nuts
    • 1 cup chopped dried pineapple
    • 1¾ cups all-purpose flour
    • 1/2 cup light brown sugar
    • 1/2 cup coconut sugar
    • 2 teaspoons baking powder
    • ¾ teaspoon kosher salt
    • 2 eggs
    • 1 cup mashed ripe banana (2 to 3 medium bananas)
    • ⅓ cup coconut oil, in its liquid state
    • 2 teaspoons vanilla

    Instructions

  • Preheat oven to 350°F.
  • Spay a 9x5 loaf pan with nonstick spray, set aside.
  • In a nonstick skillet over medium-low heat toast the coconut and macadamia nuts until they become lightly golden. Remove from the heat immediately. Set aside.
  • Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  • Mix together the eggs, banana, coconut oil,and vanilla. Pour the wet ingredients into the dry and stir to combine.
  • Stir in the coconut, nuts (reserve some for the top if you like) and pineapple. Pour into the prepared pan. Top with reserved coconut and macadamia nuts.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. You may have to tent the top if the coconut or nuts start to get too brown.
  • Allow the bread to cool in the pan for 15 minutes and then remove from the pan and place on a wire rack to cool completely.
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    http://blondegirlcravings.com/2016/09/05/tropical-banana-bread/

    Recipe adapted from Cookies & Cups

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    Chocolate Potato Chip Caramel Corn

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    When it comes to snack choices what type of person are you? Sweet? Savory? Salty? The “any kind of food I just want it in my belly” person? I am a little bit of everything, I am not prejudiced when it comes to snacks!

    I will always choose chocolate first and foremost, but this popcorn is the best of all the things I like. Crunchy, sweet,  salty from the potato chips and of course there is my beloved chocolate!

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    If you have never had a chocolate covered potato chip before don’t be alarmed. They are the perfect unison of salt and sweet, much like a chocolate covered pretzel.

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    This recipe makes quite a bit of popcorn, so I ate half and saved the rest for another recipe. Tune in tomorrow to see how I took this delicious mix to a whole new level!!

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    Ingredients

    • 1/2 cup, unpopped popcorn kernals (10 cups popped)
    • 1/2 cup unsalted butter
    • 1 cup packed light-brown sugar
    • 1/4 cup light corn syrup
    • 1/2 tsp salt
    • 1 tsp vanilla extract
    • 1/4 tsp baking soda
    • 2 cups potato chips (or a 2 3/4 oz bag)
    • 1 cup chocolate chips or chopped chocolate almond bark

    Instructions

  • Preheat oven to 250 degrees. Pop popcorn into a very large bowl, remove any unpopped kernals. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring.
  • Remove from heat and add in vanilla and baking soda and stir mixture until it thick and glossy. Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated. Spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes.
  • Mix potato chips into the popcorn. In a microwave safe bowl, melt chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth. Drizzle popcorn with melted chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.
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    Taco Chex Mix

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    I have a deep respect for school teachers. The patience they have to be kind, caring, and teach our children is a special quality not many people possess. High school teachers especially. I was a teenager once. They aren’t fun. I am currently trying to stunt my children’s growth with mass amounts of coffee in hopes they don’t grow up (I kid I kid!)

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    You might think that young kids would be easier. They say such adorable things (I cried the day my daughter stopped calling a sandwich a “namich”) and they are so full of curiosity and wonder. Let me tell you though, that the opposite is true. The first time I volunteered in M’s preschool classroom I was overwhelmed. So many 4 year olds and they have SO MUCH ENERGY. I was exhausted after 4 hours (actually more like 30 minutes.) Props to you preschool teachers. You deserve wine-ALLTHEWINE.

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    I whipped up this snack mix for my day to bring snacks to school. I only used 1/8 cup of taco seasoning to keep it tame for the kiddos, but if you like it zesty I would suggest adding the full  1/4 cup.

    Taco Chex Mix

    Ingredients

    • 4 c. rice chex cereal
    • 4 c. oyster crackers
    • 4 c. Gold Fish crackers
    • 4 c. pretzel sticks
    • 1/3 c. canola oil
    • 1/4 c. taco seasoning mix

    Instructions

  • Preheat oven to 250 degrees.
  • Double line a paper bag.
  • Pour cereal, crackers and pretzels into paper bag. Top with taco seasoning and oil. Fold top of bag down and shake until mixed well.
  • Pour snack mix onto two large baking sheets (with sides). Bake at 250 degrees for 1 hour, stirring every 15 minutes.
  • Cool. Pour into air tight container.
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    Recipe Adapted from Julies Eats & Treats

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    Almond Snack Mix

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    Is it just me or did Christmas totally sneak up on us this year?? I am usually so prepared, but this year I feel like there is no way I am going to be able to fit everything in before Santa arrives. With just a few short weeks until Christmas, plus 4 birthdays this month, I feel like I am running around like a chicken with my head cut off.

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    I am REALLY tempted to just forget it all and park my buns on the couch with a holiday movie and a big bowl of this snack mix. I am going to warn you though: this stuff is addictive. You will eat a handful and before you know it you’ve blacked out and eaten it ALL in one sitting. Its good. Real good. You’ve been warned.

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    Almond Snack Mix

    Ingredients

    • 1 package (17.6 ounces) Rice Chex
    • 2 3/4 cup sliced almonds
    • 1 cup sugar
    • 1 cup light corn syrup
    • 3/4 cup butter
    • 1 teaspoon almond extract

    Instructions

  • Place cereal and almonds in a large bowl; set aside. In a heavy saucepan, combine the sugar, corn syrup and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250° to 266° (hard-ball stage).
  • Remove from the heat; stir in extract. Pour over cereal mixture; mix well. Spread onto waxed paper-lined baking sheets; cool. Toss to break apart. Store in an airtight container. Yield: 5 quarts.
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    Recipe Source: Taste of Home

     

    Let's just call it Christmas Crack

    Let’s just call it Christmas Crack

     

     

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    Autumn Chex Mix

    autumn chex mix

    Are you a breakfast person? I am not. It takes me a few hours of being awake before my stomach can handle food. I go in phases of what I eat. Sometimes its a smoothie, then a granola bar and cheese stick. Right now I am into apples and Chex mix. Crunchy and sweet is working for me right now.

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    This Autumn Chex mix is perfect for snacking. Its crunchy, sweet, salty, and spiced with pumpkin pie spice that makes it perfect for fall. Feel free to switch up the cereal, nuts and fruit with your favorites!

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    Autumn Chex Mix

    Ingredients

    • 4 Cups Chex cereal (I used rice Chex)
    • 2 Cups Oatmeal Squares cereal (I used Cinnamon flavor)
    • 2 Cups pretzels
    • 2 Cups dried cranberries
    • 2 Cups nuts (I used 1 cup salted cashews, 1 cup salted peanuts)
    • 1/2 Cup butter
    • 1/4 Cup packed brown sugar
    • 1/2 Cup maple syrup
    • 2 Tablespoon pumpkin pie spice
    • 1 Tablespoon vanilla

    Instructions

  • In a 5 to 6-quart crock-pot, add the cereal, nuts, dried fruit and pretzels.
  • Melt the butter in a microwave safe cup or bowl. Add in the syrup, brown sugar, pumpkin pie spice and vanilla, stir to combine.
  • Drizzle wet mixture over the dry ingredients and stir well. Take caution to not break the cereal and pretzels. Place a paper towel under the lid to soak up the condensation that can develop inside the lid.
  • Cook on high  for about 2 hours, stirring well every 15 to 20 minutes. Mixture is done when there is no more visible liquid. Cooking temps vary, so keep and eye on your mix after 1 1/2 hours.
  • Pour mixture onto baking sheets and allow to dry for two hours or overnight. Store in a air tight container up to 5 days. Yield: About 8 cups
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    Recipe adapted from: Averie Cooks

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