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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    Caramel Apple Recipe Roundup

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    I’ve compiled a round-up for you of all the Caramel Apple recipes from Caramel Apple Week’s 2014 & 2015, all in one handy list. I hope you find an idea to inspire you, and that caramel recipe really to die for! If you don’t feel like taking the time to dip the apples, try my Salted Caramel Sauce for a delicious dip for apple slices!

    #blondegirlcravings and show me your caramel apple creations!

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    Caramel Apple Popcorn

    tropicalapple (1 of 1)-3

    Tropical Caramel Apple

    granolaapple (1 of 1)

    Granola Crunch Caramel Apple

    cookiesapple (1 of 1)

    Cookies & Cream Caramel Apple

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    Apple Pie Caramel Apple

    monkeyapple (1 of 1)

    Chunky Monkey Caramel Apple

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    Peanut Butter Lovers Caramel Apple

    167

    Turtle Caramel Apple

    133

    Smore’s Caramel Apple

    146

    Samoa Caramel Apple

    109

    Cranberry Bliss Caramel Apple

    116

    Almond Joy Caramel Apple

    the kitchen sink

    Kitchen Sink Caramel Apple

    075

    Ball park Caramel Apple

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    PB & J Dessert Pizza

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    Any one who knows me well enough will tell you that I am not a very decisive person. I can never decide what I want to wear each day, what paint color I want for the kitchen, or  what I want to order off a menu. I am car shopping right now, and as you an imagine a big decision like that is about to make me lose my mind!

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    While I may not be good at making decisions in most areas of my life, one area that is always a firm “YES” is pizza, and dessert. And we all know you can never go wrong with PB & J!

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    I loved my Vanilla Crumb Dessert Pizza so much that I decided to create another version, this time with sweet jam and a peanut butter crumb topping. That topping is to die for, I could pick those crumbs off all day!

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    pbj dessert pizza (1 of 1)

    I used my favorite Quick and Easy Dough recipe, but feel free to use store-bought dough to speed the process up even more. I used strawberry jam this time, but think grape or even apricot would be delicious!

    PB & J Dessert Pizza

    Ingredients

    • 1 recipe Easy Pizza Dough
      Peanut Butter Steusel
    • 1/2 cup brown sugar
    • 1 T sugar
    • 1/4 teaspoon cinnamon
    • 1 cup flour
    • 1/4 cup + 2 T peanut butter
    • 2 T softened butter
    • 3/4 cup jam
    • additional peanut butter and glaze, optional
      Glaze
    • 1/4 cup jam, melted
    • 1/2 cup powdered sugar
    • 1 T heavy cream or milk

    Instructions

  • Prepare pizza crust.
  • Preheat oven to 350 degrees. To make crumb topping, in a bowl combine the flour, brown sugar, sugar, peanut butter, butter and cinnamon together with a fork until crumbly, set aside.
  • On a floured surface, roll dough into 12 inch circle. Place on pizza pan. Spread jam, leaving a 1/2 inch border around the edge. Sprinkle crumb mixture over crust, pressing slightly to make it stick. Cook pizza or 20 minutes or until crust is lightly golden.
  • Optional: Melt additional peanut butter and drizzle on pizza. To make glaze, melt jam in a small bowl. Mix in powdered sugar until smooth, adding milk or cream until it is the desired consistency. Drizzle on pizza.
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    Single Serving Giant Flour-less Peanut Butter Cookie

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    What is your food weakness? For me chocolate, more specifically cookies. I really have zero self control around them. Up until recently I only knew of recipes that made batches of cookies. Not any more! This cookie is so quick to put together, and so few ingredients…..okay it might be equally as dangerous as making a entire batch!
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    This cookie bakes up with the perfect crisp edges and gooey center. Add melted chocolate chips and its cookie heaven!

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    Truthfully, the cookie is large enough to serve two. But call it single serve and its just the perfect size for one! 😉

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    SINGLE SERVING GIANT FLOURLESS PEANUT BUTTER COOKIE

    Ingredients

    • 1/4 cup creamy peanut butter
    • 1/4 cup light brown sugar, packed
    • 1/4 tsp baking soda
    • 1 tbsp of a lightly whisked egg
    • 2 tbsp semisweet chocolate chip or chocolate chunks

    Instructions

  • Preheat oven to 350F. Line a baking sheet with a silpat mat or parchment paper.
  • In a small bowl, combine the first four ingredients. Mix with a small whisk until batter is smooth. Add in half of the chocolate chips/chunks and mix.
  • Scrape cookie dough onto baking sheet. Using hands, gently shape to form a round cookie shape. Dough will be sticky. Press remaining chocolate on top.
  • Bake for approximately 13-15 minutes until cookie is done. The edges should be browned and the surface should have cracks everywhere. Remove cookie from the oven. Cookie will still be slightly soft and not quite set. Let cookie cool for about 15 minutes to settle and set before removing and eating. Enjoy!
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    Recipe Source: Kirbie Cravings

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    Peanut Butter Chocolate Chip Muffins

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    I know that it is already well over half-way through the school year, but I feel like I am still trying to get the hang of things. M is only in kindergarten and goes to school 3 days a week. On those days, I feed her breakfast (daycare does the other 2 days.)

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    Some nights I am ahead of the game and plan ahead what I will feed her in the morning. Some nights- not so much. That’s why I like to have food in the freezer for those hectic mornings when I just don’t quite have it together.

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    Muffins typically freeze well and these are no exception. I have been making them for a few years now and they never disappoint. They bake up beautifully and the combo of peanut butter and chocolate is by far a favorite of mine. I hope you give these a try, I think you and your family will love them!

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    Peanut Butter Chocolate Chip Muffins

    Ingredients

    • 2 ¼ cups all-purpose flour
    • 2 tsp. baking powder
    • ½ tsp. salt
    • 2/3 cup brown sugar
    • 6 tbsp. butter, melted and cooled
    • ½ cup peanut butter
    • 2 large eggs
    • 1 cup milk
    • ¾ cup chocolate chips

    Instructions

  • Preheat oven to 375°. Line a muffin pan with 12 paper liners.
  • In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
  • In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
  • Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.
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    Recipe Source: Annie’s Eats

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    No Bake Peanut Butter Granola Bars

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    The home I just purchased is an older home, from an elderly couple who lived in the house for over 40 years. As you can imagine, it needed some updating. The counter-tops and backslash in the kitchen were mauve. Those were the first to go! Next was the large fabric mauve blinds in the living room. Oooh baby those had to go! They were a large dusty monstrosity that I couldn’t get rid of fast enough. Online I went to the glorious site that is Amazon Prime and ordered two pretty new white blinds. Two days later they arrived on my doorstep. Those mauve monsters were ripped own with vigor.

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    The first was hung and what a glorious sight it was! But then-disaster struck. The second blind was too big. I ordered the wrong size. And after getting ahead of myself and ripping down the old blind, I now have a huge naked window. So with shame I now have an old blue blanket thumb tacked to cover the window until my new blind in the correct size will be here- in two days. Moral of this story: measure twice, click “buy” once. Oh, and if you aren’t an Amazon Prime member yet, you’re really missing out!

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    These granola bars are the only thing getting me though this frustrating day. They come together in just minutes and are completely versatile. Don’t like candy? Swap them out for some chocolate chips, peanuts, or even dried fruit. They make the perfect snack for lunch boxes, or even breakfast on the go. Just slice and wrap individually and you have a granola bar a million times better than any you can buy at the store, and without all those strange ingredients to boot!

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    No-Bake Peanut Butter Granola Bars

    Ingredients

    • 2 c. quick-cooking oats
    • 1 c rice krispies cereal
    • 2 Tbs coconut oil
    • ¼ c honey
    • ¼ c light brown sugar, packed
    • ¼ c peanut butter, creamy or chunky
    • 1 tsp vanilla extract
    • 1/4 c M&M's
    • 2 Tbs semisweet chocolate chips

    Instructions

  • In a medium bowl combine oats and cereal; set aside. In a small saucepan combine coconut oil, honey and brown sugar. Heat over medium heat until sugar is dissolved. Bring to a boil and remove from heat. Add the peanut butter and vanilla and stir until mixture is smooth. Pour over oat mixture and stir until evenly coated. Keep stirring until the mixture comes together. If adding fruits or nuts, add them at this point.
  • Press mixture into a 8"x8" baking pan sprayed with non stick cooking spray. If you are going to be adding a ingredient that will melt, such as chocolate chips, add them at this point and press into bars so they stick. Allow to set for several hours or until firm. Cut into 10 bars.
  • In a sandwich bag, melt chocolate chips in microwave. Cut off corner and drizzle over bars. Immediately top with M&M's. Allow chocolate to set before wrapping.
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    Recipe adapted from The Recipe Critic

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    PB & J Ice Cream Sandwiches

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    Macaroni and cheese, tomato soup and grilled cheese, pretzels and beer. All magic combos that go so well together. We all know how well peanut butter and jelly go together, it’s a loved combo no matter how old you are.

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    I choose to take it to a new level with peanut butter cookies and homemade no-churn jelly swirled ice cream!

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    The cookies are a very simple recipe and the ice cream comes together in a snap. I chose to make my sandwiches larger and got nine sandwiches from the batch, but you could make the cookies smaller if you like.

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    I split my ice cream into two bowls and swirled strawberry into one and grape into another. Any of your favorite jelly or jam flavors would work!

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    PB & J Ice Cream Sandwiches

    Yield: 9 sandwiches

    Ingredients

    • Cookies
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, at room temperature
    • 1/2 cup creamy peanut butter
    • 1/2 cup light brown sugar
    • 1/2 cup granulated sugar
    • 1 large egg
    • 1 teaspoons vanilla extract
    • Extra granulated sugar, for rolling cookies in, optional
      Jelly Ice Cream
    • 2 cups cold heavy whipping cream
    • 1 14oz can sweetened condensed milk
    • 2 teaspoons vanilla extract
    • 1 cup jelly of your choice

    Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • Using a stand mixer, cream the butter and peanut butter together until combined. Add the sugars and beat until creamy and smooth, about 3 minutes. Add in the egg and vanilla extract. Mix until combined. With the mixer on low, slowly add in the dry ingredients. Mix until just combined.
  • Use a ice cream scoop to form cookies. Roll in granulated sugar, if desired (I just sprinkled a little on top of each cookie.) Place cookies on prepared baking sheet, about 2-inches apart.
  • Bake the cookies for 9-10 minutes or until they are golden at the edges and just set. Don't overbake. Remove pan from oven and let cookies cool on the baking sheet for 4-5 minutes. Transfer to a cooling rack and cool completely. Once cool, place cookies in freezer to harden before making sandwiches.
  • To make ice cream: Use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, careful not to over whip. The cream will be done when you pull the beaters out and the it stands at attention. Gently fold in the sweetened condensed milk and vanilla with a spatula, slowly incorporating so it stays light and aerated. Transfer the mixture to an insulated tub or paper container. Swirl in the jelly using a knife. I choose to separate my ice cream into two bowls and do 1/2 cup strawberry, 1/2 cup grape jelly. Freeze for 4-6 hours.
  • To assemble sandwiches: Place a scoop of ice cream on top of one cookie and top with a second cookie, pressing down with your palm to even the ice cream. Serve immediately, or freeze until ready to eat.
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    *this ice cream will make more than you need for the sandwiches, feel free to half the recipe

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    Peanut Butter Oatmeal Chocolate Chip Cookies

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    I am not a trained chef. I learned to cook from my mom who is an amazing cook and baker. She taught me when to follow the recipe and when its okay to get a little creative. Sometimes I love to create gourmet dishes with fun new ingredients.
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    Other times though, I just crave the basics. Grilled cheese and tomato soup, mac and cheese, and cookies. Oh, beloved cookies. This recipe is one of my favorites. They have all of my favorite things, chocolate chips, peanut butter and oats.
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    The recipe doesn’t make a huge batch of cookies and comes together in a cinch, so its perfect for an evening when I want a  warm from the oven gooey cookie – or two 😉 The dough also freezes wonderfully, just scoop onto a cookie sheet, freeze and then pop into zipper freezer bags. Allow a couple extra minutes on the baking time.
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    Peanut Butter Oatmeal Chocolate Chip Cookies

    Peanut Butter Oatmeal Chocolate Chip Cookies

    Ingredients

    • 1 cup all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, at room temperature
    • 1/2 cup creamy peanut butter
    • 1/2 cup granulated sugar
    • 1/3 cup light brown sugar
    • 1 teaspoon vanilla extract
    • 1 egg
    • 1/2 cup rolled oats
    • 1 cup semisweet chocolate chips

    Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with silicone mat or parchment paper and set aside.
  • Using a mixer cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract until smooth. Add the egg and beat to combine. Gradually add the flour, salt and baking soda, mixing just until combined. Stir in the oats, and then the chocolate chips.
  • Using a large cookie scoop, drop dough onto prepared baking sheets about 2 inches apart. Bake for 9-10 minutes, or until the cookies are lightly golden. Be cautious not to over cook as the cookies will cook a little more on the cookie sheet when out of the oven. Cool on the baking sheet and then store in an airtight container at room temperature. Makes 16 cookies.
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    Recipe Source: The Girl Who Ate Everything

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