Tag Archive | peanut butter

Buck-Eye Bark

What is Christmas without some good ‘ol peanut butter!?!?!?!

According to my hubby, awesome. As he doesn’t like hates loathes  anything to do with peanuts or peanut butter. Weird, I know.  Oh well, I love him anyway 🙂

Normally I would have at least 3 things peanut butter on my Christmas cookie list. This year: one. Numero uno.

But let me tell me, it’s so worth it.

I am a fan of peanut butter balls, or better known as in the good ‘ol state of Ohio (O-H-I-O!), buckeye’s. And as you may know, a good friend of mine, (I won’t mention any names, *cough, Beth, cough* is from Ohio and VERY proud of it!)

So, I found this recipe on, you guessed it, Pinterest! I was sold. Chocolate. Peanut butter.

My description of these is this: buckeye’s in bark form.

Another plus is that they were so easy! The hardest part, was cutting the chocolate coating. Seriously. That’s it. And if you’re man is around, make him do it…lol

Buck-eye Bark (from Live Sigma Kappa)

2 1/2 lbs chocolate candy coating
1 (16.3 oz) jar (about 2 cups) creamy peanut butter
2 cups powdered sugar
8 Tbsp (1 stick) unsalted butter, melted
1 tsp vanilla extract

Melt half the chocolate (1 1/4 lb if you are weighing it like I did) according to package directions. I just did mine in a pot on the stove. I just kept in a low heat. Spread the melted chocolate on parchment paper line cookie sheet. Don’t spread too thin. Only 1/8-1/4 inch thick. Place in freezer until firm,

In a large bowl, combine peanut butter, powdered sugar, butter and vanilla. Blend until creamy. (it will be pretty thick) Remove the first layer of chocolate from the freezer and spread the peanut butter mixture over the chocolate. Place back in the freezer until firm.

Melt the other half of the chocolate. Spread over the peanut butter layer. Place back in the freezer until the top layer is firm.

Once firm, break the bark up into small-ish pieces using a large knife.

Store in the fridge or freezer until served.

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Flamingo, 2011

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Peanut Butter Granola

I know I have mentioned this multiple times, but I love finding delicious and healthy snacks! And if you are a peanut butter lover like I am, you will like this one.
It’s super easy to slap together and you can enjoy it almost right away.
I also think this recipe would be pretty versatile. You could make this into a trail mix, adding some dried fruit or nuts. You could also use almond butter instead of PB.
Not only is this a clean recipe, but it could also be a gluten free recipe. Throw some gluten free oats in there and you’ve got a cheap and easy gluten free granola!

Peanut Butter Granola (adapted from Peanut Butter Fingers)

4 Tbsp natural peanut butter
4 Tbsp raw honey
1/2 tsp cinnamon
1/2 tsp vanilla extract (I make my own)
2 cups old fashioned oats

Spread out and ready to go in the oven!

Preheat oven to 325 degrees F. Either spray a cookies sheet with cooking spray or line with parchment paper.
In a microwave safe bowl, combine peanut butter and honey. Microwave for about 30 seconds, or until peanut butter melts.
Add cinnamon and vanilla; mix well.
Stir in the oats until they are completely covered in peanut butter mixture.
Spread oat mixture out on prepared cookie sheet.
Bake about 12-15 minutes, or until granola is slightly browned.
Let cool.
Granola will become crunchy as it cools.

I put this in some Coconut Milk Chocolate yogurt and it was so yummy! I think it will taste good in all my flavored yogurt!

Chickpea Chocolate Chip Cookies

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I know what you’re thinking. Chickpeas…in a cookie. That sounds gross. Well, let me tell you, it is ANYTHING but gross. It is amazing! If you are looking for a healthy alternative to your favorite cookie in the whole world, your search stops here.

Now, don’t get me wrong. These don’t taste exactly the same the buttery, sugar-filled deliciousness of normal chocolate chip cookies. But, these are clean and gluten free, and packed with protein, thanks to the beans. It’s kind of like eating a ball of dough every time you eat one. They’re pretty great.

My hubby was not as convinced. He thinks that anything with beans in it is automatically gross. Well, he can just eat the sugary cookies and get over it…wait, I rarely make them anymore…lol

Also, a big shout out to Janelle for letting me borrow her food processor! Thanks Friend!!!!

Chickpea Chocolate Chip Cookies (adapted from Maria’s Eat-Clean Journey)

1 can chickpeas, drained and rinsed

1/2 cup nut butter (I used my DIY Almond Butter, but you can use peanut butter too)

1/4 cup honey

1 tsp baking powder

1/2 cup chocolate chips

Preheat oven to 350 degrees. In a food processor, combine all ingredients except the chocolate chips, until perfectly smooth. Either fold in the chocolate chips with a spatula, or throw them in and pulse a few times to incorporate them in all the dough. Line a baking sheet with parchment paper. Place tablespoons of dough onto cookies sheet and bake for 10-15 minutes or until the cookies are golden in color.