Chocolate Swirled Peanut Butter Blondies

 I missed Fat Tuesday here on the food blog.

Let me make it up to you.

With dessert.



We’re making Chocolate Swirled Peanut Butter Blondies.


Emphasis on the “we’re”, only because after I finish my spew, you are going to go make these.


Plus, they are vegan and gluten-free, there’s peanut butter and chocolate,


oh, and I included a paleo option b/c that’s just me.


So, I don’t want to hear any excuses.


Did I mention there is peanut butter and chocolate in here?


Plus, the fudgy factor on these things is like 1 million!




Chocolate Swirled Peanut Butter Blondies
Recipe type: Dessert, Blondies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Thick, melt in your mouth peanut butter blondies, sweetened with bananas, and swirled with dark chocolate. Gluten-free, paleo option, vegan.
  • 2 ripe bananas, mashed
  • 1 cup creamy peanut butter (For a paleo version, use almond butter or nut butter of choice)
  • ¼ c. pure maple syrup
  • ¼ c. coconut flour
  • ½ t. baking soda
  • ¼ t. salt
  • 4 oz. dark chocolate ( I used pure chocolate for vegan version)
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, combine the bananas, peanut butter, and maple syrup until smooth.
  3. Stir in the coconut flour, baking soda, and salt.
  4. Pour the batter into the prepared baking dish.
  5. In a small mixing bowl, melt the chocolate in the microwave in 20 second intervals until completely melted.
  6. Drizzle the chocolate over the peanut butter mixture and using a toothpick, create a swirl-like pattern with the melted chocolate throughout the batter.
  7. Bake for 20-22 minutes, or until a toothpick inserted into the center of the blondies comes out clean.
  8. Let cool completely and slice into 9 squares.



Sometimes things just need to be simple.

Like a rainy day that requires no make-up, a top knot bun, a hoodie, sweat pants, and maybe some chuck taylor’s (that is, if I decide to get out of my house shoes).

Yesterday was a simple day.

It was raining.

Sunday was meant for rain.

To me, rain on Sunday signifies a mourning to the end of the weekend, as though the sky were crying out for just a few more hours of relaxation.

Wow, that’s depressing 😉

 But then again, I have TONS of good Sunday memories: family pasta gatherings, sounds of laughter, my mamaw’s buttermilk biscuits, my grandfather’s feet squeaking across the floor in the wee hours of the morning to check on his sauce, and mountains of freshly grated snow white parmesan cheese on a bowl of angel hair pasta.

Yep. That’s what Sunday’s are made for.


This dip can’t get any more simple.


Tahini a.k.a. sesame seed butter, honey, and Greek yogurt.


3 ingredients(es) people!


Things are simpler in 2014.




I suggest you dunk some fruit up in this.


Apples, maybe?




Honey Tahini Yogurt Dip
Recipe type: Appetizer, Snack, Dip
Cuisine: American
Prep time: 
Total time: 
Serves: 4-6
Rich, buttery, smooth dip made w/ tahini, yogurt, and honey for a touch of sweetness. Perfect for dipping fruit. Gluten-free, paleo option, refined sugar-free, vegan option.
  • ¼ c. tahini
  • ¼ c. non-fat Greek yogurt (use coconut yogurt or another vegan yogurt for vegan option and paleo option)
  • ¼ c. pure honey (use agave nectar or maple syrup for vegan option)
  1. Place all ingredients in a small bowl and whisk until smooth.
  2. Serve w/ sliced apples or any other fruit.


Go Goat.

My poor, poor momma.

She had a tooth extraction last Friday and has been experiencing a painful recovery process.

Her diet has consisted of Starbuck’s Frappes, Advocare, & cream of wheat.

Not that I would complain about the cream of wheat because my dad makes the best cream of wheat around.

If you don’t like “lumps” in your cream of wheat…we just can’t be friends.

I don’t know you 😉

Anyhoo, I took it upon myself to make some soft treats that she can just pop into her mouth.

Nobody likes to live on liquids.

At least I don’t.

Enter the best banana muffins that I have ever made.


Okay, maybe one of the best banana muffins I have ever made.

It’s all about the goat’s milk yogurt, y’all!


If you’ve never tried it, think the creaminess of Greek yogurt, but a whole lot tangier!

We love the tang!

I remember the first time I had goat’s milk was at Camp Kappe (a.k.a. Camp Crappy) in the 5th grade.

I thought I was such a badass that I milked a goat and got to drink it’s milk.

It was so refreshing.

It makes for some super duper tender, fluffy banana muffins.


Then, we use the goat’s milk yogurt to make a peanut butter glaze.


Because I just can’t have banana without peanut butter.


Heck, I can’t have anything w/out peanut butter.


Hello, gorgeous.


Did I mention these things are mini?


I can’t even deal.


I think you know how I feel about mini-things.


They make for great movie theater bringing snacks.




Oh, and I want to dive head first into this.




Peanut butter




goat’s milk yogurt


 winning trifecta.


Mini Goat Yogurt Banana Muffins
Recipe type: Breakfast, Snack, Muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 28
Tender & fluffy banana muffins made w/ tangy, thick, and creamy goat's milk yogurt & topped w/ a peanut butter yogurt glaze. Gluten-free, refined sugar-free, & paleo option.
  • For the muffins:
  • 2 large, ripe bananas, mashed
  • ½ t. pure vanilla extract
  • ½ c. granulated stevia (or 2 T. pure maple syrup or honey)
  • 1 c. liquid egg whites (or 4 large eggs)
  • ¼ c. extra-virgin olive oil
  • ¼ c. plain, full-fat goat's milk yogurt (can use coconut milk yogurt for paleo)
  • ½ c. coconut flour
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • For the glaze:
  • ¼ c. goat's milk yogurt (can use coconut milk yogurt for paleo)
  • 2 T. creamy, unsalted peanut butter
  • 2 t. pure maple syrup
  1. For the muffins, preheat the oven to 350 degrees F. Line a 24 cup mini muffin pan w/ paper or silicone liners.
  2. In a large mixing bowl, combine the bananas, vanilla, stevia, egg whites, evoo, and yogurt until smooth.
  3. Whisk in the coconut flour, cinnamon, & baking soda.
  4. Drop the batter by heaping teaspoons into each prepared muffin cup.
  5. Bake for 20-22 minutes or until the muffins are lightly golden and a toothpick inserted into the center of each muffin comes out clean.
  6. Let the muffins cool completely.
  7. To make the glaze, whisk all of the ingredients together in a small mixing bowl until smooth.
  8. Top the cooled muffins with the glaze.
  9. Devour!


For Caramel.

It’s Friday…insert fist pump here!

On another note…yesterday, it was 80 degrees with about…oh, 100% humidity.

Then, we got a little bit of rain.

Good morning, oh, and thanks for the 40 degree, windy weather.


Hopefully, this is the last of the cold.


I see flip-flops and a bikini in my near future.

Probably tomorrow.

Rainy days always call for baking.

Rainy days also call for filling your house with an aroma soooo decadently sinful that you are afraid to take whatever it is out of the oven.

Enter caramelized bananas.


Where have you been all my life.


This is definitely a rainy day aroma.


The only thing that would compliment the sweet smell of bananas roasting in cinnamon and honey is a big pot of pasta sauce slow-simmering on the stove.


That is definitely the Italian in me.


These banana muffins well…you know the drill.


We love things stuffed with bananas around here.


No plain bananas, thanks!


Caramelizing the bananas really brings out their natural sweetness and gives a flavor to these muffins like no other!


Oh, and let me tell you…barely any added sugar in these things.


Just a touch of honey. 🙂


Love those little honey bees.


Just for their honey, of course.


I still have nightmares about the scene in the movie “My Girl,” where Thomas J. gets attacked by bees and dies of an allergic reaction.




Now, who wants to cut my hair? It grows like a tree!


I will pay in muffins 🙂

Caramelized Banana Muffins with a Coconut Almond Glaze (GF/P.O.):


For the muffins:

4 large ripe bananas, sliced crosswise into thin “button style” slices

1/2 t. ground cinnamon

1 T. honey

1 c. almond flour

1 c. gluten-free oat flour (for complete paleo, use almond flour here)

1 t. baking soda

1/2 t. salt

3 large eggs

1/4 c. melted coconut oil

1 T. honey

1 T. pure vanilla extract

For the glaze:

1 T. prepared coconut butter (homemade, or if store bought, slightly melted)

1 T. almond butter (I used my vanilla flax triple nut butter, but you can use any nut butter)


For the muffins:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spray a 12-cup muffin tin with cooking spray. Set aside.

2. Place 3 of the sliced bananas on the baking sheet. Toss with the cinnamon and honey and spread out evenly. You will save the remaining banana for topping the muffins.

3. Bake for 20 minutes, or until slightly golden brown and bubbly. Let cool completely on the baking sheet. Then mash.

4. In a large mixing bowl, combine all of the dry ingredients.

5. Mix in the wet ingredients, including the caramelized mash bananas.

6. Use a cookie scoop to scoop the batter by two teaspoons full into each muffin tin.

7. Top each muffin with 1 banana slice.

8. Bake for 20 minutes or until a toothpick inserted into the center of each muffin comes out clean.

9. Let the muffins cool completely before glazing.

For the glaze:

1. Whisk together both ingredients in a small mixing bowl.

2. Glaze each cooled muffin.

Makes 12-13 muffins.



 It’s official.

I have hit a low point.

I am now “that food blogger” that prides herself in dipping her fingers into a bowl of leftover banana bread batter/scraps and oh, yea then proceeds to take photos of said banana bread.

With those sticky fingers.

No biggie. A little banana bread batter adds a bit of spunk to my new camera. Right?


I have also hit a lowest, lowest point with my reasoning that everything must be frosted. I cannot make cookies, cakes, cupcakes, or bread without some sort of glaze or frosting.

I mean, my sweet teeth speak for themselves.


We all know by now that I have a weak spot for banana bread, banana cake, banana pancakes…let’s just go banana crazy.

Wait…stop right there. I am actually not a fan of bananas…by themselves, that is.

Nope, they have to be diced up in a bowl of Chex or Special K, slathered with peanut butter, or dipped in chocolate and covered with crushed nuts.

But banana bread. Well, that is a entire different story.

Banana bread is comfort.

Banana bread is “home” to me.

Banana bread is childhood memories of warmth coming from my grandmother’s oven, standing on her kitchen stool with my little wooden spoon, delicately folding the mashed bananas into the batter.

That banana bread was my life. I wasn’t going to let anything happen to it.

Banana bread can be reinvented…over and over again.

 So here we are today.




Let’s add some honey tangerine zest to this banana bread…..mmmmmmkay?


It gives our banana bread a little spice of life…an added zest…a spunk!


So citrus-y.

That vanilla bean is for the frosting. Duh.


Hello coconut butter frosting…so glad you could come back into my life again.


This coconut butter is whirled with fresh honey tangerine zest and smoky vanilla bean seeds.


Now, I had a problem weening myself away from this bowl of goodness.


Coconut haters be gone!


I mean, I really have no explanation for this.


Other than banana bread is my life.


Let me tell you a secret.


This is better than my grandmother’s banana bread.


Yea, I said it.


She doesn’t have social media so I can say whatever I want…even though I have little “birds”


a.k.a. family members that will probably tell her…haha!


I should probably get my apology letter written up.


Sorry, I’m not sorry. 🙂


I mean, how could you be sorry for something as delicious as this?


This would be “slammin” to take to your Easter get together.


Just saying.


Maple Citrus Banana Bread with Citrus Coconut Butter Frosting
Recipe type: Bread/Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 11-12
Gluten-Free, Paleo Option, Vegan, Paleo
  • For the bread:
  • 1.5 c. almond flour
  • 1.5 c. certified gluten-free oat flour (for complete paleo...use almond flour)
  • 1 t. baking soda
  • ½ t. fine sea salt
  • 3 large ripe bananas, mashed
  • ¼ c. pure maple syrup
  • ¼ c. extra-virgin olive oil
  • 3 large eggs
  • zest of 1 honey tangerine (or an orange, or any other tangerine)
  • For the frosting:
  • 5 c. unsweetened, shredded coconut
  • seeds of 1 vanilla bean
  • zest of 1 honey tangerine (or an orange, or any other tangerine)
  1. For the bread:
  2. Preheat the oven to 350 degrees F. Grease a 9 in. loaf pan with cooking spray. Set aside.
  3. In a large mixing bowl, combine the flours, baking soda, and salt.
  4. Mix in the mashed bananas, maple syrup, evoo, and eggs until smooth and evenly distributed.
  5. Fold in the honey tangerine zest.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 1 hr-1 hr. 15 min or until a toothpick inserted into the center of the bread comes out clean.
  8. Let the bread cool completely before frosting and slicing.
  9. For the frosting:
  10. Place the coconut in the bowl of a food processor fitted with an "S" blade.
  11. Blend on high until the coconut begins to break down and become a runny liquid, about 10 minutes. Stop the food processor and scrape down the sides as needed.
  12. Add the vanilla bean seeds and honey tangerine zest and process for another minute.
  13. Spread the frosting evenly over the banana bread, slice, and serve.