Single Things.

It’s that time again.

You know, that time when I talk about single gal things.

Wait, don’t go! If you are madly in love with your significant other, engaged to your high school sweetheart, or playing the dating field…hell, more power to ya.

I seriously don’t do this on purpose.

Maybe my cooking/baking skills are actually terrible, which is why I haven’t found my Prince Charming yet.

Yea, sure.

I’ll go with that.

It’s not like I sit here contemplating why I’m single.

Nope. I actually go about my daily business.

If it happens. It happens. That’s what I say.

God’s got a plan for me. I just know it.

Not that I’m an any way helping him carry out this plan by choosing to stay in on Saturday nights and watch Netflix.

But then again…all of my friends have jobs too and we never go out.

Let’s talk about single gal desserts.

What am I going to do when I’m not single anymore?

How will I turn these “one bowl, single serving, only for those gals that have no boyfriend and choose to be in bed by 9 on a work-night dessert” into a sweet treat for two?


I’ll cross that bridge when I get to it 🙂


You guys/gals…this thing is all about peanut butter.


You know about our relationship.


This thing is a cross between a souffle, because its light and airy, and a muffin, because it simply looks like a gigantic muffin and is super melt in your mouth.


I mean, duh. Aesthetics are everything. If it looks like a muffin…it’s a muffin.


But it’s a souffle. I’m not playing tricks on you 😉


It’s gluten-free w/ out refined sugars and wait for it…


14g of protein!


Yep, single gals everywhere can rejoice!


The bigger question is…What if my Prince Charming doesn’t like peanut butter?


I apologize in advance.


I’d have to turn him loose.


Unless…he was really, really, ridiculously good looking.


Maybe 😉

Single Gal Peanut Butter Protein Souffle Muffin
Recipe type: Dessert, Muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
A light souffle/muffin chock full of peanut butter with 14g of protein! Gluten-free and refined-sugar free!
  • 1 T. coconut flour
  • 2 T. PB2 powdered peanut butter, or all-natural peanut butter
  • ¼ c. liquid egg whites
  • ¼ c. unsweetened, vanilla almond milk
  • ½ t. ground cinnamon
  • 1 pinch of baking powder
  • 1 t. granulated Stevia
  • ½ t. pure vanilla extract
  • 1 t. of PB2 powdered peanut butter + a couple drops of water, or 1 t. all-natural peanut butter, slightly melted, for topping
  1. Preheat the oven to 350 degrees F. Grease a small ramekin with cooking spray.
  2. In a medium sized mixing bowl, whisk together the coconut flour, PB2 or peanut butter, egg whites, almond milk, cinnamon, baking powder, and vanilla until smooth.
  3. Pour the batter into the prepared ramekin and bake for about 25-30 minutes, or until a toothpick inserted into the center of the souffle comes out clean.
  4. In a small mixing bowl, combine the PB2 and water until you reach your desired consistency, I enjoy my topping to be like a glaze more than a frosting, use less water for a thicker consistency, more water for a thinner consistency.

Nutritional Facts (per 1 souffle w/ glaze): Calories: 140, Total Fat: 3.5g (o.3g Saturated Fat), Total Carbs: 12.7g, Dietary Fiber: 6.1g, Sugars: 1.5g, Protein: 14.2g


Peanut Butter Things.

Is it really Monday?

Well, actually it is really Sunday evening.

At least that is when I am writing this.

Let’s just say I have a belly full of dinner and these little peanut buttery things I’m about to share with you.

This past week I burned  trashed my 2 year old house shoe boots.

They were so comfortable and I donned them in my p.j.’s every single night until the soles were ripped wide open and my slippers were “talking.”

It was tough to move on, but I’m a new woman.

Flaxseed is also changing my life.

Well, it is basically rocking my little cooking/baking world.

Watch out vegan desserts, I am coming for you.

Let’s continue on this flax train w/ some 3-ingredient bars.


Yea, i said 3-ingredients…but not just any bars, peanut butter bars.


Flourless peanut butter bars.




Say what now?




Y’all know how I feel about peanut butter, so you can imagine how I wrapped my brain around this one.




On another note…I have lost my ever-loving mind.


Went to the store to get Princess some dog food.


Only I accidentally overlooked the package which was labeled “puppy food.”


Yep, she’s pretty much a 14-year-old Yorkie. Definitely not a puppy.




I mean, that would be like someone serving me IN-N-OUT instead of Whataburger.


Clearly not the same thing. IN-N-OUT is a crime. I’m a Texan y’all…WHAT-A-BURGER is where it’s at.


Thankfully, she still ate the food.


If I could just feed her peanut butter cookies we would all be better off.


A girl can dream can’t she?



Flour-less Peanut Butter Cookie Bars
Recipe type: Cookies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
3-ingredient flourless peanut butter cookie bars drizzled in a silky cocoa peanut butter glaze. Vegan and Gluten-free.
  • For the cookie bars:
  • 1 flax egg (1 T. flaxseed meal + 3 T. water)
  • 1 c. all-natural peanut butter
  • 1 c. coconut sugar
  • For the cocoa peanut butter glaze:
  • 1 T. unsweetened, cocoa powder (or cacao powder)
  • 2 T. + 1 t. all-natural peanut butter (or PB2 original powdered peanut butter)
  • 1 T. coconut sugar (or granulated stevia)
  • 2 T. + 1 t. unsweetened, vanilla almond milk (or water)
  1. For the cookies, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan with cooking spray.
  2. Combine the flaxseed meal and water in a small bowl. Let sit for 5 minutes to create an egg like texture.
  3. Combine all ingredients in a large mixing bowl until smooth.
  4. Press the cookie dough into the prepared pan.
  5. Bake for 20-25 minutes or until the edges of the bars are slightly golden and a toothpick inserted into the middle of the bars comes out clean.
  6. Let the bars cool completely before cutting into square bars and glazing.
  7. For the glaze, whisk all of the glaze ingredients together until smooth.
  8. Glaze each bar.


PB Lova.

Happy National Peanut Butter Lover’s Day my lovaaaah’s. 🙂
Friday just got absolutely freaking fabulous. 
News flash for you: I’m a peanut butter lover.
Could ya tell?
I sure hope so. 😉
I mean, it’s like gold…or just a really, really, ridiculously good looking pair of high heels. 

It’s like that new car smell each time I stick my spoon in a jar of peanut butter. 
Like, you know what to expect but it just gets better each time. 

It’s even better with banana and honey. 
Fun fact: the only time I will ever eat bananas are in combination with peanut butter. 
Or in banana bread…duh. 

I mean, bananas were practically invented for the sole purpose of being slathered with peanut butter.

Oh, and being baked inside of things with peanut butter to make the house smell absolutely freaking delicious. 

I’m pretty sure you can’t bottle the smell. It’s just that gooood. 

What’s better than peanut butter? Peanut butter on peanut butter. 

That’s why we need a deliciously sinful peanut butter-y peanut butter glaze. 

Glaze always makes things better. 

Especially a maple peanut butter glaze.

Peanut butter factor X’s 2!

Don’t forget to wash this down with a tall glass of milk. 

Now if only I could be transported to my second grade lunch period where I would munch on homemade pb & j sandwiches with one of those classic boxed milk cartons. 

Now I’m advanced…mason jars are the new milk carton. 

So grown-up!

Peanut Butter Banana Bars with Maple Peanut Butter Glaze (GF):


For the bars:
2 large ripe bananas, mashed
1/2 c. smooth peanut butter (I used Peanut Butter Crave Coco Bananas Peanut Butter)
2 large eggs
1/3 c. raw honey
2 t. ground cinnamon
1 t. pure vanilla extract
1/2 t. baking soda
pinch of salt

For the glaze:
2 T. smooth peanut butter
1 T. pure maple syrup
1 T. + 1 t. unsweetened, vanilla almond milk

1. Preheat the oven to 350 degrees F. Grease an 8×8 in. square baking pan with cooking spray. Set aside.
2. Combine all of the ingredients for the bars in a large mixing bowl. Mix until smooth.
3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the bars comes out clean.
4. While the bars are baking, combine all of the glaze ingredients in a small mixing bowl. Whisk until smooth.
5. Let the bars cool completely before cutting into even squares.
6. Drizzle each bar with a good helping of glaze and serve with a glass of milk!

Makes 12 bars.


I’m in Deep.

Apparently Friday is National Peanut Butter Lover’s Day. Because I have one true love in this life (Mr. peanut butter himself…duh), we are going to get this party started 1 day early. 
Because we are just super awesome like that. 

We are making a single gal dessert. 

Because us single gals need some peanut butter in our life. 

With chocolate chips. 

I mean, duh. 

A dessert we can enjoy all by our lonesome…kicked back and fully relaxed with our feet up on the couch, watching re-runs of Full House on Nick at Nite. 

Wait…that’s only me. 😉

Maybe instead of Full House you watch All That or The Amanda Show.

Ahhhhh…the days where Amanda Bynes was actually angelic and innocent, not smoking dope and running into paparazzi with her Range Rover. 
Dig In. 🙂

Single Gal Deep Dish Salted Peanut Butter Cookie (GF/V/P.O.):

3 T. PB2 powdered peanut butter (or regular peanut butter…you may need to lower to 2 T., use almond butter or other neutral nut butter for complete paleo)
2 T. warm water
2 T. +2 t.  coconut flour
3 T. unsweetened, vanilla almond milk
1/2 t. pure vanilla extract
1 T. + 1 t. stevia
1/8 t. baking soda
dark chocolate chips, optional
coarsely grated sea salt, for topping

1. Preheat the oven to 350 degrees F. Grease a small casserole dish (or ramekin, mason jar, etc.) with cooking spray.
2. In a small bowl, combine the PB2 with the water until smooth.
3. Mix in the rest of the ingredients until a dough forms.
4. Press the cookie dough evenly into the prepared dish.
5. Top with chocolate chips and sprinkle with sea salt.
6. Bake for 10-12 minutes, or until lightly brown.
7. Serve warm.

Makes 1 serving.


Secret Recipe Club.

Happy Monday y’all!
You know what time it is. Duh. Secret Recipe Club time. Once again, my life got a little bit crazy and then I realized this past weekend…oh, yea, I have a SRC post on Monday. Whoops! Luckily, I was given one amazing blog, It’s Yummy to My Tummy, where Heather Kluesner shares delicious recipes that help her “de-stress her life.” Heather, I know exactly what you mean. Cooking and baking is definitely therapeutic for me as well. Now, while I am not a mom like Heather, I can definitely vouch for all of us by saying that quick and delicious recipes are gold. Soooooo ironically, when I was running out of time to bake or cook anything this weekend, Heather had my back. Enter Heather’s 3 Ingredient Peanut Butter Cookies.  I mean seriously. This was a no brainer. #1. Peanut Butter. Duh. #2. 3-ingredients. Duh x’s 2! #3. Did I mention Peanut Butter?

Peanut Butter.

I was totally sold at Peanut Butter. Duh. 

The chocolate chips are an added bonus for sure.

I love my cookies with coffee. It’s nice to switch things up.

Yes, I drink my coffee with a straw.

3 Ingredient Peanut Butter Cookies (GF):
1 c. peanut butter (chunky or creamy) (I used Peanut Butter Crave Choco Choco Peanut Butter)
1 egg
1 c. white sugar (I used coconut sugar)
*Add-ins: chocolate chips or candy pieces (I added a couple of dark chocolate chips on top of each cookie)
1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. 
2. Combine all of the ingredients together in a large mixing bowl until smooth. 
3. Use a cookie scoop to drop the dough by rounded teaspoons on to the prepared baking sheet. 
4. You can choose to flatten the cookie with the tines of a fork, or top the cookie with 2-3 chocolate chips each. 
5. Bake for 10-12 minutes, or until slightly golden around the edges.
Makes 12-20 cookies.