Peanut Butter Pound Cake

Yo.

It’s February.

A.K.A. the best month ever.

Not just because it’s my birthday month either.

February Secret Recipe Club time.

This months recipe comes from Kirstin, the wife, mother, and blogger behind Loving Life.

I really enjoyed Kristin’s recipe index and wanted to try just about everything, but let’s be real…the peanut butter spoke to me…again.

Peanut Butter Pound CakeĀ 

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Y’all…this stuff is no joke.

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Look at all that thickness.

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Hello peanut butter cream frosting!

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Of course I made it gluten-free.

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So sue me why dontcha!

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If you eat this for breakfast with coffee…you might just have magical powers šŸ˜‰

Peanut Butter Pound Cake
Author: 
Recipe type: Cake
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Thick, buttery pound cake with all the flavor of peanut butter topped with a creamy peanut butter frosting. Gluten-free.
Ingredients
  • For the cake:
  • 1 c. smooth peanut butter, all-natural
  • 3 large eggs, at room temperature
  • ½ c. coconut sugar
  • ½ c. unsweetened coconut milk
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • ½ c. coconut flour
  • For the frosting:
  • ½ c. full-fat coconut milk (refrigerated overnight)
  • 2 T. pure maple syrup
  • 2 T. smooth peanut butter, all-natural
  • 1 t. pure vanilla extract
Instructions
  1. Pre-heat the oven to 350 degrees F. Grease a square cake pan with cooking spray.
  2. In a large bowl, mix together the peanut butter, eggs, and coconut sugar until smooth.
  3. Stir in the milk and vanilla until combined.
  4. Stir in the baking soda and coconut flour until combined.
  5. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until lightly golden brown.
  6. Let the cake cool.
  7. For the frosting, combine the coconut cream, maple syrup, peanut butter, and vanilla extract in a large mixing bowl, mixing until smooth.
  8. Spread the frosting evenly onto the cake.
  9. Slice the cake and serve!

Chocolate Macaroons

Y’all…I’m back.

Sorry for the hiatus. I am starting back at school this Tuesday and I had a looooong, relaxing, winter break.

For reallllz.

It’s great to relax every once in a while.

Plus, I cooked and baked a ton, but this time I didn’t do it for the blog.

Instead, I thought I would brainstorm and come back with some new content.

It’s great to start this near year off with the my first 2016Ā Secret Recipe ClubĀ Ā post.

This month I was privileged to get to knowĀ Anne, the lovely blogger and Holistic Health Coach behind her bolg,Ā Simple and Savory. I looooove that Ann wants to share wholesome, fresh, and tasty recipes with all of us.

After perusing her site, I came across her gluten-free recipe index and decided I just had to try herĀ Chocolate Macaroon Bites.

Oh, Laaaaaawd.

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These babies are all coconut with a hint of cocoa powder for a chocolate kick.

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Crispy edges, chewy centers…

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you know the drill.

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My parents and I went on a little detox for two weeks so I used stevia instead of maple syrup like Anne did. But for those of you crazies who aren’t on a sugar detox, feel free to look at Anne’s original recipe.

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Good lord…these things are addicting.

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But only in the perfect way. šŸ˜‰

4.0 from 1 reviews
Chocolate Macaroons
Author: 
Recipe type: Macaroons, Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Crispy, chewy, macaroons with a cocoa twist. Gluten-free, paleo.
Ingredients
  • 3 c. unsweetened, shredded coconut
  • ½ c. granulated stevia
  • 1.5 T. unsweetened cocoa powder
  • 2 large eggs
  • ½ c. coconut butter, melted
  • 1 t. pure vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine all ingredients in a large mixing bowl until a cookie dough like mixture forms.
  3. Drop the macaroon mixture by rounded tablespoons onto the prepared baking sheet.
  4. Bake for 12-15 minutes or until macaroons are lightly golden.
  5. Let cool slightly and devour!

MANGIA!!!

Ā 

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Skinnygirl Protein Tasty Nutrition Shakes Review and Recipe

Let’s talk about my favorite macronutrient…protein.

Protein is absolutely essential to your daily diet.

With my busy lifestyle, I often find it hard to get enough protein at breakfast, lunch, or during my snacks and often find myself compensating for my lack of protein by trying to consume it all at dinner.

This is no bueno.

Luckily Skinnygirl has come out with these new Skinnygirl Protein Tasty Nutrition Shakes to help us reap some of the benefits of added protein:

Ā Metabolism:Ā Protein speeds up your metabolism because the body uses more calories to break down protein compared to fat or carbohydrates.

Oxygen: Protein carries oxygen throughout our bodies.

Immunity: Protein provides antibodies to protect us from infections.

Maintain Healthy Weight: Protein helps you feel full and satisfied. Research suggests getting 30% of calories from protein may help curb appetite.

Muscle Health: Getting protein in our bodies within 30 minutes after exercise supports lean muscle growth and recovery.

So, how much protein do we really need?

To calculate your protein needs use this formula:

Weight (lb.) x .38 = Grams of protein needed/day

The recommended dietary allowance for protein is 46 grams/day for the average woman.

We can achieve this by getting at least 25-30 grams of protein from a total of 3 meals and 10-15 grams of protein from 1-2 snacks daily.

The truth is: We all snack A LOT, and we should, but letā€™s all make an effort to snack wisely. This allows us to avoid consuming our energy from sugary snacks or not even snacking at all which can make us feel tired in the middle of the day.

This is not fun.

WE NEED ENERGY. Good energy and good protein.

I got the chance to try the newest product from the Skinnygirl lineā€¦Skinnygirl Protein Tasty Nutrition Shakes, a few weeks ago.

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Each 11.5 oz. bottle has 80 calories, 0g sugar, and 12 grams of protein. Plus, they are gluten-free and low fat.

With these amazing nutritional facts, I was flooooooored.

The Rich Chocolate Brownie flavor was ultra creamy, with the perfect chocolate flavor, not too intense and the perfect cold snack after a hot, humid run here in Texas. It literally tasted like I was drinking dessertā€¦only a healthy dessert

The Vanilla Bean Sundae held true to itā€™s nameā€¦it tastes just like vanilla bean ice cream. All you need is a cherry on top.

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I was absolutely wowed by how good these protein shakes were.

Very impressive Skinnygirl.

These Skinnygirl Protein Tasty Nutrition Shakes are available at Walmart and Skinnygirldaily.com and will be coming to other retailers soon.

The shakes come in a 4-pack and are $5.78 at Walmart.

Now, let’s get creative.

You can actually use these protein shakes in just about any recipe that calls for milk or liquid.

Let’s bake.

More specifically, let’s put that Vanilla Bean Sundae protein shake into banana bread.

Vanilla Bean Protein Banana Bread.

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BOOM!

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This banana bread is spiced with cinnamon and packs an extra protein punch with the sweet taste of vanilla from the protein shake.

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Plus, it’s gluten-free and has pecans for an added crunch!

So get to a store near you and try these shakes, and try my recipe below. Share in your excitement by following Skinnygirl Daily on Facebook and hashtagging your posts with #SkinnygirlProtein

Vanilla Bean Protein Banana Bread
Author: 
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Melt in your mouth banana bread made with Skinnygirl Vanilla Bean Sundae Tasty Protein Shake and pecans, and spiced with cinnamon . Vanilla + cinnamon + protein for a tasty and healthy spin on the traditional banana bread. Gluten-free.
Ingredients
  • 2 ripe bananas, mashed
  • ¼ c. egg whites
  • ½ c. Skinnygirl Vanilla Bean Sundae Tasty Protein Shake
  • ½ c. granulated stevia
  • 1 t. baking soda
  • ¼ t. ground cinnamon
  • ¼ t. salt
  • ½ c. coconut flour
  • ½ c. raw pecan halves
Instructions
  1. Preheat the oven to 350 degrees F. Grease a square baking pan with cooking spray.
  2. In a large mixing bowl, combine the bananas through the baking soda until combined.
  3. Stir in the cinnamon, salt, and coconut flour until combined.
  4. Fold in the pecans.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes or until the top is lightly golden.
  6. Let cool and slice into even squares.

Ā MANGIA!!!

The Great Food Blogger Cookie Swap: Chocolate Peanut Butter Cookie Bites

Fah, la, la, la, la.

It’s that time of year again where the cookies come out in full force.

Not just for Christmas, but for a great cause that I am super passionate about.

This is my third year participating in the Great Food Blogger Cookie Swap and all of the proceeds go to Cookies for Kids’ Cancer.

This year I wanted to gift my fellow food bloggers with my favorite combo of all time…peanut butter and chocolate.

Enter my Chocolate Peanut Butter Cookie Bites.

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Oh, I threw in a touch of cinnamon for a holiday twist.

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Plus, I hear cinnamon speeds up your metabolism, soooo…we can just assume that we are losing weight as we eat these.

These little peanut butter cookie dough balls get dunked in a vat of chocolate.

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Plus, the cinnamon flavor adds a nice little holiday spice.

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Is there anything else you need to know?

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I’m thinking not.

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šŸ™‚

A big shout out to the three lovely lady food bloggers that I received cookies from: Christina at Body Rebooted, Lindsey at Cafe Johnsonia, and Brianna at Flippin’ Delicious. All of your cookies were delicious.

Chocolate Peanut Butter Cookie Bites
Author: 
Recipe type: Cookies
Cuisine: American
Serves: 12
 
No bake peanut butter balls spiced with a touch of cinnamon and dipped in a cocoa powder glaze. Gluten-free, dairy-free, vegan.
Ingredients
  • ½ c. natural peanut butter
  • 2 Tbsp. pure maple syrup, divided
  • 2 Tbsp. coconut flour
  • 1 tsp. ground cinnamon, divided
  • 2 Tbsp. coconut oil
  • 2 Tbsp. cocoa powder
  • ¼ tsp. pure vanilla extract
Instructions
  1. To make the peanut butter balls, combine the peanut butter,1 Tbsp of maple syrup, and ½ tsp. of ground cinnamon until combined.
  2. Stir in the coconut flour until a firm dough forms.
  3. Roll into balls the size of one tablespoon. Place the balls on a large plate and place in the freezer for 20 minutes.
  4. For the chocolate coating, place the coconut oil in a smell bowl and melt in the microwave.
  5. Add in the cocoa powder, remaining 1 Tbsp. of maple syrup, and vanilla until smooth.
  6. Remove the peanut butter balls from the freezer and dip the balls one-by-one into the chocolate coating.
  7. Place the balls back on the plate and place back in the freezer until set.
  8. Devour!

Ā MANGIA!!!

Rocky Road Brownies

Y’all.

I got sick at the end of last week through the weekend.

For reallllllz.

Like omg I never get sick.

This was the kind of sick that happens when the weather changes, you start sneezing 25 times a day, cough up stuff you never imagined was possible, and take a total of 14 antihistamines in two days that do nothing except knock you out for a goodnights sleep.

I was super bummed.

I had to miss my Tacolandia event on Saturday and declined to go with my best fraannnnd to the Nutcracker Market, which is basically Santa’s Wonderland for adults.

No bueno.

By Sunday I was feeling better and finally decided to look at my Secret Recipe Club assignment.

After living off bland foods for the past 3 days, I wanted something comforting and rich.

Luckily, my secret blogger was Stephanie, the sci-fi loving, moscow mule drinking, loving wife, and cat lover behind the food blog Dessert before Dinner.

Obviously, her blog spoke to me since I am allllllll about dessert.

Enter Stephanie’s Rocky Road Brownies.

It’s like a freaking s’more brownie with gooey chocolate chunks and your choice of walnuts or pecans.

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Is this real life?

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These things hit the spot.

All I need is a big scoop of vanilla ice cream.

Of course, I made them paleo.

Thank you Stephanie for this amazing recipe.

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šŸ™‚

5.0 from 2 reviews
Rocky Road Brownies
Author: 
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Rich, chocolate brownies packed with melted chocolate chunks, crunchy walnuts/pecans, and gooey marshmallows. Gluten-free, paleo.
Ingredients
  • 8 T. coconut oil, melted
  • 4 oz. dark chocolate
  • ⅓ c. unsweetened cocoa powder
  • 1 c. coconut sugar
  • 2 eggs, at room temperature
  • ½ c. coconut flour
  • ¼ t. salt
  • ½ c. chopped walnuts or pecans
  • ½ c. dark chocolate chunks
  • ½ c. of marshmallows, plus more for topping
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. Melt the coconut oil, dark chocolate, cocoa powder, and sugar in a large mixing bowl in the microwave.
  3. Let cool slightly and whisk in the eggs.
  4. Stir in the flour and salt.
  5. Fold in the walnuts/pecans, chocolate chunks, and marshmallows.
  6. Pour the batter into the prepared pan and bake for 30 minutes.
  7. Top the brownies with extra marshmallows and let bake for an additional 10 minutes or until golden.
  8. Let cool slightly and slice into bars.