Peanut Butter & Jelly Coffeecake

It’s Friday.

Fist pump.

We’ve got breakfast.

Kicked up a notch.

My favorite sandwich as a child (and now) was of the peanut butter and jelly variety.

I loved me some toasted bread, crunchy spread, and smuckers grape jelly.

Oh yes.

I would even get creative and as a snack, I would toast a tortilla on the gas stove, then spread on some peanut butter, butter, and shake on a little cinnamon.

Double yes.

We just made peanut butter and jelly breakfast-style.


PB & J Coffee Cake




I’m pretty sure this is what heaven tastes like.


Well, at least in my peanut butter and jelly heaven.




This is the ultimate


breakfast treat.


I’m doing the peanut butter and jelly dance for sure.


P.S. It’s also great for dessert with a drizzle of melted chocolate on top.


But I wouldn’t know anything about that.



Peanut Butter & Jelly Coffee Cake
Recipe type: Breakfast/Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
The classic peanut butter and jelly comes together in the perfect breakfast treat! It's sweetened with dates and topped with a streusel topping. Gluten-free, refined sugar-free, grain-free.
  • For the cake:
  • 12 Medjool dates, pitted and soaked in water overnight
  • ½ c. creamy peanut butter, all-natural, plus extra for drizzling
  • 2 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • ¼ c. granulated stevia
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • ¼ t. salt
  • ¼ c. peach marmalade, or any other preserves or jam that you prefer, plus extra for drizzling
  • For the streusel topping:
  • 3 T. coconut flour
  • 3 T. crunchy peanut butter, all-natural
  • ¼ c. granulated stevia
  • 2 T. melted coconut butter
  1. Preheat the oven to 350 degrees F. Grease a square baking dish with cooking spray.
  2. Drain the dates and place them in a large food processor.
  3. Process on high until a smooth date paste forms.
  4. In a large mixing bowl, combine the date paste, peanut butter, eggs, vanilla, and stevia until smooth.
  5. Stir in the coconut flour, baking soda, and stevia until incorporated.
  6. Pour the batter into the prepared pan.
  7. Place the jam evenly over the batter and use a toothpick or knife to run the jam throughout the cake batter in a swirl-like pattern.
  8. For the topping, combine all ingredients in a small mixing bowl until a semi-crumbly mixture forms.
  9. Drop the mixture evenly over the top of the batter.
  10. Bake for 30-35 minutes or until lightly golden.
  11. Let cool slightly, cut into even squares and serve topped with an extra drizzle of peanut butter and jam.


Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting

 There are some days where I’m all about paleo and I want all the grain-free desserts and all the protein I can stuff into my mouth at once.

But, then I’m knocked back down to earth and because I am only human, temptation takes over my body and sometimes I just want some freaking cream cheese, or a jar of peanut butter, or a Reese’s Peanut Butter cup.

I won’t even mention my biggest vice, Blue Bell, because, well…we all know where they stand right now.

And it’s not in my grocery freezer aisle.

I mean, is there any reason to have cobblers or crisps when there is no Blue Bell to be had?

I’m beginning to think this was a conspiracy derived by Ben and Jerry’s.

My life would be perfect if Blue Bell showed back up around Fourth of July.

Homemade Vanilla, pllleaaaaaaase save me!

Back to cream cheese.

I love the Italian version of cream cheese…mascarpone cheese…it’s a bit creamier and sweeter and it’s amazing slathered on just about anything.

Including banana bread.

We’ve got a mash up combo today of grain-free, paleo banana bread, and “i don’t give a crap I need this in my life” mascarpone frosting swirled with strawberry jam.


Yes, please!





Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting
Recipe type: Dessert, Quick bread, Frosting
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Banana bread stuffed with flaky coconut and topped with a sweet mascarpone frosting swirled with strawberry jam. Gluten-free, grain-free, paleo-ish.
  • 2 overripe bananas, mashed
  • 2 large eggs, at room temperature
  • 2 Tbsp. coconut butter, slightly melted
  • 1 t. pure vanilla extract
  • 2 Tbsp. vanilla coconut milk yogurt, unsweetened
  • 1 c. granulated stevia
  • ½ t. baking soda
  • ½ c. coconut flour
  • ½ c. unsweetened flaky coconut
  • For the mascarpone frosting:
  • 1 8 oz. container of Mascarpone cheese, at room temperature
  • ½ c. powdered sugar
  • ½ c. strawberry preserves, all-natural
  1. For the bread, preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray. In a large mixing bowl, combine the bananas, eggs, coconut butter, vanilla, coconut milk yogurt, and stevia until smooth.
  2. Stir in the baking soda and coconut flour.
  3. Fold in the coconut.
  4. Pour batter into the loaf pan and bake for 30 minutes or until golden.
  5. Let cool completely before frosting.
  6. For the frosting, combine the mascarpone and powdered sugar in a stand mixer fitted with a paddle attachment.
  7. Beat until smooth.
  8. Swirl in the strawberry jam.
  9. Slice banana bread and top with frosting.


Cashew Butter and Jelly Brownies

These summer weekends just keep getting more and more relaxing.

Well, for me at least.

My dad had 95% blockage in his nose so he elected to get nose surgery last Thursday.

I’m pretty sure he thought that he was going to be up the next day running in tip-top shape, mowing the lawn, and building a fence in the back yard.


I am not sure why people choose to go under the knife for aesthetic reasons and go through all that pain when my poor dad did just so he could breathe!

I don’t think I have ever seen him hurt this bad.

Although, he did have a bout of food poisoning one time that I swear was worse than his motor cycle accident.

Let’s talk about food, shall we?

I was so excited for this month’s Secret Recipe Club when I learned that Mary Anne and Mariel, the awesome mother-daughter duo behind the blog, Feast on the Cheap, were my secret recipe friends. Mary Anne has worked for 20+ years in the catering industry and Mariel is a fledging foodie who learned about all things cooking and baking for the best of the best, her mother.

As I was perusing through their extensive recipe list, I found what my heart desired, Peanut Butter and Jelly Brownies. 



Mhhhhhhm. I did a little switcheroo and substituted the peanut butter for cashew butter. You can totally go the pb route b/c we all know that peanut butter love is strong on this blog. It just so happens that I eat so much of it…I was out.


Just imagine an ooey, gooey, chocolate brownie swirled with slightly salty cashew butter and


sweet berry preserves.


I mean, these flavors are genius.


Definitely an appropriate dessert to bring to a backyard summer barbecue.


Or ya know, if you need to drown your sorrows because some stupid guy broke your heart, you failed a test, or your boss is a major biotch…


these brownies are your go to pick me up.


Plus, they are paleo, gluten-free, grain-free, and just all around freaking delicious.



Cashew Butter and Jelly Brownies
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Soft, chewy dark chocolate brownies, topped with swirls of creamy cashew butter and sweet berry jam. Gluten-free, paleo, grain-free.
  • 3 T. coconut butter, slightly melted
  • 3 T. unsweetened applesauce
  • 6 oz. dark chocolate chips, melted
  • 1 c. coconut sugar
  • 2 large eggs, at room temperature
  • 2 t. pure vanilla extract
  • ¼ c. unsweetened cocoa powder
  • ¼ c. coconut flour
  • ¼ t. baking powder
  • ¼ t. salt
  • ½ c. cashew butter
  • ½ c. jam or fruit preserves
  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 coconut butter, applesauce, melted chocolate, coconut sugar, eggs, and vanilla until smooth.
  3. Stir in the cocoa powder, coconut flour, baking powder, and salt.
  4. Pour the batter into the prepared pan.
  5. Use a spoon to ladle dollops of peanut butter on top of the brownie batter, spacing evenly.
  6. Then ladle dollops of jam right next to the peanut butter.
  7. Use the tip of a knife to marbleize and spread the peanut butter & jam – you can create a pretty pattern or just smear it across the top, it’s up to you. Just make sure to distribute relatively evenly so you get a taste of PB&J in every bite.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
  9. Let cool slightly, slice into squares and serve.


PB & J Banana Baked Oatmeal

 When my mom got back from visiting my dad in Korea, she got sick.


So, of course I, being the amazing daughter that I am made sure that she was sticked w/ cough drops, meds, and sick food.

I am telling you. My mom rarely eats breakfast. She usually grabs an advocare spark or maybe a granola bar.

However, when she was in Korea, my dad and her enjoyed breakfast every morning together.

Ever since she’s been back, I have been thrilled to see her taking more time for herself by eating a good breakfast.

This usually consists of toast w/ pb and j, or oatmeal w/ honey and walnuts.

Girl eats oatmeal on the daily.

So, I got creative.

She loooooveeeeed it.

I made her a baked banana oatmeal with peanut butter, swirled with apple butter jam.


Y’all. This stuff is a perfect make ahead breakfast.


It’s totally vegan and gluten-free too!


Plus, I mean, ya can’t go wrong w/ pb and j.


Am I right?


This is like dessert


for breakfast.



PB & J Banana Baked Oatmeal
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Warm, oatmeal, sweetened w/ bananas, made w/ creamy peanut butter and swirled w/ your favorite jam! Gluten-free, vegan.
  • 2 flax eggs (2 T. ground flaxseed meal + 6 T. water)
  • 2 small, very ripe bananas
  • 4 T. unsweetened, coconut milk
  • 1 T. date puree ( you could also use unsweetened applesauce)
  • 4 T. granulated stevia
  • 2 T. creamy, natural peanut butter, plus more for topping
  • ½ c. quick cooking gluten-free oats
  • 1 T. coconut flour
  • ½ t. baking soda
  • 2 T. of your favorite jam/preserves (I used a apple butter), plus more for topping
  1. Preheat the oven to 350 degrees F. Grease two ceramic oval, baking dishes with cooking spray.
  2. In a small mixing bowl, combine the flax egg ingredients and let sit for 10 minutes to thicken.
  3. In a large mixing bowl, combine the bananas, coconut milk, date puree, stevia, and peanut butter.
  4. Add in the flax egg mixture and mix well.
  5. Stir in the oats, coconut flour, and baking soda.
  6. Divide the batter between the two prepared dishes.
  7. Place 1 T. of jam on top of each dish and use a knife to swirl the jam throughout.
  8. Bake for 15-20 minutes, or until the oatmeals are set. They should be only slightly "jiggly" in the middle and lightly golden in color.
  9. Let cool slightly.
  10. Top with extra peanut butter and jam.
  11. Enjoy!


Banana Date Yogurt Parfait

Ok y’all.

Here we are on the last day of the year.

I hope you have written your New Year resolutions.

I don’t even want to attempt the gym at the moment because I will see about 40000 people I have never seen before committing to a two week stint of cardio and weight lifting until they are burnt out.

One thing that I always vow to do in the new year is to continue eating a healthy diet.

Eating real food just makes me feel better.

Plus, I’m pretty sure it keeps me looking young too! 😉

My morning routine always begins with Greek yogurt and fruit.

I just love it.

That’s where Chobani comes in to play.


I was thrilled when I got asked to participate in Chobani’s #MadewithChobani campaign.

Basically, all I did was create a healthy recipe using Chobani Greek Yogurt.

Pretty simple, right?

Sometimes I like to eat it plain, or with a scoop of peanut butter mixed in.

Other times I like to dress it up.


All we are going to do is puree banana, dates, and Chobani together until smooth.


Then we do a little layering magic w/ homemade granola (or your fave store bought…I totally don’t judge).


Then we layer on some berry jam.




This is breakfast.


I mean, serrrrriously.


Tangy, creamy, sweet, crunchy, and light…


in each and every bite.


So, go pick up some Chobani and get in the kitchen and whip up this healthy breakfast treat.


Feel free to share some of your New Year resolutions in the comment section below!



Banana Date Yogurt Parfait
Recipe type: Breakfast, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 1
Sweet dates pureed with tangy, thick, Greek yogurt, layered w/ crunchy nut granola and berry jam. Gluten-free, paleo option, vegan option.
  • 6 dates, pitted, soaked in warm water overnight
  • 1 large banana, cut in half
  • ¼ c. Chobani plain Greek yogurt ( I used non-fat) (for a vegan and/or paleo option use coconut milk yogurt or full-fat coconut milk)
  • ¼ c. no sugar-added berry jam
  • ⅓ c. of your favorite granola ( I use my own homemade version, see the body of this text for the links)
  1. Using a blender or magic bullet, blend together the dates, ½ of the banana, and the yogurt until smooth.
  2. Use a small, stemless wine glass or small mason jar to begin the layering process.
  3. Place a layer of the granola at the bottom of the jar.
  4. Layer the granola with a layer of the berry jam.
  5. Layer the berry jam with the banana date yogurt.
  6. Repeat the layering process beginning with granola and ending with the yogurt until the glass is almost filled.
  7. Slice the remaining banana half and place on top of the parfait.
  8. Sprinkle with remaining granola.