Chocolate Swirled Peanut Butter Blondies

 I missed Fat Tuesday here on the food blog.

Let me make it up to you.

With dessert.

Duh.

IMG_0566

We’re making Chocolate Swirled Peanut Butter Blondies.

IMG_0567

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

IMG_0571

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

IMG_0573

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

IMG_0574

So, I don’t want to hear any excuses.

IMG_0582

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

IMG_0583

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

IMG_0584

🙂

 

Chocolate Swirled Peanut Butter Blondies
Author: 
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.
Ingredients
  • 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)
Instructions
  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.

MANGIA!!!

Peanut Butter Macaroons

I’m pretty much already breaking my New Year resolutions.

Well, only the one about cutting back on sweets.

It’s just sooooooo tough!

I mean, peanut butter is just a vehicle for sweet things.

Am I right?

Sooooo…this time we are going to smash-bang it with some coconut.

IMG_0374

Y’all…I put crunchy peanut butter up in these because

IMG_0373

I do what I want.

IMG_0375

You can do what you want too and use creamy peanut butter if you want instead!

IMG_0377

Oh, and if you are an extreme paleo fanatic…

IMG_0378

you could replace the peanut butter w/ almond butter, cashew butter, or a seed butter.

IMG_0379

Because I can’t possibly live without peanut butter…you know my reasons.

IMG_0383

These babies have a chewy center

IMG_0384

with crispy edges.

IMG_0385

Plus, just look at that peanut butter glaze on top.

IMG_0387

We’re golden. 🙂

5.0 from 1 reviews
Peanut Butter Macaroons
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
 
A coconut macaroon with a peanut butter twist, with crispy edges, a chewy center,! Top with a sweet peanut butter glaze for that extra peanut butter flavor. Gluten-free, paleo option, vegan.
Ingredients
  • For the cookies
  • ¾ c. unsweetened shredded coconut
  • 2 T. coconut butter, melted
  • 2 T. crunchy peanut butter
  • 2 T. pure maple syrup
  • ½ T. pure vanilla extract
  • For the peanut butter glaze:
  • 2 T. peanut butter
  • 2 T. pure maple syrup
  • 2 T. unsweetened vanilla coconut milk
Instructions
  1. For the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all of the cookie ingredients until smooth.
  3. Use a large cookie scoop and scoop the cookie dough onto the prepared baking sheet. Use the palm of your hand to press down gently onto the top of each cookie, flattening them slightly.
  4. Bake for 10-12 minutes, or until the bottoms are lightly golden.
  5. Let cool completely.
  6. In a small mixing bowl, combine all of the glaze ingredients until smooth.
  7. Drizzle each cookie with the glaze.
  8. Devour.

MANGIA!!!

Simple.

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.

Simplicity.

This dip can’t get any more simple.

IMG_3687

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

IMG_3690

3 ingredients(es) people!

IMG_3696

Things are simpler in 2014.

IMG_3695

Duh.

IMG_3698

I suggest you dunk some fruit up in this.

IMG_3703

Apples, maybe?

IMG_3704

 

 

Honey Tahini Yogurt Dip
Author: 
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.
Ingredients
  • 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)
Instructions
  1. Place all ingredients in a small bowl and whisk until smooth.
  2. Serve w/ sliced apples or any other fruit.

MANGIA!!!

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.

IMG_2936

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

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

IMG_2952

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.

IMG_2937

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

IMG_2939

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

IMG_2940

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

IMG_2942

Hello, gorgeous.

IMG_2944

Did I mention these things are mini?

IMG_2945

I can’t even deal.

IMG_2947

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

IMG_2949

They make for great movie theater bringing snacks.

IMG_2949

Mhhhhhhhm.

IMG_2950

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

IMG_2954

Duh.

IMG_2951

Peanut butter

IMG_2957

banana

IMG_2960

goat’s milk yogurt

IMG_2961

 winning trifecta.

 

Mini Goat Yogurt Banana Muffins
Author: 
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.
Ingredients
  • 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
Instructions
  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!

MANGIA!!!

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.

Yuck.

Hopefully, this is the last of the cold.

Sigh.

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.

IMG_1301

Where have you been all my life.

IMG_1304

This is definitely a rainy day aroma.

IMG_1305

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.

IMG_1308

That is definitely the Italian in me.

IMG_1311

These banana muffins well…you know the drill.

IMG_1313

We love things stuffed with bananas around here.

IMG_1317

No plain bananas, thanks!

IMG_1319

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

IMG_1321

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

IMG_1324

Just a touch of honey. 🙂

IMG_1325

Love those little honey bees.

IMG_1326

Just for their honey, of course.

IMG_1329

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.

IMG_1330

SADDEST DAY OF MY LIFE.

IMG_1332

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

IMG_1334

I will pay in muffins 🙂

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

Ingredients:

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)

Instructions:

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.

MANGIA!!!