Chocolate Peanut Butter Oatmeal

About 80% of the time, I crave sweet, unhealthy breakfasts… like donuts. And cinnamon rolls.  And Reese’s Puffs.  It’s really hard to pass up these options when I’m rushing around in the morning trying to get ready for work.

But, I’d like to live a while so, I find healthy and quick alternatives.  Obviously this oatmeal doesn’t taste like Reese’s Puffs, but it’s a totally sufficient substitute.  Especially topped with heavy cream… balance, right?

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Chocolate Peanut Butter Oatmeal

Ingredients:
1/2 cup quick oats
1/2 cup water
1 tablespoon honey
1 tablespoon cocoa powder
2 tablespoons peanut butter
1/2 teaspoon salt
1/2 teaspoon vanilla
splash of milk or cream

Directions:
1.  Mix water, quick oats, cocoa powder, and salt in a pot on the stove (or make in the microwave).
2. Cook until you’ve reached a desired consistency, then stir in the honey and vanilla.
3.  Top with peanut butter and cream and mix!

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Healthy No-Bake Cookies

I love no-bake cookies, but, they’re not exactly healthy…duh.  But, the ingredients are so easy to substitute with healthy ones, I’m not sure why I’ve never done it before!

These turned out really well, I just suggest keeping them in the refrigerator so they stay hard.  The coconut oil softens at room temperature.  I also suggest eating these with milk. 😉

Healthy No-Bake Cookies

Ingredients:

1 cup oats
¼ cup coconut oil
½ cup peanut butter
1 tablespoon cocoa powder
1 tablespoon honey
½ teaspoon Stevia
salt 
vanilla

Directions:

1.  Mix together coconut oil and peanut butter in a pot on the stove at medium-high heat.  Once melted, add in the remaining ingredients and mix until thoroughly combined.
2.  Place heaping tablespoons on a plate and refrigerate.  Once they’ve hardened, eat them! 🙂

Peanut Butter & Jelly Bars

Peanut butter and jelly jogs so many childhood memories for me.  Lunchtime was one of my favorite times of the day during elementary school.  I brought my lunch every day and so did my best friend, so we were always able to sit together.  I made my own lunch a lot of the time and when I did, I always had peanut butter and jelly sandwiches because, duh, I was 6-10 when I made them.  

I work at an elementary school now and I love watching the kids in the lunch room because I remember what a good time that was for me.

Anyway, these are some fancified PB&Js in bar form (with more sugar) and they are fantastic.

What’s your favorite childhood lunch?

Ingredients:

1 ½ cups unbleached all-purpose flour
½ teaspoon baking powder
1 cup crunchy peanut butter
¾ cup (packed) golden brown sugar
½ cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 cup of jelly of your choice

Directions:

1. Preheat oven to 350°F. 2. Line an 8×8 inch baking pan with heavy-duty foil,
leaving 2-inch overhang around edges and pressing firmly into corners and up
sides of pan. Coat foil with nonstick spray. 
3. Whisk flour, baking powder, and ¼ teaspoon salt in small bowl. 
4. Using electric mixer, beat peanut butter, sugar, and butter in large bowl
until smooth. Add egg and vanilla; beat on low-speed until smooth.
5. Add flour mixture; beat on low-speed just to blend. 
6. Transfer half of dough to prepared pan (about scant 1 ½ cups). Place
remaining dough in freezer for 10 minutes. 
7. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over
in even layer. 
8. Remove dough from freezer; using fingertips, break into grape-size pieces
and scatter over jelly layer.
9. Bake bars until top is golden brown, about 30 minutes. Cool bars completely
in pan on rack.
10. Using foil overhang as an aid, lift bars from pan. Gently peel foil from
edges. Cut into 16 squares.

Peanut Butter and Jelly Hand Pies

Happy extremely belated Pi Day.  That’s how I roll, always behind on the national food holidays.  I celebrate them promptly, but forget to post about them on time. #slacker

Okay, have you ever had Uncrustables?  I’m sure you’ve heard of them, but they’re peanut butter and jelly sandwiches without the crust (obviously) and they’re perfect when you’re on the go.  I used to eat them all. the. time. when I was a kid. 

I sort of tried to recreate the Uncrustables with pie crust instead and they turned out pretty well.  My only complaint is that there isn’t much filling in each one, but I guess that just means you’ll have to eat more or make them bigger.

What was your favorite snack as a kid?

Peanut Butter and Jelly Hand Pies

Ingredients:

1 serving of your favorite pie crust, unbaked
¼ cup peanut butter, smooth
¼ cup jelly
1 tablespoon sugar
1 tablespoon egg whites

Directions:

1.  Preheat oven to 350.
2.  Roll out dough as thin as you can get it without tearing, or as thick as you want it.
3.  Using a round cookie cutter, cut circles out of your dough.
4.  Fill each circle with 1 teaspoon peanut butter and 1 teaspoon jelly.  Fold in half and pinch off the edges.
5.  Brush each folded hand pie with egg whites and sprinkle with sugar.
6.  Bake at 350 for about 15 minutes, or until the edges start to slightly turn brown.

Peanut Butter Butterfinger Frosted Brownies

Okay, I cheated.

I know I’ve said a million times that I hate using box mixes, but I didn’t say I don’t use box mixes.

A couple of weeks ago, one of my friends made brownies and everyone ate theirs with peanut butter.  Why wouldn’t they?  Peanut butter and chocolate are the ultimate culinary couple.

That’s when I thought, “dduuuhhh, I have to make brownies with peanut butter frosting.”  The Butterfinger’s were just a given.  Why wouldn’t I add them?

So, there’s that.  And then, I fed them to everyone I know and they were devoured isntantly.

These are a definite crowd pleaser.  There’s only a certain few recipes that I’ll make more than once, and this is one.

What’s your favorite way to spice up boxed brownie mixes?

 

Ingredients

• 1/2 cup butter
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 1/4 cup cream
• 2 regular sized Butterfinger’s
• 9×13 inch pan of brownies (I used Betty Crocker)

Directions

1. In a large bowl, beat butter and peanut butter until light and fluffy.
2. Slowly beat in 1/2 of the confectioner’s sugar.
3. Mix in 1/4 cup of the cream.
4. Beat in the remaining powdered sugar.
5. Slowly fold in crushed up Butterfinger’s.
6. Frost cooled brownies.

Easy Peasy 3 Ingredient Peanut Butter Cookies

http://www.stumbleupon.com/hostedbadge.php?s=1&r=http://www.whatkatiesbaking.com/2011/12/easy-peasy-3-ingredient-peanut-butter.html

Thanksgiving is over and that means you deserve a break from cooking and baking.

These are the easiest cookies to make ever.  You’ll barely have to move.  

When I saw the recipe, I did a double-take, because seriously, what kind of cookie would turn out well with only 3 ingredients?  These cookies.  Not only are these good, they’re daaang good.  I can’t go to a party empty-handed, so I whipped these up real quick and 20 minutes later I had little bites of heaven.  The outside is crisp and the inside is chewy. The only thing I would change next time is reducing the sugar.  Not that they were too sweet, but I think I could’ve reduced it a little bit.  These babies are delicious.  I guess it’s true that simple is better.

Easy Peasy 3 Ingredient Peanut Butter Cookies

All Recipes

Ingredients

• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. Combine the peanut butter, white sugar and egg. Mix until smooth.
3. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

Vanilla Brownies with Peanut Butter Frosting

Vanilla brownies? Whaaatt?

I was feelin’ creative when I made these and thought, “Why not?”

So yes, brownies made with vanilla pudding mix = vanilla brownies.

Add some peanut butter frosting on top and you’ve got yourself a vanilla/chocolate/peanut butter masterpiece. They’re ooey and gooey and awesome.  You really just can’t go wrong with peanut butter and chocolate.  One of my friends who doesn’t like brownies told me he loved it.

I thought I’d give you guys this recipe before I start going crazy with pumpkin/fall/Halloween recipes.  So enjoy it because they’re coming soon.

Vanilla Brownies with Peanut Butter Frosting

Ingredients

·         ¾ cup butter

·         ¾ cup white sugar

·         3 eggs

·         2 teaspoon vanilla extract

·         1/3 cup unsweetened cocoa powder

·         1 package vanilla pudding

·         ¾ cup all-purpose flour

·         ½ teaspoon salt

·         ½ teaspoon baking powder 

      1 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt ½ cup butter. Remove from heat, and stir in sugar, eggs, and 2 teaspoons vanilla.
3. Beat in cocoa, ½ cup flour, salt, vanilla pudding, and baking powder. 
4. Fold in chocolate chips. Spread batter into prepared pan.
5. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
6. Frost with this frosting.

Mini Peanut Butter and Jelly Hand Pies

You know those Uncrustables?  The peanut butter and jelly sandwiches on the go?  

Well I used to be completely obsessed with them… like eat them every day at least once obsessed.

So when I had leftover pie crust from my Banana Cream Pie, I thought “Why not fill it with peanut butter and jelly”  And then I did it.  And they came out super yummy… the dough was rolled really thin so it was flaky and and I loved that the peanut butter and jelly melted and oozed out of the sides of the ‘hand pies’.  My only complaint is that I couldn’t fit enough filling in them, but other than that, great!

P.S.:

Holy Moly!!

I just want to say a huge thank you to whoever referred my blog to StumbleUpon yesterday because I’ve never had so many page views in one day! You made my day! 🙂 So thank you, these are for you!

What was your favorite snack as a kid? 

Mini Peanut Butter and Jelly Hand Pies

Ingredients:
1 serving of your favorite pie crust, unbaked
¼ cup peanut butter, smooth
¼ cup jelly
1 tablespoon sugar
1 tablespoon egg whites

1.  Preheat oven to 350.
2.  Roll out dough as thin as you can get it without tearing, or as thick as you want it.
3.  Using a round cookie cutter, cut circles out of your dough.
4.  Fill each circle with 1 teaspoon peanut butter and 1 teaspoon jelly.  Fold in half and pinch off the edges.
5.  Brush each folded hand pie with egg whites and sprinkle with sugar.
6.  Bake at 350 for about 15 minutes, or until the edges start to slightly turn brown.

Peanut Butter and Jelly Bars

Hi all!

Let me tell you about this crazy rest of the summer I have.

Friday morning, my sister, nieces and I leave around 6 for a 10-11 hour drive to Chicago for a family get-together sort of thing.

Sunday morning, I drive back home with my parents so I can be dropped off with Kellen because…

Monday morning, Kellen and I leave for Portland with his family because his brother is getting married!

The following Monday night, we fly out of Portland to come home.

Friday and Saturday (Aug. 5th and 6th), Kellen and I are going to KanRocksas (my birthday present to him).

Thursday (Aug. 11th) I leave for school.

I’m not gonna lie, I’m stressing out a little bit.  I tend to do that…

Anyway, I decided I should probably bake something for the looonnng drive to Chicago, so I made peanut butter and jelly bars.  Since I’m not eating sweets this week, (Thank God for this.) the taste tester (dad) grade: A. I’m starting to think he might be biased.  Also, he doesn’t give details.  All I got out of him was a muffled “mm good” while he still had food in his mouth.  I’ll take it.

Peanuut Butter and Jelly Bars
barely adapted from: First Look, Then Cook

Ingredients

• 1 ½ cups unbleached all-purpose flour
• ½ teaspoon baking powder
• 1 cup crunchy peanut butter
• ¾ cup (packed) golden brown sugar
• ½ cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grape jelly or other jelly or jam

Preparation

1. Preheat oven to 350°F. 2. Line an 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray.
3. Whisk flour, baking powder, and ¼ teaspoon salt in small bowl.
4. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low-speed until smooth.
5. Add flour mixture; beat on low-speed just to blend.
6. Transfer half of dough to prepared pan (about scant 1 ½ cups). Place remaining dough in freezer for 10 minutes.
7. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer.
8. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer.
9. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.
10. Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares.

I only have 1 guest poster for the whole time I’ll be gone (thanks, Gen!!), so if anyone else would like to volunteer I would really, REALLY appreciate it! Please… pretty please!  It can even be something you’ve already written/posted. 

What are/have you all done this summer? When I was younger, the only traveling my family ever did was to Branson, MO, so I’m taking full advantage of all of these opportunities!

Guest Post: Gluten-Free Chocolate Chip Pumpkin Oat Muffins (with Peanut Butter Surprise!)

First of all, I just want to say a HUGE thank you to beautiful Alaina for doing this post for me while I’m out of town.  She’s such a sweetheart and I love reading her blog.  If you haven’t read it yet, please do, I guarantee she’ll brighten your day. 🙂

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Hi friends of Katie! I’m Alaina Rose and I blog over at Sweetness Of Life.

 

When Katie first contacted me about doing a guest post I was thinking, what?! Really? Are you sure? I’m a new blogger. I have NO idea what I’m doing! But, Katie assured me that she loves my blog and that’s why she asked me to do a guest post. So, here I am! I’m honored and excited to be here while Katie’s gone. Thanks so much Katie!

One thing I’ve learned during the short time I’ve been blogging is that the blogging community is so incredibly welcoming and friendly! There is an endless flow of inspiration, encouragement and support that is shared, and it’s beautiful to be a part of. I’ve met some amazing people that I now consider friends even though we’ve never actually physically met. I’ve also learned a lot about myself through blogging. It has given me the opportunity for reflection and has become a wonderful creative outlet for expressing myself and sharing. I feel that we ALL have gifts that can be used to inspire each other. Blogging is such a wonderful way to share those gifts and to connect and learn from yourself and others through the process. I encourage everyone to start a blog!

Even though I’ve been passionate about cooking and baking for years, it has reached a new level since I started blogging! Today I’m going to share with you one of my favorite muffin recipes. It’s actually one of the first recipes I posted on my blog! They are gluten-free, somewhat healthy, delicious and contain a lot of my favorite ingredients: coconut, pumpkin, peanut butter, oats and chocolate! I hope you like them!

Gluten-Free Chocolate Chip Pumpkin Oat Muffins (with Peanut Butter Surprise!)

Ingredients:

·      1 ¼ cup Pamela’s Gluten-free Baking and Pancake Mix (I’m sure you could try any other gluten-free baking mix, but this one is my fave!)

·      ½ cup gluten-free oats

·      1 cup canned pumpkin

·      ¼ cup coconut oil

·      1/3 cup coconut milk (You can also use almond milk or soy milk. Whatever you like!)

·      1/3 cup maple syrup

·      1 tsp vanilla extract

·      1 tbsp cinnamon 

·      1/3 cup chocolate chips

·      PEANUT BUTTER!

Begin by preheating the oven to 350 degrees. In a medium bowl mix together the pumpkin, melted coconut oil, vanilla extract, coconut milk and maple syrup. In another bowl, combine the flour, oats, cinnamon and chocolate chips. Then pour the liquid ingredients into the dry and mix together. Lightly oil your muffin tins or you can use muffin tin liners. Fill up the muffin tins or liners about halfway full. THEN, (this is the fun part!) put a dollop of peanut butter on top of the batter. Then put additional batter on top. Pop in the oven and bake for about 30 minutes or until a toothpick inserted comes out clean. This recipe makes 8 muffins.

I really hope you try these and that you love them! Thank you so much for having me! If you like what you see, please feel free to stop by my blog Sweetness Of Life and take a look around! And please don’t hesitate to comment. Comments from readers truly make my day!

Thank you again and have a beautiful day!