Tag Archives: Dates

Date Peanut Butter Chocolate Chip Cookies

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I’m nearly fully convinced that peanut butter is the most amazing thing there is.  It goes with pretty much anything.

Peanut butter and jelly. A classic.

Peanut butter on celery, pretty much the only thing that makes celery palatable.

Peanut butter and chocolate.  Divine.

Peanut butter and banana. Mouth-watering.

These are pretty much the basics.  But my newest obsession: peanut butter and dates. Words can’t even describe…

Even better, peanut butter + dates + chocolate.  A guaranteed winning combo.

Give it a try, in cookie form that is.

Date Peanut Butter Chocolate Chip Cookies

1/2 cup butter
1/2 cup peanut butter
3/4 cup brown sugar
1 egg
1/2 cup whole wheat flour
1/2 all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips
1/2 cup chopped peanuts
1/2 cup chopped dates

Preheat oven to 350F.  Cream together butter, peanut butter, sugar.  Beat in egg.  Add flours, baking soda and salt and mix until almost combined.  Fold in chocolate chips, peanuts and dates, careful to not overmix.

Place golf ball sized amounts of dough on a parchment paper-lined baking sheet.  Bake 10-15 minutes or until golden brown around the edges.  Cool on a cooling rack.  Serve and enjoy! Makes about 24 cookies.


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Banana-Date Muffins with a Crunchy Oat-Almond Topping, Vegan and Virtually Oil-Free

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In an ideal world, when someone gave me an enormous container of dates, I would make date shakes every single day.

But in the real world, I don’t have a blender and I need to fit into a bridesmaid dress for a wedding this week.

So in the real world when someone gives me an enormous container of dates, I try to make healthy things with it.  It’s no secret that I love sweets.  Usually, I’m all for splurging and eating deliciously sinful sweets, but sometimes I try to make healthy versions.

Like this

Oh hey, muffin.

Vegan Banana-Date Muffins with a Crunchy Oat-Almond Topping

1/4 cup unsweetened apple sauce
1/4 cup brown sugar, heaping
1 tbsp ground flaxseed + 3 tbsp cold water
1/2 tsp vanilla
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 ripe bananas, mashed
2 tbsp almond milk (or water)
1/2 cup chopped dates
For Crunchy Oat-Almond Topping:
1 tbsp oil
1 tbsp brown sugar
1 tbsp flour
2 tbsp oats
1 tbsp blanched almonds

Pre-heat oven to 350F.  In a small bowl, mix together 1 tbsp ground flaxseed with 3 tbsp water to make your “flax egg”, put in the fridge for 5-10 while you gather your ingredients.

In a bowl, combine applesauce, sugar, “flax egg,” and vanilla.  Add flours, baking soda, baking powder and salt.  Stir until just combined.  Stir in the mashed banana and dates.  If batter is too thick, add 2 tbsp almond milk.  Pour batter into lined muffin pan (12).

Combine ingredients for topping in a small bowl.  Sprinkle on top of unbaked muffins (the topping is optional, it’s tasty but not essential).  Bake for 25 minutes ish, or until it passes the toothpick test (this will vary by oven).

Allow to cool completely then enjoy, without feeling guilty about eating a muffin, because let’s be honest oil-free, whole wheat flour… basically means they’re good for you.

Maybe not quite, but chances are if you have one you’ll still fit into your dress.

I just ate 3, let’s hope I do…

P.S. Tomorrow is National Banana Bread day. Go ahead, jump on the band wagon.  You know you want to make this :)

Couscous Salad with Garbanzo Beans and Dates

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I’m a fan of picnics.  Food and outdoors.

What’s not to like?

Living in Central NY I forgot how great picnics can be.  Now that I’m back in Southern California, and especially in Orange County, there are parks everywhere.  It’s quickly becoming my favorite pass time.

The beauty of California is that you can go on picnics basically year-round.  It’s February, and I’ve easily gone on at least 3 picnics this year.

You know what that means?  I need to start diversifying my picnic menu.  I started with cheese, crackers, fruit, sliced vegetables and hummus for dipping.  Now I’m getting more intense.  This last picnic involved plates and forks.

Watch out, I’m gettin’ fancy.

So the most recent picnic menu:

  • Couscous Salad with Garbanzo Beans and Dates
  • Lemon-Parmesan Asparagus
  • Fruit Salad

Let me tell you about this couscous salad.  Of course I brought it in a jar, but jars are optional.

The great thing about this salad (if we can really call it a salad) is how easy it is to make.    If picnics aren’t your thing, this is pretty great for a potluck as well.  Give it a try.  It’s mild but slightly exotic tasting.

I say yes.

Couscous Salad with Garbanzo Beans and Dates

adapted from Epicurious

2 cups water
1 tsp salt
10 ounces couscous
1/4 cup olive oil
zest and juice of 1 lemon (about 1/4 cup lemon juice)
1 tsp ground cardamom
1 can garbanzo beans, drained and rinsed
2/3 cups chopped dates
1/2 cup blanched almonds
1/2 cup chopped fresh cilantro
1/4 cup chopped green onions

Boil water, add salt and stir in couscous.  Cover and turn off the flame, keep covered for 10 minutes.

In the meantime, prep all the ingredients (i.e. chop dates, cilantro, onions, etc.).  Once the couscous is ready, fluff it with a fork and transfer it to a large bowl to cool.

In a small bowl combine lemon zest and juice, olive oil, and cardamom.  Pour over cooled couscous and toss.  Add in the rest of the ingredients, toss and let it sit at room temperature for a few hours.  At this point you can search for the perfect picnic spot.  Once you’re there, serve and enjoy!

Easy, delicious, healthy and completely transportable. Perfect for picnics.

So if you’re in warmer climates, go on a picnic soon and make this.  If you’re in the cold, lay a blanket in your living room and have an indoor picnic, it’s not quite as fun but it’ll hold you over til late spring/summer.

Just saying, it’s worth a try.