Healthy and Easy Peanut Butter Oatmeal Cookies

I love blogs with beautiful photos of ridiculous things I might not ever make.  But truth be told, sometimes I want to see recipes I’ll actually make.

So recently, while I was brainstorming ideas for Peanut Butter & Co.’s Peanut Butter/Oat extravaganza, I decided to share a recipe I make all the time.

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I have an enormous sweet tooth.  I want to eat cake every single day.

No really.  Every. Single. Day.

But I also want to be healthy.  So sometimes I make compromises and find ways to tone down my sweet tooth and still be satisfied.

Peanut Butter + Oats + Banana is the perfect way to do it.  They’re not terribly sweet, but they do the job when I want a big fat cookie without all the extra fat and sugar.

Peanut Butter and Co. teamed up with Bob’s Red Mill to do what they are calling #Oatober.  I love both oats and peanut butter, so I couldn’t help but participate.

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I seriously made these cookies every other week in some variation or another.  Today I’m sharing an oatmeal, raisin, date inspired cookie, but I’m thinking I’ll try a pumpkin version later this month.

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Healthy and Easy Peanut Butter Oatmeal Cookies

2 ripe bananas, mashed
1/2 cup Cinnamon Raisin Swirl Peanut Butter
2 cups of oats, blended in a food processor
1/2 tsp baking soda
1/2 cup chocolate chips
5 dates, chopped

Pre-heat oven to 350F.  Combine all ingredients in a bowl.  You’ll get a thick dough.  Form dough into balls and flatten slightly to form a cookie shape.

Lay cookies on a parchment paper lined baking sheet.  Bake 15 minutes or until golden on the bottoms.  Allow to cool and serve!

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That’s it.  They’re super easy and perfect with a cup of tea.  I really do make them all the time.  Sometimes I omit the chocolate chips.  Sometimes I do raisins.  I also tried making this with Peanut Butter and Co’s new Pumpkin Spice Peanut Butter and they were all sorts of awesome!

What’s your favorite Peanut Butter/Oat Combo?

 

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Homemade Chicken Pad Thai

I have this problem where I pretty much always want to be on vacation.  Not just at home with time off, but I want to be in a foreign country walking around and trying all the foods.

But that’s probably true for everyone, right?

I’ve been lucky enough to visit my fair share of countries.   Since we’ve been togetherJesse and I have made it a point to go on a trip once a year. We went to China, Peru and Thailand/Cambodia (along with Mexico and Guatemala, do those count if we were visiting family?).  Our 4th year together is looking to be a vacation-less one, since there’s a major expense coming up next year: wedding.

In both Peru and Thailand, we took cooking classes, which has become one of my favorite things to do on vacation.

In Thailand, there are tons of cooking classes.  We went with the Thai Farm Cooking School in Chiang Mai, because some friends (they have an awesome travel blog!) we met while hiking to Machu Picchu had done it and recommended it.

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It was definitely worth it.  Now that it’s been about 7 months since our vacation, Jesse and I had an itch to make some of the recipes in the cookbook we were given.   So we hit up a local Asian market that I learned about at my new job (yay for supporting small business!), gathered all our ingredients and made this:

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Isn’t pad thai everyone’s favorite?  It’s also pretty easy to make too!  We added chicken to it to make it more of a complete meal, but you can also omit the chicken (or the tofu) if you’d like.

Here’s what you’ll need to serve 2 or 3…

Chicken Pad Thai

80g rice noodles
2 tbsp oil (vegetable or canola)
1/2 cup sliced tofu (optional)
1 piece of chicken breast, sliced
2 shallots, chopped
1 egg
1/2 cup grated carrot
1 cup of mung bean sprouts
2 tsp tamarind paste (or white vinegar)
1 1/2 tsp brown sugar (or palm sugar if you have it)
1 tbsp fish sauce
1/3 cup water
1 tsp molasses
Pinch of chili powder (or a squirt of sriracha)
Salt to taste

1 tbsp green onion (green part only)
Chopped peanuts and lime for serving

Soak noodles in warm water for 30 minutes until soft.  In the meantime, prepare your sauce.  In a bowl combine water, fish sauce, brown sugar, tamarind paste and molasses.   (Note: Here I found a tamarind paste that was basically the whole tamarind, so I had to blend it but in Thailand I used a paste that dissolved.  If you blend, just be sure there are no tamarind seeds in there).  Set aside sauce.

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Heat oil in a wok (or large pan if you don’t have a wok like me), until it starts to smoke.  Add chicken, shallots and tofu.  Toss until chicken is cooked and tofu is crispy.  Move the chicken, shallots and tofu to one side of the pan.  On the other side of the pan, scramble the egg.  Once scrambled, toss them all together and add the noodles, carrots, bean sprouts and sauce.  Mix until the noodles are cooked and all is well combined.  Try a noodle and see if you think it needs salt.  Salt as needed.

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Serve with chopped peanuts and a wedge of lime.

Jesse and I devoured this yesterday.  I’m almost a little bit embarrassed to tell you how much we ate.  Ok not really.  We doubled this and ate about 3/4 of it.  Enough said.

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We also discovered that we seriously want a wok.  We made it in a dutch oven pot, which was fine but I think it would have turned out better (texture wise) in a wok.   But it still turned out great.

Since we bought a ton of basic ingredients we’ll likely be making tons of Thai recipes this week.  I can’t complain about that.

What foreign food do you want to learn how to make?

Prosciutto Wrapped Dates Stuffed with Smokey Cheese

There are two people in the world who I think appreciate wine and cheese as much as I do: my sister and my friend Sara.

This past week, I was visiting my sister before I start a new job tomorrow (wish me luck!).  We did wedding things and of course there was wine and cheese.  One night, while enjoying some wine with cheese and prosciutto, we had a great idea.

Let’s put it all together with dates, because dates are always a good idea (and Jesse’s mom loves to give us boxes of dates and we love it).

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Smoked cheddar. Dates. Prosciutto. 

Awesome flavor combos.

Normally, I’m all for bacon wrapped dates, but I think I actually prefer prosciutto for a few reason:

  1. It’s thinner.  Someones I feel like the bacon can be so thick that you have to bake it forever and your risk the date getting charred.  Sometimes the bacon also overpowers the dates and filling.  This is the perfect balance.
  2. Less baking time.  Prosciutto doesn’t need to be cooked.  So you put it in the oven long enough for the cheese to melt and the prosciutto to get a little bit crispy (about 10 minutes).

This is really a non-recipe.  I can’t tell you exactly how much cheese I put in each date, because each date is different but here’s roughly what you’ll need.

Trust me, you’ll want to make these for your next wine and cheese party.

Prosciutto Wrapped Dates Stuffed with Smokey Cheese

Medjool dates, washed and pitted
Smoked Cheese (such as smoked cheddar, smoked gouda, this time I used smoked cheddar with caramelized onion from Trader Joe’s)
Prosciutto or Jamon Serrano (I tried with both and both were great)

Pre-heat oven to 400F.  Pit your dates by cutting a small slit down the side, then pulling out the pit.  Where the pit was, slide in little chunks of cheese then pinch the date back together.  Next take some prosciutto and wrap it around each date.  I used about half a slice for each date.

Lay on a parchment lined baking sheet and bake 10-15 minutes or until cheese is melted and prosciutto is crispy.

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Serve with wine and enjoy!