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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Flourless Peanut Butter Brownies

I’ve generally been of the opinion that if you want dessert, just eat dessert.  But recently, I’ve been interested in trying out healthier dessert options, because it sounds sort of fun.  So to get started on that track I turned to Pinterest.

I can’t really take credit for this recipe.  I made a few changes to the original but for the most part, I need to give credit where credit is due (aka thanks Skinny Taste).  I’m still learning the ropes of healthy baking (which I used to do all the time, but apparently have completely forgotten), so I’m relying on some awesome recipes out there.

Now that I’ve tried a few successful ones, I can start experimenting with my own concoctions.

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Sometimes when I look at healthy recipes, I worry the finished product is going to be gross.  Don’t lie. I know you worry about this too.

The reality is we need to adjust our expectations.  Most of the time, a recipe that includes no butter and sugar and calls itself dessert will NOT be the same as a traditional dessert recipe.  So if you’re looking to make these brownies and expecting the gooey, chewy deliciousness of Ghiradelli Box Mix, you will be disappointed.

(Side note: These Caramel Pretzel Brownies will not disappoint)

These Flourless Peanut Butter Brownies are tasty, but let’s be real.  They’re not like those awesome and chewy box mix brownies.  The texture is more spongey. That said, they’re pretty great considering they are completely flourless and low in sugar.   If you’re wondering about the nutrition for 1 piece (and I cut this into 12 pieces), each serving is under 100 calories and has 5g of protein and 9g of sugar.

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I found this idea of using powdered peanut butter instead of flour and thought it was perfect since Peanut Butter & Co. sent me some of their new Mighty Nut Powdered Peanut Butter to try.   Why hadn’t I thought of that before?  I’ll definitely be giving this a try again and making new recipes with powdered peanut butter.

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Flourless Peanut Butter Brownies

adapted from Skinny Taste

1 egg
1 egg white
1 cup chocolate powdered peanut butter (I used Chocolate Mighty Nut)
1/2 cup cocoa powder
1 tsp baking soda
1/2 cup + 1 tbsp coffee (or water)
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup chocolate chips

Pre-heat oven to 325F.  Grease and line a 9×9 inch square pan with parchment paper. Set aside.

In a medium bowl, beat together egg and egg white.  Add powdered peanut butter, cocoa powder, baking and start to mix in.  Add water, maple syrup and vanilla extract and mix until combined.  Fold in chocolate chips.  Spread batter into prepared pan.  The batter will be thick, mine didn’t actually fill the whole 9×9 inch pan, but it worked.

Bake 25 minutes.  Allow to cool completely and cut into 12 squares.  Serve and enjoy!

FlourlessPBBrownies1I was pretty surprised at how tasty these were.  I’m not sure if it’s because it was the first dessert I had in about a week or if they really were good.  I’m going to give some to some friends later to see if they think they’re awesome too.  Remember, it’s all about expectations right?

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The other expectation is that you enjoy these while binge-watching House of Cards on Netflix.  I finally got around to season 3 and destroyed it this weekend while Jesse was away backpacking.

How was your weekend? Do you love healthy desserts or prefer to stick to regular ones in moderation?

 

 

 

 

Peanut Butter Goji Soda Bread

I missed the boat on St. Patrick’s Day.  There was no green beer or corned beef and cabbage, but I did get a little inspiration from the Irish yesterday… Soda Bread.

I’ve never actually had soda bread, but a lot of people seem to like it.  So given the Irish inspiration and some jars of peanut butter and a bag of goji berries sitting around, a great idea came.  Let’s put the two together.

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The good news is my experiment was a success!  Again, I’ve never had soda bread so I’m not entirely sure what’s it’s supposed to taste like but this one was good.  Faintly sweet and with a hint of peanut butter.

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I kind of think you could make an amazing PB&J with this soda bread, but it would be all sorts of dense and intense.

Feel free to give that a try.

Peanut Butter Goji Soda Bread

3 cups all purpose flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1 tsp salt
3 tbsp sugar
6 tbsp butter, cold
1/2 cup The Bee’s Knees Peanut Butter
1/2 cup dried goji berries, rehydrated, liquid reserved
1/4 cup plain yogurt mixed with
3/4 cup water (1 cup total) or 1 cup buttermilk if you have it
1 tbsp melted butter

Take some hot water and pour it on the goji berries to rehydrate, set aside until ready to use.

Preheat oven to 375F.

Mix dry ingredients in a large bowl. Add butter and use your fingers to work it into small pieces.  Add peanut butter and do the same.  It’s ok if there are chunks of PB, you’ll work it in more later.
Strain goji berries and reserve the steeping water.  You’ll need about 1-2 tbsp of it.  Add yogurt mixture and goji berries to the flour mixture.  Work into a ball.  Add goji berry liquid as needed (I used about 2 tbsp).

Once you’ve got it into a ball.  Transfer it onto a parchment paper lined baking sheet and form into a round thick disc shape.  Score the top in an X shape with a knife.   Brush with melted butter and sprinkle with additional sugar.

Bake 45-50 minutes or until it passes the toothpick test.  Allow to cool completely, serve and enjoy!

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This recipe makes one pretty big loaf.  It’s a lot of soda bread, but worth it.

Anyone ever tried making bread pudding with soda bread?  I think that could be amazing!

GIVEAWAY! Don’t forget to enter the Peanut Butter & Co Giveaway.  It ends this Friday!  To enter, go back to the Chocolate Peanut Butter Goji Berry Pie Post and leave a comment!  Entering is easy, winning is awesome.  Tell your friends!

Chocolate Peanut Butter Goji Berry Pie

Before I went to Thailand, I got an email from Peanut Butter & Co. about a Mystery Ingredient Challenge they were doing this month.  The deal was: they send me peanut butter and a mystery ingredient, then I make something tasty with it.

Of course, I was excited about it because…

1. I love peanut butter.

2. I love making things with peanut butter.

After a few weeks my mystery ingredient arrived: Goji Berries.

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I have to tell you.  I had never tried goji berries.  I imagined sweet little dried fruits, but actually they’re pretty tart!  I was excited to see what I could pair with goji berries other than peanut butter.  Then conveniently, pie day happened…

So of course, I had to make a pie.  Then the idea came: rich chocolate ganache with peanut butter and goji berries.

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It really was as awesome as it sounds (and looks?).

Chocolate Peanut Butter Goji Berry Pie

1 Graham Cracker Crust (store bought or homemade)
1 cup heavy cream
9 ounces dark chocolate chips
1/2 cup Smooth Operator Peanut Butter
1/4 dried goji berries (plus extra for garnish)
1/4 tsp coarse seal salt (optional)

Heat heavy cream in a saucepan with goji berries.  This way they’ll soften and plump up.  Meanwhile, in a separate bowl, combine chocolate chips and peanut butter.

Pass cream through a strainer and pour hot cream on chocolate and peanut butter.  Let it sit a few minutes and stir to combine.

Take the rehydrated goji berries and place in the bottom of the graham cracker crust.

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Pour chocolate mixture on top.  Garnish with goji berries and coarse sea salt (optional).  Chill for 4 hours and serve with whipped cream.

This turned out great! It was dense, not too sweet and a great balance of flavors.  It’s got sweet, sour (from the goji berries), bitter from the dark chocolate and a touch of sea salt on top really balances it all out.

Also, can we talk about how easy it is?

I didn’t have time to get photos of the slices, because I took it to a Pi(e) Day party, because I wanted to be sure to get this up in time for a giveaway!

Peanut Butter & Co. is giving one Foodologie reader a free Peanut Butter & Co. Prize Pack!

To Enter: Leave a comment on this blog post telling me your favorite way to enjoy Goji Berries OR if you’ve never tried them… what would you like to eat them with?

The giveaway ends Monday March 23rd! So be sure to enter and tell your friends about it too!

WINNER: Mary W! Winner has been emailed 😀  Thanks for entering!

P.S. I have a few more Peanut Butter/Goji recipes up my sleeve.  Stay tuned!

Peanut Butter and Jelly Smores… and other PB&J Creations

I feel like everyone I talk to had PB&J for lunch as a kid.  I had ham with cream cheese.  PB&J was not a staple in my household growing up.  I’m not even sure my mom kept peanut butter in the house, because she hates it.  Peanut butter is one of those super American things that my mom never got on board with.

But regardless, growing up here, I developed a love of Peanut Butter and Jelly.

To share in the love of Peanut Butter and Jelly, Peanut Butter and Co. sent me and some other bloggers some jars of Peanut Butter and preserves to make some awesome peanut butter and jelly creations.   My jars arrived…

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and I was excited to start!  I had such high hopes.  I started by taking a stab at Peanut Butter and Jelly Sticky Buns.

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Doesn’t that sound awesome?  It was! But the recipe turned out a bit dry (my first time ever making some sort of sticky bun/cinnamon type roll!).  So tweaks are needed.  And sadly, I used so much PB and Seriously Strawberry Jam (it’s seriously delicious), that I had none left to retry the recipe.

Instead of retrying (maybe I will in the future), I decided to try another idea that piqued by interest: Peanut Butter and Jelly Smores.

The ingredients are pretty simple, but this is really the perfect end of summer (early fall) recipe.

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Peanut Butter and Jelly Smores

2 graham crackers

2 large marshmallows

2 heaping tsps Old Fashioned Crunchy Peanut Butter

2 heaping tsp Awesome Apricot Preserves (or other jam of choice) 

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Cut graham crackers in half (so you have 4 pieces total).  Spread 1 tsp of peanut butter on each of two of the graham cracker pieces and 1 tsp of apricot preserves on the remaining two cracker pieces.  Place marshmallow in the peanut butter.  Put under the broiler for a few minutes (about 3 or 4) or until the marshmallow is toasted to the right consistency.  Put the pieces together and enjoy the oozey, gooey deliciousness!

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I wasn’t sure that the PB + Apricot combo would work out well, but it was delicious!   I definitely recommend it!

Let’s be honest, you can’t go wrong with PB&J.  There are so many delicious ways to eat it, like in Pie form!

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What’s your favorite way to eat Peanut Butter and Jelly?  Are you a strict strawberry jam eater or do you branch out to other preserves?

Zucchini Noodles with Peanut Sauce and Leek-y Meatballs

I’m going to be honest.  I’m a terrible meatball maker.  I’m also a terrible meatball namer.  They taste great, but generally look horrible and leek-y? I couldn’t come up with something better?

I don’t know how people get their meatballs to be round and beautiful.  Mine end up a little bit like patties, but they taste awesome.

Because they taste awesome, I really can’t complain.  So let me tell you about these (slightly ugly but delicious) meatballs.

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What I love about these meatballs is that the vegetables are still a little bit crunchy, so they have a great texture.  But what I REALLY love is the peanut sauce that went with it.  I intended to make Italian flavored meatballs with added leeks, but then I tried them and they reminded me of potsticker filling, so I decided to go for an Asian twist.  And thus peanut sauce was necessary.  Peanut Sauce is the perfect addition.  I’m totally into it.    

 

The other magical part of this meal is that it’s almost paleo and 100% healthy.  The paleo part doesn’t really matter to me, but the healthy part does.  I’m always looking for great-tasting healthy recipes, that’s why I’m such a big fan of this.  That said, if the paleo part matters to you, use almond butter or sunflower butter in place of peanut butter and it’s 100% paleo! ZucchiniPeanutNoodles4

Zucchini Noodles with Peanut Sauce and Leek-y Meatballs

6 zucchinis, spiralized or julienned
1 lb lean ground turkey
1/2 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 leek (white part only), finely chopped
1 garlic clove, finely chopped
1 egg
salt and pepper to taste
1-2 tbsp olive oil

For Peanut Sauce:

1/4 cup coconut aminos (or low sodium soy sauce, if paleo doesn’t matter to you)
1-4 tbsp water*
1/4 cup natural peanut butter (or sunflower seed butter or almond butter if you want to make it paleo)
juice of 1 lime
2 tbsp rice vinegar
1 tbsp fish sauce
1 small knob of fresh ginger (about 1 inch, about 1 tbsp)
1 tsp sriracha, or more to taste (optional)

 

Make meat balls.  Combine turkey, onion, carrot, celery, garlic, leeks, egg, salt and pepper using your hands.  Roll into 25-30 small balls (a little larger than a walnut).  Heat olive oil in a pan.  Cook meat balls about 10 minutes, turning occasionally until cooked through.  Alternatively, you can bake them at 450F on a parchment paper lined sheet for about 25-30 minutes.  (Note: I made these another time but I caramelized the onions and leeks first and it was awesome.  Just saying… in case you want to try that)

 

Next make peanut sauce.  Combine all ingredients in a blender or food processor.  Blend until well combined. *I’ve made the sauce with 4 tbsp of water, it’s a bit runny, which I like, but if you want it thicker, use less.  You might need to adjust the coconut aminos to make sure it’s not too salty.

 

Toss zucchini noodles with sauce (reserve some extra peanut sauce for drizzling), plate noodles, top with meat balls and drizzle with extra peanut sauce.   Garnish with cilantro and chopped peanuts if you’d like.  If not, just serve and devour.   I’m having a really hard time deciding the serving size for this recipe because I eat massive amounts of vegetables.  This recipe will serve about 4 people, but I got 3 meals out of it with left over meatballs (because I tend to eat more vegetables than meat).

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I’ve made this twice now and loved it both times.  It’s pretty quick and easy, but seriously tasty.  I recommend it, if you’re looking for a tasty meal to add to your healthy dinner rotation.

 

Do you have any awesome meatball-making tips?

Honey Peanut Butter Ice Cream with Peanut Butter & Co.’s Bee’s Knees

Desserts are my weakness in life.  I wish I knew how to stop eating dessert on a daily basis.  But I don’t.

For the most part, I live on the moderation train.  I’ll eat anything but in moderation.  Sometimes when I overdo it (as I have been recently), I impose the “homemade” rule on myself.  I hate food rules but this one has worked for me.

The homemade rule is: I won’t eat a dessert (or other high calorie food) unless I make it myself.

If I want a cookie, I don’t need to go buy a pack of Chips Ahoy.  I can pull out all the ingredients and make it myself.

If I want mac and cheese, I’m buying pasta, milk, cheese and making my own cheese sauce.  None of that powder stuff.

If I want ice cream, I’m going to buy some milk and cream and pull out the ice cream maker.

It’s a good rule to have, because it makes me wait.  We’re used to instant gratification, having things exactly when we want them.  But with a lot of high calorie treats, that’s not really how it should be.  So my “homemade” rule is one of the better food rules, in my opinion.  It makes me slow down.

It’s time for me to impose my “homemade” rule, because yesterday I ate Costco frozen yogurt and I just finished a store-bought Oatmeal Raisin Cookie.  While homemade foods still have calories and fat, I feel better knowing that I’m not adding chemicals to my foods.  Not to mention, I can control the amount of fat, sugar and salt.  It’s not perfect, but it’s a step in the right direction.

I pretty much always want ice cream, so when Peanut Butter & Co. sent me their The Bee’s Knees Peanut Butter to try out, I decided ice cream was the perfect creation.

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Honey Peanut Butter Ice Cream

1/2 cup honey
2 egg yolks
1 cup heavy cream
1 1/2 cup milk (I used non-fat)
1 cup The Bee’s Knees Peanut Butter

Beat together honey and egg yolks until slightly fluffy.  Beat in heavy cream and milk.  Pour into a medium sauce pan.  Turn on heat to medium.  Stirring occasionally until it starts to thicken slightly (about 10 minutes).  Once the mixture starts to get a bit thick, mix in peanut butter.

Remove from heat and allow to cool completely, then chill.  Pour into ice cream maker according to manufacturer’s ingredients.

Freeze for a few hours to set.  Serve and enjoy! HoneyPBIceCream2

I melted some extra Bee’s Knee’s Peanut Butter and drizzled it on top.  It was pretty much amazing.

Next time I want to try to make this without the added honey.  I think The Bee’s Knees can hold the honey-peanut butter flavor on its own without the extra sweetener.

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Want to try making this ice cream on your own?  How about winning two free jars of The Bee’s Knees?  Peanut Butter and Co. is being awesome and giving away two jars of The Bee’s Knees to one Foodologie reader!

 

To enter the giveaway, head over to my Facebook Page.  Click the “Giveaway” tab and follow the module to enter.

 

You can enter by:

Leaving a comment on this blog post telling me what your favorite ice cream flavor is

Liking Foodologie on Facebook

Following me on Twitter

Tweeting about the giveaway.

 

The giveaway ends May 28th at midnight. Winner we be announced May 28th. Entry open to US residents only.

Disclaimer: As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product in exchange for this post. All opinions expressed are my own.

 

 

What’s your favorite ice cream flavor?  I am a little bit in love with pistachio.