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!
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!
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.
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.
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.
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.
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!
I 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?
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?
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.
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!
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!
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.
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.
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.
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!
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…
and I was excited to start! I had such high hopes. I started by taking a stab at Peanut Butter and Jelly Sticky Buns.
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.
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!
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!
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?
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.
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!
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).
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.
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.
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.
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.
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!
I pretty much always wish I had a reason to make a cake. The more I think about it, it’s one of the reasons I love weddings, because I think wedding cakes are amazing. Tonight I had a conversation with some ladies about wedding media. Wedding sites, blogs, shows magazines are all geared at woman. The wedding is portrayed as entirely about the woman, which to me seems a little unfair, given that the woman is only one half of the equation.
But in the conversation, one of the things I pointed out is that part of my fascination with wedding media is the aesthetic. I think weddings are beautiful. I think cakes are beautiful. That’s probably why I love food blogs too, because I think the photography is pretty.
Most of the time when I see a beautiful cake my first thought is I want to make that, then second, I want to eat that. For me, making cakes is fun. I love making them look beautiful, but I also love making them taste good.
Because really, isn’t a layer cake just one of the prettiest things out there?
While I always want to make cakes, there isn’t always an occasion to make a cake. I originally made this cake for a birthday/going away party for friends. But it was so popular and pretty that I wanted to make it again and photograph it.
I don’t think there’s anything wrong with that. I think it just means I appreciate aesthetics. So if you want to make a cake for a special ocassion or no reason at all other than to please yourself… please do!
And as a bonus, it’s amazingly delicious and the perfect 6-inch cake.
1 cup sugar 3/4 cup + 2 tbsp flour 1/4 cup + 2 tbsp unsweetened cocoa powder 3/4 tsp baking soda 3/4 tsp baking powder 1/2 tsp salt 1 egg 1/2 cup milk (I used almond milk) 1/4 cup vegetable oil 1 tsp vanilla extract 1/2 cup boiling water
2 oz cream cheese, softened
1/2 cup peanut butter
7 oz sweetened condensed milk
1/2 cup whipping cream
2 egg whites 1/4 cup sugar 1/4 tsp vanilla extract 1 big pinch of cream of tartar* 1 pinch of salt
For Chocolate Ganache:
3 oz bitter sweet chocolate chips 1/4 heavy cream 1/4 tsp vanilla extract
Preheat oven to 350F. Grease and line with parchment paper 2 (6-inch) cake pans, set aside. In a stand mixer bowl, combine all dry ingredients. Add eggs, oil, milk and vanilla. Beat together. Add boiling water and beat until combined. Pour batter evenly between both 6-inch cake pans. Bake 25-30 minutes (this might vary based on your oven so start checking for readiness after 20 minutes, especially if using a convection oven) or until cooked through (i.e. do the toothpick test: insert toothpick, once it comes out clean, it’s ready).
Allow to cool completely.
In the meantime, make the filling. Beat together cream cheese, condensed milk and peanut butter. In a separate bowl, whip heavy cream into firm peaks. Fold whipped cream into peanut butter mixture, refrigerate until ready to use.
Next make your frosting.
Place a glass bowl over a sauce pan that has about 1 inch of water in it, make sure the water is not touching the bottom of the bowl (aka build a double boiler). Add egg whites, sugar, vanilla extract, cream of tartar and salt. Mix together. Heat, stirring constantly until the sugar dissolves and the egg whites are warm when you touch them.
Transfer egg white mixture to a stand mixer and attach whisk attachment. Stir on low and turn up the speed every 15 seconds or so until it’s on high speed. Beat 5-7 minutes or until glossy, stiff peaks form.
Now assemble the cake. Level your layers and slice in half, so you have 4 layers (you’ll notice in my photo I only had 3 layers, you can accidentally drop one on the floor and have 3 layers as well… that’s allowed, but not advised). Place your first layer on your cake circle or cake dish of choice. Lay some filling on top of the first layer and spread evenly, press on second layer, it’s ok if it overflows a bit. Repeat until all layers are complete.
Next, frost with a generous layer of frosting.
Place in the fridge while you make your ganache. Place chocolate chips in a bowl and set aside. In a small sauce pan, heat heavy cream and vanilla stirring constantly until it comes to a light boil. Pour cream over chocolate chips. Let sit for a minute, then stir until smooth. Pour over cake and smooth the top with an offset spatula. Allow to cool completely, then slice and serve.
I had hopes and dreams of making a beautiful vide to go along with this blog post, but I’m still working on perfect my video making skills… but in case you’re curious… here’s my first attempt:
Not the prettiest video, but I’ll take it for a first try! We can’t expect to make gorgeous creations the first time around, and I’m cool with that.
So tell me, are you a fan of layer cakes, weddings and pretty things? Are you overloaded with wedding stuff? Don’t even see it? Is a cake just a cake for you?
I love peanut butter. We all know this. I eat it by the spoonful. It’s a problem I’m working on.
Last year, Allison and I threw a Peanut Butter Throwdown (aka an awesome party where we made crazy peanut butter sandwiches sponsored by Peanut Butter & Co.). So to say I’m a fan of Peanut Butter & Co. is kind of an understatement. A few weeks ago, they sent me and a few bloggers their new 31 Days of Dark Chocolate Dream cookbook, full of recipes featuring Dark Chocolate Dreams.
So after having the cookbook for a few weeks, eating spoonfuls of Dark Chocolate Dreams and mulling over which recipe to make, I finally decided on the flourless chocolate cake.
Valentine’s Day is right around the corner and this is the perfect treat for you special peanut-butter-loving someone.
Dark Chocolate Dreams Flourless Chocolate Cake
from 31 Days of Dark Chocolate Dream
Nonstick Cooking Spray Unsweetened Cocoa Powder, for dusting 1 cup (2 sticks) unsalted butter 2 cups Dark Chocolate Dreams Peanut Butter 1/4 tsp salt 1 (12 oz) bag Semisweet Chocolate Chips 8 large eggs, at room temperature
Pre-heat oven to 350F. Generously spray 10 inch round cake pan with nonstick cooking spray and dust with unsweetened cocoa powder.
Make a double boiled by filling a medium-sized saucepan half way with water and placing a large glass bowl on the top of the pan. Bring the water to ta boil and add the butter, peanut butter, and salt to the bowl. Mix until well incorporated and turn off the heat. Add chocolate chips and stir until the chocolate is completely melted. Remove the glass bowl from the double boiler.
Use an electric mixer to whisk eggs for 3-5 minutes or until the volume doubles. Fold 1/3 of whipped eggs into the chocolate-peanut butter mixture and gradually add the rest of the eggs until mixture is well combined.
Pour mixture into the prepared cake pan and bake for 20-25 minutes, or until the edges of the cake separate from the pan and the center is springy. Cut and serve immediately with vanilla ice cream.
So in real life, I halved this recipe and put it in a 6 inch cake pan. I still baked it for 20 minutes, and it turned out perfect. I topped it with whipped cream and a cherry, because cherries make everything a little more special. So if you’re looking to downsize this recipe, that’s a great option!
Ok so are you ready to try this now?
Peanut Butter and Co. is being super awesome and giving away a 31 Days of Dark Chocolate Dreams Cookbook and a 28oz Jar of Dark Chocolate Dreams to a Foodologie reader!
To enter, head over to Facebook and enter the giveaway on my Facebook page click the Giveaway tab at the top. The giveaway is open to US Residents and will end on February 14th at midnight!
I’m going to go ahead and let you know that after this post, all you’re going to want in life is a rice crispy treat. If there’s bacon in it, that’s going to be an added bonus. But rice crispies are going to be on your brain and I’m not even sorry.
The past few weeks have been the most insufferably hot weeks ever. It’s like I forgot that I grew up in a desert-like region where 100F+ is normal during the summer. 100F in Costa Mesa is hell (without AC). As a result, I refused to turn on the oven.
Frying bacon on the other hand, no heat could stop that.
When I was trying to think of what to make for dessert for a potluck, I could only think of making something that did not involve turning on the oven. So of course I had a brilliant idea, and I made it a reality
In a large pot, fry bacon. Once cripsy, remove from pan and pour off the majority of the grease (it’s ok if some stays on there). Allow bacon to cool completely, then chop. Add peanut butter and marshmallows to pot and melt on low heat. Once melted together, add rice cereal and bacon. Stir to combine. Press into a 9×13 baking dish lined with parchment paper. Allow to cool completely, slice and serve!