Banana's Split

whole wheat banana bread with coconut

I’m smitten for banana bread with coconut.  

It is a cool twist on a classic.

Going to visit family or friends?  I wrap up a loaf of this bread with plastic wrap, tie it with a ribbon, and take it with me.  

Instant gift.

This recipe will make a loaf. But, there will be left-over batter…so I pour the rest in little muffin tins.  Or you can make a whole bunch of muffins with the entire batter.

Everything is cuter when it is miniature

I saw this recipe in Health Magazine as a way to use greek yogurt.   It is from Gail Simons, a judge on Top Chef Just Desserts. 

Gail had me at the  ”coconut” listed in the ingredient list. I quickly ripped out the page from the magazine.  You see, I’ve jumped on the coconut band-wagon and I am trying to pull others in. 

Yup, that includes you.

Whole Wheat Banana Bread with Coconut

 (adapted from Health Magazine)

• 1 1/2 cups whole-wheat pasty flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 2 tablespoons vegetable oil
• 1 1/2 cups mashed ripe bananas (about 3)
• 1/2 cup plain nonfat Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened coconut flakes
• 1/2 cup walnut halves, toasted and chopped

Directions: 

-Preheat oven to 350°F.

- In a bowl, whisk together first 4 ingredients. set aside.   Toast walnuts in the oven for a few minutes and chop them.

- In another large bowl, beat sugar and eggs until thick. Stir in oil, bananas, yogurt and vanilla. Fold in flour mix, coconut and walnuts.

- Pour into greased 9-by 5-inch pan. Pour any left over batter into mini muffin tins. Bake for about 1 hour but keep checking an it may extend to up to 75 minutes, depending on the size of the loaf pan. Make sure a toothpick comes out clean.  Let cool on rack and serve. 

- Or make them all mini muffins. Spray muffin tins and place liners in the tins or just pour the batter without liners.  Mini muffins will only bake for about 10 minutes.

happy tuesday :)

Gaia Cookies {with oats, coconut, dates, chocolate}

Words are a powerful thing. The main reason I love blogs. You are able to share words, thoughts, and experiences with others.  It connects people.  

Recently, my college friend Whitney posted a review for the book, Bread & Wine: A Love Letter to Life Around the Table with Recipes on her blog. 

Even though Whitney and I now live in different states and I haven’t seen her in a few years, I feel like she is close by. That is the positive power of social media. You are able to be a part of someone’s life, no matter where you are. You are able to influence others. 

After reading Whitney’s post, I was hooked.

I went the very next day to Barnes & Noble and bought the book. 

The author, Shauna Niequist, discusses the joy found in life around the table. It is not all about the food, but it is about the people you are with and the memories you share. The book is funny, honest, and spiritual. 

Shauna also shares her recipes throughout the book. She says that she wants her readers to delve into the book and read it…and then take it into their kitchen and try all of the recipes.  

So sure enough, after I finished the book, I took it with me into my kitchen. Just like Shauna said…

The first thing I wanted to make were her go-to cookies —> “The Gaia Cookie” 

It is a recipe from a hippie vegetarian cafe in Grand Rapids, Michigan called “Gaia Cafe.”  The cookie has tons of oats, chopped dates, coconut, and chocolate. 

Seriously… I am totally into everything about this situation.  

I loaded these little guys up with dates, raisins, milk chocolate, coconut, and toasted walnuts.

Very wholesome. :)

But you can adjust this recipe and add only chocolate or only your favorite dried fruits. Make is as healthy or chocolately as you like. 

You see, contrary to popular belief, baking is NOT an exact science. 

By the time I am blogging this, I have already sent my copy of Bread & Wine to my mom to read… and I am currently starting another Niequist book, Bittersweet.

Yes, you could say that I highly recommend her books. 

And her cookie recipe…

• 1 stick (1/2 cup) unsalted butter
• 1 1/2 cups brown sugar
• 2 eggs
• 2 tablespoons vanilla
• 1 1/2 cups whole-wheat pastry flour (or all-purpose flour)
• 1 1/2 cups oats
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup shredded coconut (I like to toast it)
• 1 cup walnuts chopped and toasted
• 1 cup chocolate chips (I use milk chococolate)
• 1 cup chopped dates, raisins, cranberries, or dried cherries (whatever mix you prefer… I like the dates + raisins combo the best)

Directions:

- Preheat oven to 350 degrees.

- Cream together butter and brown sugar. Add the eggs and vanilla and mix well. Add in the flour, oats, baking powder, baking soda, salt, and mix well.

- Toast the coconut and walnuts in the oven for about 5 minutes or so. Add them to the mix along with the chocolate chips, dates, and raisins. Mix until combined. 

- Drop tablespoons on a cookie sheet. You can refrigerate the cookies for a few minutes to prevent them from spreading out too much when they bake.  Then bake for about 14 minutes, or until golden brown.

- Let cool and enjoy with all of your favorite people!

Almond Joy Cookies

Yup…almond butter is still finding its way into my cookies.  It is so unexpected, which I love.

I wanted to create an almond butter cookie inspired by the almond joy candy bar: Chocolate + Almonds + Coconut  

I couldn’t stop thinking about such a cookie…

Soooo enter:  The Almond Joy Cookie

I am happy to say that I stand behind this one with confidence.

To make this cookie you only need a large bowl and spoon. No mixer required!

I wanted to create a cookie that didn’t make too many. It doesn’t use up too much almond butter and it leaves enough cookies to share with others.

This recipe will make exactly 15 cookies, if you use a regular cookie scoop.

I just love this combo. The coconut is kind of hidden. You almost don’t notice it. But, at the same time it really makes a difference in these cookies.

I also add chopped almonds to add a nice crunch.

BAKING TIP: I chop of the milk chocolate chips so the chocolate kind of melts into the cookies and you get chocolate in every bite. so necessary.

Almond Butter Cookies with Coconut and Chocolate - Flourless

makes 15 cookies

• 1/2 cup almond butter
• 1/2 cup white sugar
• 1 egg
• 3/4 tablespoon vanilla extract
• 1/4 tsp. coconut extract
• 1/2 tsp baking soda
• 1/4 tsp. salt
• 1/2 cup milk chocolate chips, chopped up
• 1/2 cup unsweetened coconut (toast it in the oven)
• 1/4 cup chopped raw almonds, toasted

Directions:

- Heat oven to 350 degrees

- Toast the coconut in the oven for about 5-10 minutes, before it starts to turn golden on the edges. Toast the chopped almonds for about 5-10 minutes

- in a large bowl, combine almond butter and sugar until it is combined. Add the egg, vanilla, baking soda, salt and coconut extract. 

- Add the coconut and almonds until combine. Add the milk chocolate chips. 

- Scoop small ball doughs on a sprayed cookie sheet. Bake for about 10-12 minutes. Rotate the cookies halfway through.  Let cool on the cookie sheets before removing. 

CHEWY or CRISPY? If you want these cookies chewy, take them out of the oven after about 10 minutes. If you want them pretty crispy, then leave in for about 13 minutes. 

Almond Butter Cookies

This recipe is inspired by my three ingredient peanut butter cookies. 

Except this time, I am using almond butter. 

The almond butter makes this cookie taste like a good ol’ chocolate chip cookie.

I love this because it is very few ingredients, no butter, no flour, and loaded with milk chocolate chips. obviously.

The dough will be very dark brown from the almond butter, but it will lighten as the cookies bake. 

I sometimes cut this recipe in half (use 1/2 cup almond butter, 1/4 cup each of white sugar and brown sugar, 1 egg, and cut the rest of the ingredients in half). 

Half of this recipe will make 15 cookies.  Which is perfect sometimes! 

Plus, this way I use less of that expensive almond butter, which I need to survive, sooo…

Almond Butter Cookies with Milk Chocolate Chips — flourless

• 1 cup almond butter
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 egg
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup milk chocolate chips (I use more than 1 cup and I roughly chop them)

Directions:

- Preheat oven to 350.

- In a large bowl combine the almond butter and sugars until it is all combined.  Add the egg and stir until combine. Add vanilla, baking soda and salt. 

- Chop the milk chocolate chips.  Stir in the milk chocolate chips to the batter. Chopping the chips will make  sure the chocolate is throughout the cookie as you bite in it.  I also throw in some whole chips along with the chopped chips.

- Scoop the dough on a baking sheet sprayed with nonstick spray.  Bake for 10-12 minutes. Rotate the sheets halfway through the baking.  I then put even more chips on the top of the cookies when they are almost done baking.  So the cookies look super loaded :) 

-  Let the cookies cool on the cookie sheet until they are cooled and then remove them. Store in an airtight container.  Sometimes I like to keep them in the freezer, nice and cold.

Healthy Cookie Dough Bites

If I told you I have some healthy cookie dough bites.

Would you believe me?

Come on now.  I would never lie to you! 

How cool are these?

You’ll find yourself popping more than one in your mouth.

These are fast to make.

Plus, no baking required!  Score.

You just whip them up in a food processor. If you don’t have a food processor, you can mash the dates up with a fork. 

I like using coconut oil, but you can always use butter if that’s how you roll. Butter is just not my thing.  I never even put butter on my pancakes when I was 5. And I was the weird one eating dry toast with jam.

I sometimes get carried away and double this recipe. That way I know I will be willing to share a few…

Directions:

• Add the oats to the food processor and pulse until they are finely ground.
• Add the dates, oil, and vanilla and run until smooth and forms a ball
• Stir in the mini chips
• Scoop into small balls and roll until smooth.  Store in the refrigerator or the freezer…but they will not last long!

Orange Carrot Ginger Smoothie

The amount of citrus I buy at the store is starting to get embarrassing at the checkout…

I’ve been on a serious orange kick. 

A whole, pealed, straight-up orange (or five). all kinds. all sizes. very juicy…and so refreshing after your workout.

Most orange varieties are in season right now and through the end of April.  So we have to get the most out of them while they are nice and juicy.  I mean, we must.

This smoothie is another cool way to enjoy oranges. I first saw this idea on some healthy food blogs that featured smoothie recipes. 

A cool twist on a healthy fruit smoothie.

Oranges + Carrots + Fresh Ginger

I blend this all up in a blender to make a smoothie. But you can also use a juicer and make it into a juice. 

The ginger gives it a cool kick.

It is orange juice kicked up a notch. Enjoy!

Orange Carrot Ginger Smoothie

• 1 pound carrots (about 2 cups chopped baby carrots)
• 3 navel oranges (more or less depending on the size)
• 1-2 Tablespoons fresh, grated ginger (more or less, to taste)

Directions:

- Depending on the size of your blender, you may need to adjust the measurements.  I have a smaller blender so I use about 1 cup of baby carrots and 2-3 navel oranges.  I like more oranges than carrots  in mine.

- Smoothie: Combine all ingredients and blend up until frothy. I also add some cold water or ice cubes before I blend it.  Blend until it is smooth.  

- Juice: You can also put each of the ingredients in a juicer. Then stir them all together.  If you don’t have a juicer and want to make it a juice, just blend up the ingredients and then strain it.

- Serve this drink immediately. You can laso keep it in the refrigerator, but try to serve it within a day.

Chocolate Peanut Butter Cookies

Serious question: Who doesn’t love a good peanut butter cookie?

I may start walking around and polling everyone about whether they like peanut butter cookies.

If they say “no” then I will conveniently have a batch of these with me and I will give them one to try. 

Result = sudden change of heart

Now, some may argue that this is NOT a peanut butter cookie. 

Okay, I’ll listen to you. You may even be right…

But you won’t be getting one of these. :)

I love a good and simple peanut butter cookie. But when I want something a little different and unexpected, I make these.

A new set of flavors for an old classic.

They are so fast and easy to make. Creating very little reasons for you not to make them too!  

Flourless Chocolate Peanut Butter Cookies

• 3/4 cup white sugar
• 1/4 cup packed brown sugar
• 1/2 cup unsweetened cocoa powder
• 1 cup creamy peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk chocolate chips, optional (white, dark, semi-sweet, butterscotch or peanut butter chips all work too)

Directions:

- Preheat oven to 350.

- Combine all ingredients except for the chocolate chips in a bowl. You can use a stand mixer or stir it all together by hand.  Mix until all combined.

- After all of the ingredients are combined, stir in the chocolate chips.  You can pop the dough in the freezer to firm it up a bit before you roll it into balls.

- With a cookie scoop, form dough balls. Then roll them in your hands to make a smooth ball.  Place gough palls on a cookie sheet sprayed with non-stick spray. Press down the dough balls slightly with the palm of your hand. Then sprinkle the tops with sugar. Next, use a fork and press down the cookies further, making cross-hatch marks on top of the cookies.

- Bake for about 10-12 minutes.  Rotate the sheets halfway through baking.  Do not overbake these cookies!  They may not look done by 12 minutes, but take them out anyways. They will continue to bake and set as they cool on the cookie sheet.  Let cool completely.

- You can place the dough in the refrigerator while some are in the oven baking.

Really though, what is peanut butter without chocolate?

Skinny Banana Blueberry Muffins

I think we can all agree that these little blueberry banana muffins are a great thing to add to our lives this spring.

Teeeeeny little blueberry muffins + huuuuge mug of coffee = smiles

Food that is good for you should taste good.

I always look at the ingredients in a bread or muffin recipe before I make it.  If it is filled with something that I personally would not eat by itself everyday (butter, crisco, sour cream, heavy cream)… then I try not to use it in my own bread recipes.  

Using these not-so-healthy ingredients is perfectly fine once in a while, as a treat.  But, if you make breads and muffins to eat often or everyday, then it is important that they are filled with ingredients that are good for you.

But that doesn’t mean it won’t taste great!  You can’t tell a difference!

And yup, leave it to me to make yet another bread with brown-rice flour.  It is one of my new favorite wheat-free flours to use. I love the nutty flavor and cool texture it gives the muffins.  Plus, it is rich in fiber.

This bread is great. You get the banana bread flavor and then the blueberries burst in your mouth.

You can also make this exact recipe with whole-wheat pastry flour or all-purpose flour. 

Skinny Banana Blueberry Muffins

Based off this recipe.  It will make around 2 dozen mini muffins, 15 regular muffins, or a large bread loaf (9x5 or two smaller size pans)

• 2 and 1/2 cups Brown Rice Flour (or whole wheat pastry flour)
• ¼ cup ground flaxseed meal
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup honey
• 1/2 cup light brown sugar
• 1 cup mashed very ripe banana (about 2 large very ripe bananas)
• 1/4 cup nonfat plain greek yogurt (or vanilla yogurt, and don’t use the vanilla extract)
• 1 tsp. vanilla extract
• 1 large egg, beaten
• 3/4 cup skim milk ( or almond milk, soymilk, etc)
• 1 and 1/4 cup fresh or frozen blueberries

Direction:

- Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray, or mini muffin tines. You don’t need liners, just make sure to spray your pans!! Set aside.

- In a medium bowl, whisk flour, flax, baking soda, salt, and cinnamon together until combined. Set aside.

- In a separate large bowl, whisk the honey and brown sugar together. It will be thick and lumpy but mix until it is blended as best you can.  Add the mashed banana, yogurt, and beaten egg.  

- Slowly pour the dr ingredients into the wet ingredients. Gently begin to fold it all together. It will be very thick.

- Add the milk slowly and continue to gently mix the ingredients together. The batter will still be thick but the milk will thin it out. 

- Gently fold in the blueberries and mix it all before the blueberries start to turn the batter blue!  Do not overmix the batter.

- Divide the batter between the muffin tins or loaf pans.  Fill all the way to the top. I sprinkle the tops with cinnamon and sugar.

Muffins:  Bake for about 12 minutes for mini muffins and  17-18 minutes for regular-sized —- or until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

Bread:  Fill a bread loaf pan, and any excess batter just pour into small muffin tins.  Bake at 325 degrees for 50-60 mintues, but I estimated the time.  I would set the timer for 40 minutes and then keep increasing the time by 5 minutes until it was golden brown and a toothpick comes out clean.  Let rest for about 20 minutes.  Take a knife and run it along the loaf pan and remove it and let cool on a wire rack.

Yeah… I popped this in my mouth right after I took this photo.

Peanut Butter and Jam Sandwiches

I’m probably one of the few to care, but it is National Peanut Butter and Jelly Day! 

So here is a Peanut Butter and Jam sandwich.  Done my way…which goes against most traditional peanut butter and jelly rules.  Yes, there are rules. Click here to check some out.

toasted bread + homemade jam + fresh fruit + natural chunky peanut butter

This is not your average PB&J…

Yes, those jars above are my homemade low-sugar jams that I am addicted to making.  I hope to sell them to you all one day. :)

My favorite jam to use in my PB&J is strawberry.  Jam means that it is made with actual fruit. This is different from “jelly” which is made from fruit juice (not fruit).

Then, turn it up a notch by adding sliced fresh strawberries. Sliced bananas or blueberries are also great.  

Then comes the peanut butter…

Now, this is key.

My absolute favorite natural peanut butter of all time is Smucker’s All-Natural Chunky Peanut Butter. My love for this peanut butter is boarderline obsessive.

Eat it with honey. It will change your life. 

If your style is creamy pb, go creamy. If you are into almond butter, go for it.

We all swing our PBJ’s a little different.

Toasted Peanut Butter and Strawberry Jam Sandwich

• Slices of Sprouted Grain Bread (such as Ezekiel), toasted
• Low-sugar natural strawberry jam
• sliced fresh strawberries
• All-natural crunchy peanut butter

Steps:

1. Toast the slices of bread
2. Spread jam on one slice and top with strawberries
3. Spread the peanut butter on the other slice.  (I would use Smuckers All-Natural Crunchy Peanut Butter if I were you)
4. Press together the slices and cut in half.  Or enjoy eating them openfaced, like I do.
5. People say the ratio of peanut butter to jam is 2:1 …so I will just go with that. sounds good to me.

I actually always prefer eating my PBJ open-faced. With pb, jam, and fruit on both sides.

Sooo, I guess that would not even be a sandwich. It more like PBJ toast. 

Just another rule I am breaking with these PBJ’s.  Be a rebel.

Green Detox Smoothie {with spinach, strawberries, cucumbers, and bananas}

Time to start this month off feeling nice and fresh.

Here is an easy green and fruity smoothie that I love to make. 

I feel better just looking at the ingredients…

Drink this detox smoothie to jump-start your day, or enjoy it at any part of the day for that matter.  

It is very healthy, refreshing, and re-hydrating (give it up for those cucumbers).

And it tastes really really good too!!

Feel free to also add whatever frozen berries you want to the mix. Frozen blueberries work well.  Or, for more protein, add all-natural peanut butter or almond butter.

TIP: This is a great way to use bananas that are getting too ripe. I peel the bananas and store them in a zip-lock bag in my freezer. Then, you always have bananas on hand if you want to make smoothies or banana breads.

Green Detox Smoothie

(makes about 2 servings)

• 3/4 cup strawberries (fresh or frozen both work great)
• 1/2 cup cucumber, peeled and sliced
• 1 large frozen banana, sliced into chuncks
• 1 cup vanilla almond milk (or skim milk)
• Very large handful of fresh spinach, about 1-2 cups (or mix of kale and spinach)
• 1 tablespoon ground flaxseed

Directions:

- Add the milk to a blender and toss the banana pieces, spinach, and flaxseed in with the milk. Blend on high until it is liquid-like.

- Add the strawberries and cucumber. Blend again until smooth.

- Add in more almond milk and/or ice for your desired consistency.

- Store whatever you don’t drink in the refrigerator for up to a day.

Healthy Cinnamon Raisin Bread - Gluten Free

One day I will learn moderation. 

One day.

But not any day soon…

I am running a half marathon in a few weeks, which means I had to fit a few weekends of 10 milers in, like pronto.

A runner is definitely part of who I am, but I am not the person who trains diligently, rests, and does all that I read in Runner’s World Magazine that you are supposed to do. Like may of my fellow runners out there, I run because I love it to death…but then I go about my day as if I didn’t just run 10 miles.  It allows me to continue with my craziness without the normal people around me batting an eye.  

With my long run down, the weekend was not over. I then went about making not one, but FOUR batches of this bread over two days. Then, I tweaked it a little more and made another loaf the following week for the win.  Moderation? hah.

Yeah, you could say that I am really into this Cinnamon Raisin Bread.

You gotta try it!

This bread calls for brown rice flour which gives the bread a really neat texture and it is gluten free. It is hearty, a little crumbly, and is great toasted or at room temperature.  

Plus it has greek yogurt, cinnamon, applesauce, and flaxseed… just some hidden health perks in this moist and sweet bread. 

MY SECRET: Soaking the raisins in the hot water before you put them in the batter is key! The raisins will plump up. It really makes a difference. 

Also, I like to throw in more raisins than my recipe calls for.  I always seem to go overboard.  But it is always totally worth it.

Especially here.

TIP: If you don’t want to use brown-rice flour, you can use whole-wheat pastry flour or all-purpose flour.

Cinnamon Raisin Bread - Gluten Free

• 1/3 cup nonfat greek yogurt (or 1/4 cup vegetable oil)
• 1/4 cup packed brown sugar
• 1 large egg
• 1 1/4 cups brown rice flour
• 1/4 cup ground flaxseed (optional, it still works without it)
• 1/2 tsp. baking soda
• 1/2 tsp baking powder
• 1 tsp. ground cinnamon
• dash of salt
• 3/4 cup all-natural raisins, rehydrated (soak raisins in a bowl of very hot/boiling water and let stand for 10 minutes)
• 1/2 cup skim milk
• 1/4 cup unsweetened applesauce
• Topping: 1-2 tablespoons butter, 1-2 tablespoons brown sugar, 1-2 tablespoons white sugar, sprinkle of cinnamon, 1 tablespoon brown rice flour

Directions:

Preheat oven to 350 degrees. coat a 9x5 bread loaf pan, or 2 smaller pans with non-stick spray.

For the bread: In a medium bowl,  stir in the yogurt and sugar with a wooden spoon until combined.  Stir in the egg.  The mixture will be thick. Add in the flour and baking soda, powder, cinnamon, and dash of salt. Again, it will be very thick, do not worry.

Stir in the milk and applesaucse until combined.  Fold in the raisins.

Pour the batter into a bread pan.

Topping:  Combine the topping ingredients in a small bowl and with a fork, mash it all together (or use your clean hands), until the butter is incorporated . Add more or less sugars and flours as you desired.  Sprinkle on top of the batter in the bread pan. Use as much as you would like.

Bake for about 35-40 minutes. Take out and let cool in the pan for about 20 minutes. Use a knife to go around the edges of the pan and remove. Place on a wire rack to cool completely.

I wrap this bread in plastic wrap or  put it in a container and store it in the fridge.

Homemade Peanut Butter with Honey and Flaxseed

Staring at this bowl of peanuts…

Let’s make some peanut butter.

Peanut Butter is one of the easier nut butters to make. You don’t need to add any oils to it and peanuts form a butter quicker than other nuts, such as almonds. 

This is great news.

Because come on, we don’t have all day.

You can very well just use unsalted, dry-roasted peanuts and blend it up just like that.  Pure peanut butter at its best.

But, I just love honey with peanut butter. 

So, I add honey to the food processor along with some whole ground flaxseed meal. The flaxseed gives the peanut butter a big nutritional kick, with loads of fiber and omega-3 fatty acids (and you cannot taste it).

I think unsalted peanuts work best and I usually use a dry roasted kind.  Make sure there are no weird ingredients added.  

That’s a jar of energy right there.

Homemade Peanut Butter with Honey and Flaxseed.

• 3 cups unsalted, dry roasted peanuts (make sure the only ingredient is peanuts)
• 2 tablespoons honey (more or less to taste)
• 2-3 tablespoons whole ground flaxseed meal
• dash of salt (optional, to taste)

Directions:

- I work in batches of about 1 cup of peanuts at a time.(Now, this depends on the size of your processor.  If it is a large food processor, you can put all of the peanuts in it at once.  But, I own a smaller food processor so I butterize 1 cup of peanuts at a time, along with about 1/2 tablespoon honey and 1 tablespoon flaxseed. I eyeball the amounts).

- To a food processor, add the peanuts, honey, and flaxseed.  While this was whirling around in the food processor, it may turn into a big peanut butter dough ball.   So you can stop the processor occasionally and break up the ball and also scrap down the sides. This will keep it moving in the bowl.

- You will continue to blend the peanut butter.  It takes some time, but it will eventually come together after a few minutes, don’t worry!

- Once it is creamy, I still let it go in the machine for a few minutes longer, scarping another time or two. 

- Make it crunchy peanut butter:  When the peanut butter is done, before you take it out of the processor, add in a handful of peanuts and pulse for a minute. This will add chucks of peanuts to the creamy peanut butter.

-  You can add salt to the peanut butter after it is blended, if you think it needs it. Also, you can add more or less honey, depending on how sweet you want it. It is all about your own personal preference.  I eyeball it and just drizzle it in.

Peanut Butter Banana Bread

A baker named Joy has a blog, joythebaker.com which is amazing, along with everything she makes.

I encourage all of you to visit the site after you read this post as you wait for this banana bread to bake. 

This banana bread is based off the peanut butter banana bread on Joy’s blog.  

Peanut butter + bananas…and I threw in mini chocolate chips to hit the grand slam. 

Because the mini chocolate chips are just sooo teeny and fun.

It just had to be done.

I recently made this bread when I was visiting home. My family (over 12 people) were staying in our house for the weekend.  

A lot of mouths to feed.

It is always good to have a homemade bread cut and ready to be nibbled on by anyone who passes through the kitchen. Whether it be my active little niece who will eat anything my mom gives her, or my brother-in-law with a runner’s roaring appetite. This is sure to please.

The bread is soft and the nuts give it a bit of crunch.

Make it this weekend! 

Peanut Butter Banana Bread

Makes: one 9×5-inch loaf or two smaller-sized loaf pans

(recipe from joythebaker.com)

• 1 1/2 cups mashed ripe bananas (about 2-3, depending on the size)
• 1/3 cup vanilla fat free yogurt
• 1/3 cup creamy all-natural peanut butter (JIF natural)
• 3 tablespoons unsalted butter, melted
• 2 large eggs
• 1/2 cup granulated white sugar
• 1/2 cup brown sugar
• 1 cup whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1/4 cup ground flaxseed meal (the bread still works without this)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/4 cup chopped raw peanuts, roasted —-> in the oven for about 10 minutes at 400 degrees (can also use pecans or walnuts, roasted)
• Big handful ofmini chocolate chips (optional), plus extra if you want to sprinkle some on top of the batter before you bake it.

Directions:

- Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour your loaf pans (one 9×5-inch loaf pan). Set aside.

- In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, cinnamon and allspice.

- In another bowl, whisk together the mashed bananas, yogurt, peanut butter and melted butter. Whisk in eggs. Whisk in sugars. Blend mixture until no sugar lumps remain.

- Pour the wet mixture into the bowl with the dry ingredients. Fold together with a spatula until no more flour bits remain.

- Fold in the chopped nuts and mini chocolate chips. Pour the batter into the prepared baking pans.  Sometimes I like to sprinkle more mini chocolate chips on top of the batter before I bake it. 

- Bake for 55 to 65 minutes (or until a skewer inserted into the center of the loaf comes out clean). Remove from the oven and allow to cool in the pan for about 20 minutes.  To take the bread out of the pan, run a butter knife along the edges of the pan and invert the bread onto a wire rack.  Let cool completely. 

Storing the bread:  After it is cooled, I wrap the bread with plastic wrap and put it in the refrigerator. Then, when I am ready to eat it or serve it, I slice it.  The leftovers I keep it in a container in the refrigerator.  This bread can also keep at room temperature for up to 4 days.  Or, you can wrap it and store it in the freezer.

Wrap the bread in plastic wrap and tie a ribbon around it, making a bow. It makes a great gift.

peanut butter, banana, chocolate… 

I bet they serve this in heaven.

Spring Monster Cookies

Spring! finally.  

I love it when the pastel-colored M&M’s are for sale. They scream “buy me.” 

The first thing I thought to make with them? Monster Cookies.

I’ve featured this recipe on my blog plenty of times. Using different m&m’s and chocolates.  But I just had to share it again. It is seriously that good!  It has been adapted from my family friend Jacki’s monster cookie recipe. Yes, I would go so far as to say it has changed my life (as well as all those who have experienced this cookie). 

Make a batch for a crowd for any occassion and they will not last long. 

Peanut butter, oatmeal, chocolate chips, m&m’s…

I rest my case.

Springtime Monster Cookies

(makes about 50 cookies)

• 1 cup white sugar
• 1 1/4 cup brown sugar
• 1 cup creamy JIF peanut butter
• 2 teaspoons vanilla extract
• 3 large eggs
•  4 1/4 cups quick cooking oats
• 1/2 cup flour
• 2 tsp. baking soda
• pinch of salt
• 1 or more cups M&M’s (I put more on top of the cookies when they are almost done baking)
• 3/4 cup milk chocolate chips
• 1/2 cup semi-sweet chocolate chips  (you can use all semi-sweet or all milk chocolate chips. You can also use mini chips)

Directions:

• Cream the butters and sugars until creamy in a mixer.  Add in the egg and combine.  Add the peanut butter and vanilla.

• Add in the dry ingredients until it is all combined.  Add in the chocoalte and m&m’s.  I use a lot of chocolate chips and m&m’s because I like it loaded, but feel free to add as much as you want.  I pop the dough in the fridge as the cookies bake.

•  Use a cookie scoop to make them uniform.

• Bake for around 9-10 minutes at 350 degrees. Until just turning golden. Allow them to cool on the baking sheet. I find this creates the best cookie that is still soft in the middle! It you bake them until totally golden and the edges are turning brown, they will be a harder cookie when they cool

• TIP:  I take them out when the middle is still underbaked and I add more M&M’s to the tops to make them look very chunky and delish. Then I put them back in the oven for the remaining few minutes. 

• These can be stored at room temperature in an air-tight container or can be freezed for up to 3 months.

Try and just eat one.  I dare you.

No-Bake Peanut Butter and Chocolate Chip Oat Bars

Time and time again, I find myself baking at night.  I have always loved to bake in a quiet and dark kitchen. Especially when I visit home. 

When all my family is out of the kitchen…and all the meals are done…and all the dishes are clean. 

That’s the time I finally have it all to myself.   

Soooo it’s late. I don’t want to wait around as dozens of cookies bake and cool. I don’t want a lot of mess to clean up.

So a no-bake bar is the perfect choice.  

You press this mixture into a pan and once they are cooled, you cut them into bars.  

If you are like me, just put the pan in the refrigerator and cut them into bars the next day.

These are sweet…and very addicting.  Chocolate and peanut butter lovers will looove them. 

You really cannot go wrong!

No-Bake Peanut Butter and Chocolate Chip Oatmeal Bars

(recipe adapted from Browneyedbaker.com)

• 3 cups old-fashioned oats  (quick-cooking oats will work if you don’t have old-fashioned oats, if so, use about 3 1/2 cups)
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup mini chocolate chips, for sprinkling the top of the bars
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 cups white granulated sugar (you can decrease the sugar amount if you want)
• ½ cup skim milk
• ½ cup unsalted butter
• ½ teaspoon salt

Directions:

-  Line a 9x13 inch inch baking dish with parchment paper and set aside. If you want thicker bars you can use a square 8 or 9-inch baking dish.

- In a large mixing bowl, stir together the oatmeal, chocolate chips (not the mini chips), peanut butter and vanilla extract. Stir until it is all combined, it is okay to use your hands to make sure the peanut butter is incorporated throughout. set aside.

-  In a saucepan, combine the sugar, milk, butter and salt over medium heat. Bring to a full boil, until there are bubbles covering the surface.  Once it has the bubbles on the surface, boil this for 2 minutes. Remove from heat.

- Pour the hot mixture over the oatmeal mixture and quickly stir to combine. Stir until the oatmeal mixture has been moistened. It’s okay if the chocolate chips melt.

- Turn the mixture into the parchment-lined pan and use the back of a spoon to press it evenly into the pan.

- Sprinkle the mini chocolate chips over the top of the bars and press them down with your hands into the dough.

- Let the bars sit for at least 30 minutes at room temperature or in the refrigerator.  This allows them to set and the chocolate chips to harden on top.  Use the edges of the parchment paper to lift the bars out of the pan and cut into desired squares.

- Store in an airtight container at room temperature for up to 1 week. I like to store them in the fridge.

I package these bars up in clear bags tied with burlap ribbon and give them to others as a sweet gift.  

Yum.