PB Chocolate Chunk Cookies

PB Chocolate Chunk Cookies

If just reading the title of this recipe doesn't make your mouth water, than I do not know what does.  Since peanut butter tops my list of favorite foods, these cookies disappeared within seconds after being baked.  They are THE best peanut butter cookies I have ever tasted.

Surprisingly, they consist of no flour, no butter, and no white sugar.  Too good to be true, right?  They melt-in-your mouth, are soft, chewy, and extremely moist.  The peanut butter flavor stands out immensely because there is no butter or flour.

Ingredients:

• 1 cup creamy peanut butter
• 1 cup light brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1 cup dark chocolate chips

Directions:

1. To the mixing bowl, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated into the mixture.  Stop to scrape down the bowl as necessary.  
2. Add the baking soda and beat to incorporate.
3. Add the chocolate and beat to incorporate; make sure you do not over mix.
4. Form two-tablespoon mounds of dough.  Place mounds on a large plate, flatten slightly, cover with plastic wrap and refrigerate for at least two hours or up to five days, before baking.  Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350 degrees.  Line baking sheet with cooking spray.  Place mounds on baking sheet about two inches apart and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center.  
6. Allow cookies to cool for 5 to 10 minutes before removing.  
7. Enjoy!

Sweet Potato Burger

Sweet Potato Burger

With summer right around the corner, barbecue parties are quickly approaching.  Unlike most people, I am not a fan of right meat.  However, veggie burgers never seem to hit the spot either.  So, after hours of searching for the perfect burger replacement, I finally caught my eye on something.

Sweet potato burgers!  Now, some of you are probably reading this and thinking that I'm crazy, but these are a must have!  And not only do they taste good, but they look amazing too.

Ingredients:

• 1 cup peeled and diced sweet potatoes
• 1 15-ounce can cannellini beans, rinsed and drained
• 1 [1/2] cup panko bread crumbs
• 1 large egg
• 2 tablespoon grated Parmesan cheese
• 1 tablespoon grated lemon zest
• 1 teaspoon coarse salt
• [1/2] teaspoon freshly cracked black pepper
• [1/2] teaspoon sweet paprika
• [1/2] teaspoon dried oregano
• 2 tablespoons extra virgin olive oil
• 4 burger buns, sliced and toasted
• Assorted toppings such as red onions, roasted red bell peppers, micro greens, Dijon mustard, lettuce, sun dried tomatoes and caramelized onions.
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Directions:

1. Bring a small pot of water to a boil. Add the diced sweet potatoes and cook until fork tender, 5-7 minutes. Drain the sweet potatoes and transfer to the bowl of a food processor. Add the cannellini beans, bread crumbs, egg, Parmesan, lemon zest, salt, pepper, paprika and oregano. Pulse for 1 minute until everything is full incorporated and smooth.
2. Remove the sweet potato mixture from the food processor and divide it into four equal 4-ounce portions. Form each portion into a patty to fit your preferred burger bun.
3. Heat the olive oil in a large skillet over medium high heat. Add the sweet potato patties to the hot oil and cook until golden brown, 4-5 minutes per side. Transfer each patty to a burger bun bottom.
4. Add additional toppings as desired and top with the top half of the bun. Serve immediately. 

Vanilla Blueberry Crumb Cake

Vanilla Blueberry Crumb Cake

Ingredients

• For the Cake:
• 2 cups AP flour, plus 2 tbsp
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 8 tbsp unsalted butter, at room temp
• 1 ¼ cup white sugar
• 2 tbsp fresh lemon zest
• 1 large egg
• 1 egg yolk
• 1 Vanilla Bean, seeds removed
• 1 cup buttermilk ** If you don't have buttermilk on hand, just use regular milk with a squeeze of lemon juice added into it**
• 2 cups fresh blueberries
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• For the Topping:
• 1 cup AP flour
• 1 cup light brown sugar
• 1 tsp sea salt
• 2 tbsp fresh lemon zest
• 8 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F
2. Make the lemon crumb topping by combining 1 cup flour, sugar, salt and lemon zest with the melted butter. Using your fingers, mix it around until its crumbly and set aside.
3. Butter and flour 2 cupcake tins.
4. Toss the blueberries with the 2 tbsp of flour and set aside.
5. In small bowl, sift together the flour, baking powder, baking soda, and salt and set aside.
6. In a large mixer combine the butter and sugar until pale yellow, add the zest, eggs, and vanilla bean and beat well for an additional 2-3 minutes making sure to scrape down the sides.
7. Alternate adding the flour, and the buttermilk until all is combined, making sure to scrape down the sides during the process.
8. Spoon 1/4 cup of the batter into each cupcake mold. Top with some of the floured blueberries. Sprinkle the top with some of the crumb mixture.
9. Bake for approximately 30 - 35 minutes, or until the cake is light and fluffy.
10. Remove from oven and let cool before serving.

S'more Rice Krispie Treats

S'more Rice Krispie Treats

S'mores + Rice Krispie treats...what could be better?  This combination creates the best Rice Krispie treat on the planet...obviously.

Ingredients:

• 3 tbs butter
• 10 ounces mini marshmallows, plus an extra 2 cups, divided
• 1/4 cup pulverized graham crackers
• 5 cups Rice Krispies cereal
• 1/3 cup mini chocolate chips

Directions:  

1. Spray a 9x9 baking tin with non-sticking baking spray and set aside.
2. In a large heavy bottom pan, melt the butter over medium heat.
3. Add the 10 ounces of mini marshmallows and stir to combine.  Continue to stir until fully melted, and then add in the graham crackers.
4. Add the Rice Krispie cereal and stir to combine.  Once combined, transfer the mixture to the prepared baking sheet and sprinkle the mini chocolate chips on top.  Cover the top with the additional marshmallows and let set for at least 30 minutes.
5. Cut and serve.

Brownies on Overdrive

Brownies on Overdrive

Ever have a severe sweet tooth?  Or just in the mood for something super sweet?  What you are about to read is no ordinary brownie/cookie recipe...be prepared to get your hands a bit dirty.

This recipe makes a big statement, but they are so easy to make, and more than a little bit filthy.

First, a chocolate chip cookie layer, followed by an Oreo and topped off by a fudgy brownie.  Melded together in the over, three layers of deliciousness overwhelm your tastebuds.

On top of all that, they look really cool once they are finished being baked.  Please...don't try to resist.

Total time:  1 hour and 5 minutes

Preparation time:  35 minutes
Cook time:  30 minutes

Serving Size:  Yields 16 medium-sized brownies per recipe

For the brownie layer:

• 10 tbsp unsalted butter
• 1 1/4 cups white sugar
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup flour

For the Oreo layer:

• 1 package of Oreo's (regular or double stuffed)

For the cookie dough layer:

• 1/2 cup unsalted butter
• 1/4 cup brown sugar
• 3/4 cup white sugar
• 1 egg
• 1 1/4 tsp vanilla extract
• 1 1/4 cups flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup dark chocolate chips

Directions:

• For the brownie layer:
• In a medium-sized sauce pan, melt the butter over medium high heat.  Add the sugar and cocoa powder once the butter is melted.  Whisk to combine and remove from heat.  Add the salt, vanilla and eggs and continuously whisk until the eggs are combined.  Add the flour and continue to mix.  Set batter aside.
• For the cookie dough layer:
• Cream together the butter and sugars in a mixer.  Add the eggs and vanilla, making sure to scrape down the sides of the bowl.  Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.  Fold in the chocolate chips.  Set dough aside.
• Assembly:
• Preheat the oven to 350 degrees.  
• Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
• Layer the cookie dough on the bottom of the 9x9 baking pan, pressing down to form the bottom of the brownies.
• Layer as many Oreos that will fit on top of the cookie dough.  No need to overlap.  One single layer will do.
• Pour the brownie batter on top of the Oreo layer and make sure it is evenly layered on top. Bake for 30-35 minutes.  Test with a knife to see if the center is done.  If the knife comes out clean, let the brownies rest before serving.  If the knife comes out with better still on it, allow the brownies to bake about 5 minutes more.

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

Ingredients:

• 3 ripe medium bananas

• 1/3 cup unsweetened apple sauce

• 1 1/4 cups unbleached all purpose flour

• 3/4 tsp baking soda

• 1/4 tsp salt

• 2 tbsp butter, softened

• 1/3 cup light brown sugar

• 2 large egg whites

• 1/2 tsp vanilla extract

• 10 tbsp peanut butter

Directions:

1.  Preheat oven to 325°. Line a muffin tin with 12 liners. 

Courtesy of:  skinnytaste.com

2.  Mash bananas in a bowl, set aside.



3.  In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

4.  In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better'n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.

Courtesy of: skinnytaste.com

5.  Add flour mixture, then blend at low speed until combined. Do not over mix.


6.  Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better'n peanut butter into each muffin well.  Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

Healthy Chicken Nuggets

Healthy Chicken Nuggets

Ingredients: 

2 large skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp Italian seasoned breadcrumbs
2 tbsp panko breadcrumbs
2 tbsp grated parmesan cheese
olive oil spray
Directions:

1.  Preheat oven to 425°. Spray a baking sheet with olive oil spray.

2.  Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

3.  Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Photo courtesy of:  skinnytaste.com

4.  Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. 

5.  Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turnover then cook another 4 - 5 minutes or until cooked though.

Photo courtesy of:  skinnytaste.com

6.  Enjoy!

These nuggets are perfect for on the go, or if you are craving a fried snack.  They bring you right back to your childhood days.

Finger foods are always my favorite and they taste great dipped in any side dip!