Tag Archives: nut butter

Everything but the Kitchen Sink Bars

27 May

While the name for this dessert may not be literal, it is definitly one of the more customizable dessert recipes I have, and you can really add whatever you want!

I used to make these when I was in middle school when I used to make the snacks for my church on Sundays, and they were a major hit! After the first week I made sure to bring some photocopies of the recipe with me every time I made them, because so many people asked. I was amazed when I visited once I had graduated from college and that same recipe was pinned up on the bulletin board in the church kitchen!

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Can you tell I had a little too much fun on PicMonkey.com? I normally use my iPhone to take my photos, so anything I can do to make them look a little better is ok in my book!

Like I mentioned earlier, these are completely customizable! You can make them vegan, gluten free, dairy free, soy free, however you want! You can do everything homemade, or you can go the quick and convenient route and buy some of your ingredients already made!

Since you really can do so much with this recipe, I’m going to explain what I used, and then at the bottom we’ll discuss substitutions! This basic recipe only calls for 5 ingredients: (although yes, I know, each one of these ingredients probably has a million things I can’t pronounce)

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Everything but the Kitchen Sink Bars
Yield: 20-24 bars

What you’ll need:

1- 18 oz. package refrigerated chocolate chip cookie dough
1 jar (7 oz.) marshmallow fluff
1/2 cup creamy peanut butter
1 1/2 cup chex cereal
1/2 cup m&ms

You’ll need to preheat your oven to 350*F.

Grease a 9×13 pan, and spread your cookie dough on the bottom of the pan. You’ll end up spreading it pretty thin, just make sure that there are no holes.

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Pop this in the oven for 12 minutes. It won’t be completely cooked, but we’ll be putting it back in the oven a few more times, so it will finish cooking.

When it comes out of the oven, immediately drop teaspoonfuls of the marshmallow fluff and peanut butter over the hot cookie base. It might make the cookie sink in because it’s so soft, but this is ok!

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You’ll notice mine were not quite teaspoonfuls, but it still turned out ok. Now put this back in the oven for 1 minute. If your globs of fluff and PB are a little bigger like mine, you may need to leave it in for an extra 30 seconds. We just want to make it melty so we can spread it out without tearing up our soft cookie.

When it comes out of the oven, we want to spread it out. Using a spatula or a knife, kind of swirl the fluff and Pb around so you’ll get a little of both in every bite.

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Once everything is spread out, it will look like this:

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Now, sprinkle your Chex and m&ms on top.

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You might feel the urge to press them down a little so they’ll stick to the fluff, but you don’t really need to. When we put them back in the oven it will remelt the fluff and they’ll stick nicely.

Put it back in the oven (last time, I promise!) and let bake for 7 more minutes. When you’re all done, you’ll get this:

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So delicious and so pretty! This dessert is great, because it has all the best dessert components. The cookie is soft and chewy, the fluff and PB layer is creamy and gooey, and the chex and m&ms add a nice crunch!

You’ll want to let these cool completely before cutting (It’ll be hard, I know). I normally cut them either 4×6, or 4×5, depending on how big I want the pieces to be.

Substitutions:

There is so much you can do with this recipe! Below, I’ve listed each ingredient and listed some alternatives you can use.

Cookie dough: If you want, make your own cookie dough! I have in the past and it’s worked great. You can do sugar cookie, oatmeal cookie, snicker doodle, or good old chocolate chip. If you’re aiming for gluten free or dairy free, you can use your favorite recipe.

Fluff and PB: If you want it to be vegan, I believe that Smuckers makes their fluff without egg whites, but I’m not 100% sure. Most fluff is at least vegetarian, unlike marshmallows which contain gelatin. Also try out some fun nut butters! I bet almond butter would be great, or even get adventurous and try some cookie butter!

Chex and m&ms: I used chocolate chex here, because I didn’t need the whole box and I knew I would be more likely to eat the chocolate chex as a snack than the regular corn or rice chex. You could really use any crunchy cereal that you like, the possibilities are endless! I think even granola would work, if you wanted to try and make this a little healthier ; ) As far as the m&ms go, you could use just plain chocolate chips, I’ve used Enjoy Life (free of every major allergen!) chips in the past on this when I was making it dairy free. Really though, any type of chocolate or candy would be good!

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If any of you try this recipe using any substitutions (or even as is) you’ll have to let me know how it turns out!

Stay tuned for later this week, I’ll have a fun summer drink recipe to share!

 

 

Seeing What Works

22 Jul

Ulcerative Colitis is an odd disease, in that there isn’t one specific diet plan that works for everyone. You kind of have to figure out what works for you. (I talked to someone once that can’t eat watermelon. Can you imagine?? I’d be so sad.) Sometimes, it doesn’t make sense. For example, I’ve noticed that I can’t do large meal salads anymore, at least not as often as I used to. I’m not sure if it’s because there’s a boatload of fiber in there or what. And the thought of raw carrots makes my stomach turn.

For some reason though, I can handle celery just fine, so I’ve been eating a ton of that to get some greens in. I’m not a huge celery fan, (especially cooked, bleh) and this recent new to me purchase has been helping me:

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So good. I’ve never been a huge nut butter fan, I kind of go through phases where I love the stuff, and phases where I could really care less. But this stuff is amaaaazing. I could eat it out of the jar with  spoon. It’s got maple sugar in it, which gives it an amazing flavor. It’s not very salty, but it contains sea salt, which gives it a little salty bite here and there. I can’t get enough of it.

Case in point, my lunch yesterday:

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Celery with MAB (Maple almond butter), cucumbers (which, thankfully seem to be ok) and some multigrain pita chips. I dipped the pita chips and cucumbers in this yummy sundried tomato bean dip I made.

It’s super simple!

Sundried Tomato Bean Dip

1 can beans (I used cannelloni)
1/2 cup plain Chobani yogurt
6 sundried tomato halves
2 cloves of garlic
Salt and Pepper to taste

I soaked the tomatoes for about half an hour, then pureed everything in the food processor.

I went to Shipshewana (Don’t know what it is? I didn’t either, it’s an Amish fleamarket, and they have some cute shops in town!) with my family recently, and my mom got some veggie dip mixes that look really good. They call for you to mix them with sour cream or mayonnaise, but that just makes it so unhealthy. So, I thought I could just mix it with plain Chobani, but it might give off too much of that sour greek yogurty taste. (Which is delicious, but not what I was going for). So I decided to throw in some beans.

I didn’t want to waste one of the dip mixes on this batch, because what if it wasn’t any good? So I threw in the tomatoes and garlic for flavor. I’m happy to say it was a hit!

I’ve got two more photos on my phone that I’m just going to throw on here, this was my lunch the day before I made the bean dip and bought that amazing almond butter:

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Kind of an odd lunch. I cut up some celery and drizzled on some tuscan dressing. I wanted to make a refried bean burrito, but we didn’t have any tortillas, so I just made myself the insides! Refried beans with a sprinkle of cheese, taco sauce, and some diced tomatoes. It was pretty good!

And since I was still hungry, I had this:

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This is an old picture, but I didn’t take when I ate it the other day. I had the same yogurt (so good! They taste like dessert!) and I had a regular old banana instead of baby ones.

Do you have any good (healthy!) dip recipes? What are some of your favorite dippers? 

Also, if you haven’t checked out my review on Happy Hour at Home, check it out here! It’s an amazing cookbook!

Nut Butter Weekend

21 Jan

The title says it all. I don’t know why. I mean, don’t get me wrong, I love nut butters, but I normally don’t crave them. If I didn’t have a million open in my cupboard, I probably would have gone through almost a whole jar this weekend alone!

This was a common snack at least three times over the past few days:

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Honeycrisp apples FTW!!

I’m way too cool to use only one nut butter, so I change it up a bit, and use THREE.

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PBco White chocolate wonderful, Barney Butter, and I know it’s not a nut butter, but it’s similar, Biscoff Spread. I know it’s not gluten-free, but I saw it in the cupboard while I was rummaging around, and I couldn’t help myself. I have no self control.

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This was my lunch Sunday, another apple with all three butters, some corn tortillas with hummus and tomatoes, and some dates and cocoa roasted almonds.

And I’m not just loving nuts (haha, hold the jokes) in butter and whole form, I’ve been digging them in powdered forms as well.

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These three ingredients make the beeessstttt smoothies/frosties/ice creams. The concept isn’t new, so I won’t pretend you haven’t seen it before.

You just put some bananas (I use two) a few spoonfuls of PB2 (I love the chocolate kind) and a little almond milk which makes a thick yummy ice cream…

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Or a lot of milk to make a smoothie… or frosty as I like to say. It’s not a Wendy’s frosty, but it’s pretty darn close for dairy free and relatively healthy!!

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Do you like nut butters? What’s your favorite kind/brand?? Do you have a cupboard full of half empty jars like me? 

 

Christmas Cookies and Grilled Cheese

14 Dec

Hey everyone! Thank you so much for all the awesome reviews on my SunButter Balls from yesterday! They are amaaaazing. I actually made another batch since I posted yesterday… I mean, it only makes 10!

Since I was so busy last week posting all about Kombucha, I feel like I haven’t been able to tell you all what I’ve been up to the past week or so!

The first big thing is that I’ve finally got a date set for my gallbladder surgery! It’s officially coming out on the 28th! I can’t waitttttt!

I spent a whole bunch of time making different roll out cookies (sugar, chocolate, and hazelnut) and decorating them! So far, I’ve decorated the snowflake ones. Having too many cookies/different shapes/colors overwhelms me, so I like to do just a few colors/shapes at a time.

I really want to work on my cookie decorating skills, especially with royal icing. I think these ones turned out pretty good!

And since it’s been colder out, I’ve been in love with soup and grilled cheese! (Amy’s chicken-less chicken noodle soup and daiya pepperjack cheese)

yum yum yum yum yum.

There’s also this hot mess of a plate….

Celery with hummus, refried beans, a salad, and Almond “Feta Cheese” spread on crackers. It’s sooooo good! I wouldn’t say it tastes just like feta, but it’s definitely reminiscent of cheese!

Another awesome recipe I made this past week is Sour Cream and Onion Kale Chips from Jesse Eats Avocado.

Let me just say, these are so so good! They taste just like sour cream and onion! When I mixed up the cashew mixture and tasted it, I paused for a minute, and I said out loud to myself, “This is what real sour cream tastes like”

This was also the first time I made kale chips, and I wasn’t disappointed at all! They’re definitly going to become a staple in my diet now!

Also, this came yesterday, I feel like Christmas came early!

I can’t wait to try all of these and maybe use a few in some recipes, so stay tuned!

What have you been up to lately? Do you like making and decorating Christmas cookies? What’s your favorite nut butter? 

There’s Always Money in the Banana Stand

25 Oct

I may or may not have created (or remade… I’m sure it’s already been done, so I won’t take credit for it!) the most delicious thing in the world.

First, I want to thank you all for your comments yesterday, and giving me a few ideas to change things up a little!

Anyway, back to the most delicious thing in the world. I got the idea from watching Arrested Development episodes for the 800th time. If you’ve never watched Arrested Development, you should. And If you have, you know that the Banana Stand is the Bluth’s most profitable business venture.

I changed up the frozen banana on a stick however, and made it a little more… bite sized. You only need a few ingredients: a banana or two, peanut butter, and a bag of chocolate chips. (I used the dairy free kind from Whole Foods)

First, you slice the bananas to 1/4 of an inch thick, and pop them in the freezer for about 20 minutes.

Then, spread about a teaspoon of peanut butter (or any nut butter) on top, and put them back in the freezer for another 20 minutes.

Then, melt the chocolate chips, and dip your nanners into them! The chocolate hardens pretty quickly so you won’t need to put them back in the freezer.

Then dig in! I keep mine in the fridge because I like them cold, and keeping them in the freezer makes the banana rock hard.

As Gob Bluth said, “Why go to a banana stand when we can make our own banana stand?”

Have you ever watched Arrested Development? Who was your favorite character? My favorite would have to be a tie between Gob and Tobias… they’re both hilarious!

Peanut Butter Cups

2 Mar

My mom recently bought some Peanut Butter M&Ms at the grocery store. Normally, I try not to eat candy like that, but Peanut Butter M&Ms are one of my favorite things.

So, I wanted to make something that didn’t contain dairy, and was at least a little bit healthier. And still contained peanut butter. (I’m so demanding, aren’t I?)

So, I chose to make Chocolate Covered Katie’s 32C cups. That sounds a lot more awkward than it really is… I promise. She used coconut butter in hers… but I wanted something peanut buttery so I chose to use PB&Co’s smooth operator for my filling.

I did use her PMS Chocolate though. Which is amazing all in itself. I refrigerated the leftovers for a little and put some on my snack of soygurt, bananas, kamut puffs and agave. It’s indescribable. So I’ll just show you a picture. Which probably can’t do it justice either.


Back to the boobies… (Peanut butter cups, of course!)

Here’s Katie’s recipe for the PMS chocolate/Chocolate Butter:

4 T coconut oil

1/2 cup + 1 T cocoa powder

1/4 cup agave

It’s as easy as melting the coconut oil and mixing everything together till it’s nice and smooth.

All you have to do to make the PB cups is spoon some into cupcake liners.. I used mini ones. This way I could eat more in one sitting, right? Then pop them in the freezer for about 10 minutes to solidify.

Add your filling… I used peanut butter, but Katie suggests you can use any type of nut butter you want… the sky’s the limit!


Freeze them for about 10 more minutes, then top it off with more chocolate! I kept mine in the freezer, because I like them cold.


They are positively divine.

What do ya’ll eat to keep bad/unhealthy cravings away??

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