Peanut Butter Cheesecake Cookies {with Chocolate Chips}

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I am spending my Saturday in Peoria, visiting a friend (plus her new baby) and touring my old college campus.  I am willing to guess that much has changed in the 10 plus years since I graduated and I can’t wait to check it out!

 

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Even though I’m gone, I am rounding out the week with another awesome recipe…this time for dessert!

 

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I was still in the mood for cookies, and so cookies I baked!  With my lovely kitchen assistant of course : )

 

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Actually, he wasn’t much help at all, but my cookies still turned out super soft and delicious!

 

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This recipe is a Pinterest find and I added in some chocolate chips for taste and texture (which I highly recommend!).

 

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These cookies were a huge hit with my coworkers who loved the mild cheesecake addition to your typical peanut butter cookie!

 

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Happy Saturday!!!!

 

This week in recipe awesomeness…

Grilled Romaine

Steel Cut Overnight Oats

Strawberry, Kiwi, and Kale Juice

Crockpot Green Chicken Curry

Loaded Oatmeal Cookies

 

 

 

Peanut Butter Cheesecake Cookies

From Pixie Dust Kitchen

 

Ingredients

8 oz Cream Cheese, at room temperature

¾ C Creamy Peanut butter

¾ C Brown sugar

¼ C granulated sugar

1 tsp vanilla extract

2 eggs

2 C all purpose flour

1 tsp salt

1 tsp baking soda

1 generous cup of chocolate chips (optional but recommended)

 

Directions

Cream cream cheese peanut butter, sugars, and vanilla. Add in eggs one at a time, mixing until combined.

In a medium bowl, mix together flour, salt, and soda. Mix into wet ingredients until just combined.

Let chill in fridge for 1 hour or up to two days.

Preheat oven to 350˚F.

Scoop 2 tbs size balls onto cookie sheets. Bake for 8-10 minutes, or until edges are golden brown. (Even if the middles look overdone, they will continue to cook and set up as they cool.) Let cool on cookie sheets for 5 minutes before transferring to a wire cooling wrack.

Cookies will keep for 2 weeks. Store in an airtight container.

You HAVE to Make a Decision

After weeks of thinking, pinning, and planning, I seriously waited until the very last minute to decide what cookies I wanted to bake.  I’m not typically an indecisive person, but I think after my second week back at full time work, my brain was a bit fried.  When I finally made a list, it was way too long to be accomplished in one day, but it’s good to dream big…right?  The good news is that I kept it simple.

 

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Saturday morning was a white out!  The perfect kind of day to not change out of your pajamas and begin baking cookies immediately.  However, I didn’t have all of my ingredients.   At first, I considered ditching the cookie baking entirely and squeezing some fresh oranges for mimosas!  Followed by a movie marathon (I’m thinking Love Actually).

 

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But I knew I had a long list of cookies to attack.  A quick peak out the front door revealed that the roads were not yet plowed.  I decided it wasn’t worth it to slip and slide along the roads, so I checked my cookie list to see if there was anything I could make this morning.  Luckily, I keep the basics stocked.  I pulled out butter for later and found a recipe that used melted butter to begin.

 

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I found an easy and healthy one.  This cookie recipe was in my binder and I think it came from a magazine (a google search revealed that it is indeed from Cooking Light).  It’s super simple and includes mostly ingredients from your pantry.  I will share it with you this morning in case you are snowed in and looking to warm up your home with some baking.

 

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Baking was slightly challenging with this adorable face popping up near my bowl, in the sink, and next to the butter.

 

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But these cookies came out perfectly!  And I love that they are shaped differently than your typical round cookies.

 

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Since these cookies were super quick and since I still didn’t have soft butter, I decided I would turn my bananas into banana bread.

 

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By the time my bread was ready, the BOY was awake and the streets better plowed.  I convinced him to help me brush off his car, so that I could venture out into the world.  I needed to go to the grocery store and figured since I was heading out, I might as well throw in a yoga class.

 

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The BOY was nice enough to pull my bread out of the oven for me and when I returned home after yoga and the store, I sliced it right up.

 

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This peanut butter bread is one of the best I’ve EVER had!  The flavor is incredible with crunchy ends, and the inside moist and delicious!

Even though I’m not officially snowed it, I’m planning on pretending like it and baking up a storm today!

And in case you’re planning on doing the same, here are two awesome recipes to start with.  Decisions…Decisions…

 

 

How do you like to spend a Snowy Saturday?

 

 

Granola Cookie Wedges

From Cooking Light April 2013

 

Ingredients

1/3 cup packed dark brown sugar

2 tablespoons canola oil

1 tablespoon butter, melted

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon baking soda

1 large egg white

2.25 ounces all-purpose flour (about 1/2 cup)

1/2 cup quick-cooking oats

1/4 cup chopped pecans

2 tablespoons semisweet chocolate chips

Cooking spray

 

Directions

Preheat oven to 350°.

Combine first 7 ingredients in a large bowl; stir until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, nuts, and chocolate chips to sugar mixture; stir until just combined.

Scrape the dough into a 9-inch glass pie plate coated with cooking spray, and spread to edges using a spatula. Bake at 350° for 13 minutes or until set. Cool slightly on a wire rack. Cut into 8 wedges.

 

 

Peanut Butter and Banana

Whole Wheat Quick Bread

From Cookin’ Canuck

 

Ingredients

4 medium ripe bananas, well mashed

1/3 cup non-fat plain Greek yogurt

1/3 cup crunchy peanut butter

3 tbsp canola oil

1/3 cup plus 1 tbsp granulated sugar

1/3 cup plus 1 tbsp (packed) brown sugar

2 large eggs

1 1/2 cups whole wheat pastry flour

3 tbsp ground flax seed (flax meal)

3/4 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

 

Directions

Preheat the oven to 350 degrees F. Coat a 9- by 5-inch loaf pan with cooking spray.

In the bowl of a stand mixer (or in a large bowl, with a hand mixer), combine the mashed bananas, Greek yogurt, peanut butter and canola oil. Mix on medium speed until combined.

Add the granulated and brown sugars, and mix again until combined.

Add the eggs one at a time, beating between each addition.

In a medium-sized bowl, whisk together the flour, ground flax seed, baking soda, salt, cinnamon and nutmeg.

With the mixer on low, gradually add the flour mixture to the banana mixture. Beat until just combined.

Pour the batter into the prepared loaf pan and spread evenly with a rubber spatula.

Bake until a toothpick inserted in the center comes out clean, approximately 1 hour. Allow the bread to cool in the pan for 15 minutes. Remove from the pan and cool completely on a wire rack. Serve.

 

Note: I was going through the motions adding in my ingredients and was about to stir in my flour mixture when I realized I used the white flour that was out and not whole wheat flour.  Oops!

Breakfast from the Blogs

We had nothing for breakfast this morning!  Always so sad! 

However, there is a Law and Order Marathon on TNT.  Always so happy!

This is where blog reading really comes in handy.  When you think you have no food or ideas for breakfast, you stumble upon an easy recipe for Peanut Butter and Jelly Oatmeal over at Cookie Dough Katzen.

 

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A few minutes later and some homemade peanut butter plus this unique flavored jam…

 

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And Breakfast is served!

 

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I will definitely keep this recipe handy for future breakfasts! There are always oats in the house!

 

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I also stumbled upon this mouth watering recipe for Strawberry Shortcake Baked Oatmeal that when I have more time, I can’t wait to make!!!

 

 

What’s the best breakfast you’ve found on a blog?

 

Here are a few other tasty ways to start your day….

Apple Eggie Cups

Overnight Oats in a Jar

Caramel Apple Granola

Tina’s OMG! Pancakes

Strawberry Banana Muffins

Baked Eggs in Avocado with Bacon & Toast

 

 

Peanut Butter and Jelly Oats

From Cookie Dough Katzen

 

Ingredients

1/2 cup oats

3/4 cup water

1/2 tsp vanilla extract

1 tsp cinnamon

1-2 Tbsp peanut butter

1 Tbsp jelly

 

Directions

-Combine oats and water in a microwave safe bowl.  Stir in vanilla and cinnamon.

-Microwave for 2 minutes.

-Stir in peanut butter and jelly and enjoy warm!

Nutella Puppy Chow

Hello Friends!  I’m back from the woods and had the best weekend relaxing and soaking up some nature!

 

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Devil’s Lake, Wisconsin 6/08/13

 

Although I know that ya’ll are excited to hear about my camping trip, I’m sure you have also been looking forward to this recipe after I’ve been teasing you with it all week!

 

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I made two attempts at Nutella Puppy Chow last weekend.  Both turned out addictingly good, but this recipe had a little bit of a stronger Nutella flavor.  Bonus!

 

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Puppy Chow is always a crowd favorite, and this recipe won’t disappoint!

 

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I recommend my favorite freezer storage method to keep things fresh and because I love that first chilled bite!

 

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But be warned…no matter where you store it, this Puppy Chow won’t last long!

 

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Do you like Puppy Chow?

What is your favorite variation?

 

 

Nutella Puppy Chow

 

Ingredients

6 cups Chex cereal

1/2 cup PB

1/2 cup Nutella

4 tbsp butter

1 tsp vanilla

2-3 cups powdered sugar

 

Directions

Pour Chex cereal into large bowl.

In a separate microwave-safe bowl, combine peanut butter, Nutella, and butter.  Microwave for ~2 minutes in 30 second intervals, stirring until smooth.  Do not overheat.  Stir in vanilla.

Pour Nutella mixture over Chex using a spatula to spread evenly over cereal.  Stir in powered sugar 1 cup at a time until well coated.

Store in airtight container.

Five For Friday V

1. I am so excited for this weekend’s camping trip!  After a raiding my parent’s house and a trip to Costco, I needed help unloading my car with all of our supplies.

 

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2. My new summer schedule officially begins on Monday.  This week was a busy but easy transition.  One day I even got to eat my lunch outside at Starbucks, which was such a huge treat for the girl who never gets to leave the office during the day!

 

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3. I have been having a tough time sleeping this week.  This seems to happen around life changes (ie when I was moving back from Memphis).  However, last night I think I fell asleep before my head hit the pillow and although up earlier than I would have liked this morning, I finally felt well rested. 

 

 

4.  I am in charge of breakfast for the camping trip.  I am bringing eggs and spinach and made Paleo Banana-Walnut Bread that I can’t wait to dig into and Date Bars.

 

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5.  After two trials last weekend, I created an awesome Nutella Puppy Chow.  It’s doesn’t have the strongest Nutella flavor, but the combo of peanut butter and Nutella is addicting. However, I need to go finish packing, so the recipe will just have to wait!

 

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Hope you have a great weekend! I will be enjoying my first

Friday off camping in Wisconsin with these girls!

Back on the Bike and Blondies

On national running day, I should probably be sharing stories of a fantastic morning run, but Wednesdays is typically my day off.  If you’re looking for a running post, this one about my running history is one of my faves!  Instead…I am going with biking and a blondie recipe.  A fair second choice, I promise : )

 

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Yesterday morning, I was up and back on my road bike for the second time this year.  Typically I swim on Tuesdays, but I have been getting into the pool a lot (for me anyways), and I am fairly certain that the lake will be freezing and I will panic and no amount of practice can help at this point.

 

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I know…not my usual positive attitude, but considering yesterday morning’s bike wear, it’s fairly realistic to think that this is going to be my coldest triathlon yet!

 

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My ride on the other hand gave me the pre race confidence boost that I needed.  I rode 15 miles around the path in an hour.  I felt much more confident on my bike and had less wrist discomfort.  Plus, I felt super speedy on my road bike even with a head wind.  The only bad news is that my bike computer is broken (or needs a new battery), so I need to fix that stat!

 

After my bike ride, it was off to work for Treat Day…

 

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Like I mentioned with these brownies, I decided on recipes based on what I had in the house.  In the pantry, I found a bag of Reese’s peanut butter chips just waiting to be used!  Or eaten by the BOY…

 

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Peanut butter blondies with peanut butter chips sounded perfect!

 

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This recipe make a thick peanut butter dough enhanced by the creamy chips.

 

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I baked the blondies as recommended.  Then pulled them out, sprinkled them with chocolate chips, and returned them to the oven for 3 minutes. 

 

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When they came back out, I used a spatula to spread out the chocolate chips for a gooey chocolate frosted layer.

 

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Yea…I said it…the only thing better than peanut butter blondies is peanut butter blondies covered in chocolate!

 

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Yum!  The perfect dessert for after your daily bike ride or run!

Or to take to the office where they disappeared within minutes!

 

 

Ya’ll gave me some awesome brownie recipes, so I have to ask…

What is your favorite blondie recipe?  Did you run today???

 

 

Peanut Butter Blondies

From About.com

 

Ingredients

6 tablespoons melted butter

1 cup light brown sugar, packed

1/2 cup peanut butter

1 large egg

1 teaspoon vanilla extract

1 cup flour

1/8 teaspoon baking soda

1/4 teaspoon baking powder

1 cup peanut butter morsels

1 1/2 cups chocolate chips

 

Directions

Grease and flour an 8- or9- inch square baking pan. Heat oven to 350°.

In a mixing bowl with electric mixer, beat melted butter, brown sugar, and peanut butter until smooth and creamy. Beat in the egg and vanilla. Slowly beat in flour, soda, and baking powder. Stir in peanut butter chips.

Spread/pat evenly in the baking pan and bake for 20 to 25 minutes, until set.

Remove from the oven, sprinkle with chocolate chips, and return to the oven for 3 more minutes.

Using a spatula, spread the chocolate over the blondies until covered.

Let cool or eat warm and gooey!

Store in an airtight container or freeze.

Peanut Butter and Jelly Bars {+ Bonus Recipe}

March Madness provides plenty of time for afternoon blogging!

And Baking!

 

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Do you have recipes that you make once and then forget all about?  And then a few years later you recognize that you have all of the ingredients and can’t figure out why you’ve waited so long to make said recipe again?

 

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Somehow I ended up with two unopened bags of Reese’s peanut butter chips and immediately Peanut Butter and Jelly Bars came to mind.  I hunted down the recipe which was saved on my computer.  Although I haven’t made these in years, I knew exactly where it was.

 

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These bars are really easy but taste WAY more elegant.  The dough requires that you blend cold butter into the flour mixture.  I recently saw on a blog that this can be done in the food processor.  So I gave it a try and it worked magically!  Within a few seconds, my butter was blended perfectly.  Transfer the flour mixture into a bowl and stir in one egg to form your dough.

 

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Place half of the dough on the bottom of a greased pan.  Then layer with jelly, peanut butter chips, and more dough.

 

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The dough bakes up puffy and soft with warm oozing jelly!

 

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You definitely need to let these cool before digging in.  But not completely if you are looking forward to the warm peanut butter chips and dripping jelly.

 

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These bars are a true crowd pleaser!  Who doesn’t love the combination of peanut butter and jelly?

 

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I’ll tell you this…the BOY can’t keep his hands off them!!!

 

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My favorite way to store AND eat these bars is straight from the freezer.  When they are chilled, the peanut butter chips are crisp and the jelly still juicy!  My mouth is watering just thinking about these bars waiting for me in the freezer!

 

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I warned you that I had another recipe to share!  When I was reading through blogs this week, I found this cookie bar recipe on Fearless Homemaker.

 

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Since I had a fraction of a bag of mini M&M’s hanging in the pantry, I knew I had to make these too!

 

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Since I didn’t have a full bag of candies, I used some chocolate chips as well.  One can never have too much chocolate in cookie bars!

 

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Typically M&M’s are safe in our house because I’m just not a huge fan, but these M&M Cookie Bars are so soft, chewy, and delightful, they were not safe at all!

 

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If you’re looking for something fun to make for an upcoming holiday, use the bright Easter colored candies!  The pastels will brighten up these cool spring days!

 

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More Bars for Your Sweet Tooth

Triple Chip Blondies

Magic Cookie Bars

Pumpkin Blondies

S’mores Bars

Slutty Brownies

Chocolate Chip Cookie Bars

Peanut Butter M&M Blondies

Oat N’ Toffee Grahams

Chocolate Peanut Butter Bars

 

 

 

Peanut Butter and Jelly Bars

Makes 16 bars

 

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 cup (1 stick) cold butter or margarine
1 egg, beaten
1 cup grape jelly
1 2/3 cup (or 1 bag) peanut butter chips

 

Directions
Preheat oven to 375 degrees.  Grease a 9-inch square baking pan. Set aside.
Stir together flour, sugar, and baking powder.  Cut in butter with pastry blender or fork until mixture resembles course crumbs. Stir in beaten egg until blended.  Reserve half of the mixture and press the remaining mixture into the bottom of the prepared pan.  Stir jelly slightly; spread evenly over the crust.  Sprinkle 1 cup of peanut butter chips over the jelly.  Stir the remaining peanut butter chips (around 2/3 cup) into the reserved crumb mixture.  Sprinkle it evenly over the top of the peanut butter chips.
Bake for 25-30 min or until lightly browned.  Cool completely on a wire rack.  Cut into bars.

Note: These taste incredible frozen straight from the freezer!

 

 

Bonus Recipe!!!

 

M&M Chocolate Chip Cookie Bars

Adapted from Fearless Homemaker

Note: The recipe as written below is half of the original recipe

 

Ingredients

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

16 tablespoons unsalted butter, softened

1/2 cup brown sugar, lightly packed

1/4 cup white sugar

1 large egg

1 teaspoons vanilla extract

1/2 12oz bag M&M’s, divided or 1 cup M&M’s and 1/2 cup chocolate chips

 

Directions

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position.Grease an 8×8 inch pan and set aside.

In a medium sized bowl, whisk together the flour, salt, and baking soda; set aside.

In a large bowl, beat the butter + sugars until light and fluffy.  Add the egg and vanilla and mix well.  Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix.

Fold in 1/4 cup of mini M&M’s and 1/2 cup of chocolate chips (or 1/2 cup of M&M’s).  Turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle the remaining M&M’s on top and press in slightly.

Bake 25-30 minutes, until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.

Combination Cookies

When I told you that I had extra baking goodies from the holidays, did I mention all of these half used bags of chips???

 

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The thought of throwing all of these into one kitchen sink cookie DID cross my mind.  However, I just wasn’t sure how that would go.  Instead, I used the M&M’s to make these incredible cookies last week.  Check them out because the BOY is STILL talking about them.

 

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And then searched the backs of all my bags in search of a recipe, eventually deciding on a peanut butter recipe with Heath bits.

 

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This peanut butter dough is rich and creamy!  However, since I had limited amounts of Heath bits left, I threw in some extra butterscotch chips too.

 

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Great combination!!!

 

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Even the dough is delicious!

 

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Don’t trust me…try a bite when you make these cookies yourself : )

 

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And then make sure to bake them up because these cookies are soft, chewy, and addicting!

 

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The butterscotch chips add the perfect texture combined with toffee in a sweet peanut butter cookie.

 

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Ok, truth is that I am way too tired to type another line, so I will finish this post with the last few mouth watering pictures hoping they give you sweet eve-of-Valentine’s dreams!

 

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Did it work?  Are you craving peanut butter, butterscotch, and toffee yet?

 

 

 

Peanut Butter Butterscotch Toffee Cookies

Adapted From HEATH

Makes 3 dozen cookies

 

Ingredients

1/2 cup butter, softened

3/4 cup creamy Peanut Butter

1-1/4 cups packed light brown sugar

3 tablespoons milk (I used almond milk)

1 tablespoon vanilla extract

1  egg

1-1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1/2 cup  HEATH BITS ‘O BRICKLE Toffee Bits

1 cup butterscotch chips

 

Directions

Heat oven to 375°F.

Beat butter, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in toffee bits and butterscotch chips.

Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.

Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely.

Travel Plans (I hope!)

So…we are going to Florida!

 

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Hooray! Finger’s crossed this snow storm subsides and our plane is able to take off tomorrow! 

So that we can leave this behind…

 

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Oh and this too!  Picture below is from tonight’s big storm.

 

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Somehow this trip just snuck up on me, and I haven’t even dug out my warm weather gear yet.  The BOY and I are spending the weekend in Sarasota to celebrate the wedding of a long time friend of mine.

 

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This is us on the first day of kindergarten

 

This week has been a busy one rescheduling patients and getting ready for the trip.  Obviously, meal planning has been non-existent, and I have been relying on some of my quick and easy favorites for dinner.  ie Dr. Praeger’s veggie burgers, turkey sausage, frozen veggies, and baked sweet potato.  I whipped up a batch of Taco Soup for lunch and a batch of homemade energy balls to snack on throughout the week.  I even have a few leftover for the plane.

 

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I found this homemade LaraBar recipe on Snack Therapy, and it was right up my alley.

 

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Dates + Peanuts = Healthy and Delicious Snack Balls

 

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The first step is to chop up your dates until a large ball is formed.  Then add in the peanuts and process until smooth.  This might take a minute or two, so be patient.

 

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Then push the dough into bars or roll it into balls.

 

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These balls make the perfect afternoon pick me up.

 

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Their sweet and salty combo will satisfy any craving!

 

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Speaking of amazing and satisfying….I just received a huge box of KIND bars!

 

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A HUGE Thank You to Averie for this generous giveaway!  I have always wanted to try the KIND granola and even the BOY said he would eat these healthy bars.  KIND bars are one of my favorites!

 

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They came at the perfect time for me to take on our trip, and I stocked a few away in my carryon!

Needless to say, you won’t be hearing from me for a few days.  Unless of course our flight gets canceled in which case my next post won’t be so friendly.  The good news is…I will have plenty to eat : )

 

More of my favorite homemade bars and bites…

PB&J Bars

German Chocolate Fudge Bites

Fig and Date Energy Bites

Almond Butter Cacao Balls

Afternoon Energy Bars

 

 

Peanut Butter Date Bars

From Snack Therapy

 

Ingredients

1 cup pitted dates, grossly chopped

1 cup peanuts

 

Directions

Place dates in food processor and process until combined.  Scrape sides and add in peanuts.  Process 2-3 minutes until mixed completely, scraping the sides as needed.

Press into the bottom of a pan or roll into balls.

Store in the refrigerator in an airtight container.

Optional: stir in extra peanuts or roll in raw coconut

 

 

What do you snack on when you travel?

A Crockpot Kind of Day

Isn’t every day a crockpot kind of day?

 

I know today is!  Even though I made this for Sunday night dinner, tonight is just as wet and icy.  Which is crazy considering yesterday was 60 degrees and I was running outside before work.  I said to the BOY that I don’t know of anyone else who uses their crockpot as often as we do.  We had a cold and lazy weekend, so when I woke up Sunday morning, I immediately went searching through my cookbooks before heading out to the grocery store.  With an ice storm heading our way, there was a chance that we’d be spending all day indoors (which is exactly what happened).  For lunch, I made the most amazing Lentil Chili.  Then after the Indiana game, the BOY helped me throw dinner into the crockpot.

 

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He chopped up the onion, red pepper, and chicken, and I told him he would definitely get props when I posted this recipe on the BLOG.

 

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I pulled out the food processor to make homemade peanut butter and then used it to make the peanut sauce.

 

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This recipe is perfect for two people because we were quickly able to get chicken and veggies in the crockpot and this sauce pureed in the food processor.

 

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I include this second picture just so you can see how liquidy the peanut sauce is.  This worried me a bit, but everything thickened up in the crockpot.

 

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The other benefit of having a friend in the kitchen (besides the fact that I like hanging out with the BOY) is that they can take some action shots!

 

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So I should preface this by telling you that although I truly enjoy peanut butter, I’ve never been a huge fan of peanut flavored chicken when eating out.

 

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However, this dish is UN-BE-LIEVE-ABLE!

 

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The light peanut taste blends beautifully with the strong Asian flavors and hint of a kick!

 

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And if possible, I found this even better leftover for lunch!  The flavors were stronger, and I ate slowly savoring each and every bite.  Based on the BOY’s reaction, I definitely see this recipe getting moved into our monthly rotation, and I have been sharing the recipe with everyone I know.  As a confused mother nature continues to throw thunderstorms, hail, snow, and ice our way, there is no better appliance than your slow cooker to create healthy comfort food! 

Let me know what you’ve been making to stay warm this winter and Stay Safe!

 

 

Clean Peanutty Thai Chicken

Form The 150 Healthiest Slow Cooker Recipes on Earth

 

Ingredients

1/2 cup smooth peanut butter (I recommend homemade)

1/2 cup chicken broth (or homemade stock)

1/4 cup low-sodium tamari sauce

juice of 1 lime

1 tbsp rice wine vinegar

4 cloves garlic, minced

1-inch chunk peeled fresh ginger

1 tbsp honey

1/2 tsp red pepper flakes  *can adjust or omit to change the heat of the dish!

1 sweet onion, chopped

1 red bell peppers, cored, seeded, and chopped

1 1/2 lbs boneless, skinless, chicken breasts, chopped

 

Directions

In the bowl of a food processor, combine the peanut butter, broth, tamari, lime juice, vinegar, garlic, ginger, honey, and red pepper flakes. Process until smooth, scraping down the sides as necessary, and set aside.

Combine the onion, bell pepper, and chicken in the slow cooker and pour the sauce evenly over all.  Stir gently to coat.  Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours until the chicken is cooked through but still juicy.  Don’t overcook!