Dark Chocolate Peanut Butter Cookies

Not many words to describe these cookies...

dark...chocolate..peanut butter...cookies

It's like all my favorite words into one

I originally got this recipe from the Fitnessista. Her version is vegan. DON'T go anywhere yet. Just because I said the "V" word lol

They really ARE delicious. Although I changed her version a little. So mine turned out to be NOT vegan. So for those of you hiding behind the couch you can come out now.

To start out I got my inspiration from this lovely creation.

Thats right...DARK CHOCOLATE PEANUT BUTTER =]

Ummm...heaven in a jar!

(Turns out there is some MILK in this product, so it's not Vegan)

Just in case you need a better look inside...

Have I convinced you YET that these cookies MIGHT be delicious?!?

Ok ok, lets just start from the beginning.

Combine the dry

Beat the wet ingredients in kitchen aid, but only for a few seconds so you can mix it together.

After you mix the wet, then add the dry. Once all mixed (Don't over mix) stir in dark chocolate chips...convinced yet??

Then scoop on cookie sheet and bake at 350

And when they come out they look like this...

And the inside looks like this =]

So if you still aren't convinced, well....thats NOT OKAY! =]

Just remember they have wonderful better for you ingredients, and its a wonderful way to indulge without feeling the guilt. Although that doesn't necessarily mean you have to eat the whole batch =] like me!

Ok so here is MY version of the recipe, but if you want to check out The Fitnessista version, feel free! I am sure hers is amazing too!

Click here for HERS.

Dark Chocolate Peanut Butter Cookies

Dry Ingredients:

2 Cups Whole Wheat Pastry Flour

1/4 tsp. salt

1 tsp. Cinnamon

2 tsp. Baking powder

1 tsp. Baking soda

3/4 cup dark chocolate chips

Wet Ingredients:

1/2 cup Dark chocolate peanut butter, or regular peanut butter...your choice

1 1/2 ts.p. vanilla

1/4 cup coconut oil

1 TB. Molasses

3/4 Cup pure maple syrup

Directions:

1. Combine wet in one bowl, dry in another

2. Mix together, but careful not to overmix

3. Stir in chocolate chips

4. Scoop on baking pan with parchment paper, and bake at 350 for 11 minutes, then let rest 1 minute on baking sheet before removing to cooling rack.

*Side note*

I posted this recipe also for a few of my gluten free dairy free friends. This would work great for those of you with those certain diet restrictions, you just have to switch the flour to a Gluten free flour. If you cannot have peanuts, there are different types of spreads I know you can try, with an assortment of flavors. You can add cocoa powder, and less flour to make it more chocolatey if the spread your using isn't that good.

Hope you enjoy!

Smores Cake

Last time the hubbster and I were visiting my family, it was my lil bro's birthday. Guess what his favorite dessert is?? Smores! I know...such a dork!

Anyways, my mom wasn't just going to make smores for dessert, she got more creative, and made a smores cake.

Check it out. Super cute!

I love the tiny smores on top. They make me smile =]

Just thought I would share that with you.

Oh, and no baby...

Cake FAIL to Cake SUCCESS

Being a couple days away...hopefully...from being a new mom, I have alot of time on my hands, since I am playing the waiting game. And what better way to spend my time then doing something I LOVE..BAKE!

Except today was NOT my day for baking. Have you ever had to do THIS...

Thats right, I threw away a whole batch of red velvet cupcakes. I was SO disappointed! I had been SO excited because I had never made a red velvet cake, and wanted to try something new. Well it totally blew, tasted like pure OIL, and I couldn't even peel off the wrappers. SO with my hormones in some what of a rage, I grabbed them and threw them in the trash! Yes...I and I may have shed a tear...

Ok so after I sat on the couch and finished telling myself I was a failure...(I admit, I was being a big BABY...) I got up and decided I was better than that, and it really wasn't the end of the world. SO, I tried again. But I switched styles. Instead I tried out a recipe that I had been dying to try out.

So I followed the recipe to the EXACT, and then I baked it in the oven, and when it was done, I pulled it out. I let it cool, then went to take it out of the pans...and well...

THIS is what happened...

Yep, it fell apart. By this point, well...you don't want to know what was going through my head, or coming out of my mouth for that matter =]...But let's just say I was NOT happy.

Well then I got to thinking, there HAS to be something to do with extra cake crumbs. I know I could have made a triffle, or even Cake Balls, but I had been there, done that, and didn't have all the right ingredients. And then I came up with this...

Cake in a Jar

1. Start with a jar, and scoop cake into the bottom.

2. Then add frosting on top.

3. Then repeat until you reach the top.

4. Close jar, tie with bow, make it look cute, and give it away as a gift =]

I was pretty proud of myself! I didn't think I could pull anything off at this point, but it ended up being a great success!

Cookies TO GO

Have you heard of Hungry-Girl?!?

If not you MUST check them out. They have tons of tips and tricks to cut back on your favorite foods, and make them a little healthier, A-LOT less in calories, and still delicious!

OK, so this morning I was eating some cereal, Fiber One if you must know =], and I noticed a recipe on the back from Hungry-Girl for these Grab N Go Breakfast cookies. They sounded really interesting, and I decided to give it a whirl.

Of coarse I added a few tweaks here and there, but they are pretty yummy! They are perfect for a snack after a work out, something to take on a hike, or a "Grab N Go" breakfast when your headed out the door in a hurry.

Tell me what you think? I am assuming you can try different types of flavors/varieties so get creative!

Grab N Go Breakfast Cookies

Recipe adapted from Hungry-Girl

Ingredients:

1/4 cup Fiber One Brand Cereal

1/2 Cup Old fashioned oats

1/4 cup + 2 TB Whole wheat flour

1/4 cup Splenda (I used organic vegan cane sugar)

2 TB. Brown sugar (I skipped this, but they definitely would have been a little sweeter with it)

1/2 tsp. Baking powder

1/2 tsp. Cinnamon (I added an extra 1/8th tsp nutmeg)

1/8 tsp. salt

2 tsp. sugar free vanilla powdered creamer (skipped this)

1/3 cup pureed peaches (found in baby food isle)

1/4 cup canned pure pumpkin (I used 1 banana)

1/4 cup fat-free liquid egg substitute (I used 1 egg)

1 TB. Golden raisins & 1 TB Craisins

* I also added 1 TB coconut, about 3 TB agave nectar, and I may have added 1-2 TB mini chocolate chips =], as well as 1 TB vanilla, flax seed, and wheat germ.*

Directions:

1. Preheat oven to 375

2. In a food processor, grind up fiber one cereal until bread crumb consistency. Pour crumbs into a medium bowl. Then add oats, flour, sugar, brown sugar, baking powder, cinnamon, and salt. * If you want to add the nutmeg, do that here.

3. In another medium bowl, dissolve powdered creamer in 2 TB hot water. Then add peaches, pumpkin (or your choice of pureed fruit), egg substitute (or regular egg), and mix thoroughly. *If your going to add vanilla do it here*Add wet ingredients to dry ingredients.

4. Stir in raisins and craisins, and any other ingredients you prefer.

5. Scoop cookies onto prepared greased baking sheet. Flaten top of cookies just a little with a spoon.

6. Bake for 12-15 minutes.

7. Grab N Go

Brownie Heaven

I have never been good at making brownies. For some reason I can't get the baking time right. Either I don't leave them in long enough, or I leave them in too long.

I think because I am better at making cakes. And it's easier to tell when a cake is done, than a brownie...well to me anyway =]

But I decided to conquer my brownie fear, and make some brownies with my own twist!

If your looking for a SUPER rich, SUPER dense, and SUPER moist brownies, well then these will work for you =] That and it REQUIRES a BIG glass of cold milk!

Take a look...

Moist

Dense

Rich

Want to try these brownies on your own? It's a really easy recipe.

Brownie Heaven Recipe/ PMS Brownies

For Brownies:

1 box Ghirardelli brownie mix

1/2 cup mini chocolate chips

1/2 cup mini marshmallows

For Frosting:

1/2 cup softened butter

1/3 cup cocoa powder

1 1/2 tsp. vanilla

2 TB. Whipping Cream/Milk

2 cups Powdered Sugar (can add more or less depending on sweetness and consistency)

Instructions

1. Make brownies according to package

2. Mix in chocolate chips and marshmallows.

3. Bake at 325 for 45 min. (I baked mine at about that time, and they were really moist a kinda gooey, BUT they were perfect the next day. So cook according to your preference.)

4. Once baked, take out of oven and let cool while making frosting.

5. FROSTING: Beat all ingredients with egg beater, until frosting consistency. Should be somewhat thick.

6. After brownies have cooled for about 10-15 min, spread on brownies. (Brownies should still be somewhat warm.) You don't have to use all the frosting...i did though =]

7. It's best to let the brownies set a little bit, but if your tempted, dive right in!)

8. WARNING: Can cause chocolate coma...so eat sparingly =]

ENJOY!

One week and counting

I wanted to express how I feel at this NINTH month stage of my pregnancy! (I know CRAZY) Since there are SO many emotions, I figured these cartoons could put it into words =]

Even though I am tired, overwhelmed, and OH SO ready to meet my precious little angel, I am SO blessed to have had a healthy and amazing pregnancy. And that TRULY makes me happy and everything SO worth it!

One more week to go! (Hopefully)

Strawberry Cream Cheese Pie

I have been a little on a baking kick lately. But I wanted to try something a little different. Ya'll know I am kinda a cakey cupcake chocolate queen, and I have never really done a PIE.

So I was trying to think of what kind of pie to make, and of coarse...WHAT do you think came to mind...ChOcOlAtE!! Bwahaha

BUT I put my food down and said NO! You must step out of that comfort zone and try something different...Let me tell you I was very nervous =] (Can you say DoRk?)

I decided on a Strawberry Cream Cheese Pie...Kinda summery, and really delicious.

I turned to one of my favorite chefs, Mrs. Paula Deen, for the filling recipe.

It is SUPER simple, and it uses one of my FAVORITE ingredients. Sweetened Condensed Milk =]

Click HERE for filling recipe.

To start off with, take either a pre-made pie crust or homemade one. You can do any flavor of crust, I chose a gingersnap crust.

Once pie is in filling, set in the fridge to chill for a little. During this time you can slice up strawberries for the topping. Once all the strawberries are cute up, place on top of the pie, and place back in refrigerator.

Next I made a strawberry glaze, a recipe which I got off the internet. I can't find my recipe at the moment, but any glaze will do. This one had a little bit of strawberry jello, and sugar if that helps.

Then you just drizzle the glaze on top, and put back in the fridge.

To top it all off I made fresh whipped cream (just heavy whipping cream and powdered sugar), and piped it on top of the pie.

(Excuse the pic from the I phizzle of the half eaten pie. I forgot to take a picture of the finished product.)

For my first time branching out I did a pretty good job, but I think I am going to challenge myself a little bit more. For my next experiment I am going to bring back my partner in crime...chocolate...

You didn't think I would forget about chocolate?? =]