Peanut Butter Popcorn Mix

Think of this like Chex Mix – popcorn style, drowned in peanut butter. It’s fantastic. This would make a perfect homemade holiday treat to give a loved one or neighbor. Throw it in a cutesy container, slap on a bow and you’ve got yourself a wonderful, tasty, thoughtful gift! Makes about 5 cups of mix

3 cups popped plain popcorn

1 cup rice cereal (like Chex - any flavor will work)

¼ cup chopped nuts (I used almonds)

½ cup oats, toasted (heat them in a greased skillet)

½ cup coconut flakes, toasted (heat them in a greased skillet)

1 cup all natural peanut butter (other nut or seed butters will work also)

¼ cup honey

¼ cup sugar or stevia

½ cup butter or coconut oil

• In a large saucepan, melt peanut butter, honey, sugar and butter/oil until melted and smooth. 
• In a large mixing bowl, combine popcorn, cereal, nuts, oats and coconut flakes. 
• Drizzle peanut butter mixture over popcorn mix and stir until mix is coated with peanut butter sauce. 
• Spread evenly over a large baking sheet lined with parchment paper. 
• Bake at 250°F for about 10 minutes. Remove from oven and let set for about an hour. Break apart and put into sealed containers. 

Peanut Butter Cupcakes with Peanut & Chocolate Sauce

This evening my husband wanted peanut butter something. So I was going to make a cookie and my son pipes up with I want a peanut butter and jelly cookie! It then evolved into a peanut butter chocolate cupcake; so you can thank them for this creation. I was so impressed with the flavor and texture of the cupcake. It is very moist and airy tasting; not at all dense like some gluten free baked goods can taste. The sauce however was supposed to be a frosting so I did have an epic fail moment there. Oh well – it tastes wonderful! Be on the lookout for a peanut butter and jelly cookie something or other though – that sounds like I challenge I’m ready to try! This makes 9 cupcakes

½ cup sweet sorghum flour

½ cup brown rice flour

¼ cup almond flour

¼ cup tapioca starch

1 tsp baking powder

½ tsp baking soda

1 tsp xanthan gum

½ tsp sea salt

1 cup almond milk

¼ cup applesauce

¼ cup peanut butter, creamy (almond butter would work also)

1 egg

1 tsp vanilla

Chocolate Sauce

¼ cup carob chips or chocolate chips

1 Tbsp almond milk

Peanut Sauce

¼ cup peanut putter

½ cup peanut butter powder (PB2)

¼ cup tapioca starch

½ cup powdered sugar or coconut sugar

½ cup almond milk

• In a large mixing bowl, combine flours, starch, baking powder, baking soda, xanthan gum and salt. Add in milk, applesauce, peanut butter, egg and vanilla. Blend over medium speed for about 1 minute or until ingredients are well combined. 
• Pour batter into greased muffin tins (or tins lined with baking cups). Bake at 350°F for about 20-25 minutes or until cupcakes are baked through. Let cool about 10 minutes. 
• While cupcakes are baking, combine ingredients for chocolate sauce in a glass bowl. Microwave for about 30 seconds or until chips are melted. Stir to blend sauce. 
• In a separate mixing bowl, combine peanut sauce ingredients and blend over medium speed for about 3 minutes or until well combined. 
• Drizzle peanut sauce over cooled cupcakes. Top with drizzled chocolate sauce. 

Peanut Butter Cookie Bars

These are so similar to the Girl Scout Peanut Butter Pattie Cookies…only gluten free! I halved the recipe and made my Homemade Twix Bars at the same time but the recipe below will make just a full batch of these. I like to call these a Re-twix, which is my term for a Reese’s/Twix mix and can you really go wrong with that?? I think not. Enjoy these in moderation as you could easily call these your “cheat” for the week as they are not that healthy (but oh so delicious!)

1 package of cookie mix (sugar or shortbread preferably – I used Bob’s Red Mill Shortbread)

¼ cup coconut oil
½ cup applesauce or yogurt
1 large egg
¼ cup water
1 cup peanut butter (or almond butter)
1/3 cup almond milk
½ cup chocolate chips
1 Tbsp almond milk

• Mix together cookie mix, oil, applesauce, egg and water until mix is well combined and crumbly. It will look very dry – this is fine.
• In a greased 9x13 baking pan, press cookie dough until it covers the bottom of the pan. Try to make the cookie dough as level as possible in the bottom of the pan.
• Bake the cookie dough at 350°F for about 10 minutes or until just slightly browned along edges.
• While your cookie is baking, make your peanut butter layer. Melt peanut butter and 1/3 cup almond milk together either in the microwave or over the stove.
• Once the cookie has finished baking, pour over peanut butter mixture. Let set for about 20 minutes.
• Melt chocolate chips and almond milk together either over the stove or in microwave according to your chocolate chip package instructions. Pour chocolate sauce over peanut cookie. Let this set for about 20 minutes.
• Cut into pieces and serve. Cover and refrigerate leftovers.
• NOTE: I froze my bars instead of letting them cool for 20 minutes. We also liked eating them cold. Also – you can bake your cookies according to package instructions if desired – I just lightened ours up a bit.

Yogurt & Peanut Butter Banana Parfait

Did you know that November is National Peanut Butter Month?? I didn’t know such a thing existed. It makes sense though to have an entire month dedicated to peanut butter. I don’t really pay much attention to these types of “holidays” but I figured tonight I would. This is simple and delicious. It is also full of nutrients. We ate it as a dessert but switch it up and serve it for breakfast too. Makes two servings

1 small container of vanilla yogurt (I used dairy free coconut yogurt but any kind will work)

1 tsp cocoa powder
2 Tbsp peanut butter (or other nut butter)
2 small bananas
2 Tbsp whipped topping
2 tsp carob chips (or chocolate chips)

• In the yogurt container, blend yogurt and cocoa until smooth.
• In two small serving dishes, split the cocoa yogurt mix into the dishes.
• Cut the bananas into chunks and layer each dish with about a half of a banana.
• Add one tablespoon of peanut butter into each bowl.
• Layer the other halves of the bananas into the dish and top with whipped topping and carob chips (if desired).

Gluten Free Brownies with Maple Peanut Butter Frosting

This was my husband’s request for his birthday cake replacement. We prefer brownies over cake anyway! I did cheat a little and use a gluten free brownie mix. I really like the Bob’s Red Mill mixes but there are so many out there that are delicious too. I saw that Betty Crocker even has a gluten-free mix. Just watch your cross contamination factor when buying mixes or any flours for that matter. I try to find mixes made a strictly gluten-free factories or make my own. However, I do know how hard it is to make everything from scratch with children and working 50 hours a week – not easy! Either way – these were great. The frosting was perfect on these and gave a little hint of fall flavors with the maple flavor. For his birthday breakfast he wanted Maple Cinnamon Rolls. For some reason I made enough maple icing for 100 cinnamon rolls but I only made 12 rolls… so obviously I had an entire bowl of icing left. This was  great way to use it up – one of those rare perfect accidents!

1 box of gluten free brownie mix

1 egg
¼ cup applesauce
¼ cup plain greek yogurt
1 cup powdered sugar
½ cup peanut or almond butter
1 Tbsp maple syrup
¼ cup almond milk

• Mix together brownie mix, egg, applesauce and yogurt until well combined – batter will be thick.
• Spread batter into a greased pan (I used a 11x7 pan, but you could use a 9x9, just increase baking time).
• Bake at 325°F for about 25 minutes or until brownies are cooked through. Let cool about 10 minutes.
• While brownies are baking, make frosting. Melt peanut butter in microwave for about 15 seconds.
• Whisk together warmed peanut butter, syrup and almond milk. Gradually add in powdered sugar until desired consistency.
• Remember you are making a frosting not a glaze so you want it a little thick.
• Spread frosting over brownies and serve. Cover and store in refrigerator if you have any leftovers.
• Sprinkle with some Halloween sprinkles for an extra touch!

 

Peanut Butter Banana Dessert Parfait

So I’m really trying on my carbs… really I am. But boy is it hard. I’m a sucker for desserts. Every evening my sweet tooth gets the best of me. Not to mention, I have all of these items in my pantry and fridge to make all kinds of gluten free baked goods. They might be gluten free, but they are not carb free. So I tried to find me something that was relatively low in carbs but would also satisfy my sweet tooth. This probably won’t be a treat that I get to have a lot, but it was sure good while it lasted! This recipe makes about two servings

 

1 banana, diced
1 Tbsp almond (or peanut) butter
1 small graham cracker square (I used a slightly modified version of my homemade batch – see here!)
1 Tbsp cocoa nibs (or mini chocolate chips)
1 Tbsp yogurt (or whipped cream)

• Put diced banana into a serving bowl (or two small bowls if you separate the servings).
• Crumble graham cracker square over the top of the banana.
• Dab on your almond butter. Sprinkle with cocoa nibs or chips.
• Top with yogurt or whipped cream, if desired.
• Serve immediately – this does not keep well as your bananas will brown quickly!

Banana-Peanut Butter Milk Shake

We are always looking for some good deals. We even have my mom being more frugal. She found some almond milk on sale for $0.50 a carton. I will say that it was a deal. However it was set to expire the next day. I’ve heard freezing it is not a great idea but we tried it anyway. My husband also recently got me a “YoNanas” maker for Mother’s day. So I decided one evening to make a milk shake for our evening treat. It turned out great! Now I have a use for the several cartons of almond milk in my freezer!

1 half-gallon carton of unsweetened vanilla almond milk, frozen but slightly thawed

2 frozen bananas
½ cup peanut butter
chocolate syrup, if desired
whipped topping, if desired
cherries, if desired

• In a blender, combine almond milk, bananas and peanut butter. Blend until smooth, it will probably take several minutes.
• Pour into a glass and put a little whipped topping, chocolate syrup and a cherry on top. Throw in a straw and enjoy!
• Note: If you have a “YoNanas” maker, you can blend your bananas and then add to the blender.