PEANUT BUTTER CHOCOLATE CHIP PANCAKES

PEANUT BUTTER CHOCOLATE CHIP PANCAKES

Peanut butter chocolate chip pancakes are an ooey gooey way to get your morning started off right. Make sure these are brunch menu for the weekend!

Is there anything better than peanut butter chocolate chip pancakes doused in melted peanut butter? Not really.

Even if you’re not as obsessed with peanut butter as I am, you can still appreciate a good peanut butter pancake! Especially one that has chocolate too. Mini semi-sweet chocolate chips provide just the perfect amount of silky, melty chocolate. These pancakes really shine with a favorite classic flavor combo of peanut butter and chocolate! For good measure, I also added peanut butter chips. It can never hurt to have extra peanut butter flavor, and like the chocolate, they get really melty and wonderful.

I’d never made peanut butter pancakes until slapping these together recently, and I was afraid that they’d be heavy and dense. Nope. These pancakes are shockingly very fluffy!

I was also afraid that the peanut butter flavor might not ring through strong enough. It does. Peanut butter is a miracle food, I tell ya.

And the pancakes are ridiculously moist. I absolutely love how moist and flavorful they are. These make for a very hearty, filling, and delicious breakfast. They stick to your ribs and keep you satiated all morning, without feeling heavy. They’re awesome.

If that’s not enough to convince you to try these, they’re actually relatively healthy too! Maybe I should say, they’re not UN-healthy. They taste decadent, indulgent, and dessert-like, but there’s hardly any added sugar, and peanut butter is full of the healthy kinds of fats, and a decent dose of protein. I definitely don’t feel guilty starting off my day with a stack of these.

Another thing I love about these pancakes is that they can be made ahead of time, and they stay fresh really well. Not like typical pancakes that tend to turn into cardboard if you don’t eat them right away. Saturday mornings are for pancakes, yes? But peanut butter chocolate chip pancakes can be enjoyed every day! 🙂

PEANUT BUTTER CHOCOLATE CHIP PANCAKES
PEANUT BUTTER CHOCOLATE CHIP PANCAKES

Ingredients

  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 cup creamy peanut butter
  • 3 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 cup milk, low-fat is fine
  • 1/2 cup mini semisweet chocolate chips
  • 1/2 cup peanut butter chips

For Topping:

  • 1/2 cup creamy peanut butter
  • pure maple syrup

Directions

  1. In a large bowl, combine flour and baking powder.
  2. In a medium bowl, whisk together peanut butter, sugar, vegetable oil, and eggs.
  3. Add the peanut butter mixture to the flour mixture in 2 additions, alternating with the milk.
  4. Fold in the chocolate chips and peanut butter chips.
  5. Drop about 1/3 cup pancake batter onto a hot griddle or a large saucepan set over medium-high heat.
  6. Cook pancakes until golden on both sides. Repeat with remaining batter.

You can find complete recipes of this PEANUT BUTTER CHOCOLATE CHIP PANCAKES in thegoldlininggirl.com

Paleo Double Chocolate Baked Donut Recipe

Paleo Double Chocolate Baked Donut Recipe

I made these Paleo Double Chocolate Baked Donut Recipe on a whim. I got this bagel/donut pan a while back and I have been obsessed with making round baked goods in it. As you can tell by my other bagel post that was very popular. These were super easy and a crowd pleaser at my essential oils 101 class that I taught yesterday. The kids and parents loved these healthy grain free baked donuts. I would fry them in a healthy fat but not sure if they would hold up without the starch so into the oven they went.

I made a yummy and easy glaze that will have your family licking their fingers and asking for more. Leave a comment and let me know how they turned out for you. I added peppermint vitality essential oil to these donuts to make them extra special but it is optional.

Paleo Double Chocolate Baked Donut Recipe
Paleo Double Chocolate Baked Donut Recipe

Ingredients:

  • 1/4 cup coconut flour
  • 1/4 cup ground flax seed or ground chia
  • 1/4 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon stevia extract powder OR 1/2 cup coconut sugar
  • 5 jumbo eggs
  • 1/2 cup coconut oil, melted

Directions:

  1. Preheat the oven to 350 degrees. Mix the coconut flour, flax, cocoa powder, baking soda, salt and sweetener in one bowl until well combined. In another bowl beat the eggs and then mix in the dry ingredients. Add the coconut oil last and mix until smooth. Pour into a donut pan and bake for 20 minutes or until done. Let them cool then top with glaze below.

For the glaze:
Ingredients:

  • 1/4 cup coconut oil or palm shortening
  • 1/2 teaspoon stevia extract powder (low carb option) or 1/4 cup coconut sugar
  • 2 tablespoons cocoa powder
  • 3 to 5 drops peppermint vitality essential oil (optional)

Directions:

  1. Mix the coconut oil, sweetener and cocoa powder together with a whisk in a sauce pan over medium heat until smooth. Remove from the heat and stir in peppermint essential oil, if using. Drizzle the glaze over the cooled donuts until the top is coated. Serve and enjoy.

You can find complete recipes of this Paleo Double Chocolate Baked Donut Recipe in grassfedgirl.com

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad – or what I like to call a “potluck salad.” Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever!

With the weather warming up, everyone has Spring on their minds!

Foggy nights give way to sunny days, the air tinged with crispness. People smile more. Neighbor noise more bearable, even our “Zombie” neighbor. Strangers are a little less mean (except when parking spaces are involved). The first of the spring things are popping up at markets: rosy rhubarb and strawberries, asparagus , spring onions, and pale green garlic. And what better way to celebrate the glorious sunny weather than to savour the earlier-than-expected arrival of this year’s first crop of delicious strawberries.
Yup, It’s Strawberry Time Again !!!!! The much awaited spring gardening delicacy has finally arrived.

OK, let’s get back to the today recipe. Can I suggest you yet another delicious way to welcome spring and eat Your favorite Berry, or what I like to call a “potluck salad.”
You know, the kind of fruit salad that’s loaded with whipped cream, pudding and marshmallows – salad you’ll want for a dessert.

Easy to make Strawberry Cheesecake Salad and definately easy to go makes the most perfect salad for any potluck or family gathering. Which is good, because it tends to get a bit runny when it sits overnight, so you don’t want any leftovers. Just be sure not to add the fruit and marshmallows until just before serving!

Strawberry Cheesecake Salad
Strawberry Cheesecake Salad

Ingredients

  • 1 box (3.4 oz.) cheesecake or white chocolate pudding mix
  • 12 oz whipped topping
  • 3 (6 oz) containers strawberry yogurt
  • 1 lb fresh strawberries, sliced
  • 3 bananas, sliced (add just before serving or they brown)
  • 3 cups miniature marshmallows (optional)

Instructions

  1. Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
  2. When you are ready to serve, slice the strawberries and bananas.

You can find complete recipes of this Strawberry Cheesecake Salad in cakescottage.com

STRAWBERRY SANTAS

STRAWBERRY SANTAS

Christmas is quickly approaching and we’ve been spending a lot of time prepping food, decorations, and crafts for the holiday! Today we made Strawberry Santas with just 3 ingredeints. Well, more like 3 items:) You only need 3 very easy to find “ingredients” to assemble these Strawberry Santas. No cooking, baking, or strenuous activity involved! They taste delicious because they have a creamy vanilla center. Vanilla and strawberries? Yes please! You’re going to love learning how to make Strawberry Santas for Christmas:

STRAWBERRY SANTAS
STRAWBERRY SANTAS

Ingredients:

  • Fresh strawberries
  • Vanilla frosting (in a can or homemade)
  • Black icing gel

Directions:

  1. Rinse the strawberries and cut off the leaves (discard)
  2. Cut the pointed end off of each strawberry. Place the newly cut edge down on a clean napkin. The napkin will absorb the fresh strawberry juice, which is what you want.
  3. The “body” of Santa needs to be quickly dabbed on a fresh paper towel as well. The extra juice will cause the frosting to slide. By letting the paper towel absorb the fresh strawberry juice, the frosting will stay in place better.
  4. Put vanilla frosting in a piping bag (or in a zip lock bag and cut the corner off).
  5. Gently swirl some vanilla frosting on the top of the body.

You can find complete recipes of this STRAWBERRY SANTAS in smartschoolhouse.com

Chocolate Lush

Chocolate Lush

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

Last week I posted a recipe for Strawberry Cheesecake Lush; a variation of the original Chocolate Lush – neither of which I’d made or heard of before. I fell in love with the Strawberry Cheesecake version – and many of you did, too. It’s an easy, simple {no bake!} dessert, perfect for summer potlucks.
I’ve had so many requests for the original version – which boasts a quick and easy nut crust – that I decided to make it and share it with you today. It’s a tough job, but I’m willing to make the sacrifice. 😉

To make the nut crust, you’ll simply combine 1 cup of flour, 8 tablespoons of melted butter, and 1/2 cup of pecans. Press the mixture into a 9×13 pan and bake for 15 minutes. While it’s cooling, make your layers of chocolate and creamy yumminess!

I used my Hamilton Beach 6-Speed Stand Mixer for the cream cheese layer: quite honestly, you can’t go wrong with a mixture of cream cheese, powdered sugar, and Cool Whip.

I don’t know what it’s like in your house, but it seems like the minute I turn on my mixer is the precise moment Doodle “needs” something or wants to show me something. I love that I can walk in the other room and leave it running while I check to see what’s up {usually some new karate move or a make-shift pinpall machine he’s fashioned out of cardboard and bottlecaps}.

Anyhoo, the Hamilton Beach stand mixer boasts a powerful 300-watt motor, and six speeds with a special fold setting. It’s comparable to Kitchen-Aid, but for just a fraction of the price! It includes all of the same features, including a stainless steel bowl, flat beater, whisk, and dough hook. The mixing head spins as it rotates completely in the bowl, ensuring even consistency, and with non-slip feet, your mixer won’t be shaking around all over your counter top.

Chocolate Lush
Chocolate Lush

Ingredients

  • 1 cup flour
  • 8 tablespoons butter, melted
  • ½ cup chopped pecans
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant chocolate pudding mix
  • 3 cups milk
  • 1 cup mini-chocolate chips (or chopped pecans), for topping

Instructions

  1. Melt butter in a medium microwave safe bowl. Stir in 1 cup flour and ½ cup chopped pecans. Press the mixture into a 9×13 pan and bake at 350 F for 15 minutes, or until lightly golden brown. Allow to cool completely
  2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cooled crust.
  3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

You can find complete recipes of this Chocolate Lush in kitchenmeetsgirl.com

Healthy Snickers Pie

Healthy Snickers Pie

THE SNICKERS PIE RECIPE IS HERE!  I repeat – the gluten free, refined sugar free, paleo, vegan, raw, ooey gooey chocolatey caramely peanut butter-y Snickers Pie recipe is here.  This pie is such a star – it’s super easy to make (I do it all in one food processor, without washing between) and it will wow health-conscious and non-health conscious guests alike.  It’s packed with fiber and good fats from the coconut and nuts and will fill you up, rather than spiking your blood sugar and leaving you feeling icky.  Confession: I sometimes eat this baby for a decadent breakfast.

Healthy Snickers Pie
Healthy Snickers Pie

Ingredients

Crust

  • 5 tbsp cocoa powder
  • 12 Medjool dates, pitted
  • 1/2 tsp sea salt
  • 1 c nut of choice (I like cashews and almonds best, with walnuts shortly behind – you can even MIX nuts if you’re CRAZY)
  • 1 c unsweetened dried coconut
  • 1 tsp vanilla extract

Caramel Layer

  • 10 Medjool dates, pitted, soaked in boiling water for 10 min and then drained
  • 3 tsp ghee or coconut oil
  • 2 tsp vanilla extract
  • 3 tbsp unsalted almond butter

Nut Butter Mousse

  • 2 cans full-fat coconut milk, refrigerated overnight
  • 3/4 c peanut butter, almond butter or nut butter of choice
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • Pinch sea salt

Additions

  • 1/2 cup dark chocolate of choice, for drizzling (optional)

Instructions
Crust

  1. Add all CRUST ingredients to a food processor and process until smooth and able to be stuck together, then press into a parchment lined 8″ round pie pan. The parchment lining is really important – you won’t be able to get the pie out if you don’t use the parchment paper. Place in freezer to set while you make caramel ingredients.

Caramel

  1. Add all the CARAMEL ingredients to the food processor (no need to clean between making this and the crust) and process until very smooth. Spread an even layer atop pie crust and return to freezer.

You can find complete recipes of this Healthy Snickers Pie in sproutedroutes.com

Slow-Cooker Chocolate Chip-Brownie Cake

Slow-Cooker Chocolate Chip-Brownie Cake

Cookie mix and brownie mix make this decadent recipe super-simple, and using your slow-cooker makes it even easier to prepare.

Slow-Cooker Chocolate Chip-Brownie Cake
Slow-Cooker Chocolate Chip-Brownie Cake

Ingredients

  • 1 box Betty Crocker™ fudge brownie mix
  • 1/2 cup butter, melted
  • 4 eggs
  • 1 pouch Betty Crocker™ chocolate chip cookie mix
  • Vanilla ice cream, as desired

Directions

  1. Spray 4 1/2-quart slow cooker with baking spray with flour.
  2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
  3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.
  4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.

You can find complete recipes of this Slow-Cooker Chocolate Chip-Brownie Cake in bettycrocker.com

CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES

CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES

I am very much getting into the Christmas mood in here with these Chocolate Cranberry Christmas Mini Cakes. I wanted to create simple cakes that aren’t complicated to make and that would look great on a festive table. I’ve picked very Christmassy colours and flavours and filled these little sponge cakes with cranberry chia jam, topped them with luscious Amore di Mona chocolate and fresh cranberries.

I would also love to wish Happy Thanksgiving to all of my lovely readers who are celebrating Thanksgiving tomorrow. Hope you have the most amazing day filled with Love and Joy. Although I don’t celebrate Thanksgiving I would love to take this opportunity to thank all of you for being here, reading my posts and making my recipes. Thank you for being different, recognizing that Life is precious and for being the change that we so want to see in the World.

To bake the mini cakes I’ve used quinoa and brown rice flour gluten-free mix and this time I’ve used aquafaba instead of the flax eggs, which worked really well. I’ve used the cake mix to bake 9″ square cake from which I’ve then cut cut out 2″ round shapes. If you plan well you should be able to cut out 12. If you like to make them smaller petit fours size you could use 1 1/2″ round shape and cut each into a half. I wanted them a bit taller and so I’ve opted out for 2″ size. I’ve sandwiched two together with cranberry chia jam which is quick to make and you can prepare it the night before. And finally I’ve topped them with melted dark chocolate, fresh cranberries and a holly leaf for a festive feel. Would be lovely served with vegan cream or ice cream. Enjoy:) x

CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES
CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES

INGREDIENTS

  • 110g brown rice flour (3/4 cup)
  • 60g quinoa flour (1/2 cup)
  • 30g arrowroot (1/4 cup)
  • 30g cacao powder (1/4 cup)
  • 1tsp bicarbonate of soda
  • ½tsp baking powder
  • pinch of sea salt
  • 80ml maple syrup (1/3 cup)
  • 80ml olive oil (1/3 cup)
  • 60ml aquafaba (1/4 cup)
  • 2tsp apple cider vinegar
  • 1tsp vanilla
  • 120ml rice milk (1/2 cup)

Cranberry chia jam:

  • 100g cranberries (1 cup)
  • 60ml orange juice (1/4 cup)
  • little orange zest
  • 1tbsp maple syrup
  • small cinnamon stick (optional)
  • 1tbsp chia seeds

Coating:

  • 100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
  • fresh or dried cranberries

INSTRUCTIONS

  1. Preheat the oven to 175°C (350F)
  2. Line 9″ x 9″ baking tin with baking paper.
  3. In a large bowl whisk together brown rice flour, quinoa flour, arrowroot, cacao, bicarbonate of soda, baking powder and salt. Set aside.
  4. In a small bowl whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla and rice milk.
  5. Add the wet mix to the dry mix and mix until well combined. The mix should be pourable, but not too thin consistency.
  6. Pour the mix into the prepared dish and smooth out the top.

You can find complete recipes of this CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES in nirvanacakery.com

Christmas Red Velvet Poke Cake

Christmas Red Velvet Poke Cake

Christmas Red Velvet Poke Cake – very tasty, rich and moist! So easy to make, you need only few ingredients. Christmas Red Velvet Poke Cake – a taste of Christmas in every bite of this delicious cake!

For these holidays you want something nice, sweet and interesting for your children and you. You want to make these days special. We are so happy because holidays are coming. Christmas must be marked by nice colors so I decided to make this Christmas Red Velvet Poke Cake.

My children love this cake and especially with this red velvet combination and interesting red and green snowflake sprinkles. I know that there is no mistake when I make this Christmas cake. I will use my imagination and combine green food color and cool whip so I will get beautiful colors for this Christmas Red Velvet Poke Cake. This Christmas Red Velvet Poke Cake is basic red velvet poke cake which you can make very quick and easy with only few ingredients 1 box red velvet cake mix, 2 small boxes instant vanilla pudding mix, milk, cool whip and sprinkles. Trust me, it is very easy.

Preheat oven to 350 degrees F. Butter a 9-x-13” pan and sprinkle with flour. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Use spoon handle to poke holes evenly across cake. Combine milk and pudding mix and whisk until well blended.

Pour pudding over cake. Taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes and that’s it. I wanted to give idea to you how you can make this cake to look nice. If you have some other favorite dessert you can very easy make Christmas magic with it. My choice for today is this Red Velvet Poke Cake because red color is Christmas color and I am sure that you will be very satisfied when you make this cake.

Christmas Red Velvet Poke Cake is so special and nice so I am very happy because this dessert is my choice for Christmas. I don’t know who is happier, me or my children but I know that we will enjoy in this Christmas Red Velvet Poke Cake. Merry Christmas!

Christmas Red Velvet Poke Cake
Christmas Red Velvet Poke Cake

INGREDIENTS

For the cake:

  • 1 box red velvet cake mix (ingredients needed to make cake – eggs, oil & water)

For the filling:

  • 2 boxes 3.4 oz Instant Vanilla Pudding Mix
  • 4 cup Milk
  • 2 cup heavy whipping cream
  • Green food coloring

For garnish:

  • Red sprinkles, optional
  • Green sprinkles, optional
  • Snowflakes and white chocolate curls, optional

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Butter a 9-x-13” pan and sprinkle with flour.
  2. Prepare cake mix according to box instructions.
  3. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes.
  4. Remove the cake from the oven
  5. Using the back of a wooden spoon, poke holes all over the cake.
  6. Combine milk and pudding mix and whisk until well blended.
  7. Pour pudding over cake making sure it gets down into holes.
  8. Refrigerate cake for several hours to allow pudding to settle and set up

You can find complete recipes of this Christmas Red Velvet Poke Cake in yummiestfood.com

 

CINNAMON APPLE ENERGY BITES

CINNAMON APPLE ENERGY BITES

Tis the season for a non stop supply of cookies, candy, and desserts staring you in the face. I have a serious weakness for dessert, especially Christmas treats, I can’t keep my hands off of them. If you have the same problem as me, then it is essential that you make these Cinnamon Apple Energy Bites and keep them on hand at all times to ward off that craving for cookies!

Lately I feel like all I’ve been doing is shoving one cookie after another in my mouth. Don’t get me wrong, they have all been delicious, but I’m starting to get a little disgusted with myself. I know it’s the time of the year when overindulging is expected, but I really don’t want January to come and find out I have to run off 10 extra pounds of gingerbread, eggnog, fudge, and peppermint ice cream! To help combat my sugar cravings I decided to make a healthier snack that would still let me feel like I was eating a sweet treat.

These Cinnamon Apple Energy Bites are the perfect cure to quiet down anyone’s sweet tooth. The best part is they are guilt free, unlike those 3 cookies I shoved in my mouth yesterday! The energy bites are a combination of dried apples, oats, almonds, dates, cinnamon, allspice, and a little bit of maple syrup. To make them, start by soaking the dates in hot water for about 10 minutes. Then add all of the ingredients to a food processor or high-speed blender and blend them until they form a paste/dough consistency. You may need to add a couple of tablespoons of the water that the dates soaked in if you find the mixture isn’t combining.

CINNAMON APPLE ENERGY BITES
CINNAMON APPLE ENERGY BITES

Ingredients

  • 1 cup dried apples (not freeze dried)
  • 1/2 cup medjool dates, pits removed
  • 1/2 cup unsalted dry roasted almonds
  • 1/2 cup old fashioned oats
  • 1 T. maple syrup
  • 1 t. cinnamon
  • 1/8 t. allspice
  • 2 T. water, more if needed

Instructions

  1. Soak the dates in hot water for 10 minutes.
  2. Add all of the ingredients to a food processor or high speed blender and blend until the mixture turns into a paste or dough like consistency.

You can find complete recipes of this CINNAMON APPLE ENERGY BITES in reciperunner.com