Browsing Tag

peanut butter

Cookies, Dairy-Free, Wheat Free

Peanut Butter and Jam Cookies

September 1, 2016

Peanut Butter and Jam Cookies // Bakeaholic.ca

Peanut Butter and Jam Cookies // Bakeaholic.ca

Peanut Butter and Jam Cookies // Bakeaholic.ca

It’s officially September – which means lots of things!

First, summer vacation is over. School starts next week, and I must go back to work. This year I’ll be teaching intermediate again, although it has yet to be decided if it is a grade four or five class, or both!

While I love the summer, I’m always happy to get back into the routine of things come September. This summer we went on our honeymoon, which was absolutely amazing. We went to Europe for three weeks, visiting Paris, Barcelona, Santorini, Mykonos and ended in Rome. It was such an awesome unforgettable holiday. 

Peanut Butter and Jam Cookies // Bakeaholic.ca

Secondly, September is special because next week we will celebrate our one year anniversary! We were married last September the fifth. 

You may remember that I baked and made our wedding cake myself. After looking at what I had wanted, and realizing how expensive it would be to have it made and how silly and simple it really was I decided to just do it myself (as usual).

I had wanted something simple, and of course, delicious. While I’m a huge fan of peanut butter (all nut butters, for a matter of fact), Adam is actually not a big fan. He’ll eat peanut butter and jelly sandwiches, but when it comes to plain ol’ peanut butter – well, let’s just say he wouldn’t dive spoon first into a container the same way I would. 

However, when you put peanut butter and jam together, he’s happy. 

So when I had hinted at the possibility of making a peanut butter and jelly wedding cake, he was on board. 

Since I made ours, I didn’t actually freeze any of it. I figured, I could re-create it and bonus – no freezer burn!

While I was at it, I couldn’t help but think of peanut butter and jelly cookies. The epitome of back-to-school for me is the classic sandwich. Although, now with so many food allergies peanut butter is not allowed at school. So I have to leave my beloved (peanut butter, that is) at home for an after-work treat. 

Peanut Butter and Jam Cookies // Bakeaholic.ca

Peanut Butter and Jam Cookies
A wheat-free soft peanut butter cookie baked with two-ingredient raspberry jam. Perfect for an after school treat.
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For the Cookies
  1. 1 Cup Natural Peanut Butter, Stirred
  2. 1 Egg
  3. 2 Tbs. Oat Flour (see note)
  4. 1/2 Cup Coconut Sugar
For the Jam
  1. 1/2 Frozen Raspberries
  2. 1 Tbs. Chia Seeds
Instructions
  1. Preheat oven to 350F and prepare pan with baking sheet.
  2. In a large bowl combine peanut butter, egg, coconut sugar, and oat-flour. Stir until well combined and dough forms.
  3. Place bowl in the fridge to chill,10-15 minutes.
  4. While dough is chilling, make the Jam.
  5. To make the jam, microwave raspberries in microwave-safe dish for 2-3 minutes until simmering. Remove, and and in the chia seeds stirring to set.
  6. Remove dough from fridge, using a small piece of dough at a time and roll into 1-2 inch balls. Place on the cookie sheet.
  7. Make a small indent with your thumb in each ball of cookie dough, then add a spoonful of jam in the center.
  8. Place in the oven and bake for 12 minutes.
  9. Can be stored on the counter or frozen.
Notes
  1. To make oat flour, simply pulse 1/2 cup gluten-free oats in blender or food processor until fine flour forms.
b a k e a h o l i c http://www.bakeaholic.ca/
Candy, Christmas

Caramel Peanut Butter Cups

December 5, 2014

‘Tis the season for holiday get togethers! And this weekend we have three – three – all of which we’re hosting (or co-hosting). I secretly love having holiday parities. I think it’s because neither Adam or I have a ‘staff party’ of sorts to go to, so I feel like we miss out. Since I’m a teacher on call, though I work everyday, I’m at different schools all the time. I don’t have my ‘own’ school that I belong to, which if fine by me because I love being a substitute right now. With Adam working out of town, there isn’t a staff party for his crew (although I’m not sure they could if they wanted, seeing as how there are a few hundred of them there). 

And hosting a party means I get to bake up a storm – oh, and decorate. The house is wrapped up in decorations.

Tonight we have a neighbourhood party that we’re co-hosting with friends, tomorrow we have another party at our house with friends, and sunday we are having an early Christmas get together with our  family because we will be in BALI for Christmas! I can’t even believe we’re actually going! T-17 days!!!!

These Caramel Peanut Butter Cups are little bites of heaven – a dark chocolate shell, sprinkled with sea salt or crushed peanuts, and filled with a creamy, caramel-y silky peanut butter centre. It’s the grown up version of the beloved peanut butter cup. It’s almost as if a Rolo and a Peanut Butter Cup had a baby – this is what it would be. Only healthier, made with dark chocolate, natural peanut butter and dates as a sweetener. 

I made about 4 dozen of these for a holiday bake exchange last weekend. They’re great because they require no baking, and very little prep. I use a mini muffin tin, which can hold 24 liners at a time. This makes for a fast production line. 

You can also make the other version from last year,  Salted Almond Butter & Pretzel Cups.

 

Caramel Peanut Butter Cups
Yields 24
A decadent grown up version of the peanut butter cup - naturally sweetened with dates, sprinkled with sea salt.
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Ingredients
  1. 1 cup of dark chocolate chunks/chocolate chips
  2. 1 tsp coconut oil
  3. 1/2 cup natural smooth peanut butter
  4. 4-5 Medjool dates
  5. sea salt (optional)
  6. crushed peanuts (optional)
Instructions
  1. 1. Line a mini muffin tin with mini cupcake liners, set aside.
  2. 2. Melt dark chocolate and coconut oil in doubler boiler, or place in small bowl on top of shallow pot of simmering water, until completely melted, stir.
  3. 3. Drop a teaspoon full of melted chocolate into bottom of mini cupcake liner. Repeat for all liners, tap pan slightly to evenly spread out chocolate. Place in fridge to chill for a few minutes until hardened.
  4. 4. In a food processor add medjool dates along with a Tbs. of water. Pulse until the dates make a paste. Add in the peanut butter and pulse again to mix.
  5. 5. Remove muffin tin from fridge and, using pastry bag, fill the peanut butter mixture into the centre of the chocolate disk. Alternatively you can spoon it in.
  6. 6. Spoon enough of remaining melted chocolate on top of peanut butter centre until completely covered. Sprinkle tops with coarse sea salt. Return finished tray to the fridge to chill completely.
  7. These can be stored in the fridge for up to a week, or frozen for late night cravings. They are even better cold.
Notes
  1. Note: if not using medjool dates, soften your dates in hot water for 5 minutes, drain.
b a k e a h o l i c http://www.bakeaholic.ca/
 

Breakfast, Dairy-Free, Muffins, Wheat Free

Chocolate Peanut Butter Blender Muffins

September 29, 2014

blender muffins

Is it crazy to run a 10 K without ever racing in a 5 K? I’m trying to decide if I can jump (or run) into a 10 K with no real race experience, or if should prepare a little longer (than a month-ish) for a longer race. I’ve been doing my runs, most between 5 and 6 K, a few times a week casually along with other workouts. I want to do the 10K, but just want to make sure I’m fully prepared! Heck, I might sign up and then I’ll just have to do it – ya know? Is it wrong I’m most worried that I’ll have to wake up at like, 6 am to get ready for the race? lol – maybe I need to re-think this whole race thing.. for those of you who are seasoned racers, what’re your thoughts about diving into a slightly longer race before doing any shorter ones?

In the meantime I’m loving this whole fall-thing. I’ve purchased no less than 3 pumpkin pie candles, and lit my campfire s’mores candle thats been hiding in my cupboard since last fall. The house smells aromatically fall. I’ve talked before about how I love fall baking – it’s the best. Everything from soups to baked goods, comforting healthy fall foods are where it’s at. 

Now lets talk about these ah-mazing blender muffins!! I’ve seen them online for a little while, and I don’t know why it took me so long to make the first batch of them. seriously – they’re easy, wheat-free and the easiest prep ever.mini blender muffins bakeaholicThrow a few ingredients into the blender (or food processor) and whirl the deliciously thick batter together. Perfect as part of breakfast, a little snack or pre-post run tidbit because its packed full of healthy fats – avocado and peanut butter. Both of which give you fuel for a run or recovery from your workout. I used carob chips in place of regular chocolate chips, but you can use either. I think adding some nuts on top, crumbled almonds or even walnuts would be good too.

This is my first foray into mini-blender-muffins and I’m already thinking about the next combination I’m going to make. 

blender muffins // bakeaholic.ca

Chocolate Peanut Butter Blender Muffins
Yields 16
Flourless mini-muffins made with healthy-fats like avocado and peanut butter. Perfect for a quick grab-and-go snack.
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 1 cup of natural peanut butter
  2. 2 eggs
  3. 1 small-medium sized ripe avocado
  4. 1/3 cup of unsweetened cocoa powder
  5. 1/2 tsp baking powder
  6. 2 Tbsp honey or other liquid sweetener
  7. Mini Chocolate-Chips (I used carob chips)
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Spray a mini-muffin pan with baking spray - I use coconut oil.
  3. Place all of the ingredients in a blender or food processor.
  4. Blend/process until smooth - batter will be silky and thick.
  5. Use a small ice-cream scoop to pour into greased muffin pan.
  6. Top with a few mini chocolate chips (optional)
  7. Bake 9-10 minutes.
Notes
  1. Keep in container on counter or in fridge for a few days, or freeze.
Adapted from Heather's French Press
b a k e a h o l i c http://www.bakeaholic.ca/