Browsing Tag

peanut butter

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.
Write a review
Print
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.
Write a review
Print
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/
Cookies, Dairy-Free, Dessert, Recipe

Flourless Peanut Butter Cookies (6 ingredients)

May 7, 2014

Flourless Peanut Butter Cookies // bakeaholic.caFlourless Peanut Butter Cookies // bakeaholic.ca

Sometimes you just need cookies. Fast. And sometimes, you need them to be wheat-free, and fast. 

Like sometimes, when your fiancé is out of town and you want a cookie, but don’t want a huge batch because you will likely eat them all. in one night. when you’re missing him. 

Re-Enter these delicious cookies that I made for Vancity Buzz – only this time, they’re peanut butter. They only make about 12-15 cookies, and you can definitely freeze them for eating later (on another night when you’re lonely). 

The reason I love these cookies is because their so easy to whip up, and there are no flour substitutes. They freeze easily once made, however the dough would be tough to freeze on its own because it’s so sticky. 

Flourless Peanut Butter Cookies // bakeaholic.ca

I threw in some raw, un-roasted/unsalted peanuts along with chocolate chips. I also tossed in some quick-oats in the second batch to see how they’d hold up, and I was pleasantly surprised at how deliciously chewy they were still. I’d definitely make an entire batch with the oats. I love a good oat cookie. 

Regular cookies – chewy, soft almost meringue-like in texture.

Flourless Peanut Butter Cookies // bakeaholic.ca

with added quick oats – chewier and thicker

Flourless Peanut Butter Cookies // bakeaholic.ca

These cookies store really well, usually I’ll leave them on the counter the night I make them and they’re still perfectly chewy, soft and moist the next day. 

Flourless Peanut Butter Cookies
A chewy, delicious flourless cookie.
Write a review
Print
Ingredients
  1. 1 Cup Natural Smooth Peanut Butter (oil stirred in/combined well)
  2. 1/3 Cup Liquid Honey, slightly warmed (about 20-30 seconds in the microwave)
  3. 1 Egg
  4. 1 tsp. Vanilla
  5. 1/2 tsp. Baking Soda
  6. 1/2 Cup Chopped Dark Chocolate
  7. 1/4 cup raw peanuts (optional) (unsalted, un-roasted)
  8. 1/2 cup quick oats (optional)
Instructions
  1. Pre-Heat oven to 350 Degrees. Line baking sheet with parchment paper or baking mat (strongly suggested) - or grease well.
  2. In a stand mixer/medium bowl with handheld blender combine Peanut Butter and Honey with Egg. Beat until combined, scraping down bowl.
  3. Add in Baking Soda – continue to mix two to three minutes on medium-low. The dough will begin to thicken, it will be sticky.
  4. Mix in by hand with spatula the Chopped Dark Chocolate, and/or peanuts.
  5. Scoop and drop using small ice-cream scoop or teaspoon onto baking sheet about two inches apart – they will be more of a free-form cookie in a slight ball shape. You only want a small amount of batter as they will puff/spread nicely into perfectly round cookies.
  6. Bake for 10 to 12 minutes until browned, they will puff up. Cool on baking sheet.
  7. To make with quick oats, add in before stirring in the chocolate chips/peanuts.
b a k e a h o l i c http://www.bakeaholic.ca/