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Entries in Snacks (46)


Chocolate Peanut Butter Cups

Sugar free pb cups

To me, chocolate and peanut butter are a match made in heaven. Joel was sailing tonight, so I decided to make myself a treat. Since he isn't as big of a fan of the combination, I took advantage of him not being home and decided to make something that incorporated those flavors. The last few days at work have been a bit crazy, which has left me feeling particularly lazy, so I wanted something that required very little hands on time and would be done very quickly. These peanut butter cups fit the bill. They had the flavor combination I was looking for, they require no cooking, very little hands-on time, and freeze relatively quickly. During freezing time, I cleaned up a bit around the house, and by the time I was done, my treats were ready! These peanut butter cups are delicious; the perfect treat after a long 3 days. It is worth noting that the coconut oil has a rather strong coconut flavor, so if that is not a flavor you enjoy, you may not want to use this particular recipe. I, however, loved it!

Bottom Layer:
2 tablespoons Coconut Oil, melted
1/4 cup Smooth Peanut Butter
1 teaspoon Vanilla Extract
1/4 cup Unsweetened Cocoa Powder
2 Stevia Packets

Top Layer:
2 tablespoons Coconut Oil, melted
1/4 cup Smooth Peanut Butter
1/2 teaspoon Vanilla Extract
1 Stevia Packet

In a small bowl, stir together the ingredients for the bottom layer until smooth. Line a mini muffin tray with 11 paper liners and divide the mixture between each of the wells, about half full each. Put the tray in the freezer on a flat surface and freeze until solid, about 15 minutes. Meanwhile, in another small bowl, stir together the ingredients for the top layer until smooth. Divide evenly between the 11 wells of the set chocolate mixture. Return the tray to the freezer and freeze until solid, about 15 minutes. Store the treats in the freezer.

*I halved the recipe and was able to make 5 peanut butter cups.

SOURCE: Prevention RD


Almond Joy Granola

Almond joy granola

When I was a kid, I thought Almond Joy candy bars were gross. Who would put coconut and almonds in chocolate? These days, while I still prefer a candy bar that combines chocolate with peanut butter in any way, shape, or form, I have come to enjoy Almond Joy, too! When I came across a recipe for Almond Joy granola on Pinterest, I decided to give it a try. I haven't made granola in a while, and wanted to try something new anyway. Even though Joel thought it was a bit too sweet, I think the flavor of this granola is perfect. I have been enjoying it for breakfast, and by the handful as a snack!

2 cups Oats
1 cup Unsweetened Coconut
1/4 cup Almonds, coarsely chopped (my addition)
3/4 cup Applesauce
1/4 cup Pure Maple Syrup
1/2-1 teaspoon Almond Extract
2 tablespoons Coconut Oil, melted
2 tablespoons Milk
2 tablespoons Chocolate Chips 

In a large bowl, combine oats, coconut, almonds, and chocolate chips. In a medium bowl, mix the applesauce, maple syrup, almond extract, coconut oil, and milk. Pour the wet mixture over the dry mixture and toss to coat. Spread the granola onto a baking sheet that has been lined with foil. Bake at 350 degrees for 15-17 minutes. Pull the pan out of the oven, stir the granola around, and return it to the oven for another 15-17 minutes. At this point, the granola was still soft, so I turned the heat down to 300 degrees and continued to bake for about 30 more minutes until it became golden brown and crispy. Allow to cool and place in an air-tight container. 

SOURCE: My Whole Food Life


Chocolate, Peanut Butter, Banana Smoothie


Pb smoothie

My blender spends most of it's life in a cabinet in our kitchen, but this month, it has found a permanent spot on the counter top. I've been going smoothie crazy, thanks to a little help from Laura at A Healthy Jalapeño, my assignment for this month's Secret Recipe Club! Laura is an Army wife who likes to live a healthy lifestyle. She has tons of delicious smoothie recipes on her site, and while I planned to try them all, I fell in love with the first one I tried and have been enjoying it regularly ever since! Now that the weather is warmer, a hot mug of tea doesn't sound appetizing in the morning. This smoothie is such an easy grab-and-go breakfast that keeps you full until lunch. I look forward to trying many more of Laura's appetizing flavor combinations in my morning smoothies throughout the spring and summer! Thanks for getting me out of my breakfast rut, Laura!!

1 cup Chocolate Almond Milk
2 tablespoons Peanut Butter
1 Banana
1/4 cup Ground Flax Seet
Handful of Ice Cubes

Put all of the ingredients in a blender and blend until smooth. Makes one large or 2 small smoothie. 

SOURCE: A Healthy Jalapeno

*Sorry my posting time was a bit off. I apparantly had a few glitches with my scheduling.


Peanut Butter Pretzel Truffles

Pb pretzel truffles

Peanut butter and chocolate is my all time favorite flavor combination. Add in pretzels and you have a sweet and salty combination that can't be beat. Today, we had a pot-luck style salad bar lunch at work. As soon as the sign up sheet was put out, I signed up for dessert…mostly because it is far more fun to bring dessert than it is to bring a bag of lettuce or a bottle of dressing! I wanted something that was individual and easily able to be picked up without cutting or eaten without a fork. These were a hit! Two dozen truffles disappeared before everybody had the chance to come down for lunch. Next time, I'll have to double the recipe, and maybe leave a few at home for Joel and I to enjoy!

For the Filling:
1 cup Creamy Peanut Butter
1/2 cup + 2 tablespoons Powdered Sugar
2 tablespoons Butter, at room temperature
2 cups Crushed Pretzels

Place all ingredients in a medium bowl and mix until evenly combined and all ingredients are incorporated (I used a stand mixer). Roll the mixture into small balls, about 2-3 teaspoons each in size. (Tip: you may have to clean your hands between batches to keep the mixture from sticking to your palms.) Place the balls onto a baking sheet that has been lined with parchment paper. Transfer to the freezer to chill for at least 30 minutes.

For the Coating:
12 ounces Bittersweet Chocolate, finely chopped (I used semi-sweet chocolate chips)

Melt the chocolate in a double boiler or in the microwave (in 30 second intervals, stirring between each interval until the chocolate has completely melted). Dip the chilled peanut butter-pretzel balls in the chocolate, gently shaking off the excess. Transfer back to the lined baking sheet. Chill to let the chocolate fully set. (I did this in the freezer)

For the Drizzle:
1 tablespoon Creamy Peanut Butter
1 tablespoon Milk (I used Chocolate Soy Milk, and ended up using 2 tablespoons)
4-6 tablespoons Powdered Sugar (I used 5 tablespoons)

Combine the peanut butter and milk in a small bowl and microwave for about 15 seconds. Add the powdered sugar and whisk until the mixture is smooth. Adjust the consistency as needed with additional powdered sugar. Drizzle over the chocolate coated truffles. Let set before packaging or serving. (Again, I did this in the freezer) 

SOURCE: Annie's Eats


Pickled Jalapeño Peppers


It's Secret Recipe Club reveal day. How has it been a month already? This past month, I was assigned to Jane's wonderful blog, The Healthy Beehive.  I enjoyed reading about her healthy way of life up in the mountains of Colorado, and her cheese making skills! While I would have loved to make a cheese recipe, I wasn't sure where I could find the ingredients around here, so I started searching for something else to try. I ended up choosing these jalapeños because we tend to eat a lot of Mexican food, and I thought it would be a great added touch to those dishes. A great added touch is quite the understatement! These jalapeños took about 10 minutes to throw together and cost about $1 to make! That's my kind of recipe! SInce making these, we have enjoyed them on burgers, tacos, on top of nachos, and even just out of the jar. When I get an overabundance of jalapeño peppers from my garden this summer, I am coming right back to this recipe so I can enjoy it again! Thanks for sharing, Jane!

8-10 Jalapeño Peppers, sliced
1/2 Red Onion, cut into slices
5-10 Garlic Cloves, depending on your tastes
2 cups White Vinegar
1 teaspoon Oregano
2 tablespoons Salt

Mix the vinegar, oregano, and salt in a pan over medium heat. Cook until the salt dissolves, then let it cool. Meanwhile, layer the jalapeños, onion, and garlic in a quart-sized jar. Pour the cooled vinegar over the top, cover the jar, and put it in the fridge for at least 24 hours. Enjoy!  (I successfully halved the recipe and it fit perfectly in a 12 ounce jar)

SOURCE: The Healthy Beehive

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