Chocolate Peanut Butter Chia Bars – #FilltheCookieJar

It’s the first Thursday of the month and that means it’s time to Fill the Cookie Jar! This month’s theme is fall or halloween. Fall for me usually means pumpkin, apple and comfort food, but lately it’s been running here, running there, and running everywhere. So, when I decided on a recipe, I needed something that my kids could eat on the go. These chocolate peanut butter chia bars were perfect for that!

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Peanut Butter Banana Bars – #FilltheCookieJar

It’s time for September’s #FilltheCookieJar group and I’m filling the jar with these delicious peanut butter banana bars. The theme for this month was fall, and while these bars aren’t exactly fall themed, they are still delicious and you can’t go wrong with the combination of peanut butter and banana.

These bars are easy to make and the have a gooey layer of peanut butter on top. I had everything in my pantry and they were a great way to use up over-ripe bananas. Definitely  give these a try next time you have bananas to use.

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Peanut Butter Trail Mix Bites

I’m on the hunt for new snacks for my kids. We’ve really slacked on eating healthy this summer and I know I’m paying for it now. So…needless to say, I’m on the mission to clean up our pantry again and try to minimize our the prepackaged foods in our house, especially with school starting in about a month.

I saw this recipe in the May 2015 Rachel Ray Magazine and knew Madeline would love it and she would be able to make it by herself. I did a trial run first and she’ll be making the next batch since it’s so easy. Just throw some ingredients into a food processor, add some mix-ins and roll in coconut. Super easy! I sampled one and it was really good, full of peanut butter flavor and the perfect amount of sweetness. Next time, I want to try making them with almond butter.

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Asian-Style Slaw – The Secret Recipe

We’ve been doing a lot of grilling lately and I’m always looking for side dishes that will go with any type of meat. This Asian-style slaw was the perfect side to grilled chicken we had one night last week.

Today’s reveal day for my Secret Recipe Club and I’m excited to share this recipe with everyone. This slaw is super easy to make and you can switch out the veggies to whatever you family likes or what you have in your garden. It’s so versatile!

My assignment this month was Natural Noshings. Nora writes about food and fitness. Her recipes focus on natural, real food and nothing to processed or over-complicated. Right up my alley! Nora had a bunch of other recipes I have pinned and look forward to making this summer.

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Peanut Butter & Jelly Pretzel Bars – #FilltheCookieJar

If you’re watching what you’re eating…you may want to skip over this post. This recipe is definitely an indulgence, but so worth it! This month’s theme was Father’s Day. I decided to treat my husband to one of his favorite things – peanut butter and jelly sandwiches. Throw in some pretzels and you’ve got these amazing bars. The bars were so rich, but tasted just like a peanut butter and jelly sandwich with a tiny hint of salt. So, so good!

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Chocolate Peanut Granola Bites – The Secret Recipe Club

It’s another edition of the Secret Recipe Club! If you haven’t heard of the SRC, you’re in for a treat. Each month, we receive a monthly assignment and we need to pick a recipe to make from our assignment. It’s a complete secret until reveal day. I love it and it’s been a great way to meet so many other bloggers and be inspired every since week.

This month my assignment was Get Off the Couch and Cook. What a great  blog name, right?!? Sashi shares easy and delicious recipes that anyone can make. As always, I struggled with deciding on a recipe, but settled on her recipe for granola bars. I haven’t make granola bars in months and of course my kids needed something to snack on. These were super easy to make. I’m going to have my daughter make them next time! She’s prepping to submit a recipe into her school’s cooking challenge next month and is so excited to be helping me in the kitchen as often as possible.

I cut the granola into smaller pieces, but then it started to crumble. They taste delicious, but ended up more like chunky granola as I was working my way through the pan. Regardless, my daughter gobbled up a bowl and said it was delicious. I don’t know if it’s because I switched out the canola oil for coconut oil, but it’s still a winner in my book!

Chocolate Peanut Granola Bites | Join Us, Pull up a Chair

3 cups rolled oats
1 1/4 cup unsalted dry roasted peanuts
1 1/4 cup sweetened coconut flakes
1 cup honey
6 Tbsp peanut butter
1/4 cup coconut oil
1/2 cup chocolate chips

Preheat oven to 325 degrees. Line a large baking sheet with aluminium foil and add the oats, coconut and peanuts. Mix to combine. Bake for 15 minutes, stirring halfway. Remove from oven and transfer to a large bowl. Spray a 9×13 pan with nonstick cooking spray and set aside.

In  a small saucepan, combine the honey, peanut butter and coconut oil. Cook over medium heat until the mixture begins to boil, stirring constantly. Simmer for one minute and then remove from the heat. Add in the chocolate chips and let melt before stirring.

Pour the chocolate peanut butter mixture over the oats and stir until completely covered. Pour the mixture into the prepared pan and press down firmly. Bake for 10 minutes and then allow to completely cool for an hour or more. Cut into bars or bite sized pieces and enjoy!

Check out all the other great recipes in this month’s reveal!

Peanut Butter Fudge – The Secret Recipe Club

I’m excited to share an extra Secret Recipe Club post this month! The months that have 5 Mondays, we are given the opportunity to participate in a turned reveal. This month’s themed reveal is Holiday Treats! Anything from pies, cookies to pudding and cookies. Oh what fun! There’s so much you could do with all the options.

After searching through my secret assignment, Fantastical Sharing, I decided on making something I never have made before – fudge! I was excited to receive Sarah’s blog, since she’s the current owner of the SRC and has a great blog full of so many recipes! She has her hands full with her three kids and managing everything she does for her blog and well as the SRC.

Back to the fudge recipe, it was so easy and was delicious. I made it for Thanksgiving as one of our desserts. It would make a great gift to give for the holidays as well!

Peanut Butter Fudge | Join Us, Pull up a Chair

3 cups sugar
2/3 cup evaporated milk
3/4 cup butter
16 oz jar chunky peanut butter
1 tsp vanilla
7.5 oz jar marshmallow creme

Grease a 9×13 glass baking dish with non-stick cooking spray and set aside. In a medium saucepan, combine the sugar, milk and butter. Heat over medium heat stirring constantly. Bring to a boil and continue to stir for 4 more minutes.

Remove from the heat and mix in the peanut butter, vanilla and marshmallow Creme until smooth. Transfer to the dish and evenly spread out. Place in the refrigerator until the fudge sets and is firm. Cut the fudge into bite sized pieces and enjoy!

Check out all the other holiday treats from my fellow SRC members!

Peanut Butter Yogurt Dip – The Secret Recipe Club

It’s time for Group C’s reveal for the Secret Recipe Club! This month my assignment was Debbi Does Dinner…Healthy & Low Calorie. Debbi’s blog focuses on delicious dinner options that are 500 calories or less…and you’re not going to be hungry after them, they’re super filling. Debbi is also the hostess for our group and it’s always an honor to have the group hostess as your assignment for the month!

I had a hard time deciding on a recipe. We’ve been doing a lot of grilling and it’s been simple meals – a meat and grilled veggies with a side salad. After digging around, I found this recipe for Peanut Butter Dip. My daughter started camp for the summer since school was done last week, so now I have to make her lunch every day of the week. I’ve been looking for different snacks for her to take along and this recipe for dip was perfect! She can dip pretzels or celery in it and I know it will keep her full all afternoon. I’ve been eating it with sliced apples…it’s the perfect little treat after dinner! I’m thinking I might try it with almond butter next time I make it.

Peanut Butter Yogurt Dip | Join Us, Pull up a Chair

1/2 cup plain, nonfat greek yogurt
1/2 cup peanut butter
3/4 tsp cinnamon
1 tsp honey

In a medium bowl, mix all the ingredients together. Debbi added mini chocolate chips to her recipe, but I was completely out of any type of chocolate chips (tragedy!) so I omitted them. I placed it back in the refrigerator to chill it down, but you can eat it at room temperature too.

Click on the icon below to check out all the other recipes from my fellow bloggers from Group C!

Peanut Butter Chocolate Chip Muffins

Every time I ask my kids what they want me to make…it’s muffins! Of course the next question was…what flavor? After going through a couple different options with Madeline, she settled on peanut butter chocolate chip. I knew these would make a great morning snack for her during the school day.

2 cups whole wheat white flour
1 Tbsp baking powder
1 1/2 tsp salt
1 1/4 cup creamy peanut butter
1 1/2 cups mini chocolate chips
1 cup milk
2/3 cup sugar
1/3 cup coconut oil, melted
2 eggs
1 tsp vanilla

Preheat oven to 375 degrees. Line two baking tins with paper liners and set aside.

In a large bowl combine the flour, baking powder and salt. Add in the remaining ingredients and mix until just combined. Fill the prepared muffin cups 3/4 full.

Bake for 15 to 18 minutes or until a toothpick inserted comes out clean. Remove from tin and place on a cooling rack to completely cool.

Source: The Frugal Girls

Chocolate Peanut Butter Sandwich Cookies #FilltheCookieJar

It’s time for the August edition of Fill the Cookie Jar! I love cookies and was so excited for this month’s theme – Back to School/Kids Favorites. I polled my friends on Facebook to find out their kids favorites since my kids like any variety of cookie. The overwhelming comment was chocolate chip cookies…but I have already made several recipes and next up was oreos. That was a good idea! I love a good sandwich cookie and you can’t beat the combination of chocolate and peanut butter.

These cookies are soft and not crisp like a traditional oreo. The peanut butter filling was AMAZING! I could have just eaten it right out of the bowl, but that probably would have not been good for my “diet.” I didn’t realize these cookies would be so big, and would make them half the size next time. I made them for a playdate my daughter was having and one cookie was too big for each of the girls…though one was perfect sized for me. 🙂

1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups flour
1 stick unsalted butter, softened at room temperature
2/3 cup brown sugar, packed
1/4 cup sugar
1 tsp vanilla
1 egg
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a medium bowl, combine the cocoa powder, baking soda, salt, and flour. In the bowl of a stand mixer, cream together the butter and both sugars. Add in the vanilla and egg until the mixture is smooth. Slowly add in the dry ingredients until combined. 
Scoop two tablespoon sized balls (or 1 tablespoon if you want smaller cookies) onto the prepared cookie sheet about 2 inches apart. Bake for 10-12 minutes or until they lose their glossy shine. Transfer to a wire rack and allow to completely cool.
Once the cookies are cooled, make the filling. 
1 stick unsalted butter, softened at room temperature
1 cup creamy peanut butter
1/4 tsp salt
3 cups powdered sugar
1 tsp vanilla
2-3 tsp whole milk or heavy whipping cream
In the bowl of a stand mixer, beat together the butter and peanut butter. Add in the salt and slowly beat in the powdered sugar. Stir in the vanilla and 2 teaspoons of milk. Add another teaspoon of milk if the filling is not the consistency you want. Transfer the filling into large ziploc bag and cut one of the corners off. Pipe the filling onto half of the cookies. Place another cookie on top and press down softly to spread the filling out. There will be left over filling as the recipe makes a lot. I froze the remaining in an airtight container and plan to use it the next time I make zucchini muffins.