Thin & Chewy Peanut Butter Oatmeal Cookies [2 ways]

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I'm still on my quest for a thick and chewy (yet healthy) peanut butter oatmeal cookie.  But I've gotta say, these cookies are definitely an amazing placeholder.  First of all, they're jumbo, and second, they don't taste healthy at all!  They spew the rich and decadent essence of peanut butter with every whiff and obviously, every bite.

I'm not going to lie, I was a little disappointed to see them thin out in the oven.  These cookies happen to be my third trial.  Why can't I get it right?  I even googled how to fix my cookie issues, but they always involved creaming the butter for longer or adding more sugar... two ingredients that these cookies don't contain, therefore, unhelpful advice.  However, after a taste of these delicious cookies, I fell in love.  A surprising thing, because I'm a girl who loves her thick and hearty cookies  ;)  Although these weren't thick, they were definitely hearty.  I mean, look at the size of that thing!

JUMBO!

Seriously, they were like the size of a baby's head.

(weird reference, but it's all I can think of right now)

Most importantly, we can agree on one thing:  when it comes to cookies, bigger=better!

Am I right?  Yes, I'm right.

Thin and Chewy Jumbo Peanut Butter Oatmeal Cookies:  [eggless, low sugar, GF, vegan]

(makes 16 jumbo cookies)

   8g (1 tbs) Arrowroot Starch (or cornstarch)

   13g (2 tbs) Ground Flaxseed

   6 tbs Unsweetened Almond Milk, cold

   49g (3.5 tbs) Coconut Oil

   128g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)

   192g (1 cup) Granulated Erythritol

   28g (1 tbs + 1 tsp) Molasses

   144g (1.5 cups) Old Fashioned Rolled Oats (GF if you like)

   1/2 tsp Baking Powder

   1/2 tsp Baking Soda

   1/4 tsp Salt

**Note:  I made these cookies at both 350 degrees F and 375.  They turned out almost exactly the same in thickness, texture, taste and size, only the cookies baked at 375 were a little chewier in the center.  You can bake them either way depending on your preference, just be careful to watch them in the oven so they don't overbake!

Directions:

1.  Preheat oven to 350 or 375 degrees Fahrenheit (read ** above) and line two large cookie sheets with parchment paper, set aside.

2.  In a small bowl, stir together the arrowroot starch, flax and almond milk, set aside to gel up.

3.  In a large microwave-safe bowl, melt the coconut oil (it should look like water, I microwaved mine for about 20 seconds).  Whisk in the peanut butter.

4.  In a medium-sized bowl, stir together the erythritol and molasses to make brown sugar.  Scoop this into the coconut oil+PB mixture and whisk.

5.  Add the oats, baking powder, baking soda and salt to the bowl used to make brown sugar and stir.  Pour this over the wet ingredients and fold until everything is incorporated.

6.  Drop modest-sized spoonfuls of the batter about 4 inches apart (they spread a lot!) onto the prepared pans and bake for ~12 minutes at 350, or ~7 minutes at 375, taking the cookies out when the edges have browned.

7.  Let cookies cool completely so they firm up (right now they are kind of squishy still like half-baked cookie dough) then enjoy!

Keeps in an airtight container for 3-4 days.  I put parchment paper in between each cookie so they wouldn't stick.  Note that these cookies are somewhat delicate, so they won't stand being in an overstuffed purse for a snack later that day.

Oh, how do I know that?  Gosh, I don't know...  ;)

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And now, Peanut Butter Oatmeal Cookie Version #2!

While most people probably prefer the cookie recipe above, I thought I'd include the previous trial recipe.  These cookies were smaller, crispier (yet still somewhat chewy in the center) and a tiny bit more "authentic tasting" due to the butter extract (I didn't add this in the recipe above because I forgot it, oops!).  So, despite being small and crispy, which is not my preference, quite a few cookies went "missing" during it's cooling period.  Who stole my cookies?  I sure don't know, because I was home alone and with a full stomach (cough cough)... but whoever ate them (wink wink) should not feel guilty one bit, because they are 100% natural and healthy!

Peanut Butter Oatmeal Lace Cookies:  [eggless, low sugar, GF, vegan]

(makes 28 small cookies)

   13g (2 tbs) Ground Flaxseed

   1/4 cup Unsweetened Almond Milk

   56g (1/4 cup) Coconut Oil

   128g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)

   1 tsp Butter Extract

   28g (1 tbs + 1 tsp) Molasses

   192g (1 cup) Granulated Erythritol

   144g (1.5 cups) Old Fashioned Rolled Oats (GF if you like)

   1/2 tsp Baking Powder

   1/2 tsp Baking Soda

   1/4 tsp Salt

Directions:

1.  Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper, set aside.

2.  In a small bowl, stir together the flax and almond milk, set aside to gel up.

3.  In your largest microwave-safe bowl, add the coconut oil and heat until mostly melted (about 15-20 seconds).  Stir in the peanut butter and butter extract.

4.  Stir in the molasses, then stir in the erythritol.

5.  In a medium bowl, mix together the oats, baking powder, baking soda and salt, then dump into the peanut butter mixture.  Fold until everything is incorporated (it should look like there are too many oats, but don't worry that's fine!)

6.  Use a tablespoon measure (or spoon) to scoop the dough and place 2-3" apart on the baking sheet.  Flatten the cookies with your fingers, and press together any cracks that form on the edges.  Bake for ~9 minutes, or until edges are slightly browned (make sure to keep watch, I burned a few by leaving them in the oven for an extra minute or so)

What kind of cookie do you prefer?  Thick, thin, chewy, crispy, big, small?

Graham Crackers

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My family is quite small, and by small I mean there are four of us.  Yes, four... my mom, my dad, my older sister and then me.

While I attend university across the country from my family, my sister is also in college while completing an internship.
While my father works full-time and drives a long commute every day, my mother constantly runs errands and keeps each of our lives in order.

Even though school has ended for the summer, we still have hectic schedules and family time doesn't come around very often... family time isn't "penciled in" like an appointment or checkup.  Family is the most valuable thing one should cherish, but oftentimes it isn't made a priority.

This may sound silly, but I truly realized this when I was baking these graham crackers.

The fragrant scent was literally bursting out of the oven, to the point where I just wanted to rip them out of the oven halfway through and eat them in partially baked form!  But I was patient.

The aroma was so enchanting that it drew everyone in the house together in the kitchen.  And what a comforting feeling it was--something sweet baking in the oven, the family all together, chatting away in anticipation for the soon-to-come treat.  Standing there in the kitchen with my family, I stood back.  This was an experience I found to be rare, an experience very worthwhile.

We all have jam-packed schedules filled right to the brim, but it would mean so much if we took the time to be with the people we love and care about, even if it's only for a couple of minutes.

Get ready a little faster, hug a little longer, and leave a little later.  Every second counts.

Make these graham crackers, and make some memories  :)

Graham Crackers:  [eggless, low fat, low sugar, vegan]
(makes ~22 large crackers or ~34 medium)
   Dry I:
       180g (1+1/2 cups) Whole Wheat Flour
       48g (1/4 cup) Sucanat**
       1 tsp Cinnamon
       1/2 tsp Baking Soda
       1/4 tsp Salt
   Wet:
       42g (2 tbs) Honey (vegans use agave)
       42g (2 tbs) Molasses
       30g (2 tbs) Applesauce (unsweetened)
       28g (2 tbs) Walnut Oil (or any other neutral oil)
       1 tbs Almond Milk
       1 tsp Vanilla Extract**
   Dry II:
       90g (3/4 cup) Whole Wheat Flour

**I made this recipe a few times with different variations.  The trial listed above created a mildly sweet cracker, but you can add 40 drops of stevia extract if you want it sweeter.  In my next trial I used Truvia baking blend (which contains real sugar, but it was an accidental purchase!  I swear!) instead of sucanat, vanilla paste instead of extract, and baked them at 375 degrees for 10-12 minutes... this created sweeter crackers, similar to the ones you'd find in the store.  I think this is a recipe you can easily adapt, so I think the next time I make these I'll use sucanat, vanilla paste and 40 drops of stevia.

Directions:
1.  Tape down a large square of parchment paper onto your counter using a sturdy tape (I used packing tape around all four sides) and line a cookie pan with parchment paper, set aside.
2.  In a small bowl add the Dry II ingredient (whole wheat flour) and set aside.
3.  In a medium-sized mixing bowl, add the Dry I ingredients and whisk, set aside.
4.  In a small bowl, stir together the Wet ingredients.  Pour this over the Dry I ingredients and stir.  Sprinkle some of the flour set aside (Dry II) onto the mixture and mix in using your fingers.  Do this until the mixture can form a kneadable ball.
5.  Dust the parchment paper square with the flour set aside (Dry II) and knead the dough, adding more flour when needed.  Once you form a ball, let the dough sit for 10 minutes.
6.  Heat the oven to 350 or 375 degrees Fahrenheit (read * above).  Roll the dough using a rolling pin to about 1/8" thick, sprinkling with flour if needed.  Slice crackers using a pizza cutter and use a spatula to lift each square onto the prepared pan about 2 inches apart.  Poke holes into the crackers using a fork, then bake for 14-16 minutes at 350 degrees, or 10-12 minutes at 375 (baking time depends on size of crackers, just keep watch and take the crackers out when the edges have browned)

Because everyone slices their crackers differently, this nutrition label may not be accurate for you.  I made the label for the first batch of crackers I made (which made 22 large crackers), but in the next batch I got 34.  Overall though, this is a nutrition label I can be proud of and the ingredient list is 100% natural and healthy.

QUESTION:  Do you find family time hard to come by these days?

Vanilla Bean Pound Cakes

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As a kid, I absolutely adored pound cake, dense, moist and buttery rich pound cake.  I mean, c'mon, what's not to love?!

But as I grew older, I found plenty of things to not love of my beloved pound cakes.  For starters, the astronomical fat and calorie content!  Despite that though, I still caved in at bakeries and the line at Starbucks for the perfectly displayed slices, knowing full well that I'd endure a sugar-rush and sugar-crash shortly after.

I always knew pound cake had sugar in it, and yeah, they were a little fatty, but they were treats!  It was only when I discovered the real nutrition facts that I stopped purchasing the cakes.

Since everyone has heard of Starbucks, I thought I would share the nutrition facts of their Iced Lemon Pound Cake.  One slice has 490 calories, 23g of fat (13g saturated) and 46g of sugar.  No fiber, and only a tiny speck of protein [source].

After that, I found it hard to love something so bad for me!

^^ See the vanilla beans?

So I made my own pound cake, slightly adapted from this one.  I removed the extracts, added in vanilla paste and changed up a few ingredients for the ultimate pound cake--moist, decadent, and spewing vanilla essence.

With a soft texture and tender crumb, this cake is absolutely perfect!  Not unbearably sweet so that your teeth will ache later, but just enough to satisfy your cravings.  The focus of this cake is the warming, comforting vanilla flavor backed up with nutritional support  ;)  These aren't made with the typical "pound" of butter, "pound" of sugar, and "pound" of bleached, processed flour!  These are made with whole wheat pastry flour, a small amount of sugar, and a few protein sources to keep you fuller for longer.

Vanilla Bean Pound Cakes:  [eggless, low fat/sugar, high fiber/protein]
(makes 2 mini pound cakes)
Dry:
    240g (2 cups) Whole Wheat Pastry Flour
    48g (1/4 cup) Granulated Erythritol (or other dry sweetener)
    32g (1/4 cup) Arrowroot Starch (or cornstarch)
    30g (1/4 cup + 2 tbs) Whey Protein Concentrate
    1+1/2 tsp Baking Powder
    1/2 tsp Baking Soda
    1/4 tsp Salt
Wet:

    185g (3/4 cup) Unsweetened Applesauce

    182g (2/5 package) Lite Firm Tofu, drained/pressed

    112g (1/2 cup) Plain, Nonfat Greek Yogurt
    42g (2 tbs) Agave Nectar
    28g (2 tbs) Walnut Oil (or any other neutral oil)
    2 tbs Vanilla Paste
    2 tsp Stevia Extract
    1 tsp Butter Extract
    3/4 tsp White Vinegar
Glaze:*
    1/3 cup Agave Nectar
    1 tbs Vanilla Paste

*If not making glaze, increase stevia extract to 3 teaspoons and vanilla paste to 3 tablespoons.  Another topping option is this amaaazing white icing, just add 1 teaspoon of vanilla paste for more vanilla flavor!

Directions:
1.  Adjust oven rack to middle of the oven, and preheat to 325 degrees Fahrenheit.  Spray two mini loaf pans with cooking spray and set aside.
2.  In a large blender, add all the wet ingredients except the vanilla paste, stevia and butter extract.  Puree until tofu is completely liquified.  Pour into a large mixing bowl and stir in the vanilla paste, stevia, butter extract and vinegar.
3.  In a medium bowl, whisk together the dry ingredients.
4.  Slowly add the dry ingredients to the wet by gently folding with a rubber spatula.
5.  Scoop batter into prepared loaf pans and flatten the surface with the spatula.  Bake for 33 minutes at 325 degrees, then reduce temperature to 275 and bake for ~10 minutes.  When surface of cake springs back when touched and surface has browned, remove from oven and let cool in the loaf pans for 30 minutes.
6.  Take the cakes out of the pans, put on a plate, cover and refrigerate overnight (you can eat it fresh too, I just baked it at midnight and didn't want to eat the whole cake a slice of cake right before bed).  Slice cake when completely cooled.
7.  For the glaze, stir together the glaze ingredients in a small bowl and drizzle a bit over each slice before serving.

Here is the nutrition label (does not include glaze):

OH.  my.  GOSH.

120 calories for a slice of pound cake?!

2.5g of fat for buttery moist decadence?!

Um, feel free to take two (or even three) slices.  This pound cake is also a great breakfast option, just omit the glaze and top with a dollop of nonfat greek yogurt, some chopped strawberries and a drizzle of agave.

Why have cereal when you can have cake?

Buttery Toffee Oatmeal Blondie Batter

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Mmmm, blondie batter!  Like a mixture between cookie dough and cake batter, but just a little different--not firm like cookie dough and not pourable like cake batter... it's juuuust right!

     :)

But here, I delved deeper into the healthy-doughs-and-batters world by using a different bean--the cannellini bean!

Don't worry!  You can't taste them at all!

Cannellini beans are similar in color to chickpeas but have the same fudgy texture as black beans.  Without the beans, this would just be a delicious oatmeal.  Dump some beans in a blender and add it to the mix, and then you get blondie batter, fudgy yummy and sweet blondie batter!  Despite the oats, this doesn't look or taste healthy at all.

It's too sweet, too buttery, too flavorful!  It tastes better than the stuff you can buy in the tubs.  Plus it's healthier and all natural.  Skip the processed storebought stuff and make this instead, you'll save time and gas from driving to the store!  Oh, and did I mention it takes only 10 minutes to make?!?

Win win win.

Buttery Toffee Oatmeal Blondie Batter:  [eggless, low fat/sugar, high fiber/protein, GF, vegan]
(serves 4-6)
Dry:
   192g (2 cups) Rolled Oats (old fashioned, gluten free if you like)
   84g (1/4 cup + 3 tbs) Granulated Erythritol (or other dry sweetener)
   40g (1/4 cup) Brown Rice Flour
   32g (1 scoop) Vanilla Protein Powder
Wet:
   one 15oz can Cannellini Beans (drained and rinsed well;  1.5 cups beans)
   1/4 cup + 2 tbs Almond Milk (unsweetened)
   64g (1/4 cup) Raw Almond Butter (natural, any neutral nut butter would work here)
   21g (1 tbs) Molasses
   3/4 tsp English Toffee Stevia Extract*
   1/2 tsp Butter Extract

*Okay, I know it's annoying to buy a new bottle of something, but I am so glad I caved in and bought this--I use it all.the.time.  It's great in desserts like this, overnight oats, and especially coffee.  If you decide to order the toffee stevia, here is a $5 off discount code for iHerb.com: BAF165

Directions:
1.  In a large mixing bowl, add the dry ingredients, mix, and set aside.
2.  In a blender, puree the wet ingredients.  Scoop over the dry ingredients and fold together.  Cover and refrigerate overnight, serve the next day!


Because I used a lot more oats than my other cookie doughs and batters, this needs more time in the fridge for the oats to soften up.  Plus, the flavors meld together overnight and it tastes 17x better after that totally unbearable super long wait a night in the fridge.  But it's 100% worth it.  You have dessert--I mean breakfast--all ready for you by morning!

Wanna know what really makes this blondie batter stand out?

The nutrition label, of course!

300 tasty calories, 8g of healthy fats, 8g of filling fiber and 16g of satiating protein?

Exactly why I ate this blondie batter for breakfast, and you should too.

:)

Peanut Butter Butterscotch Granola Squares

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Here I go again with the peanut butter + butterscotch combo!  It's a magnificent match that shocks your tastebuds every time, but in a good way.

We've all seen peanut butter granola bars on grocery store shelves, but these homemade granola squares are so much better... these are 100% whole grain, refined-sugar-free, no bake, and are larger than the packaged varieties for the same amount of calories!

Not to mention, these have butterscotch... rich, sweet and oh so indulgent butterscotch!  This amazing ingredient transforms the typical breakfast granola bar into a unique dessert.  But if you're like me and eat dessert for breakfast, then this will be a delightful change from overnight dessert oats and the other granola square recipes.

These made me hop out of bed in the morning!  Literally...

Peanut Butter Butterscotch Granola Squares:  [no bake, low sugar, high protein, GF, vegan]
(makes 9 squares or 8 bars)
Step 1:
   1 cup Light Coconut Milk, canned

   64g (1/4 cup) Natural Peanut Butter (no sugar/salt/oil added)

   42g (2 tbs) Molasses

   26g (1/4 cup) Ground Flaxseed
   1 tsp Butterscotch Extract
Step 2:

   128g (4 scoops) Vanilla Protein Powder

   96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)

   1/4 tsp Salt
Step 3:
   192g (2 cups) Old Fashioned Rolled Oats (GF if you like)
   120g (4 cups) Crispy Brown Rice Cereal

Directions:
1.  Line a brownie pan with parchment paper both ways, set aside.
2.  In a large bowl, whisk together the Step 1 ingredients.
3.  Whisk in the protein powder, erythritol and salt (it should be viscous/thick/syrupy looking).
4.  Fold in the oats, then fold in the rice krispies.  When mixture is fully mixed, pour it into the prepared brownie pan and flatten the surface.  Freeze covered for a day and a half (I know, I know, but those few extra hours are crucial for them so slice easily) then slice.  Once sliced, these can stay in the fridge or freezer.

Note:  these are pretty sticky, so once you slice them it helps to keep each individual slice on a piece of parchment paper (plus it's pretty!).  Feel free to add 1/4 cup of chopped peanuts for more peanut flavor, or maybe even add a handful of mini dark chocolate chips!

The only con to making these granola squares is knowing that you have to let them freeze for over 24 hours before you can indulge!  I've gotta say, stirring the "batter" was quite torturous... it had an incredible scent!

I purposely didn't wash the mixing bowl for a few hours later so I could smell the peanut butter + butterscotch for as long as possible...  I hope that's not gross..........

With 8g of healthy fats, 4g of fiber and 17g of protein, these granola squares are the perfect replacement for storebought protein bars and meal replacement bars.

Skip the processed stuff and make this just-as-delicious version at home!

Almond Joy Candy Fudge

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Ohhhh yes.

Almond . Joy . Candy . Fudge.

My heart just skipped a beat!

Ohhhh yes.

Wait, did I say that already?

It appears I did, but would you take a look at that bite?

So smooth, so chewy, so fudgy!

Chocolate and coconut pair like no other, but the almond flavor is what brightens each bite.

You will be in heaven once you sink your teeth into these!

And to make it better, they do not taste healthy at all!  They are just as sweet as the real-deal candy bar, just without the guilt, sugar, trans fats, and other heavily processed ingredients.  I still can't believe it, and I bet you won't either, enjoy!

Almond Joy Candy Fudge:  [no bake, low sugar, high fiber, GF, vegan]
(makes 16 squares)

   Chocolate Almond Base:
       128g (1/2 cup) Coconut Butter
       42g (2 tbs) Brown Rice Syrup (or honey/agave)
       1/4 cup Light Coconut Milk, canned
       1/2 tsp Almond Extract
       48g (1+1/2 scoops) Chocolate Protein Powder
       30g (6 tbs) Regular Cocoa Powder (unsweetened)
       1/8 tsp Salt

   Coconut Layer:
       64g (1/4 cup) Coconut Butter, soft
       1/4 cup Light Coconut Milk, canned
       3/4 tsp Stevia Extract*
       1/4 tsp Coconut Extract (optional)
       48g (1/4 cup) Granulated Erythritol (or dry sweetener of choice)
       64g (2 scoops) Vanilla Protein Powder
       45g (3/4 cup) Reduced Fat Shredded Coconut

*I made this again without the stevia and it was fine, it was just much less sweet (so less like the candy bar and more like a sophisticated treat)

Directions (for the bottom layer):
1.  Line a brownie pan (or loaf pan if you want a taller/thicker fudge) with foil or parchment paper.
2.  Add the protein powder, cocoa powder and salt into a small bowl and set aside
3.  In a medium microwave-safe bowl, add the coconut butter and brown rice syrup.  Microwave for 20 seconds, until coconut butter becomes soft and slightly melted
2.  Stir in the coconut milk and extract.  Then stir in the prepared protein powder/cocoa/salt mixture one spoonful at a time (mixture should look like a dark paste).  Scoop this into the prepared pan, spread to the edges and flatten with a rubber spatula.  Freeze while you make the coconut topping.

Directions (for the top layer):
1.  In a large bowl, add the coconut butter (it should be somewhat soft, like play-doh or fudge), coconut milk and coconut extract.  Stir this mixture until the coconut butter "dissolves" and it looks like a paste.
2.  Stir in the erythritol.  Add the protein powder, one scoop at a time, pressing the powder into the coconut mixture with the back of a spoon until it dissolves (it will look like there is too much but it will dissolve soon)
3.  Repeat with the shredded coconut.  When mixture is fully mixed, scoop it over the chocolate crust and flatten with a rubber spatula or pastry roller.  Refrigerate covered overnight.  Slice and serve the next day.

Feel free to press whole almonds onto the top layer before refrigerating.

Feel free to drizzle these with chocolate... I have no idea why I just thought of that now (?!?)

Oh well, yet another reason to make these again

Lemon Cheesecake Bars

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It's springtime, so can someone please tell me why I still have four cans of pumpkin lying around??

Seriously.  I am so behind.

But I definitely made up for it with these Lemon Cheesecake Bars.

Every bite is like a wave of freshness--so tasty, so fresh, so lemony!

You would never actually guess that this is good for you, though.

I mean, they're too sweet and flavorful to be nutritious...

and they're definitely too rich and creamy to be diet-friendly...  right?

Wrong.

The ingredient list of this cheesecake is much healthier than any storebought kind!

And that's the thing I love about healthy food--it can taste great!

Lemon Cheesecake Bars:  [low sugar, high protein, GF]
(makes 9 large bars)

   Almond Crust:**
       350g (2+1/2 cups) Raw Almonds, roughly chopped (measured after chopping)
       40g (1/4 cup) Brown Rice Flour
       1/2 tsp Cinnamon
       1/4 tsp Salt
       14g (1 tbs) Coconut Oil, soft

   Cheesecake:
       16oz Fat Free Cream Cheese
       16oz (2 cups) Plain, Nonfat Greek Yogurt
       84g (1/4 cup) Honey
       24g (3 tbs) Arrowroot Starch (or cornstarch)
       1 tsp Lemon Flavor
       1 tsp Stevia Extract
       64g (2 scoops) Vanilla Protein Powder
       1 tbs Lemon Juice

   Blueberry Compote, for topping

**You can certainly use the typical graham cracker crust.  Here is a whole wheat recipe and gluten free recipe.  I was just trying to get people to eat more of the almond superfood  :)

Directions:
1.  Preheat oven to 350 degrees Fahrenheit and line a brownie pan with tin foil (I'm sure parchment paper will work)
2.  In a blender, blend the almonds until it looks like this:

3.  Add the brown rice flour, cinnamon and salt and blend again.  Transfer mixture to a bowl and mix in the coconut oil (I used my hands).  Transfer to the pan and flatten.  Bake for ~15 minutes, or until fragrant.  Cool in the fridge while you make the filling.
4.  In a large mixing bowl, whip the cream cheese with the yogurt.  Add the honey, starch and extracts and whip again.  Finally, add the protein powder and lemon juice and whip one last time.  Pour this over the crust and bake for ~38-42 minutes, until center is firm and edges pull away from the sides of the pan.  Let cool to room temperature.  When completely cool, slice and top each square with blueberry compote.

Butterscotch Pumpkin Overnight Dessert Oats

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I can't believe this is healthy.  It tastes like pure sin.

One bite and you'll be hooked.

It'll feel like you're "cheating" on your diet, even though you're not straying one bit.

"This has got to be bad for me," you say.  But the little angel on your shoulder tells you otherwise...

... wait, that's not an angel, that's just the ingredient list!

Butterscotch Pumpkin Overnight Dessert Oats:  [low fat/sugar, high fiber/protein, GF, vegan]

(serves one very lucky person)

Step 1:

   1 cup 100% Pure Pumpkin, canned

   1 scoop Vanilla Protein Powder

   1-5 packets Sweetener*

   1/2 tsp Cinnamon

   1/4 tsp Nutmeg

Step 2:

   3-4 tbs Unsweetened Almond Milk

   1-2 tsp Molasses (to taste, I use 2 tsp)

   1/8 tsp Butterscotch Extract

   1/2 cup Old Fashioned Rolled Oats (GF if you like)

   1/4 cup Dried Cranberries (no sugar added)

   1 tbs Raw Pecans, chopped (optional)

*I used five stevia packets, and lemme tell ya, this was one sweet bowl of oats!  I definitely adore this breakfast/dessert, but if you're the type who likes mildly sweet foods, give it a taste in the morning and sweeten it from there.  Truvia, erythritol, sucanat or even maple sugar would be incredibly delicious here!

Directions:
1.  In your serving bowl (I would say medium/large), mix together the pumpkin and protein powder (it's okay if there are clumps).  Add in the sweetener and spices and stir again.
2.  Add the Step 2 ingredients and stir again (you can add the cranberries and pecans later if you want).  Cover with plastic wrap and let sit in the fridge overnight.  Enjoy first thing the next morning!

This breakfast bowl is pretty big, so look forward to a whole bunch of spoonfuls that look like this!

I know what I'm making for breakfast all next week tomorrow  ;)

Brown Sugar Oatmeal Cookie Dough

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I told you a recipe with my DIY Brown Sugar was coming!

I also told you that it was going to be better than cookies.  I'm sure that stumped some of you, because when I told my friend that she frantically shouted, "What's better than cookies?!?"

Um, cookie dough is... or at least that's my opinion.

Eating cookie dough always made me feel like I was rebellious.  Like I was a bad girl.  It's something that your mom catches you doing, then slaps your hand and takes the bowl away from you.  It's something the cookie package even warns you not to do!

You know, Salmonella.  Tsk tsk.

But this was always my opinion:

*SLAP!*

But this cookie dough is totally safe to eat since it's eggless.  Oh, and did I mention it's super healthy?

YUP.  My friend's mouth dropped too.


Brown Sugar Oatmeal Cookie Dough:  [eggless, low fat/sugar, high fiber/protein, GF, vegan]
(serves 4-6)
Dry:
  144g (1+1/2 cups) Old Fashioned Rolled Oats (GF if you like)
  half recipe (1/2 cup) of DIY Brown Sugar*
  40g (1/4 cup) Brown Rice Flour
  32g (1 scoop) Vanilla Protein Powder
Wet:
  one 15oz can Garbanzo Beans (drained and rinsed well;  1.5 cups beans)
  1/4 cup Unsweetened Almond Milk
  64g (1/4 cup) Raw Almond Butter
  1/2 tsp Stevia Extract
  1/2 tsp Vanilla Paste (or extract)
  1/2 tsp Butter Extract

*No, you can't use storebought brown sugar!  Well, I guess I can't make you, but I can ask you nicely  ;)

Directions:
1.  In a large bowl, add the dry ingredients, mix and set aside.
2.  In a blender, puree the wet ingredients until smooth.  Scoop this over the dry ingredients and fold together.  Serve immediately or refrigerate covered overnight (if you want that authentic cookie dough feel--this is what I did!)

Only 4g of sugar and 15g of protein for a sweet, sugary dough?  Yes, please!

Despite eating this cold (aka, straight out of the fridge), there is something very warming and comforting about it.  It reminds me of my childhood.  I don't even remember using or eating a lot of brown sugar as a child (I mostly ate the white stuff), yet this still took me years back.  I can't really explain it, but this cookie dough just makes me melt inside.

This is now my go-to comfort food, just without the guilt  :)

DIY Brown Sugar

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Did you know that brown sugar is even more processed than regular ole' granulated white sugar?

Yet another reason to avoid brown sugar... and white sugar

:)

It's a pretty easy thing to do when this stuff is around!

Compared to storebought brown sugar, this:

• has 1/7th the calories and carbohydrates
• is low glycemic (safe for diabetics)
• is just as sweet and just as tasty!

Super soft, super fluffy, and full of flavor!

It even "packs" like real brown sugar, which is a big plus to me.  Not to mention, you can use it in any recipe to take place of brown sugar (yes, that means coookieeessss!!!)

So add this to your tea, sprinkle it over your dessert-for-breakfast, and use it in your desserts!

DIY Brown Sugar:  [fat free, low sugar, GF, vegan]

  192g (1 cup) Granulated Erythritol*

  21g (1 tbs) Molasses**

Directions:

1.  In a medium bowl, add the erythritol and the molasses on top.  Stir with a fork until molasses is fully mixed in (takes about 2-3 minutes).  Store it in an airtight container, as you would with regular brown sugar.

*Erythritol is a natural, calorie-free sweetener that looks and tastes exactly like sugar.  Erythritol isn't manmade like Sweet n Low, and doesn't contain ammonia like Splenda.  I'm sure granulated xylitol would work but I've never tried it.
**You can add about half a tablespoon more if you want darker brown sugar;  This is a good brand of molasses.

PS:  I made yummy cookie dough with this!

My DIY Brown Sugar nutrition label is on the left,

Storebought Srown Sugar's nutrition label is on the right:

   

I think we can all agree that the DIY version is a much better choice  ;D

1 cup = 16 tbs = 48 tsp

so...

1 tsp has 2 calories!!

:O

*makes shocked face*