PB Oatmeal Cookies

Hey guys! We are celebrating Jamie of My Baking Addiction with a virtual baby shower!!!!

I'm bringing my latest favorite cookie. It's packed with good for you protein and is delicious to boot! I've tweaked the recipe a bit since I posted it over on Food Fanatic, so here is the most up to date recipe I've been using :)

Best wishes to the newest addition to My Baking Addiction's family!!!! Congrats!!!

Check out what everyone else brought to the table!

Amber from Bluebonnets & Brownies | Lemon Strawberry Cupcakes
Julie from The Little Kitchen | Pistachio Pudding Cupcakes
Jen from My Kitchen Addiction | Sugar and Spice Cookies
Shaina from Food for My Family | Vanilla Raspberry Mini Meringue Kisses
Glory from Glorious Treats | Modern decorated cookies
Cheryl from TidyMom | Chocolate Cake with Raspberry Buttercream
Katie from Good Life {Eats} | Raspberry Hibiscus Soda
Aimee from SimpleBites | How to freeze a big batch of homemade waffles
Amanda from I am Baker | Heath Bar Cake
Steph from Steph Chows | PB oatmeal cookies
Allison from Some the Wiser | Raspberry Chocolate Chip Muffins
Megan from Stetted | Strawberry Jalapeno Palmiers
Shelly from Cookies & Cups | Bacon Cheddar Scones
Emily from Jelly Toast | Meyer Lemon Scones
Kristan from Confessions of a Cookbook Queen | Samoa Layer Cake

Peanut Butter Oatmeal Cookies
recipe by steph chows

1.5 cups whole wheat flour
3/4 cup quick oats
1 tsp baking soda
1/3 cup brown sugar
1/3 cup white sugar
1/4 cup peanut butter
3 Tbs vegetable oil
2 Tbs ground flax seeds
5 Tbs water
1 tsp vanilla
1/2 cup cashews
1/3 cup chocolate chips

Beat together sugar, oil and peanut butter. Add flax seed/water/vanilla and stir. Dump in flour/oats/bakign soda and stir until combined. Stir in cashews and chocolate chips (use dark chocolate chips to make this a vegan recipe).

Bake at 350 for 13 minutes.


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Vegan Chocolate Chip Cookies

Seriously my new favorite cookie. AMAZING. Seriously, I'm making at least one batch a week. Best snack evver.

Want to give this Vegan Chocolate Chip Cookie recipe a try?? Yeah you do!

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Going bananas

I go through a ton of bananas in a week. I eat one in a green monster every morning, and John brings one to work most days. In reality it's pretty easy math to figure out how many we need in the week... but somehow we end up eating more or less, and when it's less... you end up with brown overripe bananas. And there is only so much banana bread one feels like eating. So instead of bread this past week, I made cookies. Delicious amazingly soft and chewy hot out of the oven cookies.

Here's the bad part, they were only ehhh once they cooled off. SAD. I'd make them again, but plan on less... or having people over to gobble them up. Because out of the oven they tasty buttery and gooey and decadent. The next day, they taste... kinda bland, and ehh texture. But based on how tasty they were hot I had to share this recipe and not just scrap it.

Do you have recipes where things taste great day 1, but not so great day 2?

Banana chocolate chip cookies
recipe by steph chows
dry
1 cup whole wheat flour
1 cup oats (old fashioned)
1 tsp baking soda
dash of salt
1 tsp cinnamon
2 Tbs flax

wet
1 large ripe banana (mashed)
1/3 cup brown sugar packed
1/2 cup apple sauce
1 tsp vanilla

3/4 cup chocolate chips

In a small bowl mix together dry ingredients. In a medium bowl beat together wet ingredients. Add dry and gentle stir, add in chocolate chips and stir until everything is incorporated. Drop heaping tablespoons on a silicon mat lined baking sheet and bake at 350 for 10-12 minutes. Eat warm with a tall glass of milk.

Use dark chocolate chips and serve with a non dairy milk to make these vegan.



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PB Energy Balls

Love love love these things. No bake, vegan, gluten free.

You can find my post over at Food Fanatic. And you can find the recipe for these Peanut butter oatmeal balls here.


YUMMM!


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Oatmeal Pecan Cookies

I have a tendency to randomly bake people cookies. It's a very odd habit, but I don't hear anyone complaining so I'll just keep right on doing it :) This batch was for a friend who always helps us out around the house, he hasn't had to come to our rescue lately but I figured I'd keep him buttered up in case something decided to go wrong with the house out of nowhere.


I found this recipe over at What would Cathy Eat, she has so many good recipes and if you haven't been over yet go check her out. I made a few alterations to her recipe, nothing major but good to know things like using regular whole wheat flour instead of whole wheat pastry flour worked out without any ill effects! Hooray!!










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Amazeballs sweet potato soup

Amazeballs is totally a word right? Sorry people using google translate that probably makes zero sense. Basically I took amazing and balls and made it a word, hopefully that makes more sense, no? Sorry! :) Anyway John for years has told me he doesn't like soup... then in the past month he's eaten soup at 1) thanksgiving 2) multiple restaurants, and 3) LOVED IT. So he has been asking for soup lately, most recently he asked for some yellow sweet potato soup. Yup there are yellow sweet potatoes, they sell them near the orange ones. I'm sure you could sub in the orange ones but I highly recommend trying this with the yellow ones! According to Wegmans they come from NJ! Yeah Jersey! So they must be good right? ( I grew up there, hence the fanfare).

It may not look the most appetizing but man is it flavorful. I need to make more. Seriously, I'm in love, John is too. Feel free to add more chicken stock (or veggie stock to make this vegan) if you want a thinner soup. I tend to like them thick and hearty! Perfect after you come in for a nice long snowshoe and look like this:

Yellow sweet potato soup
recipe by steph chows
olive oil (enough to lightly cover bottom of pot- less than 1 Tbs)
3-4 medium yellow sweet potatoes (2lbs -ish)
1 large sweet onion (about 1/2 lb)
5-6 garlic cloves
1 tsp jojo potato seasoning (ingredient list: garlic, paprika, salt, rosemary, black pepper, basil, parsley, oregano)
1/2 tsp Hot chili powder (more or less to your spice level)
4 cups low sodium chicken stock (or veggie stock to make this vegan)
sea salt and pepper to taste

I used a food processor with a grater attachment to make quick work of this. Heat large soup pot, drizzle in olive oil. Grate garlic and onion and simmer in pot until lightly brown. Grate sweet potatoes whole (leave skin on). Add grated potatoes and spices to onion mixture and stir. Add stock and cover, let simmer for 20 minutes. Using an immersion blender (or a regular blender in small batches) blend until smooth. Serve warm with crusty bread.




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Going bananas

How were your thanksgivings? Mine was super relaxing and spent with my Mom/Dad/Aunt Sandy/Husband/Hobbes. We had a blast hanging out and I think Hobbes especially loved how much turkey my Dad was willing to give her. She also had a blast chasing his feet around. Side note: Hobbes has never been one to attack/eat/chew on shoes, this all changed when she saw my Dad's slippers, nondescript and nothing exciting about them... but for some reason she chased them with all her might no matter how many times we said no.

On a totally non thanksgiving related note. I made banana muffins. It's a cooking light recipe and I love them. Spiked with ground flax seed and no eggs you can easily sub out the yogurt for extra banana mash to make these vegan (which is exactly what I did). My reason was because I had extra banana laying around, and no yogurt on hand. You can find the recipe here.

Side note: I used frozen and thawed bananas, they tend to have more moisture so if you are using non frozen and thawed bananas you may need to add a little milk (non-dairy to keep them vegan) to add a little more moisture to things. (AKA if you are mixing this all together and it resembled cement and not muffin batter)

Yum!



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Light me on fire soup

OK, I might have gone a little overboard with the hot curry... sure the recipe probably didn't call for hot curry, it just said said curry... note to self, and warning to all of you. DONT use hot curry unless you have a loaf of bread and an ice cold beer on hand to help with the slow burn that will be your mouth.

Other than the whole setting myself on fire part, this soup was delicious and amazingly flavorful. It pairs perfectly with a crusty loaf of homemade bread and is a hearty VEGAN meal. Yup you read that right. Not that you should be surprised the soup is vegan, lots of soups are vegan, and darn tasty too!

Curried Butternut Squash Soup
recipe from The Food you Crave

1 Tbsp canola oil
1 large onion, chopped (about 2 cuts)
2 cloves garlic, minced (about 2 teaspoons)
One 2 ½ lb. butternut squash, peeled, seeded, and cut into 1-inch cubes
6 cups low-sodium vegetable broth
1 Tbsp plus 2 tsp curry powder
½ tsp salt, plus more to taste
2 Tbsp honey (sub agave for 100% vegan meal)

Heat the oil over medium heat in a large soup pot.  Add the onion and garlic and cook, stirring, until softened, about 5 minutes.  Add the squash, broth, curry powder, and salt and bring to a boil.  Reduce the heat to medium-low and simmer until the squash is tender, about 15 minutes.  Remove the soup from the heat, stir in the honey, and puree until smooth in the pot using an immersion blender or in two batches in a regular blender.  Taste and season with salt, if necessary.

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PB Oatmeal No Bake Cookies

PB cookies, oh how I love you, even though you can be loaded with fat... but what's that? Defatted peanut powder you say? That sounds like some scary science fiction stuff. Hmmm and $8 a jar... that's a bit over what this gal likes to spend on a jar of anything... Well... here's to experimenting right!?

The price tag was a bit hard to swallow but I figured I had to give it a try in the name of healthy cookies everywhere! I am so so happy I did, because this powder is going into everything, pancake batter, cookies, milk shakes, bring it on! I have yet to try the straight up mix with water and use it as peanut butter, because lets face it, when I want a PB&J I'm using my jar of all natural PB. But when I'm adding it to something for the flavor... powder all the way my friend!

Peanut butter oatmeal no bake cookies
recipe by steph chows

1 cup oats - toss into a food processor and pulverize until it looks like flour
4 Tbs defatted peanut powder
1 Tbs milled flax seed + 3 Tbs warm water (mix and let sit a few minutes)
2-3 Tbs agave nectar
2/3 cup raisins or dark chocolate chips

Mix it all together and then use a cookie scoop to form balls. Freeze for a cold treat or keep in a sealed container on your counter for a room temperature cookie. Super easy right??

Have you tried this stuff? Or another brand of peanut powder? This is the only brand they had at Wegmans so that's why I went with it. Let me know what you think of other brands out there too!

 
PS. Hobbes says HI!

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Foodtrients - giveaway

Eating a certain diet rich with nutrients to stay looking and feeling young? That's the premise behind Foodtrients: Age-Defying Recipes for a Sustainable Life. The pages are filled with antioxidant and other super power filled foods. Will it work? Your guess is as good as mine, are there some tasty recipes? Absolutely! I admit I wouldn't make everything from this book, chicken livers anyone... But there were also some keepers for sure. Like this green tea noodle dish!

It was a hit for dinner, although I'll probably use a little less ginger next time, I felt like it dominated things a little too much. Otherwise I loved this dish warm for dinner, and then cold the next day for lunch! (I made a double batch so we'd have leftovers, that plus we tend to eat more than a typical serving size... just saying)

2 cups brewed green tea
1 recipe ginger dressing (see below)
3 oz soba noodles (they also suggest using udon which I used)
2 Tbs chopped scallions
1/2 cup shelled cooked edamame
sesame seeds for garnish

Boil tea and use to cook noodles (the noodles only take 4 minutes), drain and set aside. Toss with dressing, scallions and edamame, serve with sesame seeds.

For sauce mix together: 1 Tbs grated fresh ginger, 1 Tbs soy sauce, 1 Tbs rice wine vinegar, 1 Tbs sesame oil.


Now for the giveaway! The winner will receive a copy of Foodtrients along with an apron!
To enter, leave a comment telling me your favorite nutrient packed food to eat. (contest open to US and Cananda, must comment before May 11th at midnight)
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NatureBox and chocolate cherry cookies

Love eating all natural, minimal ingredient, no artificial flavor/colors snacks? Don't have time to make your own snacks for the whole work week? Enter in NatureBox. The company's products are made from wholesome ingredients and are Nutritionist-approved. They abide by strict quality standards: No High Fructose Corn Syrup, No Partially Hydrogenated Oils, No Trans Fats, No Artificial Sweeteners, No Artificial Flavors, No Artificial Colors. You can sign up for a single box, or a monthly subscription. What you get each month is a surprise but you will always know the snacks will be good for you and delicious. (coupon code below)



The quality was 100% spot on in the samples I received. Delicious granola (which I ate with greek yogurt as a mid afternoon snack), fig bars, firecracker puffs, dried cherries, and veggie chips. I liked that it was a nice combo of sweet and salty so I could change things up depending on my mood. I admit the box didn't last a month, but we all know I eat a lot :) For me I'll probably stick to making my own snacks like I do now, but I know I'm not the majority when it comes to convenience food. If you are already buying lots of snacks for your kids or yourself, give NatureBox a try for a healthier alternative. Speaking of which...

What to give NatureBox a try? Use the promo code HEALTHY to receive 25% off your first month of subscription (please note that the 25% discount is only applicable to the month-to-month subscription. 6 month subscriptions receive 1 month free and 12 month subscriptions receive 3 months free)! Right now subscriptions are a fun surprise as to what you get, they are in the process of making them customizable so stay tuned!

The box also came with a recipe card using one of the snacks in the box! Sure the dried cherries were perfectly plump and just asking to be eating plain... but I'm glad I didn't scarf them all down before making these no bake cookies!



Chocolate Cherry No-Bake Cookies
recipe by NatureBox

Ingredients:
3 cups instant oats (I only had old fashion oats, so I stuck them in the food processor for a quick spin first)
1 tsp vanilla
1/2 cup NatureBox dried cherries (cut in half if you like, that's what I did)
1 very ripe banana, mashed with fork
1/2 cup sugar (I used 1/4 cup white 1/4 cup splenda)
1/2 cup milk of choice (I used skim, you can use nut/soy milk to make these vegan)
1/2 cup peanut butter or sunflower butter
1/4 cup cocoa powder

Combine sugar, milk, peanut butter, cocoa in a medium saucepan. Continue to stir over medium heat until it comes to a slow boil. Allow the mixture to boil for about one minute and then remove from heat. Let the micture cool for a minute or two, then add in the oats, banana, vanilla, and cherries and stir to combine. Drop scoops onto a cookie sheet covered in waxed paper. Cool to room temperature or refrigerate.

I was provided one NatureBox for free, the opinions are all my own.

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Skinny B*tch - vegan swaps - Giveaway

I'm participating in the TLC book tour again, this time reviewing Skinny Bitch Book of Vegan Swaps. As you know I'm not vegan but don't shy away from baking and cooking vegan now and then. I was expecting this book to give advice on things like using ground up cashews to thicken soup stocks, or how to use flax seeds ground up with water instead of an egg when baking... although there were a few tips like this in the book, the majority is a list of brand name products that are vegan... but taste like meat...

Don't get me wrong I LOVE me some "chikin" chickpea patties, and agree they do taste like chicken nuggets, but for me when I cook vegan it's not about making things taste like the meat version of things, it's about using natural healthy ingredients to make delicious meals. When I want meat.. I just eat meat... everything in moderation as I say. The main purpose of this book is for us carnivores who want to go vegan, but still want the taste of meat without eating it. Again, in my world, not something I'm game for, but if you want to go vegan and still feel like you have the same tasteful options as a meat eater, this book will be helpful and a great guide to start you off.

One thing I think is very important to note, the author does make sure to pick healthier swaps, aka no long lists of things you can't pronounce. This is especially helpful considering there are so many vegan products out there that look more like a chemistry class list than an ingredients list.

In the end this book isn't very helpful for a person like me, but if you are thinking about going vegan on the weekends, or vegan full time, but are scared about craving a burger... give this book a try.

Now for the giveaway! Thinking about going vegan and need some inspiration? Leave a comment for a chance to win a copy of your own! You can comment with anything you like or answer one of these questions. Would you ever "go vegan for the weekend" or for life? What was your biggest obstacle when you decided to do it? If you are vegan, do you like eating "meat tasting" products, or do you shy away from them?

Giveaway open to US/Canada. You have until March 26th at midnight to enter. One entry per person.

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Oatmeal PB bars - vegan friendly

Who wants chocolate and peanut butter for breakfast!? I do I do! I saw these over on (neverhome)maker on Friday and promptly made up a batch Saturday. Yup it was one of those mmmm those look good, MUST MAKE NOW! Kinda recipes! I'm not sure if I did something wrong, or maybe baked them a bit too long, but mine were super crumbly. Still wicked tasty, but definitely not a bar you could eat in the car... unless you like crumbs everywhere :)

The only other thing I can think of is I used all natural PB, which tends to be a bit dryer than Skippy or Jiff (although I doubt Ashley used either of those, she's a pretty all natural kinda gal). Either way, I liked these, even if they were crumbly. Just grab a glass of milk and you're good to go. Oh another bonus for these, they are vegan!

PEANUT BUTTER HUG BARS
recipe by (neverhome)maker
What you'll need . . .
1 cup rolled oats

1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon Kosher salt
1-1/2 tablespoons flax meal mixed with 1/3 cup warm almond milk
1/3 cup creamy peanut butter
1/4 cup olive oil
1/2 cup chocolate chips

Method . . .

Preheat your oven to 350 degrees F. Line an 8" x 8" baking pan with parchment (or grease lightly).
In a small bowl, heat up almond milk in your microwave (or stove) until it's wrist temperature. Mix in the flax meal with a fork and let sit for a couple minutes until thickened. Set aside momentarily.
In a large bowl, whisk together the oats, flour, baking soda, and salt. Set aside.
In another bowl, combine the olive oil and peanut butter. Then add the flax mixture. Add this wet mixture to the dry ingredients and mix until well moistened.
Fold in the chocolate chips. Then pour mixture into your baking pan and flatten.
Bake for 20 to 25 minutes.

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Bruschetta

This weekend we had bitter cold weather. Waking up to 17 degrees outside does not make me want to go out and run errands, how about you? Weather like this also doesn't make me think of cooking things with fresh tomatoes, but I did have a crazy craving for bruschetta after receiving an email from a friend that used canned tomatoes to make them.

Canned diced tomato bruschetta? I can just hear some of you running away, but trust me, they tasted delicious.

Tuscan Tomato Bruschetta
Servings: 12

Ingredients
1 whole wheat baguette, sliced 1 inch thick
Extra virgin olive oil
1 (14.5 ounce) can Redpack Diced Tomatoes in Juice, drained or 1 (14.5 ounce) can Redpack Petite Diced Tomatoes, drained
1/2 cup diced red onion
2 garlic cloves, minced
3 tablespoons fresh chopped basil (the store was out for some reason, :( so I used 1 tsp dried)
1 cup grated Parmesan cheese ( I sprinkled on part skim mozzarella and some parmesan onto each one- I used less than a cup)

Directions
- Brush extra virgin olive oil onto both sides of bread slices. Grill or toast under the broiler until golden on both sides.
- In a bowl combine remaining ingredients, except cheese, stir to combine. Spoon the tomato mixture onto the toasted bread.
- Sprinkle with Parmesan cheese and broil for 1 minute to melt the cheese. Serve immediately.

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Vermont Adventures - no smooching allowed

A few friends and I skipped work on Friday to head up to VT for a long weekend. It's been a bi-annual tradition for me the last few years and each time I go I seem to pull along a new friend making it doubly as fun! Maybe one of these times all my prior "dates" will make it back with me for a big old reunion party!

The last few visits have started two new traditions, the first being a yankee swap which always ends in fits of giggle (seriously who brought the woman's bust vase this year???), the second being an appetizer potluck for Friday night. This time around I brought a VERY garlicky hummus, while Val and Brian brought along a loaf of my rosemary bread (she subbed 3 tbs of fresh rosemary for the dried) for dipping in the hummus. Since there were so many rave reviews for both I had to get them up here to share.

Since I didn't take any shots of the hummus you'll just have to be entertained with these other pictures from the weekend... including one of me with my Sunday morning job... making the famous Blueberry Hill Inn chocolate chip cookies!! These things are to die for... and NOT healthy... kinda ironic it was my job to make them huh? The good news is they came out just as good as when the inn keeper makes them. Score one for me! ;)


Ever been to VT? Do you love it? I LOVE IT THERE! Do you like garlic? Does your significant other like it or do they say no smooching allowed when you eat some?

"Don't expect anyone to kiss you tonight" garlic hummus
1 can chick peas (drained but save the liquid)
1/3 cup drained liquid from chick peas (maybe a little more if you need it)
3 large cloves fresh garlic
1-2 Tbs tahinni
2 Tbs olive oil
4 Tbs lemon juice
1/4 tsp sea salt

Place everything in a food processor and whirl for 3-5 minutes. That's it. Amazing right?

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Cookie Contest

Happy Friday everyone! I know in previous years we had a grand old cookie exchange here, and this year the time has just slipped away from me :( but I have good news, you can still bake your cookie loving heart out, snap a shot, and submit them into the Smart Balance Healthier Holiday Cookie Spectacular!! You could win a years supply of smart balance for your efforts :)

Healthier Holiday Cookie Spectacular? Who named this? I think they named it for me? Don't you agree?

Wait...What's that? You've never used Smart Balance before? Me neither! Until this past week when the lovely people there sent me some coupons so I could go hog wild in the kitchen baking up all kinds of cookies to share with you all! You can check out their website for recipes, or use your own favorites and sub out the butter 1 for 1 for smart balance. (gotta love easy math)

Don't get me wrong, I make all kinds of cookies without any fat that are delicious, but they all lack that crisp outer layer butter and oil lend to a cookie. You know what I'm talking about, that hot out of the oven crispy outside chewy center, love of your life cookie. *drool*

When you have to use some form of fat to get that crisp texture you want to use the healthiest version of it right? By swapping smart balance for butter you get 60% less saturated fat, 0 cholesterol, and 0 trans fat. All good stuff right? And you still get that creamy texture you love when you beat it with sugar (not something you can get using oil).

My first batch of cookies using smart balance came from (never home)maker and I'm hooked! These cookies have so much going for them, and the texture was spot ON! Although the banana in them caused them to loose the crisp factor the next day... so these should be enjoyed on the same day for maximum effect!

Chunky Monkey Cookies
recipe from (never home)maker slightly adapted by me below

1/2 cup Smart Balance (use the Smart Balance Organic Whipped Buttery Spread to make these vegan)
1/3 cup brown sugar
1/3 cup splenda or use 1/3 cup natural sugar
1/2 large banana
1 teaspoon vanilla extract
1-1/3 cup wheat flour
1 teaspoon baking soda
pinch salt
1 cup chocolate chips

Method . . .
1. In the bowl of an electric mixer, cream together the Smart Balance, banana, sugars, and vanilla. Until fluffy. About 4 minutes on high.
2. In another bowl, whisk together the dry ingredients and then pour them into your mixer. Mix for a minute on slow.
3. Fold in the chocolate chips and peanut butter chips. Until everything is well incorporated.
4. Preheat your oven to 375 degrees F. and bake for about 15 minutes



Sponsored by Smart Balance

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