Archive for the ‘peanut butter’ Category

It’s Official

May 16, 2008

…Everything tastes better grilled!


My roomie-for-the-month (that’s right, I’m moving AGAIN come June 1st) let me play with her grill and let’s just say that I’ve found a new love. I’m grilling everything. Seriously. My delicious treat was inspired by this recipe on Katie’s blog, which definitely deserves the ‘Sandwich of Dreams’ title! Anyway, on to the food- I took half of a whole wheat pita, spread the inside with peanut butter, cinnamon sugar, and a touch of blueberry jam, then sliced up half a banana and put that and some raisins in there too. I grilled it for a few minutes (I couldn’t wait any longer than that) and was rewarded with melty sweet banana peanut butter goodness! Oh my. Don’t make the same mistake I did though and take a huge bite right away- grilled banana chunks get hot!

TGIF- Have a great weekend everyone!

What You’ve Been Dreaming Of

April 27, 2008

Oh wow. Check out the chocolate on these babies. I had some light sour cream left over from the Cranberry-Cardamom muffins and decided to do some experimenting with that recipe as my base. The result was fat-free (not counting the pb and chocolate chip extras), super moist, chocolately beyond belief, and absolutely delicious!

Double Chocolate Peanut Butter Swirl Cupcakes

1 1/4 cup whole wheat pastry flour
1/2 cup cocoa powder
3/4 cup plus 2 tablespoons sugar
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/4 tsp cinnamon
2 eggs, lightly beaten
1 banana, mashed, plus enough light sour cream to make 1 cup between both ingredients
1/4 cup applesauce
1/2 tsp vanilla extract
natural peanut butter
dark chocolate chips

(1) Preheat oven to 350. In a large bowl, stir together flour, cocoa powder, all of the sugar, baking powder, baking soda, salt, and cinnamon.
(2) In another bowl, lightly beat eggs. Add in the 1 cup of banana/light sour cream mixture, applesauce, and vanilla extract. Make a well in dry ingredients and pour in wet. Stir until combined.
(3) Fill well-greased muffin cups 3/4 full with batter. Pour a little under a teaspoon of peanut butter on top of each cupcake, and swirl into batter to create a marbled look. Top with a few chocolate chips. Bake for roughly 15 minutes, or until a toothpick comes out clean. You should get about 12 cupcakes.

My review: These were honestly so good. Since I based them off of a muffin recipe, I was going to call them muffins, but these taste wayyy too decadent to be called anything less than cupcakes. I was so impressed with the rich chocolate flavour and the moist, dense texture. The peanut butter and chocolate chip topping are totally optional, but they added a great extra note. I don’t count calories, but in case you’re wondering, each cupcake has around 150 calories- of course, it also depends on how generous you are with toppings :0). I highly recommend these, and would even use this recipe to make a birthday cake. I doubt anyone would guess it was fat-free!

Cookies for Breakfast!?

April 20, 2008

Kelly T. is a genius. I woke up wanting oatmeal, but I was too hot for both oatmeal and coffee, and I certainly wasn’t saying no to the coffee. Then I remembered the oatmeal recipe on Kelly’s blog- she basically mixes up a bowl of oatmeal, then bakes it cookie-style to make hand-held portable oats. I cut the recipe in half, because I only had 1 cup of oats left. I didn’t really measure, I just threw 1 cup of oats into a big bowl with half of a banana, a big spoonful of peanut butter, and another spoonful of honey. Mashed all that up, then I added in some raisins and poured a little boiling water over it all. I was afraid that my batter was too runny, but my cookies held together great! Kelly says she bakes hers for 30 minutes but I got a little impatient after 13 so I took them out then. They tasted just like a bowl of oatmeal 🙂 I think next time I’ll use a little more PB to get a stronger flavour, but otherwise these were perfect.