Chocolate Peanut Butter and Banana Smoothie

Chocolate, peanut butter and banana are one of those flavour combinations that can be enjoyed any time of year. And booooooy do I ever!

I love it when a smoothie can feel like a dessert, and this recipe totally hits all the right spots. It’s jam packed with chocolate, peanut butter, avocado and banana making my world complete one sip at a time.

Enjoy your weekend everyone!! I’ll be kicking back with one of these!

Chocolate Peanut Butter and Banana Smoothie
Recipe lightly adapted from Baked Bree
Makes 1 smoothie

Ingredients:
1 cup Chocolate Almond milk
1 tbsp smooth peanut butter
1/4 of an avocado
1 tsp coconut oil
1 frozen banana
2-4 ice cubes, for desired thickness

Directions:
Blend all ingredients together until smooth and garnish with a banana chunk.

5 Ingredient Peanut Butter Banana Pudding

5 things I HATED (scream-able) when I was 15:
1. Tofu
2. Kale
3. Sushi (mostly the seaweed)
4. Avocado
5. Dipping sauces for anything. Just salt, thank you.

Now, at (exactly 12 days until I’m) 25, those 5 things have turned into my LOVE (again, scream-able) list.

I want tofu in my pudding, kale in my soup, seaweed in my veggie sushi, avocado on everything, and dipping sauces galore. Things have changed! This recipe is something I would have snorted at as a sassy, 15 year old, but it is totally not tofu-ish at all! It’s sweet, creamy, and so delicious. I hope you enjoy…4 servings quickly turned into 2. Oh well.

All you have to do to make this is throw all of the ingredients into a blender and blend until smooth. If needed, add salt. Mmmmm.

5 Ingredient Peanut Butter Banana Pudding
Recipe taken from Healthy Happy Life
makes 4 servings

Ingredients:
1 lb silken tofu, drained (about one fridge-section package)
2 large ripe bananas
3-4 Tbsp peanut butter, chunky/salted
2/3 cup maple syrup
1/4 tsp cinnamon
Salt to taste if needed
2-3 Tbsp virgin coconut oil (this will help firm up the pudding and adds richness (optional)

Directions:
Add all ingredients to a blender and taste test. If needed, add salt.

Pour into 4 serving dishes or a large bowl. Chill until thick. Serve!

Green Peanut Butter and Banana Smoothie

This past weekend the boy and I crossed the border to visit with the Grandparents. While in the States I saw some awesome State Trooper hats, a robbed bank, and the biggest supermarket that I’ve ever seen, but most importantly, I bought and tried Biscoff spread!

Along with all the awesomeness, the Grandparents made sure that Paul and I were well fed and had cookies and sweets at every meal (very important). I had the best time, but am now feeling like I need a day off “bad stuff”. So, this morning I blended together this beauty. A peanut butter and banana smoothie that tastes delicious, but is super healthy to boot!

To make this, place all ingredients into a blender with the heavy stuff on the bottom.

Blend on high until very smooth.

Enjoy! You’ll love it.

Green Peanut Butter and Banana Smoothie
Makes 1 smoothie
Recipe taken from Healthy Food For Living
5 weight watchers points plus per smoothie

Ingredients:
1/2 cup milk of choice (I used 1%)
1 medium-sized ripe frozen banana
1/2 cup vanilla Greek yogurt (I used 0%)
2 Tbsp quick oats
1 Tbsp unnatural smooth peanut butter
2 big handfuls washed and dried baby spinach
a few dashes ground cinnamon, optional

Directions:
Place all ingredients into a blender and blend on high until very smooth.

Peanut Butter and Banana Breakfast Cookies

Whew, only two days after my marathon and I’ve been reading through webpage after webpage trying to decide on what run to do next…I’m obsessed, and super excited about racing to say the least.

I had an amazing day. The weather hovered at about 15*C (59*F) for the first half and then went up to about 22*C (72*F) by the time I finished. Spirits were extremely high too, and I knew from the beginning that the race would be a personal best for me. I finished in 3:41:36! And I firmly believe it was the fans that kept me going. The cheering really amps up my adrenaline and pumps me up big time. Along the way I saw some fun things…

I ended the race off with a big, delicious cookie. I had one for breakfast too. I love these cookies because they are chalk full of all the good stuff I have before a race anyway. Like bananas and peanut butter…my classic pre-marathon meal.

I like having breakfast cookies on regular days too. They’re light and chewy and make me feel happy. And isn’t that what life is all about??

To make these bad boys, preheat your oven and cream butter, brown sugar, banana and applesauce together in an electric mixer until fluffy, about 2 minutes. Add eggs and mix until combined.

Add vanilla and peanut butter and mix well.

In a separate bowl, whisk together flours, baking soda, salt and cinnamon.

Add flour mixture to butter mixture and mix just until combined.

Stir in rolled oats, chocolate chips and other add-ins.

Mmmm…

Using a large ice cream scoop, scoop out 1/4 cup portions and place two inches apart on a baking sheet lined with parchment or a Silpat. Press down on each cookie to slightly flatten.

Bake for 13-18 minutes, or until edges are lightly browned.

Remove and cool on a wire rack.

Enjoy!

Peanut Butter and Banana Breakfast Cookies
Makes approximately 18 hefty cookies
Recipe lightly adapted from Sticky Gooey Creamy Chewy

Ingredients:
4 tablespoons unsalted butter, softened
1 cup light brown sugar
2 large eggs
1 medium ripe banana, mashed
1/2 cup unsweetened applesauce
1 teaspoon vanilla
2/3 cup peanut butter (I used smooth, but chunky would be really nice too!)
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 cups rolled oats
1 cup brown crisped rice cereal (regular Rice Krispies would be good too)
1/2 cup chocolate chips (or any other additional add-in)

Directions:
1. Preheat oven to 350 F.
2. Cream butter, brown sugar, banana and applesauce together in an electric mixer until fluffy, about 2 minutes. Add eggs and mix until combined.
3. Add vanilla and peanut butter and mix well.
4. In a separate bowl, whisk together flours, baking soda, salt and cinnamon.
5. Add flour mixture to butter mixture and mix just until combined.
6. Stir in rolled oats, chocolate chips and/or other add-ins.
7. Using a large ice cream scoop, scoop out 1/4 cup portions and place two inches apart on a baking sheet lined with parchment or a Silpat. Press down on each cookie to slightly flatten.
8. Bake for 13-18 minutes, or until edges are lightly browned.
9. Remove and cool on a wire rack.

Note: Cookies will keep up to three days in an airtight container, or up to one month in the freezer.

Peanut Butter and Honey Popcorn

During exam time I find myself on the hunt for snack food. I’m ravenous for it! The more sweet and salty the better – anything to get my mind off of studying, really.

With this massive snack craving, and with little time to make anything too wild, I thought of putting some of my favorite flavours together on some air-popped popcorn.

It was a good idea. Such a good idea that this popcorn lasted only two days! The peanut butter and honey come together to make an almost caramel-like consistency on the popcorn. I’m in heaven.

To begin, place wax paper on a large baking sheet and spray with baking spray. Pop your popcorn either with an air popper, on the stove top, or with bagged popcorn.

Place popcorn in a large bowl.

In a small saucepan, combine sugar and honey. Bring to a rolling boil.

Remove from heat and stir in peanut butter until smooth.

Add vanilla.

Pour peanut butter syrup over popcorn and stir to coat.

HELLO!

Spread out on to a cookie sheet to cool for a few minutes.

Enjoy!

Peanut Butter and Honey Popcorn
Makes 8 cups (serves 6-8)

Ingredients:
8 cups popped popcorn (air popped or unbuttered microwave popcorn)
1/2 cup sugar
1/2 cup honey
1/2 cup peanut butter
1/2 teaspoon vanilla

Directions:
Place wax paper on a large baking sheet and spray with baking spray.

Pop your popcorn either with an air popper, on the stove top, or with bagged popcorn.

Place popcorn in a large bowl.

In a small saucepan, combine sugar and honey. Bring to a rolling boil.

Remove from heat and stir in peanut butter until smooth. Add vanilla.

Pour peanut butter syrup over popcorn and stir to coat.

Spread out on to a cookie sheet to cool for a few minutes and enjoy!

Chocolate Peanut Butter Pretzel Brownies

Even though it’s illegal, I sometimes text when I’m at a stop light. I simply can’t help it! I was born in ’87 and need constant stimulation. It’s a well known problem of my generation.

I don’t however, talk on the phone while driving or text when the car is moving. Sooooo that’s better, right?

*Humf*

I don’t know. Anyway, I’m telling you this because yesterday while waiting for a red light to turn green I looked into the car next to me, and I saw something interesting…a 20-something girl talking on the phone with her left hand and eating french fries with her right hand. WHAT THE HECK?!

I can only assume that this young lady talks and eats at stop lights just like I text sometimes. I MUST assume this, or I will never walk through an intersection again! Craziness.

This wild event in my life required me to go home to brownies. Any event requires brownies really, though. Like:
“Oh, I should shower”….brownie first.
“My kitty is cute”….eat brownie and stare at kitty.
“I should wake up now”…and have a brownie.

I’m sure you agree.

To make these beauties, place a rack in the upper third of the oven and preheat to 325 degrees F. Grease an 8×8-inch baking pan. Line with parchment paper so that it overhangs on two sides and grease the parchment paper as well. Get your boxed brownie mix and beat all the ingredients needed together to make a brownie batter. Pour brownie mixure into prepared pan. I used Ghirardelli. They make the best boxed brownies.

To make the Peanut Butter Filling, place peanut butter, melted butter, powdered sugar, salt and vanilla extract in a bowl.

Whisk it all together until smooth.

Spoon the peanut butter mixture on top of the brownie batter in three lines.

Use a butter knife to swirl the lines together.

Arrange pretzels on top of the batter.

OMG.

Bake for 40 to 45 minutes until a skewer inserted in the center comes out mostly clean. Let cool for about 30 minutes on a cooling rack before slicing and enjoying.

Yes!

Chocolate Peanut Butter Pretzel Brownies
Makes 9 large brownies
Adapted from Joy the Baker

Ingredients:
1 batch of Boxed brownies. I used triple chocolate.

Peanut Butter Filling:
4 tablespoons unsalted butter, melted
1/2 cup powdered sugar
3/4 cup smooth peanut butter, I prefer natural peanut butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract

9 chocolate covered pretzels (I used Rold Gold brand)

Directions:
Place a rack in the upper third of the oven and preheat to 325 degrees F. Grease an 8×8-inch baking pan. Line with parchment paper so that it overhangs on two sides and grease the parchment paper as well.

Get your boxed brownie mix and beat all the ingredients needed together to make a brownie batter.

Pour brownie mixure into prepared pan.

To make the Peanut Butter Filling, whisk together peanut butter, melted butter, powdered sugar, salt and vanilla extract until smooth.

Spoon the peanut butter mixture on top of the brownie batter in three lines and use a butter knife to swirl the two together. Arrange pretzels on top of the batter.

Bake for 40 to 45 minutes until a skewer inserted in the center comes out mostly clean.

Let cool for about 30 minutes before slicing and enjoying.

Chocolate Fudge Peanut Butter Stuffed Cookies.

Look what I did.

I stuffed chocolate fudge cookies together with a peanut buttery cookie filling. I did this, fell in love, and died a happy woman. Kidding! Obviously. But these are seriously delicious.

These cookies are ooey-gooey, resemble a brownie and are stuffed with peanut butter. Hello, beautiful. Thank goodness my sister was here to help me make these, or I would have eaten all the batter!

To make the peanut butter filling, begin by placing peanut butter and sugar into a medium bowl, mix to combine.

Then add egg, mixing until well combined. Set aside.

For chocolate cookie, beat butter and sugars until well combined with an electric mixer (or stand mixer).

Add eggs and vanilla, beating until well combined.

Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips.

Slowly mix ingredients until just combined.

With a small cookie scoop, scoop peanut butter cookie dough into your hand.

With a medium cookie scoop, scoop chocolate dough on top and on bottom of peanut butter dough.

With hands, press chocolate dough around peanut butter dough, forming into a cookie shape.

Place onto prepared baking sheet, about 1 inch apart from each other.

Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Allow to cool completely. Life is hard.

Chocolate Fudge Peanut Butter Cookie Stuffed Cookies
Makes 2 dozen GIANT cookies and 3 dozen regular sized cookies
Recipe slightly adapted from Picky Palate

Ingredients
Peanut Butter Cookie Centers:
1 cup creamy peanut butter
1/2 cup granulated sugar
1 egg

Chocolate Fudge Cookie:
2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips, I used semi-sweet
1/2 cup cocoa powder

Directions:
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
2. For peanut butter filling, place peanut butter and sugar into a medium bowl, mix to combine then add egg, mixing until well combined. Set aside.
3. For chocolate cookie, beat butter and sugars until well combined in a stand mixer or in a large bowl with a hand mixer. Add eggs and vanilla, beating until well combined.
4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined.
5. With a small cookie scoop, scoop peanut butter cookie dough into your hand. With a medium cookie scoop, scoop chocolate dough on top and on bottom of peanut butter dough. With hands, press chocolate dough around peanut butter dough, forming into a cookie shape.
6. Place onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through.
7. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.

Flourless Peanut Butter Cookies

I really like a good peanut butter cookie. You know? The ones we used to have as kids? I like them chewy and soft at the same time, and I don’t like them too thick. I like them like this actually:

Forgive my swooning, but peanut butter cookies are too good. I got this recipe from Joy the Baker. I wanted to be able to make a quick cookie without having to sacrifice flavour or chewyness or meltidy-ness..huh??…let’s move on.

All you need for these cookies is peanut butter, brown sugar, white sugar, egg, and baking soda. Cool, eh? To begin, try to put your peanut butter in your measuring cup without having a little lick…just try.

Once you’ve measured out your peanut butter, combine it with the sugars until well combined.

Add egg and baking soda and mix.

Roll into walnut sized balls and push with a fork.

Bake for 10 minutes, until lightly browned.

Cool on a baking sheet for two minutes, then transfer to a wire rack to cool completely (if you have enough restraint…I don’t).

Flourless Peanut Butter Cookies
Recipe from Joy the Baker
Makes about 24 cookies

Ingredients:
1 cup chunky or smooth peanut butter (I used chunky)
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon baking soda

Directions:
1. Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside.
2. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes.
3. Roll into walnut sized balls and create a cris-cross pattern with a fork.
4. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to a wire rack to cool completely.

Peanut Butter Crunch Brownies

Ever since I first saw these brownies I knew I had to make them. And make them I did…within hours of spotting them.

These beauties begin with a layer of chewy, fudgy brownie, are topped with peanuts and chopped peanut butter cups, and then are topped off with a melted chocolate, peanut butter, and Rice Krispies mixture. Heavenly and sinful all in one.

I’ve made these a couple of times and they are a true favorite of mine. My boyfriend loves them, I love them, and they’re a great pot-luck dessert for adults and kids alike. They disappear fast, and I’m always asked for the recipe.

To begin, prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states.

Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat.

Stir in the cereal to evenly coat.

Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly.

Refrigerate for 2 hours before cutting and serving. The waiting part is hard.

Peanut Butter Crunch Brownies
Makes 12 brownies
Recipe slightly adapted from How Sweet It Is’s Better-Than-Crack Brownies

Ingredients:
1 batch of Fudgy Chocolate Brownies
½ cup salted peanuts
1 cup Reese’s peanut butter cups, chopped
1 cup milk chocolate chips
1 cup creamy peanut butter
½ tablespoon unsalted butter
1 ½ cup Rice Krispies cereal

Directions:
1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

Homemade White Chocolate Peanut Butter

I have now been in Switzerland for a week running around like crazy, and trying to get organized. My work day is from 8 to 5:30, but with marathon training and morning exercises in between I find it hard to get anything done. This weekend I had some time to myself so I went to the grocery store only to find that it didn’t have peanut butter. I was confused, but upon asking a local (in my very bad French) I learned that the Swiss don’t really eat peanut butter. You can get it in some specialty stores, but it’s not common at all. WEIRD!

In North America people go crazy for it, and when they can’t have it they go nuts for peanut butter substitutes like sunbutter or almond butter (which are both amazing as well). I am one of those typical North American’s that also love the stuff. Before leaving for Switzerland I made my own peanut butter often, and tried this white chocolate variation from How Sweet It Is. It’s a must try!

To begin, grab some high quality dry roasted peanuts.

Add peanuts to a food processor and blend until a thick nut butter forms. Stream in oil and vanilla with the processor on, continuing to run it until the mixture is smooth (about 3-4 minutes). You can add more oil if needed, but in small increments. Turn off processor, add melted chocolate, and turn processor back on. Blend until smooth.

Try it out on some yummy whole wheat toast, and enjoy! I miss this stuff.

Homemade White Chocolate Peanut Butter
Recipe from How Sweet It Is
Makes about 3/4 cup

Ingredients:
1 1/2 cups dry, roasted peanuts (I used salted)
1 teaspoon vanilla extract
1 1/2 tablespoons canola oil
1/3 cup white chocolate chips/chunks/bars, melted

Directions:
1. Add peanuts to a food processor and blend until a thick nut butter forms. Stream in oil and vanilla with the processor on, continuing to run it until the mixture is smooth (takes about 3-4 minutes). You can add more oil if needed, just do it in small increments.
2. Turn off processor, add melted chocolate, and turn processor back on. Blend until smooth.

You can keep this peanut butter at room temperature for a week, but refrigerate it if you want to keep it for a few weeks.