Yum! It was Ben’s birthday yesterday and he loves peanut butter. I ran across this recipe and knew right away I had to make it for him. This dessert isn’t hard to make and is very rich. Everyone needs just a small sliver of a slice so it can really go a long way.

I served this and a salad for dinner tonight and it was a hit!. Try it out!

I’m still loving all the recipes I find over at The Girl Who Ate Everything! I’ve yet to be disappointed! Be sure to check out her recipe index so browse by category!

Quick, Easy, Yummy!

I like this recipe. It makes just a small batch, which is fine. These cookies have just the right amount of sweetness, in my opinion.

Here’s the original recipe.

And here’s my modified version.

Healthy Oatmeal Cookies (with Honey)

Ingredients:

Dry ingredients

1 cup whole wheat flour (a pinch more depending on the moisture of the mix)
1 1/2 cups of Large Flake Rolled Oats (smaller flake is ok too)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp Cinnamon

Wet ingredients

1/2 cup honey
1/2 cup coconut oil
1 egg (beat with 1 Tbsp Water)
1 tsp Vanilla
1 banana
1/4 cup shredded zucchini

Preparation:

In a large bowl, mix all the dry ingredients together.
In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray–your honey won’t stick).
Mix the wet stuff with the dry stuff. If the mixture seems too wet, add a bit of flour. If it isn’t binding together very well, you may wish to add an egg white.
COOL the mix for 20 minutes in the fridge.
Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
Bake for about 15 – 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

Yummy!

I’ve been trying to do more baking again. My goal is to find healthy, but yummy recipes so that I can serve real breakfasts to my guys in the morning. I hate serving them cereal and oatmeal gets old after a while. I found this recipe and was pretty stoked at how healthy-ish it was already, and felt pretty certain I could make it even healthier.

I used whole wheat flour, cut the sugar in half, used coconut oil in place of vegetable oil, and didn’t use powdered sugar on top. They were just sweet enough and could easily be made sweeter by dusting them with the powdered sugar or even by drizzling a (perhaps caramel) glaze on them. Mmmm.

Mini Baked Apple Donuts

I like this banana bread more for the fact that it calls for whole wheat flour. The chocolate taste isn’t overwhelming. You could easily add some chocolate chips to up the choco factor, if you like.

I used coconut oil instead of vegetable oil and reduced the sugar. It was still good – not very sweet. Also, this was a bit dry so next time I’m going to add another banana and probably reduce the baking time a bit.

Chocolate Banana Bread courtesy of allrecipes.com

I made this years ago, but saw a recipe on The Girl Who Ate Everything‘s website and was inspired to make it again. I didn’t follow her recipe, but I’m including it for those who don’t like to “wing it”.

Basically, you just dice up your favorite fruits and then mix ‘em up. I diced a green apple, a Fuji apple, a kiwi, some strawberries, and some blueberries, tossed them together, and then threw a couple of spoonfuls of vanilla yogurt into the mix. I skipped the sugar and it was still plenty sweet.

For the tortillas, I just brushed on melted butter, sprinkled with cinnamon-sugar, and then baked at 350 for about 10 minutes.

Tasty, healthy, and filling. We has this for dinner tonight!

Like most recipes, you can make this as healthy or non-healthy as you like. I use all organic fruits, whole wheat tortillas, organic butter, went very light on the cinnamon sugar, skipped the sugar in the fruit, and added organic yogurt to the fruit instead. Yum!

Here’s my ugly-as-usual picture.

I’ve never attempted coconut shrimp before, but I found this recipe on The Girl Who Ate Everything website. It has the recipes for the shrimp and the dipping sauce. Her recipe calls for pineapple preserves, but my store didn’t have pineapple anything so I chose pomegranate instead. Tasted great!

I really enjoyed this recipe and will definitely be making it again! I made up some rice with pineapple chunks, coconut oil, and jerk spice to go along with it and our meal was complete!

I saw this recipe for ham and cheese sliders and I had to try it. Except that I decided to use turkey instead of ham. And then I decided to use provelone instead of swiss…and I decided to use up the turkey bacon that I had lurking in the fridge.

So. Good. And easy. This (and a salad) was our dinner tonight, but I’m totally making these for our next party!

Here’s the original recipe, over on The Girl Who Eats Everything.

Oh, and I halved the topping and it was the perfect amount! Enjoy!

Sorry, no pictures; didn’t last long enough for that!

If you want a dish that will wow them and taste awesome (even cold leftovers, ahem), then here’s your recipe!

Strawberry Stuffed French Toast Breeze over the part about acne and scroll down to the actual recipe – you’ll thank me.

I altered this recipe by not adding sugar in the egg batter, and by using cereal for the coating. I was going to buy cornflakes and almond slices separately, but I saw some vanilla-flavored cornflake cereal with almond slices in it and bought that instead. Worked perfectly! We don’t eat plain cornflakes anyway, so no use having them around.

Oh, and this recipe doubles very easily! Mmm, so good. You have to try it!

Here’s the link.

Makes about 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:

* 1 cup creamy peanut butter
* 1/2 cup white granulated sugar
* 1/4 cup light brown sugar
* 1 egg, lightly beaten
* 1 t. baking soda

Preparation:

1. Preheat the oven to 300 F. Line a large baking sheet with parchment and set aside.

2. In a medium-sized bowl using an electric hand mixer, cream the peanut butter with the sugars until well combined, about 2-3 minutes. Add the egg, mixing until combined, followed by the baking soda. Drop the dough onto the prepared sheet in 1-2″ mounds and bake until the cookies are golden brown and the surfaces have cracked, about 10-12 minutes. Allow cookies to cool on the pan completely.

As usual, I cut the sugar a bit short and they were plenty sweet. Good cookies, albeit a small batch. Very rich!