Perfectly Peanut Buttery Chocolate Chip Cookies With PB2

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While it seems blasphemous to categorize this as a ‘problem’, I feel as though I’ve got to be honest…I afraid I do have a bit of a peanut butter abuse problem lately. When it comes to Reese Pieces, Peanut Butter M&Ms, or any baked good with ‘peanut butter‘ in it’s name or description, I’ve got it bad. Unfortunately for me Peanut Butter is a very caloric food, which is why I went nuts last week when I discovered the best invention of the 20th century: PB2! A low-calorie Peanut Butter alternative, made with real peanuts, PB2 is a powder that you simply mix with water to get seemingly delicious, creamy real peanut butter – but with 85% less calories than real peanut butter. Can you see why I’m swooning?

After finding out about this little culinary gem I immediately got my paws on a jar and started baking. My first endeavor with PB2? These perfectly Peanut Buttery Chocolate Chip Cookies. These treats are not only low-calorie, but also vegan so long as you use vegan chocolate chips. I found that adding a little bit extra salt added to the Peanut Butter authenticity, however if you are interested in cutting back on sodium these would be just as tasty without.

Perfectly Peanut Buttery Chocolate Chip Cookies With PB2
Makes 30 Cookies | 91 Calories Per Cookie

Ingredients:
*2 Cups Whole Wheat Flour
*1 Cup Quick Oats
*1 Cup Sugar
*1 Cup Mashed Banana (I always mash mine with a fork)
*1 Teaspoon Baking Soda
*1/2 Teaspoon Baking Powder
*1/2 Teaspoon Cinnamon
*1/2 Teaspoon Salt
*3/4 Cup Dark Chocolate Chips
*1 Tablespoon Vanilla
*Egg Replacer Equal to 1 Egg
*8 Tablespoons PB2 + 4 Tablespoons Water

Directions:
*Pre-mix your PB2 in a small bowl, set aside.
*Preheat oven to 350 degrees.
*In a large mixing bowl combine all dry ingredients and mix thoroughly. Once mixed add all wet ingredients and mix until it begins to look like thin cookie dough. Add in your PB2, the mixture should be sticky and not too thick.
*Using a 1/4 cup measuring cup or a large mixing spoon, spoon 30 evenly spaced out dollops onto your pre-greased cookie sheet.
*Bake for 22 minutes at 350 degrees.
*Remove from oven and let cool for 15 to 20 minutes before serving. If you enjoy chilled treats as I do, I would recommend chilling in your fridge in tupperware before enjoying, especially in the summer.

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Homemade chocolate frosted Mini Donuts

#donuts #baked #nonpareils

Last week I baked some Mini-Donuts, it took me a few tries but the results were well worth the wait.

My inspiration to make mini donuts came about a few months back when I saw this Red Velvet Mini-Donut Recipe on the Velveteen Baker.
I was undeterred by her warnings about baked donuts being more like cake, in fact I was even more intrigued.

Is it a donut? Is it a cake? Is it delicious? I think so!

I put This Mini Donut Pan into my Amazon shopping cart with the intention to purchase it at a later date. Lucky for me before I got a chance the baking fairy delivered the pan right to my doorstep (*read as, my boyfriend is the sweetest and sometimes sneaks into my amazon shopping cart to buy me presents, thanks honey!*).

So my exploration of baked donuts began. My first attempt I looked up a recipe for Crullers and tried to make that recipe and bake it instead of frying it. DISASTER ENSUED. They came out way too thick and eggy and uncooked and altogether quite the hot mess.

The next night I tried baking from the recipe that came with my pan with a few small additions and subtractions. The result was pretty great, while the texture was indeed quite cake-like, the flavor was packed with donut-y awesomeness. Here’s what I did:

Ingredients:

*2 Cups Whole Wheat Flour
*3/4 Cup Sugar
*2 Teaspoons Baking Powder
*1 Teaspoon Salt
*1 Tablespoon Melted Butter or Buttery Spread melted (I used Earth Balance)
*1 egg
*3/4 Cup Milk
*2 Teaspoon Vanilla
*1/2 Teaspoon Cinnamon
*1/4 Teaspoon Nutmeg
*1 container store bought chocolate frosting at room temperature
*1 bottle of nonpareils

Directions:

Preheat your oven to 325°
Mix all of your ingredients into a batter a large bowl till there are no lumps. Grease your donut pan, and fill up each donut-tin about 2/3 of the way full of batter, I used a small spoon to fit into those pesky donut shaped nooks.
Bake for 8-10 minutes or until the batter has risen a bit and a toothpick comes out clean.
Let sit for 15 minutes or until the pan is cool then use a fork to gently remove your donuts from the tin.
Once you have them removed grab your frosting, and simply turn your donut upside down, press it into the frosting and spin around a few times to coat the top in chocolate frosting. Sprinkle the now frosted donut with nonpareils.
Repeat on all your donuts, once they are all frosted refrigerate for a few hours to help solidify the frosting and they are ready to serve.

Enjoy, this recipe makes about 18 Donuts.

Peanut Butter – Chocolate Rice Crispy Treats

I went through a year and a half long ‘vegan phase’ when I was in college before reverting back to my current vegetarian state, and that is when my interest in baking really took off. Since I have a mad sweet tooth and Santa Barbara didn’t have many good places to get vegan baked goods back then, I was left to my own devices to try to replicate treats I missed. While they do make vegan marshmallows which I obtained and used to make vegan rice crispy treats from once, I ended up liking these chocolate peanut butter puffed rice bars more as my RCT substitute in the long run. I got the recipe from How it all Vegan:

Ingredients:

*1 cup sugar
*1 cup corn syrup
*1 cup peanut butter
*6 cups rice crispy cereal
*2 cups chocolate chips
*Parchment Paper

Instructions:

Take your Corn Syrup, Sugar, and Peanut Butter and cook them in a saucepan over medium heat till they coagulate into a smooth looking mixture. Remove from heat and slowly start to add your rice crispy cereal and chocolate chips. I started by adding 3 cups crispy rice and 1 cup chocolate chips, and mixing that in, then adding the remainder or my rice/chips.
Once it is all mixed together lay out a sheet of parchment paper and pour your mixture onto it. Then use a spoon to even out the mixture till you have a large cube of evenly pressed out treats. Place another sheet of rice paper on top of your treats, and put them in the fridge over night, or for a few hours to solidify.
Remove from fridge and cut up into squares, and enjoy!

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