I guess this isn’t really a recipe. It’s more of an idea for a yummy snack, a proposal for a unique flavor combination, a suggestion for using a tasty nut butter.
Tag: peanut butter
Homemade Cinnamon Roll Pop Tarts
Next week, my older brother will celebrate his 25th birthday. He has lived 9125 days, and I estimate that he has eaten Pop Tarts for breakfast at least 9000 times.
Yes, I realize that would mean that he ate Pop Tarts when he was only 4 months old. He probably did.
His favorite flavor is frosted strawberry. Although I don’t eat Pop Tarts nearly as often as he does, I do love just about anything with cinnamon.
And that’s where this recipe was born. In the picture above, there are three types of homemade Pop Tarts:
- Frosted Strawberry (for Brother)
- Cinnamon Roll (for myself)
- Chocolate Chip (for everyone because the world loves chocolate)
Ingredients
Crust:
- 2 cups oatmeal ground into flour
- 1/4 cup coconut oil
- 1/3 cup applesauce
- 1/2 tsp salt
- 2-4 tbs cold water
Filling Ideas:
- Cinnamon Roll Blended Nut Butter
- Chocolate hazelnut spread
- Strawberry jam
- Anything else that you think would be good!
Directions
- Combine all crust ingredients in a food processor. Pulse 20 times, and then let the food processor run until all ingredients are well combined and become a ball of dough. I had to stop the food processor several times to break up large chunks of coconut oil.
- Divide dough into two equal parts. Wrap each half in plastic wrap and flatten slightly. Place in refrigerator for 15 minutes.
- Remove dough from refrigerator and let sit for about 10 minutes (it seems weird, but it worked). Roll dough between two pieces of plastic wrap until it is about 1/8 inch thick.
- Using cookie cutters or a knife, cut dough into as many pieces as possible before re-rolling and cutting.
- Preheat oven to 350 degrees Fahrenheit. Place half of the dough pieces of a cookie sheet lightly sprayed with non-stick spray. Place about 1 tablespoon of filling in the middle of each piece of crust. Leave about 1/4 in on each side so that the filling will not come out the sides when it bakes.
- Place a second piece of dough on top of each bottom piece. Use a fork to seal the edges. Use a toothpick to poke holes in the top of each pop tart.
- Bake for 15-20 minutes until lightly browned. Let cool.
- I topped mine with a simple glaze (powdered sugar + milk), but that is completely optional.
- Eat and enjoy! These can be stored in an airtight container for up to a week.
P.S. – I am linking up with Angie and her cohosts Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook for Fiesta Friday.
Peanut Butter and Jelly Baked Oatmeal Bars
Is there a more classic combination in the USA than peanut butter and jelly? Our children are raised on the sweet sandwich from an early age, and we have translated those flavors to many other treats.
Coconut Straw-nana Chia Pudding
May is National Strawberry Month
Here’s a little known fact about me (or maybe it is a well-known fact): I love Veggie Tales. I grew up on regular doses Esther, Jonah, and King George and the Rubber Ducky (on VHS of course). I had the Madame Blueberry card game. I often fell asleep while listening to the audio cassette tape of Daniel. As time passed, my family had DVDs of Wizard of Ha’s, Lord of the Beans, and Sumo of the Opera. We knew every lyric to every song on Veggie Rocks. We even met Bob and Larry!
To this day, I regularly quote Veggie Tales. This is one of the scenes I have perfected:
You can’t eat strawberries without bananas!
So if we are celebrating National Strawberry Month, we need to have some bananas, too!
This chia pudding incorporates strawberries, bananas, and Coconut Macaroon Nut Butter!
If you have never made chia pudding, there is something you need to know. The chia seeds absorb a lot of the liquid, making the pudding thicker as it sets. When you make this pudding at night and let it sit until morning, you will get a thick, creamy pudding. If you don’t wait, you will basically be drinking milk with raw chia seeds.
But trust me, this is worth the wait!
Ingredients:
- One overripe banana
- One 5.3-oz container of coconut-flavored Greek yogurt
- Four tablespoons coconut macaroon nut butter
- One cup of milk (any milk will work. I used 2%, but I am sure this would be amazing with coconut milk)
- Eight or more strawberries
- 1/4 cup chia seeds
- Extra banana slices and strawberries for topping
Directions
- Using a fork, mash the banana and mix it with the Greek yogurt. Try to make this mixture as smooth as possible. Stir in nut butter and milk. You may have to stir for several minutes to incorporate everything. Alternately, you could use a blender.
- Dice at least eight strawberries and stir them into the mixture.
- Add chia seeds and mix until everything is well-combined.
- Cover and refrigerate at least two hours, preferably overnight.
- Top with additional strawberries and banana slices, if desired.
- Eat and enjoy!
P.S. – I am linking up with Angie and her cohost, Antonia @ Zoale.com, for Fiesta Friday.
The Best “Lazy” Turtles
April is National BLT Month
I know what you are thinking to yourself. You are thinking, “Self, April is national BLT month, and that is not a BLT.”
Peanut Butter Cream Cheese Frosting
I don’t know about you, but today’s the last time I will feel twenty-two.
That’s right. Tomorrow is my 23rd birthday. The older I get, birthdays seem to become less and less important.
But that’s another blog post for another time. Today, we are making cupcakes, and (more specifically) some pretty amazing frosting.
This frosting is only three ingredients, but it steals the show. If you’re feeling fancy, you can make cake from scratch. Since I am lazy simple, I used a cake mix.
Peanut Butter Cream Cheese Frosting
Ingredients
- 8 oz. cream cheese
- 3/4 cup PB2 (powdered peanut butter)
- 1/4 cup granulated sweetener of choice (I used a blend of stevia and sugar)
- 1/3 cup milk or water
Directions
- Place all ingredients in a large mixing bowl.
- Using a hand mixer or stand mixer, beat the ingredients together for 3-5 minutes, until everything is well-combined and fluffy. I paused about every 90 seconds to scrape down the sides of the bowl.
- Eat it! I used a large star tip to pipe the frosting onto chocolate cupcakes. This frosting would also be good between chocolate cookies, on a chocolate pie, or just on a spoon 🙂
Do you have a favorite birthday cupcake?
Salted Peanut Butter Klondike Bar
What would you do-oo-oo-oo for a Klondike bar?
Now that you are considering all sorts of crazy feats, let’s switch gears and chat about the great month of March. I love March for several reasons.
