Tag Archives: peanut butter

Peanut Butter Swirl Brownies

Have you ever met a couple who had a perfect marriage? I have. They are both rich, and their sweetness and bitterness compliment each other in a decadent way. Peanut butter and chocolate. PB&chocolate4eva ❤

I'll stop with the corny mom jokes…even though it's true. Peanut butter and chocolate go together so deliciously perfect, and everyone knows it! And do you know what's better than a fudgy dark chocolate brownie? A fudgy dark chocolate brownie marbled with streaks of peanut butter and honey. *drool emoji* Add in that these brownies are also gluten free, dairy free, and refined sugar free and you've got a jaw-dropping healthier dessert! Even my picky nephew devoured one of these Peanut Butter Swirl Brownies and was an adorable chocolate-y mess. These brownies are delicious on their own, or topped with a scoop of nice cream for a spectacular sundae! Whip up a batch for all your summer celebrations!

Peanut Butter Swirl Brownies


Ingredients

  • 1.5 cups of almond flour
  • 1/2 cup of coconut sugar
  • 1/4 cup of 100% cocoa powder
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1/3 cup of coconut oil, melted
  • 1/4 cup of unsweetened almond milk
  • 1 egg
  • 1/4 cup sugar free peanut butter
  • 1/4 cup of raw honey

Directions

  1. Preheat oven to 350 F.
  2. Grease an 8x8 baking pan.
  3. Whisk together all dry ingredients (flour through salt) in a medium sized mixing bowl.
  4. Add melted coconut oil, almond milk, and the egg - stirring until well combined.
  5. Pour batter into the prepared pan.
  6. In a separate bowl, combine peanut butter and honey.
  7. Drop spoonfuls of the peanut butter/honey mixture on the brownie batter.
  8. Swirl with a knife to make a pretty marbled pattern.
  9. Bake for 20-25 minutes, until the brownies bounce back when touched.
  10. Let cool completely before slicing.
  11. Keep leftovers covered at room temperature.


For more PB&chocolate recipes, check out my Chocolate Chip Peanut Butter Cookie BarsDark Chocolate Peanut Butter CupsWholesome Chocolate Chunk Cookies, and Peanut Butter and Chocolate Overnight Oats (AKA dessert for breakfast) I hope you find a scrumptious, healthier treat for you and your family! Have a treat, not a cheat, eat dessert…and enjoy your pinch of crazy!

Dark Chocolate Peanut Butter Cups

Classic Candy with a Healthy Twist

If you hear the words “peanut butter cup”, I am sure you think of that certain candy with an orange wrapper, AKA chocolate-coated-peanut-buttery-goodness. Ah yes. They are certainly delicious, but those candies have 16 grams (8 per cup) of sugar! I’m sure you know by now that I have a huge sweet tooth [monster], and I’m definitely a fan of the classic peanut butter/chocolate pairing. Before I discovered the effects of sugar on my anxiety, I could gobble up 2 orange packages (32 grams of sugar!) without batting an eye…then, when I was lying in bed wide awake at 2 AM, I would wonder why my chest was tight and my heart was racing. *face palm*

For Zemirah’s stocking this Christmas I…I mean, Santa…decided to make refined sugar free candies, and peanut butter cups were first on the list! I made them again for her birthday, and they were a hit! If you ask me, these peanut butter cups taste even better than the ones with the orange wrapper; they are vegan, no bake, gluten free, can be made paleo, and the best part (to me) is that they are refined sugar free! Sweetened only with maple syrup, these peanut butter cups will give you the nostalgia of opening one of those orange packages, with an even better taste, and won’t send your blood sugar soaring! These little treats would be the perfect things to pack in your kiddo’s lunch box for their Valentine’s Day treat; they will love them, and you will love knowing they will still be able to focus in school without a sugar crash! Chocolate-coated-peanut-buttery-refined-sugar-free-goodness for the win!

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Dark Chocolate Peanut Butter Cups

Makes 6 large peanut butter cups. Could easily be doubled.

Ingredients:

Directions:

  • Line 6 muffin tins with parchment paper cupcake liners
  • In a microwave safe bowl, combine the baking chocolate and 1/2 tbsp of coconut oil
  • Microwave in 30-second increments, stirring after each, until completely melted and smooth
  • Combine peanut butter, maple syrup, salt, and coconut flour in a separate bowl
  • Fill each liner about 1/5 of the way with chocolate
  • Scoop a large spoonful of the peanut butter mixture on top of each, flatten with a spoon
  • Cover each peanut butter scoop with remaining chocolate
  • Chill in refrigerator for about an hour, until firm
  • Keep leftovers covered, in fridge, for 5-7 days (though they will be gone in 2!)

For more nut butter/chocolate goodness, check out my Chocolate Chip Peanut Butter Cookie BarsTwo Layer Paleo FudgePeanut Butter and Chocolate Overnight Oats, and Wholesome Chocolate Chunk Cookies. And for more no bake desserts (is there anything better?!) check out my Microwave Molten Lava CakeNo Bake Chocolate Date Cake, and Chocolate Banana “Nice” Cream. I hope you find a treat you love for this Love Day, and don’t forget to pin it (at the bottom of the page) so you can keep coming back to it! Celebrate this Valentine’s Day with some refined sugar free chocolate, keep your sugar monster silenced, your blood sugar regular…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small pantry fund for me. Thank you for supporting A Pinch of Crazy!

Chocolate Chip Peanut Butter Cookie Bars

 

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This post contains affiliate links. If you purchase using the links it is of no extra cost to you, just a little pantry fund for me!

Oh Baby, Baby

Oops, I did it again! *Sing it with me ’90s babies!* I played with your heart, made another dessert! Okay, those aren’t Britney’s original lyrics, but it’s still a factual, fun song about ANOTHER DESSERT!!!

I’ll cool it with the exclamation points, now. But you have to admit, the thought of eating a warm peanut butter cookie studded with gooey chocolate chips fresh out of the oven is pretty exciting. What’s even more exciting is that these are gluten free, refined sugar free, could easily be paleo using almond butter, and could be vegan with a flax egg substitute (read how on this post). Another exciting fact is that these are super quick and easy to bake, and only dirties one bowl and spoon! Less dish washing needs an exclamation point, but I’m done now for real. Let’s get to the serious stuff. The recipe.

Chocolate Chip Peanut Butter Cookie Bars

Makes 16 cookie bars, or one 8×8 pan you can eat throughout the week 😉 

Ingredients:

  • One cup almond flour
  • One cup coconut flour
  • One cup coconut sugar
  • 1.5 tsp baking powder
  • Pinch of salt
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 2 tsp vanilla
  • 1 cup of no sugar added peanut butter
  • 1 cup chocolate chips

Directions:

  • Preheat oven to 350 F
  • Grease an 8×8 pan and set aside
  • Combine dry ingredients (except chocolate chips) in a large bowl
  • Make a well in the dry ingredients
  • Add wet ingredients
  • Stir until well combined
  • Fold in chocolate chips
  • Spread batter into prepared pan
  • Bake in preheated oven for 12-15 minutes, until a toothpick inserted comes out clean and the edges are starting to brown
  • Let cool for about 20 minutes before slicing
  • Store covered at room temperature for a week

If you like cookies (and if you don’t, we probably can’t be friends), you should also check out my Wholesome Chocolate Chunk Cookies recipe and give them a try. Both of these cookie recipes are quick, simple, decadent, and guilt free! I hope you make some; tag me on Instagram (@mrsmollymills) and let me know how you like them. Good luck getting Britney Spears out of your head, have a dance party, bake some cookies…and enjoy your pinch of crazy!

Peanut Butter and Chocolate Overnight Oats

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Welcome!

Hi! I’m Molly Mills; welcome to A Pinch of Crazy. I enjoy serving my family healthy meals, but sometimes life gets hectic, so every day and every meal includes “a pinch of crazy”. Since this is my first blog post, I want to share a little bit about myself.

I am a music teacher turned work-at-home mom (I decided I don’t like the phrase “stay at home” because I feel like it implies relaxation…which is definitely not the case!). My daughter, Zemirah, is eighteen months old, and the little darling of our household. My husband, David, is serving as a Sgt in the Marine Corps, but his contract is up in a few months so we will soon be in the “civilian world” again. We currently live just north of San Diego, and are hoping to move permanently to Texas once David gets out of the Corps; both of our families are from the Dallas area, and we miss them so much.

Growing up in a family of five girls, my mother certainly had her hands full with all of the meals she had to prepare. So when we were off from school during the summers, she would have each of us cook one night of the week. I remember being eight or nine-years-old and cooking meatloaf for my family using a recipe from a kids’ cookbook. Everyone loved it; my mom even said it was better than hers (which was so exciting for me to hear), and from then on, I loved cooking. I used to bake brownies and cakes from a box at a young age, and I remember cooking that meatloaf often, along with a few other simple meals. One summer when I was nineteen, I stayed with my cousin for about a month and helped take care of her kids, which included meals. It was then that I discovered how to be creative in the kitchen; coming up with meals based on what we had.

After getting married in 2014, David and I started going out to eat frequently, and consequently, I would get sick; my stomach just could not handle all the fatty, unhealthy foods we were consuming. I gained about twelve pounds in our first year and a half of marriage, and just felt miserable and sick. Then I got pregnant with our sweet Zemirah and continued to gain weight and feel sick. After getting adjusted to having a new baby, I started trying to cook healthier for us, and started really noticing what helped me feel healthy and good. Eventually I discovered Whole30, and now, having done two rounds, I have started truly loving feeding my family healthy, whole foods that are good for us.

Now, having been married for almost four years and having a toddler, I’ve come to be even more creative in the kitchen, utilizing a small budget, and healthy, wholesome ingredients. I am FAR from formally trained, but here I am: just wanting to share ideas and easy, quick, healthy recipes for other people whose lives include a pinch of crazy.

As I mentioned earlier, my husband is a marine. That usually means very early mornings; he is out the door around six every morning, sometimes earlier. What I did NOT mention is that my husband loooves breakfast. I could probably make a big breakfast every day and he wouldn’t get tired of it. He loves it. And I love my husband dearly, but I am not going to wake up at 4 AM to make him eggs, bacon, biscuits, toast, grits, etc.

Enter: the overnight oats. There are all sorts of different ways to fix overnight oats, but this way is our current favorite. Peanut butter and chocolate. Delicious, classic combo. These taste like eating a bowl of Reese’s Puffs…except healthy, and with a boost of energy. Overnight oats are the perfect solution for a breakfast-loving hubby and a sleep deprived wife. I just fix it up the night before, put it in the refrigerator, and he takes a jar with him to work. On busy mornings, Zemirah and I will share a jar, too, and she just gobbles it up! So quick, easy, and darn delicious.

Peanut Butter and Chocolate Overnight Oats

This recipe is for a single serving of oats. I typically make about five servings to last throughout the week, so gather up as many jars as you need for the servings you will be making.

Materials Needed:

  • Half pint mason jars
  • Spoon
  • Measuring cup
  • Measuring spoons

Ingredients:

  • 1/2 cup of old-fashioned oats (quick oats will get mushy)
  • 1/2 cup of almond milk
  • 1 tablespoon of chia seeds
  • 1 tablespoon of 100% cocoa powder
  • 2 tablespoons of smooth peanut butter (with no added sugar)
  • 1/2 tablespoon of raw honey (or maple syrup if you follow a vegan diet)
  • Optional toppings:
    • a dollop of peanut butter
    • a drizzle of honey
    • chopped almonds and/or walnuts
    • sliced bananas

Directions:

  • Put oats into mason jar
  • Pour milk over oats
  • Put the other ingredients (except toppings) into jar
  • Stir everything until well combined
  • Refrigerate overnight
  • Top with desired toppings
  • Enjoy cold or microwave and enjoy warm!

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I hope you all enjoy these oats as much as my family does; let me know if you try them. Have a blessed week, and enjoy your pinch of crazy!

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