Almond Butter Chocolate Chip Cookies

Thanks to Clean Eating Magazine one of my new favorite things

Almond Butter Chocolate Chip Cookies

INGREDIENTS:


1 cup unsalted almond butter, stirred well

3/4 cup Sucanat

1 large egg

1/2 tsp baking soda

1/4 tsp sea salt

3 oz dark chocolate (70% cocoa or greater), broken into small pieces

INSTRUCTIONS:

Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.

Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.



Nutrients per cookie: Calories: 110, Total Fat: 8 g, Sat. Fat: 1.5 g, Carbs: 10 g, Fiber: 1 g, Sugars: 3 g, Protein: 2 g, Sodium: 55 mg, Cholesterol: 10 mg

Nutritional Bonus:

While dark chocolate contains potent antioxidants, think twice before enjoying it with milk. Researchers have found that the bittersweet treat’s free-radical fighters may bind with the protein in milk, interfering with antioxidant absorption and possibly negating any associated health benefits.

Peanut butter chocolate bars

I love a good bar, especially when it encompasses peanut butter and chocolate. I have tried many pb chocolate bar recipes and none have lived up to this one for me! I also had all sorts of incredible feed back from neighbors, they all want the recipe (good thing I didn't bring them the homemade apple fritters that took me 3+ hours and ended up not to my standards FRUSTRATING! I had such high hopes.)

Aside from the incredible flavors and textures this is an almost fail proof bar (just don't over bake the crust.) It cuts so well, perfect to cut into little squares and triangles. I hate it when bars stick and won't come out of the pan cleanly, what's the point of a bar?

Ingredients

For the Crust/Bar

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2/3 cup creamy peanut butter
1 tsp salt
2 tsp soda
1 tsp vanilla
2 cups flour
2 cups quick oats
1 (12 oz package chocolate chips, I prefer semi sweet as this is the only chocolate going into the bar but use milk chocolate if you prefer)

Frosting
1/2 cup peanut butter
1 tsp vanilla
2 cups powder sugar
Milk or cream for thinning frosting

Cream butter and white and brown sugars. Blend in eggs, peanut butter, salt, soda and vanilla. Stir in flour and oats. Grease or spray a cookie sheet with sides and spread batter evenly. Bake 20 minutes at 350 degrees. If a toothpick inserted comes out clean pull it out at 20 minutes DO NOT OVER BAKE.

Remove from the oven and quickly pour bag of chocolate chips on hot crust.

Wait 2 minutes and spread into an even layer. Let cool.

Beat peanut butter and vanilla. Then add 2 cups powder sugar 1/2 cup at a time. Thin with milk/cream 1 tbs at a time until consistency is thin enough to spread. My rule of thumb for desired consistency is thinner then the consistency of peanut butter but should hold it's form and not run. Spread on top of chocolate layer when cooled completely.

See the perfect bar!
Enjoy KCL

Fettuccine and chicken with finger-licking peanut sauce

I only discovered this recipie this year and it quickly became a favorite. My kids love it and I love the wonderful flavors. It's a great way to get kids to love veggies! Thanks Ann Marie

Ingredients
8 ounces uncooked fettuccine
1 lb. cooked chicken, cubed
1 cup sliced green onions
1 cup shredded carrot
1 cup sprouts

For the Sauce:
(There are a lot of ingredients, but once you buy them all you will be able to make quite a few thai recipes. I'll share another favorite pasta soon. Also a store as simple as Walmart has all these products, look on the oriental isle.) Also this pizza recipe uses all the same ingredients as it is the same sauce.


1/2 cup chicken broth
1/4 cup chunky peanut butter
1/4 cup low sodium soy sauce (if you don't have low sodium mix 1/8 cup soy sauce to 1/8 cup water)
3 tbs brown sugar
2 tbs rice vinegar
2 tsp grated, peeled fresh ginger (may use power instead)
2 tsp chili paste with garlic
4 garlic cloves minced

Combined and cook all ingredients in saucepan over medium and whisk until smooth, about 5 minutes. Remove from heat. Cook pasta per package directions in LG pot and drain then put back in pot used to cook pasta. Add chicken, onions, carrots and sprouts. Add PB mixture toss gently.

This dish has many variations. Shrimp or tofu instead of chicken. Or add snow peas, bell pepper strips or other veggies. Just use your favorites.

Enjoy KCL

Easy delicious pita pizzas

I must admit I sooo thought I had posted these amazing individual pizzas a long time ago. I guess I thought about it a lot and never posted, my bad. As I have been striving to loose weight I have discovered pitas. I love them, I'm hooked.

This is such a winning recipe PLEASE try it, if the Thai pizza overwhelms you go for the cheese. I promise you'll thank me!

The first pizza is...

Thai Chicken Pizza (my favorite, I LOVE LOVE LOVE IT)

Here is how it's done

Pitas- Costco has a great brand that is a great deal and never dry, called Pita Wrap the bag contains 10 pitas and is on the bread isle. (plan on one pita/pizza per person, I do make 2 for my hubby.)

For the Thai Peanut Butter Sauce

(There are a lot of ingredients, but once you buy them all you will be able to make quite a few thai recipes. I'll share another favorite pasta soon. Also a store as simple as Walmart has all these products, look on the oriental isle.) Also this pasta uses the same sauce and it's SOOOO GOOD.

1/2 cup chicken broth

1/4 cup chunky peanut butter

1/4 cup low sodium soy sauce (if you don't have low sodium mix 1/8 cup soy sauce to 1/8 cup water)

3 tbs brown sugar

2 tbs rice vinegar

2 tsp grated, peeled fresh ginger (may use power instead)

2 tsp chili paste with garlic

4 garlic cloves minced

Combined and cook all ingredients in saucepan over medium and whisk until smooth, about 5 minutes. Set aside. I make this and save the extra in the freezer for next time.

Remember I grill pounds of chicken at a time and then cube the extras and freezer? I use the chicken here. If you need just bake chicken until no longer pink and cube.

Green onions

Cilantro

1 cup sprouts

1 cup sliced carrots

2-3 cups Mozzarella cheese (I love Costcos huge bag)

Assembly

On a cookie sheet lined with tin foil (I've started spraying mine with pam, just to insure no sticking) place pitas. 3 will fit per pan.

Pita is your crust, spread a layer of PB sauce (think pizza sauce.)

Next add cooked chicken

Followed by green onions, sprouts, carrots and ending with cheese. This pizza is so flavorful I go light on the cheese.

Now you can wrap in plastic and have a pre-made meal for a busy night just sitting in the fridge. Or bake at 375 for 5-7 minutes. Finish with cilantro.

Now for the kids "SOOOOO easy pizza, you'll want to make it every night"

Ingredients
Pitas
Sauce (store bought pasta sauce works wonderfully)
cheese (use your kids favorite kinds)

We stop here, but make what your family likes
pepperoni
ham and pineapple
you get the idea

Again line cookie sheet with foil and spray with pam. Then make you pizzas
pita, sauce, cheese, toppings of choice. Bake 375 for 5-7 minutes or until cheese is melted.

K that was so easy the kids can even make them and you are keeping out all of the aweful additives out of your food. And saving a chunck of change while doing it.

These could be made ahead and individually wrapped then frozen.

Enjoy KCL

Reeses Peanut Butter Egg Cookies

OH MY GOOD GOLLY GOSH...THESE ARE DIVINE!

Reeses Peanut Butter Egg Cookies

Today i saw these lil cookies on one of the many food blogs I stock (thanks picky-palate). I just new I had to make them. Of course I thought of my sis who LOVES these lil eggs, if she was closer I'd bring her some (to bad.)

They are delicious and should come with a warning that goes something like this:
WARNING: IF YOU ENJOY REESES EGGS OR PB AND CHOCOLATE  OR COOKIES THEN BAKE AT YOUR OWN RISK, WE HERE AT KCL TAKE NO RESPONSIBILITY FOR WEIGHT GAIN OR WORSE OBSESSION (and be prepared to bring at least one plate to a friend, you hips will thank you!)

Ingredients


2 sticks softened butter

1 Cup packed brown sugar

1 Cup granulated sugar

3 Tablespoons corn syrup

2 large eggs plus 1 egg white

1 Tablespoon pure vanilla extract

3 1/2 Cups all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3 Cups chopped (think chunky, next time i'll chop mine into bigger chuncks) Reeses Peanut Butter Eggs, 14 total eggs (find them in the Easter Candy Section, quick!)

You can also use regular Reeses Peanut Butter Cups  (BEWARE traditional Reeses have less pb to chocolate ratio)

Directions
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, sugars and corn syrup until well combined, light and fluffy. Beat in eggs and vanilla until well combined.


2. In a large bowl, mix the flour, baking soda and salt. Slowly add to wet ingredients. By hand mix in chopped Reeses Peanut Butter Eggs. Mix only until just combined. Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes until just turning golden around edges. Let cookies cool for 5 minutes before transferring to a cooling rack. I do this with all my cookies and it leaves them soft and squishy in the middle, just underbake a lil. Serve with milk!

Makes 4 dozen

Enjoy KCL

Chocolate Peanutbutter Creamcheese Cake with PB Ganache

Ok so I found this cake at smitten kitchen. Looked amazing, decided I just had to make it. Then all my changes and alterations began. I made my own cake recipe. This cake is easy decadent and so moist. I recommend it for and cake recipe. I then followed the rest closely. This was such a hit. But a little goes a long way. I doubled the recipe and had half left over (staring at me!) I really didn't need to double it.

Chocolate Cake
1 chocolate cake mix (devils food)
1 small package chocolate fudge instant pudding
4 eggs
1/2 cup oil (mild oil like canola)
1/2 cup water
1 cup sour cream
1 t vanilla

Combine all ingredients and set aside. Bake according to package directions. 350 degrees for 32-35 minutes. Once baked immediately turn out onto a cooling rack and let cool completely.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.
You may need to add a little cream or half and half to thin it out. I ended up adding about 2 tbs. to get my desired consistency.

{Ganache}
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.





Since I doubled the recipe I had lots of extras. So I made 12 cupcakes and frosted them with the PB frosting. I will 100% do this again. The cupcakes were so amazingly delicious.