Trail Mix Protein Cookie

SPRING BREAK! Woo! The reason I’m so happy…and potentially the reason I just ate three cookies.

If you couldn’t tell already I am on my spring break from school and field placement and I am super excited about it! It’s been a very very hectic last couple of weeks and this break came at the perfect time.

I was so excited today to do all the fun things I’ve been wanting to do for weeks. And when I use the word ‘fun’ I use it lightly for all you folks out there, because what I was really doing was cleaning my apartment, running long lost errands and going grocery shopping. It’s the little things that make me smile I suppose.

Anywho, I’ve had this idea to make healthy oatmeal cookies for ages now. I had my mom send me her delicious oatmeal cookie recipe and I totally messed with it to create a healthier version. She would be appalled. But that’s okay.

So I must confess, these cookies did not spread. I assume from lack of oil/butter. That being said, although I was hesitant about their quality I was pleasantly surprised after tasting. So don’t let your eyes deceive you and give them a shot for a healthy dessert or on the go snack!

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Trail Mix Protein Cookie

  • 1/4 cup unseweetened applesauce
  • 3/4 cup natural peanut butter
  • 1/8 cup agave
  • 2 eggs
  • 1/2 cup water
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 cup vanilla protein powder (I used Sunwarrior Classic)
  • 3/4 cup brown rice flour
  • 2 cups quick cooking oats
  • 1/4 cups chopped peanuts
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/2 cup chocolate chips

Preheat oven to 35o degrees.

Cream together applesauce, peanut butter, agave, eggs and vanilla until smooth.

Mix in separate bowl salt, baking soda, protein powder, and brown rice flour. Gently incorporate into wet mixture.

While mixing add oats into mixture.

At this time add in whatever “extras” you’d like. I added cranberries, chocolate chips, peanuts, and raisins. Mix until everything is distributed evenly.

Roll small balls of the dough and place on ungreased baking sheet. These did not spread so don’t worry about spacing them. Give them a small squish to give them a more “cookie-like” shape.

Cook for 10-12 minutes. (Mine needed 12) Enjoy!

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Blondie Protein Bars

I’ve never been a huge protein powder users. I experimented once with whey protein and it messed with my stomach so much I threw the rest away. Recently I’ve been giving it another go. I did a little research and found that the whey is often upsetting for a lot of people and an alternative option is a vegan protein powder. Well I did some more research and came across Sunwarrior products and contacted them for a sample. They were wonderful! I received a sample of all of their different vanilla protein supplements (flavor per my request) immediately after sending them an email. Awesome customer service. I really enjoyed the Classic Vanilla Protein Powder and bought some recently. I’ve been adding it to my smoothies but I was really interested in doing some baking with it. Today I did a little googling and came across a bare bones Blondie recipe that I altered quite a bit, and I absolutely love the result!

CrumbsinBedBlondie Protein Bars

  • 1  3/4 oat flour (I made my own)
  • 1/4 cup Vanilla Protein Powder
  • 1  3/4 oat flour (I made my own)
  • 1/4 tsp salt (I used 1/2 and I think it was too much)
  • 1/2 tsp baking soda
  • 2 tbsp coconut oil
  • 6 tbsp unsweetened applesauce
  • 1 egg
  • 1/4 cup agave/honey (I used a little of both)
  • 1 tsp vanilla extract
  • 1/4 cup chocolate chips (optional)
  • 1/2 cup chopped pecans (optional-feel free to try different nuts)

Preheat oven to 350 degrees. Spray an 8×8 baking dish with cooking spray.

In a mixing bowl lightly incorporate dry ingredients.

In a separate bowl mix oil, applesauce, agave, egg, and vanilla. Pour wet mixture into dry ingredients and stir until incorporated.

If you want to add in nuts, chocolate chips, etc now is the time. Throw those goodies into the bowl and lightly incorporate them as well. Once completely mixed, pour batter into greased baking dish.

Cook about 25 minutes. I kept an eye on mine and they took about 27 minutes. Allow to cool completely and cut into squares. Enjoy!

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***Suggestions welcome: Although the bars hold up pretty well, they are smidge delicate and I was wondering if anyone had any tips to firm them up a little. More agave/honey? Thanks!

PB & Chocolate Dates

Over Thanksgiving my aunt and cousins brought a really delicious and new appetizer to our house. When they opened the container and I laid eyes on what was inside, my face was smiling but my mind was saying “what the hell are those.” Well when they told me “Dates” I was even less enthused. HOWEVER, being open minded in every level of the food department I kept listening. The dates were filled with peanut butter and topped with confectioners sugar. Yep. And they were good!

Well, I have been racking my brain for some healthier desserts to satisfy our sweet tooth’s after dinner (or before) and these rang a bell. I made a few alterations to fit my lifestyle and I think they came out fabulous! I didn’t really use an exact recipe so bare with me as I put estimates below. These are super easy and super delicious!

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PB & Chocolate Dates

  • Natural Peanut Butter   (about 1/2 cup)
  • Pitted Dates  (About 20 dates)
  • Dark chocolate  (5 oz of dark chocolate` pieces from WF)
  • Sea Salt (optional)

Line a baking sheet with wax paper and set aside. Make room in freezer for sheet pan for later use.

Slice a small cut into each date so it is opened across the top. It will look something like a hotdog bun, if you will

I poured about 1/2 cup PB into a zip lock baggie, cut of the corner and piped PB into each date. Place date onto baking sheet and put in freezer for about 20-30 minutes, until PB has hardened.

In a microwave safe bowl (or using a double boiler) slowly melt chocolate. I heated mine in the microwave at 20 second intervals, stirring after each interval. Once chocolate is melted, use tongs to dip each date into the chocolate and place back onto the baking sheet. Allow excess chocolate to drip off before placing on sheet.

Top with a sprinkle of sea salt if desired. Place in freezer until hard.

Easy! Enjoy!

Pumpkin Oatmeal Cookies

It’s pumpkin season people! September! The very very very cusp of fall and I plan to take full advantage….even if it was 80 degrees out today. Whatever. I LOVE fall, as do many New Englanders. It is my favorite season without a doubt, and I love how it subtly leads us into the winter holiday season. Although, I do NOT love Winter…like most New Englanders.

Anywho, I eat pumpkin all year round because it’s absolutely fantastic for you. I’ve been on a forced pumpkin hiatus as Whole Foods, my go-to pumpkin haven, has temporarily (or permanently?!) stopped carrying their 365 Canned Pure Pumpkin. I’m super annoyed by this situation, and I’ll tell you why. I JUST discovered this beauty long enough to buy just 2 sad cans before it disappeared! Get it somewhere else? No. Whole Foods 365 is the cheapest I’ve ever been able to find it, I think about $1.69/can? So I boycotted it from other stores.

That is until….TODAY! Woo. I strolled into Shaws today…I never stroll into Shaws, I hate Shaws. But that’s a rant for another day…. Anyways, I strolled in looking for a particular item (which they didn’t have) and stumbled into the baking aisle and what did I see?! Shaw’s brand canned pure pumpkin. Could it be! And marked down to $1.29/can. Yes! I bought 4 cans. I may have to go back.

Rant Over. Pumpkin Oatmeal Cookies. ButterLESS, OilLESS, GuiltLESS. Check it out.
WARNING FOR COOKIE SNOBS: This cookie will not have your “average” cookie texture. It’s a bit denser but the flavor is great. Definitely a great guiltless dessert you won’t find yourself regretting.

IMG_1431Pumpkin Oatmeal Cookies

  • 1/2 cup & 2 tbl canned pure pumpkin
  • 1 egg
  • 1/8 cup Agave (or honey)
  • 1 tsp vanilla extract
  • 3/4 cup whole wheat flour
  • 1 1/2 cups rolled oats
  • 1/8 cup white sugar
  • 1/4 cup brown sugar
  • 1 tbl flax meal (optional)
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 3/4 cup chocolate chips
  • 1/2 cup walnuts; chopped

Preheat oven to 350 degrees. Line a baking sheet with wax paper.

Combine pumpkin, egg, agave and vanilla well. Set bowl asideIMG_1427

In a separate bowl combine flour, oats, sugars, baking powder, baking soda, flax, salt, cinnamon, nutmeg and cloves. Lightly mix.IMG_1426

Slowly incorporate the dry mix into the wet mix. Once nearly mixed add in chocolate chip and walnuts. Finish incorporating. Taste test and add more spice as desired.IMG_1428

Scoop even spoonfuls of batter onto the baking sheet. Press dough down and form into a cookie shape.
*Because there is no oil/butter the cookies will not spread naturally. It is very important to form the cookies prior to baking.IMG_1429

Bake cookies for 14 minutes or until they are no longer smooshy on the tops. Remove from tray and cool on cooling rack.IMG_1433

Dark Chocolate Trail Mix Bites

IMG_0976IMG_0978Hello Saturday! Lovely to see you again!

I started today with my long run, which is now abut 9.5 miles. My next half marathon isn’t until October, but never hurts to get a jump on the game. I secretly (maybe not now) figured I’d see what kind of shape I was in come this September. There is a half marathon up here in Boston that potentially has my name on it….if I’m ready that is.

Anywho, nothing like burning 900 calories to get your day started. How to fill that caloric void afterward? Generally speaking, I eat a post-run english muffin with almond butter. Today I did that and then some. I followed my breakfast second breakfast with this amazing, protein packed dessert for later tonight. (Or now as I lick the spoon, bowl….and measuring cup. I need help.)

These Dark Chocolate Trail Mix Bites are the perfect amount of chocolatey goodness to take care of even the biggest sweet tooth. Trust me, I know! They are loaded with almonds, dried fruit, and pumpkin seeds and will definitely hit the spot. Promise!

Dark Chocolate Trail Mix Bites

  • About 0.5 lb (1 1/4 to 1 1/2 cups) dark chocolate; 60% cocoa or higher. (I used 64%)
  • 1/2 cup natural peanut butter/almond butter
  • 3 tbl cranberries
  • 3 tbl raisins
  • 3 tbl pumpkin seeds
  • 2 tbl almonds
  • 1 tbl flax meal
  • Sea salt and extra fruit, seeds and nuts for toppingIMG_0975

Line a baking sheet with wax paper and make room in your freezer for later!

In a microwave safe bowl heat dark chocolate for 30 seconds and stir. Put chocolate back in and microwave for 15 seconds, stirring and repeating every 15 seconds until chocolate is melted. Using a double boiler would work as well.

Stir peanut butter into chocolate. Incorporate well.IMG_0980
Add cranberries, raisins, almonds, pumpkin seeds and flax meal into chocolate-peanut butter mixture. Mix until everything is evenly distributed.IMG_0982

Scoop an even spoonful of mixtures onto prepared baking sheet. I tried using my handy-dandy cook dough scooper, but failed. Yep. That happened…IMG_0984

Top each spoonful with a sprinkle of sea salt and a small amount of fruit, seeds or nuts. Pop into the freezer until hardened. I left mine for at least an hour before putting them in tupperware containers, each layer separated with wax paper.IMG_0983Leave chocolates in the freezer and eat at your own pace! Enjoy (guiltlessly)!
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Homemade Chocolate Pudding

Hello Friends.

I apologize for my absence. I came down with a stomach bug; much thanks to the little ones I work with, and haven’t really been able to kick it. With that, I haven’t had the opportunity to make anything new but I figured as I laid here wasting away in bed I could post a little something new that I have come to love. What is it you ask?

Homemade Chocolate Pudding!

Now that I’ve made my own pudding from scratch I’m not sure I will ever go back to the boxed stuff. I found this recipe courtesy of AllRecipes.com and made a few tweaks.  I apologize now for the sloppy picture below, as I hadn’t meant for it to be posted on the blog, but I supposed you have to work with what you got, right?

You Will Need:

  • 1/2 cup white sugar
  • 3 heaping tablespoons unsweetened cocoa powder (Depending on how chocolatey you like your pudding
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 1/2 cups milk
  • 2 tablespoons margarine or butter
  • 1 teaspoon vanilla extract
  • Peanut Butter Chips, Chocolate Chips, Fruit, Whipped Cream (optional)

Mix together sugar, cocoa powder, cornstarch and salt. Place in a saucepan over medium heat and add milk slowly, whisking continuously as you pour. Bring mixture to a boil and stir constantly! If you stop whisking you will end up chunky pudding. Make sure you are scraping the bottom of the pan from the moment you stir in the milk. Allow pudding to thicken up and remove from heat. Add in butter and vanilla and stir until incorporated.

If you are looking to add some texture or extra flavor to your pudding now is the time to plop in some of those chocolate or peanut butter chips. They get just melty enough before popping the pudding in the fridge.

If you prefer your chocolate pudding just the way it is, pour it into small bowls or ramekins and pop into the fridge. Top with whipped cream or fresh fruit!

A dirty little secret of mine: This recipe is easy to quarter in order to make individual pudding anytime you want….which I have definitely done.