Did you see the name of these cookies? Peanut Butter Pie Cookies. Ooohhh yeah!
Ooey, gooey, and chewie. Full of peanut butter goodness. And there are no grains and no refined sugars, to boot!
These are perfect for any peanut butter lover. Any peanut butter pie lover. And especially, for anyone who loves a good, soft cookie.
- 1 cup peanut butter
- 8 oz cream cheese, softened
- 1/2 cup honey
- 1 tsp vanilla
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 egg
- Preheat oven to 350°
- Mix all ingredients together with a hand mixer or a stand mixer. The “dough” will seem runny – somewhere between a batter and a dough. This is okay!
- Drop with a cookie scoop (mine is a 2-teaspoon size) onto a baking sheet lined with parchment paper. Place cookies 2″ apart (they will spread!). Bake for 12-13 minutes, or until golden brown. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Recipe makes approximately 36 cookies
This recipe was shared on Whatcha Whipped Up Wednesday, Keep It Real Thursdays, Real Food Wednesdays, What’s Cooking Wednesday, Allergy Free Wednesday, Homemaking Link Up, Traditional Tuesdays, Full Plate Thursdays
Recently, my dad requested grain-free pancakes. Okay, no problem, I thought. But when I went to look up recipes, it seemed that they all had weird ingredients that I didn’t have on hand or they were not fluffy like pancakes should be.
Pancakes must be fluffy. Ya hear me?
These are fluffy. Actually, my dad said that he thinks they are the fluffiest pancakes he’s ever had. My dad also asked for seconds. And thirds. And for those of you who don’t know, my dad is not like the hubs, in fact – he is opposite (and so am I). We are both very particular about how food should taste…especially baked goods. I guess that’s what happens when your grandparents (and my great-grandparents) owned a bakery while you were growing up. Spoiled, you could say.
But these pancakes fit the bill. Fluffy? Check! Tasty? Check! Healthy? Double check!
The funny thing about these pancakes is that I made them once with coconut flour. No dice. All the people on the internet are right: coconut flour does taste chalky. So I decided I would use almond flour. The only problem was that the almond flour I make is more like almond meal, and I could not find almond flour at any store here in town! So, I picked up a bag of the next-best thing: garbanzo bean flour.
Now, I know what you’re thinking… “what in the world is that?”. I said the same thing when I saw it but then I remembered that I’ve seen people making baked goods with canned garbanzo beans and they swear that you would never know that it came from beans. So I decided to give it a try.
And I agree: you’ll never know these pancakes came from bean flour. I swear! Give them a try. You will think you’re eating old fashioned pancakes. (Oh, and I think you could probably substitute almond flour or another grain-free flour if that’s what you have on hand!)
- 1/4 cup pecan or almond butter
- 1/4 cup garbanzo bean flour or almond flour
- 2 eggs
- 1/3 cup almond milk
- 2 TBSP oil (I used pecan oil, but any oil should work fine)
- 1/4 tsp sea salt
- 2.5 tsp baking powder
- Heat a non-stick griddle over medium-high heat.
- Mix all together all ingredients until well blended (a whisk is handy for this step).
- Test the heat by pouring a very small amount onto the griddle. If it immediately begins to cook on the bottom and the top starts to bubble just slightly after about 10-15 seconds, the pan is ready. You can pour enough batter to form the size pancake you want. Once it bubbles slightly, flip it over and cook the other side for just another 10-15 seconds. Serve warm!
Recipe makes 6 pancakes
This recipe was shared on Keep It Real Thursdays, Allergy Free Wednesday, Homemaking Link Up, Traditional Tuesdays, Full Plate Thursdays
I’m a sucker for a good pot roast. Do you know what I’m also a sucker for? Some good gravy.
This recipe makes both for you, perfectly, in the slow cooker. Just set it and forget it.
I browned my pot roast first for this recipe, but I didn’t really notice a difference in juicyness/tenderness. So you could just go ahead and throw that sucker in there raw and you will be a-ok. But it does make for some puurrrty pictures like this, right?
Oh, and yes, that is the pot roast sitting on top of “ice cubes” of homemade cream of mushroom soup. You could use canned, but I try to stay away from processed foods so that is why mine is in frozen cubes. And it is SO good!
One of my favorite meals … ever. I think pot roast with mashed potatoes is my comfort food (along with a lot of really unhealthy yeast rolls … yes please!)
Seriously, this recipe is to die for and SO easy. Just throw it in the crock pot and let it do it’s thang. I think I love you, crock pot.
- 3 lb roast
- 1 TBSP olive oil (optional – to brown meat)
- 1.5 cups cream of mushroom soup
- 1/2 cup water
- 1/2 cup chopped onion
- 2 cloves garlic
- 2 tablespoons fresh chopped oregano (or 2 tsp dried)
- 2 tablespoons fresh chopped rosemary (or 2 tsp dried)
- salt & pepper, to taste
- Season all sides of meat with salt and pepper, to taste.
- (Optional:) Heat olive oil over medium-high heat in a skillet. Brown meat on all sides. (You can also just throw the meat in completely raw if running low on time.)
- Put all ingredients into slow cooker with the roast on top.
- Cover and cook on low for 5-6 hours. Pull your roast out of the slow cooker and let it rest on a plate covered with foil for 15 minutes. Slice or shred your roast to serve.
This recipe was shared on Homestead Barn Hop, Melt in Your Mouth Monday, Mop it Up Monday
Cream of mushroom soup is not exactly something I’ve every enjoyed on it’s own. But throw it into the crock pot with a roast, or mix it in a casserole, and OH.MY.GOSH. It’s like love at first bite.
For about a year now, I’ve avoided those “cream of” soups. You all know I’m not a fan of processed foods and this is no exception. But I have missed the flavor that the soup gives the pot roast (’cause oh my gosh that gravy is good!) and casseroles. Yes, there are substitutes, and yes, I’ve figured out ways around them (check out my Chicken and Broccoli Casserole here), but sometimes you just need that flavor. Or is that just me? I hope not, ’cause this stuff is goooooood.
I decided to make a small batch of this soup and then test it out on a pot roast. The flavor was unreal. Un-Real. For real.
Check out that gravy!
So I made the cream of mushroom soup a few days ago and then froze it in my ice cube trays. I’ve figured out that, in my tray, 1 ice cube = 2 TBSP. I freeze a lot of things like homemade chicken broth, ice cream, cookie dough (recipe soon ), and anything else under the sun. So I mark the measurement so I’ll never forget.
I hope you guys try this recipe and enjoy it as much as I do. I, for one, am really happy to have cream of mushroom soup back in my life (I was beginning to think I had lost it forever ). I’m going to make a much bigger batch soon so that I will have a lot on hand for gravy, crock pot recipes, casseroles, etc. This will especially come in handy around the holidays! And, I like knowing exactly what’s in it instead of questioning what chemicals and additives I’m eating from the canned soups! Also, if you do like to eat cream of mushroom soup by itself, I think this would be a recipe you’d really like. I found myself tasting little samples and enjoying it (whereas I always used to wonder why the heck someone would eat the canned stuff on it’s own!).
Adapted From AllRecipes.com
- 16 oz fresh mushrooms, chopped into small cubes (or sliced, if you prefer)
- 1.5 cups chicken broth
- 1/2 cup chopped onion
- 1/8 teaspoon dried thyme
- 3 tablespoons butter
- 3 tablespoons whole wheat flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup heavy cream
- 1 tablespoon cooking sherry (optional)
- In a saucepan, heat broth, onion, thyme, and mushrooms in broth over medium heat. Cook until mushrooms are tender, about 10-15 minutes.
- Place all of the liquid part of the mixture plus about 2/3 of the mushroom chunks in the blender until well blended.
- In a separate saucepan, melt the butter over medium heat. Whisk in flour until you make a roux. Add the heavy cream, mushroom puree, mushroom chunks, and salt and pepper. Bring soup to a boil, stirring often, and cook just until thickened. Remove from heat and stir in the sherry. Serve immediately or let cool and freeze in ice cubes for later use.
I’ve debated for the last several days as to whether or not I should really post this recipe. I mean, let’s be honest, it doesn’t look very appetizing. But I swear it is! You’re just going to have to trust me on this one. Oh, and no packets or bottles of ranch dressing are necessary … just some simple (and healthier!) ingredients that you probably already have on hand.
The hubs, lover of all things ranch, was a happy camper. I wanted to make this because I feel like I’ve been in a rut for a long time with my crock pot. Chili, roasted chicken, shredded chicken tacos, repeat. I have taken it personally to start having a little more fun with my crock pot (in a non-creepy way). It’s on like donkey kong.
Stay tuned for more recipes. Hopefully ones that taste as good as this one, but look a little friendlier. That would be nice! (Who am I kidding – if it tastes good, it’s all good, right?!)
- 1 cup milk
- 1/2 cup mayo
- 1/2 cup greek yogurt
- 5 garlic cloves, minced
- 1 tablespoon dried parsley
- 1 teaspoon dried dill weed
- 1 teaspoon onion or garlic powder
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 2.5 lbs chicken breasts, thawed and fat trimmed off
- Put all ingredients, except the chicken, in the crock pot (slow cooker). Mix with a whisk until well blended.
- Put chicken on top of milk mixture and cover with some of the mixture. Turn crock pot to low and cook for 5-7 hours. For faster cooking, turn crock pot to high for 3 hours. Serve with brown rice.