Breakfast Cookies

Part of my campaign for a healthier year is to make more breakfast options for the boys before school. During the summer I get lax and allow them to eat cereal when they want, but even though I buy relatively healthy cereals I still don’t want that to be what they go to school on.

Hence the breakfast cookie 🙂 I’ve seen posts for this before and thought, “Seriously? That can’t be good.” But I am here to testify that while, no, it’s not as nutritious as a bowl of oatmeal, these cookies are still a far better cry than most boxed cereals. Plus they are packed with protein, fiber, and iron. Also, you can easily leave out the chocolate chips and/or switch out the fruit for some other kind.

I felt really good giving these to my kids for breakfast along with a banana and some yogurt, and I find myself eating these most mornings when I am busy or just don’t want to bother cooking.

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Breakfast Cookies

3 small ripe bananas, mashed

3/4 cup sugar

1 cup peanut butter

1/3 cup honey

1/3 cup water

3 egg whites

1 2/3 cup flour (1/2 unbleached & 1/2 whole wheat) *(- 1 1/3 T)

1 1/3 T corn starch

1/3 tsp baking soda

1/3 tsp salt

2 1/2 cups quick oats

1/3 cup chopped walnuts

1/3 cup mini chocolate chips

1/4 cup raisins

1/4 cup dried cranberries

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1. Preheat oven to 350*

2. Using a mixer, combine mashed banana, lightly beaten egg whites, peanut butter, honey, water, and sugar until smooth.

3. *After removing 1 1/3 T of the flour, replace it with the same amount of corn starch and sift together thoroughly. This combination works just as well as pastry flour. However, if you have (whole wheat) pastry flour on hand, the measurements would be 1 1/3 cup all-purpose and 1/3 cup pastry flour. Combine flour with salt and baking soda.

4. Stir the flour mixture into the banana mixture. Add the oats, walnuts, chocolate chips, and fruit. Dough will be dense.

5. Scoop onto parchment paper-lined baking sheet, and using a wooden spoon, shape the dough into circular shapes, slightly flattened on the tops. Bake for 15 minutes, or until tops are slightly browned. Makes 15 large cookies.

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GF Peanut Butter-Chocolate Chip Cookie Dough Bites

That’s a long name for a little bite 🙂 but these cookie dough balls are awesome! I saw this recipe go ’round and ’round Facebook (you probably have too) and decided to try them. What I liked the best about this recipe was the all-natural ingredients and the fact that it was GF. So just in case you were deciding whether or not to make these, I would highly recommend it.

GF PB Choc Bites

GF PB & Chocolate Chip Cookie Dough Bites

1 can garbanzo beans, drained, rinsed, and dried

2 tsp vanilla

1/2 cup + 2 T *Natural peanut butter

1/4 cup honey

1 tsp baking powder

1/2 cup chocolate chips

Preheat oven to 350*.

In food processor put in everything except chocolate chips.

Process ingredients until smooth. Scrape down sides and make sure garbanzo beans have been pureed well. Will be very thick.

*I don’t think it would matter if you used crunchy PB over creamy, though the peanuts may get pureed a bit. Also, make sure you use natural PB only and not regular, as the regular will make the cookie bites come out too oily.

Stir in chocolate chips and pulse a few times if desired. I made mine rather smooth all the way around, but if you want the chips to be whole, just fold them into the chickpea mixture.

Use a 1-inch melon-baller or your hands to make round balls (you will need to wet your hands as mixture is very sticky). Place them on a parchment paper-lined cookie sheet.

Bake for 10 minutes.

Enjoy!

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Cow Pies (GF)

Sometimes you just need a little chocolate and a little crunch, and this treat will give you both. Chances are you’ve even got the ingredients in your pantry, and I bet if you don’t have any rice cereal something else would probably do just as well. This only takes a few minutes to stir together and maybe an hour for it to set in the refrigerator (I know, waiting is the hardest part…).

BTW, did you know that rice cereal now comes in a Gluten Free option?? Why, yes, it does, which is what I used here! So even you GF eaters out there can enjoy a little snack like this 🙂 Woot-woot!

cow pies

Cow Pies

4 T butter

4 T honey

1/3 cup water

2 cups chocolate chips

2 T peanut butter

6 cups rice crispy cereal

1. Melt butter in small saucepan over medium-low heat.

2. Add in the honey and water and simmer.

3. Remove from heat and stir in chocolate until melted.

4. Add in the peanut butter and stir until everything is combined and creamy smooth.

5. Fold into the rice cereal and mix well.

6. Drop by teaspoonfuls onto parchment paper-lined cookie sheet.

7. Refrigerate until set; about half an hour or more, if needed.

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20 Recipes for Summer

Summer is here! Okay, well maybe not “officially” but I think all the moms out there can agree that summer starts when school lets out. Now that it’s hotter outside and the days are longer we want to avoid turning on the oven as much as possible and either grill or eat light, refreshing meals.  I don’t know about you but my kitchen gets really hot when I use the oven so I will definitely be planning any baking for very early in the day and relying more on the grill and other summertime fare.

Here is a roundup of 20 recipes that are summer worthy from appetizers to desserts, and not a one requires an oven.

summer recipes

Appetizers: Bruschetta, Cherry Caprese

bruschetta

cherry caprese

Salads: Deviled Potato Salad, Macaroni Salad, Cheeseburger Salad, Chopped Thai Chicken Salad, Chili Lime Chicken Salad, Greek Chicken Salad with Grapes & Pecans

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cheeseburger salad

thai salad

fiesta salad

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On the Grill: Grilled Balsamic Chicken, Bourbon BBQ Sliders with Garlic Aioli, Honey-Lime Chicken Kabobs

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bourbon sliders2

kabobs1

In the Crock Pot: Honey Sesame Chicken, Sweet Chicken Rio, Cashew Chicken, Chicken Teriyaki

honey sesame chix

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Cool Desserts: Chocolate Banana Pudding Pie, Mud Pie, Watermelon Petit Fours, Chocolate & Peanut Butter Ribbon Dessert, Easy Eclair Dessert

banana pie

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watermelon

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Marvelous Mondays, Melt in Your Mouth Mondays,

Poor Man’s Mongolian Beef

This was sooooo good! Who would have thought you could get so much flavor from regular old ground beef, and feel like you’ve just ordered from a top-notch Chinese restaurant? Make this soon. You will love it. Seriously. Soon.

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Poor Man’s Mongolian Beef

2 lb. lean ground beef (nothing less than 85%)

3 T sesame oil

6 cloves garlic, minced

1/2 tsp ground ginger

1/4 cup soy sauce, or more to taste

1/3 cup brown sugar

1/2 tsp cayenne pepper

1/2 cup green onions, sliced, greens too

1/2 cup white wine

1/4 cup white vinegar

1/4 cup creamy peanut butter, or more to taste

1/2 tsp black pepper

1 tsp salt

4 cups cooked rice

1. In a large skillet over medium heat, brown the beef in the sesame oil with the garlic. Cook and stir often until the meat is browned. Allow to simmer so most of the juices and oil are absorbed.

2. Add the ginger, soy, brown sugar, cayenne, wine, vinegar, peanut butter, pepper, and salt. Combine well. Simmer for several minutes for the flavors to fuse together. Toss in a small handful of the onion whites and simmer.

3. Serve over warm rice and top with chives (green part of onion stalk).

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tempt tuesday

Peanut Butter & Chocolate Crumble Bars

Welcome back to another Fantabulous Friday where you get the recipe to an awesome dessert! This is what I made for the boys this week and it was a hit!

*FYI: This recipe can easily cut in half. Since we are not huge dessert eaters (they would like to be, I assure you) half of a recipe is perfect because it gives us a taste, maybe a bit leftover for later, and then no extra to go to waste.

Peanut Butter & Chocolate Crumble Bars

(Full Recipe)

1 cup butter, softened

1 1/2 cups packed brown sugar

2 cups old-fashioned oats

2 cups flour (I used  a 1/2 unbleached & 1/2 whole wheat mix)

1 tsp. baking soda

1 pkg (8 squares) semi-sweet chocolate baking squares

3/4 cup creamy peanut butter (can substitute crunchy)

HEAT oven to 350*F.

BEAT butter and sugar in large bowl with mixer until well blended. Combine oats, flour, and baking soda, then add to sugar mixture; mixing well.

PRESS 3 cups of crumb mixture onto bottom of 13×9-inch pan sprayed with cooking spray. {I used the butter paper to grease pan liberally. A great use for any extra softened butter that sticks to the paper. Also just a good way to utilize everything without any waste. Cool, huh?}

MICROWAVE chocolate in small microwavable bowl on HIGH 1 1/2 minutes or until melted, stirring after 45 seconds. Stir in peanut butter. Carefully spread over crust; sprinkle with remaining crumb mixture.

BAKE 22 to 25 minutes or until edges are golden brown. Cool completely.

Yeah, I'll be licking that... 🙂

Enjoy!!

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