Cookie Dough (flourless) Muffin Bites
A friend of mine from Sherry Thacker’s 6 week challenge – actually she was my amazing coach throughout my 6 weeks! – posted this recipe on Facebook and I made it that very same day! The trouble is, I made it all wrong! I like the blogger who posted this recipe. I’ve followed her in the past, but I found her page busy this time and I had trouble following the recipe. So, I messed it up! But, they turned out to still be tasty, in the end. Enough that I made them again (the right way) and have been making them ever since!
You MUST make these and keep them in your freezer! They really do taste like cookie dough, right out of the freezer! They are my little Sunday early morning treat, and I love them.
The original recipe calls for store bought (sugar added) peanut butter. I did use JIF on my first go at this recipe and it was good. The second time I made them I used natural peanut butter, and there was no difference in flavour (or sweetness, which is weird). Don’t waste your calories using the store bought, sugar laden peanut butter. The honey in this recipe does the trick for the sweetness (as does the chocolate chips) and they taste so good! You’ll feel even better knowing you’re using a natural peanut butter!!
I did make a batch of these using almond butter instead of peanut butter. It was interesting how different the consistency and texture was. I didn’t like them as much as the peanut butter variety when at room temp, but I’ve liked them from the freezer much the same.
If you don’t own silicone mini muffin pans, you need to buy them now. 🙂 They work brilliantly for this. I wouldn’t trust getting these little guys out of the metal pans. As you can see, I filled them generously. They don’t puff up too much, so don’t be shy. I added some chocolate chips on top for effect, but you really don’t need to.
Enjoy!
Cookie Dough (Flourless) Muffin Bites
Equipment
- Blender (or food processor
- Non-stick mini muffin pan
Ingredients
- 1 medium ripe banana
- 1 large egg
- 1/2 cup almond butter Can also sub for natural (no sugar added) peanut butter
- 3 tablespoons honey
- 1 tablespoon vanilla extract
- 1/4 teaspoon baking soda
- pinch of salt to taste
- 1/2 cup mini semi-sweet chocolate chips Plus more for sprinkling on top, if desired.
Instructions
- Preheat oven to 400 degrees. Spray mini muffin pan with nonstick spray.
- Add all ingredients except the chocolate chips to the blender and blend until combined well.Â
- Remove the mixture into a bowl and stir in the chocolate chips.
- Using a 1 tablespoon cookie scoop, drop a mound of batter into each prepared muffin cup.
- Bake for 9-10 minutes or until the tops are set and ‘springy’. Allow muffins to cool slightly in the pan, before removing them.
Broccoli Slaw Summer Salad
Please don’t judge this recipe on my poor picture taking! I’m still learning! And, I was doing it quick, as dinner was about to be served!! I came across this recipe on Pinterest, and it is a keeper!!! It’s perfect for a picnic, a pot luck or lunch the next day…. You name it! It’s yum. We had it for lunch with BBQ chicken drumsticks AND for dinner with hamburgers and sausages. Happy Canada Day!!
Here’s what you need to do:
Slaw:
3/4 cup uncooked quinoa
1 1/2 cups water
1/2 cup slivered almonds
2 cups shredded broccoli slaw (purchased in the prepared salads area of most grocery stores)
Honey Mustard Dressing:
1/2 cup olive oil*
2 tablespoons lemon juice
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon honey
2 medium cloves garlic, finely minced
1/2 teaspoon salt and pepper
*the second time I made this, I used Grapeseed oil and it was just as good!
Rinse quinoa thoroughly before cooking. Add 1 1/2 cups of water to a pot with the rinsed quinoa. Bring to a low boil, medium high heat, with the lid off the pot. Turn temperature down to medium low until the water has evaporated. Shut off the heat and place the lid on the pot and let sit for at least 5 minutes. Fluff with a fork and let sit until ready to add to the salad.
Meanwhile, toast the almonds over the stove until they are lightly browned. Don’t leave these unattended! They can burn easily!!
Add all of your dressing ingredients into the bowl you intend to use for your salad. Toss in your slaw, quinoa and basil and toss to coat. Add in your almonds. Don’t worry if your quinoa is still warm. It won’t damage the slaw.
Enjoy!!
(Source: Adapted from: cookiesandkate.com)
Mom’s Honey Soy Chicken Wings
My Dad is a classical pianist. We grew up going to the symphony. When my Dad would have a recital, we often held the reception back at our house. It was always a packed house, and myself and my four siblings helped in the kitchen or as servers. Always on the menu were my Mom’s honey soy chicken wings. They were popular. My favorite, for sure.
They cook over the stove top, which I’ve always liked. But, I am liking it less nowadays. They take a little more time than those that cook in the oven. But, they are super easy, tasty and worth the time!
The recipe is super simple. Only 3 ingredients! Soy sauce, honey, and red wine.
You want to add equal parts honey and soy sauce to a medium/medium hot pan and use the wine to cut the sauce when it starts to get too gummy. I use a 1/4 cup each honey and soy sauce.
This picture is a good example of needing to add some wine. The honey and soy sauce will caramelize and adding a splash of wine will loosen it. Use the wine to loosen the sauce as often as you need until the wings are cooked.
These babies are done and ready to serve! Enjoy!!
(Source: Boss of the Apple Sauce)
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