Amazing 5 Ingredient Peanut Butter Chip Cookies

Do you love peanut butter? 
How about chocolate? 
Well then, how about I tell you that these cookies have both those ingredients, and that they are just about the easiest cookies that you will ever make! Yup, it's true, I wouldn't lie. These cookies take only five to ten minutes to prepare, and take about 10-12 minutes to bake. That's it!

Once you take a look at the ingredients list you will notice that there are no oils or flours in this recipe. Please don't panic like I did when I first was introduced to this recipe. I promos you, these cookies will bake just like any other cookie you have made in the past, if not better. The egg replacer and the fat that is naturally in the peanut butter does all the work. 

I can still remember when some friends of mine were telling me about these peanut butter cookies, and I couldn't imagine how the peanut butter wouldn't just melt all over the place. It sounded like a complete disaster. It took me over a year to actually try making them, and when I finally did I was pretty mad at myself for not trying them sooner. They are so good! They are super peanut buttery with just the right amount of dark chocolate. I love to eat them when they are still a little warm with a glass of cold unsweetened coconut milk. Yum! 

Both of my friends recipes were very similar to the one you see here. I have made only a few changes to the original recipe to take them up a notch. So, go ahead and make them today, and I guarantee that they will be amazingly delicious!

Amazing 5 Ingredient Peanut Butter Chip Cookies
Ingredients:

1 cup Peanut Butter, chunky or smooth* 

1 cup Coconut Sugar or Brown Sugar, lightly packed

1 1/2 teaspoon Ener-G Egg Replacer plus 2 tablespoons warm water mixed**

1 1/2 teaspoon Baking Soda

1/2 cup Dark Chocolate Chips

Directions:

Preheat oven to 350 degrees. Mix first 4 ingredients well, then stir chips in to combine. Drop tablespoon sized balls of dough about 1 to 2 inches apart on an ungreased cookie sheet. Press the dough down a little by using the back of a fork. Bake cookies for about 10-12 minutes or until lightly brown. Remove from oven and let cool about 5 minutes before removing them from the cookie sheet to cooling rack. Once completely cooled you may put them in an airtight container.

Yield: 24 cookies

This recipe is gluten-free, dairy-free and vegan.

Notes:

*Do not use natural nut butters, only Jiff, Skippy, etc.)

** You may use 1 large egg in place of the egg replacer. However, please note that your cookies will come ou flatter and will spread out more during baking. I found that the egg replacer did not change the flavor or texture of the cookies at all and allowed the cookies hold their shape much better.

Mixed Berry Coffee Cake

There is just something about starting a brisk fall morning off with a good Cup of Joe and a piece of coffee cake that just warms me through and through. Today, I decided to make a mixed berry coffee cake. This recipe was adapted from a King Arthur Flour recipe for Blueberry Buckle Coffee Cake. I subbed out some of the ingredients they used for either non-dairy or vegan ingredients, and I also used some ingredients that I prefer instead such as coconut oil over butter and as always, I added more cinnamon! 

This cake came out well, the texture a little chewier than I had hoped it would be, but it was still moist and delicious. 

Mixed Berry Coffee Cake

Streusel Topping Ingredients:

1/3 cup Coconut Sugar (I used Trader Joe's)

1/2 cup GF All-Purpose Flour (I use gfJules)

1/2 teaspoon Ground Cinnamon

1/8 teaspoon Salt

1/4 cup (1/2 stick) Earth Balance Buttery Stick

Cake Ingredients:

2 cups GF All-Purpose Flour

2 teaspoons Baking Powder

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Salt

1/2 cup Coconut Sugar

1/4 cup White Granulated Sugar

1/4 cup (4 tablespoons) Coconut Oil (at room temperature)

1 Large Egg (*use egg replacer to make this vegan)

1 teaspoon Vanilla Extract

1/2 cup Unsweetened Coconut Milk (in box, not the can)

2 cups Fresh or Frozen Berries

Directions:

Preheat oven to 375°F. Lightly grease a 9" round cake pan that is at least 2" deep. 

To make the topping, mix sugar, flour, cinnamon and salt in a small bowl. Cut butter in with a fork until it reaches a crumbly state and set aside.

Blend flour, baking powder, cinnamon and salt together in a medium-sized bowl.

In stand mixer, beat together the sugar, butter, egg and vanilla extract. Begin to add in the milk and flour mixture a little at a time alternating between adding the two and ending with the flour mixture. Stop mixer and fold in berries until just blended. Batter will be very thick.

Pour the batter into the prepared cake pan. Sprinkle the topping over the batter and bake for 45 minutes.

Remove from oven and let cool for 15-20 minutes. You can serve this out of the cake pan or you can remove it from the pan by loosening the sides of the cake with a knife. Tip the cake out into one hand and flip back over onto a serving plate. 

Yield: 12 to 16 servings.

This recipe is gluten-free, dairy-free, nut-free and vegan when you swap the egg for egg replacer.

Beautiful Beet Juice

There's something about homemade juices made from whole fruits and vegetables that just makes me want to drink them, and this beautiful beet juice is one of them. The color is just fantastic and it's packed with nutritional benefits.

Although beets have the highest sugar content of all vegetables, it is packed with other nutrients that can improve your health in a variety of ways. Beets can lower blood pressure and reduce inflammation, and they also are loaded with Vitamin C, Potassium, and Fiber. 

Other nutrient packed ingredients in this recipe are carrots, cucumbers, and tart cherry juice. This is one juice you can be happy about drinking with no guilt!

Now, here goes my semi-infomercial moment...

I recently made the financial decision to purchase a Vitamix. It literally took months of convincing from some family and friends. However, after a handful of failures trying to make green juice smoothies with my Nutri-bullet and Ninja, I decided to give the Vitamix a chance. How much better could it really be? I brought over the same exact ingredients that I had been trying to my brother's house, and attempted to make the same green smoothie in his Vitamix. The results were amazing! I couldn't believe the difference between the two. For the first time, I didn't have to chew my smoothie. 

Deciding to purchase the Vitamix wasn't a cheap decision by any means, but so far it has been worth every penny. The Vitamix I purchased cost me $449. (Which actually is now available for $439!) Yes, you read that correctly, I paid $449 US dollars. Yes, for a blender...a freaking blender! 

I know exactly what you are thinking...and the answers to all of these comments would be "No!"

"Is she stupid?" 
No.

"It's just a blender." 
No, no it is not.

"She must be out of her mind!" 
No. (Well, that's debatable, but for other reasons.)

"My Nutri-bullet (insert other blender here) is fine." 
Oh no it isn't!

I thought those same things about the people who tried to convince me as well. But, I can honestly say it is an AMAZING "blender." I say "blender" because this piece of equipment is not like any "blender" I have ever used in my life. This equipment is like a piece of food magic. Seriously, it is. It can juice, blend, and make hot soup. It can make ice cream and sorbet. It can make nut butters galore. It can puree, dice and chop veggies, and it can also ground coffee for crying out loud...what "blender" can do all of that? AND, what blender can do it all well!? None that I've ever used.

I've used my Vitamix at least once a day since I received it just about a month ago. I've only made soup, juices, and smoothies so far but, all with great success and no disappointments.

I make a green juice smoothies almost every day, although this morning I decided to try to make a beet juice smoothie instead since I had a bag full of beets from my local CSA share. I do like my green juice that I make every day, but man, this beet juice wowed me! By using the Vitamix, you get all the nutrients from everything included in the ingredients because you are adding the whole vegetable and fruit including seeds, skin, etc. And, it's not thick as you would expect from blending, it made actual juice!

One benefit to blending instead of juicing is that you get both insoluble and soluble fiber, which keep you sustained longer. A juicer will just extract the juice and leave behind the pulp removing the insoluble fiber. Here is a infographic of the benefits of juicing vs. blending.

Enough about the Vitamix and how great it is. Let's get to that Beautiful Beet Juice recipe you've been scrolling for:

Beautiful Beet Juice
Ingredients

2/3 cup Tart Cherry Juice (100% juice from concentrate, try K.W. Knudsen)
1/4 cup filtered water
1 Tbs bottled lemon juice
1/2 large beet, unpeeled and cut into chunks
1 small carrot, unpeeled and cut into chunks
     (or 4 or 5 bagged baby peeled carrots)
3" of an English Cucumber, unpeeled and cut into chunks

Directions:
Place ingredients in order listed into Vitamix. 
Turn on Low for a few seconds, then switch to High. 
Blend for about 45 seconds. 
Enjoy!

Yield: 1 pint, or 1 serving.
This recipe is gluten-free, nut-free, and vegan 

Sweet and Sour Refrigerator Pickles

If you love pickles like I do, then these easy-to-make pickles are for you! Not only are they really easy to make, they are so freaking delicious I've made two batches in the last week! I got this recipe from CherylStyle's website and only changed/added a few things from her recipe to suit my own taste. Enjoy!

Sweet and Sour Refrigerator Pickles

Brine Ingredients:
1 1/2 cups distilled white vinegar
1/2 cup apple cider vinegar
4 cups water
1 1/4 cup granulated sugar
3 tablespoons kosher salt
1 teaspoon celery seed
1 teaspoon black pepper corns
1 tablespoon yellow mustard seed
1 bay leaf

Pickle Ingredients:
3 lbs. cucumbers (I used regular cucumbers), sliced about 1/4"
1 yellow onion, sliced very thin with mandolin
2 tablespoons kosher salt
6-8 whole garlic cloves, pealed

Directions:
Place all brine ingredients into a medium-sized non-reactive saucepan such as stainless steel, enameled, or glass—not aluminum or copper. Bring brine to a boil over high heat, stirring occasionally until the sugar has completely dissolved. Remove from heat and set aside to reach room temperature.

While you are waiting for the brine to cool, prepare your pickle ingredients. Slice the cucumbers using a mandolin to about 1/4", slice your onions very thin at your lowest setting on your mandolin. Put cucumbers, garlic and onions in a large colander in the sink and sprinkle with kosher salt, toss to coat evenly. Let sit for 30-45 minutes letting any water the salt may draw out drain.

After the cucumbers, garlic and onions have sat and drained, and the brine reaches room temperature rinse the cucumbers mixture with cold water to remove excess salt. Put cucumber mixture into a large glass bowl. Pour room temperature brine over the cucumber mixture and cover with saran wrap. Place in the refrigerator overnight. 

The next day remove from pickles from refrigerator and stir a few times. Now you can place pickles in jars or plastic containers and keep them in the refrigerator. They are great the first day, but get even better with each day. The garlic stays sharp, so beware! But, give those enough time and they'll be pickled too!

They are not "canned," so don't put them in your pantry, they need to be refrigerated and eaten within a few weeks.

Yield: 5 jars.
This recipe is gluten-free, nut-free, dairy-free, and vegan.

Ava's Summery Cucumbers with Hummus, Carrots and Raisins

I love when my niece Ava comes over for a sleepover. And when she does, we try and do as many fun things together as we can like playing games, coloring, watching movies, and baking. Having her over takes me back to when I was little and would spend time with some very special people to me in my life.

When I was a little girl, I used to spend a lot of time with my Grandmother and my two siblings, Chrissy and Peter, at my Grandparents house in Brooklyn, NY. We would spend a week each summer with them while our parents took a well needed vacation for themselves. It was always a great time when we were there, and all of us "kids" have many fond memories of those times that we still talk about today. Whether if we were playing together out on the driveway, picking raspberries and blackberries from her small garden, eating delicious meals she cooked for us, or when we'd all venture out to the 5 & 10 (Woolworth's) where she would treat each of us to a toy of our choice, we truly loved spending time with Grandma. 
Pictured below is a photo of my Grandparents on my wedding day in 2001.

I also have a lot of fond memories of my Uncle Ed. Growing up as a child, I remember him always being around, especially on the weekends and during the long summers. He was like a second dad to us kids. I remember him coming over to our house early in the morning and he would empty his pockets of whatever change he had in them to give to us to put in our piggy banks. He would always horse around and play with us, especially with my brother Peter. I remember a few things he used to say to us too that would always make me laugh. If one of us would say "Hey...!" He'd respond with "Hay is for horses!" And, if we were bugging him too much, he'd say, "Stick an egg in your shoe, and beat it kid!" I laughed every time. Maybe in that respect he was more like a big brother to us, and boy did we love it! Uncle Ed was the coolest!

For many years, he and my Dad played guitar and sang together. They would play out at local bars where even on a rare occasion—if the setting was right—we'd be able to go listen to them too. So, on the weekends if you didn't find them practicing their guitars in preparation for the next gig, you could probably find them out on the driveway playing basketball. They were both pretty competitive guys back in the day, so as you could imagine they could be out there for hours on end before calling it a night. 

I've always admired and looked up to my Uncle. He is very special to me. I even asked him to sing Blackbird by the Beatles as a surprise for my Dad at my wedding for our Father/Daughter dance. Blackbird was always my favorite song that they played together so it was very special to me to have him play that song for my Dad and I, and also for me to be able to include him on my most special day.

Since I have been blessed with so many fond memories of time spent with my Grandmother and my Uncle, I wanted to follow in their footsteps and do the same for all of my niece's. I have been able to do this the most with my niece Ava. Ava has been coming to my house for sleepovers since she was about 3 years old. She is now five, and she loves helping me in the kitchen. 

On this particular sleepover we baked some of my Banana Bread Mini Muffins, Nutella White and Dark Chocolate Chip Cookies, and also the recipe I am sharing with you today. This recipe was all Ava's idea, which came from a commercial on TV she saw one day at home. She remembered this recipe completely, and luckily I had everything we needed on hand to make it. 

This recipe is actually quite beautiful when put together. I would have no reservations to serve these to my friends and family at any BBQ, family dinner, or get-together. They make for a perfect summer appetizer or afternoon snack, or in this case, a side dish to our main meal. They are really easy to make, and quite tasty too. Try them for yourself, and I'm betting you'll be making them again soon.

Ava's Summery Cucumbers with Hummus, Carrots and Raisins

Ingredients:
1 English Cucumber
Matchstick Carrots, pre-cut in the bag
1 Small Box Raisins or Craisins
1 Container Hummus (we used Trader Joe's Horseradish flavored)

Special tool: Melon Baller 
(You can use a small metal spoon if you don't have a melon baller.)

Directions:
Wash and dry your cucumber. 

Cut cucumber in about 1 1/2" - 2" slices.

Then, take your melon baller and make a cup for your hummus by scooping 3/4 of the way down into the center of the cucumber removing the seeds. Make sure not to scoop too far down, or too close to the sides, so that you leave yourself a nice cup for your hummus (see below).

Take spoonfuls of hummus and fill in each cucumber cup to the top.

Now, take matchstick carrots and start sticking them into the hummus around the inner edge of the cucumber cup, then add 3 or 4 raisins to the center as shown.

Place them on a serving plate and enjoy. Yes, it's that easy...and Ava gives them the thumbs up seal of approval!

You can also serve these with "refreshin' snacks" (Ava's exact words) such as grapes and pineapple.

Makes 8 cucumber cups.
This recipe is gluten-free, nut-free, and vegan.

Easy 4 Bean Party Salad

This bean salad is so delicious and easy to make, and is always a crowd pleaser at any party I bring it to. It is a great salad to bring because it covers most food and dietary restrictions by being gluten-free, nut-free, and vegan. Anyone can enjoy this simple bean salad, and you can feel good about brining it too since it has some veggies and is packed with protein! You can try experimenting with different beans that you like, and also with some different add-ins such as fresh peas, corn, or green beans. Just use what you have on hand, it's sure to be a winner!

4 Bean Party Salad
Ingredients:
1 15 oz. can Garbanzo Beans, drained and rinsed
1 15 oz. can Black Beans, drained and rinsed
1 15 oz. can Pinto Beans, drained and rinsed
1 15 oz. can Cannellini Beans, drained and rinsed
3 green onions (scallions), chopped
1 7 oz. jar Roasted Red Pepper, drained and chopped

Dressing Ingredients:
1/4 cup Balsamic Vinegar
3 tablespoons Bragg's Apple Cider Vinegar
3 tablespoons light Agave Nectar
1/3 cup Light Olive Oil

Directions:
Rinse and drain beans thoroughly and place in a large mixing bowl. Chop green onions and roasted red peppers, place in mixing bowl with beans. Stir together. In a separate small mixing bowl combine all of the dressing ingredients and mix well. Pour over bean mixture and stir to combine well. Can be served immediately, or it can be chilled for a few hours before serving.

Serves 16-20.
This recipe is gluten-free, nut-free, and vegan.

Homemade Peanut and Chocolate Chip "Larabar"

Eating healthy and from natural sources is very important to me. I have been into health and fitness since I can remember. I had my first gym membership when I was only 16 years old at "My Gym" in Ballston Spa, which by the way still exists today. 

Do you remember that old adage "You are what you eat?" Well, that is one of those basic rules that I live and stand by every day. Every now and again I do deviate from this little rule...I mean, I am only human after all. There will always be a soft spot in my heart for a fresh Reese's Peanut Butter Cup. I think I've already told you about my affliction to peanut butter and chocolate...truly a match made in heaven. 

Larabars are a staple in my house and are consumed on a daily basis. Larabars are gluten-free, come in many different flavors and varieties, and never contain more than nine ingredients. Larabars are a blend of unsweetened fruit, nuts and spices. Both my husband and I eat them as our snack in between breakfast and lunch every day. They are just what we need to sustain us until the next meal. They are also good to have on hand for long road trips, kids snacks, as a pre- or post-workout snack, etc. Larabars are delicious, and as pure and simple as they come. 

Although I love Larabars, they can get pretty expensive after awhile. I usually by them by the box (5 bars) at my local Hannafod for about $5.99 for 5. So, that is about $1.19 per bar. If purchased singly, they are $1.49. Trader Joe's does have them as well and are sold individually for closer to $1.19 per bar. After a while that adds up. 

So, after getting tired of spending all of this money on these, I decided to try and see if I could make them on my own. I looked at the ingredients of my favorite Larabar flavor, the Peanut and Chocolate Chip, and began experimenting. The end result, success! I actually like mine a bit better because they are not as dry as Larabars version. Most of the Larabars are pretty moist, but for some reason this one is a bit drier. 

Give these a try and see what you think. I do warn you, it can get a little messy making them, but it is worth it. Be patient while blending in the food processor, and trust me, you'll be happy you were in the end.

One added tip that I would like to share with you is that if you have a measuring scoop, like the one seen below, this will make your life so much easier and the process a little less messy. I am so glad that I had decided to invest in this basic functional tool after having made these without one many times before. The one seen here is a 1 tablespoon small measuring scoop by Pampered Chef and sells for $15.50. 

Homemade Peanut and Chocolate Chip "Larabar"

Ingredients:
3 cups pitted dates, 2 of those cups soaked in water
2/3 cups dry roasted peanuts, unsalted
1/2 cup cocoa powder plus an additional 1/8 cup reserved
1 scoop chocolate protein powder (optional)
2 oz. dark chocolate, chopped into chunks
warm water, if needed

Directions:
Take two cups of pitted dates and place in a small bowl, cover with lukewarm water. Let dates soak for 15-30 min. After they have soaked, drain water and put into food processor or blender. (Note: food processor will work better and is the optimal choice.)

Place all remaining ingredients into your food processor. Pulse 5-6 times. Scrape down sides of food processor with a spoon, then pule 5-6 times again. Keep repeating this process of pulsing and scraping down the sides until all ingredients have been blended to a coarse thick, paste-like consistency. 

If you are having trouble getting the food processor to blend your ingredients and it seems like nothing is happening, add 1 tablespoon of warm water and try again. You can add in water, 1 tablespoon at a time, until the ingredients start to blend. Just be careful not to add too much water at one time or you will get a paste that is too moist and unworkable.

Take remaining 1/8 cup of cocoa powder and sprinkle it on a plate. 

Now that the mixture is at the right consistency, take your 1 tablespoon measuring scoop and scoop out the mixture into equal sized balls and roll them in the cocoa on the plate. 

Place in a airtight container and store in the refrigerator for up to two weeks. You can also form these into bars and wrap in aluminum foil, but I find this way easier to handle.

This recipe makes 30, 1 tablespoon sized balls or about 13 bars.
Serving size is 3 balls.

This recipe is gluten-free, and vegan.

Orange Infused Cranberry Sauce

Do you want to know what my favorite holiday is? 
Yup, you guessed it, Thanksgiving! 
It's the one time of year where the whole family comes together for no other reason than to just be with each other while surrounded by a fantastic meal to share. No presents to buy, no hustle and bustle, just good quality time with those you love!

And, where is the best place to celebrate Thanksgiving in my family? That would be my mother's house. She not only has the space for us all to fit comfortably, she also is a rock star at cooking this meal perfectly. My mother has had many years to practice, and let me tell you, there is no other place I'd rather be then where I grew up on this very special occasion. 

Over the past few years, with my parents getting older, us kids have all chipped in with the cooking, bringing a dish or two to share, while my mom just focuses on the three main dishes of the meal—the turkey, the stuffing, and the mashed potatoes. I'm getting excited just thinking about all of it, I can almost smell it!

This year I am bringing some desserts, one being my melt-in-your-mouth dark chocolate brownies, spaghetti squash for a side dish, and also the recipe I am giving you here for my Orange Infused Cranberry Sauce. 

For me, Thanksgiving is not complete without cranberry sauce. I don't even think many people in my family like it besides my mother and I, but that won't stop me. I don't even mind if it comes out of the can. However, I certainly prefer it homemade, and a little healthier with less sugar if I can.

Below is the recipe for my homemade Orange Infused Cranberry Sauce. It's a little on the tart side, which I prefer, but if it is too tart for you, please feel free to add more sweetener until you reach your desired sweetness.

Orange Infused Cranberry Sauce

Ingredients:
2, 12 oz. bags of whole fresh cranberries, picked over for any bad cranberries
Zest of 2 navel oranges
3 navel oranges, juiced (or 1/2 cup orange juice)
1 1/2 cups water
1/3 cup light agave nectar, or about 4-6 packets of Stevia (add additional sweetener to taste)

Directions:
First, zest two navel oranges, and put it into a medium sauce pan. 

Then, juice all three oranges, and strain to remove any seeds. You should get around 1/2 cup of juice.

Then, in your sauce pan with the zest, add in your water, orange juice, and agave, stir to combine well. 

Turn your stove on to high heat, and bring the water mixture to a boil.

Once the water has reached a boil, add in your whole cranberries, stir, and let the water return to a boil. Once the mixture has reached a boil, reduce heat to simmer. 

Simmer cranberries in your water mixture for about 10-15 minutes uncovered, stirring occasionally. Cranberry sauce will thicken as the berries cook down. 

Once you have reached your desired consistency, turn off heat and remove to let cool. You can either serve this warm, or chilled over night. 

Makes about 5 - 5 1/2 cups.
This recipe is gluten-free, nut-free, and vegan.

Colorful, Crunchy Vegetable Salad

Once I had to gluten-free, salads were my lifeline. I always knew that vegetables were pretty safe, so if I went out to eat, that's usually what I would order, with no dressing, no croutons, no...well, you get the idea. 

After a while, a girl can get kind of bored with the same old salad, time and time again, right? This salad here is a little different, but delicious and super easy to make. I am very fond of crunchy foods, so this is the perfect salad for me. There is no lettuce, just small chopped, colorful, crunchy veggies with a little bit of rice vinegar and olive oil. 

The herb that makes this salad sing for me is the cilantro. If you are not a fan of cilantro, just use your favorite fresh herb, be creative. I'm sure fresh oregano, basil, or parsley would also be delicious!

Colorful, Crunchy Vegetable Salad
Ingredients:
2 large bell peppers (green, or multi-colored), chopped equal-sized squares
1 large radish, chopped in equal-sized cubes
1/3 head of broccoli, florets chopped small
1 baby seedless cucumber, chopped equal-sized cubes
1/4 cup baby carrots (already peeled), sliced about 1/8" thick
1/2 cup cherry tomatoes, halved once, then halved again
2 Tablespoons fresh cilantro, chopped fine
1/3 cup rice vinegar
1/4 cup extra virgin olive oil
Sea salt and crushed black pepper to taste

Directions:
Chop all vegetables listed through tomatoes about the same size, and combine in a medium sized mixing bowl. 
Add cilantro, vinegar and olive oil. 
Add salt and pepper to taste. 
Stir to combine and serve. 
Enjoy!

This recipe is gluten-free, nut-free, and vegan.