Peanut Butter Coconut Flour Banana Bread

Some blogkeeping- there is still one more day to enter the Cleveland Marathon race entry giveaway!

My friend Cuoghi is allergic to coconut. Can you imagine being allergic to coconut? I LOVE it so much and cant imagine not being able to experience all the gloriousness that is coconut. Coconut flakes. Special K cookies. Almond Joys. Coconut ice cream. Coconut oil. Fresh coconut right from the tree!

mekong delta trip in vietnam

You get the picture. BUT up until recently I had never tried coconut flour. It intrigued me but I was intimidated. I knew you couldn’t use it as a replacement for traditional flour in a 1:1 ratio, but was really eager to try it out. Thank goodness the first recipe I tried came out GREAT. Here is a recipe for peanut butter coconut flour banana bread. The texture of this bread reminds me of bread pudding or pastel de elote – it’s really moist (Favorite word!) and not really quick-bread like but still so so so good. I’ll definitely be making this again!

Peanut Butter Coconut Flour Banana Bread

Peanut Butter Coconut Flour Banana Bread

modified from Ambitious Kitchen’s paleo banana bread recipe. This is not paleo-sorry;)

Here’s what you need:

  • 3-4 medium ripe bananas, mashed
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup natural peanut butter*
  • 2 eggs, at room temperature
  • 1/2 cup coconut flour*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup peanut butter chips

Here’s what you do:

  1. Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray.
  2. In a small bowl, combine coconut flour, baking soda and baking powder. Set aside.
  3. Combine bananas, sugar, vanilla and peanut butter with an electric mixer and mix until smooth. Add in eggs and mix until combined.
  4. Add in coconut flour mixture; mix until just combined – do not over mix.
  5. Pour batter into the prepared pan and sprinkle peanut butter chips on top.
  6. Bake for 45-55 minutes, or until a toothpick inserted into middle of pan comes out clean.
  7. Cool completely before cutting. Texture will be somewhat mushy – not undercooked but more like a bread-pudding texture. Enjoy!

Peanut Butter Coconut Flour Banana Bread-icrashedtheweb

*Disclosure: I was not compensated for this post, but some of the product (nut butter, coconut flour) was provided to me by Swanson Health. My views and comments are solely my own and do not represent those of Swanson.

Some questions for you:

  • Now that I have all this coconut flour – what should I make with it?
  • Do you like coconut?

 

Chocolate Fudge Thumbprint Cookies

It’s Christmas Eve! If you’re like me, that means lots of relaxing, eating, and spending time with my family. And maybe some last minute (yes, now it’s really last minute) baking.

If you’re seeking a relatively quick, very easy, festive holiday cookie, look no further. These are great for the chocoholic (sorry, not me) in your family. Or a chocolic friend, because who doesn’t like to be surprised with a plate of cookies this time of year?

Chocolate Fudge Thumbprint Cookies-icrashedtheweb

Chocolate Fudge Thumbprint Cookies

from Cafe Mom

Here’s what you need

  • 2 sticks + 2 tablespoons of butter, softened
  • ¾ cup sugar
  • ⅓ cup cocoa powder
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 Tablespoons cocoa powder
  • 1 heaping cup powdered sugar
  • 2­ Tablespoons hot water
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
  • holiday sprinkles

Here’s what you do:

  1. Preheat the oven to 350. Cream the butter, sugar and ⅓ cup cocoa powder. Mix well until one thorough mixture.
  2. Combine the flour, salt, baking soda and baking powder in a separate bowl. Add to the butter mixture by thirds and mix until combined.
  3. Roll the dough into small balls, about one-inch in diameter. Indent each ball with your thumb or a small spoon in the center.
  4. Bake for 7-8 minutes until cookie dough is lightly cracked on the surface but still soft.
  5. When they come out of the oven, don’t be surprised if your thumbprint is gone!  You’ll likely need to press the center of each cookie down again to make your frosting well. Cool completely.
  6. While cookies are cooling, make the frosting: mix the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cooled cookies and add festive sprinkles while frosting is still wet. Allow frosting to set before putting away.

Enjoy! I’m not a huge chocolate fan and even I enjoyed one (or a few). They’re not MY favorite (again, not a big chocolate fan) but they were definitely a hit. For simple modifications, I may play with the filling, adding peppermint or peanut butter in the future.

Chocolate Fudge Thumbprint Cookies

Questions for you:

  • Chocolate lover or not?
  • What are some thumbprint cookies you enjoy? I love jam cookies! 

Cranberry Pistachio Biscotti

I LOVE biscotti. I grew up with biscotti – my mom seemed to always have a package of Nonni’s biscotti on hand for desserts, snacks (breakfast…shh), etc. There’s just something deliciously satisfying about the crunch of a good biscotti, paired with some coffee or hot tea. Amiright? And now that I know how to bake them (I’ve made a few different kinds before, including chocolate pistachio biscotti and pumpkin biscotti), I am loving them even more!

Seeking a last minute cookie to bake for the holidays? Okay, I guess it’s not quite last minute yet, but these make the perfect Christmas cookie. The green pistachio and red cranberries are festive – but these really are great all year round. I made these for a holiday party/cookie exchange and recommend you try them out too. The recipe is from B’s mom, and I was so grateful that she shared it with me – so now I’m sharing it with you!

cranberry pistachio biscotti-icrashedtheweb

Cranberry Pistachio Biscotti

Here’s what you need:

  • 2 ½ cup flour
  • 1 cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs + 1 egg set aside for egg wash
  • 1 teaspoon vanilla
  • 1 ⅓ cup dried cranberries (soak 5 min in hot water)
  • 1 cup pistachios, chopped

Here’s what you do:

  1. Preheat oven to 300°.
  2. Combine first five ingredients.
  3. Add eggs and vanilla. Work into dough using hands.
  4. Drain cranberries and add to dough with pistachios.
  5. Roll into two logs. Flatten slightly and place on greased pan. Brush with egg wash (1 egg plus 1 Tablespoon cold water).
  6. Bake for 50 minutes, slice into pieces and bake an additional 10 min. per side. Makes approximately 36 biscotti cookies. Enjoy!

cranberry pistachio biscotti~icrashedtheweb

I also made this recipe sheet if you’d like to print out the recipe (click here to download the pdf).

CRANBERRY PISTACHIO BISCOTTI-icrashedtheweb-recipe-small

Some questions for you:

  • Do you like biscotti?
  • What’s a favorite family cookie recipe?

Chocolate Dipped Heath Bar Shortbread Cookies

Have you been baking Christmas cookies yet? If your schedule has been anything like mine, you’ve been busy baking up a storm for cookie exchanges, holiday parties and office gatherings.

For this year’s work cookie exchange, I opted to make these cookies. I knew I wouldn’t have time to make them completely the night before, so I actually made the dough, froze it, and then baked and dipped them in chocolate and sprinkles the night before. These cookies are good – not too sweet, but delicious and festive (if you add rainbow sprinkles)! A great cookie exchange addition.

Chocolate Dipped Heath Bar Chip Shortbread-icrashedtheweb

Chocolate Dipped Heath Bar Shortbread Cookies

Recipe from the kitchn. The original recipe says it makes 70-75 cookies. Don’t know what I did differently, but mine made about 45. If yours makes 70, PLEASE let me know what you did!

Here’s what you need:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cups mini semi-sweet chocolate chips
  • 3/4 cup Heath toffee chips
  • 1 cup chocolate melting wafers

Here’s what you do:

  1. Cream together butter, powdered sugar, and salt until smooth. Add vanilla.
  2. Using a hand or stand mixer on, low speed, mix in the flour until combined and a dough is formed. Fold in 1 cup of the chocolate chips and the Heath Bar chips.
  3. Divide the dough in half and shape each half into a log about 10-12 inches long. Wrap both logs of dough in parchment or plastic wrap. Refrigerate the rolls until firm (a few hours, or up to three days). The logs can also be frozen if you don’t plan on baking them within a few days, just make sure to thaw in the fridge overnight before baking.
  4. When you’re ready to bake the cookies, cut the logs into 1/4- to 1/2-inch thick slices. Preheat the oven to 350°F and line two baking sheets with parchment paper. Arrange slices slightly apart on the baking sheets.
  5. Bake the cookies for 13 to 15 minutes, until the edges just start to brown brown. Let the cookies cool on the baking sheets before removing from the pan.
  6. Melt the 1 cup of chocolate melting wafers in the microwave in 15-second intervals, stirring between each interval. Dip one end of each cookie into the chocolate and use a butter knife to scrape off the excess chocolate. Place the dipped cookies on parchment paper. Optional: while still wet, add festive/colorful sprinkles. Wait until set before storing or tasting.
  7. Enjoy!

Chocolate Dipped Heath Bar Chip Shortbread~icrashedtheweb

Some questions for you:

  • What twists on traditional cookies do you make to give them more of a holiday appeal? I like to shape them into fun holiday shapes (candy canes, snowmen) or add red/green sprinkles (like these!).
  • What’s your go-to cookie for cookie exchanges?

Almond Milk Volcano Rice Pudding

Have I mentioned I’m a Meatless Monday blogger? I am! And while I’m not a vegetarian, I do enjoy the occasional meatfree dish.

That’s why when I was provided a package from Lotus Foods with a few different meatless, carbalicious (rice and ramen) yum yums, I was super excited to try them out and share the recipes with you. I had also recently gotten some coupons from Silk and was interested in seeing what I could make from the both – what could I do to combine Silk’s dairy free milk with Lotus Foods package?

goodies from Lotus Foods!

goodies from Lotus Foods!

I’ll have some savory meals coming soon, but first off, I knew I had to try making some rice pudding. My mom always made such good rice pudding growing up. It was creamy, soothing, warm, and so so so delicious. Inspired by memories of her dessert, I bring you Almond Milk Volcano Rice Pudding. Probably a little better for you than the version I had growing up, but still pretty good!

Almond Milk Volcano Rice Pudding

Almond Milk Volcano Rice Pudding

  • 2 cups almond milk – I used Silk unsweetened original
  • 1/2 cup rice – I used the Lotus Foods Organic Volcano Rice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/3 c. maple syrup
the ingredients - so few and so simple! (minus maple syrup. it was camera shy)

the ingredients – so few and so simple! (minus maple syrup. it was camera shy)

Here’s what you do:

  1. Place the almond milk in a medium saucepan over medium heat. Bring to a gentle bubble and lower the heat to simmer.
  2. Add the rice and season it with the cinnamon, nutmeg and cardamom. Stir until the spices are evenly coating the rice and almond milk. Cook for 10 minutes until milk is starting get absorbed.
  3. Pour into an oven-safe pan and cook for 20-30 minutes at 350 degrees until nearly all of the milk is absorbed. Serve warm or cold, topped with additional cinnamon and maple syrup if you like.

Some questions for you:

  • Have you ever had volcanic rice? What did you think of it?
  • What’s your favorite rice dish? I need new recipes!
  • Do you have a favorite childhood dessert?

Disclosure: While I was not compensated for this post, product was provided to me by Silk and Lotus Foods. My views and comments are solely my own and do not represent those of Lotus Foods or Silk.

For more Meatless Monday posts, check out some of my past recipes or visit the linkup below!

Pumpkin Hemp Hearts Granola

It’s officially pumpkin season here. While fall is not my favorite season, I do love the excuse to make anything pumpkin flavored. Including pumpkin granola. So when I got some Manitoba Harvest Hemp Hearts in the mail to try out, I knew exactly what I would do with them – make granola!

manitoba hemp hearts

And since I was craving some pumpkin granola, I combined the two – so here you go  … pumpkin hemp hearts granola. It’s pretty good.  It’s a little less sweet than the typical granola I make (feel free to add more sugar if you want it sweeter) and a little softer (pumpkin will do that to it) BUT it’s the perfect fall breakfast or snack. I dare you to try it with pumpkin yogurt!

pumpkin hemp heart granola |icrashedtheweb.jpg

Pumpkin Hemp Hearts Granola

Here’s what you need:

  • 3 ½ c old-fashioned rolled oats
  • 1/3 c hemp hearts (I used Manitoba Harvest Hemp Hearts)
  • 2 tsps ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp allspice
  • 1 Tablespoon packed brown sugar
  • ½ cup pumpkin puree
  • ¼ cup pure maple syrup
  • ¼ cup honey
  • ¼ c coconut oil, melted  
  • 1 egg white
  • Optional: Dried fruit, such as cranberries, cherries, etc.

Directions:

  • Preheat oven to 325F degrees and line a large baking sheet with parchment paper.
  • In a large bowl, combine the oats and hemp hearts. Set aside.
  • In a medium bowl, mix together pumpkin puree, cinnamon, cloves, nutmeg, ginger, allspice and brown sugar. Mix until puree is a little darker and smooth. Add in maple syrup, honey and melted coconut oil. In a separate bowl, whisk egg white. Add to pumpkin puree mixture and mix until evenly combined. Pour over oats and hemp hearts and mix until everything is just wet.
  • Spread onto the baking sheet pat oat mixture down tightly. Bake for about 40 minutes. Check about every 15 minutes and stir if it is starting to burn.
  • Allow granola to cool for 30 minutes on the baking sheet before adding in dried fruit.
  • Store in a covered container, such as a jar. Granola won’t be as crunchy as other granolas because of the pumpkin – but it’s delicious!

pumpkin hemp heart granola |icrashedtheweb.jpg

pumpki hemp heart granola-icrashedtheweb

Some questions for you:

  • What’s your favorite pumpkin flavored treat this time of year? Yogurt? Latte? Cookies?
  • Any pumpkin haters out there?
  • Do you prefer dry cereal or with milk? I love dry cereal. I sometimes like cereal or granola with yogurt- but never milk.

For more Meatless Monday posts, check out some of my past recipes or visit the linkups below!

Meatless Monday!

Cherry Almond Scones

B loves scones. You may know that – I’ve made them before (blueberry buttermilk and pumpkin are my faves), but I’m always looking for new recipes to try out.

A few months ago, B and I were in Cincinnati and we stayed with our friends Teddy and Suzanne. In the morning after we woke up, we were greeted with french press coffee AND freshly baked cherry almond scones. The scones were SO good, that B had to have the recipe. Teddy had baked them himself, so of course he had to share the recipe. And now – I’m sharing them with you!

cherry almond scones-icrashedtheweb

Cherry Almond Scones (a.k.a. Teddy’s scones :))

Here’s what you need:

  • 1/2 cup dried cherries
  • 2 cups all-purpose flour
  • 1/4 cup sugar, plus 1 Tablespoon for the topping
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons unsalted butter
  • 1/4 cup sliced almonds
  • 2 eggs
  • 1/2 cup unsweetened coconut milk
  • 1 teaspoon almond extract
  • 1-2 tsp lemon rind (optional)

Here’s what you do:

  1. Preheat the oven to 425ºF.
  2. In a bowl, combine dry ingredients: flour, sugar, baking powder and salt.
  3. Cut butter into small chunks. Add pieces to dry mixture. Using a pastry cutter or your fingers, incorporate butter pieces until mixture resembles coarse crumbs. Add in the cherries and almonds.
  4. In a separate bowl, combine eggs, coconut milk and almond extract.
  5. Create a well in the center of the dry ingredients. Add wet ingredients to the well. Carefully combine, just until moistened.
  6. Place dough onto a work surface, and pat and shape dough into a 1/2 to 1-inch-thick round. Cut into 8 wedges. Transfer to baking sheet lined with parchment paper.
  7. Brush with a Tablespoon of sugar and lemon rind (optional) on top.
  8. Bake until golden brown, about 15 minutes.

cherry almond scones-icrashedtheweb

Some questions for you:

  • Do you like sweet or savory scones?
  • What’s the best scone you’ve ever had? I need new ideas 🙂

PS- I just realized I went ALL july without posting a recipe!? How the heck did that happen?

Triple The Ginger Ginger Cookies

I know, I just shared with you a ginger cookie recipe – and it also had triple in it. Triple the chips. This one is a little different – it’s triple the ginger! Yum. As you know, I’m a gingerholic so this recipe is definitely for me – and if you’re a gingerholic as well, you will love it!

Triple Ginger Cookies-i crashed the web

Triple Ginger Cookies

Here’s what you need:

  • 2 1/2 cups all purpose flour
  • 1/3 cup crystallized ginger, finely chopped (I put mine in the food processor)
  • 2 teaspoons baking soda
  • 3/4 cup butter, room temperature
  • 1 cup, packed, brown sugar
  • 1 egg, room temperature
  • 1/4 cup molasses
  • 1 1/2 teaspoons grated fresh peeled ginger
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 cup granulated sugar, set aside in a small bowl

Here’s what you do:

  1. Preheat to 350°F. Line 2 baking sheets with parchment paper.
  2. Combine flour, finely chopped crystallized ginger and baking soda in a medium bowl and set aside.
  3. Using electric mixer (I love my Kitchenaid!), beat butter until creamy. Gradually add in brown sugar,  egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat until fully combined.
  4. Slowly add in flour mixture, beating on low as you combine.
  5. Roll the dough into about Tablespoon sized balls and roll in granulated sugar to coat. Place coated dough balls on baking sheet and cook for about 15 minutes.
  6. Cool and then enjoy.

I LOVE these cookies. B loved these cookies. My mom loved these cookies. I am definitely going to be making these again. They’re much more gingery than the last ginger cookie recipe I made and I think I may add in some chocolate next time too. YUM!

Questions for you:

  • Do you like ginger and/or spice cookies?
  • What’s your favorite cookie?

Triple Chocolate Chip Ginger Cookies

I think I’m a gingeraholic. Here are a few signs I’ve noticed:

  • Nearly every night I drink a cup of ginger tea with honey.
  • I love ginger candy. Especially this kind 🙂 (HINT I love surprise gifts …)
  • When we get sushi, I tend to ask for extra ginger. (unless B is there, then I just eat his)
  • Dried ginger? Candied ginger? Crystallized ginger? I have to have it.

So when I got home last week from a shopping trip and found myself with two small ginger-roots PLUS a tube of minced ginger, I wasn’t surprised. But – what to do with all that ginger?  I made some stir fry dishes, curries, etc. but I wanted to bake something. Surprised? I’m not. But when I searched for ginger recipes (including the ginger chocolate biscotti recipe B loves) I was surprised and disappointed that I couldn’t find ONE that called for fresh ginger. They either called for powdered ginger, or candied ginger (which I know I could make … but I wanted to bake right away!). SO I decided to sorta create my own recipe, using fresh ginger. I was able to combine a few other recipes and ideas (a lot of the ginger cupcakes/cookies/etc. recipes called for molasses with their candied ginger) to come up with these. And I think these came out FABULOUS.  Even B, not a ginger fan, enjoyed them! trip chip ginger cookies - i crashed the web Triple Chocolate Chip Ginger Cookies Here’s what you need:

  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1/2 cup butter (likely one stick), room temperature
  • 1/4 cup dark molasses
  • 2 eggs
  • 2 1/4 cup flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons fresh ginger, finely diced
  • 1/2 cup semi-sweetened chocolate chips
  • 1/2 cup semi-sweetened chocolate chunks
  • 1 cup white chocolate chips (feel free to use more regular chocolate or even dark chocolate if you’re not a white chocolate fan. I LOVE white chocolate and loved the chips with the ginger!)

Here what you do:

  1. Preheat your oven to 350 degrees F.
  2. Cream together the sugar, butter and molasses. Add in eggs, one at a time, and beat until well mixed.
  3. In separate bowl, combine dry ingredients: flour, ground ginger, baking soda and salt.
  4. Combine creamed mixture with the dry ingredients.
  5. Stir in the diced fresh ginger, chocolate chips, chocolate chunks and white chocolate chips.
  6. Let batter sit for 30 minutes to 1 hour in your fridge. Can’t wait? Sometimes I just let it sit in the freezer so it hardens – I believe this helps prevent the batter from spreading out when cooking
  7. Drop the batter by the teaspoonful onto a cookie sheet lined with parchment paper.
  8. Bake for 10 – 12 minutes or until edges start to brown.
  9. Enjoy!
Triple Chocolate Chip Ginger Cookies

COOKIE DOUGH

Triple Chocolate Chip Ginger Cookies

Yum – enjoy the Triple Chocolate Chip Ginger Cookies!

Some questions for you:

  • Do you like ginger?
  • White chocolate or dark chocolate? white chocolate all the way!
  • Have you ever had ginger candy? What’s your favorite kind?

Layered peanut butter chocolate brownie bars

I know, I know – I’ve been on a peanut butter chocolate kick lately. It started with the Peanut Butter Cookie Dough Cheesecake Bars, then with the cookies, and now these. But THESE I assure you are worth it. If you’re a fan of fudgey brownies and creamy peanut butter – all combined – then you MUST MUST MUST make these. I made them a few times, experimenting with a few different things, but I think this is the perfect combination. They are addicting, rich and sinful – so make sure you have some friends to share these with!

Layered peanut butter chocolate brownie bars

Layered peanut butter chocolate brownie bars

Inspired by this recipe.

Here’s what you need:

for the peanut butter layer 

  • 1 1/2 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 10ish mini Reese’s peanut butter cups

for the brownie layer

  • 3 ounces semi-sweet baking chocolate
  • 3/4 cup butter
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 Tablespoon vanilla extract
  • 1 cup flour
  • 1 cup chopped Reese’s peanut butter cup (or other peanut butter candy – feel free to use festive peanut butter M&Ms – I used spring ones in one version of this)

Here’s what you do:

  1. Preheat your oven to 350F. Prepare a 9×13 baking dish – I lined with foil and sprayed with my Pam non-stick cooking spray.
  2. First, make the peanut butter layer: Mix together the peanut butter, sugars and egg until smooth. Press into the bottom of the prepared baking dish. Make sure to press well – do not leave it loose or it could crumble after baking. Lightly press Reese’s cups (not chopped) on top of layer, evenly throughout.
  3. Then, make the brownie layer: Melt the baking chocolate and butter together in a saucepan (or microwave-safe bowl – if you microwave,  nuke for about 45 seconds, checking and stirring often until completely melted and smooth). Once melted, gradually add in sugar, then vanilla, then eggs. Then, carefully mix in the flour. Once combined, pour the batter into the pan over the peanut butter and Reese’s layer spread layer evenly to the edge of the pan. Sprinkle chopped Reese’s on top.
  4. Bake about 35-38 minutes until the top is slightly cracked around. Cool completely before cutting.

Layered peanut butter chocolate brownie bars