Vanilla Bean Honey Roasted Peanut Butter

Simple, easy, sweet & delicious homemade peanut butter with just two ingredients! You’re just 5 minutes away from sweet, creamy and drippy peanut butter that is absolutely unforgettable.

Vanilla Bean Honey Roasted Peanut Butter--only 2 ingredients, healthy and made in 5 minutes!.jpg

Can I tell you something embarrassing? This morning I was leaving the pool after my swim, and I unlocked my car and I literally sat at this car wondering why it wouldn’t unlock for a good minute. Then I looked around and was like “Waiiiiiit, I didn’t park over here….”

Vanilla Bean Honey Roasted Peanut Butter--only 2 ingredients, healthy and made in 5 minutes!

This happens way more often than I’d like to admit. I usually am a “beat of my own drum” type, and I don’t like to have the same things as everyone else, so I’m not used to the fact that everyone and their mother has the same car as me. I love my cute little Elantra, but I’m not quite used seeing doubles everywhere I go.

Vanilla Bean Honey Roasted Peanut Butter--only 2 ingredients, healthy and made in 5 minutes!

So that was my morning. I swam, I tried to steal a car, I came home and took pictures of cookies, and now here I am. Avoiding packing. Talking to you. Speaking of packing, I still haven’t officially unpacked from Seattle, so I can probably just keep that suitcase, right???

Vanilla Bean Honey Roasted Peanut Butter--only 2 ingredients, healthy and made in 5 minutes!

Friday morning I’m heading to Blend!!! I’ve been dying to go after reading the recaps for the last two years, and I cannot wait to be reunited with this girl and also see/meet some of my favorites. Also, I’m pretty quick to jump into anything that gets me the heck out of Phoenix right now. Did I mention it’s already 110? Ew.

Vanilla Bean Honey Roasted Peanut Butter--only 2 ingredients, healthy and made in 5 minutes!

And clearly when it’s 110, I cannot be bothered to turn on the oven or my stove, so I make peanut butter. But not just any peanut butter. Like, the best peanut butter of my life kind of peanut butter. I was kind of obsessed with honey roasted peanut butter as it is, but add the seeds of an entire vanilla bean? Ummm, YES PLEASE. Smooth, creamy, drippy, sweet and totally dreamy; you will make this peanut butter again and again!

Vanilla Bean Honey Roasted Peanut Butter

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approximately 1 1/2 cups

Serving Size: 1 tablespoon

Vanilla Bean Honey Roasted Peanut Butter

Simple, easy, sweet & delicious homemade peanut butter with just two ingredients! You're just 5 minutes away from sweet, creamy and drippy peanut butter that is absolutely unforgettable.

Ingredients

  • 16 oz honey roasted peanuts (or feel free to swap honey roasted almonds, macadamia nuts, etc.)
  • seeds from 1 vanilla bean
  • pinch sea salt, optional

Instructions

  1. Place peanuts and seeds from vanilla bean in your food processor. Blend until a smooth and creamy butter forms, about 5 minutes, stopping and scraping the sides of the food processor as necessary. Taste and add salt if necessary. Store in an airtight container in a cool, dry place for 2-3 weeks.
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Inside Out Buckeye Cookies

Soft and chewy peanut butter cookies stuffed with melty dark chocolate and covered with powdered sugar–just like an inside out buckeye! Vegan, gluten-free, and seriously addicting.

Inside Out Buckeye Cookies

You know it’s Christmas time when I post cookies 3 days in a row. Okay, that’s a lie. I always post cookies. I love cookies. Everyone has their “thing”, their go-to dessert, that one thing they feel like they do significantly better than all other baking. Mine is totally cookies. In fact, I mess up brownies more times than I get them right, and I constantly have to remake cupcakes because I under bake them (because that works with cookies…not so much with cakes…).

Inside Out Buckeye Cookies

For part of my segment for Health2Fit (read more about the whole experience here), Natalie asked me to bring in some health(ier) cookies so she could demonstrate some creative ways to package them for swaps. That was awesome for me since I love to bake things, and then I totally fail at packaging in any sort of attractive manner. They were a huge hit at the studio, and everyone said they wouldn’t have been able to tell that they were lightened up, vegan & gluten-free!

Inside Out Buckeye Cookies

I’ve made these with both white whole wheat flour, and then more recently with my gluten-free baking blend. The only adjustment for the gluten-free version included baking time. They cooked about 1-2 minutes quicker than the original. In fact, the first batch I second guessed myself, left them in too long, and ended up with overly chewy (not the good kind of chewy), flat cookies. I was worried that they wouldn’t work, but the next batch, I took out as soon as they set, and they were awesome! Not quiiiite as puffy as these, but certainly not flat, and the taste was identical.

Inside Out Buckeye Cookies

Oh, and I guess maybe we should discuss what buckeyes actually are? Because I had no idea until the last year when I saw them floating around the blog world. It’s kind of like a Reese’s cup crossed with a truffle. They are little balls of peanut butter mixed with powdered sugar covered (mostly) with chocolate, but leaving one little “eye” remaining, So these cookies are…the opposite! Dark chocolate in the middle, with the peanut butter and powdered sugar on the outside. I love melty dark chocolate in the center of my cookies, and I am a peanut butter fanatic. The powdered sugar is that perfect extra touch that makes these cookies the first to go at parties or cookie swaps!

Inside Out Buckeye Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 1/2 dozen

Serving Size: 1 cookie

Inside Out Buckeye Cookies

Soft and chewy peanut butter cookies stuffed with melty dark chocolate and covered with powdered sugar--just like an inside out buckeye! Vegan, gluten-free, and seriously addicting.

Ingredients

  • 1 1/4 cup gluten-free baking blend or white whole wheat flour*
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp corn starch
  • 1/2 cup apple butter
  • 1 cup peanut butter
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 oz good quality dark chocolate, in small squares or roughly chopped
  • approx 1/2 cup powdered sugar for rolling ( + more for dusting)

Instructions

  1. In a medium bowl, combine flour, baking soda, baking powder, and corn starch. Set aside.
  2. In a large bowl, beat the apple butter, peanut butter, sugars, and vanilla until smooth. Beat in dry ingredients until well combined, scraping down the sides of the bowl as necessary. Refrigerate for 30 minutes.
  3. Preheat oven to 350 degrees. Line 2 large cookie sheets with silpat or parchment paper. Pour powdered sugar in a shallow bowl. Roll dough into 1" balls then press a square of dark chocolate inside. Re-roll dough around chocolate. Make sure no chocolate is showing. Add more dough if necessary. Roll in powdered sugar, then transfer to prepared baking sheet.
  4. Bake until edges are just set, about 8-10 minutes. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to 1 week.

Notes

*Gluten-free cookies will bake 1-2 minutes faster than if you use white whole wheat flour. Check gf cookies at 7 minutes, and wheat cookies may be in for closer to 11 depending on your oven.

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PS: Don’t forget to check out the segment this Saturday (12/14) @ 11am AZ time. Local channel 7, cable 13.

Peanut Butter Cup Macarons

Before we jump in to these macarons, I have been meaning to tell you guys that my amazing, wonderful and talented friend Kammie just published her first e-cookbook! It’s filled with healthy single serving recipes breakfasts, snacks and desserts. It’s really great, with tons of great, simple recipes, and some really smart healthy substitutions. And even better, she is offering you guys a discount through the month of October! You can receive 25% off by using the code BLOG25. I highly recommend checking it out and showing her some love!

Peanut Butter Cup Macarons #glutenfreeOkay, so I have been dying to put one of those egg white pictures on my blog for a very long time. Meringue (OMG I spelled it right on the first try–who am I??) is just so…prettttty. Macarons are notoriously challenging, fussy, and easy to mess up. I have a bad history with recipes like that, and to be honest, I usually don’t like any recipe that I can’t save if I make a mistake, but these really weren’t that hard, and I’m here to tell you that if I can make them, anyone can!

Peanut Butter Cup Macarons #glutenfree

Trust me, my macarons are not perfect. They don’t have perfectly flat tops, and they don’t all look exactly the same. I toyed with whether or not I should post them for months, but I decided that in the end, food comes down to tastes and textures, and on those accounts, these babies hit it out of the park. So I bring you some imperfection, to inspire you to make macarons, and be fabulously imperfect all the time. It’s so much more fun.

Peanut Butter Cup Macarons #glutenfree

I started out with an incredibly helpful tutorial on Oh Sweet Day. I knew I didn’t want to use any food colorings in my recipe (I’m sure it will happen one day, but it’s just not really my thing), and I knew I wanted a chocolate cookie, because, well…duh. Anyway, I followed her recipe almost exactly, just swapping out some cocoa powder for some of the almond flour. I made them twice to make sure there was no fluke, and sure enough it worked like a charm! I added a creamy peanut butter filling to make it taste like a Reese’s cup, and voila! Challenging dessert success!

Peanut Butter Cup Macarons

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 12 macarons

Serving Size: 1 macaron

Peanut Butter Cup Macarons

Chocolate macarons with a creamy peanut butter filling

Ingredients

    For the macarons:
  • 1 cup powdered sugar
  • 1/2 cup almond flour
  • 1/4 cup unsweetened cocoa powder (preferably Dutch process)
  • 2 egg whites
  • 1/4 cup sugar
  • For the peanut butter filling:
  • 1/2 cup creamy peanut butter
  • 6 tbsp powdered sugar
  • 1 tbsp coconut oil, melted
  • 1 tbsp unsweetened almond milk (if needed)

Instructions

  1. Preheat oven to 325. Line two large baking sheets with parchment paper. Set aside.
  2. In your food processor, combine powdered sugar, almond flour and unsweetened cocoa powder. Process until very fine. Sift mixture into a large bowl. You may need to reprocess any large chunks that can't make it through the sifter.
  3. In a stand mixer, beat egg whites using the whisk on medium speed until light and frothy. Reduce speed to low and slowly add sugar. Increase speed to high and beat until stiff peaks form. Be patient, it will take a few minutes. They should look like the top photo when you take the whisk out.
  4. Add the dry ingredients to egg whites and gently fold together using a spatula. Once ingredients are combined, fold for just an other few turns of the wrist--this is where you need to be very careful! Under-mix and you will have pointy shells, under-mix and you will have a soupy mess. You want the batter to just barely stream off the spatula when you remove it. I err on the side of caution and smooth out points later if they arise.
  5. Transfer batter to a pastry bag fitted with a 1/2" round tip. Carefully pipe mixture into circles about 1 1/2" in size. If tops are pointy, you may run your finger under water and gently smooth them. Let them stand for 30 minutes until tops are glossy and smooth to the touch.
  6. Bake until just set, about 10-12 minutes.Place baking sheets on wire racks and allow to cool completely.
  7. To make filling, beat peanut butter, powdered sugar, and coconut oil together in a medium mixing bowl or stand mixer until combined. If needed, add almond milk and beat until combined.
  8. Gently remove macarons from baking sheet and place a small spoonful of filling on one macaron. Top with a second macaron. Repeat with the rest of the batch. Store refrigerated in an airtight container for up to one week.
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Chocolate Peanut Butter Banana Shake

Chocolate Peanut Butter Banana Shake #vegan #glutenfree

I know, I know….It’s September and we’re supposed to be talking about crockpots, pumpkin, and cinnamon. And this weekend, I can’t even complain about the temperatures here. We’ve had highs in the 90s, and yesterday we even got rain! I mean,  being rained on for a good 3 hours of my bike ride was not ideal, but I will never complain about rain in this city!

Chocolate Peanut Butter Banana Shake #vegan #glutenfree

And honestly, I don’t care if it’s 100 degrees or 50, I still always want ice cream. My friends think I’m crazy when I crave fro-yo in the winter, but it just is, and always will be, my favorite dessert. Cookies are a close second.

Chocolate Peanut Butter Banana Shake #vegan #glutenfree

The other day, my little sister (in-law–ps I hate the term “in-law”) was over after just having her braces tightened and was having trouble chewing on any solid food. I am of strong belief that any mouth or throat pain means ice cream is a necessity. If you’re going to be miserable, there should at least be ice cream.

Chocolate Peanut Butter Banana Shake #vegan #glutenfree

I decided to use up the last of my chocolate fro-yo, throw in a banana, and of course I had to add in peanut butter. I tasted a sip, and it was dangerously good. I knew I wanted to remake it at least a tiny bit healthier for myself, so I put some extra ripe bananas in the freezer for a day when I would need a little pick-me-up.

Chocolate Peanut Butter Banana Shake #vegan #glutenfree

I love milkshakes because they literally require 3 minutes of your time (and then an other 30 as you stress out trying to photograph them before they turn into a melty puddle of mess), and they are a total comfort dessert for me! I ended up using a combination of chocolate peanut butter and chocolate chips to get the chocolate flavor in there, and the blended up chips added just the right amount of texture.

Chocolate Peanut Butter Banana Shake

Prep Time: 3 minutes

Total Time: 3 minutes

Yield: 2 servings

Chocolate Peanut Butter Banana Shake

This chocolate peanut butter banana milkshake is ridiculously simple and comes together in minutes.

Ingredients

  • 3 bananas, sliced and frozen
  • 2 tbsp chocolate peanut butter
  • 1/2 cup dark chocolate chips
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened almond milk
  • whipped cream or whipped coconut cream and sprinkles for serving, optional

Instructions

  1. Combine bananas, peanut butter, chocolate chips, vanilla and 1/2 cup of your almond milk in a high-quality blender. Blend until smooth (you will likely need to stop and stir--it will be very thick). Slowly, add more milk until milkshake has reached your desired consistency. Serve immediately. Top with whipped cream/whipped coconut cream and sprinkles if desired.
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Thai Chicken Kabobs

Thai Chicken Kabobs

Is there anything more fun than food on a stick? I mean, sure, eating it can be tricky and you run the risk of stabbing your husband while playing swords with your food (because that’s a totally normal and acceptable thing to do, yes?), but really, how many foods can you make into a sword anyway?

Thai Chicken Kabobs

I’ve actually never made kabobs before this one, and let me tell you, I am in love. I loved having my chicken on my veggies all on one stick. I loved how fun they were to eat and dip in the peanut sauce, and I also loved how food on a stick meant there were next to no dishes to clean up. Seriously, I hate cleaning almost as much as I love cooking.

Thai Chicken Kabobs

The chicken marinates in the peanut sauce to soak up all that delicious Thai peanut flavor, then gets grilled up with your veggies and dunked in lots more peanut-y deliciousness as you eat. You end up eating a lot less of the calorie-dense peanut sauce than if you were to eat traditional Pad Thai. Not to mention getting rid of the noodles and adding a bunch of veggies gives you all the flavors of classic Pad Thai with a fraction of the calories, and sticking it all on kabob skewers to grill up gives them an awesome summery touch!

Thai Chicken Kabobs

They are topped off with fresh cilantro (my favorite food–I don’t care if you say it’s an “herb”, it’s still my favorite) and drizzles with sriracha for an extra spicy kick. Of course, those are option if you’re one of those weirdos who doesn’t like spicy food, or worse, you have that genetic “mutation” where you don’t like cilantro. Have you heard about that? Apparently it’s a genetic thing where to some people it tastes like soap. So glad I pulled the long straw on that one. ;)

Thai Chicken Kabobs

Prep Time: 1 hour, 15 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 20 minutes

Yield: 9 kabobs

Serving Size: 3 kabobs

Thai Chicken Kabobs

Ingredients

  • 1/2 cup peanut butter
  • 1 1/2 tbsp fresh lime juice
  • 1 tbsp coconut aminos or soy sauce
  • 1 tsp sriracha + extra for drizzling
  • approx 1/2 cup water, divided
  • 1 1/2 lbs boneless skinless chicken breast, cut into 1" chunks
  • 1 large red bell pepper, cut into 1" chunks
  • approx 1 cup sugar snap peas
  • 1/2 red onion, cut into 1" chunks
  • fresh cilantro, optional

Instructions

  1. In a medium bowl, whisk together peanut butter, lime juice, coconut aminos, sriracha and 1/4 cup water. Remove half the mixture (eyeball it), cover and set aside.
  2. Add 1/4 cup water to remaining mixture. Whisk to combine. Continue to slowly add water until it has reached the consistency of a marinade. I used about 1/4-1/3 cup. Place chicken and marinade in a large freezer bag or medium tupperware and marinate in the refrigerator for 1 hour (alternately, feel free to do this step up to 24 hours ahead of time).
  3. If using wooden skewers, soak skewers for 30 minutes before cooking (if you use metal, this is not necessary). Alternately place chicken, bell pepper, onion, and snap peas onto your skewers (you will most likely have room for about 2 of each) close together, but not crowding.
  4. Grill on medium-high heat until chicken is cooked throughout, about 5-7 minutes. Sprinkle with fresh cilantro and drizzle with srirach. Serve immediately with remaining peanut dipping sauce.

Notes

You may wish to heat the peanut sauce before serving. It can get quite thick while it sits, so microwaving for about 15 seconds and adding a tablespoon of water should get it back to your ideal consistency.

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