Month: November 2015

Baked Gingerbread Pumpkin Donuts

Baked Gingerbread Pumpkin Donuts

Gingerbread and pumpkin go together like peanut butter and chocolate–the perfect holiday combination! Vanilla protein icing made from the best Gourmet Vanilla protein powder you will ever have by PEScience. You can get 25% off your entire order by using code PBCHOCO at checkout. Mmm…. […]

Healthy Brownie Batter Dip for One

Healthy Brownie Batter Dip for One

Use a cracker, a cookie, a chip, a spoon, heck even your finger–just do your thing. No judgment here. I used VitaFiber syrup in this brownie dip. If you haven’t tried it yet, you are missing out. It’s a ZERO sugar HIGH fiber natural sweetener. I […]

Pumpkin Chocolate Chip Peanut Butter Protein Bars

Pumpkin Chocolate Chip Peanut Butter Protein Bars

 

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Last night I came home to a package by a mysterious sender. It was a professional photography light set and the second I opened it I knew who it was from–my dad! Although, I haven’t figured out how to use it yet, I’m like a legit food photographer and blogger now. Thanks Dad, love you! Anyone with pro lighting tips, please send them my way!

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I keep getting asked if these bars are filled with cream in the center and no, they aren’t. That’s PEANUT BUTTER! Seriously, I used White Chocolate flavored peanut butter by Buff Bake. Because it’s so rich, when I mixed it with coconut oil and maple syrup, it almost tastes like a sweet cream filled center. If you want to try Buff Bake, get 10% off your order by using code PBCHOCO.

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Pumpkin Chocolate Chip Peanut Butter Protein Bars

Yield: 6

Serving Size: 1 square

Ingredients

    Pumpkin Layer
  • 1/4 c peanut butter
  • 1/4 c powdered peanut butter
  • 2 tbsp. pumpkin
  • 2 tbsp. coconut sugar
  • 1 tbsp. maple syrup*
  • 1 scoop vanilla protein powder (I used PEScience)
    Peanut Butter Cream Layer
  • 5 tbsp. natural peanut butter (I used White Chocolate Buff Bake)
  • 3 tbsp. coconut oil
  • 2 tbsp. maple syrup*
    Topping
  • 1 tbsp. mini chocolate chips

Instructions

  1. Mix all pumpkin layer ingredients together using a fork.
  2. Press half of the dough into the bottom of a small rectangle container lined with parchment paper. I just used a plastic container about 6x3 inches. Place in the freezer while you prepare your next layer.
  3. Melt all peanut butter cream layer ingredients together. Pour over pumpkin layer and return to freezer for 20 minutes to harden.
  4. Once solid, press remaining pumpkin layer ingredients evenly over peanut butter cream layer. Sprinkle with chocolate chips and return to freezer for another 20-30 minutes.
  5. Cut into 6 squares and enjoy.

Notes

*Can be replaced with honey, agave or any sticky syrup.

http://peanutbutterpluschocolate.com/pumpkin-chocolate-chip-peanut-butter-protein-bars/

 

Classy Cake Batter Cookie Dough

Classy Cake Batter Cookie Dough

  Life is just too short not to eat the cake batter. So next time you have a hard day, whip up a batch of this low fat Cake Batter Cookie Dough, put it in a champagne glass and eat it with a spoon–because you deserve a […]

Chocolate Dipped Vanilla Protein Waffle

Chocolate Dipped Vanilla Protein Waffle

Last night I learned that I prefer waffles as a late night snack after a girls night when I have clearly drank too much wine. Oh, and I learned that I like them cold!   I made these waffles using only FOUR ingredients! I swear I have tried a […]

Pumpkin Pie Cookies

Pumpkin Pie Cookies

DSC_2151I lied. I’m not even close to being over pumpkin. The peppermint chocolate was a nice distraction but I’ll be honest, I’m a basic chic and I want my pumpkin all the time–I need it!DSC_2196

DSC_2181I have lots more Holiday recipes in my Holiday Dessert eBook. Just a few of the recipes you can find in the book: Double Layer Peppermint Brownies, Eggnog Donuts, Starbucks Copy Cat Cranberry Bliss Bars, Ginergerbread Men, and Gingerbread Biscottis! You can purchase the book for $1.99 here! And don’t forget they are all HEALTHY!

 


 

If you love this recipe, please share it on social media using the buttons at the bottom 🙂

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Pumpkin Pie Cookies

Yield: 7

Serving Size: 1 cookie

Pumpkin Pie Cookies

Ingredients

    For the Cookies:
  • 1 scoop vanilla protein powder (I used PEScience get 25% off using code PBCHOCO)
  • 1/4 c almond flour
  • 1/4 c oat flour
  • 2 tbsp. natural peanut butter (I used White Chocolate Wonderful Peanut Butter & Co)
  • 2 tbsp. coconut sugar
  • 2 tbsp. maple syrup
  • 2 tbsp. water
  • 1 egg yolk
  • 1/2 tsp. baking powder
    For the Filling:
  • 3 tbsp. pumpkin puree
  • 1 tbsp. light cream cheese
  • 1 tbsp. coconut sugar
  • 1/4 scoop vanilla protein powder
  • 1 egg white
  • 1/2 tsp. cinnamon
  • dash nutmeg
    For the Icing:
  • 1/4 scoop vanilla protein
  • enough water for desired consistency

Instructions

  1. Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. Mix all cookie ingredients together starting with dry and then adding wet.
  3. Separate dough into 7 pieces and roll into balls. Place balls on baking sheet 2 inches apart.
  4. Press balls down using your thumb or the back of a cookie scoop to create an indent.
  5. Bake cookies for 5 minutes, remove from oven, press the indent down again, decrease heat to 300f.
  6. Whisk all filling ingredients together. Fill the indent of the cookies with filling and bake for another 14-17 minutes or until pumpkin is firm.
  7. Let cool before drizzling with icing and serving.
http://peanutbutterpluschocolate.com/pumpkin-pie-cookies/

Dark Chocolate Peppermint Candy Bars

Dark Chocolate Peppermint Candy Bars

It’s been two days since Halloween and I have left pumpkin behind and have made lots of room for peppermint. Good bye pumpkin; hello peppermint! I’m starting off with Dark Chocolate Peppermint Candy Bars that I made on accident. They were suppose to be cookies […]


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