Monday, November 13, 2017

No-Bake Peanut Butter Pie

I love no-bake pies and this peanut butter pie is so easy to make. If you love peanut butter and chocolate without the guilt, you need to try this recipe. The crust has a crunch to it from the almond meal and together the cocoa powder and maple syrup has just the right amount of sweetness. The peanut butter filling with the chocolate topping makes you think you are eating a peanut butter cup candy bar. Did I also say, without the guilt! This is definitely a delicious recipe to serve your family or on a special occasion.


1 1/2 cups almond meal or almond flour
1/4 cup cocoa powder
1/4 cup pure maple syrup
3 tablespoons Kerry Gold Butter, melted
Pinch of salt


1 cup creamy all-natural peanut butter
3/4 cup water
1/2 cup melted coconut oil (use refine coconut oil for no flavor)
1/2 cup maple syrup
1/4 teaspoon sea salt


1/2 cup Ghirardelli 60% dark chocolate chips, melted

1. Have a 9-inch tart pan with a removable bottom ready to use and set aside.

2. To prepare the crust, combine all of the ingredients in a food processor and mix into a dough. Press the dough evenly into the bottom of the tart pan and set aside. Take a paper towel and wipe out the food processor.

3. To prepare the filling, combine the ingredients in your food processor, and mix until completely smooth and silky. You may have to stop and scrape down the sides a few times to get the batter very smooth and evenly mixed. Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 hours.

4.  When the pie is firm, make the topping. Put the chocolate chips in a glass bowl and put in microwave for 30 seconds and take out and stir. Return to microwave for 30 seconds more and take out and stir. The chips should be completely melted. Take an offset icing spatula and drizzle the melted chocolate all over the pie. It should solidify quickly, just as soon as it touches the cold pie. Allow the pie to sit at room temperature for 10 minutes, to make it easier to slice. Store remaining pie in the refrigerator for up to one week. Enjoy!


Monday, May 8, 2017

One Bowl Chocolate Cocoa Chunk Cookies

I love chocolate chip cookies and so does my family. So, I decided to make these delicious almost healthy chocolate cocoa chunk cookies. My husband and son both like Espresso, so I found a dark chocolate espresso bar (72% cacao) that the coffee flavor brings out the taste of the chocolate. It really made the cookies taste delicious. Though, you can use whatever type of chocolate you like from milk chocolate to dark chocolate.
What I love about this recipe is that it's all made in one bowl. Let me explain! Take a large bowl and first add all of the wet ingredients and then you add the dry ingredients and all you do is use a wooded spoon or spatula to mix. It is an easy recipe and hardly any clean-up!

Makes about 18 cookies.


Wet ingredients:

1 large egg (room temperature)
1/4 cup canola oil
1/4 cup creamy peanut butter
1/3 cup unpacked brown sugar
1/3 cup cane sugar
1 teaspoon vanilla extract

Dry Ingredients:

1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
3 tablespoons cocoa powder
1 1/2 cups oat flour
4 - 5 teaspoons whole milk or half & half (if needed to moisten batter)
1/2 cup chopped dark chocolate espresso bar


Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

In a large mixing bowl, add the wet ingredients, egg, oil, peanut butter, brown sugar, cane sugar, and vanilla, whisk together until combined and smooth.

Next, put a paper towel down on your work surface and take a sifter and add your dry ingredients to the sifter and sift the dry ingredients onto the paper towel and put into the wet ingredients and mix until combined. If the dough is dry, start adding two teaspoons of the milk at a time until the dough is moist enough to form balls but not sticky.

Add the chopped chocolate into the batter. Now, take a tablespoon ice cream scope and shape the batter into balls and place on the cookie sheet about two inches apart. Gently press down on each ball with your fingers to form a disc that is about 1/2-inch thick.

Bake 11-12 minutes until the cookies puff up. They don't spread much.

Cool cookies on baking sheet for 5 minutes and transfer to cooling rack. Enjoy with a cup of coffee, tea, or milk!

Thursday, December 11, 2014

Healthy Dog Treat Cookies

These healthy dog treats are good enough for humans to eat. You could add in some chocolate chips or your favorite dried fruit.
Now for your dog, you can add in about ¼ cup parsley, that would help freshen your dog’s breath or substitute dried mint for half the parsley. Don’t hesitate to adjust the size of the treat to accommodate a very small or very large dog. Baking them a few minutes more or less, as needed.


·  1 cup peanut butter

·  1/2 cup honey

·  1 cup flour


Preheat the oven to 350 degree F. and  line 2 cookie sheets with parchment paper.

In a medium bowl, stir together the peanut butter and honey. Mix in the flour, then form a ball and roll out on a floured work surface.

Using a rolling pin, roll out into a 9” inch circle and using a 3 to 4 inch dog bone cookie cutter, cut out cookies and place on a lined cookie sheet. Reroll dough pieces until all dough is used up.

Bake for 7 to 9 minutes and watch cookies they will tend to get brown very quickly. Remove from oven and let sit for 5 minutes on cookie sheet and then remove to cooling rack.
Hope your dog enjoys or maybe you! Our dog, Dolce can't wait to try one!
I mailed some dog treats to my sister, Kimberly in Virginia for her dog, Zoey. As you can see, her dog is enjoying them, too.