Oatmeal Peanut Butter Chocolate Chip Cookies

  This recipe comes from the amazing Dorie Greenspan, the only tweak I made was using natural peanut butter instead of skippy, I just can’t buy skippy. 

3 c rolled oats
1 c flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
8 oz butter, at room temp
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
12 oz chocolate chips

Preheat oven to 350.

Combine first 6 ingredients in a bowl.

Bear butter, peanut butter, vanilla and sugars together until creamy. Best in eggs one at a time. Add dry ingredients, 1/3 at a time until combined. Stir in chips.

Chill for at least 1 hour.

Bake 13 – 15 minutes until golden.

Makes about 50 cookies.


Peanut Butter and Banana Smoothie

I start almost everyday with a green smoothie, but every once in awhile I like to mix things up. This one is like drinking dessert !

1 ripe banana
2 TBSP peanut butter
1 tsp raw cacao nibs or dark chocolate
1 tsp honey
1/2 tsp vanilla
1 c almond milk
1/4 c greek yogurt
1 TBSP extra-virgin coconut

Combine all the ingredients in a food processor or blender. Puree until smooth.

Serves 1.

Easy Peanut Butter Cookies


These may be the fastest oatmeal cookies ever! And they are gluten free.

1/2 c chunky peanut butter
1/2 c packed brown sugar
1 egg
1-1/4 c quick-cooking oats
1/2 tsp baking soda
1/4 c chocolate chips

In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda and chips to creamed mixture; mix well.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly.

Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.

2 dozen cookies

Oatmeal Peanut Butter and Jelly Bars


These peanut butter and jelly bars are for my skinny minis, so they are packed full of calorie rich stuff like butter and healthy oats! Perfect mid morning snack.

1 c flour
1 c quick-cooking oats
2/3 c coconut palm or brown sugar
1/2 tsp salt
1/4 tsp baking soda
1/2 c chunky all-natural peanut butter
10 TBSP butter, at room temperature,
1 c strawberry jam

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-9-inch metal baking pan with butter, then flour, tapping out any excess flour; set aside.

Combine flour, oats, sugars, salt, and baking soda in a large bowl of a stand mixer. Add the peanut and butter, beat mixture until combined.

Place two-thirds of the mixture into the prepared pan and, using a measuring cup dipped in flour, press it firmly and evenly into the bottom; set the remaining mixture aside. Bake until the edges start to brown, about 15 minutes.

Remove the pan from the oven to a wire rack. Dollop the jam over the crust and spread into an even layer, taking care not to disturb the crust. Crumble the reserved oat mixture into pieces about the size of almonds and evenly sprinkle it over the jam. Return the pan to the oven and bake until the jam is bubbling and the topping is golden brown, about 20 to 25 minutes more.

Remove the pan to the wire rack and let it cool completely, about 1 1/2 hours. Cut into 18 squares.

Chocolate Cake with Peanut Butter Glaze


This is from Bethany Frankels SkinnyGirl Dish. It is wonderful, the fact that is low-fat, gluten and almost dairy free is bonus! If you want to make it dairy free use soy milk in the glaze. The best part you only dirty a bowl and your food processor.

1 1/4 c oat flour
1 c coconut palm sugar or raw sugar
1/2 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c warm water
1 tsp vanilla extract
2 TBSP vegetable oil or coconut oil
1 tsp apple cider vinegar

Preheat over to 350. Prepare an 8 inch springform pan or loaf pan.

Combine dry ingredients, add wet, combine and pour into pan.

Bake 25 min for springform, 40 – 50 for loaf pan. If a toothpick inserted in the center of the cake comes out clean – it’s done.

Cool completely.

Peanut butter glaze:
1/2 c coconut palm or raw sugar
2 TBSP canola oil
2 TBSP milk
2 TBSP peanut butter
2 TBSP cocoa powder
2 tsp vanilla

Combine in a small food processor until smooth. Frost cake.

Serves 8 – 10.

Roasted Tofu with Peanut Noodle Salad


This recipe is adapted from Eating Well, how can you go wrong with tofu and peanut sauce?

1/4 c lime juice
1/4 c soy sauce
1 TBSP canola oil
1 16-ounce package extra-firm tofu, cut into 1/2-inch cubes
6 oz rice noodles
1/2 c natural peanut butter
3 TBSP water
3 cloves garlic, minced
1 TBSP minced fresh ginger
6 c thinly sliced napa cabbage
1 c grated carrot
1 c green onions, thinly sliced

Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray.

Put a large pot of water on to boil for the noodles.

Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes.
Using a slotted spoon, transfer the tofu to the prepared baking sheet; reserve the marinade. Roast the tofu, stirring once halfway through, until golden brown, 16 to 18 minutes.

Meanwhile, cook noodles according to package directions. Drain.

Whisk peanut butter, 3 tablespoons water, garlic and ginger into the reserved marinade. Add the noodles, cabbage, green onions, carrot and tofu toss to coat.

Serves 4.

Thai Pizza


This week it’s Thai Pizza Salad – salad because there is a salad on the pizza and its wonderful!

Preheat oven to 500, with baking steel or pizza stone inside for at least 45 minutes.

Pizza Sauce:
1/4 c natural peanut butter
3 TBSP water
2 tsp soy sauce
2 tsp rice vinegar
1 tsp fish sauce
3 cloves garlic, minced
1/4 inch piece of ginger, minced

Mix together and set aside.

8 oz chicken, cooked and cut into small pieces
8 oz mozzarella cheese, shredded
1 red onion, thinly sliced
4 peppers cut into small pieces

Roll out dough spread with pizza sauce, chicken, onions, peppers and cheese.

Bake for 8 – 12 minutes until crust is crispy and cheese is melted.

1 c shredded carrot
1 c shredded cabbage
4 scallions, sliced thin

1.5 TBSP lime juice
1 TBSP canola oil
1/2 TBSP fish sauce

Toss salad with dressing.

Remove pizza from oven. Cut into slices then top with salad.

Serves 4.


Crispy Tofu in Spicy Peanut Sauce


Peanut Butter, Tofu and Sriracha, I think I’m in love! If your making this for kids leave out the jalapeños. I like is spicy so add more sriracha sauce.

16 oz. firm or extra firm tofu
1 TBSP peanut oil
4 large garlic cloves, thinly sliced
1 inch piece of ginger root, thinly sliced
2-3 TBSP green onions,sliced
1 large bag of spinach
2 jalapeños, thinly sliced

3 TBSP soy sauce
3 TBSP rice vinegar
2 TBSP natural peanut butter
1 TBSP agave nectar
2 TBSP vegetable stock or water
1 TBSP Sriracha Rooster Sauce

Drain the tofu well, then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel. Cut tofu into 1 inch cubes.

Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Sauce.

Heat oil in a large non stick skillet of wok over medium high heat. Add tofu, garlic and ginger to the skillet, cook until the tofu is crispy on all sides, add spinach, sauce, green onions and jalapeños, stir to combine and remove from heat.

Serves 4.

Chicken Satay


the trick to juicy chicken satay is to use chicken thighs and to let it marinade overnight. I made this recipe two ways – in the oven sans “black stuff” for the kiddos and cut into chunks, skewered and cooked over flames “with the black stuff” for mom & dad. With the black stuff was amazing – so unctuous!!

3/4 c lite coconut milk
1 TBSP fish sauce
1 TBSP coconut palm sugar or brown sugar
1 TBSP Thai red curry paste
1 1/2 teaspoons kosher salt
2 lbs boneless, skinless chicken thighs

Place the coconut milk, fish sauce, sugar, curry paste, and salt in a large bowl and whisk to combine; set aside.

Cut the chicken lengthwise into 1/2-inch-thick pieces and add to the marinade. Stir to coat the chicken, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours. Meanwhile, make the sauce.

For the peanut sauce:
3/4 c lite coconut milk
1/4 c chunky all-natural peanut butter (no salt or sugar added)
1 TBSP fish sauce
1 TBSP coconut palm sugar or brown sugar
1 TBSP Thai red curry paste
2 tsp chile-garlic paste
1 TBSP freshly squeezed lime juice

For the peanut sauce:
Place everything but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.

To cook the chicken:
Heat a gas or charcoal grill to medium-high. Meanwhile, thread a single piece of chicken lengthwise onto each skewer and transfer to a baking sheet.

When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the skewers on the grill, close the cover, and cook until grill marks appear on the bottom, about 3 to 4 minutes. Flip the chicken, close the grill, and cook until grill marks appear on the second side and the chicken is cooked through, about 3 to 4 minutes more.
Transfer the skewers to a clean serving platter and serve with the cooled peanut sauce for dipping.

Serves 6 – 8.

Peanut Sauce


This is the best peanut sauce – sweet from the coconut milk, salty from the peanut butter and spicy from the chile garlic sauce. It goes great with spring rolls or chicken.

3/4 c unsweetened coconut milk
1/4 c chunky all-natural peanut butter
1 TBSP fish sauce
1 TBSP coconut palm sugar or brown sugar
1 TBSP Thai red curry paste
2 tsp chile-garlic paste
1 TBSP lime juice

Place everything but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.