Tuesday, November 18, 2014

Dark Chocolate Dipped Peanut Cookies


1/2 cup butter, softened
1/2 cup peanut butter
1 1/4 cup all purpose flour
1 cup brown sugar
1 egg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla
1 cup chopped peanuts, divided
10 oz. dark chocolate, chopped

Preheat oven to 375ºF.

In a large bowl, mix butter and peanut butter on medium speed. Add 3/4 cup flour and the next 5 ingredients (up until vanilla) and mix just until combined. Add remaining flour and mix. Stir in 1/2 cup chopped peanuts.

Scoop onto parchment lined baking sheet. Flatten each scoop with a fork in a criss cross pattern.

Bake 7-9 minutes until golden brown. Cool for a few minutes on the pan and then transfer to cooling rack to finish cooling cookies.

Place dark chocolate in a microwave safe bowl and microwave in 30 second increments (stirring well between each) until fully melted. This will probably take 2 minutes or so.

Once cookies are fully cooled, dip in the chocolate and place on either parchment or wax paper lined pans. Sprinkle with chopped peanuts. Refrigerate until the chocolate is set.

Wednesday, November 12, 2014

Pumpkin Pie Pecan Granola

One of my pregnancy cravings has been greek yogurt with granola and fresh berries. Not a bad craving, huh? Well, I have been on a granola making kick for months now and have come up with loads of delicious granola recipes. This one is a front runner. for. sure. I love it! 

And... now that fresh berries are out of season and a bit too pricey for my taste, this granola is just perfect on it's own! No fruit needed. :) Even my picky toddler will eat this stuff by the bowl full with milk. 


1/2 cup pecans, finely chopped
1/2 cup pecans, coarsely chopped
3 cups old fashioned oats
1/3 cup brown sugar
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1/3 cup honey
3 T. coconut oil
1/2 tsp. vanilla

Preheat the oven to 350ºF.

In large bowl mix nuts, oats, salt, sugar, and pumpkin pie spice.

In small microwaveable bowl mix honey and coconut oil. Heat in microwave for about 45 seconds. Stir to combine.

Pour the honey coconut oil mixture over the dry ingredients and stir until evenly coated.

Spread the granola in a single layer on a parchment lined baking sheet. Bake 5 minutes. Stir the granola around and spread in single layer again. Bake another 7 or 8 minutes until golden brown.

Remove from oven and allow to cool. Once fully cooled break the granola into clusters using your hands and store in an airtight container.