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The Art of Running in the Rain

"To give anything less than your best, is to sacrifice the gift." -Prefontaine

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chocolate chip

Sunday Style VIII (kind of) + Flourless Peanut Butter Chocolate Chip Cookies

Hey all!

I was going to come at you with a Sunday Style post, but we didn’t realize until way too late that there was a big grease spot right where we were taking photos and they just turned out…meh….

I will share with you these two photos from the shoot, of my current obsession!

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These shoes are extremely comfy, cool (it’s been 100 degrees this past week), and very cute!  I got them on Urban Outfitter’s sale, and they are unfortunately all sold out now, but they have a lot of similar styles.

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Shoes: Ecote Huaraches (similar here, I would totally buy these ones too!)


Now it’s time for food porn!

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When you crave peanut butter and chocolate I believe you should just give in and go for the gusto!  These cookies are so delicious, they are super moist and everything about them melts in your mouth.

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I often find that the typical peanut butter chocolate chip cookie is just not peanut buttery enough for my taste.  Because these cookies don’t have flour in them it allows the peanut butter to shine through a bit more.

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Flourless Chocolate Chip Peanut Butter Cookies

  • Servings: 2 dozen
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cup peanut butter
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark chocolate chips

Directions:

  1. Preheat the oven to 350 degrees.
  2. Mix peanut butter, sugar, egg, baking soda, and salt in a mixing bowl.
  3. Fold in the cup of dark chocolate chips.
  4. Form tbsp size cookies on cookie sheet two inches apart.
  5. Bake for 12-14 minutes or until golden brown.

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Mangia!

Protein Packed Pumpkin Spice Banana Muffins

Hello!  Hope everyone’s had a great Monday so far, and that your weekend was fun and relaxing!  Our’s was filled with (of course) the dog park…

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You just really can’t deny this guy what he loves, and what he loves is to arrive at the dog park, wander the perimeter sniffing and eating grass, and ultimately sitting in the shade.  It’s a complex life Charlie leads.

We also visited grandma and took care of her dog, Scooter’s, flea problem, which reminds me that I wanted to tell you all how amazing Advantix II is!  Charlie and Oliver received a dose on Monday and we went to see grandma and Scooter on Friday (he was swimming in fleas, gross I know) and both boys remained flea free, even after spending the night!!!  I highly recommend it if your doggo sees other dogs or goes to the dog park.  I’m definitely not a vet though, so ask yours if it’s right for your dog.  Hopefully Scooter is better fast!

While we were at grandma’s I tried out a new to me product, Kodiak Cakes.

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I see the hungry runner girl post about this mix a lot so I really wanted to try them!  Let me tell you they were delicious.  I didn’t snap any photos of the pancakes, but I did decide I wanted to create a recipe with them.

So I made ‘Protein Packed Pumpkin Spice Banana Muffins.’  They were super easy to make, and turned out delicious!

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Protein Packed Pumpkin Spice Banana Muffins

  • Servings: 14-18 muffins depending on size
  • Difficulty: easy
  • Print

Ingredients

  • 2 cups Kodiak Cakes Flapjack & Waffle mix
  • 1 cup organic soy milk (or other milk alternative)
  • 1/2 cup of brown sugar
  • 1 egg*
  • 1/2 cup Earth Balance unsalted butter
  • 2 ripe mashed bananas
  • 2 tsp pumpkin spice mix
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup milk chocolate chips**

*If you are egg sensitive or vegan you could substitute flax

**For a vegan option use dark chocolate chips

Directions

  1. Preheat oven to 350 degrees
  2. Combine all ingredients in a medium sized mixing bowl
  3. Fill greased or lined muffin pan with the batter (I usually try to grease, you know save the whales and all, but this time I was out of my nonstick spray).
  4. Cook for 10-12 minutes (check at 10 minutes with a tooth pick).

Nutrition 

per muffin (based on a yield of 17 muffins)

  • calories: 153
  • fat: 6g
  • carbohydrates: 26g
  • fiber: 3g
  • protein: 3g

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Mangia!

Raspberry chocolate chip muffins

Okay, so I may have picked a TON of raspberries.  But now we have jam for months and these delicious muffins, so all in all it was definitely worth the work.  I found the recipe at sweet cannela.  When it comes to following recipes I try not to reinvent the wheel, but I’ll admit that I made a few minor adjustments to this recipe (one of which included adding chocolate – um, can you blame me?).

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Heat the oven to 350 degrees F (180 degrees C) and grease yo’ muffin tin – I used coconut oil and we had a really good time!  My batch made 12 pretty robust muffins 🙂  FYI these muffins took like 5 seconds to prep and 25 min to bake, SUPER quick!

This is what happens to coconut oil in Seattle in the middle of the summer…..I’mmmmm mmmelting

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Mix 2 bananas, .5 c almond milk (I used hemp), .5 c brown sugar, 1 tsp vanilla extract, 1.5 tsp maple syrup in a food processor (or ninja — hiyah).  Blend the ingredients until they become a smooth liquid.

IMG_0286In a separate bowl combine 2 c of rolled oats, 1 tsp of cinnamon, 1.5 tsp of baking powder.

Add the liquid mixture and mix it with a spatula.  Gently fold in 1 c of raspberries, and if you’d like chocolate chips (I just poured until it looked pretty).

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Fill up your muffin cups and bake for 25-30 minutes.

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OMNOMNOMNOM!!!!!

Be well.

 

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