GF Peanut Butter Dark Chocolate Bars - Revamped

My all-time favorite baked good is this delicious gluten-free peanut butter chocolate chip cookie.  It can be made with different types of mix-ins (including dark chocolate, peanuts, or dye-free chocolate candies - instead of M&Ms) stuffed with peanut butter cups, or can be made into bars by pressing into a baking dish.  I like them because they're simple (everything is in increments of "2") and I always have the ingredients on hand, but they always contained regular ol' brown sugar.

Until now.

Enter coconut sugar.  

Coconut sugar is made from the sap of the coconut plant.  It is less processed than brown sugar, has more nutrients, and may have a lower glycemic index.  Should we be putting coconut sugar on everything?  No.  But it's better than brown sugar, and since this is my favorite dessert I'm thrilled to have a slightly healthier alternative that works just as well.

My Karve FUEL Challengers went nutso about this treat on Saturday as we practiced eating mindfully and intentionally.  I am ever so happy to indulge their chocolate and peanut butter combo craving.

Peanut Butter Dark Chocolate Bars

Ingredients:

2 cups smooth peanut butter
2 cups coconut sugar
2 eggs
2 tsp. baking soda
1 1/2 - 2 cups dark chocolate chips or chocolate chunks - try Enjoy Life brand 

Instructions:

Cream peanut butter, coconut sugar, eggs and baking soda until smooth.  Stir in chocolate.  

Press into an 8x8 baking dish and bake at 350 degrees for ~30-35 minutes or until slightly browned.

So.  Good.

Enjoy!

*M*

No Bake Dark Chocolate PB Oatmeal Bars

I did it!  I developed my own recipe!  (OK, I usually tweak any recipe I use to make it more Meg-a-fied, but this time I developed it on my own!)  I wanted to make a healthier no-bake cookie or bar that could also sub as a pre- or post-workout snack and had the two flavors I love the most: chocolate and peanut butter.  The result?  These fun little oatmeal bars that are great as a dessert, sweet snack, or even breakfast on the go.  Chocolate for breakfast, you ask?  Better (and more satisfying) than a chocolate doughnut!

This recipe is made up of some of my favorite nutrient-rich foods:

Cocoa powder and dark chocolate - full of phytochemicals (flavonoids, theobromine) that are cardio-protective and lower blood pressure.  Most of us love chocolate, and combining cocoa powder with coconut oil and a bit of stevia forms a nice chocolate "sauce" that's also super healthy.

Coconut oil - this once demonized oil has been heavily researched in the past decade and is now understood to be quite health-promoting.  We now know that it is beneficial to your heart and thyroid, and it may boost your metabolic rate and immune system strength.  Coconut oil is made up of medium chain triglycerides, which are preferentially metabolized and used for fuel by the liver.  (Polyunsaturated fats are made of long-chain fatty acids, which are harder to metabolize and are preferentially stored for fuel.)  Much of the research vilifying coconut oil was performed on oil that was partially hydrogenated; virgin coconut oil is what you want to reach for.  It is solid at room temperature but melts easily, especially if kept in an Arizona kitchen (mine is usually liquid after a few days in my pantry).

Peanut butter - great source of protein, adds satiety to meal, and thought to lower cholesterol and triglyceride levels.  Plus, it's just plain awesome.

Oatmeal - full of soluble fiber, which is thought to bind to LDL cholesterol and "sweep" it away from arteries.  This makes oatmeal heart healthy and a good whole grain option, if you eat grains.  Oats are naturally gluten-free, but many crops are cross-contaminated with wheat, rye or barley, or they're processed in facilities that also process gluten.  If you are gluten intolerant, opt for gluten-free brands like Bob's Red Mill, Holly's Oatmeal, or GF Harvest.  The less processed the oats, the more slowly they will be digested, so opt for traditional oatmeal or steel cooked oats whenever possible.  You can make oatmeal overnight in the crockpot to save time.  I used old fashioned oats for this recipe.  

Honey/stevia - I only used a small amount of honey, which has antimicrobial properties and is high in B vitamins, in this recipe, but I recommend it (and stevia) over other sweeteners because of its health benefits and minimal processing.  Plus, if you buy honey made in your local region, it may help you manage seasonal allergies a bit better.

This recipe is pretty dense and "oat-y" but has a strong chocolate peanut butter flavor.  If you don't like oats as much, you can reduce the quantity.  You can also make this lower in carbohydrates by reducing the honey (increasing stevia), eliminating the chopped dark chocolate, and swapping out 1 - 1 1/2 cups dried coconut for the oats.

Ingredients:

1/3 cup + 1 tablespoon coconut oil
3 tablespoons honey
Few dashes of stevia (to taste)
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup smooth peanut butter
2 cups old fashioned oatmeal
3-4 ounces dark chocolate chopped (optional; about 1 bar)

Instructions:

Add 1/3 cup coconut oil, honey, stevia, and cocoa powder to a small saucepan and heat until gently boiling.  

Remove from heat.  Stir in vanilla extract and peanut butter until well combined.  

Fold in oatmeal and chopped dark chocolate.  Drizzle with 1 tablespoon coconut oil to help bind the mixture.  

Spread evenly into an 8x8" baking dish and refrigerate to set.  

Cut into 12-16 squares and served once set.  Look how dense and yummy these are!  

I am considering freezing a few pieces to see how that goes, too!  Greg and I love having these in the fridge to satisfy our sweet tooth without a ton of sugar.  Let me know how you like them!

Enjoy!
*M*

Happy Holidays 2011

Happy holidays! We often show love to each other and celebrate with food, and this year was all about the goodies! None of these are particularly "healthy" options - though the cookies are technically gluten-free - but this is where balance comes in. "Play" foods are important for us too!

I wanted to make a platter for my office and one for my husband's coworkers, since he just started at his new job (and let's face it: chocolate helps make friends). I also put a few of each treat in little grey felt "buckets" purchased from Target, each adorned with star-shaped cookie cutters. Check out the photos - and recipes - below!

For Greg's office:


For my office:


For my neighbors - aren't these little ($1) buckets cute?


To check out the gluten-free peanut butter chocolate chunk cookie recipe, go here. Instead of stuffing them with regular or small Reese's peanut butter cups, I used the teeny Trader Joe's chocolate PB cups mixed into the batter, plus chunks of dark chocolate cut straight from the bar.


No-bake Peanut Butter Oatmeal Cookies with Chocolate Drizzle

Ingredients:

2 cups sugar

1 stick butter

1/2 cup milk

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

Melted dark chocolate, optional

Directions:

In a heavy saucepan bring to a boil the sugar, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. Spread the mixture on a greased baking dish and let cool. Once cool, drizzle with melted dark chocolate. (Adapted from Food Network.)

I forgot a picture, so use your imagination!

Magic Bars

My husband is obsessed with Magic Bars. Of course, he calls them 7-layer bars; however, everywhere I go they're called Magic Bars, and technically they do not have 7 layers, so obviously I'm in the right.

Ingredients:

1/2 cup butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
1 bag semisweet chocolate chips
1 bag butterscotch chips
3 1/2 ounces coconut flakes
1 cup chopped walnuts

Instructions:

Preheat oven to 350 F. (325 F. for glass dish.) In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature. Makes 24 bars. (Adapted from Cooks.com.)

Happy holidays from our (crazy) little home to yours!


Photo - Jessica Flecky, Flecky Fotography
Card - Rachel Harding, Just Us Three

*M*

Gluten-free Peanut Butter Chocolate Chip Cookies Stuffed with Peanut Butter Cups

Oh my. You are going to love these cookies. Full disclosure: these are less "healthful" than they are "play," but we need both in our lives! These cookies are really, really good - and very rich. And fortunately, they're something your gluten intolerant friend can enjoy as well. Those of you with kids (or grandkids) will also enjoy this minimal-ingredient recipe. Making it for your significant other? You'll look like a goddess - or god - in the kitchen!

These cookies are pretty big, so they're perfect for splitting with a friend. Plus, cutting them down the center lets you see the surprise peanut butter cup inside!

Heat oven to 375 degrees F. Start by making the extremely simple gluten-free peanut butter chocolate chip cookies I featured last fall on my blog. Note: instead of making this recipe with M&Ms, use only chocolate chips (and used the whole bag of chips because I love my cookies chocolate-y). I also used chunky peanut butter because that's what I had on hand.

Next, flatten a round of dough on a prep surface or cookie sheet.

Place a Reese's peanut butter cup on top of the "bottom" layer and press down gently.

Add an additional round of dough on top of the peanut butter.

Press the sides of the top and bottom layers together to conceal the peanut butter cup.

Arrange evenly on a cookie sheet and bake for 12-14 minutes, making sure to not burn the bottom.

Remove the cookies when they're still slightly soft on the top, since the bottom tends to darken more quickly.

Cool on a cookie sheet and serve with a glass of cold, organic milk or almond milk.

Enjoy!

*M*

Peanut Noodles with Shredded Chicken

Arizona summers demand easy, cold dishes that are still satisfying after a long day of work. In comes this delicious noodle dish, which I found in the May 2009 issue of Good Housekeeping. I don't consider myself a GH woman (yet?), but I received a subscription as part of a bridal shower gift from a wonderful bridesmaid, and I have really enjoyed its practical cleaning tips and creative recipes. (I even enjoy the articles about crafting!)

This dish is in regular rotation at the McNamee house, and it holds well in the refrigerator for a few days so it makes a great leftover lunch.

Peanut Noodles with Shredded Chicken

Time: 30 minutes

Makes 6 main-dish servings

12 oz thick spaghetti or linguini (I used spaghetti brown rice pasta from Trader Joe's)

1 clove garlic, thinly sliced

4 medium skinless, boneless chicken breast halves (organic!)

1/4 cup rice vinegar

1/4 cup reduced sodium soy sauce (I used organic Nama Shoyu, a fermented soy sauce you can find at Whole Foods)

1/3 cup smooth peanut butter

2 teaspoon grated peeled ginger

1 small kirby cucumber (4-6 oz), thinly sliced

1 bag (8-10 oz) shredded carrots

1 medium red pepper, thinly sliced (organic! peppers are on the "Dirty Dozen" list)

Cilantro sprigs for garnish

**NOTE: I see recipes as "suggestions," so I often cook to taste. We really like extra sauce, so I usually add more vinegar, Nama Shoyu, and ginger to taste. Additionally, feel free to add more veggies as I do, especially if you make more sauce.

I love Trader Joe's brown rice spaghetti pasta. Gluten free and a whole grain with only one ingredient (brown rice!), it tastes delicious.

Here are my main sauce ingredients (minus the ginger):

As you can see, I sometimes use crunchy peanut butter because I think it adds some nice texture...and it was in my cupboard.

1. Heat a large covered sauce pot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta. Rinse again under cold water; drain again. **If using brown rice pasta, be sure to follow the label and not overcook.

(I just have to mention...how cute is this colander? If you can't tell, the holes for water draining are shaped like strawberries! Thanks to my wonderful mother-in-law!)

2. Meanwhile, in a covered 12-inch skillet, heat garlic and 1 inch of water to boiling on high. Add chicken; cover, reduce heat to medium-low, and cook 13-14 minutes or until chicken loses its pink color throughout. With slotted spoon or tongs, remove chicken from skillet and place in large bowl of ice water; chill 5 minutes. Discard poaching liquid. Drain chicken; with hands, shred chicken. **I used frozen organic chicken so I steamed the chicken in a steamer basket over boiling water, and it worked beautifully.

3. While pasta and chicken cook, in a large bowl, whisk vinegar, soy sauce, peanut butter, water, and ginger until smooth.

4. To bowl with peanut sauce, add drained pasta, shredded chicken, cucumber, carrots, and pepper; toss to coat. To serve, garnish with cilantro.

It's truly delicious, and I've served it to a few foodies who really enjoy it as well!

*M*