Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies

Adapted From: detoxinista.com

These have a delicious nutty flavor that makes it hard not to eat the whole batch. Changing the flour from coconut to almond makes a completely different type of cookie with a whole new taste and texture. They are superb!

Ingredients:

4 cups almond flour

1 tsp baking soda

1/2 tsp sea salt

1/2 cup coconut oil, melted

1/3 cup organic maple syrup

4 tsp vanilla extract

1 cup dark chocolate chips

Preparation:

Using a whisk, combine the almond flour, baking soda, and sea salt in a medium bowl. In a separate large bowl, whisk together the coconut oil, maple syrup, and vanilla. Add the dry mixture to the wet; whisk again until well blended. Stir in the chocolate chips. Drop cookie dough by tablespoonfuls onto a baking sheet lined with wax paper. The dough will spread a little on their own, but use the back of a spoon to slightly flatten the tops. Bake at 350° for 8-10 minutes, or until the edges are golden brown. Let the cookies cool for 10 minutes before transferring to a wire rack. Store in an airtight container at room temperature, or in the refrigerator.

Makes 36 cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

Source: Samantha C.

Ingredients:

1 cup butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp vanilla extract

1 tsp baking soda

2 tsp hot water

1/2 tsp salt

3 cups flour

2 cups semisweet chocolate chips

Preparation: 

In a large bowl, beat together the butter and both sugars until smooth. Add one egg at a time, beating in between; stir in vanilla extract by hand. In a separate small bowl, dissolve the baking soda in hot water. Stir into batter with the salt. Then stir in flour and chocolate chips. Drop cookie dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 for 10-12 minutes, or until edges are slightly browned.

Makes 24 cookies

Chex Muddy Buddies

Peanut Butter Muddy Buddies

Source: Lana N.

These are a weakness of mine. I love these!!!

Ingredients:

1 (12.8-ounce) box chex rice cereal

1 1/2 cups milk chocolate chips

3/4 cup creamy peanut butter

6 tblsp butter, softened

1 1/2 tsp vanilla extract

2 1/2 cups powered sugar

Preparation:

Pour cereal into a large bowl; set aside. In another large microwave-safe bowl, heat the chocolate chips, peanut butter, and butter for 1 minute. Stir mixture. Heat an additional 30 seconds in microwave; stir until smooth. Add vanilla extract and mix well. Pour chocolate mixture over cereal; stir until completely coated. Transfer half the cereal into a 1-gallon size plastic bag; add half the powdered sugar. Seal it shut and shake the bag until completely coated with sugar. Pour into an airtight container. Coat the other half cereal with the other half powdered sugar in the same way. Add to airtight container and store in refrigerator. 

14 - 1 cup servings

Per serving, based on 14 servings. (% daily value)

• Calories 388
• Fat18.4 g (28.3%)
• Saturated8.2 g (41.1%)
• Carbs55.4 g (18.5%)
• Fiber2.8 g (11.3%)
• Sugars35.2 g
• Protein5.4 g (10.9%)
• Sodium196.2 mg (8.2%)

Simple Fudge

Simple Fudge

Source: Mitzi H.

I usually make this easy fudge around the holidays. This recipe comes from my husband's dear mother, who is a country woman that can cook! It's a keeper. For dairy-free and sugar-free fudge, try Almond Butter Freezer Fudge & Chocolate Walnut Freezer Fudge.

Ingredients:

1 cube butter (1/2 cup), softened and sliced into 8 sections
1 cup semi-sweet or milk chocolate chips
1 tsp vanilla extract
2 cups sugar
1 (5-ounce) can evaporated milk
1 cup mini marshmallows

Preparation:

Line an 8x8 pan with plastic wrap. Place the butter, chocolate chips, and vanilla in a large mixing bowl; set aside. In a large saucepan, bring the sugar, evaporated milk, and marshmallows to a boil over medium heat. Cook, stirring constantly, for 4 minutes at a full boil. Pour over chocolate chip mixture in bowl; stir until chocolate chips and butter is melted. Pour the fudge into lined pan and refrigerate uncovered for 2 to 3 hours to completely set. Cut and serve. Store extras in refrigerator.

Makes 25 cube pieces

Candy Bar Popcorn

Candy Bar Popcorn
Adapted From: sixsistersstuff.com

This recipe is so versatile... ANY candy bar will do! I've been obsessed with Butterfingers this past Halloween, and it's really good melted over popcorn, but try substituting them for Heath Bars sometime... it's fabulous!!! :)

Ingredients:

8 cups popped popcorn
15 {or about 10 ounces} fun size candy bars of choice
1/4 cup butter
4 cups mini marshmallows

Preparation:

Chill candy bars in the freezer for 30 minutes. In a blender, pulse the candy bars to coarsely chop into small pieces. Place the popcorn and chopped candy bars in a large bowl; set aside. In a medium sauce pan, melt the butter over medium heat; add marshmallows and stir constantly until completely melted. Pour marshmallow mixture over popcorn mixture. Carefully stir ingredients together until candy bars slightly melt and popcorn is well coated.

16 Servings

Breakfast Bars

Breakfast Bars
Adapted From: Paleo Diets

Jump start your morning with these energy packed breakfast bars. They're perfect in every way - no sugar crash, loaded with healthy fats, and naturally sweetened. They seem more like a sinful treat rather than the healthy breakfast that they are!

Ingredients:

1 1/4 cups almond flour
1/4 tsp baking powder
1/4 tsp sea salt
1/4 cup coconut oil
1/4 cup organic maple syrup
1 tsp vanilla extract
1/2 cup shredded coconut flakes
1/2 cup pumpkin seeds
1/4 cup chopped almonds
1/4 cup raisins

Preparation:

In a large bowl, stir together the almond flour, baking powder, and sea salt. In a separate bowl, stir together the coconut oil, syrup, and vanilla extract. Add the wet ingredients to the dry ingredients bowl; mix well with a spoon. Gently fold in the shredded coconut flakes, pumpkin seeds, almonds, and raisins. Spread dough into a greased 8x8 pan. Bake at 350° for 20 minutes.

Makes 9 bars

Frozen Banana Truffles

Frozen Banana Truffles
Adapted From: detoxinista.com

These heavenly truffles are like mini ice cream treats! The frozen bananas make for a really creamy center that is delicious.

Ingredients:

2 ripe bananas, sliced
3 ounces dark chocolate bar
2 tblsp almond butter
1 tsp coconut oil
pinch of sea salt

Preparation:

Arrange the banana slices in a single layer on a cookie sheet lined with wax paper; chill in the freezer for 15 minutes. Melt the dark chocolate in a microwaveable bowl, according to package directions. Dip banana slices one at a time into the melted chocolate to coat completely; return to wax paper. Make the topping by adding the almond butter, coconut oil, and sea salt in a sealable bag. Microwave for 15 seconds; mix well by gently squeezing the bag around. Cut the corner of the bag and drizzle over truffles. Place cookie sheet back in the freezer for a minimum of 4 hours to ensure the banana center is completely frozen. Store in the freezer in an air tight container. Serve frozen.

About 32 truffles

Creamy Chocolate Walnut Freezer Fudge

Creamy Chocolate Walnut Freezer Fudge

I really love almond butter fudge. It inspired me to make up my own fudge recipe! Mine would include chocolate - of course. :)

Ingredients:

3 ounces cacao chocolate bar {or use dark chocolate chips}
1 cup almond butter
1/4 cup coconut oil, melted
2 tblsp honey
1/2 tsp fine sea salt
1/4 cup chopped walnuts

Preparation:

In a medium microwave-safe bowl, melt the chocolate bar according to package directions. Add the almond butter, coconut oil, honey, and sea salt; stir with a spoon until well blended. Add the walnuts to the fudge mixture and stir them evenly throughout. Pour mixture into a square container {I used a 3.2 cup-size tupperware dish} lined with plastic wrap and cover. Freeze the fudge for 2 hours, or until solid. Remove the fudge from the container; cut into 1-inch squares. Discard the plastic wrap. Store fudge pieces in an air tight container in the freezer. Note: The fudge must stay frozen to keep solid and hold it's shape.

25 Pieces

Almond Butter Freezer Fudge

Almond Butter Freezer Fudge
Adapted From: detoxinista.com

This fudge is very creamy, and literally melts in your mouth. The touch of honey adds the perfect sweetness to each bite!

Ingredients:

1 cup almond butter
1/4 cup coconut oil, melted
1 1/2 tblsp honey
1/2 tsp fine sea salt

Preparation:

In a large bowl, stir the ingredients together with a spoon until well blended. Pour mixture into a square container {I used a 3.2 cup-size tupperware dish} lined with plastic wrap and cover. Freeze the fudge for 2 hours, or until solid. Remove the fudge from the container; cut into 1-inch squares. Discard the plastic wrap. Store fudge pieces in an air tight container in the freezer. Enjoy 1 {or 2, or 3 pieces} at a time as cravings strike. :) Note: The fudge will melt back into a creamy texture if not kept in the freezer. They must stay frozen to keep solid and hold it's shape.

12 Pieces

Grain-Free Chocolate Chip Pumpkin Bars

Grain-Free Chocolate Chip Pumpkin Bars
Adapted From: detoxinista.com

When I notice the leaves start changing, and there's a slight chill in the morning air... I go into serious Fall baking mode. There's no better aroma than Fall spices like cinnamon, ginger, nutmeg, cloves and allspice. I always have to make pumpkin chocolate chip cookies this time of year, but let's enjoy the bars version of the cookie, shall we?!

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup dark chocolate chips

Preparation:

In a medium bowl, mix the pumpkin puree, almond butter, honey, eggs, pumpkin pie spice, vanilla extract, baking soda, and sea salt together with an electric mixer until smooth. Stir in the dark chocolate chips. Pour the batter into a greased 8x8 baking pan. Bake at 350° for 20-25 minutes, or until the center is firm. Let cool completely in the pan, then serve.

9 Servings

Grain-Free Pumpkin Bars

 

Grain-Free Pumpkin Bars
Adapted From: detoxinista.com

Pumpkin recipes are a great way to enjoy the Fall season. These bars are super moist! They also have the taste and texture of pumpkin bread that is to die for...  smother them in maple pecan glaze, and you'll be in heaven.

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt

Preparation:

In a medium bowl, mix all ingredients together with an electric mixer until smooth. Pour the batter into a greased 8x8 baking pan. Bake at 350° for 20-25 minutes, or until the center is firm. Let cool completely in the pan. Serve pumpkin bars with Maple Pecan Glaze, and sprinkle with chopped pecans, if desired.

9 Servings

Fried Banana Pudding

 

Fried Banana Pudding
Adapted From: Everyday Paleo Family Cookbook

My husband and I both really really enjoy this healthy dessert. It will surprise you just how filling and satisfying it is... but without the guilt... so eat it up my friends!

Ingredients:

2 tblsp coconut oil
2 ripe bananas, sliced
1/4 cup full-fat canned coconut milk
raisins
chopped walnuts
coconut flakes
cinnamon

Preparation:

In a large skillet, heat the coconut oil over medium heat. Fry the bananas until they are mushy; add the coconut milk and stir together for about 20 to 30 seconds. Serve banana pudding warm and garnish with raisins, chopped nuts, coconut flakes, and sprinkle with cinnamon if desired.

2 Servings

M&M Chex Cereal Mix

M&M Chex Cereal Mix
Source: Sherrie M.

This is a fun snack for any occasion. The golden grahams add a yummy honey flavor to the mix that I love.

Ingredients:

6 1/2 cups rice chex cereal
4 1/2 cups golden grahams cereal
2 cups coconut flakes
1 cup real butter
1 cup sugar
1 cup light corn syrup
1 tsp vanilla extract

1 (9.9-ounce or larger) bag milk chocolate M&M's

Preparation:

In a large bowl, combine both cereals, and coconut flakes; set aside. In a saucepan, melt butter, sugar, and syrup over medium-low heat, stirring constantly. Boil for 2 minutes while stirring. Remove from heat; stir in vanilla. Pour over large bowl of cereal mixture; stir until well coated. Spread chex mix onto wax paper and let cool. Sprinkle with M&Ms. (If the mixture is too hot, the M&Ms will melt!) Store in airtight container or bags.

24 Servings

Caramel Corn Pops

Caramel Corn Pops

Adding caramel to corn pops instead of popcorn makes for a more fluffy and buttery treat.

Ingredients:

1/2 cup butter
1 cup brown sugar
1 cup light corn syrup
1 tsp vanilla extract
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) bag Barrel O' Fun corn pops (its not a cereal)

Preparation:

Melt butter, sugar, and syrup together over medium-low heat, stirring constantly. Boil for 2 minutes while stirring. {I use a candy thermometer to make sure the temperature doesn't go higher than 215°F} Remove from heat; stir in vanilla and condensed milk. Pour over puffed corn in a large bowl. Stir until well coated.

30 Servings

Cake Mix Milkshake

 

Cake Mix Milkshake

We had a birthday this week in our family... it gave me the idea to try adding cake mix to ice cream for a fun birthday milkshake. It was yummy! :)

Ingredients:

2 cups vanilla ice cream
1/4 cup milk
1/4 cup yellow cake mix
1 tblsp malted milk powder or regular powdered milk {optional}
birthday sprinkles

Preparation:

Combine ice cream, milk, cake mix powder, and milk powder in a blender; mix until smooth. Pour into two 8-ounce glasses; garnish with birthday sprinkles and serve immediately.

2 Servings

Chocolate Peanut Butter Energy Bites

Chocolate Peanut Butter Energy Bites
Source: JoAnne B.

These energy bites are the perfect healthy snack for someone who loves chocolate and peanut butter {like me}. WARNING: Its hard to eat just one!

Ingredients:

1 cup oats (quick or old-fashioned, uncooked)
1/2 cup mini chocolate chips
1/4 cup ground flax seeds
1/4 cup wheat germ
1/2 cup creamy peanut butter
1/3 cup honey
1 tsp vanilla extract
1 cup coconut flakes

Preparation:

In a large bowl, combine the oats, chocolate chips, flaxseed, wheat germ, peanut butter, honey, and vanilla; stir together until well blended. Refrigerate mixture for 15 minutes to make it easier to work with. Form 1-inch bite size balls using your fingers. Place coconut flakes in a small bowl, lightly press coconut flakes onto balls to coat evenly {makes energy balls less sticky and adds a fun flavor}. Store bites in an airtight container in the fridge to hold their shape.

Makes 40 bites

Caramel Nougat Candy

Caramel Nougat Candy

Adapted From: Taste of Home Magazine

The fluffy nougat center is what makes this candy so amazing! These are perfect for a holiday dessert tray or as a tasty gift for any occasion.

Ingredients:

2 (4-ounce) boxes Baker's premium white chocolate, broke up

1/2 cup marshmallow creme

1/2 cup creamy peanut butter

2 (11-ounce) packages caramels

2 tblsp water

2 1/2 cups chopped salted peanuts

Preparation:

In a large microwaveable bowl, melt white chocolate for 1-2 minutes; stirring after each 30 seconds. Add marshmallow creme and peanut butter; stir together. Set aside to let cool. In another microwaveable bowl, melt caramels with water for 2 1/2-3 minutes; stirring after each minute. Roll cooled nougat into 3/4-inch balls. Dip balls in caramel to coat, then roll in peanuts. Place on waxed paper-lined baking sheets; chill in refrigerator until firm. Store in an airtight container. 

Makes about 48 candies

Cake Mix Peach Cobbler

Cake Mix Peach Cobbler

Source: Mitzi H.

I love this peach cobbler... and using cake mix makes it so easy! This is one of my husband's favorite desserts, for sure.

Ingredients: 

2 (14.5-ounce) cans sliced peaches

cinnamon, to taste

sugar, to taste

6 tblsp butter, cold

1 (15.25-ounce) box Pillsbury yellow cake mix

1/2 cup butter, softened

Preparation:

Drain peaches; place in a single layer in greased 9x13 pan. Generously sprinkle peaches with cinnamon and sugar. Slice 6 tablespoons cold butter into about 12 squares; dot peaches with butter squares. Blend cake mix and 1/2 cup soft butter until crumbly. Put mixture evenly over peaches. Bake at 350° for 30 minutes, or until crust is light brown. Serve warm with vanilla ice cream. 

15 Servings

Note: If you use Duncan Hines cake mix, use an extra 1-2 tablespoons butter for the crumble mixture so it isn’t dry at all. A good moist crumble mixture is key to this recipe.

Old-Fashioned Peanut Butter Cookies

Old-Fashioned Peanut Butter Cookies

Source: Clella S.

Homemade peanut butter cookies are so good. 

Ingredients:

1 cup butter, softened

1 cup creamy peanut butter

1 cup sugar

1 cup brown sugar

2 eggs

2 1/2 cups flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Preparation:

In a large bowl, cream together butter and peanut butter. Add sugars and eggs; cream again. In a separate bowl, stir together flour, baking soda, baking powder, and salt. Add dry ingredients to peanut butter mixture; mix well. Chill dough for 1 hour. Roll into balls; place on cookie sheet and press with a fork to flatten. Bake at 375° for 8-10 minutes.

Makes about 36 cookies

Peanut Butter Milkshake

Peanut Butter Milkshake

Source: Kent N.

Yes, another peanut butter recipe... because I am cRaZy over anything with peanut butter. :) I tried this peanut butter milkshake when I was pregnant with my twins - goooood golly miss molly - and I still think there is nothing better. 

Ingredients:

2 1/4 cups vanilla ice cream

1/4 cup vitamin D milk

4 tblsp creamy peanut butter, divided

Preparation:

Combine ice cream, milk, and 3 tablespoons peanut butter in a blender; mix until smooth. Stir if necessary, then continue mixing. After shake is well blended, add remaining 1 tablespoon peanut butter; stir vigorously with a spoon leaving little chunks of peanut butter in your shake. Pour into two 8-ounce glasses and serve immediately. 

2 Servings