salted caramel peanut butter cups

Things are all of a sudden moving quickly. Boxes are being packed. Belongings are being sold. Memories are being remembered. Goodbyes are being said. And time is being savored. 

The thought of what the next few weeks and months hold send my mind spinning. I'm overjoyed, excited, and relieved to be heading home. But when you're in one place for two and a half years, there's something still there, pulling you back, asking you to please not leave. 

I have difficulty falling asleep at night, reliving old memories of game nights with friends, pool parties, and singing in the streets past dark. But those memories fade to gray and I'm brought to now; the reality that things have changed since then. The thought of going back home, starting over, and beginning a new journey sends shivers down my spine. I can't wait. 

These next few weeks, I'm vowing to relish in every moment left here. To soak it all in, tucking these moments away to relive when I'm no longer here, but 9,000 miles across the globe. 

There's a limited amount left of coffee dates with my parents, trips out to see kids who have stolen my heart, peaceful mind-clearing evening runs, and game and movie nights with my family.  It's hard to believe that soon these things will be nothing but used-to-be's. But the future excites me. New adventures, new challenges, new people, new lessons to learn. It's all so exciting to me. 

Please bare with me over the next few weeks and months as my life speeds up and my blog slows down. 

salted caramel peanut butter cups (raw & vegan) 

chocolate coating: 

1/2 c. coconut oil, melted 

3 tbsp. honey/maple syrup

1/4 c. unsweetened cocoa powder

dash of vanilla

pinch of sea salt 

peanut butter filling: 

3 tbsp. creamy peanut butter

1 tbsp. honey/maple syrup

1 tbsp. coconut oil

date caramel: 

1/2 c. chopped dates

1 tbsp. honey/maple syrup

dash of vanilla extract

Begin by preparing the chocolate coating, whisking together all ingredients until smooth. If it seems to liquiddy, let chill for a few minutes until it thickens up. Pour into 10 small paper cups, coating the sides. Reserve about 1/3 c. of chocolate and set aside. Place chocolate cups in freezer and chill while you prepare the fillings. First, prepare the peanut butter filling by whisking all ingredients until smooth; set aside. In a small bowl, soak dates in boiling water. Drain and place in a blender. Add sweetener and vanilla and pulse until smooth, adding more water as needed. Take chocolate cups from freezer. Spoon peanut butter filling into each cup and repeat with caramel. Top with remaining chocolate. Chill for 5-6 hours or overnight. Store in freezer. 

mini almond snickers bars

boyohboyohboyohboyohboyyyyyyyyyy. SNICKERS FOR YOUR FACE. They're raw, healthy, vegan, gluten free, tiny, naturally sweetened, delicious, and really magical. Oh, my heart. BUT they're healthy you guys! So that means that when you have them all out of the freezer to take pictures of them like the weirdo that you are and they get all melty and messy, you just eat them. It makes cleaning up a whole lot easier, ya know? Oh man you guys. These are so good. I may have had like 5 already today, but its taking every ounce of self control {left} in me not to go ravaging through the freezer and shoving two at a time in to my pie hole. MMM. 

It's been ages since I had a legit Snickers bar. The last time I had one I was probably all looking like a toothpick, red, and pimply. Although I could easily have one since they have them at the grocery store here, I honestly won't. Too much sugar and gross things in there, it scares me! Oh how I've changed. When I gave these to my family to try, my dad asked if they were real. Hmmph. Well if "real" means full of processed sugar, chemicals, additives, and fake flavoring, then no. They're not real. But if by "real" you mean birthed from the earth {ew, sorry.}, then YES. They're real. So real. 

I'm not sure I have my family 100% convinced. My little brother is the pickiest eater and when I said there were dates in them, he spit it out. Not because he thought it tasted bad or he sensed something weird in there. Just because I mentioned there was fruit in his chocolate bar. My bad. I made these bars twice- first time around, I had no patience, cut them like 8 hours before I should have, and things got oozy and cracked. It was like a caramely murder scene. Second go-round, I had my method all thought out and things went way better. Until I realized we were clean out of peanuts. NOOO I NEED MEH NUTSSSSSSSSSSS. So I compromised with almonds. I was all freaking out like "WHAT! I CAN'T PUT ALMONDS IN THESE AND CALL THEM SNICKERS! THAT'S LYINGGGGGGG!" But my mom lovingly assured me that almond snickers are indeed a thing and all was well in the world. 

mini almond snickers bars {vegan & gf}

yields 14 small squares

date caramel

1/2 c. chopped dates, tightly packed

pinch of sea salt

splash of vanilla extract

1 tbsp. pure maple syrup

shortbread

1/3 c. chopped dates, tightly packed

3/4 c. oats

2 tbsp. pure maple syrup

chocolate coating

1/3 c. melted coconu oil

3 tbsp. unsweetened cocoa powder

2 tbsp. pure maple syrup

1/3 c. raw almonds {or peanuts}

Prepare the date caramel: In a kettle or sauce pan, bring water to a boil {enough to submerge the dates.} Place dates in a small bowl and submerge in water, soaking for 5-10 minutes until soft. Once softened, drain the dates preserving the date water. Add dates to a food processor or blender and blend until smooth. Depending on the strength of your processor, you may need to add some of the reserved water to get things moving. 

Prepare the shortbread: Add all ingredients to a food processor or blender and pulse until combined. Press into a loaf pan lined with parchment paper. Top with date caramel, spreading evenly with a spatula. Sprinkle with raw almonds. Place in freezer for 6+ hours or overnight. 

Slice into 14 squares. And place back in the freezer while you prepare the chocolate coating by whisking all ingredients in a small bowl until smooth, letting sit for a few minutes and allowing to thicken slightly. Remove bars from freezer and dip in the chocolate individually, placing onto a baking sheet lined with parchment paper. Place back in freezer for 2+ hours or until set. Store in freezer. 

VEGAN PEANUT BUTTER CUPS!!!

There comes a time in one's life when one must whip out the almighty stretchy pants and stuff one's face crevice with all the peanut butter cups. The ones that are filled with all sorts of crap. Not good for the body, but oh so good for the soul. And although I've been known to do this a time or two, it's not really something to get in the habit of. Pretty soon, one might have to buy oneself a pair of stretchy pants, one size bigger, youknowhati'msayin'!

If you would have asked me what I thought about healthy peanut butter cups pre-health-nut-conversion, I would have scoffed and said some things are better left untouched. BUT NO. Now there is a solution to you fellow chocolate-peanut butter addicts who just want to eat that lovely combo all the livelong day without turning into a balloon and keep your favorite pair of stretchy pants. Make healthy ones that don't taste healthy. Eat some and/or all of them. Be happy. 

My humble self wants to let you know that I'm pretty sure I nailed these thaaaaangs. They're 100% clean, yet taste 100% like the crappy ones. Mummy dear approved to! If you make these, please be prepared to lose all control of your eating habits. But not really, cuz they're healthy. But not really not really because you should have portion control? MY BRAAAAIN, STOP IT HURTS.If you, for some odd reason, don't want to eat them plain, chop 'em up and put them in cookies or brownies. Might I suggest these or these. BOOM. You're on your way to chocolate peanut butter BLISS. 

Vegan Peanut Butter Cups

chocolate shell: 

6 tbsp. melted coconut oil

2 tbsp. unsweetened cocoa powder

2 tbsp. pure maple syrup

In a small bowl, whisk all ingredients until smooth. Let sit for a few minutes until it begins to thicken. Spoon into mini muffin cups, reserving about 1/4 of the chocolate for topping. Place cups in freezer and chill while preparing the peanut butter filling. 

peanut butter filling: 

1/4 c. creamy peanut butter

1 tbsp. melted coconut oil

1 tsp. vanilla extract

1 1/2 tbsp. pure maple syrup

Combine all ingredients in a small bowl. Scoop into prepared chocolate cups. Top with remaining chocolate and place in freezer for 1+ hours or overnight. Peel off the muffin cups and store in an airtight container or plastic bag in the freezer.

puffy peanut butter m&m cookies

Lately, I've found myself in a seriously full-blown photo rut. Let me tell ya. It ain't fun.

Awhile ago, I was in love with how my photography was turning out, but then all of a sudden it was like "dude. whoa. whaaaaat happened."

People always say "you can never get worse. you can only get better."

Well, look at me, guys! Breaking trends and conquering the impossible. Just call me… WONDERFUL-COOKIE-MAKER-WOMAN.

Saving the world… One fat, wrinkly cookie at a time.

Haaaaardy haaar… haaar… har.

Dear people.

If you every find yourself in the same rut as me- walking around the entire house looking for a room with good lighting and even resorting to taking pictures ONAFREAKINGBED- well maybe that part's just me- but anyways. I was saaaaaaaaying.

If you ever have issues with light, go outside. It works MA.GIC.

For these cookies, uhh… I took a hundred and fifty nine photos. Yes, 1-5-9. Hashtag- foodbloggerprobs.

The first hundred and eight I took inside, uploaded them to the computer, edited them, uploaded them to my blogpost, decided I hated their stinking guts, deleted them, and then proceeded to whine a little bit like a three year old.

Then I manned up, trotted outside, and took fifty one more. 

When I was taking pictures outside, my dog came with, hoping I'd find his chubby little face so irresistible {which I do.} and give him human food{which I didn't.}. HA. Suckaaaah. He got no cookies, but sat by the table, stared at the plate of cookies, and licked his lips over. and over. and over. and over again. 

Well. I'm still not in love with these photos, but they did turn out better than the first hundred and eight. 

It's been a long day, I have packing to do for a little weekend trip with our missions team, I have studying to do, it's 3:30 and I'm still in my pajamas, and I probably should go for a run. 

So no more picture taking for me! An hour and a half for five pictures is good, thanks. 

Oh yah, and cookies! I made some. They're fat and wrinkly just how I like 'em. 

Like I said, we're going away on a little "retreat" with our team and I'm so excited to have some time away and do some relaxing. And sleeping. 

My mom said I could bake something to bring along and I figured why the heck not make some cookies. 

Puffy, chewy peanut butter cookies studded with some crunchy peanut M&M's. 

Do you need anymore convincing? 

I think not. 

Excuse me while I go run off all those "taste-tests."

puffy peanut butter m&m cookies

1/2 c. butter, softened
3/4 c. creamy peanut butter
2 large eggs
2 tsp. vanilla extract
1 c. dark brown sugar
1/2 c. white sugar
1 c. all-purpose flour
1 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tsp. cornstarch
1 1/4 c. peanut m&ms

In a large bowl, combine butter, peanut butter, and eggs. Stir in sugars until smooth. Add flours, baking soda, salt, and cornstarch. Mix until combined. Form into a ball, wrap in plastic wrap, and refrigerate for 3 hours or overnight. When you're ready to bake the cookies, reheat oven to 375ºF and grease a cookie sheet. Roll chilled cookie dough into balls about 1 1/2 tablespoons each. Press down with your palm or a spoon. Press 4-5 m&ms on top of each cookie. Bake for 10-15 minutes or until golden brown. Let cool and remove to a wire rack.

Snickers Stuffed Brownie Cups

Umm whoa, you guys… Just, whoa. 

Let's take a break from my overabundance of healthy recipes for a moment, okay? Okay. 

Something about stuffing something rich and chocolatey into another something that's rich and chocolatey… It's kinda amazing. As if Snickers couldn't get any better, they're wrapped up in brownie love. And if brownies couldn't get any better, they're stuffed to the brim with Snickers! Needless to say, taking a bite into these things will leave you in a chocolate coma. Don't worry, it's a good coma. One I'm more than willing to be in. 

It's funny because this week, I vowed to eat no sugar except for on the weekends- I know you probably think something is wrong with my brain. Seriously, I don't know what's gotten into me! And surprisingly, I didn't totally crumble and stuff my face with ice cream like I thought I would. Yay! Of course, since I made these this weekend, umm… That meant I got to eat as many brownies as my heart ever-so desired! My heart desired many. 

Whomp whomp. 

I was planning on bringing these to a get-together. But when I cut into one for the pictures, I instantly realized that these brownies would never make it out the door. I was right. My family LOVED them, and my mom said they may have been one of my best recipes yet! Which I take as a huge compliment, seeing that she is definitely one of my harshest critics. {thanks momma!} 

Snickers Stuffed Brownie Cups 

1 c. butter, softened

2 large eggs

1 c. granulated sugar

1 c. all-purpose flour

1/2 c. cocoa powder

1/2 tsp. sea salt

4 standard-sized Snickers bars, chopped in thirds

1. Preheat oven to 375ºF. Grease a muffin tin; set aside. 

2. In a large bowl, cream together the butter, sugar, and eggs. 

3. Add in the flour, cocoa powder, and sea salt. Stir until smooth. 

4. Fill each muffin tin about 1/4-1/2 full with batter. Press in a piece of the Snickers bar and cover with more brownie batter. The tin should be about 3/4 full. 

5. Bake for 15-25 minutes. Centers should be slightly underdone. Let cool before removing to a wire rack. 

So fudgey and chocolatey, you'll have people everywhere falling in love with you. 

Sweet & Salty Granola Bars

Christmas-time in Namibia is quite depressing. At least coming from America where Santa Clause and candy canes are everywhere you look, it is. Around here, there are …No Christmas decorations. No Christmas activities. No Christmas church services. No Christmas music. NOTHING. 

If you were to walk into our funny little town, you'd have no idea we're approaching December 25th. So yah, it's a little weird! Plus, it gets to about 90º every day. Something about watching Elf in 100 degree weather is a little confusing. And I can't enjoy a cup of cocoa without sweating my buns off twice as much as normal. 

Oh, my life. 

In other news, I made some super yummy granola bars that I know you guys will love! Since it's, ya know, a zillion degrees down here, and you kinda have to be crazy in the head to turn on the oven, I decided something no-bake would be wonderful. 

TA-DA!

These are no-bake, stinking delicious, have a SUPER short list of ingredients, and come together in a matter of minutes! Plus… they're kindaaaaaa healthy. Not super healthy, but better than eating a huge doughnut. 

{mmm… doughnuts.}

Sweet & Salty Granola Bars

1 1/2 c. creamy peanut butter

3/4 c. honey

2 c. oats

3/4 c. peanut M&M's, chopped

1/2 c. peanuts

1 c. pretzels, chopped

In a small saucepan, melt together the peanut butter and honey over low heat. About 5 minutes should be good. In a large bowl, combine the peanut butter/honey and oats. Fold in the M&M's, peanuts, and pretzels. Press the dough into a 9x9 pan. Cover and refrigerate for 2+ hours or overnight.

Chocolate Reese's Chunk Cookies

I made you COOOOOOOOKIES! 

OOOH you're being spoiled this week, yes you are! 

Two posts in a row? Craziness I tell yas.  

These cookies. are. amazing. And the cookie dough? 

My gracious, my mouth is watering right now THINKING about it. 

It's some dangerous stuff, for reals. 

I could package it up and send it to the president and be a millionaire. 

Just saying. 

I found myself going back to the bowl for some more. 

And then again. And then again. And then again. 

I need to work on my self control… 

We're ALLLLLLL addicted to cookie dough though. 

Right? GOOOOD let's be friends! 

Friends who eat bowls and BOWLS of cookie dough. 

Without even getting salmonella. 

Only in heaven people, only in heaven. 

                                                                  

So let's talk about the actual COOKIES- the finished product, if you will. 

They're dense. and cakey. and fudgey. and gooey. 

With chunks of Reese's and some added crunch from the peanuts in each 

sweet chunky, amazing bite. 

Sorry for the weird amount of adjectives. 

Chocolate Reese's Chunk Cookies

1 c. butter, melted and slightly cooled
1 c. sugar
1 egg
1 tsp. vanilla
2 c. flour
1/2 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
8 Reese's Peanut Butter Cups, chopped into chunks
1/2 c. peanuts

In a large mixing bowl, cream the butter, sugar. egg and vanilla. Add in the flour, baking soda, salt, and cocoa. Stir until smooth. Mix in the chopped Reese's and peanuts. Cover the bowl and chill in the refrigerator for at least an hour- the longer the better. Preheat oven to 350ºF. Grease or line a cookie sheet. Roll the cookie dough into tablespoon-sized balls and place onto the prepared baking sheet. Bake for 15-20 minutes. Let cool for a few minutes before transferring to a wire rack to cool completely.

Cake Batter Bark

Oh my goodness. I haven't posted in awhile. EEEEEEEK! At least Dorothy stopped on over and shared some deliciousness yesterday. Yay for guests! :)

Anyways. As we all know, white chocolate + cake mix + lots and lots of sprinkles = happiness.


Oh and umm did I mention you can whip up this sweet treat in like… 2 minutes? Plus setting time of course but even that takes not long at all.

So since I had some cake mix left over from those cake batter blondies {aka cake batter crack} I decided to throw it into a version of my favorite Christmas treat… Why not?! I've made cookies, blondies, and truffles… and now cake batter bark! BOOM SHA KA LA KA!

I still have like half of a box of cake mix left and I don't know what to do with it! Maybe I should just use cake mix for what it's for… a cake. Who am I kidding? I'll find something. Pinterest to the rescue!!!

Cake Batter Bark

2 c. white baking chocolate

dash of vanilla {optional}

2-2 1/2 tbsp. white/yellow cake mix {depending on how cake-battery you want it}

1 1/2 tbsp. sprinkles

Melt the white chocolate for 30 second intervals mixing in between. Take it out when it's smooth but still some chunks left. Just keep mixing it and the clumps will work themselves out. 

Add in the vanilla and cake mix. Mix until smooth. 

Spread out the mix onto a cookie sheet with parchment paper/wax paper on top. Top it off with your sprinkles of choice. Let it sit out until set. Then break it up and store in airtight container and refrigerate. 

What are some of your favorite cake batter recipes? 

{chunky} M&M Cookies

*ECSTATIC FACE!*

{please excuse the wet hair, oily skin, and makeup-less face. hahaha!}

LOOOOOOOK!!!! I got my first "personal" care package today! I swear to gosh I have the besest friends in the entire universe. I love them to death, and miss them bundles and bunches. One of my 

besties, Amanda, went way out with this care package! LOADS of candy {she's responsible for future weight gain}, lots of pink and Paris-y stuff {she knows me oh so well.}, nail polish, hair shtuffff, lip gloss, an adorable letter that had me near tears and laughing at the same time, and a locket that had a picture of us in it. How sweet is she? So sweet. Sweeter than these delicious cookies I'm about to share with you. 

Let's start with the M&Ms, shall we? These lovelies are something I haven't seen very

much of since we came to Africa 5 months ago. I've seen the peanut ones {not saying that that's a bad thing. Trust me.}, but I haven't seen the regular ones. Lame! When we were in Windhoek this last weekend though, I spotted some at the bottom of the candy isle. To me, they weren't in their boring brown packaging- they were glowing and angels were singing. Just kidding. More like my face was glowing and I was singing. bahaha! ;) 

Anyhoozieeeeeee. At home, I remember some stinking amazing M&M cookies that my mommy and I would always drool over at a gas station in or neighborhood. Of course, we bought them- DERRRRR. They were soft and chewy and almost like shortbread… Dang. I've been thinking about those cookies and dreaming about them. No, I'm not kidding. Dreaming about food is something I find myself doing often… Oh the life of a missionary. ;)

These cookies were yummmayyyyy and pretty close! Although one thing I hate here- the butter. It seems like nothing has been tasting right. Gross butter and an oven as old as dirt is not a good combination… Maybe I need to find some more recipes that involve less or no butter. HMMMMM…
The original name of the cookies was Giant Rainbow Cookies… BUTTTTTTTTT I decided to change it tooooo… {chunky} M&M Cookies. Oh yes. What a great brain I have. lol;) 

{P.S. Isn't that oven-mit adorbs? My awesome mother got that for me over the weekend
... WINNNNN!}

{chunky} M&M Cookies

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1 cup mini m&m’s (I used regular ones, but hey- it's up to you!)

Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. Fold in the m&m’s.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.

Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be soft and puffy.