peanut butter crunch brownies

So hey, hi, hello. Yes, I'm still alive, can you believe it! It's kinda surreal that I haven't posted since May, when I was sitting in my little room in 9,000 miles away, bored out of my poor little mind. Since coming home, I've thought so many times, "Do I really want to keep blogging? Maybe I should delete my spot in the blogosphere." I've been so busy all day, every single day, and it's like a constant cycle. Wake up. Do school. Run cross country. Do my respective activity for the night. Come home. Watch TV. Go to bed. Repeat. I was afraid I'd never get around to posting anymore. 

But as per usual, my way of relieving stress is baking and with my hectic schedule, I'll be honest. I have no shortage of stress. I'd begun missing messing around in the kitchen with my notepad, pen, and camera close by. So here I am. Back with a vengeance. (I'm looking at you, you sexy peanut butter crunchy brownies, you.) Making time to do what I love. And eating brownies for lunch. Just like the good 'ol days. 

Although I've baked a few times, usually on the weekends, it's typically something pretty boring and practical for the weekday mornings like granola or banana bread. But everyone needs brownies in their lives every once in awhile. Vegans included. 

I've tried SO many vegan brownie recipes it's absolutely ridiculous and none of them have ever been anything worth going nuts (PUUUUN.) over. They always have some weird substitutions and resultant textures. I don't care what you say, BANANA IS NOT BUTTER. 

I am happy to announce, the search is over! I made these brownies, with a couple changes of course, from the ever-talented Minimalist Baker. I followed the recipes somewhat closely and they were a little thin for my liking. Other than that, they were perfectly dense, chewy, and rich. The second I bit into one, I knew they were destined for greatness… i.e. peanut butter and sea salt. 

I'll warn you, the brownie batter will look more like cookie dough. But don't worry, guys. It's all g. Swirl in some peanut butter, sprinkle with sea salt, scatter with roasted peanuts and life is great. Don't bake them for too long or they'll end up dry and crumbly- they're vegan remember, so you don't have to worry about leaving the center a little raw! Let them cool completely before cutting or you'll have a mess on your hands. If you're impatient and having a serious chocolate craving, pop them in the freezer. You won't regret it, I promise.  

vegan peanut butter crunch brownies 

3/4 c. coconut oil, softened

3/4 c. granulated sugar

1 tsp. vanilla extract

1/4 c. + 2 tbsp. unsweetened almond milk

1/4 c. all purpose flour

2/3 c. whole wheat flour

3/4 c. unsweetened cocoa powder

1/2 tsp. sea salt

1 tsp. baking powder

1/4 c. creamy natural peanut butter, melted

1/4 c. unsalted roasted peanuts, roughly chopped 

1. Preheat oven to 375ºF. Line an 8x8 in. pan with parchment paper; set aside. 

2. In a large bowl, whisk coconut oil, milk, vanilla, and sugar until smooth. 

3. Add flour, salt, cocoa powder, and baking powder. Stir until combined. Press into prepared pan. 

4. Spoon peanut butter onto brownies and swirl with a knife. Sprinkle with chopped peanuts. 

5. Bake for 12-16 minutes- brownies should still be a little bit raw in the center. Let cool completely before slicing into squares. (For a speedy cooling process place pan in freezer for 5-10 minutes or until firm.) Recipe yields 9 small brownies or 12 large brownies. 

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. 

dark chocolate chunk peanut butter granola cookies

I'm quite sure this blog is slowly transitioning to a collection of recipes based around O Glorious Peanut Butter when emergencies strike for fellow fiends like myself. It seems like almost every other recipe I post has "peanut butter" somewhere in the title. Not the worst thing ever, but it might be getting old for some people… I'm definitely not one of those people. 

You'd be surprised to know I actually DO bake without peanut butter on occasion. BUT it just so happens that the recipes that turn out, end up being the ones with peanut butter so that's what you end up seeing. I'm hoping to come up with some different recipes though over the next month when I'm finally freed from the chains of school {two weeks, guys. Two weeks.}

In the meantime, I'm sticking with what I know for weekday study snacks. I KNOW PEANUT BUTTER. Very well. Ever since discovering that you can make really bomb peanut butter cookies with just a few simple ingredients, my mind has turned into a peanut butter cookie idea machine- it's true. Some of my favorite experiments so far have been these chunky peanut butter oatmeal dark chocolate cookies, these honey peanut butter & coconut cookies, and these PB&J crumb bars. What's another PB recipe for the repertoire, amiright?! 

These cookies have been an idea merely floating around in my mind for quite awhile. They're soft, chewy, and crunchy. Not to mention, I'm a total sucker for ooey gooey chocolate puddles. Be still my heart! You could switch out the granola for a different add-in (whatever nuts, seeds, dried fruit) or whatever your heart pleases OR just leave it out all together although you may have to add some extra flour. They're full of everything you could ever want in life- chocolate, granola, and peanut butter. Seriously my three favorite food groups all wrapped up in a cookie! SCORE. 

dark chocolate chunk peanut butter granola cookies (vegan)

1/4 c.  coconut oil, room temperature

1/2 c. creamy peanut butter

1 tsp. vanilla

3 tbsp. nondairy milk

1/4 c. maple syrup/honey

1/4 c. dark brown sugar

3/4 c. granola

1/2 c. + 2 tbsp. wholewheat flour

1 tsp. baking powder

1/4 c. chopped dark chocolate {I used 85%}

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, whisk coconut oil, peanut butter, vanilla, milk, and sweeteners until smooth and creamy. Add flour, granola, and baking powder. Mix until evenly combined. Gently fold in dark chocolate chunks. Scoop onto prepared baking sheet and bake for 6-8 minutes or until golden brown around the edges but still soft in the middle. Let cool before placing in a container to store. Recipe yields about 1 dozen cookies. 

chocolate peanut butter oatmeal thumbprint cookies

Saturdays are my favorite. Because not only are they… Saturdays… They're my cookie day. Every Saturday morning, I have my weekend breakfast, linger in my pajamas for as long as possible, and then out comes the chocolate (almost always), the flour, the (coconut) oil, my favorite spatula and pink mixing bowl as I make a mess the kitchen that even a three year old would be proud of. Usually, the fruits of my weekend labor are what I post on the blog the following week, so I take time to photograph, write, upload, and edit since it's hard for me to find time after the weekend. It's my weekend ritual and I love it.

My original plan for this recipe didn't have chocolate as the center. But when I realized I was out of the other ingredient (which shan't be named because I want to use it in the future!), I remembered the two- not one, but TWO- bars of dark chocolate I had stowed away in the freezer that my parents gave me for my birthday. Give me chocolate for my birthday, and I won't complain. What else could you need? 

These cookies taste like peanut butter cups but they have about a tenth of the amount of ingredients you'll find on that neon orange package, are vegan and gluten-free, and somewhat healthy. Until you eat half of the batch for lunch, that is. Thank god calories don't count on the weekends. 

chocolate peanut butter oatmeal thumbprint cookies (vegan & GF)

3 tbsp. coconut oil, melted
1/4 c. + 2 tbsp. peanut butter
3 tbsp. pure maple syrup/honey
1 tsp. vanilla extract
1 1/2 c. quick cooking oats + more for rolling (optional)
3 tbsp. dark chocolate chunks
sea salt for sprinkling (optional)

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, whisk coconut oil, peanut butter, sweetener, and vanilla. Add oats and mix until well combined. Scoop into balls and roll in oats if desired. Place on prepared cookie sheet and make an indent in the enter with your thumb. Place chocolate in each indent, distributing evenly. Bake for 7-10 minutes. Sprinkle with sea salt and let cool before transferring to a jar or container to store. Recipe yields 12 cookies.

PB&J crumb bars

These bars have been on my to-bake list for quite a long time. Isn't it the best feeling to check things off a list? Whether it be school assignments, miles to run, or things to make, it feels good to get things done. I'm definitely one of those people who gets high off of the a sense of productivity and accomplishment. 

Anyways, when we were out of town a few weeks ago, I found this cute, dinky little store that had a bunch of health food. I got some gluten-free flours I was excited {maybe a little tooooooo excited.} to try out. At first I was a little worried these flours would turn out gummy textures like some other GF flours. Um EW, you guys. In case you didn't know, gummy cookies and bars are not a good situation. 

Well those flours delivered! No gumminess and you'd never know they were gluten-free. I ended up making these bars both gluten-free AND vegan. I was feeling rather adventurous. Living on the edge. My family LOVED these bars and as we all know, they're the real stamp of approval. My brothers and my dad inhaled these and claimed they were the best bars I'd ever made. {I've kinda made a lot of bars in my day, so…} I said I'd keep my lips shut, but ended up blurting out that they were gluten-free and vegan. My dad's reply was "Oh don't tell me that bad stuff." It's not bad, it's good, believe it or not. But to each their own. 

These bars are simple, require only a few easy ingredients, are healthy, naturally sweetened, gluten-free, and vegan. They're chewy and crumbly {the good crumbly}, and taste like a peanut butter and jelly SANDWICH. It's been way too long since I've had one of those. But now I can have them in the form of these bars! They make great snacks or if we're being real here. BREAKFAST. Dewwwitttttt.

PB& J crumb bars {vegan & GF}

3/4 c. peanut butter

1/3 c. honey/maple syrup

1 tsp. vanilla extract

1/4 c. tapioca flour

1/3 c. sorghum flour

3/4 c. oats, divided

1 tsp. baking soda

1/4 c. jam {I used cherry}

Preheat oven to 350ºF and grease or line a 9x13 in. pan. In a large bowl, whisk peanut butter, vanilla, and sweetener. Add flours, baking powder, and 1/2 c. of the oats. Press about 3/4 of the dough evenly into prepared pan. Spread jam in an even layer, keeping about an inch away from the sides. Add the rest of the oats to the remaining dough. Crumble on top of the bars and bake for 10-15 minutes. Let cool before slicing. Yields about 12 squares.

honey peanut butter & coconut cookies

Recently, I've been having some major baking fails. I'm guilty of sticking to what I know, failing to think outside the box. But when I do, things go majorly wrong. Not always. But it's more common than not. Last week, I had a stressful day of school {oh wait. that's every day.} and went into the kitchen for some baking therapy. I made some cookies out of dates, cocoa, and oats, and oh my heavens. They were absolutely horrid. When I tasted one, they resembled the texture and taste of play-doh. Yup, I've tasted play-doh. Have you not?! 

Those obviously didn't satisfy my cookie cravings; play-doh just doesn't do it for me these days, ya know? I've been having some thoughts of these peanut butter oatmeal cookies for awhile, trying to come up with some sort of creative way to remake them. They're like little chewy, peanut butter-y nuggets of my dreams. AMAZING. And you guys seem to like them too! They're among the popular bunch of recipes on this here blog.

Although the original recipe isn't vegan, this one ALMOST is. You can easily swap out the honey for maple syrup and ba-da-bing ba-da-boom, you've got yourself a vegan cookie! These cookies are so simple {SO. SIMPLE.} and require very few ingredients, all of which you most likely have lingering around in the neglected corners of your cupboards. They're gluten-free, dairy-free, egg-free, naturally sweetened, and somehow they magically taste like totally normal peanut butter cookies! I love when that happens. 

P.S. Sorry about these photos. Love rain. Hate the light. 

honey peanut butter & coconut cookies

3/4 c. creamy peanut butter

6 tbsp. honey {or maple syrup for a vegan version}

1 tsp. vanilla 

1 c. oat flour

1 tsp. baking soda

1/3 c. desiccated coconut flakes

Preheat oven to 350ºF and line a baking sheet with parchment paper; set aside. In a large bowl, whisk peanut butter, honey, and vanilla until smooth. Add oat flour and baking soda. Stir until combined. Scoop dough into balls and roll in coconut flakes. Place on baking sheet and press down with a fork, forming a criss-cross pattern. Bake for 5-10 minutes or until golden brown. Yields 12 cookies. 

chunky monkey granola

I got sick last week. For the first time in over a year. I guess my green smoothies and excessive workouts failed me. I came down with this nasty cold, complete with a congested chest, a nose that ran like Niagra, a scratchy throat, and what seemed like a little soldier playing drums around in my noggin. What a dream those few days were. My life consisted of hot food, reruns of the Office, and Pinterest for four days straight. Seeing that I workout 5 or 6 times a week, it's become a part of me. And when I CAN'T do it, I honestly feel like a whale. Light yoga and short walks don't do for me what benching and leg presses do.

I have a long {and I mean LONG.} list of recipe ideas lingering about on my desk with only about 5 of them actually crossed out. I had big ol plans to make a dent in it this weekend, so I dragged myself out of bed to make a cake. Yes, after three days in pajamas, a runny nose, and pounding headache, I decided I'd make a cake. 'Cuz I'm sure pretty much everyone does that. I was so excited and it lifted my spirits a little! … Until I pulled it out of the oven. It sank into this gooey disaster and I kid you not, I had tears streaming down my face as I bent over the stove, fork in hand, emotionally eating half the cake straight from the pan. That was quite the sight to behold. *Sniff, snort. Sniff, snort.*

My brother loves when I make granola, so I thought I'd be that super cool sister that I am and make him a batch when my family went to church and I stayed home and watched Friends in my pjs because that dang sickness just wouldn't leave me alone. I wasn't planning on posting it, but ohmahwerrd. You guys it's amazing. It's full of chocolatey, peanut buttery, banana-y goodness, crisp and crunchy and it ranks pretty high on the scale-o-chunkage! OH YAH. I live for granola chunks. I'm not even going to tell you, because I say this every single time I make granola. But… 

It's the best. It's a universal truth that can not be ignored. 

chunky monkey granola

1 1/2 c. oats

1/4 c. unsweetened cocoa powder

1/2 banana, mashed

1/4 c. creamy peanut butter

3 tbsp. pure maple syrup

2 tbsp. coconut oil

1 tsp. vanilla extract

1/2 c. rice cereal

1/2 c. peanuts

1/2 c. banana chips

Preheat oven to 350ºF and line a baking sheet with parchment paper. Mix all ingredients in a large bowl and stir until evenly combined. Pour onto prepared baking sheet, spreading it into a single layer. Bake for 15-25 minutes, stirring once throughout. Let cool before transferring to an airtight container or jar. 

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.

chunky peanut butter oatmeal dark chocolate cookies

I've been feeling really crappy about my blog lately. I haven't been posting as much as I used to and my stats are nearly a third {A THIRRRRRRRRD!} of what they were at one point. It's kind of discouraging to see how much work I put into each post being rewarded with that. I've also been getting sick of people's comments on my healthy eating/exercising. I know that this is for me, not anyone else and it shouldn't matter what anyone else thinks. It doesn't. But it's disheartening to hear the things people say sometimes. When I told my mom about my blog stats deteriorating, she said "I think I know why." referring to my healthy recipes. If that's the case, c'est la vie. Because healthy eating is my passion and I want to share it with anyone and everyone, unless of course, they don't care about it. Then by all means, go on eating your crap-laden cookies and cakes and let me know how you feel a few years from now. 

We went on a little road trip for a few days and you better believe I was that weirdo chick wearing hippie pants and TOMS, walking around with bananas and homemade energy bites in her bag. I don't care what people think if I have salads for every meal while we're eating out. I don't care if they judge because I drink fresh green juice. I don't care if they think I'm a freak for losing my mind over the sale they had on super cute bowls. {"My oats will look SO cute in there." -my mind.} Or if they rip on my cookies being free of eggs, butter, sugar, and flour. Trust me, I'll hear no end from my brothers. "WHY DON'T YOU JUST MAKE NOOOOOORMAL COOKIES?!" "Because I don't want you to clog your arteries and eat yourself to your death. PLUS. Don't you want to live to be 230?" That's why. 

But no matter what the heck you do, someone will always judge you for some reason. Healthy eating and healthy living isn't about other people. It's about doing something for YOU. So do it and be done with what people think. Eat your salads and enjoy your vegan, soy-free, nut-free, dairy-free, gluten-free, grain-free, sugar-free cookies. Dance with jubilee when you find a really great sale on bowls or find huge bags of flax seeds for cheap. Celebrate with a chocolate protein shake when you survive leg day. Do good for your body and be happy. THE END. 

Ok, rant over. Time for cookies.

I'm experiencing with vegan baking. DISCLOSURE: I'm not going vegan. Mostly because my parents seem like they would excommunicate me to an island or something. But I just think it's fun to mess around in the kitchen and come up with recipes that are suitable to different dietary needs. And I like to see how much nutrition I can pack into a thing before it starts tasting like twigs and grass. These cookies don't taste like twigs and grass, I can very much assure you. They're really simple and CHUNKY. I love chunky cookies. Forget those little thin ones. I like something you can really sink your teeth into. TA DA. I present to you… Chunky peanut butter oatmeal dark chocolate cookies. Vegan, gluten-free, dairy-free, processed sugar-free, and 100% fantabulous. 

chunky peanut butter oatmeal dark chocolate cookies {vegan, DF, GF}

1 3/4 c. oat flour
1/3 c. rolled oats
1/2 tsp. sea salt
1 tsp. baking powder
1 tsp. vanilla extract
2 1/2 tbsp. melted coconut oil
1/4 c. creamy peanut butter
3 tbsp. pure maple syrup
2 tbsp. dairy-free milk
1/4 c. dark chocolate chunks {I used 85%}

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a large combine all ingredients and only about half of the chocolate chunks. Roll dough onto balls {it should make about 12} and press remaining chocolate chunks into the tops of the cookies, smushing down slightly. Bake for 8-10 minutes or until golden brown. Let cool on a wire rack before transferring to an airtight container.

peanut butter oatmeal brownies

OHHHHH, YOU GUYSSSSSSSSS. These brownies are so good that I posted them today instead of my other recipe I had chilling in my drafts folder. The other recipe is chocolate and peanut butter too. I've got problems. Ok so, first things first. I think it is my duty to tell you that I edited that first picture about 6 different times. {and my brain is obviously all the places at the moment. Bear with me.} The lighting wasn't right. It needed to be cropped. OH LOOK, I was saving it as the wrong file the last five times. So that was annoying. But I'm OCD and I really liked that picture so gosh dang it, I'll find the right exposure. Stubbornness really pays off sometimes. {Ask my gym buddies. Heh.} 

Now onto more important things. CHOCOLAWWWWWT. It was really weird, the other day I was seriously like a chocolate freak- even more so than usual- and I began questioning my sanity. How does one eat chocolate in 4 different forms in just 24 hours? I'LL TELL YOU. A mini vegan crunch bar {or two.}, a square of 70% dark chocolate, a chocolate smoothie, and an energy bite. That's how it's done, yo. I thought that after my chocolate-filled day, I'd be good for awhile, right? Wrong. About an hour before I went to the gym, I needed a brownie. Let me make this clear- I did not want a brownie. I needed one like my freaking life depended on it. Woman problems. Of course, I wanted to make them healthy {SURPRISE} because I wanted to eat one before the gym and not feel all gross and weighed down. Running with butter and sugar and flour in your belly is not a fun thing, I speak from experience. Oomph. 

Well, I'm happy to report, I have come up with a fan-flipping-tastic healthy brownie recipe that doesn't suck. Like at all. I've made countless healthy brownie recipes and have loved them all, but something is always a little off. You know what I'm talking about? They're always a little too spongey and weird. Last time I checked, brownies aren't supposed to be spongey and weird! Well these ones are seriously perfection! They're a little crumbly, but not like you can't pick them up crumbly. A good crumbly and quite fudgey. My favorite part is they even have the crackly top like legit brownies! Some healthy brownies out there use mashed bananas, which from my experience, makes them spongey and totally banana-y. No weird flavors here, just pure brownie GREATNESS. I can't even relate to you how normal these brownies were so methinks you should get your buns in the kitchen and whip up a batch. And eat it for dinner. OR BREAKFAST. These brownies are destined for even more greatness. But I'll get to that another time. MUAHA. 

peanut butter oatmeal brownies {healthy, gluten free, dairy free}

1/2 c. creamy peanut butter

1/4 c. liquid coconut oil

1/3 c. soy milk {or other non-dairy milk.}

1/2 c. pure maple syrup

1/4 c. granulated sugar

1 egg

1 tsp. vanilla extract

1/2 c. oat flour

1/3 c. quick cooking oats

1/4 c. unsweetened cocoa powder

sea salt for sprinkling

Preheat oven to 350ºF and grease an 8x8 pan; set aside. In a large bowl, whisk peanut butter, coconut oil, milk, egg, sugar, maple syrup, and vanilla. Add in dry ingredients and mix until combined. Pour into prepared pan and sprinkle with sea salt. Bake for 15-20 minutes. Let cool before cutting into squares.

salted chocolate peanut butter cookies

Moving on is something I'm really struggling with lately. I know that some people come through our lives to stay. And some are just merely passing through for the purpose of teaching us lessons and helping us to discover ourselves. But sometimes, they meld together and look like the same. You'll think someone is there for you always {the kind that sticks around.}, but it turns out they're just one of those ones that you learn something from and you're supposed to forget and move on after they've done their time.

I'm doing my best to put this all into perspective, but sometimes when you don't have much going on for you, it's hard to take a step back and see the big picture. I'm thinking of my life as a book- there's events that come and go and characters who soon fade away into the first few chapters. As much as you loved those characters or you loved those cliff-hanging events, you have to keep reading to see what happens next, regardless of who comes and goes. If you sit there thinking about how the way things COULD have turned out, you'll simply scan over the words of the present and miss out on the next big thing.

It's so so hard to let go of a friendship I thought would be a lasting one. But things change. People change. And I know I've got to move on, but I can't stop clinging to the past and the things that used to be. This letting go has been one of the hardest things I've gone through in all my years and has been in the painful process for months. I keep feeling like I'm on the mend, but if I think of or see the littlest thing that reminds me of the way things used to be, I burst into tears. This afternoon, it was a full on lay-in-my-parents-bed-in-the-fetal-position-head-in-my-hands-sobbing-my-eyeballs out. But I know I'm supposed to be learning something about myself, about life in general. So thank you to the ones who have come and gone and taught me things. I'll keep on moving. Life goes on before and after you. 

After I had my little meltdown, I dragged myself out of bed, eyes red and puffy, and decided to make some cookies. I knew it would help- it always does. I'm thankful for friends I can talk to, peanut butter, chocolate, and chunks of sea salt. And I put them all in cookies and great things happened! Errrrr waaaaaaaait. I don't put friends in my cookies. That is one thing you will not need to run to the store and grab for this recipe. You'll need them for other things, not eating. This is getting awkward.

salted chocolate peanut butter cookies {gluten & dairy free}

3/4 c. peanut butter
2 eggs
1/3 c. + 2 tbsp. maple syrup
1 tsp. vanilla extract
1/4 c. unsweetened cocoa powder
1 1/3 c. oat flour
1/2 c. gluten-free flour
1 tsp. sea salt + more for sprinkling

Preheat oven to 375ºF and grease or line a baking sheet. In a large bowl, whisk eggs, maple syrup, vanilla, peanut butter, and eggs until smooth. Add in cocoa, flours, and salt. Mix until evenly combined. Scoop onto prepared baking sheet. Press down slightly and spindle with sea salt. Bake for 7-10 minutes.

mini peanut butter banana bread pancakes

For some reason, I'm really really really craving SUMMER. Actually, no not some reason. I have a few. For one, it's getting sunny and warm and bright in good 'ol Nam. And to me, that means SUMMER. With my school, I feel like I'm totally running out of steam and kinda half-butting it, if ya know what I mean. I don't really have any consistent time off since the school schedule here is kinda wonky. And since I have no life, it's kinda like I have nothing else better to do. But I'm really feeling like I need a break. A 3 month one. PLEASE. The only solution? SUMMER. I also want to stuff my face with only corn, strawberries, popsicles, and avocado. Dear, SUMMER, I want you. 

So I think you get my gist, I really want summer. What does this have to do with pancakes? Nothing. I just wanted to tell someone about my problems, know what I mean, jelly bean? Sorry I called you jelly bean. I do know for a fact, however, that whatever my problem… Pancakes will solve it. And so will peanut butter. Aside from the obvious chocolate and peanut butter {or my personal favorite: peanut butter and spoon.}, banana and peanut butter are basically soul mates- destined for great things. Like my pie hole. Errr pancake hole. These pancakes are super simple, and taste like banana bread! Peanut butter banana bread that is. Oh also I should mention. I'm totally that weirdo who really strongly dislikes my pancakes sweet. I like them really plain SO there's no added sweetener in this recipe aside from the natural sweetness that the mashed bananas bring. If you're not too fond of the idea, add in a tablespoon or two of honey, maple syrup, stevia, or sugar.

mini peanut butter banana bread pancakes

2 eggs

1/2 c. mashed banana {about 2 small bananas}

3 tbsp. plain yogurt

1 tsp. vanilla extract

2 tbsp. creamy peanut butter

1/4 c. oat flour

2 tbsp. wholewheat flour 

1/2 tsp. ground cinnamon

1 tsp. baking powder

In a small bowl, whisk all ingredients until combined. Place a greased frying pan over high heat. Scoop batter by two-tablespooonfuls onto greased pan. Let cook for about 2 minutes and flip to the other side until golden brown. Serve warm with extra peanut butter, sliced banana, or maple syrup. 

fudgey double chocolate brownies with peanut butter cookies 'n cream frosting

I typically only make rich, indulgent desserts when there are other people that are gonna eat it. I enjoy making other people fat, but put spinach in my smoothies every morning. 

Riddle me that one.

It's even better when said rich, indulgent dessert is made for three teenage boys. That way I am guaranteed no leftovers. 

No leftovers means I don't have the temptation to stand at the fridge with the door open, digging into a pan of brownies with a fork. 

Hey, it happens. At least I'm willing to admit it. 

I love when I bake something and it's gone in minutes. Because A) that means it was good. and B) I don't have to wait to get rid of leftovers and can bake something again!

Moooooore sugaaaaaaar fooo yooo faaaace.

SO let's talk. About brownies, cuz DUHHH. 

These brownies are my fave recipe. I've made them multiple times and have memorized the recipe. True love right derrrrr. 

I actually made these same brownies the other day and trashed them up with cherry baking chips. Note to self- I don't care what the package says, those things are far from cherry. They smelled like lip smackers. 

Don't you love lip smacker flavored brownies? Yahhhnoooo. 

GRODYYYY.

Chapstick flavor aside, these brownies are pretty bomb. Simple, fudgey, and moist. Yah, I went there. MOIST. I made them again sans cherry chips and topped them off with FROSTING. Peanut butter frosting. With crushed Oreos in it. So yah. 

I was technically on a "raw diet" but my tongue somehow found its way to the spatula covered in brownie batter. And then my finger found its way into the bowl of fluffy peanut butter dreams. I mean frosting. 

BUT seriously. How the heck am I supposed to make frosting without tasting it? That's not even legal. I don't think.

Butter, peanut butter, vanilla extract, powdered sugar, and oreos are kinda sorta destined for greatness, but you know what I mean. At least that's what I tell myself.

You understaaaaand me!

fudgey double chocolate brownies with peanut butter cookies 'n cream frosting

brownies: 

3/4 c. butter, softened

1 1/2 c. granulated sugar

2/3 c. unsweetened cocoa powder

3 eggs

1 tsp. vanilla extract

1 c. all purpose flour

1/2 c. chocolate chips 

frosting: 

1/4 c. butter, softened

1/2 c. creamy peanut butter

1/3 c. milk

1 tsp. vanilla extract

3 c. powdered sugar

10 oreos, chopped

Preheat oven to 350ºF and grease a 9x13 pan; set aside. In a large bowl, cream butter, sugar, and vanilla. Whisk in eggs. Add flour, cocoa powder, and chocolate chips. Pour into prepared pan; bake for 25-30 minutes. While brownies are cooling, prepare the frosting by combining all ingredients until smooth. Add more powdered sugar or milk as needed. Once brownies are completely cooled, spread frosting evenly. 

{raw} banana & toasted coconut brownie pie

I don't what came over me, but the last few weeks my health-freak-ism has freakishly increased. The result? I got it in my big 'ol noggin that I could totally go raw for a week. 'Cuz, ya know. I have serious discipline and stuff. I messaged my friend on Facebook who's in the States at the moment {yay for fellow Freaks!!} and said I wish she was here to do it with me because, uhh. My family would never even think of doing anything remotely close to a diet. They love their pasta and doughnuts and Doritos way too much for that. My friend said she'd do it with me even though she's approximately 8236 miles away. Hey, whatever works, works.

If you don't know what a raw diet is, it's pretty self-explanatory. You just eat foods that are raw! It's mostly fruit and veggies, but also beans, nuts, and whole grains. I'm really getting creative with the grains. JUST KIDDING. The only way I can think of to eat whole grains RAW is overnight oats. So yes, I'll be living on raw oats for the next how many days. HA.

We started on Monday and about 5 minutes into it, I decided I needed coffee and cookies. It was the only way I could do to get through a morning of studying without passing out on my bed. Not even joking. I couldn't study in my room because I was afraid I was going to just fall over into a lack-of-coffee-coma. Don't worry though, guys. You know that serious discipline I mentioned? Turns out. It actually exists. I've gone 3 days without coffee and I'm still breathing! If you're not surprised by that bold statement I just made than you obviously don't know that coffee is basically what keeps me alive on a day to day basis. Well coffee and insulin.

Just because I'm going raw for a week does not mean I'll just eat spinach all the live long day and forget about the sweets. Uhh no. Sophie never forgets about the sweets. EVER. I need dessert every. day. whether that be ice cream with chocolate, peanut butter sauce, caramel, peanuts, banana, cherries, pineapple, and butterscotch {for the days when I'm feeling rather piggish.}, a smoothie, or some sort of healthy concoction like this herr pie. 

Remember when I made that chocolate peanut butter banana pie? That stuff is seriously, like… UGH. It shouldn't be healthy. But thank heavens it is because I could eat half the thing in one sitting. I seriously could. Don't test me. {although if ya wanted toooo….} I shnazzied up that pie and made this pie. GUUUUUYYZZEEEZ. It's better. The filling pretty much totally tastes like brownie batter. Yah. Brownie batter. And the crust is like a chocolate truffle. And the top if like crunchy munchy coconutty greatness. Don't you love the way I describe things? Har harrrr.

 I strongly urge you to make this pie. It's what dreams are made of!!! There's a little bit of everything in there. Peanut butter, chocolate {loooots and looooots and loooooots of chocolate.}, coconut, and banana. Plus it's no bake and super quick and easy. The only hard part is waiting. Which if you're kinda running low in the area of patience like yours truly, you could make this at night, pop it in the freezer, and it's ready to be chowed down upon for breakfast! Mhmmmm. 

{raw} banana & toasted coconut brownie pie 

crust: 

1 c. chopped dates

1/4 c. honey

3 tbsp. unsweetened cocoa powder

1/4 c. quick cooking oats

Blend all ingredients in a blender until the mixture resembles a coarse crumb. Press into a greased pie dish; set aside. 

filling:

2 bananas

3 tbsp. honey

1/4 c. unsweetened cocoa powder

1/4 c. creamy peanut butter

2 tbsp. soymilk {or any kind of milk will work} 

Blend all ingredients in a blender until smooth. Pour into prepared crust. Top with sliced bananas and toasted coconut.