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. 

raw banana nut bars

I've said it before, but since becoming health-conscious, I crave really weird things which is satisfying and terrifying all at the same time only because I wasn't always like this. It's so cool how our tastebuds adjust after only a few weeks or even a few days of eating a certain way. This is the only explanation I have for nights I no longer crave ice cream and bread, but steamed spinach and homemade energy bars. For this reason, I always have the fridge and freezer stalked with homemade goodies (and bags of spinach.)

The other day I was perusing through the greatness that is Oh Lady Cakes and was immediately feeling inspired to experiment with some more raw desserts. I jotted down tons of ideas I had popping up left and right, but first up were these raw banana nut bars. I almost called this recipe raw banana bread because that's really what they taste like. I figured some people (namely my family who I had a conversation with about this earlier) would be out for my head though, considering these things are nowhere NEAR bread with the absence butter, sugar, flour, and baking. So raw banana nut bars it is. 

I'm secretly hoping that I'll forget these are stashed away in the freezer drawer when I go rummaging for something to satisfy my sweet tooth. But let's be real here. I'm not gonna stop thinking about these anytime soon and they'll most likely be gone within the next 24 hours. 

raw banana nut bars

1 c. chopped dates

1 c. raw nuts (I used pecans), finely chopped

2 ripe bananas, mashed

1 tsp. vanilla extract

1 tbsp. pure honey or maple syrup

1/4 c. flax seeds

1 c. quick cooking oats

pinch of cinnamon

In a small bowl, soak dates in boiling water. let sit for 5-10 minutes or until soft then drain and chop finely. In a large bowl, mix dates, bananas, vanilla, and honey. Add in flax seeds and oats. (You can either leave the dough like this or place in a food processor for a more fine texture. I like them chunky though!) Press dough into a small pan lined with parchment paper and cut into six squares. 

vegan almond oatmeal chocolate chip cookies

The past few weeks/months, I've been thinking about making a big lifestyle change and going vegan. Seeing that I live in a family who cherishes meaty dishes and cheese plates, this is kind of a big deal. BUT I barely eat dairy anymore because of my allergies, meat has started to gross me out, and I only eat eggs on occasion. I'm pretty convinced I could live off of fresh fruit for the rest of my life. It just makes sense for me. I know that a vegan lifestyle isn't for everyone, but healthy living is unique for each and every person. I'm not planning on skipping big holiday dinners with my family, but the other 361 days of the year, I'm planning on sticking to it because it makes me feel good and happy. 

My family is still kind of on the fence about it, but I'm old enough where I thiiiiiiiiink I can make my own decisions regarding how I fuel my body. I'm determined to show my family and friends that healthy eating doesn't have to suck and taste like twigs and dirt. Although I've done a lot of experimenting with vegan baking over the last few months, I've decided to go on a search for some standby base recipes and I'm pretty sure these cookies are a great start to my repertoire. 

The other day, I had a HORRIBLE baking fail that resulted in me crying like a baby, eating puddles of cookie mush, and then skipping dinner that night. Not to mention, tons of my precious coconut oil and fancy dark chocolate I got for my birthday died and went to garbage can heaven. Needless to say, it was not the best day. Thankfully the next day, I had a better idea of what I needed to do (less oil. more flour.) and everything turned out swimmingly. WAIT, I LIED. More than swimmingly. These cookies are honestly some of the best things I've ever made. They're not exactly the healthiest (I was out of maple syrup and honey), but they're definitely not loaded with a bunch of simple carbs and fattening butter. Vegan or not, make these cookies. Not to be bossy or anything, but seriously. 

P.S. It's national chocolate chip cookie today so I should be getting some sort of award or something for actually posting A CHOCOLATE CHIP COOKIE RECIPE on NATIONAL CHOCOLATE CHIP COOKIE DAY. 

vegan almond oatmeal chocolate chip cookies

1/2 c. softened coconut oil

1/2 c. dark brown sugar

1/4 c. white sugar

3 tbsp. nondairy milk

1 tsp. vanilla extract

3/4 c. wholewheat flour

1/4 c. all purpose flour

1/4 c. quick cooking oats

1 tsp. baking powder

pinch of cinnamon (optional)

1/4 c. dark chocolate chips/chunks

1/4 c. chopped almonds

Preheat oven to 350ºF and line a baking sheet with parchment paper. in a large bowl, whisk coconut oil, sugars, milk, and vanilla until smooth. Add flours, oats, baking powder, and cinnamon, stirring just until combined. Gently fold in almonds and chocolate chips. Scoop onto prepared baking sheet and bake for 8-11 minutes or until golden brown. Yields about 15 cookies.

honey coconut date bars

It's weird to think back on how my life has changed so much in the last two and a half years since moving to Africa. Words can hardly even convey what I want to say, but let's just say I'll be going back a completely different person. 

It seems like just yesterday my school day lasted until about eleven, we would go to swim class with all our homeschool muchachos, and go to Wendy's for chicken burgers and Frosty's afterward. I remember hanging out with my friends before youth group every weekend and talking about how hard it would be for me to move half way across the world. Since then, I've realized what true friendships are. I've lost so many and gained many more. 

It definitely does not seem like I've been away from the life, family, friends, and surroundings I've ever known for two and a half years. These last years have been a complete roller coaster ride. There were months of absolute highs and "OHMYGOSHIFREAKINGLOVEMYLIFE." and there were many months of lows where I was so depressed I could hardly motivate myself to do anything but stuff my face hole with chocolate. But I've learned so much, mostly about myself, and have emerged from it all a completely strong and totally changed person. 

As our time in Africa is winding down to a close, I'm trying to prepare myself for the months that so unclearly lie ahead. Although I don't have too many people or relationships to detach from, it's hard for me to remember a life outside of this with a much faster pace. I've become so accustomed to down time and I've learned to secretly love it. How will I go back to having school, extra classes, running track, church and youth group, friends, and finding time for peace and BAKING? 

I'm also trying to prepare myself for the people situation. Like I mentioned, since coming here, it's been really hard to keep up relationships with people 9,000 miles across the globe. I know that when I go back, the whole dynamic of my friend group will have changed and I most likely won't go back to relationships I had when we left. 

For so many months, I wanted nothing more than to leave. I had fallen into a habit of looking to the next thing instead of soaking up the present. 

And although I still look forward to going home, hugging my G'ma, squeezing all the juices out of my gorgeous best friend, ordering a Starbucks latte, kissing my sweet puppy and breathing in her many aromas, and shopping at actual shopping malls with actual stores and actual quality clothing, I know there are many things I'll miss here. The gorgeous sunsets on my runs every evening. The stars glowing up in the sky, untainted from man-made anything. The cute kids with such gorgeous colored skin, flashing their big white smiles. It was here that I fell in love with health and wellness and discovered the path I wanted to travel with my life. Good things always come from seemingly depressing situations; no matter how deep you fall, you'll come out so much higher than you ever were before. 

Anyways, I really do nawwwwwwwt know how to transition from all that to all this. But if you could taste rainbows and puffy hearts, they would be these bars. 

honey coconut date bars {vegan}

1 c. roughly chopped dates

2/3 c. finely shredded coconut

1 c. oats, divided

2/3 c. wholewheat flour

1/2 tsp. ground cinnamon

1/2 c. softened coconut oil

1 tsp. vanilla extract

1/4 c. + 2 tbsp. honey

4 tbsp. nondairy milk

Preheat oven to 350ºF and line a 4x9 in. pan with parchment paper. Place chopped dates in a mug or bowl and cover with boiling water. Let soak for 5-10 minutes. Drain and mash with a fork until smooth. In a separate bowl, whisk together flour, coconut, cinnamon, and 3/4 c. oats. Add coconut oil, vanilla, honey, and milk. Mix until combined. Press 3/4 of the mixture into prepared pan and spread dates in an even layer. Add the rest of the oats to the remaining dough and crumble on top of date layer. Bake for 8-12 minutes or until golden brown. Let cool before slicing into squares. Yields about 12 bars. 

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. 

vegan banana oat scones

Sometimes, I'm at such a loss for words, I'll just sit staring blankly at the screen for hours (or minutes if I'm not being my obnoxiously over-exagerating self.) Now is one of those times. Like, what are you supposed to talk about to your invisible internet friends? I could tell you about how I ate tons of potato salad for dinner the other night. Or how I go to bed by 10 every night and am up at 6:30 every morning. I could tell you how I put my pajama pants on backwards the other night and didn't realize it until it was too late. I could tell you about how my Saturday morning consisted of cups of reheated coffee and talking to my pet tortoise named Lois. OR how I shoved my face with Easter candy, chocolate ice cream, cheese, and french fries all in one day (it's all about balance, guyzzzz.) But all of that is weird and awkward. Just like the rest of my life! Heh. SOOOOOOOO. I guess I'll talk about scones instead because scones aren't weird or awkward. They're soft and scrumptious.

I can't even remember the last time I had a scone, but I'm thinking it was one of those orange cranberry ones from Starbucks that are full of crap and drenched in sugary glaze. MMM. I couldn't exactly remember what the texture is supposed to be like but my mom described a scones texture as a dense cookie. I wasn't sure how this recipe was going to turn out, but I can say I was pleasantly surprised. They're just like a banana muffin in scone form. The taste was spot on- hearty, comforting, and not too sweet and everyone who tried them loved them. My body can't handle anything too sweet in the morning and I'm never one for glazes on my muffins, breads, or rolls so I left out that part. But if you're into that sort of thing, feel freeze to drizzle or drench to your hearts content.

vegan banana oat scones

1 3/4 c. wholewheat flour

3/4 c. quick cooking oats + more for sprinkling if desired

1 tbsp. baking powder

2 tsp. cinnamon

1/3 c. coconut oil

2-3 mashed bananas

1/4 c. + 1 tbsp. milk of choice

2 tbsp. honey/maple syrup

1 tsp. vanilla extract

Preheat oven to 425º and line a baking sheet with parchment paper; set aside. In a large bowl whisk together the dry ingredients. Using a fork or pastry cutter, cut the coconut oil into the dry ingredients. Add milk, mashed banana, vanilla, and sweetener. Stir until combined, using your hands to kneed the dough if needed. Place the dough onto the prepared baking sheet and form into a disk about an inch thick. Slice into 8 triangles and sprinkle with more oats if desired. Bake for 15-25 minutes or until golden brown. Let cool before serving. 

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.