A Sweet Break

What a week! With a staycation, vacation, anniversary, and birthday this past week, our families have had lots of celebrations and loads of sugar. We’ve decided to take a little bit of a break from our normal Saturday sweet cheat treat day and bake up something a little bit healthier. Peanut Power Cookies have just enough sweetness in them to trick our sweet tooth but still get our healthy eating back on track. And this comes in perfect timing since we have another birthday to celebrate next weekend. A week’s break will do us good. Happy Saturday! 😃 

Power Peanut Cookies

Ingredients:

1 cup rolled oats

1/2 cup almond flour

1/2 cup ground flaxseed

1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

1/3 cup raisins 

1/2 cup dark chocolate chips

1/2 cup agave

1/4 cup natural peanut butter 

1 teaspoon vanilla extract

Instructions

Heat oven to 350 degrees F.

In a large bowl, combine all dry ingredients.

In another bowl, whisk together wet ingredients.

Add the wet ingredients to the dry ingredients and stir to combine.

Drop the dough into 12 even mounds on a parchment paper lined baking sheet.

Bake 12-15 minutes, until the cookies are just set in the center.

Enjoy!

*recipe inspired by Fantastic Food

Sweets For Dad

We’ve delayed our usual Saturday treat day in honor of baking up a special goodie for the wonderful dads in our lives. So in honor of these dear old dads we have decided to oblige them with fresh baked peach crisp just in time for Father’s Day. Warm, sweet, and peachy keen…just like these dads. Happy Father’s Day!

Peach Crisp

4 cups sliced fresh peaches 

1/2 cup all-purpose flour

1/2 cup brown sugar 

1/2 cup cold butter 

1 teaspoon ground cinnamon 

1/4 teaspoon salt

 1 cup rolled oats 

Directions

Preheat oven to 350 degrees F 

Arrange peaches evenly in an 8×8-inch baking dish.

Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.

Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Serve with vanilla ice cream and whipped cream

So Over Sweets 

If you’ve ever had a week like we’ve had then you know what we mean when we say we feel OVERLOADED, like over-the-top overwhelmed! From being overscheduled to overcommitted, we feel overworked! Good thing it’s Saturday because we’re overjoyed we can overachieve in the one department that’s been overlooked all week – dessert! We’re over-the-moon for Overloaded Oatmeal Bars! And we’re overconfident you will be too! But be warned! We know you’re gonna love them that you’ll likely overeat and overstuff yourself! Over and out until next week!

 
Overloaded Oatmeal Bars

Ingredients

1 1/2 cups quick oats

1½ cups flour

1 cup brown sugar

1 tsp salt

1 cup butter flavored Crisco 

1 14 oz. can sweetened condensed milk

1 bag milk chocolate chips

2 TB butter softened

1 cup of various kinds of M&Ms

Preheat oven to 350.

In a large bowl, mix oats, flour, brown sugar, salt and Crisco with a spoon. Remove 1 cup and set aside.

Press remaining mixture into the bottom of a greased 9×13 pan.

In a small pot, melt condensed milk, chocolate chips and 2 tablespoons of butter over low-medium heat. Stir constantly until chips are melted and everything is mixed well.

Pour chocolate chip mixture over the bottom layer and spread evenly. Sprinkle leftover cup of oat mixture over the chocolate.

Top with M&Ms and bake for 20-25 minutes. Let cool completely before cutting. Overenjoy!

Sweet Delite

Have you realized that Thanksgiving and Christmas are just around the corner? Because we always take our cheating up a notch during this time of year, we’ve decided to scale back our sweet treating a bit. However, what would a Saturday be without a little sinful indulgence? We’re filling our sugar void with Reeses Peanut Butter Cup Baked Oatmeal. It’s loaded with peanut buttery cocoa yumminess without the guilt. Two thumbs up for sweet satisfaction!

Reeses Oatmeal Recipe:

Ingredients (Serves 1)

1/2 cup rolled oats 

1/4 tsp pure vanilla extract

1/4 cup mashed banana 

2 Tbsp almond milk 

1 1/2 tbsp agave

1/8 tsp sea salt

1 tbsp cocoa powder

1-2 tbsp peanut butter 

Instructions:

Preheat oven to 380 degrees. Combine all ingredients and mix well. (If peanut butter was in the fridge, you might want to heat it up a little so it’s easier to stir.) Pour into a greased 1-cup ramekin, or two 1/2-cup ramekins, or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness.

Frosting Recipe:

Ingredients

1/4 cup peanut butter 

4-8 tsp agave 

2 tbsp cocoa powder

4 tsp almond milk 

3/4 tsp pure vanilla extract

Instructions

Blend everything in a small food processor. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly. 

*recipe from Chocolate Covered Katie

* frosting recipe Chocolate Covered Katie

 Sweet Inside A Sweet

It’s our favorite month of the year (only because it’s our birthday month)! We couldn’t let September slide by us without our annual trip to the apple orchard for some apple picking fun. Let’s be straight here – there’s always an ulterior motive for an outing when it happens on a Saturday! With treats on the brain and baskets in our hands we loaded up on tons of deliciousness. As health fanatics, we realize we should save some apples for nutritious snacks and lunch boxes, so good thing we planned ahead and picked enough to create our weekly sweet. Apple Crisp Inside An Apple is treat in a treat and that’s certainly worth the cheat! 

Apple Crisp In An Apple

  
Ingredients

3 whole Large Apples 

1-¼ teaspoon Ground Cinnamon

2 teaspoons Fresh Lemon Juice

5 Tablespoons Light Brown Sugar

4 Tablespoons Unsalted Butter 

4 Tablespoons Flour

¼ cups Rolled Oats

2 whole Scoops Vanilla Ice Cream

Caramel Sauce for topping

Preparation

Preheat the oven to 375ºF.

Peel, core and dice 1 apple. Place it in a small skillet with 1 teaspoon cinnamon, lemon juice, ¼ cup (4 tablespoons) brown sugar, and 1 tablespoon butter. Turn the heat to medium high, stir, and cook until the apple start to soften and release their juices, about 5 minutes. Turn off the heat, and then stir in 2 tablespoon flour until dissolved. Let cool.
Meanwhile, slice the tops off the remaining 2 apples and core them, but do not go all the way through the bottom. Remove most of the inside of the apple but leave enough intact so that the apple still stands up on its own. Stop about 1″ above the bottom of the apple.
Fill the apples with the cooled apple mixture.
In a separate bowl, stir together the remaining cinnamon, brown sugar, butter, flour, and oats. Pinch the butter into the mixture to form a crumble. Divide the mixture between the 2 apples and pack firmly on top.
Place the apples in a small baking dish, add a splash of water to the bottom to prevent sticking, and bake for 25–30 minutes. Serve warm with ice cream and caramel sauce. 
*recipe from Tasty Kitchen

Sweet Relief

We know what the calendar says, but it feels more like October around here! We’re getting a much needed break from the summer swelt making it feel more like Indian Summer instead of mid-August weather. With this relief comes the hankering for pumpkin. Since we are still keeping things healthy(ier), our sweet treat this week is a waist-friendly version of our favorite Pumpkin Chocolate Chip Oat Bars. With this recipe why stop with one! 

Healthy Pumpkin Chocolate Chip Oat Bars

  
Ingredients

3 cups gluten free oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

pinch of ground cloves

1 cup canned pumpkin (not pumpkin pie mix)

2 teaspoons pure vanilla extract

1/2 cup unsweetened applesauce

1/2 cup agave syrup

1 tablespoon olive or coconut oil

1/3 cup carob chips 

Instructions

Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray.

Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.

Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.

In a separate large bowl, whisk together pumpkin, agave, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.

Gently fold in 1/3 cup of carob chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of carob chips on top. Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Timing will depend on what size pan you use, but definitely check around 15 minutes. Once finished baking, cool 10 minutes on wire rack. Cut into 16 slices.

*recipe adapted from Ambitious Kitchen

Sweet Treating Together

Ever had the feeling that something is missing  in your routine? Well, that’s us these last couple of weeks. Traveling and busy schedules have kept us from doing our favorite Saturday baking ritual together. Not this week! We are staying put and feel the need to whip up something extra special. Rolo Oatmeal Cookie Bars are just what our sweet tooths ordered! 

Rolo Oatmeal Cookie Bars

Ingredients

  • 1 cup butter flavored Crisco
  • 1 1/4 cup packed brown sugar
  • 2 eggs
  • 2 tbsp milk
  • 2 tsp vanilla
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups old fashioned oats
  • 1 cup semi-sweet chocolate chips
  • 1 cup Rolo Bites candy 

Directions:

  1. Preheat oven to 375ºF. Grease a 9×13 baking dish. 
  2. Mix together the butter, brown sugar, and eggs. Mix in the milk, vanilla, flour, baking soda, salt, and oats.
  3. Stir in the chocolate chips, and Rolos. 
  4. Spread the dough in the prepared baking dish. Bake for approximately 20-25 minutes. The edges should be set and golden brown. 
  5. Allow to cool for at least 10 minutes before cutting. (Unless you can’t wait, like us!)

*recipe adapted from Something Swanky