I will be the first to admit that peanut butter cookies are the bees knees. What is it about the flavor of peanut butter that makes it so tasty? I don’t have the answer but I do know that peanut butter will always be my favorite nut butter.
But, wait! Because that is not why we’re here today. No, today we’re here to show some love to peanut butter’s sister – almond butter.
Before we dive into this recipe, you may (or may not) have noticed that it’s been a while since you’ve received a new recipe for me. Sometimes I look back upon my weeks and I am honestly stunned at how quickly they pass by. Between the start of a new school year and my need for a good night’s sleep (I am for a 9 o’clock bedtime 🙂 ), I am having difficulty finding time to make my recipes, test them, and photograph them … this being especially hard with the dwindling daylight hours. Anywho, what I’m really trying to say here is I’m working on a more consistent schedule that will hopefully benefit me and you. And thanks for your understanding.
Now, onto the cookies!
These cookies serve a few different purposes, in my opinion. First, and probably the main reason for making and eating any cookie really, they’re delicious. Like, chewy – sweet – nutty – I wonder how many is too many– kind of delicious. Second, they have 3/4 of a cup of almond butter AND are made with almond flour, which means they are packing a serious protein punch. And finally, my personal favorite purpose, these almond butter cookies make a lovely after dinner dessert (obviously) but they also make an AMAZING breakfast! Yep! You + coffee + cookies = morning magic!
Oh, hey, did I forget to mention that in ALLLL of these cookies there is only a measly 1/4 cup of honey? Ha! Isn’t that crazy?! I’m telling you, when you start using less sweetener – particularly white sugar – you really don’t need it, or miss it for that matter. And the sweetness is there, I promise! You really will taste the honey. Give it a try, let me know what you think.
One final note and then you can get busy in the kitchen. I undercooked these a little – well, undercooked for me. You see, I prefer a crispy cookie and Nate opts for a soft and chewy cookie. So, this time, I went for a chewy cookie … marriage is all about compromises. 😉
Hello, my friends! It’s a Tuesday morning and I’ve got donuts on the menu … because, let’s be honest, Tuesdays need donuts.
Oh, did I forget to mention that they’re Vanilla Cake Donuts 2 ways? Hey! Hey! Hey!
You know, sometimes I really wish that you could hear the way things are said in my head. Mostly it’s weird voices, drawn out words, or movie quotes … but I feel there’s something lost in translation with just the use of bold and italics, ya know?
Great things about these donuts include:
- Gluten free!! Only almond flour used here, kids!
- Sweetened with just 3 tablespoons of honey. Just 3 in 12 donuts! Whaaat????
- Incredibly light and moist because of the addition of vanilla yogurt.
- Dark chocolate drizzle
- And strawberry cream frosting.
Okay, time for a little truth here. Growing up I was always more of a cruller or glazed donut-type of gal. That may have been because those were my dad’s favorites as well and he was the one buying, but that’s neither here nor there. When I did select a cake donut, I liked 2 flavors in particular … vanilla cake with strawberry frosting and chocolate cake with chocolate frosting. I ESPECIALLY loved the center of the donut where the frosting would collect in a nice little pool just. for. me. Donuts really remind me of home and childhood …
And so … Vanilla Cake Donuts – 2 ways. 🙂
Just one more fun fact. You know what the extra strawberry frosting is good for? Dipping the chocolate drizzled donuts in. 😉 Just sayin’.
Just wondering … what’s your favorite type or flavor donut?
I think it’s safe to say I am on a breakfast kick. I’m going to blame it on the fact that I am officially back to school, which means that my fancy summer breakfasts are a thing of the past. Back to routine. Back to smoothies and juices. Back to quick and easy.
No, these will not be a school day breakfast for me, but that doesn’t mean they are difficult to throw together. Maybe for someone a bit more ambitious than I am, this could be their new go-to breakfast. Yes? No?
But, whether these pancakes make a regular appearance at your breakfast table or not doesn’t really matter. What does matter is that they will keep you full and satisfied well into lunch because they are chock full of peanut buttery protein goodness!
If I’m being totally honest with you, though, (which I am 🙂 ) these pancakes are a cinch to whip up. A cinch I tell you!
Dry ingredients – check. Wet ingredients – check. Hot skillet. Butter. Syrup. Strawberries – totally optional (sort of). That’s it. Done and done.
The only tip I have is to make sure you really mix the peanut butter in well. Peanut butter is a thick, sticky lady, ya know what I’m sayin?
If you are a peanut butter lover – much like myself – and a breakfast lover – very much like myself – you have got to make these like … yesterday.
The peanut butter flavor really shines and the sweetness from a little drizzle of maple syrup is … money!!!
And the best part of all this? Don’t like peanut butter? Make them with almond butter! Want to avoid maple syrup all together? Top it with more peanut or almond butter! Ha! That sounds freaking amazing! When I was younger and made myself a frozen waffle for breakfast (we’ve all been there), I LOVED topping them with peanut butter … because let’s be honest, pretty much everything is better with peanut butter.
Do you have the same or very similar breakfast every morning or do you like to change it up?
Ahhhh breakfast foods … how I love thee.
I’ll eat you in the morning, I’ll eat you in the evening, I’ll eat you … baaaasically anytime.
Growing up we used to have breakfast for dinner ALL. THE. TIME. Brinner for my fellow Scrubs fans. 😉 My dad makes a mean french toast – it’s all about the bread – paired with some sausage links, it was a real winning combination that I loved eating on a regular basis!
Now brinner doesn’t happen as often these days and when it does, it’s never a “soggy bread product.” We all remember Nate’s disdain for those types of breakfast foods, right?
Nate and I definitely tend to swing more on the savory side of breakfast but the addition of the apple here adds just the right amount of sweetness. It’s kind of like when you have a salted caramel … the caramel is so decadently sweet and just one little grain of salt can break right through that for a perfect pairing.
That’s what the apple does. This dish is packed with savory, salty goodness – pancettaaaaaa – and a bite of green apple here and there is magical.
Now, you can go about making this tasty treat of a dish in a number of ways – however, I HIGHLY recommend following these steps.
First, you want to crisp up your pancetta – I’m talking crispy. You see, all that sexy fat that renders down is going to be the perfect cooking playground for your sweet potato noodles. Did I mention we’re spiralizing a sweet potato here? If you’re not on the bandwagon yet – giddy-up!
Okay, so don’t use all of the fat – it’s probably going to be a lot – but use some and try to keep as many little bits of pancetta that are still stuck to the pan. Basically, I’m saying don’t take a paper towel and aggresively wipe the skillet, just some dabbing will do.
Then we’re gonna cook the sweet potato noodles for a few minutes in the same skillet. Get your noodles nice and coated until their heated through and slightly wilted.
When you plate the sweet potato noodles make a nice big circle with them and then add more to the edges … you know, like a nest. Fry up an egg to your liking – I love a good over-easy egg – and place it in the middle of the nest. Last, put your crispy pancetta and apple
on top all over and dive in!
I promise this dish will make your mouth and belly happy morning, noon or night.
I’d love to know …
When do you like to eat breakfast? What’s your go-to breakfast?
Garbanzo beans. Gram. Bengal gram. Egyptian pea. Ceci. Chana. Kabuli chana. Chickpeas.
Did you have any idea that this little legume had so many names? Yeah, me either. What I do know, however, is that they are quite delicious and pack a hefty nutritional punch.
Chickpeas, though small, are mighty. Just half a cup boasts 20% of your daily protein, fiber, folate, iron and phosphorus. And offer a substantial amount of thiamin, vitamin B6, magnesium and zinc.
But wait, because the good news doesn’t stop there. Chickpeas taste great on their own – I especially like to throw some on top of a big salad – but the flavor is also mild enough to be paired with sooooo many other foods, spices and dishes.
You can roast up some chickpeas tossed with sweet and spicy flavors … something like thisssss. They can be added to soups and stews, ground up to make falafel, turned into flour for baking and, of course, puréed into hummus. Fun fact: Did you know that hummus is the Arabic word for chickpea?! You really do learn something new everyday. 😛
This salad is similar to one that is frequently offered for lunch at my school. It’s one of the side dishes that I always hope will be part of the salad bar. It’s filled with such great flavors and I know that even if I like nothing else that day (which, by the way would never happen) but if that day ever did come and this salad was an option, it’d be a good day!
A few of the ingredients I know for sure are in the school salad include: chickpeas (obviously), red onion and sun dried tomatoes. It also includes capers and parsley which I have chosen to leave out of the mix mostly because they’re not my favorite. 😀 But, as you know, if those are your thing, throw ’em in! Make it your own!
The real tricky part is the sauce. The salad isn’t very ‘saucy’ but there is something and I just don’t know what it is. I asked for the recipe at the end of this year but it was always at an inconvenient time and I never got it so this is my attempt to recreate this flavorful dish.
So what is in this salad? I’m so glad you asked. 🙂
- red pepper
- red onion
- sun dried tomato
- olive oil
- lemon juice
The combination is really bright and slightly acidic and gets better and better the longer it sits in the refrigerator.
Besides the chickpeas, the sun dried tomatoes are the standout ingredient here. When you purchase your sun dried tomatoes, make sure to get them in olive oil and, if you can, add 1 tablespoon of that olive oil to the salad with a second tablespoon of plain olive oil. The reason I say ‘if you can’ is because you will most likely have leftover sun dried tomatoes and they need to be covered in the olive oil in order to be used later. The extra punch of flavor is deliciously tangy and worth the swap if you can make it happen.
This is a really great salad to provide at gatherings, too! It can be made ahead of time and is fine to sit out for a bit … even in heat.
What’s your favorite way to use chickpeas?