Chocolate Chip Quinoa Trail Mix Balls

This was my first time making anything sweet with quinoa and can I just say, I am forever changed!  Knowing that I can incorporate something into my desserts that is so nutritious and protein packed, is revolutionary.  Not kidding.  I was definitely skeptical how this would work, but once you mix all these ingredients together, you don’t even know the quinoa is there…all you know is that these balls are DELICIOUS.

I found this recipe on the eat, live, run blog.  I used her original recipe but once I had everything mixed up, it was VERY loose and absolutely not sticking together.  I might have done something wrong…who knows?  But I still thought the mixture tasted AMAZING and decided to just add some more stuff and hope it would come together.  The recipe was originally gluten-free but to get it to stick together I had to throw in some white whole wheat flour (which is the only one I had on hand).  You could use another type of gluten-free flour though if you have issues with gluten.

In the end, the balls stuck together nicely and tasted sooooo yummy.  They seriously remind me of an oatmeal cookie and are definitely my new favorite healthy sweet treat…well, after my No-Bake Almond Butter Rice Krisp Treats.  Those things can’t be beat.

Chocolate Chip Quinoa Trail Mix Balls
 
Ingredients
  • 2 c. Thick Rolled Oats, dry
  • 1 c. Cooked Quinoa
  • 1 c. White Whole Wheat Flour (or whole wheat pastry, almond flour, etc)
  • ½ c. Shredded, Unsweetened Coconut
  • ⅓ c., plus 2 T. Raw Sunflower Seeds
  • ⅔ c. Dried, Unsweetened Dark Tart Cherries
  • ⅔ c., plus 2 T. Agave
  • ¼ c. Organic, All-Natural Peanut Butter (no added salt, oil)
  • 1 t. Sea Salt (I use pink himalayan)
  • 2 T. Pure Vanilla Extract
  • ¼ c. Enjoy Life Mini Chocolate Chips
Instructions
  1. In a large bowl, stir together the oats and next five ingredients. In a small pot on the stove, bring the agave to a simmer over medium/low. Remove from heat and stir in peanut butter, salt and vanilla. Pour over oat mixture and mix well until combined. Let cool. Add mini chocolate chips into mixture. Form into 1" balls with your hands. Store in an air-tight container in the refrigerator.
Notes
Makes 50, 1" balls.

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No-Bake Oatmeal Peanut Butter Cookie Dough Bites, Take Two

A little over a month ago I posted this recipe for some scrumptious no-bake peanut butter bites.  Since that time I have tinkered with the recipe just a bit and Jeremy and I now have a new favorite healthy sweet treat.  We both agree that these taste just like no-bake cookies except, of course, without the butter, refined sugar and all the other not so good for you stuff.  These are so delicious and so easy, all made in one big bowl.  We love them and think you will too!

No-Bake Oatmeal Peanut Butter Cookie Dough Bites, Take Two
 
Ingredients
  • 1 c. All-Natural, Organic Peanut Butter
  • ⅔ c. Raw Honey
  • 1½ T. Pure Vanilla Extract
  • 1½ t. Fine Sea Salt (recommend pink himalayan)
  • 2 c. Thick Rolled Oats
  • ¼ c. Wheat Germ
  • ½ c. White Whole Wheat Flour
  • ¼ c. Cocoa
  • ¼ c. All-Natural Chocolate Protein Powder (or just use more cocoa)
Instructions
  1. In a large bowl stir together peanut butter, honey, vanilla and salt until smooth. Add oats, wheat germ, white whole wheat flour, cocoa and chocolate protein powder (if using) and stir until thoroughly mixed together. Form into 1" balls and store in the refrigerator in an air-tight container.
Notes
Makes 50, 1" balls.

 

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No-Bake Oatmeal Peanut Butter Cookie Dough Bites

The healthy recipes just keep getting better and better!  This week I’ve got a fabulous, super-quick recipe for no-bake energy bites…that taste like a cross between peanut butter cookie dough and no-bake cookies.  Can you say YUM??  They are full of good stuff that won’t send you on a sugar-high but instead provide a source of natural, tasty energy.  All you need is one bowl and handful of ingredients–get busy!

Recipe adapted from fooddoodles.com

No-Bake Oatmeal Peanut Butter Cookie Dough Bites
 
Ingredients
  • ½ c. All-Natural, Smooth Peanut Butter (or any nut butter you prefer)
  • ⅓ c. Honey
  • 2 t. Pure Vanilla
  • ¾ t. Fine Sea Salt
  • 1 c. Rolled Oats
  • ½ c. Wheat Germ
  • ½ c. White Whole Wheat Flour
  • Oats, Peanut Halves, etc for topping
Instructions
  1. In a large bowl stir together peanut butter, honey, vanilla and salt until smooth. Add oats, wheat germ and white whole wheat flour and stir until thoroughly mixed together. Form into 1" balls and roll in oats or top with peanut half. Store in the refrigerator in an air-tight container.
Notes
Makes 2 dozen.

 

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Pumpkin Oatmeal Cookies with Malted Butterscotch Filling

I know that I just posted a recipe for Key Lime Pie Ice Cream earlier this week, but the truth is I am already WAY into fall baking mode.  After having several days of degrees well above 100 this summer, anything less than that seems cool and fall-ish in comparison even if it is still in the upper 80s!  So now that it’s September, I am opening up the flood gates on everything pumpkin, apple and maple and the recipes are gonna come pouring out!

Let’s start with this recipe for Pumpkin Oatmeal Cookies.  I initially wanted a chewy cookie but these were some of the puffiest, softest cake-like cookies that I have ever made.  And that was ok by me.  And they weren’t too sweet which was perfect because the butterscotch filling more than made up for any lack of sweetness in the cookie.  I took these to a get-together and they got rave reviews all around and not one made it back home with me.  Always a good sign.

Let the fall baking begin!

Pumpkin Oatmeal Cookies with Malted Butterscotch Filling
 
Ingredients
Pumpkin Oatmeal Cookies
  • 1 c. (2 sticks) Unsalted Butter, softened
  • 1⅓ c., plus 1 T. Light Brown Sugar, packed
  • 2 Large Eggs
  • 1 T. Pure Vanilla Extract
  • 2 c. AP Flour
  • 1 t. Baking Soda
  • 1½ t. Ground Cinnamon
  • 1 t. Pumpkin Pie Spice
  • ½ t. Salt
  • 2½ c. Oats
Malted Butterscotch Filling
  • 1 c. Butterscotch Chips
  • 2½ T. Unsalted Butter, cut into chunks
  • ⅓ c., plus 2 T. Plain (not chocolate-flavored) Malted Milk Powder
  • 1½ ounces Cream Cheese, softened and cut into chunks
  • 3 T. Milk
  • 1½ t. Pure Vanilla Extract
Instructions
For the Cookies:
  1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
  2. In an electric mixer, beat the butter and sugar until light and fluffy. Mix in the eggs and vanilla. In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, salt and oats together. Mix the dry ingredients into the butter/sugar mixture. Chill in the refrigerator for a couple of hours or overnight.
  3. Roll dough into 1½-2" balls and place two inches apart on cookie sheet. Bake 9-10 minutes (9 minutes was perfect for me), rotating pans half-way through. Let them sit on the cookie sheets for 2 minutes and then transfer to a wire rack to cool completely.
For the Filling:
  1. In a medium bowl, microwave the butterscotch chips and butter at 20 second intervals, stirring between each, until completely melted and smooth. Cool to warm. In an electric mixer on medium speed, beat the cream cheese and malted milk powder until well blended and completely smooth. Beat in half the butterscotch mixture just until incorporated. Beat in the milk, 1 tablespoon at a time, until well blended. Beat in the remaining butterscotch mixture and the vanilla until evenly incorporated. Refrigerate for 30 minutes, or until somewhat thickened but not stiff. (The recipe then calls for you to beat the filling on high speed until light in color and very fluffy, about three minutes. I accidentally missed that step. Oops. So it's up to you, but I'd recommend NOT skipping that step.)
  2. Spread about 1½ tablespoons of the filling on the underside of half of the cookies and then top with the remaining cookies. These can be refrigerated in an airtight container for up to 4 days.
Notes
Serves 25

*Malted Butterscotch Filling Adapted from The All-American Cookie Book

 

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Peach Pile

Never heard of a Peach Pile?  That might be because I made it up.  Yep.  See, this weekend  for my mom’s birthday I made a very special, ooey gooey, deep dish peach pie that was topped with a buttery, sugary, cinnamony oat topping.  It smelled delicious, it looked delicious and I just knew it was going to taste delicious.  But there was only one problem–it DID NOT want to come out of its pan.  Nuh uh.  Wasn’t having it.  Absolutely refused to be eaten.  Unfortunately we had to get a little rough with the pie and ended up with what I could only think of in my mind as a big ‘ole pile of peaches and crust.  See below.

I think part of the problem was that in my haste I didn’t wait for the pie to cool down enough (as in all the way), in fact, it was still slightly hot.  So while we didn’t have the massively tall, delicously perfect slices of pie I had imagined in my mind, we still had an amazingly good pile of peaches, buttery crust and oatmeal topping that was everything I imagined it would taste like along with some cold, creamy vanilla ice cream.  Oh yes, and I did use a store-bought crust only because I think they are quite good and didn’t want to take the 4.5 HOURS to make the pie that a homemade crust would have required.

I will say that not one person cared about what the pie looked like once they started eating it.  We were licking our plates clean with this one.

Enjoy!

See original recipe here.

Peach Pile
 
Ingredients
  • 1, 9-inch Deep Dish Pie Crust (I used store bought)
Peach Filling
  • 8 Large Firm, Fresh, Ripe Peaches
  • ¼ c. AP Flour
  • ½ c. Firmly Packed Light Brown Sugar
  • ⅓ c. Granulated Sugar
  • 1 t. Cinnamon
  • ⅛ t. Salt
  • 2 T. Cold Butter, diced
Oatmeal Brown Sugar Topping
  • ½ c. Oats
  • ½ c. AP Flour
  • ½ c. Firmly Packed Light Brown Sugar
  • ¼ c. (1/2 stick) Unsalted Butter, melted
  • ½ t. Cinnamon
Instructions
For the peach filling:
  1. Peel peaches and then cut into ½-inch thick chunks and place in a large bowl. Whisk together flour, sugars, cinnamon and salt and then add to the peaches, stirring to coat. Immediately spoon into the pie crust and dot with the two tablespoons of diced butter. Place in the freezer for 15 minutes. Meanwhile, preheat the oven to 425 and make the oatmeal topping.
For the Oatmeal Brown Sugar Topping:
  1. Thoroughly stir together the oats, brown sugar, flour, cinnamon and melted butter until well combined. Remove the pie for the freezer and carefully press the oatmeal topping onto the pie.
Baking:
  1. Line a cookie sheet with foil and place the pie on top of the cookie sheet. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 degrees and bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 25 more minutes or until juices are thick and bubbly. Transfer to a wire rack and cool two hours before serving or until completely cool.
Notes
Serves 8 *I found that for peeling the peaches, a potato peeler worked perfectly. Also, the recipe calls to bake the pie on the lower rack of the oven, but I accidentally baked mine on the middle rack and it turned out fine.

 

 

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