Baked Donut Monday: Raw Peanut Butter Donuts

Happy Monday everyone!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about something a little different...

not baked at all, but the opposite in fact

RAW PEANUT BUTTER DONUTS!!!

Even when I'm not looking for anything in particular,

I seem to stumble upon recipes that would be perfect for the blog.

And that's exactly how I found this recipe!

I know it's not baked, but that didn't stop me 

and of course I had to still include it in the blog series!

The Goods:

Steel-Cut Oats

Pitted Dates

Coconut Syrup

Peanut Butter

Vanilla Extract

Vegan Dark Chocolate Chips

Nutritional Yeast

Salt

Cacao Powder

Raw Coconut Cacao Butter

Maple Syrup

Blend the oat in a food processor until roughly ground.

Add the dates and pulse until dates are in tiny pieces and mixed in.

Add the peanut butter, vanilla, maple syrup, water and pulse until 

mixture is incorporated and holds together.

Add more water if needed.

Mix in the chocolate chips in by hand.

Press mixture into donut pans and form top so they aren't flat.

Refrigerate until donuts are firm - anywhere from 30 minutes to an hour.

While waiting for the donuts, make the peanut butter cups!

Stir together the cacao powder, coconut cacao butter and maple syrup.

Put 1 tablespoon of chocolate into mini baking pan,

making sure to reserve half of it for later.

Place into the freezer for 15 minutes to harden.

Stir together peanut butter, nutritional yeast, salt and coconut syrup in a bowl.

Place peanut butter filling on top of hardened chocolate mixture.

Place into the freezer for 5 minutes to harden.

Cover peanut butter with remaining chocolate mixture.

Place in freezer for 15 minutes to harden.

Remove the peanut butter cups from the silicon pan.

I was in awe at how great they turned out if I'm being honest.

They looked amazing...

But tasted even better!

But before I get ahead of myself,

back to the donuts!!!

Once donuts have firmed up, remove them from the pans.

And here's where you pretend there's a picture of me making the chocolate sauce...

And also dipping the donuts into said chocolate sauce...

OOPS!

To do so you mix together cacao powder, coconut cacao butter and maple syrup.

Stir mixture until it resembles a thick chocolate sauce.

Dip the top of each donut into the mixture and place on cooling rack to harden.

Just before they're fully dry/hardened,

add bite-sized pieces of the peanut butter cups you made.

Raw Peanut Butter Donuts

Adapted from: Raspberry Fields

For the Donuts:

1 Cup Steel-Cut Oats

1 Cup Pitted Dates

2 Tablespoons Coconut Syrup

3/4 Cup Peanut Butter

1 Teaspoon Vanilla Extract

3 Tablespoons Water

1/3 Cup Vegan Dark Chocolate Chips

For the Peanut Butter Cups:

Filling

4 Tablespoons Peanut Butter

1 Teaspoon Nutritional Yeast

Pinch of Salt

1 Tablespoon Coconut Syrup

Chocolate Coating

1/2 Cup Cacao Powder

1/2 Cup Raw Coconut Cacao Butter

115 Grams Maple Syrup

For the Chocolate Sauce:

1/4 Cup Cacao Powder

1/4 Cup Raw Coconut Cacao Butter

6 Tablespoons Maple Syrup

1. Blend the oat in a food processor until roughly ground.
2. Add the dates and pulse until dates are in tiny pieces and mixed in.
3. Add the peanut butter, vanilla, maple syrup, water and pulse until mixture is incorporated and holds together. Add more water if needed.
4. Mix in the chocolate chips in by hand.
5. Press mixture into donut pans and form top so they aren't flat. 
6. Refrigerate until donuts are firm - anywhere from 30 minutes to an hour.
7. Stir together the cacao powder, coconut cacao butter and maple syrup.
8. Put 1 tablespoon of chocolate into mini baking pan, making sure to reserve half of it for later.
9. Place into the freezer for 15 minutes to harden.
10. Stir together peanut butter, nutritional yeast, salt and coconut syrup in a bowl.
11. Place peanut butter filling on top of hardened chocolate mixture.
12. Place into the freezer for 5 minutes to harden.
13. Cover peanut butter with remaining chocolate mixture.
14. Place in freezer for 15 minutes to harden, then remove from the silicon pan.
15. Once donuts have firmed up, remove them from the pans.
16. Mix together cacao powder, coconut cacao butter and maple syrup.
17. Stir mixture until it resembles a thick chocolate sauce.
18. Dip the top of each donut into the mixture and place on cooling rack to harden.
19. Just before they're fully dry/hardened, add bite-sized pieces of the peanut butter cups you made.

Peanut Butter Protein Bites

I've been making Coco Date Balls for awhile.

They're really good and super tasty,

but I was looking for something a little more substantial.

That's when Google helped out once again and I found this recipe! 

I made it literally within hours and love them from the first bite.

They are really yummy, satisfy a sweet craving AND are full of protein.

Oh and did I mention they're peanut butter flavored too?

My boyfriend I and were HUGE fans and I can't wait to make them again.

Here's how you can make them yourself!

The Goods:

Rolled Oats

Vanilla Protein Powder

Cinnamon

Chia Seeds

Peanut Butter

Honey

Vanilla Extract

Peanut Butter Chips

Milk

In a large mixing bowl add the oats, protein powder, cinnamon and chia seeds.

Stir to combine.

Add the peanut butter, honey, vanilla extract and peanut butter chips.

Stir to combine.

Slowly add in milk, one tablespoon at a time, until mixture is sticky and holds together.

  

Roll into balls using your hands.

Let set up in fridge for at least half hour.

Store in the fridge in an airtight container.

Peanut Butter Protein Bites

Inspired By The Healthy Maven

1 1/2 Cups Rolled Oats

1/2 Cup Vanilla Protein Powder

1/2 Teaspoon Cinnamon

1 Tablespoon Chia Seeds

1/2 Cup Peanut Butter

3 Tablespoons Honey

1 Teaspoon Vanilla Extract

1/3 Cup Peanut Butter Chips

2 to 4 Tablespoons Milk

1. In a large mixing bowl add the oats, protein powder, cinnamon and chia seeds. Stir to combine.
2. Add the peanut butter, honey, vanilla extract and peanut butter chips. Stir to combine.
3. Slowly add in milk, one tablespoon at a time, until mixture is sticky and holds together.
4. Roll into balls using your hands.
5. Let set up in fridge for at least half hour.
6. Store in the fridge in an airtight container.

Baked Donut Monday: Peanut Butter and Chocolate!

Monday, Monday Monday!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

PEANUT BUTTER AND CHOCOLATE DONUTS!

The more baked donuts that I make, the harder it is to come up with new ideas.

So when I realized a co-worker's family member makes baked donuts,

I was quite happy and had the hardest time picking which to adapt.

In the end, Peanut Butter and Chocolate won out because YUM!!!

I wasn't going to change much to Jonathan's recipe,

but I don't do many things the easy way in life,

so of course I had to change a thing or two.

And the biggest change was making them dairy free!

Keep reading to see how these yummy donuts are made.

The Goods:

All-Purpose Flour

Baking Powder

Baking Soda

Salt

Brown Sugar

Unsalted Butter

Creamy Peanut Butter

Egg

Vanilla Extract

Almond Milk

Vinegar

Powdered Sugar

Unsweetened Cocoa Powder

Peanut Butter Chips

Make your homemade almond buttermilk and set aside.

(Simply replace almond milk for regular milk!)

Whisk together the flour, baking powder baking soda and salt.

Set aside.

Mix the butter, peanut butter and brown sugar until light and creamy.

Add the egg and mix completely.

Next add the vanilla and stir until combined.

Now time to add the dry ingredients and almond buttermilk alternately.

Mix in half the dry ingredients...

Now mix in all of the almond buttermilk...

And finally mix the remaining dry ingredients until incorporated. 

Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your donut pan until 1/2 to 3/4 full.

If you have empty spaces, fill with water to prevent pan from burning!

Bake at 350 degrees in greased donut pan for about 10 minutes.

Depending on your oven, these may take less or more time.

Test with a toothpick - if it comes our clean the donuts are done!

Cool in the pan for a minute or two, 

then transfer to a wire rack to finish cooling.

While donuts are cooling, it's time to make your chocolate glaze!

Whisk together the powdered sugar and unsweetened cocoa powder.

Add 3 tablespoons almond milk and mix to make glaze.

If glaze is too thick, add another tablespoon of almond milk to thin.

These may look like chopped up peanuts,

but really they're chopped up peanut butter chips!!!

Take a cooled peanut butter donut...

And dip the smooth size into the glaze.

So that it's almost half covered and looks something like this!

Immediately after, dip glazed donut into the chopped peanut butter chips.

Space the donuts out on a wire rack in order for glaze to set. 

You can do both the chocolate glaze and peanut butter chips for all the donuts,

or you can be like me and leave some just chocolate glazed.

While both were tasty, I think I liked the simple chocolate best!

Lastly, package up a few of the tasty treats to give away!

Peanut Butter and Chocolate Donuts

Adapted from The Candid Appetite

For the Donuts:

1 Cup All-Purpose Flour

3/4 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/3 Cup Brown Sugar

3 Tablespoons Unsalted Butter

1/4 Cup Creamy Peanut Butter

1 Egg

1 Teaspoon Vanilla Extract

1/2 Cup Almond Buttermilk

For the Glaze/Toppings:

1 Cup Powdered Sugar

3 Tablespoons Unsweetened Cocoa Powder

3 to 4 Tablespoons Almond Milk

1 Teaspoon Vanilla Extract

1 Cup Chopped Peanut Butter Chips

1. Make your homemade almond buttermilk and set aside. Simply replace almond milk for regular milk!
2. Whisk together the flour, baking powder baking soda and salt. Set aside.
3. Mix the butter, peanut butter and brown sugar until light and creamy.
4. Add the egg and mix completely.
5. Next add the vanilla and stir until combined.
6. Now time to add the dry ingredients and almond buttermilk alternately. Mix in half the dry ingredients, followed by all of the almond butter milk, and finish with the rest of the dry ingredients.
7. Transfer donut batter to a large zipper bag.
8. Cut off the end of the zipper bag and fill your donut pan until 1/2 to 3/4 full.
9. Bake at 350 degrees in greased donut pan for about 10 minutes. Depending on your oven, these may take less or more time. Test with a toothpick - if it comes our clean the donuts are done!
10. Cool in the pan for a minute or two, then transfer to a wire rack to finish cooling.
11. While donuts are cooling, it's time to make your chocolate glaze! Whisk together the powdered sugar and unsweetened cocoa powder. Add 3 tablespoons almond milk and mix to make glaze. If glaze is too thick, add another tablespoon of almond milk to thin.
12. Take a cooled peanut butter donut, dip the smooth side into the chocolate glaze and then immediately into the chopped peanut butter chips.
13. Space the donuts out on a wire rack in order for glaze to set. Once set, dig in and ENJOY!!!

No Bake Treats: Scotcharoos Revisited!

Awhile ago, I posted about Scotcharoos.

Because they are THAT good, I decided I'd post about them 

ONE.MORE.TIME.

Who's going to complain about a super easy and tasty treat???

Take a look below at how easy these Scotcharoos really are!

The Goods:

Crispy Rice Cereal

Corn Syrup

Sugar

Peanut Butter

Butterscotch Chips

Semi Sweet Chocolate Chips

Cook syrup and sugar together over medium heat until sugar is dissolved.

Bring to a boil and remove from heat.

Add the peanut butter and mix well.

Add the rice cereal and mix to combine.

Put into 9x13 baking dish and spread out.

Melt both kinds of chips and spread out evenly over crispy rice.

Let harden, remove from pan and cut into squares.

And devour!!!

Homemade Chewy Granola Bars

I've tried to make Granola a couple times, but for some reason I cannot get it to come out right! Because of that I was a little reluctant to make these granola bars, but they sounded AMAZING and I'd discussed it with my brother so I decided I'd give it a go. Plus - I already had almost everything I needed on hand so I wasn't going to be spending that much!

I won't say anymore before I show you how to make these homemade treats!

The Goods:

Oats

Sugar

Butter

Raisins

Craisins

Pecans

Almonds

Shredded Coconut

Peanut Butter

Honey

Corn Syrup

Vanilla

Cinnamon

Salt

aka 

The Kitchen Sink!

Combine ALL the dry ingredients including the fruit, 

nuts and chocolate. 

Mix together the melted butter, corn syrup, 

honey and peanut butter.

Pour the wet mixture into the dry mixture and combine. 

It'll look something like this!

Dump into a parchment lined square baking dish.

Bake at 350 for about 30 minutes.

When done, it should still be a little soft to the touch!

Once cool, cut into individual bars.

I wrapped them in plastic wrap and 

kept them in a zipper baggie.

I'm happy to report that my track record with regular granola did NOT follow me and these came out amazing! I am, without a doubt, going to be making them again and I cannot wait to try other fun combinations!!