This month’s theme for Fantastical Food Fight is Chocolate Dipped. Well, I guess I will join in then. You had me at chocolate. I was surprised when I started looking for recipes at how many choices there actually are. You can seriously dip a lot of stuff in chocolate. You won’t be surprised that I chose something peanut butter related. Me and peanut butter. We have a close relationship. These bad boys were rich, and delectable, and delicious. You probably won’t need to eat very many to have your sweet tooth fulfilled. I found the recipe over at Cakes Cottage. If you want to dip something in chocolate (who doesn’t), give this recipe a try.
- 1 cup creamy peanut butter
- 2 Tbsp. melted butter
- 1 cup icing sugar
- 1 1/2 cups crispy rice cereal (I used Special K)
- 1 1/2 cups chocolate chips
- Beat together peanut butter, butter, and icing sugar. Crush cereal, then add to mixture.
- Shape into balls. I tried using my hands. Very gooey. I switched to a two spoon rolling method. Not perfect balls, but a little cleaner.
- Place balls on wax paper lined cookie sheet. Place in freezer for 1 hour.
- Melt chocolate chips over low heat in sauce pan. Use two spoons to roll balls and cover in chocolate. Hold each ball between two spoons over chocolate to let excess drip off. Return to freezer until chocolate sets. Keep in freezer until ready to eat.
- Eat and enjoy!
Let me tell you about my relationship with peanut butter. I feel like peanut butter has my back. It’s always there for me, waiting in the pantry when I need it. It never lets me down, it never disappoints. Whether on a spoon, a piece of toast, of dipped with fruit, it is a delightful part of most days. I eat it, I bake with it, I cook with it. Simply put, I love it. If I see a recipe that uses it, that recipe is added to my ever-growing collection. Usually, these recipes get added to the menu more quickly than some of the other recipes, not containing this loved ingredient. So peanut stir-fry. In addition to being a quick meal to whip up on one of the days that I am playing chauffeur to one of my kiddos, it had peanut butter. It was delightful. In general, I prefer fresh veggies in my stir-fry, but there are certainly days the ease of a frozen package, is just so so worth it.
Thanks to Taste and Tell for the recipe! – very slightly adapted
- 1 (14-oz) can unsweetened light coconut milk
- ⅓ cup smooth peanut butter
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground ginger
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 (12-oz) bag mixed unseasoned stir-fry vegetables
- ½ cup frozen mixed vegetables
- chopped peanuts, for serving
- hot cooked rice, for serving
- Place first 5 ingredients in blender. Whiz around until mixed.
- Heat oil in large skillet or wok. Cook chicken until browned and cooked through. Remove from skillet. Keep in bowl, covered to keep warm.
- Add vegetables to skillet and cook over med-high for 5 minutes. Add peanut butter mixture, and chicken. Stir and cook until sauce is warmed through.
- Add rice to bowl. Top with stir-fry, then peanuts.
- Eat and enjoy!
There has been little to no action here at Our Eating Habits. What I have shared has been delectable desserts. We seriously do eat healthy food, honestly. Most of the time too. I just enjoy sharing the desserts because honestly, they are the most enjoyable to eat. I have a bit of a healthier treat for you today. Plus, they have the added bonus that they are super-duper easy. Our kids loved them. They felt like they were getting dessert, and had the added bonus of being able to eat them whenever they liked. I am pretty sure this recipe is going to become one of the rare often cooked family favourites.
Recipe from Cookies and Cups
- 1 cup peanut butter
- ½ cup honey
- 3 cups rolled oats – I used Quick Oats
- Melt peanut butter with honey. Remove from heat and stir in oats until completely covered.
- Line a square baking dish with foil, and spray with cooking spray.
- Scoop in oat mixture and level with spatula. Place in fridge until set. Cut into squares.
- Eat and enjoy!
2 days in a row with a blog post. This used to be the norm, sadly other things have been taking up my time. I am perfectly fine with the break to be honest, but then sometimes, I come a write down my thoughts. Not only 2 days in a row, 2 desserts. So if you aren’t getting the quantity, then at least I am providing quality, because let’s all be honest, it is much more fun to look at dessert recipes. In yesterday’s post, I let you all know of the cake/pie schism in our house. There really is no agreement on desserts, but cookies are a happy middle ground for everyone in the house. Not necessarily our favourite dessert but we all love them! So with cookies we get smiles on all the faces, which makes it one of the desserts that we enjoy more often. I had a bag of Snickers Baking Bites that my mom brought me from the States, we don’t have these in Canada but chopped Snickers Chocolate bars will certainly do.
Recipe from Cooking Classy
- 2 3/4 cup all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking soda
- 1/4 tsp + 1/8 tsp salt
- 1 cup salted butter, at room temperature
- 1 1/4 cups light-brown sugar
- 1/4 granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 6 – 8 oz Snickers candy bars, chopped (about 1 1/2 – 2 cups) – I used one bag Snickers Baking Bites
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped lightly salted peanuts
- Parchment Paper
- Cream together butter with both sugars until creamy. Add eggs, one at time. Add vanilla.
- Add first four dry ingredients, and beat until completely combined. Beat in chocolate chips, Snickers and peanuts.
- Line baking sheets with Parchment paper. Roll about 3 Tbsp. of dough into a ball and place on cookie sheet. You can get between 8-10 on each sheet, but no more than that because they will spread out.
- Bake for 10 minutes at 350 degrees. Let rest for 2 additional minutes on warm cookie sheet. Remove to cool, or eat warm.
- Eat and enjoy!