chocolate · My Life · nut butter

A Single-lady’s treat: Reese’s PB Cup by the Spoon.

Since finals are this coming week, I wanted to share a very special recipe with you.

I have been dying to share it with you, and now you can dive into some peanut butter chocolate heaven with me this week. (I will definitely have this throughout the week as I take my tests. ;))

It doesn’t take a lot of ingredients (you know how I like short ingredient lists)

Very college-living friendly (only requires a spoon and bowl).

AND, before I go on, I must warn you: This beyond delicious.

It. is. DEADLY!

You might even call it devilish.

Therefore…


Proceed with caution, if you dare. 😉


Measure out the peanut butter and scoop it into a small cup/bowl. (If you refrigerate the peanut butter, you may try microwaving it for a couple of seconds to help the peanut butter mix.)


Add the vanilla, cocoa powder, and stevia.


Integrate the cocoa into the peanut butter, stirring until combined.

Take your spoon and DIG IN! 😀


A Single-lady’s treat: Reese’s PB-Cup by the Spoon

Ingredients

  • 1 ½ Tbsp. all natural peanut butter*
  • 1 tsp. unsweetened cocoa powder
  • ½ tsp. vanilla extract
  • 1 packet stevia*

Directions

Measure out the peanut butter and scoop it into a small cup/bowl. (If you refrigerate the peanut butter, you may try microwaving it for a couple of seconds to help the peanut butter mix.) Add the vanilla, cocoa powder, and stevia. Integrate the cocoa into the peanut butter, stirring until combined. Take your spoon and DIG IN! 😀

*Notes (for alternatives):

  1. I usually just eyeball all the ingredients when I make it (‘cuz sometimes I want a more dark-chocolaty experience and others I want a sweeter treat). I’ve used a couple different kinds of stevia with this and I like the more powdery kind for this. The granular kind (like True-Via) is delicious but gives a granular texture to it; I prefer the smooth consistency that comes from the more-powdery stevia or a little honey, agave, or brown rice syrup (to taste).
  2. For those with peanut sensitivities, you can try using almond butter or sunflower seed butter (Sun Butter) in place of the peanut butter. I personally haven’t tried them yet, but I can see no reason why they wouldn’t work, especially using my homemade sun butter since it has a peanutty-taste to it.

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I hope you enjoy this as much as I do! ❤

With lots of hugs,

Kathleen

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Goodies · Health And Nutrition · My Life · vegetarian · wiaw

What Kat Ate #16: Family Camp Edition!

Hey my Gorgeous Petunias! 😀

Thanks for all of your comments on my apple piggy post. I had so much fun making that with my Sunbeams as our activity to go along with the lesson. Each week I find how much I haven’t grown up and that I’m still a little girl in some regards. Like how you can’t take the kitten out of the cat, you can’t take the little girl out of me. I just enjoy it too much. 😉

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I had a lot of fun this past week at the Family Camp. I got to hang out with a lot of my friends that I don’t get to see very often and we had a blast. 🙂 We had three dances (and yes, I danced with a lot of boys. They were all very sweet and very much like gentlemen, which really impressed me.), went canoeing (I went out twice: once with a friend and once with my dad, which was really cool since my dad and I both love canoeing, so it was a great chance to bond), went on a hike (it involved an arduous uphill climb at the beginning, but it was pretty smooth sailing after that), played Ultimate Frisbee (the other teens really made me feel special when playing it – they actually called me their secret weapon, as there was rarely anyone guarding me, and I happened to be a really great catcher; they were all very supportive and encouraging and it really made my day. :)) and Capture the Flag, wrote letters to my friends (I set aside the time to write personalized letters to each of my friends. I know it means a lot to me when I get one, so I wanted to do the same for them. And I wanted to thank them for everything they’ve done for me over the years. They’ve always been there for me and have supported me through the ups and downs of life. I am just so grateful for what they’ve done and wanted to share that with them.),wrote in my journal, read my scriptures, went to an early morning scripture study class, and just hung out with my friends talking and laughing and giggling and sharing good times. I have a little extra time this week before my classes start the 8th and 10th, so I will be writing about my experiences in there soon. 🙂

And not only were the activities fun, but the food was delicious too! I’m always impressed by all the delicious options they have there. And gosh, the “salad” bar was AMAZING! They also had an “oatmeal” bar (“a bar full of different toppings to top your oatmeal with” kind of bar) was a dream come true. So talking about the food, I thought I’d join Jenn’s party this week and show you what I had.

Here’s another What Kat Ate: Family Camp Edition!

(Note: I did not photograph everything I ate. This past week I focused more on enjoying the food than picturing it, but it was a delicious week nonetheless.)

BREAKFAST:


Bowl of BetterOats Pure and Simple MultiGrain Oatmeal (with barley, oats, wheat, quinoa, and rye) topped with dried blueberries, almonds, pecans, and dried blueberries, and dusted with cinnamon and covered with almond milk. I also had a few apple quarters with it.

LUNCH:


This meal we had Hawaiian Haystacks. I had myself a lovely green salad with a plate of mixed greens, cucumbers, sliced carrots, chopped bell pepper, chopped celery, sliced almonds, diced avocado, and pineapple tidbits alongside a bowl of brown rice with ground black pepper, shredded coconut, sliced almonds, sliced baby carrots, and celery pieces. Yum yum yum. 🙂

SNACK:


[Reused picture, as I never got a picture of it up at camp.] I brought a container of hummus with me to camp, and whenever snack time came around the hummus always sound good. So that’s what I enjoyed along with baby carrots every afternoon. It’s one of my favorites pairs.

DINNER:


Another salad. I had a salad with both lunch and dinner while I was up there (yep – I took advantage of the wonderful selection). This salad creation involved mixed greens, sliced baby carrots, sliced cucumbers, sunflower seeds, sliced hard boiled eggs, pineapple tidbits, sliced celery, and diced avocado. Alongside a bowl of broccoli.

DESSERT:


[Another reused picture, as I didn’t ever have my camera around when I drank this at camp.] This usually involved almond milk and/or watermelon. Once I even had some chocolate chip zucchini bread my friend brought with her (which was quite good – one of Angela from Oh She Glow’s recipes in fact). Both were very cold and very delicious.

Overall, my week was delicious (and a WHOLE lot of fun).

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Favorite Food Pictured? I’m a sucker for breakfast foods (always have been and always will), so I’ll go with the oatmeal. The salads were really good too though, so it’s a close one. 😉

What are some of your favorite foods to bring on a campout? I love bringing things like hummus, almond butter, precut veggies, fruits, sandwiches, etc.

Excited about the new school year starting? I’m excited to start my first college classes in a couple weeks. Summer has been a lot of fun, but I’m really looking forward to the structure that comes with the school year.

xoxox,


chocolate · Goodies · My Life

Chocolate-Covered Pretzels Demonstration!

Hey my Delicious Chocolate Cuties! ❤

Thanks for all of your comments on my last What Kat Ate. I’m really hoping that the blood tests that they took will help uncover what’s going on. I still have a huge bruise from where they stuck me with the needle (I would have thought it would have finally faded by now, but hopefully it will be completely gone in the next few days). I have an ophthalmology appointment this Tuesday and then another JRA appointment next Thursday, so I’m keeping my fingers crossed! 🙂


To celebrate Father’s Day, I thought I’d share with you one of my dad’s favorite treats. (He of course loves it with dark chocolate and almonds – that combination is his FAVORITE! But you can make them however you’d like.)


My Chocolate-Covered Pretzels!


Start by pouring your bags of chocolate chips into a glass bowl. Then follow the instructions on the back of the label to melt them. (I like to do it in the microwave ‘cuz I’m lazy like that. 😉 It pretty much just takes microwaving it for 30 seconds, then stirring, then another 30 seconds, and stir again. If it needs more time than that, do it in 15 second bursts. You don’t want to overheat the chocolate or it can start getting burnt and grainy.)


Lay out your pretzels and check to see how many in the bag are not broken. (It usually takes me more than one bag of pretzel rods to get 20 complete ones.)


Once the chocolate is smooth and creamy and luscious, dip the rod into the chocolate (or use a spoon to spoon the chocolate over and around the rod) until you get a nice coating. You don’t want it to be too thin or nothing will stick, but you also don’t want it too thick or the toppings will slip right off as the chocolate falls off.


Now get your toppings ready! I like using chopped pecans, almonds, or peanuts; shredded coconut; caramel bits; sprinkles; crushed Oreo cookies, chocolate chip cookies, or cinnamon toast crunch cereal; minced dried fruit; or even mini chocolate chips for true-in-the-blue chocoholics. 😉


Roll the chocolate-covered pretzel rods in the toppings (or pour them on top if desired).


Make ’em so they’re all covered in goodies. 😉


Then lay them out on a sheet of wax paper to cool until completely hardened. To speed up this process, you can also lay the wax paper on a cookie sheet and stick the pretzels in the freezer if you don’t want to wait as long. 😉

To do the drizzle: put a big handful of chocolate chips into a plastic baggie and microwave it on high for about 30 seconds. Massage, and only continue heating if it needs to in 10-15 second intervals, massaging in-between. Then cut a little piece from one of the bottom corners of the plastic baggie, hold the baggie as you would a piping bag for frosting, and make swirls along the body of the pretzels. You can have a lot of fun with this part. You can use different colors, make different shapes, patterns, etc.!

Then eat ’em up! (Haha, of course don’t go overboard, but a treat now and again is good for ya! ;))


Chocolate-Covered Pretzels!

Ingredients

  • 20 pretzel-rods
  • 11oz-bag of your favorite chocolate chips*
  • Toppings of choice. (See below for ideas!)**
  • Drizzle: additional ½ cup chocolate chips, if desired
  • Wax paper (for the pretzels to completely cool on)

Directions

Start by pouring your bags of chocolate chips into a glass bowl. Then follow the instructions on the back of the label to melt them. (I like to do it in the microwave ‘cuz I’m lazy like that. 😉 It pretty much just takes microwaving it for 30 seconds, then stirring, then another 30 seconds, and stir again. If it needs more time than that, do it in 15 second bursts. You don’t want to overheat the chocolate or it can start getting burnt and grainy.) Lay out your pretzels (and check to see how many in the bag are not broken. (It usually takes me more than one bag of pretzel rods to get 20 complete ones.)

Once the chocolate is smooth and creamy and luscious, dip the rod into the chocolate (or use a spoon to spoon the chocolate over and around the rod) until you get a nice coating. You don’t want it to be too thin or nothing will stick, but you also don’t want it too thick or the toppings will slip right off as the chocolate falls off.

Now get your toppings ready! I like using chopped pecans, almonds, or peanuts; shredded coconut; caramel bits; sprinkles; crushed Oreo cookies, chocolate chip cookies, or cinnamon toast crunch cereal; minced dried fruit; or even mini chocolate chips for true-in-the-blue chocoholics. 😉 Roll (or pour on) the toppings, and make sure they’re all covered in goodies. 😉 Then lay them out on a sheet of wax paper to cool until completely hardened. To speed up this process, you can also lay the wax paper on a cookie sheet and stick the pretzels in the freezer if you don’t want to wait as long. 😉

To do the drizzle: put a big handful of chocolate chips into a plastic baggie and microwave it on high for about 30 seconds. Massage, and only continue heating if it needs to in 10-15 second intervals, massaging in-between. Then cut a little piece from one of the bottom corners of the plastic baggie, hold the baggie as you would a piping bag for frosting, and make swirls along the body of the pretzels. You can have a lot of fun with this part. You can use different colors, make different shapes, patterns, etc.!

Then eat ’em up! (Haha. Of course don’t go overboard, but a treat now and again is good for ya!) 

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*You can also use peanut butter chips, butterscotch-flavored chips, or carob chips in addition to white chocolate, milk chocolate, semi-sweet chocolate, or dark chocolate. Or try a combination of a few, like peanut butter and milk chocolate or butterscotch and white chocolate. Your choice.

** I like using chopped pecans, almonds, or peanuts; shredded coconut; caramel bits; sprinkles; crushed Oreo cookies, chocolate chip cookies, or cinnamon toast crunch cereal; minced dried fruit; or even mini chocolate chips for true-in-the-blue chocoholics as toppings for these kind of pretzels. 😉


Whenever I make these for a fundraiser auction, they always go for about $30 dollars a pack of six; so now you get to join in on the fun and enjoy some for yourself! 🙂

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What is one of your favorite body-weight exercises? I really love planks. They kill me, but I’m getting stronger with them and can hold them longer. 🙂

Are you doing anything for Father’s Day? We’re just hanging out as a family today.

Have you ever made Chocolate-Covered Pretzels? Chocolate-Covered Marshmallows? Graham crackers? Strawberries? I love making the pretzel versions. And the marshmallows (though I’ve never liked marshmallows). I should try chocolate-covered Oreos someday. 😉

xoxox,