Soft and Chewy Peanut Butter Cookies (Low Carb)

New year, Same Resolutions: : Losing Weight. 

Actually, it's more like... getting healthy.

Also, please visit my new blog about getting fit and eating healthy.
Pasta to Zucchini

My husband and I watched a documentary called Fat Head. Tom Naughton took the documentary Super Size Me to a whole new level. He wanted to prove that you can eat out like the guy from Super Size me and not gain weight. It was all about portion control when it came to carbs. Carbs has so much sugar in it that even if you're eating a 'diet' bread or cupcake there's still so much sugar in it.
Or something like that. My husband took more out of it. but I recommend watching it. It is eye opening. It's on Netflix watch instantly.

Anyway, so my husband and I are cutting out carbs for a little while. It's getting a little tough. I've been craving cupcakes and cookies. So I found these cookies when I was looking for some inspiration to do something without flour or with almond flour and right in front of my face were these cookies.

My Source: Culinary Couture

What you need:

1 cup Peanut Butter (I used Smart Balance)

1/2 cup Brown Sugar (Original called for a full cup but I wanted less sugar)

1/2 cup Splenda

1 Egg

(I added in a pinch of my homemade vanilla. It makes everything better.)

And you can also add chocolate chips!

What you need to do:

Preheat oven to 350 degrees.

MIX IT ALL TOGETHER. Don't even worry about dirtying your Kitchen Aid or Bosch. You can seriously whip this up real quick!

Bake for 9 minutes and let cool. Enjoy!

Makes 24 cookies

Per cookie:

54.9 Calories, 3.2 g Total Fat, 0.6 Saturated Fat, 15.5 mg Cholesterol, 26.0 mg Sodium, 53.4 mg Potassium, 7.6 g Total Carbohydrate, 0.3 g Fiber, 6.3 g Sugars

Marble Chocolate Treats

Want to make something super easy and somewhat fast?

This is FOR YOU!

What you need:

Graham Crackers

1 box Semi Sweet Baker's Chocolate

1/2 cup Peanut Butter

1/4 cup shortening

3 Squares Baker's White Chocolate

1/4 cup shortening

What You Need To Do:

Line a 13x9 inch baking pan with foil with ends of foil extending over sides of pan. 

Arrange graham crackers on bottom cutting as need to completely cover bottom of pan, set aside.

 Either microwave or heat on low on the stove semi sweet chocolate, peanut butter and shortening until smooth.

Repeat the melting step with the white chocolate and shortening.

Pour melted milk chocolate on top lined up graham crackers and evenly spread.

Drop dollops of white chocolate on top of milk chocolate.

With a knife, swirl through the dollops to make a marble effect.

Refrigerate for at least 45 minutes. Cut into bars, making squares.

Store tightly in container in the fridge.

Peanut Butter and Jelly Cupcakes

Ok everyone, meet Tracey.

She is my buddy and a guest baker! How exciting!

She got to choose what we are making. 

She saw a recipe for Peanut Butter Cupcakes form Cupcakes, Cupcakes and more Cupcakes by Lilach German and so we had to make them, whilst making them our own of course!

Ok, so Peanut Butter and Jelly cupcakes. What you need:

4 2/3 flour

4 tbsp baking powder

1/2 tsp salt

2 sticks of butter

2 2/3 sugar

3/4 cup peanut butter

4 eggs

1 cup milk

4 tbsp jam (Which ever you like)

Frosting:

1 cup peanut butter 

4 tbsp honey

4 tbsp milk

4 oz cream cheese

and some more jam

What you need to do:

Preheat your oven to 325.

Mix your dry ingredients together in a bowl.

In a mixer cream butter, sugar, and peanut butter until fluffy.

and eggs one at a time, while mixing still.

Gradually add dry ingredients.

Add milk until smooth.

Add jam with a spoon, not thoroughly so chunks of jam remain.

 Bake for 23-25 minutes.

Cool for 10 min.

Preparing your frosting: 

Mix together all ingredients except jam.

Place a little helping or a dollop of frosting on top of the cupcake.

Place a spoonful of jam on top of the peanut butter frosting!!!

TA DAA! Super easy, Super fun, great classic with a sweet twist for anyone, young or old!

Linked to:
Sweets for a Saturday

Sweet Indulgences Sunday

 Monday, Mmmm... Dessert
2 Maids a Baking
Muffin and Cupcake Monday
Cajun Sugar Pie

Peanut Butter Granola Bar Cookies

Super (and by super, I mean SUPER) easy to make! Great alternative to plain ol' peanut butter cookies!

What you need:

1 box of white cake mix

1 stick of butter

2 eggs

4-6 sweet and salty peanut butter granola bars

1/2 cup peanut butter chips

1 1/2 tsp shortening

Preheat you oven to 350.

In a mixer, mix together cake mix, butter, and eggs until smooth.

Using a tsp or a cookie scoop, drop some 2 inches apart.

Bake 10-12 minutes.

Let cool for 10 minutes.

Move to a cookie rack and cool completely for 20 minutes.

Since I do not have a microwave, I used a small pot to melt my peanut butter chips on low. I added a tiny tsp of creamy peanut butter so it wouldn't burn and added the shortening. 

Grab your self a cup and put a zip lock baggy inside of it and wrap the edges around the lip of cup.

Like so.

Whether using microwave or stove, Pour in zip lock baggy. 

Cut a tiny hole on the corner and drizzle some melted peanut butter on the cookies.

Let dry. I placed them in the fridge for just 5 minutes.

Next time, I think I'm going to do some peanut butter drizzle and some chocolate drizzle to go with it!

Linked to:
Sweet Tooth Friday
Sweets for a Saturday

Sweet Indulgences Sunday
Savory Sunday
Mangia Monday
Tempt My Tummy Tuesday
Tuesdays at the Table
Whisking Wednesday
Recipe Swap
This Chick Cooks Linky Party 
Cajun Sugar Pie

Snickers Brownies

So you'll need brownies, I used just a basic home made recipe:

• 1 1/2 sticks of butter
• 1 tbsp water
• 2/3 cups sugar
• 1 cup semi sweet chocolate chunks
• 1 tsp vanilla (I use more, about 1 tbsp, actually)
• 2 eggs
• 1 cup flour
• 1/2 tsp baking powder

Bake in the oven at 350 degrees for 20 minutes in a 13 x 9 dish. MAKE SURE YOU SPRAY THE PAN!!!!
Cool completely before next step, maybe like 30-45 minutes





For the nugget-y topping:

• 1 cup sugar
• 1/2 a stick of butter
• 1/4 cup milk
• 1 cup marshmallow creme
• 1/4 cup creamy peanut butter
• 1/2 tsp vanilla

Mix together in a saucepan, and pour over brownies. Sprinkle dry, roasted peanuts on top.

 
Next: A Caramel topping:

• 40 caramels
• 1/4 cups water

Mix together in a saucepan over medium heat, stirring constantly. Pour on top.


For the Chocolate topping:

•  1 cup semisweet chocolate chunks
• 1/4 cup butterscotch chips

In a saucepan, mix together on medium high heat until melted, pour on top

Refrigerate for at least one hour, but would be best if refrigerated over night.

And Voila!!!