Tag: peanut butter and jam cookies gordon ramsay

PB + J Smoothie and Better Blog Retreat

Strawberries, blueberries, peanut butter and almond milk – this is my favorite smoothie to order when I’m at my gym[1]. It tastes almost like peanut butter and jelly – but it actually has no grapes.  I often make this myself at home; the peanut butter is a great source of protein and keeps me full until lunch and I just love how it tastes.

I’ve been doing so much traveling these past few weeks and I’m a bit behind in sharing my amazing four days spent in Park City, Utah with some of my favorite blogging friends for the Better Blog Retreat hosted by Maria from Two Peas and Their Pod and Heidi from Foodie Crush

I love these ladies!!
  

[2][3][4]

Heidi, Sandy, Kristen, Amanda, Jessica, Jenny, Rachel, Maria, Ali, Lindsay, Kelley, Me, Lori, and Dara (and Lisa, not pictured) Photo by Amanda
This was my first time in Park City, Utah, but it won’t be my last – it was gorgeous! We stayed in a beautiful rustic Anthology Storied Destinations[5] vacation home tucked away in the mountains, so secluded it’s only accessible by a ski slope or a hidden tunnel!  

If you ever want to travel to a ski destination with a large group of friends or family – this house is for you! It had an amazing kitchen where we spent much of our time…

The house slept 15 people, plus it has a theater, spa, hot tub… and even an elevator! Here’s a photo of us girls sitting around the dining room table, talking, drinking wine, laughing, Instagraming and just having a great time.

PB + J Smoothie
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 smoothie • Old Points: 5 pts • Points+: 6 pts
Calories: 222 • Fat: 11 g • Protein: 6 g • Carb: 29 g • Fiber: 8 g • Sugar: 19 g
Sodium: 216 mg • Cholesterol: 0 mg

Ingredients:

  • 3/4 cup frozen blueberries (put your blueberries in the freezer!)
  • 3/4 cup sliced fresh strawberries
  • 3/4 unsweetened vanilla almond milk (I used Almond Breeze[6])
  • 1 tbsp peanut butter
  • 5 to 6 drops liquid stevia or sweetener of your choice (NuNaturals Vanilla)
  • 1/4 cup ice

Directions:

Place all the ingredients in the blender and puree until smooth.

References

  1. ^ my gym (www.rokny.com)
  2. ^ Better Blog Retreat (www.betterblogretreat.com)
  3. ^ Two Peas and Their Pod (www.twopeasandtheirpod.com)
  4. ^ Foodie Crush.  (www.foodiecrush.com)
  5. ^ Anthology Storied Destinations (anthologydestination.com)
  6. ^ Almond Breeze (almondbreeze.com)

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Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips

Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips

by Pam on September 18, 2012

I wanted to make a special treat for the kids today but I didn’t want to go to the store.  I finally found this recipe on Andrea Meyers[1] site that wasn’t filled with sugar and butter and used whole wheat flour and oatmeal to make these bars tasty and sweet while being a little bit healthier.  They were fun and easy to make and they put a huge smile on both of my kids faces.

Preheat the oven to 350 degrees.  Coat an 8×8 baking dish with cooking spray.

Cream the butter, sugar, and brown sugar together with a mixer until creamy and smooth.  Add the egg, peanut butter, and vanilla and beat until creamy and well combined.

Combine the oatmeal, whole wheat flour, baking soda, and salt together in a bowl.  Add the oatmeal mixture to the butter mixture and mix well.  Spoon the mixture into the prepared baking dish.  The filling will be sticky so wet your hands to pat the dough down into the pan.

Place into the oven to bake for 15-17 minutes or until golden brown.

While the cookie base is baking combine the peanut butter, powdered sugar, and milk together until well combined.  Place the mixture into a small ziplock bag and seal.

Remove the cookie base from the oven and pour the chocolate chips on top while it’s still hot so the chocolate chips will melt and ooze all over the cookie base.   Cut a small piece out of the corner of the bag filled with the glaze then drizzle the peanut butter glaze on top of the chocolate chips.  Allow to cool before cutting into bars and serving.  Enjoy.

Print[2]



Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips




Yield: 8

Prep Time: 10 min.

Cook Time: 15-17 min.

Total Time: 25-27 min.



Ingredients:

Cookie Base:

4 tbsp unsalted butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 small egg, slightly beaten
2 1/2 tbsp smooth peanut butter
1/2 tsp of vanilla extract
1/2 cup quick oats
1/2 cup whole wheat flour
1/4 tsp baking soda
1/8 tsp salt
6 oz semisweet mini chocolate chips

GLAZE:

1/4 cup powdered sugar, sifted
2 tbsp smooth peanut butter
1-2 tbsp milk (depending on how thick you want the glaze)

Directions:

Preheat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.

Cream the butter, sugar, and brown sugar together with a mixer until creamy and smooth. Add the egg, peanut butter, and vanilla and beat until creamy and well combined.
Combine the oatmeal, whole wheat flour, baking soda, and salt together in a bowl. Add the oatmeal mixture to the butter mixture and mix well. Spoon the mixture into the prepared baking dish. The filling will be sticky so wet your hands to pat the dough down into the pan.

Place into the oven to bake for 15-17 minutes or until golden brown.

While the cookie base is baking combine the peanut butter, powdered sugar, and milk together until well combined. Place the mixture into a small ziplock bag and seal.

Remove the cookie base from the oven and pour the chocolate chips on top while it’s still hot so the chocolate chips will melt and ooze all over the cookie base. Cut a small piece out of the corner of the bag filled with the glaze then drizzle the peanut butter glaze on top of the chocolate chips. Allow to cool before cutting into bars and serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Andrea Meyers

References

  1. ^ Andrea Meyers (andreasrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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