Low Carb Chocolate Chip Peanut Butter Cookies

 

How is it July already?! The time is sure flying and we are embracing our summer as much as we can! I hope you are too!

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There have been holidays, weekend projects, parties, concerts and lots of fun filling these days. It is no wonder that I haven’t taken the time to share a new and delicious dessert for you all to try! You will have to wait no longer, well maybe a little….

I hope you all were able to enjoy the 4th of July with the ones you love, doing something that made your heart happy. That is what life is about. Living it to the fullest every day you can and embracing as many moments possible.

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I was blessed with a lovely five day weekend over the 4th and I cannot put into words how wonderful it was! It was full of family, friends, good food, laughter and another home project to put down in the books. We redid our front porch! It still needs railings put on, but that will hopefully happen this weekend! I am loving it so far!

I will not hold you in suspense any longer! Here is what I’d describe as delicious, soft, pillows of chocolate chip cookie that will leave you asking for just one more. They are easy to make and worth every minute of the small effort. Happy baking!

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Low Carb Chocolate Chip Peanut Butter Cookies

Makes 18 cookies

Ingredients

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  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3 eggs
  • 1/2 cup swerve sweetener (or sweetener of choice)
  • 1 tsp vanilla
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup creamy natural peanut butter
  • 3 oz of dark chocolate, cut into pieces

Directions

Preheat oven to 350 degrees.

In a large bowl or stand up mixer, combine eggs, sweetener, and vanilla. Then add coconut oil.

 

Add the peanut butter to the wet ingredients and combine.

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In a separate medium-sized bowl, combine dry ingredients- almond flour, coconut flour, salt, baking soda and cinnamon. Combine well, breaking up any big lumps from the almond flour.

Next add your dry ingredients to your wet ingredients, mixing on medium speed until combined.

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Then add your dark chocolate.

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Line a baking sheet with parchment paper (for non stick and easy clean up)

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Using a spoon or a cookie scooper, make 18 cookies and place spread out evenly on baking sheet.

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Bake in oven for 15-17 minutes until edges golden brown.

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Remove from oven and allow to cool on baking sheet for at least 10 minutes.

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Then enjoy!

 

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Just the right amount of sweet chocolate, coconut and peanut butter. My favorite flavors married together to make the perfect cookie, with no guilt. If that isn’t winning, I don’t know what is.

Until next time! Happy eating!

A Weekend in Boston – Day 1

I cannot say it enough, I heart Boston. Everything about it, just makes me feel calm, happy and excited all at the same time.

There is just always something to do, see, eat, drink…. and be merry about!

I thought I’d share a little about our weekend away, because it is something I want to always remember. It will always be etched into memory but writing it out to look back on, just seems right.

We ventured up to Boston on a Friday afternoon. The weather was quite dreary but that didn’t stop our anticipation to meet up with two of our favorite people.

We arrived at the Omni Parker House around 3:30 pm where we were delighted to be gifted valet service right at the doorway. We don’t typically do valet so we already were feeling like a King and Queen!

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We checked in and went straight up to our gorgeous room where we were greeted with another surprise! Our weekend dates were spoiling us even before we got there, and we appreciate it all!

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After settling in, we met these beautiful people downstairs!

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Then it was time to take a nice stroll through Boston to get our feet wet (no pun intended, for it was raining!) What I loved most about this hotel besides it’s perfect description “A classic soul with a modern twist” was how close we were to everything. It is right on the Freedom Trail, and so close to Quincy Market and Faneuil Hall. It made walking around the city, so very lovely!

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We ended up walking to dinner which was at Mast. It was kind of a weird experience all around in the dining world but our company was spot on, so despite the vibe that was throughout, we enjoyed ourselves.

Why must dinner always be served with this scrumptious but evil food? Mmm, bread.

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We started with sharing the Calamari, a family favorite for sure!

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Sadly, all we could taste was the salt! I’ve never had such salty calamari but we don’t waste food, so….. it was obviously still eaten!

My sister and I shared two small plates and one of them stole the show! The cauliflower was tasty!

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Polpettine Trio- a meatball trio of angus beef al ragu

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Roasted Cauliflower- with a spicy chile goat cheese and baked four cheese spread

The men stayed true to their roots, one enjoying a pasta dish (Italian man through and through!) and my hubby sticking with a roasted chicken.

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Orecchiete Baresi- Orecchiete pasta, friarelli (sauteed broccoli rabe), fennel sausage, pecorino romano

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Pollo al Mattone Sette Spezia- half all natural chicken, grilled, smoked seven spice rub, Borretane onion agrodolce

We ate, we talked, we laughed, and were in the best company!

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After dinner we walked back to our hotel for a drink and dessert!

The hotel has a famed whiskey bar called the Last Hurrah. We sat down at one of their tables, each getting a drink of choice and we shared their famous Boston Cream Pie!

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After, we called it a night!  We needed our rest for Saturday and it seriously was the best day! Stay tuned…..

Low Carb Pudding Parfaits

I don’t know about you guys, but some of my favorite sweet treats include cake, chocolate and pudding. If only I could eat my favorites everyday…. okay maybe that’s a little too indulgent.

What if we all could enjoy our favorites knowing that they aren’t as bad for you? That is my mission in this life and I truly enjoy sharing these creations with you.

A few months ago, I was craving my favorite chocolate cake. Costco’s chocolate cake, to be more specific. Layers of rich, dark, moist chocolate cake with sweet, creamy and decadent chocolate frosting, covered in delicious chocolate shavings. That is really what dreams are made of. I never looked up how much sugar is in that cake, although I know it’s probably right on the label. I didn’t want to cry after eating it.

So instead of venturing out to buy a huge cake that would leave me with a million servings (exaggerating, it’s probably more like 30ish), I tried my best to make a lower carb chocolate dessert that would kick the craving and leave our stomachs happy.

That’s when these were born. Yummy, healthier, chocolate, delicious parfaits. Layers of low carb chocolate cake, sugar-free pudding and whipped cream have completed my life. A dessert that is very versatile, for you can mix it with whatever flavors you like.

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In the words of Guy Fieri, “this is money”.

Low Carb Pudding Parfaits

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Ingredients for Cake

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup swerve sweetener**
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup + 2 tbsp cocoa powder
  • 2 eggs
  • 3 tbsp butter, melted
  • 1 tsp vanilla
  • 1/2 cup water

**You can substitute your favorite sweetener- 1/2 cup swerve = 1/2 cup of regular sugar. So use according to that ratio.

Directions

Preheat oven to 350 degrees.

Mix almond flour, coconut flour, baking powder, baking soda and salt together, breaking up any lumps in the flour.

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In a mixing bowl, add eggs, sweetener and vanilla. Mix together until combined.

Add dry ingredients into the egg mixture. You will have a thick batter at this point.

Mix in cocoa powder.

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Add melted butter and water, allowing for all ingredients to blend and batter to thin out.

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Pour batter into a 8 X 8 inch baking pan either greased or with covered with parchment paper. Spread evenly into pan.

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Bake for approximately 22 minutes or until the top is set, but cake feels moist. Remove from oven and allow to cool completely.

 

You could stop here, top with your favorite frosting, whipped topping, ice cream…the possibilities are endless. I took it a step further.

Ingredients for Parfait

  • Chocolate cake, recipe above
  • 1 box of sugar-free instant pudding (or regular pudding), any flavor
  • 2 cups of preferred milk (skim, whole, almond, coconut, cream etc)
  • 1 large container of cool whip (or make your own)

Directions

In a bowl, if using instant pudding, mix milk and pudding for 2 minutes using a whisk. Place into refrigerator for at least 5 minutes to allow to set.

Cut the chocolate cake into cubes.

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Using whichever cup, dish or bowl that you prefer, being to layer your parfaits.

First add cake, then pudding, then whipped topping, making three layers.

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Try not to put spoonfuls of pudding or cool whip into your mouth during this process. It can be difficult.

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You can make ahead and place back into refrigerator or enjoy right away!

 

Happy eating!

Disclaimer: This cake is meant to be light and easily crumbles for this parfait. If you are looking for a more dense cake, come back when I create that *wink wink*

Dark Chocolate Banana Bread

Dear Future Me,

If I could share one tiny piece of advice with you, it would be exactly this…

Live your life being the best you that you can be and don’t have regrets. If you want the stick, go get the stick!

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Do what your heart leads you to do and know that despite the outcomes in life, your intentions are always pure. The sky is yours beautiful.

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Lastly, when in doubt, make this Dark Chocolate Banana Bread. It will make your head, heart and tummy very happy!

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If you are looking for a moist banana bread with sweet dark chocolate throughout, this is your lucky day!

Dark Chocolate Banana Bread

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Ingredients
  • 3 medium ripe bananas, mashed
  • 1 tsp vanilla
  • 3 eggs
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened applesauce
  • 1/2 cup swerve sweetener (honey, agave, maple syrup or sugar)
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup dark chocolate chips
Directions

Preheat oven to 350 degrees.

In a medium sized bowl, combine almond flour, coconut flour, salt, cinnamon, nutmeg, baking soda, and baking powder. Mix dry ingredients together and put aside.

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In a large mixing bowl, combine mashed bananas, vanilla, eggs, coconut oil, applesauce and sweetener. On a medium-low speed, mix these ingredients together until combined. You can also mix these by hand.

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Add dry ingredients to the large mixing bowl with wet ingredients. Mix until combined.

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Then fold in your dark chocolate chips.

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Grease a large bread pan with butter or coconut oil. For easy clean up, you can use parchment paper.

Pour batter into prepared bread pan and place into oven. Bake for 50-60 minutes until the edges and top of bread are golden brown and an inserted toothpick comes out clean.

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When done baking, remove from the oven and allow to cool before removing from pan.

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You can store the bread covered on the counter or in the refrigerator. We enjoy our sweets cold for some reason!

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Happy Eating!!

Flourless Chocolate Zucchini Muffins

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You know those days that just keep on giving, even when you’ve asked the man upstairs to please stop?

I have the solution to those days.

Chocolate. Dark, rich, gooey, delicious chocolate.

It’s right up there with ice cream, which would probably be my first choice to dive my face into, but I’m trying to be healthier in my indulgences.

Because any dessert that you make with fruits and vegetables is considered a summer salad, right?

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These babies are ready for baking!

Not quite. A girl could dream though, and dream about these, I will!

Flourless Chocolate Zucchini Muffins

Yields 8 muffins

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Ingredients
  • 1/2 cup nut butter**
  • 1 ripe medium-sized banana
  • 1 egg
  • 1/4 cup sweetener (swerve, honey, agave or sugar)**
  • 1/2 cup unsweetened cocoa powder
  • 2 Tbsp ground flaxseed
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 cup zucchini, shredded and squeezed of excess liquid
  • 1/4 cup of dark chocolate chips

**I used this brand of peanut butter (amazing! but rather thick) and swerve sweetener (to make lower carb) but it didn’t allow recipe to have enough liquid so I added 1/8 cup of coconut oil, melted and 1/4 cup of water to recipe. If using honey or agave, you shouldn’t have that issue. It depends on the nut butter you use too, so if feeling that the batter is too thick- add 1/4 of water! (It won’t dull the taste, I promise)

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I used the chocolate coconut peanut butter and it’s yummy!
Directions

Preheat oven to 375 degrees.

Place nut butter, banana, egg, sweetener of choice, cocoa powder, ground flaxseed, vanilla extract and baking soda into a blender. Blend until smooth.

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Fold in shredded zucchini and chocolate chips.

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Spray a muffin pan with nonstick spray. Pour about 1/4 cup of batter into each muffin cavity.

Place a few chocolate chips on top if desired.

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Bake for 20-22 minutes until tops of your muffins are set and a inserted toothpick comes out clean.

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Remove from oven and allow to cool for 10 minutes before removing from pan. Then enjoy!

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These muffins may be little, but they are fierce! Have fun trying to stop at just one!

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Happy eating!

A Chocolate Chip Blondie Snow Day

It’s the beginning of April, and spring is here! The birds will be chirping, sun shining and our plants sprouting! Well, that’s what we all thought.

Mother Nature had quite a spring surprise, covering us with her humor and quite a dusting of powdered sugar, also known as snow. Cold, wet, unwanted but pretty snow. Everywhere. All day long.

While I was fortunate enough to be home enjoying a day inside with my pups and a warm fire, I definitely would have preferred sunshine on my face and an iced coffee in hand. That was not the day that was meant to be had, but I hope to see some in the future!

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Despite that, I am grateful for the day that I was given. I cleaned, organized and rearranged furniture all day long. I lit the most wonderfully scented candles, drank hot coffee, and enjoyed being enclosed in my little nest. Cozy, warm, blessed and happy would be words I would use to describe today. The only thing that would have made today better is having my mister home with me.

Since he wasn’t, I decided to make him something delicious and sweet for when he got home. Sweets for my sweetie! Too corny? Moving on…

These Blondies are full of flavor, yet healthy for you! They will definitely satisfy your sweet tooth craving without making you feel guilty. In my book that equals perfection!

Paleo/Low Carb Chocolate Chip Blondies

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Ingredients

  • 1 cup almond flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup any nut butter (peanut, almond, cashew, sunflower)
  • 1/4 cup coconut oil, melted
  • 1 tbsp vanilla
  • 1/2 cup sweetener of choice (honey, agave, maple syrup, coconut sugar or swerve)
  • 4 oz of your favorite chocolate (dark, milk, white, sugar-free, etc)

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Directions

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper, spray with nonstick spray and put aside.

In a bowl, mix together nut butter, egg, coconut oil, vanilla and sweetener.

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Then add almond flour, baking soda and salt. When fully combined,  fold in your chocolate.

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Spread evenly into prepared baking dish. Place into oven, bake for 20 minutes or until top is lightly browned.

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Remove from oven and allow to cool. Then cut into 16 squares.

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Happy eating!!