Buckeye Pie

*Check out this pie recipe I created in honor of OSU winning the Championship!*

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Why is this called “Buckeye Pie”? Aren’t Buckeye nuts poisonous? It doesn’t look like a buckeye…. YES I know. I’ve deemed this “Buckeye Pie” because of the big championship game that took place Monday, involving the Buckeyes… and the traditional “Buckeye cookie” is chocolate + peanut butter… like this pie.

If you reside in Ohio, this was a huge cause for celebration. They took victory at the Sugar Bowl, and then went on to the national championship. Since I’m not actually FROM Ohio, the extent of my fanfare was in the kitchen, making Ohio themed treats.

What you need:
-1/4 c. chocolate chips
-8 oz. cream cheese [feel free to use low-fat]
-8 oz. cool whip [or truwhip, to be healthy]
-1 c. peanut butter
-1 and 1/4 c. powdered sugar
-1 chocolate, gluten free pie crust [or make your own using 25 K-Toos and 4 Tbs of melted butter… or if you really don’t care you can just use oreos.]

1. In a mixer, beat softened cream cheese and peanut butter together. Slowly add the cool whip, and then 1/2 cup at a time, add your powdered sugar. Mix until smooth [no lumps]. Pour into your prepared pie crust, and smooth around with a rubber spatula. Allow to set in the fridge for at least an hour. Melt 1/4 c. of chocolate chips in the microwave, 30 seconds at a time. Drizzle over pie.

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Healthy Buckeyes

The dessert of my blog’s namesake! Only, this version is PALEO friendly!

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If you’re not from Ohio, you may be wondering, why is this significant? Buckeye is the state tree, the Ohio state mascot, the Ohio state candy… and if you’re a college football fan you know that today is the national championship. Now, for any big game involving The Buckeyes, buckeye candies are made in celebration. Well, they normally involve peanut butter balls that contain a lot of butter and powdered sugar. So, I went on the hunt and found a healthier, Paleo version here. I made a few adjustments according to the ingredients I had at home.

Its a good way to stick to whatever healthy resolution you made while also being able to partake in the fanfare! Also, its been freezing cold outside lately and I needed a project to keep me busy and distract me from the imminent cabin fever that should be setting in soon.

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What you’ll need:

  • 5 tablespoons sunflower seed butter (a.k.a. sunbutter)
  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon raw honey
  • 2 teaspoons vanilla extract
  • ¾ cup almond flour
  • 1 tablespoon flaxseed meal
  • pinch of salt
  • ¼ cup chocolate chips (I use the ‘enjoy life’ brand, its vegan, and hardens when cool)

Instructions

  1. add sunflower seed butter, coconut oil, honey, vanilla, almond flour, flaxseed meal and salt to a large bowl.
  2. using a mixer with paddle attachment, mix until all ingredients are incorporated, then put mixing bowl in the refrigerator for 30 minutes, so the mixture hardens like a dough.
  3. roll the dough into 1-inch balls and place them on a sheet of parchment paper or use a silicone mate (this recipe makes about 12 buckeyes)
  4. melt the chocolate chips in the microwave 30 seconds at a time.
  5. dip the sunflower balls into the chocolate, using a toothpick, but leave a circle of the ball visible, as to achieve the “buckeye” look.
  6. Refrigerate again, until the chocolate hardens.
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Healthy No-Bake Bars

So, my last post about the fluffer nutter bars? You know, that recipe that calls for a stick of butter? It’s the evil twin of this recipe. THIS recipe is healthy, AND doubles as dessert!

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Many of us know and love the no-bake cookies with their chewy texture, chocolately-peanutbutter-goodness…YUM. Well, if you really want the nutritional bang for your buck, you may want to nibble on these instead. This recipe makes 15 smaller bars for 180 calories a pop. That may seem like a lot, but I’d bet the cookies are around the same calorie-cost without the benefits these lil beauties give you,

The main ingredients are: dark chocolate, peanut butter, oats, and coconut oil. The antioxidants in dark chocolate help maintain a steady blood sugar and can even lower your blood pressure. Peanut butter contains healthy fats your body needs, as well as potassium, protein, and fiber. Speaking of fiber, rolled oats has a specific kind that lowers cholesterol and maintains heart health. Finally, coconut oil has a lengthy list of benefits some being: skin care, stress relief, cholesterol level maintenance, weight loss, boosted immune system, proper digestion and regulated metabolism. It also provides relief from kidney problems, heart diseases…. ETC

I mean seriously, these no-bakes will practically save your life. So toss out the left over Halloween candy and get yourself:

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What you need…

2 c. dry rolled oats
1 c. shredded coconut [organic would be best]
1/2 c. natural peanut butter
1/2 c. of PB2 [my small attempt to cut down your calories]
1/2 c. organic coconut oil
2/3 c. dark chocolate chips [60% cacao or more]
3 TBS of raw honey
1 TBS vanilla extract

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In a saucepan, over medium high heat, combine everything BUT the oats and shredded coconut. Place your oats and coconut in a separate bowl. Using a rubber spatula, mix together the ingredients in the saucepan JUST until they’re all melted and the mixture is runny. Pour the chocolatey mixture over your bowl of oats and shredded coconut, then fold the oats into the mixture until fully coated. Pour into a 9×11 pan lined with parchmetn paper, and refrigerate for at least an hour. Enjoy!

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Fluffer Nutter Bars

Peanut butter + marshmallow = bliss.

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This is by FAR my most asked-for recipe. With the weather warming up, its a quick easy, no-bake dessert that every one will love, so there is no need to heat up your house by pre-heating the oven. Sugar Plum is teething, my house is falling apart and the two toddlers I babysit are going through a “why” phase…

“Why are you wearing a jacket?” because its cold…
“Why is it cold?” because its raining…
“Why is it raining?” I AM NOT A METEOROLOGIST. I DON’T KNOW.

I am falling apart… and I need gooey PB marshmallow bars to hold me together.

Since nothing else in my life is easy right now, I was happy to find this recipe to be fairly simple.

What you’ll need:
7 Tbs salted butter
4 cups of mini marshmallows
1 cup rice krispie
11 oz bag of butterscotch chips
2/3 c. of peanut butter

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In preparation, line a 9×11 pan with parchment paper. In a sauce pan over medium heat, melt the butter, butterscotch chips, and peanut butter. Stirring constantly, make sure all ingredients are melted and fully incorporated. In a separate bowl, have your marshmallows and krispies ready [you can forego the krispies or pretzels and just add an additional cup of marshmallows if you’re not into the crunch]. Once the stovetop mixture is melted, remove from heat and let it sit for about 5 minutes, stirring occasionally [if you pour the hot mixture over the marshmallows too soon, it will melt the marshmallows]. Once the mix has cooled, pour 2/3 of the saucepan over your mallows and krispies. Fold the mallows into the peanut butter until their coated. Pour your mallows into the 9×11 pan, and then dump the rest of the saucepan peanut butter, over it. Let it harden in the fridge for 2 hours, or in the freezer for 1. Enjoy!

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Apple Bars with Maple, Cream Cheese Frosting

This is my variation on FitFoodieFinds recipe! As you know, I’ve already posted several apple recipes. Luckily, with the discovery of the past 3 recpies, I can say my apple repertoire has officially expanded! I love this recipe not only because of the fresh chunks of apples it call for, but because it calls for  my homemade applesauce as well! [not to mention this batch, was made gluten free!]

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Wet Ingredients:
-1 cup of applesauce
-1 tsp vanilla extract
-1 egg [large]
-3 TBS coconut oil [partially melted]
-1/2 cup, unsweetened almond milk

Dry Ingredients:
-1 cup all-purpose, gluten free flour
-1/2 cup oat flour
-1/2 white rice flour
-1/2 cup coconut sugar
-1 tsp ground cinnamon
-1 tsp baking soda
-2 apples, peeled, cored, and thinly chopped

Frosting Ingredients:
-8 oz. low-fat cream cheese
-6 oz. plain greek yogurt
-4 TBS maple syrup
-a lil’ bit of brown sugar and a sprinkle of cinnamon

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In a large mixing bowl combine all the dry ingredients, EXCEPT for the apple chops.

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I didn’t have oat flour, so I took a 1/2 cup of steel cut oats, and blended them in my nutribullet.

Next, add all of the wet ingredients to your dry ingredients in a stand mixer. alternate between speeds 2-4 until ingredients are all fully incorporated. Then add you apple chunks, folding them gently into the batter.

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Spray a 9×11 pan with coconut oil, or some other non-stick spray. Pour mixture into your pan and bake at 350 degrees for 25 minutes.

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For the frosting: mix all ingredients in mixer on high, until light and fluffy, and all ingredients have been fully incorporated. Do not smear this delicious frosting on your bars, until they have completely cooled.

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Final touch: sprinkle some of that brown sugar on top, and add a little bit more cinnamon! The brown sugar may start to melt on top, depending on how cool your bars and the frosting are.

[For a more guilt free version: you may forego the brown sugar…]

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I recommend keeping these bars in the fridge if they are not all to be consumed in a day! Enjoy!

Robin’s Egg Macarons

* It’s not too late to try these robin egg looking macarons! We’re still in Spring and these are an adorable seasonal treat!*

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Happy Easter! Did you know the Easter season is celebrated for some 6 weeks in the Catholic Church? In celebration I whipped up these adorable robins egg macarons from “Life with the Crust Cut Off” 

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maca-ROONS are actually made of coconut and chocolate where maca-RON is the french version of this cookie made from almond flour. The ingredients are simple, but making them correctly is more technical than one would expect. It took a couple of practice batches for me to get some right, but all-in-all I’d say they came out looking adorable and delicious!

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