Gluten Free Peanut Butter Chocolate Cupcakes

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Yesterday was our Finicky Shark’s 8th birthday! Wow how the time flies with kids. One minute they are this teeny little infant and the next they are a small youth ready to explore the world.

In Jesse’s world, we keep him 90% gluten free. Gluten free when we know leaving out gluten will help his behavior in school, and gluten full on times like the weekends when he just wants to be himself.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

These cupcakes were a special request by our Jesse bear. He wanted a Reese’s Cake and mommy found this recipe to try out the idea. I plan to make him a big cake when we finally celebrate his birthday with a party.

But until baby #4 arrives, it’s no big party planning for me, doctor’s orders.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

In case you didn’t get a good look at these cupcakes, they are moist, chocolaty, peanut butter frosted and filled with homemade peanut butter chocolate spread and melt in your mouth delicious. And they are not made with traditional wheat free flour, but with garbanzo beans! And you really would never know with these. Trust me, I told no one-and they all loved them! Even the kiddos scarfed them down and gave mommy two thumbs up!

You can skip the cream filling, or fill them with your favorite pudding flavor, too.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Gluten Free Peanut Butter Chocolate Cupcakes

Cupcakes:
1 15 oz can salt free garbanzo beans, rinsed and drained
4 eggs, divided
3/4 cup, plus 2 Tb sugar
1 tsp vanilla
5 Tb butter
5 Tb cocoa powder
1 tsp baking powder
1/2 tsp baking soda
4 Tb Chocolate Hazelnut Spread or Chocolate Peanut Butter Spread (recipe here)

Frosting:
1 cup creamy peanut butter
1/2 cup unsalted butter
2 cups powdered sugar
2 Tb milk

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Begin by preheating the oven to 350F. Line a muffin pan with 12 cupcake wrappers and spray each one with cooking spray.

In a food processor, combine the drained garbanzo beans, vanilla, 2 of the eggs and sugar. Process until creamy in consistency.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Beat the butter in a stand mixer until fluffy. Beat in the remaining two eggs, one at a time, mixing well after each addition.

Add the garbanzo mixture to the butter and egg mixture and blend well.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Add the baking soda, baking powder and the cocoa and mix until combined.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Scoop the cupcake mixture into each of the sprayed liners.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Bake for 20-25 minutes until done and toothpick inserted in center comes out clean.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Using a pastry bag fitted with a tube tip, fill each cupcake with 1 tsp of the Chocolate Peanut Butter filling, or filling of choice.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Cool completely.

Meanwhile prepare the Peanut Butter Frosting.

In a stand mixture, beat together the creamy peanut butter and butter, until combined and smooth. Slowly beat in the powdered sugar and milk, alternating between additions, beating until light and fluffy.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Using a pastry bag with a tip or a plain tube, frost the cooled cupcakes in a swirl pattern.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Decorate with chocolate jimmies and single peanut, or as desired.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Enjoy immediately or refrigerate in a covered container and consume within one week.

Gluten Free Peanut Butter Chocolate Cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Number of servings: 12

Per Serving 435 calories

Fat 27 g

Carbs 44 g

Protein 9 g

12


Gluten Free Peanut Butter Chocolate Cupcakes

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Cupcakes

  • 1 15 oz can salt free garbanzo beans, rinsed and drained
  • 4 eggs, divided
  • 3/4 cup, plus 2 Tb sugar
  • 1 tsp vanilla
  • 5 Tb butter
  • 5 Tb cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 Tb Chocolate Hazelnut Spread or Chocolate Peanut Butter Spread (recipe here)
  • For the Frosting

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 2 Tb milk

Instructions

  1. Begin by preheating the oven to 350F. Line a muffin pan with 12 cupcake wrappers and spray each one with cooking spray.
  2. In a food processor, combine the drained garbanzo beans, vanilla, 2 of the eggs and sugar. Process until creamy in consistency.
  3. Beat the butter in a stand mixer until fluffy. Beat in the remaining two eggs, one at a time, mixing well after each addition. Add the garbanzo mixture to the butter and egg mixture and blend well. Add the baking soda, baking powder and the cocoa and mix until combined.
  4. Scoop the cupcake mixture into each of the sprayed liners.
  5. Bake for 20-25 minutes until done and toothpick inserted in center comes out clean.
  6. Using a pastry bag fitted with a tube tip, fill each cupcake with 1 tsp of the Chocolate Peanut Butter filling, or filling of choice.
  7. Cool completely.
  8. Meanwhile prepare the Peanut Butter Frosting. In a stand mixture, beat together the creamy peanut butter and butter, until combined and smooth. Slowly beat in the powdered sugar and milk, alternating between additions, beating until light and fluffy.
  9. Using a pastry bag fitted with a decorative tip or a plain tube, frost the cooled cupcakes in a swirl pattern.
  10. Decorate with chocolate jimmies and single peanut, or as desired.

Notes

Enjoy immediately or refrigerate in a covered container and consume within one week.

Based on this recipe here by Chocolate and Carrots

*Please note, these cupcakes are very rich and fatty, but omit the peanut butter frosting and filling and you have a healthy treat for any chocolate cupcake craving.

 

 

 

Roasted Garden Vegetable Soup

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

My daddy went to Ireland for 4 weeks. And then he decided to visit family in Germany for 2 more weeks.

Yea, he’s just having a little fun. Remember my dad with the incredibly large green thumb and my incredibly huge zucchinis?

Well before he left, he brought us a LOAD of garden vegetables. Fresh, organic, sweet and delicious.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I was beside myself on what to do with these. I had onions, tomatoes, zucchinis, and eggplant. Roasted vegetables sounded heavenly. Putting them in a soup seemed like perfection. Adding little bitty pasta shells screamed, “make me now!”

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

So I did just that. I simply roasted a huge tray of those organic vegetables-every single one of them, in plenty of sea salt and olive oil.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I added the vegetables to a blender a bit at a time. Check out those white eggplants!

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I blended them up in batches.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And batches.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And I added some cooked pasta shells and some chicken broth (you can use vegetable broth!)

And a bit of seasoning.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And boy did I make some perfectly Roasted, perfectly Savory, perfectly Sweet and Vine RipeRoasted Garden Vegetable Soup.

And it only took me about an hour from start to finish.

Yea, when my green thumb daddy comes back from his trip, I’m hitting him up for more vegetables…and maybe this time I’ll save him some of the soup. 😉

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

This soup is beautiful perfection in a bowl! I garnished it with a sprinkle of parmesan cheese. Yum!

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

You gonna share your soup???

Roasted Garden Vegetable Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 193 calories

Fat 7 g

Carbs 29 g

Protein 7 g

8


Roasted Garden Vegetable Soup

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3 lbs vine ripe tomatoes
  • 2 yellow onions
  • 5 cloves garlic
  • 2 small eggplants
  • 2 zucchinis
  • 3 Tb olive oil
  • 1 Tb sea salt
  • 1 cup dry pasta, mini shells, cooked and drained
  • 2 cups chicken or vegetable broth
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat the oven to 400F.
  2. Cut any large vegetables in half or quarters. Arrange the vegetables on a large baking sheet. Coat generously with the olive oil and sprinkle with the sea salt.
  3. Place in the oven and roast for 45 minutes, or until tender.
  4. Meanwhile prepare the pasta according to package directions, drain and set aside.
  5. When the vegetables are done, transfer half of them to a large blender and pulse with 1 cup of the chicken broth until desired consistency. Pour the vegetable puree into a large pot. Repeat with the remaining vegetables and chicken broth.
  6. Stir in the oregano, basil, salt and pepper and heat over medium high heat until heated through.
  7. Skim off any foam left behind from the vegetables.
  8. Stir in the pasta and serve, ladled into bowls, with crackers or crusty bread.

The Pioneer Woman Cooks: A Year of Holidays-Baked Beans

Pioneer Woman-Baked Beans | Famished Fish, Finicky Shark

If someone was to tell you they made a big batch of baked beans in the morning before work would you think they were crazy?!

I did just that one morning! But after tasting these beans from The Pioneer Woman Cooks: A Year of Holidays and seeing how simple it was to put these together, I didn’t think I was crazy. It was genius!

These beans are so simple to make and so delicious, full of tender bell peppers and bursting with BBQ pizazz, they taste like you’ve spent hours in the kitchen making them.

And oh, the beautiful bacon strips on top…

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

I think we should all be crazy and make these before work!

And enter this GIVEAWAY for The Pioneer Woman Cooks: A Year of Holidays too yes!?!

Ingredients:
12 slices bacon, divided
1 large onion, diced
4 bell peppers, diced
4 28 oz can pork and beans, drained
1/2 cup BBQ sauce
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/2 tsp red pepper flakes
2 Tb yellow mustard

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Begin by dicing 6 pieces of the bacon and sautéing them in a large dutch oven over medium heat with the onions, cooking until the onions are translucent.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Add  the bell  peppers and cook a bit more.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Stir in the pork and beans. (I didn’t drain mine.)

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Bring to a simmer then add the remaining ingredients.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Bring back to a simmer, then transfer to a large baking dish.

Arrange remaining 6 bacon slices on top of the beans and cover with saran wrap. Refrigerate until ready to bake.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Bake, uncovered at 325F for 2 hours.

Cool before serving.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

And please don’t forget to enter! 🙂

Baked Beans

Prep Time: 10 minutes

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 30 minutes

Number of servings: 24

Per Serving 414 calories

Fat 24 g

Carbs 20 g

Protein 30 g

24


Baked Beans

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 12 slices bacon, divided
  • 1 large onion, diced
  • 4 bell peppers, diced
  • 4 28 oz can pork and beans, drained
  • 1/2 cup BBQ sauce
  • 1 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 tsp red pepper flakes
  • 2 Tb yellow mustard

Instructions

  1. Begin by dicing 6 pieces of the bacon and sautéing them in a large dutch oven over medium heat with the onions, cooking until the onions are translucent.
  2. Add the bell peppers and cook 4 minutes more.
  3. Stir in the pork and beans. Drained or undrained.
  4. Bring to a simmer then add the remaining ingredients.
  5. Bring back to a simmer for about 5 minutes, then transfer to a large baking dish.
  6. Arrange remaining 6 bacon slices on top of the beans and cover with saran wrap. Refrigerate until ready to bake.
  7. Bake, uncovered at 325F for 2 hours.
  8. Cool before serving.

 

 

The Pioneer Woman Cooks: A Year of Holidays-Southwestern Potato Skins

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

I could kick myself. I mean, come on, I know how to read recipes, I’m a recipeholic (hey, it could be a word)! But man if I would have only did that last step on these heavenly Southwestern Potato Skins

Don’t get me wrong, these were so kick-in-the-pants delicious! But I kinda forgot to bake them one last time AFTER scooping out the potato pulp. It gives them that nice golden crisp, ya know.

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

But hey, I’m not perfect, and I still wanted to share these fantabulous Southwestern Potato Skins with you. They are so colorful and impossible to resist, even when I screw up.

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

But when you make them, promise me you’ll include that one last step 😉

Oh, and make sure you enter this GIVEAWAY to find more recipes like these from our Cookbook Review of The Pioneer Woman Cooks: A Year of Holidays.

Southwestern Potato Skins

Ingredients:
8 small russet potatoes, scrubbed clean
4 Tb canola oil
salt to taste
2 Tb butter, melted
1 14 oz can black beans, rinsed and drained
4 roma tomatoes, diced
2 ears corn, roasted and kernels cut off cob
4 avocados, diced
2 green onions, diced
1/4 cup ranch dressing

Directions:
Preheat oven to 400F.

Brush the potatoes with the canola oil to make them shine.

Sprinkle them generously salt.

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

Place them on a baking sheet and bake for 35 to 45 minutes, until the potatoes are tender and starting to crisp.

Carefully remove them from the baking sheet and cool slightly until they are easy enough to handle.

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

Slice them in half lengthwise and scoop out the potato pulp, leaving a nice potato basket for fillings.

Now don’t skip this step like my goofy self (or maybe just my time consumed mom head) did. Brush the potatoes with the melted butter and bake at 425F this time, for 3-4 minutes. Remove from the oven, flip them over, brush the other side and bake for another 3-4 minutes.

And now…we fill the potatoes!

Divide the rinsed and drained black beans, roasted corn kernels cut off the cob (I just roasted my corn in the oven with the potatoes), diced roma tomatoes, dice avocados and sliced green onions among the potato skins. Now I decided to use cilantro instead of green onions, because it just sounded so refreshing that day!

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

Drizzle evenly with ranch dressing and serve!

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

Yummy!!!

Oh yea, one more time…ENTER THAT GIVEAWAY! The Pioneer Woman Cooks: A Year of Holidays

Southwestern Potato Skins

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 16

Per Serving 505 calories

Fat 29 g

Carbs 56 g

Protein 11 g

8


Southwestern Potato Skins

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 8 small russet potatoes, scrubbed clean
  • 4 Tb canola oil
  • salt to taste
  • 2 Tb butter, melted
  • 1 14 oz can black beans, rinsed and drained
  • 4 roma tomatoes, diced
  • 2 ears corn, roasted and kernels cut off cob
  • 4 avocados, diced
  • 2 green onions, diced
  • 1/4 cup ranch dressing

Instructions

  1. Brush the potatoes with the canola oil. Sprinkle them generously salt.
  2. Place them on a baking sheet and bake for 35 to 45 minutes, until the potatoes are tender and starting to crisp.
  3. Carefully remove them from the baking sheet and cool slightly until they are easy enough to handle. Slice them in half lengthwise and scoop out the potato pulp, leaving a potato basket for fillings.
  4. Brush the potatoes with the melted butter and bake at 425F this time, for 3-4 minutes. Remove from the oven, flip them over, brush the other side and bake for another 3-4 minutes.
  5. Divide the rinsed and drained black beans, roasted corn kernels cut off the cob, diced roma tomatoes, dice avocados and sliced green onions among the potato skins.
  6. Drizzle evenly with ranch dressing and serve.

 

The Pioneer Woman Cooks: A Year of Holidays-Bagel and Cream Cheese Baked French Toast

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Bagels and cream cheese baked into a French toast casserole, who’d’ve thunk it!? Ree Drummond, that’s who!

While scanning through my Nook book of The Pioneer Woman Cooks: A Year of Holidays, I couldn’t help but drool over this New Year’s Brunch recipe full of flavor and creativity.

Everything Bagels with bits of onion, sesame seeds, poppy seeds and garlic are soaked in a flavorful milk and egg mixture and topped with cream cheese, cheddar cheese and chives. So good!

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

And of course, the sweet tooth in me also concocted a cinnamon raisin version of this wonderful dish with just as much cream cheese goodness. And a nice sprinkling of powdered sugar. Oh yummy!

The ingredients in this dish are so simple, you may want to make this once a month! I especially loved the leftovers! The flavors seemed to mingle so much more the next day.

I divided the recipe in half to make two versions of this recipe that fit into two 8×8 inch square pans. For a full single recipe, just double it for a large casserole that serves 8-12 people.

The Everything Bagel recipe is a Pioneer Woman original whereas the Cinnamon Raisin version is a Famished Fish twist. (I had to make something for my finicky shark!)

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Bagel and Cream Cheese Baked French Toast

Ingredients:
Everything Bagel Version
3 everything bagels
butter or nonstick cooking spray for greasing the pan
4 oz cream cheese
1 cup grated cheddar cheese
4 eggs
1 cup whole milk
1/4 cup heavy cream
1 Tb chopped chives
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1/4 tsp salt

Cinnamon Raisin Bagel Version
3 cinnamon raisin bagels
butter or nonstick cooking spray for greasing the pan
4 oz cream cheese
4 eggs
1 cup whole milk
1/4 heavy cream
1/3 cup brown sugar, packed
1/2 tsp cinnamon
1 Tb powdered sugar, for garnish

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Prepare at least 2 hours ahead of time and refrigerate until ready to bake.

Begin by greasing a casserole dish with butter or cooking spray.

Tear the bagels into small chunks and pieces and arrange in the casserole dish.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

In a small bowl combine the milk, eggs, cream and seasonings (or sugar) and whisk well.

Pour the mixture over the torn bagel pieces, covering completely to soak through.

Cut the cream cheese into chunks and arrange over the bagel pieces.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Sprinkle with cheddar cheese, if using. Cover with foil and refrigerate until baking time.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

When ready to bake, preheat the oven to 350F. Bake for 40-45 minutes. Remove foil and continue baking for 15-20 minutes (less for a smaller casserole to prevent overbrowning), or until the top is golden brown.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Cool for 15 minutes before serving. Top the Everything Bagel Casserole with chopped fresh chives.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Sprinkle powdered sugar over the Cinnamon Raisin Bagel Casserole before serving.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

I seriously need to make more of these things. Because who doesn’t love bagels or French toast!?

And don’t forget to enter the Giveaway! The Pioneer Woman Cooks: A Year of Holidays – Cookbook Review and Giveaway

Bagel and Cream Cheese Baked French Toast

Prep Time: 2 hours, 15 minutes

Cook Time: 1 hour

Total Time: 3 hours, 15 minutes

Number of servings: 10

Per Serving 565 calories

Fat 35 g

Carbs 36 g

Protein 27 g

10


Bagel and Cream Cheese Baked French Toast

Weight Watchers PointsPlus®: 15

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 6 everything bagels
  • butter or nonstick cooking spray for greasing the pan
  • 8 oz cream cheese
  • 2 cups grated cheddar cheese
  • 8 eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 Tb chopped chives
  • 1 tsp dry mustard
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt

Instructions

  1. Prepare at least 2 hours ahead of time and refrigerate until ready to bake.
  2. Begin by greasing a 13x9 inch casserole dish with butter or cooking spray.
  3. Tear the bagels into small chunks and pieces and arrange in the casserole dish.
  4. In a small bowl combine the milk, cream and seasonings and whisk well.
  5. Pour the mixture over the torn bagel pieces, covering completely to soak through.
  6. Cut the cream cheese into chunks and arrange over the bagel pieces.
  7. Sprinkle with cheddar cheese. Cover with foil and refrigerate until baking time.
  8. When ready to bake, preheat the oven to 350F. Bake for 40-45 minutes. Remove foil and continue baking for 15-20 minutes, or until the top is golden brown.
  9. Cool for 15 minutes before serving. Top with chopped fresh chives.

The Pioneer Woman Cooks: A Year of Holidays – Cookbook Review and Giveaway

The Pioneer Woman Cooks: A Year of Holidays - Cookbook Review and Giveaway | Famished Fish, Finicky Shark

Cookbooks: I love them! (Remember me, age 5 and reading cookbooks?) Cookbook reviewing—even better!

I love the ones laden with food photos and quirkiness. I love the ones that are so vibrant you can literally taste the food off the pages!

I love The Pioneer Woman Cooks: A Year of Holidays. If you have anything holding you back from following a good recipe, like the lack of being able to follow a recipe, then The Pioneer Woman is for you! I mean, she turned her blogs into cookbooks. And she leaves out NOTHING from her recipes. You need step-by-step instructions, then she’s your gal!

Southern comfort with homemade goodness in easy full color instructions will have you turning each page for more.

From delicious brunch time favorites… (Recipe found here!)

Like savory bagels soaked in a flavorful egg and milk mixture overnight, then smothered with cheeses and chives, that make simple bagels and cream cheese seem like Kindergarten food.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

 

To colorful party friendly appetizers… (Recipe found here!)

Like crispy oven baked potatoes topped with colorful Southwestern flair.

Pioneer Woman-Southwestern Potato Skins | Famished Fish, Finicky Shark

 

To savory family favorite side dishes… (Recipe found here!)

Like slowly cooked pink beans packed with sweet onions and peppers and salty bacon.

Pioneer Woman-Baked Beans | Famished Fish, Finicky Shark

 

The Pioneer Woman cooks it all.

Enter our Giveaway below to get a chance to cook your own from The Pioneer Woman, and visit my fellow bloggers recipes for more from The Pioneer Woman!

a Rafflecopter giveaway

Peanut Butter Nanaimo Bars – #SRC

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

If I feed my pregnant sweet tooth anymore, I think my baby girl is going to enter the world asking for chocolate milk. I mean, my 3 year old is an addict to milk and Ovaltine, why not the rest of the kids?

This month for The Secret Recipe Club I was assigned such a delectable blog that it sent my cravings through the roof! I mean Slutty Cheesecake Bars!!?!! Who thinks of these things?!?!

Tracy at Pale Yellow is a science teacher by day and a baker by night. Science and baking go hand in hand right? The catch phrase on her blog even says “Cream together butter and sugar until Pale Yellow“. Yep, that’s science right there!

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

I would love to be a teacher at her school and enjoy the treats she shares in the lunch room. She has such a strong passion for baking that one day she decided, heck, put it on a blog and share some love.

I’m so glad she shared these Peanut Butter Nanaimo Bars. They are so addicting that I had to stash some in the freezer to keep from devouring them all in the same week!

If you happen to have these ingredients at home, please go make some now! I only made two changes with these bars. Instead of crushed graham crackers and cocoa powder, I used my son’s chocolate graham Avenger cookies. He didn’t mind at all, cuz he got to enjoy these peanut butter goodies. And I used milk chocolate chips instead of bittersweet, because that is what I had on hand.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Peanut Butter Nanaimo Bars

Ingredients:
Crust-
3/4 cup unsalted butter
1/2 cup sugar
2 eggs
2 1/2 cups graham cracker crumbs or chocolate graham cracker crumbs
3/4 cup shredded sweetened coconut
1/3 cup cocoa powder (omit if using chocolate grahams)
Filling-
1 1/4 cups creamy peanut butter
5 Tb unsalted butter
3 cups powdered sugar
1/3 cup milk
Chocolate Topping-
8 oz bittersweet chocolate chips
2 Tb unsalted butter, cut into pieces

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

First preheat the oven to 350F. Line a 13×9″ baking pan with parchment paper. Hang the parchment paper over the edge of the pan for easy cutting later.

In a food processor, combine the graham crackers and coconut and process until they are fine crumbs.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Melt the butter in the microwave, then blend it quickly with the sugar.

Oh look, creaming together butter and sugar does make it pale yellow!

Mix in the eggs one at a time until completely blended and creamy.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Add the coconut graham mixture. Mix well and pour into the prepared baking pan.

Bake for 12-15 minutes until baked through. Mine were a bit soft in the middle and I didn’t realize it, but they were still yummy!

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

While the base cools off, prepare the addicting peanut butter filling.

Melt the peanut butter and butter in the microwave until smooth.

Then mix well to combine.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Add in the powdered sugar, one cup at a time, and the milk a little at a time, mixing well and scraping the sides of the bowl in between intervals.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Spread or press the peanut butter filling on top of the cooled chocolate crust. Mine was a bit thick and didn’t cover the pan completely. I think my pan was slightly larger than 13×9″, but it didn’t take away the goodness of the bars. 😉

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Refrigerate the bars for about an hour.

Then prepare the chocolate by melting in a double boiler with the butter, or microwaving at 50% power for 30 seconds at a time and stirring in between, until chocolate is a smooth consistency.

Carefully spread over the peanut butter filling.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Chill the bars completely before cutting into squares. The serving says 24. I don’t know how many I made. Some I cut into fancy fudge shop sizes and others I cut into big Reese’s cup sizes.

A little tip, when cutting, lift the bars out by the parchment paper handles you made earlier and place the whole block on a firm cutting board. (See that crack down the middle of my bars? These babies are heavy, so grab a good hold of your parchment paper handles!)

Cut by pressing straight down with a sharp knife and serve immediately or refrigerate.

These may also be cut and frozen, with wax paper strips between the layers.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Now you really don’t want to forget the milk with these bars!

Let me know what you think and don’t forget to check out Pale Yellow.

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Peanut Butter Nanaimo Bars

Prep Time: 2 hours, 12 minutes

Cook Time: 18 minutes

Total Time: 2 hours, 30 minutes

Number of servings: 24

Per Serving 420 calories

Fat 26 g

Carbs 44 g

Protein 6 g

24


Peanut Butter Nanaimo Bars

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Crust

  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 2 eggs
  • 2 1/2 cups graham cracker crumbs or chocolate graham cracker crumbs
  • 3/4 cup shredded sweetened coconut
  • 1/3 cup cocoa powder (omit if using chocolate grahams)
  • For the Filling

  • 1 1/4 cups creamy peanut butter
  • 5 Tb unsalted butter
  • 3 cups powdered sugar
  • 1/3 cup milk
  • For the Chocolate Topping

  • 8 oz bittersweet chocolate chips
  • 2 Tb unsalted butter, cut into pieces

Instructions

  1. Preheat the oven to 350F. Line a 13×9″ baking pan with parchment paper. Hang the parchment paper over the edge of the pan for easy cutting later.
  2. In a food processor, combine the graham crackers and coconut and process until they are fine crumbs.
  3. Melt the butter in the microwave, then blend it quickly with the sugar.
  4. Mix in the eggs one at a time until completely blended and creamy.
  5. Add the coconut graham mixture. Mix well and pour into the prepared baking pan.
  6. Bake for 12-15 minutes until baked through. While the base cools off, prepare the peanut butter filling.
  7. Melt the peanut butter and butter in the microwave until smooth.Then mix well to combine.
  8. Add in the powdered sugar, one cup at a time, and the milk a little at a time, mixing well and scraping the sides of the bowl in between intervals.
  9. Spread or press the peanut butter filling on top of the cooled chocolate crust. Refrigerate the bars for about an hour.
  10. Then prepare the chocolate by melting in a double boiler with the butter, or microwaving at 50% power for 30 seconds at a time and stirring in between, until chocolate is a smooth consistency.
  11. Carefully spread the chocolate over the peanut butter filling.
  12. Chill the bars completely before cutting into squares.
  13. Lift the bars out by the parchment paper handles you made earlier and place the whole block on a firm cutting board. Cut by pressing straight down with a sharp knife and serve immediately or refrigerate.

Notes

These may also be cut and frozen, with wax paper strips between the layers.

PB&J Blossoms – Back to School Goodies

PB&J Blossoms | Famished Fish, Finicky Shark

I’ve been waiting for this moment. It’s been a great summer. But it’s been an extremely loooong summer.

When your oldest kid goes from private school, to online home studies, to a very looooong summer because he switched school schedules, and your middle child went from public school to summer school short schedule, and your preschooler-well-stopped attending preschool—well, wouldn’t you be counting the days for school to begin too?

I guarantee my husband is, since he is home with them all day long!

PB&J Blossoms | Famished Fish, Finicky Shark

Yes, it’s THAT time of year, when the kids go Back To School! And it’s that time for peanut butter and jelly sandwiches and sack lunches. And it’s time to Fill the Cookie Jar! 😉

PB&J Blossoms | Famished Fish, Finicky Shark

Because personally, I’d prefer a PB&J Cookie to a PB&J Sandwich. And these cookies here are just the treat to sneak into your kids school lunches.

PB&J Blossoms | Famished Fish, Finicky Shark

Meet the PB&J Blossom Cookie

Crunchy on the outside, chewy in the middle, with a dollop of sweet sticky jam on top, these cookies are over-the-moon delicious! Trust me when I say, you can’t stop at one.

And the kids really loved helping with these! Especially my Sous Chef Angel, who instructed Jesse and Nicolas just how to roll the cookies in a ball and coat them in sweet sugar.

PB&J Blossoms | Famished Fish, Finicky Shark

Never mind if Nicolas sneaks a sample of cookie dough here and there. 😉

PB&J Blossoms | Famished Fish, Finicky Shark

Can you tell these boys recently got out of the pool? This summer is HOT!

PB&J Blossoms

Ingredients:
1/2 cup butter, softened
1/3 cup creamy peanut butter
2/3 cup sugar, divided
1/3 cup brown sugar, packed
1 egg
2 Tb milk
1 tsp vanilla
1 1/2 cups flour
1/3 cup shredded sweetened coconut
1 tsp baking soda
1/2 tsp salt
1/2 cup seedless jam, any flavor
48 peanut halves

Directions:
Preheat oven to 375F.

In a large bowl or stand mixer, cream together the butter, peanut butter, 1/3 cup of the sugar and all of the brown sugar, until light and fluffy.

PB&J Blossoms | Famished Fish, Finicky Shark

Add the egg, milk and vanilla and mix well.

Combine the flour, baking soda and coconut and gradually mix in to the peanut butter mixture until combined.

PB&J Blossoms | Famished Fish, Finicky Shark

Using a cookie scoop, scoop into 48 balls.

PB&J Blossoms | Famished Fish, Finicky Shark

Roll each ball lightly to smooth.

PB&J Blossoms | Famished Fish, Finicky Shark

Carefully roll each cookie ball in the remaining 1/3 cup of sugar.

PB&J Blossoms | Famished Fish, Finicky Shark

Bake in batches, about 12 cookies per baking sheet, for 9 to 10 minutes, until lightly browned.

Immediately press a crater into each cookie with the back of a small spoon.

PB&J Blossoms | Famished Fish, Finicky Shark

Place 1/2 teaspoon of jam into each cookie crater.

PB&J Blossoms | Famished Fish, Finicky Shark

Top each cookie with a peanut half.

PB&J Blossoms | Famished Fish, Finicky Shark

Serve warm or cool on a wire rack and store. Store covered in the refrigerator up to 2 weeks.

Recipe derived from Kraft Peanut Blossoms

 

For more cookie inspiration, visit my friends below!

 

PB&J Blossoms

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Number of servings: 48

Per Serving 73 calories

Fat 3 g

Carbs 10 g

Protein 1 g

48


PB&J Blossoms

Weight Watchers PointsPlus®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup creamy peanut butter
  • 2/3 cup sugar, divided
  • 1/3 cup brown sugar, packed
  • 1 egg
  • 2 Tb milk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/3 cup shredded sweetened coconut
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup seedless jam, any flavor
  • 48 peanut halves

Instructions

  1. Preheat oven to 375F.
  2. In a large bowl or stand mixer, cream together the butter, peanut butter, 1/3 cup of the sugar and all of the brown sugar, until light and fluffy.
  3. Add the egg, milk and vanilla and mix well.
  4. Combine the flour, baking soda and coconut and gradually mix in to the peanut butter mixture until combined.
  5. Using a cookie scoop, scoop into 48 balls. Roll each ball lightly to smooth. Carefully roll each cookie ball in the remaining 1/3 cup of sugar.
  6. Bake in batches, about 12 cookies per baking sheet, for 9 to 10 minutes, until lightly browned.
  7. Immediately press a crater into each cookie with the back of a small spoon. Spoon 1/2 teaspoon of jam into each cookie crater. Top each cookie with a peanut half.
  8. Serve warm or cool on a wire rack and store. Store covered in the refrigerator up to 2 weeks.


 

No Bake Grasshopper Cheesecake with my New Sous Chef – Cooking with Kids

Cooking with Kids - No Bake Grasshopper Cheesecake | Famished Fish, Finicky Shark

Meet my new Sous Chef, Angel! With baby #4 on the way, this mama needs lots of help in the kitchen. And my 10 year old is ready to learn.

Seriously, he has been dusting off my cookbooks and doing his research just like his mama when she was a kid. He REALLY wants to make macaroons with me, which is funny, because those are on my “I really want to learn to make these one day” list.

Cooking with Kids - No Bake Grasshopper Cheesecake | Famished Fish, Finicky Shark

Well one crazy busy morning last week before I had to rush in to work, who is in the kitchen with a half a tub of cream cheese and two eggs wanting to bake a cheesecake? Angel of course. And my finicky shark Jesse was hot on his trail to learn too.

I mean, crazy busy. It was 7:30am. I start work at 8:00am. I had no make up on. My hair was in dire of need of a straightener. But my kids had on their big pleading puppy eyes saying, “Please teach us now!”

My mommy heart strings said, “okay” and I texted work that I’d be a bit late that morning.

Cooking with Kids - No Bake Grasshopper Cheesecake | Famished Fish, Finicky Shark

All worth it. In a burst of 30 minutes I quickly taught my boys:
-How to scan the web for a recipe that called for ingredients that you already have on hand.
-How to properly measure your ingredients BEFORE you start cooking.
-And how to time your recipe just right.

These lucky boys got to taste my mom’s simple No Bake Cheesecake version and learn how to make it on the same day.

With what we had on hand of course. We did not have 2 blocks of cream cheese for a standard New York Style Cheesecake. We did not have TIME to bake a cheesecake in a proper spring form pan.

We did have:
1 block of cream cheese
1/2 cup of sugar
1 tsp vanilla extract
1 cup of sour cream (use nonfat plain Greek yogurt for a tangier healthier cheesecake)
1 tub of cool whip
1 ready made pie crust
1 cup of chocolate chips
So yea, we made this yummy concoction No Bake Grasshopper Cheesecake!

And my boys learned how to “bust a move” in the kitchen!

Cooking with Kids - No Bake Grasshopper Cheesecake | Famished Fish, Finicky Shark

This cheesecake is so light, so creamy and refreshing with just the right of amount of cream cheese flavor, it will satisfy any cheesecake craving without the guilt.

And the kids will enjoy as much as mom!

“Sometimes being a mom requires the slightest of sacrifices. But you rarely regret any of them.” -Saundra Contreras

What sacrifices have you made for your kids lately that you thought you’d regret, but really enjoyed?

No Bake Grasshopper Cheesecake

Prep Time: 3 hours, 10 minutes

Total Time: 3 hours, 10 minutes

Number of servings: 8

Per Serving 277 calories

Fat 15 g

Carbs 32 g

Protein 5 g

8


No Bake Grasshopper Cheesecake

Weight Watchers PointsPlus®: 6

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 8 oz low fat cream cheese
  • 1/2 cup of sugar
  • 1 tsp vanilla extract
  • 1 cup of light sour cream
  • 1 tub of fat free cool whip, thawed
  • 1 ready made pie crust
  • 1 cup of mint and chocolate chips

Instructions

  1. In a large bowl or stand mixer, blend the block of cream with the sugar until fluffy. Add the vanilla and mix well.
  2. Mix in the sour cream until combined.
  3. Fold in the cool whip.
  4. Fold in 3/4 cup of the mint chocolate chips.
  5. Pour into a ready made pie crust.
  6. Top with remaining chocolate chips and jimmies if desired.
  7. Chill for 3 hours or until set.