Small-batch Peanut Butter Balls

It’s getting a bit warm, so it is time to transition from warm treats to cooler ones. Actually, inland in the San Francisco Bay Area, we can get record breaking heats. As a result, my nice hot spicy oatmeal breakfasts become cold ones with cooling spices. If I have them on hand, I’ll sprinkle tropical fruits in it, like mango and pineapple.

Since I do not want to turn on the big oven during the summer months, one of my staple sweet treats are protein balls – specifically peanut butter. These are no-bake snacks that I can keep in the fridge and pop in when I get hungry. These are almost cookie-like and satisfy that sweet craving.

The recipe below was probably inspired from many many recipes. I am just not sure from where since I had it written down in my notebook for so long. I figured its time to type it up.

Small-batch Peanut Butter Balls

Makes about 8

Ingredients

• 4 Tbsp of Peanut Butter
• 1/3 cup of Rolled Oats
• 1 T + 1 tsp of nibs
• 1 T + 1 tsp of walnuts
• 2 tsp of honey (optional) 

Directions

1. Mix all ingredients together.
2. Roll into balls (I scoop them with either tablespoon or teaspoon measuring spoon).
3. Chill. Enjoy after 30 minutes.

Verdict. I love making these protein balls during the summer. It has a hint of carbs, lots of protein and lots of texture – thanks to the nuts and nibs. Since it has peanut butter, an added bonus is my hubby loves them.

Variations:

• You can toast the oats for some toasty flavor. I usually add the walnuts and nibs in the pan to give it dimension.
• If you have Tahini, you can substitute 1 Tbsp of Tahini to the Peanut Butter. Same reason: more depth of flavor. I have varied the proportion of Tahini to Peanut butter and made Tahini Balls instead – also good for that protein boost.
• You can also roll them in chocolate sprinkles. For tahini balls, I've used coconut or sesame seeds. They look like truffles and adds a bit of decadence.

Hope you enjoy!

Small batch No-bake Date and Tahini Balls

It’s in the middle of summer and it's been very hot! I really do not have any desire to turn on the oven, but I have a lingering to make something quick, relatively healthy and even a quick energy boost.

I figured it may be time to make no-bake something. I’ve been seeing these in Pinterest and Instagram and was waiting for an opportunity to make them. I guess these hot summers are the best time to make them.

Most of the recipes that I found have a lot of protein through nuts and sugar through honey. I wanted a better balance of carbs and protein since I often need the quick energy from carbs (and sugar) but need the long lasting replenishment that protein provides.

Enter oatmeal. Oatmeal is usually my go-to breakfast. I love the fiber content and I usually have it in our pantry.

Now, what to mix it with.

This looks like trouble... good trouble.

I happen to have Date Spread and Tahini handy. The date spread is from my “Try the World” subscription. I have not worked with date spread before and I think this would be a good recipe to try it on.

I usually have tahini during the summer because I love making tahini sauce and using it in my tuna salads since (I think) tahini lasts a bit longer than mayo in the summer heat. I have also been thinking about making cookies, but again, it’s been too hot. I guess this would be a good substitute.

I started with a small batch because I am not sure if Hubby or I will enjoy them. I have not envisioned myself getting satisfied with a couple of energy balls. In fact, I am afraid that I may end up eating all of it. Also, I want to save some of that date spread for other stuff. That said, since a number of folks seem to love these no-bake balls, I am willing to give them a try and see if I like them.

Here's what I have so far...

Mad Gourmet's No-Bake Date and Tahini Balls

Ingredients

• 1/4 cup rolled oats
• 1/4 cup tahini
• 2 Tbsp date spread
• 1 Tbsp + 1 tsp cocoa nibs

Directions

1. Toast oats on a pan (Optional - to give it some additional texture)
2. Combine tahini and date spread in a bowl until it is thoroughly mixed.
3. Add oats and cocoa nibs. (I added them gradually to ensure an even mix)
4. Roll into balls about an inch in diameter.
5. Cover and put dough in the freezer or refrigerator until firm.

Verdict

I love this recipe. With the combination of dates and tahini, each bite can transport you to Turkey or somewhere in the Middle East.

This is the perfect snack after my martial arts class. Two balls are surprisingly filling for a snack. The blend of carbs and protein are a great post-workout recovery snack. The addition of the date sauce give it a natural sweetness and cocoa nibs the additional crunch. I am not sure if toasting the oats is needed, since it softens once its mixed in.

I love that its quick and relatively easy to make. I think it took me about 20 minutes to make the first batch, because I was thinking of what to do next. I can imagine that this will take me half that time once I get the recipe down.

Give it a try and let me know what you think. My next step – try it with Peanut Butter. Oh my!

Mad About Minis: Single-serve "Frosted" Vanilla Cupcake ... with sprinkles

I’ve been in a cupcake mode lately. We’ve been out and about in our Discovery Weekends and been encountering cupcake shops everywhere. Thank goodness for mini cupcakes; otherwise, I’d gain ten pounds.

In an effort to have a healthier cupcake and just limit myself to one, I looked for a single serving option. I found Shape Magazine’s online article on Delectable Deserts for One, and the vanilla cupcake seems to be a good start.

The advantage of this recipe is you probably have all the ingredients handy. The one thing that I usually do not keep is applesauce, but if I just made a batch of applesauce muffins, I am sure to have some left. I also used less butter and compensated with more applesauce. I may continue to reduce the ratio.

I am also used to baking single-serve muffins (see my low-fat chocolate banana muffin), so cupcakes should not be a huge transition. However, I did read once that the difference between a cupcake and a muffin: a muffin goes "Thud" when thrown at the floor. I take this as a challenge to get a cake like consistency to the cupcake.

Also, for these mini or single-serve recipes, use your toaster oven or the microwave. I am not that big on microwaved cakes, but if you don't have a toaster oven, use your nuker. It takes too much energy to heat up the big oven for this.

Single-serve "Frosted" Vanilla Cupcakes

Adapted from Shape Magazine's Delectable Desserts for One and Sally's Baking Addiction's Vanilla Cupcakes for Two

Serves 1

Ingredients

• 2 TBSP all-purpose flour
• 1 TBSP + 2 tsp unsweetened applesauce 
• 1 TBSP egg whites
• 1 TBSP skim milk (I used unsweetened almond milk) 
• 2 tsp sugar
• 1 tsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/8 tsp baking powder
• 1 TBSP whipped cream or prepared frosting (optional)
• 1 teaspoon sprinkles (optional)

Directions

1. Preheat toaster oven to 350 degrees. Line a muffin pan with one liner.
2. In a small mixing bowl, whisk together applesauce and sugar until combined. Stir in butter, vanilla, and milk.
3. Add flour and baking powder and mix everything together well.
4. Spoon batter into cupcake liner and bake for 27 to 30 minutes. Let cool completely.
5. Frost and add sprinkles, if desired.

  

Verdict

Baked cupcake in ramekin...Nothing wrong eating it here.

Making this cupcake is so easy. It also spreads that yummy baking aroma all over the kitchen that drives my husband nuts. We ended up sharing the cupcake.

My husband loved this cupcake. It does have a very vanilla flavor. I am hoping that baking it in the toaster oven saved energy compared to turning on your big oven, but it did take a long time. Think of it is as contemplative time – to see if you really want to eat the entire cupcake.

October Oatmeal and Oatbran Pumpkin Muffins

I can’t let October to pass by without making something with pumpkin. I am still obsessed with oats and need muffins (even though, I baked that gigantic batch last week). One problem: I have not worked with canned pumpkin before.

I found a great recipe at AllRecipes.com. It had the perfect name: October Oatmeal Pumpkin Muffins. However, since I do have a huge batch of banana muffins, I decided to half the recipe.

Also since I am now also obsessing on oat bran, I decided to substitute some of the oats with oat bran. It just gives a hint of fiber! I also remembered the Chia Seeds this time for that touch of Omega-3.

I know this may look like a lot of ingredients, but I usually have most of these in my pantry. And I listed subs in case you don't have oat bran, whole wheat flour, etc. It will simplify the recipe. Also, especially this time of year, I usually have maple syrup handy - something I got accustomed to while vacationing in Pennsylvania.

October Oats and Oatbran Pumpkin Muffin 
Adapted from October Oatmeal Pumpkin Muffin from AllRecipes.com

Made about 10 muffins in a regular muffin tin

Ingredients: 

• No-stick cooking spray
• 1/4 cup + 2 TBSP whole-wheat flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 2 TBSP all-purpose flour (or just use whole-wheat flour)
• 2 TBSP of oat bran (or just add more oats)
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Generous pinch of salt
• 1/2 cup and 2 tablespoons pumpkin puree (I used Trader Joe’s Organic Pumpkin)
• 1/4 cup almond milk
• 1 egg, beaten
• 2 TBSP maple syrup (or just use more brown sugar)
• 1/4 cup (or more) of walnuts (optional)
• 2 TBSP of butter, melted (optional – should just be 1 T (maybe its why its so moist)
• 1 1/2 teaspoon of chia seeds (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray muffin cups with cooking spray.
2. Soak oats in the almond milk.
3. Whisk oat bran, all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined.
4. Stir oats mixture (from step 2), pumpkin puree, milk, egg, and maple syrup into the dry ingredients until batter is smooth;
5. Fold in walnuts and chia seeds in the batter.
6. Scoop batter into prepared muffin cups, filling them to the top.
7. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes; set aside to cool 5 to 10 minutes before serving.

Verdict

Pumpkin muffin and friends

This is very good and very pumpkin-y. It’s very moist too, but maybe it’s because I put too much butter. I usually have peanut butter with my muffins, but these are so tasty that one does not really need it. I do know someone who would eat it with PB.

Next time, I think I’ll try it with white chocolate chips. That would be a great decadent twist... or a potluck treat for our Halloween party.

Very Banana Nut Oat Muffins (with chocolate on the side)

I’ve been slammed at work lately and had barely enough time to cook during the week. Even when I am working from home, lunch is usually something easy and placed between bread (Think veggie burgers). I also have morning meetings that make making single-serve muffins or popovers impossible.

Since having cereal everyday does not appeal to me (not that there is anything wrong with that), I have been baking a batch of muffins every weekend. I’ve been in an oats mood lately. I love the texture, and besides oats are supposed to be heart-healthy.

I found the Healthy Banana Chocolate Chip Oat Muffins recipe in AllRecipes.com, and thought that this would beautifully meet my criteria. It was also the perfect time to clean up the pantry a bit, so I think this is the perfect opportunity to do so. As an example, I did not have enough chocolate chips on hand (oh, the horror!). I also do not have applesauce handy, but I did have lots of bananas! I also have some coconut flour leftover, so I thought using this up would be good to put a bit of coconut flavor.

Here’s the resulting recipe. Let me know what you think.

Very Banana Nut Oat Muffins

Based on Healthy Banana Chocolate Chip Oat Muffins from AllRecipes.com

Makes 1 dozen muffins and 20 mini-muffins

Ingredients 

• 1 cup rolled oats
• 3/4 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup coconut flour (can use whole-wheat flour instead)
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 2 large eggs
• 1/2 cup almond milk (I use Silk unsweetened)
• 1 1/2 cup mashed banana (about three bananas, preferably over-ripe)
• 1/8 cup agave nectar
• 1/2 cup semi-sweet chocolate chips (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
2. Stir rolled oats, the flours, sugar, baking powder, baking soda, and salt together in a bowl.
3. Make a well in the center. Whisk eggs in a separate bowl until frothy; mix applesauce, almond milk, agave nectar, and banana into eggs.
4. Pour moist ingredients into well made in dry ingredients; stir just to moisten. Batter will be lumpy.
5. Fold in walnuts and chocolate chips, if using.
6. Fill prepared muffin cups about 3/4 full.
7. Bake in the preheated oven until a toothpick inserted into the center of several muffins comes out clean, 16 to 18 minutes. Cool in pan for 5 minutes before removing to finish cooling on wire racks. Mini-muffins bake for about 10-12 minutes. (I added about 1/4 cup of chocolate chips to the mini-muffins only)

Verdict

This is like the big batch version of my Low-fat Chocolate Banana Nut Muffin for one, except this one uses eggs and rises better than my single-serve version, probably because I baked it in the oven instead of the toaster oven.

This is a very filling muffin, perhaps from the combination of oats, whole wheat, and bananas. This goes great with Nutella, Chocolate Peanut Butter, or just plain peanut butter. My husband loved it – he’s the peanut butter maniac.

I will half recipe next time. I figure half of the recipe will make 9 to10 muffins, which will be perfect for the week. With the recipe halved, I can use mostly agave nectar (I did not have enough last time). I also forgot my usual mainstays: chia seeds for that Omega-3 boost! I would add one tablespoon next time (I did have chia seeds).

The coconut flour did not come through as much, but I am considering using some coconut oil next time. Adding both coconut flour and oil may elevate the coco-nutty flavor (I usually put about 2 tablespoons of butter for moisture, but I ran out). And I did miss the moisture.

Problem is coconut flour and oil is high in saturated fat, so use sparingly if you are watching your cholesterol. Coconut oil “is a good source of antioxidants and lauric acid, a heart-healthy fatty acid with anti-bacterial properties” (Source: “All Dressed Up” by Matthew Kadey, Yoga Journal, May 2013)

Definitely cleaned out the pantry and refrigerator, though.