It’s Fridayyyyy say whaaaa maybe you have some free time this weekend, maybeeee you wanna make a new recipe? well if that’s all true, perhaps : PUMPKIN PEANUT BUTTER COOKIES with a cute lil pumpkin in the middle?
. Just sayin’. We are kinda in love over here. This is my healthy/ pumpkin take on those blossom cookies I loved as a kid. Also these cute lil pumpkins are by @choczero meaning their sugar free and delicious - I’m a big fan of their products so I’m excited to share with y’all my discount code ‘THEDAILYKALE’ if you ever want to try something from them! Alright without further ado and in the voice of the cookie monster: coooooookies: —-- Peanut Butter Pumpkin Cookies Recipe by The Daily Kale Wet ingredients: 1/2 cup butter (melted) 1/2 cup Lakanto golden monkfruit 4 tbsp maple syrup (@choczero) 6 tbsp peanut butter 6 tbsp pumpkin purée 1 egg Dry ingredients: 2 cups almond flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt Pinch of: cinnamon, nutmeg, pumpkin spice —-- Topping: @choczero pumpkins Directions: Preheat oven to 350. In a bowl, combine melted butter and monkfruit and mix together. Add in peanut butter, pumpkin and maple syrup and stir until complexity combined then add in the egg last and stir together until smooth. In a separate bowl combine all dry ingredients and stir together, and press any clumps out. Combine the wet with the dry and mix together. Line 2 pans with parchment paper and spray with coconut oil. Using a spoon, scoop out the mixture and place evenly out on the pans. With wet hands form a cookie shape. Bake for 15-17 minutes. Press the chocolate pumpkins into the cookie and put in the freezer for about 10 minutes, so the chocolate doesn’t melt. *They will be hard to move without crumbling but I used a fish spatula (basically a really big thin spatula and placed them with the parchment paper underneath, on a cooling rack. They might seem crumbly at first- but they will come together as they cool :) *This batch for me made about 14 cookies. *They spread out quite a lot during baking so don’t make them too big :) *Enjoy
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Alright y’all- todayyyyy I’m sharing a super good recipe that has also helped me through some almost hangry moments this past week.
. I gotta say this wasn’t an intentional recipe, but ya know when you open a can of pumpkin for a recipe and then have the rest of the can sit in your fridge until it molds? Well I wasn’t about to let that happen again. So I had to think of something that didn’t involve the oven (fall has not shown up here) and I came up with these magic cups. Vvvvvery happy with how they turned out- I hope if you try them out for yourself, that you’ll love them too! Recipe and directions below: . Chocolate Pumpkin Almond Butter Cups Recipe by The Daily Kale Base Layer: 3/4 cup almond flour 4 tbsp cacao powder (@navitasorganics ) 6 tbsp almond butter 5 tbsp maple syrup (@choczero ) Pinch of pumpkin spice Pinch of salt . Filling: 2 tbsp pumpkin purée 3 tbsp maple syrup 4 tbsp almond butter 1 tbsp coconut flour . Chocolate Topping: 1/2 coconut cream 1/2 cup chocolate chips (@lilys_sweets ) 1 tbsp maple syrup . The brands tagged are personally the ones I use (and love) and also they are all sugar free - but feel free to substitute to the brands you have :) Directions: For the base layer, stir all dry ingredients together. Then add in the syrup and almond butter. And mix, it will be a little bit crumbly. Take 8 silicone molds and press evenly into the bottom of each of the molds. When you press them into the bottom it will stay together. *Watch my stories for the video of how I did it*. For the filing: mix everything together except for the flour, until it’s fully combined. Then add in the flour and stir once again. With a spoon, place evenly on top of the base layer in the molds. Place in freezer, while you make the chocolate topping. Using a double boiler method- or if you actually have one, place the coconut cream and then add in the chips and the syrup and stir until melted and creamy. (try not to eat all of this goodness at this moment, cause this part is soooooo good omgah). Take out of freezer and place the creamy chocolate evenly on top of each one. Store in the fridge for at least an hour so it can set. Then enjoyyyyyy Peanut Butter Caramel Sauce ! only 3 ingredients - and super super delicious.
. Put it on anything you see fit. Personally I made a fun little situation with these pears. I topped these slices with coconut yogurt, granola, cinnamon, drizzle of the caramel sauce and beautiful edible rose petals by @suncorefoods cause I’m fancyyyyy -nah I’m actually not, but I do love playing with my food! . 3 tbsp coconut oil (melted) 3 tbsp maple syrup (I used @choczero) 2 tbsp peanut butter —-- Stir everything together in a small bowl until it becomes completely smooth and combined. Enjoy! My elevated Avocado Toast! Y'all gotta try this combo out for yourselves! How to: tomato slices, hummus, avocado, dried herbs and my home made coconut bacon all on top of toasted gluten free bread. SO good.
Happy Monday folks! I made these last week- they are melt in your mouth... super delicious. Y’all know I love all things chocolate - but also trying to be festive, so I had to add my twist on it. I gotta mention these were pretty easy to make too! Please let me know if y’all make them :) love seeing your re-creations. Recipe by The Daily Kale Pecan Pie Filling: 1 cup pecans 1/4 cup cashews (sub almonds or walnuts) 4 tbsp maple syrup (I used @choczero) 2 tbsp coconut oil pinch of salt Bake just the pecans and cashews for 7 minutes at 350. Then cool. Add to blender with other ingredients and blend until it becomes a nut butter consistency. About 3-5 minutes. Chocolate cups: 1 cup chocolate chips ( I used @lilys_sweets ) 6 tbsp coconut cream Pinch of salt Directions: Using a double boiler or make shift method like I do, stir everything together until completely smooth and creamy. . In 6 silicone cups, place 1 tbsp of the chocolate mixture in each. Freeze for 10 minutes. Place 1 tbsp of the pecan pie butter in each cup. Freeze for another 10-15 minutes. Top each cup evenly with the rest of the chocolate mixture. 1-2 tbsp in each on top. Freeze for another 10 minutes to set. I kept these refrigerated, but you can keep them in the freezer and bring them out a few minutes before enjoying :) |
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