6 Ingredient Peanut Butter Cookies

I've posted Peanut Butter Cookiea before, and admittedly I'm a bit of a fanatic... But these cookies, you guys! They're SO GOOD. Not only are they gluten free, they're actually grain free because they have no flour at all. Just peanut buttery goodness. 

So go gather up your ingredients: 

-1 cup peanut butter (I love crunchy but I suppose creamy would do)

-1 cup coconut sugar (also great with brown sugar but coconut sugar is unrefined, low-glycemic and has a more unique flavor)

-1 large egg

-TBSP vanilla (only the good stuff: no artificial. I mean it!)

-tsp baking soda

-1/2 cup dark chocolate chips 

Now mix: 

Stir it all up and drop by TBSP sized balls onto a parchment paper lined cookie sheet. 

Bake:

350 for 8 minutes. You'll think they don't look done but I swear to you after they sit on the cookie sheet another 5 minutes they will be gooey cookie perfection!    

Enjoy!! ❤️

One Minute Mug Cake

You know what I looooove? 

• peanut butter + chocolate
• single serve dessert
• this mug:  

(Among other things, of course, but I am a bit of a fat kid.)

I mean everyone loves the salty, creamy peanut butter + rich, dark chocolate combo I'm pretty sure.
And this cake is a total hero when you're in dire need a sweet treat...
Like a serious treat, ok.
Not a yogurt or a granola bar. CAKE.
And the best part is this isn't a cake that leaves you with guilt or regret.
Because it's full of wholesome, nutritious ingredients.
Oh, and because it takes one whole minute to make :)

One-Minute Microwave Mug Cake

• 2 TB ground flax meal
• 2 TB almond meal
• 1 TB creamy peanut butter
• 1-2 TB honey
• 1/2 tsp baking powder
• 1/2 tsp vanilla
• 1 egg
• chocolate chips

1. Mix it all up in your favorite mug.
2. Nuke it for 60 seconds. 
3. Indulge in a delicious treat that is very respectful to your body! (no refined sugar, no oil, no gluten, no dairy, no grains & packed with protein and fiber)

So go crazy! Have your cake, your own cake... and eat it too :) 

Printable Muffin Recipe Cards

My little leave of absence is turning into an extended leave of absence. 

It all started with giving up social media for lent... But it was so nice to unplug!

I've only blogged a handful of times in the past month. 

But not to worry, it's not that I'm uninspired. Quite the opposite actually. 

The break is giving me a chance to find original inspiration all around me. 

I've been working on new designs & I've been teaching baking classes & I've been planning baby showers & I've been listening to my baby girl TALK like crazy!  

I wanted to share the recipe cards I designed for a recent baking class I taught. 

It's the recipe for my basic, go-to gluten free & vegan muffins. 

And you can print it out to use forever & ever :)

Here you are. 

My go-to gluten free & vegan muffin recipe. 

Hand drawn + designed by yours truly. 

You can print it any size you wish.

Or maybe you want to print two 4x6 recipe cards? 

One for you + one for a  friend :) 

I've got ya covered. 

Now go make some fabulous muffins! 

Enjoy :) 

Quinoa Stuffed Peppers (a Top Ten recipe)

Do you all have those recipes that your whole fam loves so much it seems like you make it once a week?
They're healthy, easy & quick, and most important: so so good.
Well this is one of ours.
It has made it into our Top Ten rotation in fact :)
More than likely if you come over for dinner more than a couple times you'll be having Quinoa Stuffed Peppers with us.
Hope you love them as much as us!

Quinoa Stuffed Peppers
(print it here if you like)

www.bowandarrowart.com

Ingredients:

• 2 TB olive oil
• 1 medium onion (finely chopped)
• 2 cloves, crushed garlic
• 1 (15 oz) can of diced tomatoes
• 1 can black beans
• ½ can (about ¾ cup) corn
• 2 cups cooked quinoa
• ¼ tsp salt
• 2 tsp chili powder
• 1 tsp cumin
• 2 tsp red wine vinegar
• 4 large bell peppers (cut in half length-wise)
• ½ cup grated cheese

Directions:

• Heat oil over medium heat & add oil+onion about 5 minutes until tender.
• Add garlic & saute for 1 minute.
• Remove from heat & add tomatoes, beans, corn, quinoa, spices & vinegar.
• Scoop mixture into peppers & top with cheese.
• Arrange in an 8x8 pan & fill bottom of pan with about ½ inch of water.
• Cover with foil & cook 40 minutes.

PS Sometimes I use rotel instead of diced tomatoes when I'm feeling extra spicy.

PPS Also I use rice cheese of course which makes this a vegan AND gluten free recipe.

#alittletoofluffy (+a healthy recipe!)

Remember how I made my word for the year "healthy"?
Well, I truly intend to focus on a holistic view of health... not just a diet.
BUT it was time for a pretty major diet overhaul as well!
I've struggled in the past, yo-yo-ing from much heavier than I am now to quite a bit less, but true-to-self I always seemed to be on one extreme or another.
Either I was eating anything & everything... or I was counting every tiny calorie obsessively.
I don't see either of these lifestyles as healthy.

When I cut gluten & dairy from my diet 4ish years ago, I lost weight and for the most part have maintained a healthy weight that I'm happy with.
No, I'm not teeny tiny, but it's a weight I feel really comfortable and confident in.
The problem? Up until the birth of Lily I worked out fairly regularly.
Ya'll she's EIGHTEEN MONTHS OLD.
That's a year & a half since I've had any kind of regular workout routine.
Yikes.
So... I hopped in on a friendly little contest hosted by Danielle & fittingly named "a little too fluffy".
Best part?
Everyone paid $10 so the winner gets 360 dolla bills!


I'm still not actually counting cals but we've cut waaaay back on the carbs around here.
We've amped up the protein intake & basically cut out sugar.
I've worked out every day but ONE in 2013 :)
And I feel amazing, but there's just this one thing...
I can't stop loving baked goods.
I love to make them & enjoy them & share them.
Enter my new best friend: almond flour.
Literally, it's just ground of almonds that you can make fabulous scones with.
How's that for a transition?
The recipe is from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.
Plus I tweaked it a bit to make it my own of course ;)

 

  

Chocolate Chip Almond Flour Scones

 

2 cups almond flour/meal
1/2 cup oat flour
1/2 tsp sea salt
1/2 tsp baking soda
1/3 cup grapeseed oil
1/4 agave nectar (or honey)
2 large eggs
1 cup coarsely chopped dark chocolate (or raisins, craisins, apples, blueberries, etc)

• preheat to 350 degrees F
• combine almond flour, oat flour, salt & baking soda
• whisk together oil, agave & eggs
• add wet ingredients to dry and mix it up!
• fold in the chocolate (or what-have-you)
• drop batter by heaping tablespoon onto baking sheet (2 inches apart- they spread)
• bake 12-15 minutes

 *Really the only change I made was to substitute the almond "meal" that you can buy a little cheaper/easier in the bulk section of Whole Foods for the "blanched almond flour" she calls for. If you mix in a bit of oat flour (which is whole grain, very high in fiber & lower in fat than almond meal) it balances out the coarser almond meal and bakes just beautifully!

 

 

Oh & my very favorite part of baking more nutritious baked goods? I get to give this little lady sweet treats & not feel guilty about putting refined flours & sugars into her precious body.
She's a big fan too.

Happy healthy living, friends.

Here's to a little less fluff!

Together in the Kitchen #2 {Oatmeal Cookies}

Last week we kicked off Together in the Kitchen (a fun new recipe party with a twist)!
Please share your recipes your loving right now.
Doesn't matter if it's your original, or just a fave from someone else.
We just hope you'll be inspired to share the process with someone you love :)

I'm sharing my gluten free/vegan oatmeal craisin cookies... that I technically made FOR someone, not WITH ;)
I still think it counts because my dad doesn't live here & I swear these cookies are his love language.
Next time I see him I'm sure we'll make them again!

Aimee & her kids shared an awesome recipe for 7 Layer Bars.
Yum!!!

Amy shared her family's favorite Christmas cookies recipe. 

These are so darling! 

Now I'm inspired to decorate shortbread cookies...

And watch Lily play with frosting! 

I'll take lots of pictures for the next link up :) 

I can't wait to see all of your fabulous recipes again! 

<a href="http://www.bowandarrowart.com" target="_blank"><img src="http://smallanchors.com/wp-content/uploads/2012/11/150Together.png "></a>

1: link up a recipe. any recipe. as many recipes as you want to share.. then add our button to your post!!

2: visit at least the two links before you and either comment and/or pin their recipe to Pinterest

3: visit a few others, since this is all about sharing recipes!!

4. if you want to share our little get together, please tweet: “share a recipe with @evystree @bowandarrowart @byAimeeSki today at http://wp.me/p2PzO1-4H”

5. leave a comment below sharing your favorite kitchen gadget

*we encourage you to subscribe by email to one {or all 3!} of our blog posts so you never miss a link up!

Birthday Cookies

My dad had a big birthday last month... I guess I'll be nice & not say just how big ;) 
But I felt it was an occasion worth celebrating. 
So I made his favorite cookies & sent a package! 
These are my favorite cookies to make because everyone loves them. Everyone!
They're a crispy-yet-still-chewy oatmeal cookie packed with craisins & walnuts and topped with white chocolate. 
What's not to love? 
They're also really fun for holidays because they're pretty :) 
And since the holidays seem to be upon us I thought I'd share the recipe. 
Send some to someone you love. 
Or maybe to someone you whose love you're trying to win... 

Sugar Mama Cookie

1/2 c Spectrum organic shortening1/2 c Earth Balance vegan butter

1 c dark brown sugar

2 TB agave nectar (not neccessarily required but it makes them super chewy!)

1 TB flax meal mixed + 3 TB hot water

1 tsp vanilla

1 tsp salt

1 tsp baking soda

1 tsp xanthan gum

2 c gluten free flour mix

2 c gluten free oats

1/2 c craisins

1/2 c chopped walnuts

white chocolate

Cream shortening, butter, sugar & agave. 

Add flax+water mixture. 

Mix in dry ingredients. 

Stir in oats, craisins & walnuts. 

Drop by tablespoon or ice cream scoop onto cookie sheet. 

Bake 10-12 minutes at 350 degrees F. 

Cool on a cooling rack. 

Melt white chocolate (or dark chocolate is also delish) and drizzle on top of cookies. 

Enjoy!

Together in the Kitchen {A new recipe link party!}

Hooray! It's finally here :)
I'm so excited about this link up you guys!
A of all I love working with talented ladies like miss Aimee, who seems to be awesome at everything I'm not awesome at (ie she designed all of the beautiful graphics & has been promoting like a champ!)
2 I love love making new friends, like lovely Amy, who is so fun and has a beautiful blog & shop!
And lastly I just really love baking & sharing recipes & hanging out with my rad fam.
Dude, I'm getting so worked up over here. That's a lot of love.

Anyway, on to the point of this shin-dig.
Getting your family & friends in the kitchen with you!
I tried this out and it looks a littlie different than you might have expected.
What? Were you thinking matching aprons not glitter boots & a diaper?
Yeah, me too but the girls likes what she likes.
And she likes licking the spoon... and not wearing clothes.

Hunter prefers to contribute in the kitchen by occupying Lily so I can get my bake on :)
Still counts in my opinion.
Also, my heart melts into a puddle every single time I look at this picture.

So, how do you share the kitchen with your loved ones?
Don't think it has to look a certain way! I think whatever works for you & yours is beautiful.
Now link up those tasty creations.

meet the co-hosts & check out their recipes...

<a href="http://www.bowandarrowart.com" target="_blank"><img src="http://smallanchors.com/wp-content/uploads/2012/11/150Together.png "></a>

1: link up a recipe. any recipe. as many recipes as you want to share.. then add our button to the bottom of your post!!
2: visit at least the two links before you and either comment and/or pin their recipe to Pinterest
3: visit a few others, since this is all about sharing recipes!!
4. if you want to share our little get together, please tweet: “share a recipe with @evystree @bowandarrowart @byAimeeSki today at http://wp.me/p2PzO1-3u"
5. leave a comment below sharing a memory of spending time "together in the kitchen"

*we encourage you to subscribe by email to one {or all 3!} of our blog posts so you never miss a link up!

Peppermint Patties Recipe

November 3rd was my dad's 50th birthday!!

I love him so much & was pumped to celebrate such an awesome milestone with him!

I think I may have been a little more excited about it than him actually... but he's a good sport ;)

I sent him a package of sweet treats since I couldn't be there to bake him a cake.

Included in this party pack were mini peppermint patties complete with Halloween wrappers & tied up with pretty string.

You see, I inherited my love of all things dark chocolate/peppermint from my daddy.

Road trips aren't road trips without York Peppermint Patties & who goes to the movies without Jr. Mints?

Recently  I've become passionate about supporting Fair Trade Chocolate so I made a batch of homemade peppermint patties.

YUM! They were a huge success & you can use butter in place of the cream cheese if your heart desires.

Peppermint Patties

2 cups powdered sugar

3 TBSP cream cheese (or Tofutti vegan cream cheese)

1 TBSP shortening

1/2 tsp peppermint extract

1/4 tsp vanilla

1 1/2-2 cups dark chocolate chips

1-2 tsp shortening

In an electric mixer, beat everything but chocolate until smooth. Scoop into a bowl and place in the refrigerator to set. 
Once firm, roll into one inch balls.  
Set in freeze for another 60 minutes.Or throw it in the freezer for as long as you can stand to wait ;) 

Melt chocolate chips in a double boiler.
Pour chocolate into mini cupcake wrappers until about half full.
Place mint in the middle & cover with more melted chocolate.  
Freeze again until ready to eat.
Yuuuuummmm!!!!

I guess I can live with fall. (+My Pumpkin Molasses Cookie Recipe!)

Seems like everywhere I go, people are just loving that it's fall. Who knew it was so many people's favorite season?
Personally, I'm a total summer girl. Followed by spring, because spring means it's almost summer.
It's not that I really have anything against fall... it's just that when it's fall it's almost winter.
And I do have something against winter.
Even though I'm 100% all about sunshine, sun dresses, sun tans (see the trend?) and I'm not really a pumpkin spice latte fan (blasphemy I know), I wanted to prove that I'm not a total hater.
So I created a list of things I love about fall:

#1 Pretty leaves.



#2 Cuuuuuuuuties in precious warm hats.





#3 Annual Traditions: Hocus Pocus and pumpkin carving with mi amor.



#4 These cookies :)





Pumpkin Molasses Cookies!

Ingredients:

• 1/2 cup butter (Earth Balance works great for those of us that can't handle dairy)
• 1 cup sugar 
• 1 cup canned pumpkin
• 1/4 cup molasses
• 1 TB cream cheese (again with the dairy... I use tofutti soy cream cheese)
• 1 tsp vanilla

• 2 1/4 cup flour (I used my go-to gluten free mix: tapioca, rice, sorghum, potato starch)
• 1 tsp xanthan gum (if you're using gluten free flour)
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 1/2 tsp ginger
• 1 tsp cloves
• 1/2 tsp salt

Instructions: 

• Mix together the first 6 ingredients with your electric mixer.
• Whisk together all of the dry ingredients. 
• Slowly add dry ingredients to wet ingredients until combined. 
• Refrigerate dough for about an hour (or pop it in the freezer for 20-30 minutes if you have issues with patience like yours truly.)
• Roll into small balls and dip into extra sugar. 
• Bake for 10-12 minutes at 350. 

Enjoy with a hot cup of coffee... or a pumpkin spice latte if you must.
I suppose I can handle the chill in the air if I've got these to keep me warm.

Easy Peasy (the quickest party recipe!)

Great news! www.bowandarrowart.com is FINALLY a live and active URL.
I know, I know you've been losing sleep about it.
I'm excited though :)
I'm also excited about these genius little cookie treats I made the other day!



I mean, if we're being honest, I'm not sure this even counts as a "recipe".
It's way too easy.
BUT they were a huge hit at the last BBQ I brought them too.
They were also a hit with my little cookie monster.



How funny is this picture?
I was focusing my camera for this shot and up creeps the cutest, chubby little fingers you've ever seen.
She's got great taste, that girl.

So the story behind these little treats is that Hunter volunteer me to bring dessert to a BBQ.
Which is awesome because I love making dessert.
Duh, you know that.
What you don't know is that he has developed a habit of vounteering me for dessert...
And then forgetting to tell me.
So morning before the partay Hunter's all like, "oh hey babe can you make some dessert for tonight?"
Me: "Sure. Baaaaabe." (insert possible eye roll, but who know?)
Moral of the story is: these rad cookies.



already make little sugar cookies, or gluten free ginger snaps, or grahams, whatever's on sale really.
+
fabulous vanilla frosting
+
sprinkles, of course!
=
AMAZING

Spread frosting between two cookies and roll in sprinkles. Voila!



Just don't forget to keep them out of reach of all the cute little robbers.
Or just share the wealth if you can't resist those eyes.
Happy fake baking!

Encourage One Another

But encourage one another daily, as long as it is called Today, so that none of you may be hardened by sin's deceitfulness.  Hebrews 3:13 I have been feeling straight up encouraged this week. The Lord is blessing me and I am THANKFUL! So I'm feeling like I want to thank some ladies who have really encouraged me in one way or another recently. Hopefully you'll meet some new friends :) --> April from The Flourishing Abode and her super fun printable blog planner. I'm trying really hard to have some discipline and get a little more organization lately and this cute planner is really helpful! Plus her blog has tons of fun tips, plus she makes CUTE stuff! --> Kim from Oh, Sweet Joy! This girl shared her meal plan for the week with me. Might sound silly, but it really encouraged me to stay on track with planning and cooking instead of eating out! Again with the organization... Meal planning gives me such a headache sometimes and now I have a starting place for weekly meals and all I have to do is adapt it to what we have on hand :) Yay! Thanks Kim! --> Amanda at Royal Daughter Designs. I'm working with Amanda right now to create a custom hand-drawn logo which really freaked me out at first. Usually I just draw what inspires me and making something for someone else made me super nervous. Luckily she's so sweet and I have loved the extra challenge of pushing out of my comfort zone. Can't wait to show you when it's done!! I'm also encouraged by all of the amazing posts linked up at her Desire to Inspire link up each week :) --> Jessi from Naptime Diaries. I'm participating in her mentorship program right now and it's so exciting AND encouraging! I love Jessi's heart for community and helping mamas like me who are trying to bless their little fams with their creative gifts. I'm feeling challenged and inspired by her already and am so thankful for her willingness to share and give and help the rest of us find success :) Last, but most definitely not least, Gina at Acute Designs encouraged me to healthify my chocolate chip cookies this week :) I already looove this girl for her fancy earrings and now she's throwing healthy chocolate chip cookie bars my direction! I took out the dairy and gluten and baked a batch up immediately. I'm pretty sure Hunter and Lil were feeling encouraged too. And now, in the name of paying it forward, is my version. You're welcome. Healthy-ish Chocolate Chip Cookie Bars {makes about 16} -1 1/4 cups gluten free flour mix -1 1/2 teaspoon baking powder -3/4 teaspoon salt -1/2 cup packed brown sugar -1/4 cup Earth Balance vegan butter softened  -1 tablespoon vanilla extract -1 TB flax meal+3 TB warm water -1/2 cup all natural {no sugar added} applesauce -1/2 cup dark chocolate chips 1. Put the applesauce in a fine sieve and allow the water to drain out.  Let it sit for about 10 minutes and a good portion of the water will have drained. 2. In a mixing bowl, whisk together the flour, baking powder, and salt.  Set aside. 3. Put the softened butter {let the butter sit at room temperature until soft or microwave for 10-20 seconds....just until soft, not melted} and sugar in the bowl and mix with an electric mixer until well blended.  Once blended add the flax meal+water, vanilla extract, and drained applesauce.  Mix for another minute. 4. Add the dry ingredients to the wet ingredients and mix until just combined. 5. Stir in the chocolate chips by hand. 6. Line a square baking dish with parchment paper {or spray well with non-stick spray} and pour the batter into the pan.  Spread the batter out with a spatula until evenly distributed throughout the pan. 7. Bake at 375 degrees for about 30 mintes.

Enjoy it friends!
Who will you encourage this week?
(Linking with Jami for We Encourage Tuesday.)

Banana Caramel Cupcakes (+a recipe)

Yo. I made some boooooooomb cupcakes this week.
Like seriously very very delicious.
We're talkin' Banana+Caramel+Toasted Almonds delicious.

You're excited right?
Don't worry, I took notes :)
I've got recipes for you.
Quick disclaimer: These are not healthy treats.
Sometimes I like to make healthy desserts that I can feel really good about serving my family and friends.
Aaaaaaaaand sometimes I like to eat sugary, buttery goodness. Lots of it.
When I'm in that mood I usually like to bring others down with me :)
These babies are totally indulgent, so you may want to save them for a special occasion,
but dang they're good!

   

Banana Cupcakes:

(Inspired by Annie's Eats) 

• 3/4 c sorghum flour
• 3/4 c tapioca flour
• 1/2 c coconut flour
• 1 c organic fair trade sugar
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• 1 c plain soy milk (or any kind you want... just unsweetened)
• 3/4-1 c water
• 3 TB oil 
• 1 tsp vanilla
• 1 tsp lemon juice
• 3/4 c smashed bananas (about 2 medium)
• Preheat oven to 375 degrees.
• Whisk together dry ingredients.
• Add in everything else and mix!
• Scoop into cupcake liners.
• Bake for 20 (ish) minutes.
• (They should be slightly brown on top and spring back when touched.)
• Cool on a cooling rack and then store in air tight container. 

Vegan Caramel Sauce:

• 1 stick Earth Balance vegan butter
• 1/2 c plain soy milk
• 1 TB arrowroot starch
• 1 c brown sugar
• Whisk together milk & arrowroot in a small bowl.
• Add all ingredients to a small saucepan. 
• Bring to boil over med-high heat (stirring constantly).
• Once it boils, turn heat down to med-low.
• Boil & stir for 8 minutes until caramel thickens. 
• Let cool for a bit in the pan and then transfer to a sealable container and store in the fridge.

Caramel Buttercream Frosting:

• 1 stick Earth Balance vegan butter
• 1 tsp vanilla
• 3-4 TB plain soy milk 
• 3 1/2 c powdered sugar
• dash of salt
• 1/4 cup caramel sauce 

• Cream butter.
• Add vanilla, 3 TB soy milk, salt.
• Slowly add powedered sugar until fluffy.
• Fold in the caramel sauce.
• Yuuuuum.

Enjoy, my friends! 

--->Pin this post!