PB&J Muffins

Ingredients (makes 6 muffins):
1 cup all-purpose flour
1/2 tsp salt
1/2 tbsp baking powder
1/4 cup sugar
1/2 cup creamy peanut butter
1 large egg
1/2 cup milk
1/2 tbsp vanilla extract
2 tbsp coconut oil
jam or preserves, your choice or flavor (I used strawberry)

Crumble Top –
2 tbsp butter, softened
1/4 cup brown sugar sugar
1 tbsp bsugar
1/4 cup flour
Directions:
1. Preheat over to 375 degrees
2. Line muffin tin with baking cups and set aside.
3. Combine flour, salt, baking powder & sugar into a medium size bowl.
4. Stir in peanut butter until crumbly.
5. Whisk together eggs, milk, vanilla extract & coconut oil.
6. Pour wet ingredients into dry and mix low until combined.
7. Fill each cup 1/2 way with batter
8. Talk a 1 tsp scoop of jam and place in the center of each 1/2 filled cup.
9. Divide remaining batter into cups.
10. Make crumble mixture by blending flour, sugar & butter.
11. Lightly sprinkle the crumble mixture on top of each batter filled cup.
12. Baked for 18-20 minutes.
13. Let cool slightly before serving.

Ice Cream Cookie Sandwiches

Homemade Ice Cream Cookie Sandwich

I think we all deserve to treat ourselves to a delicious homemade ice cream cookie sandwich once in a while (or, a few times a week).

Ingredients:

1 stick salted butter
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
1 tsp vanilla
1 egg
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt + a little extra sprinkle
1 cup chocolate chips
Ice Cream of your choice
Sprinkles (jimmies)

Directions:

1. Preheat the oven to 350 degrees
2. Microwave the butter for about 40 seconds (this will just barely melt it)
3. Mix butter with sugars (using a standard or hand mixer) until creamy
4. Add vanilla and egg, mix until just combined (be careful not to over beat the egg)
5. Add the flour, baking soda, salt and mix into a crumble form
6. Use your hands to form into a large ball
7. Add chocolate chips and mix in evenly with your hands
8. Roll dough into 12-14 larges balls and place on baking sheets
9. Bake for 10-12 minutes until the cookies look puffy and dry – just barely golden (DO NOT OVER BAKE – this keeps your cookies soft and AMAZING); take them out when they’re pale and puffy, even if they don’t appear to be done yet.
10. Let them cool on the pan for 30 minutes (or eat a few warm – I won’t try to stop you!)  They should sink into a dense, buttery cookie.
11. Once the cookies a cooled, soften your favorite ice cream (I like to use coffee flavored).
12. Pour a generous amount of sprinkles onto a small plate.
13. Scoop one large scoop of ice cream onto the inside of a cookie and place another cookie on top.
14. Gently press the cookies together, squeezing the ice cream to the edges of the sandwich
15. Roll the outside of the sandwich into the sprinkles
16. Eat immediately or freeze for later!

Enjoy!

***for super delicious chocolate chip cookies skip steps 11-16 and the ice cream and sprinkles

My Favorite Flatbread

This caramelized onion, goat cheese & shredded balsamic chicken flatbread (topped with fresh basil) is life changing.

Ingredients:
2 tsp butter or olive oil (your preference for caramelizing onions – I use butter)
1 large sweet onion, peeled and thinly sliced
4 whole wheat flat breads (I use these)
1/3 cup crumbled goat cheese
¾ cup of balsamic shredded chicken (I make shredded chicken for the week in a crock pot –so I can use for multiple dinners–  and season with about 1 tbsp of glaze)
olive oil for brushing
salt, pepper, garlic powder, oregano, red pepper flakes
fresh basil, sliced into ribbons (can substitute arugula)

Directions:
1. Caramelize your onions (don’t know how? – here’s a quick tutorial) 2. As the onions are cooking, preheat oven to 425 degrees
3. Brush your flat breads with olive oil & lightly season with spices
4. Top seasoned flat breads with caramelized onion, shredded chicken and goat cheese
5. Bake 9-11 minutes
6. Remove & top with basil or arugula