Spooky Munchies for Spooky Reads {book list}

I'm a reading snacker; I admit it.  Admitting it is the first step I hear.  While my brain is reading I love to be doing something with my mouth.  Are you a reading snacker?  

I love drinking water while reading non-fiction.  I love salty snacks when things are intense.  I love sweets when the story is sweet 💖.  Depending how the story is going will depend on what snack I want to eat.  Unfortunately, I haven't quite figured out what kind of books causes me to munch on veggies and dip.  Hmmmmm

During the holidays reading snacks must be festive. It's pretty much a holiday reading rule.  ;)  With it so close to Halloween, obviously the snacks are holiday appropriate. 

I figured I might as well attempt to explain my reading snack madness to convert more of you over to the side of snacking by type of book/read. 

Spooky Munchies for Spooky Reads

Something Sweet

For me this means chocolate candy, though for those odd people (like a certain Mr. of mine) I know sweet sugary candy is preferred. 

I think any Halloween picture book fits in this category.

My favorite Halloween picture books this year are the following: 

Creepy Carrots

Creepy Pair of Underwear

Moldilocks and the Three Scares

Big Pumpkin

The Little Old Lady Who Was Not Afraid of Anything

Something Sour

When I say sour I mean sour candy.  Just sour doesn't do anything for me, but Sour Patch Kids every now and again, that is yum.  

Sour Candy books are a little weird but cool at the same time.  

Coraline is definitely a sour candy book. 

   Something Salty

Salty snacks have to have a crunch for me.  Potato chips are my go to salty reading snack.  

Salty books are intense books that keep me coming back for more intensity... just like salty chips.  

Cirque du Freak  is an intense, every chapter is a cliff hanger, salty chip book.  

Such a fun series, and a great classroom or family read aloud for 5th-8th grade kids. 

Something with Everything

Snacks that are sweet, salty, and crunchy are perfect for the spooky reads with intensity, action, humor, and a little quirkiness.  

Books that have it all deserve a snack that has it all.  

I used to make a candy corn and peanuts snack mix, but then I came across this recipe from Oh Sweet Basil.  It has since won my heart. #yummy

The Last Kids on Earth is a book with thrill and laughs.

Bonus, it is now on Netflix. 

Something Pumpkin

Seasonal reads always entice some seasonally flavored snacks, and ice cream is always a great reading snack.  

The season of pumpkins deserves a book that sweet and seasonal as well as a delicious treat like Pumpkin Ice Cream. 

Pumpkinheads is such a fun and sweet and seasonally festive graphic novel.  It's a book you could read in the time a big bowl of ice cream took you to eat.  

Thank you Penguin Kids for the fun book and an excuse to share some of my favorite Halloween books with the snacks I eat with them.  

Semi-Healthy Banana Muffins {dairy free, lower carb}

My family ADORES these muffins, and I love that I was able to take a recipe we love and make it just a little healthier.  I feel that is my constant mission in life.  I love to take recipes and dishes my family loves and make them healthier.  

These muffins are lower carb (they aren't low carb b/c bananas in general are not low carb) using an erythritol baking blend.  The coconut oil also helps keep the muffins light and fluffy even with half the sugar amount.  It took a few tries to perfect the recipe, but once I did I'm pretty sure my kids stopped eating bananas so I'd have plenty of ripe bananas to bake with.  So thoughtful... or smart. 

Enjoy and happy baking! 

Semi-Healthy Banana Muffins
Recipe: Alohamora
Active Time: 15 minutes 
Inactive Time: 20 minutes
Servings: 12-14 muffins

*A note about your bananas.  Use those ripe/overripe bananas that are black and brown.  You can even peel the bananas and freeze them in bags with 3 bananas each.  If you are using bananas frozen in your freezer make sure you thaw them before.  There will be thawed juice and soggy bananas in your bag, but that is okay, just pour out the excess water, mash them in the bag, and dump the bananas right in your bowl. 

Ingredients: 
1/2 c. Truvia Baking Blend or another erythritol baking blend
1/2 c. coconut oil, melted
3 ripe bananas, mashed
2 eggs, large at room temperature
1 c. flour
1/4 c. cake flour
1/4 tsp salt
1 tsp baking soda

Directions: 

1. Preheat oven to 350 degrees.  Either grease/flour 12 muffin cups or place cupcake liners/papers in your muffin/cupcake tin. 
2. In a medium bowl or a stand mixer cream the Truvia or similar sugar and melted coconut oil until mixed well. 
3. Add the ripe bananas one at a time mixing between each addition. 
4. Add the eggs one at time mixing between additions. If your eggs are not at room temperature the coconut oil may solidify on your mixer paddle or spoon.  I find sticking my metal bowl in the oven that is preheating for a couple minutes warms the coconut oil again and allows me to mix the muffins well.   
5. Add the remaining ingredients in the order listed.  Mix the batter together until everything is just combined.  Don't over mix the batter. 
6. Use a large cookie scoop, or pour approximately 3 tablespoons of batter into each muffin cup.  You don't want the muffins more than 3/4 full.   
7. Bake the muffins at 350 for 15-20 minutes or until a toothpick comes out clean.  17 minutes was my magic number. 
8. Remove pans from the oven and allow them to cool.
9. Enjoy banana muffins warm or cold. 
10. Store your completely cooled muffins in an airtight container on the counter or in the refrigerator.  You can freeze banana muffins in small freezer bags and take them out of the freezer as you desire. 

Happy Semi-Healthy Banana Muffin eating!

Mint Chocolate Chip Cookies {dessert}

Happy St. Patrick's Day!  I'm not a drinker, but I do love mint.  In regards to celebrating the day, I'm sure mint is the equivalent to a Guinness I'm sure.  ;) 

I love mint chocolate chip ice cream.  Mint and chocolate is my second favorite combo (only peanut butter and chocolate beat it out).  It's just delicious.  

I love mint and have a few other mint cookies.  These Andes Mint cookies are delicious, and these Double Chocolate Mint M&M cookies are scrumptious as well.  

However, I was lacking a GREEN mint cookie, and felt this Mint Chocolate Chip Cookie was just the recipe I needed to share with you on St. Patrick's Day!  It's green.  It's mint. It's delicious.

Enjoy! 

Mint Chocolate Chip Cookies
Recipe: Alohamora adapted from TheFoodCharlatan
Active Time: 30 minutes
Inactive Time; 2.5 hours
Servings: 22 large cookies

Ingredients: 
1 c. butter, softened
1 1/2 c. sugar
2 eggs and 1 egg yolk, large
1 tsp peppermint extract
10 drops of green food coloring
3 c. and 2 Tbsp flour  (3 cups for flatter cookies)
2 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 bag (11 oz) dark chocolate chips

Directions: 

1. In a large bowl or stand mixer, beat the butter and sugar together until light and fluffy. Scrape the sides of the bowl as needed. 
2. Add the eggs, yolk, peppermint, and food coloring to the to the bowl mixing after each addition. 
3. Add the remaining dry ingredients, except the chocolate chips, to the bowl in the order listed.  Mix the dough until it is just combined.  
4. Add the chocolate chips to the dough until just combined. 
5. Using the large cookie scoop (or about 1 1/2 Tbsp) to scoop the dough into balls and place them all on a cookie sheet lined with parchment paper or a Silpat map. Let the dough freeze for 30 minutes and then place all of the dough in a labeled sealed airtight bag.  The cookies can stay in this sealed bag in your freezer for a couple months.   
6. When ready to cook the cookies, add 6-8 dough balls to a parchment paper or a baking mat pan.  Bake the cookies at 350 degrees for approximately 8 to 10 minutes until they are no longer shiny.   
7. Let the cookies cool on the pan for 5 minutes or so.  
8. Enjoy the cookies warm with milk, or just enjoy them!
9. Store leftovers in an airtight container on the counter. 

Happy Green wearing St. Patrick's Day fun! 

Flourless Chocolate Peanut Butter Reeses Cookies {gluten free}

I have a strong love for anything chocolate and peanut butter.  I definitely have a strong like for Reese's Pieces; they are so addicting and delicious.  I'm definitely a big fan of anything that is naturally gluten free, aka flourless.  Gluten free flours are great, but if I can make a gluten free treat that anyone can make b/c they don't have to have any special ingredients then I am all for that. 

Basically these Naturally Gluten Free Chocolate Peanut Butter Cookies with Reese's Pieces are a must make recipe.  They are my 6 year olds #1 cookie, but if you aren't a baker...  I'll always make them and ship them to you if you head over to my cookie business, Meg's Cookie Crate. 

These cookies are yummy! 

Flourless Chocolate Peanut Butter Cookies
Recipe: Alohamora
Active Time: 20 minutes
Inactive Time: 10 minutes
Servings:  12-15 cookies with a medium scoop

Ingredients: 
1 c. peanut butter, creamy
1/2 c. sugar
1/3 c. brown sugar, packed
2 medium eggs*
3/4 tsp baking soda
1/4 c. cocoa
 1 tsp vanilla
1/2 c. mini Reese's Pieces or 1 c. peanut butter chips

*or 1 large egg and 1 egg yolk will work

Directions: 

1. Preheat oven to 325 degrees and line a cookie sheet with a baking mat or parchment paper. 
2. In a large bowl or stand mixer, add all of the ingredients except the Reese's Pieces/pb chips to the bowl and mix until combined. 
3. Add the Reese's Pieces or peanut butter chips to the bowl and mix until just combined, or stir it all with a spoon. If you mix with a spoon you are less likely to break your Reese's Pieces. 
4. I can fit all 12-15 cookies on a single cookie sheet.  Use a medium cookie scoop to place the cookie dough balls on the prepared pan.  
5. Press the cookies down with the palm of your hand to flatten them a bit before placing them in the oven.  
6. Bake the cookies at 325 for 8-10 minutes. Remove the cookies when they are no longer shiny.  They will continue cooking on the pan outside of the oven.  
7. Enjoy the cookies warm or cooled.  
8. Store leftover containers in a sealed container. 

Happy Naturally Gluten Free and Naturally Delicious Cookie eating!

5 Minute Homemade Hot Chocolate {instant pot, dairy free, paleo}

I thoroughly enjoy my Instant Pot.  I'm not one of those that use my IP every day, but I use it a couple times a week.  I still think it was a great purchase; especially b/c of how it cooks eggs perfectly. 

I absolutely adore Hot Chocolate.  It is one of my favorite drinks, and it always brings fond memories or hot cocoa at my Grandpa's Ranch.  We always had Swiss Miss up there, and it wasn't until a couple of years ago I realized I could, and probably should, make my own.  Well, Hot Chocolate in the Instant Pot makes the job incredibly fast, easy, and oh so delicious.  

This recipe can easily be adjusted for a dairy free diet.  It can also work for vegans and paleo diets as well.  I've enjoyed this drink paleo style, but I actually prefer the milk version.  

However, no matter which version you make this 5 Minute Homemade Hot Chocolate it is fast and delicious.  Enjoy! 

5 Minute Instant Pot Hot Chocolate
Recipe: Alohamora adapted from Paleo Cooking
Active Time: 2 minutes
Inactive Time: 5 minutes
Servings: 3 cups

Ingredients: 
3 c. milk (dairy, almond, coconut, etc.) 
1 Tbsp cocoa powder
2 Tbsp sugar (granulated or coconut palm)
2 Tbsp maple syrup

Optional Toppings: cinnamon, nutmeg, whipped cream (heavy or coconut whipped cream), marshmallows

Directions: 

1. Combine the 4 ingredients in an Instant Pot stainless steel bowl. 
2. Stir to combine everything and secure the Instant Pot's lid, and secure the valve into the "sealed" position.  
3. Set the Instant Pot to Manual and change the time to 5 minutes. 
4. When the time is down, quick release the valve and open it when able. 
5. Either stir to combine everything, or place an immersion blender in the pot to blend the ingredients together. 
6. Serve the hot chocolate drink warm, or keep the warming button on.
7. Top the mugs with any desired toppings. 
8. Store leftovers in a sealed jar in the refrigerator for 3-5 days.
9. Enjoy! 

Happy Delicious and Quick Homemade Hot Cocoa Eating! 

Egg Roll in a Bowl {low carb, paleo, whole30, gluten free}

I've recently been trying to have low-carb dinners since I started to use The Transform App for nutrition and workouts lately.   It's been a handy program that lays out carb cycling, and I think the workouts are great as well.  Now, I do pay for the app; I'm not sponsored by them.  Just sharing what I'm using.  

I tell you about the app, b/c I've been needing more low-carb dinners in my repertoire, and that's where the Egg Roll in a Bowl comes into play.  

We all, husband kids and myself, are big fans of this recipe.  Enjoy! 

Egg Roll in a Bowl
Recipe: Alohamora adapted from PeaceLoveandLowCarb 
Active Time: 25 minutes
Inactive Time: 5 minutes
Servings: 4-6

Ingredients: 
1 Tbsp olive oil or avocado oil
3 cloves garlic, minced
1/2 c. onion, diced
1 lb ground pork
1/2 tsp ground ginger
dash of salt/pepper
1/2 Tbsp Sriracha
1 (16oz) bag coleslaw
1 c. shredded carrots
3 Tbsp soy sauce or coconut aminos*
1 Tbsp rice vinegar
Toppings: green onions, sesame seed, Sriracha

*make sure gluten free, if needed

Directions: 

1. In a large skillet heat oil over medium heat. 
2. Add garlic and onion to the pan and saute until onions are translucent. 
3. Add the pork, ginger, salt, pepper, and Sriracha to the pan.  Saute everything until the pork is cooked through. 
4. Add the coleslaw, carrots, soy sauce, and rice vinegar to the pan and saute it until the coleslaw is tender.  
5. Before serving add any toppings you desire. 
6. Enjoy! 
7. Store leftovers in a sealed container in the refrigerator. 

Happy Healthy Low Carb Eating! 

Do you have any Low-Carb healthy dinner recipes you love?  Please share.  I'm always looking for more options. 

Chocolate Coconut Bites {no bake, vegan, healthy, gluten, egg, and dairy free}

Happy New Year!  My family has new goals.  I have new goals.  It's a new year, so I guess a new blog post is necessary. ;)  Actually, one of my goals is to post 3 times a week.  I want to go back to blogging more book reviews, more book lists, and share the many recipes I have been wanting to share with you for months now.  

Life has been busy, but isn't that the story of everyone's lives.  The past few months I have been working on a new business.  Right before Christmas I officially launched Meg's Cookie Crate.   My new business is a cookie business.  You order the cookies and I mail them anywhere in the USA.  It's actually really fun making and sending the cookies, but starting the business was far more time consuming than I thought it'd be.  

I truly credit the cookie business idea to my grandpa and a coworker.  My grandpa died in March, but for the previous 6 years or so I would send him cookies once a month or so in the mail.  My grandpa would give me good critique on the cookies including their taste, softness, and how they traveled.  Not only did my cookies make my grandpa happy (he loves chocolate and always have 1 cookie with lunch), but it helped keep him from getting too thin.  After my grandma's death my grandpa became quite thin.  It was at that point the cookie boxes, that even his postman came to know, began being sent.  In the many boxes I mailed him I was able to perfect the art of mailing cookies and keeping them fresh.
   
After I had many people comment on how they wish I'd mail them cookies it was my coworker who finally gave that final push to give this cookie crate business a try.  Now, you can easily order online from 14 different cookies (gluten free and egg free options as well) pick when and where I mail them, and you can even include a little message if sending it to someone.  

This new small business is busy, but it is still fun.  

That whole story was a long way of me telling you, I've slacked off the past few months with my blog.  However, I'm back and I have new goals that I can run my small business and not neglect my blog.  

To start off the year, I always feel like a somewhat healthy recipe is needed.  These no bake gluten free, egg free, dairy free, protein packed vegan chocolate coconut bites definitely fit that healthier recipe.  Enjoy!  

Chocolate Coconut Bites
Recipe: Alohamora adapted from my friend Liesl 
Active Time: 10 minutes
Inactive Time: 1 hour
Servings: 1.5 - 2 dozen small bites (2 tsp)

Ingredients: 
1/4 c. coconut oil
1/4 c. cocoa, unsweetened
1/4 c. chocolate protein powder*
1/2 c. maple syrup
1 1/2 c. shredded coconut, unsweetened
1/4 c. chopped nuts, almond or macadamia

*Choose a plant based protein powder for a vegan bite. 

Directions: 

1. In a medium bowl combine the first 5 ingredients.
2. Cover the bowl with plastic wrap or a lid and place it in the freezer for 30 minutes or so. 
3. Chop the nuts and place aside.  I love both almonds and macadamia nuts.
4. Use a small cookie scoop, or a spoon, to make 2 tsp sized balls.  
5. Roll the balls in the already chopped nuts. 
6. Store the bites in a sealed container and store them in the fridge.
7. Remove a bite as you desire to eat and enjoy them.  The bites will not become solid frozen. 
8. Enjoy! 

Happy Healthy Treat Eating! 

Skinny Mini Pumpkin Blender Muffins {recipe, gluten free, dairy free}

I'm one that waits until October to start going full force pumpkin flavors.  It's hard to wait, but I feel apples and September need their glory moments too.  However, to be completely honest, I like to wait so I don't OD (overdose) on pumpkin before Thanksgiving.  Honestly, I'm not the only one who ODs on flavors or foods, right?   

Now that it's October I have already enjoyed the delicious Pumpkin Steamer at Starbucks (aka steamed milk with pumpkin), and made multiple batches of these Skinny Mini Pumpkin Blender Muffins. Mmmmm both are oh so delicious!  

These muffins are so yummy, gluten free, and has no processed sugars.  Add the fact that all you have to do is push a button on your blender to combine everything.  As my first grader and kindergartner would say, "Easy Peasy Lemon Squeezy." 
  

Skinny Mini Pumpkin Blender Muffins
Recipe: Alohamora adapted from instantloss.com
Active Time: 10 minutes
Inactive Time: 10 minutes
Servings: 2 dozen mini muffins with liners, 16 w/o liners. 

Ingredients: 
2 eggs, large
1/4 c.  maple syrup, grade A
1 tsp vanilla
3/4 c. oats (regular, quick, or steel cut)
1/3 c. canned pumpkin puree
1 1/2 tsp pumpkin pie spice (add up to 1/2 tsp more if you love it)
3/4 tsp baking soda
1/8 tsp salt

Directions: 

1. Preheat oven to 350 degrees and grease or line the mini-muffin tin. 
2. Add all of the ingredients, in the order listed, to your blender. 
3. Blend all of the ingredients until smooth. 
4. Fill each muffin approximately 2/3 full.  
5. Bake for 8-10 muffins or until a toothpick comes out clean. 
6. Store muffins in the refrigerator in an airtight container. 
7. Enjoy!

Happy Healthy Mini Pumpkin Muffin eating! 

S'mores Cookie Bars {recipe, dessert}

Tomorrow it is my birthday!  Yay for another year older. *sarcasm*  Hopefully, this next year will have more ups and less surgeries.  Hopefully this year will come with better health, and continued knowledge. Hoping this year is full of family, fun, and adventure. Hopefully this next year is the best yet!

I might as well start the birthday off with some yummy treats. Sure, cake is always involved, but these S'mores Cookie Bars are pretty darn delicious!  You might as well enjoy them too.  
 yum!

S’mores Cookie Bars

Recipe: Alohamora

Active Time: 20 minutes

Inactive Time: 50 minutes

Servings: 9-12, 1 9x9 inch pan

Ingredients:

1 c. butter, softened

2/3 c. brown sugar

3 Tbsp honey

1 ¼ c. flour, unbleached

1 1/3 c. graham flour

1 tsp baking soda

¼ tsp salt

½ c. peanut butter

2 XL Hershey candy bars, chopped

Scant 2 c. mini marshmallows

Directions:

1. Grease and flour with a baking spray a 9x9 inch baking pan.
2. In a large bowl or a stand mixer, mix on low the butter, brown sugar, and honey for a few minutes or until light and fluffy.
3. Add the graham flour, unbleached flour, baking soda, and salt and mix until just combined.
4. On a clean floured surface separate your graham cracker dough into two.  You should have one slightly larger half and one slightly smaller half. 
5. Take the slightly larger half and use your clean hands to press it into the bottom of the prepared 9x9 inch pan. Cover that half with plastic wrap.
6. Take the slightly smaller half and place it on a long (about 20 inches) piece of plastic wrap.  Roll the smaller half into an almost 9x9 inch square. Wrap the square up and place it on top of the covered half in the pan.
7. Place your pan in the refrigerator to chill for 30 minutes to an hour.
8. Remove pan from the fridge, place the wrapped smaller half on the counter, and remove the plastic wrap top from the bottom larger half. 
9. Preheat oven to 325 degrees.
10. Melt your peanut butter in the microwave for 30 seconds, and spread the melted peanut butter evenly over the graham cracker dough that is pressed down in the pan.
11. Top the peanut butter with the chopped candy bars, spread the chocolate evenly and completely over the entire pan. 
12. Top the chocolate with the mini marshmallows, and evenly spread them over the top of the chocolate.
13. Finally, top the cookie bars with the remaining dough in a cobbler like, scattered, and evenly distributed manner.
14. Bake the s’more cookie bars at 325 degrees for 20-30 minutes until the dough isn’t shiny and the bars are cooked with a light golden color.
15. Allow your bars to cool for 5-10 minutes before enjoying.
16. Cookie bars are delicious warm or cooled.
17. Enjoy!
18. Store leftovers covered in an airtight container on the counter for 3-5 days. 

Chicken Tamale Casserole {gluten free, dinner}

I've been gluten free for about 9 months now per doctor orders.  I personally haven't seen any changes in my well-being, but I don't go back to my endocrinologist for another month.  We'll see what the doctor says.  

Throughout those nine months I have grown a ton in my gluten free baking and cooking.  I know how to make cookies taste better without the funky gf texture.  I know that an extra egg should be added to most sweet breads and muffins.  I've learned how to adjust and change a recipe from using flour to thicken the sauce to cornstarch.  I'm comfortable with gluten free eating, and I personally think it is easier to be gluten free than dairy free.  It's not convenient, but it is totally doable. 

I initially spotted this casserole recipe in the Food Network Magazine. It was called Spicy Chicken-Tortilla Chip Casserole.  I made some adjustments to make it gluten free, and even used organic canned chicken I got from Costco.  Hello, I was happy with that find.  After making this recipe multiple times I decided I needed to share it with y'all.  

After tasting this recipe we felt it had more of a tamale flavor, but healthier than a tamale.  #win!   

Chicken Tamale Casserole
Recipe: Alohamora adapted from Food Network Magazine
Active Time: 20 minutes
Inactive Time: 40 minutes
Servings 8-10

Ingredients: 
2 Tbsp butter
1/3 c. onion, diced
2 cloves garlic, diced
1/2 tsp cumin, dried
1/2 tsp oregano, dried
1/8 tsp cayenne pepper
1 1/2 c. chicken broth
1 c. milk
2 Tbsp cornstarch
2 (7oz) cans salsa verde
2 (12.5oz) cans chicken, drained or 2-3 cups rotisserie chicken, chopped
1 (15oz) can white beans, rinsed and drained
1 tsp cilantro, dried or 1 c. fresh cilantro
4 c. tortilla chips, crushed (about 8oz bag)
1 1/2 c. cheese, shredded
Optional Topping: chopped green onions or fresh chopped cilantro)

Directions: 

1. Preheat oven to 400 degrees and prepare a 3 quart baking dish or an 9x13 inch pan greasing it or rubbing with butter. 
2. In a large pan melt the butter over medium heat.
3. Add the onions and garlic to the pan and cook for about 2 minutes or until softened. 
4. Add the cumin, oregano, and cayenne pepper to the pan and stir until flavorful, about 30 seconds. 
5. Add the chicken broth and a half a cup of milk to the pan and bring it to a simmer.  Simmer it all for 2-3 minutes. 
6. Combine and stir the remaining half a cup of milk with the cornstarch in a small bowl or cup, and add it to the simmering pan mixture.  Cook and stir the sauce until it is thickened.  
7. Stir in the salsa verde. 
8. Remove the pan from heat and stir in the chicken, white beans and cilantro until combined. 
9. Spread a layer of crushed tortilla chips on the bottom of the prepared dish.
10. Top the chips with half of the chicken mixture.  
11. Spread another layer of chips on top and sprinkle it with cheese (no more than 3/4 cup). 
12. Top the cheese with the rest of the chicken mixture. Sprinkle chips on top, and finally top the entire casserole with the remaining cheese.  
13. Cover the dish with aluminum foil and bake at 400 degrees for 30 minutes. 
14. Uncover the foil and bake for 8-10 more minutes until the casserole is bubbling. 
15. Finally, top the casserole with more cilantro or green onions. 
16. Serve hot.
17. Enjoy!
18. Store leftovers covered in the refrigerator.  
19. I prefer to reheat the casserole in the oven, but the husband prefers the speediness of the microwave. Do which ever you like with the tasty leftovers. 

Happy Chicken Tamale Casserole eating!

No Bake Chocolate Peanut Butter Cookies {gluten free, dessert, recipe}

Gorilla Poo.  This may show my immaturity, but in college (and still with my kids) we'd call No Bake Chocolate Peanut Butter Cookies = Gorilla Poo. 

We thought it was hilarious and awesome.  I think we'd purposely make these cookies just so we could offer Gorilla Poo to friends and cute boys.  

Now that I am a mom of 3, I only use the term Gorilla Poo with my kids.  My oldest two think it is funny but gross at the same time.  However, I hear them using the term, so I must be doing something right with this whole parenting thing.  

In regards to this No Bake recipe, it is gluten free (if you use gf oats) and it is perfectly sweetened.  My college days Gorilla Poo recipe was a bit too sweet, but a few changes and this recipe is perfect.  I may be even daring enough to say it is the Best No Bake Chocolate Peanut Butter Cookie recipe. 

I take my cookies seriously, so when I say this classic No Bake Cookie recipe is the best one out there, it is.  Enjoy!  

No Bake Chocolate Peanut Butter Cookies
Recipe: Alohamora adapted from Food.com 
Active Time: 10 minutes
Inactive Time: 30 minutes
Servings: about 2 dozen with medium scoop

Ingredients: 
1/2 c. butter
1 1/4 c. sugar
1/2 c. brown sugar, packed
1/2 c. milk
1/4 c. cocoa
1/8 tsp salt
1/2 c. peanut butter, creamy
2 tsp vanilla
3 c. quick oats*


*For Gluten Free be sure these are GF*

Directions: 

1. In a medium to large sauce pot over medium heat add the first six ingredients (butter, sugars, milk, cocoa, and salt).  Stir the mix occasionally until it boils.  
2. Let the mixture boil for 1 minute and then remove the pan from heat.  
3. Add the peanut butter and the vanilla to the pot and stir until it is melted and well combined. 
4. Add the quick oats to the pot and stir to combine everything.  Old Fashioned, aka not quick oats, will work, but I like the taste and texture of these cookies best with the quick oats.  
5. Lay about a 2 foot section of wax paper on the counter, or you can use parchment paper or a baking mat on the counter or on a cookie sheet. 
6. Use a medium cookie scoop or a large tablespoons to scoop the cookies onto the prepared wax paper.  
7. Let the cookies cool completely on the counter before eating.  
8. Store cookies in an airtight counter or in the refrigerator.  
9. Enjoy!  

Happy Easily Gluten Free Classic No Bake Cookie eating!