Chocolate peanut butter energy bites

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Oh please don’t be surprised! I did mention in yesterday’s post that I made the energy bites a couple of times. This was a variation of the recipe I tried. But don’t worry, this is the only variation for now. 

For this recipe, I kept the quantity of the base items – oats, peanut butter and honey -the same as yesterday. The rest is just whatever I had in my pantry that day!

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I had some dates that needed to be used up, so those were chopped and soaked in hot water for sometime. After draining and squeezing out the water, it came to about 1/4 cup. To avoid the water content, I would just chop them up or pulse them in a blender and add the next time. These didn’t last for a long time, so I needn’t have worried about the moisture from the dates. 

To make it a chocolate version, I added a little unsweetened cocoa to the mix. The raw taste of cocoa felt a little strange initially. I did get used to it, but maybe I will add Nutella or hot chocolate for the chocolate flavor the next time. 

Read on for the recipe. 
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Ingredients:

  • 1 cup oatmeal
  • 2/3 cup peanut butter*
  • 2 Tablespoons unsweetened cocoa powder
  • 1/4 cup butterscotch chips
  • 1/3 cup raisins
  • 1/4 cup dates, soaked in hot water (about 8 dates)
  • 2 Tablespoons sunflower seeds
  • 2 Tablespoons honey
  • 2-3 tablespoons desiccated coconut, optional 

*You can start with 1/2 cup and then add a couple more tablespoons extra if needed.

Method:

  1. Add all the ingredients to a bowl. Mix with a silicon spatula until everything is combined well.
  2. Using your hands take a small portion of the mix and roll into a ball. If the dough is sticky, refrigerate for a few minutes. Once you are done with all the dough, roll them over a thin layer of desiccated coconut to coat it. Refrigerate the balls to set firm. 
  3. I got about 20 balls with this set of ingredients.

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Oats Peanut butter energy balls

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Recipes don’t have to be elaborate. They can be as simple as mixing ingredients in a bowl and shaping them. That’s what this recipe is about. And it gets better, not only is this a less than five minute recipe, you can adjust the ingredients based on what you have in your pantry. I have already made this couple of times and I am falling in love more with each time.

The recipe is a pretty basic one with oats and peanut butter. Everything else is an addition. The original recipe mentioned about 1 cup oats and 2/3 cup peanut butter along with 1/2 cup flax seed powder. I didn’t have flax seeds, so I replaced that with 1/4 cup each of wheat bran and chia seeds. Desiccated coconut, wheat germ, nuts, chopped dates, protein powder would all be good substitutes here. Or you can just have peanut butter and oats with maybe some raisins. You have to cut down the peanut butter a little or add a little more oats to stop the dough being sticky or too dry. I don’t remember the original source from where I tried this recipe,  but this one from allrecipes is very close.

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Once you add everything to the bowl, its a good idea to mix with a spoon or a silicon spatula. Because of the peanut butter, the mixture might be somewhat sticky. If you are not able to roll into balls, refrigerate it for a few minutes for the mix to rest. That should help with rolling. I didn’t have to do that, though. Else add a little more oatmeal or wheat bran to even out the stickiness from peanut butter. Or you can start with 1/2 cup peanut butter and then add a couple more tablespoons if needed.

I left the energy bites in the fridge itself to set. But most of it got devoured before it made it to the safety corner in the refrigerator.

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Ingredients:

  • 1 cup oatmeal
  • 2/3 cup peanut butter*
  • 1/4 cup wheat bran
  • 1/4 cup chia seeds
  • 1/3 cup chocolate chips
  • 2 Tablespoons honey

*You can start with 1/2 cup and then add a couple more tablespoons extra if needed.

Method:

  1. Add all the ingredients to a bowl. Mix with a silicon spatula until everything is combined well.
  2. Using your hands take a small portion of the mix and roll into a ball. If the dough is sticky, refrigerate for a few minutes. Once you are done with all the dough, refrigerate for the balls to set firm. Eat as you wish!
  3. This recipe made about 20 one inch energy balls for me. That number would depend on the size of the bites.

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Mayo lemon sauce 

 

Some recipes are elaborate, but some are as simple as mixing everything together. This recipe here is of the latter kind. 

A simple and delicious sauce made with a few ingredients, it was a perfect addition to the burrito bowl I served sometime back. This recipe is from the book Travel, Surf, Cook by Salt and Silver, which was also the source for last week’s Cafe De olla recipe. 

This recipe goes to this week’s Cooking from cookbook event by Valli. Read on for the recipe. 


Ingredients:

  • 1/4 cup mayonnaise 
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow mustard 
  • 1 teaspoon vinegar 
  • 1/2 teaspoon hot sauce 
  • Black pepper per taste
  • Juice of one lemon

Method: 

  1. Mix everything well in a bowl. Adjust the ingredients according to your taste. Serve with chips. I served this as part of a burrito bowl with black beans. 

Cocoa Cranberry Pancakes

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Pancakes are excellent treats in the mornings. These are great for lunchbox as well. The flavor can be adjusted to your liking. The book in which I found the recipe gave me many to choose from and my son asked me to make cocoa & cranberry  pancakes from the lot. 

So the recipe below is the base recipe. You can play around and add your own flavors. Thanks to the Cooking from Cookbook event, I am referring a lot more to my cookbooks than the internet. 

Read below for the recipe!
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Recipe source: The Perfect Egg Book

Ingredients:

  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda 
  • Pinch of salt
  • 1 egg, beaten
  • 1 cup buttermilk 
  • 2 tablespoons melted butter or oil
  • 1/2 teaspoon vanilla extract 
  • Melted butter for the pan

For cocoa cranberry pancakes, add 1/3 cup cocoa powder to the dry ingredients. Gently stir in 1 cup dried cranberries into the batter before preparing the pancakes. 

Method:

  1. Whisk the dry ingredients together. 
  2. Stir in the eggs, melted butter, buttermilk, vanilla extract. Mix gently until you don’t see any more dry lumps. Add the cranberries and fold it in. 
  3. Heat melted butter in a skillet and add 1/4 cup of batter to it. Cook the pancakes and flip it over to cook the top side too. Finish off the rest of the batter, adding butter to the pan as needed. Recipe serves two. 

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This goes to Cooking from Cookbook Challenge Group.
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