Browsing Tag

snack

Healthy Chocolate-Peanut Butter Truffles

March 20, 2018

I’m the queen of healthy snacks that taste a little indulgent without totally busting your clean eating plan. I’ll be the first to admit that I just have to have a little something sweet at the end of the night but rarely does that “something sweet” include truly indulgent choices. I’ve found over the years that the less sugar I consume, the less I can handle refined sugars. So I try to steer clear of them as much as possible.

Instead, I’ve found a number of easy-to-make and tasty “treats” that don’t leave you feeling heavy, weighed down or with a nasty sugar crash after the fact. I’m hoping to share more of my sweet treat hacks on the blog, since I’m guessing that I’m not the only person reading who likes to enjoy something like this at the end of the day.

A few notes about this recipe: The truffles are made with creamy peanut butter of the traditional variety of peanut butter (Skippy Natural, to be exact) not the looser, grainy “natural” peanut butters that you might have in your pantry. You’re welcome to try using that kind, but I can’t vouch it will work. The protein powder I used was a 100% whey protein that is just barely sweetened. If your protein powder has a lot of natural or artificial sweetener in it, you may find that these are pretty sweet with the honey. However, the honey is necessary to maintain the truffle consistency.

Healthy Chocolate-Peanut Butter Truffles
Serves: 18
 
Ingredients
  • ¾ cup creamy peanut butter
  • ½ cup powdered peanut butter (PB2 or similar)
  • ½ cup chocolate whey protein powder
  • 2 tablespoons cocoa powder
  • ¼ cup honey
  • Pinch of salt
  • Additional cocoa powder for rolling truffles (if desired)
Instructions
  1. In a mixer fitted with a paddle attachment, combine the peanut butter, powdered peanut butter, protein powder, cocoa powder, honey and salt. Mix 1 to 2 minutes on medium speed until mixture is well combined and starts to come together in clumps. Scoop by heaping tablespoons and roll between your hands to form a ball. Roll each ball in additional cocoa powder to coat. Enjoy right away or store in the refrigerator in a zip-top bag or resealable storage container until ready to eat.

 

Family

Chocolate-Peanut Butter Energy Bites

February 27, 2018

This recipe isn’t going to break the internet with it’s creativity or for being something you haven’t seen before, but I frequently talk about and post about my energy bites, and when I was looking for an up to date recipe on Espresso & Cream, I realized that I didn’t have one posted! In the past I’ve made these with dates and nut butter as the binder, but truth be told we just don’t have dates on hand most of the time, so I’ve adapted the recipe to be adaptable to what I think most people typically have on hand. Though if you do have dates on hand most of the time, there are plenty of good recipes using them as well!

These energy bites have saved us a lot of money since I’m less tempted to grab an energy bar when I’m hungry and looking for a quick and easy snack. They are portable, and Ainsley thinks they are cookie dough that I let her eat whenever she wants so I call that a major #momwin in my book.

Chocolate-Peanut Butter Energy Bites
Author: 
Recipe type: Snack
Serves: 12 to 15
 
Ingredients
  • ¾ cup rolled oats
  • ½ cup chocolate protein powder of choice
  • ½ cup creamy peanut butter
  • 2 to 3 tablespoons honey
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds
Instructions
  1. Combine all the above ingredients together in a food processor and blend until well combined. Add additional honey or peanut butter if needed so mixture comes together easily. Scoop by heaping tablespoons and roll between your hands to form balls. Store in the refrigerator until ready to eat.

 

Family

Holiday Snack Mix & Travel with Kids

November 15, 2017

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img_6588This post is sponsored by SC Johnson. All opinions are my own. Thank you for supporting the brands that make the content on Espresso and Cream possible. #ZiplockHolidayUAI

Back before I had kids, my visions of weekend baking projects were pretty idyllic and, I now realize, unrealistic. I imagined my child happily cutting out cookie dough and decorating cookies, mess-free. Of course now that I have two kids of my own I know better than to tackle elaborate or time-intensive baking projects. Because Ainsley is bound to lose patience and I’m bound to be picking up a giant mess long after the project has lost it’s novelty. So these days, we keep our holiday baking projects on the simple side and everyone in the family is a lot happier because of it.

We have a few holiday road trips coming up in the next few weeks, including some air travel to visit family in Florida, so I’ve been planning and strategizing on how I’m going to keep not one but TWO kids happy in the car and in the air. My solution: busy bags filled with all sorts of goodies, activities and fun new and inexpensive toys. Because we all know that an entertained child is a happy child.

I headed to our local Walmart last week before music class to pick up a bunch of goodies for our trip, along with the supplies to make this Holiday Snack Mix recipe. Ainsley and I made the snack mix together, then portioned it into Ziploc® Brand Storage Snack bags for our travels. We also tied some of the bags with ribbon for gifting to friends and family.

I filled the Ziploc® Brand Storage Gallon bags with coloring books, crayons, stickers, inexpensive figurines (Ainsley’s favorite!), our homemade snack mix, a few new movies, and more. Hopefully these bags provide hours of entertainment and delight while we are doing our holiday travels!

Partnering with SC Johnson on this post was a total no-brainer for me, because as a mom of littles, I use Ziploc® Brand bags for pretty much everything. I always have at least a few Ziploc® Brand Storage Gallon bags in the car as makeshift trash cans on road trips to keep the car clean and organized and to keep figurines and toys grouped together and keep a bunch in my purse for air travel to contain trash and dirty diapers. Mom hacks all around!

Check out the full (easy!) recipe below. And if you’re a frequent Walmart shopper like me, there are also some great coupons available here.

Holiday Snack Mix
Author: 
Prep time: 
Total time: 
 
Ingredients
  • 10 oz. white almond bark
  • ½ cup creamy peanut butter
  • ¼ cup butter
  • ¼ teaspoon peppermint extract
  • 6 cups square-shaped rice cereal
  • 2 cups pretzel sticks
  • 1 cup powdered sugar
  • 1 cup red and white candy-coated chocolate pieces
  • Red and green sprinkles
Instructions
  1. In a large microwave-safe bowl, microwave the almond bark, peanut butter and butter on HIGH 30 seconds. Stir; continue to microwave in 15 second intervals, stirring between intervals, until almond bark, peanut butter and butter are melted. Continue to stir until mixture is well combined. Stir in the peppermint extract.
  2. Combine cereal and pretzel sticks in a large mixing bowl. Pour almond bark mixture over cereal and stir until well combined and cereal is evenly coated. Transfer mixture to a Ziploc® Brand Gallon Bag and add in powdered sugar. Seal back and gently shake to coat cereal with the powdered sugar.
  3. Transfer mixture to a flat surface covered with parchment, waxed paper or aluminum foil. Spread in an even layer and add in the candy-coated chocolate pieces. Sprinkle with the red and green sprinkles. Let cool completely.
  4. Divide the mixture into Ziploc® Brand Snack Bags. Tie with ribbon, as desired.

This post is not sponsored or affiliated with Walmart.

Pie of the Week #6 // S’Mores Pie

November 8, 2016

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Today’s pie of the week is a good one, my friends! Okay, if you’re my husband then you probably disagree – the man has a serious dislike of “fluffy” things including pudding and whipped cream, which is why I decided to gift this pie to my mom’s co-workers rather than keeping it in our house. That said, if I was left with this pie in the house it wouldn’t be long before I would eat the entire thing on my own!

Although this chilled pie would probably be better suited for summertime, I tend to think that the s’mores flavor profile is good any time of the year. In fact, I think you could easily bring this pie to the table during the holiday season and almost everyone would be pleased. The marshmallow flavor is quite subtle, but if you’re looking to boost that a bit, I would suggest adding some miniature marshmallows to the top of this pie when garnishing just to be sure the message and flavor comes across.

The pie can be kept in the refrigerator, covered in plastic wrap, for up to three days, if it lasts that long! Just be sure to top with the whipped cream right before serving for best results!

S'Mores Pie
Author: 
Recipe type: Dessert
Serves: 8 servings
 
Ingredients
  • Crust
  • 1½ cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • Filling
  • ¾ cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 1 teaspoon unflavored gelatin
  • ½ cup heavy cream
  • 1 (7 oz.) jar marshmallow creme
  • ½ teaspoon vanilla extract
  • Topping
  • Whipped cream, graham cracker crumbs and chopped chocolate
Instructions
  1. Heat oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs and sugar. Add the butter to the bowl and stir until well combined. Press mixture into the bottom and up the sides of a 9-inch pie plate. Bake 10 minutes; cool completely.
  2. Meanwhile, in a small saucepan over medium heat, bring the ¾ cup heavy cream to a simmer. Remove from heat and stir in the chocolate and salt. Whisk until completely smooth. Cool.
  3. In a very small pan or saucepan over medium heat, heat the water. Sprinkle the gelatin over water and allow to dissolve. Whisk mixture together until gelatin dissolves completely, about 30 seconds. Remove from heat and cool slightly.
  4. Meanwhile, in a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until very soft peaks begin to form. With the mixer running, slowly pour the gelatin mixture into the cream and continue to whisk on high speed 2 to 3 minutes more or until firm peaks form (the gelatin will prevent true stiff peaks from forming.) Slowly whisk in the marshmallow creme and vanilla until evenly combined and smooth.
  5. Stir together the marshmallow mixture and the semi-cooled chocolate mixture until evenly combined. Pour mixture into the prepared crust. Refrigerate 4 to 8 hours or until filling is set. Top with whipped cream, graham cracker crumbs and chopped chocolate just before serving.

 

Uncategorized

Protein Lactation Bites

April 8, 2015

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The first six weeks of life with a baby have been eventful, to say the least, and those weeks have thrown my eating for a loop! I had grand visions of eating a huge meal after delivery, but surprisingly I found myself barely able to eat for a day after delivery and, in fact, my appetite was dampened for a good part of the first week postpartum. Pair that with the fact that I got a horrible case of stomach flu when Ainsley was 4 weeks old that took away my appetite for a week and a half and my eating has been sporadic at best since she arrived.

I started to get a little worried about maintaining my milk supply after getting hit hard with the flu. The dehydration took a big toll on my body and I realized there was no way I was getting enough nutrients in my system to make up for the calories lost during breastfeeding. So when my sister-in-law, Amber, posted this healthy recipe for Protein Balls on her Instagram page, I thought it would be a great recipe to tweak in hopes of boosting lactation. I mean I love Lactation Cookies but I was looking for something a little healthier for frequent consumption. An added bonus? These bites are super quick to whip up and much faster than baking a batch of cookies.

I’ve kept a double batch of these babies in our freezer for snacks throughout the week when I only have one hand and a couple minutes to spare, which happens more often than I would have ever imagined pre-baby!

Protein Lactation Bites
Author: 
Recipe type: Snack
Serves: 10
 
Ingredients
  • ½ cup rolled oats
  • ½ cup plus 2 tablespoons natural peanut butter
  • ½ cup chocolate protein powder
  • ¼ cup honey
  • 1 Tablespoon brewer's yeast
  • 1 Tablespoon ground flax
  • 1 teaspoon cinnamon
Instructions
  1. Combine all the above ingredients together in a food processor and process until mixture starts to come together. Roll into balls. Store in the refrigerator or covered in a plastic container.