4 Ingredient Gluten Free Peanut Butter Chocolate Bars – yahoo!

Who’s looking for super easy, super quick, super good gluten free snack to satisfy your strongest sugar/salt craving?   I was at a luncheon the other day and these bite sized nuggets of goodness were served.   They certainly aren’t Reese’s peanutbutter cups 🙂  but I bet you could keep adapting the recipe to get them closer 🙂

Anyway, I seriously made a batch using one bowl, a whisk, a scraper, a pan, and a microwave.  Dreamy!  So here you go…

peanut butter bars

Four Ingredients:
Creamy peanut butter
You can definitely go with natural and unsalted peanut butters – but I haven’t gotten to that point of healthy treats yet 🙂
Honey or pure maple syrup
Gluten free rolled oats
Chocolate chips 

Directions for the bars:
1 cup creamy peanut butter
1/4 cup plus 2 tablespoons honey or syrup
1 1/4 gluten free oats

  1.  Line an 8 inch spare pan with parchment paper or wax paper.
  2.  In microwave safe bowl, add peanut butter and maple syrup/honey.  Blend together with a whisk.  Microwave in 30 second intervals and whisk in between until warm, smooth, and a little bubbly.
  3. Add the oats.  Combine until peanut butter mixture and oats are throughly blended.
  4. Pour oat mixture into the parchment lined pan and press until evenly dispersed.

Directions for the chocolate layer on top:
1/2 cup chocolate chips
1/4 cup plus 1 tablespoon creamy peanut butter

  1.  Wipe out that microwavable bowl and add remaining peanut butter and chocolate chips.  Stir together and again in 30 second increments, heat in microwave until mixture can be blended completely and is smooth.
  2. Pour over the oat mixture already in the pain and spread evenly.
  3. Place in freezer for 30 minutes or until firm on top.  Remove and slice into small bars – you may need to wait for them to thaw a bit to get a good cut.
**I HIGHLY recommend waiting for bars to come back to room temperature before eating.  They can be tough to chew when still frozen 🙂 These can be stored in the refrigerator or in covered containter but again, I think most enjoyable when not cold.
Enjoy!!! 🙂

It’s black bean and corn salsa time!

Perfect addition to any snack or dinner table as summer approaches – summer is approaching right?!?    My friend Rachel just sent me the below photo of her new batch of salsa prompting me to share this recipe again as eating it just seems to make everything right for me.

rachels black bean salsa

Our new favorite way to serve this salsa is kind of as a deconstructed burrito.  Throw some jasmine rice in the rice cooker.  Then while that is cooking, get out some cheddar cheese and slice up some cooked chicken.  Once rice is cooked, layer warm rice on a plate with the cheese next, then the black bean and corn salsa, add chicken on top, and drizzle with a little taco sauce.  Delicious!  The cheese is melted by the warmth of the rice, the vinaigrette from the salsa seeps down to flavor the rice, the salsa itself adds a fresh pop, and the chicken with taco sauce adds that Mexican flavor and protein to round out your meal.  I seriously could eat it everyday!

Ingredients:
2 cans black beans, rinsed
1 bag sweet corn, thawed
1/2 cup fresh cilantro,chopped
1 large red pepper, chopped
1/2 red onion or sweet Vidalia onion

Dressing:
3 T red wine vinegar
2 T olive oil
1 tsp salt
1/4 tsp pepper
Lime Juice to taste (I use two fresh squeezed limes)

Serve with tortilla chips, over scrambled eggs, with grilled/baked chicken, cod/tilapia/haddock, or just eat it as a salad. Soooooo  good!

rachels black bean salsaOther possible add ins:
2 large ripe tomatoes seeded and chopped,
1 avocado diced (avocado can get mushy, so I would add it as you serve),
2 seeded & chopped jalapenos,
1 cup chopped celery, 1 green pepper

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

Chicken Chili with Sweet Potatoes, Quinoa, and Black Beans

IMG_8223Sometimes in real estate you get the listing, sometimes you don’t. Last spring, I went on an a listing appointment and not only did I get the listing (and sell it in a day) but I also met am amazing family, was served an awesome lunch, and gained a go-to recipe that I know my family will be making for years to come.  Hope you will enjoy as well!!

Ingredients:

1 Tablespoon olive oil

1 sweet potato, diced into small cubes (I leave skins on but you can peel if you prefer)

1 large onion

4 cloves of garlic, minced

2 Tablespoons chili powder

1/2 teaspooon ground chipotle pepper

1/2 teaspoon ground cumin

1/4 teaspoon salt

3 cups of chicken broth

1 can diced tomatoes (I use Ro-Tel diced tomatoes with cilantro and lime)

1 15-ounce can of black beans, rinsed

2  boneless chicken breasts, uncooked

1/2 cup quinoa

I like to cook it all in my cast iron casserole “pot” on the stove top and then in the oven.  You could also definitely use your crockpot!

  1. Heat oven to 250 degrees.
  2. Heat oil and saute the sweet potato and onion until for about 5 minutes until the onion is softened.  Then add the garlic and cook for about another minute.
  3. Stir in the chili powder, chipotle, cumin, and salt.  Add the chicken broth, black beans, tomatoes, and chicken.  (I slice my chicken breast so they are a little thinner and then push down into pot so that veggies and broth cover them.)
  4. Put lid on and cook for 2 1/2-3  hours at 250 degrees.  After three hours, add in the quinoa.  I let it cook for another hour or so.  I know it is ready when the chicken just shreds apart with a wooden spoon.  Gently “pull” chicken into shreds and chunks.
  5. Garnish with whatever you enjoy… avocado, lime, cheddar cheese, tortilla chips, rice… it will all taste great!

This recipe is definitely a keeper!  Everyone in the family loves it both as a stew and oddly enough as a hearty “dip” with tortilla chips.  Great recipe for your favorite gluten-free eaters!!

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

www.BeHomeBeWell.com

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

 

Chicken Black Bean Sweet Potato Quinoa Chili

IMG_8223

This recipe is definitely a keeper!  Everyone in the family loves it both as a stew and oddly enough as a hearty “dip” with tortilla chips.

Ingredients:

1 Tablespoon olive oil

1 sweet potato, diced into small cubes (I leave skins on but you can peel if you prefer)

1 large onion

4 cloves of garlic, minced

2 Tablespoons chili powder

1/2 teaspooon ground chipotle pepper

1/2 teaspoon ground cumin

1/4 teaspoon salt

3 cups of chicken broth

1 can diced tomatoes (I use Ro-Tel diced tomatoes with cilantro and lime)

1 15-ounce can of black beans, rinsed

2  boneless chicken breasts, uncooked

1/2 cup quinoa

I like to cook it all in my cast iron casserole “pot” on the stove top and then in the oven.  You could also definitely use your crockpot!

  1. Heat oven to 250 degrees.
  2. Heat oil and saute the sweet potato and onion until for about 5 minutes until the onion is softened.  Then add the garlic and cook for about another minute.
  3. Stir in the chili powder, chipotle, cumin, and salt.  Add the chicken broth, black beans, tomatoes, and chicken.  (I slice my chicken breast so they are a little thinner and then push down into pot so that veggies and broth cover them.)
  4. Put lid on and cook for 2 1/2-3  hours at 250 degrees.  After three hours, add in the quinoa.  I let it cook for another hour or so.  I know it is ready when the chicken just shreds apart with a wooden spoon.  Gently “pull” chicken into shreds and chunks.
  5. Garnish with whatever you enjoy… avocado, lime, cheddar cheese, tortilla chips, rice… it will all taste great!

 

 

Chocolate Chip Peanut Butter Mini Muffins – gluten free AND delicious!!!

banana peanutbutter chocolate chip mini muffinsBanana

Chocolate Chip

Peanut Butter

Mini Muffins!!

If you haven’t tried these, tonight is the perfect time to give them a try.

Warm gooey chocolately goodness on a cold snowy night… perfect!

Ingredients:
1 ripe banana, peeled
1 large egg
1/2 cup creamy peanut butter
3 tablespoons honey
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt
1/2 cup mini semi-sweet chocolate chips (some will get mixed into batter, some to sprinkle on top)

Instructions:
1. Preheat the oven to 400 F. Spray  mini-muffin tin with non-stick spray (usually enough batter for almost 24 muffins)
2. Place banana, egg, peanut butter, honey, vanilla, baking soda and salt in blender (I LOVE my Vitamix for recipes like this!) Blend until smooth and uniform in color.  Pour batter into bowl or glass measuring cup (I use a large glass measuring cup as it is much easier to pour batter into muffin tins.)
3. Stir in the chocolate chips but save some of the mini chocolate chips for topping the muffins.
4. Pour tablespoonfuls of the batter into the mini-muffin tins.  Sprinkle a few chocolate chips onto each muffin.
5. Bake in the preheated oven for 7-9 minutes, or until the muffins are brown around the edges and if you stick the middle of a muffin with a toothpick, no crumbs cling to the toothpick.  My oven actually takes 10 minutes but most recipes on-line say 7-9 so just keep an eye on them.  Let them cool a bit, then pop them out of the tins and enjoy!!

Makes 24 mini-muffins

(Looking for a new kitchen to create these muffins in?  Let me know, we have some gorgeous custom single family homes and townhomes with amazing kitchens in Attleboro!!  I love to show them off and get ideas from new buyers!)

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

respect, reputation, & referrals.
real estate for real people.

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between

Black Bean Brownies – yuck to yum!

Black Bean Brownies

 Listen, I thought the same thing – YUCK –  but my curiosity took over so we gave this recipe a whirl.  My opinion quickly shifted from yuck to YUM! 

Black Bean Brownies
These aren’t the ooey gooey brownies that I love so much, but they definitely satisfy a chocolate craving.
One little square with a cup of steam black decaf coffee or a small glass of red wine at the end of the day… life just seems right again.

 

Ingredients:
1 14 oz can of black beans, rinsed
2 large eggs
½ c. cocoa powder
¾ c. sugar
½ tsp. oil
1 Tbsp. almond milk (or can be dairy)
1 tsp. balsamic vinegar
½ tsp. baking powder
½ tsp. baking soda
½ tsp. fresh ground coffee (grind coffee beans in a grinder or use instant coffee)
1 cup semi sweet chocolate chips (divided)

Directions:
Preheat oven to 350 degrees.

Line a 9×9 pan with parchment paper.

Combine all of the ingredients except chocolate chips in a blender.  Blend until smooth.  (At this point, I was smelling black beans and chocolate so was still skeptical.  Just wait, though, once they bake you too will be a believer!)

Fold in half of the chocolate chips.

Pour into the 9×9 pan lined with parchment paper and sprinkle remaining chocolate chips on top.

Bake at 350 for 30 minutes (or until a toothpick comes out clean).

Mine came out a very cakey but with a very moist consistency and actually rose to about an inch thick.Black Bean Brownies

Go on… you know you are curious…
give it a try!!

 

Jen McMorran, Realtor

Jen McMorran, Realtor
508-930-5259
jen.mcmorran@gmail.com
www.jenmcmorran.realtor

Kensington - Jen McMorran

real estate for real people.

First Time Home Buyers ~ New Construction Specialist ~ Antique Homes ~
Exhisting Home Sales ~ Condominiums/Townhouses

Granola Time!

E & D Granola (Easy & Delicious)

imageBest breakfast ever… this amazing granola over the top of  vanilla Greek yogurt. No matter what has happened in the morning, this little dish of deliciousness always gets me back on track and ready to face the day.   You just can’t beat the wholesome combination of savory and sweet.  I also love it at the end of the day with a little milk or over the top of a scoop of vanilla ice cream.   

I encourage you to do some experimenting as well! This recipe is a good starting point for any additional dried fruits, nuts, or flavors you’d like to add.   Yum, yum, yum… hope you enjoy!!!
Ingredients:
3 cups rolled oats (do NOT use instant oats, they will not taste as hearty)
1 cup slivered almonds
1 cup cashew pieces
¾ cup shredded sweet coconut
¼ cup plus 2 tablespoons DARK brown sugar

¼ cup plus 2 tablespoons real maple syrup
¼ cup vegetable oil
¾ tsp salt

1 cup raisins or other dried fruit (optional)

Preheat oven to 250 degrees F.

In one bowl, combine the oats, nuts, coconut, and brown sugar.  Toss well to evenly disperse ingredients.

In separate bowl, combine maple syrup, oil, and salt. Mix until fully incorporated into a syrup.

Pour syrup mixture over oat & nut mixture and mix until syrup is fully distributed throughout the oats and nuts.  I don’t mind leaving “clumps” here and there – those clusters become a doubly delicious bonus after baking.

Split mixture between two cookie sheets.  Cook for 1 hour and 15 minutes, stirring and turning every 15 minutes to achieve even golden brown color.  Remove from oven, cool a bit, and then combine with dried fruit if desired.

**You can use any variety of favorite nuts.  All you need to do is keep the measured amounts of nuts the about the same and you should be all set.

 

Jen McMorran, Realtor

Jennifer McMorran, Realtor, SRES
New Construction & First Time Home Buyer Specialist
MA & RI Licensed Real Estate Sales Associate
Kensington Real Estate Brokerage
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Serving clients throughout
Massachusetts & Rhode Island.
Boston – Attleboro – Providence
and the communities in between.

Great Fall Dessert for a Gluten Free Granny!

Wondering what to feed a gluten free Granny that will also make a Grand Auntie happy?  Well, maybe you haven’t pondered that exact thought, but we had some very special company this weekend and I needed something easy and gluten free to serve for dessert.

Gluten free easy apple delight We still had a bunch of apples to get through so I started with those and thought “hmmm… what about an apple pie without a crust”? Of course, we would need some vanilla bean ice cream to compliment that crustless apple pie.  Then it all just came together. I would  make the apple pie “goo” (filling), put the apple goo over the vanilla bean ice cream, and top it off with some of my homemade granola for crunch.  It was ssssooooo good!!! (and even easier than the previous apple sundae recipe I posted!)

Here is what I did…

5 medium size apples
3-4 Tablespoons butter
3-4 Tablespoons brown sugar
1/2-1 tsp cinnamon
1/2 tsp salt
1/3 cup chopped walnuts
Vanilla Bean Ice Cream
Homemade Granola
(all of these measurements are estimated, you can certainly adjust according to your taste, maybe add some nutmeg or clove too?)

Add all of the ingredients to a saucepan and cook over medium heat until the apples soften and you get some “gooeyness” to your sauce. Put a scoop of vanilla bean in a bowl, followed by a scoop of apple pie sauce, and finally top it off with the granola.

Happy Jen Granny and Grand Mary

Such a perfect end to our fall day in North Attleboro with my favorite in-laws… thanks for coming Granny, Gramp, and Grand Mary!!  Those smiles along with our clean bowls show how much we enjoyed that dessert.

Happy Granny and Jen

A little Vanilla and Cinnamon Baileys was also a nice treat 🙂