Homemade cookies were one of the first things I learned to bake with my mom. My absolute favorite are peanut butter cookies. In fact, I like mine slightly burnt. I make several different peanut butter cookie recipes depending on if I am in the mood for chewy, soft, or crispy. Recently I added a new recipe to my repertoire to accommodate my lacto vegetarian boyfriend. Lacto vegetarians are simply vegetarians who also abstain from eating eggs. The lack of eggs can make baking a little difficult at times but it turns many of my favorite recipes into low calorie or healthier versions.

These cookies are the perfect amount of peanut flavor with just a hint of chocolate. Turning them into cookie pops was just my way of making them irresistible. If there is one thing I know, it’s that food on a stick is a hit with people of all ages. These would also be great as a gift too, maybe group some together as a homemade cookie bouquet or arrange them in a little planter as I did for a unique presentation.

This quick and easy recipe is a vegan version but my original recipe is listed below for those who include eggs in their diet.

Vegan Chocolate Peanut Butter Cookie Pops

Prep Time: 45 minutes
Baking Time: 10-12 minutes
Difficulty: Easy
Makes: 3 Dozen Cookie Pops

Ingredients:

* 1 1/4 cup(s) of flour
* 1/2 cup(s) of white sugar
* 1/2 cup(s) of light brown sugar
* 1/2 cup(s) of Vegan Buttery Sticks, softened
* 1/2 cup(s) of Natural Peanut Butter Creamy
* 1 1/2 tsp. of egg replacer powder
* 2 tbsp. of Soy Milk, unsweetened
* 1/2 tsp. of baking soda
* 1/2 tsp. of baking powder
* 1/2 tsp. of salt
* 1 tsp. of vanilla
* 1/2 cup(s) of vegan semi sweet chocolate chips
* 36 lollipop sticks

Instructions:

1. Whisk together egg replacer powder and Soy Milk, unsweetened.
2. Add softened Vegan Buttery Sticks and Natural Peanut Butter Creamy to the egg mixture and beat just until light and fluffy, don’t over mix.
3. Add sugars and vanilla to the mixture and beat until combined.
4. In a separate bowl, mix together flour, baking soda, baking powder, and salt. Whisk together to combine.
5. Slowly add the dry mixture with the wet until combined.
6. Chill dough for at least 30 minutes.
7. Roll dough into 1 1/4 inch balls and insert a lollipop stick into one end. Place on cookie sheet.

8. With the flat end of a bowl or glass, gently press out the balls into one inch discs. Cookies will slightly expand while cooking.

9. Place cookie sheet into pre-heated 350 degree oven for 10-12 minutes, do not overbake. Cookies are done when they are golden brown.
10. Allow cookies to rest on cookie sheet for five minutes and then transfer to wire rack for at least 15-20 minutes to cool.

11. Melt semi sweet chocolate chips in a microwave safe bowl for 30 seconds at a time, stirring at each interval, until completely melted. About 1 minute.
12. Add melted chocolate to a sandwich baggie and snip one end to create a decorating bag for your chocolate.
13. Zig zag back and forth with the chocolate and allow them to dry at least 15 minutes. Be sure to start and end off the cookie.

14. Enjoy!

Yummy!
If you like Peanut Butter Cups, you would love these cookies. They are the perfect combination of salty and sweet.
And here is the non-vegan recipe:

Chocolatey Peanut Butter Cookie Pops
* 1 1/4 cup(s) of flour
* 1/2 cup(s) of white sugar
* 1/2 cup(s) of light brown sugar
* 1/2 cup(s) butter, one stick
* 1/2 cup(s) Peanut Butter Creamy
* 1 egg
* 1/2 tsp. of baking soda
* 1/2 tsp. of baking powder
* 1/2 tsp. of salt
* 1 tsp. of vanilla
* 1/2 cup(s) semi sweet chocolate chips
* 36 lollipop sticks

Follow the same baking instructions above.

So, what kinds of cookies do you like to bake or eat? Do you ever make any special recipes for people on special diets or with food allergies?

If you’re like me, the last thing you want to do in the middle of this sweltering hot summer is turn on your oven. Your AC unit is already cranked as high as you can afford to run it, if you’re lucky enough to have one at all. So what is a baker to do during this time? The urge to bake something is simply killing me, not to mention my sweet tooth desperately needs satisfying. A girl can only eat so much ice cream! Luckily, there is a plethora of easy summer desserts available that don’t even require turning on an oven!

Check out these no bake desserts from FaveDiets that are a perfect solution for summertime “baking.” Pies are especially easy to whip up in time for dinner, or even that upcoming company picnic on your calender; they are perfect desserts for a crowd. Everyone will go crazy over this this Strawberry-Jello Pie Supreme. Not only does it taste fantastic, but it only requires four simple ingredients and 20 minutes of your time. Who doesn’t love strawberries and whipped cream? It’s probably one of my favorite food combinations of all-time.

Take a look at some of these other no bake desserts that are perfect for the dog days of summer. These cheap and easy desserts will surely satisfy that sweet tooth of yours while keeping your home nice and cool.

Lemon Pie Parfait: There are lots of easy lemon desserts out there, but this one will truly amaze your friends and family at your next get-together! Not only is the presentation absolutely adorable, but these parfaits are super easy to make and they taste great. I can’t wait to bring these to my next party!

Nutella Cheesecake Pie: Ok, if you have never had Nutella, please go directly to the store and purchase some. (After you finish reading this blog, of course!) You can thank me later. Nutella is a delicious hazelnut spread that is so yummy,  I’m actually having a hard time coming up with words to describe it. This no-bake Nutella Cheesecake Pie already has my mouth watering. Nutella and cheesecake together in one pie? Yes, please!

Lime Cracker Pie: Cool off with this creamy pie before summer comes to an end. With only four ingredients, this simple pie is so easy to make, you’ll wish you found this recipe sooner!

Berry Cream Pie: Make the most of your fresh summertime berries while you can with this delicious berry pie. Raspberries and blueberries were used in this version, but feel free to substitute whatever fruit you prefer; the thick cream filling will be the perfect complement to any fruit you choose!

You might be thirsty after enjoying these tasty pies. While you’re in the kitchen, why not whip up some Lavender Pink Lemonade? Or if you’re looking for something a bit more traditional, this Southern-Style Sweet Tea is always a classic!

Please enjoy these easy summer desserts! Although summertime lends itself to enjoying fresh fruit, I must admit that rich, chocolate pies are my personal favorite. Which do you prefer, chocolate or fruit pies?

Who ever thought to put that “cherry on top”? I’m not sure if I understand the logic behind that one. Sure, it adds another dimension of flavor to a finished dessert. But that’s just it: it’s a finished dessert. Why change a good thing?

I’m led to believe that the sorry people who add their last-minute “cherry on top” just wish that they had been using cherries in their dish all along. At least, that appears to be what they’re trying to communicate. Perhaps, like me, most people don’t know what to do with cherries. I am perfectly happy eating raw cherries as a snack. They don’t require extra sugar or excessive axing like some other fruits do. They are easy, delicious, decorative and colorful.

Additionally, every list of healthy food types should include cherries. They are rich in antioxidants, which must be good for something. And healthy cherry trees provide nice habitats for caterpillars! How lovely. So, eat your cherries and enjoy more caterpillars and―in turn―more butterflies! The list just gets better and better.

Yet my adoration for cherries seems monotonous, unexplored: what is there for me to do?

If you’re like me and you love cherries but need some direction, look no further. I am making the case publicly that summer health tips involving heart smart recipes should not leave out a cherry cheesecake recipe. What, you say?

Hear me out: with low-fat, fat free and no sugar added ingredient options, easy dessert recipes can blend in next to yogurt, granola and soup recipes. This is why I have decided to co-mingle a list of five mouth-watering, cherry-inspired summer cooking recipes in one all-inclusive list of heart smart recipes. Voila! Who said that couldn’t be done? Now you can have your cake and eat it, too.

Coconut Pinkcherry Yogurt

Simple Yet Delicious Granola

Cherry Soup

Black Cherry & Mascarpone Tart with a Gingernut Crust

Coconut & Cherry Ice Cream

Enhance your cherry resume with some Coconut Pinkcherry Yogurt, or perhaps with Simple Yet Delicious Granola that uses dried cherries. Cherry Soup puts a twist in cherry uses, one that I bet you have never considered! Desserts, you probably know, have a natural affinity for cherries. Black Cherry & Mascarpone Tart with a Gingernut Crust with not last longer than a day in your kitchen, and Coconut and Cherry Ice Cream will have the neighbors beginning for dinner parties.

Cherries at any time of day can be healthy! Believe me or not, you’ve got to admit: these recipes look irresistible. The photographs online will have you drooling too. And with a plethora of meal options, from breakfast to dessert, you can stock up on cherries and make a different cherry dish for every day of the week! No more monotony!

Enhance your sour or sweet cherries in a delectable dish this week. Your heart and your taste buds will thank you. And eat up! Share a dish with a neighbor, cook dinner for your family, or eat everything yourself; I won’t judge you.

How much do you love cherries?

Just in time for the warm summer months! – Enter to win one copy of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert.

Go here to enter this giveaway today!

This is the first cookbook to feature delicious, naturally sweetened dairy-free frozen desserts made from coconut milk along with wheat- and gluten- free, naturally sweetened cookies, fruit compotes, and sauces. It provides information about the health benefits of coconut; tips for using a non-caloric herbal sweetener; charts to help you modify your favorite dessert recipes; a guide to buying ice cream makers and other kitchen tools; ingredient glossary; 80 recipes with more than 200 variations; clear and detailed instructions; nutrition breakdowns, four appendices, index, illustrations, and 300 total pages.

Additionally, we here at FaveDiets had the opportunity to review The Ice Dream Cookbook, so be sure to check out what we thought of this book.

The Ice Dream Cookbook Giveaway Summary

• Prize: A copy of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert for one person.
• Timeline: Begins on June 29, 2011 at 12:00:01 a.m. Eastern Time, and ends on July 10, 2011 at 11:59:59 p.m. Eastern Time
• Contest open to residents of the U.S. and Canada only.

Go here to enter this giveaway today

Good luck!

While everyone around me seems have Easter treats on the brain, I can’t stop thinking about cake.  It’s probably because last week they announced what the royal wedding cake is going to be… yes, I’m one of those people that wants to know every detail of William and Kate’s big day.  Anyway, in case you’re interested, the happy couple has decided to go with a multi-tiered traditional fruit cake, decorated with cream and white icing.  I’m not sure how they do things over there in England, but that just doesn’t sound the least bit appealing to me.  Maybe they were trying to go with a recipe for healthy cake, but believe me, there are plenty of healthy dessert recipes better than this one!  I’m more on board with the second cake option, requested specifically by the Prince himself: chocolate-cookie cake (definitely not part of the healthy cake recipes collection).  Yes, Will is a man after my own heart.  At the Buckingham Palace reception, guests will get to choose between this cake — made from 37 pounds of chocolate and 1,700 buttery cookies (yes, decidedly not a healthy chocolate cake recipe!) — and the fruit cake chosen by Kate.  I don’t think there’s any question which cake will prevail here (hint: healthy dessert recipes generally aren’t the biggest crowd-pleasers)…

All this cake talk got me thinking:  What are some healthy cake recipes that would be surefire hits at a wedding?  Here are some of my top picks for healthy dessert recipes:

• Cookies and Cream Cake from She Let Them Eat Cake — A non-traditional wedding cake to be sure, but this gluten-free, dairy-free ice cream cake is one of the most scrumptious looking healthy cake recipes I’ve ever seen.
• Chocolate Eclair Cake from Mo’ Betta — A healthy chocolate cake recipe that’s low sugar, but full of delicious chocolate flavor.
• Red Velvet Cake With a Healthy Twist from Wanna Be a Country Cleaver — The secret to this recipe for healthy cake?  It’s all about the beets!
• Silken Vanilla Cake from Carrots ‘N’ Cake — It’s sometimes hard to find healthy cake recipes that are fluffy and moist, but this dairy-free, low-fat vanilla cake is all that and more!
• Strawberries and Quark Layered Cake from Passionate About Baking — Anyone who loves healthy dessert recipes should definitely consider this beautiful cake featuring layers of soft, fresh cheese and roasted balsamic strawberries on top.

FaveDiets also has some great healthy cake recipes of its own.  My four favorite recipes for healthy cake?

1. Better Than Sex Chocolate Cake — I think the name of this healthy chocolate cake recipe speaks for itself.
2. Springtime Lemon Cake — This is one of those healthy cake recipes that’s a bit lighter, but still full of flavor.
3. Topsy Turvy German Chocolate Cake — I’ve never found a healthy chocolate cake recipe that’s more indulgent than this one.
4. Low Fat Chocolate Upside Down Cake — The perfect choice for anyone looking for healthy cake recipes that don’t skimp on the chocolate.

Happy Mardi Gras everyone! Clearly, I’m in a New Orleans-style festive mood with two Creole food recipes two days in a row. I actually first published this cake recipe at this time last year, and now it’s time to return to this oldie-but-goodie recipe. In New Orleans, the tradition holds that a small plastic doll is baked into the King Cake recipe. Then, whoever gets the piece of cake with the trinket has to host next year’s Mardi Gras party and make the King Cake.

Now, for your Mardi Gras party, you might want to omit the plastic figurine as it doesn’t add much flavor. Regardless, this easy King Cake recipe is the perfect dessert to have on hand for that extra special New Orleans, even if you’re nowhere close to the city and its festivities. Plus, this easy King Cake recipe is ideal for those of us who’d rather not take Fat Tuesday to its gluttonous extreme.

Reduced Calorie King Cake

You read this right! From now until March 13, you can enter to win a $66 box of chocolate bars from Righteously Raw chocolate. Now, keep in mind though Righteously Raw Chocolate bars aren’t some ordinary chocolate here. After all, this is the blog for FaveDiets. We wouldn’t be giving away just some run-of-the-mill chocolate bar, would we? No way!

Righteously Raw Chocolate bars are made of raw, organic, healthful ingredients and without refined sugars or genetically modified organisms (GMOs). From the raw, unheated, unprocessed and unadulterated cacao (chocolate) to the varied and exotic fruits, berries, and other certified organic ingredients that fill them. A bite of one of our raw chocolate bars will assure you that you’re in for a unique and palate-pleasing taste treat. Each truffle is produced in our nut-free facility, guaranteed to be free of corn and soy, and fully certified organic, vegan, gluten-free and kosher.

The good folks at Righteously Raw chocolate were nice enough send us some chocolate for review (I know, you’re super jealous ). You can read some reviews over on the giveaway page, plus here are my thoughts on some of their flavors:

Maca: I thought this flavor had a great flavor contrast going on, with sweetness and bitterness coming together to form a great flavor combination. I found you get the best flavor when you let the intense mellow chocolate slowly melt on your tongue.

Acai: This reminded me of the Eastern European-style chocolate and jam candies I remember eating as a child, except healthy and antioixdant-rich. The acai created a slightly sweet jam-like filling, surrounded by a deliciously intense dark chocolate coating. Yet again, the sweet and bitter combo really shines through on this one.

Caramel: I loved this rendition of a classic flavor combination. Think of this as the most flavorful supermarket candy bar you will ever try. The caramel here has more of a rich, nutty flavor as opposed to the super sweet caramel most of know. I found that this one had plenty of sweetness, but with that dense cacao dark chocolate flavor still prevalent throughout.

Now, you have a chance to win Righteously Raw chocolate!

We are giving away one full box of 12 Righteously Raw chocolate bars to one person – a $66 value! The deadline to enter is March 13.

Good luck!

For, the biggest challenge for daily healthy eating comes in the morning for breakfast. It usually happens on the go, and as a result I’m most tempted to reach for some not-so-great food choices for breakfast. However, I think I have (temporarily) cured some of my breakfast woes with this easy blueberry muffins recipe. I’ve rediscovered just how great healthy muffins are for an on-the-go breakfast. I’ll just bake a batch of the healthy blueberry muffins recipe beforehand and stick everything in the fridge or freezer. Come morning, it’s just reheat and eat. For some healthy variety in your breakfast routine, you have to reach for these healthy muffins!

Healthy Banana Blueberry Muffins

Ingredients:

• 1/4 pound (1 stick) butter, or butter substitute suitable for baking
• 3/4 cup sugar, or sugar substitute suitable for baking
• 2 large eggs
• 1 cup mashed banana (2 to 3)
• 1/2 cup  skim milk or soymilk
• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 2 cups  blueberries, fresh or frozen

Instructions:

1. In bowl, beat butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each. Mix in bananas and milk.
3. In large bowl, stir flour, baking powder, and cinnamon.
4. Add banana mixture to flour, mixing just until batter is moist. (don’t over-mix.) Gently stir in whole blueberries. Do not thaw if frozen.
5. Spoon batter into 12 greased or lined muffin tins, near full. Bake at 375 degrees F for 30-35 minutes to golden brown.
6. Let cool 5 minutes in pan, then on rack. Refrigerate.

One of the things I love about this blueberry muffins recipe is just how easy and versatile it is. I’m not much of a baker by any stretch of the imagination, but I had no problem at all makes these healthy muffins. Plus, this recipe is generally flexible when it comes to ingredients. You can use real butter and real sugar, or you can use low calorie substitutes. Either way, these healthy muffins are unbelievably good. Of course, if you don’t like the the flavor combination of banana and blueberries, you can take out one. However, while I’m not the biggest banana fan, I thought the extra sweetness added some extra oomph to these blueberry muffins. Thanks to the real fruit and whole grains in this recipe, I can eat once and feel great for the entire morning.

Your Turn: What is your Favorite On-the-Go Breakfast option?

FYI: This recipe was submitted to the 2/21 Monday Mania on The Healthy Home Economist

Ah, summer – a wondrous time for enjoying the warmth and being outside. The only problem, though, is that summer weather can leave you wanting some not-so-sweet sweet treats. Once the bell of the ice cream truck starts ringing, those bad cravings start kicking in.

It’s easy to ignore those sugary cravings this summer by having a tasty arsenal of homemade guilt-free cold treats. To start you off, the good folks at Playnormous have provided this delicious and healthy recipe for Bumpy Banana Pops that adults and kids will love.

Playnormous Bumpy Banana Pops

If you love a good Popsicle, and you love eating healthy, then this recipe courtesy Playnormous is perfect for you. Chock full of fresh fruit, this home made Popsicles recipe is a great treat for kids.

Serves: 2

Ingredients

• 1 banana
• 1/3 cup 100% orange juice
• 2 tablespoons peanut butter
• 1/2 cup raisins

Instructions

1. Peel the banana.

2. On a cutting board, cut the banana in half with a knife.

3. Insert a Popsicle stick into the bottom of each banana half.

4. Measure 1/3 cup of 100% orange juice in a 1 cup liquid measuring cup.

5. Dip the bananas in the orange juice and place them on one plate.

6. Place the plate with the bananas in the freezer for 1 hour.

7. Set timer to 1 hour.

8. After 1 hour, remove the plate with bananas from the freezer.

9. Measure 1 tablespoon of peanut butter and spread on one banana half with a knife.

10. Repeat measuring and spreading peanut butter on the other banana half

11. Measure 1⁄2 cup of raisins in a 1⁄2 cup solid measuring cup.

12. Pour the raisins onto an unused plate.

13. Roll the bananas with peanut butter in the raisins.

Notes

Safety: Keep your fingers curled under while using the knife to avoid cutting your fingers.

• Recipe approved by the Children’s Nutrition Research Center at Baylor College of Medicine
• From the kitchen of Playnormous

Rhubarb is not a seasonal crop that many people think about using, but should. It is harvested in the spring and when April and May come, we can’t wait to start cooking with it. Rhubarb is especially delicious in desserts!

Rhubarb is not classified as either a fruit or vegetable, but rather a big leafy plant.  Try combining it with strawberries for a candy sweet flavor in jams or pies.

Try making one of these rhubarb recipes today!

Sweet Strawberry Rhubarb Pie

Breakfast Rhubarb Muffins

Baked Rhubarb Crisp

Rhubarb Oats Bar

For even more rhubarb recipes, check out these other great blogger recipes below…

Rhubarb and Strawberry Crumble Top Pie from the blog The Year of the Vegan

Rhubarb and Orange Tarts from the blog Little Glowing Lights

Strawberry Rhubarb Pie from the blog Vegetable Matter

Emeril’s Strawberry-Rhubarb Irish Crumble from the blog Suzie the Foodie

Rhubarb Crisp from the blog Meadowbrook Farm

If you don’t want to wait until rhubarb is in season, you may buy if frozen.  This way, your rhubarb desserts can be eaten in any season!

I love rhubarb and I’m sure you do, but do you know a friend or family member who just loves rhubarb too?