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No-Bake Peanut Butter & Protein Oatmeal Cookies

Last year, I decided to make Will no-bake cookies before this 24-hour running relay race he was doing (it’s called Ragnar if it sounds like your kind of thing). I figured the oats and peanut butter would be good fuel to keep his energy up. Little did I know they’d be a major hit and devoured by everyone on the team.

Will said these cookies were just the ticket before a run when his energy was feeling low. Personally, I think these are most enjoyable when I am cuddled up on the couch wearing sweatpants after a long day. But however you eat them, I’m sure you’ll enjoy them!

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Here are the ingredients you need minus Muscle Milk, which I had already recycled!
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Here’s what the mixture should look like right before you scoop it onto the wax paper
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First batch is on wax paper.​

Ingredients:

  • 1 1/2 Sticks of Butter
  • 3 Cups of Sugar
  • 3/4 Cup of Muscle Milk
  • splash of vanilla extract
  • 1 1/2 Cups Smooth Peanut Butter
  • 5 Cups of Quaker Oats

Steps:

  1. In a saucepan, mix butter, sugar and Muscle Milk over medium heat.
  2. Once the mixture reaches a rolling boil, let it sit for two minutes.
  3. After the two minutes is up, remove the saucepan from the heat and mix in peanut butter and vanilla extract.
  4. Next stir, in the oats one cup at a time. When all the oats are mixed in continue stirring as it cools.
  5. Once the mixture has thickened, scoop out spoonfuls on to wax paper and let them sit until they are hard.


This recipe makes about 30 cookies for me, but that can vary depending on how large you like them. I made this recipe after I was inspired with some similar ones online and decided to try it with Muscle Milk for an extra kick of protein. Of course, you can try the recipe with protein powder mixed into milk, if you’re looking for a similar way to get a protein boost.
Do you love no-bake cookies? Have you had or made peanut butter ones like these? I’d love to hear about it in the comments section.

Cheers to the weekend!

Sarah Camille

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Making Homemade Popcorn

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When Will and I first starting dating, the amount of popcorn I ate was shocking to him. I average of a few bags of popcorn each week. Soon, he told me how terrible microwaveable popcorn can be (because of carcinogens in the bags) and tried to convince me to make popcorn another way. But I didn’t really think there was another easy alternative. Buying seeds and cooking it on the stove top seemed time consuming and messy.

Soon after, Will came over for a movie night and gave me a Pop Pop kit, so I could easily make healthy popcorn at home. I was skeptical at first, but I decided to give it a go. Since then, I have come up with a few easy recipes, or as I like to call them, “delicious concoctions.” 🙂

Ingredients:

  • 2 1/2 T. Orville Redenbacher Buttery Oil (substitutes are olive oil or melted butter)
  • 4 T. Popcorn kernels
  • salt to taste
  • pepper to taste

Optional Seasonings:

  1. 2 tsp. lemon pepper
  2. 1 tsp. garlic powder and 1 tsp. onion powder
  3. 2 tsp. Lawry’s seasoned salt

Steps:

  1. Add popcorn kernels to Pop Pop kit.
  2. Mix in buttery oil.
  3. Place the top on the Pop Pop and heat it in microwave for about 3 minutes. Note: The exact time will depend on your microwave, but it is much harder to burn popcorn this way, when compared to microwaveable bags.
  4. Add seasonings, as you like.
  5. Place the top back on the Pop Pop and shake the bowl to mix ingredients well. Enjoy!

This recipe makes about 6 cups of popcorn, almost filling the Pop Pop bowl. The optional seasonings above are a few of my favorites to create a fun and unique flavor. Of course, you can play around with the levels of seasoning to see just how much is right for you. My only tip is to try adding a little bit at a time, since you can always add more seasoning, but you can’t take it away.

Have you ever made popcorn this way or do you make it on the stove top? I’d love to hear if you have any recommended seasonings as well. In the D.C. area, a common concoction at restaurants is Old Bay seasoned popcorn. For me, the lemon pepper is my favorite flavor. It sounds a little odd, but it is SO good. Let me know if you try it.

Cheers!

Sarah Camille

P.S. If you like lemon pepper as well, try my seasoned crackers recipe.

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Shortbread Cookies.. for Santa Claus!

Hi friends!

Are you ready for Christmas? To me, it seems like all of a sudden it is here. But, I’m pretty pleased with how prepared I have been for the holidays. I have had all my shopping done for a couple days and several gifts are already wrapped. Some of you may have been done a couple weeks ago. But for me, I’m feeling on top of it and ready to enjoy the merriment!

Last week I shared my grandmother’s seasoned crackers recipe, and this week I want to share one other recipe from her that is perfect to make and enjoy during your holiday weekend. Her shortbread cookies are one of my personal favorite holiday treats. If you know anything about shortbread cookies, they are simple, not very sweet and are a nice change from the typical, sugary holiday fare.

the ingredients and supplies
I like to knead and rollout a small handful of dough.
Ready for the oven!

Ingredients: 

  • 1/2 lb. butter
  • 10 tbsp. sugar
  • 2 1/2 C flour
  • 1 tsp. vanilla extract

Steps: 

  1. Preheat the oven to 325°F and soften butter in the microwave for 20 seconds.
  2. Mix butter, sugar and vanilla extract together. Once ingredients are fully incorporated, mix in the flour.
  3. Knead dough on wax paper, adding flour as needed to prevent sticking.
  4. When the dough is smooth, roll out it out so it is about 1/4″ thick.
  5. Cut cookies out with cookie cutters and place them on a lightly greased pan.
  6. Cook for 20 minutes, and viola!
Shortbread cookies are ready to eat.
All done baking.
Viola!

This recipe makes about 20-24 cookies, but this can vary depending on how big your cookie cutters are. Definitely make sure you add the vanilla extract before you mix in the flour because that ensures the vanilla flavor is evenly distributed throughout the dough. You can try switching out the vanilla extract with almond extract for a slightly different flavor too. Adding sprinkles on top, when you take them out, is an easy way to add a festive touch to your cookies.

When I was younger, we would often leave these cookies out for Santa Claus with carrotts for the reindeer. Of course, we’d save some cookies for ourselves too! Did you have a special cookie you left for Santa Claus or do you make a yummy treat with your family each holiday season? I’d love to hear about your holiday traditions.

Cheers!

Sarah Camille

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