Chocolate Almond Butter Granola

I really wanted to get a run in this morning but with the extreme heat I had to pass. Instead I went to the mall to walk around. I couldn’t help but stop in and buy a little something… Ugh, I was doing so well too!

Adam has a work event on Thursday that’s outside so I got this sundress for it:

On Friday we have dinner plans in the city and I wanted something loose-fitting so I got this dress and plan on belting it.

Really, that model is doing the dress no justice. I will model it for you on Friday 😉

When I got home from the mall I made a super weird lunch. Well normal to me but when I mentioned it to Adam he said BLEK.

Low Carb Tortilla (81 calories, 5 carbs) with vegetarian refried beans, low-fat cottage cheese and salsa. I also snacked on some watermelon that went unpictured.

Since I’m oh so bored and have nothing to do I whipped up some granola after seeing it posted on Chelsey’s blog by Julie. I’m a sucker for some granola!

Almond Butter Granola 

adapted from Julie

Ingredients

• 3 tablespoons of Almond Butter
• 1 tablespoon of Chocolate Almond Butter
• 2 tablespoons of Honey
• 2 tablespoons of Agave Nectar
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 2 cups of Oats
• 2 tbsp Chia seeds

Directions

• Preheat oven to 325 degrees and spray a cookie sheet with non-stick spray
• Combine almond butter(s), honey and agave in bowl and microwave for 30 seconds until Almond Butter is in a melted consistency.
• Mix well
• Add vanilla and cinnamon to the warm almond butter mixture and mix again.
• Add oats and chia seeds making sure that they are all completely covered with wet ingredients
• Spread granola mixture onto cookie sheet and place in oven for 8 minutes.
• Remove, toss and add again for another 4 minutes.
• Try to NOT burn your tongue on this deliciousness and be patient while it cools.

I made myself a little teeny bowl with dark chocolate almond milk

and now I’m catching up on last nights Bachelorette with the hometown dates and I want to know what the heck JP’s last girlfriend did to hurt him SOOO much? Fill me in!

QUESTIONS: Do you watch the bachelorette? Who do you think wins? I think JP’s got it in the bag! If you’re not a bachelorette fan, what’s your favorite way to enjoy granola??

Banana Cupcakes w/ Peanut Butter Cream Cheese Frosting

Hi, my name’s Alyssa and I love cupcakes.

*Hi Alyssa*

I’ve been putting off making these cupcakes for 3 days now. Why? Because I knew I had zero plans of making them healthy. Because I knew that I would want to dip my fingers in the peanut butter cream cheese frosting. Because I knew I couldn’t be trusted with 24 cupcakes in front of my face.

Don’t worry, I practiced self-control. I only ate 2. I had plans to eat 1 but then I thought it would be weird to have Adam bring in 23 cupcakes to work because it’s an odd number. You’re welcome for saving you the embarrassment babe.

These cupcakes are fluffy and moist. They’re silky and delicious. They’re simply irresistible.

Banana Cupcakes w/ Peanut Butter Cream Cheese Frosting

Ingredients

Cupcakes

• 2 3/4 cups all-purpose flour
• 1¼ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, at room temperature
• ¼ cup vegetable shortening, at room temperature
• 1cup granulated sugar
• 3/4 cup light brown sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 3 medium very ripe bananas, mashed
• ½ cup buttermilk

Peanut Butter Cream Cheese Frosting

• 1 8oz package cream cheese frosting
• 1 stick unsalted butter
• 1 1/2 cups powdered sugar
• 1/2 cup natural peanut butter
• Vanilla wafers (optional)
• Chopped peanuts (optional)

Directions

• Preheat the oven to 325 degrees F.
• Line two 12-cup cupcake pans with paper liners.
• Whisk together the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
• Mash bananas in a separate bowl and set aside.

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes.

• Add the sugar, brown sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Turn the mixer to low.

• Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low-speed for a few more seconds.

• Fill the cupcake liners about three-quarters full.

• Bake for 18-20 minutes rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.
• Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.

• While cooling you can prepare your frosting. Add all ingredients (powdered sugar, peanut butter, cream cheese and butter) and beat with a mixer until smooth.

• Once cupcakes are cooled spread evenly on top.
• Add 1/2 of a vanilla wafer or chopped peanuts to a top if desired

I wish I could tell you these were fat-free, that you could eat 10 of them without feeling guilt and that you wont need to run 10 miles after eating them. But, I can’t – I’d be lying. I’m no liar. I’m off to run 10 miles.

*Sorry that some pictures are so fluorescent looking! That would be the awesome lighting in my kitchen.