Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Simple Crock Pot Chocolate Peanut Butter Lava Cake

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I shared this Simple Crock Pot Chocolate Peanut Butter Lava Cake with you many years ago! Christmas is the perfect time to bring it back, don’t you think?

This recipe looks rather involved, but would I be sharing it if it was difficult? Of course not. :) Putting this together is very simple, and worth every bit of your (small amount of) effort!

Simple Crock Pot Chocolate Peanut Butter Lava Cake

Simple Crock Pot Chocolate Peanut Butter Lava Cake
 
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Serves: 6-8
Ingredients
  • 1 cup whole wheat flour
  • 2 Tablespoons unsweetened cocoa powder
  • ½ cup sucanat or brown sugar
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 2 Tablespoons melted butter (or coconut oil)
  • 1 teaspoon vanilla
  • ½ cup natural peanut butter
  • ½ cup semi-sweet chocolate chips
  • TOPPING:
  • 3 Tablespoons cocoa powder
  • ½ cup sucanat or brown sugar
  • 1½ cups boiling water
Instructions
  1. Combine flour, cocoa, sucanat, baking powder, and salt. Mix well.
  2. Make a well in the center and add milk, butter, and vanilla.
  3. Stir well, until batter is smooth.
  4. Stir in peanut butter (heat if needed, to thin).
  5. Stir in chocolate chips.
  6. Spread the batter evenly into a well greased slow cooker.
  7. Make the topping:
  8. Mix cocoa and sucanat, whisk in boiling water until smooth.
  9. Gently pour over batter in crock pot, but don’t stir.
  10. Cover and cook on HIGH until puffed and the top layer is set, about 2- 2¼ hours.
  11. Turn off crock pot and let stand, covered for at least 30 minutes.
  12. Serve the cake (which is now on top) with ice cream or whipped cream and drizzle the fudgy pudding from the bottom over both.
Top this awesome cake with freshly whipped cream!

How to Make Fresh Whipped Cream

Want to go a little chocolate and peanut butter CrAzY? Try this on top of your cake:

How to Make Chocolate Peanut Butter Cup Whipped Cream

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Stir-and-Pour Honey Oat Bread

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The day my Whole Wheat Stir-and-Pour Bread turned into this Stir-and-Pour Honey Oat Bread is the day I discovered that my family is spoiled.

Hear me out. My kids and my husband are incredible, fabulous, and godly. They are kind, gentle, and they amaze me on a daily basis. But the day I made this Honey Oat Bread for the first time, they did not blink. They did not flinch. They did not leap off the couch and run to the kitchen the very moment they smelled the deliciousness of homemade bread wafting into the living room.

They did not praise me. They did not admire me. There were no tears of joy in their eyes. Hmmfff.

Y’all, my kids don’t know that homemade bread is amazing. I mean, they know that it is because they love it and enjoy eating it very much. But homemade bread? Meh, it’s just another average Monday. (Simply because it’s so easy to make this bread, I actually have time to do it regularly. You will too. Keep reading!)

I remember once when my kids were little and I told them, “I’m going to give you a special treat this afternoon!” Their eyes lit up with excitement…until later that day when I presented them with a plate of homemade cookies. They saw the “treat” and they were like, “oh.” I mean, they ate them and they loved them. But homemade cookies? Special? We ate those last Thursday.

Now boxed cookies from the store? Now THAT’S a treat. Whatever my dudes.

Here’s the interesting fact. I’m not even the mom who has time to bake bread and cookies much anymore. I’ve bought more un-homemade (but still real) food in the past couple of years than ever before. (Thank you, Mr. Dell’s unprocessed frozen potatoes for being there for me when I need you most.) The only reason I can still make homemade food these days is that I’ve learned the art of barely working and still putting incredible dishes on the table. (I’m looking at you, Simple Recipes.)

And so it is with this Honey Oat Bread. Because of this recipe, your family can be spoiled too! They can become the ones that are so used to eating homemade bread that they no longer realize how amazing it is to be treated with such goodness!

Why? Because anyone in the world can make this bread. It requires measuring, dumping, stirring, pouring, and that’s it. Do no work. Make no mess. Smell homemade bread. Eat homemade bread. Cry tears of joy. Or just sit there unphased, eating fresh, delicious bread because it is, after all, just another average Monday.

Stir-and-Pour Honey Oat Bread

5.0 from 2 reviews
Stir-and-Pour Honey Oat Bread
 
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Serves: 1 loaf
Ingredients
  • 3 cups whole wheat flour (I use freshly ground hard white wheat)
  • 1 cup rolled oats
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 2 cups warm water
  • Optional Topping:
  • 2 Tablespoons honey
  • ¼ cup rolled oats
Instructions
  1. Stir all ingredients together in a large mixing bowl.
  2. Cover and allow dough to sit for 30-45 minutes.
  3. Pour contents into a well-buttered loaf pan.
  4. Heat honey in a small saucepan and drizzle over the unbaked loaf.
  5. Sprinkle ¼ cup oats on top.
  6. Bake in a 350° for 50-60 minutes or until evenly browned.
  7. Allow it to sit in the pan for 15 minutes.
  8. Remove the loaf to let it cool completely before slicing.

 

It is very worth noting that one of our college-aged sons (who no longer lives at home or eats much homemade food) came home for a haircut on a day I had made homemade bread. His face lit up, and he exclaimed joyfully over the bread on the cutting board. Rest assured, he was sent back to the dorm with a bag of sliced homemade bread and a butter knife.

So make this amazing Stir-and-Pour Oat and Honey Bread. It’s easier to make this bread than it is to go to the store to buy bread. True story.

Disclaimer: No children are actually spoiled in the making of this bread.

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Easy Peanut Butter Honey Granola

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Save big bucks and use the finest ingredients when you make this Easy Peanut Butter Honey Granola!

Confession: Sometimes I buy granola at the store. The kind that comes in a box or a bag. The kind that costs more than a pound of grass-fed beef.

Why do I do this? Because it’s convenient. It’s tasty. It’s fun. And because life gets extra full, therefore sometimes store-bought conveniences feed the family and I don’t even feel bad about it.

Interesting fact: I used to think I was busy (because indeed, I was certainly never bored). Then God suddenly and beautifully made us a foster family. Overnight, I learned what “busy” was in a brand new way. Simultaneously, I began to learn that nothing in this world matters more than loving God and loving people.

Never again will I say, “I’m so busy!” with a negative or complaining heart (or at least it is my goal to keep life in perspective like this). How blessed we are to have such full lives, surrounded by so much love and goodness from the Father! He is the ultimate, perfect provider.

I am learning that if we are “busy” loving God and loving people, the rest will all fall into place, whether it’s schedules, appointments, work, laundry, meals, school, dishes, or any of the many tasks that fill our days. And for the record, sometimes I am “busy resting” because God provides for that too and I’ve learned to take full and glorious advantage of down time and moments of quiet.

Well now, what an interesting way to introduce our new Peanut Butter Honey Granola recipe. I can’t help it. I bought some Peanut Butter Granola in a bag on one of “those days” but wanted to try my hand at making some at home with all of our favorite whole food ingredients and for a fraction of the price.

Our 4-year old foster son jumped right in to help me because “I wike to help Mama Copp cook!” Seriously, this is the best “busy” I’ve ever been.

Easy Peanut Butter Honey Granola

Easy Peanut Butter Honey Granola
 
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Serves: 10-15
Ingredients
  • ⅔ cup coconut oil
  • 1 cup natural peanut butter
  • Pinch of sea salt
  • ½ - ¾ cup honey
  • 4 cups rolled oats
  • 1 cup shredded unsweetened coconut
  • ½ cup sesame seeds
Instructions
  1. Measure coconut oil, peanut butter, salt, and honey in a large cooking pot.
  2. Heat and stir together until melted and well-combined.
  3. Remove from heat.
  4. Add oats, coconut, and seeds, stirring well.
  5. Spread mixture on a parchment paper-lined cookie sheet.
  6. Bake in a 350 degree oven for 20 minutes, then stir.
  7. Bake for 10 minutes more.
  8. Remove from oven and allow granola to dry on the countertop for about one hour.
  9. Transfer granola to an air tight container.


Stir some mini chocolate chips for an extra special breakfast or snack.

What’s your favorite flavor of granola?

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Simple One Dish Chicken Florentine (For Instant Pot or Crock Pot)

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You guys. This entire, delicious meal takes me only 7 minutes of work to prepare. 7 minutes to make One-Dish Chicken Florentine. Meat, pasta, and veggie all in one dish. With 7 minutes of total prep time. Hoorah!

Now, I can’t say for sure because I don’t know the specific needs of the picky people in your life. But I dare say that even picky people might not mind the spinach in this dish. Why? Because you can’t taste it. It doesn’t really create a weird texture. It really just adds color variety (and hidden nutrients, shh!).

I personally like to serve a tossed salad on the side of this dish, because the more greens, the merrier. But in a pinch, just serve this quick-to-make dish all by itself and you’re golden!

Can we all stand and applaud the fact that we don’t have to precook our chicken or pasta when making this? That’s why it only takes 7 minutes of prep time! Raw chicken, uncooked noodles, dump it all into an Instant Pot or Crock Pot and dinner takes care of itself!

Simple One-Dish Chicken Florentine

Simple One Dish Chicken Florentine (For Instant Pot or Crock Pot)
 
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Serves: 6-8
Ingredients
  • 1½ pounds boneless chicken thighs or breasts
  • 3 cloves fresh garlic, minced or 1 Tablespoon garlic powder
  • Sea salt to taste
  • 6 cups fresh spinach leaves
  • 16-ounces whole grain spaghetti (uncooked)
  • 2 cups heavy whipping cream
  • 4 cups chicken broth
  • 3 cups shredded mozzarella cheese
Instructions
  1. Cut chicken into bite-sized pieces. (I use kitchen shears for this which makes it super fast!)
  2. Place prepared chicken in the bottom of your Instant Pot or Crock Pot.
  3. Sprinkle with garlic, salt, and spinach leaves.
  4. Break spaghetti noodles in half and place on top.
  5. Pour on chicken broth and cream.
  6. Top with shredded cheese.
  7. Seal Instant Pot and cook on the "Poultry" setting for 15 minutes, doing a quick release after the time runs out.
  8. OR Cook in a Crock Pot on low for 6 hours.
  9. Stir and serve.
  10. Garnish with grated parmesan if you like!

Don’t have an Instant Pot? I held back for years before jumping on the bandwagon. But now that I have one I LOVE how much time and energy it has saved me in the kitchen. This Chicken Florentine is just another recipe to prove how great my Instant Pot makes my real food kitchen life.

But a Crock Pot works too, and will still allow you to create this recipe with just 7 minutes of effort, so use whatever you have!

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Stick of Butter Rice – AMAZING!

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Now that I have discovered how to make this Stick of Butter Rice, I will never go back to making it “the regular way.” Wow, wow, and then some. It’s because of the butter, of course. Wait until you try this!

Some people be like, “Go easy on this rice because it’s so high in fat because of the butter!” But Laura be like, “What a great and delicious way to add good fat to a whole grain carb dish!”

I’m not a huge fan of empty carbs, which turn to sugar in our bodies, which offer little if any nourishment, and therefore can turn to fat in our bodies as they try to serve some sort of purpose for us. So if there’s any reason to go easy on this rice, it is because our bodies don’t need loads of carbohydrates or grains for nourishment (unless we are avid athletes with rigorous daily workouts).

As for me? I enjoy this wonderfully flavored, high fat rice in small quantities with a large side of veggies and a delightful portion of meat.

The flavor of this rice, though!!! Wow, you must try it. Between the broth, the onion, and the butter (the obvious MVP of this dish), I think you’ll be like me and decide to never go back to making plain rice again!

See how simple this Stick of Butter Rice is?

Measure uncooked rice and minced onion into a baking dish. Cut butter into pats and add to rice.

Add salt and chicken broth and stir.

Cover and bake in a 350 degree oven for one hour. Your job here is done.

We love serving some sort of shredded meat with this rice, such as:

Those are our favorites, though this Stick of Butter Rice makes a great side dish with just about any meal!

Enjoy the simplicity of this wonderful dish! Once you try it you’ll never go back!

Stick of Butter Rice

5.0 from 4 reviews
Stick of Butter Rice - AMAZING!
 
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Serves: 6-8
Ingredients
  • 2 cups brown rice (uncooked)
  • 4 cups beef or chicken broth
  • ¼ teaspoon sea salt
  • 2 Tablespoons dry minced onions
  • 1 stick of butter (1/2 cup)
Instructions
  1. Measure rice, broth, salt, and onions into a 9x13 inch baking dish and stir.
  2. Cut a stick of butter into 8ish "pats" and spread over the dish.
  3. Cover dish and bake in a 350 degree oven for 1 hour.

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Simple Strawberry Fluff (Real Food Ingredients!)

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I don’t mean to be a lazy cook. Truly I don’t. In fact, I really love making wonderful food as a way to bless people. Can I help it that this Simple Strawberry Fluff is super easy to make? No. I cannot help it. There’s nothing I can do to make it difficult. It’s simply, well, simple.

I’m sure you’re dying to know how this Simple Strawberry Fluff came into being.

I had decided to make these Strawberry Cheesecake Parfaits for 20 people at our local mission. (We take turns with one other family to make a meal to serve there once each month.) I planned to make The Best Grilled Chicken, my friend was providing a salad and veggie, so the Strawberry Parfaits would round off the meal to perfection.

However, I began to get low on time, my kids weren’t home to help (how dare they go off to church camp and leave me to do all the cooking), so I began to brainstorm ways to cut down my prep time. This is no easy feat when I already do everything possible to keep my meals simple.

But…aha! It occurred to me that instead of building individual parfait cups, I could make one big bowl with strawberries and cheesecake parfait filling and stir it together into a salad. It was then that I realized I would be creating a cross between the Strawberry Cheesecake Parfaits and this Pineapple Fluff.

Would it work? There was only one way to find out. Make it and insist that my husband give it a taste test (life is hard at the Coppinger house).

Matt had no idea where my brain had been storming. He only knew that I put a pretty blue bowl in front of him and handed him a spoon. “Oooh, that’s good!!”

Now that I’ve tried this, I may never go back to making parfaits again. Why would I when making it this way saves a precious eight seconds?

Simple Strawberry Fluff

5.0 from 2 reviews
Simple Strawberry Fluff (Real Food Ingredients!)
 
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Serves: 4-6
Ingredients
  • 8 ounces softened cream cheese
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 Tablespoons lime juice
  • ¼ cup sugar or 3 Tablespoons real maple syrup or liquid stevia to taste
  • 1 pound fresh strawberries, washed and cut into bite-sized pieces
Instructions
  1. Wash and cut strawberries into a large mixing bowl.
  2. In a high-power blender mix cream cheese, whipping cream, vanilla, lime juice, and sweetener of choice until well combined and smooth.
  3. In a bowl, fold strawberries into the whipped mixture.
  4. Chill for at least one hour before serving.

The folks at the mission said lovely things about this salad. (One 12-year old girl at fourths. Her love for the salad made me happy but our sweet conversation gave me even more joy.)

I will now and forevermore go back and forth between these Strawberry Cheesecake Parfaits and this Simple Strawberry Fluff. They are both incredibly delicious, and they are both super easy to make.

Pack this fun salad/dessert into a jar to take in your lunch box and you’ve got one more to-go option!

Great lunch box additions to your Simple Strawberry Fluff

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Easy No-Bake Chocolate Peanut Butter Oatmeal Bars (Low Sugar!)

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I originally created these Easy No-Bake Chocolate Peanut Butter Oatmeal Bars as a fun option for all of us to include in a lunch box. How was I to know they would also be great to eat for breakfast?

Some things simply can’t be helped. Before I knew what was happening, I had my morning coffee in one hand and a plate with one of these bars in the other. I was in my recliner before I realized, “How did I get here? Who gave this to me? What am I supposed to do with this thing? Eat it? For breakfast?”

There was nothing I could do.

I had made them the night before and slid them into the fridge. I spotted them when I reached in for the half-n-half to embellish my coffee to perfection. I saw the bars. Oats, peanut butter, uh…chocolate. Yes, it did sound a lot like breakfast.

When in need, a person can justify just about anything, am I right?

Well, you look at those and tell me you could resist choosing to eat one with your morning coffee. Especially when trying to make such an important decision BEFORE drinking the said coffee. No one can make good decisions before drinking the coffee.

Though I decided rather quickly that eating these with my morning coffee was actually a brilliant idea. So apparently I can make good decisions before coffee when there is chocolate involved.

I have now made the decision for you. Go ahead. Eat these for breakfast with your coffee. It’s a perfect way to start the day.

Easy No-Bake Chocolate Peanut Butter Oatmeal Bars

5.0 from 1 reviews
Easy No-Bake Chocolate Peanut Butter Oatmeal Bars (Low Sugar!)
 
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Serves: 18
Ingredients
  • ½ cup butter (1 stick)
  • 2 Tablespoons brown sugar, sucanat, or honey
  • 3 cups whole rolled oats
  • 1 cup dark chocolate chips (semi sweet or milk chocolate is fine too, but will add to the sugar content)
  • ½ cup natural peanut butter
Instructions
  1. In a saucepan, melt butter and brown sugar together until smooth.
  2. Add rolled oats and stir over medium heat for about 30 seconds until oats are toasted in the butter/sugar mixture.
  3. Press half of the oat mixture into a 8x8 inch or 2-quart oblong baking dish.
  4. Set the remaining mixture aside.
  5. In another saucepan, stir the chocolate chips and peanut butter together over medium heat until melted and smooth.
  6. Spread chocolate mixture over the oat mixture in the pan.
  7. Sprinkle remaining oat mixture over the chocolate.
  8. Refrigerate for 2 or more hours.
  9. Cut into bars and serve.

After you eat these for breakfast, consider also packing one for lunch. That is, after all, the original reason I created these. Details, details.

More great additions to your lunch box:

Pssst! Want more recipes like this one that include only five or fewer ingredients? This is for you!

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Simple Chocolate Frozen Yogurt (Low Sugar, Five Ingredients)

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Just when you thought life couldn’t get any better, you learn that you get to eat Chocolate Frozen Yogurt for breakfast.

Why wouldn’t you be able to eat this for breakfast? Have you eaten regular yogurt for breakfast? Of course. So this is the frozen variety. It’s just as nourishing and just as delicious.

But it looks like dessert! And it feels so wrong to eat something like this for breakfast!

Then let me ask you this: Have you ever eaten a Cinnamon Roll for breakfast? A Poptart? A Donut? A bowl of Captain Crunch?

I rest my case.

Eat this Chocolate Frozen Yogurt and you’re in for a much healthier start compared to what most American “breakfast foods” offer. It’s perfect on a hot summer day!

I love that this can be made dairy free (with coconut milk and coconut yogurt) if that is a need you have. You can run this through your Ice Cream Maker if you like. I tend to make it the “lazy way” which I admit isn’t quite as creamy, but still very delicious!

Simple Chocolate Frozen Yogurt

Simple Chocolate Frozen Yogurt (Low Sugar, Five Ingredients)
 
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Serves: 4-6
Ingredients
  • 32-ounces (4 cups) plain yogurt
  • ½ cup milk (regular or coconut)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 30 drops liquid stevia OR 4 Tablespoons real maple syrup (or a mixture of both)
Instructions
  1. Blend ingredients together until smooth.
  2. Spread mixture into an 8x8 inch dish.
  3. Cover and freeze for one hour.
  4. Scoop out Chocolate "Fro-Yo" and enjoy!

Feel free to switch out the cocoa powder for blended fresh fruit to make different varieties of Simple Frozen Yogurt.

Want more great recipes that include only five or fewer real food ingredients? You’ll love this High Five Recipes eBook!

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Oatmeal Cookie Dough (That’s Safe to Eat!)

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Confession: When I was a kid, I used to frequently make a batch of cookie dough just so I could eat the dough. I know I’m not the only one. ‘Fess up. Who’s with me? And who of you is very excited to make this Oatmeal Cookie Dough recipe so you can have a child-hood throw back and enjoy eating balls of cookie dough without guilt?

As you have likely noticed, I never died (not even a little bit) from eating all that cookie dough back in the day, even though the dough was most definitely made with raw eggs. I would say that for the most part, I still don’t fear raw egg consumption, especially if the eggs come from well cared for, free range chickens. Still, I think we’ll all feel just a little bit better about eating cookie dough that we can be assured is free of salmonella.

Or maybe we don’t even care about food safety because we’re all just excited to eat cookie dough.

A few weeks ago, I shared this super easy (5 ingredient!) recipe for Simple Oatmeal Cookies. They come together fast and guess what? They are eggless. No pathogenic bacteria here. (What? I looked up the frightening facts about raw eggs and found big words. Impressive, eh?)

The first time I made these cookies I couldn’t help myself. I grabbed a spoon and took a tiny dip of dough. And then another. Then just one more. It took me back to my childhood days of baking cookies and nibbling dough. I began to feel sheepish until I realized, “Hey. I’m a grown-up now. I can do what I want.” So I took it upon myself to skip the baking step and to make beautiful cookie dough balls – on purpose. After all, why bake cookies when you can just eat cookie dough?

I was therefore behooved to bless you all with this fabulous opportunity to eat cookie dough like a kid. (Yes, more big words. Apparently I’m trying to strike a mature balance between eating cookie dough like a kid and writing about it like an adult.) So I took pictures and turned the idea into a blog post, because friends, I’m here for you. I understand your temptation to eat cookie dough and I do not underestimate the thrill and benefit of tasty childhood memories.

I also put oats in there so we could justify eating this cookie dough for breakfast. It’s as if I thought of everything.

So here we are, same recipe, second verse. Bake them like this if you want actual baked cookies (but why?). Or just make them into cookie dough balls following the easy directions below.

Oatmeal Cookie Dough

Oatmeal Cookie Dough (That's Safe to Eat!)
 
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Serves: 15-18
Ingredients
  • 1½ cups melted butter
  • ⅓-1/2 cup sugar (raw, white, brown, or sucanat)
  • 1 tablespoons vanilla extract
  • 1½ cups whole rolled oats
  • 3 cups whole wheat flour (I use freshly ground soft white wheat)
Instructions
  1. Cream butter and sugar together in a bowl.
  2. Stir in vanilla.
  3. Mix in flour and oats until well combined.
  4. Scoop Tablespoon-sized balls of dough onto a plate or into a container.
  5. Store in the fridge in an airtight container.

 

Grab a spoon. Eat cookie dough. Be free. This behavior is not at all capricious. (I felt it best to end my “eat cookie dough like a kid” post with a big word so you’d remember I’m actually an adult. Impressive, eh?)

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Simple Strawberry Cheesecake Cups (Low Sugar, 5 Ingredients)

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If you’ve enjoyed the Healthy Chocolate Peanut Butter Cups recipe I shared several months ago, you’ll want to give these new Simple Strawberry Cheesecake Cups a try too!

Our family loves these Strawberry Cheesecake Cups because they are full of nourishing fats, protein, and fruit. I personally like them because they are pink and pretty. C’mon. That’s a good reason to like something, isn’t it?

I learned the hard way that these must stay in the freezer until you’re ready to eat one. The good news is that the weather is finally becoming warmer so a cold treat is welcome! Feel free to skip the muffin cups and put this mixture into popsicle molds to make Strawberry Cheesecake Pops!

Curious why we like high fat, low sugar treats at our house? Read here.

Simple Strawberry Cheesecake Cups

Simple Strawberry Cheesecake Cups (Low Sugar, 5 Ingredients)
 
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Serves: 12
Ingredients
  • 1 cup fresh or frozen strawberries
  • 8 ounces softened cream cheese
  • ¼ cup softened butter
  • 30 drops liquid stevia or 3 Tablespoons honey
  • ½ teaspoon vanilla extract (optional)
Instructions
  1. Mix all ingredients together in a food processor or high power blender or hand mixer until smooth.
  2. Scoop mixture into silicone muffin molds, candy molds, or popsicle molds.
  3. Freeze for about 2 hours.
  4. Once frozen, remove Cheesecake Cups from molds and place in an air-tight container.
  5. Store in freezer.

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Want a Chocolate Peanut Butter Cup that provides great fat and protein like this Strawberry Cheesecake Cups recipe? This one is our favorite!

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