healthy snack Archives | Heavenly Homemakers

4-Ingredient Peanut Butter Honey Puffs

January 22, 2024 by Laura 11 Comments

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Allow me to introduce you to the very first recipe I ever made by myself as a kid: Peanut Butter Honey Puffs.

The best from the 1980s :)

Why has it take me this long to share this recipe with you, you might ask? Did I really start making these at age 9?

I did. I found it in Buddy’s No Cook Cookbook, the very first cookbook I ever called my own. I poured over that book and I made everything I could make without help. I loved it and I dare say that book kick-started my love for recipes and cooking!

The Peanut Butter Honey Puffs recipe in that book is the one that stuck though. It’s the recipe I loved the most and the one I made most often through my growing up years.

But then I moved on to different recipes, different cookbooks, and eventually, I forgot all about my childhood cookbook and favorite recipe. During last week’s snow days, suddenly I became hungry for a Peanut Butter Honey Puff. What made me think of them after all these years – I don’t know. But think of them I did.

I told my kids about them and pulled them into the kitchen to try them with me. I couldn’t remember all of the specifics about the recipe, but I remembered enough to attempt it. They turned out great!

So great that I wanted the exact recipe. And I wanted to hold my Buddy’s cookbook in my hands and see what else I had forgotten. I checked on Amazon, and there it was. My Buddy’s No Cook Cookbook. I ordered it and now I feel like I’m nine again. :)

Over the weekend, we made these Puffs again, this time following the recipe in the book. Well, actually, we followed the recipe but adapted it because I knew we didn’t need THAT much honey to make them taste good. And because I wanted to use whole milk dry milk instead of non-fat.

So here is Laura’s version of Peanut Butter Honey Puffs, courtesy of Buddy, my childhood friend. I’m so happy to have these snacks back in my life again!

Peanut Butter Honey PuffsYum

5.0 from 2 reviews

4-Ingredient Peanut Butter Honey Puffs

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Author: Laura

Serves: 20 large balls or 36 small balls

Ingredients

2 cups natural peanut butter
¾ cup honey
1 cup whole milk dry milk
1 cup crushed cornflakes

Instructions

In a bowl, stir together peanut butter, honey, and dry milk.
Roll mixture into balls, then roll them in crushed cornflakes to coat.

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Mini Crustless Jelly Swirl Cheesecake Cups (5 Ingredients!)

April 9, 2023 by Laura Leave a Comment

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These Mini Crustless Jelly Swirl Cheesecake Cups are so easy and only 5 ingredients!

Why are these crustless? Because it’s easier that way and they taste just as good! I love blending the cheesecake ingredients together, scooping the mixture into cups, swirling in a little jelly, then baking as-is. These are such a good grab-and-go breakfast or snack!

Why not dessert? Well sure, they can be a dessert too! I just find them to be filling as a breakfast option also simply because they are low in sugar and high in protein. They are great with a cup of coffee in the morning!

Make a batch of these and keep them in your fridge for easy meal and snack options!

Mini Crustless Jelly Swirl Cheesecake CupsYum

Mini Crustless Jelly Swirl Cheesecake Cups

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Author: Laura

Serves: 12

Ingredients

2 8-ounce packages of cream cheese, softened
2 eggs
4 Tablespoons maple syrup
1 teaspoon vanilla extract
⅓ cup 100% fruit jelly (any kind)

Instructions

Blend first four ingredients together until smooth.
Pour into 12 muffin cups. (I use a silicone muffin "pan" for this and they pop right out once cooled.)
Spoon a small amount of jelly into each cup and swirl with a butter knife.
Bake in a 350 degree oven for 20 minutes.
Turn off heat, open the oven door, and leave the cheesecakes in the oven for an additional 20 minutes. (Cheesecakes will puff up during baking but deflate while continuing to sit in the oven.)
Transfer cheesecakes to the fridge and chill for at least two hours before serving.

How about Peanut Butter and Jelly Swirl Cheesecake Cups?!

Yes, please! Simply blend 1/3 cup of natural creamy peanut butter into the cheesecake ingredients along with an additional egg. Follow the rest of the recipe as directed!

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Flourless Chocolate Banana Blender Muffins (Big Batch!)

January 30, 2022 by Laura 11 Comments

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Flourless Chocolate Banana Blender Muffins: When you create a muffin that the entire family loves to eat, you make a big batch and you share the recipe with the world!

Now, of course, I always put together a “big batch” of whatever I’m making because we have a large family. But even though we have a lot of kids, not all of them have teeth or eat much yet. So we don’t need as big of batches of steak and broccoli at this point. Muffins though?

Must. Make. Muffins. In. Big. Batch.

We go through muffins like crazy around here. Our just-turned-one-year-old only has a few front teeth, but she is good at gumming her little nibbles of muffins and she loves them! Our 2-year-old and 3-year-olds LOVE muffins. Our six and eight-year-olds love muffins. Our teens and adults love muffins. Well. We go through a lot of muffins around here.

Here are more muffin recipes!

Muffins Freeze WellYum

So that’s why I’m giving you a Big Batch recipe for these Chocolate Banana Blender Muffins. If we’re going to dirty up some dishes, why not make a big batch of something that freezes well? When I make these muffins, I set them out for today’s snack and tomorrow’s breakfast. Then, whatever is remaining goes into the freezer to pull out for another day!

I love that these muffins are flourless. I love that all of these ingredients go into a blender and are mixed up so easily. And of course, I love that these are moist and taste so delicious!

You can make them gluten-free (if you use GF oats) and dairy-free (if you use coconut oil and coconut or almond milk).

Flourless Chocolate Banana Blender Muffins

5.0 from 2 reviews

Flourless Chocolate Banana Blender Muffins (Big Batch!)

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Author: Laura

Serves: 24

Ingredients

4 eggs
½ cup milk
4 overripe bananas
½ cup melted butter or coconut oil
3 cups whole rolled oats
¾ cup brown sugar or sucanat
1 cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup chocolate chips (optional)

Instructions

Put all ingredients (except for the chocolate chips) into a blender, beginning with the liquids.
Blend until smooth.
Fold in chocolate chips.
Pour into 24 paper-lined muffin tins.
Bake in a 400 degree oven for 20-25 minutes or until a toothpick inserted into a muffin comes out clean.

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Stovetop Popcorn is Really This Easy?

June 23, 2021 by Tasha Hackett Leave a Comment

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Stovetop popcorn has been my snack of choice lately. So quick to make, so delicious, and everybody is happy.

Stovetop popcorn is really this easy?

by Tasha Hackett

Sometimes I make burgers from scratch with homemade sweet potato fries and avocado dip and caramelized onions with balsamic vinegar. Homemaker over-achiever award, amen? And other nights I toss around apples, cheese, and popcorn and beg the children to eat and be happy while I put myself in timeout. Popcorn is versatile like that. I’ll agree that even though stovetop popcorn is not unhealthy, it doesn’t have much in the way of nutrition. But if you’re going to stuff your mouth with something salty and crunchy, stovetop popcorn is a great way to go about it.

Stovetop PopcornYum

We received an air popper for a wedding present. We used it frequently and poured melted butter over the top. Easy. Yummy. Last year, I don’t know why, I started using my large pot and the old-fashioned method and I’ve fallen in love with popcorn all over again.

Step 1: Pot for the Popcorn

Please use the biggest stock pot you have. I’ve used a smaller one, thinking I was going to make a smaller amount of popcorn. Clearly, it was a foolish choice. Just use the big one.

Step 2: Chose Your Oil

I have successfully used coconut oil (flavored, or flavorless), olive oil, bacon grease, and butter. My go-to is olive oil. Coconut oil is nice, but it’s more expensive. Butter is more likely to burn and I don’t always have bacon grease on hand—it makes a unique crisp type of corn. You should definitely try it.

Step 3: Chose Your Kernel

Truly, I have purchased all different varieties, thinking that I’m going to be scientific and compare the results. Alas, I’m too interested in eating the popcorn and therefore have yet to track any noticeable difference in the popcorn brands. If you have a preference, by all means, let us know. I will say, ten years ago I bought Mushroom Popcorn from a co-op in Kansas and there was a difference. Almost all the kernels popped with a mushroom shape. That was fun. So if you’re looking to make popcorn for gifts or something where you want each kernel to be beautifully uniform… splurge for the Mushroom Popcorn. Otherwise, meh.

And Now the How-To for Stovetop Popcorn

Pour (or scoop) a 1/4 cup of oil of choice into the pan. Oil makes things yummy. Don’t be afraid of it. Melt on medium heat.
Add 1/2 cup of popcorn kernels.
Add a teaspoon of fine salt. (Blend a cup of salt in your snazzy Blendtec for fabulous and cheap popcorn salt!)
Put the lid on your pot and wait for the magic. I used to frantically shake the pan back and forth to make sure nothing scorched or burned, but then one time I didn’t do that… and nothing scorched or burned. From then on I was flying free. I haven’t been frantically shaking the pan in months now. Just stand near and LISTEN.
Keep the heat on medium. Too high and your popcorn will burn. Too low and the kernels will swell and crack, but not pop.
Let it pop while you put away the oil and break the cheese into chunks and yell at the kids for someone to get the toddler out of the bathroom. Do the popcorn dance and when it starts to slow down, that’s your cue. Pop, Pop, Pop, Pop… and Pop, Pop… wait for it Pop… Pop… NOW remove the pan from the heat. Take the lid off.

popcorn

Eat. Smile. Stuff your face with crunchy salty popcorn goodness.

Of course, if you want to be really fancy, check out Laura’s recipes for a large selection of homemade popcorn flavors. BBQ, to Chocolate, to Ranch, and more. “But Tasha,” you say, “I thought you were on a Paleo diet that didn’t include any grains? Isn’t popcorn a grain?” OHMYGOODNESSYES. Stop judging me. Popcorn is a grain. Sadly, it is not included in a strict paleo diet. But it’s been six months and I’ve been trying new things. (Side note, I’ve been MOSTLY headache free for six months!) I’ve learned that I can do small amounts of popcorn. So there.

How do you pop the corn? Ever tried it on the stovetop? Share all your tips!

Tasha Hackett is a friend of Laura and author of Bluebird on the Prairie, a Christian romance set in 1879. She spends most of her time with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. To connect with Tasha, check out her website at www.TashaHackett.com. Follow her on IG @hackettacademy and find Laura @heavenlyhomemaker.

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Perfect Summer Snack for Toddlers

June 17, 2020 by Laura 15 Comments

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I have discovered the perfect summer snack for toddlers! But first, let’s enjoy some pictures of the adorable toddlers who eat these snacks:

Keith (on the right, above) is our forever Bonus Boy6. The future of Boy Babe7 (on the left) is still up in the air. We are praying goodness and security for him as we spend these months loving him in our home.

The sweet 6-year old in the blue polo is Brayden, our Bonus Boy5. He became our fifth Coppinger boy through the gift of adoption in 2019. Truly, the work God has done in our family during the past two years has astounded us. He continues to grow us in number and in faith and trust as we walk this journey with Him!

Now that we’re back to raising littles again (our older sons are now 23, 20, 18, and 15!), we’ve been fixing up our backyard to be fun for them. Brayden helped me paint an old tractor tire, and we turned it into a sandbox. It has been so much fun!!

We bought a kiddie pool, and bubble mowers:

Two of these little mowers
This simple but perfect-for-us kiddie pool. (Not only does this work well for our 1-year olds, it’s great for Brayden, our 6-year old too! Also, this one is listed now for way more than we paid for it a month ago!? We only paid $20!)
And this toddler sized picnic table:

Which almost leads me to share about the fun summer snack I discovered. But first, can we just take a minute to appreciate God’s work in teenagers and young adults? In the picture above you can see Malachi, age 15, our Boy4, running around and pick up sticks in the yard with Brayden. And Elias, age 18, our Boy3 kissing the babies before he headed off to work for the day. My heart overflows with gratitude.

Here’s Justus, age 20, our Boy2 who was home from college for several weeks during quarantine before he headed to Texas for a summer internship. Our little ones sure miss “dut-dus.” Well, we all do.

Last but not least, here’s Asa, our 23-year old and Boy1. He lives and works in Lincoln now as a videographer for Back to the Bible. So we don’t get to see him often, but when he does make it home, the little boys pile on top of him!

Apparently I felt that you needed a big family update!

Ok, one last thing: I’d love for you to be blessed by the latest video our boys made together. Asa, Justus, and Malachi worked hard on it as a gift for Elias’ high school graduation!

Perfect Summer Snack for Toddlers

And now, the information you’ve all been waiting for. The perfect summer snack I’ve discovered for our toddlers is:

Frozen Peas.

See also: Frozen Corn, Frozen Blueberries, Frozen Mixed Veggies, and Frozen Mango.

On a hot day when we’re running around and playing outside, grabbing little bowls of frozen veggies or fruit for them to eat at the picnic table as finger food is a huge hit for our toddlers! It cools them off and nourishes them at the same time. The frozen foods are easy to eat and take absolutely no prep! They’re perfect!

And now you know.

I’ll leave you with this:

Here’s Keith the night our littles took turns putting on goggles and laughing their full belly laughs.

God’s plans are better than ours, always.

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Peanut Butter Chocolate Crunch Cups – 4 Ingredients

February 19, 2020 by Laura Leave a Comment

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These Chocolate Peanut Butter Crunch Cups are practically begging for you to make them!

With college students joining us for lunch, I was searching the internet for ways to treat them, and I had rice krispie cereal that I needed to use up. All the recipes called for marshmallows, of course. But hey, I don’t keep those in my pantry regularly, much to my kids’ dismay.

Therefore, after wading through all of the marshmallow-y options, I finally found this winner! I tweaked it just a bit, and that is how these Peanut Butter Chocolate Crunch Cups were born.

These are incredibly easy and they were a hit with the college students! Who needs marshmallows?! (Well, they are helpful if you’re making smores…) But for rice krispie cereal treats, it’s amazing that we can do other fun things and use more wholesome ingredients to make treats!

Speaking of “other fun things” – I highly encourage that you also put these 4-Ingredient Chocolate Crunch Bars on your list of awesome rice krispie treats to make. These are hugely popular when I serve them to guests! It’s worth noting that the ingredient list in that recipe and in this one are very similar, making life easier. They just turn out two different and fun treats!

Peanut Butter Chocolate Crunch CupsYum

Peanut Butter Chocolate Crunch Cups - 4 Ingredients

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Author: Laura

Serves: 12

Ingredients

1 cup Natural Peanut Butter
4 Tablespoons Honey
2½ cups Crisp Rice Cereal
1½ cups any variety Chocolate Chips

Instructions

In a saucepan, stir peanut butter and honey together over low heat until melted.
Remove from heat and stir in rice crispy cereal.
Press mixture into 12 muffin cups. (I recommend silicone cups to make them easy to remove.)
Melt chocolate chips on the stovetop, stirring until melted and smooth.
Spoon and spread melted chocolate over each peanut butter crispy cup.
Refrigerate for at least an hour until chocolate has hardened.
Remove cups and serve!
Store Peanut Butter Chocolate Crispy Cups in an air tight container.

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Homemade Crunchy Granola Bars

July 30, 2019 by Laura 8 Comments

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I’m sure you’re wondering: Why did Laura decide to make Homemade Crunchy Granola Bars?

Oh, you weren’t wondering? You’re just so used to me sharing recipes that you never question what inspired the recipe? And really, you probably don’t even care too much as you really just want to take a peek at the recipe to see if it looks easy and good enough to try.

It get you. I’m a “scroll to the bottom of the post and just read the recipe” kind of a gal too. But still, I wanted to tell you the question I asked myself before I looked up ideas for how to create Homemade Crunchy Granola Bars. The question was this:

What is a better use of my time – going to the store or making these at home?

It wasn’t really about money, even though making these homemade is going to save a buck or two. It wasn’t about the ingredients, even though making these homemade is going to ensure we only eat the best of the best. What was it about then?

See, now that we have little ones in the house again (currently a 5-year-old and an 8-month-old), along with our teens and college guys home for the summer, I am questioning my best use of my time for EVERYTHING. Not one minute can be wasted, you know?

We’ve been on a bit of a Nature Valley Granola Bar kick, because God is bigger than store-bought granola bars when you have a lot of people to love on. But then we ran out of the bars, and quite a few other staple snacks too. I mean, I did add them to the grocery list, but on that particular day and week, I was trying to avoid going to the store for as many days as possible.

We had fresh produce from our garden and milk from the farm. So all other meals and snacks could be made from what we had so that I wouldn’t have to mess with lugging babies to the store. Can anyone else relate to this?

So while Boy Babe was napping, Bonus Boy and I mixed these up after looking up a few ideas online. He had fun, I had fun, and you can bet that this recipe is super simple because if I’m too lazy to go to the store, I’m certainly not willing to make a difficult recipe, right?

We are very pleased with how these turned out! They include only simple, real food ingredients. They are great for breakfast or for a snack. And they pack well in the diaper bag to, you know, take to the store with us should we ever decide to go again. :)

Homemade Crunchy Granola BarsYum

5.0 from 1 reviews

Homemade Crunchy Granola Bars

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Author: Laura

Serves: 15

Ingredients

3¼ cups rolled oats
⅔ cups flour (I use freshly ground soft white wheat)
3 tablespoons brown sugar or sucanat
½ teaspoon baking soda
½ teaspoon salt
⅔ cup honey
⅓ cup melted coconut oil
1 teaspoon vanilla extract

Instructions

In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
Add honey, coconut oil, and vanilla, stirring until well combined.
Press mixture down into a parchment paper-lined 9x13 pan.
Bake in a 350 degree oven for 20-25 minutes or until golden brown.
Remove pan from oven, and press the bars down with another piece of parchment paper so that they stay nice and tight while cooling.
After 15 minutes, remove the bars from the pan to cool for a few more minutes.
Cut them into 12 bars or break into snack-sized bites.
Allow approximately 2 hours for the bars to become crunchy.

In your current season of life, what is your preference? Buy most food store-bought or make do with what you have at home so you don’t have to mess with a grocery store run?

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Easy Peanut Butter Fluff Fruit Dip

May 21, 2019 by Laura 1 Comment

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You need just three simple ingredients, plus some bananas, apples, grapes, or berries – and you can enjoy this wonderfully refreshing treat: Easy Peanut Butter Fluff Fruit Dip!

This is one of those delightful recipes that you can hand off to your kids to make! Not only will it give them experience with cooking and reading recipes, but it will also invite them to eat fruit.

I like to make homemade peanut butter – which is easier than you think! Here are the recipe links that explain how to make peanut butter. But of course, if you prefer to buy it at the store, just be sure the ingredients are wholesome!

Peanut Butter (just peanuts!)
Peanut Butter (super creamy – like Skippy or Jif)

Along with peanut butter, all you need is yogurt and honey. Easy peasy! See? Your kids can make this!

Want to get your kids involved in the kitchen with you?

We have a list of great resources for you here. Plus, we encourage you to take recipes like this Easy Peanut Butter Fluff Fruit Dip and use it to help your kids get excited about helping you in the kitchen!

Easy Peanut Butter Fluff Fruit DipYum

5.0 from 1 reviews

Easy Peanut Butter Fluff Fruit Dip

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Author: Laura

Serves: 2 cups

Ingredients

1 cup plain whole milk yogurt
1 cup natural creamy peanut butter
3 Tablespoons honey

Instructions

Blend ingredients together in a blender or with a hand mixer.
Serve with your favorite fruit!

Love recipes like this Easy Peanut Butter Fluff Dip that have five or fewer healthy ingredients?

We do to! This book is filled with 111 recipes just like this one!

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Want more great dip recipes?

We love making entire meals out of fruits, veggies, and chips with dips! Here are 16 more of our favorite dip recipes:

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Simple Strawberry Cheesecake Cups (Low Sugar, 5 Ingredients)

May 24, 2018 by Laura Leave a Comment

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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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Author: Laura

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

Mix all ingredients together in a food processor or high power blender or hand mixer until smooth.
Scoop mixture into silicone muffin molds, candy molds, or popsicle molds.
Freeze for about 2 hours.
Once frozen, remove Cheesecake Cups from molds and place in an air-tight container.
Store in freezer.

Like recipes like this one that are super simple and contain 5 or fewer ingredients? You’ve gotta grab this awesome High Five Recipes eBook! You’ll get 111 recipes that are super simple and only use five or fewer real food ingredients!

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You also might enjoy our 227 Healthy Snacks eBook. So many ideas and recipes, so little time! But hey, at least the recipes will only take a small amount of time to make, so you’re golden!

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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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Super Moist Flourless Peanut Butter Brownies

May 13, 2018 by Laura 12 Comments

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Like the old saying goes, when life gives you Super Moist Flourless Brownies, switch the almond butter for peanut butter and turn them into Super Moist Flourless Peanut Butter Brownies.

I admit that I often get on recipe kicks at my house. We discover a new recipe we love and we make it thirty times in forty days because we can’t get enough. (Sometimes, but not always, I exaggerate.) So it is with both varieties of these Super Moist Flourless Brownies. They are so incredibly good that we have gone through a ridiculous amount of Almond Butter and Peanut Butter in the past month and a half.

There goes the grocery budget.

Well, only sort of. After all, both of these brownie varieties are super wholesome and full of protein. So I’ll put out a pan of these for breakfast (no one complains, mind you) and because they are so rich and filling, there’s no need for me to add meat to the meal. Therefore, we’re subbing nut butter for bacon on days like this. Money-wise, it’s kind of a wash. Taste wise, well, we love our bacon, but the trade off is brownies. So everyone is happy.

If you’ve tried the Super Moist Flourless Brownie recipe (only 5 ingredients!) you’ll look at this one and notice that the only difference is a direct exchange of peanut butter for the almond butter. It’s too easy!

But here’s the thing: The tiny ingredient switch makes for a significant flavor change. This Super Moist Flourless Peanut Butter Brownies recipe really turns out a treat with the awesome peanut-butter-chocolate taste so many of us love! The Super Moist Flourless Brownies recipe made with almond butter taste like regular, but amazing, brownies.

So we love both. A lot. Like, I’m buying cases of Almond Butter just so we can make brownies. I can’t help it.

Make Your Own Nut ButtersYum

I consistently make Homemade Peanut Butter, which does save a few pennies, but mostly just produces the most amazing peanut butter in the whole wide world. This one is super creamy and spreadable, our favorite. This one is made with straight peanuts, also incredible. Both are nourishing.

I have experimented with making Almond Butter but for the most part, I buy it already made.

Whether you make or buy your nut butters, I recommend using unsweetened, natural butters in these recipes.

Super Moist Flourless Peanut Butter Brownies

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Author: Laura

Serves: 12

Ingredients

1½ cups (12-ounces) Peanut Butter
½ cup honey
½ cup unsweetened cocoa powder
2 eggs
½ teaspoon baking soda

Instructions

Stir all ingredients together until well combined.
Spread batter into a buttered 8x8 inch baking dish.
Bake in a 350 degree oven for 13-15 minutes. (Remove them from the oven when they are just slightly underdone so they come out moist!)

Can you believe, these brownies have taken the place of my Fat Bombs for now? Depending on the day. I guess it’s apparent I really like my chocolate and my peanut butter, in all its healthy forms.

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