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Sweet BBQ Peanut Butter Dip

This is a delicious option to an ordinary peanut satay sauce. It’s thicker and can be used a dip or a spread.

Sweet BBQ Peanut Butter Dip


  1. Place peanut butter in the microwave for no more than 30 seconds so it's barely thinned out.
  2. Add sauce and stir to combine.
  3. Use as a dip for celery sticks. If you add a bit more Sweet & Tangy sauce it can be used in place of satay sauce for grilled chicken kabobs.

Prep Time: 5 minutes

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Moroccan Chocolate Monsters

This recipe is adapted from a recipe my sister gave me. She found the original version on Food Network. It’s gluten free and super easy. The recipe makes a lot gooey goodness and will freeze well if you end up with extra.

Moroccan Chocolate Monsters

  • 3 eggs
  • 1 1/4 cup packed brown sugar
  • 1 cup sugar
  • 2 Tbsp Moroccan Twist Spices
  • 1/2 tsp vanilla
  • 1 1/2 cup creamy peanut butter (or other nut butter)
  • 1 stick of butter softened (or coconut oil)
  • 3/4 cup chocolate chips
  • 1/4 cup dried cherries
  • 2 tsp baking soda
  • 4 1/2 cups gluten free oatmeal (not instant)

  1. Preheat the oven to 350 degrees.
  2. In a very large mixing bowl combine eggs and sugars. Mix well.
  3. Add spices, vanilla, peanut butter, and butter. Mix well.
  4. Stir in chips and cherries, baking soda and oatmeal.
  5. Spoon golf ball sized scoops into a cookie sheet about 2" apart.
  6. Bake for 8-10 minutes. Do not over bake.
  7. Let stand for 3 minutes, then transfer to cookie sheet to cool.

Some easy substitutions: SunButter or other nut butter if you have issues with peanuts. White chocolate chips in place of or mixed with the chocolate chips. Raisins or cranberries in place of cherries. Chocolate colored candy or marshmallows works if you're not a fan of fruits.

Prep Time: 20 minutes - Cook Time: 10 minutes ; Yield: 60
Serving Size: one cookie

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