bites Archives | Betsy's Best

PB&J Gourmet Banana Bites

by Betsy Opyt | Aug 3, 2018 | Peanut Butter and Jelly Recipes

With these PB&J gourmet banana bites, you forgo the bread and use bananas instead!!! A blissful bite of these PB&J creations will have you reaching for more! They are great at breakfast, a grab and go as a snack, and if frozen a dessert! There are so many ways to eat these gourmet bites!!!

Recipe Ingredients:

2 TBS Betsy’s Best Cinnamon Peanut Butter

1 Banana

1 T Jam

Toothpicks

Step By Step PB&J Banana Bites Recipe Directions:

Step 1: Slice banana into 1/4 circles.

Step 2: Add a dollop of Betsy’s Best Gourmet Peanut Butter to one slice and a dollop of your favorite jam to the other.

Step 3: Add a toothpick to secure and either eat or freeze!

Step 4: Enjoy!

Please tell about your experience making and eating Betsy’s PB&J banana bites. Did you make them with your kids? What jam, jelly or preserve did you use? Where do peanut butter and jelly sandwiches rank on your favorite foods list?

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Lemon Energy Balls Recipe with Coconut and Cardamom Cashew Butter

by Betsy Opyt | May 29, 2017 | Healthy Snack Recipes

Why is Betsy’s recipe for lemon energy balls a must try? Well, coconut, cardamom and lemon are three great superfoods for summer snacks. Whether you are a kid or an adult you will love these delicious coconut cashew butter lemon energy bites. Make a bunch and pack them on your long bike rides or hikes. If you are just relaxing or heating healthy at work they are a great snack, too! You’ll #TasteTheDifference!

Ingredients:

2 T Betsy’s Best Cardamom Cashew Butter

2 T shredded coconut

Zest from 1 lemons

1/2 fresh lemon, juiced

1 T honey

Shredded coconut to garnish

Step By Step Lemon Energy Balls Recipe Directions:

Step 1: Add all the ingredients to a bowl and stir until combined.

Step 2: Roll into 6 balls and roll the balls in shredded coconut.

Step 3: Store in the fridge, covered, for up to 1 week.

Yield: 6 energy balls.

Step 4: Enjoy your lemon energy balls.!

When it’s time to fuel up for long walks or bike rides grab Betsy’s lemon energy balls and go! The gourmet flavor will tantalize your taste buds will the all-natural superfood ingredients will keep you energized. Healthy snacking has never tasted so good! Betsy knows it will be #LoveAtFirstTaste!

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Peanut Butter Chocolate Cheesecake Bites

by Betsy Opyt | Mar 17, 2014 | Healthy Baking Recipes

Did someone say CHEESECAKE, PEANUT BUTTER and CHOCOLATE in the same sentence?! Betsy’s peanut butter chocolate cheesecake bites are a winner and will have everyone coming back for more. These tiny bites will burst with a creamy peanut butter and chocolate flavor… it’s hard to stop at just one! Trust Betsy! It will be #LoveAtFirstTaste!

Crust Ingredients:

2 T Betsy’s Best Cinnamon Peanut Butter

1 c finely crushed chocolate graham crackers (or cookies)

2 T unsalted butter or coconut oil

1 Tsp granulated sugar

Cheesecake Filling: Ingredients:

16 oz cream cheese, softened

½ c Betsy’s Best Gourmet Peanut Butter

⅔ c powder sugar

1 tsp vanilla

2 eggs

Topping Ingredients:

Caramel or chocolate sauce for drizzling

¼ c chopped peanuts

Step By Step Peanut Butter Chocolate Cheesecake Bites Recipe Directions:

Step 1: Preheat the oven to 325° F and line a cupcake pan with paper liners.

Step 2: In a bowl, mix together graham cracker (or cookie crumbs), sugar, melted butter and Betsy’s Best Peanut Butter. Divide crumbs in the cupcake liners and press it on the bottom. Bake for 10 minutes. Remove from oven and set aside.

Step 3: In a large mixing bowl, mix together cream cheese, Betsy’s Best Peanut Butter, powder sugar and vanilla on medium speed until well combined. Beat in eggs (one by one) until evenly combined. Do not over mix. Spoon cheesecake filling over the crusts and bake at 325° F for 20 minutes or until the toothpick comes out almost clean. Remove from oven and cool completely. Sprinkle chopped toasted peanuts on top for garnish and drizzle with chocolate or caramel sauce. Store cheesecakes in refrigerator.

Step 4: Feel free to use a substitution of Betsy’s Best Almond Butter or Sunflower Seed Butter in place of the peanut butter. You can also make this recipe without the crust for a gluten-free alternative, or substitute a gluten-free graham cracker crumb in place.

Step 5: Enjoy your peanut butter chocolate cheesecake bites!

If you love peanut butter and chocolate this cheesecake recipe will be one of your favorites. Enjoy!

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Betsy’s PB&J Cookie Bites (with Sunflower Seed Butter)

by Betsy Opyt | Feb 3, 2014 | Healthy Baking Recipes, Peanut Butter and Jelly Recipes

PB&J in a bite size portion is the perfect treat on the go! Betsy’s mini peanut butter and jelly coolie bite is full of flavor and fun to eat. There is a twist, too! Instead of PB Betsy uses her cinnamon seed butter. Be creative and try different flavors of jams and jelly and even try making it with our almond, cashew, or peanut butter!

Cookie Ingredients:

1/4 C Betsy’s Best Cinnamon Sunflower Seed Butter

1 1/4 c all-purpose flour or gluten free flour

1/4 tsp baking soda

1/2 tsp sea salt

1/4 c unsalted butter room temperature

1/4 c sugar

1/2 c light brown sugar packed

1 large egg room temperature

1 tsp vanilla extract

Mousse Filling Ingredients:

3 oz cream cheese softened

1/2 c Betsy’s Best Cinnamon Seed Butter Butter

Topping:

1/2 c jam or jelly seedless

Step By Step PB&J Cookie Bites Recipe Directions:

Step 1: Preheat oven to 350°F. Spray a mini sized muffin tin with cooking spray and set aside. Stir together flour, baking soda, and salt, set aside. Beat butter and Betsy’s Best until smooth and add sugars and beat on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined and add flour mixture and mix until just combined. Using a small cookie scoop and scoop dough into muffin tins, press down to flatten slightly.

Step 2: Bake for 10-12 mins or until lightly browned and mostly set. Remove from oven and immediately use the small cap of the vanilla to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

Peanut Butter Mousse Directions:

In a separate bowl, beat cream cheese and Betsy’s Best until smooth and place in refrigerator until ready to assemble.

Assembly:

Spoon a teaspoon of raspberry jam into each cookie cup. Add the peanut butter mousse on top of raspberry jam and top with a dollop of jam as a garnish. Refrigerate until set (approx. 2 hours). Serve cold and eat within 2-3 days. Or freeze and eat later on.

Betsy’s PB&J cookie bites are a hit at every party she brings them too. Even better, all those kids with peanut allergies can eat them. If peanut allergies aren’t an issue you can make them with Betsy’s Best Cinnamon Peanut Butter or Cinnamon Almond Butter!