Peanut Butter Banana Chocolate Mini Bites

Greetings, 

         So you too have a sweet tooth like me😀, but are you counting calories all the time! Try this quick, simple and healthy recipe. We all crave for that little sweet something after lunch or dinner and this recipe is perfect for those sweet cravings. It’s a yummy summer snack and my kids love to have this in between their online study sessions. What I love about these frozen little bites is that they are so easy to prepare, even my kids (which are pretty grown up now!😁) can make this on their own without my help. It’s a no bake recipe and an instant hit with the family. All ingredients used in this recipe are very easily available. You can play around with this recipe, like instead of banana you can use strawberries! Replace dark chocolate with white chocolate. Use chocolate chips as topping or may be add some colorful edible gems as topping to make it more appealing to your kids. Do let me know, If you try this, post a comment or picture and tag me @whitebutton2020 on Instagram.

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Makes : 9-10 mini bites
Cuisine: American
Course: Snack/Dessert
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Ingredients & Qty
1. Banana : 1 peeled medium sized banana (don’t use soft, over ripe or raw one)
2. Dark Chocolate: 6 squares I have used 6 squares of one 150 gm Dark chocolate bar. Instead of Dark chocolate you can use white chocolate as well.
3. Natural Peanut Butter : 30 gm or 6 tsp (Approx) Instead of peanut butter you can use almond or some other favorite of yours.
4. Milk : 2-3 tsp 

Ingredients

Method
1. Cut the banana into thin slices (not too thin!)


2. Spread the peanut butter on a slice and cover it with the other slice, so basically you have to make banana and peanut butter sandwich. If you find the peanut butter as too sticky and hard to spread, microwave it for 30 seconds.

3. Freeze for about 1.5 or 2 hours. (It is important to freeze the bites before you start dipping them in the melted chocolate because otherwise you will find them slippery and difficult to work with)


4. In the meanwhile, place the chocolate squares in a microwave safe bowl and microwave for 1 minute, remove and stir (Don’t rely on your eyes, because the chocolate pieces retain their shape until you stir them Or boil 1 cup water in a saucepan, then reduce the flame and let it simmer, Place a bowl that fits the mouth of the sauce pan, Put the chocolate in that bowl, keep on stirring until the chocolate melts)


5. Add 2 to 3 tsp milk and whisk, to make the chocolate dip easy to work with. Lot of people add coconut oil to achieve a thin working consistency but i prefer milk.  


6. Take the bites out of the freezer and one by one dip them in the melted chocolate leaving the top of the sandwich or you can only dip half of it or you can go for the chocolate coated version by putting the whole sandwich into the dip ( for this you may require little more chocolate). Place a baking sheet or parchment paper in the tray so as to avoid chocolate stains and also to easily transfer the bites to the serving dish. I could not arrange one because of the lock down in my city.  


7. Freeze the bites again for at least an hour before serving.

Here are some more Peanut Butter recipes for you!

PEANUT BUTTER CHOCOLATE ALMOND MUFFIN MOULD BITES-NO BAKE!

This is a easy, 3 ingredient, no bake recipe. These mini muffin mould bites….actually it’s just half a mould! are so good for those hunger pangs which trouble you in between your main meals! … Continue reading →

Peanut Butter Bites

These protein packed bites are idle to snack in between your meals. It is a easy tiffin recipe to pack for school, so good for birthday parties and is definitely a kitty party, conversation starter! … Continue reading →

Peanut Butter Bites

Good evening,

                     Today, I have this easy, yummy and healthy peanut butter energy bites recipe for you. You can have this on your plate in almost no time! If you have kids at home, they are going to love this for sure. I made this yesterday only to find an empty plate in the fridge this morning! (haha) These protein packed bites are idle to snack in between your meals. It is a easy tiffin recipe to pack for school, so good for birthday parties and is definitely a conversation starter for those ladies get together!  It is loaded with the goodness of flax seeds, oats, honey, dark chocolate…now that’s a lot of goodness in a bite! Just imagine your kids having flax seeds and oats! 😁😅. We all know how difficult (next to impossible) it is to make our kids eat this healthy stuff! 

 So, I have these two interesting versions for you, one is where i have made the bites by just combining all the ingredients together and the other version is chocolate dipped. My kids loved the chocolate dipped version for the obvious reason!

Peanut Butter Bites

Good to Know
Flax seeds are known for their amazing health benefits like they are rich in omega 3, dietary fiber and they contain high quality protein. Oats are rich in antioxidants, soluble fiber, can help lower cholesterol, help control blood sugar level and may help you lose weight as well. Honey is rich in antioxidants, ease digestive problems, soothe coughs and sore throat to name a few. 

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Makes: 12-15 bites
Cuisine:Continental
Course: Snack
Difficulty Level : Easy
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Ingredients & Qty

1. Natural Crunchy Peanut Butter - 1/2 cup (75 gm) You can 
use creamy peanut butter as well
2.  Flax Seeds - 3 tsp (15 gm)
3. Rolled Oats - 4 tsp (20 gm)
4. Honey - 2 tsp 
5. Biscuits - 4 no. (optional) 
(I have used Parle G glucose biscuit)
6. Dark Chocolate - 2 bars 
(I have used Cadbury Bournville, 
50% cocoa, dark chocolate bars)
7. Milk - 2-3 tsp 
(Required Only for chocolate dipped version 1.1)

Method

Chocolate Dipped Bites (version 1.1)
Scroll down for making Version 1.2 


1. Grind the oats, flax seeds and glucose biscuits in flour consistency (keep it slightly coarse), using mixer grinder/food processor.

2. In a mixing bowl, add Crunchy peanut butter, ground oats, flax seeds, glucose biscuits, and honey, mix until well combined to form dough ball.

3. Make small bites/balls, if you feel it is not holding together, add some (one tsp) peanut butter.

4. Keep the bites in the fridge for 20 minutes so that the dough holds together once you start dipping them in melted chocolate. 

5. In the meanwhile, Chop the dark chocolate into small pieces, place it in a microwave safe bowl and microwave for 1 minute 20 seconds, remove and stir (Don’t rely on your eyes, because the chocolate pieces retain their shape until you stir them Or boil 1 cup water in a saucepan, then reduce the flame and let it simmer, Place a bowl that fits the mouth of the sauce pan, put the chocolate in that bowl, keep on stirring until the chocolate melts)

6. Add 2 to 3 tsp milk and whisk, to make the chocolate dip easy to work with. You can add coconut oil to achieve a thin working consistency but i prefer milk.  

7. Coat the bites one by one with melted chocolate. Use a toothpick or fork for a mess free job. Once done, put it back in the fridge and freeze for about an hour or two and enjoy!

Now let’s make the other version….version (1.2) 😀

Method

1. Grind the oats, flax seeds and glucose biscuits in flour consistency, using mixer grinder/food processor.

2. Chop the dark chocolate into small pieces, place it in a microwave safe bowl and microwave for 1 minute 20 seconds, remove and stir (Don’t rely on your eyes, because they retain their shape until you stir them). Or you can boil water in a pan and place a bowl over the pan with chocolate in it, keep on stirring until it melts.  

3. In a mixing bowl, add Crunchy peanut butter, grounded oats, flax seeds, glucose biscuits,  honey, and melted chocolate, mix until well combined to form dough ball.

4. Make small bites/balls, if you feel it is not holding together, add some (one tsp) peanut butter.

5. Refrigerate for an hour and serve. Voila! our version 1.2 is ready! 😀

Peanut Butter Bites

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Masala Papad Recipe

Good Morning,

               Papad or pappadum is known by many names. It is a thin, crisp, flatbread from Indian subcontinent. This Masala papad recipe is easy to make, crunchy, spicy and fun! Only downside is that you must serve it immediately or the papad becomes soft & soggy because of moisture. Usually it is the first thing you are served (as starter) when you go to an Indian restaurant.

My favourite is rice papad but because of limited availability of ingredients in this lockdown, I decided to use what I have at home. I am using, Haldiram’s masala papad in my recipe which turned out to be equally good 🙂 It has Mung Bean flour, Black gram pulse flour, Tepary beans flour as the main ingredient.

Masala Papad
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Recipe for making 2 Masala papads
Course : Starter
Cuisine : Indian
Difficulty Level : Easy
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Ingredients

  1. Two Papads (I have used haldiram’s Punjabi masala papad, you can use any other papad of your choice like moong dal, rice papad etc)

2.  Tomato – 1 medium, remove the seeds and cut into small cubes. (It is important to deseed the tomato, so as to reduce the moisture)

3.  Onion – 1 medium, finely chopped

4.  Cucumber – 1 small, finely chopped

5.  Chat Masala* – to taste

6.  Lemon juice – 2 tsp

7.  Fresh coriander leaves/cilantro/ – a small bunch, washed and chopped

8.  Green chilly – 1 finely chopped (optional) I am not going to put green chilly in my papad, as I am using punjabi masala papad, which already has lot of spices in it.)

Ingredients

Method

1.  In a bowl, add chopped tomato, onion, cucumber, cilantro leaves, chat masala* and lemon juice, mix well.

2.  Roast the papad in microwave for 30 seconds on both sides (or roast on tawa with little oil or deep fry your papad in oil), let it sit for few seconds. You can apply little vegetable oil as well on your papad before you microwave it. 

3.   Place the papad in a plate and add the onion tomato mix evenly on top.

4. Serve immediately and enjoy!

You can also think of having it as a brunch or evening snack. Just add some bhujia/sev ( A popular crispy snack prepared by using besan (gram flour) & spices) on top of it.  Let me know in the comments, if you try this recipe with some other ingredients or vegetables as toppings. 😀

Masala Papad

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Nutritious Panjiri Ladoos

Hello friends

Today on my beloved mother’s first death anniversary, I am sharing her version of Panjiri ladoos that she would make every year on Janmashtami (an annual Hindu festival that celebrates the birth of Lord Krishna). The heavenly aroma of roasted makhana, semolina, almonds would fill our home and hearts! The preparation would start a day prior to Janmashtami with market visits to buy the required ingredients. I along with two of my siblings would one by one stir roast the semolina and wheat flour on low flame, whenever she wanted a short break. For me the cooking time was no less than a punishment, as we were not allowed to taste anything since a part of it was meant for Puja ( a ritual in honour of Lord Krishna) and she would not tell, which part! Preparing almost 3 to 4 kgs of Panjiri was time consuming and waiting for few hours, felt like eternity! I remember one such year when she had to go to Calcutta to visit my sister and I was given the responsibility to manage my home along with my brother and pet dog! One thing that we had in abundance to eat was Panjiri (Kasar). It was kept in a canister (kanastar) and I had the key. The key to happiness!! 

We ignored her warning of eating panjiri only twice that too in limited quantity with milk. We were partying!!….and the party menu had only one delicacy, Panjiri Ladoos! We ate to our heart’s content. We even started feeding our pet dog, Gojo with ladoos and he went berserk, barking on us as if demanding more and more of it. Then came the result, Loose motions!! Pet included! haha😁 (Ps: we were pretty grown up when this happened, I was working as an educationist, so you see there are few things that always brings out the child in you!)😊

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Makes 15 Ladoos Approx
Cuisine: Indian
Course: Dessert
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IngredientsQty
Wheat flour (Gehu ka atta)200 gm
Semolina (Sooji)100 gm
Almonds(Badam)25 crushed or coarsely grinded
Cashew Nuts (Kaju)5-6 crushed or coarsely grinded
Fox Nuts (Makhana)1 cup
Desiccated Coconut powder30 gm
Desi ghee200 gm
Boora (Khaand, Powdered sugar)200 gm
Milk2-3 tsp

Method

1. Dry roast Semolina and wheat flour separately on medium flame, stirring continuously, let it cool and keep aside.

2. Roast Makhana (Fox nuts) in three (3) tsp desi ghee till it turns golden brown and set aside.

3. Roast dry coconut powder, crushed cashew nuts and almonds in 2 tsp desi ghee on low flame for 3-4 minutes, let it cool and keep aside.

4. In a large serving bowl, mix roasted semolina(sooji), wheat flour, coconut powder, cashew nuts, almonds and crushed makhana. (slightly crush the makhana so that they bind well while making ladoos)

5. Add Boora (Powdered sugar) and mix well.

6. Add melted Desi ghee and mix well. Kasar or dry Panjiri is ready!

7. Add 2-3 tsp milk and make ladoos.

Panjiri Ladoo

Enjoy this yummy North Indian sweet dish, especially made in winters, which is known to keep you warm and happy! Have it with your morning cup of tea or in the evening with hot milk.

PS😇 : Try and make round shape ladoos😁, I couldn’t because my kids were getting impatient and wanted to gobble a few asap!


My mother’s death anniversary is an opportunity to celebrate her legacy, to visit the memory lane and relive the wonderful time we had together, to remember and express gratitude for all the sacrifices that she made to make our lives easier, safer and better and to fill our hearts over and over again with her flawless and unconditional love.

I can feel that she is around, blessing us and praying for our well being. I want her to know, that she is missed all the time, in all ordinary moments and major milestones. I miss having our daily chit chat on phone, we would laugh at my recipe blunders and almost daily i would complain, how my kids are becoming naughtier day by day.

Dear mummy, I feel so clueless at times, don’t know whether to miss you or to find you in the sun, the light, the rain, or in the air that I breathe, in every breath that I take…..for at times I feel that not only I exist because of you but I am another you! so proud to say and feel ”Like mother like daughter”…

Amla sabji (Indian Gooseberry side dish)

Hello Friends,

I started making Amla sabji because every time I ate pickle bought from the market, I ended up with an irritated throat. I am glad now I have finally found one brand of pickle that suits me well but it’s in Dehradun, little far away from where i live, so this easy amla recipe which is made using  pickle masala (spices) comes in very handy.  I always knew that amla (Indian Gooseberry) has high level of vitamin C, is good for hair and skin but didn’t know that it has bodybuilding benefits as well, until I googled for it, like It enhances protein synthesis, is good for strengthening muscles and helps build lean muscle mass. Now that’s a lot given it’s price!  😀

Amla sabji (Indian gooseberry – side dish)
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Cooking Time: 10-12 min
Serves : 2-4
Cuisine: North Indian
Course: Side Dish
Difficulty level : Medium
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IngredientsQty
Amla (Indian Gooseberry)4-5
Kalonji (Black seeds)  1/4th tsp
Saunf (Fennel seeds)1/2  tsp
Sarson dana (Black Mustard seeds)1/4th tsp
Hari mirch (Green chilly)    1 slit
Whole dried red Kashmiri chilly  1
Jeera (Cumin seeds)            1/4th tsp
Ajwain (Carom Seeds)1/4th tsp
Mustard/Refined oil2 tsp
Haldi (Turmeric powder)1/4th tsp
Lal Mirch (Red chilly powder)1/4th tsp
Salt to taste
Ingredients

PS: You can add little Jaggery(gur) if you find it too tangy!

Method

1.  Wash, chop and deseed the amla

2.  Heat the oil in a pan and add green chilly, red kashmiri chilly whole, Jeera (cumin seeds),  Sarson dana (mustard seeds), kalonji (black seeds), Saunf (Fennel seeds), Ajwain (carom seeds) and sauté for few seconds.

3.  Add amla, haldi (Turmeric powder), Red chilli powder, salt and sauté on low flame for 1 minute.

 4.  Add Jaggery (if needed) along with ½ cup of water, mix and cover with a lid and cook for 4-5 minutes. You can add little more water (if needed) and cook till the amla is nice and soft.

  5. Garnish it with coriander and enjoy as a pickle or side dish.

Raw Amla

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