Tag Archives: cookies

Better late than never


How did this happen? How is it possible that National Peanut Butter Day was on Tuesday, and I’m just now finding out about it? I mean seriously, I live with the Queen of Nut Butters for heaven’s sake, and still the day came and went as if it were just any other day. I’m hanging my head in shame right now and I sincerely apologize to all of you out there who rely on me to remember and notify you of such important events as the day in which we honor America’s all-time favorite sandwich spread.

Well since I can’t exactly turn back time (yet), I can still do my part in celebrating this all-important holiday, even if slightly belated. In my opinion, peanut butter should really have a whole month dedicated to it instead of just one day. Heck, China devotes a whole year to roosters and dragons and whatnot, and we can’t even honor the all-mighty peanut butter with any more than 24 hours? I think I definitely need to get in contact with my congresswoman about this issue. Well that and why it is that I’m not able to run for President of this country. So what if I was born in Mexico, bark at the vacuum cleaner and sometimes eat cat poop from the backyard…

So even though the day in which we were to celebrate this incredible edible has already come and passed, I still wanted to do my part in making peanut butter feel special. And I did so with these muy delicioso no-bake cookies.

No-Bake Peanut Butter Chocolate Chip Cookie Balls

1/2 cup rolled oats

1/2 cup raw cashews

1/4 cup all-purpose flour

3 tbsp granulated sugar

1/2 tsp salt

1/4 cup smooth peanut butter

3 tbsp maple syrup, honey or agave nectar

1/2 tsp vanilla extract

1/4 cup dry-roasted peanuts

1/4 cup milk chocolate chips

1/4 cup Rice Crisp cereal


1) In a food processor, pulse the oats and cashews into a fine flour-like powder. Add all-purpose flour, sugar and salt and pulse until combined.

2) Add peanut butter, maple syrup and vanilla and process until it resembles a cookie dough. Add flour if too sticky, add more maple syrup or peanut butter if too flour-y. Add peanuts and chocolate chips and pulse until combined but still chunky.

3) Scoop dough into a bowl. Add cereal and stir to combine.

4) Form into little balls and transfer to a plate. Freeze balls 20-30 minutes before eating… or 5 minutes as was the case with mi mama. When it comes to peanut butter, that chick goes totally loco.

So there you go. Happy Belated National Peanut Butter, mi amigos. Now do yourself, your loved ones and anyone else who would appreciate a tasty ball of nutty goodness, a favor and make some of these little babies. If nothing else, do it for the sake of peanut butter.

As for me, I better be going now. I just got out of the bath tub and need to get my fur blow-dried and styled. Beauty day for me!




I don’t make it a point to talk about this on the blog because I don’t like to brag, but I am an extremely athletic little dog. I know what you’re thinking. “But Teeny, you’re a lap dog.” Yes yes, that’s true. But besides being an incredibly gifted lap-sitter, I’m also a world-renowned star athlete. In fact, I’ve won so many awards and medals from all my sport and athletic endeavours that there’s a whole room in our house completely devoted to showcasing all my talents. It’s a shame mi padres no longer have a living room, but hey, those trophies have to go somewhere, right? Especially my most recent gold medal that I was awarded for placing 1st in the Climbing Three Flights of Stairs Dash at the International Chihuahua Olympics held in my hometown each year. This is actually the fifth year in a row I’ve won this particular event and I even broke my previous world record from the previous year. It’s pretty much just a race to see who will place second for all the other contestants competing. I even beat the supposed up-and-coming superstar from Kenya who folks have been deeming the next TeenyLittleSuperSprinter, by almost 10 seconds… ha ha, nice try hombre. Eat my fur dust.

But like I said, I don’t like to brag. It’s obvious I’m the best, so I shouldn’t have to point that out to anyone. Instead, I like to help others in their quest to be as awesome and gifted as me. Let’s face it, you’re never going to be as great as me (I’m definitely a rare breed), but you may at least get to the point of being pretty good. And I like to be the guy that gets you there. So, today, in addition to sharing with you a tasty and delicious recipe to delight your eyes and palate, I will also share with you a little exercise tip to help you become a better athlete and more Teeny-esque. Are you ready for it? Okay here it is……….. haha, just kidding. I don’t have any tips to share with you. How could I possibly put into any words how to become more like me when I’m so superbly awesome. It just can’t be done. I’m this way because I was just plain born this way. Awe-inspiring and mind-blowingly magnifico. But like I said, I don’t like to brag.

But I don’t want to leave you without anything at all. I know you don’t read my blog just to see all my adorable little glamour shots at the end of each post. No, you also come here to gather up a new recipe from my most recent culinary masterpiece. And boy do I have a good one for you today.

 Sunflower Seed Butter Oatmeal Chocolate Chip Cookies

2/3 cup granulated sugar

2/3 cup brown sugar, packed

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3 tbsp butter, softened to room temperature

1/2 cup unsweetened applesauce

1/2 cup sunflower seed butter

1 tsp vanilla extract

2 eggs or 1/2 cup egg substitute

3 cups old-fashioned or quick-cooking oats

1 1/2 cups all-purpose flour

1/2 cup mini chocolate chips


1) Pre-heat oven to 375 degrees.

2) Combine sugars, cinnamon, baking soda, baking powder and salt in a large bowl.

3) Add butter, applesauce, sunflower seed butter, vanilla and eggs. Mix well to combine.

4) Add flour and oats, 1/2 a cup at a time until all oats and flour have been added. Do not overmix.

5) Fold in chocolate chips.

6) Drop by spoonfuls onto a baking sheet and cook 15-20 minutes or until lightly browned. Allow to cool on pan for 5 minutes before removing to wire rack.

7) Pour yourself a big ‘ol glass of milk and enjoy a delicious cookie (or two!)

I promise if you eat some of these cookies, you may not become as awesome as me, but you will definitely feel better about yourself and all your short-comings. It’s why I make them for mi mama on a pretty regular basis.

Well mi amigos, I better be going now. I have an appointment with my personal trainer this evening and I need to go find my weightlifting belt. I’ll leave you with this lovely picture of me taken just minutes after receiving my above-mentioned gold medal.

Cookies for mi Abuelo


It’s no secret that my preference for different people is mostly based on a) whether or not they let me sit on their laps and then b) how comfortable his or her lap actually is. It gets a little more complicated after that as I then rank the person on how many carrots I can finagle out of them throughout the course of an evening and finally on how long they will let me lick their kitchen floors before telling me to stop. Mi papa still holds the lead as far as all that criteria goes, obviously. His lap is warm and inviting, he sneaks me one or two extra carrots every night while mi mama isn’t looking and he is very often oblivious to my floor licking… especially when football is on TV or he’s busy stuffing his face with one of my delicious creations.

Now the title of Teeny’s second favorite human being tends to waiver back and forth between mi abuelo Werner and mi abuela Robin. I spend a lot of time cooking for and cuddling with them over at their house, especially when mis padres go out of town.  Each time I’m there the runner-up title is awarded to someone different. As of right now, mi abuelo holds the coveted status of second favorite… possibly because he is the one of the two of them that I’ve seen most recently and also because he slipped me a carrot on my way out the door. Score one for Abuelo!

Therefore, in his honor this morning I decided to bake his all-time favorite baked goodie– Oatmeal Chocolate Chip Cookies. Now, I’ve made these cookies at least 25 times for him and each and every time he tells me it’s my best batch ever. Hey, the man speaks the truth. He loves these cookies so much that I’ve actually seen him snatch one out of a child’s hand because he can’t bear to share even a single morsel with anyone else. That’s love, people. So, Abuelo, these cookies are all for you.

Oatmeal Chocolate Chip Cookies

2/3 cup brown sugar, packed

2/3 cup granulated sugar

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

2 tsp ground cinnamon

1/4 cup butter, softened

1/2 cup unsweetened applesauce

1-2 tsp vanilla extract

2 eggs or 1/2 cup egg substitute

3 cups quick-cooking rolled oats

1 cup all-purpose flour

1/2 cup walnuts, chopped

1/2 cup semi-sweet mini chocolate chips


1) Pre-heat oven to 375 degrees.

2) Combine sugars, baking soda, baking powder, salt and cinnamon in a large bowl.

3) Add butter, applesauce, vanilla and eggs and mix well to combine.

4) Stir in flour and oats, one cup at a time until combined. Add nuts and chocolate chips and stir to combine.

5) Drop spoonful-size blobs of dough onto a cookie sheet and bake 10-15 minutes or until browned.

6) Remove from pan and allow to cook on wire rack (if you can restrain from eating them straight from the oven).

I hope you enjoy these Abuelo. I’m sure these will be my best batch ever 🙂

In the meantime, I need to go find my “favorite” lap to sit on for a while. I think he’s beginning to get a tad bit jealous, what with all this baking cookies in another person’s honor and all.

Ahh, all is well again.

Teeny food from a Teeny dude


So as I mentioned in my previous post, I made quite an abundance of little finger foods for mi abuela’s surprise birthday party this past weekend. One cannot subsist on doughnuts alone, you know (although mi papa might try if given the opportunity). In addition to the almighty cake-doughnuts, I also made a plethora of appetizers and little mini dessert bites. Some of which I would like to now share the recipe for so that you all may enjoy them as well at your next afternoon tea party– which, by the way, I will be more than happy to plan for you if you name the right number of carrots price.

First up, my Ricotta and Pistachio Stuffed Dates. So easy to make and only 4 ingredients required.

Ricotta and Pistachio Stuffed Dates

12 Medjool Dates, cut in half and pit removed

6 oz Part-Skim Ricotta Cheese

48 shelled Pistachios

Bottle of Honey


1) Spread 1 tsp of Ricotta cheese inside each date half.

2) Top each half with 2 pistachios.

3) Drizzle the top with a small amount of honey.

4) Enjoy!

Now on to my Carrot Cake Balls. These are not quite sweet enough to be considered a dessert, but also not savory enough to be an appetizer. Therefore they’ll just remain in a category of their own– Awesome!

Mini Carrot Cake Balls

1/2 cup whole wheat pastry flour or all-purpose flour

1/4 cup rolled oats

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp salt

1/4 cup unsweetened flaked coconut

1/3 cup chopped walnuts

1/4 cup raisins, soaked in warm water for 15 minutes

1/2 cup shredded carrots, packed

1/4 cup maple syrup

1/4 cup coconut oil, softened in microwave for 30 seconds

1/2 tsp vanilla extract


1) Pre-heat oven to 350 degrees.

2) Whisk together the flour, oats, baking powder, cinnamon, ginger and salt in a large bowl.

3) Add in the coconut, nuts, soaked raisins and shredded carrots.

4) In a small bowl, mix the maple syrup, softened coconut oil and vanilla. Add to the flour mixture and stir until combined.

5) Shape about 1 tablespoon of dough into a ball using your hands. Place on a greased cookie sheet and bake 12-15 minutes. Allow to cool at least 10 minutes on a cooling rack until serving.

6) Devour!

And last but not least, my insanely decadent and yet still quite healthy, Mini Lemon Cheesecake Bites. Pure heaven…

Mini Lemon Cheesecake Bites

1/4 cup walnuts

1/4 cup pecans

1 tbsp safflower or canola oil

1/2 cup rolled oats

1/4 cup plus 2 tbsp granulated sugar

4 tbsp maple syrup, divided

1 tsp ground cinnamon, divided

1 tsp vanilla extract, divided

1/2 tsp almond extract

2 pinches of salt

8 oz. container Neuchâtel cream cheese

2 tbsp freshly squeezed lemon juice

1 tbsp all-purpose flour


1) Pre-heat oven to 350 degrees.

2) Place the nuts, oil, oats, 2 tbsp sugar, 2 tbsp maple syrup, 1/2 tsp cinnamon, 1/2 tsp vanilla, almond extract and a pinch of salt in a food processor and pulse until well combined. This should take about 20-25 pulses.

3) Lightly coat a mini muffin or cupcake pan with cooking spray. Place about 1 tbsp of nut mixture into each cup. Press the crust into pan with damp hands. Bake 7-8 minutes and allow to cool on rack.

4) Meanwhile, clean out food processor and add the cream cheese, 2 tbsp of maple syrup, 1/4 cup sugar, 2 tbsp lemon juice, the flour, 1/4 tsp cinnamon, a pinch of salt and 1/2 tsp vanilla extract. Blend until the mixture is creamy.

5) Pour the mixture evenly into cooled nut crusts– about 1 tbsp each. Bake 20-25 minutes or until cheesecakes look somewhat browned.

6) Allow to cool on wire rack before transferring to refrigerator to cool at least 30 minutes to an hour before serving.

7) Top each cake bite with a small strawberry sliver and serve. Mmmmmm!!!!

So there you have it. Three absolutely yummy and healthy finger food recipes to make for your next afternoon get-together or soiree.

Now if you’ll excuse me, I must be off to the gym again. A few leftover stuffed dates somehow managed to make it onto the floor and into my mouth and now I’m feeling a wee bit bloated. Gotta get out the old ab wheel.

Remember to stretch!

No spray tan required


You know that old saying, you are what you eat? Well personally, I’ve always thought that was full of a bunch of bunk. I mean, seriously. How could one be what is put in his or her mouth? If that were truly the case, I would be a 3 1/2 pound fibrous brown nugget and my great abuela would be a huge stick of beer-infused butter. Now I know I’m small, brown and have very regular bowels, but I am in no way a little nugget. Lean and svelte, yes. Nugget, heck no!

So despite my not buying into this whole idea of our being what we eat, I’ve recently begun to change my tune. And this is mostly due to mi mama’s skin beginning to change it’s hue. Now, I don’t know if it’s because Halloween is just around the corner and she’s decided to go as a pumpkin or because she is around a lot of women who abuse the spray tan and she’s trying to go for a more natural approach, but mi mama’s skin tone has started to take on an odd shade of orange. At first I was very concerned and thought maybe she had some funky new form of jaundice. I even voiced my concern to mi papa who only laughed and told me to go take a look in the recycle bin. And what I found instantly gave me the answer to her new skin color. Six empty 29 oz cans of Libby’s pumpkin puree. Yes, apparently mi mama has found a new obsession to add to her list which includes but is not limited to, all kinds of nut butters, Vietnamese Cinnamon and Extra sugar-free gum. According to mi papa, there was a sale on pumpkin at Costco recently and of course mi mama had to stock up. Why she felt the need to consume all six cans within a 2 week period is beyond me. Whatever the reason though, all that beta-carotene in a short amount of time has basically turned her into a little orange pumpkin. So in mi mama’s case, she truly is what she eats.

Therefore, in her honor (and because I was able to steal 1 cup out of her last can while mi papa distracted her with shiny objects), I created a new chocolate chip cookie infused with her most recent obsession.

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin

1 cup granulated sugar

1/4 cup canola oil

1/4 cup unsweetened applesauce

1 egg or 1/4 cup egg substitute

2 tsp vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1 tsp baking powder

1 tsp milk

2 cups semi-sweet chocolate chips

1 cup chopped walnuts


1) Pre-heat oven to 350 degrees.

2) Combine pumpkin, sugar, oil, applesauce, egg and vanilla in a large bowl.

3) In a separate bowl, combine flours, baking powder, salt, cinnamon, nutmeg and cloves. Dissolve the baking soda with the milk in a small bowl and then stir into flour mixture.

4) Add flour mixture to pumpkin mixture and mix well.

5) Add chocolate chips and nuts and mix until combined.

6) Drop by spoonfuls onto greased cookie sheet and bake 15 minutes or until lightly browned.

7) Remove pan from oven and allow to cool 5 minutes until transferring to wire cooling racks.

These have a very cake-like texture and are not at all crunchy like your typical chocolate chip cookie. And sadly, it’s only been 2 days since I made these and already mi mama has emptied the cookie jar. Gotta maintain her orange “tan.”

Alright friends, I must be going now. I’m auditioning for a role in Snoop Dogg’s new music video this afternoon. Wish me luck.

Peace out!