Have you ever wanted a nice warm bowl of oatmeal in the morning but just didn’t have the time to actually make AND eat it?? Yeah, been there. Our mornings are fairly rushed around here and we hardly ever have a sit down breakfast, except for the occasional big splurge breakfast on a lazy Saturday morning. And those are few and far between. What a shame.
So, if you’re like us and just want something to grab on your way to work, these baked oatmeal bars are what you need! It’s all of the ingredients in a hearty, filling bowl of oatmeal put them into one neat little bar. Besides heart-healthy oats, they’re sweetened with honey and have wheat germ and wheat bran for added fiber and protein. They’d even be great for an afternoon snack when vending machines are practically screaming your name. Delicious, nutritious, yummy and most importantly, travel-ready!
¾ c. Chopped, Dried Apples (or raisins, cherries, etc)
⅓ c. Chopped, Toasted Pecans
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a large bowl whisk together the oats, wheat germ, wheat bran, cinnamon, nutmeg, cloves, baking powder and salt. In a medium bowl stir together the eggs, honey, vanilla, applesauce, oil and milk. Add wet mixture to the dry ingredients and mix thoroughly. Add chopped apples and pecans.
Bake for 30 minutes.
Makes about 18 bars.
Tip: Feel free to substitute any kind of add-in for the dried apples and pecans...whatever nut, fruit, chocolate chip, etc you may like.
My resolution to bake classic cakes has so far been a success, starting with this Coconut Cake and now the Hummingbird Cake. If you’ve never heard of the Hummingbird Cake before, it goes all the way back to, well, it’s hard to tell where or when exactly it came on the scene. The first published recipe for the cake showed up in the February 1978 issue of Southern Living magazine and was submitted by a woman named Mrs. L.H. Wiggins but it’s roots trace from the deep south aaaaaallll the way to Jamaica! How crazy is that? You can read more of the history and details here.
I used a recipe from myrecipes.com that was a little of a modernized version of the cake with the addition of white chocolate to the cake and the frosting and a touch of almond extract. I was tempted at first to leave the white chocolate out of the cake but I’m so glad I didn’t–I LOVED getting little bits of white chocolate in every other bite. This cake is very, VERY dense, almost like banana bread and the flavors of the almond extract, cinnamon and banana are incredibly delicious. I can’t believe I waited so long to make this cake!
2 c. Chopped Bananas (about 3 medium-large bananas)
4 oz. White Chocolate, finely chopped
White Chocolate Cream Cheese Frosting
1½ c. White Chocolate Chips, melted and cooled
1½ (8 oz.) Packages Cream Cheese, softened
6 T. Butter, softened
4 c. Powdered Sugar
1 T. Pure Vanilla
½ c. Chopped Toasted Pecans (for garnish)
Preheat the oven to 350 degrees. Grease and flour 3, 9-inch round pans and then line with parchment paper (optional).
For the Cake
Combine the first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened (do not overbeat). Stir in vanilla and almond extract, pineapple, pecans, bananas and white chocolate.
Divide batter evenly among the three pans. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks.
For the White Chocolate Cream Cheese Frosting
Combine cream cheese and butter in the bowl of an electric mixer and beat at medium speed until creamy. Add melted chocolate and vanilla, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency (do not overbeat).
To Assemble the Cake
Spread cream cheese frosting between layers and on top and sides of cake; sprinkle ½ cup of chopped pecans on top. Serve immediately or store in refrigerator until ready to serve.
A friend and I had been chatting about how much we love to cook and, like myself, she is into very healthy and nutritious cooking (I said COOKING..not BAKING). We’d often find ourselves at an event where we both brought homemade dishes and we’d be asking each other for the recipes at the end of the night, so we decided what better way to share our love of cooking and yummy recipes than start a gourmet cooking club?? So, our first official cooking club get together was this past January and it was SO fun! The food was all delicious and it gave me the opportunity to try out a new healthy dessert recipe–Spicy Whole Wheat Dark Chocolate Chip Cookies!
My inspiration for these cookies was based off of one of my FAVORITE “healthy” indulgences from Trader Joe’s…cayenne covered dried mango dipped in dark, bittersweet chocolate. It is one of the best things to ever cross my lips and sadly, since we have no Trader Joe’s here in Springfield, MO, I’m not sure I’ll ever get it again! But I loved the combination so much I thought I’d try it in these cookies. Now the cookies themselves were absolutely WONDERFUL. They were soooo soft and tender and the heat from the red pepper combined with the bittersweet chocolate was out of this world! The only thing I didn’t like about this recipe was…the mango! It was such a bummer, but it just didn’t work for this cookie, in my opinion. So, I’d omit it for sure in the future and went ahead and wrote the recipe without it. But I’m not too upset about it–I still discovered an amazing, nutritious cookie recipe!
½ c. Dark Chocolate Chips (I used Ghirardelli 60% Bittersweet)
In a medium bowl, whisk together the flour, baking soda salt and pepper. Set aside. In the bowl of an electric mixer, beat the butter, sugar, molasses and pumpkin on medium-high speed until light and fluffy about 5-7 minutes. Add the flour mixture and mix on low speed until just combined. Stir in the chocolate chips. Wrap dough in a large piece of plastic wrap, place in an air-tight container and refrigerate overnight (I refrigerated mine for about 24 hours).
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
gently form dough into 1½-inch balls and place 2 inches apart on baking sheets. Bake for 16 minutes, rotating pans once and switching racks halfway through. Cool on baking sheets for 2 minutes and then transfer to a wire rack and cool completely.
I know the big thing around Valentine’s Day is chocolate dipped strawberries, which are great, but I’ve gotta admit I’m more of a chocolate covered cherry kinda girl. And I know I can’t be the only one! So my love of chocolate and cherries inspired me to create this super simply shake but not just any shake…a CAKE shake. Yep, there is one big ‘ole slice of chocolate cake with vanilla frosting mixed right into this creamy concoction. I picked my slice of cake up in the Wal-mart bakery case (don’t judge) but if I’d been thinking, I would have gotten one of the mega-huge chocolate cupcakes that Walgreens now sells. But the shake still worked out alright. Actually, better than alright–it was, in fact, AWESOME. I topped mine with homemade whipped cream, melted chocolate and festive sprinkles–so cute!
Share one of these with your sweetie tomorrow! Or don’t share….it’s makes enough for two. 😉
One Big Slice of Chocolate Cake with Vanilla Frosting or Two Regular Cupcakes (or chocolate frosting/white cake/etc..whatever you prefer)
20 Maraschino Cherries, chopped
1 Pint or 4 BIG scoops of Vanilla Ice Cream
14-1/2 c. Heavy Whipping Cream (depends on how thick you want it...I used ½ a cup)
¼ t. Pure Vanilla
1 T. Maraschino Cherry Juice
½ c. Dark Chocolate Chips, melted
Place all ingredients in the blender (reserving a tablespoon or two of the melted chocolate for decoration) and blend until the shake has reached your desired consistency. Top with your choice of sprinkles, chocolate, whipped cream, etc.
I’m sure you’re wondering what the heck are cupcakes doing on the “healthy recipe day”, right?? Believe it or not I have found a recipe for healthy cupcakes! Well, they are at least INFINITELY better for you than the regular ones. After adding up some of the nutrition facts on these, I don’t even want to think about the amounts of sugar, fat and calories in regular cupcakes. Gulp! Not good, not good at all. Which is why they are a TREAT and should be eaten in moderation.
But I digress….let’s back to these fabulous, nutrition-packed little cakes, shall we?
What if I told you that the flour in these was replaced with a black beans?? Say whaaaaat?? Yep, black beans…you know the things that go in your burritos, soup and make a mean chip dip? Yes, those! Now I’ve seen many recipes lately for brownies made with black beans, all with mixed reviews, so I was very intrigued by this cake and I have to admit that the pictures of it looked so good, I just had to try it. As I mixed up the batter and was filling my muffin cups, my curiosity got the best of me and I tried a little taste…umm, it was good!! Tasted just like regular cake batter. Ok, I was hopeful at this point. Things started looking even better as they baked..they smelled amazing and were actually rising, even though they never quite formed a “dome” like regular cupcakes.
Once I had them cooled off, I couldn’t resist trying one, despite what the original poster of the recipe said about letting them set overnight to lose any “black bean” taste. To my delight the cake was super moist and had no bean taste at all!! I loved them. And I was totally shocked! This is seriously revolutionary for me people..I see many experiments in the future!
As for the frosting, I really wasn’t sure how to make a “healthy” frosting, especially since I didn’t want to use powdered sugar. I did some research online and found some recipes that used cream cheese with honey or butter and vegan shortening, but I really wanted something as healthy as possible. I finally decided on Neufchatel cheese (which I’ve recently discovered and LOVE..way better than cream cheese and less fat!) with some honey. I threw in a little almond milk which I think I’d omit because it made the frosting less sturdy and more like a super thick yogurt. For natural pink color and super delicious flavor, I threw some freeze-dried cherries in my food processor until they were a fine powder. The cherries were actually quite expensive so feel free to buy a less costly berry…or you can omit the powder all-together but I’m not sure how the consistency will be if you do. I was pleased with the end result (as in, I was eating it with a spoon…oooops), but will probably keep working on frostings and experimenting to get a thick, creamy more “normal” frosting.
Anywho, that’s the story of my first healthy cupcake. In my mind it was a total success and I couldn’t be happier. Guess I gotta stock up on black beans now!
1, 15 oz. Can Unseasoned Black Beans, drained and rinsed (shake off ALL excess water)
3 Large Eggs, 4 Egg Whites
1 T. Pure Vanilla Extract
½ t. Sea Salt
4 T. Unsalted Butter
2 T. Unsweetened Applesauce (or pumpkin...I was out, otherwise I would have used it)
½ c. Honey
6 T. Unsweetened Cocoa Powder
1 t. Baking Powder
½ t. Baking Soda
Tart Cherry Frosting
12 oz. Organic, Neufchatel Cheese
½ c. Honey
2 T. Almond Milk (optional--don't recommend)
1 T. Pure Vanilla Extract
½ c. Ground, Freeze-Dried Tart Cherries
Dried, Naturally Sweet Tart Cherries (for topping)
For the Chocolate Cupcakes
Preheat oven to 325 degrees. Line two, regular-size muffin tins with cupcake liners (only need 16).
Place beans, the 3 eggs, salt and vanilla in a blender and blend on high until beans are completely liquified. In a small bowl, whisk together the cocoa powder, baking powder and baking soda. Set aside.
In the bowl of an electric mixer, beat the butter, applesauce (or pumpkin) and honey on medium-high speed until light and fluffy (I beat for about 10 minutes..never really got "fluffy" but wasn't total liquid either). Add the egg whites one at a time. Pour in the bean mixture and mix thoroughly. Gradually add the cocoa powder mixture and beat on high for one minute, until smooth. Place three tablespoons of batter into each lined muffin tin. Bake for 25 minutes or until toothpick inserted in the middle comes at clean. Cool completely.
For the Tart Cherry Frosting
Cream the Neufchatel in the bowl of an electric mixer until smooth. Beat in the honey. Beat in vanilla, almond milk (if using) and ground, freeze-dried cherries. Let sit in refrigerator for a couple of hours to stiffen up.
Top each cupcake with a heaping spoonful of frosting and smooth with an off-set spatula. Top with a dried cherry.
Serve immediately or store in the refrigerator until a few minutes before serving.
Sometimes “mistakes” in the kitchen really work out. For instance, Strawberry Fruit Dip. It started with me wanting to do some kind of simple, homemade strawberry candy or truffle for Valentine’s Day. But as I mixed up this pretty pink concoction, I slowly realized the consistency was, ummm, not quite…firm. This is normally when I go into panic mode. But I decided to shove it in the fridge overnight and see what would happen. I literally laid in bed trying to think what I could do with the mixture. It tasted WAY too good to throw out. What to do?!!?
So, the next morning I was again racking my brain with what to do as I ran a few miles on the treadmill (how wrong is that??). And then it hit me–fruit dip! Perfect. I wouldn’t have to throw it out! Phew. And what a yummy fruit dip it is…packed with strawberry flavor and so creamy and delicious. I served it at a party with graham crackers, fudge brownies, pretzel chips, strawberries, bananas and apples. My favorite thing to dip in it was the pretzel chips. It reminded me a really amazing white chocolate dipped pretzel but with strawberry flavor thrown in. And the best thing was I didn’t have to spend hours in my kitchen rolling little balls of strawberry truffles and dipping them in chocolate.
Beat cream cheese at medium speed with an electric mixer until cream. Beat in melted chocolate until smooth. Stir in vanilla wafer crumbs, strawberry preserves, vanilla and strawberry oil. Beat in powdered sugar. Serve with fruit, cookies, marshmallows, pretzels, etc.
I am not the craftiest. I have admitted this before but I just thought I’d state it again. So when I spied these dark chocolate sugar cookies online, I knew I would make them but needed to come up with a way to make them cute that didn’t involve royal icing and piping and such.
So behold, the chocolate sugar cookie sandwich! Also known as cutely shaped, cut-out homemade Oreos. Really freakin’ amazingly good, never-buy-store-bought-again, homemade Oreos. Yes, they are THAT GOOD. I just cut out about 14, 4-inch cookies and then cut smaller shapes out of the middle of half of them. If you don’t bake the small shapes like I did, you could reuse the dough and get about 16, 4-inch cookies. Which is what I’d do next time because the tiny ones didn’t turn out terribly cute. But tasty! And that’s what really matters, right??
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In an electric mixer, beat the butter and sugar together until just incorporated. Do not over-mix at this stage or the cookies may spread while baking. Add the egg and vanilla. Mix on low speed, stopping to scrape down the sides of the bowl intermittently as needed.
In a medium bowl whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will clump around the paddle attachment but that's ok, it's normal and a good sign your dough is the right consistency. With your hands, form the dough into a ball.
On a clean counter-top, roll out your dough to ¼-inch thickness. Cut out desired shapes from the cookie dough and carefully transfer to your baking sheets. Bake the cookies for 15 minutes, rotating pans and switching racks halfway through to endure even baking. Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely. Frost with frosting and decorate with sanding sugar, sprinkles, etc.
For the Buttercream Frosting
Beat butter, sugar and milk about 5 minutes. Beat in extracts.
Makes 16, 4-inch Sandwich Cookies.
Tip: These cookies are best eaten within 24 hours or the same day they are made. They are still very good but not be quite as crisp the next day.
I have to confess something: I am REALLY loving the weekly addition of healthy dessert recipes to my blog. It’s so fun rediscovering my passion for healthy baking and there is a lot less guilt when I treat myself. Like, a LOT. And believe me, these brownies are a TREAT! I have never in my life made anything gluten-free but I’m more than aware that it’s such a huge issue with many, many people. So, I was very excited about this recipe…if not just a teensy bit skeptical. I mean after all it has ZERO flour and ZERO butter so, umm, how does that work?! Yes, I was doubtful. But as the brownies baked in the oven, they began to look and smell like regular, delicious, bad-for-you brownies. And much to my surprise, they tasted AMAZING. Very chewy and chocolaty and good. I was shocked. And so happy. I love that these contain lots of protein and very little sugar and are not only healthy but gluten-free. Try them–promise, you’ll love them!
1, 16 oz. (2 cups) Jar Creamy Roasted Almond Butter (I used Maranatha)
1 Egg, plus 2 Egg Whites
¾ c. Honey
1 T. Pure Vanilla
½ c. Cocoa Powder
½ t. Sea Salt
1 t. Baking Soda
½ c. Dark Chocolate Chips (I used Ghirardelli Bittersweet), divided
Preheat oven to 325 degrees. Spray a 9x13 baking dish with cooking spray.
In the bowl of an electric mixer, blend almond butter until smooth. Beat in eggs, one at a time, then honey and vanilla. Beat in cocoa, salt and baking soda then fold in ¼ c. of the chocolate chips. Spread batter into the baking pan. Sprinkle with the remaining ¼ c. of chocolate chips over the batter and press lightly into the batter.
Bake for 35 minutes until a toothpick inserted in the middle comes out clean.
Believe it or not, I have never made a homemade coconut cake and honestly, I have no idea why! I love coconut in anything so I’m not sure what took me so long to get around to it. Thankfully, I made some baking resolutions this year and classic recipes was one of my goals for the year. This cake was the first step to meeting that goal and what a delicious resolution it turned out to be! I wasn’t sure what recipe to use so I simply googled “coconut cake” and the first thing to pop up was a Paula Deen recipe that had LOTS of good reviews so I thought, why not? I’ve not made alot of her recipes but I know her Ooey Gooey Butter Cake is one of my favorites so I thought I’d give the coconut cake a shot.
Initially, I had some reservations about this recipe. First, the cake recipe itself called for self-rising flour which I thought was odd since self-rising flour is typically used for biscuits and such. Second, the filling was a sour cream and sugar mixture which in my mind wouldn’t be nearly as good as the fluffy, whipped cream like filling that seems to be in all coconut cakes. And third, the 7-Minute Frosting recipe was new to me and sounded somewhat complicated so I was tempted to just do a typical buttercream or cream cheese frosting.
But I decided NO. I would try my hardest not to make any changes…and that is HARD for me to do. But I have to say I am SO glad I didn’t change things…this cake was delicious! Not the coconut cake I had in my mind necessarily but still soooo yummy and good. The cake itself was tender and soft, although it was a little crumbly but overall I liked it and it was kind of a cross between a white and yellow cake. I have to admit that I LOVED the filling. I mean, I could have just eaten it with a spoon. It seeped down into the cake an made it very moist. I would only change the amount of coconut in it, maybe increase it to one cup because I would have liked more coconut between the layers. And finally the frosting turned out to not be complicated to make AT ALL and I loved that it was similar to marshmallow creme but infinitely better! What I really loved about the frosting was how easily it went on the cake–I was a little scared because it was so gooey and sticky. But surprisingly not hard to work with at all.
All in all, this was a great first-ever homemade coconut cake. My in-laws loved it which made me VERY happy and my mother-in-law said it reminded her of her mom’s coconut cake and I thought that was awesome! Can’t wait for my next classic cake recipe!
1 c. Milk (she suggested coconut milk but I had whole milk so I used that)
1 T. Pure Vanilla
2 t. Coconut Extract
¾ c. Sugar
1 c. Sour Cream
4 T. Milk
1 t. Pure Vanilla
½ c. Flaked, Sweetened Coconut
1½ c. Granulated Sugar
1 T. White Corn Syrup
⅛ t. Salt
⅓ c. Cold Water
2 Egg Whites
2 t. Pure Vanilla
3 c. Flaked, Sweetened Coconut
For the Cake
Preheat oven to 350 degrees. Grease and flour 3, 9-inch round cake pans and line with parchment paper.
In the bowl of an electric mixer, cream butter until fluffy. Add sugar and continue to beat on medium-high speed for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes (mine took about 27) or until a toothpick inserted in the middle comes out clean. Cool in pans for 5 to 10 minutes and then invert cakes onto cooling rack and let cool completely (I actually cooled mine completely in the pans...inside my refrigerator. 🙂 I was in a hurry.).
For the Coconut Filling
In a medium bowl, stir together sugar, sour cream, milk and vanilla until sugar is completely dissolved. Add coconut and stir to combine.
To Assemble the Cake
Place one cake layer on a cake stand or large plate. (I like to torte the top of my cakes to get them even but this is not a must if you prefer not to do it) Poke holes in cake approximately 1-inch apart with the end of a wooden spoon or chopsticks (which is what I used) until entire cake has been poked. Spread with ⅓ of the filling mixture. Top with second layer, repeat process. Top with last layer and repeat process again. Place in refrigerator while you make the frosting.
For the 7-Minute Frosting
In a stainless steel bowl over a large saucepan of simmering water (fill saucepan about halfway, you don't want the water to touch the bottom of the bowl), place the egg whites, sugar, corn syrup, salt and cold water. With a handheld electric mixer beat the mixture for 4 minutes on low speed. Increase the speed to high and continue to beat for another 6-7 minutes or until the icing is shiny and satiny with soft peaks. Remove from heat, add the vanilla extract and continue to beat on high speed for another 3-4 minutes or until the frosting is thick.
Frost cake immediately. It is easiest to start by frosting the top of the cake first and then working the frosting down the sides. Press the 3 cups of coconut onto the top and sides of the cake. Refrigerate until ready to serve.
Nutella is everywhere right now. People are putting it in cookies, cakes, brownies, cheesecakes, rice krispie treats, eating it straight out of the jar with a spoon (Who would do that?! Seriously…I don’t even know…). It’s Nutella madness! But there’s a reason. The stuff is GOOD. I mean really, really good. So I decided I must bake with it. Somehow. What to dooooo???
And then I had an idea…another really, really good thing is raspberry beer. Specifically, Framboise Lambic raspberry beer. This stuff is beyond yummy, like drinking the ripest, juiciest, sweetest raspberries. I’ve wanted to incorporate it into my baking FOREVER. Hmmm, Nutella AND raspberry?? YES. Chocolate cupcake with Nutella ganache and raspberry beer buttercream??? DOUBLE YES.
Not to pat myself on the back or anything, but this is one of the best cupcakes I’ve made to date. I simply love this one-bowl dark chocolate cake recipe from Sweetapolita. It is super moist and reminiscent of a wacky cake just like my mom used to make and reminds me of birthdays past. The Nutella ganache is decadent and gooey and the light, airy raspberry buttercream is just the perfect frosting for the whole thing. Oh and dare I suggest TOTALLY perfect for Valentine’s day with the faint pinkness of the buttercream and the cute dark chocolate heart topper?? (You can find the mold for the chocolate heart here.)
Is this the perfect cupcake? Perhaps. The best use of Nutella EVER, in all baking history?? Maybe. A really, really super delicious crazy good cupcake?!? Definitely!
⅔ c. Buttermilk (I only had whole milk so that is what I used and it seemed to work fine.)
½ c., plus 1 T. Espresso or Strong Hot Brewed Coffee (I used the coffee)
2 Eggs, at room temperature, lightly beaten
1 T. Pure Vanilla
¾ c. Nutella Hazelnut Spread
½ c. Heavy Whipping Cream
1 Stick Unsalted Butter, softened
½ c. Shortening
4 c. Powdered Sugar
½ c. Raspberry Beer (suggested: Lamboise Frambic)
For the Dark Chocolate Cupcake
Preheat oven to 350 degrees. Line 20 regular cupcake pans with cupcake wrappers.
In the bowl of an electric mixer, sift or whisk all of the dry ingredients together. Add all remaining ingedients to the bowl with the dry ingredients and beat or 2 minutes on medium speed. Spoon 3 tablespoons of cake batter into each cupcake tin. Bake for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan, then remove from pan and cool completely.
For the Nutella Ganache
Place the Nutella in a medium size bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil and pour over the Nutella. Whisk or stir until smooth. Let cool completely.
Cream the butter and shortening in the bowl of an electric mixer until fluffy. Gradually beat in 2 cups of the powdered sugar and then ¼ cup of the raspberry beer. Beat in the other 2 cups of powdered sugar and the remaining ¼ cup of the raspberry beer. Beat on medium-high speed for 3 minutes until light and fluffy.
To Assemble Cupcakes
Using a serrated knife or apple corer, cut out a small piece from the middle of each cupcake. Fill with 2 teaspoons of Nutella ganache. Pipe with raspberry buttercream.
I spied these dark chocolatey little bites of protein on Pinterest (where else?) the other day and knew right away I’d like them. (See original recipe here.) These are full of good fats and protein from the almonds, wheat germ, flax seed and protein powder and are lightly sweetened with dates and agave. Oh and how could I forget the ground coffee. Yes, it gets mixed right in with everything else for one powerhouse of a snack! Forget the Snickers when you are feeling that afternoon slump…eat a couple of these for some REAL energy and nutrition.
P.S. This recipe makes ALOT and my food processor wasn’t quite big enough so I had to split it into two batches. Just FYI.
3 Scoops Plant-Based Chocolate Protein Powder (I prefer Garden of Life Chocolate Protein and Greens)
2 T. Pure Vanilla
1 c. Dates, finely chopped
¼ c. Agave
½-3/4 c. Warm Water
Chopped Bittersweet Chocolate (Prefer Enjoy Life Dark Chocolate Chunks), Cocoa Powder or Coffee Beans (for rolling/decor)
Place all the ingredients excluding the agave and water into your food processor. Blend until smooth.
Add the agave and then slowly add the water, pulsing as the consistency thickens like dough. Form dough into a ball and wrap with plastic wrap. Place in an air-tight container and refrigerate for a couple of hours or overnight. Remove from fridge, form into 1-inch balls and roll in chopped bittersweet chocolate, cocoa powder or garnish with a coffee bean.
Ooey Gooey Butter Cake…in cookie form. That’s what this little pink nugget of cookie goodness is. And it’s delicious. I typically am against cake mixes but it is a must in this cookie (until I can figure out how to make it from scratch, of course!). It’s soft and chewy all at the same time and bursting with strawberry flavor from the cake mix and tiny little pieces of dried strawberries. And they’re perfect for that holiday coming up…ya know, the one with hearts and cupid and all that.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Mix in the egg and vanilla thoroughly. Beat in the cake mix and then the dried strawberries. The mixture will be very sticky, but that's ok, it's nothing a little powdered sugar can't handle. Put powdered sugar in a bowl. Coat your hands in powdered sugar and pinch off some of the cookie dough, roll into a ball about 1" in diameter and dredge in the powdered sugar then place on the baking sheet. Keep using the powdered sugar to coat your hands in order to work with the dough. Place the balls about 2" apart on the baking sheet and bake for 12 minutes, rotating and switching racks halfway through to ensure even baking. Let cool on pan for 2 minutes and move to a cooling rack and let cool completely.
Ok, I am so so so excited about this recipe for (healthy) homemade strawberry newtons! I had done a little research to see if there was anything that would make a good substitute for butter in cookies and let me tell you, the results were grim. So I went ahead and made this recipe that I had found online that was already altered to be healthy but still included butter. However, instead of using the butter I substituted a half cup pumpkin and 2 T. safflower oil. These cookies didn’t turn out horrible and were actually pretty good, but in all honestly they were more like a whole wheat pie crust with strawberry filling and nothing like a thick, cakey fig newton. Bummer.
So I decided the best place to start was with an unhealthy, regular ‘ole homemade newton recipe and I’d modify however I saw fit. I found this one from Serious Eats and went with it, although I was a little skeptical of a couple of things, such as putting the cookies hot out of the oven into an air-tight container in order to “age”. But I was proved wrong–these are phenomenal! I did leave half the butter in but replaced the other half with pumpkin…and I can’t believe it worked! These are low on sugar and full of whole grains, great for both adults and kids!
In a small bowl, whisk together the flour and salt. Set aside.
In the bowl of an electric mixer cream together the butter, sugar, honey, baking soda, vanilla and cinnamon on medium speed until thoroughly mixed, about 5-7 minutes (it will still look runny and not fluffy, but that's ok!). Scrape down the sides with a spatula and continue mixing. With the mixer still running add the egg and mix thoroughly; add the egg white, one at each time, mixing throughly after each addition. Beat on high for two minutes. Turn the mixer on low and add the flour. Drizzle in the orange juice and continue mixing until thoroughly combined and dough is homogenous.
Prepare a large sheet of plastic wrap and use a rubber spatula to transfer the dough from the bowl to the center of the plastic. Wrap the dough with the plastic, place in an air-tight container and let firm up in the fridge for at least four hours or overnight (I left mine in for about 9 hours).
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Dust your counter generously with flour and gently (press LIGHTLY) start to roll dough out into a large rectangle, about 12x16. Halfway through rolling, dust the surface of your dough generously with flour, flip and continue rolling. With a pizza cutter, cut the dough into 4 strips, about 3½ inches wide. Spoon 3-4 tablespoons of the strawberry jam down the middle of the dough, fold the edges over the filling and pinch to seal (make sure you seal them completely). Brush off any excess flour with a pastry brush. Place the dough strips on a the cookie sheet and bake for 15 minutes, rotating the pan halfway through.
As soon as the cookies are removed from the oven, use a sharp knife to trim each bar into several 1"long cookies. While the cookies are still warm, transfer them to an air-tight plastic container. If you need to stack the cookies, use parchment paper or foil between the layers. Seal the container tightly. This is done to slightly steam the cookies and give them the cake like texture..and it WORKS. Don't skip this step.
-Makes 25 cookies.
-TIP: If you are worried about condensation after sealing the warm cookies (like I was), every 10 minutes or so wipe off the lid and inside edge of the container to prevent moisture.
Well now that Christmas and New Year’s is behind us it’s on to the next holiday–Valentine’s Day! There are so many cute things to make and bake for Valentine’s Day it’s really hard to know how to choose or where to start. But, I had seen these cookies on Pinterest and the ingredients alone made me want to make them immediately. I have a thing for cherry-almond anything. And cute, pink baked goods.
Speaking of pink, you can’t make much for a holiday that is trademarked in pink and red without using UNGODLY amounts of dye. And these cookies are no exception to that but you could always omit the dye and bring in the color with the sprinkles and sugar…at least it cuts back on the unnatural ingredients a little.
These were supposed to be a shortbread cookie but the dough was so incredibly dry I just couldn’t resist adding more liquid, plus I wasn’t happy with the flavor and wanted to amp up the cherry and almond in it. They might not have quite the crumbly shortbread texture and actually more closely resemble a soft sugar cookie, but these cookies are AMAZING. Jeremy and I could have eaten them all and according to him they are the best cookie I’ve ever made and I never need to make him a birthday cake ever again, just these cookies. Done.
½ c. Maraschino Cherries, drained, squeezed (somewhat) dry with paper towels and finely chopped
11 oz. White Chocolate Chips
3 t. Almond Extract
½ t. Pure Vanilla
6 T. Cherry Juice, reserved from the maraschino cherries
Pink or Red Dye
Sprinkles, sanding sugar, etc for decor
Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
In a large bowl, whisk together flour and sugar. Using a pastry blender or two forks (I actually prefer to use my fingers), cut in the cold butter until the mixture resembles fine crumbs. Stir in drained and chopped cherries and ⅔ cup of the white chocolate chips. Stir in the cherry juice, almond extract, vanilla and food dye. Knead the mixture a bit to get it into a more cohesive mass. Pinch off a chunk of dough and form a ¾-inch ball. Place on the cookie sheet and press down slightly with a drinking glass that has been dipped in granulated sugar.
Bake for 10-12 minutes (mine took 12 minutes exactly) or until the centers are set. Do not overbake. Cool for 1 minute on the cookie sheet and then transfer to a wire rack and let cool completely.
In a small bowl, melt the rest of the white chocolate in the microwave at 20-second intervals, stirring between each. Dip half the cookies in the melted white chocolate and decorate with sprinkles, sugar, etc. Place on foil and let dry completely.
For a thinner white chocolate coating, use use white chocolate candy melts. That's what I will use the next time.
Please excuse me for a moment while I declare this THE. BEST. CHEESECAKE. RECIPE. EEEEEEVVVVVERRRRR.
Ok, now that that’s out of the way…I made this cheesecake the other night with my friend Nicole. She wanted to make it for her family for Christmas and I am SO glad she did. It’s truly amazing, super creamy, has THE BEST gingerbread flavor and is heavy on the molasses which I love! And I have a newfound faith in water baths..we actually used one, after my ranting and raving that I didn’t think they actually made a difference. Well, they DO. There was not even a hint of a crack on the top of the cheesecake and I really believe it contributed to the creaminess of it. Just divine. Perfect if, say, you have a party this weekend…there might be a couple happening. Just maybe.
Heat oven to 300 degrees. Grease a 9-inch springform pan and wrap outside of pan with a couple pieces of heavy-duty foil.
Combine all crust ingredients in a medium bowl. Press into bottom and halfway up sides of springform pan. Refrigerate while you make the rest of the cheesecake.
In the bowl of an electric mixer, beat cream cheese and both sugars until smooth and creamy. Add eggs, one at a time, mixing thoroughly after each addition. Add all remaining filling ingredients and mix until combined. Pour into crust.
Place pan in a large baking or broiler pan. Add enough water to baking pan to come a couple inches (no more than halfway) up the sides of the springform pan. Bake for 1 hour and 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove cake from water bath; Remove foil. Cool on wire rack 1 hour. Refrigerate, uncovered, overnight.
For the Whipped Cream Topping:
Beat heavy whipping cream in the bowl of an electric mixer on medium-high speed until stiff peaks form. Beat in powdered sugar, vanilla and rum. Spread over top of cooled cake.
Nicole mentioned, and I agree, that even though we cooked it for an hour and a half (five minutes longer than the recipe called for), it could have probably used another 5-10 minutes. So, use your judgement.
Another recipe to add to your mini dessert collection! Well, I suppose these are actually classified as breakfast but seriously, let’s be honest…this is DESSERT. A really, really, delicious, cinnamony, sugary, cakey, yummy dessert! These taste just like a cake doughnut, minus the frying part so I suppose you can feel not *quite* as guilty eating one or two or four. They are mini after all.
I chose to do half with cinnamon sugar and half with strawberry jam and powdered sugar and they were both delicious. The batter was VERY thick which worried me a bit as I was spooning it into the mini muffin tins but much to my pleasant surprise these turned out super tender and like I said before, just like a cake doughnut! I’m thinking this recipe would be perfect for my doughnut pan.
Add this recipe to your New Year’s Eve desserts menu! Think about serving them with small mugs or shot glasses of milk at the end of the night. Perfect end to a night of partying.
Preheat oven to 350 degrees. Spray 2, 24-cup mini muffin tins with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
In a separate small bowl, whisk together the milk and buttermilk.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy, 3-5 minutes. Beat in eggs, one at a time until just combined. Beat in vanilla. With the mixer on low speed, beat in ⅓ of the flour mixture until combined and then half of the milk mixture. Repeat with remaining ingredients, ending with the flour mixture. Beat on low speed just until incorporated. Do not over mix.
Fill the prepared muffin cups just to the rim with batter, about a spoonful. Bake, one pan at a time, until lightly golden and firm to touch, 15 minutes, rotating pan halfway through baking time. Let the muffins cool in the pan for 5 minutes.
While the muffins cool, combine the sugar and cinnamon in a large, resealable plastic bag. Brush each muffin generously with melted butter. Place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat with remaining muffins.
-For Jelly Doughnut Muffins, I omitted the nutmeg and filled middle of the doughnut muffin with strawberry jam before baking and shook in a bag with powdered sugar after they had cooled. You could also fill them with jam after baking, with a pastry bag and small tip.
-Makes about 40 doughnut muffins.
I just had to get in one last recipe before Christmas is over and this cake was the perfect one to share. This is a cake that my Grandma used to make and I first had it a couple of years ago when my Aunt Tammy made it for a family get-together. Can I just say, this cake totally blew my mind? I kid you not. It was so incredibly moist and bursting at the seams with all kinds of good stuff…dates, coconut, orange slice candy and pecans. It had an orange glaze all over it that had soaked into the cake and made it out-of-this-world amazing. AMAZING.
I started craving it a couple of days ago. At first I tried to ignore the craving, telling myself I already had enough to make and bake, but it just got more and more persistent. So I thought ok, I’ll see if I can find the recipe, but no such luck. Not meant to be. And then my mom emailed me a recipe for Orange Slice Loaf. Hmmm, that might work. But before I settled on that one I hopped onto allrecipes.com and sure enough, found a recipe for an Orange Slice Cake. I figured between the two recipes, I could probably come up with something VERY similar to my grandmother’s. So I finally gave in, went and bought everything and made the dang cake! How did it turn out? Umm, awesome. If I do say so myself. Just like Grandma’s!
Now the good thing about this cake is that it gets better with time as it sits in the fridge and soaks up all the orange glaze goodness, so if you make it now, by the time Sunday rolls around it will be complete and total perfection! Give it a try, I think you’ll love it!
1 lb. Orange Slice Candy, chopped (I used my kitchen scissors to cut each piece into 4 small pieces)
1 lb. (2 c.) Dates, finely chopped
2 c. Sweetened Flaked Coconut
1½ c. Pecans, toasted and chopped
1 c. Orange Juice
2 c. Powdered Sugar
Preheat oven to 250 degrees. Lightly grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla. Dissolve baking soda in the buttermilk and set aside. Whisk together 3½ cups of the flour and the salt. Add the flour to the butter mixture alternately with the buttermilk, beginning and ending with the flour.
In a large bowl, combine the orange slice candy, coconut and dates. Toss with ½ cup of the flour. Add to the batter and thoroughly combine. Fold in chopped pecans.
Pour the batter into the tube pan. Bake for 3 hours. Whisk together the orange juice and powdered sugar. Heat the juice mixture for 30 seconds in the microwave just before applying to the cake. As soon as the cake comes from the oven, poke a few holes in it with a chopstick or other pointy object and begin spooning the orange juice mixture over the cake. It will take several times of spooning it over the cake for it to soak in. Just apply some of the juice, let it soak for a few minutes and then do more. Let the cake cool completely and then put in the fridge until ready to serve.
I FINALLY had candy making success last week–yessss! Lately, things have been a little rough in the kitchen and I have no idea why…maybe doing too much at once or not having enough time, but for whatever reason, my candy making had been very, very sad. But with this latest recipe for eggnog fudge, I have regained my confidence! Yay!
I happened to see that Brown Eyed Baker had posted this recipe earlier in the week and decided to make it for my husband’s office Christmas party on Friday night. I made it Friday morning since the instructions said to let it sit overnight and it was actually totally set up by noon, in about four hours. I also had a little trouble with the directions, as my fudge reached the temperature waaaaayyyyy before the stated time of 8-10 minutes. So I have my version of her recipe in this post, but if you’d like to go by the original, you can find it here.
Oh and I should mention that the day I made this it tasted very much like white chocolate to me and not as eggnog-y as I had hoped but by the next day the flavor was awesome and tasted JUST LIKE eggnog. Totally yummy. Try this recipe for creamy, rich eggnog fudge…you will LOVE it.
11 oz. White Chocolate Chips (I chopped mine to allow for quicker melting)
¼ t. Ground Nutmeg
1, 7 oz. Jar Marshmallow Creme
1 t. Rum Extract or Pure Vanilla (which is what I used)
Line an 8-inch square pan with foil and let it hang over the sides, creating "handles". Butter well and set aside.
In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Boil for 5 minutes, stirring constantly to prevent scorching. Remove from heat.
Using a wooden spoon, immediately and quickly stir in the chopped white chocolate chips, nutmeg and vanilla until melted and smooth. Stir in marshmallow creme. Beat until blended and then pour into prepared pan. Let stand at room temperature until completely cool and firm.
Using the foil "handles", lift the fudge out of the pan and cut into 1-inch squares. Store in an air-tight container.
This recipe is perfect for holiday parties, super simple and one that I cannot stop eating!! I mean seriously, these things are soooo dangerous…I found myself just having one little *nibble* and then another and another and….yeah. They are kind of an updated version of a candy my mom always made with butterscotch chips, peanut butter and chow mein noodles. I pretty much threw whatever I had on hand into these and the results were quite amazing. So if you don’t have the exact ingredients, feel free to get creative although I highly encourage using the potato chips and graham crackers. And some kind of nut, even if you don’t like peanuts. Just use what ya like!
In a large bowl, melt the butterscotch chips in a microwave at 20-second intervals, stirring between each until completely melted and smooth. Stir in the peanut butter until smooth. Add the rest of the ingredients and stir to coat completely. Drop by spoonfuls onto the foil lined cookie sheet and place in the freezer or refrigerator for a couple of minutes to let firm up completely. Store in an air-tight container.
I am more excited about this Christmas season than ever before! And it’s mostly because I will be baking my way through the next 25 plus days and documenting every gloriously sweet moment on this blog! Since there are so many awesome recipes I want to try right now, I’ll be posting a new one every Monday and Wednesday of the week from now until Christmas. Most likely one will be something baked (cookie, cake, etc) and one will be unbaked (candy, party mix, etc).
I’ve decided to kick off all the festive baking with this amazing Dark Chocolate Cheesecake with Cappuccino Ganache. This thing is decadent and rich and worth every single calorie you will have to burn on the treadmill the next day. You really can’t go wrong bringing chocolate to a holiday gathering because seriously, who doesn’t love it??
The only problem (well, ok there were two) I encountered with this cheesecake is that the butter in the cookie crust started seeping out of my springform pan for some reason (I have NEVER had that happen before–weird!) so I had to put a cookie sheet beneath it to catch it all. And problem number two was that I didn’t realize how much volume adding two cups of melted chocolate chips would add to this recipe so my 9-inch springform pan got very full…TOO full! I’d advise you to use at least a 10-inch round springform pan. And don’t freak if the top gets kind of funky and cracked; your just going to cover it with ganache anyway. I torted mine to give it a nice even surface before spreading the ganache over it and in the end it turned out perfect!
What are you most looking forward to baking this Christmas season?? I’d love to know!
2½ c. Oreos, crushed (I did mine in a food processor)
1 Stick Unsalted Butter, melted
4, 8 oz. Packages Cream Cheese, softened
1½ c. Granulated Sugar
¾ c. Whole Milk
1 c. Sour Cream
2 T. Pure Vanilla
¼ c. All-Purpose Flour
1 c. Semi-Sweet Chocolate Chips
1 c. Bittersweet Chocolate Chips
¼ c. Hershey's Special Dark Cocoa
9 oz. Bittersweet Chocolate, finely chopped
1 c. Heavy Whipping Cream
2 T. Instant Coffee (or 1 T. Espresso Powder)
¼ t. Cinnamon
For the Cheesecake:
Preheat oven to 350 degrees and grease a 10-inch springform pan.
In a medium bowl, combine the crushed Oreos and melted butter and press evenly into the bottom of the springform pan, pressing the crust up onto the sides of the pan just a little.
In a small bowl, melt the semi-sweet and bittersweet chocolate chips in the microwave at 20-second intervals, stirring between each, until the chocolate is completely melted and smooth. Set aside and let cool slightly.
In the bowl of an electric mixer, beat the cream cheese and sugar until smooth. Blend in the milk and then mix in the eggs, one at a time. Beat in sour cream, vanilla, flour and cocoa until smooth. Beat in the melted chocolate and spread evenly into the springform pan.
Bake for 1 hour. Turn the oven off and let the cheesecake cool in the oven with the door closed for at least 1 hour (I left mine in for 3 but if I'm pressed for time, I take it out at about 1 hour...it's supposed to help prevent cracking, if you care about that). Let cool completely and then chill in the refrigerator overnight.
For the Ganache
Place the chopped chocolate and cinnamon in a medium bowl. In a small saucepan, heat the heavy whipping cream over medium heat. Bring just to a boil. In a separate bowl, dissolve the instant coffee in 3 tablespoons of the boiling heavy whipping cream and then add back to the rest of the heavy whipping cream in the saucepan. Pour the heavy whipping cream over the chocolate and stir until smooth. Let cool slightly to barely warm and almost room temperature. Pour over cheesecake by starting at the center of the cake and with a spoon, slowly smooth it out toward the edges and slightly over. Let cool completely and store in the refrigerator. Decorate with shaved white chocolate, if desired.