Recipe adapted from Brown Eyed Bakers recipe for DYI: Homemade Nutella:
Cashews were on sale so I substituted the hazelnuts for cashews. Glad I did. It was heavenly, cheaper, and way better than regular nutella. We have been eating it all week on bananas, tortillas, rice cakes and apples. I think this is one of those things I will make and always have in my fridge.
Recipe from Teanerin’s blog for Chocolate Zucchini Brownies:
Finally….delicious healthy brownies. This is probably the third recipe I’ve tried and I am super pleased with these. Jeff and my mom have also approved. These brownies are made with whole wheat flour and applesauce. NO FAT! The texture and the flavor are just right. The chocolate chunks are key. Seriously…try these.
Recipe adapted from Flourless by Nicole Spiridakis.
I checked this book out from the library because the food pictures looked so good. And…who isn’t up for a little less gluten in their life these days?
I loved this recipe! It is gluten-free and fat-free! It was dense and very hearty pumpkiny. It didn’t taste like regular pumpkin bread, which can often be too buttery, cinnamony and clovey, and taste like many other fall breads. This bread has a delicious fall flavor, tastes enough like bread, and could even be eaten with ice cream. I would definitely make it for my non-gluten friends and for my again for my gluten self!
2/3 cup pumpkin puree
1 cup ground almonds (or almond flour)
1/2 cup maple syrup
1 T. sugar
2 eggs, beaten
1 t. cinnamon
1/4 t. ground cloves
1 t. vanilla
1 t. kosher salt
1 t. baking soda
1/4 cup walnuts, chopped
top with raw pepitas and sunflower seeds
Combine all the ingredients into a large bowl. Once combine, pour batter into a greased bread loaf pan. Bake at 350 degrees for 40 minutes. Let it cool in the pan for 15 minutes.
Recipe from Two Peas and Their Pod’s Blog for Healthy No Bake Cookies:
We made an unhealthy version of these when I was young, but there is no need to make them unhealthy with butter. They are DELICIOUS made healthy, maybe even better! Mae and I have really enjoyed this healthy chocolate treat all week!
I didn’t have coconut so I replaced it with something else healthy, quinioa. It was great!
Recipe from Epicurious.com:
This pie was heavenly. Jeff and I ate 3/4 of the pie ourselves in one night! And, I could have seriously finished the whole thing:) I will definitely make this again!
I used fresh sour cherries from our CSA farmers tree at her house. Super fun to pick cherries with the kids, then go right home to make this pie!
The best part was teaching my daughter how to make Rollie-Pollies with the left over dough. They were just as good as the pie and I also nearly ate all of them along with the pie in the same day. So. Good. Hot.
Recipe from Giada De Laurentiis for Chia Seed Pudding:
I bought chia seeds for the first time from Trader Joes. I’m always trying to incorporate new healthy ingredients. I enjoyed this chia pudding. It is pretty sweet, creamy, and goes great with classic yogurt toppings. I don’t think I would eat it more than once a week just because it has such a distinct flavor and I have my breakfast staples that are hard from me to veer away from. I can imagine this dish being a really nice side dish for brunch for guests. It is really easy to make. Jeff and I liked it. Mae didn’t like the texture of the seeds. Definitely worth trying:)
Unsurprisingly, I was in the mood for chocolate:) I found a picture of these on pinterest. Mine turned out just like the pinterest picture. Don’t they look fat, moist, and chocolatey! These cookies are great for filling that rich chocolate craving. They aren’t exactly healthy:( I had these cookies three different ways: plain chocolate cookies, served warm with strawberries and whip cream, and cookies mixed with Heath Bar Bits. All three ways were delicious!
I adapted this recipe from Averiecooks’s blog for Quadruple Chocolate Soft Fudge Pudding Cookies:
I didn’t use the chocolate bar in the recipe. I didn’t have it and thought it was too much chocolate. And, I added the Toffee Bar Bits to half the cookies. I prefer the cookies with the toffee chips:)
Recipe adapted from Two Peas and Their Pod blog for Glue-Free Began Banana Peanut Butter chocolate Chip Cookies: http://www.twopeasandtheirpod.com/gluten-free-vegan-banana-peanut-butter-chocolate-chip-cookies/
These cookies are delicious! I have made them 5 times and everyone always loves the cookies and the non-guilty feeling. Eating them on the day they are baked is best. Then, I put them in the freezer. They are delicious frozen .
3 ripe bananas, mashed
1/2 cup creamy peanut butter
1 T. coconut oil, softened
1 1/2 T. sugar
1 t. vanilla
2 1/2 cups gluten-free oats
1 t. baking powder
1/4 t. cinnamon
1/4 t. kosher salt
3/4 cup chocolate chips
optional: 1/2 cup coconut, 1/2 cup chopped walnuts, 1 t. flax
In a large bowl, combine peanut butter, bananas, sugar, coconut oil, and vanilla. In a separate bowl, combine the dry ingredients. Pour into banana mixture. Stir in chocolate chips. Spoon out dough onto a cookie sheet covered with parchment paper or well-greased. Bake at 350 degrees for about 12 minutes. Let cool and enjoy. Remember, to freeze after a day. They taste so good from the freezer and they aren’t great when left out for a few days.
Recipe adapted from The Girl Who Ate Everything’s blog for Hard Boiled Egg Chocolate Chip Cookies: http://www.the-girl-who-ate-everything.com/2011/04/hard-boiled-egg-chocolate-chip-cookies.html
I first had chocolate chip cookies made with cooked eggs over Halloween. A friend made these amazing chocolate chip cookies for our holiday party for the kids. Making an outstanding classic like chocolate chip cookies is worth inquiry. She revealed that they were made with cooked eggs. She simple pops the beaten eggs in the microwave for a few minutes until cooked (which is what I did), but all the recipes I found online use hard-boiled eggs. The result of the cooked eggs is a thicker cookie that is the PERFECT texture. After trying everything to get thicker cookies from my regular flat chocolate chip cookies, I was anxious to try this recipe. The result was fabulous. I think I will cook my eggs from here on out! Don’t worry, the taste of the cookie is not altered. It’s definitely worth trying.
2 3/4 cups all-purpose flour
1/2 cup butter, melted and cooled slightly
1/2 cup applesauce
1 t. salt
1/2 t. baking soda
1/2 cup white sugar
1/2 cup brown sugar
1 t. vanilla extract
2 eggs, beaten and cooked (scrambled over the stove-top or heated in the microwave)
1 1/2 cup chocolate chips
Make eggs; set aside to cool. In a large bowl, stir butter, applesauce and sugars. Add eggs and vanilla. In a separate bowl, combine the flour, salt, and baking soda. Slowly, stir the dry ingredients into the large bowl. Add chocolate chips. Drop spoonful of dough onto a greased baking sheet. Bake at 350 degrees for about 10-12 minutes.
Chocolate Cake and Chocolate Butter Cream frosting. This cake and frosting recipe were taken straight from Smitten Kitchen’s Fudgy Chocolate Sheet Cake:
Jeff, Mae and I loved this chocolate cake! It was especially good on day two and three,completely thawed from being in the refrigerator. I will definitely make this again!