Tuesday, April 30, 2013

Mousse Coated Cookie Dough Balls

I combined two of my favorite things to make these:

Cookie Dough and Chocolate Mousse

I hope those are some of your favorite things too.

I assume they will be though because, let's be honest, who doesn't like cookie dough and chocolate mousse?  Certainly not anyone I know!

Oh man, you are so going to love these.

Mousse Coated Cookie Dough Balls
  • 3/4 - 1 cup Healthy Cookie Dough (I used the no food processor version)
  • 90 grams silken tofu
  • 2 tbsp cocoa powder
  • pinch salt
  • 1/2 tbsp milk
  • 1/2 tbsp maple syrup
  • 2 tbsp chocolate chips, melted
  1. Roll Cookie Dough into small balls.  Set aside.
  2. Combine all remaining ingredients in a blender (a small food processor may work as well).  Blend until completely smooth.
  3. Transfer mixture in blender/mousse to a small bowl.  Dip cookie dough balls in until fully coated.
  4. Place on a parchment paper line baking sheet.  Freeze until mousse has hardened.
  5. Before serving, let thaw a couple minutes, or microwave quickly.  Recipe makes about 12 balls.

Sorry for such a quick post (and some pictures that definitely aren't my best).  There isn't much to say about these guys except that they're absolutely delicious.

And with the weather warming up, isn't it great to have some no-bake dessert ideas?  I definitely think so.  So just make these.  That is all.

Revisited Recipe of the Day:

Pumpkin Chocolate Mousse Pie

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Sunday, April 28, 2013

Chocolate Chip Blondies

So what's up?  How's your weekend going?

Mine's going pretty good... probably cause I just ate one of the best blondies of my life.

It was gooey and chocolatey and super thick and I loved it.  And then I remember that it was actually somewhat healthy.  And I was like, whaaaat?  Because that blondie really didn't taste healthy.

Like, at all.

And then I realized that those blondies I made were really making my weekend awesome.  And that they could even make a Monday awesome.  Serious Blondie power right there.

So then I decided that I should really share the awesome recipe with you all.  And then I figured out that I was really not in the mood for quality writing.  So I just threw some words together and managed to use the word "and" no less than ten times.  No really, I counted.

Sorry about that guys.  This recipe will make up for it, though.

Chocolate Chip Blondies

  • 1 cup spelt flour (all purpose is ok too)
  • 1/2 cup whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 2 1/2 tbsp sugar (brown, white, turbinado, etc)
  • 170 grams tofu
  • 1/2 cup applesauce
  • 1 1/2 tsp vanilla
  • 3 tbsp date paste (this can be replaced with honey or maple syrup)
  • 1/3 cup milk
  • 2/3 cup chocolate chips
  1. Preheat oven to 350F.
  2. Mix together dry ingredients in a large bowl.  
  3. Place all wet ingredients in a blender and blend until completely smooth and creamy.  
  4. Add wet ingredients to dry and mix until a smooth batter forms.  Fold in chocolate chips.  
  5. Line an 8x8 pan with parchment paper.  Scoop batter into pan and spread into an even layer.
  6. Bake for 30 minutes, until a toothpick inserted comes out clean.
  7. Let cool completely before slicing into 16 squares.

Despite my awful writing skills in this post, you really have to make these.  They're amazing x100!

Revisited Recipe of the Day:

Mousse Frosted Chocolate Chip Cake

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Friday, April 26, 2013

Extra Fudgy Brownies

I love brownies.  I've got an abundance of brownie recipes on this blog.  Without even looking, I bet I have no less than ten different ones.

When it comes down to it, that's probably too many.

I'm a blogger.  I'm supposed to have favorite recipes that I keep coming back to and making new variations of.  Like adding caramel to my favorite cookie recipe or adding vanilla beans to my favorite cupcake.

The thing is, I have a bit of trouble finding that favorite recipe.

These Extra Fudgy Brownies are no exception.  I wouldn't say they're my absolute favorite brownie recipe (I'm not sure I'll ever find one like that), but they do rank high on the list.  Expecially for the fudgy factor.

Imagine the fudgiest brownie yuo've ever had, and then imagine it underbaked a bit.  That is what I'm talking about.  If you don't like cakey brownies, these are perfect for you!

Extra Fudgy Brownies

  • 1/2 cup cocoa powder
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup spelt flour
  • 1/2 tsp baking powder
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • 1/2 tsp instant coffee
  • 1/3 cup sugar (you may want more than this, taste batter to check)
  • 1/2 cup plain yogurt (can use a vegan version)
  • 2/3 cup + 2 tbsp pumpkin (applesauce will probably work as well, but I have not tried)
  • 1/3 cup milk
  • 1/2 tsp vanilla
  • 1 tbsp coconut or vegetable oil
Preheat oven to 350F.  Mix together dry ingredients (cocoa, flours, baking powder, cornstarch, salt, instant coffee, and sugar) in a large bowl.  Add remaining ingredients (yogurt, pumpkin, milk, vanilla, and oil) to bowl and mix again.  A thick batter should form.  Taste batter to see if more sugar is needed.  If so, add by the tablespoon until desired sweetness is reached.  Grease and 8x8 square pan well, and scoop batter in.  Spread into an even layer.  Bake for 35 - 40 minutes.  Chill at least 2 hours before cutting into 16 squares (brownies are very rich, so you only need a small piece).  Brownies sweeten after one day.

This is a stick-to-the-roof-of-your-mouth brownie.  And I love it!

Revisited Recipe of the Day:

Gluten Free Chocolate Chip Cookies

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Wednesday, April 24, 2013

Nutella Swirl Banana Muffins

I found another way to eat Nutella for breakfast.

Saying of the Day:

When Breakfast gets boring, just add Nutella.

Seriously guys, it's true.

When, a couple of days ago, I felt as though my breakfasts were getting a bit boring, I used some of my delicious Date Sweetened Nutella to whip up a batch of Banana Muffins with a Nutella swirl.  Ummm, yum.

Boring breakfast no more!

And... just to make things even awesomer (because that's totally a word), these muffins are also:
  • sweetened only with fruit
  • vegan (when using vegan yogurt)
  • whole wheat
  • super easy 
  • can be frozen for quick breakfasts
I think I know what you'll be baking tomorrow!

Nutella Swirl Banana Muffins
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup spelt flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 tbsp ground flax
  • 2 ripe bananas
  • 1/3 cup plain yogurt (greek, vegan, etc)
  • 1/2 cup milk
  • 3 tbsp date paste
  • 1/4 cup Date Sweetened Nutella or regular Nutella
Preheat oven to 350F.  Place dry ingredients in a large bowl, and mix together.  In another bowl, mash bananas.  Add yogurt, milk, and date paste.  Add wet ingredients to dry and mix until a smooth batter forms.  Scoop batter into lined muffin tins until about 3/4 cup full.  Add a dollop of Nutella and swirl a bit.  Bake for 15 minutes.  Store in airtight container for up to 4 days, or freeze to laste longer.  Recipe makes 10 muffins.

Muffin + Banana + Nutella = Best Day Ever!

Revisited Recipe of the Day:

Not Your Average Blueberry Muffins

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Monday, April 22, 2013

The Blog's First Birthday! Let's Celebrate with Cake!

I can't believe it.  I've been doing this blogging thing for one whole year.

On this very day of 2012, I decided I wanted to start doing this.  I baked my first recipe from scratch, took pictures of it all on my own, and posted it onto the blog I had just created.  Let me just say, one of the best decisions of my life.

Over the past year, I feel I've grown so much in so many ways.  I think my writing is stronger, my photography is stronger (though these pictures aren't quite my best), I'm happier, and I'm much healthier.  And I can't forget the part about how baking/cooking has truly become a part of my life.

To celebrate this awesome day, I've tackled one of the creations that started my healthy baking journey:  A Chocolate Beet Layer Cake (I talked about it a bit here).

I tried this cake first in California and fell in love with it.  It's been my goal since then to recreate it, and I think I've finally done it.

I give you the richest, fudgiest, most delicious, healthy Chocolate Layer Cake you have ever had.

Chocolate Beet Layer Cake
(makes 1 2-layer 8" cake)
  • 400g raw beets, peeled and cut into thin slices (I used a mandolin for this)
  • 3/4 cup applesauce
  • 1/3 cup date paste (detailed instructions on making this can be found here)
  • 3/4 cup buttermilk
  • 3/4 cup egg whites
  • 3/4 tsp vanilla extract
  • 1 1/4 cup spelt flour (all purpose should also work)
  • 1 tbsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 3 tbsp cornstarch or arrowroot
  • 1/2 cup extra/special dark cocoa powder (I used this kind)
  • 1 recipe of Chocolate Banana Frosting (when on the cake, the banana taste is not very prominent)
Preheat oven to 350F.  Combine beets, applesauce, date paste, buttermilk, egg whites and vanilla in the bowl of food processor.  Process until completely mixed and smooth.  In a large bowl, mix together dry ingredients.  Add beet mixture to dry ingredients and mix until combined.  Pour batter equally between two 8" circle pans (you may have some extra batter, use it to make cupcakes!).  Bake for 30 minutes, until a toothpick inserted comes out clean.  Let cakes cool before removing from pan.  Place one cake on a large plate, and spread a thin layer of frosting on the top.  Top with the other cake and spread remaining frosting all around.  If desired, top with some mini chocolate chips like I did.  Store cake in fridge.  Recipe makes 8-12 slices.

I can't thank you guys (my readers) enough for everything you've done to keep this blog going.  Every time you tell me you liked a recipe, leave a sweet comment, or even as much as visit a page, it puts a smile on my face.

Thank you so much for everything!

Revisited Recipe of the Day:

Sweet Potato Beet Cake

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Sunday, April 21, 2013

Recipe ReDux - Chocolate Cupcakes with Cookie Dough Frosting.

Is it just me or did April fly by?

I swear, it felt like I was reading the new Recipe ReDux theme just yesterday.  Maybe it's because this months theme was finally in my comfort zone again?

That's right, today we are back to desserts!  Thank god!

To quote the Recipe ReDux people, this months theme cantered around "The Cupcake Conundrum".  Our job was to to do one of the following: "If you think cupcakes never go out of style, show us your most delicious 'ReDux-ed' mini-cake creation. Or if you're in the camp that cupcakes have been a bit overdone, share your favorite hand-held dessert destined to be the next big trend"

Well, I don't know about you, but in my mind cupcakes never get old.  Especially when there's cookie dough involved!

This was by far the easiest Recipe ReDux theme yet.  As soon as I read the theme, I knew just what to do.

It was Cookie Dough Frosting time!

I made a simple chocolate cupcake in my mini muffin pan, and then used a big scoop of my Healthy Cookie Dough recipe to frost them.  Delicious!

If you want a cute + healthier dessert for a party, your family, or just for you to hog, this is your recipe!  They.  Are.  So.  Adorable!

Chocolate Cupcakes with Cookie Dough Frosting

  • 2  1/2 tbsp ground flax
  • 7 1/2 tbsp water
  • 2/3 cup whole wheat pastry flour
  • 1/3 cup cocoa
  • 1/4 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup applesauce
  • 1/4 cup honey (note that these cupcakes are not super sweet, if you like things on the sweeter side, add a bit more honey and reduce milk accordingly)
  • 1/2 tsp vanilla
  • 3 tbsp milk
  • 3/4 - 1 cup Healthy Cookie Dough (you can make this up to 2 days ahead of time) (for vegan cupcakes make vegan version of cookie dough)
Preheat oven to 350F.  In a small bowl, mix together flax and water.  Set aside.  In a large bowl, whisk together dry ingredients.  Add in applesauce, honey, vanilla, milk, and flax/water mixture.  Mix until a smooth batter forms.  Scoop batter into greased mini muffin tins and bake for 10 minutes.  Let cool before removing from pan and frosting with a big (around a heaping 1/2 tbsp) scoop of (premade) Healthy Cookie Dough.  Recipe makes 18-20 cupcakes.

The cupcake trend is so not over.  Now with these little guys around!

Revisited Recipe of the Day:

Food Processor Chocolate Cupcakes

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Thursday, April 18, 2013

Spicy Roasted Pineapple Sweet Potatoes

What do I make that doesn't contain chocolate?

Well, to be quite honest, not much.  My mom takes care of most of the actual cooking in the house.  I'm bake dessert, she makes dinner.  That's just the way it is.

But sometimes it's good to switch things up.

I made this sweet potato dish all by myself.  I didn't look at any recipes, didn't ask Mom for help, and didn't burn the house down either.  Oh yeah, and it tasted really good too.


Spicy Roasted Pineapple Sweet Potatoes
  • 3 large/5 small sweet potatoes
  • 1 20 oz can pineapple chunks in pineapple juice (no sugar added)
  • 1/4 cup pineapple juice, taken from can
  • 1-2 tbsp olive oil
  • 1/4 tsp cayenne (if you like things really spicy you can add more)
Preheat oven to 400F.  Peel and chop sweet potatoes.  Remove pineapple chunks from can, making sure not to discard the juice in the can.  Place sweet potatoes and pineapple chunks on a baking sheet.  Add pineapple juice (from can), olive oil, and cayenne on top.  Toss to coat.  Bake for 30 minutes, until potatoes are fork tender.  Remove from oven to toss every 10 minutes while then roast.  Serves 4 as a side dish/

My whole family gobbled these potatoes + pineapple chunks up.  It's a simple, but incredibly delicious dish.  Enjoy!

Revisited Recipe of the Day:

Cinnamon Sweet Potato Chips

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Tuesday, April 16, 2013

Chocolate Chip Banana Cookie Pie

You get two chocolate and banana recipes in a row.

Lucky you.

This recipe is one that I consider practically perfect.  It is so good, and you should not under any circumstances miss out on it.

For that reason, I'm going to ask you a favor.  Could you just through all doubts you have out of the window?  Pretend that you're totally ok with every crazy ingredient in this cookie pie?  Yeah?  Thank you.

So, like I said, this is amazing.  It's really as simple as that.

A slice of this pie is like biting into an extra gooey, extra thick, slightly underbaked cookie.  If you can, grab a piece right out of the oven.  You won't be sorry!

And it's mighty good for you too, at least for a dessert.  With cauliflower and beans hidden inside, it's almost like eating lunch!  Well, sorta.

Just listen when I say you cannot afford to skip making this Cookie Pie.  It's seriously incredible.

Chocolate Chip Banana Cookie Pie

  • 1 1/4 cup rolled oats or quick oats
  • 1/4 cup applesauce
  • 1 14oz can white beans (about 1 1/2 cups)
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/4 tsp salt 
  • 1/2 tsp baking soda
  • 2-4 tbsp turbinado or brown sugar (depends on sweetness of banana, taste better to check)
  • 1/2 large, ripe banana
  • 1/2 tbsp coconut oil (or vegetable oil)
  • 2 cups frozen cauliflower, thawed
  • 3/4 cup chocolate chips or chopped chocolate
Preheat oven to 350F.  Combine all ingredients except chocolate in food processor.  Blend until completely smooth.  You don't want any cauliflower or bean chunks.  Taste mixture to find desired sweetness, keeping in mind there will be chocolate as well.  Mix in chocolate chunks/chips until incorporated.  Scoop dough into a greased 9 inch round pan.  Bake for 25-30 minutes, until a toothpick in the center comes out clean.  Wait a couple minutes before removing from pan or slicing.  Serve warm or cold.

You know what to do.  Get baking!

Revisited Recipe of the Day:

Oatmeal Raisin Cookie Cake

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Sunday, April 14, 2013

Chocolate Banana Cake

This cake is the product of brown bananas and not wanting to make banana bread.

I like to hoard bananas at my house.  I buy a big bunch and then won't let anyone eat a single one until they're also browned and yucky so I can make them into something delicious.

Usually I stick to banana bread, but the day I made this cake I was in the mood for something else.

So then I used chocolate and banana to make a really really good cake.  And then I made a frosting too, just because.

And then... I took a bite.  Woah.

Let me tell you, this is crazy good.  The cake turned out 100x better than I hoped, and the frosting just put things over the top.  Oh, how I wish I had a piece now.

There are some bananas browning on the counter now, though.  I think I know what I'll be making!

Chocolate Banana Cake
  • 3/4 cup spelt flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp ground flax
  • 1 1/3 cup frozen cauliflower, thawed
  • 2/3 cup milk
  • 1/2 banana
  • 1/3 cup applesauce
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/3 cup mini chocolate chips or chopped normal chocolate chips
  • 1 ripe banana
  • 1/3 cup plain yogurt (Greek, coconut, etc) (use dairy free for vegan)
  • 2 tbsp cocoa powder
  • 2 tbsp chocolate chips, melted
For Cake:
  1. Preheat oven to 350F.  Grease an 8x8 square pan
  2. Mix together dry ingredients (flour, cocoa, baking powder, baking soda, and flax) in a large bowl.
  3. Combine cauliflower, milk, banana, applesauce, maple syrup, and vanilla in the bowl of a food processor.  Blend until completely smooth.
  4. Add wet ingredients to dry and mix until a smooth batter forms.  Mix in chocolate chips.
  5. Pour batter into prepared pan.  Bake for 30 minutes.
For Frosting:
  1. Combine all ingredients in the bowl of a food processor.  It's OK to use the same one as before without completely washing it.  Just rinse everything off and let it dry.
  2. Blend until mixture is smooth.  It may look too thin, but it's will firm up when it chills.
  3. Pour frosting over baked cake, and spread around evenly.  
  4. Place in fridge for at least 2 hours, until frosting hardens.  When frosting is firm, cut into 16 squares, and serve.

What's your favorite thing to make with brown bananas?

How about...

Good O'l Banana Bread?  Or maybe some Chocolate Banana Cups?  Ooooh, what about frosting?  That's always good!

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