Monk Fruit in the Raw: Frosted Chocolate Brownies

{I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.}

So Thanksgiving is over, and the holiday season has officially begun.

And, other than the holidays of course, one of the best things about holiday season is the food.  Specifically, the desserts.

However, with that said, it's also important to stay healthy.  Believe me when I say I want to gorge myself on cookies just as much as the next person, but I don't because a) If I do i'll feel like crap later and b) there are healthier desserts that taste just as good.

Todays recipe is an excellent example of one of those desserts.  I give you: Frosted Chocolate Brownies which are delicious and gluten free + sweetened with only fruit.

What's the catch?

Get this... there isn't one!

When you've got the right ingredients it's east to put together a dessert that's healthy as well as decadent.  I mean, look at those brownies!  Who would have guessed they're made without butter, oil, or granulated sugar?

One of the secrets in these guys is the use of Monk Fruit in the Raw.  It's a zero calories sweetener made from monk fruit (and other natural ingredients).  Now, I'm not usually a fan of artificial or calorie-less sweeteners, but I've made an exception for this brand because it's 100% natural.  The real problem I have with products like Splenda or Equal is that they're loaded with chemicals I don't want entering my body, but with Monk Fruit In the Raw, I don't have to worry about that.  It's an easy way to keep foods low calorie and all natural.  (Just remember that it's only recommended to sub out half the sugar in a recipe for Monk Fruit in the Raw in order to avoid any problems like rising, texture, etc.  In this recipe I used dates as the other sweetener.)

I'm happy to report that my first experiment with Monk Fruit in the Raw worked out perfectly.  You will not believe that these rich and fudgy brownies are actually on the healthier side of desserts.  By all means, feel free to help yourself to seconds.

Frosted Chocolate Brownies
Brownies:

• 1/2 cup yogurt
• 1/4 cup milk
• 1 egg
• 1 tsp baking powder
• 1/2 cup dates (5 large)
• 1/4 cup Monk Fruit in the Raw
• 1/2 cup rolled oats
• 1/4 cup Special Dark cocoa powder

Frosting:

• 1 ripe avocado
• 1/2 cup yogurt
• 1/4 cup chocolate chips, melted
• 1/4 special dark cocoa powder
• 1/4 cup Monk Fruit in the Raw
• 2 dates
• 1 tsp vanilla

Preheat oven to 350F.  Grease an 8x8 pan (or a smaller pan, if you want thicker brownies).  In the bowl of a food processor, combine all ingredients for brownies. Blend until completely incorporated with no oat or date chunks.  Pour into prepared pan and spread into an even layer.  Bake in preheated oven for 15 minutes (baking time may change if you use a different pan), until a toothpick comes out clean.  Once brownies are done, remove from oven and let cool.

Quickly rinse out your food processor and dry (it's not necessary to completely clean it).  Then, to make frosting, combine all ingredients in the bowl of food processor.  Blend until smooth and thick, with all ingredients compeltely mixed.  You should be able to take a spoonful of the frosting and tip it upside down without ot falling off.  Spread frosting on top of baked brownies and chill for at least one hour.  Then, slice into 9-16 squares and serve.

Chocolate Caramel Cake Bites

I've always loved caramel.

Twix bars, caramel apples, caramel dip, caramel sauce.  Pretty much everything containing caramel is guaranteed to be gobbled up in seconds.

Since I made my diet a bit healthier, my caramel consumption has reduced significantly.  There's still the occasional treat, of course, but caramel is far from a staple in my house.

That is, it wasn't until I stumbled into this recipe for Crazy Caramel Sauce.  It's from the blog The Fit Foodies, and guys, it really is crazy.  The recipe replaces butter with nut butter, sugar with maple syrup, and cream with milk for a resulting caramel that tastes, dare I say it, even better than an original caramel sauce!

Click that link and try it!

Anyway, after finally discovering a healthy caramel sauce (that's not made with dates!), I immediatly started brainstorming recipes to use it with.  I had some leftover Chocolate Avocado Frosting in the fridge and both recipes together spurred the creation of these bad boys:

Chocolate Caramel Cake Bites!  They taste even better than they sound.

Chocolate Caramel Cake Bites
Caramel (recipe slightly modified from this recipe):

• 1 tbsp peanut butter
• 2 tbsp maple syrup
• 1/3 cup milk

Cake:

• 1/2 cup oat flour
• 2 tbsp honey
• 2 tbsp sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup milk
• 1 tsp vanilla

Frosting:

• One batch Chocolate Avocado Frosting

To Make Caramel:

In a small saucepan (non-stick if possible), whisk together peanut butter and maple syrup until combined. Heat on high, stirring constantly, until mixture has thickened and reduced to about half it's original volume. Lower to low heat and add milk.  Stir constantly until mixture has thickened to a caramel like consistency. Let cool and then transfer to a small container.  Set aside for now.

To Make Cake:

Preheat oven to 350F.  Grease a loaf pan.  Mix together dry ingredients in a medium to large bowl.  Add milk and vanilla and mix until a smooth batter forms.  Pour into loaf pan and spread into an even layer.  Bake in preheated oven for 8-12 minutes, until firm and a toothpick comes out clean.  Let cool.  Once cooled, spread the caramel you just made into a layer on top.  Spread the pre-made Chocolate Avocado Frosting on top of that.  Chill in fridge for at least an hour before slicing into small squares.  Store in an airtight container in the fridge.

Revisited Recipe of the Day:

Date Caramel + Chocolate Caramel Cookies

Dark Chocolate Brownie Bites

I'm positive that I will never get tired of brownie recipes.

When I search the word "brownie" on the search bar on this blog, there are five pages of results.  Five pages!!  That should be proof enough that I love me some brownies.

Some of my favorite recipes include my Waterfall Brownie Bites, Healthy Brookies, and Fudgy Pumpkin Crownies.  I can now gladly add this recipe to that list.

Despite the absurd amount of brownie recipes, each one is different in some way or another.  Some use oil, some use avocado, and some are fat free.  Some use rolled oats and some use flour.  Some are sweetened with honey, some maple syrup, and some banana.  The point is, each brownie recipe is special, and this one is no different.

I don't want you thinking that I'm just throwing a recipe you've already seen at you!

So what's different about these brownies?

I decided to experiment with using melted chocolate as well as cocoa powder to add chocolate flavor.  It worked great, and the chocolate chips definitely helped lend a rich chocolate flavor.  I also used oat flour, so these brownie bites are gluten free.

Aaaand these brownies are super duper delicious.  I know you're gonna love them!

You can see a couple avocado chunks in this one.  Don't worry, you can't taste them!

Dark Chocolate Brownie Bites

• 1 1/2 cups oat flour
• 1/4 cup special dark cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup applesauce
• 1/4 cup honey
• 1/4 cup chocolate chips, melted
• 2 tbsp mashed avocado
• 2 tbsp milk
• 1 tsp vanilla

Preheat oven to 350F.  Grease a mini muffin tin or a donut hole pan.  Combine flour, cocoa powder, baking soda, and salt in a large bowl.  Add applesauce, honey, melted chocolate, avocado, milk, and vanilla and mix until a thick batter forms.  Scoop about 1 tbsp of batter at a time into prepared pan.  You will probably need to use two pans, or make two batches.  I used one mini muffin pan and a donut hole pan as well.  Bake in preheated oven for 10 minutes, until brownies are firm and a toothpick inserted comes out clean.  Recipe makes 18-20 brownie bites.  Store leftovers in the fridge.

Revisited Recipe of the Day:

Oatmeal Raisin Cookies

Quinoa Avocado Sushi

{I received free samples of California Avocado mentioned in this post. By posting this recipe I am
entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated
with the contest. I was not compensated for my time.}

I used to dislike avocados.  They were too mushy, and too boring, and I just didn't find them appealing at all.  It's fair to say that times have definitely changed.

As it turns out, the reason I never likes avocado was because I'd never had a really good one.  I was used to store bought guacamole, and the browned chunks in a salad, not fresh, green, avocado with a creamy texture and delicious taste.

I tried my first real avocado when our family was on vacation in California.  I remember going on hikes through groves of avocado trees, and then driving to a nearby farm to table restaurant and savoring the avocado dishes that were made with the freshest avocados you could ever eat.  And then we would stop at a farm stand on the side of the road and buy even more avocados, paying by placing wadded up money in a rusted metal box.

That was the trip I learned how amazing California avocados can be.

Obviously, when I heard about the recipe contest centered around California avocados that the Recipe ReDux was sponsoring, I knew I had to be a part.

I thought long and hard about what I was going to make.  I wanted something simple, but also complex enough to call a recipe, and I wanted it to show off the avocado in the best way.  I finally decided on making avocado sushi.

I'd been wanting to make some sushi for a while now, and this was the perfect opportunity.  Who doesn't love some great avocado sushi?  To add an extra special twist, I added cucumber and spinach, and used quinoa instead of rice.  I couldn't have been happier with the result.  This is one delicious and nutritious avocado dish.

Quinoa Avocado, Cucumer, and Spinach Sushi

• 1 cup quinoa
• 2 cups water
• 3 tbsp brown rice vinegar
• 1 tsp maple syrup
• pinch salt
• 1 small cucumber
• handful of spinach
• 1 california avocado
• 4 sheets nori sushi wrap

Place quinoa and water in a saucepan.  Bring to a boil, then reduce heat and let simmer until all water has been absorved and quinoa is fluffy.  While quinoa cooks, cut avocado and cucumber into thin strips.  Once quinoa has finished cooking, place it on a large plate.  Mix together vinegar, maple syrup, and salt in a small bowl.  Pour a bit of vinegar mixture on quinoa at a time, mixing around quinoa as you go.  Lay out one nori wrap on a sushi mat.  Spread quinoa on all but the last two inches on wrap.  Place spinach on quinoa and top with cucumber and avocado slices.  Roll up tightly, wetting the end of the nori wrap to make it stick.  Repeat to make a total of 4 rolls.  Use a sharp knife to cut into rolls.  Store rolls in fridge.  Recipe makes 4 servings of 1 roll each.

Asian Avocado and Snap Pea Salad

Well, would you just look at this bowl of summer deliciousness.

Who else loves sugar snap peas in the summer?  They're one of my favorite veggies ever this time of year.  'Cause when snap peas are good, they're really good.

I swear, it's like candy that grows on a vine.  Crunchy and sweet and just all around perfect.  I could eat them for dessert!  I guess they don't call 'em sugar snap peas for nothing, huh?

A few days ago I decided to take some of my wonderful sugar snap peas and throw together a quick salad with them.  It was a very good choice on my part.

  The creamy avocado compliments the crunchy snap peas, and the tomatoes add a nice pop of color.  I threw together a quick dressing with soy sauce, vinegar, and sweet chili sauce.  Oh, how delicious it was.

Summer is the time for light meals, fresh produce, and no use of the oven at all.  This salad delivers all of that.  Use it as a side at dinner or the main focal point during the lunch.  It's even easy enough to prepare as a quick snack.

Last but not least, how beautiful is this thing?  My mom was looking at the un-edited pictures and she asked if I had brought up the saturation.  No, mom.  That's just nature being all beautiful and amazing.

It's crazy what nature can do!

Asian Avocado Snap Pea Salad

• 1 small, ripe avocado
• large handful sugar snap peas (about 15 peas)
• large handful grape tomatoes (about 10 tomatoes)
• 1 tbsp soy sauce
• 1 tsp sweet chili sauce
• 1/2 tsp white vinegar
• 1/2 tsp orange champagne vinegar or orange juice

Slice avocado into small chunks.  Place in a medium sized bowl.  Chop snap peas and add to bowl.  Cut tomatoes in half and add to bowl as well.  Measure all remaining ingredients into a small bowl.  Whisk together until completely combined. Add dressing (soy sauce mixture) to chopped vegetables in bowl.  Mix together to coat veggies with dressing.  Divide into two serving dishes.  Serve immediately or store in fridge until serving time.  Makes two side salads.

Revisited Recipe of the Day:

What I'm Eating: February 2013

Avocado Brownie Bites

I don't know of you've heard, but avocado is my new best friend.

They make everything (OK, maybe not everything) fudgier, creamier, and just all around better.

Yes, this even includes desserts.  So far I've only made frosting with avocado, but it turned out so amazing that I just had to try more.  And these Avocado Brownie Bites?  Absolutely amazing.

Let's talk about the fudge factor.

Ummm, it's awesome.  In my opinion, fudgy brownies top cakey brownies x1000.  So these extra fudgy brownies are sort of incredible.  The pictures do them no justice.

Looks like you'll just have to make them for yourself, won't you?

Avocado Brownie Bites

• 1 ripe avocado
• 1 cup rolled oats
• 1/2 cup applesauce
• 6 dates, pitted
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1/3 cup special dark cocoa powder
• 1/4 tsp salt
• 1 egg white
• 1/2 tsp baking powder
• 1/3 cup chocolate chips

Preheat oven to 350F.  Combine all ingredients except chocolate chips in the bowl of a food processor.  Blend until everything is incorporated and a smooth batter has formed.  This may take a bit of time, and you will have to scrape down the sides of the processor as necessary.  Once a batter has formed, add chocolate chips and process quickly to combine.  Grease a mini muffin tin (or another pan of choice) and scoop a bit of dough into each cup.  Bake 15 minutes, until a toothpick comes out clean.  Baking time may vary depending on what pan you use.  Let cool and remove from pan.  Store in an airtight container.

Enjoy!

(Sorry for the slightly more spread out posts lately.  School got super busy these last few weeks!  Hopefully everything will be normal again in a week or two)

Revisited Recipe of the Day:

Chocolate Avocado Frosting

This the creamiest frosting I've ever tasted, healthy or otherwise.

When I was little, frosting was one of my favorite snacks (as disgusting as that sounds).  It started when I was a toddler and one of my favorite snacks was a bagel with vanilla frosting and sprinkles.  Soon that turned into chocolate frosting on graham crackers, and finally chocolate or vanilla frosting on a spoon.

Yumm...?

That kind of snack no longer sounds good to me at all.  The frosting from the can (which was the kind I loved) is full of chemicals and other gross stuff that I don't want entering my body.  With that being said, I still like frosting... as long as it's the healthy kind.

This Chocolate Avocado Frosting is my new favorite.

It's super creamy, super rich, and full of chocolate flavor.  It's also not super sweet, which is my pet peeve when it comes to frosting.

And did I mention you can make it in less than 5 minutes?  Yep, that's a plus too.  It's better than the canned stuff, and a whole lot healthier too.

Chocolate Avocado Frosting

• 1/2 cup mashed avocado (this was 1 small avocado for me)
• 1/4 cup cocoa powder
• 1/4 cup honey (use agave for a vegan version)
• 1 tsp vanilla
• 1/2 cup plain greek yogurt (a vegan version, such as So Delicious, will also work)
• 1/4 cup chocolate chips, melted

Add avocado to food processor and process until completely smooth with no clumps.  Add all remaining ingredients.  Process until a smooth and creamy texture is achieved.  Frosting should be thick enough that you can hold it on a knife upside down without it falling off and silky smooth.  Transfer into desired container and store in fridge until using time.  Use as you would normal frosting.  Recipe yields about 1 1/4 cups.

Don't you just want to dive head first into that bowl?

Revisited Recipe of the Day:

Avocado Tomato Salad

Avocado Tomato Salad

Lunch Time!

I've set a couple different goals for myself, things that I'd like to start, improve, or do more of in the new year.  One of those goals, this one involving the blog, is to make, photograph, and post more savory recipes.

It's no secret that desserts are something I love to create, but I also enjoy salads, sides, and a whole bunch of other things that just don't find their way onto this blog.

It's time for that to change.

Today I'm sharing a super simple salad that has become a common lunch, snack, or side dish in my house.  It's colorful, tasty, and take a whopping (that's sarcasm) 3 minutes to prepare.

Based on this recipe, this "more savory dishes" goal is going to be a good one.

Avocado Tomato Salad
(makes 2-4 servings)

• 2 ripe avocados, peeled and pitted
• about 16 cherry tomatoes, cut in half (feel free to adjust amount)
• 1 tbsp orange muscat vinegar (it's from Trader Joes)
• salt and pepper to taste

Cut avocados into 1/2" cubes.  Then toss all ingredients together in a medium bowl.  Serve salad at room temperature, and if possible, immediately after making.

I first discovered this dish when trying to throw together a quick and easy lunch out of the random leftovers, veggies, and other stuff that I had lying around the kitchen.  Huge success!

You may have noticed the pictures of what I came up with (right above and way at the top), but I'll also explain what it was to anyone interested, because it was good.

The first part was this avocado salad, throw together with the almost too ripe avocados and cherry tomatoes just begging to be used.  The seconds part, which there isnt (yet) a recipe for was a barley salad with chicken, snap peas, and orange slices.  It was super pretty and delicious, and I'm hoping to create something similar to share with you all soon.

So tell me... What wonderful creations have you created from leftovers in the fridge?

Revisited Recipe of the Day:

Greek Pasta Salad