Chocolate Brownie Smoothie {Recipe ReDux}

Dear Winter,

I have a bit of a love/hate relationship with you.  You see, your snow is pretty and on some days it’s nice to curl up with a good book while you whirl around outside;  that’s when I like you.  But this year, I think you’ve been going a bit too crazy.

I don’t meant to be cruel, but I’m completely done with you.  I’m done with your freezing temperatures, buckets of snow, and bleak days.  Please go away, and soon.  I do believe it’s high time for your friend, Spring, to take over.

Consider the smoothie I’m sharing today as a going-away present.  The theme for the month’s Recipe ReDux was beverages, and I thought it would be perfect to create something that reminded me of warm weather and sunshine.  I think that if you taste how good this smoothie is, you’ll realize how wonderful the warm seasons are.  Maybe then you’ll give Spring and Summer a chance to shine.

I really hope I’m right.

This smoothie I’m offering you, it’s very good.  I call it a Brownie Smoothie, and I promise you it tastes even better than it sounds.

I started by making a batch of super chocolate-y brownies.  They tasted amazing and were packed with protein, thanks to the yogurt I added to the batter.  But once the brownies were baked, I decided to do even more.  I really wanted to offer you something good, Winter. 

And good this smoothie is.

 I kept things quick and easy, using only two ingredients, if you don’t count the brownies.  This smoothie is also quite easy to customize.  I wasn’t quite sure of your favorite fruit, and I wanted to give you the chance to decide.  Spring and Summer have some lovely fruits to offer.  If mixed berries aren’t your thing, feel free to use only strawberries, raspberries, or even banana.  As for the milk, any kind you like works: non-fat, low-fat, soy, almond.

I hope you accept my peace offering, Winter.  As you sip this refreshing smoothie, please consider raising your temperatures, brightening the sky, and decreasing the amount of snow you drop of us humans.  I speak for anyone living in a cold climate when I say it would mean a lot.

Much Thanks,

A girl who is completely and totally tired of you (in the most respectful way)

Chocolate Brownie Smoothie

Brownies:

• 2 (5.3 oz) containers of Greek yogurt (300 g total) (I used vanilla flavored, but any flavor that pairs well with chocolate will work)
• ½ cup rolled oats
• ½ cup special dark cocoa powder
• 1/3 cup honey
• 1/3 cup milk
• 1/3 cup semi-sweet chocolate chips, melted
• ½ tsp baking powder
• ½ tsp baking soda

Smoothie:

• 1 cup frozen mixed berries (or frozen strawberries, frozen raspberries, frozen banana, or another frozen fruit that pairs well with chocolate)
• ¾ cup milk of choice
• 1/3 cup baked brownies (from recipe above)

Preheat oven to 350F.  In the container of a high-speed blender or food processor, combine all ingredients for brownies.  Blend until mixture is completely blended and smooth.  Make sure the oats have broken down completely.  Grease an 8x8 pan (or a loaf pan, for thick brownies) with cooking spray and pour brownie mix in.  Spread into an even layer.  Bake in preheated oven for 15 minutes, until brownies are firm.  Once fully baked, let brownies cool completely and then set aside.  Rinse blender or food processor quickly, and then measure frozen fruit and milk into the bowl.  Blend quickly, until a smoothie-like consistency is reached.  Add brownies and blend again until incorporated.  Top with crumbled brownies, if desired.  Recipe makes 1 large smoothie or 2 small ones, with leftover brownies.  You can use leftover brownies to make more smoothies or you can just eat them on their own.

   

    An InLinkz Link-up

   

Cookie Dough Spread (or Dip)

Think of cookie dough.  Think of peanut butter or your favorite nut butter.  Now mash the two together into one.

The result is the recipe.

So hopefully that image you came up with sounded pretty good.  If it didn't.... you imagined it wrong ;)

Becuase this Cookie dough Spread is absolutely delicious.  It's cookie dough minus the raw eggs and rock-in-your-stomach feeling.  And you can put it on things!

Things like...

1. Pretzels
2. Fruit
3. Cookies
4. Toast
5. Spoons
6. Fingers

Morale of the story?  You want this on your plate right now.  Like, right now.

(Right now.)

Cookie Dough Spread

• 1 cup rolled oats
• 1/3 cup milk
• 1/4 cup applesauce
• 1 cup chickpeas
• 1/4 cup sugar
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1/2 cup chocolate chips

Combine all ingredients in the bowl of a food processor.  Blend until completely combined, with no oat or chickpea lumps.  Add chocolate chips and blend quickly to combine.  Transfer mixture to jar or other serving container and store in fridge until you're ready to eat it.  Makes about 1 cup of dip.

You know, I've heard cookie dough is a wonderful Valentine's Day dessert….

Wonderful Pistachios + Dried Cranberries + Chocolate Dipped Clementines = One Great Pistachio Pairing

{I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.}

The development of this post required me to eat a lot of pistachios.  I am totally okay with that.

For this contest, you were challenged to create a pairing of pistachios and other foods/drinks to create the perfect snack.  Now, I'm all about snacks (as you may already know), but I'm used to creating recipes.  You know, like when you put a bunch of ingredients in a bowl and mix them together into one result.

A pairing is not really a recipe. You don't mix many things into one, you combine a few things into one idea.  That probably made no sense to you, but the point is, this contest required a different frame of mind that I'm used to.

I'm always up for a challenge though, and in the end I came up with an awesome combination.  Seriously, your snack time is about to get 1000x better.  Here's what's going down:

Part 1 of the pairing:  Wonderful Pistachios; roasted and salted, in shell, simple perfection..

Part 2 of the pairing:  Dried Cranberries; totally snackable, just sweet enough, deliciosu.

Part 3 of the pairing:  Chocolate Dipped Clementines; slightly sour orange, rich chocolate, completely decadent together.

As you can see, this is probably the best snack plate ever.  But the best parts?  It takes about two minutes to prepare and it ain't half bad for you.  Get snackin'!

Pistachio, Dried Cranberry, and Chocolate Dipped Clementine Pairing
(Note: This is less a recipe, and more general instructions for creating this pairing)

• Wonderful Pistachios
• Dried and Sweetened Cranberries
• A couple clementines, peeled and sectioned
• About 1/2 cup semi-sweet chocolate chips (or good-quality dark chocolate)

How to Serve: Line a large plate with wax or parchment paper.  Place chocolate in a microwave safe bowl and microwave in 1 minute intervals until completely melted.  Dip clementine slices into chocolate and place on prepared plate so the chocolate can harden.  Repeat until all chocolate has been used.  Place plate in fridge for a little while to let the chocolate harden completely.  Fill a small bowl with wonderful pistachios.  Fill another bowl with dried cranberries.  Place both on a serving platter.  In the remaining space, arranged chocolate dipped clementines.  Enjoy!

Chocolate Pretzel Tarts with Caramel

Here's the full title for this recipe: Chocolate Brownie Tarts with Peanut Butter Pretzel Crust and Peanut Butter Caramel On Top.

A bit of a mouthful, huh?  But tell me it doesn't sound delicious.

This recipe was born when my mom accidentally bought too many pretzels.  I'm not quite sure what she was thinking, but she came home from the grocery store with two huge bags.  I don't want or need that many pretzels, so recipe ideas immediately began flying through my head.

What goes well with pretzels?  Peanut butter, chocolate, peanut butter and chocolate, yogurt, more chocolate... the list goes on and on.  In the end, I decided to combine a whole bunch of delicious pretzel combinations into one amazing recipe.  And hence, these tarts were born.

Please don't be intimidated by this recipe.  Please, please, please.  I promise you, it's really not that hard.  In fact, despite the three different parts to it, there are only ten different ingredients.  That's really not too much.  Aaannd, none of the ingredients are really outlandish or anything.  The weirdest it's gonna get is  special dark cocoa power, and even that can be subbed in for another high quality cocoa of your choice.

So really, no chickening out and convincing yourself this recipe is too much work.  It's not!  It'll all be worth it once you take the first bite....

Chocolate Pretzel Tarts with Caramel
Crust:

• 60 g (about three cups, un-crushed) pretzels
• 3/4 cup milk
• 2 tbsp peanut butter (or another but butter of your choice)

Brownie Filling:

• 2 cups rolled oats
• 1/2 cup special dark cocoa powder (or another good quality cocoa powder)
• 1/2 cup applesauce
• 1/3 cup honey
• 1/2 tsp baking soda
• 1/3 cup milk
• 1/2 tsp baking powder
• 2 tsp vanilla

Caramel:

• 2 tbsp honey
• 1 tbsp peanut butter
• 1/3 cup milk

To make crust:

1. Preheat oven to 350F. Grease a muffin tin or line with 12 silicone cupcake liners.
2. Place pretzels in the bowl of a food processor.  Process until the pretzels have turned into fine crumbs.  
3. Add milk and nut butter and blend again until completely mixed.
4. Take crust mixture and press into prepared pan.  You should have enough to make 12 "cupcakes"
5. Set aside.

To make filling:

1. Quickly rinse and dry bowl of food processor.
2. Add all ingredients of filling to the bowl of food processor.  Process until completely combined, with the oats completely broken down and the batter smooth.
3. Scoop about 1/4 cup of batter into each prepared crust so that the crust is full.
4. Place pan in preheated oven for 18-20 minutes until filling is firm and crust has browned.
5. Remove from oven and let cool.

To make caramel:

1. While tarts cook, make caramel.  In a small saucepan, whisk together honey and peanut butter.  Cook in high until mixture has reduced by about half.
2. Once reduced, remove from heat and add milk.  
3. Turn heat to low and continue to mix until mixture has thickened into a caramel.  Remove from heat and let cool.
4. Once cool, spread onto cooked starts.
5. Store in fridge until serving time.  Recipe makes 1 dozen tarts.

Make.  These.  Now!!

Brownie Batter Pie with Oatmeal Cookie Crust

Fact:  Ghirardelli has the best brownie mix in the universe.

I don't even want to hear you disagree.  Your argument is invalid.

But, as good as that brownie mix is, I can't justify how bad it is for you.  Especially if you're like me and can't stop at one brownie.  I don't buy it anymore.

Recently, however, I discovered a giant Costco-sized package of Ghirardelli brownie mix hiding in my pantry.  Tempting, don't you think?  In an effort to use it up, I've been using the brownie mix in a variety of healthier and unconventional ways.  The pie right here is a definite winner.

I love pies; both the fruit and the chocolate varieties.  In my experiments I've found that chocolate types are much easier to 'healthify' than their fruity counterparts.  I have so many chocolate pie recipes on this blog.

This Brownie Batter Pie is an excellent addition to the collection.  It has a chewy crust that comes in the form of an Oatmeal Chocolate Chip Cookie and a rich and fudgy filling that tastes just like brownie batter!

What could be better?

Brownie Batter Pie with Oatmeal Cookie Crust
Crust:

• 1 cup rolled oats
• 1/4 cup applesauce
• 1/2 tsp baking soda
• 2 tbsp honey
• 1/2 tsp vanilla
• 1/4 cup milk
• 1/4 cup chocolate chips

Pie Filling:

• 1 12.3 ounce package shelf-stable tofu (I get mine from Trader Joes)
• 2 1/2 cups of your favorite brownie mix (use a high quality mix for the best taste)
• 1/4 cup milk

Preheat oven to 350F.  Grase a 9in circle pan.  In the bowl of a food processor, combine all crust ingredients except chocolate chips.  Process until completely mixed.  Add chocolate chips and process briefly to incorporate.  Mixture will be runny.  Pour oatmeal cookie batter into prepared pan and spread into a thin layer so that it covers the whole area of the pan.  Set aside.  Quickly rinse and dry the bowl of your food processor.  It doesn't have to be completely clean.  Add tofu, dry brownie mix, and milk to food processor.  Mix until completely combined.  Make sure there are no tofu chunks or dry spots of brownie mix.  Pour pie filling on top of unbaked crust and spread into a smooth and even layer.  Bake in preheated oven for 30-35 minutes, until filling is firm.  Let chill for at least 3 hours, or overnight, before slicing and serving.  Recipe makes 8 servings.  Store pie in fridge.

Easy Chocolate Banana Muffins

Easy food is good food.

That's why I try to make the bulk of the recipes of this site pretty simple.

But let me tell you, when you want some dessert, and you want it fast, sometimes even the easy recipes on this blog take too long to prepare.  But fear not, my fellow dessert lovers, for I have solved the problem.  This recipe for Chocolate Banana Muffins has six ingredients, comes together in less than 10 minutes, uses only one bowl, and tastes delicious to boot.

Total success!

Next time you're in need of a quick chocolate fix, look no further than these delicious muffins!

Easy Chocolate Banana Muffins

• 2 banana
• 2 cups flour
• 1/4 cup special dark cocoa powder
• 1 tsp baking powder
• 1/3 cup honey
• 1/2 cup milk
• 1/2 cup chocolate chips

Preheat oven to 350F.  Grease 12 cups in a cupcake pan, or line a muffins pan with cupcake liners.  In a large bowl, mash bananas until smooth.  Add flour, cocoa powder, baking powder, honey, and milk and mix until a smooth batter forms.  If you have trouble mixing it together, add some more milk by the tbsp. Mix in chocolate chips.  Scoop batter into prepared pan or liners until about 3/4 full.  Bake in preheated oven for 20-25 minutes, until firm.  Recipe makes 12 cupcakes.

Enjoy y'all!

Dried Fruit Granola Bars

I don't know if this happens to anyone else, but in my family, we have a bit of a dried fruit problem.

It's not the eating that's the problem, it's the buying.  The quantity of dried fruit in our kitchen increases at an alarming rate, until it's practically spilling out of the cabinets.  I don't have an aversion to dried fruit (I'm looking at you, all you raisin haters), but things were getting a little out of hand.

Solution?  Make granola bars, of course.

These bars are pretty versatile.  There's a simple base of oats, oat flour, applesauce, and peanut butter, and to that you add two cups of whatever the heck you want.  Dried fruit, chocolate, nuts, seeds, sprinkles, pretty much every mix-in you can think of will work.  I used 1 1/2 cups of dried figs, dried apricots, dried cranberries, prunes, and yellow raisins (yes, I had all of that on hand), and 1/2 cup of chocolate.  Because chocolate makes everything better, right?

Once that's done, all you've gotta do is spread your batter into a pan and pop it in the oven for about half an hour.

These are not wimpy granola bars.  They make a great afternoon pick-me-up and paired with some fruit and yogurt, one bar will keep you full for hours.

I'm a fan of store bought bars, don't get me wrong, but nothing compares to a homemade snack in both the nutritional and taste department.  You're gonna want to make these bars, guys, don't miss out a recipe this good.

Dried Fruit Granola Bars

• 3 cups oat flour (to make: grind rolled oats into a fine flour in a blend, coffee grinder, or food processor)
• 2 cups rolled oats
• 1 tbsp baking powder
• 1 1/4 cup applesauce
• 1/2 cup honey or agave
• 2 tbsp peanut butter (or another but butter of your choice)
• 2 cups dried fruit, chocolate, and/or nuts of your choice (I used 1/2 cup chopped chocolate and 11/2 cups chopped dried fruit)

Preheat oven to 350F.  Grease a 9x9 square pan.  In a large bowl, mix together oat flour, rolled oats and baking powder.  Add applesauce, honey/agave, and nut butter and mix until completely combined.  Your dough will be wet and sticky at this point.  Mix in all of your desired add-ins until evenly incorporated.  Scoop dough into prepared pan and spread into a smooth and even layer.  Bake in oven for 28-32 minutes, until slightly golden and firm to the touch.  Once cooled, slice into 18 thin bars, and store in fridge until serving time.  Bars will keep in fridge for up to one week.

Happy Friday everyone!  What are your weekend plans?

Cranberry Chocolate Chip Oatmeal Cookies

'Tis the season of cookies, so it's only right that I post a new cookie recipe, right?

These cookies are super simple, yet delicious all the same.  Hearty oats, a subtle sweetness and tons of cranberries and melty chocolate in every bite.

Mmmmmm....

When I first made these, I deemed them breakfast cookies.  However, as soon as my mom tasted one, she informed me, with great seriousnesss, that these cookies are not breakfast cookies.  They are most definitely 'anytime' cookies.  To withhold these cookies at all times other than breakfast would be a crime, they're so good.

I have to say, once I ate a cookie myself I had to agree.  And so did the rest of my family as we finished the batch off for dessert, snack, and yes, breakfast.

Cranberry Chocolate Chip Oatmeal Cookies

• 1 1/2 cups spelt flour
• 1 1/2 cups quick oats
• 1/2 cup dry sweetener of choice (that measures like sugar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chocolate chips
• 1/2 cup dried and sweetened cranberries
• 1 egg or egg substitute (i.e. 1 flax "egg")
• 1/4 cup applesauce
• 2 tbsp coconut oil, melted (or vegetable oil)
• 1/2 tsp vanilla
• If necessary, up to 1/3 cup milk/water

Preheat oven to 350F.  Line two baking sheets with parchment paper or a non-stick baking mat.  In a large bowl, mix together first seven ingredients (flour through salt).  Add chocolate chips and cranberries and mix to incorporate.  In another bowl, mix together remaining ingredients.  Add wet to dry and mix until a dough forms.  If necessary, add milk/water 1 tbsp at a time until dough is wet enough to shape into balls.  Take about 1 1/2 tbsp of dough, form into a ball and place on baking sheet.  These cookies will not spread while they bake, you can put them close together.  If you want flatter cookies and not balls, flatten dough before baking.  Bake in preheated oven for 8-12 minutes, until golden and firm.  Let cool completely before transferring to an airtight container.  Makes about 20 small cookies.

Happy eating everyone!

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 Dip

This Dip.  Just.  This Dip.

I'm at a bit of a loss for words.

It's really good, guys.  Really good.

This is the kind of dip one eats by the spoonful.  You could dip in fruit or cookies, but when you have a healthy chocolate caramel dip sitting in fruit of you, I doubt you'll worry about that.  More likely, you'll go in with a spoon.

I know I did.  Enjoy!

Chocolate Caramel Dip

• 2 tbsp peanut butter
• 2 tbsp maple syrup
• 1/3 cup milk
• 1-2 tbsp special dark cocoa powder

In a small saucepan, mix together peanut butter and maple syrup.  Heat on medium, stirring constantly, until mixture has reduced by half.  Lower heat and add milk.  Continue to stir until mixture thickens to the consistency of a sauce.  Remove from heat and let cool.  Once cool, transfer to a container and add cocoa powder.  Mix until completely incorporated.  Serve with fruit, crackers, or eat it by the spoonful.

(Gluten Free) Chocolate Chip Cookie Mix {The Recipe ReDux}

Absolute best gift this holiday season = homemade cookie mix

Seriously, there is no one in this world who doesn't want a mason jar full of something that can quickly to cookies.  What's more, this cookie mix is gluten free and on the healthier side of things.  Oh yeah, and it still tastes amazing.

Talk about the perfect gift.

When I found out that the Recipe ReDux theme this month was some sort of homemade mix, cookies immediately popped into my head.  Let me tell you, the concept is totally as cool as I imagined.

In case you're unfamiliar with Chocolate Chip Cookie Mix (which you probably are, because I'm not sure if it's a thing yet), here's the basic rundown.  It's like the dry ingredients for cookies, mixed up already and then put in a super hip mason jar.  So all you have to do to make cookies is add wet ingredients- which in this case are as simple as coconut oil/oil, milk, and optional vanilla- and then mix to get cookie dough.  After that, your cookies can be made in minutes!

Now, a step-by-step guide to giving the gift of cookies:

1. Buy a mason jar, ribbon, and some sort of label (mine is a brown lunch bag and sharpie, fancy is not necessary)
2. Use this recipe to whip up the (gluten free!) dry ingredients for your cookies and then place it all in your mason jar.  Stick the label on the mason jar.
3. Somewhere (like on paper, or card, or something) on the side of your jar, write down the wet ingredients and baking time, which you can find below.
4. Deliver your homemade cookie mix and watch the recipient of your gift jump for joy!

Gluten Free Cookie Mix

• 2 cups oats flour (grind oats in a blender/food processor/coffee grinder until they form a fine flour)
• 3/4 cup buckwheat flour (grid buckwheat groats in a blender/food processor/coffee grinder until they form a fine flour)
• 1/2 cup turbinado sugar or another type
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 3/4 - 1 cup chocolate chips

Mix together all ingredients except chocolate chips in a large bowl.  Use a funnel to put flour mixture into a 32oz mason jar.  Once all dry ingredients are in jar, place chocolate chips on top.  Decorate jar however you like, with ribbons, a label. etc.  Then, write down the instructions on how to bake the cookies somewhere where the gift recipient will see them.  The instructions are this:

1. Preheat oven to 350F.  Grease 2 baking sheets with cooking spray.
2. Pour out contents of jar in a large bowl, and mix to distribute chocolate chips evenly.
3. Add 1/2 cup coconut oil (melted) or vegetable oil and 3/4 cup milk and mix until a thick cookie dough forms.  If you like, add 1 tsp vanilla.
4. Form balls of about 1 tbsp of dough and place them on prepared baking sheets.  Repeat until all dough has been used.
5. Bake in preheated oven for 8-10 minutes, until golden.  Cookies may look slightly underdone when they come out, but that's OK.  Let cool for a couple minutes before removing from pan.  Recipe makes 24 cookies.
6. Enjoy!

What are other fun DIY holiday gifts?

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