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

Oatmeal Raisin Cookie Cake

Yes, another cake.

But at the same time, no, it's a cookie.

Say what?

This recipe is for a gigantic oatmeal cookie that comes in the form of a cake.  Unlike a cake, the texture is pretty dense and chewy.  And unlike a cookie, you get to eat a whole big slice with a fork.

It's a 2 for 1 deal... everyone loves a good deal.

Plus, aren't there always times in ones life where all they want is a gigantic oatmeal cookie?

You had a rough day at work, you bombed your test at school, you came home to find that you're out of chocolate chips.

What's the solution?  A big ol' slice of cookie.

Trust me, it works.

And if the thought of cake and cookies (at the same time, no less!) didn't already convice you to make this, there's also the part about it being pretty healthy.

Much healthier, that is, than almost any cake or cookie you were going to eat.  Now it's a 3 for 1 deal, huh?

Oatmeal Raisin Cookie Cake

• 1/2 cup quick oats
• 1 1/2 cups chickpeass (if from a can, drain very well)
• 2 tbsp yogurt (soy should work for a vegan version)
• 1 heaping tbsp peanut butter
• 1/2 tbsp coconut oil
• 1 tsp vanilla
• 1 tsp baking powder
• 1/4 tsp baking soda
• 5 dates, soaked in water for about 10 minutes
• 1 tbsp maple syrup
• 1/2 tbsp brown sugar (you may want more, taste the batter to check)
• 2 tbsp raisins

Preheat oven to 350F.  Combine all ingredients but raisins in food processor and blend on and off until everything is well incorporated and a smooth, but thick mixture is formed.  You don't want any chickpea or date clumps.  Add in raisins and process again until raisins are slightly broken up, but not completely blended in.  Scoop batter into a greased 8 in pan and bake in preheated oven for 17 minutes, or until a toothpick inserted comes out clean.  Let cake/cookie cool a bit before slicing and serving.

I'm feeling a bit under the weather right now, and I'm really thinking that this cookie cake could be very very good for me.  Especially right out of the oven with some whipped cream on top.  Yum yum yum.

I seriously regret not having any left.  Oh well, only one thing to do:  Make more!

Revisited Recipe of the Day:

Oatmeal Cookie Pancakes

Apple Cinnamon Bake

I'm somewhat of a maniac in the kitchen sometimes.

Or perhaps that's a bit strong of a word.  What I mean to say is somethimes I get a bit crazy.  Crazy ingredients, crazy foods, crazy behavior.  

While this specific recipe has no crazy ingredients, and no outragious outcome, I did feel a bit funny while making it.  That feeling probably had to do with the fact that I had next to no idea what I wanted to make.

The only thing I was sure of when I started making this dish was that apples would be involved.  That is it.

Everything else that's in it was just thrown together because of split-second decisions and thoughts of what would be easiest to fish out of my extremely full refridgerator/pantry.  See what I mean by crazy?

I'm just glad I managed to keep track of everything I was dumping into my mixing bowl, because the end product was pretty darn delicious.

Juicy apples baked just until soft, a crunchy oat topping, and a generous coating of cinnamon to top it all of.  Why yes, crazy is a good thing sometimes.

Apple Cinnamon Bake

• 3 apples, cut into cubes
• 1/2 tbsp cinnamon
• 1 tbsp maple syrup
• 1/4 cup rolled oats
• 1 tbsp buckwheat groats
• 1/4 tsp cinnamon (in addition to the 1/2 tbsp)
• 1-2 tbsp applesauce (start with 1 tbsp)

Preheat oven to 380F.  Combine apples, cinnamon, and maple syrup in a large glass baking dish and toss to coat all apple pieces.  In another small bowl, combine remaining ingredients and mix to combine.  If mixture is too dry, add another tbsp applesauce.  Sprinkle oat mixture over apples, trying to make it as evenly spread as possible.  Bake for 20-30 minutes or until the apples are soft but still have a bit of a crunch to them, and the oat topping has browned.  Let cool.  Serve topped with ice cream, whipped cream, or a dollop of greek yogurt.

I find it sort of awesome how my extreme random-ness in the kitchen somehow turned into a mouth-watering masterpiece.  For example, the apple are baked only slighty, and not until really mushy like in other apple recipes, not because I actually wanted them like that, but because I was too impatient to let them cook enough.  And yet, I think I like the apples with a slight crunch much more than how they're normally baked.

It's just fate doing it's thing, I suppose.  I can say for sure, however, that this crazy (and super successful) apple experiment will most definitely lead to more kitchen outragious-ness.  Most likely involving lots of random ingredients thrown together.  I doubt they'll all turn out as good as this, but, hey, you don't know until you try!

Have you ever had a kitchen experiment go fabulously well?

Revisited Recipe of the Day:

Kid-Friendly No Bake Cinnamon Rolls

Grain Free Lentil Crackers

Grain Free Crackers.

Doesn't that sort of sound like an oxymoron?

I mean, crackers are usually so grain filled, for them to lack any grains at all just seems so... backwards.  But, oh well.  I suppose it doesn't really matter as long as the taste is good, right?

And the taste is good.  Great even, if you're a savory cracker fan.  Especially with a thick slather of cream cheese on top.  Mmmmmm...

I actually had no idea these crackers would turn out so nicely.  When I made them I was sort of rushing, so that I could get something lentil-y done in time for today's MMAZ post, and just started throwing a whole bunch of ingredients into my food processor and blending.  Stopping every minute or so to taste.

It didn't really help that savory recipes aren't exactly my strongsuit.  I much prefer sweet, but with the ingredient lentils, that didn't quite seem like an option.

Lentil cookies = ewwww!

Luckily, I somehow created these crunchy little crackers from all my random-ness in the kitchen.  And now, because I somehow managed to keep track of everything I added to the dough, I have the recipe to share with you all.  Happy Meatless Monday!

Grain Free Lentil Crackers

• 1/4 cup chickpea flour
• 1/3 cup cooked lentils
• 1 tbsp sunflower seeds
• 1 tbsp ground flax
• 2 tbsp balsamic vinegar
• 2 tsp coconut oil (or a different type of oil)
• 1 tsp water

Preheat oven to 300F.  Combine all ingredients in food processor and blend until combined, and no large clumps remain.  Break mixture into small, thin pieces and place pieces on a parchment paper lined baking sheet.  Bake for 20 minutes.  Then, turn oven off and crack open door, but leave crackers in to crisp up a bit.  After 10 minutes remove crackers from oven.  Store any leftovers in an airtight container.

Ok, so go cook up a big pot of lentils, make these crackers, then head on over to Better with Veggies to find out what other yummy stuff you could make with your lentils.

Have a great day!

Revisited Recipe of the Day:

Cheesy Star Chips

Pumpkin Raisin Baked Oatmeal Bars

It really wouldn't be hard to have pumpkin in every meal of the day.

All you'd have to do is have pumpkin soup for lunch, a side of roasted pumpkin with dinner, a couple pumpkin raisin cookies as snacks, and a pumpkin square or two for dessert.  Oh right, and one of these bars for breakfast.

There are so many great things about these Pumpkin Raisin Baked Oatmeal Bars, I wouldn't be surprised if you find yourself grabbing two.

For one, they're completely delicious.  Pumpkin-y goodness with juicy raisins and just the right amount of chew from the rolled oats.  Yum.  Also, these bars are unbelievably filling.  If you pair one with some plain greek yogurt, it will keep you full for hours.  Seriously, there will be no grumbling bellies with these in your morning routine.

I also recommend these as a breakfast for anyone who finds themself rushing out of the door in the morning without breakfast.  Don't ever skip breakfast just because you're in a rush.  It results in a definite bad day.  Instead, grab one of these bars and eat it on your way to work.  See?  Problem solved.

I'm not usually one to eat the same breakfast multiple days in a row, but when I made these, on a Sunday, I had one every morning until they were all gone.

I remember that was a really busy week and I was often pressed for time in the morning.  These bars really came in handy then, because I froze them , and then just reheated one in the microwave each morning and gobbled it up with some yogurt.  It took like 2 minutes.  Please tell me you have 2 minutes in the morning to incorporate in some delicious-ness.

I'll go ahead and give you the recipe now before you get bored and stop reading.  This is not a breakfast to miss out on.

Pumpkin Raisin Baked Oatmeal Bars
(makes 9 large squares)

• 2 cups rolled oats
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp allspice
• pinch cloves
• large pinch salt
• 1 cup pumpkin puree
• 1 2/3 cup milk of choice or water
• 2 tsp maple syrup, or to taste
• 1 tsp vanilla extract
• 1/3 raisins

Preheat oven to 380F.  Combine all dry ingredients (not raisins) in a large bowl and mix well.  Add in pumpkin, milk/water,  maple syrup, and vanilla.  Stir to combine.  Mix in raisins.  Mixture with be wet and may not hold together.  Pour into greased 8x8 pan and bake for 20-25 minutes, or until oatmeal is firm.  Let cool before cutting.

So here's what all you busy, breakfast missing people should do:

Throw together these bars Sunday afternoon.  Cut them into squares.  Then, either freeze them if you like warm breakfasts, or just leave them in the fridge if you don't care.  Each morning, before sprinting out the door because you're late for this or that, reheat/grab a bar and you're good to go.  It's super easy and way healthier than going without anything.

Enjoy!

Revisited Recipe of the Day:

Baked Oatmeal Blueberry Muffin

Sugar Free Chocolate Chip Cookies

It sounds impossible, I know.

How can a chocolate chip cookie contain no sugar?

Actually, scratch that, I know how a cookie can contain no sugar.  You simply leave the sugar out.  The real question is, How can a chocolate chip cookie contain no sugar and still taste good?  I bet that's the thing you're having trouble figuring out.

I'm just gonna go ahead and stop all your troubling.  It is possible.

And I did it.

I made chocolate chip cookies that not only taste great, but also have absolutely no sugar added to them at all.  Not one little grain.  And guess what?  There's no honey either.  Or maple syrup.  Or molasses.  Or stevia.  Or probably any other usual sweetener you can think of.

So how'd I do it?

Dates!

Those insanely sweet fruits are my new best friend.  All you have to do is soak them in water at least overnight, blend them a bit until they turn into a thick paste, and BAM, awesome all natural sweetener.  Pretty cool, huh?

It's even cooler when you use it to make amazing chocolate chip cookies.

Sugar Free Chocolate Chip Cookies
(makes 7-10 small cookies)

• 1/3 cup + 1/4 cup rolled oats
• pinch salt
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 1/2 tsp vanilla extract
• 3 tbsp milk
• 2 tbsp date paste*
• 1/4 - 1/2 cup chocolate chips (depending on how much chocolate you want)

In a coffee grinder or food processor grind oats down into a fine flour (if you have oat flour, you can use that too without grinding).  Then, combine newly made flour with all other dry ingredients (not chocolate chips) in a medium sized bowl.  Mix well.  Stir in wet ingredients (including date paste) until everything is smooth and no clumps remain.  Gently fold in chocolate chips.  Form dough into small balls on a sprayed cookie sheet.  They won't be the prettiest cookies in the world, but that's o.k.  Bake cookies for 5-8 minutes, or until they dough no longer seems raw, but cookies are still chewy (they may look a but underdone at first).  Let cookies cool before removing from cookie sheet and serving.

*To make date paste, fill a jar with as many dates as possible, fill any remaining space with water, and let soak at least overnight.  Then, blend the dates in a blender or food processor until they become a thick paste.

Please do yourself a favor and throw any doubts you have about these cookie out the nearest window.

Just make them.  That's all I have to say.  Well, that, and make them now.

Revisited Recipe of the Day:

Fun Sized Chocolate Chip Cookies

Peach Cobbler Baked Oatmeal (My 100th post!)

You are now reading Mix it Up's 100th post!

Even now, as I write this, I'm having a hard time believing it.  To be honest, in my mind, this still seems like a baby blog that's slowly working it's way up to the "big guys", even though I know I've made some huge progress from the start of Mix it Up to now.

For example, now I've started to create some of my very own recipes, instead of just slightly tweaking others.  I'm glad I have, too, as it's definitely a great feeling when you think up something, try it out, and then get to devour it later on.

In fact, today's recipe is actually one that I though up all by myself.  I wanted it, I tried it out, and I absolutely loved it.

What was it, you ask?  Peach Cobbler... breakfast style.

I took a classic Peach Cobbler... and then made it healthy, easy, delicious enough for breakfast.

Surprisingly, it wasn't all that hard.

All you've got to do is think a little bit outside of the box.  Sub oatmeal for the buttery topping, throw in some extra spices, and, then, after much thought, omit the sugar (don't worry, you can't notice).  Now that I think about it, you could even add some greek yogurt (or frozen greek yogurt) on top, to complete the dessert-for-breakfast theme.

So, you see, this breakfast dish really isn't all that different from it's dessert twin.  You just have to go in with an open mind, and then prepare for it to be blown by the amazing-ness of the following recipe.

Peach Cobbler Baked Oatmeal
(serves 1)

• 1/3 cup rolled oats
• 1/4 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/8 tsp allspice
• pinch cloves
• 2 tbsp + 2 tsp applesauce
• 2 tbsp water, milk, or other liquid
• pinch salt
• 1/3 cup chopped peach

Combine all ingredients, but peaches, into a small bowl, and mix well to combine.  Gently stir in peaches.  Pour mixture into a greased microwave safe dish (a ramekin, for example).  Microwave for around 3 minutes, or until it is firm and no longer watery.  Let cool a bit before either eating strait from the dish, or breaking into smaller pieces and serving in another plate/bowl.  (You could try to keep it whole, like a cake, but when I attempted this it just fell apart, so do it at your own risk)

Can you believe that only that short list of ingredients and, at the most, 5 minutes of your time, can lead to such a heavenly breakfast.  I'll admit, I was a bit doubtful at first.  That is, until a took a bite.  Major yummy-ness I tell you.  Just give it a go and you'll see.

Revisited Recipe of the Day:

Healthy Pumpkin Squares

(the first recipe I ever posted!  These are the start of everything you see on the blog today)

Mini Vanilla Cupcakes for Two

This is one of those recipe that tastes really really good but isn't exactly healthy... at all.

Don't you close the page yet though, all you health contious readers. There is one good-for-you thing about this recipe: portion control.

If you follow all the measurements listed below, you'll end up with only 2 servings. That means that, even if you gobble up everything this recipe yields, you won't have to feel too guilty about it.

Which is good, because everyone have those times when they truly need something unhealthy tasting.  Those days when some good ol' comfort food is the only thing that will cheer you up.

Cravings like that are nothing to be ashamed of.  We all have them at some point.  As a matter of fact, I had one the day I whipped up these cupcakes.

Lucky for me, they were just what I needed to end it.

Mini Vanilla Cupcakes for Two - originial recipe can be found here

• 1 egg white
• 2 tbsp sugar (you can probably get away with less, but I haven't tried)
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• rounded 1/4 tsp baking powder
• pinch salt
• 1 1/2 tbsp milk of choice

Preheat oven to 350F.  In a small bowl, whisk together egg white and sugar until combined.  Add in vanilla extract and butter, and sir to mix in.  Add flour, baking powder, and salt.  Stir again until smooth.  Slowly pour in milk and stir to incorporate.  Divide batter between 7 or 8 mini cupcake liners (normal size cupcake liners will also work) and bake for 5-10 minutes, or until cake has set completely. If frosting, let cool completely before doing so.

So there you have it, the perfect treat to turn a bad day into a good day.  Or a good one even better! 

These fluffy and buttery cupcakes are deliciously sinful and prevent you from over-eating.  A good deal?  I'd definitely say so.

(picture)

Enjoy them!

Revisited Recipe of the Day:

Strawberry Cake