Chickpea Chocolate Chip Cookies!

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Throw some chickpeas in your cookie recipe next time.  This recipe has actually been around for a while.  I got it from Jessica Seinfeld’s cook book on pureed vegetables in everyday cooking and baking.  If you notice the recipe calls for egg whites, omitting the yolks.  This is a great way to cut down on unwanted cholesterol.  Then adding chickpeas is the best part of this recipe, adding fiber and protein.  Hmmm! Yes Please!

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  • 1 cup brown sugar
  • 3/4 cup light margarine (If you’re naughty like me I used real butter, there’s still a debate weather process fake butter is better for you than real butter, I tend to go for real foods, you decide 🙂
  • 2 egg whites
  • 2 teaspoons vanilla extract
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 cups chocolate chips
  • 2 cups flour
  • 1/2 cup old fashioned oats
  • 1/4 cup walnuts 
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

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Directions

 

  1. Preheat oven to 350 degrees. Coat a cookie sheet with baking spray.
  2. Beat sugar and margarine until smooth.
  3. Beat in egg whites and vanilla, then add chickpeas and chocolate chips. Add flour, oats, nuts, baking soda and salt.
  4. Drop by tablespoonful onto baking sheet.
  5. Bake 11 to 13 min, until golden brown.

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Happy Baking!!

 

Vegan Peanut Butter Balls!

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I usually have no defense when it comes to peanut butter and chocolate.  This delicious combo always wins, and I’m okay with that♡  The only tricky (vegan) part was finding REAL CHOCOLATE chips.  You will see a lot of Carob (chocolate substitute not real chocolate) which is fine I guess… but I wanted real chocolate.  I would suggest looking at Whole Foods.  These chocolate peanut butter balls are so amazing lets get right to it!

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  • Ingredients
  • 3 cups crispy brown rice cereal
  • 2 1/4 cups creamy peanut butter
  • 1/2 cup corn syrup or brown rice syrup
  • 1 (10 oz) bag semi-sweet vegan chocolate chips
  • 1/2 cup almond milk
  • 1/4 cup whole peanuts
  • sea salt

Directions

– Place crispy brown rice cereal in a food processor and pulse until no large crispy chunks remain.

– In a small saucepan combine peanut butter, syrup and sea salt, mix well over low heat until well combined.Image– In a large mixing bowl combine peanut butter syrup and crispy brown rice cereal.  Mix well.  Form mixture into 1″ balls, placing on a baking sheet lined with wax paper. *tip* coat your hands in coconut oil to prevent mixture from sticking to your hands ☺Image

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– Place chocolate and almond milk in a double boiler (bowl sitting on top of smaller sauce pan) over low heat, whisk slowly until combined.  You might have to keep adding almond milk to keep this mixture runny. ImageImage

– Dip peanut butter balls into chocolate, covering completely, and return to baking sheet.Image– Sprinkle with salt and finely chopped peanuts.

– Place in refrigerator for at least 2 hours to set.   ImageImageImageEnjoy! Happy Baking!!

 

 

Organic Coconut Sugar Scones with Strawberries!

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_MG_0349Organic Coconut Sugar!  I stumbled upon this at Trader Joe’s by accident, of course I had to try it.  Apparently, Dr Oz endorses it as a healthier sugar substitute, I had no idea.  Check this clip out for the full story.  Coconut sugar causes less of a crash then regular white sugar.  The ratio is the same as regular white sugar.  The taste is delicious!  Try this recipe and see for yourself!

Makes 10-12 Scones small scones or 6 jumbo scones

Ingredients

  • 2 cups all-purpose flour – I used whole wheat flour
  • 1/3 cup organic coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/3 cup cold unsalted butter, cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup whole milk ricotta cheese
  • 1/3 cup heavy cream or whole milk

Preheat oven to 375 F.

In a large bowl, whisk together the dry ingredients.

_MG_0279Make sure butter is extra chilled, maybe pop it into the freezer for a few minutes prior.  Cut butter into small chunks.  Blend the butter into the flour mixture with your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas.

_MG_0306Combine the ricotta cheese, heavy whipping cream, beaten egg and vanilla in a separate bowl.

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_MG_0305Add this mixture to the flour mixture.

_MG_0315Stir until just combined and fold in strawberries or any fruit you have.

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Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become dense, so remember to apply a light touch!  Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones.

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Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart.  Lastly, sprinkle a little extra sugar on top of scones before you bake them.

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Enjoy!  Happy Baking!!

 

 

CHOCOLATE COVER BLUEBERRY MUFFINS WITH OATMEAL AND FLAXMEAL

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These hearty muffins are nutritious with the right amount of sweetness.  The flax meal is loaded with omega 3 fatty acids and the oatmeal is rich in fiber.  Both can be a great addition to any pancake, bread or muffin recipe.  If you don’t want to make these recipes from scratch try adding a few table spoons to a pre made mix you already have in your pantry!

Makes 12

INGREDIENTS

For the muffins

  •                  1 cup rolled oats or old fashioned oatmeal
  •                   1/2 cup sour cream mixed with 2 table spoons of milk
  •                   3 tablespoons salted butter, melted
  •                   2 egg
  •                   2/3 cup brown sugar
  •                   1 teaspoon vanilla
  •                   1 cup + 2 tablespoon flour
  •                   2 heaping tablespoon ground flaxmeal
  •                   1 teaspoon baking powder
  •                   1 teaspoon baking soda
  •                   1/2 teaspoon salt
  •                   1 cup chocolate covered blue berries

For the crumbly topping and glaze

  •                   2 tablespoon cold butter, cut into small pieces
  •                   6 tablespoons flour
  •                   2 tablespoon brown sugar
  •                   1/2 cup powdered sugar
  •                   1 tablespoon milk

INSTRUCTIONS

  1. Preheat the oven to 375 degrees. Place paper liners in muffin.
  2. Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
  3. Add the flour, flax meal, baking powder, baking soda, and salt. Stir again until evenly moistened.
  4. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Place 2-3 additional blueberries at the very top center of each muffin, just to make ‘em pretty.
  5.  For the crumbly topping, press the butter, flour, and brown sugar together with your fingers until fine crumbs form. Sprinkle one spoonful of crumbs over each muffin before baking.
  6. Bake muffins for 13-15 minutes, or until golden brown. While the muffins are cooling, stir the powdered sugar and milk together to make a glaze. Drizzle a little glaze over each muffin before serving. Happy Baking!

Chocolate Chip Banana Bread made with Sour Cream

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Ok, so I had all these ripe banana’s laying around and I needed to use them, fast.  So, I made two recipes that  you will love!  First, I made a banana bread with sour cream.  Currently, I am experimenting with greek yogurt, sour cream in my baking mostly because its a fun change of pace and also it can be used as a substitution for buttermilk.  Lets face it how often do you have buttermilk in your refrigerator.  I usually will mix greek yogurt or sour cream with regular milk till it has the consistency of buttermilk.  Then, I have a bonus recipes, banana cookies!  Both recipes are healthy and delicious.  Enjoy! Happy Baking!!
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Yields 1 6×9 pan for these rectangular bites, perfect for dipping in coffee.

Ingredients

  • 1 1⁄2 cup plus 3 tablespoons Whole Wheat Flour
  • 1 1⁄2 teaspoon Baking Powder
  • 1⁄2 teaspoon Salt
  • 1⁄2 cup Brown Sugar
  • 1⁄2 cup Mini Chocolate Chips
  • 2 Ripe Bananas, smashed
  • 1 Egg
  • 2/3 cup of sour cream plus 2 tablespoons of milk, mixed
  • 1 teaspoon Vanilla
  • 1/2 cup of walnuts (optional)

Directions

Preheat oven to 350 degrees. Grease a large loaf pan.

Mix together bananas, egg, greek yogurt, vanilla, and sugar.

Gradually stir in the flour, baking powder, and salt. Add in the chocolate chips, walnuts if using.

Evenly pour the batter into the pan about 1/2 full. Bake for 35-45 minutes ( I have a hot oven so may be closer to 45), or until toothpick comes out clean. Cool completely before removing and cutting.

BAKING BONUS  !! BANANA COOKIES Y’ALL !

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From pinterest of course:)  These are fast and easy, which we all love!

Banana Cookies

(Makes 12-16 cookies)

Ingredients:
2 medium ripe bananas, mashed
1 cup of uncooked Old Fashioned Oats
1/4 cup chocolate chips

Directions:
Preheat oven to 350°F.  Spray a cookie sheet with nonstick cooking spray.  Mix the mashed bananas and oats in a bowl. Fold in the chocolate chips. Using a spoon, scoop up the batter and place on the cookie sheet.  Bake for 12-15 minutes.

Vegan Black Bean Brownies, Yup thats right black beans…

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So a work friend told me about this, I thought I have to try this.

1 15oz can of black beans

1 red box brownie mix

Add can of beans(liquid and all) with box ingredients to food processor.  Blend until smooth.  Pour into baking pan, following baking instructions on box.  That’s it!!  The red box brownie mix I picked is vegan too, no dairy!

Healthy Yellow Cake Mini Doughnuts with Chocolate Frosting!

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Yellow Cake Ingredients

•            Nonstick cooking spray

•            1 box yellow cake mix

•            1 cup of butternut squash puree

•            1/4 cup of water

•            2 TB of vegetable oil

•            2 large eggs

•            1 large egg white

•            6 oz of banana or vanilla yogurt ( greek works too)

Preheat oven to 350 F.  Coat a mini doughnut baking pan with cooking spray and flour lightly.  In large mixing bowl combine cake mix, puree, water, oil, eggs, egg white, and youguret.  Mix 1 to 2 minutes. Pour batter into doughnut baking pan and bake about 20 minutes, or until toothpick comes out clean.

Chocolate Icing (make enough for about 20-25 mini doughnuts)

•            1/2 cup unsalted butter

•             1/4 cup whole milk, warmed

•            1 tablespoon light corn syrup

•            2 teaspoons vanilla extract

•            4 ounces bittersweet chocolate, chopped

•            2 cups confectioners’ sugar, sifted

Directions

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat overmedium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.