Dessert Recipes

Fresh Strawberry Popsicles

Lying in the grass, eating fresh strawberries in the shade, watching the clouds roll by…That is what the kids and I did last weekend at Grand Teton National Park for a little getaway. It was so relaxing. And the mountains were so beautiful. It was a great trip to finish up the summer.

We’re back in full swing at home now, and ready to kick off this weekend with some fresh strawberry popsicles. The fresh fruit makes for an ice pop that is bursting with flavor. You can use this simple recipe as a base to make any berry combination. Have a fun weekend!

2 cups fresh strawberries
1/2 cup water
2-3 T honey or agave nectar (or more to taste)

1. Puree all ingredients in blender. Taste to make sure the sweetness is to your liking. Pour into popsicle molds. Freeze at least 4 hours. Enjoy!

Instant Berry Frozen Yogurt

My daughter and I enjoyed this Berry Frozen Yogurt dessert on our patio yesterday afternoon while soaking up the sun. It was so quick and simple- actually it was instant.  I had no idea that you could make soft serve frozen yogurt without an ice-cream maker. I used our Blendtec Blender to make this awesome dessert. If you don’t have a Blendtec  use a food processor and it will work too. This recipe is a great way to get some calcium while eating a healthy dessert. Enjoy!

-Jodi

 

INGREDIENTS:

1 cup greek vanilla yogurt
1 T agave nectar (you may need more or less depending on what berry you use)
1 1/2 cups frozen blueberries, strawberries, raspberries, blackberries, or boysenberries, or a combination.
1 cup ice
DIRECTIONS:

Put all in blender starting from the top down. Blend on ice-cream setting (if using food processor, pulse until barely mixed). Top with fresh fruit. Serve immediately.

 

Chocolate Chip Coconut Power Cookie

This Chocolate Chip Coconut Power Cookie recipe is the bomb! We LOVE these cookies!  And the most awesome thing? There is no oil or butter in the recipe. They are perfect for a snack and give you added energy without making you feel sick like a normal cookie. Think of a granola bar disguised as a cookie. Yum!!

– Jodi

 

INGREDIENTS:
1 cup wheat flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup applesauce
1 tsp vanilla
1/2 cup almonds, finely chopped (can substitute walnuts)
1 cup shredded coconut
1 cup chocolate chips (can use raisins as a substitute)

 
DIRECTIONS:
1. mix the flour, oats, baking soda, cinnamon, and salt in a large mixing bowl. In a separate medium bowl, mix the sugar, apple sauce, and vanilla. Add applesauce mixture to dry mixture and stir until well combined. fold in the almonds, coconut and chocolate chips.

2. form into 1″ balls. Place 12 balls onto a lightly greased cookie sheet. Bake for 15 minutes at 350 degrees. Makes approximately 2 dozen cookies.

 

* One other note: We keep these cookies in the freezer and pull out a handful when we are going out to town so there will be something to munch on. They are perfect for little outings.

 

 

 

 

 

 

Healthy & Simple Valentine’s Day Dessert

This Healthy & Simple Valentine’s Day Dessert recipe is perfect for sharing with someone special. It is so quick and easy you will be shocked! And it’s delicious! Chocolate, strawberries, and creamy Greek yogurt- who would have thought!

– Jodi

 

Serves 2

Ingredients

1 cup vanilla or honey flavored greek yogurt (I use Greek Gods Honey yogurt because it is rich and creamy.)
2 graham crackers, crushed
2 whole strawberries
shaved chocolate bark (optional)
chocolate syrup for garnish (optional)

 

Directions: 
1. Take crushed graham crackers and divide them evenly onto 2 plates. If you’d like to make the heart shape with the yogurt, read on. If not, skip to #2.

Heart shaped yogurt mold:
You will need a heart-shaped cookie cutter and very thick Greek yogurt in order for the shape to take hold (If Greek Gods Greek yogurt is available you can use this and it will work great). Place the cookie cutter lightly on top of the graham cracker and gently fill with the yogurt (you will use about 1/2 cup. Do not over fill). Run a knife across the top to smooth out the surface. Gently lift up the cookie cutter and remove. Voila! You will have a heart shape left. Sprinkle with desired chocolate topping of choice, and garnish with a strawberry.
2. You absolutely don’t need a heart-shaped yogurt in order to enjoy this simple, yet elegant dessert. Take 1/2 cup yogurt and drop it gently on top of the crushed graham crackers. Sprinkle with desired chocolate topping of choice, and garnish with a strawberry. Repeat with second plate.

 

Enjoy!

 

* to make gluten free, omit the graham crackers.

 

healthy valentines day dessert 2

Oatmeal cookies recipe with pumpkin, chocolate chips, cranberries and whole wheat flour.

Pumpkin Oatmeal Cookies

These cookies are soft, chewy, moist, and have the most pleasing flavor of pumpkin fall spices.  I got the original recipe from twopeasandtheirpod.com  So thank you Maria and Josh for giving me one of my two all time favorite cookie recipes!  I just did a little bit of tweaking to make it 100% whole grain and added a few more oats, since I love oats 🙂  I hope you love these as much as I do!

-Jessica

 

2 cups whole wheat pastry flour

1 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp nutmeg

1/8 tsp allspice

1/8 tsp cloves

1/2 tsp salt

1 cup butter, slightly softened

1 cup brown sugar, packed

1 cup granulated sugar

1 cup pumpkin puree

1 egg

1 tsp vanilla

2 cups old-fashioned oats

1 cup semi-sweet chocolate chips

1 cup dried cranberries

 

  1.  Oven prep:  Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Dry ingredients:  In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt.  Set dry ingredients aside.
  3. Wet ingredients:  In a large bowl, beat butter and sugars until light and fluffy.  Add pumpkin, egg, and vanilla.  Beat until combined.
  4. Mixing:  Gradually add the dry ingredient mixture to the wet ingredients and mix until well incorporated.  Stir in oats, chocolate chips, and dried cranberries.
  5. Baking:  Drop cookie dough by rounded tablespoons onto the prepared baking  sheet.  Bake cookies for 12 minutes or until cookies are lightly browned.  Cool on the baking sheets for 2 minutes since they will be pretty soft and mushy still, then remove them to wire racks to cool completely.

 

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Apple Walnut Cake

I LOVE apple cake in the fall time. I make apple cake around here when the leaves are turning red and the orchards are full of apples. Our apple tree is still too young to bare much fruit, so we head up north to my father-in-law’s farm to pick red apples from their overabundant tree. This apple walnut cake recipe is something we eat for an evening dessert and it’s also great to have a warm slice for early morning breakfast with a glass of cold milk.

-Jodi

 

Ingredients 

3 cups whole wheat flour
1 tsp salt
1 1/2 cups sugar
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1 1/4 cups apple sauce
2 tsps vanilla extract
3 eggs, beaten
4 generous cups of apples, peeled, cored, and diced
Topping:
1/2 cup chopped walnuts
1/2 cup brown sugar
1/2 tsp cinnamon

 

 

 Directions

1. Grease a 9×13 pan and preheat oven to 350 degrees.

2. In a bowl, mix together flour, sugar, salt, soda, cinnamon, cloves, nutmeg and ginger. Next add applesauce, eggs, and vanilla. Mix well. Fold in apples. Pour batter into 9×13 greased pan.

3. In a small bowl mix the chopped walnuts, brown sugar and cinnamon. Sprinkle on top of the cake.

4. Bake at 350 degrees F for 40-50 minutes or until toothpick inserted into center of cake comes out clean.

 

 

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Healthier Honey Caramel Apples

We’ve made caramel apples before, but never had such delicious ones until we came up with this recipe. We were trying to make something a little bit healthier than the normal thick and gooey caramel apples, and this recipe totally won! This is hands down my daughter and hubby’s favorite caramel apple recipe now and mine too. The honey adds a unique flavor and when combined with the brown sugar and vanilla it is unbelievably good. We’ve found it is totally unnecessary to completely cover the apple in caramel. A healthier and less messy alternative is to the drizzle the apple with caramel, allowing for about half of it to be covered.

-Jodi

 

INGREDIENTS

1/3 cup packed dark brown sugar
1/4 cup honey
1 1/2 tablespoons butter
1/8 teaspoon salt
1/4 teaspoon vanilla
3 tablespoons chopped pecans or other unsalted nut, optional
6 small apples, (chilled from the fridge).

 

DIRECTIONS 

Line a baking sheet with wax paper and coat with cooking spray. Insert a popsicle stick into the tops of the apples. Set aside.

Combine brown sugar, honey, butter and salt in a small saucepan and cook over medium heat. As soon as the syrup starts to barely bubble around the edges, stir constantly, for 1 minute. Remove from heat. Stir in vanilla.

Using a large spoon, drizzle a spoonful of caramel over each apple, turning as you pour. Repeat the drizzling process until it is all gone. Immediately add the chopped nuts. Let cool for about 10 minutes. Enjoy!

 

 

*Note- If you make sure the apples are cold from being chilled in the fridge for a couple hours prior to making this recipe the caramel hardens quicker than if the apples were at room temperature. 

 

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whole grain breakfast crepe recipe with yogurt and fresh fruit

Whole Grain Breakfast Crepes

One might typically think of crepes as a dessert, however, this whole grain version is a wonderful breakfast when filled with fruit and yogurt.  It makes a delicious dessert. Bon matin!

-Jessica

 

CREPES
1 ¼ cup milk
1 cup whole wheat pastry flour
3 eggs
1 tsp butter

 

FILLING:
yogurt
fruit (berries and bananas work well, but choose your favorite!)
powdered sugar (optional)
jam or jelly (optional)

 

BEAT:  Beat the milk, flour, & eggs in a medium bowl until there are no lumps.
COOK:  Place the butter in a medium sized saute pan and heat over medium-high heat.  Swirl the butter until the bottom of the pan is coated.  When the pan is very hot, quickly pour about ¼ cup of the batter into the center of the pan.  Pick up the pan by the handle and tilt it in a circle so as to let the batter coat the bottom of the pan.  It will cook quickly.  When bubbles appear on the surface and the edges of the pancake turn upwards, the pancake is ready to be flipped.  The other side will cook even faster.  It should be just barely golden colored on both sides.  Repeat with the rest of the batter.  It will take some practice to make a beautiful thin, round, and nicely colored crepe.  But even if they don’t look perfect the first time, they will taste wonderful!
FILL:  In a line down the center of each crepe, fill with yogurt & fruit.  Add a little powdered sugar or jam if the yogurt and fruit aren’t sweet enough for your taste.  Roll up and eat!

 

Note:  It is easiest to first cook all the crepes and then to have each person at the table fill their own as they are ready for them.  Also, unfilled crepes reheat well in the microwave if they need to be prepared in advance.

 

 

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Pears baked with brown sugar and cinnamon make this recipe sweet and satisfying

Baked Pears

Baked pears are so comforting on a chilly day.  They are soft, warm, and sweetened almost entirely naturally, since they are basically fruit stuffed with fruit.  This is an exotic looking dessert that really isn’t very hard to create.  Impress your friends with this yummy recipe, or eat them by yourself!

-Jessica

 

¼ cup raisins
¼ cup dried cherries, prunes, or dates – chopped if larger than raisins.
4 large Bosc pears
2 Tbsp brown sugar, packed
½ tsp ground cinnamon
2-3 Tbsp chopped pecans
½ cup water
1 cinnamon stick or ½ tsp ground cinnamon
Plain yogurt (nonfat or lowfat)

 

BOIL: Place all the dried fruit into a small pot of water and bring to a boil.  Turn down the heat and simmer while preparing the pears.  Peel and core the pears, digging out a cavity about 1 inch across and 2-3 inches deep from the bottom end, leaving the stem intact.  Drain the dried fruit, which should now be plumped a little, and put into a small bowl.
PREPARE: Stir in the brown sugar and ½ tsp cinnamon. Press the mixture firmly into the cavities of the pears and then set the pears, stems up, in a small baking pan.  Add the water and cinnamon stick.  (If using ground cinnamon, mix into water before pouring it into the pan.)
BAKE: Cover the pan with aluminum foil and bake at 325° F for 40-45 min. or until warm and soft.
FINISH: Serve the pears topped with pan juices and with a side of plain yogurt.

 

NOTE:  yogurt can be placed in a paper coffee filter suspended over a bowl in the refrigerator to create “yogurt cheese.”  The liquid whey drains out, leaving a thicker, custard-like texture that may be preferred for a dessert.

 

 

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mango sorbet with lime recipe

Mango Sorbet

Sorbet is predominately frozen pureed fruit, and this sorbet recipe is just about as pure as it gets.  It is like slurping up a fresh mango!

-Jessica

 

2 1/2 cups fresh mango, pureed
1/3 cup sugar
2/3 cup water
1 Tbsp lime juice (approx. 1/2 lime)

 

HEAT: Combine sugar and water in a small saucepan and bring to a boil.  Reduce the heat and simmer until all the sugar is dissolved.  Pour into a separate container and cool in refrigerator for 1-2 hours until completely cooled.
MIX: Stir together the sugar water mixture, the pureed mango, and lime juice.
FREEZE: Pour into a 1-quart ice cream maker and freeze as directed by manufacturer.
FINISH: Serve with fresh berries.

NOTE:  Sorbet can be made with many different kinds of pureed fruit.  Try pineapple, strawberry, and any other kind you think would work well!  Lemon juice can also be substituted for the lime, which makes for some more variation.

 

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High Protein Coconut Cookies- Gluten Free

These cookies are amazing! What I like about this cookie is it offers a good base for a gluten-free or paleo cookie, it is high in protein and you can add anything you want to it. Nuts, chocolate chips, almonds, ground flax seeds, raisins etc. The only sweetener is honey, and a little stevia:)

 

 

Preheat oven to 350 degrees.

 

Ingredients:

1/2 cup butter, softened (or earth balance butter substitute)

1/3 cup honey

1/2 t. stevia powder

4 large eggs

1 t. vanilla

1/4 t. salt

1/2 cup coconut flour

1 cup unsweetened coconut, finely shredded

optional: nuts, chocolate chips, almonds, ground flax seeds, raisins

 

Mix together butter, honey, and stevia powder. Add eggs, vanilla and salt and mix again. Add coconut flour and coconut and stir until combined. **The dough will be sticky.

Bake at 350 degrees for 10-12 minutes (these cookies will not brown on the top but will be done when they brown on the bottom. Enjoy.

 

High Protein Coconut Cookies- Gluten Free recipe with coconut, raisins, honey

High Protein Coconut Cookies- Gluten Free recipe with coconut, raisins, honey

tastey coffee cake recipe that is low fat

Coffee Cake

Coffee cakes are perfect for breakfasts, brunches or lazy sunday mornings.  What’s more they’re simple and easy to make.  In comparison with traditional recipes, the nutritional content of this coffee cake recipe has been greatly enhanced.  This cake calls for whole wheat pastry flour which add fiber and nutrients.  We have cut down on the fat content and added honey for the sweetener in the main body of the cake instead of sugar. Perfect for breakfast with a side of yogurt and fruit.

-Jessica

 

CAKE
1 large egg
3/4 cup skim milk
1/2 cup plain lo-fat yogurt
3 Tbsp. vegetable oil
1/3 –  1/2 cup honey (to desired sweetness)
2 cups whole wheat pastry flour
1/2 tsp. salt
4 tsp. baking powder
2 tbsp ground flax meal (optional)

 

TOPPING
2 Tbsp. sugar
1/4 cup finely chopped walnuts or pecans
1/2 tsp. cinnamon

 

PREHEAT: Preheat oven to 400° F.  Coat the inside of an 8-inch square baking pan with nonstick cooking spray.
MIX: In a large mixing bowl, whisk together egg, milk, yogurt, oil and honey.  In a separate bowl, mix baking powder, flour and salt.  Gently mix in dry ingredients into the wet ingredients.  Stir ingredients just to blend.  Do not overmix as doing so will make the cake tough.  Turn the batter into the prepared pan and gently spread batter evenly throughout.
TOPPING: In a small bowl, stir together sugar, walnuts and cinnamon;sprinkle over the batter.
BAKE: Bake for 20 to 25 minutes, or until the top is golden brown and toothpick or knife inserted in the center comes out clean.  Allow to cool in the pan on a rack for 10 minutes so center doesn’t fall in. Cut into squares and serve.

Pumpkin Seed No Bake Cookies recipe with rolled oats, chocolate chips, pumpkin puree, and flax seed

Pumpkin Seed No Bake Power Cookies

These quick no bake cookies are loaded with protein rich pumpkin seeds, oats and peanut butter – with a tad dark chocolate. One cookie has enough nutrition, fiber and sweetness to satisfy the munchies while giving you the energy you need in a quick snack. We created this for our friends at eatseed.com. I’m a big fan of pumpkin seeds and they are a great place to buy them from. Pumpkin seeds are especially good for men as they age – the health benefits are many, as they are high in minerals and healthy Omega-3 oils. Don’t get too hung up on the exact amounts, feel free to alter this to fit your own tastes.   – Curt

 

DRY INGREDIENTS
1 cup raw pumpkin seeds
2 cups old fashioned rolled oats 1/4 cup wheat germ
4 Tbsp flax meal
4 Tbsp flax seed
1/4 cup dark chocolate chips

WET INGREDIENTS
1 cup canned purée pumpkin
3 Tbsp coconut oil
1 1/2 cup peanut butter
1 tsp vanilla
1/4 cup agave sweetener or honey

 

 

1. WET INGREDIENTS: Add to a large mixing bowl and mix well.

2. DRY INGREDIENTS: Add to a large mixing bowl and mix well.

3. COMBINE AND FORM INTO ROUND COOKIES: Add dry ingredients into the wet and mix well. When done, the consistency should be such as to be able to make round cookie balls. If they don’t hold together well enough, you need more peanut butter. Wash hands and keep hands wet to form the cookies. They should be a little smaller than a golf ball. Store in a container and enjoy!

Note: As in many of my recipes, I recommend being flexible with the amounts and feel free to add other healthy ingredients like chopped almonds and walnuts. You can also add more chocolate or agave if you want these sweeter. I prefer a less sweet cookie however.

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Oatmeal applesauce cookie recipe with applesauce, chocolate chips, nuts, flax seed, olive oil, whole wheat flour, and stevia

Oatmeal Applesauce Cookies

I personally do not like overly sweet cookies.  These cookies were developed with the notion of having a low-fat, low-sugar cookie packed with whole grain goodness. Where you got a bit of dark chocolate and a hint of sweet, but that left you with a healthy feeling rather than a sugar low.  These cookies have become a standard in our home. I make them when I go on road trips. What is incredible about these amazing cookies is you can snack on them and they sustain you when a real meal isn’t available.  Try them… they are almost like a meal replacement!

-Curt

 

WET INGREDIENTS
1/2 cup brown sugar
4 – 4 oz. small containers of unsweetened applesauce
1/2 cups olive oil
16 drops stevia
2 tsp. vanilla

 

DRY INGREDIENTS
2 cups whole wheat flour or multi grain flour
2 cups oatmeal
1/2 tsp salt
2 1/2 tsp baking Powder
1.5 cup chopped nuts (pecans, walnuts, cashews, almonds, macadamia nuts)
1/3 cup dark chocolate chips
1/2 cup carob chips
1/4 cup flax seed

 

PREHEAT: Preheat oven to 350° F degrees.

MIX: Mix wet ingredients in a large mixing bowl.  In a separate bowl, mix dry ingredients.  Add wet into the dry and gently mix together only enough to blend thoroughly but without overworking the dough.    (If needed add a bit more milk or flour to achieve the correct texture of cookie dough.)

SPOON & BAKE: Drop by the spoonful on a greased cookie sheet  and bake at 350° F degrees for 20 minutes or until golden brown.

 

NOTE: Don’t get hung up on exact measurements of nuts and chocolate. Mix in what YOU like. I prefer lots of macadamia nuts and a bit of extra dark chocolate. Try various dark chocolate chips… or throw in some dried cranberries. Make these your OWN.

 

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orchard crumble recipe with peaches, plums and heathly crumble of whole wheat flour, oats, and brown sugar

Orchard Crumble

Primarily fruit and whole grains, orchard crumble is packed with the nutritional good stuff. Serve with a side of vanilla ice cream and voila! – The ultimate comfort-food-crowd-pleaser dessert recipe that delivers both taste and nutrition!

-Jessica

 

Filling:
3 cups pitted plums, quartered
3 cups pitted peaches or nectarines, cut into pieces the size of the quartered plums
1/2 cup brown sugar

Topping:
1 cup whole wheat pastry flour
1 cup oats
1/3 cup wheat germ (optional)
2 Tbsp freshly ground flax seed (optional)
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup canola oil
2-3 Tbsp butter, softened slightly

Filling: Combine the fruit and brown sugar. Place in the bottom of a 9×13 baking dish, coated with cooking spray.

Topping: Mix together the flour, oats, wheat germ, flax, brown sugar, cinnamon and salt until thoroughly combined. Add the oil and butter, mixing evenly in with clean fingers or a pastry cutter.

Sprinkle: Sprinkle the topping over the fruit filling.

Bake: Bake at 375 for 35-40 minuets or until golden brown and bubbling.

Serve: Serve warm with a scoop of vanilla ice cream.

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Tofu dessert pie recipe with bananas and chocolate

Chocolate Cream Pie

Amazingly smooth, creamy, and chocolatey!  This delicious pie recipe is gluten free and vegan!  TOFU, yes tofu, is blended with melted chocolate for the creamy chocolate filling.  Besides making the pie healthier, the tofu provides a beautifully silky texture.  This method is much easier than making a traditional cream pie.  The crust is a gluten free and healthy version of a graham cracker crust.  If you are in a hurry, leave it crustless, as this recipe doubles as a chocolate pudding.  – Jessica

 

Filling:

6 oz dark chocolate bars or dark chocolate chips (I used 60% dark.  If you use darker, then you will probably want to add a bit more sugar)

12 oz firm tofu (use silken if making pudding)

2 Tbsp cocoa powder

2-6 Tbsp milk (dairy or non-dairy)

1 tsp vanilla

1/8 tsp salt

2-3 Tbsp agave (optional – go with your personal sweetness level)

 

2 bananas, just barely ripe (optional)

 

Crust:

1 1/2 cups brown rice or oat flour

3/4 cup ground nuts (I used almond, but pecan would be delicious)

3 Tbsp thawed apple juice concentrate

3 Tbsp oil

2-4 Tbsp brown sugar

 

 CRUST:  Toss all ingredients together in a bowl with a fork.  If it is too crumbly to press together, add a little bit more apple juice concentrate.  Press onto the bottom of a deep dish 9-in pie plate, coated with cooking spray.  Bake at 375 F for 10 minutes.  Cool on a wire rack.

FILLING:  Break up the chocolate and put it into a microwave safe bowl.  Melt it in the microwave on high for 1 minute.  Stir it until it is smooth.  Place all the ingredients into a food processor or high powered blender and blend until smooth.  The thickness will depend on the brand of tofu you are using.  If your mixture seems too thick to blend smooth, add some more milk – we want a mixture just thin enough to be able to blend smooth.  Once it is blended, for best results, grab a spoon and taste the filling.  If you want it sweeter, add a bit more sweetener.  If you want it more chocolatey, add a little more cocoa powder.

ASSEMBLE PIE:  Slice the bananas and place them in the bottom of the pie crust.  This is optional to use them, but they take up some empty space when using a deep dish and I think they go really well with the chocolate – balancing out the richness, and adding some more nutrition.  Pour the filling on top.  Store in the refrigerator until ready to eat.

 

 

Note:  If you want to make the pie in a regular 8 or 9 inch pie dish, you can use the same amount of pie filling.  Slice some bananas and place them on top or on the side instead of in the pie.  Reduce crust recipe to 1 cup flour, 1/2 cup nuts, 2 Tbsp juice concentrate, 2 Tbsp oil, 1-3 Tbsp brown sugar.

Gluten free power brownies recipe with black beans and pecans

Power Brownies

This power brownie recipe is absolutely fantastic and gluten-free. Guess what the secret ingredient is? Black beans!!! Isn’t that wild?

It’s made with black beans instead of flour, and they make the brownies super moist and packed with protein. Go ahead and try them, we’re certain your kids will love them too.     – Curt

 

1 15 oz. can black beans, undrained

3 eggs

3 T. olive oil

1/4 cup cocoa

pinch of salt

1 t. vanilla

3/4 cup sugar

1/2 cup dark chocolate chips

1/2 cup pecans

 

 

Preheat oven to 350º. Lightly grease an 8×8 baking dish. Combine black beans, eggs, oil, cocoa, salt, vanilla and sugar in a blender.  Blend until smooth (batter will be a little runny).  Pour into baking dish and sprinkle with dark chocolate chips and pecans. Bake approximately 20 minutes or until sides start to pull away and toothpick inserted comes out clean.

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Healthy chocolate almond biscotti recipe made with whole wheat flour.

Whole Wheat Double Chocolate Biscotti

Gotta love Biscotti – and with Chocolate it’s the perfect to combo! This whole grain chocolate biscotti recipe is absolutely delicious. You can store them in a container for a month (if you can manage to keep them from disappearing in a day or two!) Wonderful for dipping in any warm or cold drink you choose or great for a snack or dessert all on their own. This Chocolate Biscotti recipe is easy, healthy, delicious… and so pretty too!

 

1 1/2 c whole wheat flour

1/2 cup cocoa powder

2 tsp baking soda

pinch of salt

1/2 cup sugar

1/3 cup packed brown sugar

3 eggs

1 1/2 tsp vanilla

2 oz unsweetened baking chocolate, chopped into small chunks

1 1/2 cup sliced almonds

 

  1. Line a baking sheet with parchment paper
  2. Put the flour, cocoa powder, baking soda, and salt in a large bowl.  Mix together.  Add the sugars and blend into the flour mixture with an electric mixer.
  3. In a small bowl, whisk the eggs with the vanilla.  Add to the dry ingredients.  Blend on low speed until thoroughly combined.  Scrape down the sides of the bowl as needed.
  4. Add the chocolate and almonds to the dough and blend thoroughly (dough will be very stiff and sticky)
  5. Dust your hands with flour.  Place the dough on a clean work surface liberally dusted with flour.  Divide the dough into two equal pieces.  Shape each into a 10″ x 2″ x 3/4″ log.  Place on the prepared pan, 2″ apart.
  6. Bake at 350 for 20 min or until set.  Remove from the oven and let rest for 10 min.  Cut the logs diagonally into 1/2″ slices.  You can serve these this way, which will be a soft cookie, or if you want them to be hard, lower the oven temp to 325 degrees.  Place slices on their sides on the baking sheet.  Bake for 15-20 min or until firm.  Transfer to racks to cool.  Makes 18 servings (2 biscotti per serving).

 

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Tart frozen yogurt with berries

Tart Frozen Yogurt with Berries

Search no further for the perfect 4th of July dessert!  I am a huge fan of tart frozen yogurt, and with the right tool, this can be prepared so, so easily.  Top with sweet strawberries & blueberries (or any sweet fruit!) to create a fresh, healthy, and perfectly delightful summer treat.  – Jessica

 

serves 4-6

 

3 cups plain greek yogurt (non-fat works great)

2 Tbsp agave nectar (or honey or sugar)

3 cups berries, whole or chopped depending on size

agave nectar for drizzling (optional)

 

 

 SWEETEN:  Stir the 2 Tbsp agave into the yogurt.  This is optional, by the way.  I am one who LOVES plain yogurt, and don’t need mine sweetened.  I believe I’m in the minority, though, and you’d probably want to sweeten it for guests.  2 Tbsp is just enough to retain the yogurt’s tartness while keeping the super tart bite off.

FREEZE:  Pour the yogurt mixture into a 1 1/2 quart electric ice cream maker.  Following manufacturer’s instructions, let it run for about 20 minutes or until the yogurt is thick and as frozen as frozen yogurt is supposed to be.

TOP:  Serve up the yogurt into individual cups and top with berries.  Drizzle a little more agave on top if you would like it sweeter.  Serve immediately!  It melts quickly.

Dairy free strawberry ice cream recipe

Strawberry Ice Cream

Home-made, sugar-free Strawberry healthy ice cream in a matter of minutes!  This non-dairy recipe is as creamy and delicious as it looks.  Frozen fruit, coconut milk, and vanilla.  In the blender.  Pure and simple. Deliciousness!

 

1 banana, sliced and frozen
1 handful of strawberries, frozen
1-2 tablespoons coconut milk
1 teaspoon vanilla extract

 

Place the frozen bananas and strawberries into a food processor. Start blending then add in the vanilla and coconut milk. Just enough for it to blend together but not too much, we want it to be really thick! Once it is nice and smooth but still very thick scoop it out and enjoy! It needs to be eaten right away as it will not keep very well in the freezer. Makes 2-3 servings.

No Bake Raw Almond Peanut-butter Cookies

No Cook Peanut Butter Cookies

This is the ultimate quick & healthy no bake cookie recipe. Filled with flax, oats, wheat germ, fresh ground peanut butter, raw almonds and pecans, it is filled with energy and super tasty. I add a little dark chocolate chips for a hint of decadence. I make a batch and leave them on the counter and before long, they are gobbled up. That said, these store quite well. You can make up a batch and have them ready to eat for a week or two in the fridge without them going bad.  – Curt

2 cup rolled oats
1 cup chopped almonds
1/2 cup sesame seeds (optional) 1 cup chopped pecans
1/4 cup wheat germ* (optional) 1/2 cup flax meal
1 1/2 cup peanut butter

1/2 cup raw agave nectar OR honey 1/2 cup canola or grapeseed oil
2 tsp vanilla extract
3/4 cup dark chocolate chips or carob chips

 

  1. CHOP NUTS: Finely chop almonds and pecans and add into a large mixing bowl.
  2. COMBINE AND FORM: Add all other ingredients mix well. Form into small balls, about 1 1/2 inches in diameter and place on serving dish. If needed, wet hands to make the cookies so that the dough does not stick to fingers. Also, use a tad of water and/or a bit more peanut butter if the cookies aren’t sticking due to lack of moisture. That is it! Just create little cookies and serve.

 

 

Note: The key to making these cookies is to have enough of the moist ingredient to make the cookies bind together. Peanut Butter is the key ingredient for binding. If the cookies aren’t sticking together add a bit more peanut butter. I get fresh ground peanut butter from the health food store when possible. If you haven’t tried that before, it is amazing! ALSO it is very helpful to keep your hands wet when forming the cookies so they don’t stick to your hands. And, the water on your hands will add a little moisture to the outside of the cookies to keep them together.

 

* Omit Wheat Germ to make Gluten free

Easy healthy brown-rice-pudding recipe

Brown Rice Pudding

Easy, creamy and healthy Brown Rice Pudding recipe. My family has a heritage of being rice pudding lovers. I think I tasted my first rice pudding when I was about 3. My Grandma Snarr had a recipe that was as good as it gets. World class. We have tried here to adapt it and keep the creamy, comforting qualities that make a great rice pudding – yet make it reasonably healthy. Try it out. It is low sugar, and feels just crazy healthy leaving you satisfied and guilt free. This recipe is cooked in a saucepan with minimal ingredients. Easy to make. Everyone seems to love it. Leave it in the fridge for those moments when you need to reward yourself without binging on sugar.  – Curt

2 1/2 cups COOKED short grain brown rice
3 cups rice milk
1/4 cup sugar
2 Tbsp butter
2 tsp vanilla
1 egg

 
1. COOK SHORT GRAIN BROWN RICE: Cook rice as directed on package. You can use 1/3 rice milk instead of water in the initial rice cooking leaving the rice more flavorful and pudding like.

2. HEAT MILK: In a large saucepan, heat milk to scalding.

3. COMBINE AND STIR: Whisk in sugar, butter, vanilla, and egg till smooth. Then stir in rice and allow to simmer till pudding like.  Stir occasionally so that the pudding doesn’t burn.

 

 

Note: I recognize that this recipe has some sugar but it does not taste overly sweet. You can make versions where you adjust the amount of sugar, reducing it
a bit and adding a touch of stevia. Make it the consistency YOU like best. Add a bit more milk for a saucier pudding, and less for a thicker pudding with more rice. On another note after experimenting SHORT grain brown rice is stickier and seems to make a more moist pudding.

Vegan Raw Chocolate Pudding recipe with avocado, bananas & cocoa

Raw Chocolate Pudding

This delicious healthy Raw Chocolate Pudding recipe made with avocados, cocoa and bananas will amaze you! The recipe is not only quick and easy but vegan too. My co-worker Jodi brought this pudding to a party at my home and we LOVED it! Give it a try, I bet you won’t be disappointed.   – Curt

1 avocado

1 banana

1 T + 1 tsp honey or agave nectar (for vegan friendly)

1/4 cup cocoa powder

1/4 tsp fresh lemon juice

1/3 cup vanilla soy milk

3 strawberries or 3 T shredded coconut for topping (optional)

Blend avocado, banana, honey, cocoa powder, lemon juice and soy milk in food processor. Chill 1 hour. Serve topped with strawberries & bananas or shredded coconut. serves 3-4

Note: For a tropical taste, you can substitute soy milk with coconut milk.

whole grain pumpkin bars with chocolate chips

Chocolate Chip Pumpkin Squares

This is definitely a dessert, and desserts are to be eaten in moderation, right?  But I certainly feel healthier after eating a whole grain dessert than a white-flour one.  Plus it has pumpkin!  This one is quite yummy.  -Jessica

 

1 cup whole wheat pastry flour

1 tsp cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

1/2 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) butter, room temperature

1/2 cups sugar

1 large egg white

1 tsp vanilla

1/2 cup canned pumpkin puree

1 cup semisweet chocolate chips

 

1.   PREHEAT:  Preheat the oven to 350 degrees.

2.  DRY INGREDIENTS:  In a medium bowl, whisk together flour, spices, baking soda and salt.

3.  WET INGREDIENTS:  In another bowl, cream butter and sugar until smooth.  Beat in the egg white and vanilla.  Then beat in the pumpkin puree.

4.  COMBINE:  Carefully mix the dry ingredients into the wet ones, just until combined.  Gently stir in the chocolate chips.

5.  BAKE:  Spray an 8×8 or 9×9 pan with cooking spray.  Spread batter evenly into the pan.  Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

6.  COOL:  Cool completely in pan before cutting them into squares and eating them.  This will be difficult, but I PROMISE that they taste better cooled.

Strawberries dipped in dark chocolate for a fast easy dessert

Chocolate-Dipped Strawberries

Fantastic for Valentines Day, or any day!  Who doesn’t love chocolate dipped strawberries?  The sweet, juicy fruit and the crunchy chocolate coating…There is something just decadent about them.  And whether you are making one just for you, or a bunch for a crowd, with how easy they are to make you’ll never buy them again!

-Jessica

 

strawberries, washed and dried thoroughly
dark chocolate chips (at least 60% cocoa)

 

Melt: Place just enough chocolate chips for the amount of strawberries you are wanting to dip into a small microwave safe bowl.  A little bit of dark chocolate goes a long way.  A rule of thumb – 1 Tbsp chocolate chips per 1-2 large strawberries.  Melt in the microwave, stirring every 30 seconds until smooth.
Dip: Dip the strawberries in the chocolate and set on wax paper, taking care not to let them touch.
Finish: Allow chocolate to cool. When chocolate is completely hardened, they are ready to eat!

cinnamon sugar chips with sweet fruit salsa (kiwi, strawberries, apples, raspberries or blueberries)

Cinnamon Sugar Pita Chips with Fruit Salsa

Our Cinnamon Sugar Pita Chips with Fruit Salsa recipe is a fantastic way to satisfy a sweet tooth while still getting a healthy dose of whole grains and fruit.
Great party food!

-Jessica

2 whole wheat pitas or tortillas, each divided into 8 wedges
2 Tbs butter, melted (can also use a lightly flavored olive oil or cooking spray)
2 Tbs sugar
½ tsp cinnamon

 

Mix:  Mix together the sugar and cinnamon in a small bowl.
Coat:  Brush top of the wedges lightly with butter, oil, or cooking spray.  Next, sprinkle them with the cinnamon/sugar mixture.
Bake:  Bake on a cookie sheet at 400 for 5-8 minutes, depending on how chewy or how crunchy you like yours.

 

Fruit Salsa

This is our suggested recipe, but feel free to use any fruit you wish!

1 kiwi, peeled and diced
1 apple, peeled, cored and diced
4 oz. raspberries, blackberries, or blueberries
8 oz. strawberries, diced
2-3 Tbsp 100% fruit preserves, any flavor

Combine:  In a medium sized bowl, mix together all ingredients.  Store tightly covered in the refrigerator for up to 2 days, but best when used fresh.

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Tropical Fruit Parfait

A quick breakfast served with a muffin or a piece of toast – and just a little more exotic than a side of yogurt and a piece of fruit.  Try serving this recipe at a brunch or even having it for dessert!

-Jessica

½ cup plain yogurt
3 Tbsp sweetened and flaked coconut
2/3 cup chopped/sliced fruit

 

MIX:  Mix yogurt with 2 Tbsp coconut.
LAYER:  Place yogurt/coconut mixture in bottom of a glass.  Next, place layers of fruit.  Top with the last Tbsp of coconut and serve.

 

Note:  For this recipe, we used pineapple, mango, and strawberry.  Another tasty combination is kiwi, strawberry, and blackberry.  Try making your own favorite combination!

Caramelized pineapple recipe; serve with yogurt, ice cream, or berries

Caramelized Pineapple

Delicious with a bowl of ice cream, frozen yogurt, or even just by itself.  This recipe is an easy alternative to eating plain fresh pineapple which can also be a delicious dessert by itself!

-Jessica

 

1 whole fresh pineapple
brown sugar (optional)

 

SLICE: Peel and slice the pineapple into ½ inch thick rounds.  Then cut out the cores.

SPRINKLE: Arrange the pineapple slices on a baking sheet in a single layer and sprinkle lightly with brown sugar, if using.

BROIL: Place the tray under the broiler  – about 6 inches from the heat.  Cook until the brown sugar melts and carmelizes – anywhere from 2-5 minutes.  Watch carefully so it doesn’t burn.  If not using sugar, broil until warm.

FINISH: Serve hot with ice cream, frozen yogurt, berries, or by itself.

Moist chocolate cake recipe with zucchini

Chocolate Zucchini Cake

Desserts are a once in a while treat that should be thoroughly enjoyed.  We believe in maximizing just enough nutrients in desserts without sacrificing taste.  Taste this cake recipe and you would never guess that it is 100% whole grain and that there is as much zucchini as flour.  Dark chocolate chips are even used instead of frosting.  This was the cake I always asked my mother to make for my birthday parties.  I wouldn’t tell my friends it had zucchini in it until after they had eaten it and told me how yummy it was.   If you like chocolate, it may be your new favorite birthday treat!

-Jessica

1/2 cup brown sugar
1/4 cup white sugar
1/4 cup butter, softened
1 whole egg
1 egg white
1/4 cup oil
1/2 tsp vanilla
1 1/4 cup whole wheat pastry flour
1/4 tsp cinnamon
1/4 tsp salt
1 tsp baking soda
1/4 cup cocoa powder
1 1/4 cup grated zucchini
dark chocolate chips
walnuts or other favorite nuts, chopped

 

Mix: Cream together sugars, butter, eggs, oil, & vanilla.  In a separate bowl combine the flour, cinnamon, salt, baking soda, and cocoa. Combine the wet and dry ingredients together.  Add grated zucchini and mix well.  You can also add some chocolate chips and nuts into the batter if you’d like.  Pour the batter into a 9×9 baking pan lightly sprayed with cooking spray.  Sprinkle the top of the cake with dark chocolate chips and chopped walnuts.
BAKE: Bake in a preheated oven at 325° F for 30-35 minutes or until a knife comes out clean.  Remember that if the knife hits a chocolate chip, it could come out with melted chocolate on it even though the cake may be done.  If that happens, try another spot.