Peanut Butter Swirl Black Bean Brownies

I won't make you guys wait any longer for this vegan black bean brownie recipe I posted on Instagram last week. I mean, I've already made it several times! I tweaked it from an old favorite to make it even more Weight Watchers friendly.

And -- though I'm still new at all of this -- I got this batch down to just 3-4 points per piece (depending on if you cut them into 8 or 10 pieces).

PEANUT BUTTER SWIRL BLACK BEAN BROWNIES

What you'll need . . .

• 1 can of black beans, drained + rinsed
• 1 medium ripe banana
• 1/4 cup unsweetened peanut butter powder*
• 1/4 cup unsweetened cocoa or cacao powder 
• 1 tablespoon flax meal + 2 tablespoons water
• 1 tablespoon unsweetened applesauce
• 2 tablespoons maple syrup
• 2 tablespoons nutritional yeast
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda 
• Pinch salt
• 4 tablespoons peanut butter**

* I used JIF unsweetened peanut powder
** I recommend a stir peanut butter. I used my favorite Everland Organic Coconut Peanut Butter (pictured below).

Method . . .

1. Preheat your oven to 350 degrees F. Spritz a round or square baking dish with a little coconut or canola oil and set aside.
2. Combine all ingredients except the 4 tablespoons of peanut butter in a food processor.
3. Spread into your baking dish evenly. Then drop the peanut butter in half tablespoon amounts throughout the top.
4. Fold and swirl in peanut butter with a knife and bake in the oven for around 25 minutes. The brownies should start to pull away from the sides of your pan.
5. Let cool almost completely before slicing and enjoying.

Related Recipes:

• Black Bean Avocado Brownies 
• Red Velvet Black Bean Brownies 
• Black Bean Banana Brownies 
• Black Bean Carrot Brownies 
• Chocolate Black Bean Smoothie 
• Sweet Potato Brownies
  

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Chocolate Chip Zucchini Muffins

Baking season is upon us. I picked up a delicious mix of apple pie spices the other day. So, when I saw a gigantic (and lonely!) zucchini hanging out in the fridge this morning, I knew what to do: Lure Ada off the iPad to make zucchini muffins! I have been making different banana breads and zucchini breads for years -- but I rarely go into muffin form. My plan is to freeze these guys for before-the-bus breakfasts.

Sniff. School starts tomorrow.

I adapted this recipe I found to make the muffins. I am also going to try to make a lower sugar version because I really don't feel like they need quite this much sweetness. I suggest cutting the sugar in half, and I'll report back with my own results soon.

PS: I've taken to using an ice cream scoop with a trigger release when I'm making muffins and cupcakes. Really makes the pouring part easier and less messy.

CHOCOLATE CHIP ZUCCHINI MUFFINS

Makes about 36 standard size muffins.

What you'll need . . . 

• 3 cups all purpose flour
• 3 tablespoons chia seeds
• 1 teaspoon Kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons apple pie spice*
• 1/2 teaspoon arrowroot powder or cornstarch
• 1 cup unsweetened applesauce
• 1 cup brown sugar
• 1 cup sugar
• 3/4 cup canola oil
• 1 teaspoon almond extract
• 2-1/2 cups shredded zucchini
• Chocolate chips, optional

* If you don't have a mix, use 1 teaspoon cinnamon, 1/2 teaspoon allspice, and 1/4 teaspoon of both nutmeg and cloves. Or all cinnamon. Whatever floats your boat.

Method . . . 

1. Preheat your oven to 350 degrees F. Line a muffin tin with paper liners.
2. Whisk together the flour, chia seeds, salt, baking powder, baking soda, arrowroot powder, and spices in a bowl.
3. Whisk together the applesauce, sugars, oil, and almond extract. Fold in the zucchini and optional chocolate chips.
4. Combine the wet and try ingredients with a spatula until everything is wet. Be careful not to over-mix.
5. Spoon out batter into muffin liners until they are a bit over half full.
6. Bake for 25-28 minutes, until golden brown. Remove from pan and let cool before eating.
7. Repeat baking instructions with remaining batter.

Related recipes:

• The BEST Banana Bread
• Nutella + Chocolate Chip Banana Bread 
• Banumpkin Bread 
• Chocolate Chip Zucchini Bread
• Cinnamon Raisin Applesauce Bread

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Sick + Simple Strawberry Crisp

You know those moments where you sort of kind of feel like a horrible parent? Like, for example, you thought your kid was sick -- maybe? -- a long while ago, didn't really speed to the doctor because she wasn't complaining. Then you, well, plain forgot about it? And your child's dentist looked inside her mouth last week and was like: "Whoa! Those are some swollen tonsils if I've ever seen swollen tonsils!"

OK. This is very specific. As in, it happened to me recently. I noticed Ada's tonsils were quite enlarged, but she had no other symptoms. This was well over a month ago. Anyway, the whole dentist thing happened so I made her an appointment and felt completely negligent. Verdict? I was right not to worry. Some kids have swollen tonsils, even really swollen ones, with no other symptoms and it's completely normal. This is the case with Ada, thank goodness.

Early doctor appointment meant skipping school to head to the children's museum.

Changing subjects now:

Fruit crisps are a real treat in our house because we eat them for dessert, snacks, and breakfasts. Over time, we've found ways to cut the sugar back here + there. Our versions of these favorites tend to be naturally sweet -- letting the true flavors of the fruit come through.

Here's a simple strawberry crisp recipe your family will love. Trust me!

STRAWBERRY CRISP

What you'll need . . .

• 1-1/2 pounds fresh strawberries, rinsed + quartered
• 1 tablespoon lemon juice
• 2 tablespoons whole wheat flour
• 1 cup rolled oats
• 1/2 cup walnuts*
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch salt
• Scant 1/4 cup Earth Balance or butter
• 1-2 tablespoons of honey or maple syrup

* The texture of my walnuts is basically crushed. You can do this by hand or lightly pulse in your food processor.

Method . . .

1. Preheat your oven to 375 degrees F.
2. Place quartered strawberries in a well greased baking dish. I usually use a pie plate for this or my 8" x 8" glass brownie pan. Sprinkle lemon juice on the berries and then cover with your 2 tablespoons of flour. Mix well with a spoon right there in the dish and set aside.
3. In a small bowl, combine the oats, walnuts, baking powder, cinnamon, slat, Earth Balance, and honey. I use a spoon at first but then switch to my hands to get everything well mixed.
4. Distribute this crumble mixture on top of your berries
5. Place dish in the oven for 30-35 minutes, removing when the berries and bubbling and the topping is is golden.

Thanks for all the interest in the Aldi posts. I hadn't written about the store in quite a while and I got a ton of email questions about our experiences shopping there. Here's the link that will get you to all our Aldi posts in one place. But I guess I'll plan to do a Frequently Asked Questions post really soon with some updates on our shopping habits, what we like to buy there most, and how we are doing with our budget these days.

Happy Tuesday, friends!

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Clean Up Cookies

I mentioned in my pregnancy update that all my cravings have been really junky. The thing is, I feel like it's OK to eat sweets and other often-labeled "bad" foods in moderation. I enjoy chocolate cake tremendously, and it's not something I'd ever be willing to give up. But as you guys have followed me over the years, I have an admittedly high tolerance for sugars, etc. As I get older, it's catching up with my health and my waistline.

I'm not watching my weight, but as I prepare to be a mama again, I'd like to really start to make some changes that will (hopefully) be longer lasting. A big part of this is sugar. I go on good streaks and bad. As Ada gets older, I'm observing how closely she watches me and my habits.

This is all a long introduction to some "healthy" cookies I made and loved. I thought I'd share them ASAP because this recipe -- modified from the one on the back of the Bob's Red Mill bag -- really inspired me to get on a better track again regarding sugar. I'll still be eating my fair share of treats on special occasions, but I don't need to bake dizzy dozens on the daily.

That's one beautiful thing about the world we live in now. We have access to so many alternatives. And we can SHARE them with one another. Bonus!

CLEAN UP COOKIES

What you'll need . . . 

• 3 cups almond meal/flour
• 1 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 1/4 cup coconut oil, soft but not liquid
• 1/4 cup maple syrup
• 1 ripe banana, mashed as much as possible
• 1-1/2 teaspoon Ener-G Egg Replacer
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 1/2 cup chopped pecans

Method . . . 

1. Preheat your oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
2. In a large bowl, whisk together the almond meal, baking soda, and Kosher salt. Set aside. 
3. Mash up your banana. I actually ran it through my stand mixer until goopy. Then whisk in the egg replacer powder and water. Add the vanilla, coconut oil, and maple syrup and beat on high speed until well incorporated.
4. Then pour the dry mixture into the wet, add the chocolate chips and pecans (or walnuts, etc.) and mix until everything is incorporated.
5. Scoop heaping tablespoons onto your baking sheet and flatten slightly. Bake for 12-15 minutes, until the tops are golden and the centers are mostly set. Repeat with the remaining dough (I made 20 cookies).
6. Then let cool before eating to firm up more. Cookies should be stored in an airtight container. They will be soft and tender. And you can eat them for breakfast.

Hope you're having a happy Tuesday!

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Oatmeal Peanut Butter Chippers

It's been far too long since I posted a recipe. I actually do have a few to share with you guys, so I thought I'd start off with something sweet today. We've been making these cookies for a while because they're simple to mix together and turn out perfectly every time.

Without further delay . . . 

OATMEAL PEANUT BUTTER CHIPPERS

What you'll need . . .

• 1-1/4 cup all purpose flour
• 2 cups rolled oats (uncooked)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch coarse Kosher salt
• 1/2 cup virgin/unrefined coconut oil (softened)
• 1/2 cup smooth peanut butter
• 1 cup cane sugar
• 1/4 cup coconut sugar (or brown sugar)
• 1/3 cup coconut milk (refrigerated kind or nondairy substitute)
• Heaping tablespoon flax meal
• 2 teaspoons vanilla extract
• 1 cup your favorite chocolate chips

Method . . .

1. Preheat your oven to 350 degrees F. Spritz a baking sheet with oil or line with parchment, whichever you have around.
2. Put the coconut oil, peanut butter, and sugars in the bowl of a stand mixer and beat until fluffy. Then add the milk, flax meal, and vanilla and beat again until well incorporated and fluffy.
3. In another bowl, whisk together the flour, oats, baking powder, baking soda, and salt. 
4. Then add the dry ingredients to the wet in batches (I did it in four batches) and mix until everything is uniform. Fold in the chocolate chips.
5. Scoop heaping tablespoons of dough and roll them into balls and place on your cookie sheet. Alternatively, if you want a flatter cookie, you can press them down with the palm of your hand.
6. Bake for around 12 minutes -- until golden brown. Then let cool before putting them on a cooling rack. 
7. Repeat the baking process with the remaining dough. Should make 24 large cookies.
8. Store in an airtight container or they'll get crumbly.

HAPPY MONDAY!

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Vegan Chocolate Cake + Chocolate PB Ganache

If you follow me on Instagram, you've probably noticed that my cravings revolve around anything baked or sweet. It was this way with Ada, too. Oh, who am I kidding? It's this way all the time. I try to keep myself in check and not indulge constantly . . . but when you endure enough Northeast winters (even though this one isn't too bad), you learn to embrace the warmth of your oven on a blustery day.

This cake is light and fluffy. The ganache is nothing short of incredible. I made this recipe following the PPK's Just Chocolate Cake, but with a few modifications. And then I jazzed up the topping because, well, I felt like it.

VEGAN CHOCOLATE CAKE

What you'll need . . .

• 1 cup coconut milk (or other non-dairy milk) 
• 1 teaspoon apple cider vinegar 
• 3/4 cup granulated sugar 
• 1/3 cup olive oil 
• 1 teaspoon vanilla extract 
• 1/2 cup all-purpose flour 
• 1/2 cup wheat pastry flour
• 1/3 cup cocoa powder 
• 3/4 teaspoon baking soda 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon salt 

Method . . . 

1. Preheat your oven to 350 degrees F. Combine your coconut milk and ACV in a small bowl. Let sit for a few minutes.
2. Whisk together the flours, cocoa powder, baking soda, baking powder, and salt in a medium bowl and set aside. 
3. Then mix the sugar, oil, and vanilla extract into the coconut milk mixture. Add the wet ingredients to the dry and whisk until everything is incorporated. 
4. Grease an 8-inch cake pan and dust the inside with a little flour (to prevent sticking). Then pour the batter into the pan and bake for 30 minutes. Check center for done-ness. You may need up to five more minutes for a toothpick inserted in the center to come out clean.
5. Let cake cool for a few minutes in the pan before gently turning out onto a cooling rack. I always run the dull end of a butter knife along the edge of the pan before flipping it over.

While your cake is cooling on a rack, make this ganache!

// You'll put 2/3 cup coconut milk over medium heat on the stovetop and add 1 cup semi-sweet or bittersweet chocolate chips to it (I may have used 1 cup and a few tablespoons because I was using up a bag) and 3 tablespoons of maple syrup. Whisk until smooth. Then take off the heat and let cool for 5 minutes before adding 1/2 to 3/4 cups peanut butter (depends on the texture you're after -- start with just 1/4 and go from there). 

// Whisk until smooth and cool enough to spread without spilling everywhere. Place your cake on a dinner plate, then pour ganache over cake and immediately move it to the refrigerator to cool and set. Serve after one or two hours of cooling.

Enjoy!

PS: And don't miss the Slow Cooker French Onion Soup recipe. I posted it over the weekend because it's a video (full instructions are also written out).

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Ada's V-Day in 2015
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Peanut Butter Hearts (aka Homemade Reece's)
Red Velvet Black Bean Brownies
Beeting Heart Veggie Burgers


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No-Bake Peanut Butter Pie

Another recipe! I’ll admit that my reprieve from sickness didn’t last long (maybe 1-1/2 days), but it was long enough for me to make this guy. A no-bake coconut cream peanut butter pie with a black bean chocolate ganache. Sounds so weird, but I assure you it’s delicious.

Also: All the cooking or baking I do lately is the cheater way.

For this dessert, I used a pre-made (gluten-free) graham cracker crust.

No regrets.

NO-BAKE PEANUT BUTTER PIE

*Vegan provided you use dairy-free chocolate.

What you’ll need . . . 

For the filling:

• 1 can coconut cream, just the cream (save liquid)
• 1/4 to 1/3 cup peanut butter
• 1 to 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• pinch sea salt

For the ganache:

• 1/2 cup black beans, rinsed
• 1 tablespoon coconut liquid
• 1/2 cup bittersweet chocolate
• 1 tablespoon coconut oil

Method . . . 

1. Place the filling ingredients in a bowl and beat together with a hand mixer (or use a stand mixer) until smooth. I used 2 tablespoons of maple syrup and it was actually quite sweet, so try 1 to start.
2. Pour this mix into your pie crust and refrigerate for half an hour.
3. In a food processor, blend together the black beans with the tablespoon of coconut liquid.
4. Then on your stovetop, melt the coconut oil over low heat and add in the bittersweet chocolate (if you’re using a bar, cut it up into tiny pieces).
5. Add the chocolate to the beans and blend in the processor until smooth.
6. Then gently spread this “ganache” over the peanut butter layer. Then put everything in the fridge for an hour or so to firm up.

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One-Bowl Vegan Chocolate Cupcakes

I have a recipe on nesting and homesteading stuff coming your way, but there are a few things I want to add before I make it live. Instead, a recipe! Now, I’ve made a lot of vegan cupcakes throughout the years. Of all the recipes I’ve tried, this one is my favorite. The texture is perfect, springy and moist. They are sweet but not TOO sweet.

Weekends are made for cupcake baking, don’t you think?

And sprinkles make it all the more gratifying!

ONE-BOWL VEGAN CHOCOLATE CUPCAKES

Recipe adapted from Martha Stewart’s One-Bowl Chocolate Cupcakes 

What you’ll need . . .

• 1-1/2 cups all purpose flour
• 3/4 cup cacao powder
• 1-1/4 cups turbinado sugar
• 1-1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• Pinch salt
• Ener-G Egg Replacer for 2 eggs
• 3/4 cup coconut milk
• 3 tablespoons olive oil
• 1 teaspoon vanilla extract

Method . . .

1. Preheat your oven to 350 degrees F. Line a standard size muffin tin with paper liners and set aside.
2. Whisk together the egg replacer in a small bowl and set aside. (For reference, it’s 1 tablespoon replacer with 4 tablespoons warm water.)
3. Whisk together the flour, cacao powder, sugar, baking soda, baking powder, and salt. 
4. TIP: I love using a small batter bowl for cupcakes because it makes distributing the batter a breeze!
5. Add the replacer eggs, coconut milk, oil, and vanilla extract into the bowl and whisk everything until smooth.
6. Portion out into the muffin tins so they are 2/3 full. 
7. Bake for 20 minutes, rotating halfway through, until a toothpick comes out clean.
8. Then let cool fully before frosting.

Then frost with your favorite chocolate frosting. I used this recipe.


We’re definitely making these again for Ada’s birthday cupcakes (SHE TURNS FOUR! AHHH!), so it was fun to test the recipe out early. I might do something more fun to decorate them.

Any ideas?

ENJOY!

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No-Rise Pumpkin Cinnamon Rolls

I’ve wanted to make cinnamon rolls for breakfast for like six months now. Every time I think to get out my mixing bowls, I get discouraged when I see all the rising time in different recipes. So, I came across a tasty pumpkin cinnamon roll recipe on Sally’s Baking Addiction (after all, I love our pumpkin pizza dough -- I figured it’d be a similar thing).

And then I asked myself . . . what if I just didn’t wait?

Well, I first made the recipe vegan because I didn’t have eggs or butter or milk in my pantry. I also didn’t wait for anything to rise much at all. They turned out w.o.n.d.e.r.f.u.l.l.y and this recipe will be a staple in our house for the holiday season to come.

PUMPKIN CINNAMON ROLLS

Adapted from this recipe -- made vegan + for the impatient among us.

What you’ll need . . . 

• 1/3 cup canned coconut milk
• 2 tablespoons Earth Balance
• 1/2 cup pumpkin puree
• 2 tablespoons brown sugar
• Pinch salt
• Ener-G Egg Replacer for 1 egg*
• 2-1/4 teaspoons active dry yeast
• 2-1/2 cups bread flour

* It’s 1-1/2 teaspoon replacer + 2 tablespoons warm water. You might also try a flax egg.

For filling . . . 

• 1/2 cup + 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 1/4 cup melted Earth Balance

Method . . . 

1. Preheat your oven to 350 degrees F. Generously grease an 8 x 8 baking dish (I ended up using glass) and set aside.
2. Melt the 2 tablespoons of Earth Balance on your stovetop. Whisk together with the coconut milk, pumpkin puree, brown sugar, and salt. Then take it off the heat (you don’t want it HOT, just warm), prepare your Ener-G egg, and whisk that in until smooth.
3. While this mixture is still warm, transfer to a large mixing bowl and add in the yeast. Wait a couple minutes to dissolve.
4. Then add in the flour. I started with just 2 cups and then kept adding until my mixture didn’t stick to my fingers. Don’t add TOO much flour. The dough should be somewhat loose.
5. Drizzle your dough with a bit of olive oil and cover while you prepare the filling.
6. Simply combine the brown sugar, cinnamon, and Earth Balance in a small bowl. Set aside.
7. I think because I was occupied with cleaning that I let my dough rise a grand total of maybe 10 to 15 minutes. That’s all.
8. Then generously flour a work surface and roll your dough with a rolling pin into a rectangle that’s about 16 inches by 10 inches (yes -- I measured).
9. Spread the filling over the entire thing and then roll so it’s a long tube. Cut into 10 to 12 cinnamon rolls.
10. Arrange the rolls in your pan. Then bake for 15 minutes. That’s right! I didn’t let them rise at all before putting them in the oven.
11. Cover with foil and bake for another 10 to 15 minutes. You’ll likely notice they’ve puffed quite a bit. Also: I found mine took a bit longer in the oven, and I think it’s because I used a glass pan, so keep and eye on the rolls to see when they’re golden. The foil is to keep them from burning, but I did remove it in the final couple minutes.
12. Let cool before devouring. You can also top them with icing or cream cheese, etc. But I found them sweet enough as is, especially because I increased the filling a bit from the original recipe.

ENJOY!

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Pumpkin + Pecan Apple Crisp

My mom had certain desserts she liked to bake. I remember a few out of the rotation best. Chocolate chip cookies, of course. Then there was chocolate chip cookie pie (oh, I cannot wait to recreate this recipe sometime!). And apple crisp was probably the healthiest of the bunch.

After our epic apple-picking adventure this weekend, I knew I wanted to make up some apple crisp. But I wanted to try something new. (Check out Basil Apple Crisp.) So, I decided to add some pumpkin, pecans, and make the recipe bigger than my normal batches.

And I’m currently eating this dish for breakfast.

PUMPKIN + PECAN APPLE CRISP

What you’ll need . . . 

• 10 small to medium apples, peeled + cored 
• Juice from one fresh lemon
• 1/2 cup pumpkin puree
• 1/4 cup coconut palm sugar*
• 1 (heaping) tablespoon maple syrup or honey
• 1 teaspoon (or more) ground cinnamon
• 1 tablespoon flour
• 1 tablespoon arrowroot powder (or cornstarch)
• 1-1/2 cups old fashioned rolled oats (uncooked)
• 1/4 cup coconut palm sugar*
• 1/4 cup flour (or more, depending)
• 1/2 cup pecans (pulsed into a meal in your food processor)
• 1/2 to 1 teaspoon ground cinnamon
• 1/2 cup Earth Balance (or butter, substitute, etc.)

* I used Better Body’s Coconut Palm Sugar, but you can substitute in brown or granulated sugar.

Method . . . 

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 x 13 in baking pan (I used glass) and set aside.
2. Once you peel, core, and chop your apples, toss them with the lemon juice, pumpkin puree, coconut sugar, cinnamon, flour, and arrowroot powder in a bowl. Pour this mixture into your prepared pan.
3. Using the same bowl (with all the pumpkin-y leftovers from the apple mixture), toss together the rolled oats, coconut sugar, flour, pecans, cinnamon, and then work the Earth Balance into the mixture with your fingers until it’s crumbly. You may want to add more flour if the mixture is too wet. I added a few more tablespoons until it was still crumbly, but not greasy.
4. Distribute the topping over the apples, and bake for 45 minutes to an hour. You want the top to be golden brown and the apples to be cooked through.

Enjoy!

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Peanut Butter + Carob Crispy Treats

I love crispy rice treats. They were one of my favorites when I was a kid. But I don’t particularly enjoy the gooey marshmallow kind. My mom used to make amazing peanut butter rice crispy ice cream bars. I loved those bars! So, I decided to recreate them for a quick, gluten-free dessert.

I used carob on top because I picked up a bag at the store a few days ago. I used to be addicted to the stuff. Anyway, if you’d rather top them with chocolate, that’s good, too. Or you can keep them naked. Whatever you like best. You can also use honey or brown rice syrup in place of the maple syrup. Or almond butter, sunflower butter, etc.

So many delicious options.

Yum.

PEANUT BUTTER CRISPY RICE TREATS

What you’ll need . . .

• 6 cups brown rice cereal
• 3/4 to 1 cup smooth peanut butter
• 3/4 cup maple syrup
• 1 bag unsweetened carob chips*
• 1/2 cup almond milk
• Sea salt

* Vegans can choose Sunspire's vegan carob chips. And here’s more about carob versus chocolate.

Method . . . 

1. Pour cereal into a large bowl.
2. Heat maple syrup over medium heat until hot, but not boiling.
3. Turn off heat and stir in peanut butter and a pinch or two of salt. Mix until well incorporated and smooth with a spatula.
4. Pour peanut butter mixture into cereal and mix around with a spatula until everything is well coated.
5. Press into a 9 x 13 baking dish lined with parchment. Press down well so it’s nice and compact.
6. Then place in your freezer while you melt the carob.
7. Back in your pot, pour in the half cup of almond milk and heat until hot. 
8. Pour in chocolate chips and stir with a whisk. You might need to add more/less milk to achieve a good texture. You want to be able to pour it -- not a thick paste, but also not too runny.
9. Once it’s all smooth, take your bars out of the freezer and pour the carob on top. Spread around until uniform and return to the freezer.
10. Let cool until set and then slice with a sharp knife into bars.
11. Top with additional salt (optional). 

I store mine in zip bags right in the freezer. That way, they last longer.

(At least in theory.)

What’s your favorite childhood dessert? 

I like these guys and I’m also a sucker for worms + dirt!

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Chunky Peanut Butter Chocolate Chippers

While I was home, my best friend had me over one morning and let me sample some delicious energy bars she had just made. She was also baking up a chickpea breakfast muffin, and it got me thinking about bean desserts again. They are seriously tasty . . . and surprisingly healthy. And they usually trick Ada into thinking they’re way more decedent than they actually are.

So, now we’re all hooked on these:

CHUNKY PEANUT BUTTER CHOCOLATE CHIPPERS

What you’ll need . . . 

• 1 can black beans, drained + rinsed 
• 1 teaspoon vanilla extract 
• 1/2 cup (heaping +) crunchy peanut butter*
• 1/4 cup maple syrup 
• 1 teaspoon baking powder 
• 1/4 to 1/2 cup chocolate chips 

* I don’t normally specify ingredients, but I highly (!!!) recommend using Earth Balance’s Crunchy Coconut Peanut Butter. Only two grams of sugar and so much good coconut flavor added to the cookies. I picked some up at Wegmans the other day and -- whoa -- it’s good. 

Method . . .

1. Preheat to 350 degrees F. Lightly grease a baking sheet with coconut oil.
2. Blend all ingredients (except chocolate chips!) together in food processor. It should get sticky but also sort of fluffy.
3. Fold in the chocolate chips. Divide into 12-16 “cookies” and roll with your palm into rounds. Place onto your baking sheet and flatten slightly.
4. Then -- and this is key -- press with fork tines for that classic pb cookie look. It makes them even more deceptively delicious.
5. Bake for 10 minutes and let cool a bit before devouring.

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Sweet Strawberries

Ada’s grandparents gave her a strawberry bush this year. It lives on our deck, and it’s finally bearing its first fruits of the season. Even better, we can pick up huge two-pound cartons of strawberries right now for like $4. Basically, we’re swimming in delicious strawberries. I thought it’d be fun to pull together some of my favorite recipes from across the blog (and the web).

Yum.

SWEET STRAWBERRY RECIPES

• Simple Strawberry Smoothie
• Chocolate Covered Strawberry Smoothie
• Burning Love Smoothie
• Strawberry Chocolate Chip Cupcakes
• Strawberry Shortcake Muffins
• Nutella Pie with Strawberries
• Strawberry Cobbler
• Strawberry Faux Pie
• 5-Minute Picnic Pie with Strawberries
• Strawberry Frozen Greek Yogurt
• Healthy Strawberry Jam
• Strawberry Oat Squares (Oh She Glows)
• Strawberry Oatmeal Breakfast Bowl (Oh My Veggies)
• Strawberry Chocolate Chip Scones (Naturally Ella)
• Chocolate Drizzled Strawberry Skewers (Really Healthy Recipes)

PS: Do you guys remember my Richard Simmons series?! If not, you totally need to check it out. I can’t find my book, but browsing all the crazy awkward photos just now was, well, amazing.


What’s your favorite way to use strawberries?

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Single-Serve Chocolate Banana Shake

We've been going crazy with ice cream and frozen yogurt places over the last several weeks. Or maybe months. I can’t remember. But once the weather got nice, the question we’ve found ourselves asking each night is: “Want to get ice cream!?”

The answer is always “YES!!!"

Well, I don’t know about you -- but for us, it gets expensive. It’s almost $10 for us to each get something small (WHAT!). And all that ice cream probably isn’t the best to eat on the daily. So, I’ve started making this simple banana “milk”shake at home to curb my cravings. It’s a great substitute for the real thing. Of course, you can always make Ultimate Banana Ice Cream or even Chocolate Covered Banana Bites if you’re in for a frozen treat.

They’re all delicious.

CHOCOLATE BANANA SHAKE (for 1)

Blend together until smooth:

• 1 heaping cup frozen banana slices
• 1/2 cup coconut milk
• 1/2 cup water
• 1 heaping tablespoonful cocoa powder
• Maple syrup to sweeten (optional)

Speaking of snacking, I’ve gotten back in the habit of doing most of my weekly shopping at Aldi. It leaves me questioning why I ever switched stores. Oh, that’s right -- I got completely sucked back to Wegmans. And really, Wegmans has some good prices on family pack stuff like eggs and bread. So, I’ve decided I’ll shop both stores.

Anyway, here’s my latest haul for $70. 

Including two cases of La Croix! I know it’s all the rage, but honestly -- my favorite is still Polar. It keeps its carbonation longer. But you can’t deny all the flavors of Croix are enticing. Overall, I got a bunch of stuff, but I didn’t make a list this week, so it was kind of crazy and meals have been annoying to put together. What I have always loved about Aldi is that when I fill my cart to just about full, I know it’ll still come in well under $100. Score.

One of my other new favorites is packaged popcorn. I feel like it’s the epitome of laziness to not even pop my popcorn, but I love having a handful to grab between meals versus other high-calorie stuff. This tastes just like Boom Chicka Pop.

Tomorrow I’ll be back with an outdoor craft project you can do with your kids!

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5-Minute Picnic Pie

I think we’ve all been there. Either hosting a party or bringing something tasty to one at a friend’s house. And then we forget or run out of time. Yesterday we had our good friends over for Memorial Day, and I needed dessert -- in a flash. This pie is perfect for the summer season ahead.

It’s fast (5 minutes to make).
It’s semi-healthy (protein!).

And it’s delicious . . .

5-MINUTE PICNIC PIE

What you’ll need . . .

• Graham cracker pie crust
• 2 cups nonfat plain Greek yogurt
• 1/2 cup natural peanut butter
• 1/4 - 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup Cool Whip
• Extra Cool Whip for topping
• Strawberries + sugar and lemon juice (optional)

Method . . . 

1. In a large bowl, whisk together the yogurt, peanut butter, maple syrup, vanilla extract, and cool whip.
2. Pour mixture into your prepared crust. Spread evenly. 
3. Then let chill in the fridge. If you don’t have time, it’s OK to skip this step.
4. Top with Cool Whip and serve with the sliced fruit.

Notes:

• I used a store-bought crust. But you can make a graham cracker crust easily at home if you have the right ingredients.
• I used natural peanut butter, but the kind you don’t need to stir. I’m sure you could use any other nut butter or spread.
• I’m sure honey or agave could substitute for the maple syrup -- just taste test for the right amount.
• You don’t have to use Cool Whip. In fact, you can omit it from the pie if you’d rather a denser texture. Or you can use whipped cream or even whipped coconut cream. I’ve just always had a thing for Cool Whip at summer parties.
• If you’re doing berries, try tossing halved strawberries in a couple tablespoons of sugar and lemon juice a few hours before serving.

Enjoy!

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Ultimate Vegan Brownies

It’s been almost five years since I last posted about the vegan Change-Your-Life Brownies. Yet, all this time has gone by . . . and it’s still my favorite brownie recipe ever. So, I thought I’d bring it up again. I’m sure some of you haven’t dug that deep into the archives, and you should be thanking me. I guess I should also note that this recipe isn’t my own, though over time I’ve definitely tweaked it to my family’s preferences.

By now I have a freaking black belt in vegan brownie baking. If I were to choose just one recipe to take to competition, this one would surely be my first pick. No contest. They’re moist, dense, chewy, and the perfect sweetness. I’ve even added some peanut butter to the mix, but if you’re allergic, try any other spread or nut butter.

Whatever you do: Try these!

You won’t be sorry.

ULTIMATE VEGAN BROWNIES 

Adapted from Mattie’s brownies on VeganBaking.net

What you’ll need . . .

• 3 tablespoons water
• 2 tablespoons flax meal
• 1 cup whole wheat flour
• 1/2 to 3/4 cup white flour
• 1/4 teaspoon baking soda
• Pinch sea salt
• 3 tablespoons cocoa powder
• 1/2 cup vegan chocolate chips
• 1/3 cup smooth peanut butter
• 1/4 to 1/3 cup boiling water
• 1-1/4 cup packed brownie sugar
• 6 tablespoons Earth Balance 
• 1 teaspoon vanilla extract
• Handful pecans, walnuts, or chocolate chips

Method . . .

1. Preheat your oven to 350 degrees F. Whisk together the flours (all the WW + starting with just 1/2 white), baking soda, and salt. Also grease an 8x8 inch baking dish with coconut oil. Set aside.
2. Mix together the flax egg by combining the 3 tablespoons water with the flax meal. Set aside.
3. In a medium bowl, combing the cocoa powder, chocolate chips, peanut butter and boiling water. Whisk together until the mixture resembles a paste. I sometimes add the full 1/3 cup depending on how dry my peanut butter was to begin with.
4. In a stand mixer, combine the flax egg, chocolate paste, brown sugar, Earth Balance, and vanilla extract. Beat on high for a minute or so until fully mixed.
5. Then all in the flour mixture. Mix on slow . . . and until just combined. Fold in nuts or chocolate chips. 
6. Transfer batter to your baking dish and press flat using your spatula. 
7. Bake for 25 minutes and let cool completely before cutting into squares.

Enjoy!

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100 Calorie Cookie Dough Bites

I could eat cookie dough for hours (forever?). In fact, I’ve been snacking on quite a bit of it after creating my new favorite cookie recipe of all time, Maple Pecan Oatmeal Chocolate Chippers. But all that sugar, all that fat, all that dessert-y type stuff, I know it’s not good for me, especially in high doses.

Not surprising: I’ve been struggling with sugar and food in general due to stress. Now that I have a few months to really focus on myself, I’ve decided to start by keeping a food diary for a short period of time. I’m not into long-range calorie-counting. In fact, it makes me crazy and isn’t good when you consider my disordered past. But I do think the exercise of writing eats down can be a good one to just see a.) what you’re eating in general and b.) how much of it you’re consuming versus activity, etc.

So, this is how these 100 calorie cookie dough bites came to be. I won’t go nuts and call them “healthy” -- they contain less than 2 grams of protein per serving -- however, they are somewhat toned down from the ingredients in my usual cookie recipes. And they’re portioned out . . . versus the hugely rounded gobs I usually spoon into my mouth. It’s something in the right direction.

100-CALORIE COOKIE DOUGH BITES

What you’ll need . . . 

• 2 cups GF rolled oats
• 2 tablespoons coconut flour
• 3 tablespoons Earth Balance
• 1 tablespoon coconut oil
• 1/3 cup maple syrup
• 2 tablespoons flax meal
• 1/4 cup chopped pecans
• 1/4 cup semi-sweet chocolate chips

Method . . . 

1. In your food processor, pulse oats into flour and mix with the coconut flour. Set aside in a large bowl.
2. Put the Earth Balance, coconut oil, maple syrup, and flax meal in the food processor. Pulse into well incorporated.
3. Add the wet ingredients to the dry and mix with a spatula until everything is moistened.
4. Fold in the pecans and chocolate chips. Then portion out by tablespoonfuls onto a plate.
5. Place in the fridge to firm up, then store there for the week.

// This recipe makes 18-20 tablespoon-sized balls. Between 95-105 calories.


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Maple Pecan Oatmeal Chocolate Chippers

What a mouthful! Oh, and the name is pretty intense, too. I’ve been getting back to eating my fair share of fruits and veggies, but baking has always been a sort of therapy of mine. So, I decided to take a fresh set of eyes to my old favorite cookie recipe -- Pecan Chocolate Chippers -- and make a few modifications to take it over the edge into nirvana.

If I ever open a cafe, these cookies will surely make the menu:

MAPLE PECAN OATMEAL CHOCOLATE CHIPPERS

Makes 24 large cookies. Consider making a half batch.

What you’ll need . . .

• 1 cup Earth Balance
• 3/4 cup maple syrup
• 1/2 cup Sugar In The Raw
• 2 tablespoons flax meal + 2 tablespoons water
• 1-1/2 teaspoon vanilla extract
• 2-1/2 cups white + whole wheat flour*
• 1/2 - 1 cup rolled oats, uncooked
• 1-1/4 teaspoon baking soda
• pinch (or two) sea salt
• 2 cups chopped pecans
• 2 cup semi-sweet chocolate chips

Method . . .

1. Preheat your oven to 400 degrees F. Lightly grease a cookie sheet with coconut oil or Earth Balance and set aside. NOTE: I have been using my Wilton Muffin Top Pan for most cookie baking lately. I highly recommend trying your cookies in one!
2. In the bowl of a stand mixer, beat together the Earth Balance, maple syrup, and sugar until light and fluffy. You’ll want to do this on high for several minutes to achieve the right consistency. (See my old post for a photo of “fluffy.”)
3. Then add in the flax, water, and vanilla extract and beat until well combined.
4. Add the flour, oats (however much you like -- I usually do 3/4 cup), baking soda, and salt. Mix on low until dough comes together. * You’ll want to first add 2 cups of flour, add the rest of the ingredients, and then slowly add the 1/2 cup. It depends on how tightly your flour is packed, etc. -- dough shouldn’t be too wet or too dry. 
5. Then add in the pecans and chocolate chips and continue mixing until everything is combined.
6. Scoop dough by scant 1/4 cupfuls onto your pan. Then flatten slightly before baking. Alternatively, you can scoop heaping tablespoons onto your baking sheets to prevent crowding, yielding more like 40 cookies per batch. I’ll admit that I haven’t made this recipe on a normal baking pan, so proceed with caution if you’re making the BIG cookies. 
7. Bake for 8-10 minutes. Shorter bake time for smaller cookies, longer bake time for the big guys. Cookies are done when they are lightly browned at edges. Then remove from oven and let sit in pan for 5 minutes before gently transferring to a cooling rack.

The hardest part? 

Not eating the dough.

Oops.


Enjoy!

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Chocolate + Nut Butter Energy Chunks

It’s been a while since I posted a good energy chunk recipe. I’m actually working on one that’s GORP-based, so keep your eyes peeled for that soon. In the meantime, I needed something to snack on before my workouts. I love the instant jolt of energy I get from these little balls. Yet, I don’t experience a huge sugar crash because the sweetness is naturally derived.

These energy chunks are great for snacks and dessert. Especially when you’re doing a Weekends-Off Diet approach. Ada loves them, too. If you’d rather let the nut butter steal the show, leave out the cocoa powder. Toss in chocolate chips, nuts, seeds, and anything else your heart desires.

Whatever you do, enjoy!

CHOCOLATE + NUT BUTTER ENERGY CHUNKS

Makes 20-24 balls. Gluten-free and vegan.

What you’ll need . . . 

• 12 pitted dates
• 4 heaping tablespoons nut butter (I used PB)*
• 4 tablespoons unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 tablespoon vanilla extract
• 2 cups GF rolled oats
• pinch sea salt

* Would also work with sunflower butter, soy butter, etc. -- any kind of substitute you like!

Method . . . 

1. Pulse dates in your food processor until they break up a bit. 
2. Then add the rest of the ingredients minutes the maple syrup and vanilla extract and pulse. 
3. Add in the maple syrup and vanilla extract until your mixes well incorporated and sticks together. You may wish to add more/less maple syrup depending on your sweetness and/or texture preference.
4. Scoop out in heaping tablespoons onto wax paper. Then roll into balls.
5. Keep refrigerated in an airtight container for up to a week.

// SIMILAR RECIPES

• Chocolate Chunk Energy Cookies
• Chocolate Almond Butter Energy Chunks
• Cookie Dough Balls
• Double-Chocolate Granola-ish Bars
• Nutella Balls
• Cocoa-Hazelnut Energy Chunks
• Maple-Walnut Energy Chunks
• Marathon Chunks
• Chocolate-PB Energy Chunk
• Cacao Energy Chunk
• Runner's World Energy Bars
• Choc-PPB Energy BARS

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