Tag: bars

Posted on

Healthy, Butterscotch Bars! (Sugar-Free)

I don’t know about you guys, but I’ve always LoVeD Butterscotch!! For my birthday, my aunt got me some of Lily’s new Butterscotch chips. Yesterday, I asked my mom what new recipe I should make for you guys, and mentioned my butterscotch chips. She looked up some recipes with butterscotch in them, and found a cookie recipe. It was full of white flour, and sugar, so obviously I had to modify it.

Now, the original recipe was for cookies, and said to put the dough in the fridge for 30 minutes. I don’t know about you guys, but ain’t nobody got time for that!! That’s why I made them into bars. Maybe I’m a tad lazy too. Hehe!

Do you guys like those videos where they add all the ingredients in a bowl, and show it from the top like this?? I know it’s not a video, but I’m not that high tech so this will have to do for now.

It may not look like it, but they’re super gooey before they’re baked. I baked them a little long because I was guessing, and this recipe was supposed to be cookies. That’s why I shortened the amount of bake time for you guys.

You guys already know…Like, Share, Pin, Subscribadibe, Comment, and leave recipe tips or suggestions!! I love hearing from you guys, and always welcome feedback. Especially if you’ve tried, and love a recipe! Find me on Facebook and Pinterest (Amy Croasmun) or Instagram (ac_unit18)

Print Recipe

Healthy, Butterscotch Bars (Sugar free)

Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Author: admin

Ingredients

  • 1/2 cup Butter (Softened)
  • 1/4 cup Pure Maple Syrup
  • 1 tsp Pyure (or preferred sweetener)
  • 1 Large egg (room temp)
  • 1 tsp Pure Vanilla extract
  • 1 cup Spelt flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1 & 1/2 cup Old-Fashioned Rolled Oats
  • 1 cup Butterscotch Chips (Lily's stevia sweetened)

Instructions

  • Preheat the oven to 350F
  • In a large bowl with a mixer, mix together your butter, maple syrup, and pyure until well combined.
  • Add the egg and vanilla and mix well.
  • In a separate medium bowl, whisk together all the dry ingredients EXCEPT the butterscotch chips.
  • Spray an 8x8 with coconut oil spray, and pour the batter in. Spread out evenly.
  • Bake for 15-20 minutes, or to desired doneness. Allow to cool slightly before cutting and eating!!
  • Store in the fridge in an airtight container for up to 1 week, then put in the freezer. That is...if there is any actually still left!! HAHA Enjoy!!!
Posted on

Chocolate, Peanut butter bars! 5-ingredients (Vegan)

These are just a peanut butter version of the Healthy, Chocolate, Cherry Bars! Vegan! (5-ingredients) recipe I posted last week. They’re obviously better because, peanut butter and chocolate is THEE BEST combo EvEr!!!

I forgot to put the peanut butter in the picture, because I made 2 different versions, and the first version didn’t take peanut butter. So ill post a picture of peanut butter for ya!

There ya go!! I plan on making more of protein type bars soon. Ones that actually taste good, and are full of good proteins. Not those chalky tasting ones you get from the store.

Please feel free to like, share, pin, comment, leave tips, and subscribadibe!!! You can find me on Facebook and Pinterest (Amy Croasmun) and also on Instagram (ac_unit18)

 

Print Recipe

Chocolate, Peanut butter bars! 5-ingredients (Vegan)

Prep Time5 minutes
Chill time1 hour
Total Time1 hour 5 minutes
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 6 servings
Author: admin

Ingredients

  • 1 cup almonds
  • 1 cup pitted dates
  • 2 tbsp cocoa powder (Cacao)
  • 2-3 tbsp Natural Peanut butter
  • 1 tbsp coconut oil (softened)

Instructions

  • Blend all the ingredients together until they're finely chopped.
  • Press into a bread pan, and chill in the fridge for an hour to set.
  • Take out, and cut into 6 pieces. ENJOY!!!
  • Store in an airtight container in the fridge for up 2 weeks, then put in the freezer.

 

 

Posted on

Healthy, Chocolate, Cherry Bars! Vegan! (5-ingredients)

I know I’ve been MIA lately, and it’s been a few weeks since I posted a recipe. What can I say?? It’s summer, and it’s been busy. Recently I’ve been looking more into nutrition, and protein especially as I want to make sure that I’m fueling my body correctly for workouts.

Totally forgot to put the cherries in the picture, and ain’t nobody got time for that!! Haha. I also made a peanut butter version that i’ll post next week. Which has more protein obviously because of the peanut butter. Cherries, cocoa, and dates both have protein, but the almonds carry the biggest amount. These are super quick and easy to make. They’re perfect for on the go, which was what I was aiming for. A quick bar with protein for after a workout, or on-the-go snack.

It’s enough to fill a bread pan, so if you wanna double it then feel free! It makes 6 normal size bars, or 9 if you want mini’s. Be sure to blend well to make everything chopped up better, which makes them stick together better.

Feel free to share, like, pin, comment, and subscribeadibe!!! Find me on Facebook and Pinterest (Amy Croasmun) and Instagram (ac_unit18) I always look forward to hearing from you guys!! Comment recipe suggestions, or even tips and tricks for nutrition and healthy living!!

 

Print Recipe

Healthy, Chocolate Cherry Bars! Vegan! (5-ingredients)

Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 6 servings
Author: admin

Ingredients

  • 1 cup Almonds
  • 1 cup Dates (Pitted)
  • 1/2 cup Dried Cherries
  • 2 tbsp Cocoa Powder (Cacao works too)
  • 1 tbsp Coconut oil

Instructions

  • Put all the ingredients into your blender, or food processor and blend until finely chopped.
  • Press firmly into a bread pan, and place in the fridge until set.
  • Remove and cut into 6 bars. Enjoy!! Store in an airtight container in the fridge for up to 2 weeks!

 

 

Posted on

Healthy, Chocolate (Ice creamy) Fruit Bars!

If you’ve been following my blog for while, you know that our neighbor gives us bags, and bags of dried fruits. If you’re new here, well…now ya know! So I try to incorporate them into my recipes, or create recipes using them since we get so many sometimes.

IMG_7663

As you can see, I use a bag of fruit and nut mix. If you don’t have that, and want to make your own…you totally can! This bag has walnuts, figs, dried apple, and dried plums. You can swap nuts or dried fruits if you have different preferences.

IMG_7668

I love craisins!!! They’re good to snack on, put in oatmeal, on smoothies, or even salads. Also, they have a lot of nutrients and vitamins in them. Ya can’t beat that! The same for the cherries too!

IMG_7669

For the Chocolate, I used Lily’s Dark Chocolate, Salted Almond Bar. You can obviously use any kind you want, that’s just the kind I had and I wanted to experiment with it.

IMG_7673

Copy of Copy of Copy of Copy of Best Ever Cookie Recipes (18)

As always, please Subscribeadibe, like, share, Pin, and comment!! You can find me on Facebook and Pinterest (Amy Croasmun) Instagram (Ac_unit18) I always look forward to your comments and recipe suggestions!!!

 

 

Print Recipe

Healthy, Chocolate, fruit bars!

Prep Time5 minutes
Cook Time5 minutes
Total Time4 hours 10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 16 servings
Author: admin

Ingredients

  • 2 cups Fruit & Nut mix (I used prepackaged) (Can use an assortment you like)
  • 1/2 cup Craisins (Dried Cranberries)
  • 1/2 cup Dried Tart Cherries
  • 2 cups Heavy Whipping Cream
  • 1/2-1 Lily's Salted, Dark Chocolate Almond bar (1.5-3 oz. Dark chocolate w/almonds)

Instructions

  • In a medium bowl, pour in the fruit & nut mix, cherries, and craisins.
  • Melt the chocolate in a medium saucepan on low stirring constantly, so it doesn't burn.
  • Add the heavy whipping cream and turn the heat up to medium. Whisk constantly until the chocolate is fully incorporated.
  • Remove from the heat and pour into the dry mix. Mix contents until fully combined.
  • Dump into a sprayed 8x8, and chill in the freezer until set up like ice cream bars. It will take 3-4 hours depending on how hard you want them. Enjoy!!!

 

 

 

 

 

Posted on

Peanut butter, banana bars (Vegan option)

One of my all time favorite combos EVER, Besides chocolate and peanut butter of course. Peanut butter, banana sandwiches are something I’ve eaten since as long as I remember. So, I wanted to make a dessert with the same combo. It turned out just like I imagined, and YUMMO!!

IMG_7304

My cousin had just made this peanut butter caramel sauce that she let me try, and I knew it would be perfect for this dessert I wanted to make. I made the same crust I used for my Chocolate, Pecan Bars (Low-Carb, THM) I linked a caramel sauce, but the one I made it So MuCh BeTtEr!!!

IMG_7310

Now…moving on to the fried bananas. All you need is some coconut oil for frying, and some cinnamon for sprinkling on top of them. Honestly they’re a snack all on their own. They taste like banana bread.

IMG_7309

These also go great on oatmeal, bread, yogurt, and so many other things!! Also, let’s talk about this skillet pan. I use it for SO MANY things. It’s nice and flat, so you don’t gotta go at a weird angle to flip things, and no sides getting in the way. (I linked on similar because I couldn’t find the exact one)

IMG_7313

Now I’m gonna tell you, this tastes best fresh and warm. It’s still delicious the next day, or chilled. You could warm it in the microwave for 30 seconds too.

Copy of Copy of Copy of Copy of Best Ever Cookie Recipes (4)

Please Like, share, subscribeadibe, pin, and comment your recipe ideas!! Find me on Instagram (ac_unit18) Facebook, and Pinterest (Amy Croasmun)

 

Print Recipe

Peanut Butter, Banana Bars (Vegan option)

Bake time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 9 servings
Author: admin

Ingredients

Crust

  • 1 cup Almond Flour
  • 1 cup Spelt flour
  • 4 tbsp Butter (Coconut oil for vegan option)

Peanut butter sauce

  • 3/8 cup Natural Peanut butter
  • 3/8 cup Pure Maple Syrup
  • 1/4 cup Milk (Almond Milk for Vegan option)

Topping

  • 2 Medium Bananas
  • Coconut oil (For frying)
  • Cinnamon (For sprinkling)

Instructions

  • Preheat the oven to 350F
  • Mix the Almond flour, Spelt flour, and Butter (or coconut oil) until well combined.
  • Press the mixture into a greased 8x8 pyrex dish and bake in the oven for 15 minutes.
  • Put the Maple Syrup, Peanut butter, and milk in a small saucepan on med/high heat.
  • Stir frequently until it comes to a boil then turn off, and pour over the crust.
  • Cut the bananas into slices, and place on a big pan with coconut oil. Turn it on med/high heat. Sprinkle the bananas with cinnamon. After they've cooked on the one side, flip them and sprinkle that side with cinnamon.
  • Flip one more time to glaze the cinnamon into the banana. Put the glazed, fried bananas on top of the peanut butter sauce.
  • You can eat immediately, or put it in the fridge to cool.
  • Enjoy!

 

 

 

 

 

Posted on

Low-carb, Paleo, Keto, THM Lemon Bars!!

Ok, so I am a fan of lemon if you can’t already tell from my last post Peppermint, Lemon Tea

IMG_5954.JPG

Since it’s spring, a LOT of people have head stuff going on!! Sinus junk and whatnot. Anyways, if you are one of those victims of spring…I suggest you check that tea out! Now, on to this lovely new recipe full of spring goodness!

IMG_5916.JPG

I made a Simple Simon crust from the THM book. Trust me when I say the name says it all!! 3 ingredients, and SUPER FAST to throw together! I used Bob’s Red Mill Coconut I love when there are brands you can trust to be truly good ingredients! For Coconut oil…we get serious. We get the big tub from Sam’s Club! (Linked here)

IMG_5920.JPG

Since all my friends in Arizona just had Citrus Season, you all can make this pronto!! I heard it was an abundant year too. I’ve always been a fan of all things lemon. Be it a lemon tart, lemon-head, (No I don’t eat those anymore) lemon drops, or even lemon cake. Making myself hungry over here.

IMG_5923.JPG

So I just noticed something, and I’m wondering if anybody else has noticed yet. In my pictures, the utensils are always on the left hand side. Yup I’m lefthanded and proud of it! Any fellow lefties out there??

IMG_5952.JPG

The lemons on top were my mom’s idea. She’s always got the best ideas! It’s amazing how a little detail can really enhance a picture.

IMG_5960.JPG

Another little detail, also my mom’s fantastic idea! When taking pictures a lot of times you forget about the little, but important things. That’s what your mom is for. Also just a side note, this tastes AHHMAZING with my Quick, Easy, Keto, Low-Carb Cool Whip (BONUS) on top! Trust me on this. It mellows out the lemon slightly but isn’t overpowering.

Copy of Best Ever Cookie Recipes (1).png

 

Print Recipe

Low carb, Paleo Lemon Bars

Prep Time10 minutes
Cook Time10 minutes
Chill time1 hour
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 9 people
Author: admin

Ingredients

Lemon topping

  • 3 lemons
  • 3-4 tbsp pyure (Or preferred sweetener)
  • 2 tsp gelatin (If you want a more jello like texture add more)
  • 1/2 tsp salt
  • 1/4 tsp xanthem gum (If you don't have this just add extra gelatin)
  • 1 cup water

Crust

  • 1&1/3 cup Coconut (ground)
  • 2 tbsp coconut oil
  • 1 tsp pyure

Instructions

  • Grind your coconut in your blender or food processer till it's like a flour.
  • Mix in the pyure.
  • Melt your coconut oil and mix with your dry coconut mixture.
  • Press firmly into a 8x8 and chill while you make the topping.
  • Juice 3 lemons (Or less if you want a milder lemon flavor) Strain into a bowl and set aside.
  • Mix your pyure, gelatin, salt,  and, xanthem gum in a small bowl.
  • Put the water into a medium sauce pan and slowly whisk in the dry mixture.
  • Turn the burner to medium heat and stir frequently until it comes to a boil. Then remove from the stove and whisk in the lemon juice. 
  • Refrigerate to until set up.
  • Remove the lemon mixture from the fridge and press through a strainer with a fork. Then pour over the coconut crust and put back into the refrigerator to firm up.
  • Enjoy!! 

 

 

 

 

 

 

Proudly powered by WordPress