Tag: dessert

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Healthy, Cherry/Chocolate Popcorn Bites! (vegan option, only 6-ingredients)

I was trying to think up another recipe, and as you know, I like to use the dried fruits our neighbor gives us. Also, I like having a crunch in my food. So I decided to try adding in popcorn, and OF COURSE CHOCOLATE!!!

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These are a little tart, but you gotta off-set that sweet sometimes too right?!?!?! These are super simple to make, and don’t require a lot of ingredients! Which is always a plus in my book. I love recipes that are not only healthy, but also quick to whip up for any occasion.

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I used to be a butter popcorn person straight up, which is what kind I used for this recipe! Like kettle corn was a definite NO WAY!! Now I prefer kettle corn over regular popcorn. Secret is probably the kind we use the most, but you can use whatever you want. It won’t make a difference either way.

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Healthy, Cherry Popcorn bites w/ vegan option

Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 10 servings
Author: admin

Ingredients

  • 3/4 cup Tart Cherries
  • 3/4 cup water
  • 3-4 tbsp Maple Syrup
  • 1 Lily's Milk Chocolate bar (Vegan Chocolate bar 3 oz.)
  • 1 tbsp Coconut oil
  • 3 cups Popped popcorn

Instructions

  • In a medium saucepan, cook the cherries, and water until the cherries are softened.
  • Blend the cherries into a puree, add a little water if needed.
  • When the cherries are pureed, add the chocolate bar, coconut oil, and maple syrup. Blend until completely combined.
  • Pour into a bowl, and mix in the popcorn.
  • Scoop into medium cupcake pans, lined with cupcake liners.
  • Freeze for 3-4 hours or until set. (They will be slightly soft)
  • Store in an airtight container in the freezer for up to a month.

 

 

 

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Healthy, Cherry and Peanut butter bars! (Vegan)

Our neighbor gives us a lot of dried fruits, so we have LOTS of  cherries! I wanted to come up with a recipe that uses some of those up, thus this recipe. Now I used dried cherries, but I’m sure you can use fresh cherries too. I’m pretty sure they weren’t sweet cherries either haha!! This dessert is definitely sweet and sour together.

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So if you’re aren’t about that tart, make some Quick, Easy, Keto, Low-Carb Cool Whip (BONUS) I was going to make Coconut cool whip, but that didn’t work out. If you want to keep it vegan, then I’d suggest looking up a recipe for that. It’s super simple to make, even though I always seem to mess it up somehow.

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This is basically a peanut butter and jelly bar, so a pbj for dessert! I personally love peanut butter and jelly sandwiches, and grilled ones are even BETTER!!! SO…here ya go!

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The crust is really good, and I’m happy with how it turned out. My mom is already brainstorming on a chocolate peanut butter version. You can tell where I got my love for the chocolate and peanut butter combo!

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Healthy Pecan Shortbread Cookies

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2 Dozen
Author: admin

Ingredients

  • 1 cup Almond Flour
  • 1 cup Spelt flour
  • 2 Eggs
  • 1/2 cup Butter (Melted and cooled)
  • 2 tsp Vanilla Extract
  • 2 tbsp Water
  • 1 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 1 cup Pecans (Chopped)

Instructions

  • Preheat the oven to 325F
  • Melt the butter
  • Whisk together all the wet ingredients in a medium bowl.
  • Mix all the dry ingredients in a medium bowl until fully incorporated.
  • Add the wet ingredients to the dry and stir until well combined.
  • Scoop the cookie onto cookie sheets with parchment paper on them. (I used a large cookie scoop)
  • Take a drinking glass and wet the bottom. Flatten the cookie, wetting the bottom in between so the cookies don't stick to it.
  • Bake in the oven for 9 minutes then turn the sheets and bake for another 9 minutes. Or until desired brownness.
  • Store in an airtight container on the counter up to a week...if they last that long. Hehe

 

 

 

 

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Easy, Healthy, 3-ingredient Brownies (Vegan)

We had a ton of overripe bananas in the freezer, and I was trying to come up with a recipe that was simple, and used up the bananas. So I threw a few ingredients together that I hoped would work together.

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They are more of a fudgy brownie than a chewy one. Probably better if you let them cool off before eating them. Either way they’re good though. You can add more cocoa and peanut butter if you want.

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When you go to check them, the top will seem done. Make sure to keep them in until at least 45 minutes. The toothpick may even come out not completely clean when the time is up, but they’ll be done enough. If you want to keep them in longer, then that’s totally up to you.

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Easy, Vegan, 3-ingredient, fudgy brownies

Prep Time5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 9 servings
Author: admin

Ingredients

  • 4-5 Super ripe bananas
  • 3-4 tbsp Cocoa powder (depending on desired richness)
  • 3-4 tbsp Natural Peanut butter

Instructions

  • Preheat the oven to 350F
  • Blend the bananas in your food processor or blender until smooth.
  • Add the cocoa and peanut butter and blend again until fully incorporated.
  • Pour into a sprayed 8x8 pyrex dish and bake on 350F for 45-55 minutes. The top will look done before they're done. They will be very moist, and fudge like though when done.
  • Store in an airtight container in the fridge for up to a week!

 

 

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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!!

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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!!!

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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.

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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)

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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.

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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!

 

 

 

 

 

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6-ingredient Peanut Butter Klondike Bars (Keto, THM, Low-Carb)

So now that it’s almost summer, I use just about any excuse I can to eat ice cream. Where’s all my fellow ice cream fans??? Anyways, we all know that Chocolate and Peanut Butter is one of the Best combinations EVER!!! So of course I Had to make a Klondike version!

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These are best eaten as soon as they’ve chilled enough to harden the chocolate. SUUPPPPEERRR creamy and totally divine!!

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You’ve probably noticed that I use a 8×8 dish because it makes the perfect sized squares!! I mean, you could make smaller squares, but let’s be real for a second… ain’t nobody gonna wanna share their 9th of the dish, let alone make it smaller.

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Would you just look at those Beauties!! I DARE you to try them and tell me that they aren’t the perfect summer dessert or snack!

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Peanut Butter Klondike Bars

Prep Time5 minutes
Chill time4 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 9 people
Author: admin

Ingredients

Klondike Filling

  • 2 cups heavy whipping cream
  • 3 egg yolks
  • 2 tbsp natural peanut butter
  • 1 tbsp pyure (or preferred sweetener)

Chocolate Shell

  • 4 Moser Roth 85% Chocolate bars (4 oz. Chocolate)
  • 1/4 cup coconut oil

Instructions

  • Mix all the ingredients for the klondike filling in a medium saucepan and turn to Medium heat.
  • Mix periodically and heat until it simmers. NOT BOIL!!
  • Pour into a 8x8 with parchment paper in it and put into the freezer.
  • After it's frozen, take them out to let soften a bit so you can cut into 9 squares.
  • Put the chocolate and coconut oil into a microwavable bowl and microwave until melted.
  • Dip the squares into the chocolate and place onto a cookie sheet with parchment paper.
  • Put into the freezer to harden the chocolate shell.
  • Take out and ENJOY!!!!

 

 

 

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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

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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!

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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)

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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.

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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??

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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.

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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.

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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!! 

 

 

 

 

 

 

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Healthy Maple Spice Cookies!!

Maple Syrup season just finished up here in Pennsylvania! I LOVE syrup season!! I help my friends at the Shumake Sugar Shack collect, boil, and do the maple tour. It’s a lot of fun with friends and watching people wipe out in the mud. Haha

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Anyways, during the tour I helped my buddy Dom make these delicious Maple spice cookies. The only problem was they are LOADED with sugar! So I decided the remake them with the good stuff.

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By good, I don’t just mean healthy, benefiting ingredients. I mean REAL maple syrup. Not this fake junk you get from the store that’s full of unhealthy ingredients!

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Would ya look at those beauties! 

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Just wait for this next texture picture I’m gonna show you cuz, WOW!

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Just one more picture, Promise! I’m just So Happy with how these turned out! It was a BIG with my recipe testers. Which included my friends at the Shumake Sugar Shack!

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You should definitely make them…like right now!

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Print Recipe

Healthy Maple Spice Cookies

Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Course: Dessert
Cuisine: American
Author: admin

Ingredients

  • 1 cup Butter
  • 1 cup Real Maple Syrup
  • 2 eggs
  • 4-1/4 cup Spelt flour
  • 2-1/2 tsp baking soda
  • 3 tbsp baking powder
  • 2 tsp ginger
  • 1-1/2 tsp cinnamon
  • 1/4 tsp salt
  • maple sugar (for sprinkling)

Instructions

  • Preaheat oven to 350. Put parchment paper on 2 cookie sheets.
  • Cream the butter and maple syrup until well mixed.
  • Add eggs one at a time.
  • In a separate bowl combine the dry ingredients.
  • Add the dry mixture to the wet mixture slowly, mixing well after you add each time. The dough should be slightly sticky, but not too much.
  • Roll the dough into little 1-1/2 inch balls and dip into the maple sugar if using. 
  • Place the balls on the cookie sheet 2 inches apart as they do spread out some.
  • Bake for 11 minutes. DO NOT overbake! Spelt flour is a drier flour so you don't want to overbake. You want these cookies to be nice and moist!! I even baked some for 10 minutes and they turned out good too.
  • Transfer to a cooling rack, or just pop a nice warm one in your mouth and enjoy!!

Notes

If you want a more mapley flavor I would suggest adding a Teaspoon of Maple Extract.

 

 

 

 

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Quick, Easy, Keto, Low-Carb Cool Whip (BONUS)

Cuisine: American So, on my last post Quick, Healthy, 4-ingredient Chocolate Pancakes! (Keto, THM, Low Carb, Grain free) I said to be looking for this post for a very good reason!

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The reason is because, this is what you add in between 2 of your leftover Chocolate pancakes. Then VIOLA! You have a whoopie pie!!!

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Now I put mine in the freezer to firm it up a little bit. Maybe 30 minutes or so. So really I guess it was kind’ve like an ice cream sandwich...which is still a win.

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I mean, who doesn’t like whoopie pies?? Right?? Or ice cream sandwiches!!

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Ice cream sandwich or whoopie pie, whatever you wanna call! It’s worth making and sinking your teeth into right??

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Homemade Cool Whip

Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Author: admin

Ingredients

  • 2 cups Heavy Whipping Cream
  • 1 tsp Vanilla
  • 1 tsp Pyure

Instructions

  • Pour the heavy whipping cream in a big bowl so you have plenty of room to whip it up.
  • Add the vanilla and sweetener.
  • Blend with a stand mixer until stiff and forms stiff peaks when you pull mixers out.
  • You can adjust the sweetener to your liking. (We don't need it very sweet)

 

 

 

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Low Carb, THM, Keto, Flourless, Super quick, 7-ingredient Chocolate Chip Cookies!

Chocolate Chip cookies are always winning AmIrIgHt or Am I right??

So, yesterday I was looking for a way to use up a bunch of egg yolks I had leftover from a recipe I’d made the previous week. I looked online, and found Shinee’s egg yolk cookies. I haven’t tried hers, but I’m sure they’re Amazing! So, needless to say, I healthified them.

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I’m a huge fan of low ingredient recipes, so this was a win, win in my book. Used up all my egg yolks, and only 7-ingredients.

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I am a HUUUUGGGEEE Chocolate fan!! Especially when it comes to dark chocolate. We get these  85% Moser Roth Bars, they really hit the spot when you need a chocolate fix. They also make great chocolate chunks for cookies and other baked goods!

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Would you just look at that delicious goodness?!

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See what I mean about the no spreading thing??

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That texture tho…MMMmmm. Believe me, I am a texture aficionado. So if these weren’t up to par…they wouldn’t be sitting here waiting for you to make them. 

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Print Recipe

Fast 7- ingredient Chocolate Chip Cookies (Low Carb & Keto)


Prep Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 10 people
Author: admin

Ingredients

  • 6 Egg Yolks
  • 1 tsp Vanilla Extract
  • 1/2 cup Softened butter
  • 1 & 1/2 tbsp Pyure (sweetener)
  • 2 & 1/2 cups Almond Flour
  • 1 tsp Baking Soda
  • 1 tsp Arrowroot Powder
  • 1 & 1/2 Bars 85% Moser Roth Chocolate (Chopped)

Instructions

  • Preheat oven to 350 F (177C)
  • In a small bowl, whisk the egg yolks and vanilla extract. Set aside.
  • In a large bowl, use a stand mixer and beat the butter and sweetener till fluffy. Add the egg yolk mixture and continue mixing until well combined. Stir in the flour, baking soda, and arrowroot powder. Mix until just combined. Add chopped chocolate and mix in gently.
  • Use cookie scoop (I used large, but if you like little bite sized cookies use a small) and place on a cookie sheet. These don't spread, so you can fit 12 easily on a pan. Bake 8-10 minutes, or if you like 'em a little crispy, bake for 11 minutes like I did.
  • Sit down with a cup of coffee, tea, or milk and enjoy a few while they're warm, and fresh outta the oven! Enjoy!!!

 

 

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