Tag: homemade

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Healthy Chocolate Italian Cookies

My boss’s wife makes these cookies every year for Christmas, and gives me some on a plate with a bunch of other cookies. These are always my mom’s, and my favorite. This year I even asked if she had any left after Christmas, and she gave me another plate of them! I decided that I NEEDED to make a healthy version of these because they’re just SO GOOD!!

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Of course I used the flour I’ve been using the most recently. It’s Spelt flour, and it’s like the perfect middle of the road between white and wheat flour. It’s not bleached, and actually comes from Spelt berries. My sister has a flour mill and grinds them for us into flour. So it doesn’t lose it’s nutritional value, like things often do when they’re ground up for too long. (Think coffee, after it’s been ground up too long, it loses a lot of it’s original flavor and often becomes stale.)

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As always, I used Pyure to sweeten it. It called for like a cup and a quarter of white sugar and it only needed 4 tbsp of Pyure. That’s one of the reasons I love Pyure. Not only is it good for you and doesn’t spike blood sugar levels, but you also only have to use a fraction of the amount of sugar you would normally use!

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Now, I thought it was kinda weird when the recipe called for a little bit of Jam, but I went with it and even used a different kind then it called for. Just stick with a berry kind and you should be fine. I went with Crofter’s Organic Blackberry Seedless.

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These didn’t spread out for me at all. They’re supposed to a little, but i’m not sure if it was the Spelt flour, or the fact that I didn’t add any milk to the batter. The recipe said to add only what was needed to mix the batter, and it didn’t need any.

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Chocolate Italian Cookies (Healthy)

Cook Time10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: Healthy, homemade
Servings: 5 dozen
Author: admin

Ingredients

Cookies

  • 5 cups Spelt flour
  • 3-4 tbsp Pyure (Or preferred sweetener)
  • 3/4 cup Cocoa
  • 1.5 tbsp Baking Powder
  • 1 tbsp Baking Soda
  • 1 tbsp Cinnamon
  • 1 tbsp Cloves (Ground)
  • 1 cup Butter (Softened)
  • 3 Eggs
  • 1/4 cup Crofters Seedless Blackberry Jam
  • 1 cup raisins (optional)
  • 1 cup Chopped Walnuts (optional)
  • Milk (For wetness)

Glaze

  • 1/2 cup Maple Sugar
  • 2 tbsp Arrowroot Powder
  • Milk (For wetness)

Instructions

Cookies

  • Preheat the oven to 375F
  • Sift the dry ingredients together.
  • Blend the Butter, eggs, Jam, Raisins, and nuts together. Then mix in with the flour mixture. Add a little milk at a time until mixture is fully incorporated.
  • Roll into small balls and place on a cookie sheet with parchment paper.
  • Bake 10 minutes ONLY!!

Frosting

  • Put the Maple sugar and Arrowroot Powder into your blender and blend until powdered.
  • Pour into a bowl and add milk a little at time while stirring until you reach the desired consistency you want.
  • Dip the tops of the cookies into the bowl and place back on the cookie sheets to set.
  • Enjoy!! Store in an airtight container on the counter for up to a week. They freeze well, just don't ice them before you put them in the freezer. Ice them when you take them back out.

 

 

 

 

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Chocolate, Pecan Bars (Low-Carb, THM)

So, I was trying to replicate Cracker Barrel’s Chocolate Pecan Pie, only as bars. obviously as a healthy version too, but that goes without saying amiright?? Well my butter to heavy whipping cream ratio was a little off, so it didn’t caramelize quite like I expected. Instead, it turned into this SuPeR cReAmY Ice cream dessert. So BOMB!!

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For the crust, I mixed the almond flour and spelt flour because we didn’t have enough almond flour. It turned out to be a great texture. Just like a regular crust, only better for you! (I linked both there for you if you need to purchase either one!)

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As you can see, I used Watkins Caramel Extract. It’s the brand I use most of the time, and am very happy with it. It has a great caramel flavor and i’ll link it for you in case ya need it. I also use McCormick a lot, but use whatever I can find, and is cheaper honestly.

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I absolutely LOVE Lily’s Chocolate. Whether it’s their candy bars, or the chocolate chips!! I got these Baking Chocolate Chips for Christmas and was SO stoked to try them in a recipe. Also, Lily’s just sent me coupons for free chocolate bars. I guess you can say 2020 is my year. (I linked both so you can purchase either one, or stock up on both)

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As always Share, Share, Share. Also, maybe Pin, and comment. I love all the ideas you guys give me for recipes and all the feedback!! Thank you all for your continued support. Tell your friends and family about me too! Find me on Facebook (Amy Croasmun) Pinterest, and Instagram (ac_unit18)

 

Print Recipe

Chocolate, Pecan Pie Bars (Low-Carb, THM)

Prep Time5 minutes
Bake time15 minutes
Total Time4 hours 35 minutes
Course: Dessert, Soup
Cuisine: American
Keyword: Healthy, homemade, Low Carb, THM
Servings: 12 people
Author: admin

Ingredients

Crust

  • 1 cup Almond Flour
  • 1 cup Spelt Flour
  • 4 tbsp Melted Butter

Filling

  • 2 cups Heavy Whipping Cream
  • 5 tbsp Butter
  • 1 tbsp Pyure (or preferred sweetener)
  • 1/4 tsp Caramel Extract
  • 2/3 cup Lily's Baking Chocolate Chips
  • 2/3 cup Chopped Pecans

Instructions

  • Preheat the oven to 350F
  • Mix the Almond Flour, Spelt flour, and Melted butter in a medium bowl until combined. Then press into a sprayed 8x8 Pyrex dish.
  • Put in the oven and bake for 15 minutes.
  • While that's baking, pour the butter and Pyure into a medium sauce pan on medium/high heat until melted. Then add the heavy whipping cream and bring to a boil.
  • Turn down the heat to low and let it simmer for 4 minutes. Turn off the heat and add the caramel extract and Lily's Chocolate chips. Stir until the chocolate chips are completely melted.
  • The crust should be done by this time and cooling on a rack. Pour the chocolate caramel mixture over the crust. Drop the chopped pecans on top making sure to get some everywhere.
  • Place in the freezer for 4 hours. When you want a piece, just take it our 5-10 minutes early to soften and make cutting easier. Store in the freezer for up to 2 weeks...if it lasts that long!!

 

 

 

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Healthy, Chocolate Pop-Tarts (Vegan option)

So, I believe it was my cousin who gave me the idea to make healthy pop-tarts. I honestly can’t remember. Maybe I came up with the idea myself, who knows. It doesn’t matter, all that matters is that they’re here for you now!! Me being a chocoholic, of course double chocolate pop-tarts had to be the first flavor I made.

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When I made these, I just threw all the ingredients together. I totally forgot about the whole baking powder factor. *Face Palm The result?? Extremely puffy pop-tarts that were more like chocolate puffy bread squares. AHAHAHA!!!! A word to the wise, follow the directions!! (Unlike me who seems to have trouble with that) Maybe it’s my personality, I don’t know. I’m an enneagram 8w7 so that might explain some things.

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It’s snowing here right now and 33 degrees, so perfect weather for baking something delish in the oven to warm up the house! Even if you live in Florida, you should still probably make these so you have a snack/dessert later, or breakfast tomorrow.

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Personally I use the spelt flour that comes as berries, and then my sister who has a flour mill grinds them into flour for us. This way you’re getting all the nutrients, instead of the already ground flour that loses some after sitting for so long.

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Keep the recipe ideas coming!! I’m loving them!! Also feel free as always to comment, pin, like, subscribeadibe, and tell your friends about me!! Find me on Pinterest, Facebook, and Instagram!! (Amy Croasmun/Ac_unit18)

 

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Healthy Chocolate Pop-tarts (Vegan Option)

Prep Time5 minutes
Cook Time12 minutes
Chill time10 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 6 people
Author: admin

Ingredients

Pop-tarts

  • 2 cups Spelt Flour (I got the berries ground)
  • 2 & 1/2 tsp Baking Powder
  • 1/2 tsp salt
  • 2 tbsp Cocoa Powder
  • 5 tbsp Applesauce
  • 3/4 cup unsweetened almond milk
  • 1 tsp Apple Cider Vinegar
  • 1 tbsp Pyure (or preferred sweetener)

Filling

  • 6 tbsp Homemade Fudge Sauce (Vegan fudge sauce for vegan option)

Instructions

  • Preheat the oven to 400F
  • In a large bowl, combine the flour, baking powder, and salt. Mix in the applesauce until it resembles coarse meal, then chill in the fridge for 10 minutes.
  • After 10 minutes, get it out of the fridge and add the almond milk, apple cider vinegar, and sweetener. Mix until combined, but don't overmix! If it's too dry, add a tablespoon of almond milk until it's a dough like texture.
  • On a floured surface, knead the dough 4 times ONLY!!!
  • With a rolling pin, roll the dough into a large rectangle so it's about 1/4 inch thickness. With a pizza cutter, cut into 12 pieces. (I like big poptarts)
  • Put a tbsp of the fudge on top of 6 of the squares, leaving about 1/2 inch around the edges. Then take the other 6 squares and cover them. Then with a fork, crimp the edges down.
  • Bake in the oven for 12 minutes, then let cool. Enjoy!!

 

 

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Orange, Cranberry Biscotti (Healthy)

If you’ve seen my recent recipe for Chocolate Biscotti, then you know it’s one of my favorite holiday desserts. After I made that, my mom wanted me to try a Orange, Cranberry version. It turned out AWESOME!!

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As you may be able to tell, I forgot to add the craisins till after I had everything mixed up. So, I just pressed them into the dough after I rolled it out. I don’t really recommend it because they don’t stick as well.

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As you can see, a lot of them already fell off. It’s all good tho. You can just shove a handful of craisins in your mouth, then take a bite of biscotti haha!! Only problem with that, is that the craisins wouldn’t have that baked flavor ya know??

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This would make the perfect healthy dessert or snack for your next holiday party!! New Year is coming up!! It’s not super low carb, but it’s not super high carb either. You could even make it vegan for yourself, or any friends that may be vegan. Just add flax eggs instead of regular eggs and viola!

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As always, feel free to share, comment, pin, and SUBCSRIBADIBE!! Find me on Instagram (ac_unit18) Facebook (Amy Croasmun) and Pinterest (Amy Croasmun/ Eating is my Jam) I am always open for tips and recipe suggestions!!

 

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Cranberry, Orange Biscotti

Prep Time10 minutes
Cook Time20 minutes
Second Bake25 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: Healthy, homemade
Author: admin

Ingredients

  • 1 & 1/2 cup Spelt flour
  • 3/8 cup Almond flour
  • 2 tbsp Coconut flour
  • 1 & 1/2 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Baking Powder
  • 1/4 cup Coconut oil (Softened)
  • 3 Eggs
  • 1 tsp Pure Vanilla Extract
  • 5 drops Orange Vitality Essential Oil (I used Young Living)
  • 3/8 cup Dried Cranberries

Instructions

  • Preheat the Oven to 325F
  • Mix all the dry ingredients in your food processor. Add the wet ingredients and mix until fully combined
  • Place the dough on a cookie sheet with parchment paper. Roll out into a 10"x4" rectangle
  • Place in the oven and bake for 20 minutes. Remove and cut into pieces of the size of your choice. Turn the oven down to 225F. Bake for another 25 minutes.
  • Remove from the oven and let cool completely on cooling racks. Store in an airtight container on the counter for up to a week, then refrigerate.

 

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Strawberry, Peach Kombucha!!!

I Love me some good Kombucha!! I’ve experimented with numerous fruit flavors, and this is my absolute Favorite!! My mom, my aunt, my cousin, my big sis…you get the point. They all LOVE, LOVE, LOVE, this kind!

IMG_5813.JPGI use Bromley Tea Bags They are a good black tea, and an added bonus is they are decaffeinated!! So if you’re one of those people that has to worry about caffeine past a certain hour, WORRY NO MORE!! Also let’s talk about this Pure Leaf Peach Tea It has the BEST peach flavor! Like when it’s steeping, our whole kitchen smells like peach!! ( Seriously the BEST Peach tea we’ve found, so I linked it for you!)

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When I say you need a Glass measuring cup in my recipe, this is what I’m talking about right here!

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DO NOT forget the Wooden spoon You don’t want to kill your scoby!!

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If it sinks to the bottom of your Jar, that’s totally OK!! It should float to the top after a little while.

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I use frozen strawberries which is A OK! It won’t hurt your scoby at all.

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As you can see this jar seals. So you need to burp it (open the lid) every day or every other day to let the built up air out.

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I just buy Synergy Kombucha drink it, and save the bottles to put my homemade Kombucha in!! Win, win there! If you just want to buy them off of amazon, then you can click on this link and it will take you to some pretty cool glass bottles they have.

 

 

Print Recipe

Strawberry, Peach Kombucha!

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: American
Author: admin

Ingredients

Ingredients for Kombucha

  • 1 Scoby
  • 2 cups Water (For Tea)
  • 2 Black Tea Bags
  • 1 Peach Tea Bag
  • 1/2 cup White Sugar
  • 4-5 Strawberries
  • 5-6 cups Water (To fill Jar)

Tools you'll need for 1st fermentation

  • 1/2 gal. Glass Jar
  • 1 Coffee filter
  • 1 Rubber Band
  • 1 Wooden Spoon
  • 1 Glass measuring cup

Tools for 2nd fermentatioin

  • 1/2` gal. Glass Jar that seals good

Instructions

  • Boil 2 Cups of water and pour into your glass measuring cup. Add all 3 tea bags, and let steep for 10 minutes.
  • Put the 1/2 cup of sugar in your glass half gallon jar, and add the tea. (Remove tea bags first) Stir to dissolve the sugar. (Check Notes on why you shouldn't use metal)
  • Slowly add cool water while mixing continuously. Leave enough room for the Scoby.
  • Add the Scoby and top off with cool water.
  • Put the coffee filter on with the rubber band to hold it and let it sit for 10-14 days to ferment.
  • After its done the first fermentation, save out a cup of the kombucha and the scoby, and pour (straining) the rest into your other glass jar. Add the strawberries, seal, and let sit for 5-10 days. (Read Notes)
  • Strain into glass bottles and refrigerate!
  • Take the set aside scoby and kombucha and make another batch! I keep 2 batches going continuously so I have 1 in 1st fermentation, and 1 in 2nd fermentation. This way I don't have any waiting time in between batches.

Notes

*This is a recipe for half a gallon of Kombucha. So if you want to make more or less, just adjust the recipe accordingly!
*The amount of time you let it sit all depends on your personal taste. I let the 1st and 2nd fermentation sit for 2 weeks each because I like it to have more of a bite and not be super sweet.
*Never use metal!! I repeat NEVER use metal. It will kill your Kombucha or just make it mold. This is why you use a wooden spoon. I do use a metal strainer but the contact is brief enough that it doesn't hurt anything. 

 

 

 

 

 

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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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Print Recipe

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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Quick, Healthy, 4-ingredient Chocolate Pancakes! (Keto, THM, Low Carb, Grain free)

Chocolate Pancakes?? YeS pLeAsE!!!

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Would ya just look at those?? I know, I know, the lighting isn’t the greatest. Please give me a little slack since I’m just starting with this food photography thing. Thanks in advance! Love ya’s!

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This is the Chocolate protein powder I used. It’s optional, but I wanted to add extra protein, and it kinda sorta makes the pancakes taste like hot chocolate so…

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When I poured the batter onto the pan, it looked like chocolate pudding. It was at that point I knew they were gonna be delicious!

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Also, little disclaimer, I didn’t add any sweetener. They really don’t need any unless dark chocolate isn’t something you purposely eat,  or enjoy a lot hehe. (85% Moser Roth bars coming in clutch again.) Check out my last post to see what I mean. Healthy, Low Carb, Flourless, Super quick, 7-ingredient Chocolate Chip Cookies!

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For texture peeps like me out there, would ya look at that!! Also, be looking for my next blog post about how these delicious pancakes, can also become a delicious dessert!

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Print Recipe

Chocolate Pancakes

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Author: admin

Ingredients

  • 2 Eggs Seperated
  • 2 85% Moser Roth Chocolate bars
  • 1 scoop Chocolate Whey Protein Powder
  • 2-3 tbsp Almond Milk For wetness
  • 1 tbsp Coconut oil For cooking

Instructions

  • Melt the chocolate in a bowl over a small sauce pan with water in it. (Or just use the good ole microwave!)
  • Separate the egg yolks and whites into 2 separate bowls.
  • Add the chocolate protein powder to the egg yolks and however much almond milk you want, and mix.
  • Warm your coconut oil in the pan on med-low heat.
  • Beat the egg whites till stiff peaks form.
  • Add the melted Chocolate to the egg yolk mixture.
  • Mix the egg whites into the egg yolk mixture
  • Pour batter onto the heated pan and let cook till you see the bubbles, then flip.
  • Cook for a minute or so on the other side and serve!

Notes

*If you don't have the Moser Roth Chocolate, you can just use 2 oz. of chocolate.
*1 scoop of protein powder is about 3 tablespoons.
*The Almond milk is just for wetness, so if you want a thinner batter add more. My batter was pretty thick.

 

 

 

 

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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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