Delicious – followed the recipe exactly only mine did not go down flat. Perhaps the nut butter was a bit dry? Anyhow, when I checked on the first tray they were still very perky and round so I quickly smooshed them with a fork and they were a bit cracked but held together well and were tasty. For the second batch, pressed them first with a fork and they puffed up nicely leaving classic peanut butter cookie marks. Will definitely make again.
1 cup almond butter (or store bought works too), room temperature
1 cup coconut sugar
1 large egg, room temperature
1 teaspoon baking soda
1 teaspoon pure vanilla extract
Preheat oven to 350º with 2 oven racks closest to the center. Line 2 baking sheets with parchment paper.
Combine all ingredients in a medium size bowl and stir to combine.
Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon balls), placing 8 cookies on each sheet (4 rows of 2 that are staggered).
Bake for 9-10 minutes, until the edges are set and the centers are puffed. (The cookies will flatten and “crackle” as they cool) Cool for 10 minutes and enjoy! Particularly good with my homemade almond milk.
Cookies will keep in an airtight container for 1 week, or in the freezer for 1 year.
These are such fun to make! I used regular sugar instead of coconut sugar because I was out. They are very quick to mix up (I didn’t wait for the nut butter or egg to come to room temperature because I am impatient) and very quick to bake. I appreciate easy, delicious, gluten free recipes that I can make with my kids and not end up irritated or with a huge mess to clean up! We will be making these again and often I suspect. Thank you for the lovely recipe.
Nat, do you believe I’ve never made a zucchini bread before??? And it is sad to say that I’ve never eaten a zucchini bread before. You’ve inspired to try this recipe soon 😉 Your recipe looks AMAZING, friend!! It is great that you used half the amount of sugar, half whole wheat flour and greek yogurt. It should be very delicious!!
1 cup white, unbleached all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1–1/2 teaspoon cinnamon
1/2 teaspoon salt
2 medium zucchini, about 1 pound, will be about 2 cups once shredded
1/2 cup white granulated sugar
1/4 cup honey
1/2 cup plain, non fat greek yogurt
2 large eggs
6 tablespoons coconut oil, melted and cooled
Preheat oven to 325 degrees, with the oven rack in the middle position. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
Wrap bread in plastic wrap and store at room temperature for 3 days.
For me it can be trick using berries or fruit in cookies, other than dried fruits like raisins. The water in the fruit can water down the dough and make the cookies spread in my experience but you totally nailed these and they’re perfect!
Makes about 40
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup superfine sugar (granulated works fine)
1 1/4 cups Greek yogurt
1 egg, lightly beaten
1 lemon, zested
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1 1/4 cup fresh blueberries
1/2 cup Swedish pearl sugar
Preheat oven to 375°F.
In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.
Grease two baking sheets with cooking spray and drop 2 tablespoon sized dollops of batter about 1 inch apart. Sprinkle the tops of each cookie with a small amount of pearl sugar.
Bake for about 12 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.
Cookies can be stored in an airtight container for 2-3 days and are best if refreshed in a warmed oven for about 7 minutes before serving.
Strawberry Rolls with cream cheese icing – perfect for a weekend breakfast or brunch. Delicious sweet rolls with strawberry jam and fresh strawberries.
Happy weekend! I’m so happy the weekend is here, it’s been a busy week at work so today I had to unwind. I do this by baking.
I’ve been wanting to make these strawberry rolls for a while now and today was the perfect day for them. The hand model bought me these gorgeous strawberries and they’re so delicious and sweet. I for one love cinnamon rolls but the hand model has had enough of them, I admit I make them a lot. I’ve made cherry rolls before and I loved them, and I’ve made cinnabons before and a lot of other rolls you can find here on my blog. But I have to say these strawberry rolls are totally my favorite.
There’s just something about strawberries, they’re so sweet and amazing, one of my favorite berries. For the dough I used the cinnabons recipe which I cut in half here and used margarine instead of butter because so many people asked me before if it would be any different with margarine vs butter. To tell you the truth, it tastes the same to me, they’re just as flaky with margarine as with the butter. Some people might not want to use margarine for health reasons so feel free to use butter instead.
I filled these rolls with strawberry jam and about a cup of fresh strawberries which I cut into small pieces, simply because when I eat the rolls I want to bite into strawberries. After all they are the star of this recipe.
½ cup milk
1 tsp active dry yeast
¼ cup sugar
¼ cup margarine (or butter)
2 cups all purpose flour
pinch of salt
1 cup strawberries, chopped
½ cup to ¾ cup strawberry jam
For Cream Cheese Icing
½ cup cream cheese at room temperature
3 tbsp butter, softened
1 tsp vanilla extract
1 cup to 1½ cups powdered sugar
Warm up the milk in the microwave for 30 seconds. Add yeast to it, stir and let sit for 5 minutes until yeast dissolves.
In the bowl of your mixer, add the sugar, egg, margarine or butter, flour and pinch of salt. Mix using the paddle attachment until the dough resembles peas. Switch to the hook attachment. add the milk mixture and mix for about 3 to 5 minutes. Dough should be elastic and soft. Place the dough in a slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. I usually turn the oven on to 350 F for about 1 minute until it’s warm inside, turn off the oven and place the bowl with the dough in the oven and close the door. This speeds up the process and in about 45 min your dough should have doubled in size.
Butter a 10 inch pie dish, or any baking dish you choose to use.
Roll the dough into a rectangle that’s about 18 inches x 12 inches. Spread the strawberry jam over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the jelly.
Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.
Cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. Use a serrated knife, I found it easier to cut the rolls.
Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process. Just make sure to turn off the oven, you only want it to warm for about a minute so that the rolls stay in a warm environment.
You can find complete recipes of this Strawberry Rolls with Cream Cheese Icing in jocooks.com
These healthy no bake banana bread breakfast bars are thick, chewy and packed with protein, they’ll keep you satisfied for hours! Made without any butter, oil, grains or granulated sugar, they can easily be enjoyed as a snack or light dessert! They are suitable for those following a vegan, gluten free, paleo, dairy free and refined sugar free diet!
I cringe over some of the breakfast television shows I watched as a kid growing up.
Are you guys familiar with the term ‘breakfast television’? During my childhood, it was a select number of shows shown during the morning period, usually just before school. These hours were often between 6.30am-8am and often were filled with 5-6 short cartoons or shows.
While us Aussies were fortunate to have some international gems sent our way (Babar, Rugrats, Arthur, and Madeline), we had to also endure some home grown ‘talent.’ Many of them seemed to be poor rip-offs of American classics. Some, however, were simply cringe-worthy. The biggest offender was the show, ‘Bananas in Pyjamas‘.
For the bars
3 cups gluten free oat flour OR 2 cup coconut flour (Paleo option)
1 cup vanilla protein powder (optional)
pinch sea salt
1/4 cup granulated sweetener of choice
1/2 cup overripe mashed banana (about 2 small)
1/4 cup pure maple syrup (can sub for brown rice or honey if no diet restrictions)
1/2 cup drippy cashew butter (can sub for any nut or seed butter)
pinch vanilla extract
1/2 cup + milk of choice*
For the high protein frosting
2 scoops vanilla protein powder (see tested recommendations under ‘shop’)
1-2 T granulated sweetener of choice (optional)
1-2 T nut butter of choice (optional)
Milk to form batter
For the coconut butter frosting
1/2 cup coconut butter, melted
2 T coconut oil, melted
1 tsp maple syrup
Line a 9 x 9 baking dish with parchment paper or aluminium foil and set aside.
In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the mashed banana- Mixture should be very crumbly.
In a microwave safe bowl or stovetop, melt your cashew butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
For a more soft and fudgy banana bread bar, add milk of choice until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place.
Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
You can find complete recipes of this HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS in thebigmansworld.com
No Bake Peanut Butter Bars take only 5 ingredients and 10 minutes (plus chilling time). My Grandma calls them “Almost Reese’s” for good reason!
Here is a delightfully simple candy recipe with that eternally delicious combination: Chocolate and Peanut Butter. With 5 ingredients and about 10 minutes, you can be on your way to a batch of homemade “Almost Reese’s”!
My grandma coined the term “Almost Reese’s” for obvious reasons (she also gave us this chocolate cream pie; thanks Grandma!). These luscious bars are perfect for the holiday parties, for gift-giving, or for a Friday night at home.
Just try to stop eating them.
The recipe calls for milk chocolate chips and those would most closely align with a traditional Reese’s Peanut Butter Cup. However, I have always preferred dark chocolate so I made my chocolate-covered peanut butter bars with semi-sweet chocolate chips. Delicious!
I have an informal poll going that men prefer milk chocolate and women prefer dark chocolate. Am I right? Please leave your chocolate preference in the comments below.
By the way, these bars have to chill for at least a few hours, preferably overnight. Make your next party less stressful by preparing these the day before! Or, freeze for up to 2 months in advance and thaw overnight in the refrigerator.
1 ½ cups brown sugar
1 ¾ cups powdered sugar
10 tablespoons butter, divided
1 ½ cups peanut butter
1 cup milk chocolate chips or semi-sweet chocolate chips
Line an 8-inch or 9-inch square pan with aluminum foil (see notes).
In a large microwave-safe dish, melt 5 Tablespoons butter. Stir in brown sugar, powdered sugar, and peanut butter. Mix well and press into prepared pan.
Wipe out microwave-safe dish and heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over peanut butter crust and spread evenly.
You can find complete recipes of this NO BAKE PEANUT BUTTER BARS in culinaryhill.com
Many apologies for being absent lately. I’m sure I mentioned that my husband has been in and out of the field all month and every time he comes home, we all get sick. And by “we all” I mean the baby and I. Because that’s just the kind of luck we have.
I figured I’d update you on the exciting things that have happened since my last post. Most of it is about the dogs. You’re welcome.
Ingredients For the apples:
1 cup brown sugar
1/2 cup granulated sugar
5 large apples, peeled and cut into chunks
1/4 teaspoon salt
1 teaspoon cinnamon
For the topping:
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3-4 tablespoons softened butter
1 teaspoon vanilla extract
In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.
Mix your crumble topping ingredients until it comes together. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.
Turn off heat and let sit, covered, for one hour to let the caramel thicken.
You can find complete recipes of this Slow Cooker Caramel Apple Crumble in fakeginger.com
This trifle was sooo good. Perfect for an Easter or spring dessert.
1 angel food cake ( store bought less than one pound), cubed or torn
1 package sugar-free strawberry jello
2 c. boiling water
16 oz. package frozen strawberries
2 packages sugar-free vanilla instant pudding
3 c. skim milk
8 oz. Cool Whip Free
Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓ of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.
September → Apples → Caramel Apples → Salted Caramel → Ice Cream → Pie → I Hate Sharing Dessert → Salted Caramel Apple Hand Pies.
And there you have it—a glimpse into the thought process behind this recipe. The critical link in the above chain is “I Hate Sharing Dessert,” which is what inspired me to transform a pie for 10 people into 10 personal pies. While sharing may be caring, it also happens to be impairing … to satisfying my sweet tooth.
The dough enveloping this mix of tart apples and sweet, salted caramel is part puff pastry, part pie dough. So while there’s just enough butter to form flaky layers of pastry, there’s also a bit of sour cream to guarantee moisture.
FOR THE DOUGH
1 cup (2 sticks) cold unsalted butter, cut into cubes
cold sour cream
FOR THE FILLING
2 cups small diced (peeled) Granny Smith apples (See Kelly’s Notes)
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
8 store-bought soft caramels, roughly chopped
Egg wash (1 egg lightly whisked with 1 Tablespoon water)
Large flake sea salt (See Kelly’s Notes)
Crystal sanding sugar (optional)
Make the dough:
Whisk together the flour, salt and baking powder in a large bowl.
Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
Rotate the dough 90º and roll it out again into an 8×10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
Make the filling:
In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
You can find complete recipes of this Salted Caramel Apple Hand Pies in justataste.com
Strawberry Cheesecake Dream Bars – a graham cracker crust, fresh strawberries, a creamy strawberry cheese layer, strawberry creme pudding, topped with whipped topping. These are the perfect dessert to make when strawberries are in season!
Wow, I can’t believe it’s almost the middle of April!
I’ve been busy getting my taxes finished up and working on some behind the scenes of the blog which is why you haven’t seen me post for the last week or so.
But I’m BAAAACK!!! And I can’t think of a better dessert to return with than these Strawberry Cheesecake Dream Bars. They are fantastic, especially if you’re a strawberry lover!
They’re another NO-BAKE dessert that’s easy to put together.
The bottom layer is a graham cracker crust that you pop into the freezer for 30 minutes to set, a layer of sliced strawberries, covered with a strawberry cream cheese layer, a strawberry creme pudding layer (that I neglected to photograph – I suppose I was just so excited about these bars that I forgot that layer!), and then topped with a whipped topping.
1 1/3 cups graham cracker crumbs, plus additional for topping
5 tablespoons unsalted butter, melted
16-ounces fresh strawberries, divided
(you’ll need 4 for the cream cheese layer and 5 whole for decoration)
1 1/2 cups milk
1 3.4-ounce package Strawberry Creme Pudding
4-ounces cream cheese, room temperature
1/2 cup confectioners’ sugar
4 fresh strawberries, mashed
1 recipe of Stabilized Whipped Cream or 1 8-ounce tub of Cool Whip, divided
Set 5 whole strawberries aside for decoration. Mash 4 of them for the cream cheese mixture and then slice the remaining strawberries.
Prepare an 8 X 8 baking dish by spraying it with cooking spray.
In a medium mixing bowl, combine the graham cracker crumbs and melted butter and mix until well incorporated.
Press into the prepared baking dish, and place into the freezer for a minimum of 30 minutes to set.
In a small bowl mix the 1 1/2 cups milk with the package of strawberry pudding. DO NOT use the two cups as directed on the package. We want a firmer pudding. Refrigerate until ready to use.