Tag Archives: dessert

Cookie, Cookie

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I love sweets. I will use any excuse to make cookies. Like, when friends are coming over to go to a concert.

However, I do feel guilty serving the people I care about a lot of sugar and fat. Maybe it’s because I’m in the health field, and I try to practice what I preach. Once in awhile those calorie loaded sweet treats are ok, but as a habit I try to create a “healthier” version of most things. Sometimes I swap out the unhealthy fat, and sugar. Sometimes just one or the other, or I add an ingredient of higher nutrient value.

This time I cut out the unhealthy fats, but added in a healthier one as well as an ingredient that adds more protein and fiber to slow down the sugar spike.

These cookies are the creation from other recipes floating around using the “secret ingredient”.  Two sites that immediately come to mind are Chocolate Covered Katie and Tina from Carrots N Cake.

Healthier Peanut Butter Chocolate Chip Cookies (Modified from Chocolate Covered Katie and Carrots N Cake)

Ingredients

3/4 cup Whole Wheat Flour

1 can of Garbanzo beans (chick peas)

1/2 cup white sugar

1/2 cup brown sugar

1/2 Tsp baking powder

1/4 tsp salt

4 Tbsp Peanut Butter

1/4 cup almond milk

1 Tsp vanilla extract

3/4 cup chocolate chips

Directions

1. Preheat oven to 350.

2.  Using a food processor, or hand mixer blend chickpeas, peanut butter and almond milk until smooth. Add in sugar, and vanilla extract and blend until combined. Set aside.

3. In mixing bowl combine remaining dry ingredients, except chocolate chips, stirring until combined.

4. Pour dry ingredients into wet. Stir until well mixed. Fold in Chocolate Chips.

5. Grease a non stick baking tray.

6. Bake for 15-18 minutes, or until lightly browned.

7. Remove from oven and cool.

Try it! You can’t even taste the garbanzo beans. They add a moist, almost fluffy layer to the cookie ;) .

 

Sweet things

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Sometimes you  just need a little sweetness.

Ok, maybe I need to clarify. I need a little (or a lot) of sweetness, and my husband can take it or leave it. Hmmm, I  just don’t understand.

Anyways, I’m always on the look out for “healthier” desserts to satisfy the craving without tons of sugar and fat.

Two words- Cinnamon Cake. Soooo much healthier than a Cinnabon….. Plus, there is a little protein hidden in there to slow the insulin spike. Inspired by Nourish and Flourish.

Ingredients

1 cup whole wheat flour

1 cup Oatbran

3/4 cup sugar 0r 3/4 Splenda granulated

1 tsp baking powder

1tsp baking soda

1/2 tsp slat

1 cup non fat plain yogurt

1 cup unsweetened applesauce

1 tbsp coconut oil

2 Tbsp water

2 eggs

2 scoops vanilla whey protein powder

1 Tbsp cinnamon

Streusel Topping

1 Tbsp cinnamon

2 Tbsp brown sugar

1 tsp vanilla extract

1/8 Tsp salt

1/2 cup quick oats

1 Tbsp butter

Glaze

1 cup powdered sugar

3 Tbsp almond milk

1/2 tsp vanilla

Directions

1. Preheat oven to 350. Coat a 13 X 9 baking dish with cooking spray.

2. In a large mixing bowl, combine the oat bran, whey protein, stevia (or sugar), baking powder, baking soda, and salt. stir to blend.

3. In a separate mixing bowl, combine yogurt, eggs, applesauce, oil and water. Stir until smooth. Add wet ingredients to dry, stir to blend. Spread evenly in pan.

4. In a small bow, stir together cinnamon, brown sugar, vanilla and salt. Add oats add stir to blend. Add butter and rub in with fingers until mixture is moist crumbs. Sprinkle evenly over batter, can even swirl into batter with knife.

5. Bake 25 minutes, allow to cool before cutting into 12 pieces.

6. While cooling mix icing ingredients. This is a thin glaze, to cut down on sugar. If you desire a thicker glaze add more powdered sugar, or even try the vanilla protein powder. Then pour icing over cooled cake.

Groove is in the heart

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Feeling better, getting my groove back. It’s so funny whenever I think of a title for a post one word will trigger a song. Today it’s groove. Random, yes. Welcome to my brain. Maybe I’ll start a game, name the artist who sang that song. Anyone know this one?

This weekend involved a simple equation, increased energy + sun= run.  With the help of Rock My Run’s Banging Beats mix, I actually completed 6 miles . I will not tell you my pace since it is embarrassingly slow. I also welcomed back the carb cravings this weekend hehe. Solution: sweet healthy dip.

Remember when I posted yummy Chick Bars, the perfect post workout snack? If not click here to refresh your noggin. Today I made a similar recipe but did not make it into bars.  Chocolate Covered Katie’s Blondie Dip, still a great refueling snack or dessert, now in spoon form. I made a few changes, just for variety.  What remains the same is how quick and easy it is to make!  You have carbs, protein, healthy Omegas from the Chia Seeds, and take care of a sweet craving all in one shot. Only if life were so simple.

Blondie Dip

1 1/2 cups Garbanzo beans (AKA 1 can chickpeas)

1/8 Tsp salt

1/8 Tsp baking soda

2 Tsp vanilla extract

1/4 cup unsweetened applesauce

1/4 cup plus 3 Tbsp almond milk

1 tsp Stevia

1 Tbsp Chia seeds

1 Tbsp Sugar free instant  vanilla pudding (just throw the powder right in)

1 Tbsp Cinnamon

Place all ingredients in a medium size bowl and process with a hand mixer. I sprinkled some dried blueberries on top. Easy and delicious!

Honesty

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Alright so I love my husband, working and I love working out, but I’ve since we’ve gotten back from the wedding (sorry have to bring it up again) I’ve been wiped! I’m having a hard time getting back into my rhythm.

Maybe I’m sick (gasp), and in denial. Definitely have been there before.  Maybe it’s because we came back from the wedding, and only took one day before working again. Maybe it’s the grey, wet and colder weather? Over training?  In any case I’m trying to be patient and let myself catch up to myself. However, this is a very difficult concept for me (ask my husband). ;)

To battle this malaise (that’s what I’m calling it for now) I decided to bake Pumpkin Oat squares from Bake Your Day for a healthy comforting pick me up snack for work. These bars are delicious, and I only made small changes because of the ingredients I had on hand. Maybe I’ll make this pumpkin month since my husband’s very sweet co worker gave me more pumpkin recipes!

I also kept the ingredients out, and made an overnight pumpkin spice oatmeal with protein powder. I will post that recipe soon.

Pumpkin Oat Squares with Cinnamon Glaze

Squares

2 cups whole oats

1 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 tsp salt

1 cup pureed pumpkin

2 tsp. vanilla extract

1/4 cup applesauce

3 Tbs. agave

1/2 cup brown sugar

glaze

3 Tsp almond milk

1/4 cup powdered sugar

1/4 Tsp vanilla extract

1/4 Tsp cinnamon

Directions

Preheat oven to 350. Grease or spray 8 X 8 baking dish.

In large bowl combine dry ingredients: oats, cinnamon, pumpkin spice, and salt. Set aside. Combine wet ingredients: applesauce, vanilla, pumpkin, agave and brown sugar. Mix well. Gently stir the wet ingredients with the dry until well mixed.

Pour mixture into baking dish and press. Bake for 40-45 minutes. While baking you can stir the ingredients for the glaze. After removing the dish from the oven, drizzle the glaze on top. Let cool for at least 20 minutes before cutting. Enjoy!

Warning

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Proceed with caution

These are highly addictive. And even though I found the recipe in an old Cooking Light (2008) magazine they are anything but light, in my opinion. I went the non healthy route this weekend because I was craving comfort food. A good friend and her husband are moving up north to San Fransisco and these brownies were for their going away BBQ. Ok, I am not going to talk any more about that because it is very bittersweet. Great opportunity for them, sad for those they leave down here in SD.

Moving onto the food that will help to boost serotonin levels, and cause family members to love or hate you ;) . Fudgy addictive brownies…

You start with these:

          And end with these:  

 

 

 

 

 

 

 

 

 

 

Strawberry Brownies

Adapted From Cooking Light Sept. 2008

Ingredients:

3/4 cup all purpose flour

1 cup sugar

3/4 cup unsweetened cocoa

1 teaspoon baking powder

3/4 teaspoon salt

1/3 cup strawberry preserves

1/3 cup water

5 Tablespoons butter

1 large egg, lightly beaten

1 large egg white

1/3 cup semisweet chocolate chips

6-8 ounces of strawberries

powdered sugar (optional)

Directions:

1. Preheat oven to 350.

2. Line a 9 inch square baking pan with parchment paper; coat with cooking spray.  (I made two batches, so I used larger pan)

3. Weigh or lightly spoon flour into dry measuring cups; level with knife. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in large bowl; stir with a whisk. Combine strawberry preserves, water, and butter in a small saucepan; bring to a boil. Add preserves mixture to flour mixture; stir well. Add egg add egg white; stir until smooth. Stir in semisweet chocolate chips. Scrape batter into prepared pan. Bake at 350 for 25 minutes or until wooden pick comes up clean. Cool in pan on wire rack. Garnish with powdered sugar and strawberries. Yeild: 16