2 1/4 cups whole wheat flour (or flour of you choice)
1 teaspoon baking soda
1 teaspoon salt
1 cup avocado (or butter, softened)
3/4 cup Stevia (or organic granulated sugar)
3/4 cup packed organic brown sugar
1 teaspoon vanilla extract
2 large organic eggs
1 (12 ounce) package Semi-Sweet Chocolate Morsels
1 cup of coconut
PREHEAT oven to 375 degrees F.
Combine flour, baking soda and salt in small bowl. Cube the avocado and add it to a food processor with the vanilla extract and 2 eggs, process until smooth. In a separate bowl add the avocado mixture, granulated sugar, brown sugar and mix in a large mixer bowl until creamy. Gradually beat in flour mixture. Stir in morsels. Take the batter and roll in into individual golf ball sized cookies and place on a greased baking sheet.
BAKE for 18 minutes or until golden brown. Cool on for 2 minutes; remove to wire racks to cool completely.
This is a easy and wonderful dessert. My husband made these for me for Valentines Day and they were perfect! (Good job babe!) If you love fruit and chocolate (and who doesn’t?) then you will love my chocolate covered strawberries with a white chocolate drizzle. You only need four ingredients! Plump juicy organic strawberries, organic milk chocolate or dark chocolate, and organic white chocolate, and oil. Start by thoroughly washing one pound of strawberries and pat dry. In a glass microwave safe bowl (or you can use a double boiler on your stove top) heat 16 oz. of milk or dark chocolate and 1 T of canola oil (or oil of your choice) for 1 minute. Dip each strawberry individually and place on a foiled lined baking sheet. Once the chocolate has set on the strawberries, take another glass microwave safe bowl (or you can use a double boiler on your stove top) and heat 8 oz. of white chocolate 1 T of canola oil (or oil of your choice) for 1 minute. Poor the white chocolate into a pastry bag or you can use plastic bag, squeeze chocolate into the corner and snip a very small piece off the corner. Drizzle the white chocolate in a back and forth motion over each chocolate strawberry. Place the baking sheet of strawberries in the ice box to cool and set.
Food Tip: The oil added to the chocolate keeps the chocolate smooth and silky and gives it a pretty sheen.
1 pound of strawberries
16 oz of milk or dark chocolate
8 oz of white chocolate
2 T of canola oil
A night of sewing is in store for my mom and I. We are making curtains, and I have had a sweet tooth sense dinner. I need chocolate!!! My mom doesn’t have any chocolate, so I am going to make my own chocolate dessert. I need something simple and quick; no-bakes sound perfect. Godiva Carmel coffee is brewing, and us girls are hard at work.
These simple delicious no bakes nearly taste like you melted Reese’s Peanut Butter Cups and poured it over oats! I know its not the healthiest dessert, but organic ingredients + home-made = simply perfect!
You will need a pot, cookie sheet, wax paper, mixing bowl, and a wooden spoon….
5 cups organic oats
1/2 cups organic light brown sugar
1 cup of sugar in the raw (or your preference)
4 T organic cocoa powder
3/4 cup of half and half (or milk, almond milk, etc.)
1/2 stick of unsalted organic butter, cubed
1 cup or organic peanut butter
1/2 cup organic applesauce
2 T pure vanialla extract
1 T of brewed coffee (optional)
Hint: Coffee brings out the flavors in chocolate, its my special ingredient!
Bring the butter, applesauce, sugar, peanut butter and cocoa to a boil. Pull the pot off the heat and pour in the half and half and vanilla. Place 5 cups of oats in a separate bowl. Pour the hot mixture onto the oats and mix thoroughly. On a cookie sheet place a piece of wax paper and use a spoon to drop spoonfuls of the no-bake mix onto the cookie sheet. The recipe can yield about 30 depending on how big your spoonfuls are. Place the cookies in the ice box for 15 minutes. Serve with coffee or milk and enjoy!Read More
It is a beautiful Sunday afternoon, and with a ice box full of fresh fruits and vegetables, I decided to use a few of them up before they go bad. Last week I was unable to eat all my bananas before they started spotting and softening up, so I threw them in the ice box, knowing I could whip them into banana bread in the near future. So today, I decided to use my zucchini and use the frozen bananas in my ice box, and make Banana Zucchini Bread. The bread came out perfect, when I pulled it out of the oven my kitchen was perfumed with the sweet smell of bread. The bread tickled my taste buds, it was warm and moist and paired perfect with an afternoon coffee, while I sat in the backyard enjoying the cool breeze and the Sunday newspaper.
Coffee is my ultimate weakness, and I get so excited when I can pair something tasty with it, whether it is a yummy breakfast or a sweet tanitlizing dessert. In this case, I was able to pair the sweet hearty bread with my coffee all week long. It made an easy healthly on the go breakfast on my way to work.
2 medium bananas, peeled and mashed
2 organic eggs
3/4 cup organic sugar
1 tsp vanilla extract
1/2 cup of canola oil
1 1/2 cups of zucchini, peeled and grated
3/4 cup organic oats
1 1/4 cups of organic whole wheat flour
3/4 chopped walnuts or nut of your choice (optional)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 teaspoon cinnamon
Preheat oven to 350°F.
Prepare loaf pan or muffin tins with cooking spray.
In a large bowl, beat together bananas, eggs, sugar, vanilla and oil.
Stir in grated zucchini.
In a separate bowl combine the remaining ingredients.
Stir flour mixture into banana mixture.
Pour into prepared loaf pan or muffin tins.
Bake approximately 45 minutes for loaf pan and 25 minutes for muffins until a toothpick comes out clean.
Fashionably OrganicRead More
Just last weekend my husband and I had a dinner party to attend, several young married couples gathered for fellowship and good food. My sister-in-law and brother provided the dinner, and I opted to make dessert. It always takes much thought and preparation for me to figure out what I am going to bring to a dinner party, I am always worried about fulfilling everyone’s palettes. After much thought, I decided to make something with pumpkin. It is fall and there is something about the aroma of pumpkin and cinnamon permeating my home, that reminds me of the Holidays. Initially I thought I would make a chocolate pumpkin cake, but I decided to make cupcakes instead. Cupcakes allow for better portion control and are easy to handle at a party. I also went as far to make orange frosting, and oh was it good (not exactly healthy, but at least not store bought)!!!
2 1/2 Cups of whole wheat flour
1 cup of cocoa
1 1/2 tablespoons of baking soda
1 tablespoon of baking powder
3 teaspoons of ground cinnamon
3/4 teaspoon of freshly grate nutmeg
3/4 cup of skim milk (almond or soy, would work as well)
1 1/2 cups of pumpkin puree
2 teaspoons of pure vanilla extract
1 cup of oil (vegetable or canola)
1 1/4 cups of unsweetened applesauce
1 1/2 cups of firmly packed dark brown sugar
5 large eggs
1 8-ounce package of softened non-fat cream cheese
1/4 cup of softened butter
Juice of 1 orange
1 tablespoon of grated orange zest
1/2 teaspoon of pure vanilla extract
6 cups of confectioners sugar
1/4 teaspoon of orange food coloring