Desserts Archives - Page 5 of 5 -

Melt In Your Mouth Chocolate Chip Cookies {Healthy, Paleo, Gluten Free, Vegan}

on August 2, 2015April 10, 2017 By Kelley 14 Comments

Oh MY! These HEALTHY, GLUTEN FREE, VEGAN chocolate chip cookies are to die for! I’ve stumbled upon something here, that not only is good for you, but it actually rivals some of the best chocolate chip cookies I’ve had in my lifetime as a cookie-connoisseur.

Cricket was a big help in the development of these cookies. As she slept the day away on the couch (where she really isn’t suppose to be-shh!), she suddenly jumped up and made her way to the oven, using her beagle-keen nose to sniff out the rising goodness in the oven. I had her approval and I knew that was a good sign! Then when the hubby got home and tried them out he was absolutely smitten! These cookies are his new proclaimed favorite!

I usually go for the soft, thick and chewy kind of cookie over the crispy thin ones. Everyone has their preference- what’s yours? I wanted to let you know that this cookie actually doesn’t fit into the two common cookie categories of soft and chewy or thin and crispy, but don’t be disappointed! It has a texture all its own and it’s amazing! -Buttery, crumbly, almost like a shortbread that explodes with flavor and dissolves in your mouth, further enhanced by melted chocolate goodness.

A huge bonus- these are loaded with healthy fats and protein from the almond meal, and very very little sugar, these cookies are actually nutritious! So you can have an extra one if you wish and not think twice.

This recipe calls for palm shortening (which is trans fat free!!), a key ingredient in getting these cookies to be so plump and moist. You can most definitely find the palm shortening at Whole Foods or a health food store, or order the brand I use off of Amazon.

Click HERE to view “My PANTRY” (products I recommend, and option to order if you’d like).

If you LOVE these cookies then you MUST try all my other chocolate chip cookie recipes! Each and everyone one is delectable and delicious!

CHOCOLATE-DIPPED CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIE ENERGY CUPS

CHOCOLATE SQUARED COOKIES

Melt In Your Mouth Chocolate Chip Cookies {Healthy, Paleo, Gluten Free, Vegan}

Healthy Melt In Your Mouth Chocolate Chip Cookies- Gluten-free, no flour, dairy-free, paleo friendly and vegan option!

1 cup Almond Meal
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1 tablespoon of almond butter (alternative-cashew butter or peanut butter)
1 ½ tablespoons of butter (I always use grass-fed butter, like Kerrygold brand, Vegan option use 3 tablespoons of palm shortening and no butter, softened)
1 ½ tablespoons of palm shortening (see above on where to get it)
1 teaspoon vanilla extract
3 tablespoons coconut sugar (alternative -brown sugar)
1 1/2 teaspoon chia seed (alternative- ground flax)
1/3 cup chocolate chips (vegan alternative- dairy-free chocolate chips such as Enjoy Life brand)

Preheat oven to 350 degree F
In a bowl cream the wet ingredients- butter, shortening, and almond butter. They should be soft, not melted.
Add the coconut sugar, vanilla. and chia seed to the wet ingredients and mix.
In a separate bowl combine the almond meal, baking soda, salt and cinnamon, and mix.
Add wet ingredient to dry, and mix until dough is uniform, then mix in chocolate chips.
Form 1 ½” balls and place on a cookie sheet
Bake at 350 degrees for about 8 minutes, or just until they are slightly golden on top.
Let cool, then remove and enjoy! Makes about 10-12.

Frosted Grapes with Dark Chocolate Drizzle

on July 21, 2015April 10, 2017 By Kelley 9 Comments

When you want something LIGHT, SWEET, and COLD on a hot summer day, frozen grapes are a super healthy snack to pop poolside while soaking up the sun! Sure you can just throw some grapes in the freezer, but why not dress them up a little, right? A little coconut sugar and chocolate drizzle turns a healthy snack into a no-guilt dessert and you feel fancy eating something so delicate and beautiful!

Red grapes also contain resveratrol, which you make have heard about before! Resveratrol in the phytonutrient present in wine, and it also is in the skins of red grapes! Resveratrol supports heart health and promotes longevity! Grapes also contain antioxidants called polyphenols that aid in preventing cancer, and the flavonoid quercetin that decreases inflammation. In addition, grapes are low calorie at only 104 calories per cup, and high in water content to help keep you hydrated while you’re sweating it out in the sun!

Frosted Grapes with Chocolate Drizzle

Frozen red grapes sprinkled with coconut sugar and drizzled in dark chocolate.

1 bunch of red grapes (rinsed)
1-2 tablespoons of coconut sugar (or granular sugar alternative)
2 tablespoons of melted dark chocolate (you can also melt some coconut oil, mix with cocoa powder and sweeten with stevia for a lower sugar option)

Rinse the grapes, place on a paper towel and dry partially. (leave some moisture for the sugar to stick)
Place the grapes in a large freezer ziplock bag and pour in the sugar and give it a shake to coat the grapes.
Put the bag of grapes in the freezer for a few hours or overnight. (They can stay in the freezer for several days and still taste great.)
When you are ready to eat them, remove from them from freezer, melt chocolate, and drizzle it on top of the sugared grapes. Enjoy immediately!

(Sources: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=40, http://www.medicalnewstoday.com/articles/271156.php)

Get more info on the healthy benefits of grapes here!

Molten Chocolate-Hazelnut Stuffed Cupcake with Toasted Marshmallow Frosting {Grain-Free Option}

on July 18, 2015April 10, 2017 By Kelley 4 Comments

I haven’t cooked or baked anything this week that is dog friendly and Cricket is definitely letting me know she is highly disappointed! She keep walking over to me in the kitchen, and pawing me on the foot as to say- “What’s the deal! Nothing for me? All this work and NOTHING!??” Sorry Cricket, chocolate is a big no-no for pooches, and you wouldn’t have liked the beets from yesterday’s salad even if I had offered them to you!

So I made these crazy good chocolate-filled cupcake for you all, because who doesn’t like chocolate!? Ok, ok I must admit I made them for me too 🙂 They are simple to make, and although I can’t call them healthy exactly, I did “clean them up.” Many of you may have heard the term “clean eating,” but what exactly does it mean? “Clean eating” as defined by Fitness Magazine is “ a deceptively simple concept. Rather than revolving around the idea of ingesting more or less of specific things (for instance, fewer calories or more protein), the idea is more about being mindful of the food’s pathway between its origin and your plate.” So that’s it! I would say that ties perfectly into my food philosophy! I cook and eat healthy overall but do not adhere to any specific diet or restrictions. I am very aware of the quality of ingredients in my foods, and make substitutions such as coconut oil(why coconut oil?-click here to learn more), almond milk (info here), and organic white flour and organic cane sugar. All these ingredients tend to be less processed, and/or not exposed to chemicals and pesticides. (*Update: I am now Pegan (Click to find out more about what that is!?), so I left the original recipe but also came up with an excellent grain-free version for everyone who is Paleo/Pegan/Grain-free/Gluten-fee!)

So…….Back to the chocolate cupcakes! These babies are super light and fluffy, and melt in your mouth. The molten center gives them an impressive surprise kick of chocolate on the taste buds, and they will thank you greatly! They are topped off with a light and delicate toasted marshmallow frosting, which I love.

Enjoy the chocolate overload!

Nutella Cupcake with Almond Marshmallow Frosting overhead — These Molten Chocolate-Hazelnut Stuffed Cupcakes are topped with fluffy Toasted Marshmallow Frosting! There is no better combination that this, trust me! You can male these BAKERY-STYLE cupcakes too- they’re easy! The cupcake is fluffy and moist and the molten “nutella” center oozes out on first bite! This recipe contains a traditional version and a bonus grain-free/paleo/gluten-free version.

LOVE THESE? You may also LOVE these CHOCOLATE-DIPPED Chocolate Chip Cookies!!

Molten Chocolate-Hazelnut Stuffed Cupcake with Toasted Marshmallow Frosting

Molten Chocolate Hazelnut Stuffed Cupcakes with Toasted Marshmallow Frosting.

Regular Version:
1 cup organic cane or white sugar
1.5 cups organic white flour
⅓ cup organic cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
½ cup almond milk
¼ cup coconut oil
1 t vanilla extract
½ cup boiling water
6 tablespoons Nutella (about .38 cup, or another chocolate spread)
GRAIN-FREE/PALEO VERSION:
2 cups almond flour (*Use a fine almond flour like Wellbee's)
3 tablespoons cocao
2 tablespoons arrowroot flour
2 eggs
½ teaspoon Himalayan or sea salt
½ teaspoon baking soda
1/4 cashew or almond milk
½ cup coconut oil
¼ cup maple syrup
6 tablespoons "nutella" (Make your own "Nutella:")
TOASTED MARSHMALLOW FROSTING:
4 egg whites (you can choose to use pasteurized eggs or meringue powder)
¾ cup organic cane sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F
Line your cupcake tin with liners
Sift the sugar, flour, cocoa, baking powder, baking soda, and salt into a bowl and mix.
In your mixer bowl add the egg, almond milk, coconut oil and vanilla, and mix with your paddle attachment (or by hand if you wish!)
Add the dry mixed ingredients to the wet ingredients in the mixer.
Beat on medium speed for 30 seconds, then stop mixer, and scrape down the sides.
Continue to mix on medium speed for 2 minutes, then add the boiling water, mix a few seconds longer only until combined and smooth.
Pour the batter into your cupcake liners filling about ⅔ way full.
Bake at 350 degrees for about 12-15 minutes, or until only the center of the cupcake is still wet, outside is cooked.
Remove from the oven and spoon ½ tablespoon of Nutella into the middle of each cupcake. It should fall into the cupcake, if not just poke it down with your spoon:).
Place the cupcakes back into the oven for another 3-5 minutes or until set. (total bake time is 18-20)
Allow to cool completely before frosting!
Toasted Marshmallow Frosting:
Place egg white, sugar, and cream of tartar into your mixer bowl(clean and dry-a must!).
Place the bowl over a pot of gently boiling water, so it’s just touching the water, and stir with a whisk briskly until all the sugar is dissolved (about 3-4 minutes)
Remove the bowl and return it to your mixer, and using the whisk attachment, beat in low for about 1 minute.
Gradually increase the speed to medium, and then high, over the course of 5-6 minutes until stiff and glossy peaks are formed.
Add in vanilla extract and mix, and it’s ready to use in your piping bag!
Finally, take a kitchen torch (I used a lighter wand- just takes longer) to brown the edges and make it “toasted.”
Serve immediately.

Birthday Cake Protein Shake {Healthy, Dairy-Free, Paleo}

on July 14, 2015June 29, 2021 By Kelley 30 Comments

This dessert-like Birthday Cake Protein Shake is secretly good for you! It happens to be dairy-free and paleo too!

Coldstone Creamery introduced me to CAKE BATTER ICE CREAM, and my life was forever changed! Pre-cake batter ice cream I’d opt for mint chocolate chip or chocolate chocolate chip, but the cake batter flavor has officially made me leave the world of chocolate ice cream behind, and never look back!

Knowing it wouldn’t be a great idea to indulge in cake batter ice cream on a daily basis, I have tried to create the flavor in a variety of healthy ways. I am so happy to say that this thick Birthday Cake Protein Shake is a pretty excellent healthy reproduction of the flavor and festiveness of the original! With two scoops of vanilla whey protein (from grass-fed cattle preferably) this shake has over 20 grams of protein, leaving you full, energized, and satisfied! After you suck this shake down, you may be leaving your chocolate shakes behind as well 🙂

**The Birthday Cake Protein Shake has been featured on the Huffington Post! You can see the article HERE!

And if you like this shake you will also love this Cotton Candy Blizzard!!:

Birthday Cake Protein Shake

A birthday cake flavored protein shake made from wholesome and healthy ingredients

1 cup of frozen organic banana (chopped into small pieces prior to freezing)
¼-½ cup vanilla almond milk (adjust amount depending on desired thickness)
2 scoops of vanilla whey protein or vegan or paleo protein of choice (no sugar)
1 teaspoon vanilla
1 few drops of almond extract
1 teaspoon of maple syrup
1 tablespoon sprinkles (optional- but always fun)

Mix all the ingredients in a high speed blender, or food processor, adding more almond milk as neccessary.

Protein Shake

The BEST Healthy Peanut Butter Chocolate Chip Cookies {Gluten-Free, Paleo & Grain-Free Option}

on July 8, 2015April 10, 2017 By Kelley 27 Comments

These yummy peanut butter and chocolate chip cookies will make you sing with happiness, and don’t stop as just one-their secretly healthy!

I have many favorite foods- but chocolate chip cookies is definitely near or at the top of the list depending on the day. When I’m craving something sweet and chocolatey, but don’t want to ruin a day of eating super healthy, I bake up some of these oat-based peanut butter chocolate chip cookies. They do not contain any wheat-based flour- just oat flour (high in fiber!), so they are gluten free. I also used coconut sugar instead of refined sugar and here is why:

“Compared with table and brown sugars, coconut sugar has impressive amounts of nutrients like zinc and iron as well as antioxidants. Coconut sugar also contains good amounts of inulin, a type of dietary fiber you don’t digest in your upper gastrointestinal tract. Instead, inulin acts as a prebiotic, feeding your intestinal bifidobacteria (a probiotic).” (huffingtonpost.com)

I baked these cookies the other day, the recipe makes 12-14 cookies, and by the same time the following day they were gone. Really, I’m not joking!… And I only had 3, maybe 4. My husband really took a liking to these chocolatey peanut butter cookies and since they are healthy he obviously wasn’t bashful about having a few extra here and there. He even had one for breakfast!

The BEST Healthy Peanut Butter Chocolate Chip Cookies

Healthy Peanut Butter Chocolate Chip Cookies- no flour, no butter!

3/4 cups of old fashioned oats (measured before blending into a flour, OR for paleo SUB almond flour)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 egg
2 tablespoons natural peanut butter (for paleo sub almond butter)
2 tablespoons coconut oil (softened)
4 tablespoons coconut sugar
1 teaspoon vanilla extract
1/4-1/3 cup chocolate chips

Preheat oven to 350 degrees F.
In a bowl mix/cream the egg with the coconut sugar, vanilla, softened coconut oil, and peanut butter.
In a larger bowl mix the dry ingredients- oat flour (blend your oats in a high speed blender until a flour consistency is reached), salt, baking soda, and baking powder.
Mix the wet and dry ingredients together thoroughly. The batter will be fairly wet and sticky.
Add in the chocolate chips and refrigerate the batter for 10 minutes to make it easier to work with.
(You can skip this step, it’s just a messier operation if you skip it)
Form 1″ balls and place on greased cookie sheet (I used coconut oil to grease the sheet).
Bake at 350 degree F for about 8-10 minutes or until slightly golden.
Allow to cool a few minutes before removing.

4th of July Summer Berry Trifle

on June 29, 2015April 10, 2017 By Kelley

Fourth of July is next weekend! I love the parades, fireworks, and BBQ’s that come along with this holiday! Cricket, on the other hand, hates the 4th because she thinks fireworks means the world is coming to a dramatic end! I’m going to try out some doggie earmuffs this year and see if that helps keep her calm:)

EVERYTHING is red, white and blue on the 4th! I wanted to make a light, summery, elegant dessert, that celebrates this holiday in the traditional colors. Trifle is one of my favorite desserts because its easy and quick to make and is quite impressive in any glass vessel- such as a martini glass (as I did here) or large glass bowl.

I used India Tree all natural food coloring in the mini cupcakes to add a swirl of red and blue, but this can be omitted and you can let the berries celebrate the red and blue on their own if you wish. You can also just bake a cake and tear it up into pieces as opposed to making mini cupcakes. I just like using my mini-cupcake tin! So many options here- the beauty of a trifle is that there is no wrong way!

I used strawberries, raspberries, blueberry, Trader Joe’s Vanilla Cake Mix, and made a coconut creme-yogurt whip to create this beauty. You also can use Cool Whip if you’d like, or there is a healthier version called Truwhip that I’ve spotted at most grocery stores.

4th of July Summer Berry Trifle

A easy and healthy trifle created with summer berries, coconut creme-yogurt whip, and vanilla cake.

I box of Trader Joe's Vanilla Cake Mix (or a brand of your choosing)
2 eggs for cake
1/4 cup coconut oil for cake
1 cup almond milk for cake
1 container of strawberries (sliced)
1 container of blueberries
1 container of raspberries
1 can chilled coconut creme (I used Trader Joe's, or use the top thick portion of chilled full fat coconut milk- most likely will need 2 cans then)
1 cup vanilla coconut milk yogurt (you can use greek yogurt if you aren't avoiding dairy)
2 tablespoons maple syrup
1 teaspoon vanilla

Bake the cake (or cupcakes) as directed on box (I used coconut oil in place of the butter, and almond milk in place of regular milk, and 2 eggs) yield is around 34 mini cupcakes
Meanwhile wash the all of the berries and then slice the strawberries.
Combine the coconut creme with the vanilla yogurt, add the vanilla and maple syrup and whip until fluffy with an immersion blender. Store in the fridge until ready to use.
Let the cake cool completely then assemble your ingredients- make alternating layers of fruit, whip topping, and cake, final layer should be the colorful berries.

Cheesecake Fruit Tart {Gluten-Free, Healthy, No Bake}

on June 18, 2015April 10, 2017 By Kelley

Yeah! I am so excited to share my first recipe with you today! My hubby just celebrated a birthday and I wanted to make him something beautiful and elegant, that also was not a complete sugar blow out! He LOVES cheesecake, which can be laborious to make the REAL way, not to mention extremely unhealthy, so I came up with this version.

I used coconut oil in the crust for a healthier fat, used minimal less-processed sugars like coconut sugar, honey, and maple syrup, and I blended the cream cheese with greek yogurt to add the tang but keep the fat content from reaching sky high proportions.

Finally, I topped it with sliced strawberries, kiwi, raspberries and blackberries, complete with a strawberry heart in the middle. It looked beautiful!

He said “this is the best cheesecake ever” and pretty much ate the entire thing over the next few days. He didn’t notice one bit that it wasn’t a “real” cheesecake, but in fact a cleaned up version!

{Healthy~Easy~No Bake} Cheesecake Fruit Tart with Graham Crust

A healthier version of the classic fruit tart, made even more delicious with cheesecake filling and graham crust!

1 3/4 cups crushed gluten-free graham crackers or almond meal
2 1/2 tablespoons of coconut sugar
5 tablespoons of coconut oil melted (or butter)
dash cinnamon
2 8 oz . cream cheese room temp. (or make your own dairy-free: http://www.thespunkycoconut.com/2013/05/5-minute-coconut-cream-cheese-paleo-dairy-free/)
1 cup plain greek yogurt or coconut yogurt (I used Face brand, strain if watery, strained)
1/4 cup honey
2 tablespoons of maple syrup
1 tablespoon vanilla
Assorted berries and fruit of choice sliced thin for garnish

To make the graham crust combine the crushed graham crackers, melted coconut oil (or butter), along with the dash of cinnamon and coconut or brown sugar in a bowl and mix throughly, coating all the crumbs.
Press the mixture firmly into a pie plate using your fingers or an end of a glass to compact it.
You can either bake the crust at 350 degrees for 5-7 min, or simply just chill in the refrigerator for 1/2 hr.
Place your room temperature cream cheese into your stand mixer. (you can use hand mixer, just make sure all ingredients are smooth and well blended)
Beat the cream cheese on medium speed then add in the yogurt, vanilla, honey and maple syrup.
Once the mixture is smooth and creamy you can remove it from the mixture and pour onto the graham crust.
Chill in the refrigerator for 1-2 hours.
Slice your selected berries and fruit and arrange on top of the cheesecake before serving.