Guilt-Free Chocolate Fudge Balls

Eating clean has forced me to do something I hate doing.... making healthy desserts. I found this on pinterest and it happened to be from an awesome website I had seen before called Chocolate Covered Katie.  She is a dessert queen, so check it out if you have a craving. 

Chocolate Fudge Balls

3/4 cups dates or prunes

1/2 cup pecans

2 tablespoons cocoa powder

2 tablespoons shredded coconut

1/8 teaspoon salt

1/4 teaspoon vanilla
1 teaspoon agave nectar

Put all ingredients into a small food processor. Pulse until dough begins to come together and forms a ball. Remove from food processor and roll into 1 inch balls using hands. That is it!!! So easy and the first bite is crazy delicious. I did find however that the more I ate, the more I could taste the prunes. Which is probably good because I have heard a few rumors about prunes.....

Chewy Chocolate Chip Oatmeal Cookies

Every time a make this I swear I will never make them again. They are so good I usually eat 1/4 of them before they make it in the oven, and then try to share the rest, but end up eating those too. They are super easy, soft, and you could probably convince yourself they are healthy because of all the oatmeal. 

Chewy Chocolate Chip Oatmeal Cookies

1 cup butter, softened

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla

1 1/2 cup all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

3 cups quick cooking (instant) oats

1 1/2 cup chocolate chips

Preheat oven to 325 degrees.

1. In a large bowl cream butter, brown sugar, and white sugar until fluffy. Add eggs and vanilla and beat until smooth.

2. In a separate bowl mix flour, salt, and baking soda. Slowly fold into wet mixture a mix until just incorporated. 

3. Add oats and chocolate chips and gently fold in, careful not to over mix.

4. Add large spoonfuls to a baking sheet and bake for 11-12 minutes until edges begin to brown.

Oscar cursing that chocolate is poison.

I melted some baking chocolate with butter and drizzled over the top of each cookie for some added chocolate.....because thats all we really want :)

Rosemary Chocolate Chip Bread

I love a good unique recipe. This recipe came to me like this:

I had just eaten some fresh rosemary focaccia bread that I made at the end of dinner. Yum, right? Okay. So then I obviously wanted dessert. We didn't have any, because if I buy desserts or make them..... I eat them in a matter of hours. My self control is almost worst than Oscars. Anyways, so I just decide to eat some chocolate chips. This is gross but I must of still had some rosemary in my mouth and it mixed with the chocolate and *BAM*! It was a flavor miracle. 

 So then I decided to try and combine the flavors. A first I was going to make cookies, but savory cookies? Maybe not. A savory sweet bread? Hell to the yes. So here it is. This is not a special recipe, but just easily adapted to what I wanted to do. You can use your favorite sweet quick bread recipe, or I provided a basic one below!

 Rosemary Chocolate Chip Bread

1 cups all-purpose flour 

                                                               1/2 cup granulated sugar 

1/2 teaspoon baking powder 

1/2 tablespoon baking soda 

1/2 teaspoon salt 

1 large eggs 

1 cup milk 

1/3 cup vegetable oil 

1 cup semi-sweet chocolate chips or chopped chocolate chunks

1 tablespoon dried rosemary, finely chopped

Preheat oven to 350 degrees. 

Combine dry ingredients (flour, baking soda, baking powder, salt) in a bowl and set aside. 

In a large bowl combine egg, milk, oil, and sugar. Beat until smooth. Slowly add dry ingredients until just smooth, careful to not over mix. Fold in rosemary and chocolate chips. 

Pour into greased bread pan and bake for 50-55 minutes or until golden brown and cooked through.

Coconut Banana Bread with Toasted Macadamia Nuts and Pineapple Glaze

 

Want to win a free trip to Hawaii? Ya me too. But since that isn't happening any time soon, we will all have to settle for this delicious taste of the islands I created. Ever since my parents moved there, all I want to do is visit. Although, I wanted to do that before they moved there too. Hawaiian inspired dishes are always on my radar, hoping that when I finally do visit I can make them with fresh ingredients!  This is way more exciting than regular banana bread, and a double dose of coconut! So just bake this, close your eyes, and pretend the leaves outside aren't ALREADY turning yellow. 

Coconut Banana Bread with Toasted Macadamia Nuts and Pineapple Glaze

1 cup mashed, very ripe banana

1 cup coconut flakes

1/ 4 cup coconut milk

1/4 melted cup butter

2 eggs

1 1/2 cups flour

1/4 cup sugar

1/2 cup agave nectar or honey

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup macadamia nuts, chopped

Glaze

1/2 cup crushed pineapple

3/4 cup powdered sugar

1/4 cup butter

Preheat oven to 350 degrees. 

In a medium bowl combine flour, baking soda, baking powder, salt, half of the macadamia nuts and coconut flakes. Set aside.

In a large bowl cream together butter, agave nectar and sugar. Beat until fluffy. 

Add eggs, coconut milk, a banana and mix until uniform. 

Slowly add dry mixture, folding in until just combined. 

Pour batter into greased bread loaf pan. Add the remaining macadamia nuts and press into batter slightly. 

Bake in oven for about 1 hour, or until inserted toothpick comes out clean. 

To make glaze combine pineapple, powdered sugar and butter in a food processor. Pulse until smooth. Pour over loaf while still warm. 

Nanaimo Bars

A little treat for all my American friends....

Nanaimo Bars. These are delicious, and sadly, a Canadian treat.  I had never had these until I moved to Canada. But I need to spread the word. Eating one is never enough. But try to give some away to your friends, otherwise you may eat the whole tray. 

Nanaimo Bars

Bottom layer

1/2 cup butter

1/4 cup white sugar

5 tablespoons cocoa powder

1 egg beaten

1 cup graham crackers

1/2 cup almonds

1 cup coconut

Middle Layer

1/2 cup butter

3 tablespoons cream or half and half

2 tablespoons vanilla pudding powder

2 cups powdered sugar

1 teaspoon vanilla extract

Top Layer

2 tablespoon butter

4 ounces semi-sweet chocolate

Grease an 8x8 pan, or line with parchment paper.

In a food processor, add graham crackers, coconut and almond. Pulse until smooth. Make sure there are no large chunks of almonds or graham crackers! I overlooked this detail.... not pretty.

In a double boiler, or large metal bowl melt together butter, sugar, and cocoa powder. Once melted whisk in egg. Once smooth, fold in dry mixture until combined. 

Press mixture into  pan. Press hard so there are no air pockets, This will ensure it does not break when cut! Place into refrigerator while preparing the second layer.

In a large bowl cream together butter, sugar, vanilla pudding powder, cream, and vanilla extract. Once smooth, remove bottom layer from refrigerator, and spread evenly over bottom layer. The colder the bottom layer, and warmer the middle layer, the easier it will spread. 

Place in fridge while preparing top layer. 

To make top layer, melt together chocolate and butter and pour over chilled middle layer. Spread evenly over middle layer, then refrigerate until top layer is hard. 

Double Chocolate Fudge Brownies

THESE ARE AMAZING.

I haven't done a dessert post in a while, and while I was trying to eat healthy.... you can only go so long without chocolate. This adaptation for brownies is so perfect. I admit, you have to like rich, fudgey brownies. I am not a big fan a dry, or cake like brownies. I want to feel like I am eating brownie batter. And chocolate chunks are a must in all of my baking, they are soooo much better than just chocolate chips. So with that being said, this is a sure fire way to gain a few pounds. Just in time for summer? LOL but seriously, someone come to my house and take these away from me. 

Double Chocolate Fudge Brownies

4 eggs

3/4 cups butter

8 ounces semi-sweet chocolate

2 cups sugar

1/3 cup cocoa powder

2/3 cups flour

1 teaspoon vanilla

1/2 cup chocolate chips

3 ounces dark chocolate squares

Preheat oven to 350 degrees. Grease a 8x8 pan and set aside.

In a medium bowl mix eggs, sugar and vanilla, whisking until fluffy, about 2 minutes. Set aside. 

Heat 2 inches of water in a saucepan over high heat, and bring to a boil. Place large metal bowl on top of pot, add butter and 8 ounces of semi-sweet chocolate. Melt butter and chocolate together, stirring occasionally. Remove from heat and allow to cool slightly. 

Once cooled, add cocoa powder and combine until smooth.

Add flour and stir until smooth.

Slowly add egg mixture into chocolate mixture. Beat together until just combined. 

Using a large knife, chop dark chocolate squares into large chunks. Set aside with chocolate chips.

Add half of the chopped dark chocolate chunks chocolate mix into brownie batter.

Once mixed, pour 3/4 of mixture into prepared pan. Sprinkle with remaining chocolate chips and chunks, and pour remaining batter into pan.

Bake in oven for 25-28 minutes, or until inserted toothpick comes out clean. Let cool for a few minutes before you eat the whole pan :)

This recipe made a little too much batter for a 8x8 pan, so put the remaining into a mini muffin tin and sprinkled with sea salt. For Double Chocolate Brownies with Sea Salt....I love salt and chocolate....one of my fav combos. Try it if you want!

Impossible Chocolate Cake

I have been DYING to try this recipe for months after finding it on Stumble Upon. It is not impossible because it is hard to make. It is impossible because it is flour and refined sugar free.  I made it last night for a little girls night get together. It is a delicious chocolate cake with a secret, but I didn't tell anyone the secret until after they ate it, because they might have not even tried it. I had my doubts but it turned out so moist and tasty, you couldn't even tell that is was good for you. I modified her recipe a bit, because I think Stevia is way too expensive to be putting in a cake. I would rather frame it and never use it for the price you pay. Her recipe is the link below mine, but I think mine is a little easier :)

Diet Chocolate Cake

1 can of plain black beans - 15 ounce

5 large eggs

1 tablespoon vanilla

1/2 cup salted butter

1/2 cup honey

1/2 cup Splenda

6 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

Heat oven to 325 degrees and prepare an 8x8 cake pan with cooking spray or butter. You can also sprinkle the pan with cocoa powder and tap to coat for an easy removal.

Original Recipe:

Healthy Chocolate Cake with a Secret

Secret ingredient :)

The first step is to transform your black beans into something more appetizing.

1.)First rinse and drain the black beans. 

2.)In a blender or food processor add 3 of your eggs, rinsed black beans, vanilla, and splenda.

Blend until smooth. REALLY SMOOTH. You don't want bean chunks in your cake, then everyone would know your secret :)

After beans are smooth add to a large mixing bowl. 

In a smaller bowl add room temperature butter and honey and beat until fluffy. Add the remaining 2 eggs and mix well. Then add this mixture to your pureed black beans and mix well. 

In another small bowl whisk together cocoa powder, baking soda, and baking powder. Slowly add your dry mixture to the beans, and beat until fully incorporated.

 Next add the mixture you your prepared pan and smooth out. Place in oven for 40-45 minutes or until inserted toothpick comes out clean. You can let cool and eat plain, or frost. 

It is really good plain, but even better with frosting :) I found the frosting hard to do without sugar. You can attempt her recipe but I sort of used half her recipe, and half of a regular recipe for chocolate frosting. Obviously if you make regular frosting it is no longer refined sweetener free, but there is still very little refined sugar. Here is the recipe I made up:

1/2 cup room temperature butter

1 cup icing sugar

1/4 cup splenda

6 tablespoons cocoa powder

2 tablespoons whipping cream

1 teaspoon vanilla extract

Beat butter and vanilla until fluffy. In a separate bowl mix sugar, splenda, and cocoa powder. Slowly add to butter until fully combined. Add whipping cream and beat until smooth and fluffy. This is enough to frost the entire 8x8 cake, or like I did because my cake broke in half when I turned my pan over, a mini cake loaf with 2 layers :)

Sweet Potato & Pumpkin Bread

Sweet potatoes are such a great, versatile food. Is it healthy? Is it a dessert? I got a request for an interesting twist on sweet potatoes a while ago, and to me this is pretty interesting. We feed Oscar canned pumpkin with his food, and sometimes this leads to leftover pumpkin. Since the two are both orange, both sweet, and both technically healthy, why not combine them into a delicious dessert bread? This is great when spread with butter and sprinkled with cinnamon and sugar. It's even good plain :)

I started with the Joy of Cooking's recipe for pumpkin bread. A few changes here and there.....

Sweet Potato and Pumpkin Bread

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves.

1/3 cup milk

1 teaspoon vanilla

6 tablespoon butter softened

1 cup sugar

1/3 cup brown sugar

2 large eggs

1/2 cup canned pumpkin 

2/3 cup cooked, mashed sweet potatoes

When I mashed my sweet potatoes, I left it a little chunky. This gave it wonderful color when cut, and great burst of flavor as well. 

Preheat oven to 350 degrees.

1. In a bowl add flour, salt, cinnamon, nutmeg, ginger, ground cloves, baking soda, and baking powder.

2. In a large bowl add sugar and butter. Beat together until fluffy.

3. Add eggs, milk, vanilla, and pumpkin/sweet potatoes.

4. In three batches add flour mixture, mixing after each addition until just combined. 

On the left : Pumpkin, sweet potatoes, eggs, sugar, and butter. On the right : after dry mixture is added with milk mixture

Spoon into a prepared loaf pan and spread evenly. Bake for 50 - 60 minutes or until an inserted toothpick comes out clean. Be careful not to overcook! I find it super easy to overcook thick dessert breads like this but I think it might just be my gross, burnt bread loaf pan. 

Even Oscar knew I used his food to make my dessert! 

Apple Berry Crisp

You could almost, ALMOST, pass this dessert off as healthy. There is so much fresh fruit in it and a cup of oats. You almost have a bowl a hearty oatmeal.....but you don't :) I love apple crisp, and berry crisp. So I thought, "Why not just have the best of both worlds?" Then I did. The main difference you will notice in this recipe is the apples. They are still slightly crisp, because of the short baking time. You can definitely cook it longer, but I like my apples with a little bite to them, instead of mush. You also may run the risk of burning the delicious, not-so-good-for-you, topping. The other difference in the layers of topping. Usually in a crisp I will pick off the top, because it is sooooo good. I got this idea from a recipe on allrecipes.com, to put a layer of topping on the bottom before topping with fruit. It turned out amazing, and I got my fill of crumble topping. 

Apple Berry Crisp

1 large apple

1 cup strawberries

1/2 cup blackberries

1/2 cup blueberries

1/2 cup raspberries

3 tablespoon white sugar

1 cup oats

1 cup whole wheat flour

3/4 cup cold butter

3/4 cup packed brown sugar

1 tablespoon cinnamon

1/4 teaspoon nutmeg

Preheat oven to 350 degrees. Core apple and chop into bite sized pieces. Remove tops from strawberries and slice into quarters or eighths, depending on size. Add apple pieces and strawberries to a large bowl along with blackberries, blueberries, and raspberries. Top with 3 tablespoons of white sugar and mix to coat. Be sure to not over stir the berries, because you want to keep them nice a whole!

In a food processor add flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until mixture resembles wet sand. Like this:

In your baking dish, add crumb mixture until bottom is totally coated and few centimeters thick. 

Next add your berry and apple mixture, spreading evenly over crumb mixture.

Top fruit with remaining crumb mixture and spread over fruit so it is evenly coated.

This is what your final product should be before you pop it in the oven for 30-40 minutes, or until crisp topping is golden brown.

Remove from oven and let cool (only a little!) before you enjoy you nice, warm, sort of healthy dessert.