Olive Oil Fudge Brownies are an easy from scratch brownie recipe made with heart healthy olive oil instead of butter.
I have a thing for brownies. I also have a thing for doing things to brownies, such as making them with bananas, or zucchini, or s’mores. So while olive oil may not be a natural transition from those goodies, it seemed like a good idea. It ended up being a tasty one too! …
Chewy, chocolaty and delicious, these Coconut Oil Chocolate Chip Cookies are the best chocolate chip cookies ever!
I have tried many different chocolate chip cookie recipes in my day. There was a fantastic recipe I used to make when I was a kid, and then my grandma’s recipe, plus many others in between. There were pros and cons to each recipe, but in the end they were chocolate chip cookies and therefore delicious, right? Then one day we had our real estate agent, and dear friend, over for a visit. She generously brought us an oven mitt, a bag of chocolate chips and a recipe. The recipe was for these Coconut Oil Chocolate Chip Cookies, which ended up being the best chocolate chip cookies I have ever had in my life!
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Crustless Sweet Potato Pie is a delicious pie made with sweet potatoes, a brown sugar-oat crumble topping and without a crust.! Since there is no crust, this dessert is a healthier alternative and super easy to make!
Every Thanksgiving, I look forward to making Crustless Pumpkin Pie. It’s always delicious, a bit healthier, and never disappoints. This year I thought it would be fun to mix things up and try a sweet potato version of this favorite pie. I love sweet potatoes just as much as I love pumpkin, so why not try a Crustless Sweet Potato Pie!…
Pumpkin Baked Doughnuts are healthier doughnuts, baked (not fried) made with whole wheat flour and topped with Pumpkin Spice Cream Cheese Icing.
Clearly we all know what I love best about Fall…pumpkin recipes! We have gone pumpkin crazy over here this year, with pumpkin cake, muffins, pasta, cake again, and now doughnuts. After finally acquiring a couple doughnut pans, naturally my first go-to recipe is for Pumpkin Baked Doughnuts….
Snickerdoodle Cookie Bars have the classic taste of a buttery, cinnamon-y snickerdoodle cookie in a quick and easy to make bar.
While I love to make (and eat!) cookies, the simplicity of turning a cookie recipe into a quick and easy to make bar is very attractive. Especially when life gets busy or you get a last minute request for goodies, it is so nice to be able whip the batter together, pour it into a pan and bake. No portioning, scooping, rolling required. Just bake, cut into squares and serve.
These Snickerdoodle Cookie Bars are a wonderful treat for the holidays, or any time. They are buttery and cinnamon-y, like their cookie cousins, yet can be made in minutes. I thought this recipe would be perfect for Week #3 of the 12 Weeks of Christmas Treats. Snickerdoodle Cookie Bars offer a little variety for your holiday cookie platter and are loved by many!…
Chocolate Pumpkin Cake is a rich, moist chocolate cake made with pumpkin and a hint of spice. Pumpkin replaces much of the fat in the cake that is made on the lighter side!
Lately I have been enjoying making chocolate desserts a bit healthier using various fruits and vegetables. The results have been fantastic, with each recipe far exceeding my expectations. This Chocolate Pumpkin Cake is no exception! This cake kind of reminds me of a chocolate covered pumpkin truffle, only in cake form…and a little healthier….
Chocolate Chip Cookie Bars are everything delicious about a chocolate chip cookie in a quick and easy to make bar. This is the ultimate basic blondie recipe.
While I love cookies, I don’t always have the time (or patience) to portion out each individual cookie for baking. This is where the cookie bar is genius. These Chocolate Chip Cookie Bars take only 10 minutes to prepare and then just spread in the pan and bake. No rolling or cutting or shaping the dough. And the result is everything delicious about a chocolate chip cookie in a quick and easy to make bar. There are so many possibilities for variations with this recipe too, which is fun. …
Oatmeal Fig Bars are a chewy, fig-filled bar made on the lighter side. They taste pretty close to a Fig Newton, but homemade is always better, right? When I was researching for a healthy fig bar recipe made with oatmeal, I was surprised to find there weren’t many (or rather any that were suitable). So I decided to take the dough of a oatmeal date bar recipe and replace the date filling with a fig filling. Because I wanted these to be healthier, I reduced the amount of sugar in the dough and eliminated added sugar from the filling. In lieu of sugar, I added lemon juice and zest to the filling to brighten the flavor and also act as a thickener. The result was just what I had in mind for a healthy fig bar, and they were also really simple to make.
When I was making these Oatmeal Fig Bars, I couldn’t help but think about my grandma and grandpa and chuckle. I’ve talked many times about my grandma and what a wonderful baker she was. While I’m sure my grandpa loved all of her (delicious!) baked goodies, he always had a stash of Fig Newtons in their pantry. I really can’t blame him. Not much beats a Fig Newton (except for these bars of course!.. but I digress). I don’t think my grandma ever attempted to make a homemade variety of his beloved fig bars, but I’m sure they would have been similar to these…and my grandpa would have stashed these instead!
Every time I drop Adam off at Preschool, he asks what I’m going to do while he’s at school. Last week I told him laundry and other boring things. He told me I should make something…I should make something with pumpkin. Little did he know, I had these Pumpkin White Chocolate Chip Cookies on my list of things to do, so easy enough. I told him I would make some pumpkin cookies, and he just beamed! That definitely sounds better than laundry 🙂
These Pumpkin White Chocolate Chips cookies are very soft with a little chewy bite from the oats. I changed up the sugar ratio a bit from the original recipe because I love what brown sugar does to baked goods. The original recipe calls for 1 egg, but I initially made a half recipe. How do you cut an egg in half? I used the full egg in half, and 2 in a full recipe. The dough is a little gooey, so it helps to refrigerate it a bit before baking. Otherwise I don’t know exactly how this impacts the recipe, but I do know these cookies are perfection and would not change a thing.
I am sharing these delightful cookies for week 3 of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic. While these cookies are perfect for any holiday cookie platter, I do think they would also make an excellent Halloween or Thanksgiving treat, or any time treat for other fellow pumpkin lovers!
Adapted from Taste of Home
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Black beans and brownies…sounds crazy right? Well, as many have discovered, using black beans in place of flour is a clever way to make brownies a bit healthier (and gluten free) without sacrificing a delicious chocolaty, rich-tasting dessert. Black Bean Brownies have been on my list of things to make for years, and had I realized how easy they are to make, they would have been made a long time ago! Essentially you just throw everything in a food processor (or blender), process for a minute, pour in pan and bake.
Then comes the true test…how are they? Amazing! Mike and I were both excited to try them and very pleasantly surprised how good they are (or were…the brownies are long gone!) They have a deep chocolate flavor, a not quite cakey and not quite fudgy texture, and were some of the best brownies I’ve had in a long time!
