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healthy carrot zucchini bread

Carrot Zucchini Bread

August 23, 2012 ·

Carrot Zucchini Bread | alidaskitchen.com #recipes
Carrot Zucchini Bread is a moist, delicious twist on zucchini bread.  If you have extra zucchini, this is definitely a must-make!

The end of summer is one of my favorite times of year because it means zucchini is everywhere.  Zucchini is such a versatile vegetable that gets turned into delicious dishes, both savory and sweet, with so many possibilities!  I found myself with some zucchini and some leftover carrots from making Carrot Cake Pancakes.  My first instinct was to make pancakes (which might come later), but Carrot Zucchini Bread has been on my list for quite a while.  A quick bread with double veggies has got to be a good thing.  Carrot Zucchini Bread is a super tasty, fun twist on zucchini bread!

Carrot Zucchini Bread
 
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Yields: 1 loaf (12 servings)
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 eggs
  • ½ cup canola oil
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1¾ cup grated zucchini (squeeze out some excess moisture)
  • ½ cup grated carrot
Instructions
  1. Preheat oven to 350 degrees. Grease a 8x4 loaf pan (or spray with baking spray) and set aside.
  2. In a medium bowl, whisk flour, baking powder, baking soda and cinnamon.
  3. In a large bowl, whisk eggs and oil until well blended. Add sugar and vanilla, and whisk until combined. Add zucchini and carrot, stirring until combined.
  4. Add flour mixture to zucchini mixture, gently folding until just combined.
  5. Pour mixture into prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 to 10 minutes and then move to wire rack to cool completely.

Adapted from Food.com

Carrot Zucchini Bread | alidaskitchen.com #recipes

Filed Under: bread, breakfast, Recipes, vegetarian Tagged With: , , , , , , ,
Black Bean Brownies

Black Bean Brownies

August 8, 2012 ·


Black Bean Brownies

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!

Black Bean Brownies
 
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Yields: 16 servings
Ingredients
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3 eggs
  • 3 tablespoons canola oil
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ⅔ cup brown sugar, packed
  • ½ cup semi-sweet chocolate chips, divided
  • Cooking spray (or additional oil)
Instructions
  1. Preheat oven to 350 degrees. Spray a 8-inch square baking dish with cooking spray (or brush with oil) and set aside.
  2. Put black beans in a food processor and process until smooth.
  3. Add eggs, oil, cocoa, baking powder, vanilla and brown sugar, and process until completely blended. (Note: You may need to stop and scrape down the sides a couple times during this step).
  4. Add ¼ cup chocolate chips and pulse 5 times.
  5. Pour mixture in prepared baking dish. Sprinkle top with remaining chocolate chips.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Put on a wire rack and let cool completely before serving.

Source:  Whole Living

Filed Under: dessert, Featured, gluten free, healthy, Recipes Tagged With: , , , , ,
chocolate cream cheese chocolate chips cupcakes

Black Bottom Cupcakes

August 3, 2012 ·
chocolate cream cheese chocolate chips cupcakes healthy easy

Black Bottom Cupcakes are one of my favorite desserts to make (and eat!).  They are chocolate cake and chocolate chip cheesecake at its finest, and they are so quick and easy to make.  The chocolate cake is a nice and light basic chocolate cake, which pairs nicely with the rich chocolate chip cheesecake filling.  The cheesecake filling takes the place of buttery frosting, which makes these cupcakes a lighter option.  They’re also less messy, making these one of my go-tos when I’m in charge of bringing a dessert.  Everybody always loves them.  Black Bottom Cupcakes are made with simple ingredients that can be kept on hand at all times, making them perfect for parties, travel, potlucks, or simply when the craving strikes.

chocolate cream cheese chocolate chips cupcakes healthy easy


Black Bottom Cupcakes
 
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Yields: 18-24 cupcakes
Ingredients
FILLING:
  • 8-ounce block Neufachtel cream cheese (1/3 less fat), room temperature
  • 1 egg
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (I used miniature chips)
CAKE:
  • 1½ cups all-purpose flour
  • 1 cup brown sugar, packed
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional)
  • 1 cup water
  • ⅓ cup canola oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line muffin tin cups with paper liners or spray with cooking spray. Set aside.
  2. First make the filling: In a small bowl, beat cream cheese, egg, sugar and egg until combined and fluffy. Stir in chocolate chips and set aside.
  3. Then make then cake: In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt (if using). Make a well in the center.
  4. In a small bowl, stir water, oil, vinegar and vanilla until combined. (Note: I just mix everything in my liquid measuring cup...one less dish to wash).
  5. Add liquid mixture to dry ingredients, pouring into the well. Fold gently until well blended.
  6. Divide cake batter evenly among prepared muffin cups. Then divide the filling evenly over cake batter by spooning a dollop of the cream cheese filling over the cake batter.
  7. Bake for 20 to 25 minutes, or until cake is set. Let cool in pan for 5 minutes and then transfer to a wire rack to cool completely.

 

Adapted from allrecipes.com

Filed Under: dessert, Recipes Tagged With: , , , , , , ,
healthy buttermilk oatmeal peach muffins

Oat Peach Muffins

July 17, 2012 ·
healthy buttermilk oatmeal peach muffins

One of the first cookbooks I purchased was the Better Crocker’s New Choices Cookbook.  I have found several wonderful recipes in that book, including these Oat Peach Muffins.  These muffins are one of my very favorites from the book, and it’s nice knowing they’re made on the healthier side.

What really makes these muffins amazing is the molasses.  Molasses adds such a delicious character to the muffins and really goes well with the peaches and cinnamon.  The oats give a hearty texture, while the buttermilk yields a moist crumb.  These muffins are a great way to put to use all of those fresh peaches this time of year.   I do often use frozen peaches though, so we can enjoy these muffins all year long.

Oat Peach Muffins
 
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Yields: 12 muffins
Ingredients
  • 1¼ cup all-purpose flour
  • 1½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup rolled oats
  • 1 cup buttermilk
  • ¼ cup brown sugar, packed
  • ¼ cup canola oil
  • 2 tablespoons molasses
  • 1 teaspoon vanilla
  • 1 egg, lightly beaten
  • 1 cup chopped peaches (thawed if frozen)
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray (or line with paper liners).
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
  3. In a large bowl, combine oats and buttermilk. Add brown sugar, oil, molasses, vanilla and egg, whisking until blended.
  4. Fold in flour mixture with buttermilk mixture until moistened (batter will be lumpy). Fold in peaches.
  5. Divide batter evenly among prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, and then move to a wire rack to cool completely.

 

Adapted from Betty Crocker’s New Choices Cookbook

Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , , , , , , , ,
healthy grilled barbecue chicken with DIY barbeque sauce

Grilled BBQ Chicken

July 10, 2012 ·
grilled barbecue chicken with DIY barbeque sauce

I can’t believe I haven’t posted this recipe for Grilled BBQ Chicken already!  It’s been almost 2 months since I posted teaser pictures on my Drumstick Party post.  Oops!  Fortunately there is still plenty of summer time left to fire up that grill and enjoy some tasty Grilled BBQ Chicken.

Homemade barbecue sauce is one of the easiest things to make using simple pantry ingredients.  I have several homemade versions that I love.  Each one is a little different and each one has its time and place.  This recipe below is based on the sauce from my Pulled Chicken Sandwiches.  I absolutely love the spice combination in that recipe and thought it would translate nicely to the grill.  We were so pleased with the result, this is now my go-to recipe for any time we want a classic Grilled BBQ Chicken!

Grilled BBQ Chicken
 
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Yields: 4 servings
Ingredients
  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar, packed
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 4 4-ounce boneless, skinless chicken breasts
  • Cooking spray or oil, for grill
Instructions
  1. In a small bowl, mix ketchup and next 8 ingredients (through cumin) until sauce is combined. Set aside.
  2. Put chicken in a Ziploc bag and pour half of the sauce in the bag, making sure chicken get coated. Put in refrigerator for at least an hour (to overnight).
  3. Preheat grill to medium-high heat. Spray the grates with grill cooking spray (or rub with oil), if needed.
  4. Put chicken on grill and discard the bag with marinade. Cook for 3 to 5 minutes per side, or until chicken is cooked thoroughly. Serve with additional sauce, as desired.
Filed Under: gluten free, healthy, main dishes, Recipes Tagged With: , , , , , , ,

S’more Muffins

July 3, 2012 ·

These S’more Muffins are everything you love about a s’more baked up in a tasty little breakfast treat.  These are made with graham cracker crumbs, chocolate chips and lots of miniature marshmallows.  The marshmallows in the actual muffin melt into the muffin, while the marshmallows on top get sticky and gooey.  The buttermilk lends a moist crumb to these muffins and a bit of brown sugar deepens the flavor.

I recommend not using muffin liners with these, as these muffins live up to the reputation of the campfire treat and can be sticky.  I just used baking spray (the cooking spray that has flour) and let the muffins cool in the pan long enough.  They came out perfectly.  These S’more Muffins are moist and delicious and a fun way to start any morning!

Sâ??more Muffins
 
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Yields: 12 muffins
Ingredients
  • 1½ cups all-purpose flour
  • ½ cup graham cracker crumbs (about 4 sheets)
  • ¼ cup brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • 1½ cups buttermilk
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ¾ cup semisweet chocolate chips (I used mini)
  • 1¼ cups miniature marshmallows, divided
  • Cooking spray
Instructions
  1. Preheat oven to 375 degrees. Spray 12-cup muffin tin with cooking spray and set aside.
  2. In a large bowl, whisk flour, cracker crumbs, sugar, baking soda and salt.
  3. In a separate bowl, whisk the egg, buttermilk, oil and vanilla until combined.
  4. Add buttermilk mixture into flour mixture, stirring gently until just combined. Fold in chocolate chips and 1 cup marshmallows.
  5. Divide batter evenly among prepared muffin cups. Top with remaining marshmallows (2-3 marshmallows per muffin).
  6. Bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before gently removing from pan. Move to a wire rack to cool completely.

Adaped from Taste of Home: Cupcakes & Muffins

Filed Under: bread, breakfast, kid-friendly, Recipes Tagged With: , , , , , , , ,
healthy baked buffalo chicken breast tenders

Baked Buffalo Chicken Tenders

June 27, 2012 ·
healthy baked buffalo chicken breast tenders
Baked Buffalo Chicken Tenders are made with simple pantry ingredients, and because they are so delicious and easy, they have become a fixture in our dinner rotation.  The seasoned flour gives an interesting boost of flavor to these otherwise basic baked chicken tenders.  It also is a nice complement to the hot and spicy buffalo sauce.  While either buttermilk or egg whites work great for moistening the chicken before breading, I tend to prefer the tang from the buttermilk.  The buffalo sauce makes a modest amount to contribute the spicy  buffalo flavor without excess, thus making it a bit lighter.  The result is a spicy buffalo baked chicken dish that is as delicious as it is easy.  The recipe also halves easily, making a simple dinner for 2.  I enjoy my buffalo chicken plain, but it is also delicious served with your favorite side of blue cheese dressing for dipping.

Baked Buffalo Chicken Tenders
 
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Yields: 4 servings
Ingredients
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ cup buttermilk OR 2 egg whites, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 pound chicken tenders OR boneless, skinless chicken breasts, cut into strips
  • Cooking spray
  • ½ cup hot sauce
  • 1 tablespoon butter, melted
Instructions
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray with cooking spray. Place a wire rack on rimmed baking sheet (optional). Set aside.
  2. In a shallow bowl, combine flour, garlic powder, paprika, onion powder and salt.
  3. Put buttermilk (or egg whites) and breadcrumbs, each in separate shallow bowls.
  4. Working with one tender at a time, dredge chicken in flour mixture, then dip in buttermilk and then toss with bread crumbs, making sure chicken is coated, and then place on prepared baking sheet. Repeat with remaining tenders.
  5. Spray tops of chicken with olive oil cooking spray. Bake for 20 minutes, or until chicken is thoroughly cooked.
  6. Meanwhile, whisk the hot sauce and butter until combined. Once chicken is done, remove from oven and drizzle with hot sauce mixture, making sure to flip to get both sides.. Serve immediately.

Adapted from Food.com

Filed Under: healthy, Recipes Tagged With: , , , , , ,
frozen strawberries and cream cool whip graham cracker sandwiches

Strawberries and Cream Sandwiches

June 16, 2012 ·
frozen strawberries and cream cool whip graham cracker sandwiches
 Thank you COOL WHIP for sponsoring this post. Join us on Facebook for inspiration and recipes for everyday treats. What you add makes it. #coolwhipmoms
We recently picked up several pounds of fresh strawberries from our local farm.  While we will happily eat a majority of them plain, I also have a long list of things to make with these delicious strawberries.  Muffins and pancakes were at the top of the list (of course), but I wanted to make a dessert as well.  Nothing elaborate or fussy, just something simple and tasty to enjoy at the end of our day.
frozen strawberries and cream cool whip graham cracker sandwiches

Strawberries and cream immediately came to mind.  It is such a classic combination that is simple and tasty.  But I wanted something a little more interesting, while still being easy.  With a toddler in the house, we of course have lots of graham crackers.  With COOL WHIP whipped topping, strawberries and graham crackers on hand, it seemed all the pieces were falling into place to make these cute little Strawberries and Cream Sandwiches.

Strawberries and Cream Sandwiches are a chilly version of strawberries and cream.  They are similar to an ice cream sandwich except made with COOL WHIP whipped topping instead of ice cream.

I like the flexibility and the simplicity of these Strawberries and Cream Sandwiches. The recipe is super quick and easy to make, can be made ahead, and can be multiplied or adjusted to suit your preferences.

Do you have a special dessert you’d like to share? Enter COOL WHIP’s Fan Dessert of the Month Contest for a chance to win $500! Simply make a COOL WHIP dessert, take a photo, and upload it here. Enter now!

frozen strawberries and cream cool whip graham cracker sandwiches

Strawberries and Cream Sandwiches
 
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Yields: 3 sandwiches
Ingredients
  • ½ cup COOL WHIP whipped topping, thawed
  • ¼ cup diced strawberries
  • 6 graham cracker squares (3 sheets broken in half)
Instructions
  1. Place 3 graham cracker squares on a plate or baking sheet.
  2. Put strawberries in a bowl. Fold in COOL WHIP whipped topping until combined.
  3. Spoon an even amount of COOL WHIP mixture on top of each square. Top with remaining graham cracker square.
  4. Place in freezer until COOL WHIP whipped topping has set, about 30 minutes.

Disclaimer:  Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.

Filed Under: dessert, Recipes Tagged With: , , , , , ,
healthy buttermilk chocolate banana swirl bread

Marbled Chocolate Banana Bread

June 14, 2012 ·
healthy buttermilk chocolate banana swirl bread

Marbled Chocolate Banana Bread is a moist banana bread with a chocolate swirl.  The addition of chocolate to the classic comfort food of banana bread is not only delicious but it’s pretty too!

Truth be told, the first time I made this bread, the result was less than stellar. The bread was pretty, and it tasted okay, but texture was off. It was dense and chewy, not quite the light and fluffy texture I look for in a banana bread. And actually come to think of it, even though it tasted good, it didn’t taste like banana bread.   Clearly, this recipe was in desperate need of a do-over!

healthy buttermilk chocolate banana swirl bread

Thankfully Frigidaire is encouraging folks to share do-over moments, which gave me the extra push I needed to try again.   I never like wasting ingredients on an unsuccessful recipe, but I loved the concept of the chocolate swirl in banana bread.  So I took the original recipe and gave it a makeover.

I made several tweaks, such as using buttermilk instead of yogurt, oil instead of butter and eggs instead of egg substitute. I also added some vanilla and a few extra chocolate chips on top. Then…I crossed my fingers!

healthy buttermilk chocolate banana swirl bread

A little over an hour later, the results of this do-over were in.  The bread rose nicely, had the perfect banana bread texture, and the chocolate swirl was harmonious with the banana bread.  This is exactly what Marbled Chocolate Banana Bread should be like!  I look forward to making this recipe again and again, and I thank Frigidaire for this do-over opportunity!

Marbled Chocolate Banana Bread
 
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Yields: 1 loaf (16 servings)
Ingredients
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¼ cup vegetable oil
  • 1½ cups mashed ripe banana (about 3 bananas)
  • 2 eggs
  • ⅓ cup low fat buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup semisweet chocolate chips
  • Cooking spray
  • Additional mini chocolate chips, for topping (optional)
Instructions
  1. Preheat oven to 350 degrees. Spray 8½ x 4¼ inch loaf pan with cooking spray and set aside.
  2. In a medium bowl, whisk flour, baking soda and salt.
  3. In a large bowl, beat sugar and oil on medium until blended (about 1 minute). Add banana, egg, buttermilk and vanilla, and beat until blended.
  4. Fold the flour mixture into the banana mixture, gently stirring batter until just moist.
  5. Place chocolate chips in a medium microwave-safe bowl and microwave for 1 minute (on high) or until almost melted. Microwave for an additional 30 seconds, if needed. Stir until smooth and let cool slightly.
  6. Add 1 cup batter to the chocolate, stirring until well combined.
  7. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter. Swirl batters together using a knife. Sprinkle top with additional chocolate chips, if desired.
  8. Bake for 1 hour and 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack and the remove from pan to wire rack to cool completely.

 

Adapted from Cooking Light

Disclaimer: This post was sponsored by Frigidaire. When you share your own do-over moment at Facebook.com/Frigidaire, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.

Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , , , ,

Flourless Peanut Butter Cookies

June 12, 2012 ·
three ingredient gluten free peanut butter cookies without flour

I was flipping through one of my holiday cookie publications recently, when I stumbled upon a recipe for Flourless Peanut Butter Cookies.  Made with no flour and only 3 simple ingredients, I was intrigued by how seemingly easy these cookies were.  Not only are these Flourless Peanut Butter Cookies easy to make, they are super tasty too.  I was pleasantly surprised at how something so simple can be so incredible!  The result is a soft and chewy cookie that is perfectly peanut buttery.  While perfect as-is, a cup of chocolate chips or chopped peanuts would be a delicious addition to this recipe.

Flourless Peanut Butter Cookies
 
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Yields: 24 cookies
Ingredients
  • 1 cup natural peanut butter (chunky or creamy)
  • ¾ cup brown sugar, packed
  • 1 egg, lightly beaten
Instructions
  1. In a large bowl, beat peanut butter, sugar and egg together until blended. Put in the refrigerator for at least 30 minutes to firm up the dough.
  2. Preheat oven to 350 degrees. Line cookie sheets with parchment.
  3. Drop dough by tablespoonful onto prepared cookie sheet and flatten with the tines of a fork, creating a cross-hatch pattern. (Tip: It is helpful to spray fork with cooking spray to keep it from sticking to cookie).
  4. Bake for 8 minutes (Note: Be careful not to overbake, otherwise it will result in a crisper cookie). Let cool on cookie sheet for 10 minutes and then move to a wire rack to cool completely.

Adapted from Taste of Home: Holiday Cookies

Filed Under: dessert, gluten free, Recipes, vegetarian Tagged With: , , , , , , , ,