Preheat oven to 350 degrees F and grease a 9x13inch pan
For the brownies, mix together melted butter and sugar. Beat in eggs and add vanilla.
In a separate bowl, mix together the flour, cocoa powder and salt. Add the dry ingredients to the liquid ingredients and mix until combined.
Pour the brownie layer into the pan.
For the cookies, cream butter and both sugars. Add eggs and vanilla.
In a separate bowl, mix together flour, baking soda and salt. Add the dry ingredients to the liquid ingredients and mix until combined. Then, add chocolate chips.
Drop the chocolate chip cookie batter on top of the brownies. It won’t spread easily, so drop small pieces on until the brownies are covered. NOTE: the cookie recipe will make more than enough batter, so save some for later. I like to freeze cookie dough.
Bake for 40-50 minutes, until a knife comes out of the brownies clean. Enjoy!
Back in October, I tried the paleo diet for about two weeks. I found a recipe for Paleo Protein Chocolate Bliss Balls from teresaandmarcus.com. They are amazing – they taste like chocolate brownies and good for you! Plus, they are packed with protein, really filling, making them great snacks to keep at work for around 3pm… The only challenge with making these was the dates killed my food processor and blender. After a few attempts (some less successful than others), I finally came up with a method that didn’t kill the food processor (win!). The main difference between their recipe and mine is that it doesn’t include protein powder.
Enjoy the recipe!
Dark Chocolate Date Nut Balls
This recipe is paleo, gluten free and vegan.
10 medjool dates
1 cup almonds
1/2 cup walnuts
1/2 cup pecans
2-3 tablespoons cocoa powder (3 if you like really dark chocolate)
1/4 cup almond butter
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon vanilla
Soak the medjool dates in water. Pit them and chop them
Chop the nuts in the food processor, a little at a time, and put them in a medium-sized mixing bowl
Add almond butter, cocoa powder, salt, cinnamon, vanilla and chopped dates to bowl and mix together
Divide the mixture in to about four parts and add to food processor one at a time
Once blended, roll in to small balls. The mixture will be separate at first, but will easily come together when you start rolling due to the oils from the nuts
I came across a recipe for pretzel toffee on Jen’s Favorite Cookies a few months ago and tried it out. I loved the concept but I couldn’t get the toffee to turn out how I wanted to. Then, I remembered a recipe for Lotsa Matzo Toffee that one of my coworkers made. I combined the pretzel toffee concept with the other toffee recipe and it resulted in this pretzel toffee recipe. I’ve made this many times and it’s almost fail-proof. The only issue is that sometimes it will be soft in the middle, which is a result of either not stirring the toffee enough or not cooking long enough. Every time I bring this somewhere I get requests to make more. I’ve even shipped this to a friend in Indiana.
Enjoy the recipe!
Snyder’s of Hanover Pretzel Snaps
1 cup firmly packed brown sugar
1 cup butter
1 cup semisweet chocolate chips
Preheat oven to 375 degrees F
Line a baking sheet with parchment paper or aluminum foil. Cover baking sheet with pretzels.
Melt butter and brown sugar in large saucepan. Continue to stir with a wooden spoon until it boils. Then, continue to mix for 3 minutes.
Remove butter and brown sugar from heat and pour evenly over pretzels.
Bake at 375 degrees F for 12 minutes.
Remove from oven and cover with chocolate chips. Once chocolate chips melt, spread evenly. Allow to cool.
After the toffee cools, place in refrigerator to harden.
Break toffee into pieces. Store in Ziploc bag or tupperware.
I made these at my friend’s house so had some new cooking buddies today.
The reason I’m calling this recipe “clean” is because it doesn’t include processed sugar or oil. I’m sure that there’s a small part of the semisweet chocolate chips that isn’t considered clean, which is why it’s in quotes.
I found this recipe for 100% whole wheat waffles from Tracey’s Culinary Adventures a few weeks ago. I love the recipe and have been making it almost every weekend since! My dad and brother even love these waffles (don’t tell them they are whole wheat!). I love that the recipe uses 100% whole wheat flour. I come across a lot of recipes that are 50/50 whole wheat and white flour. I prefer to use 100% whole wheat when possible!
I decided to slightly tweak the recipe to eliminate refined/processed sugar and canola oil by substituting some honey and coconut oil.
Here’s what I used…
First, combine the whole wheat flour, salt and baking soda in a medium-sized bowl.
Coconut oil is a great option for cooking with high heat, and can be used as a replacement for oil or butter in a lot of recipes. It has a melt point of 76 degrees, so it is often hardens in the container. It is kind of like the texture of Crisco or butter. Since I was replacing canola oil with coconut oil, I melted it in a glass before mixing it with the wet ingredients.
Then, mix the coconut oil with the egg, milk and honey.
Mix the wet ingredients in with the dry ingredients.
Scoop the batter with a measuring cup and add a few semisweet chocolate chips. Pour the batter into a waffle maker.
My waffle maker has a light that goes off when the waffles are finished cooking (pretty idiot proof). I had these guys to keep me company while I waited…
Here’s the final product!
Here’s the recipe!
Whole Wheat Chocolate Chip Waffles
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon honey
1 large egg
1 1/2 cups lukewarm milk
1/3 cup coconut oil
First, preheat your waffle maker.
Mix together whole wheat flour, baking soda and salt in a medium bowl.
Melt coconut oil in a small bowl. Mix together coconut oil, egg, milk and honey.
Add wet ingredients to dry ingredients and mix.
Fill measuring cup (size will vary depending on waffle maker) with batter and add a few chocolate chips. Pour batter into waffle maker and close. Cook according to waffle maker instructions.
Serve with your favorite waffle toppings and enjoy!
This is (by far) one of my favorite cookie recipes. My mom has made these for us for as long as I can remember. I remember coming home from school and smelling them from the door…
I also love these cookies because I don’t see them many places. I think this may be one of the only recipes I have that can’t be found everywhere. So when I was invited to a cookie exchange, this was my go-to recipe.
2 sticks (1 cup) butter
1/2 cup powdered sugar
2 teaspoons vanilla extract
2 cups unbleached flour
1 cup oatmeal
1 pinch salt
1 bag (2 cups) semisweet chocolate chips
Preheat oven to 325 degrees F.
Cream butter and powdered sugar. Then add remaining ingredients and mix (can use hands!).
Roll dough into small logs, about 1.5 inches long and place on a cookie sheet lined with parchment paper.
Bake at 325 degrees F for 25-30 minutes until lightly golden. Remove from pan and allow to cool.
Melt chocolate chips and dip cookies so one side is covered in chocolate. You can add toppings like sprinkles or nuts if you’d like.
Place on a cookie sheet on wax paper and put in refrigerator to cool.
Cookies should be kept in refrigerator or freezer until ready to serve. My favorite way to eat these cookies is directly out of the freezer.
This is one of my favorite fall recipes. Now that Thanksgiving and Halloween are over, the pumpkin craziness on Pinterest has subsided. I would (and do) cook with pumpkin all year round. Pumpkin Cake Loaf is definitely my favorite pumpkin recipe so far. This recipe is really versatile. I’ve used the recipe to make a muffin version and pumpkin cupcakes with a cream cheese (so good!). Enjoy the recipe!
Pumpkin Cake Loaf
1 1/2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
3/4 cup pumpkin
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
1/4 cup powdered sugar
3/4 teaspoon water
1 pinch cinnamon
1 pinch nutmeg
Preheat oven to 350 degrees F. Stir together flour, baking soda, salt and spices and set aside. In a large bowl, cream butter and sugar. Add vanilla and beaten eggs. Alternate adding dry ingredients with the pumpkin. Stir in nuts and chocolate chips. Grease and flour loaf pan. Pour in batter. Bake at 350 degrees for 60 minutes or until a knife comes out clean from the center. Cool and add glaze.
I love granola. It surprised me to see the type of ingredients that are in store bought granola. Here’s an example:
Whole grain oats, sugar, corn syrup, oat bran, rice, contains 2% or less of honey, modified corn starch, soy grits, molasses, soluble wheat fiber, natural flavor, corn flour, acacia gum, salt, soy protein isolate, oat fiber, evaporated cane juice, malt flavoring, BHT for freshness.
Really? Corn syrup and corn flour? In granola. It’s so unnecessary.
Anyway, a couple of years ago I decided to try to make granola myself and found a recipe online (probably from AllRecipes.com). Since then, I’ve slightly modified the recipe. It’s incredibly easy to make and definitely better for you then store bought. Also, this version has no artificial sugar (the only sweeteners I use are honey and maple syrup). I also swapped out vegetable oil for coconut oil.
Enjoy the recipe!
5 cups oats (not quick-cooking)
3/4 cup wheat germ
3/4 cup oat bran
1/4 cup sunflower seeds
3/4 cup walnuts
3/4 cup almonds
3/4 teaspoon salt
1/4 cup + 2 tablespoons maple syrup
1/4 cup honey
1/2 cup coconut oil
1/2 teaspoon ground cinnamon
1/2 tablespoon vanilla
Preheat the oven to 325 degrees F. Cover two large baking sheets with parchment paper or tinfoil.
In a large bowl, mix together the oats, wheat germ, oat bran, sunflower seeds, walnuts, and almonds.
In a saucepan, stir together the salt, maple syrup, honey, oil, and cinnamon.
Bring to a boil, and then add the vanilla. After it comes to a boil, pour it over the dry ingredients and mix until it is evenly coated.
Spread the mixture out on to the two baking sheets. Bake for 20 minutes, stirring once halfway through.
Spread out on waxed paper or parchment paper to cool.