Divine "Secret Ingredient" Brownies

So Chocolate Covered Katie has done it again and given me a chance to trick Chris yet again... Let me tell you this, it worked (he had NO CLUE they are healthy and was raving about how good they were).  Well, the secret [flour alternative] ingredient is....

Black Beans!

That's right.  Black Beans.  As in Mexican Fiesta.  But don't let the scare you off!  I tried these around some friends that are not health-fiends at all (and normally very skeptical, mind you) and they had no clue.  These are chocolately, fudgy, and delicious and the perfect all around treat...  I dare you to give them a try.  Trust me, there is so much chocolate in these you would never know!!

As Katie put it, this really is "a recipe that could stand up to a regular sugar-and-flour brownie in a competition." Let me proudly introduce, No-Flour Black Bean Brownies (gluten-free) Ingredients 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining) 2 tbsp cocoa powder- dutch or regular (10g) 1/2 cup quick oats (40g) (See nutrition facts link below for all substitution notes.) 1/4 tsp salt 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g) 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup) 1/4 cup coconut or vegetable oil (40g) 2 tsp pure vanilla extract 1/2 tsp baking powder 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.) optional: more chips, for presentation "Pre-oven" Directions Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)  Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.  Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 12 brownies.* *I found these are best served at room temperature so if you must, put them in the fridge to cool them down.  If they are too warm, they gets too mushy and you need a fork to eat it. For the original recipe see: No Flour Black Bean Brownies

Carrot Cake Protein Muffins

This is saying a lot, but this is by far and away my favorite dessert/snack.  Now, think about carrot cake... I am sure that the first thought across your mind has never been healthy.  Well, Dashing Dish has done it again and managed to create one of the tastiest, and healthy version, of a great treat we've all come to love.  Like the other protein bars below, these are a great option as a snack because they keep you nice and full thanks to the added protein.  Not to mention they are some of the moist muffins you will ever taste.

Check out the recipe below for Carrot Cake Protein Muffins:

I seriously believe these were handed down straight from God himself... YUM.

Ingredients

• 3 egg whites
• 1/4 cup Skim Milk (or milk substitute of choice - personally used almond milk)
• 1/2 cup Unsweetened Applesauce
• 1 tbs Vanilla Extract
• 1/2 cup Whey Protein, vanilla or plain*
• 1 cup Old Fashioned Oats
• 1/8 tsp Salt
• 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 cup Sweetener of Choice
• 1/2 tsp Pumpkin Pie Spice
• 2 tsp Cinnamon
• 1 1/2 cup Finely Grated Carrots
• Optional, but highly recommended (didn't do it on the first go, but will be trying it next time around): 1/3 cup walnuts, finely chopped

• Optional Frosting*
• 1 pkg whipped or reduced fat cream cheese, softened
• 1/8 cup Baking Stevia or Sweetener of Choice
• 1 tsp Maple extract -- OR try Maple Agave Syrup instead of Maple Extract & Stevia

* You can substitute the Whey Protein with an addition 1/4 cup oats.
**To make them more dessert-like you can turn them into cupcakes with a maple frosting!  I don't think they need it personally, but if you have a sweet tooth, by all means add the frosting to top it off.

Ready to go in the oven...

Directions

1. Pre-heat oven to 350 degrees.  Stick proof muffin tins (recipe makes 12 muffins) with non-stick spray, foil, or silicone muffin-liners.  Avoid paper liners because the oats have a tendency to stick to those.
2. Combine all ingredients with 1/2 a cup of the Carrots in a blender (also leave out the walnuts if you plan on adding them) until smooth.
3. In a bowl, gently fold in the carrots [and walnuts].  The less worked it is, the fluffier it will turn out.
4. Spoon the batter evenly into 12 muffin tins.  Bake for 20-25 minutes or until golden brown on top.  Remove them from the pan and allow them to cool at room temp.
5. Optional Frosting: use a hand held mixer or beater [or KitchenAid if you're lucky enough to own one... I will hate you out of jealousy however*] to cream the cream cheese and sweetener.  Chill in the fridge while muffins are baking/cooling and spread on top once they're nice and cool.

Notes

• Because of the ingredients, these need to be chilled if you're not eating them all at once.  Throw them in the freezer and pop 'em in the microwave when your ready to have a tasty treat.
• As I mentioned above, I don't think they need a frosted topping but if you like sweet or want a real "treat" the maple would complement these really well.
• Invest in the silicone wrappers - I found them at Marshall's for $5 and let me tell you - they literally slid out with no effort.  I was shocked!  Anything you make with oats tends to be a challenge, but these were nothing for the silicone wrappers.

• Same note about the Whey Protein as the Blueberry Lemon Protein Bars, but here I go again (sorry for repetitiveness) I found the Designer Vanilla Whey Protein Powder at Trader Joe's.  Now I know you may think, why would I waste the money on something that I won't use ever... Well, you can definitely use it more than you think!  Whether it's upping the protein in baked goods or adding it to smoothies, the protein helps you stay fuller longer.

• Seriously, if you're going to try a recipe I have made... this is the one to try.  I mean it.  For real.

NOM - notice how easily they came out of the silicone liners.  Good investment.

Recipe via DashingDish.com

Blueberry Lemon Protein Bars

Let me begin with the finished product picture, just so you can understand why I am so over the moon about Dashing Dish's amazing recipes for protein packed treats...

Dashing Dish is quickly becoming one of my favorite sites for food inspiration.  This is a recipe for Blueberry Lemon Protein Bars... If you ask me, yes, they really do taste as good as they look. Plus, they are great for breakfast, gym foods, afternoon or morning snack, post dinner desert (basically any thing you can think of) because of the added protein.  It keeps you fuller longer and is great post workout to rebuild those sore muscles.

Blueberry Lemon Protein Bars

Ingredients

• 1 cup Old Fashion Oats
• 1/2 cup Unsweetened Applesauce
• 1/4 cup Skim Milk or Milk of Choice (I used almond milk)
• 1/2 cup Plain Low Fat Greek Yogurt
• 2 Egg Whites
• 1 cup Sweetener of Choice or 1/2 C Stevia Baking Blend (12 pkts of Stevia)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tbs lemon juice
• 1/4 cup Whey Protein Powder - Vanilla or Plain*
• 1 cup Blueberries

• 8 x 8 baking pan
• Cooking Spray of Choice

         *If you're not into Whey Protein or don't want to buy it just for this recipe, add an addition 1/4 cup oats.

Directions

1. Preheat the oven to 350 degrees.  Spray an 8x8 pan with non-stick spray.
2. In a blender mix all the ingredients, with the exception of the blueberries, until it reaches a smooth consistency.  Pour the batter into the greased pan and drop the blueberries into the batter.  (This allows you to evenly distribute them throughout the pan).
3. Place in the preheated oven for 25-30 mins.  After they look like below, let them cool and cut into 9 slices.

Notes

• For this recipe I used almond milk, 1/2 cup of Baking Stevia, and Designer Vanilla Whey Protein Powder that I found at Trader Joe's.  Now I know you may think, why would I waste the money on something that I won't use ever... Well, you can definitely use it more than you think!  Whether it's upping the protein in baked goods or adding it to smoothies, the protein helps you stay fuller longer.
• I used fresh blueberries, but if you want to use frozen blueberries, either let them defrost first or toss them in flour before putting them in the batter to keep them from "sinking to the bottom."
• When storing these, freeze them so you can throw them in the microwave for 1 min whenever you're ready to snack.  These aren't the type of snack you want to leave out on the counter because of the greek yogurt.  Lesson learned... it will mold, so keep them cold.
• Make a vanilla version by replacing the lemon juice with 1 tsp of vanilla extract.  (You can even use Vanilla Almond Milk).

Santa wishes he came to this Jewish household right about now... Hot Chocolate Cookies & Peanut Butter Cookies

So not every experiment I try is going to hit it out of the park.  These started as great cookie recipes by Chocolate Covered Katie (see link below), moved into questionable range as I tried to make my own changes, then came back to goodness with a few adjustments.

In the end, they turned out pretty orgasmic if I do say so myself.  While they're not the healthiest thing I've ever made, with small portions they are pretty good for you!  To try to get the feel of winter during summer, the first recipe is for "Hot Chocolate Cookies."  These are perfect for any chocolate lover as they are uber, uber chocolately (I don't even think that's a word, but it is now.  Bam).  The second cookie recipe is for "Peanut Butter Cookies."  ...side note - an idea JUST popped into my head to turn these into PB&J cookies.  More experimenting to come. and yes, I am this ADD even online...

Hot Chocolate Cookies

• 1 cup spelt flour or all-purpose
• 2 T cocoa powder
• scant 1/4 tsp salt
• level 1/2 tsp baking soda
• packed 1/4 cup pitted dates (45g)
• 1 cup chocolate chips (170g)
• 1 tsp pure vanilla extract
• 3 to 4 T unrefined coconut oil (you can cut it down to 1 1/2 T pus 2 T water, but note that the cookies will be a bit drier)

1. Blend first five ingredients until dates are finely pulverized.  
2. In a separate bowl, combine vanilla, oil, and 3/4 c of the chocolate chips. Melt (I microwaved 1 minute, then stirred). 
3. Pour the dry ingredients, as well as the remaining 1/4 cup of chocolate chips, into the wet. Stir until evenly mixed, making sure to break up any big clumps. It’ll seem dry at first, but keep stirring until it all looks dark and shiny. (If using only 3 T oil, you can add 1 T water, but no more.)  
4. Leave in fridge for at least an hour, then roll into small balls and place on an UNGREASED cookie sheet (Makes 23 *bite-sized* cookies).  
5. Bake at 355 F for 7-8 minutes. (Take out when still undercooked, as these continue to cook as they cool.)  You'll want to let these sit for at least 5 minutes before touching them at all. 

My Notes

• When I made them, I found them to be a little too dry.  I would use either more oil or add almond milk to make it more batter like. After they cooled, I chose to flatten them a little with the spatula to give a more cookie like feel. As Chris mentioned, they remind him a lot of brownies so chocoholics be prepared. 
• Optional ideas for the future
• Top with a melted marshmallow or fluff to complete the "hot chocolate" idea. 
• Add a tiny bit of chili powder to the batter to give it a kick... who doesn't love chocolate and chili?! 
• Even better than chili - MINT EXTRACT.  Yummy.

http://chocolatecoveredkatie.com/2011/12/13/hot-chocolate-cookies-2/

Next up (and my personal preference)....

Peanut Butter Cookies

• 1/2 cup peanut butter (Mine has salt), or another nut butter
• 3/4 tsp baking soda
• 3 T whole-wheat pastry flour (or white or a gf mix)
• 1/4 cup sugar (for sugar-free cookies, see below link)
• 2 T brown sugar
• 2 T applesauce
• 1/2 tsp pure vanilla extract
• 1/2 tsp of nutmeg - added by Abby
• 1/4 cup almond milk - added by Abby

1. Mix dry ingredients very well. Then add wet and form cookie balls. 
2. If you want soft cookies, fridge the dough for at least an hour, then roll into small balls and place on an UNGREASED cookie sheet (Makes 23 *bite-sized* cookies).
3. Then bake in a preheated oven (350F) for 8 minutes. They’ll look underdone when you take them out, but that’s ok.
4. Let cool for at least 5 minutes before removing from tray.

My Notes

• This is where the experiment went a little askew... I added too much nutmeg, so I coated them with a little bit of peanut butter on top to even out the taste.  Go light handed on the nutmeg (but I do think it's a nice touch). 
• Same as above, it was a little dry so I added almond milk as a bit of a binder. 
• When making 23 cookies, they are about 50 calories a piece with a nice pack of protein thanks to the nut butter.
• Coming soon - PB[&J] cookies!

http://chocolatecoveredkatie.com/2011/12/11/secret-peanut-butter-cookies/

Frozen Greek Yogurt Pops

Summer's coming and it's starting to get hot here.  Ok, let's be honest... living on the third floor apartment with no air conditioning does not help matters in the least bit.  That being said, one of my favorite treats to cool off are Yasso Frozen Greek Yogurt bars.  (You should really not be all that surprised that it's Greek Yogurt considering it's awesomeness health wise... it's higher protein than regular yogurt, plus its calcium goodness, etc. = a healthy win)

I decided that I could probably make my own Greek Yogurt bars cheaper and cleaner (no additives to make it last longer in the freezer section) so I gave it a shot.  So, here it is...

Strawberry Greek Yogurt Bars

Please ignore the broken piece - it was just so tasty... I had to.

Ingredients

• 1 cup greek yogurt (I used plain, but if you like yours sweet - get the Honey kind and you shouldn't have to add any additional sweeteners)
• 1/2 cup frozen strawberries
• 1/2 tsp vanilla extract
• 1/4 cup vanilla almond milk or milk of choice (Optional, but it makes it easier to blend all together and the vanilla adds a little something)

• Blender
• Ice Pop Molds (Easily found at Target right now or any kitchen place like Bed Bath & Beyond, Williams Sonoma, you get the idea)

Directions

• Blend all ingredients together until well mixed.  Depending on your sweet tooth, you probably will want to add a sweetener.  I personally like it tart so I didn't add anything, but for the normal audience I added 1 packet of Truvia to the mix.
• Pour into ice pop molds and place in freezer for 4+ hours.
• When ready to nom, running the mold under hot water for a few seconds helps to release it. You'll also want to give it a minute or two to defrost (or 5... it depends on how much God hates you and wants to punish you with heat.  P.S. Can you tell I'm not a fan of the South's heat?*)

Notes

1. As always, you can mix it up!  Try these with different fruits (blueberries instead of strawberries or even better... add frozen banana to the strawberries, yummmm).
2. You don't necessarily need ice molds to make these delicious treats.  Get small disposable cups and pour them in there.  Use popsicle sticks and voila!  -  If you go this route, place the cups in the freezer for 20 mins before putting in the sticks so they stand up straight.

*Back story - I lived in Atlanta for 5 months during the summer and learned what real humidity is like.  My hair did not agree with this life decision.  I think I've been scarred.

CCK's Cookie Dough Dip

So ask anyone I've talked to recently, and they will tell you that I have been dying to make this recipe by Chocolate Covered Katie for some time.  I finally had a reason to make it, and I am so happy with it!  This dip ended up tasting just like cookie dough, so excited!

I forgot to take a photo, so I just grabbed the one off her blog (the link to the original recipe is below).

Also to note, the best thing to dip with looks like graham crackers or fresh fruit!  Eating it straight would be perfectly acceptable too.

Ingredients:

• 1 1/2 cups chickpeas or white beans (1 can, drained) (250g)
• 1/8 tsp plus 1/16 tsp salt
• tiny bit over 1/8 tsp baking soda
• 2 tsp pure vanilla extract
• 1/4 cup nut butter (You can get away with using only 3 tbsp. If you use peanut butter, it’ll have a slight “pb cookie dough” taste, so if you don’t want this, try the recipe in this link instead. Just don’t bake it.)
• up to 1/4 cup milk of choice, only if needed
• 2/3 cup brown sugar (Or liquid sweeteners such as agave, maple, etc.  A mix of brown sugar and Truvia is also an option)
• 1/3 cup chocolate chips or  Sugar-Free Chocolate Chips
• 2 to 3 tbsp oats (or flaxmeal) (You can omit for a thinner dip.)

Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth. Then mix in the chocolate chips.

My Changes*:

• 2 1/2 - 3 tsp vanilla extract
• 2/3 cup chocolate chips
• 2 1/2 tsp brown sugar
• 1 pkt Truvia
• 1/4 cup skim milk

*Since the party guests were not very open to healthy, I decided to mask the chickpea flavor a little more than I would if I was making it for myself.  Added a bit more vanilla extract and mixed mainly brown sugar with a packet of Truvia.

Overall, both thumbs up for this recipe!

http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/

Sweet Potato Chips

This has become really my go to snack.  All you need is a mandolin slicer, a variety of spices, and of course a sweet potato (this last one is pretty obvious).  ...Ok, so you'll need a cookie sheet and cooling rack that can fit over the cookie sheet too.

I make 2 versions - sweet and spicy - so depending on your mood, give both a shot!  The spicy suckers are a great side to a sandwich, while the sweet delights really compliment any meal as a dessert.

Spices--
Sweet: 1/2-1 tsp Almond Extract; Cinnamon, 1/2 packet of Stevia (or sweetener of choice), and Nutmeg
Spicy: Olive Oil or Canola Oil Spray; Garlic Powder; Onion Powder; Curry Powder; Chili Powder; Paprika; Pepper; Ground Basil (or Oregano, though I've been told this reminds nommers of a pizza like taste)*

*You'll notice there aren't amounts because this is all really seasoned to taste.  If you like it spicy, add more paprika and chili or you can take it down a notch and just use a premixed Italian Seasoning (try the salt-free kind).

Preheat the oven to 375. Slice the potato into thin, even slices about 1/8th inch thick.  If you have a mandolin slicer, you're more likely to get consistent pieces, which is pretty important.  What I found using a knife, however, was that scoring the top of the potato before going to town cutting it helped me keep the slices more even.  After it's chopped to pieces throw it in a bowl and cover the slices with the liquid ingredient of choice.  Top with spices and use your hands to really mix it up, making sure they're evenly coated.  You don't want 1 chip to be covered in chili powder... trust me on that one.  My mouth still burns.

On a drying rack that has been placed over a cookie sheet - layer the slices in a single layer.  Place it in the oven for about 10-12 mins.  Since I'm still working on the perfect timing, I would keep your eyes on them after about 10 mins to make sure they don't burn.  To know they're ready, the edges will start to curl up and the center will begin to slightly brown.  It moves from browning to burnt pretty quickly, so pull those babies out and let the cool for 5 mins (this gives them time to crisp up like real chips).

After that, the final step is the easiest of them all - ENJOY!