These are the most bittersweet chocolatey brownies ever baked. Yeah, I said it. These brownies are so fudgy and dark chocolate filled, that I made them twice in as many days. They were downed that quick.
And, they have a secret healthy ingredient. Shhh….. (more…)
What an exciting day for Cleveland! The Indians have officially earned their place in the World Series!
Now, let’s take a look at the incredible crumble topping on this muffin cake. I adapted the recipe from one that I found from Cooking Light. I doubled the crumble topping, added vanilla, lemon zest and nutmeg. I also substituted coconut oil in place of the canola oil the original recipe called for. Then, I decided to make it into one big cake instead of 12 muffins. I am in love with this one. It is perfect for a coffee date, brunch, or dessert.
A lightened up fall favorite perfect for breakfast or an afternoon coffee break.
2 tbs butter, melted
2 tbs coconut oil, melted
1 tsp cinnamon
4 tbs old fashioned oats
4 tbs all purpose flour
2 tbs brown sugar
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
2 tsp cinnamon
1/2 tsp fresh grated nutmeg
1 tsp lemon zest
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
3/4 cup low fat buttermilk *cooking tip below
1/2 cup brown sugar
1 large egg
2 tsp vanilla extract
1 apple, peeled and diced; I used red delicious (about 1 1/4 cups)
Preheat the oven to 400.
Mix together the crumble ingredients(butter, coconut oil, cinnamon, oats, four, brown sugar, and vanilla) and set aside.
In a medium bowl mix together the dry ingredients: flour, cinnamon, nutmeg, lemon zest, baking powder, baking soda, and salt.
In a large mixing bowl combine the wet ingredients: buttermilk, brown sugar, egg, and vanilla.
Add the dry into the wet ingredients in two batches, mixing in between.
Fold the diced apple
Pour the batter into a pie plate that has been sprayed with cooking spray.
Top the batter with the crumble mixture
Bake at 400 for 25 minutes, or until the top is golden and a toothpick inserted in the middle of the cake comes out clean.
**Cooking Tip: If you do not have any buttermilk on hand, sqeeze 1 tbs of fresh lemon juice into a liquid measuring cup then pour in milk (any kind) up to the 3/4 cup line. I used this method with unsweetened original almond milk and the recipe turned out fantastic.
Crispy on the outside and delightfully chewy on the inside.
3 cups unsweetened shredded coconut, toasted
4 egg whites
1 cup sugar
1/4 tsp salt
2 teaspoons vanilla extract
1/2 bag dark chocolate chips
1 tsp coconut oil
Preheat the oven to 350.
Add the coconut to a parchment lined baking sheet. Toast for about 5 minutes, or until lightly golden brown. Let cool.
In a large mixing bowl, beat the egg whites, sugar, salt and vanilla with a hand mixer until glossy with soft peaks.
Fold the cooled, toasted coconut into the whipped egg whites.
Using a cookie scoop, scoop the cookies onto a parchment lined baking sheet. Leave a little space in between, about an inch. They won’t spread too much.
6.Bake for 12-15 minutes. Until lightly golden, or to your preference.
While the cookies cool, mix together 1/2 bag dark chocolate chips and 1 tsp coconut oil in a microwave safe bowl. Microwave for 45 seconds, stir. Microwave for 10 second intervals stirring in between, until melted.
Dip each cookie into the chocolate. Place back onto the parchment paper and into the freezer to set.
Keep fresh in an airtight container up to 4 days in the fridge.
I was in search for inspiration for a fall apple dish and thought of my Mom. Growing up, my Mom would make baked apples for dessert quite often. She would slice the apples up and toss them with maple syrup, vanilla, and tons of cinnamon. They are simple, delicious, and a much healthier option than most desserts out there. (more…)