Sweet Potato Protein Brownies

1/2 cup powdered peanut butter (mixed with about 1/3 cup water to make it pb consistency)
1 scoop chocolate protein powder
150 grams (about 1/2 cup) cooked sweet potato (peel and microwave for about 3 minutes)
2 egg whites
1/4 cup honey
1/4 cup cocoa powder
2 tsp vanilla
1/2 tsp baking soda

Preheat oven to 350 and spray an 8x8 baking dish with cooking spray.

Add the sweet potato to a food processor and process until smooth.  Add the rest of the ingredients and process until batter is smooth- scrape down sides of bowl as needed.

Pour batter into prepared baking dish and bake for 25 minutes.  Cool and cut into 9 squares.  I store them in the refrigerator.

85 calories and 7 grams protein each.

Powdered PB Protein Brownies

3 egg whites
3/4 cup water
1 tsp vanilla
3/4 cup powdered peanut butter
1/2 cup cocoa powder
1 scoop chocolate protein powder
1 packet stevia
1 tsp baking soda
1/4 tsp salt
1/4 cup honey

Preheat oven to 325.  Spray an 8x8 baking dish with cooking spray.

In a small bowl, whisk together egg whites, water and vanilla.

In a large bowl, whisk together powdered pb, cocoa powder, protein powder, stevia, soda and salt.  Stir in the egg white mixture and mix well.  Stir in the honey.  Pour into prepared dish and bake for 30 minutes.  Cool and cut into 9 squares.

88 calories and 9 grams protein each.

Chocolate Zucchini Muffins

Original recipe here

Gary and the kids (but especially Gary!) loved these!  It's not health food by any means, but it's better than regular chocolate cake and at least has a cup of zucchini hidden inside!  They were very moist.

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour (**I used a gluten free flour mix instead of whole wheat.  Next time, I'm going to try all GF flour because they were plenty moist)
• 2/3 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg, lightly beaten
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1/3 cup milk
• 1/2 teaspoon vanilla extract
• 1 cup grated zucchini
• 2/3 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Prepare a muffin pan by spraying cavities with non-stick spray or insert muffin liners.
2. In a large bowl, stir together the flours, sugar, cocoa powder, baking soda, salt, and the cinnamon. Set aside.
3. In a separate bowl, whisk together the egg, applesauce, vegetable oil, milk, and the vanilla extract. Pour the wet ingredients into the dry ingredients until just combined. Fold in the zucchini and the chocolate chips.
4. Divide the batter evenly amongst each cavity (for only 12 muffins, you will need to fill each one very full). Bake the muffins for 20-25 minutes or until a toothpick inserted comes out clean. Let muffins cool. Store leftovers in an airtight container.

Powdered Peanut Butter Flourless Brownies

Recipe and Photo from Skinnytaste

Another healthier option for brownies.  Really yummy, and they are a cake-y brownie as opposed to the fudge-y black bean brownies.

Ingredients:

• cooking spray
• 1 large egg
• 1 large egg white
• 1 cup powdered peanut butter
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup water
• 1/2 cup raw honey 
• 1 tsp vanilla
• 1/2 cup chocolate chips (I don't think they even need these, and mine all sank to the bottom)

Directions:

Preheat the oven to 325°F. Spray a nonstick 9 x 9 inch baking pan with cooking spray.
Beat the egg and egg white in a small bowl with a whisk; mix in the water.

In a large bowl combine the powdered PB, cocoa powder, salt, baking soda and mix well with a spatula. Add the egg mixture and stir. Add honey, vanilla and stir with a spatula until combined. Fold in the chocolate chips. Pour the mixture into the prepared baking pan and bake about 30 minutes.

If cut into 9 squares, they are each 192 calories each. (30.3 g carbs; 7.3 g protein; 63. g fat)

Black Bean Brownies

Recipe and photo from Chocolatecoveredkatie

In an effort to offset my last dessert post, here is a healthy dessert recipe!  The author of the recipe says that people are fooled, and they taste the same as regular brownies.  They do NOT taste like regular brownies.  However, for flour-less, egg-less, white sugar-less brownies, they are really good and satisfying, and best of all, Gary and kids loved them.  They are very fudge-y not cake-y and they are better after being in the fridge because they wouldn't stay together when we tried to eat them out of the pan prior to refrigerating.  In addition, you can easily make these gluten free!

Ingredients

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) 
• 2 tbsp cocoa powder 
• 1/2 cup quick oats
• 1/4 tsp salt
• 1/2 cup pure maple syrup or agave (I used maple syrup)
• 1/4 cup coconut or vegetable oil (I used coconut oil)
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips (I used just under 2/3 cup)

Instructions

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. Stir in the chips, then pour into a greased 8x8 pan. Cook the black bean brownies 18 minutes, then let cool at least 10 minutes before trying to cut.

Lemon Dream Cake

Photo from thecountrycook- she also has step by step photos

I wasn't going to post this recipe because I'm really trying to have the fam eat clean, unprocessed foods, and this recipe is made of ALL processed garbage, but I couldn't resist because it is so light and delicious!  I made it for friends and one adult and one child who NEVER eat cake, don't like cake, usually won't try cake, agreed to try it...and then both proceeded to eat two pieces!!  It's also really fast and easy so you know, I guess everything in moderation?

Ingredients:

1 (18.25 oz.) box French Vanilla Cake Mix (I couldn't find 'French' so I used plain vanilla)

ingredients needed to make cake (eggs, oil and water)
1 (15.75 oz.) can lemon pie filling

1 tub lemon flavored frosting

1 ( 8oz.) tub whipped topping, thawed

Directions:

Preheat oven to 350F degrees

Spray a 9x13 baking dish with nonstick cooking spray.

Prepare cake mix as directed on the back of the box.

Pour batter into baking dish.

Place spoonfuls of lemon pie filling all over the batter. 

Take a knife and swirl it all around to help evenly distribute it better.

Bake at 350F degrees for about 35-40 minutes.

Until it springs back to the touch and isn't jiggly in the center.

Let cake cool completely before proceeding to the next step.

In a bowl, combine lemon flavored frosting with whipped topping.

Mix until thoroughly combined.Spread frosting over cooled cake.

                             Refrigerate until chilled and keep any leftovers refrigerated.

Light No-Bake Peanut Butter Pie

Photo & recipe from skinnytaste

I made this pie to take to dinner with friends, and everyone loved it!  You would never guess that it's light.  This is my new go-to dessert for sure.

5 oz. reduced fat cream cheese, at room temp
1/2 cup powdered sugar
1/2 cup peanut butter (or "Better n Peanut Butter" from TJ's to save even more calories)
8 oz. light Cool Whip
1 reduced fat graham cracker pie crust
Chocolate syrup or melted milk chocolate chips

Beat cream cheese and powdered sugar in a medium bowl.  Beat in peanut butter on medium until smooth.  Beat in Cool Whip on low.  Pour into crust and refrigerate until firm 2-3 hours.  Drizzle with chocolate.

Chocolate Buttermilk Layer Cake

Photo & Recipe from Papersseed

I wanted to repost this recipe because I made it this weekend for a Valentine's party, and it was a HUGE hit.  Huge.  People were saying it's heaven on a plate!  Now, I have to say, that I'm not a huge chocolate cake fan so I thought the cake part was very good, and the frosting was 'eh' because I don't really like ganache- it would have been better to me if it was milk chocolate.  But since literally every single person at the party loved it, I'm going to keep it on my blog for awhile...but maybe not forever since I probably won't make it again so print it out if you want to try it!

3 cups unbleached all-purpose flour
2 1/2 cups sugar
1 tbsp + 1 tsp baking soda
1/2 tsp salt
1 cup unsweetened cocoa powder (sifted)
1 1/3 cups canola oil
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups freshly brewed, extra-strong hot coffee
1 tsp pure vanilla extract
24 oz. semisweet chocolate chips
1 1/2 cups heavy whipping cream

1. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.
2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.
3. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and cream in a stainless steel mixing bowl (I used glass) and set on top of simmering water, Allow mixture to melt–do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature.
4. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn’t find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat (although I found myself with a surplus of frosting). Makes a single 9-inch layer cake.

Lemon Crumb Bars

I brought these to girls' night in, and they were a HUGE hit!  The saltines give them the perfect bite of saltiness (kine of like salted caramel).  Be careful because it's really hard to stop at one!

1 box lemon cake mix
1/2 cup (1 stick) salted butter, softened
2 cups finely crushed saltine crackers (1/4 lb., which is 1 sleeve)
1/2 cup lemon juice
1 egg
3 egg yolks
1 (14 oz.) can sweetened condensed milk

Preheat oven to 350.  In a large bowl, beat cake mix, butter and 1 egg with mixer until crumbly.  Stir in saltine crumbs.  Reserving 2 cups crumb mixture, press remaining crumbs on bottom of greased 13x9 inch baking dish.  Bake 15-20 minutes or until golden.  With mixer or wire whisk, beat 3 egg yolks, sweetened condensed milk and lemon juice.  Spread over prepared crust.  Top with reserved crumb mixture.  Bake 25 minutes or until set and top is golden.  Cool.  Refrigerate within 2 hours.  Cut into bars.

Peanut Butter Frosting

This is the BEST peanut butter frosting!  Use it on anything...brownies, banana cake, peanut butter cupcakes...yum!

This is enough for a 2 layer cake.  Half the recipe if you are using on brownies.  Or even better, don't half it, grab a spoon and go to town on the extra!

2 cups creamy peanut butter

1 1/2 cups powdered sugar

1 cup (2 sticks) unsalted butter, room temperature

2 1/2 teaspoons vanilla extract

Mix all ingredients with an electric mixer until light and fluffy.  Try not to eat the entire bowl with a spoon. ;)

 

From Bon Appetit

Peanut Butter Cookies

Really good recipe from Food Network- I put slightly less flour and just rolled them into balls and barely pressed them with a glass.

1 cup sugar, 1/4 cup additional to roll cookies
1 stick butter, at room temp
1 egg
1 cup smooth peanut butter
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour

Preheat oven to 375.  Grease a baking sheet.  In a large bowl, cream together sugar and butter.  Beat in egg to mixture.  Mix in pb and vanilla until smooth and creamy.  Stir in salt, baking soda and flour until well combined.  Roll dough into 1-inch balls and then roll in sugar.  Place on baking sheet and flatten with fork.  Bake for 12-15 minutes. 

Strawberry Shortcake on a Stick

I haven't made these yet, but how easy would this be?!  Store bought angel food cake, fresh strawberries, pop them on sticks and serve with cool whip...easy peasy!

Pumpkin Cheesecake Trifles

Photo & Recipe from Baking Addiction

12 Biscoff Cookies, crushed into crumbs (I would use gingersnaps)
1 tablespoon unsalted butter, melted 8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar.
5. Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs.
 

Pumpkin Angel Food Cake

Cake
1 box (1 lb) Betty Crocker white angel food cake mix
1 tablespoon all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin (not pumpkin pie mix)
1 cup cold water

Ginger-Cream Filling
2 cups whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger

Move oven rack to lowest position. Heat oven to 350°F. In extra-large glass or metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.

Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

Apple Pie Cake

I made this for Father's Day, and Gary loved it!  It has a little more spunk than plain old apple pie. ;)

2 cups flour
1 cup packed light brown sugar
2 tsp. cinnamon
1/2 lb. (2 sticks) cold unsalted butter, cut into 8 pieces
5 lbs. tart apples (I used 3 lbs., and it was plenty- about 10 apples)
2 tbsp. fresh lemon juice

(1) In a large bowl, combine flour, brown sugar and 1 tsp. cinnamon.  Using an electric mixer or a pastry cutter, cut in the butter until the mixture forms pea-size pieces.  Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9 inch springform pan.
(2) Preheat oven to 350.  Peel the apples, cut into thin slices and place in a bowl.  Pour off any accumulated liquid.  Toss the apple slices with the remaining teaspoon cinnamon and the lemon juice and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan).

(3) Sprinkle the remaining crumb mixture on top.  Put the pan on an aluminum foil-lined baking sheet and bake for 1 hour and 15 minutes or until golden brown on top.

(4)  Run a knife around the edge of the pan and let the cake cool in the pan to set.  Serve at room temp.

Sock-It-To-Me Cake

Super easy and much moister than coffee cake from scratch since you use a mix.  The only thing I change is that I omit the pecans because I hate nuts in anything! 

Cake:
4 large eggs
1 c sour cream
1/3 c vegetable oil
1/4 c water
1/4 c sugar
1 package Duncan Hines Moist Deluxe Butter Recipe Golden cake mix, divided (or really any yellow/butter cake mix)

Filling:
2 tbsp of the cake mix
2 tbsp brown sugar
2 tsp. cinnamon
1 c chopped pecans

Preheat oven to 375.  Grease and flour a 10-inch tube pan.  Filling: combine 2 tbsp dry cake mix and rest of ingredients and set aside.  Cake: combine remaining cake mix and rest of ingredients in a large bowl.  Beat at medium speed with an electric mixer for 2 minutes.  Pour 2/3 of the batter into the pan.  Sprinkle with filling.  Spoon remaining batter evenly over filling.  Bake for 45-55 minutes or until a toothpick inserted in center comes out clean.  Cook 25 minutes.  Drizzle glaze (1 cup powdered sugar & 1-2 tbsp milk) over cake.

Flourless Chocolate Cake (True Food)

 

This is our very favorite dessert from True Food Kitchen- mine never tastes as good as theirs though!

 6 oz. dark chocolate, at least 70%

3 oz. butter

3 oz. almond butter

3 eggs, separated

6 tbsp natural cane sugar

1 tsp vanilla extract

Over a double boiler, melt chocolate, butter and almond butter.  Let cool.  Separate the egg and place the yolks in the bowl of an electric mixer.  Add 3 tbsp sugar and beat until a light, pale yellow color, about 6 minutes.  Slowly pour in the melted chocolate and mix until combined.  In a clean mixing bowl, add the egg whites.  Whisk until frothy.  Slowly pour in 3 tbsp sugar and mix until soft peaks form.  Fold the whites into the chocolate/egg mixture.  Carefully fold until combined.  Spray 4 oz. ramekin or muffin cups with pan spray.  Pour the batter into the molds, almost to the top.  Bake in a 325 oven for 12 minutes.  Let cool before unmolding.  To serve, reheat in a 300 oven for 4 minutes.

True Food serves it with a caramel sauce, little toffee bits and a scoop of ice cream.

Cinnamon-Streusel Coffee Cake

Streusel topping and center:
1 3/4 cups flour
1 cup packed light brown sugar
1 1/4 tsp. ground cinnamon
coarse salt
1 1/2 sticks cold unsalted butter, cut into small pieces

Cake:
1 stick unsalted butter, room temperature
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
coarse salt
1 cup granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 cup sour cream

Glaze:
1 cup confectioners' sugar
2 tsp. whole milk

1. Make the streusel topping: mix together flour, 3/4 cup brown sugar, 1 tsp. cinnamon, and 1 tsp. salt.  Cut in butter with a pastry cutter until small to medium clumps form.  Refrigerate until ready to use.
2. Make the streusel center: mix together remaining 1/4 cup brown sugar and 1/4 tsp. cinnamon.
3. Preheat oven to 350.  Make the cake: butter a 9-inch tube pan with a removable bottom.  Sift flour, baking powder, baking soda and 1/2 tsp. salt into a bowl.
4. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes.  Beat in eggs, 1 at a time, then vanilla.  Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour.  Continue to beat until well combined.
5. Spoon half the batter into pan.  Sprinkle streusel center mixture evenly over batter.  Top with remaining batter, and spread evenly using an offset spatula.  Sprinkle streusel topping mixture evenly over batter.
6. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes (I had to bake it for 70 minutes because the streusel was so thick!).  Transfer pan to a wire rack and let cool completely.  Remove cake from pan and transfer to parchment.
7. Make the glaze: mix together confectioners' sugar and milk.  Drizzle over cake and let drip down sides.  Let stand for 5 minutes before serving.

(Martha Stewart recipe).

Coconut Chocolate Chip Cookies

These are a knock-off of Paradise Bakery cookies- so yummy!

1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1/2 tsp vanilla
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 cup semi sweet chocolate chips
1 cup sweetened coconut flakes

Cream butter and sugar.  Beat in egg and then add vanilla.  In separate bowl, sift or stir together flour, soda and salt.  Add to sugar mixture.  Stir in chocolate chips and coconut.  Drop by rounded teaspoon or tablespoon fulls onto cookie sheet.  Bake about 10 minutes at 350 degrees.