Like most people, one of my favorite food combinations is banana, chocolate, and almond butter. Truly, is there anything better? I’m always looking to get my fix in somehow and majority of the time that method is through dessert. As a lover of all things cake, this recipe seems like a no-brainer, so I am quite confused how it took me this long to create something like this. Nonetheless, I am excited to have this recipe in my back pocket for any dinner party to come. It is so easy to throw together and is the perfect dessert to toss in the oven while your crowd is enjoying dinner. Not only does it cook itself, but it leaves your apartment smelling like a delicious ball of heaven.
A glorified Valentine’s Day chocolate covered strawberry
Considering chocolate covered strawberries are basically only consumed on Valentine’s Day (okay, and maybe New Years, but that’s a bit of a stretch), I knew they had to be the hidden star of my V-day themed dessert. Instead of replicating the exact treat that I could purchase anywhere, I decided to get creative. As a girl who loves her layers, and thinks that almond butter is just about the perfect addition to any meal, snack, or dessert, my mind immediately led me here: chocolate covered strawberry almond butter cups. These three-layer treat are the perfectly creative dessert to cap off your meal with and the reinvented version of the oh so classic and (dare I say it?) kind of boring original. Make for your friends, loved one, or yourself – everyone will enjoy!
Unlike Any Other Pumpkin Pie You’ve Ever Had
There is no denying I have a sweet tooth, but lately I’ve also been having that after dinner craving for something salty. Since I am never one to deprive myself, I decided to do the most obvious thing: combine the sweet and the salty to make the perfect after dinner treat. Not only do these individual pies pack the perfect combination of those two flavor profiles, but they also add in everyone’s favorite fall flavor: pumpkin. These mini pies will have you going back for seconds (or thirds, or fourths…) and will set an extremely high, potentially unattainable bar, for all pumpkin pies to follow.
To beat that afternoon hanger
Looking for a quick and easy snack to grab on the go while still eating something healthy and delicious? Aren’t we all! Energy balls are one of my favorite things to make in mass and then store in my freezer for afternoons when that hanger strikes (we’ve all been there). This version includes a ton of protein packed ingredients and a nice sweetness from the cacao powder and the coconut; not only are they a great snack option but they also can be a perfect 2-bite dessert. The best part about them though? When you make these on your own they cost you about 1/10th of the price you see in those fancy coffee shops. Anyone else have a moral dilemma paying $4 for a small ball made of majority peanut butter and oats!? No way I’m alone in that.
Once the sun begins to shine and it is officially summer, it is as if my body has a trigger response to immediately crave every dessert in site. So, in an attempt to not eat twenty pints of ice cream or store-bought cookies, I make an effort to personally cook the desserts I’m eating to try and fill them with healthier options than many purchased baked goods. These double chocolate chip muffins not only fill that post-dinner craving, but they free of a lot of ingredients that make up most of our desserts (i.e. gluten, dairy, and processed sugar). Behold, my new best friend. And also, my freezer’s newest tenant, because you better believe I have a couple batches of these in there for future night caps!
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You won’t miss the “real” (but fake) version
Awhile back, after finishing a recipe that called for hazelnuts (hello you delicious rack of lamb and full head of cauliflower), I found myself with an extremely large amount of leftovers – thanks to a mother who multiplies anything on a grocery list by 5 just in case an entire unexpected party decides to show up for dinner. As I began reorganizing my drawers to fit the random bag of hazelnuts somewhere that I knew would go avoided for the next few months, I realized that hazelnuts are one of the main ingredients of an oh so deliciously unhealthy old school pantry staple that I haven’t had in forever: Nutella. While I’m still confused how Nutella is marketed as a “breakfast option”, being packed with sugar and other not-so-great ingredients, I thought to myself “what if I made a Nutella that would actually be an acceptable breakfast option? Like a muffin? And why not add in my favorite thing I used to put Nutella on – bananas?” With my mind whirling and my childhood Cam doing her happy dance, I decided to make my own Nutella to include in, and spread on top, banana muffins. Let me just say: Holy. Shit. Do yourself a favor and throw out the jar of Nutella in your pantry (seriously, do that) and make these muffins instead. You will not be sorry or miss the sugar laden real (but really fake) version.
To fill any craving of childhood
Ever since saying hello again to my dessert addiction post Whole30, I have been craving oatmeal raisin cookies. Unsure why, but I legitimately couldn’t get them off my mind for three days straight. Instead of filling this need for sweets void with more chocolate and my freezer full of DF VL ice cream, I decided to give my heart what it wanted. It was time to create a GF & DF oatmeal raisin cookie recipe. Good lord, what the F took me so long!? These delicious pillows of heaven seriously satisfied my craving and then some.
The best vegan dessert I’ve ever had
This past Sunday I found myself cooking up a storm in my kitchen for majority of the day (putting all the finishing touches on my Whole30 5-day meal plan) and when it was all said and done and I sat down on the couch to unwind, I immediately began daydreaming of new dessert creations. With a few hours to spare before dinner and a running imagination that just wouldn’t sit still and relax, I got up, went back into my kitchen, and assessed what ingredients I had on hand. After realizing I had majority of my favorite things (banana, almond butter, tahini, and chocolate chips), I decided to combine them into the best vehicle possible: a skillet cookie. Being that I am currently dairy & gluten free and that eggs right now don’t seem to be working too well with my stomach, I slowly realized when I popped this baby in the oven that this recipe is actually vegan. While I spent a few minutes questioning who the heck I have become, none of that mattered once I took a bite of this baby. Plus, I happened to have just purchased a pint of Van Leeuwen vegan ice cream (chocolate and mint chip) so I knew I was just about to elevate this to the best (and first?) fully vegan dessert I probably have ever had.
The surprisingly healthy dessert
Sweet, spicy, and salty!? I don’t know if a better trifecta exists. Oh wait, and there is chocolate involved? Now we are freaking talking. This is one of my favorite desserts to serve at a dinner party because not only is it insanely quick and easy to make, but it also is shockingly healthy. Gluten free, dairy free, filled with healthy and beneficial ingredients (hello collagen and avocado), and sweetened simply by honey and cacao powder.
The too good to be true healthy dessert
Health kicks or diets can get crazy. A lot of us have been there: you decide to gung-ho cut out a ton of food groups, maybe specifically sugar or dessert, and then realize it is all you can think about. As someone with a serious sweet tooth but also a secret side love affair for all things salty, I combined the two with my new obsession over tahini and made the perfect healthy-fied dessert. No-bake raw coconut cashew tahini bars. Pop these babies in your freezer and have on hand for when you just need that extra something.