Tropical Chia Pudding

This tropical chia pudding seems like a dessert (and is as pretty as one!), but it’s actually good for you! You won’t feel guilty about eating this!

Author: thefitnut.com

Prep time 5 mins

Cook time 1 hour

Total time 1 hour 5 mins

Serves: 2

Ingredients

◈4 T. Chia Seeds

◈1 cup lite canned coconut milk (or regular)

◈2 tsp. maple syrup

◈½ cup diced mango

◈Toasted coconut shreds for topping

Instructions

✖In the bottom of each glass (or air-tight container), add 2 tablespoons of chia seeds and pour ½ cup of coconut milk into each glass.

✖Stir in 1 tsp. of maple syrup into each glass.

✖Stir chia mixture well.

✖You can add more coconut milk if you don't like thick puddings.

✖Cover glasses and set in refrigerator for at least 1 hour, or overnight.

✖Once chia mixture has thickened like pudding, top glasses with diced mango and toasted coconut.

Enjoy immediately!

Buttered Pecan Pie in a Jar

This Butter Pecan Spread is creamy & crunchy, sweet & salty, smooth & sugary... It's the best thing you'll ever eat straight out of a jar!

Author: thehealthyfoodie.com

Yields a little over 2 cups

Ingredients

◈1/2 cup ghee

◈1/3 cup pure maple syrup

◈1/2 teaspoon Himalayan salt

◈1 whole vanilla bean, chopped

◈4 cups raw pecans

◈1/4 cup raw honey

◈1/2 teaspoon ground ceylon cinnamon

◈1/4 teaspoon freshly grated nutmeg

Instruction

✖In a large skillet set over medium-high heat, bring ghee, salt and maple syrup to a boil.

✖Once the syrup starts bubbling vigorously, add the pecans and cook, stirring almost constantly, until the pecans take a nice golden caramel color and start to smell heavenly good, about 2-3 minutes.

✖Kill the heat and allow to cool sligthly, until the nuts have hardened and can be handled with bare hands.

✖Reserve 1 cup of the pecan mixture and add the rest to the bowl of your food processor. 

✖Process until the nuts turn to butter, which should not take lond at all, about 1-2 minutes.

✖Stop the motor, add chopped vanilla bean, honey, cinnnamon and nutmeg. Resume processing until well incorporated.

✖Add reserved pecans and pulse a few times, just so they get coarsely chopped.

✖Transfer to glass jar and allow to rest and settle, ideally until the next day.

✖This will keep in the cupboards for a few weeks in an airtight container.

NF based on 1 tbsp

Bake Sale Week: Raspberry Lemonade Bars

I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it? It’s like one last throw back to the summertime captured in a cookie.

Author: sophistimom.com

Instructions

for the crust:

◈9 tablespoons unsalted butter (1 stick, plus one tablespoon)

◈1/4 cup (50g) superfine sugar (or regular granulated)

◈1 cup (100g) of unbleached all-purpose flour

◈pinch salt

for the filling:

◈1 1/2 cups (287g) superfine sugar (or regular granulated)

◈3 egg whites

◈1 egg

◈2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons)

◈2 tablespoons lemon zest (from 2 lemons)

◈2/3 cup (65g) unbleached, all-purpose flour

◈pinch of salt

◈1-2 cups (150-275g) of frozen raspberries, defrosted

◈1 tablespoon confectioner’s sugar

Directions:

✖Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)

✖Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.

✖Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

✖Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

Pull-Apart Bread Blueberry Muffins

One of the best times is when your house smells like fluffy muffins. Make these for brunch (...or snack or dessert)!

Author: immaeatthat.com

Makes 6-7 muffins

Ingredients

◈1 1/2 cups whole wheat flour

◈1/2 cup oat flour, packed

◈1/4 cup brown sugar, packed

◈1 teaspoon baking powder

◈1 teaspoon baking soda

◈1 teaspoon cinnamon

◈1/2 teaspoon sea salt

◈1 (6 ounce) container blueberry greek yogurt (I used Chobani)

◈3 tablespoons oil (canola or melted coconut)

◈1 egg

◈1 teaspoon vanilla

◈2/3 cup fresh blueberries

Instructions

✖Preheat oven to 350F. In a stand mixer, combine whole wheat flour, oat flour, brown sugar, baking powder, baking soda, cinnamon and sea salt. 

✖Add in blueberry yogurt, oil, egg and vanilla. Mix until dough is formed. The dough should seem dry. On a heavily floured surface, roll out dough into a rectangle, about 1/4" thick. Slice rolled out dough into squares that will fit into your muffin tin.

✖Now, stack 4-5 squares of dough with ~4 blueberries in between each layer. Place layered slices into a greased muffin tin. Slightly press the layers together/smoosh the muffin together. 

✖Bake for 25 minutes.

(Flourless & Butterless) Carrot Cake Cookies with Cream Cheese Glaze

These flourless and butterless cookies that include goodies like oats, shredded carrot, flaked coconut, wheat germ, and walnuts.  They are delicious, delightfully chewy, and not overly sweet.  When paired with the cream cheese glaze, they are just dreamy.  These healthy, guilt-free cookies are so easy to make and can be ready for you to indulge in, in under 20 minutes!  They would be a great option for breakfast on-the-go, too! 

Note:  These cookies will maintain the exact shape that you place them on the baking sheet, so use your fingers to form them into your desired shape.

Author: Cuckooking

Yields approximately 16 cookies, depending on the size you make them

Ingredients:

◈3 large eggs

◈1/4 c fat free milk

◈1/4 c plus 2 tbsp dark brown sugar, packed 

◈1 1/2 tbsp honey 

◈1 tsp pure vanilla extract 

◈2 c quick cooking oats 

◈1/4 c sweetened coconut flakes 

◈1/4 c walnuts, chopped 

◈1 1/2 c shredded carrot (about 3 large carrots)

◈1 tbsp wheat germ 

◈1/4 tsp ground cinnamon 

◈Pinch salt 

Cream Cheese Glaze Ingredients:

◈2 tbsp butter, room temperature

◈2 oz cream cheese, room temperature

◈1/2 tsp pure vanilla extract

◈1/2 c confectioners' sugar

Directions:

✖Preheat oven to 350 degrees.

✖In a large bowl, beat together the eggs, milk brown sugar, honey and vanilla until smooth.  Stir in the oats, coconut flakes, walnuts, carrot, wheat germ, cinnamon and salt until well combined.

✖Drop by large spoonfuls on a greased baking sheet.  These cookies will maintain the shape that you place them on the baking sheet, so use your fingers to form them into desired shape.  

✖Bake for 13 to 17 minutes, or until the bottoms turn golden brown.  Allow the cookies to cool for 3 minutes before removing.  

✖Make the cream cheese glaze.  In a small bowl, stir together the butter, cream cheese, vanilla and confectioners' sugar until smooth and creamy.  Drizzle the glaze over the cookies.

Enjoy!

Oven-Fried Southern Chicken With Sweet Honey Bourbon Sauce

Oven-Fried Southern Chicken With Sweet Honey Bourbon Sauce. Healthier southern comfort!

Author: halfbakedharvest.com

Prep time: 15 min

Cook time: 40 min

Total time: 2h 45 min

Serving Size: 6

Ingredients

Chicken

◈2 pounds chicken (I used mostly chicken breasts with a few thighs, but use what you prefer and I used boneless skinless chicken)

◈2 1/2 cups buttermilk

◈2 cups corn flake crumbs

◈1/2 cup Panko bread crumbs

◈2 tablespoons whole wheat flour

◈1 tablespoon smoked paprika

◈1 teaspoon chili powder

◈2 teaspoons onion powder

◈1/2 teaspoon garlic powder

◈1/4 -1/2 teaspoon cayenne pepper

◈a good pinch of salt & pepper

Sweet Honey Bourbon Sauce

◈3/4 cup bourbon

◈1 cup cold water, divided

◈2 tablespoons cornstarch

◈1/8 teaspoon cayenne

◈1/8 teaspoon salt

◈1/8 teaspoon pepper

◈2 tablespoons soy sauce

◈3/4 cup honey

◈2 tablespoons of your favorite BBQ Sauce

◈1 1/2 teaspoons tabasco

◈1 teaspoon dijon mustard

◈4-8 tablespoons melted salted butter

Instructions

Sweet Honey Bourbon Sauce

✖In a bowl, mix the cornstarch with 1/4 cup of water until smooth. Add the cayenne pepper, salt and black pepper. In a medium sauce pan over low heat, combine the bourbon, 3/4 cup water, soy sauce, honey, BBQ Sauce , Tabasco and dijon. Bring up the heat to a simmer and slowly add the corn starch mixture, whisking vigorously as you go. When the mixture is well combined, cook about 1 more minute. Turn off the heat and set aside until ready to use. The sauce can be made ahead and refrigerated until ready to serve.

Chicken

✖Add the chicken to a large bowl and pour the buttermilk over the chicken. Toss well, cover and refrigerate for 2 hours or overnight.

✖After 2 hours or the next day preheat the oven to 475 degrees F. Line a baking sheet with a silpat, foil or parchment paper and spray or brush it with some olive oil.

✖Add the corn flakes crumbs, Panko, flour, smoked paprika, chili powder, onion powder, garlic powder, cayenne, salt and pepper. Stir to combine.

✖Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the chicken with cooking spray or a mist of olive oil. Drizzle the melted butter over the chicken.

✖Bake for 10-12 minutes, then reduce the heat to 400 degrees F. Bake for 10-12 minutes more, then flip the chicken over and gently spray with olive oil. Place back in oven for another 15-20 minutes or until the chicken is cooked through and the juices run clean. Serve with a lemon wedge if desired and the bourbon sauce.
Note
Sauce adapted from french-fry-bourbon-burgers

Gwyneth’s Fudgy Chocolate Brownies

A shot of coffee brings out the best flavor in these decadent yet healthy brownies. Your kids won’t even notice it, but you will!

Author: bakebellissima.com

Serves: 8 

Active prep time: 15 minutes 

Total prep time: 45 minutes

Ingredients

◈2 cups white spelt flour

◈1 cup cocoa powder

◈1½ tbsp baking powder

◈Pinch fine salt

◈½ cup vegetable oil

◈1 cup pure maple syrup

◈½ cup brown rice syrup or agave nectar

◈½ cup strong brewed coffee

◈½ cup milk or soy milk

◈1 cup high quality chocolate chips

Instructions

✖Preheat the oven to 350 F. Line a 9 X 11 inch baking dish with parchment.

✖Sift the flour, cocoa, baking powder, and salt together in a large mixing bowl.

✖In a separate bowl, whisk together the ½ cup vegetable oil, syrups, coffee, soy milk and vanilla. Mix the wet ingredients into the dry ingredients, being carful not to overbeat.

✖Pour half the batter into the baking dish. Sprinkle with half the chocolate chips. Pour the rest of the batter into the baking dish, and sprinkle with the rest of the chocolate chips.

✖Bake for 30 minutes (less if your pan is shallow, more if your pan is deep), or until a toothpick has just a bit of chocolate on it when you test the cake. Cool.