Healthy Cookie Dough Dip If you received an email from Pinterest saying I didn’t want you to pin my recipes, this is NOT true! I am so sorry for this and have no idea why they would send such messages out! Please accept my apologies… I’m so honored when people pin things from my site or follow my Chocolate Covered Katie Pinterest Board. Healthy Cookie Dough Dip… it’s like an unbaked form of those popular White Bean Chickpea Blondies. I don’t know about you, but when I make the blondies, quite a bit of the raw dough gets consumed in the process! But will “normal” people like it? Often, I’m unsure if a recipe with which I am in love will be a hit with the general population of people who aren’t used to healthy food. The following is directly from my About Chocolate Covered Katie page. I refuse to believe one must give up delicious food in order to be healthy… Healthy food can taste incredible when it’s prepared the right way. I brought this healthy cookie dough dip to a party. Something amazing happened… Ingredients
Overnight, Slow Cooker, Banana & Coconut Milk Steel-Cut Oatmeal This cooks while you sleep, so you can wake up to the aroma of a delicious, ready-to-eat breakfast. The oats, flax seed, bananas, and coconut milk will give you the fuel to keep going all morning. It's lactose free and vegan, too. Last year I shared two recipes for Slow Cooker Steel Cut Oats, one was apple-cinnamon and the other was cherry-almond. They are healthy, hearty breakfasts that have been very popular with readers. So I thought it was time to try out a new flavor. It was Yummy reader, Bella, who got me thinking about using coconut milk when she asked in the apple cinnamon oatmeal comments about substituting coconut milk for the skim milk in that recipe. Coconut Milk is good for you, too! A power breakfast! Weight Watchers PointsPlus: 6 points per 3/4 cup serving Step-by-step photos for makingSlow Cooker, Banana & Coconut Milk Steel-Cut Oatmeal Step 1. *I recommend using very ripe bananas. *Canned coconut milk is located in the Asian aisle of most groceries stores. Step 2.
Maple Baked Pears The aroma of baking sweet pears filling your home is very welcoming. The subtle maple flavor in this recipe suits baked Bosc pears perfectly. INGREDIENTS 4 to 5 medium firm pears, preferably Bosc 1/4 cup maple syrup Cinnamon 1/4 cup finely chopped walnuts Low-fat vanilla frozen yogurt, optional 1. Preheat the oven to 350 F. 2. 3. 4. 4 servings Variation: Omit the walnuts; sprinkle the pears with about 1/4 cup semisweet chocolate chips once out of the oven. MORE THANKSGIVING IDEAS • Baked Squash Savory Stuffing • Curried Pumpkin Soup • Pumpking Pie with Pecan Crust • Thanksgiving Decorating with Nature • Spicy Sweet Potato Patties Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas. Mini German Pancakes Here’s a fun breakfast you can make this weekend. My family love German Pancakes (at our house they are called Hootenannies). So when I saw the idea of making mini ones at a site called Gimme Some Oven I had to try them. Her recipe is basically the same as the one I make in my 9 x 13 pan, but you add the butter to the batter instead of the pan. The great thing about the minis is they turn out as perfect little cups just right to fill with fruit. I also made mine in my Demarle muffin tin, so no need for greasing here. Mini German Pancakes 1 cup milk 6 eggs 1 cup flour 1/2 tsp. salt 1 tsp. vanilla 1 tsp. orange zest (optional) 1/4 cup butter, melted Preheat oven to 400 degrees F.
No-Bake Vegan Chocolate Tart I have enjoyed long spells of eating only raw, vegan food–and as vibrant and energetic as I felt, I also felt like I was spending seriously long amounts of time making raw food seem like cooked food. Desserts especially were a challenge, what with all of the dehydrating of things and young coconut meat-getting, they sometimes took days to prepare. I wanted to post a vegan chocolate cake recipe today, and thought, given the head-swirling heat we’re having in the northeast, that a no-bake version would be fitting. Crust 2 cups organic chocolate cookie crumbs (see recipe below for how to make raw ones, or use store bought conventional ones) 1/4 cup coconut oil Filling 1 1/2 cups cashews, soaked in water from one to three hours, then drained 1/2 cup + 2 tablespoons water 1/2 cup + 2 tablespoons agave syrup 1/2 cup coconut oil 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 cup + 2 tablespoons cocoa powder 3/4 teaspoon hazelnut extract Make the Crust 1. Make the Filling 1. 1. 2. 3. 4.
Healthy Black Forest Baked Oatmeal I recently read an article which stated that people who ate dessert for breakfast had less cravings throughout the day and they actually lost more weight than those who swore off sweets completely. When I read this I immediately began thinking about Valentine’s day desserts I could transform into breakfast. Chocolate covered strawberries, red velvet cake, chocolate mouse. The possibilities were endless. After having great luck with baked oatmeal, I thought it would lend itself well to other dessert flavours. I adore the combination of bitter chocolate and sweet cherries so I decided on making black forest cake baked oatmeal. These little cakes are incredible. Healthy Black Forest Baked Oatmeal 1 cup rolled oats (not instant)½ cup applesauce½ cup fat free milk (or dairy free milk, to make vegan)¾ cup pitted cherries (fresh or frozen)½ Tsp. vanilla extract¼ cup chocolate chips1 Tbsp. chia seeds1 Tbsp. cocoa powder Preheat oven to 375 Combine all ingredients in a medium bowl. Related posts:
Vegan Pumpkin Streusel Cheesecake Dessert this year includes the traditional holiday pumpkin, but it comes as part of a vegan, dairy-free cheesecake. It’s sure to be a crowd pleaser with its rich, creamy blend of pumpkin and tofu dusted with a crunchy streusel topping. This simple-to-make vegan holiday dessert will satisfy family and friends who love cheesecake with a dense texture and rich pumpkin flavor. Since milk and eggs aren’t used in the recipe, it’s also a natural for those allergic to or intolerant of these two foods. Crust: 5 vegan whole-wheat graham crackers 1/4 cup finely chopped pecans 11/2 tablespoons canola oil 1 tablespoon organic brown sugar Cheesecake: 2 (12.3-ounce) boxes of silken soft tofu 1 (8-ounce) container of vegan imitation cream cheese (such as Tofutti) 1 (15-ounce) can pumpkin 2/3 cup organic brown sugar 11/4 teaspoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/8 teaspoon salt Preheat oven to 325 degrees. 1. 2. 3.
Lady Behind the Curtain » Cinnamon Roll Waffles with Cream Cheese Syrup I’ve made pizza, sandwiches and muffins in a waffle maker. Why not make cinnamon roll waffles! IDEA: Slice them into sticks, pour a little syrup into the bottom of a wide mouth cup, place the sticks in with just the tips touching the syrup and you’ve got a nice dippers for the kids or you can serve them up this way for a buffet. Want to add another layer of flavor? How about CINNAMON CREAM CHEESE BUTTER!!! Cinnamon Roll Waffles with Cream Cheese Syrup Slice these into sticks and serve as dippers! Ingredients 17.5 ounce can of Pillsbury cinnamon rolls with cream cheese frosting For the Cream Cheese Syrup: cream cheese frosting (from cinnamon roll can) 1 tablespoon corn syrup 1 tablespoon water Instructions Spray waffles iron with cooking spray, place 4 cinnamon rolls on a PREHEATED waffle iron and close to cook. Cook until light goes off ( WARNING!!! Mix together the frosting and the corn syrup. Notes
Pumpkin Spice Protein Balls | Healthy Fall Recipes If the dawn of fall brings thoughts of pumpkin spice lattes and plenty of seasonal sweet treats, then you’re in the right place. However, what you won’t find with these pumpkin spice protein balls is butter, added sugar, eggs or anything refined for that matter. Instead, you’ll find four simple ingredients: oats, almonds, dates and pumpkin pie spice. We whipped these up last week as the weather was starting to cool and it was rainy outside. If you’ve ever had a Larabar then you know the sweet simplicity that is a well made snack bar. We deemed these “protein balls” because one batch has one half cup of whole, raw almonds which contains around 30 grams of protein. Pumpkin Spice Protein Balls Yields 10-12 balls | vegan/gluten-free optional Ingredients: 18 pitted dates 1/2 cup almonds 1/2 cup rolled oats (use gluten-free oats for GF) 1/2 tsp pumpkin pie spice* notes* Add more pumpkin spice, or a dash of pumpkin butter if you prefer the flavor a bit more bold. And that’s it! Love this recipe?
A Flavour of Egypt …The desert wind that sifts the shifting sandO’er buried cities and tombs of vanished kings,Sad with the knowledge of forgotten thingsAnd old with memories none may understand… Egypt, one of the oldest civilizations in the world! I will never forget the excitement on hearing that Cairo would be my first overseas assignment with the British Diplomatic Service. That was over 20 years ago, but I can still feel the blanket of heat which engulfed me as I stepped off the aircraft, and if I close my eyes I can almost smell the sweet jasmine trees which lined the dusty streets. A country steeped in history and culture – from the winding warrens of the Khan El-Khalili souk where I would wander for hours haggling over perfume bottles, spices and other treasures – to the wide open expanse of the desert where I would de-stress from the daily noise and traffic by riding on horseback for miles, then take in a spectacular sunset over the pyramids at Giza. Maggie Repp, February 2011 Enjoy!