Chocolate Oat Breakfast Protein Cookies

Ingredients:

1 cup old fashioned  oats

¾ cup chocolate slap protein powder

1 ½ tsp baking powder
1 ½ tsp ground cinnamon
pinch of salt
2 tbsp melted coconut oil, cooled slightly
1 egg

1 tsp pure vanilla extract
¼ cup pure maple syrup

¼ cup milk

1 of the snack pack cartons of raisins

Directions:

1. Preheat your oven to 325. Line a cookie sheet with parchment paper.

2. In a bowl,mix together the oats, protein powder, baking powder, cinnamon, and salt.


3. In your mixing bowl, mix together the coconut oil, egg, and vanilla until combined.
4. Mix in the maple syrup and milk.
5. Add in the protein powder mixture, mixing until just combined

.

6. Fold in the raisins. Chill the cookie dough for 30 minutes.
7. Scoop cookies onto pan.

8. Bake at 325°F for 10-12 minutes.

9. Cool on the pan for about 1-2 mins and then transfer to a wire rack.

Enjoy!

recipe adapted from:http://amyshealthybaking.com

chocolate and lots of it.

   

It's been too long. I have wanted to bake the past couple of weekend but like to try new recipes and just couldn't decide what to make. I was in a very chocolatly mood so created these. The texture is a combo of a fudge brownie, a chocolate chess pie and a truffle.

Gooey chocolate walnut brownie pie bars

Crust:
½ cup unsalted butter, softened
½ cup dark brown sugar
1½ cups pastry flour
¼ cup unsweetened dark cocoa powder
( I used Hershey's)

Pinch of salt

Filling:
¾ cup granulated sugar
¾ cup pure maple syrup
2 tablespoons unsalted butter, melted
1½ teaspoons vanilla
3 large eggs
2 tablespoons unsweetened dark cocoa powder

Pinch of salt
1 dark chocolate bar chopped up (I used the Trader Joe's ones)

1 and ½ cup chopped walnuts

Directions:

For the crust:

1. Preheat oven to 325 degrees.
2. Line a baking dish ( I used 11x7 you can use 9x13 but baking time might be shorter) with parchment paper.
3. In your mixing bowl, mix together butter and brown sugar until well combined.
   
    (brown sugar is love)
   
   
4. Add in flour, cocoa powder, and salt and mix until just combined.
   
5. Press dough down into bottom of pan. Bake crust about 10-12 minutes or until slightly browned around edges.               
   
   
   
      
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   for the filling:
6. 7. mix together granulated sugar, maple syrup, butter, vanilla, until combined 
   
   
   
   8. Add in the eggs, cocoa powder, salt and mix until well combined.
   9. mix in chocolate chips and walnuts.
   
   
   
   
   
   
   10. Pour batter over crust.
   
   
   
   11. Place back in oven for another 30-40 minutes (and I turned oven up to 340 after about 25 mins) or until slightly browned and crackly on top ( will be very gooey).
   
   
   

Let cool to cut and enjoy!

Recipe adapted from: http://snappygourmet.com/dark-chocolate-hazelnut-pie-bars/#zKg7H6szs8Sl03go.99

coconut flour peanut butter cup cookies

No huge story or into here. Bottom line is I went on Instagram and someone had posted a picture of her cookies using this recipe (with a few differences) and they just looked so tasty not to make myself. Enjoy!

Coconut flour peanut butter cup cookies 

Ingredients:

3 eggs 

3 tbsp dark brown sugar

1/2 tbsp pure vanilla extract 

1/2 cup coconut flour 

Pinch of salt 

1/4 tsp. Baking soda

1/3 cup melted coconut oil 

1 bag of justins dark chocolate peanut butter cups cut up into fourths. 

Directions:

1. Preheat oven to 350 and cookie sheet  with parchment paper. 

2. Mix eggs, brown sugar and vanilla in a bowl. 

3. Add in the dry ingredients and mix together. 

4. Add in coconut oil mix until all well combined. 

5. Fold in cut up pb cups. 

6. Bake 10 minutes (bottoms will brown a bit) 

7. Enjoy guilt free 😍😋

Cinnamon Sugar Roll Ups

The Christmas spirit results in an attempt at my grandma's cinnamon sugar roll ups. I have been itching to make these for the past couple of weeks. There are various reasons one because why not, two because they are delightful and three because my grandma doesn't make them anymore and I wanted some. She never really had a recipe for these because she would use the leftover pie crust from her pies. Well I wasn't going to make a pie just to have crust so I used the pie crust I use for my tarts/pies. The only difference is that I used white wheat flour and my grandma does not. This was a messy baking experience (but lets be real all mine are) but it is worth it. Also if you have instagram head over to fooduzzi I will be sharing with her! She has a great page.

Ingredients:

Dough:

3 and 1/2 cups white wheat flour
1/4 cup dark brown sugar
1/4 white sugar
1/4 teaspoon cinnamon
pinch of ground giner
1 teaspoon pure vanilla extract
1 and 1/2 cup cold unsalted butter ( 3 sticks)
3 eggs
2 tablespoons of water

milk to brush the tops with

Cinnamon Sugar mix:

1 cup white sugar
3/4 cup cinnamon

*this will also depend on how much you use I had extra left over.

Directions:

1. Blend the flour and butter together in a food processor until it creates a crumble and grainy dough.

2. Move the dough to a mixer bowl.
3. Add the sugar and spices, mix together.

4. Add in the eggs and mix until just combined. Add in the vanilla and water mix again until just combined.

5. Use your hands to mix and create a ball with the dough to ensure all is combined.

6. Split ball into thirds.
7. Lightly flour a surface to roll out the dough.
8. Take one of the balls and roll out using a floured rolling pin.
9. Coat the dough with a heafty layer of the cinnamon and sugar mix.
    

10. Slice the dough down the middle the long horizontal way. 
11. Roll both halves toward each other- be careful if the dough is too thin it will rip ( I fill with dough left over)

12. once you have your logs slice into about 7 cookies.

repeat with remaining 2/3 thirds of dough

13. Place on a plate and chill in fridge for 30 mins. (while chilling clean up the mess of a kitchen you will have if you are anything like me).

when ready to bake:
14. pre-heat oven to 350 and line cookie sheet with parchment paper. 
15. place cookies on cookie sheet ( they do not expand so up to you how many)
16. brush tops with milk

17. place in oven for 12-15 mins.  until golden brown

18.  let cool on pan and then transfer to wire rack to cool completely

19. Enjoy with some ice cream and milk.
*these are my favorite either straight from the oven or after a couple of days.

Soup season

                           

Well today we got a Christmas tree for my parents house and my apartment  and I started to decorate for Christmas. Although it is not that cold out yet… Sadly that 'yet' is there.....this time of year makes me feel like it's soup season. I am typically not a huge soup person but I have been wanting to try Tumeric. I actually got this recipe in an email with things to make with Tumeric.....odd timing. I figured I try and I like it! Hope you do too I did change a few things (mainly added more veggies )  :)

Ingredients:

• 1 tablespoon coconut oil
• 1/2 large onion chopped 
• 2 carrots chopped
• 4 stalks celery  chopped
• 1 tablespoon Ground Turmeric
• 2 cloves chopped garlic 
• ½ teaspoon ground ginger
• ¼ teaspoon ground cayenne pepper
• 1 32-ounce carton vegetable broth
• 3 cups water
• 1 teaspoon salt
• ½ teaspoon black pepper ( I just added by sight )
• 3 cups cauliflower florets, chopped
• 1 15-ounce can Great Northern beans, drained and rinsed
• 1 /2 bag of Trader Joe's organic chopped kale (about a bunch)

Directions:

1. Chop and prepare all veggies and kale. Rise and drain beans.
2. In a large pot over medium-low, warm oil. 
3. Add onion and garlic. Cook for 5-7 minutes, until the onions begin to brown. Make sure to stir to avoid burning. 
4. Add carrots and celery; cook for 3-5 more minutes, until the vegetables soften.
   
5. Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated. Cover and cook for 1-2 minutes .
   
6. Add broth, water, salt, and pepper; stir. 
   
7. Bring to a boil and then reduce heat to low. Add cauliflower. 
   
8. Cover and cook for 12-15 minutes, until cauliflower is tender.
9. When the cauliflower is tender, add beans and kale. 
   
10. Cover and cook until the kale is slightly wilted.
11. Enjoy!😋

Recipe adapted from http://www.emilieeats.com/cleansing-vegetable-turmeric-soup/