Seriously, these are THE BEST (according to me anyway). Crunchy bite on the outside and the perfect amount of chew on the inside, exactly how a cookie should be. The BEST EVER Chocolate Chip CookiesServings: 12 (large) cookies 1.5 cups of all purpose flour 1/2 tsp of baking soda 1/2 tsp of salt 1/2 cup of melted coconut oil* 1/2 cup of cane (or white) sugar 1/4 cup of packed light brown sugar 1 tsp of vanilla 1 egg (room temperature) 1/2 cup of mini chocolate chips Notes: *These do have a coconut flavor because of the oil. You could substitute 1 stick of melted butter. Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. In a stand mixer, beat together the sugars and oil on med-high until smooth. Add vanilla and the egg, mix on med-low for 10-15 seconds until combined (don't over mix!) Add dry ingredients, start on low so you don't cover yourself with flour and pick up speed to med-high until dough forms (again, don't over mix!) Lastly, add chocolate chips and mix on low for 10-15 seconds until combined (use your hands if necessary.) Use a small ice scream scoop or spoon to shape 12 large balls of cookie dough and place onto a greased or parchment covered baking sheet. Bake for 9-11 minutes until the cookies look puffy and just golden around the bottom edges. Don't over cook or you will lose the chewiness!!! They will be soft to touch but will settle as they cool. Let them cool on the pan for 10 minutes then transfer to a cooling rack (or eat them!) Store in an air tight container... IF there's any left.
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S'mores CupcakesServings: 12 cupcakes Cupcakes: 1 cup of graham cracker crumbs 1 cup of spelt flour (or all-purpose) 1 1/2 tsp of baking powder 1/2 tsp of salt 1/2 cup of coconut oil, room temperature 1 cup of maple syrup 2 large eggs 1 tsp of pure vanilla extract 3/4 cup of almond milk Frosting: Marshmallow fluff & Nutella 1-2 graham crackers for topping *Recipe adapted from Real Simple magazine Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners.
In a large bowl, whisk together the graham crackers, flour, baking powder, and salt. In a separate bowl (or electric mixer), beat together the coconut oil and maple syrup. Beat in the eggs, one at a time, then add the vanilla, scraping the sides of the bowl as necessary. Begin to slowly add in the dry ingredients and milk, alternating and adding in thirds. Mix until just combined. Divide the batter among the 12 tins and place in the oven on the middle rack. Bake for 20-24 minutes, until the toothpick comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack. Let cool to touch before frosting. Fold together the marshmallow fluff and Nutella in a bowl then place into a piping bag or plastic bag (and cut the tip) then swirl onto each cupcake. Break a few graham crackers into squares and place on top of cupcakes for garnish. Chocolate Chip Pumpkin Oat CookiesServings: 12 cookies Dry: 3/4 cup of spelt flour 1/2 cup of rolled oats 1/4 cup of pure cane sugar 1/2 tsp of baking powder 1/4 tsp of salt 1 tsp of cinnamon 1/4 tsp of all spice 1/4 tsp of ground ginger Wet: 1/4 tsp of maple syrup 1 1/2 Tbsp of coconut oil (melted) 1 tsp of pure vanilla extract 1/2 cup of pumpkin puree 1/4 cup of chocolate chips large handful of crushed pecans (optional) Preheat the oven to 350 degrees. Parchment paper a cookie sheet.
In a large bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients and mix well. Fold the wet ingredients into the dry ingredient mixture until a dough forms. Be careful to not over mix! Lastly, gently fold in the chocolate chips and pecans. Use a tablespoon to scoop dough onto the cookie sheet, you should get about 12 cookies. Use the bottom of the spoon to flatten each cookie slightly. Place in the oven for 10-12 minutes, the cookies might seem a little soft but will set once they cool. Remove from the oven and let them cool on the pan for about 5 minutes (try not to touch them so they don't fall apart!) Place the cookies onto a cooling rack and let them continue to set and cool. Simply inspired by having a sh*t ton of carrots in my fridge that were askin' for some lovin'. These cupcakes are vegan & gluten free and sometimes those words can get a bad rap, cross my heart, hope to die that these are dressed to impress. Carrot Cake CupcakesServings: 12 cupcakes 1 cup of almond flour 1.5 cup of oat flour 1 1/4 tsp of baking powder 1 1/4 tsp of baking soda 1 tsp of salt 1 Tbsp of cinnamon 1/2 tsp of nutmeg pinch of allspice pinch of ground ginger 1/2 cup of pure cane sugar 1 cup of mashed banana (~ 2 medium bananas) 3/4 cup of coconut oil - melted 1 pound of carrots - shredded ~1 cup of roughly chopped walnuts ~ 1/2 cup of raisins Preheat oven to 350 degrees. Place baking cups into cupcake pan.
Place the flours, baking soda, baking powder, salt, and spices into a large bowl then give a good mix until well combined. In a separate bowl, mix together the mashed banana, coconut oil, and sugar. Pour the banana mixture into the flour mixture and mix well until a dough forms. Fold in the carrots, nuts, and raisins. Scoop the dough equally into the cupcake pan and place in the oven for 30-35 minutes until they are golden brown and pass the "knife comes out clean" test. Remove from the oven and let cool in the pan for about 5 minutes. Once cool enough to touch, place on a cooling rack or plate to finish. Once cool, spread on some cashew icing and top with toasted walnuts. This is what happens when I clean my apartment and find canned chickpeas in my cabinet and apples in my fridge that are begging to be used. I had a flash back to when I made my Flour-Less Peanut Butter Chocolate Chip Blondies and instantly began drooling. Then, on this one rainy night, came the genius idea to make a combination of a pie and blondie. Yes, I know, why didn't you think of that? Apple Pie Chia BlondiesServings: ~12 small or 8 large blondies Blondie batter from Flour-less Peanut Butter Chocolate Chip Blondies with a few changes: *NO chocolate chips *I also used 1/4 cup of almond butter & 1/4 cup of coconut oil in place of the 1/2 cup of peanut butter Apple pie filling: 3 cups of chopped apple 2 heaping Tbsp of coconut oil 1/2 tsp of pure vanilla extract 1/2 tsp of cinnamon big pinch of nutmeg 1/8 tsp of salt 2 Tbsp of chia seeds Preheat the oven to 350 degrees. Parchment or grease a small brownie/cake pan. Heat the coconut oil over medium heat in a small pot over the stove. Place the apple pie filling ingredients (minus the chia seeds) into the pot and give a good stir. Let sit over the heat to soften and caramelize for about 15-20 minutes. Keep an eye and stir occasionally. Meanwhile, begin to prepare your blondie batter. Once the apples have softened, remove from the heat and stir in the chia seeds. Place half of the dough into the bottom of the brownie pan and spread evenly. Layer on the apple pie mixture. Then, top with the remaining batter and sprinkle with cinnamon & sugar. Place in the oven for 25-30 minutes until top begins to form crust and become golden brown. They will be soft to touch and may seem undercooked at this point but will harden a bit once they cool! We want goo-ey centers! Let cool in the pan for 5-10 minutes then serve warm or let cool completely before cutting. One year for Halloween I dressed as the cookie monster and I swear it was the most fitting costume ever. I have such a sweet tooth and I could eat cookies every day for every meal if you let me. Lately, I've been picking up almond fig biscotti from my favorite local coffee shop Thinking Cup. There's something about dipping biscotti in coffee that makes me feel like I slightly fit in with the neighborhood Italian culture. To me, it's more of identifying with the ritual of taking a mid-day break to let the world stop, if even for a moment, to sip and savor the coffee while occasionally dipping the biscotti in to enhance it's nutty, roasted flavor. Because biscotti are twice baked, they develop a crunch factor that is addicting. These biscotti are egg and butter free so snack freely my friends. Spelt flour's mildly sweet and nutty profile adds a whole 'nother level of flavor to these cookies while contributing fiber and a long list of vitamins/minerals. Add in some cinnamon, honey, and almonds then we're talking mellow, sweet, gimme more biscotti. Honey Cinnamon BiscottiServings: ~ 16 biscotti 2 cups of spelt flour 3/4 cup of almond flour 1/2 cup of sugar 1 cup of almonds 1/2 tsp of baking soda 1/2 tsp of baking powder 1/2 tsp of salt 1-1.5 tsp of cinnamon 1/2 cup of water 1/2 cup of honey 1/4 tsp of pure vanilla (or almond) extract Preheat oven to 350 degrees. Grease or parchment a cookie sheet.
Combine dry ingredients in a large bowl and mix well. Combine wet ingredients in a separate small bowl and mix well. Pour wet ingredients into dry ingredients and fold together until dough forms (I find using your hands is the best way!) Divide the dough in half. Form each half into a small loaf shape and place onto cookie sheet, making sure to leave enough space in between them. Place in the oven for 30 minutes; remove from oven and let cool for 10 minutes. Turn down the oven to 325 degrees. Once cool, slice horizontally into about 1/2 inch slices. Put the slices cut side up back onto the cookie sheet and place in the oven for another 20-25 minutes until the biscotti is golden brown. Giada De Laurentiis has always been one of my favorite Food Network stars. Maybe it's her beach view kitchen or her sexy paddle boarding husband or perhaps, it's just the simplicity of her recipes. This nutritimentation was inspired by watching her make Mini Almond Butter & Strawberry Muffins. I couldn't resist the itch to make my version of these, I mean c'mon, the strawberry jam oozing out of the middle, are you kidding!? Almond Butter & Strawberry Chia MuffinsServings: 8 large muffins 1/2 cup of oat flour 1/2 cup of spelt flour 1/2 tsp of baking soda 1/2 tsp of salt 1/4 tsp of baking powder 1/2 tsp of cinnamon 1 cup of almond butter 1/2 cup of pure cane sugar 1/4 cup of coconut oil - melted 2 tsp of pure vanilla extract 1/2 cup of plain yogurt (or dairy free yogurt) strawberry chia jam* Preheat the oven to 325-350 degrees.* Fill muffin tins with baking cups. In a medium bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the almond butter, sugar, coconut oil, vanilla, and yogurt then mix well. Fold in half of the dry mixture into the wet mixture until combined. Repeat once more with the remaining dry mixture. Fill the individual muffin tins halfway with the dough mixture then add a layer of 1 Tbsp of strawberry jam on top followed by another scoop of dough. They will be filled just about to the top of the baking cup. Bake for 25-30 minutes until the muffins are golden brown. Let cool to touch then remove from pan and serve warm or place on a cooling rack to finish. Notes:
*You can find the recipe for strawberry chia jam in my Nutritimentation Cookbook :) *Giada's recipe called for 325 degrees but I know my oven runs at a lower temp so I set it to 350. What else would I do with leftover chickpeas from dinner than make brownies? Not just plain old chocolate brownies, oh no, no no - these are a much better flour-less, "blonde" version with peanut butter and chocolate chips. I'm starting to think that chickpeas are the secret to getting that perfect soft, gooey, melt in your mouth texture because these blondies are exactly that: PERFECT. Flour-less Peanut Butter Chocolate Chip BlondiesServings: 12 square blondies 1/2 can of cooked chickpeas (about 3/4 cup) 1 cup of oats 1/2 cup of peanut butter (or almond butter) 1/4 cup of pure maple syrup 2 tsp of pure vanilla extract 1/4 tsp of salt 1/4 tsp of baking soda 1/4 tsp of baking powder 1/3 cup of chocolate chips Preheat oven to 350 degrees. Parchment or grease a small brownie pan.
In a food processor, add all ingredients (except the chocolate chips) and process until a smooth batter forms. Spread batter into brownie pan and bake for 20-25 minutes (more on the 20 minutes side if you want them to be soft and goeey). Let cool in the pan for 5-10 minutes then cut into squares and serve warm or let cool completely and store in an air tight container. You'll hear me talk a lot about watching Food Network, because it's really all I do. I always credit my addiction to it for my ability to cook, it's like a culinary encyclopedia unfolding right in front of your eyes. While watching, I found myself drooling over fried crepes I saw on the T.V in front of me and thought "I need that, NOW." Into the kitchen it was and out came this masterpiece. The best part? These crepes are made with coconut flour which is full of fiber and no added sugar. Yes, they still also taste incredible, let's call it a decadent miracle. Crispy "Fried" Banana CrepesServings: 2 (10in.) crepes Crepes: 2 organic eggs 2 Tbsp of coconut oil (melted) 1/3 cup of homemade almond (or coconut) milk 1/4 tsp of pure vanilla extract 2 Tbsp of coconut flour 1/8 tsp of salt Few small dashes of cinnamon Dash of nutmeg More coconut oil (for pan) Filling: 1/2 banana chopped (for each - so 1 banana total) + cinnamon + 1/2 tsp of coconut oil (for each - so 1 tsp total) *Feel free to add some chopped nuts, cacao nibs, shredded coconut, or switch up the fillings! Almond Butter 'Syrup': 2 Tbsp of almond butter mixed with 1 Tbsp of organic macadamia oil Topping: 1/2 banana chopped (for each - so 1 banana total) + 1 Tbsp of coconut oil (for each - so 2 Tbsp total) + cinnamon Heat a 10inch non-stick skillet with coconut oil over medium heat.
Meanwhile, prepare your filling. In a small bowl, toss the banana, coconut oil, and cinnamon together. Also, prep your almond butter syrup. In a separate small bowl, mix the almond butter and macadamia oil, set aside. Combine your crepe ingredients in a small bowl and mix until your batter forms (it should be more runny than normal pancake batter). Now, I did this whole crepe cooking process a little differently.....flipping a crepe can be a pain in the you know what and it can be hard to get it to roll up and stay shut sooo.... Pour 1/2 your batter into the skillet and swirl around until it coats the whole pan. Let your crepe start to cook for 2-3 minutes becoming bubbly and crisp around the edges. Remove from the heat and let sit for another 1-2 min. Place your crepe back over med heat, place the filling in the middle of the crepe then fold the crepe in half (just like cooking an omelet). Press down with a spatula then fold over in half again. You should have a nice burrito type roll - no flipping, rolling B.S. Carefully remove the crepe from the skillet and place it on a plate. Prepare your topping by placing banana, coconut oil, and cinnamon in the skillet and caramelizing the bananas on both sides. Remove and set aside. Place a generous amount of coconut oil in the skillet and turn the heat up to med high. Let the oil heat and place your crepe back in the pan and "fry" until golden brown & crispy on both sides. |
Welcome!I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it. EAT
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