Chunky Mixed Nuts Cookies

Who doesn’t like cookies?  I am cookie obsessed yet I try not to overdo it!  This recipe makes me feel better about it as it is packed with healthful ingredients yet still tastes incredibly decadent.  After playing with some ingredients I came up with this cookie.  The salty nuts really balance out the sweet sugar and complement the nuttiness of using whole wheat flour.  If you use whole wheat pastry flour you will more of the texture you would with white flour.  This is a must try for anyone with a sweet tooth!

• 2 ½ Cups Whole Wheat Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Kosher Salt
• ¼ Cup Butter, softened
• ¼ Cup Coconut Oil
• 1 Cup Cane Sugar (Natural evaporated cane juice)
• 1 Cup Brown Sugar
• ½ Cup Almond Milk (or whatever milk you like)
• 1 Egg
• 1 Cup Mixed Nuts, lightly chopped
• ½ Cup Dark Chocolate Chips

  

First: combine the flour, baking powder and salt in a medium bowl.

Second: beat the butter, oil, and sugars in a large bowl until well combined.

Third: add eggs and mild and beat until well combined.

 

Fourth: add the flour mixture and beat until almost incorporated; add nuts and chocolate chips and finish blending until JUST combined.

Finally: scoop onto baking sheet and bake for about 15 minutes, just until lightly golden around edges.  Allow to sit for 2 minutes on pan before transferring to racks to cool.  Enjoy!  Note – I use a cookie scoop for even sized cookies, which is about 1 Tablespoon.

Couldn’t be easier!  I think most recipes make it so complicated and it really doesn’t have to be.  This is a great way to get in some whole grain without changing the whole purpose…to have a cookie.  I believe if you are going to have a cookie, have a cookie…just don’t eat them all!  My opinion is to make as much as you can natural and processed as little as possible and you can’t go wrong.  

Sweet Potato Tart

Let me tell you…this tart is amazing!  I love sweet potato pie and this tart makes it even easier to make with a quick crust and creamy filling.  It comes together with just a few ingredients and a food processor!  I like to make this on a lazy day when I’m just kind of around the house.  It doesn’t take a lot of work and babysitting, just a little time!

Crust:

• 1 ½ Cups Graham Cracker Crumbs
• 1 Egg White

Filling:

• 4 Medium Sweet Potatoes
• 3 Eggs
• ¾ Cup Plain Greek Yogurt
• ½ Cup Milk
• ¼ Cup Brown Sugar
• 2 teaspoons Vanilla Extract
• 1 teaspoon Cinnamon
• ¼ teaspoon Ground Ginger
• ¼ teaspoon Freshly Grated Nutmeg

Preheat oven to 350 degrees

First: prick the sweet potatoes with a fork and bake for about 1 hour, until done; cool and peel.

Second: Combine the graham crackers and egg white in the bowl of a food processor and process to combine.  Press into a tart pan with a removable bottom.  I use a glass to press the crumbs in nice and tight and go up the sides just a little.

Third: wipe out the food processor bowl and add the potatoes, eggs, yogurt, milk, sugar, vanilla, and spices to potatoes and process until well combined. 

Finally: bake for 35 – 40 minutes, until set.  Cool to room temperature and chill for at least an hour.  Enjoy! 

I love this tart.  If you have never had sweet potato pie it is reminiscent of pumpkin but more dense and rich.  My favorite way to serve this tart is with a drizzle of honey.  It really hits the spot without being overly sweet.  You will be really happy you tried this and it may just become part of your holiday menu!      

Pineapple Upside-Down Waffles

Waffles are super easy and this one is one of my absolute favorites.  As a bonus I have included my Pineapple Syrup recipe.  I am always inspired by a memory or what I see on television or from whatever.  I thought how much I love pineapple upside-down cake and why not do it in a waffle so I can have the same flavors and get it much faster!  I have been obsessed with my waffle iron so here is the offspring of my latest inspiration!

• 2 Cups Whole Wheat Flour
• 1 Tablespoon Baking Powder
• 1 Cup Milk or Water (Coconut Milk works great here!)
• ¾ Cup Pineapple Juice
• 1/3 Cup Oil (I used Coconut Oil but you can use whatever you like)
• 2 Eggs
• 2 Tablespoons Brown Sugar
• 1 teaspoon Cinnamon
• 8 Pineapple Rings (I just get the canned in juice so I can use the juice!)
• 8 Maraschino Cherries (my favorite part)

Easy Pineapple Syrup

• ½ Cup Brown Sugar
• 3 Tablespoons 100% Pure Maple Syrup (NOT the fake syrup!)
• ½ Cup Pineapple Juice

First, put flour, baking powder, milk, juice, oil, eggs, brown sugar, and cinnamon in a large bowl and whisk until JUST combined…do not over-mix. NOTE: if you prefer to use your favorite waffle recipe feel free…just replace some of the liquid with pineapple juice and add some cinnamon.

Second, place a pineapple ring in the center of each square and then a cherry in the hole of the pineapple.  Spoon the batter over and spread over the iron to cover.  Cook until golden brown and cooked through.    I just cook it until the light turns on…done!

Third, make the syrup while the waffles are cooking by bringing all ingredients to a bubble in a small saucepan or skillet, whisk together, cook until sugar is dissolved (about 1 or 2 minutes).  The syrup will thicken as it cools down. 

Finally, serve one or two waffles on a plate, top with some warm pineapple syrup, and enjoy!

I love this for breakfast or dessert!  You could even top it with some whipped cream or ice cream if you like for a little more indulgence.  It’s very reminiscent of a pineapple upside-down cake but it is MUCH quicker.  Give them a shot and you will be hooked too!      

Moist Blueberry Cake

This cake is reminiscent of a pound cake but much better for you!  I like to use pure cane sugar because it is less refined and works just as well.  I also like to use half whole wheat flour with all-purpose flour to maintain the texture but make it a little bit healthier.  You wouldn't know it to taste it but this cake is what I would consider a lighter option for dessert.  It comes together in a snap and doesn't need frosting!  How can you go wrong?

• 2 Cups Pure Cane Sugar
• 1 Cup Buttermilk
• ½ Cup Canola Oil
• ½ Cup Nonfat Greek Yogurt
• 3 Eggs
• 1 Egg White
• ½ teaspoon Almond Extract
• 1 teaspoon Lemon Extract
• 1 ½ Cups Whole Wheat Flour
• 1 ½ Cups All Purpose Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Sea Salt
• 2 Cups Frozen or Fresh Blueberries

Heat oven to 350 degrees.

First, mix together the sugar, buttermilk, canola oil, yogurt, eggs, and extracts. 

Second, sift together flours, baking powder, baking soda, and sea salt; slowly incorporate into the wet ingredients.

Finally, fold in the blueberries; pour into a bundt pan sprayed with cooking spray, and place in the oven for about 1 hour (until a toothpick comes out clean). 

As you can see it is a very easy recipe.  This is a great dessert that really satisfies any sweet tooth without overdoing it.  You can always glaze it if you like, have it with ice cream, whatever you like.  I hope you give it a try.  I would love to hear what you think of it!          

Coconut Bon-Bons

If you love those chocolate covered coconut candy bars like I do you will LOVE this recipe.  It has the flavor with a little less guilt!  This recipe makes 12 pieces.  I have an enormous sweet tooth and I find that just one does the job perfectly for me. 

• 2 Cups Shredded Coconut (unsweetened)
• ½ Cup 100% pure Honey
• 4 Tablespoons Coconut Oil
• ½ teaspoon Almond Extract
• ¼ teaspoon Salt
• 8 ounces Chocolate (for melting)
• 2 Tablespoons butter

First, process coconut in food processor until there are finer grates (almost like sand).  Add remaining ingredients except for the chocolate in the food processor until combined.

Second, portion the mixture into 12 equal portions.  I find that a cookie scoop works perfectly for this and I like the flat bottoms.  Alternatively you can just roll into balls and place on a cookie sheet.  Place in the freezer for about 15 - 25 minutes. 

Finally, melt the chocolate and butter and whisk to combine.  Dip the coconut rounds in the chocolate and lay on wax paper to harden.  Put them in the fridge for a few minutes to speed up the process.  Enjoy!

I like the reduction in guilt I feel by making some simple substitutions such as honey for sweetener and coconut oil for some healthy fat.  If you prefer you could also substitute vanilla extract for almond.