Almond chocolate chip cookies

makes 24 mini cookies
prep time: 5 minutes
cook time: 11 minutes

ingredients:

• 3 TB sweetener of choice 
• 2 tb earth balance (or butter)
• 1 tb unsweetened applesauce
• 1 egg
• 1 tsp vanilla  extract
• 1 1/3 C. almond meal/flour 
• 1 scoop vanilla protein powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 c chocolate chips (special dark)

directions:

1. preheat oven to 375 degrees.
2. in a stand mixer or using a hand mixer, mix Sweetener and butter until just combined.
3. add applesauce, egg, and vanilla and mix until just combined.
4. in a separate bowl, combine almond flour, protein powder, salt, and baking soda.
5. with mixer on low, slowly add almond flour mixture to the bowl. mix until just combined.
6. fold in chocolate chips.
7. drop 1” balls of batter onto a cookie sheet lined with a silicone mat, cooking spray, or parchment paper. flatten cookies just slightly with a spatula because they will not spread much.
8. bake for 11 minutes.
9. let cool before eating, store extras in an airtight container.

dark chocolate rice crispy treats

almond butter & dark chocolate crispy rice treats.

• 4 c. crispy brown rice cereal

• 1/3 c. + 1 T brown rice syrup

• 1/3 c. + 1 T almond butter – I used TJ’s roasted flax almond butter.

• 1/2 tsp. vanilla

• 1/2 tsp. cinnamon

• dark chocolate for dunking + drizzling – I used TJ’s semisweet (65% cocoa) callets.

In a small saucepan, over medium-low heat, stir together syrup, almond butter, vanilla and cinnamon. Pour mixture over cereal and stir vigorously until thoroughly combined. Spread into a lightly oiled 8×8 pan and press firmly. Let cool before cutting into 12 squares.

Melt chocolate – via a double-boiler or microwave – for dunking or drizzling. The more chocolate, the merrier!

Place chocolate-decorated squares on a baking sheet with parchment paper and place in the fridge to allow chocolate to harden. (I’ve kept my treats in the fridge in an air-tight container to avoid messy, melted chocolate.)

Makes 12 treats.

Pumpkin muffins

Grain, dairy and refined sugar-free, these light, protein-packed pumpkin muffins are satisfying, yet kind to your waistline.

Ingredients (8 muffins)

• 1 c. almond flour
• 1 c. canned pumpkin
• 1/4 c. almond butter 
• 1/4 c. honey
• 2 eggs
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. sea salt

Instructions

1. Combine all ingredients in a large mixing bowl and blend well. Scoop ~ 1/4 c. batter into a paper-lined muffin tin. Bake @ 350F for approximately 28 minutes. Allow to cool before serving.

Flourless Honey-Almond Cake

For the cake:
1 1/2 Cups whole Almonds
4 large eggs (at room temperature) Separated
1/2 C. honey
1 tsp. vanilla extract
1/2 tsp baking soda
1/2 tsp salt

For topping:
2 tbs honey
1/4 C. Sliced almonds

Toast almonds by spreading them on a cookie sheet and bake for 7-9 minutes at 350.  Stir them occasionally.

Note: Eggs must be at room temp for the proteins to unwind enough to support the cakes crumb.  Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm water for 5 minutes before using.

Directions: 

Preheat oven to 350.  Coat a 9 inch pan with cooking spray.  Line the bottom with parchment paper and then spray the paper.

Process the almonds in a food processor or blender until finely ground ( You will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 C. honey, Vanilla, baking soda and salt in large mixing bowl and mix on medium speed until well combined.  Ad the ground almonds and beat on low until combined.

Beat 4 egg whites in another bowl with mixer until foamy, white and doubled in volume.  Using spatula, fold egg whites into the mixture until combined.  Scrape the patter into the prepared pan.

Bake the cake until golden brown and a skewer comes out clean (about 25-28 minutes).  Let cool for 10 minutes.  Run a knife around the edge of the pan and gently remove.  Let cool completely.

Drizzle honey and sliced almonds on the top of the cake.

healthy Reese's cup

• 2 scoops of vanilla or chocolate whey protein (both are delicious however chocolate makes them tastes like a Reese’s cup)
• 2 large tablespoons of natural peanut butter
• 1 tsp of honey

Take a fork and beat it all together, roll them in balls and put in a container lined with wax paper. Refrigerate.

Peanut butter banana frozen yogurt pops

1 1/2 bananas, frozen + cut into 1-inch chunks (Peel bananas and put into ziplock bag and then stick in freezer)
1 (6-oz.) plain Greek yogurt
1/4 cup peanut butter chips (or 2 T peanut butter)
1 t ground cinnamon
a drizzle of agave syrup or a tablespoon of sugar

In a food processor or blend tec blender, blend the bananas until they reach an ice cream-like consistency. This should take between 3 – 4 minutes. Add in the rest of your ingredients, and blend well.

In a popsicle mold or small paper Dixie cups, pour the mixture.

Place a popsicle stick or spoon in each cup, and place in the freezer for at least 3 – 4 hours.

Makes 2 large popsicles or 4 small popsicles

Rainbow jello/The food librarian

http://foodlibrarian.blogspot.com/ (AWESOME IDEAS!)

This is Easier than it may seem.

1. Jello.
2. Sweetened Condensed Milk.
3. Knox Gelatin.

For each layer:
3 ounces of Jello. (3 oz is a small 4-serving box. Blue and Purple flavors come in larger 6 oz. boxes - I use my scale and weigh out 3 oz or just measure half the package.

1/2 package of Knox gelatin.

1 cup boiling water

Mix until totally dissolved.

In a separate glass measuring cup (or bowl), empty 1 can of sweetened condensed milk (don't use evaporated milk, 1 can is about 1 cup of milk). Add enough boiling water to make 2 cups of liquid. (this doesn't have to be exact!)

Add 1/2 cup of the milky mixture to the dissolved colored jello.

Pour into pan and let set for about 30 minutes in fridge

Continue for other colors. You can make up to 4 layers with the 2 cups of milky mixture.

You can use whatever colors you want!

no bake cookies

1 cube butter

2 cups sugar

1/2 cup milk

1/4 cup cocoa

Stir together in a medium sauce pan, bring ingredients to a boil for 1 minute. Remove from heat then add:

1 tsp vanilla

1/2 cup peanut butter

3 1/2 cups rolled oats

Mix together then return to burner for 1 minute. Drop by spoonfulls onto wax paper or aluminum foil. Cool to set.

14 layer cake

KATIE! Can we try this with a pamelas or betty crocker mix, please?! YUMMY!

http://www.bakerella.com/fourteen-for-the-fourteenth/

Candy Chex

5 cups each: corn chex, rice chex, honey chex

1-2 Cups roasted almonds

2 Cup shaved coconuts (if you like coconut-yuck)

Combine and bring the following to a boil in large sauce pan:

1 stick butter, 1 Cup corn syrup, 1 Cup sugar

Boil for 1 minute. Remove f rom heat and add 1 Tsp. Vanilla

Pour over the cereal and almond mix.

Push it onto a large sprayed or waxed paper cookie sheet sit it can be broken up easily when cooled.

Fighting sweet cravings

take fresh blueberries and blackberries, drizzling a little bit of honey on top...adding some raw pecans or almonds or walnuts (whatever you have/want) and shaving a tiny bit of dark chocolate on top. HEAVEN.

Sweet treat-strawberries

You'll need:

Strawberries - washed and dried.

Greek Yogurt - I prefer Fage 0%

Brown Sugar

3 Bowls

In one bowl place washed and dried strawberries. In another bowl spoon in greek yogurt. In the third bowl spoon in some brown sugar. Here's where it gets tricky. Step 1: select strawberry. Step 2: dip into yogurt. Step 3: roll lightly in brown sugar. Step 4: take a bite. Step 5: Smile. :)

Cake pops

These are fun because you can make them whatever color you want and then use them for bday parties, valentines treats, christmas treats ect...

*1 box Gluten free cake mix (whichever flavor)-Betty crocker or Pamela's is probably the best

*1 tub Frosting (make sure it's gluten free!)

*your choice of chocolate (dark chocolate chips, milk chocolate chips, white chocolate chips or the chocolate made for melting and dipping works too!)

*Sucker sticks or wooden sticks the size of suckers (can get at craft store)

*Wax paper and cookie sheet

Make GF cake like usual. Once it has cooled, put it in a large bowl and crumble it up. Add 1/2 tub of frosting and mix it together with the cake until moist. Add more frosting if needed.

Get waxing paper and place on top of cookie sheet. Make about 2 inch balls with cake mixture. Stick sucker sticks in the cake balls. Melt chocolate and then dip each ball until covered. Place in freezer until chocolate hardens. Now you have a cake pop!

*If you want to do different colors, use the white chocolate chips and food coloring.

Strawberry syrup

4 cups diced fresh strawberries
½-¾ cup sugar, depending on your taste
½ cup water
1 tsp lemon juice
1 Tbsp cornstarch
3 Tbsp water

Add strawberries to a medium saucepan. Set heat to medium high. Add sugar, water and lemon juice. Once the water is boiling, start mashing the strawberries with a masher. Stir occasionally until strawberries are broken down and sauce has thickened slightly.

In a small cup combine the cornstarch and water. Remove pan from the heat and stir in the cornstarch mixture. Use immediately or cool and store in an air-tight container. Serve syrup over waffles, pancakes or ice cream.

NOT GLUTEN FREE!

These aren't gluten free so I shouldn't post them... BUT, i figured if anyone could figure out how to make them gluten free, it would be fun! *ahem Katie* haha

Homemade Chocolate-Thin Mint Cookies

Cocoa Wafer Cookies
3 T. butter
1 egg white
1/4 c. brown sugar
pinch of Baking Soda
1/2 tsp. salt
1/4 c. cocoa powder
1/2 c. flour (plus 1/4 c.)
2 drops pure peppermint oil (Or you could use almond extract instead...)
Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
*
Buttercream Layer
2 c. powdered sugar
4 T. melted butter
2-3 drops pure peppermint oil (Or almond extract depending on what you want)
1/2 tsp. heavy whipping cream
Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Allow to dry on a piece of parchment paper. Makes about 30 cookies

Poached Pears with Cinnamon Caramel

Prep time: 10 minutes
Cook time: 20 minutes

2 cups sugar
1 cinnamon stick broken in half
4 ripe pears, peeled with stem intact
1/2 tsp cinnamon
1/2 cup bottled caramel sauce, warmed

In a medium saucepan, combine sugar and 2 cups water. Bring to boiling. Reduce heat to medium/low and bring to a simmer. Add cinnamon stick halves. Meanwhile, core pears from the bottom leaving stem intact. Add pears to saucepan; cook about 20 minutes, turning occasionally, until tender. Transfer pears to a dish, standing them upright. Refrigerate uncovered until cool. Place 1 pear on each of four small plates. Sprinkle with cinnamon, drizzle with warm caramel sauce. Serve.

Serves 4.

These were really nice and light and so tasty!

7 layer cookie

Kinnikinnick brand graham crackers are great for the crust. Ingredients: 1 cube butter 11/4 cups graham cracker crumbs 1 cup coconut 1 (6oz) pkg chocolate chips 1 (6 oz) pkg butterscotch chips 1 can eagle brand sweetened condensed milk 1 cup chopped nuts Preparation: Melt butter in oven in a 9 inch square cake pan Add the following in layers: graham cracker crumbs, coconut, chocolate chips, butterscotch chips. Pour the sweetened condensed milk over the batch. Top with nuts. Bake at 350 degrees for 30 minutes. Cool well and cut into squares.

Chocolate protein brownies

Chocolate Protein Brownies (1 serving)

1/4 cup black beans (rinsed)
1/2 egg yolk
2 egg whites
2 TB Chocolate or vanilla protein powder
1/4 cup oats blended into oat flour
1.5 TB plain baking cocoa powder
1 TB Applesause (no sugar added)
1/2 tsp baking powder
1 tsp vanilla extract
2 droppers of vanilla stevia Optional

Directions: Blend all ingredients together in blender with a flat blade. Taste batter and add additional vanilla stevia if needed. Spray all sides of small bread pan (or use small cheese cake pan or 4 cupcakes) well with pam. Pour batter into pan, bake at 375 degrees for 18 - 20 minutes or until edges are crisped. Add one TB sugar free syrup or fat free cool whip on top. Great warm or frozen.

Calories: 242
Carbs: 28
Fat: 4
Protein: 25
Fiber: 8