Best ever healthier brownies for valentine's day

I just baked these brownies I made a while back and used a heart shape cookie cutter to make them especial for valentine's day. If you want something simple and decadent this is it!!

They are great brownies, I must say :-), but if you use semi sweet chocolate chips use 1/2 cup of sugar instead of 3/4 cups. This time around I did use semi sweet chocolate chips and used 1/2 cup sugar which was enough!!

There is not much to say about these brownies, but just that they are awesome and we love them so I hope you try them soon :-)

In the next few days I will have a post with some healthier baking options for Valentine's day so stay tuned but until then these brownies will keep you satisfied :-)

Enjoy!!

Here you can see how I was using the cookie cutter. You can serve the brownies how ever you prefer. I used chocolate syrup, cocoa powder and ice cream afterwards :-)

Ingredients

1/2 cup olive oil, minus 2 tablespoons
2 eggs
1/2 cup strong brewed coffee
1/2 cup unrefined sugar, you can do 3/4 cup if you like
1 teaspoon vanilla extract, I sometimes use chocolate extract or amaretto liquor
1 cup whole wheat pastry flour, minus two tablespoons
1/2 teaspoon baking powder
12 oz dark chocolate chips, 1 bag

Preheat oven to 350 F. Grease and flour a square baking pan and set aside.

In a bowl whisk first 5 ingredients. Add flour and baking powder and incorporate well.

In a bowl place chocolate chips and microwave on high for 1 minute. Stir well. Continue microwaving in 30 second intervals, stirring in between, until chocolate is melted and mixture is smooth.

Incorporate melted chocolate into the batter and mix through. Pour batter into prepared pan and bake for 35-40 minutes or until cake tester comes out clean.

Let the brownies cool. When completely cool remove the brownies from the pan to a flat table of cutting board where you can cut the brownies using the heart shape cookie cutter. Stamp hearts on the brownies, like in the picture, and serve as desired.

100% whole grain valentine's cookies Round 2

I made these beautiful valentine's cookies a while back, and while they were really good I wanted to find an even healthier option. We know that valentine's day it's just around the corner so I figured I make these again.

I experimented with the coconut oil and they turned out beautifully. They are not that sweet and the coconut flavor is even better now that I added the coconut oil. I also opted for using a smaller cookie cutter this time so the cooking time was less.

You can just go ahead and used the 3/4 cup of butter instead if you don't have the coconut oil, they will still be perfectly fine and yummy. Next time I make these, which I will for my daughter's birthday party, I will add an extra 1/4 cup sugar though.

Anyhow, you can make these valentine's coconut cookies which ever shape you prefer. I got a new hello kitty cookie cutter for my 2 year old daughter so I figured I make some for her as well.

If you try them let me know....I hope they turn out as good as they did for us :-)

Enjoy!!

This is how I rolled the cookies. In between plastic wrap. Make sure you don't cut the cookies too think otherwise they won't cook very good, they will become crumbly when you eat them!!

You can see the slight brown color around the cookies after baking them for 10-12 minutes. I made some pink and some purple.

My kids of course ate the hello kitty shaped cookies first :-) and as you can see no fancy decoration techniques here :-)

My job decorating the cookies was not very elaborate and I actually hardly used any glaze on them. They weren't too sweet at all so next time I will use and extra 1/4 cup of sugar.

Ingredients

Makes 20 medium size cookies

1 cup unsweetened shredded coconut
1/2 cup unrefined sugar, you may want to do 3/4 cup because the cookies aren't that sweet at all
2 cups whole wheat pastry flour
1/2 cup butter, room temperature, 1 stick
1/4 cup coconut oil, room temperature
5-7 tablespoons milk, I used low fat
1 teaspoon coconut extract, optional
A couple of drops of pink food coloring

Glaze

7 tablespoons confectioner's sugar
3-4 tablespoons low fat milk

In a bowl, with your hands mix flour and butter until it resembles fine bread crumbs. Add coconut oil, sugar, coconut, milk, coconut extract and food coloring. Mix until you form a soft dough.

Preheat oven to 350F and line two cookie sheets with parchment paper.

Roll out the dough to about 1/4 inch thick and stamp out hearts using a cookie cutter (I roll out the dough in between plastic wrap which I find very easy to do also you can use any other cookie cutter shape you like).

Bake cookies for 10-12 minutes. Let them cool in the baking sheet for 5 minutes or so and then transfer the cookies to a wire rack to cool completely before glazing.

To decorate cookies mix glaze ingredients and drizzle it over the cookies.

Chorizo Veggie nachos

I made these chorizo nachos for football Sunday and they were AWESOME. It was really simple and fast to put together.

While I only had mozzarella cheese using a mixture of cheeses including cheddar, mozzarella, Monterrey etc could be even better.

Also, you may use ground beef or even refried beans instead of the the soy chorizo and include or substitute any other ingredients of your choice. Nachos are a very versatile dish.

I also used some whole grain tortillas chips that I got at Trader Joe's to make them healthier but you can use any tortillas chips you like. These nachos are perfect for football season....I really don't know anyone who doesn't like gooey cheesy nachos!!

Enjoy!!

This is the soy chorizo I got at Trader Joe's but you can use ground beef, refried beans or whatever you prefer. I just discovered this item not long ago and we love it!! We also use whole grain tortillas chips....much better!

Super easy to do vegetarian nachos and not so bad for you :-)

Ingredients

Yields 6-8 servings

12 oz, 1 bag Whole grain tortilla chips
1 12 oz package soy chorizo, I got it a Trader Joe's
1/2 cup chopped green onions
1 14 oz. can sliced black olives
16 oz shredded skim mozzarella cheese, you can use any other cheeses or combination of them
Spicy sauce, optional
1 cup sour cream, optional
1 cup guacamole, optional
Green chillies, optional

Layer whole grain tortilla chips in a lightly greased  9 x 13 baking dish. Top with soy chorizo, green onions, olives, and green chilies if using.

Sprinkle with cheeses. Bake at 400 degrees for 10-12 minutes or until cheese melts. Top with guacamole, sour cream, olives and green onions.

Nutrition facts calculated based on the recipe giving 8 servings.

Dark chocolate, peanut butter and banana smoothie

Making smoothies is something that we make very often at my house, at least 3-4 times per week. I find it to be a very easy way to include powerful nutrients in our diet and the kids love them. I even use this method to freeze some and make ice pops. You can't never go wrong with healthy ice pops :-)

This chocolate, peanut butter and banana smoothie is one of our favorites, and lets not forget the spinach and strawberry I made a while back. That one is also a FAV :-).

I used dark chocolate because it has much more properties, such as antioxidants, but you can use what ever chocolate you have on hand.

I will be posting some other variations very soon. If you are looking to incorporate more fruits and veggies in your diet making smoothies is a very easy and practical way to do it.

Enjoy!!

I blend the chocolate chips, cocoa powder, peanut butter and 1 cup of the soy milk first. Then I add the remaining ingredients.

Your kids and yourself will love this amazing chocolate and peanut butter smoothy. The frozen bananas gives it the milk shake consistency kids love!!

Ingredients

Yields 4 servings

3 cups of soy milk (more if you like and you can use almond milk or regular milk as well)
2-3 frozen bananas, chopped
1 tablespoon unsweetened dark cocoa powder
1/4 cup dark chocolate chips (using 3-4 squares of 70% cocoa chocolate its better, I just didn't have any on hand)
1 tablespoon raw cacao nibs (optional)
2 tablespoons honey
1/4 cup flax seed meal (optional, sometimes I add it and sometimes I don't)
2-3  tablespoons peanut butter.

In a blender add the chocolate chips, cocoa nibs, cocoa powder, peanut butter and 1 cup of soy milk. Blend for about 30 seconds. Add other remaining ingredients and blend until liquefied.

You can also freeze these on individual 3 oz Dixie cups for the kids. I do sometimes.

The nutrition facts are based on 5 servings. It is kind of high in sugar however you can omit the honey if you like. The sugar would drop down to 22g instead which is the nutrition label on the left.

Eggless tiramisu trifles

I just made these tiramisu trifles the other day and I will make some again in the next couple of days. I made them in these little nice glasses because I had some company so I thought the presentation would be better using this method.

Next time I will just make it in a 9 x 13 inch rectangular ceramic dish which will be lots easier. If you opt for this option I must just warn you that you will have to increase the ingredient amounts.

Tiramisu is one of my favorite desserts so when I first started making it the egg yolk, which is normally in this dessert, had to go. I don't like raw eggs in my desserts so having them was not an option!!

I do love tiramisu but I must warn you that this dessert is by no means FAT FREE :-) You can add a little bit less mascarpone cheese and sugar but for me I just don't go too big on  portions. No deprivation but moderation is my food philosophy!! as well as good quality ingredients :-)

Anyhow, these tiramisu trifles are very easy and simple to make so I hope you give it a go and if you prefer a strawberry and raspberry version this is one I made a while back that it is also really good!

Enjoy!!

I opted for making the individual trifles but you can make it in a 9 x 13 inch square pan. You will have to increase the ingredient quantities though!!

Ingredients

Makes 6 medium trifles

1/3 cup sweet Marsala wine
1 1/2 cup heavy cream
1/2 cup confectioner's sugar, more if you like
1 8 oz mascarpone, you can use less, I used 6 oz
12 Lady fingers
1 cup strong brewed coffee, warm
2 tablespoons confectioners sugar

In a bowl whip heavy cream and confectioners sugar until stiff picks form. Add mascarpone cheese and whip for an extra minute until it has combined with the heavy cream. Add the Marsala wine in 3 batches and set aside.

Combine coffee and sugar (I soak lady fingers in the coffee while it is still sort of hot so that the cookie can absorb the liquid ). You will need two lady fingers per trifle.

To assemble the trifles soak one trifle and cut into pieces. Arrange the lady finger at the bottom of the trifle dish. Pipe or spoon a layer of mascarpone mixture followed by another soaked lady finger. Finish with another mascarpone layer and dust with cocoa powder.

Store trifles in the refrigerator until ready to serve.

Veggie calzones

I made these the other day and I am really pleased I did. I was actually about to make pizza but because I didn't have any mozzarella cheese I just opted for doing the calzones instead.

They turned out really good. I used soy chorizo, which I love, that I got at Trader Joe's. It may sound gross but it is really really good. I also used frozen spinach and provolone cheese but you can use what ever filling you prefer. Calzones are very versatile...pretty much the sky is the limit.

I also used my pizza dough recipe which worked really good. If you are used to or not afraid of making pizza dough this is just fun and easy to do. You can even buy the pizza dough already made if you prefer.

I actually had some leftover dough so I did refrigerate it and used two days later for a pizza :-)

Anyhow, I hope you try this and if you do let me know

Enjoy!!

This is the soy chorizo I used which I bought at Trader Joe's. We just love it!!

I use soy chorizo, frozen spinach thawed out and drain and provolone cheese. You can use any filling of your choice.

Before baking and after baking pictures. I baked them on a pizza stone but you can use a baking sheet previously lined with parchment paper.

Ingredients

Dough Makes 7-8 large calzones, I actually made 5 and refrigerated the rest for a pizza I made 2 days later

4 tablespoons olive oil
2 1/2 teaspoons instant yeast
1 tablespoon sugar
2 cups lukewarm water, plus 3-6 tablespoons
1 teaspoon gluten, you can omit this if you don't have it
1 1/3 cups bread flour, all purpose flour will work as well
3 cups whole wheat pastry flour, you can use all 4 1/3 cup whole wheat, I have before
3/4 teaspoon salt
Dry spices such as oregano, basil and rosemary,  I used Cajun

Filling

16 oz bag frozen chopped spinach, thawed out and drained
12 oz soy chorizo
2-3 slices of provolone cheese per calzone, Mozzarella cheese also works, I just didn't have any

In a bowl mix in the dough ingredients. Knead to make a smooth dough. It will take about 5 minutes. I do this process by hand (you can use your mixer, I just don't have one, never cared for one really, I do my mixes the old fashion way)

Place the dough in a lightly oiled bowl. Cover it with plastic wrap or a cloth, and let rise until very puffy, about 1 hour 30 minutes.

Preheat oven to 425°F. If not using a pizza stone line a baking pan with parchment paper and set aside.

Divide the dough into 8 portions and spread each portion of the dough into a rectangle/oval on a lightly floured surface.In a mixing bowl, combine the spinach and soy. Place 2-3 slices on the cheese over the calzone and spoon about 2-3 tablespoons of te soy mixture onto each piece of dough.

Fold the dough over the filling and pinch the edges to seal the calzone. Transfer each calzone to the baking sheet. You can brush the top of each calzone with some olive oil and sprinkle with spices, I didn't do this.

Bake for about 15– 18 minutes or until golden on top and cooked through.

Peanut butter and chocolate parfaits

This is the first time I make any type of individual peanut butter and chocolate parfaits or any parfaits for that matter. While I really liked the idea of having individual serving desserts I was not too keen on the flavors, my family was, I wasn't, never the less I figured I post the recipe for all the peanut butter and chocolate lovers out there :-)

Maybe next time I will just make them with regular cookie because using lady finger and the liquor didn't work to good for me!!

I will be making some more individual parfaits, truffles, tiramisu etc in the next few weeks because I really like the individual dessert kind of thing, plus I love these little glasses. I got them at an antique store over the summer for a really cheap price, so I will be using them in the near future.

I found that the parfaits were on the sweet side so you can go ahead and decrease the sugar amount if you wish.

Until my next entry

Enjoy!!

If you are using the lady fingers just dip them in the liquor and let them sit for 5 minutes until the liquor has been absorbed. Here you can see the before and after pictures!!

They are darling but my next ones will be way better. Tiramisu parfaits coming your way :-)

Ingredients

Makes 4 medium parfaits

4 oz 1/3 less fat cream cheese, softened, Using Greek yogurt may be a healthier option
1/2 cup organic creamy peanut butter
1/2 cup confectioners sugar
6-8 lady fingers, chopped
1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much
Chocolate fudge sauce
1/2 cup heavy cream plus 2 tablespoons confectioners sugar.
1 tablespoon dark chocolate chips, optional

In a bowl, I used an electronic hand mixer, beat cream cheese, peanut butter, and sugar until combined.

In another bowl whipped the heavy cream and the 2 tablespoons of additional sugar.

Place some lady fingers into the bottom of each mini parfait glass. Pipe or spoon a layer of peanut butter mousse onto the each glass followed by a layer of chocolate fudge sauce. Repeat layers.

Top with whipped cream and finish with chocolate chips, chopped cookies etc.

Nutrition facts calculated based on the recipe giving 6 parfaits.  

 Left nutrition facts is using Greek yogurt instead of cream cheese and dark roasted coffee instead of cocoa liquor.

Adapted from here

Cajun Chicken Jambalaya

 

I found myself making this Cajun chicken jambalaya after making the home made Cajun seasoning a few days ago. It was really yummy although a bit of a pain in the neck with the sauteing of the chicken....the oil kind of got everywhere.....oh well the end result was excellent so well worth all of the oil splatering :-)

This dish is extremely versatile, one of my favorite things. If you want you can add any other veggies, omit the chicken and perhaps make it with seafood or just simply keep it vegetarian by just adding veggies.

Now that I have home made Cajun seasoning I will be making this often varying the protein in the dish.

I hope you are having a good start of the year, until my next post.....

Enjoy!!

Here you can see the veggies, the chicken and the rice being mixed in right before adding the chicken stock. I first added about 5 cups of the chicken stock but found myself I had to still add at least one more cup for the rice to finish cooking!

This was my first serving and after feeding 4 1/2 people there were no leftovers :-)

I had my Cajun chicken jambalaya rice with a huge cup of Moscato wine....just my favorite wine since it is sweet ;-)

Ingredients

6-8 tbsp olive oil
4 cloves of garlic, minced
1 onion, chopped
2-3 peppers. chopped
2-3 carrots, chopped
1 lb chicken breast, pieces, I always use organic chicken
1 lb chicken sausage, chopped
2 cups whole grain or brown rice
2-3 tbsp Cajun spices
1 14.5 oz can chopped tomatoes
5-6 cups chicken stock
2-3 green onions, optional
Pepper flakes, optional

Heat the oil in a large pan and add the chicken and chicken sausage (the chicken sausage will cook rather fast so remove it from the pan after 2-3 minutes, just when you see that it has browned).

Keep cooking the chicken for another 2-3 minutes. Add the onion, chopped peppers, garlic, and and cook for another 5 minutes. Add the chopped can tomatoes and cook for another 1 minute.

Add the rice and stir. Add the Cajun spices and mix in well. Add the chicken stock and bring to a simmer. (At this stage I added 5 cups of chicken stock but had to add another extra cup to cook the rice further)

Once the rice its almost cooked add the chicken sausage and finish cooking the rice, it took me about 30 minutes. Turn of heat and let the rice rest for 10-15 minutes before serving. Add salt and pepper to taste and sprinkle the green onions and pepper flakes if using.

New and improved coconut and pineapple cake

I went to one of the cake recipes I made when I first started the blog, my coconut and pineapple cake that I like so much. I went ahead and gave it a minor health adjustment....I decreased the sugar content plus baked it in a different baking pan. Much better!!

While this one is an ultimate quick, healthier, and easy cake, it does not taste healthy at all. I baked the cake in a 9x13 cake pan which I liked it way better than baking the cake on a 9 inch springform pan.

I have been wanting to experiment with the frosting to make it healthier as well. I think I may try making it with tofu.....I know it sounds sort of disgusting doesn't it? but I will try it and if it is any good I will let you know....I will keep my fingers crossed. I have experimented with it with many other dishes and I found it to be good thus far so will see how this one goes with the frosting :-)

Anyhow, I hope you make this cake. It is for sure a winner. Super easy, tasty, and much healthier than other versions out there. If you try it let me know....

Enjoy!!

Pictures depict right before and after baking. Not bad :-)

Here you can see the end result. It was really good. Like I said, you can add more powdered sugar to the frosting to make it thicker but with 1 and 1/2 cups I thought it was plenty!

Ingredients

Yields 14-16 servings

Cake

2 cups whole wheat pastry flour
3/4 cup unrefined sugar
1 20 oz can of crushed pineapples with it’s own juice
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup of unsweetened shredded coconut
1 cup chopped walnuts or pecans
2 eggs
1 tablespoon of coconut extract, I am sure you could also use coconut liquor or even vanilla extract

Frosting
 
1 1/2 packages of 1/3 less fat cream cheese at room temperature
1 1/2 cups of powdered sugar ( you can use more if you like for the frosting to be thicker)
1 tablespoon coconut extract
1/2 cup unsweetened shredded coconut (optional) 

Preheat oven to 350 F. Greased and flour a 9 x13 square baking pan and set aside.

In a bowl mix pineapple with juice, sugar, extract and eggs. Add shredded coconut and combine. Add flour, baking powder and baking soda. Add chopped walnuts and bake for 30-40 minutes or until a cake tester comes out clean.

Cool in pan for about 20 minutes and remove from pan to cool on a wire rack before frosting.

For the frosting, in a bowl with of an electric mixer comine all of the ingredients. Frost cake and decorate with chopped pecans.You may add more sugar if you want the icing to be thicker.

I keep left over cake in a cake container in the fridge.

 Nutrition facts calculated based on the recipe giving 14 servings.