HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

This recipe for homemade Twix Bars is a game changer! When you take a bite, you won’t believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan. Happy Fri-YAY!!! It’s the weekend, and you deserve some celebratory chocolate for making it through the week. And today, we’re celebrating with HEALTHY(er) homemade Twix Bars.

Whaaaat? Healthy Twix? I know. Yes, this is for real. I made homemade Twix bars that you can eat guilt-free, because these pretty little bars are gluten-free, grain-free, refined sugar-free, AND vegan. A whole big pile of them, because you deserve nothing less. I had to make this recipe three times, because you know, testing and stuff. I also needed an excuse to eat more.more.more of these delicious goodies.

Now, let’s talk about how this homemade candy magic happens. The crust is made with coconut flour, which creates a cookie base that creates a texture most similar to shortbread of any gluten-free flour I’ve tried.

Unfortunately, because coconut flour is super absorbent and likes to be unique, no other flour would substitute well here. A little goes a long way with coconut flour though, so pick up a bag and you’ll have it around for a while (and you can make lots of Twix!).

The caramel filling is seriously super easy. It can be made in the microwave or on the stove, but you don’t even need to cook it; all of the ingredients just need to be melted together and fully combined before being poured over the cooled crust and left to set. While the caramel cools, coconut oil, cocoa powder, and maple syrup come together for the quickest homemade chocolate ever. Pour the chocolate over the caramel and leave it to set and we’re almost done!

I opted to sprinkle a bit of fleur de sel over the top before the chocolate set, too. I’m a believer that a sprinkle of flaky sea salt makes pretty much anything better and I loved the bite of crunchy salt on these homemade Twix bars. It’s the perfect complement to the sweet filling, but you can leave it off for a more classic flavor.

I seriously couldn’t get over these homemade Twix bars and I immediately regretted sending them all off to work with my roommate and not saving any for myself! I think another batch may be in order soon 😃

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES
HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

INGREDIENTS :

For the shortbread crust :

  • ⅔ cup coconut flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil, solid

For the caramel filling :

  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the chocolate topping :

  • ¼ cup coconut oil, melted
  • ¼ cup cocoa powder
  • 2 tablespoons maple syrup
  • ½ teaspoon flaky sea salt

INSTRUCTIONS :

  1. Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine coconut flour and salt in a bowl.
  3. Add the maple syrup and stir until fully combined and crumbly.
  4. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
  5. I used my hands at the end to bring the dough fully together.
  6. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges.
  7. Let cool completely.
  8. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined.
  9. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
  10. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer.
  11. Smooth evenly and sprinkle with flaky sea salt.
  12. Let cool until set.
  13. Slice into 1-inch slices, or 16 squares.
  14. Keep stored in the refrigerator.

You can find complete recipes of this HOMEMADE TWIX BARS (GF, PALEO + VEGAN) in bakerita.com

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

These bars will transport you to the tropics.  Tart lemon, chewy coconut, thick oat crust, and covered in a sweet glaze – sounds amazing, right?  And then after chilling in the fridge, they become irresistible.  I’m speaking from experience.  Gluten and dairy free!

Today I’m going to tell you about you my traumatic tropical trip. (Triple alliteration, can I get a high five anyone?) Actually, we were just on the Florida/Alabama coast and I was just swimming in the ocean. We had gotten there the evening before so it was our first day in the water. All of us kids were really excited!

There was a red flag blowing, which meant big waves, but none of us were going to swim out deep and try to surf, and there were lots of people at the beach itself, so we decided to swim until there was lightning or thunder. I remember it being really breezy on the beach and I’m pretty sure the water was really cold. But I was young and at that point in life, didn’t really care.

Me and Nathan ‘swam’ aka waded, to our knees and then ran in and out of the water, trying to get away from the waves. All was going well until I felt this burning on my right thigh. I didn’t know what it was but it really stung. Leaving the water, I remember rubbing sand on it and it seemed to alleviate some of the stinging, but it wouldn’t go away. It became red and irritated really quickly and hurt! 🙂 So I reluctantly went over to Mom and showed her.

I think we went to the beach house because the last thing I remember was sitting on the bar stool and Mom rubbing lotion on it. It didn’t scar me too much because within an hour I was back in the water with everyone else. Turns out, a jellyfish had been blown in thanks to the windy conditions and had rubbed against my leg in the shallow water.

A jellyfish. It makes for a fantastic two truths and a lie fact, just saying. “I’m Indian, I’ve been stung by a jellyfish, and I’ve been on TV.”

(the first one is a lie – I’m 1/4 Japanese, not Indian. And as for the TV, it was all of 2 seconds for a local station because we were there on a field trip. Nothing too special.)

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES
HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

INGREDIENTS

Crust:

  • 1-1/2 cups gluten free certified oats (old fashioned or quick)
  • ½ cup unsweetened coconut shreds
  • ¼ cup sugar
  • ¼ cup melted coconut oil

Filling:

  • 2 eggs
  • 5 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon lemon zest
  • ½ cup sugar
  • 2 Tablespoons cornstarch

Topping:

  • ¼ cup lemon juice
  • ¼ cup water
  • ⅓ cup sugar
  • 2 Tablespoons cornstarch
  • ¼ cup unsweetened coconut shreds

INSTRUCTIONS

For crust:

  1. Preheat oven to 350. Lightly grease 8×8 pan.
  2. Add oats, coconut, and sugar to a food processor.
  3. Grind until oats are fine.
  4. Add oil and pulse until mixture pulls into a ball. (Depending on your oats, you may need a little more oil)
  5. Press mixture into prepared pan and bake for 10 minutes.
  6. Let cool until the crust is firm and the pan can be touched.
  7. It is important that your crust be cool so that you can pour your filling over it!

For filling:

  1. While crust is cooling, beat eggs well.
  2. Add in juice, zest, and sugar.
  3. Remove ¼ cup egg mixture and whisk in cornstarch.
  4. Add cornstarch mixture back to egg mixture and whisk well.
  5. Pour over cooled crust and bake for 18 minutes or until top is no longer wet.

For topping:

  1. Add juice, water, sugar, and cornstarch to a medium pot.
  2. Cook over medium heat until mixture thickens slightly.

You can find complete recipes of this COCONUT LEMON BARS in thesweet-toothlife.com

How To Make Lemon Cheesecake Bars | Food Recipes

How To Make Lemon Cheesecake Bars | Food Recipes

I could come up with a story and an excuse for baking these bars, but truth is, there was no special occasion. I just felt like baking for the love of it. I did choose these bars for a reason though. Everyone around me loves cheesecake and lemon. I could care less for the both of them, I’m more of a chocolate or cake person.

When I was deciding on what to bake, I had a couple of limits. Whatever I baked had to be low carb and low sugar; Nick’s mom is on a no carb/low carb diet. I chose lemon because Nick’s dad sent me an email that contained just a photo of lemon bars, which was basically *hint *hint *cough *cough, bake these!

Sure, I could have made chocolate cake or something I like, but I didn’t want those laying around the house taunting me. I knew I’d eat the lemon bars like a normal human being, but a chocolate dessert would be gone…fast.

A couple of weeks ago, I posted Phyllis’s low carb cheesecake recipe and mentioned it would be really good with an almond flour crust and so that’s what inspired this dessert.

How To Make Lemon Cheesecake Bars | Food Recipes

How To Make Lemon Cheesecake Bars | Food Recipes
How To Make Lemon Cheesecake Bars | Food Recipes

INGREDIENTS :

Crust :

  • 2 Large eggs (1 added after the picture),
  • 1 1/2 cups almond flour,
  • 1/2 tablespoon cinnamon,
  • 1/3 cup baking stevia,
  • 1/4 cup coconut oil,
  • 1/4 teaspoon salt,
  • 1/2 tsp baking powder.

Lemon Cheesecake :

  • 3 packages of 1/3 less fat cream cheese,
  • 3 large eggs,
  • 1 cup baking stevia,
  • 1 tsp vanilla,
  • 1 tablespoon of lemon extract or 3 tablespoon of fresh lemon juice.

INSTRUCTIONS :

CRUST :

  1. Preheat oven to 325 degrees
  2. Mix all the crust ingredients together and add extra coconut oil if it’s too dry.
  3. Evenly distribute a pan with the almond flour crust.
  4. If I were you, I’d use a 2x larger pan than the one I used.
  5. Bake the crust for 20 minutes at 325 degrees
  6. While the crust is baking, prepare the lemon cheesecake.

Lemon Cheesecake :

  1. The filling was a little clumpy when I tried to stir it with a spoon, and so I threw it all into the electric mixer and whipped it up.
  2. Take the crust out of the oven and add the cheesecake mix evenly over the top.
  3. If you want a little extra, mix in a couple of white chocolate shavings on top!
  4. Instead of white chocolate, I added a little lemon zest to keep it low carb and low sugar.
  5. Bake for 45 minutes.
  6. The edges will be slightly brown.
  7. Let the cheesecake bars cool in the refrigerator for 1-2 hours, until firm.
  8. Once they’re firm, cut it into bars.
  9. I used a smaller pan than should have and so I only cut twelve pieces, but this recipe is supposed to make 24 pieces.
  10. Mine were just extra big.

You can find complete recipes of this Lemon Cheesecake Bars in simplytaralynn.com

How To Make Samoa Bundt Cake | Food Recipes

How To Make Samoa Bundt Cake | Food Recipes

Samoa Cake tastes like the beloved girl scout cookie in bundt cake form with a tender cake full of chocolate flavor covered in a caramel frosting and lots of toasted coconut. A drizzle of caramel sauce and chocolate sauce makes it even harder to resist.

We’re coming up on Girl Scout Cookie season which I look forward to every year. Samoas are my favorite cookie period. They are single handedly responsible for turning me from a coconut hater into a coconut lover.

Seriously, for the first 30+ years of my life I would not eat anything with shredded coconut. And then I had a samoa cookie. And my life changed. How could I have missed out on so many years of samoa cookie eating?

For those days when there are no samoa cookies to be had, it can be fun to flavor other desserts with that fabulous coconut, caramel, and chocolate flavor combination. Even oatmeal.

How To Make Samoa Bundt Cake | Food Recipes

How To Make Samoa Bundt Cake | Food Recipes
How To Make Samoa Bundt Cake | Food Recipes

INGREDIENTS :

  • 1½ cups semi-sweet chocolate chips
  • ½ cup butter, softened
  • 1 (16-ounce) package light brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (8-ounce) container sour cream
  • 1 teaspoon vanilla extract
  • 1 cup hot water

Caramel Frosting :

  • ¾ cup butter (1½ sticks)
  • ¼ cup jarred caramel sauce
  • 3 cups powdered sugar
  • 1½ to 2 tablespoons heavy cream or milk

Toppings :

  • 1½ cups sweetened shredded coconut, toasted
  • Caramel Sauce
  • Hot Fudge Sauce

INSTRUCTIONS :

  1. Preheat oven to 350 degrees and grease and flour and bundt pan (or usebaking spray).
  2. Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
  3. Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
  4. Beat in eggs one at a time.
  5. Beat in melted chocolate just until blended.
  6. Sift together flour, baking soda, and salt.
  7. Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
  8. Slowly, with mixer on LOW speed, add hot water.
  9. Stir in vanilla.
  10. Pour batter into prepared Bundt pan.
  11. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean.
  12. Let cool 10 minutes in pan then remove cake from pan to cool completely

You can find complete recipes of this Samoa Bundt Cake in spicysouthernkitchen.com

HOW TO MAKE DARK CHOCOLATE PEANUT BUTTER BANANA BITES | FOOD RECIPES

HOW TO MAKE DARK CHOCOLATE PEANUT BUTTER BANANA BITES | FOOD RECIPES

It’s April! Which means … time to get ready for bikini season. Which, therefore means, back to eating paleo. I’ve even created an Instagram account to serve as a sort of food diary. So yes, this is serious.

When trying to come up with a healthy dessert idea to make with my sister, I stumbled across these dark chocolate peanut butter banana bites. They’re the perfect snack to pop after dinner when you need to satisfy a sweet tooth! Plus, with just three ingredients, they’re super easy to make and healthy.

Three cheers for healthy dessert recipes! Your bikini will thank you for making these your go-to dessert.
Don’t be afraid to make a mess. That’s what paper towels are for.

HOW TO MAKE DARK CHOCOLATE PEANUT BUTTER BANANA BITES | FOOD RECIPES

HOW TO MAKE DARK CHOCOLATE PEANUT BUTTER BANANA BITES | FOOD RECIPES
HOW TO MAKE DARK CHOCOLATE PEANUT BUTTER BANANA BITES | FOOD RECIPES

INGREDIENTS :

  • 2 medium ripe bananas
  • 1/4 cup creamy nut butter of your choice
  • 3/4 cup baking chocolate
  • 1 1/2 tablespoons coconut oil

INSTRUCTIONS :

  1. Cover a baking sheet with parchment paper.
  2. Slice each banana into thin slices and arrange half the pieces on the baking sheet.
  3. Spread peanut butter onto each banana slice, then cover each slice with another slice.
  4. Place in the freezer for about 30 minutes or until frozen.
  5. Place the coconut oil in a microwave safe bowl and microwave until melted.
  6. Stir in the chocolate, and continue to microwave until smooth.
  7. Use a fork or spoon to cover each banana bite in chocolate, then place back on the sheet.
  8. Freeze for one hour and enjoy!
  9. Store in freezer and thaw for a few minutes before eating.

You can find complete recipes of this DARK CHOCOLATE PEANUT BUTTER BANANA BITES in smilesandwich.com

HOW TO MAKE APPLE COOKIES | FOOD RECIPES

HOW TO MAKE APPLE COOKIES | FOOD RECIPES

I have been craaaaving apples. Apples like there is no tomorrow. It’s just one of those pregnancy cravings (and at least it’s a healthy one!).

Sweet David has been experimenting with ways for me to eat apples. Don’t get me wrong – sometimes I just want an apple and I don’t care how it’s served as long as it gets to my mouth. I have been so adventurous to even eat dried apples. I was at a bridal shower last weekend and Dave texted me with excitement about his new creation. Apple “cookies.” Three cheers for healthy snacks!

HOW TO MAKE APPLE COOKIES | FOOD RECIPES

HOW TO MAKE APPLE COOKIES | FOOD RECIPES
HOW TO MAKE APPLE COOKIES | FOOD RECIPES

INGREDIENTS

  • 1 apple
  • ¼ cup peanut butter
  • ¼ cup almonds, sliced
  • ¼ cup walnuts, chopped
  • ¼ cup shredded coconut
  • ¼ cup chocolate chips

INSTRUCTIONS

  1. Slice apple into thing rings and remove core.
  2. Spread peanut butter over one side of ring. Top with almonds, walnuts, coconut, and chocolate chips.

You can find complete recipes of this APPLE COOKIES in rachelschultz.com

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

Happy weekend. Did you know yesterday was cheese pizza day? I went on a four mile run then celebrated by literally inhaling almost an entire margherita pizza chased down by a spicy grapefruit margarita from Burch in Minneapolis. Oh and I can’t forget about the carrot cake either.

Yes, my friday nights are my eat whatever I want nights. And I do take full advantage of it.
If you follow any sort of diet or eat clean, you know that it’s important to have your cheat meals! Those little cheats actually help you to stay on track with your healthy eating habits since typically after you indulge, you end up wanting to get right back to your routine.

For me, this is critical. If I miss my cheat meals, I get bored and start feeling like my diet is restrictive. Thus I must find fun and exciting ways to get my little treats in; these muffins are a wonderful way to do it!
I know you probably think I am obsessed with muffins by now. Or all things made with bananas. And that would be true.

I’m choosing to share this particular muffin recipe because it’s one of my go-tos. This past week I posted the recipe on my Instagram and you guys basically went nuts over them. I figured they deserved to be on the blog for easy access, too!

Damn it, just crown me the muffin woman right now. Or not. I don’t know.
These banana muffins are healthy and lightened up from the traditional muffin which can have over 300 calories and be loaded with sugar and fat. I’d rather save my calories for spoonfuls of almond butter.

I’ve found in my baking experiments that making healthy baked goods isn’t that difficult; it just takes a little practice. I’ve been making these muffins for over a year and they never fail me.

Here are my simple secret substitutions for lightened up muffins:

Whole wheat flour: We want some whole grains up in these! Whole wheat flour has more nutrition than regular all-purpose. It also adds a nutty delicious flavor to the muffins. Now go buy a bag!
Greek Yogurt: Yogurt takes the place of butter in this recipe. It helps to keep the muffins super moist and adds protein to keep you full. I always use plain nonfat greek yogurt; it has the least amount of sugar and is similar to sour cream so it’s great for baking.
Honey instead of sugar: I used an all natural sweetener instead of sugar. Honey also adds moisture to the muffins and since it’s sweeter than sugar you can actually use less of it. There’s only 1/4 cup in this entire recipe!

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes
How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

INGREDIENTS :

  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender.
  4. Blend on high for 1 minute or until well combined, smooth and creamy.
  5. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  6. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached.
  7. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.
  8. Muffins are best served warm and even better the next day.
  • NOTES 
    If you want to make the muffins a bit smaller, you can make 15 instead of 12 and each muffin will be around 136 calories. You’ll also need to reduce baking time a bit, as muffins will bake faster since they’re smaller.
    Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.

You can find complete recipes of this Skinny Banana Chocolate Chip Muffins in ambitiouskitchen.com

HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES

HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES

So how are those New Year’s resolutions going?

After the first couple of weeks of “eating better,” excitement can wear off. Sometimes everyone is ready for a little meal change, especially if you have kids in the house. Keeping the meals healthy but still fun, is important unless you want some food battles. We all have different dietary goals, but the one common denominator that I think colors just about every eating plan is the goal of eating more veggies, specifically leafy greens.

I consider myself an expert at deliciously getting greens into just about any meal in my house.

Why?

Because honestly, leafy greens are not even close to my favorite vegetable, but they are so important. Leafy greens are packed with vitamins, minerals, and fiber. And daily greens help fuel mineral balance in the body keeping organs, hormones, and metabolisms working the way they should.

I think the best part about working with greens, like spinach and kale, is that they have such a neutral taste, so greens can take on the flavor of whatever it is you are cooking them in. Giving a leafy green even just a quick cook also wilts them down in size, so getting in a large amount isn’t so overwhelming. Since leafy greens are so easy to incorporate into meals, I chop and wilt them into soups, bake them into casseroles, stir fry them, or make something like Easy Vegetarian Spinach Quesadillas!

Kitchen prep time is also important, and I kept that in mind while creating these spinach quesadillas. I timed myself from start to finish, including the chopping and clean-up. The total time required to make these easy quesadillas was about 20 minutes. That is definitely doable on a week night!

Just a couple of notes to keep in mind…

I made these quesadillas for lunch one weekend. This recipe made enough to feed my 3 kiddos, 6 years-old and under. Double the recipe to make 2 full quesadillas if you’re feeding a whole family. You could also add a side of 15 minute tortilla soup to go accompany your quesadillas for a quick and hearty dinner meal!

HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES

HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES
HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES

INGREDIENTS :

  • 3 TB butter or another friendly fat (ghee, coconut oil, avocado oil, etc.)
  • ½ medium yellow onion, diced
  • 3 large garlic cloves, chopped
  • 3 heaping handfuls fresh baby spinach, roughly chopped
  • 1½ cups home-cooked or canned pinto beans (I keep cooked sprouted pinto beans in my freezer for quick, easy meals)
  • 3 TB organic chunky salsa (I use Costco’s organic salsa – homemade would be so great, too!)
  • ¾ cup freshly grated cheddar cheese, or more if you like it really cheesy.
  • 2 tortillas
  • (optional) Toppings: sour cream, guacamole, extra salsa, cilantro, chives, or parsley.

INSTRUCTIONS :

  1. Melt the butter in your skillet, add the onion, garlic, and spinach along with a big pinch of sea salt.
  2. Cook over medium heat for about 2-3 minutes, until the spinach has wilted.
  3. Set the spinach mixture aside and add another tablespoon of butter, the beans, and salsa and cook over medium high heat for about 4-5 minutes, until the beans soften.
  4. You can press the back of your wooden spoon on the beans to squish them up a bit, making them more like refried beans. If the mixture gets dry just add a splash of water.
  5. Spread the spinach mixture over a tortilla, then the bean mixture, and then sprinkle with cheese.
  6. Spread a thin layer of butter over one side of the other tortilla and place it butter side up on top of the shredded cheese.
  7. The butter on the tortilla will help it to crisp and brown nicely.

You can find complete recipes of this EASY VEGETARIAN SPINACH QUESADILLAS in livesimply.me

How To Make Chocolate Brownie Cookies | Food Recipes

How To Make Chocolate Brownie Cookies | Food Recipes

Chocolate Brownie Cookies are soft and chewy brownie cookies topped with gooey coconut pecan caramel frosting drizzled with chocolate!

It might sound a little immodest, but everyone who tried, said that these German chocolate brownie cookies are really of the best I had ever made (and I make cookies really often). And really, if you like coconuts and pecans mixed with caramel, you will get them all here served on a tasty brownie cookie, and you also have melted chocolate as a bonus on the top.

German chocolate cake is really unique, people either hate it or love it. If you are among the ones who hate them, I suggest some other recipe, but if you love this traditional cake, then you simply must try this German chocolate Brownie Cookies recipe.

Although all of us at home really love German Chocolate cake, I make it very rarely, because I always end up with a shortage of frosting. When I leave it to cool of (despite all the warnings and restrictions), my husband always finds a way to eat at least half of it with a spoon. One time, I didn’t even finish the cake, and there was no more filling in the bowl. That is the reason because this cookie version of the traditional cake is the best choice for my family. Soft, chocolate brownie cookies are just the padding for an abundance of coconut pecan caramel frosting.

I don’t know about you, but for a long time, I lived in a belief that (because of it’s name), German Chocolate Cake originate from Germany. Only later did I get to know that it is not because of the country Germany, but because It owes its name to an American chocolate maker Sam German.

How To Make Chocolate Brownie Cookies | Food Recipes

How To Make Chocolate Brownie Cookies | Food Recipes
How To Make Chocolate Brownie Cookies | Food Recipes

INGREDIENTS :

For Brownie Cookies:

  • 8 oz semisweet chocolate- chopped
  • 2 tablespoons unsalted butter (room temperature)
  • 2 eggs
  • ½ cup + 2 Tbsp granulated sugar
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder

For German Chocolate Topping:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • ½ cup butter-softened
  • 1 tsp. vanilla
  • 1⅓ cup sweetened shredded coconut-toasted
  • 11/4 cup chopped pecans-toasted
  • 5 oz. melted chocolate- for drizzle

INSTRUCTIONS :

To make the cookies:

  1. Preheat the oven to 350°F and line two large baking sheets with parchment paper, set aside.
  2. Melt the butter and 8 oz. semisweet chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth.
  3. Stir together the eggs, vanilla and granulated sugar in a medium bowl, set aside.
  4. Whisk together the flour and baking powder.
  5. Add cooled melted chocolate mixture to the egg mixture and stir to combine.
  6. Slowly add dry ingredients and stir until it is well incorporated. If the batter is to thin to scoop out, leave it in the fridge until it’s firm enough to handle!
  7. Scoop about 1½ tablespoons of batter onto prepared baking sheets, leave 2 inch apart because the cookies will flatten while bakes.
  8. Bake for 10 minutes or until they are firm on the outside, but do not overbake!

You can find complete recipes of this Chocolate Brownie Cookies in omgchocolatedesserts.com

 

HOW TO MAKE PALEO PUMPKIN COFFEE CAKE | FOOD RECIPES

HOW TO MAKE PALEO PUMPKIN COFFEE CAKE | FOOD RECIPES

This Paleo Pumpkin Coffee Cake is the perfect fall dessert. Healthy, easy, and so delicious!

Coffee cake is one of my favorite things to make. It’s a cake that is so good it doesn’t need frosting. It’s a little fancier than bread or muffins which means it’s perfect to serve to guests or give as a gift. This is a healthy version, made completely gluten and dairy free. It is so delicious though!! My dad was visiting last week and he isn’t paleo.

He happily ate a large piece and didn’t know it was paleo until I told him- it’s that good!!
This is just like a classic coffeecake. Moist, flavorful cake, with a delicious crumb topping! Isn’t the crumb topping always the best part?? It is simple to make.

The cake is mixed in one bowl, by hand, and the topping comes together in just a couple minutes. It can be in the oven in no time. Once it’s baked and cooled, you will want to keep it in the fridge after the first day. I find paleo baked goods go bad pretty fast if left out. It is also good cold though, so no worries!

HOW TO MAKE PALEO PUMPKIN COFFEE CAKE | FOOD RECIPES

HOW TO MAKE PALEO PUMPKIN COFFEE CAKE | FOOD RECIPES
HOW TO MAKE PALEO PUMPKIN COFFEE CAKE | FOOD RECIPES

Ingredients

  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

CRUMB TOPPING

  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil

Instructions

  1. Preheat oven to 325° and line a 9×9 pan with parchment paper.
  2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
  3. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  4. Add in the eggs and mix until incorporated.

You can find complete recipes of this PALEO PUMPKIN COFFEE CAKE in jaysbakingmecrazy.com