Cherry Pie Snack Bars

I recently gave up desserts for Lent. Because of this, I've put a lot of baking on hold until after Easter (I know that you can bake other things besides desserts, but I've not been into bread lately. Horrors!). I've noticed, however, that I've been eating far more nut butter than I did, and I've been looking for other ways to snack other than sweets.

I bought a few Larabars, and discovered that the only one that I really enjoyed was the Cherry Pie flavor. Curious to make them myself (that's just how I roll), I found this recipe, and decided to share it here.

Recipe adapted from cleaneatingonline.com

Yield is 4 bars

About 7 dates
1/2 cup dried cranberries or cherries

2/3 cup of walnuts (pecans would work as well -- I just had walnuts)
1/4 tsp cinnamon

Am I the only one that thinks that date pits look like something from Star Trek?

Remove the pits from the dates and chop them up into small pieces. Dump into a food processor, then add the berries, cinnamon, and nuts. Pulse until very mushy (see pic for texture example).

Line a cutting board with plastic wrap. Scoop the mixture onto the cutting board, dividing into 4 parts. Pat each part into a bar shape, and wrap securely in the plastic wrap. Refrigerate and enjoy as a healthy snack!

Homemade Vitatop Chocolate Muffin Tops!

After hearing about them for over a year, I finally decided to purchase a small box of Vitalicious Muffin Tops. In the mood for a treat, of course I chose chocolate! The other flavors sound yummy, but the selection in the store was pretty limited. I was pleasantly surprised by the softness and flavor, surely food worthy of a low-calorie, healthy dessert. However, the price tag was not so impressive. $4 on sale for 4 muffins? I knew that if I wanted to continue to enjoy these treats, I would have to figure out a way to make them, and so I set to work. I managed to get this low-calorie, similar recipe. It's lower in fiber than the Vitatops, but very good and so much cheaper! The cost of making this recipe, which yields about 8 muffin tops, was $1. Nice!

Ingredients:

1 cup whole wheat flour

1 cup unsweetened cocoa

1/3 cup sucanat

1/2 tsp baking powder

1/2 tsp baking soda

pinch salt

1 egg

1/4 cup natural applesauce

1 tsp vanilla extract

1/4 cup milk

1/2 tsp apple cider vinegar

1/2 cup water

1/2 cup chocolate chips

Preheat oven to 350. In a medium bowl, mix together the flour, cocoa, sucanat, baking powder, baking soda, and salt. In another bowl, mix together the rest of the ingredients except the chocolate chips.

Once the wet ingredients are mixed smooth, add to the dry ingredients and mix until well combined, taking care not to overmix. Mix in 1/4 cup of the chips.

Line a cookie sheet with wax paper or a silicone baking mat (I love, love these!) and using a large spoon, ladle the mix onto the sheet into larg-ish circles. Sprinkle a few chips on the top of each muffin top, then bake for 10 minutes.

Place aluminum foil on top of the cooling muffin tops for ten minutes, then enjoy, or place into small freezer bags and freeze until ready to enjoy.

Redheads (Pumpkin Blondies)

If you keep up with my posts, you know that I recently made blondies. Until now, I was resigned to the fact that blondies are indeed one of the most unhealthy baked goods around, with a stick of butter and cup of brown sugar! However, in my quest to make them a little healthier, I discovered a third realm of the baked bar sweet -- redheads (thanks to April for helping me think of the name!).

Redheads are as simple to make as blondies -- mainly, the butter in the blondies is replaced by pumpkin and coconut oil. I know that pumpkin is usually something people eat in autumn, but come on! It's so delicious, and available year-round courtesy of Libby's. 

Yes, I used chocolate chips again, but I am very curious to try butterscotch chips, as I think that they would make a nice foil to the pumpkin.

Ingredients:

1 cup whole wheat flour

1 cup sucanat or brown sugar (I used sucanat)

1 cup pumpkin puree

1 egg

3 tbsp coconut oil (melted)

1 tsp pumpkin spice

2 tsp cinnamon

1 tsp vanilla

1/2 tsp salt

1/2 cup chocolate or butterscotch chips

Yield is 9 large squares or 18 small.

Preheat oven to 350 degrees. 

In a large bowl, combine all ingredients except for the chips, stirring until well combined.

Add the chips, and spread the mixture into a greased 8 x 8 pan. 

Bake for 20-25 minutes, until top is firm. Cool completely and enjoy! 

Banana-Pecan Oatmeal Squares

So remember the banana-cranberry butter that I made the other day? Here is a fabulous way to use it!

These squares are mind-blowingly good, and although there are a lot of steps, they are pretty easy. These would be perfect for a lunchbox snack, bake sale, or even a quick breakfast pastry!

Adapted from ohsheglows

Ingredients

1 cup wheat flour
1 1/2 cup old-fashioned oats
1/2 tsp baking soda
1/2 cup brown sugar
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 egg
1/2 cup butter (1 stick)
2 tbsp molasses
1 tsp vanilla extract or 1/2 tsp almond extract
2 tbsp milk

1 cup banana-cranberry butter
1/2 cup pecans or walnuts (I used walnuts, but I think that pecans would be better)

Preheat oven to 350 degrees. Melt the butter. While it's melting, combine the flour, oatmeal, baking soda, sugar, pumpkin pie spice, and cinnamon in a large bowl. In a medium bowl, whisk the egg, butter, molasses, milk, and extract of your choice. When mixture is frothy, combine with the dry mixture. Grease an 8 x 8 pan, and pour in the mixture, reserving a 1/4 cup. 

Bake for 20 minutes, then remove from oven. Top with the banana butter, the reserved mix, and nuts. Bake for an additional 10 minutes.

Remove from oven and cool on a cooling rack for 30 minutes or so, then place in the freezer for 45 minutes to set the butter. Cut into squares and serve at room temperature. Store in the fridge.

Everyone Loves Blondies

Blondies are one of my favorite homemade treats. I never buy them from bake shops --- they want to mess with them too much, adding candied fruit, coconut, and other things that simply do not belong. It does stand to reason that there is great argument over what constitutes a blondie, as most seem to think that they are a blond brownie, with butterscotch chips and no cocoa added. For me, blondies are essentially a softer, gooey chocolate chip cookie that is far simpler to create than the CCC. However, if you feel that butterscotch chips are the way to go, by all means feel free to sub them in this recipe. This could easily be made gluten-free using GF flour and oatmeal.

Recipe yields approximately 9 large squares.   Adapted from How to Cook Everything

Ingredients:
1 cup all-purpose flour
1/2 cup light brown sugar or Sucanat
1/2 cup (1 stick) butter or Earth Balance
1 large egg
1 tsp vanilla extract
Pinch salt
1/3-1/2 cup chocolate chips (or butterscotch)

Preheat the oven to 350 degrees.

Melt the butter in a saucepan over low heat (or microwave if you prefer).

Combine with the sugar, and mix until smooth. Add the eggs and vanilla, then slowly add the flour. After all are combined and the mixture smooth, stir in the chips.

Spray an 8x8 baking dish, then spoon in the batter, patting it smooth. Bake for 25 minutes. Allow to cool for a few minutes before cutting. Serve warm (but still awesome the next day!)

Homemade Strawberry Jam

I have a confession: I am very picky about jam, and I dislike jelly altogether. I have only specific brands of jam that I will buy, most of them quite expensive. I just don't like all of the HFCS that most brands are dumping into their products these days. I think that fruit is tasty enough without add sugar! I had an abundance of strawberries (it's the season in Southern California), and I happened to have many that were starting to overripen, and would have to be thrown away. So I made jam!  It is very easy, and is much better tasting than any store-bought jam.

Ingredients:
2 cups strawberries, chopped into fourths, with core removed
1 cup white sugar
1 tbsp lime juice

Yields about 2 cups of jam.

Remove the core of the strawberries by cutting off the top and, using a paring knife, remove the white center of the strawberry.

Place the strawberries into a medium saucepan, and add sugar and lime juice. Cook on high, and let the berries reduce for about 20 minutes, stirring every few minutes. The berries will break down. If you like a smoother jam, you may mash the berries as they cook or before boiling.

Once the liquid has thickened, pour immediately into a sterilized glass container and seal immediately, leaving room at the top. Refrigerate immediately for jam to set. If you will not be using the jam immediately, process (place the jars in a boiling water bath for 15 minutes).

Use on toast, biscuits, or the PB & J cupcakes!

Almost Sugar-free, Gluten-free Super Chocolate "Muffins"

I've had a number of requests for some gluten-free recipes. I've never baked gluten-free, and I'm still trying to determine how to create gluten-free baked goods that rise nicely. These muffins are muffins only in the loosest of terms. They are in little cups, are breakfast-y, but contain no flour. They are created using eggs and gluten-free rolled oats. They are excellent little healthy snacks, perfect for after school or coffee breaks. They are very simple to make, and bake up in 20 minutes. Perfect to mix up first thing in the morning, then allow to bake up while you shower!

Ingredients:

1 1/2 cup GF oatmeal (Bob's Red Mill is a great one)
2 very ripe bananas
1 tbsp baking powder
1 tsp natural honey
1/2 cup milk (soy, almond, or cow)
1/3 cup chocolate chips
2 tbsp unsweetened, dutch process cocoa
1 egg
1 tsp cinnamon (optional, but recommended)

Yields 8 muffins.

Preheat the oven to 375 degrees.

In a medium bowl, mash up the bananas using a potato masher or large fork. Once they are nice and smooshy, stir in the rest of the ingredients except for the chocolate chips, and stir until well mixed.

Line a muffin pan with paper cupcake wrappers.

Stir in the chocolate chips, and spoon into the cupcake wrappers, filling to the top.

Bake for 20 minutes. Remove from oven and allow to cool for 5-10 minutes. Store in an airtight container for up to 3 days if not eaten immediately!

Sugar-free Orange Muffins

When my sister came to visit recently, she told me about some delicious orange scones that she had eaten with chunks of orange peel that made them so satisfying and yummy. I decided that I really wanted to create a recipe based on her description of the scones, but wanted to try muffins instead of scones, and I wanted to make them sugar-free to make them a bit healthier. I think that I've accomplished that with this recipe. One of the best ways to reduce sugar in a recipe is to replace the butter/margarine/oil with fruit purees. It not only alleviates the need to use butter (unless you are looking for a butter taste -- consequently, this is not recommended for scones), it can also replace or significantly reduce the sugar.

These muffins would be an excellent addition to brunch, or just a nice treat after school.

Ingredients:
1 large orange
1 extra-large egg
1 1/4 cup unbleached, all-purpose flour (could also substitute wheat)
2 tsp baking powder
1 banana, preferably browned
1/2 cup natural applesauce
1/4 tsp salt
1/2 tsp orange flavoring
1/2 tsp cinnamon
pinch nutmeg
cooking spray

Makes approximately 8 muffins.

Preheat the oven to 350 degrees.

In a medium bowl, smash the banana using a potato masher or fork (I used my hands!) until it is very creamy. Stir in the applesauce until well combined. Cut the orange into quarters, and squeeze in as much juice as possible, being sure to pick out any seeds. Add the orange flavoring

Add the egg, and whisk until all liquid is well blended, and the mixture bubbles slightly.

In a separate bowl, mix together the remainder of the ingredients.

Cut a few pieces of the rind and chop into small bits. Add about a tablespoon to the dry ingredients.

Mix the wet and dry ingredients carefully, until just combined. Overmixing will make them tough!

Spray a muffin tin, and fill the cups with the batter. Bake for 25 minutes.

Cool on a cooling rack in the pan, remove muffins carefully.

Easy Pizza Dough

Pizza is one of my favorite foods -- it's inexpensive, easy, and incredibly versatile. It's a great party food: you can load it up with any assortment of toppings to please anyone's preferences. While I love delivery and adore chomping on big slices from a pizza parlor, there is just something extra-special about the homemade variety. You can customize it with toppings without breaking the bank (it's incredible to me how much the shops charge to do half pepperoni and half mushroom!), and you can control the ingredients to keep it as healthy or not (!) as you'd like.

The biggest challenge to making homemade pizza is the crust. I know that supermarkets sell many choices for pre-made pizza crusts, but these can be costly and can contain a lot of preservatives and oils that are not so healthy. Another great thing about making your own crust is that you can truly make it your own. You can substitute wheat flour for white, add herbs, garlic, cheese, whatever your taste. This crust is flavorful, versatile, and most importantly, insanely easy. This crust is also awesome for making strombolis, calzones, and breadsticks at home!

Makes 1 15-inch crust:

2 cups all-purpose flour
1 cup warm water
1/4 tsp salt
1 tbsp extra-virgin olive oil
1 tsp yeast
2 tbsp granulated garlic (optional, but recommended)

**OPTIONAL**
Substitute 2 cups of wheat flour for the AP flour for a hardier, healthier crust
Substitute 2 cups of bread flour for the AP flour for an even puffier crust
Add 1 tsp oregano, basil, or Italian seasoning to the mix for a little extra flavor
Add 2 tbsp of grated parmesean cheese to the mix for more salty, cheesy flavor
Press 1/4 cup shredded mozzarella into the crust when shaping it for more gooey cheese and the "stuffed crust" effect

Combine the yeast and warm water in a small bowl and let sit for 10 minutes to wake up. Mix the remaining dry ingredients in a large bowl. When the yeast mixture has sat for the allotted time, use a spoon to mix with the dry ingredients and olive oil until the dough is well mixed and pulls from the sides of the bowl. Shape it into a ball, spray a clean bowl with cooking spray. Place the dough into the bowl, flip once. Cover the bowl with plastic wrap, and let rise for 30 minutes.

While the dough is rising, heat the oven to 425 degrees.

When dough has risen, spray a pizza sheet or stone with cooking spray, then work the dough into a flat circle (or square, if you prefer). Bake for 5 minutes.

Pull out the dough and top with desired toppings, placing the toppings first, then cheese. Return to the oven. When cheese is melted and beginning to brown, it is ready!