Maple-Nut Chocolate Chip Blondies

FullSizeRenderIf you haven’t noticed, I’ve been in a baking kick for the last few months. Something about the colder months makes a warm baked good even more tasty (and I don’t think anyone will ever complain about the scent of freshly baked cookies/muffins/bars etc. filling up the house). My latest recipe is a combination of a few of my favorite things: maple syrup, nuts, and chocolate chips! I made these in bar-form, but if you’d prefer a cookie, you can simply use a cookie sheet instead of an 8×8″ baking pan. You can also swap gluten-free flour for the wheat flour if you’re following a gluten-free diet.

Ingredients 

  • 1 cup whole wheat flour + 1 cup regular white baking flour (or, use 2 cups of brown rice flour or gluten-free baking flour if you’re on a gluten-free diet)
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1 tbsp. dark molasses
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup earth balance vegan buttery spread (melt in the microwave)
  • 2/3 cup unsweetened apple sauce
  • 1/2 cup unsweetened almond milk
  • 1 + 1/2 tsp. vanilla extract
  • 1 cup vegan chocolate chips (I found them at trader joe’s)
  • 1/2 cup chopped pecans and/or walnuts
  • 1/4 cup gluten free or regular oats
  • cinnamon (to be sprinkled on top)

Directions:

  • Preheat the oven to 350ºF
  • In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and oats
  • In a smaller bowl, combine the maple syrup, molasses, earth balance spread, apple sauce, almond milk, and vanilla extract
  • Mix the contents of the smaller bowl into the larger bowl, mixing well until uniform in consistency
  • Add the chocolate chips and nuts into the mixture
  • Spray an 8×8″ baking tin or cookie sheet with nonstick spray, spoon the batter into the pan or scoop the batter to create cookie shapes if you’re making the cookie version
  • Top with sprinkled ground cinnamon and bake at 350°F for 30-35 minutes
  • Remove from oven, allow to cool, cut (if you’re making bars) and enjoy!

-Jess

 

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Chocolate Chunk Banana Bread

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Having some overripe bananas in your kitchen is a great “excuse” to make this healthy, vegan, banana bread. This recipe is equal parts nutritious and delicious, especially for summer. Bananas are high in potassium and with increased sweating comes an increased need for electrolyte replenishment. Eating bananas (in whatever healthy form appeals to you) is one way to achieve this! I consider this a “treat” to be eaten in moderation, but it’s a healthy one which is a plus. If you’re on a gluten-free diet, feel free to substitute the whole wheat flour for gluten-free flour or almond meal. Also, keep in mind, when using coconut oil in a recipe like this (and in brownies or bar-shaped baked goods), you may want to eat this heated up since coconut oil is solid at room temperature and will harden after cooling.

Chocolate Chunk Banana Bread (vegan)

Ingredients:

  • 1.5 cups whole wheat flour (or another whole-grain, or nut-based flour)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 cup brown sugar, packed
  • 1 cup unsweetened applesauce
  • 1.5 tsp. vanilla extract
  • 3 overripe bananas (the bananas I used were completely brown)
  • 1/2 to 3/4 cup coconut oil (I used about 3/4 cup. My final product was super moist, but coconut oil is high in calories, so you can adjust this based on your preferences and it’s not going to have a huge effect on the taste).
  • 1 tsp. cinnamon
  • 16 oz. dark chocolate chunks (or chips).

Directions:

  • Preheat the oven to 375 degrees Fahrenheit
  • In a large bowl, mix flour, baking soda, baking powder, and sugar together
  • In a smaller bowl, mash bananas
  • Melt the coconut oil in the microwave (in a microwave safe dish) for a minute (it will harden quickly if it’s cooled, so do this step shortly before adding to the rest of the ingredients)
  • Add the applesauce, vanilla extract, and melted coconut oil to the dry ingredients in the larger bowl
  • Add the mashed bananas to the large bowl
  • Add in chocolate chips and cinnamon
  • Stir together until well-mixed
  • Grease a baking tin or pan (I used a Farberware 9″ square baking pan)
  • Add the ingredients to the pan and heat for 25-30 minutes (or until a toothpick is inserted and comes out clean)
  • Allow to cool for a bit, cut, and enjoy!

photo 3-10

 

-Jess

 

Chocolate Chip-Granola Compassion Cookies

Cookies in the morning sunlight

Cookies in the morning sunlight

Greetings and happy (almost) summer solstice! The recipe I’m sharing today has nothing to do with summer. After all, chocolate chip cookies can be eaten year-round and aren’t necessarily something I think of as a summer treat. Regardless, I’m sharing this recipe because of the reasons why I decided to wake up early this morning and create these cookies in the first place. Lately my schedule has been jam-packed due to taking an intensive summer class (microbiology and a microbiology lab) and the start of a new job. These two factors have led me to indulge in some not-so-healthy eating, in the form of coming home late at night and indulging in some of my favorite healthy, yet, junky foods. I realized this past week, that I keep buying foods that I tend to overeat (cereal, granola, chocolate chips, and trail mix, although healthy, are my weaknesses and I never eat just one serving). As I’ve written in previous posts, using food during stress is common, but it shouldn’t be your go-to way to relax. With this in mind (and after eating one too many bowls of granola in bed this past week), I decided to make it easier for myself to not over-do my granola + chocolate chip habit by baking cookies that I can share and give to others. If you find yourself eating the same foods during times of stress, or simply when you’re not actually physically hungry, one easy step to alleviate this problem is by getting rid of the “trigger food”. Instead of being wasteful, either make a dish for someone else or donate the food item to a food bank. If the food is already opened, see if you can contact any organizations that accept fresh yet opened food (many do) or if you live in an area with a visible homeless population, consider showing some kindness and giving your food to a homeless person directly. Kindness towards yourself (by not using food to cope with stress) and kindness towards others (by donating said food items) is a win-win. Here’s my recipe for chocolate-chip granola cookies, or as I’m calling them “Compassion Cookies”. Enjoy and share your food!

Compassion Cookies 

photo.PNG-4

Makes 3 dozen cookies

Ingredients:

  • 2 cups of flour (it can be whole wheat, spelt flour, almond meal, gluten-free, whatever floats your boat)
  • 1 cup brown sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 cup unsweetened applesauce
  • 1 tbsp. vanilla extract
  • 1/3 cup coconut oil (softened, I microwaved it in a bowl for 45 seconds)
  • 1/4 cup soy milk (or almond milk)
  • 1.5 cups granola (I used Nature’s Path Cinnamon Raisin Granola)
  • approx. 8 oz. vegan chocolate chips (I used sunspire organic 65% cacao chocolate chips, but I know trader joe’s also makes vegan chocolate chips)

Directions:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, mix together flour, sugar, baking soda, baking powder, and salt.
  • Create a well in the dry ingredients and add applesauce, vanilla extract, and melted coconut oil.
  • Add the soy milk
  • Add the granola and chocolate chips.
  • Mix well.
  • Line a baking sheet with parchment paper or grease with non-stick spray
  • Using a spoon, spoon cookie batter onto the sheet and bake for 12-14 minutes
  • Remove from the pan, allow to cool.
  • Share and enjoy!

 

-Jess

 

Double-Chocolate Brownies Fit For A Dad

Happy Father’s Day to all the dads out there! I’ve decided to make this post short and sweet because it’s beautiful outside and I want to spend as much time with my family as possible today. If you haven’t noticed, my go-to gift strategy for loved ones is baking something delicious, so this morning I woke up early and made a new brownie recipe. If you haven’t yet gotten your dad a gift, consider whipping something up in the kitchen. Baked goods from the heart are always sure to please!

Father’s Day Double-Chocolate Browniesphoto 1-10

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup soy milk
  • 2 tbsp. melted coconut oil
  • 1/4 cup. soy milk + 1/2 cup raisins (mix together in a food processor to make a thick liquid)
  • 1 cup chocolate chips

Directions:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt, cocoa powder).
  • Combine 1/4 cup soy milk and 1/2 cup raisins in a food processor to make a thick liquid
  • Make a well in the dry ingredients and add apple sauce, soy milk, melted coconut oil, and soy milk-raisin mixture
  • Stir, and then add in chocolate chips
  • Grease a brownie pan/tin and heat at 350 degrees F for 25 minutes.
  • Allow to cool, then cut and serve

 

Have a great, chocolate-filled Father’s Day, and Happy Father’s Day to my Dad, who always encourages me to work hard and follow my dreams!

-Jess