Healthy Chocolate Fudge Round Sandwich Cookies

Ingredients

Cookies
    • 2/3 cup oat flour
    • 1/3 cup soy protein powder (chocolate, vanilla, or unflavored)
    • 1/8 cup + 1 Tbsp cornstarch
    • 1/3 cup + 1 Tbsp unsweetened dark cocoa powder
    • 1/3 cup granulated sweetener of choice
    • 3/4 tsp baking soda
    • 1/3 tsp salt
    • 1/3 cup yogurt of choice, plain
    • 3 Tbsp liquid egg white (OR 1 whole egg OR 2 Tbsp flaxseed meal + 4 Tbsp water)
    • 3 Tbsp sticky sweetener (I used brown rice syrup )
    • 1 1/2 tsp vanilla extract
Frosting
  • 1/2 block (~182 grams) silken tofu
  • 1/2 cup granulated sweetener of choice
  • 1/2 cup unsweetened dark cocoa powder
  • 1/3 cup avocado
  • 1 tsp vanilla paste (can sub for vanilla extract)

Instructions

  1. Preheat the oven to 350 F. Line a cookie sheet tray with parchment paper (two trays if you have them) and grease the parchment.
  2. For the cookies: if making vegan cookies, mix together the flaxseed meal and water in a small bowl and set aside.
  3. In a large bowl, whisk together the flour, protein powder, cornstarch, cocoa, sweetener, baking soda, and salt.
  4. Add to the dry ingredients the yogurt, egg whites (or egg or flaxseed egg), sticky sweetener, and vanilla. Stir together until all the dry ingredients are incorporated. The dough will be thick and you want want to use your hands to ensure everything gets mixed together.
  5. Roll 1 1/2 Tbsp of dough into a ball. Place the dough on the prepared cookie tray. Using something with a flat bottom (like a glass), press the ball of dough out until it’s about 1/4″ thick. Repeat this process with the rest of the dough. You will be able to fit about 6-8 cookies on one tray.
  6. Bake for 9 minutes or until the edges of the cookies are firm to the touch and a toothpick inserted into the center of a cookie will come out with just barely any dough on it.NEXT STEP

BUTTERSCOTCH PEANUT BUTTER CORNFLAKE CLUSTERS

These Butterscotch Peanut Butter Cornflake Clusters are an easy 3 ingredient recipe perfect for a quick no bake dessert!
INGREDIENTS:
1 (11-ounce) bag butterscotch chips
1/4 cup creamy peanut butter
4 cups cornflakes
DIRECTIONS:
1.Line two baking sheets with parchment paper or wax paper.
2.Place butterscotch chips and peanut butter in a large microwave safe bowl and heat for 30 seconds on high. Stir, repeating as needed in 30 second increments, until melted and smooth.NEXT STEP

White Cake Recipe

A white cake recipe that is light, fluffy, full of flavor and easy to make! A great base recipe for any baker that can be adapted to other recipes.
6 cups of batter makes about 2 8″ cake rounds.
 Prep Time 15 minutes
 Cook Time 25 minutes
 Total Time 40 minutes
 Servings 6
 cups of batter
Ingredients
14 oz AP flour
2 1/2 tsp baking powder
1/2 tsp salt
8 oz unsalted butter room temp
14 oz sugar
1 Tbsp extract clear vanilla or almond
6 egg whites fresh not boxed at room temp
10 oz milk room temp
1 oz vegetable oil
Instructions
  1. Combine your dry ingredients and set aside
  2. Place butter and sugar into the bowl of a stand mixer with the paddle attachment and mix on medium until mixture is light and fluffy
  3. Add in egg whites one at a time (roughly) and let fully combine after each addition before adding the next.
  4. Add in 1/3 of your dry ingredients and let combine. Add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined. NEXT STEP

3 Ingredient Blueberry Yogurt Swirl Popsicles

Ingredients:

  • 2 cups blueberries1
  • 2 Tablespoons agave or honey2
  • 2 cups vanilla Greek yogurt (or any flavor)

Special Equipment

    • Popsicle mold (here is the one I own)

Directions:

  1. Blend the blueberries in a food processor or blender on high speed until nearly liquified into a smoothie-like consistency. See above for a photo.
  2. Pour the thick blueberry liquid into a large bowl. Stir in the agave/honey. Add the yogurt and very gently mix everything together. If you want a tie-dye, swirly look to your popsicles– do not fully blend the yogurt and blueberries. You want those patches of white and blue. The mixture will be thick. Taste it. If you want it sweeter, you can add a little more agave/honey.
  3. Pour mixture evenly into each popsicle mold. If your popsicle mold has slots for sticks, you can insert them before freezing – if not, freeze for 2 hours, then put a wooden popsicle stick in the middle (that is what I did). next step

Jamaican Fried Chicken

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Jamaican Fried Chicken –Golden brown crispy crunchy Chicken. Highly spiced, decadently tender, Bad to the bone and Finger lickin’ good! Comfort food at it’s BEST.

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Ingredients
Chicken Coating
Instructions
  1. Place chicken in a large bowl. Then seasoned with salt followed by all the other marinate ingredients- salt, chicken bouillon, garlic, ginger, paprika, white pepper, curry powder, hot sauce and thyme.
  2. Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge. Marinate for about an hour or preferably over night,

  3. Pour about 1 cup of milk in the marinated chicken.
  4. In a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
  5. When ready to fry add about 2 Tablespoons of milk to the flour mixture- thoroughly mix using your fingers. Then dredge the chicken in the flour mixture, shaking any excess flour. You may use a zip lock bag for this process. Set aside for about 15 minutes.next step

Antipasto Skewers

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cook 

total 

author bakerbynature

yield 20 skewers

Easy and amazing antipasto skewers! The perfect party appetizer.

Ingredients

  • 20 long wooden skewers
  • (1) 9 ounce package cheese tortellini
  • 1/2 cup zesty Italian salad dressing
  • 1/2 teaspoon tabasco sauce (optional, but it adds a nice kick)
  • 40 olives (I used Kalamata but any kind you enjoy will work)
  • 40 grape tomatoes
  • 40 thin slices Genoa salami
  • 20 baby mozzarella balls
  • 40 pieces basil, torn
  • 20 pieces chopped artichoke hearts

Instructions

  • Cook tortellini according to package directions; drain and quickly rinse in cold water. In a large resealable plastic bag, combine the tortellini with salad dressing and hot sauce, seal the bag, and turn it around a few times to coat; refrigerate for at least 15 minutes and up to 4 hours.
  • When ready to assemble, drain and discard any remaining marinade.next step