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BETTER THAN BOXED BROWNIES

Really nice recipes. Every hour.

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Cinnamon Bun Recipe

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I finished my Mom’s birthday cake~! :’) My Mom loves to deep-sea dive so I went for a deep sea/ocean theme. It’s a tad childish, but I’m so proud of the coral it’s not even funny. They we’re easy to make too! It’s just boiled/candied sugar with food colouring, which is then poured over ice to cool and create the “coral” effect.

They’re so pretty  The little critters are made from chocolate, and the octopus & chest are made from rice crispy treats and fondant.

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Bunny Bread!

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Assorted Truffles

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So, for my birthday, my uncle made me this cake and I’m so happy with how it turned out! I also came back from a Homestuck meet up, which made my birthday even better. Sorry for the bad quality. ; v ;

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Pop Tart Babies

(or you can make regular-sized pop tarts)

1/2 cup plus 3 tbsp spelt flour (Or all-purpose flour, or a mix of the two. Whole-wheat pastry flour will work; it’ll just be less soft, and you’ll need to add a tiny bit more oil. For notes on gluten-free options, seenutrition link below.) (100g)

*tiny* bit over 1/4 tsp salt

1 1/2 tbsp agave or pure maple syrup (or honey, but not for strict vegans) (21g)

3/4 of a packet nunaturals stevia, or omit and add one extra tbsp of the above liquid sweetener

3/4 tsp pure vanilla extract

2 tbsp vegetable or coconut oil (21g)

1 tbsp more oil, or milk of choice (omit if using the extra liquid sweetener in place of the stevia) (15g)

Combine dry ingredients and stir. In a separate bowl, combine all wet ingredients, then mix wet into dry and stir. Pour crumbly dough into a gallon-sized plastic bag and smush into a ball. Still in the bag, roll dough into a very, very thin square. (For step-by-step photos, see nutrition link below.) Chill at least 20 minutes, or your pop tarts will be crispy. Meanwhile, grease a baking pan, and make up whatever filling/s you desire. (I’ve provided a few ideas below, and feel free to make different flavors within the same batch of dough.)

Preheat oven to 350. Cut open the bag and slice the dough into rectangles. If you’ve rolled it thinly enough and use all the dough, you should be able to get 34-38 rectangles. (Cut much bigger rectangles if you want regular-sized pop tarts, as opposed to minis.) Put a little filling—about 3/4 teaspoon—on half the rectangles, then place remaining rectangles on top. Cinch down with a fork or your fingers, and it’s okay if some of the filling comes out. Bake 14-18 minutes, depending on how crispy you want the crust. Once cooled, spread on glaze (recipe at the bottom of this post), and store in a plastic container for soft pop tarts or a glass container for crispy ones.

http://chocolatecoveredkatie.com/2012/10/01/healthy-pop-tarts/

Healthy Pop Tarts: Nutrition Facts

Per Pop Tart:

WW Points (new system): 1 point per pop tart

Nutrition information, calculated via caloriecount.com, is based on gram measurements for 18 pop tarts. Each includes two rectangles, 3/4 tsp filling, and the amount of glaze shown in the photos (1g per pop tart). In other words, the above info is for one finished pop tart, not just one rectangle.

Gluten-Free Pop Tarts:

I did not have any luck with my gluten-free trials of this recipe. However, I know many of you are more knowledgeable than I am when it comes to gf baking. My challenge to whomever wishes to try: Make a gluten-free version of this recipe and report back. I’ll post any successful recipes, giving credit to the creators, so everyone can benefit.

Update: Readers Kylie and Chloe both had success using Bob’s gluten-free flour mix, and Amanda had success when she made them with SimplySavoryFoods’ all-purpose gf mix, as long as she rolled the dough a bit thicker. To see their comments: click here. 

(For easier reading, I modified the dates on their comments so all gluten-free-trial comments will appear in the same place on the post.)

Step-by-Step Photos:

Form a ball inside a gallon-sized bag.

Roll out very thinly.

Cut open bag.

Make rectangles. Re-roll extra dough (shown on left of photo) if desired.

http://chocolatecoveredkatie.com/healthy-pop-tarts-nutrition-facts/

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SKINNY DIPS

GREEN GODDESS DIP

500 g ( 17  1/2  oz) about 3 avocados peeled and seeded

juice from 1 – 2 lemons, depending on your taste

1 cup parsley leaves

1 cup mint leaves

2 handfuls (cups) baby spinach leaves

1/2  cup pumpkin seeds

½ tsp sea salt

good grind of black pepper

¼  – ½  cup  (60 ml – 125 ml) water

Combine all ingredients in a high-speed blender like a Vitamix until smooth and creamy. Serve with vegetables crudities and nibbles such as: capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives. Enjoy – Serves 20.

BABA GHANOUSH

2 large seedless eggplant / aubergines

2 tablespoons tahini paste

½ – 1 lemon

1 clove garlic

½ teaspoon sea salt and pepper

Pierce the skins of your eggplant with a fork then place onto a lined baking tray. Roast in a hot 200 C oven until the skin blackens, eggplant has collapsed slightly and the flesh is lovely and soft. Remove from the oven and place the eggplant into a colander to allow excess juices from the eggplant to run out and cool. Remove the inside flesh from the eggplant – you should have about 500 g of soft creamy flesh. Combine into a high speed blender along with tahini, juice and zest from ½ lemon, 1 clove garlic, salt and pepper. until smooth and creamy. Taste and adjust to your liking, adding more lemon or tahini if needed. Spoon into a serving bowl along side vegetable crudities such as: capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives. Serves 20

I love to serve mine garnished with fresh pomegrante seeds and a light drizzle of cold pressed olive oil.

MATMAHARA DIP

3 large red capsicums (bell peppers)

80 g (2 oz / 1/4 cup)  walnuts

2 tablespoons pomegranate molasses or aged balsamic

½ teaspoon sea salt and black pepper

Preheat your oven to 200 C/ 400F. Place capsicum onto a baking tray. Roast for 30 – 40 minutes or until the skin blackens and capsicum is soft. Remove from the oven and cover with glad wrap - (the steam helps your remove the skins easier) you should have 500 g / 17  1/2 oz cooked weight. Combine the capsicum, walnuts, olive oil, pomegranate molasses, salt and pepper into a high speed blender or food processor. Blend until smooth and creamy. Spoon into a serving bowl along side vegetable crudities such as: capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives. Serves 20

ROASTED BEETROOT DIP

600 g beetroot, washed, trimmed, skin left on.

2 tablespoons pomegranate molasses or aged balsamic

2 tablespoons cold pressed olive oil (walnut, flaxseed oils)

Pinch sea salt and black pepper

Preheat oven to 200 C. Wrap each piece of beetroot in foil and place onto a baking tray. Roast for 40 minutes or until the beetroot is soft. Remove from the oven and allow to cool for 1 hour in the foil. Wash the beetroot under a cold tap removing the outer skin. You should have about 500 g roasted beetroot. Combine the beetroot into a high speed blender along with pomegranate molasses or alternative, 2 tablespoons olive oil and a little sea salt and pepper. Spoon into a serving bowl along side vegetable crudities such as: capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives. Serves 20

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