Friday, November 30, 2012

Sweet Potato Brownies

Prep time: 35 mins
Cook time: 30 min
Total time: 1 hour 5 mins
Serves: 5-8

1 sweet potato
3 eggs, whisked
¼ cup Gold Label Virgin Coconut Oil, melted
⅓ cup raw honey
½ cup Enjoy Life Chocolate Chips
3 tablespoons Coconut Flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
pinch of salt

Time to bake that sweet potato. Preheat your oven to 425 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes. (I’m sure you could microwave it, but I like the ole fashioned way. I’m just so ole fashioned)
Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350 degrees.
Now add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.
Then add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
Mix well to incorporate all that goodness.
Pour into an 8×8 glass baking dish
Bake for 30-35 minutes.
Let rest to cool a bit.
Eat those b*tches. Try not to eat them all in one sitting. Like what may have happened in my kitchen….oops.

Wednesday, November 7, 2012

Butterscotch Pie

Not sure why I made one of these the other day. Maybe just because they are AWESOME!

Active Time: 20 Minutes
Total Time: 5 Hours 35 Minutes
Yield: Makes 8 servings

If you like the deep, rich taste of brown sugar, use dark brown sugar in this recipe; otherwise, prepare it with light brown sugar for a lighter color and flavor.
Fully Baked Pastry Shell
For Filling:
1 1/2 cups packed brown sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
3 beaten egg yolks
1 1/2 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla
For Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar


FOR FILLING: Prepare and fully bake pastry shell as directed; set aside to cool. In a heavy, medium saucepan stir together the brown sugar, flour, and salt. Add egg yolks and milk. Cook while stirring with a wire whisk till thickened and bubbly. (Mixture may appear curdled. Stir briskly while cooking and mixture will become smooth.) Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Pour hot filling into baked pastry shell.

FOR MERINGUE: In a mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot filling, spreading to edge of pastry to seal and prevent shrinkage.

Bake pie in a preheated 350 degrees oven for 15 minutes. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

Monday, November 5, 2012

Way-Too-Easy Unprocessed Chocolate Chip Oat Bars

From The Unprocessed Life.

Though I absolutely love dessert, I have a few stipulations these days when it comes to what I eat.

First of all, it has to be as unprocessed as possible (duh).

Second, it has to be free of white sugar and as healthy as possible.

And lastly: It must be easy.

And, let me tell you, it doesn't get any easier than this.

This recipe has five ingredients, uses a single bowl, takes about 90 seconds to make and doesn't require a single kitchen appliance save for your freezer. (Yes, no mixer, food processor, blender, oven or microwave.)

I'm sure I don't have to tell you at all why this is fantastic. But what I will tell you is that it gets even better: These taste amazing.

Don't believe me? Make them. I dare you not to eat a quarter of the dough before they even make it to the freezer. I mean, just look at the chocolatey-nutty-oaty goodness:

Way-Too-Easy Unprocessed Chocolate Chip Oat Bars

1 cup thick-cut oats
1/2 cup nut butter (peanut butter, almond butter, cashew butter, sun butter, etc.)
1/4 cup maple syrup
1/4 to 1/2 cup chocolate chips (I used Enjoy Life mini-chocolate chips)
Splash vanilla

Mix all ingredients in a bowl, using a wooden spoon or spatula. Next, line a 7x11 glass pan (or whatever pan you have that's closest in size) with wax paper or parchment. Dump your dough out onto the lined pan.

Next, take another sheet of wax or parchment paper, layer it on top of the dough and use firm pressure from your hands to flatten it smooth.

Remove the paper and score the flattened dough into small squares or rectangles. Replace the top layer of paper and stick the whole thing into the freezer for 20 minutes or as long as you can stand it.

Serve them straight from the freezer (they tend to fall apart if left out). Store them in the freezer, too, either in the pan, or in Tupperware between layers of paper.