Jeannie's Healthy Breakfast Cookies

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What could be better than a cookie? How about a cookie that’s packed with nutrients and can be eaten anytime, especially for breakfast, guilt free?

I love cookies. They are my go-to when I want to whip up something with limited time, or don’t have much energy for other more entailed desserts. I’m sure this has NOTHING to do with the fact that cookies are also one of my favorite things to eat. It ends up turning into a win-win-win situation because I’m having fun, being productive, get to eat some of the ingredients while baking, get to eat some dough while baking, and BONUS if there is enough dough to actually be baked into cookies! So many wins.

I have to bring up the negative, however, to classic cookie baking. They’re kinda calorific and not very good for you. I’m all for eating cookies for breakfast, but that usually goes along with a sugar crash later on. What to do?

Bake healthy cookies! They have to be delicious of course, and not gross. I have just the recipe for you, made up by my mom many years ago when we needed a portable nutritious breakfast for a trip. This recipe has been in my recipe box ever since as “Jean’s breakfast cookies”, made with many adjustments because the add ins are very versatile depending on your tastes. My mom likes to be called Jeannie (not by her kids of course) so I adapted the title accordingly.

One thing this recipe is not is a taste-alike recipe to say, chocolate chip cookies with a surprise twist that it’s healthy. Nope, these cookies have a satisfyingly healthy look and taste and are upfront about it from the get go. They get positive feedback and recipe requests wherever they go!

The recipe that follows is just one version of many, many possibilities. Just keep in mind that major adjustments may need other adjustments. For example, if you don’t have any honey or maple syrup on hand for the sweetener, you could use raw or regular cane sugar. Substituting a liquid for a dry ingredient, however, will mean you may need more liquid from elsewhere. Maybe add another egg, a bit more oil, or even water until you get a cookie dough consistency once again. Other ideas to make the recipe your own:

  • Use any kind of flour you wish instead of wheat flour. Oat flour, almond flour, coconut flour…I often use wheat germ in place of part of the flour or flaxmeal, usually 1/4 cup.

  • If you want these cookies to be gluten-free, ensure that your oats are gluten-free, and use a gluten-free flour.

  • Change up the spices. Sometimes towards fall I also add a bit of ginger, nutmeg, and cloves. Cardamom is also nice.

  • Beyond dried fruit and walnuts, get creative with your add-ins! Just try not to go too far beyond 1 cup, otherwise there might not be enough dough to hold everything together. In the photos on this post I used dried apples, dried cranberries, and walnuts. I’ve also added various combinations of dried cherries, prunes, dried apricots, raisins, dates, dried figs, dried pears, fresh apples, grated coconut, pecans, hazelnuts, dark chocolate, crystallized ginger, and anything else I had on hand!

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Recipe adapted from my mama


Jeannie’s Healthy Breakfast Cookies

Makes about 18-22 cookies

Ingredients:

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  • 1/2 cup / 112g olive or coconut oil

  • generous 1/3 cup / 120g maple syrup or honey

  • 2 eggs

  • 1 tsp vanilla extract

  • 1 cup / 120g all-purpose or whole wheat flour

  • 1 1/2 cups / 135g rolled oats

  • 1/2 cup / 90g flaxmeal

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/8 tsp cinnamon

  • 3/4 cup / 105g nuts, roughly chopped

  • 1/2 apple, diced

  • 1/4 cup / 50g dried fruit, chopped if necessary

Directions:

Oven 375°F / 190°C. Baking sheet lined with silpat or parchment paper.

  1. In a large bowl combine wet ingredients: oil, maple syrup, eggs, and vanilla; beat with a spoon until smooth.

  2. In another medium bowl whisk together dry ingredients: flour, oats, flaxmeal, baking soda, salt, and cinnamon.

  3. Add dry ingredients, nuts, apple, and dried fruit to wet ingredients, mix until well combined.

  4. Spoon generous tablespoons of dough onto prepared baking sheet and flatten slightly as they won’t spread much, leaving at least 1 inch between cookies. Bake for 8-10 minutes or until edges turn lightly golden brown and centers are no longer doughy.

Jenny’s Notes:

  • you can make flaxmeal at home by simply processing some flaxseeds in a coffee or spice grinder.

  • olive oil has a rather strong taste so if you prefer to avoid that, try going with the coconut oil option or even a neutral oil like peanut oil.

  • 3 egg whites can be substituted for the 2 eggs for cholesterol-conscience people.

healthy, nutritious, cookies, gluten-free, dairy-free, refined sugar-free, dried fruit, apple, fall spices, oats, nuts, coconut, portable
breakfast, dessert, snack
American
Yield: 12-16 cookies
Author:

Jeannie's Breakfast Cookies

Healthy cookies packed with nutritious ingredients that make for a great breakfast or anytime snack. Dairy-free, refined sugar-free, and can easily be made gluten-free.
prep time: 20 Mcook time: 10 Mtotal time: 30 M

ingredients:

  • 1/2 cup / 112g olive oil or coconut oil
  • generous 1/3 cup / 120g maple syrup or honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup / 120g all-purpose or whole wheat flour
  • 1 1/2 cups / 135g rolled oats
  • 1/2 cup / 90g flaxmeal
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp cinnamon
  • 3/4 cup / 105g nuts, roughly chopped
  • 1/2 apple, diced
  • 1/4 cup / 50g dried fruit, chopped if necessary

instructions:

How to cook Jeannie's Breakfast Cookies

  1. Oven 375°F / 190°C. Baking sheet lined with silpat or parchment paper.
  2. In a large bowl combine wet ingredients: oil, maple syrup, eggs, and vanilla; beat with a spoon until smooth.
  3. In another medium bowl whisk together dry ingredients: flour, oats, flaxmeal, baking soda, salt, and cinnamon.
  4. Add dry ingredients, nuts, apple, and dried fruit to wet ingredients, mix until well combined.
  5. Spoon generous tablespoons of dough onto prepared baking sheet and flatten slightly as they won’t spread much, leaving at least 1 inch between cookies. Bake for 8-10 minutes or until edges turn lightly golden brown and centers are no longer doughy.

NOTES:

you can make flaxmeal at home by simply processing some flaxseeds in a coffee or spice grinder. olive oil has a rather strong taste so if you prefer to avoid that, try going with the coconut oil option or even a neutral oil like peanut oil. 3 egg whites can be substituted for the 2 eggs for cholesterol-conscience people.

Calories

265.40

Fat (grams)

15.87

Sat. Fat (grams)

2.49

Carbs (grams)

27.23

Fiber (grams)

3.34

Net carbs

23.89

Sugar (grams)

9.53

Protein (grams)

5.72

Sodium (milligrams)

188.36

Cholesterol (grams)

31.00
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator
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The Fluffiest Key Lime Pie with a Gingersnap Crust

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This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Fluffy? Isn’t key lime pie supposed to be creamy, custardy, silken? Yes! And this recipe is all of those things but with a special touch of fluffiness, thanks to our friends the egg whites. Whipped egg whites. It’s magical. And with Easter just around the corner, this is the perfect dessert to celebrate with! I even gave you two weeks time to plan ahead, aren't I nice?

I don’t know why I always want to make citrus desserts for Easter, maybe because it’s always in the spring. And in the spring everything is coming alive, the rebirth of nature, and calls for bright, happy citrus flavors. You can’t call citrus sad. And what is Easter but the celebration of the resurrection of Jesus, giving those who believe on Him new life? The celebration of rebirth. It all fits. Not to mention if you observe Lent, getting to eat what you gave up for 6 weeks is lovely.

And whether you have a big Easter meal planned or not, you’re going to want to make this pie. And if you’ve never made key lime pie before? This is not a bad place to start. Just be warned that other key lime pies after this one might be…tame.

Recipe adapted from the Williams-Sonoma cookbook Savoring America


The Fluffiest Key Lime Pie with a Gingersnap Crust

Serves 8-12

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Ingredients:

For the Gingersnap Crust

  • 28 gingersnaps broken into pieces, about 1 1/2in / 4cm in diameter (homemade or storebought)

  • 1/2 cup / 60g chopped pecans

  • 1 Tbsp / 15g chopped crystallized ginger

  • 1/8 tsp ground cinnamon

  • 1/4 cup / 57g butter, melted and cooled

For the Filling

  • 4 eggs, separated

  • 1/4 cup / 30g cornstarch

  • 1/2 cup / 100g sugar

  • 1 14oz can / 440g sweetened condensed milk, make it homemade here

  • 1/2 cup / 118g key lime juice

  • 2 Tbsp / 12g freshly grated key lime zest

  • 1/2 tsp cream of tartar

  • 1 tsp vanilla extract

For the Topping and Garnish

  • 1 cup / 237g heavy whipping cream

  • 1/3 cup / 42g confectioner’s sugar

  • 1/8 tsp almond extract

  • thin key lime slices or lime zest, optional

Directions:

Oven 350F / 177C. Lightly greased 9in / 23cm pie dish.

Make the Gingersnap Crust

  1. In a food processor, combine the gingersnaps, pecans, ginger, and cinnamon. Pulse until everything is finely ground in crumbs. Add the butter and pulse briefly until the crumbs are evenly moistened.

  2. Press evenly into the bottom and up the sides of the prepared pie dish. Bake in the preheated oven for 10 minutes or until fragrant and lightly browned. (This can be hard to see because of the dark color of the gingersnaps.) Allow to cool.

Make the Filling

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 egg whites and the cream of tartar on high speed until soft peaks form and can hold their shape, about 1-2 minutes. Beat in the vanilla and scrape the egg whites into a small bowl; set aside.

  2. In the bowl of the stand mixer (don’t worry about cleaning it), beat on medium-high speed the egg yolks, 2 remaining egg whites, cornstarch, sugar, and sweetened condensed milk until light and fluffy, about 5 minutes. Add the lime juice and zest and beat until smooth.

  3. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined.

  4. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes. To test for firmness, jiggle the dish slightly. When the center jiggles just slightly, it’s ready.

  5. Cool completely, then cover and refrigerate for at least 4 hours or overnight.

Make the Topping

  1. In the bowl of a stand mixer, beat the heavy whipping cream on medium speed. As it starts to thicken (and will no longer splatter) increase the speed to high. Add the powdered sugar and almond extract. Continue beating until firm peaks form, about 2-4 minutes total.

  2. Spoon whipped cream over pie or use a piping bag and tips to decorate. Garnish with lime slices/and or zest. Serve immediately or refrigerate.

Jenny’s Notes:

  • The crust can be made without the pecans and/or ginger, if you’re like me and sometimes feel too lazy to chop things!

  • Freshly squeezed key lime juice is best, but if you’ve ever used real key limes you’ll know that getting half a cup can be a real labor of love. Those things can be tiny! Hand cramp hand cramp hand cramp. And just when you think you’re there, you realize you’ve only squeezed 1 Tbsp worth. So, I gladly buy bottled key lime juice.

  • If you can’t find fresh key limes or juice, use limes! And I suppose, lemons if you’re in a pinch. Lemon pies are good too! Same goes for the zest.

  • No food processor handy? Do it the old fashioned way and stick the cookies in a resealable plastic bag and whack and roll with a rolling pin. The pecans and ginger can be finely chopped by hand.

American
Yield: 8-12 servings
Author:

The Fluffiest Key Lime Pie with a Gingersnap Crust

Classic key lime pie with a twist. Tart filling made extra light and fluffy by whipping the egg whites, a spicy gingersnap crust, and fresh whipped cream.
prep time: 50 Mcook time: 30 Mtotal time: 80 M

ingredients:

For the Gingersnap Crust
  • 28 gingersnaps broken into pieces, about 1 1/2in / 4cm in diameter (homemade or storebought)
  • 1/2 cup / 60g chopped pecans
  • 1 Tbsp / 15g chopped crystallized ginger
  • 1/8 tsp ground cinnamon
  • 1/4 cup / 57g butter, melted and cooled
For the Filling
  • 4 eggs, separated
  • 1/4 cup / 30g cornstarch
  • 1/2 cup / 100g sugar
  • 1 14oz can / 440g sweetened condensed milk, make it homemade here
  • 1/2 cup / 118g key lime juice
  • 2 Tbsp / 12g freshly grated key lime zest
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
For the Topping and Garnish
  • 1 cup / 237g heavy whipping cream
  • 1/3 cup / 42g confectioner’s sugar
  • 1/8 tsp almond extract
  • thin key lime slices or lime zest, optional

instructions:

How to cook The Fluffiest Key Lime Pie with a Gingersnap Crust

Make the Gingersnap Crust
  1. Oven 350F / 177C. Lightly greased 9in / 23cm pie dish.
  2. In a food processor, combine the gingersnaps, pecans, ginger, and cinnamon. Pulse until everything is finely ground in crumbs. Add the butter and pulse briefly until the crumbs are evenly moistened.
  3. Press evenly into the bottom and up the sides of the prepared pie dish. Bake in the preheated oven for 10 minutes or until fragrant and lightly browned. (This can be hard to see because of the dark color of the gingersnaps.) Allow to cool.
Make the Filling
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 egg whites and the cream of tartar on high speed until soft peaks form and can hold their shape, about 1-2 minutes. Beat in the vanilla and scrape the egg whites into a small bowl; set aside.
  2. In the bowl of the stand mixer (don’t worry about cleaning it), beat on medium-high speed the egg yolks, 2 remaining egg whites, cornstarch, sugar, and sweetened condensed milk until light and fluffy, about 5 minutes. Add the lime juice and zest and beat until smooth.
  3. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined.
  4. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes. To test for firmness, jiggle the dish slightly. When the center jiggles just slightly, it’s ready.
  5. Cool completely, then cover and refrigerate for at least 4 hours or overnight.
Make the Topping
  1. In the bowl of a stand mixer, beat the heavy whipping cream on medium speed. As it starts to thicken (and will no longer splatter) increase the speed to high. Add the powdered sugar and almond extract. Continue beating until firm peaks form, about 2-4 minutes total.
  2. Spoon whipped cream over pie or use a piping bag and tips to decorate. Garnish with lime slices/and or zest. Serve immediately or refrigerate.

NOTES:

The crust can be made without the pecans and/or ginger, if you’re like me and sometimes feel too lazy to chop things! Freshly squeezed key lime juice is best, but if you’ve ever used real key limes you’ll know that getting half a cup can be a real labor of love. Those things can be tiny! Hand cramp hand cramp hand cramp. And just when you think you’re there, you realize you’ve only squeezed 1 Tbsp worth. So, I gladly buy bottled key lime juice. If you can’t find fresh key limes or juice, use limes! And I suppose, lemons if you’re in a pinch. Lemon pies are good too! Same goes for the zest. No food processor handy? Do it the old fashioned way and stick the cookies in a resealable plastic bag and whack and roll with a rolling pin. The pecans and ginger can be finely chopped by hand.

Calories

590.80

Fat (grams)

29.69

Sat. Fat (grams)

14.77

Carbs (grams)

76.33

Fiber (grams)

1.88

Net carbs

74.45

Sugar (grams)

55.81

Protein (grams)

8.28

Sodium (milligrams)

256.68

Cholesterol (grams)

90.75
Nutritional information is approximate. Based on 8 servings.
Created using The Recipes Generator
2018-12-20 14.14.52-2.jpg



Coconut Scones

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Scones come in all different shapes and sizes.  Whether they're flat or fluffy, dry or moist, sweet or savory, round, square, or triangular.  I've never had the honor to eat a real British or Scottish scone, but I have a few favorite recipes that I only hope the real thing could live up to.  Not too sweet and lovely with a cup of tea or coffee, although drinking liquids with them isn’t necessary because they are moist enough by themselves.  I always think bright citrus flavors are marvelous in scones, but you can never go wrong with coconut.  

Recipe adapted from Food Network.


Coconut Scones

Makes about 20

Ingredients:

For the Scones

  • 4 1/4 cups / 531g all-purpose flour

  • 2 Tbsp / 30g baking powder

  • 1 tsp / 5g salt

  • 1/4 cup / 50g sugar, plus more for sprinkling

  • 2 cups / 160g shredded unsweetened coconut

  • 1 1/2 cups / 339g butter, cubed, or 1 1/4 cups / 277g oil

  • 1 cup / 237g unsweetened coconut milk

  • 4 eggs, lightly beaten

  • 1 tsp / 5g coconut extract

  • 2 cups / 250g pecans, finely chopped, plus more for sprinkling, optional

For the Glaze

  • 1 cup / 125g powdered sugar

  • 2-3 Tbsp / 30-45g unsweetened coconut milk

  • 1/4 tsp / 1g coconut extract

  • 1/4 tsp / 1g vanilla extract

Directions:

Oven 400°F / 205°C.  Line 2 baking sheets with parchment paper.

Make the Scones

  1. In the bowl of a stand mixer, combine flour, baking powder, salt, sugar, and coconut.  Add the butter or oil, and beat until mixture is coarse and crumbly.  

  2. In another bowl, whisk together milk, eggs, and coconut extract.  Stir into dry ingredients just until moistened.  Do not over mix.  Gently stir in pecans.  

  3. Scoop dough onto prepared baking pans into approximately 3 in / 7cm mounds, leaving enough space between scones so that they can brown evenly, about 2 in / 5cm.  Sprinkle with extra sugar and pecans, if desired.   

  4. Bake for 13-16 minutes, until starting to turn golden and the center no longer feels doughy to the touch.  

Make the Glaze

  1. In a small bowl whisk together powdered sugar, extracts, and 2 tablespoons of milk.  Add more milk to get a drizzling consistency, if needed.  

  2. Drizzle over scones while they are still warm.  

Jenny's Notes:

  • You might notice I don't always give the weight for measurements less than 1 tsp and never for eggs.  Unless a recipe needs to be very exact (such as plenty of French classics), I find eggs don't need to be weighed.  A little less or extra egg in a recipe like this one is not going to make a world of difference, and the 1/4 of an egg you had to remove to get an exact weight would probably go to waste.  That’s a shame, so I always round the egg measurements or weight to the nearest whole egg.  As far as the teaspoon measurements, I find scales tend to be less precise than an actual teaspoon, unless you have one of those smaller and more precise (to the nearest .001g) scales.

  • Some family members of mine don't appreciate nuts in their baked goods, so I omit the nuts in the batter and sprinkle some on half of the scones.  

  • An ice cream scoop works great to transfer the dough onto the baking sheets.  

  • Don't have coconut milk?  Use any kind of milk you have on hand! 

coconut scones, moist scones, pecan, coconut, coconut glaze, scones,
Yield: about 20 scones
Author:

Coconut Scones

Moist coconut scones with a coconut glaze and pecans.
prep time: 25 Mcook time: 16 Mtotal time: 41 M

ingredients:

For the Scones
  • 4 1/4 cups / 531g all-purpose flour
  • 2 Tbsp / 30g baking powder
  • 1 tsp / 5g salt
  • 1/4 cup / 50g sugar, plus more for sprinkling
  • 2 cups / 160g shredded unsweetened coconut
  • 1 1/2 cups / 339g butter, cubed, or 1 1/4 cups / 277g oil
  • 1 cup / 237g unsweetened coconut milk
  • 4 eggs, lightly beaten
  • 1 tsp / 5g coconut extract
  • 2 cups / 250g pecans, finely chopped, plus more for sprinkling, optional
For the Glaze
  • 1 cup / 125g powdered sugar
  • 2-3 Tbsp / 30-45g unsweetened coconut milk
  • 1/4 tsp / 1g coconut extract
  • 1/4 tsp / 1g vanilla extract

instructions:

How to cook Coconut Scones

Make the Scones
  1. Oven 400°F / 205°C. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer, combine flour, baking powder, salt, sugar, and coconut. Add the butter or oil, and beat until mixture is coarse and crumbly.
  3. In another bowl, whisk together milk, eggs, and coconut extract. Stir into dry ingredients just until moistened. Do not over mix. Gently stir in pecans.
  4. Scoop dough onto prepared baking pans into approximately 3 in / 7cm mounds, leaving enough space between scones so that they can brown evenly, about 2 in / 5cm. Sprinkle with extra sugar and pecans, if desired.
  5. Bake for 13-16 minutes, until starting to turn golden and the center no longer feels doughy to the touch.
Make the Glaze
  1. In a small bowl whisk together powdered sugar, extracts, and 2 tablespoons of milk. Add more milk to get a drizzling consistency, if needed.
  2. Drizzle over scones while they are still warm.

NOTES:

Some family members of mine don't appreciate nuts in their baked goods, so I omit the nuts in the batter and sprinkle some on half of the scones. An ice cream scoop works great to transfer the dough onto the baking sheets. Don't have coconut milk? Use any kind of milk you have on hand!

Calories

410.68

Fat (grams)

29.69

Sat. Fat (grams)

14.90

Carbs (grams)

33.36

Fiber (grams)

3.25

Net carbs

30.11

Sugar (grams)

9.93

Protein (grams)

5.89

Sodium (milligrams)

384.66

Cholesterol (grams)

73.64
Nutritional information is approximate. Based on 20 servings and includes pecans.
Created using The Recipes Generator

Pumpkin Sticky-Bun Muffins

In the midst of all the political upheaval, here is a little reprieve from the chaos to focus on the important things in life: pumpkin and autumn.  This is all I am going to write today, you have plenty of other lengthy essays from one political stand point or another to read at your leisure, you don't need another one from me.  You're welcome.  Go pumpkin.  

Montreal, Canada

Montreal, Canada

Pumpkin Sticky Buns

Makes 24 + a few extra

Ingredients:

I used walnuts in this batch

I used walnuts in this batch

  • 2 cups pecans or walnuts, or a mixture
  • 1/2 cup butter (1 stick), melted
  • 1/2 cup brown sugar
  • 2 Tbsp maple syrup
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 1/2 cups sugar
  • 1 tsp cinnamon
  • 3/4 tsp cloves
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 15 oz can pumpkin puree
  • 3/4 cup oil
  • 4 eggs

Directions:

Oven 350 Fahrenheit.  Grease 2 12-cup muffin tins.

Arrange pecans evenly on a baking sheet.  Bake for about 10 minutes or until fragrant and slightly darker in color. 

In a small bowl combine butter, brown sugar, and maple syrup.  Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each.  Sprinkle evenly with the toasted pecans and set aside.

In a large bowl combine flours, sugar, spices, baking soda, and salt.  Make a well in the center of the dry ingredients.

In another medium bowl beat together pumpkin, oil, eggs.  Add this mixture to the dry ingredients, stirring just until moistened and combined.  Spoon batter over pecans in muffin tins, filling about 2/3 full. 

Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.

Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or clean counter to remove muffins.  If you wait too long the muffins will stick to your pans.  

Jenny's Notes:

This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread.  Extras muffins or bread can always be frozen for a later date. 

I don't recommend using paper liners for this recipe.  However, to help with the clean up, be sure to immediately remove muffins from the pans and soak pans in hot soapy water.

Healthy Chocolate Chip Banana Cookies

What has chocolate and oats in it, tastes like a cookie, but is sneakily nutritious for you?  These cookies!  Yay for things that taste good and are healthy simultaneously.  And don't forget fun to make!  So many wins, I want to make these all over again.  Instead, I shall have just as much fun writing out the recipe for you. 

Chocolate Chip Banana Cookies

Makes about 30 cookies

Ingredients:

  • about 15 dates (if medjool, you'll need less)
  • 1/4 cup milk almond milk (or milk of choice)
  • 1/2 cup peanut butter
  • 1 small very ripe banana, mashed
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1 cup rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 12 oz bag semi-sweet chocolate chips
  • 1/2 cup chopped pecans (optional)

Directions:

Oven 350 Fahrenheit.

In a blender or food processor, blend dates until very finely chopped.  Slowly add milk and continue to blend until a smooth paste forms.  If using a food processor, be extra careful adding the milk as it may splatter; food processors tend to not have as good of a seal as blenders.  

Add peanut butter, banana, egg, and vanilla to the date paste and beat well. 

In a separate bowl whisk together oats, baking soda, and salt.  Add to date mixture.

Stir in chocolate chips and pecans just until combined.  Refrigerate dough for 15 minutes. 

Drop by spoonful onto cookie sheets lined with parchment paper and bake for 12-15 minutes until edges start to turn lightly golden.  Allow cookies to cool and set a bit before removing from pan. 

Jenny's Notes:

These can easily be made vegan, dairy and/or gluten-free: Make a flax egg instead of a normal egg by adding 1 Tbsp flax powder to 3 Tbsp water, use vegan chocolate chips, use certified GF oats and vanilla extract.  Voila!  Now anyone can eat these delicious morels. 

Adapted from Veggies Don't Bite

German Chocolate Brownies

52 days until Italy.  Let's make brownies.  I've been going through my list, or rather, collection (ok, ok, hoard) of recipes trying to prioritize ones that will be harder or impossible to make in Italy.  Recipes that include foods only found in the States or are less expensive here, or that require specialty pans or equipment I won't have readily available.  Last post was a tribute to Oreos; I'm sure that won't be the only one.  This post is a tribute to, um...deliciousness?  There is actually nothing about this recipe that will prevent me from making it in Italy, I just really wanted to share it because it is delicious and you will never go back to buying Coconut Pecan Frosting in a can!  Actually the term "canned frosting" kinda bothers me, because, it's not a can.  Can to me says metal.  It's a plastic tub.  I prefer the term "Store-Bought Frosting" said with slight sniff of disdain.  But this is not important to life, death, and brownies. 

If you cross coconut, pecans, and chocolate, what do you get?  I don't know, but if you combine those, you get the dessert affectionately called German Chocolate, originally called German's chocolate cake, after Samuel German.  Sorry, this cake was not invented in Germany nor was Mr. German German.  Ach du lieber.  He was an English-American who worked for Baker's Chocolate Company (their chocolate is still in circulation and used in this recipe!) who developed a dark baking chocolate that was named after him.  Eventually a recipe came out featuring Mr. German's chocolate in a recipe called "Baker's German's Chocolate Cake."  I think you can probably see how the named morphed from there.  And apparently June 11 is National German Chocolate Day in America.  43 days until June 11, people!

German Chocolate Brownies

Serves about 12

Ingredients:

German Chocolate Brownies:

  • 3/4 cup oil
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 3 eggs
  • 4 oz Baker's German Chocolate, melted and cooled
  • 1 cup flour
  • 2/3 cup cocoa
  • 1/2 tsp salt

Coconut Pecan Frosting:

  • 1 cup evaporated milk
  • 3 egg yolks
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1 tsp vanilla
  • 1 1/2 cups coconut
  • 1 cup chopped pecans

Directions:

Make the German Chocolate Brownies:

Oven 350 Fahrenheit

In a large bowl, beat together oil, sugar, vanilla, and eggs.  Add cooled chocolate.  Stir in flour, cocoa, and salt.  Pour and spread in a greased 9x13 pan. 

Bake 20-25 minutes, or until toothpick inserted off center comes out mostly clean.  Brownies like to be slightly under baked.  They told me so.  Let cool.

Make the Coconut Pecan Frosting:

Whisk together milk, yolks, and sugar in a medium saucepan.  Add butter and place over medium heat, stirring until mixture becomes thick, approximately 10-12 minutes. 

Remove from heat and add vanilla, coconut, and pecans.  Cool until spreadable. 

Spread frosting evenly over brownies.  Cut and enjoy. 

Jenny's Notes:

Don't have evaporated milk?  It's super easy to make.  Take however much evaporated milk you will need, and place about double that amount of milk in a saucepan.  Set over low heat to simmer until it reduces by half. 

For example, in this recipe you need 1 cup evaporated milk, so place 2 cups regular milk to simmer until it reduces to 1 cup.  Be sure to keep it over low heat so it doesn't boil and get that skin on top.  If the skin does develop, just pick it up and toss it.  But keep the milk.  Now you have evaporated milk.  The stuff you buy in a can (yes, a real can, not a tub) is reduced by 60%.  You can totally go that extra 10%, but reducing by half is easier to eye. As you wish. 

Now I'll let you in on a little secret.  You can make this recipe with regular milk.  You don't even have to reduce it if you don't have time.  I recommend you do, but I have done without.  Boom. 

Adapted from Creations by Kara