My son is on a dairy-free diet right now, trying to figure out the case of some stomach pain he’s having. I put out a call on Facebook asking for some dairy-free dessert ideas and someone clued me in on the fact that boxed brownies don’t have dairy in them. Who knew??!!
On top of Carter being dairy-free right now, my husband is back on Weight Watchers so I didn’t want to tempt him too much. I remembered hearing about people using canned pumpkin with their cake and brownie mixes so I figured I’d give it a shot.
It turned out great. Granted, it didn’t have the textured top and crunchy edges, but it was still sweet and chocolatey and decadent. And seriously couldn’t be easier.
As for the recipe, here it is:
Combine a 15-oz can pureed pumpkin (NOT pumpkin pie filling) with a box of “family size” brownie mix. Spray a 9×13 pan with cooking spray and pour brownie mix in the pan. Bake according to package directions.
I’ve made no-bake chocolate peanut butter cookies before (you combine some chocolate, peanut butter, etc. on the stovetop then mix it in with oats and such) but these are a little different. These Chocolate Peanut Butter Balls are more like crunchy truffles, and they’re wonderful.
I was assigned The Lean Green Bean for this month’s Secret Recipe Club. Lindsay is working toward becoming a Registered Dietician and I always really enjoy reading blogs from food and nutrition experts, so this was right up my alley. She also runs a really cool program called Foodie PenPals where she matches up fellow foodies and they send each other care packages every month filled with deliciousness. I love that idea!
So…these balls (hee hee). They’re chocolatey and crunchy and decadent. I loved them so much and can’t wait to make them again and play around with the ingredients. I changed the recipe just a little bit based on what I had on hand, but next time I’ll definitely be adding dried cranberries to give it a little tartness to counter-balance the sweetness. And I’ll chop up some dark chocolate instead of using semisweet chips. Here’s how I made it:
No Bake Chocolate Peanut Butter Balls (Secret Recipe Club)
- 1 1/2 cups oats
- 2 Tbsp chia seeds
- 1/2 cup sliced almonds
- 1/4 cup peanut butter
- 1/4 cup chocolate chips
- 1/4 c honey
- In a medium bowl, combine the oats, chia seeds, and almonds.
- In a small bowl, combine the chocolate chips, honey and peanut butter. Microwave on low, stirring after each 10 second interval, until melted and mix well to combine.
- Add the melted mixture to the oat mixture and mix well. Form into balls and refrigerate until chilled. (I had to sort of squish them in my fist to get the mixture to stick together.)
- Store in an airtight container in the fridge.
Every once in a while a recipe shows up in the linky party that I need to make immediately. Like, five minutes ago. These squash brownies from Newlyweds Blog called my name from the get-go. I have a bunch of sunburst squash (not to mention 8,000 pattypan squash), dying a slow death in my crisper drawer so I was happy to find a different recipe to help use them up.
In addition to the ton of squash, today I added the following to my fridge:
This recipe couldn’t have been simpler. You combine all the ingredients in just one bowl, which is always a bonus. I hate when you have to combine dry ingredients in one bowl, and wet in another. Mainly because I hate doing dishes.
See that tan strip in the middle of the brownie in the photo below? Yeah, that’s peanut butter. Along with dark chocolate and chocolate chips. The stuff dreams are made of.
I changed the recipe just a little bit, based on what I had on hand. I subbed peanut butter for the delicious-sounding almond butter spread, and I used semi-sweet chocolate chips instead of dark chocolate. Here’s how I made it:
Flourless Squash Brownies
- 1 cup peanut butter
- 1 1/2 cup of grated squash
- 1/3 cup of agave nectar
- 1 egg
- 1 tsp of vanilla
- 1 tsp of baking soda
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- 2 Tbsp of dark cocoa powder
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- Combine all the ingredients into a large bowl and mix everything together.
- Pour into a greased 9×9 baking pan.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
I saw these 3-Ingredient Baked Nutella Donuts on Lauren’s Latest and immediately pinned it and made it for my guys that very weekend. And then again the next weekend. I could probably swing doing them on weekday mornings too, but I like to keep weekend breakfasts special.
My son’s eyes lit up when he saw these, and he devoured them. The recipe makes 6 in a regular donut pan, which is perfect for our family of three. We each get two small-ish donuts, and add some fruit on the side to round it out a little.
Okay, fine, I won’t profess they’re healthy, since we know Nutella’s not a health food, but it IS made with whole wheat flour, so that helps a little, right? My recipe doesn’t follow Lauren’s exactly, but they turned out really great. I mean, you really can’t go wrong with these.
3-Ingredient Baked Nutella Donuts
- 2/3 cup Nutella (plus more for frosting)
- 2 eggs
- 6 Tbsp whole wheat flour
- Preheat oven to 350 degrees.
- Spray your nonstick donut pan with cooking spray.
- Combine all ingredients in a bowl and mix thoroughly. Distribute evenly in your donut pan (I put the mixture in a ziploc bag, and snip the corner so I can just pipe it in there.)
- Bake for 8-10 minutes.
- Remove from oven and let cool in pan for 5 minutes, then put on a cooling rack. Let cool another 10 minutes (at least), and then frost with more Nutella.
My CSA deliveries are overflowing with zucchini the past few weeks, with more on the horizon. So of course I had to make zucchini bread. Chocolate zucchini bread, because I can’t leave well enough alone.
Since I was making it chocolate, I wanted to make it a little bit healthier if I could. Then I found this recipe from Weelicious and knew it was perfect. Using whole wheat flour, and honey and banana to sweeten it up, it was sweet but not too sweet, and hearty but not too hearty. Perfection.
I made this in one 11×5 cast iron loaf pan and 6 muffins. You can do two smaller loaf pans, or all muffins. Just adjust your time accordingly. The muffins take about 20 minutes; the loaf takes about 45 or so.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 eggs, whisked
- 1 banana, mashed
- 1/2 cup honey
- 2 cups zucchini, grated (about one large zucchini)
- Preheat oven to 350° F.
- In a medium bowl, combine the flours, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, beat the vanilla, oil, eggs, banana and honey with a handheld beater until combined. Slowly add the dry ingredients into the wet, then stir in the grated zucchini.
- Pour the batter into two greased 8 x 4 inch loaf pans. (I actually used one loaf pan, and made the rest into 6 muffins.)
- Bake for 45-50 minutes (for the loaf) or 20 minutes (for the muffins), or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then remove to a wire rack and cool completely.