The ‘Baked’ Brownie

Adapted from Baked – New Frontiers In Baking

makes 24

1 1/4 cups all-purpose flour

1 teaspoons salt

2 tablespoons dark unsweetened cocoa powder

11 ounces dark chocolate (60 to 72% cacao), coarsely chopped

1 cup (2 sticks) unsalted butter, cut into 1-inch pieces

1 teaspoons instant espresso powder

1 1/2 cups granulated sugar

1/2 cup firmly packed light brown sugar

5 large eggs, at room temperature

2 teaspoons pure vanilla extract

Preheat the oven to 350°F.  Butter the sides and bottom of a 9-by-13 inch glass or light-colored metal baking pan.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.  Turn off the heat, but keep the bowl over the water and add the sugars.  Whisk until completely combined, then remove the bowl from the pan.  The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined.  Add the remaining eggs and whisk until combined.  Add the vanilla and stir until combined.  Do not over beat the batter at this stage or your brownies will be too cakey.

Sprinkle the flour mixture over the chocolate mixture.  Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top.  Bake in the center of the oven for 30 minutes, rotating the pan half way through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.  Let the brownies cool completely, then cut them into squares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.”

Cranberry Lemon Granola Bars

Made some awesome granola bars today!  100% healthy and clean and they taste fantastic too!  


Another great thing about these granola bars is that you don’t have to put in the nuts and cranberries like what I did.  You could put in whatever you’d like! Some other ideas for flavours would be 

  • Chocolate Banana
  • Orange zest and Coconut 
  • Dried Peaches or Apricots and Cashews 

Or anything that you fancy :)

Here is the recipe, but incase you loose it or want to find it again, it will be in the snack recipe section of my blog :)


1 2/3 cup rolled oates

1/3 cup oat flour (1/3 cup oats, ground in a food processor or blender)

1/4 cup coconut sugar

1/4 cup ground flax seed

1/4 cup ground wheat germ (or add 1/4 cup more oats)

1/2 teaspoon salt

1 cup dried cranberries

3/4 cups walnuts

3/4 cups almonds

1 teaspoon lemon zest

1 teaspoon lemon extract

6 tablespoons of melted coconut 

1/3 cup peanut butter

1/3 cup honey or agave syrup 

1 tablespoon water

Instructions : Preheat the oven to 350 degrees. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, grease the parchment paper with some coconut oil so that the bars don’t stick 

Stir together all the dry ingredients, expect the lemon rind.  I found that this recipe was a little on the sweet side so you could definitely cut down on some of the sugar if you’d like.  The only thing would be that I would cut down on the granulated sugar and not the honey, only because the honey helps to make sure that the bars stick together. The dried fruit and nuts can be chopped, or not, to taste.  Also if you don’t want to use this exact combination of fruit and nuts make sure that the combination that you use is equal to 2 - 3 cups.

In a separate bowl, whisk together the lemon rind, lemon extract, melted coconut oil, peanut butter, honey and water. Toss the wet ingredients with the dry and mix until evenly crumbly 

Spread in the prepared pan, pressing them in firmly to make sure that they will stay together and that they are the shape of the pan. Bake the bars for 30 to 40 minutes, (I baked mine for 30) until they’re brown around the edges. Cool the bars in their pan completely.  After about 20 minutes, lift and remove the bars from the pan using the parchment paper. Place on a rack in their paper to cool the rest of the way. Once cool, use a serrated knife to cut the bars into squares. If the bars seem crumbly, chill the pan of them for 30 minutes. Then cut them cold.


Ancho Chili and Chocolate Goat Cheesecake Popsicles


Taking a bite out of this creamy goat cheese blend is like feasting on a slice of rich cheesecake—in popsicle form! With a spicy kick of ancho chili powder and a dose of antioxidant-rich cocoa, each low-fat treat amounts to approximately 75 calories.

4 oz. low-fat goat cheese, softened
1/3 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. cocoa powder
2 eggs, separated
1 tbsp. flour
1/4 tsp. ancho chili powder

Preheat oven to 350 degrees. Combine goat cheese, sugar, and vanilla and mix until smooth. Add egg yolks two at a time. Fold in flour, cocoa powder, and ancho chile. Whip egg whites until soft peaks form. Gently fold into mixture. Spread into buttered and sugared parchment-lined baking pan. Bake for 20-25 minutes. Cool. Remove from pan by picking up parchment. Use 1 in. cookie cutter to make individual circles and insert skewers to create a “lollipop.”

Makes about eight servings.


Almond Butter and Honey Ginger Cookies makes 2 dozen

1 1/3 cup spelt flour
3/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup unsalted butter, softened
1/3 cup honey
3/4 cup almond butter
1 teaspoon fresh ginger, peeled and grated
turbinado sugar for coating

Preheat oven to 350F. Lightly grease or spread parchment paper/silpat mat onto baking sheets.

In a medium bowl sift together flour, ground ginger, salt, baking soda, and baking powder. Set aside.

In a large bowl cream the butter with the honey and almond butter. Stir in the fresh ginger. Pour in the flour mixture and stir just until combined.

Pour the turbinado onto a small plate. Scoop out a rounded tablespoon of dough, roll into a ball and place in the turbinado sugar, coating evenly. Place the ball onto prepared cookie sheet and bake for 10 minutes. Let them sit for a couple minutes on the baking sheet before removing and letting cool completely on rack. Do not over bake. Store tightly covered for a few days.”


Dulce de Leche Crispies

Adapted from Food and Wine
makes 16

3/4 cup crispy rice cereal

1 1/2 teaspoons vegetable oil, plus more for coating

3 1/2 ounces blanched sliced almonds (1 1/4 cups)

5 tablespoons dulce de leche at room temperature, plus more for topping

sea salt for sprinkling

Preheat oven to 350?F

In a small bowl, toss the rice with 1 teaspoon of the vegetable oil. Spread the oiled rice in an even layer on a large nonstick rimmed baking sheet. Bake until the rice is very crisp, about 10 minutes, watch carefully, don’t burn it. Transfer to a plate and let cool to room temperature.

In a large bowl, mix the sliced almonds with the toasted rice. Using a rubber spatula, blend in the 5 tablespoons of dulce de leche and the remaining 1/2 teaspoon of oil, stirring well to coat the rice and almonds thoroughly.

Lightly oil 2 large nonstick rimmed baking sheets, or line with parchment paper. Scoop out rounded tablespoons of the rice-almond mixture onto the pan and gently flatten them into 2 1/2-inch wide disks. Lightly sprinkle the crispies with salt. Bake until they are lightly browned, about 8-10 minutes. Make sure to watch them as they bake, they go from light to brown very quickly and I personally would err on the shorter side so they don’t taste like burnt crispies.

Let the dulce de leche crispies cool on the baking sheet for 1 minute. Using a spatula, carefully transfer them to cool completely. Dollop each one with 1/4 teaspoon of the remaining dulce de leche and serve.

The crispies can be stored in a n airtight container overnight.”