Tuesday, May 10, 2016

Dark Chocolate (Sweet Potato) Brownies



Dark Chocolate (Sweet Potato) Brownies
Considering my kids have been taking these delicious treats to school all week for snacks, I thought I would finally post the recipe I have been making over and over again this past month because we my family and I keep devouring them.  I am not sure where exactly I first saw the recipe that gave me the idea to try sweet potato as the base for this brownie, but I am so glad I did.  I love a dark, fudgy brownie, and this is now my definite new favorite dessert.  It is so simple to make, free of any refined sugar, and packed with hidden nutrition.  Instead of flour, and like the beans in my black bean brownies, the sweet potato in this recipe is the starch that serves as the base for the recipe.  But sweet potatoes have the added benefit of natural sugars as well, so I only have to add 1/4 C. of pure maple syrup to sweeten these brownies perfectly. And sweet potatoes are also full of fiber, calcium, potassium, and vitamins A and C. (1 cup of sweet potato actually provides over 370% of your daily vitamin A!). The one thing you need to remember about this recipe however is to let the brownies cool completely before cutting into them.  If you're in a hurry, like I often am, you can refrigerate them once they are partially cool, but if you cut them too soon, they will not come out of the pan well.  I have thought of adding an egg or two the next time around to see if it helps bind them, but am reluctant to mess up something that is so perfect as is.  I have been storing mine wrapped individually in the freezer to grab on the way out for snacks, but they should last up to 4 or 5 days in the fridge as well.

Friday, April 15, 2016

Cinnamon Sugar Cookies

Cinnamon Sugar Cookies
Now that Spring is officially in the air, I thought I would share my flower shaped cinnamon sugar cookie recipe.  I made these a few months ago, in the middle of winter, on one of the only snow days we had.  The cookie cutters that I found in a small shop in Falmouth, MA made it extra fun, and my daughter enjoyed adding the sprinkles onto the flowers with me.  This is a basic sugar cookie recipe, with the addition of cinnamon, and the replacement of white flour with organic whole wheat, and switching out the eggs for soaked chia seeds.  I love the little chewiness of the chia seeds, but you could definitely just use eggs instead if you prefer. When my kids are helping me and getting their hands into everything, I like knowing there is no raw egg in the dough they are playing with, so the soaked chia seeds are a nice alternative.

Tuesday, March 22, 2016

Coconut Lime Sugar Cookies

Coconut Lime Sugar Cookies
Welcome Spring!  This recipe honestly tastes more like Summer, with the tropical lime and coconut flavors, but why not get a jump start on the warmer months of the year!  Granted this winter has not been so bad here in Pennsylvania, but the 60 degree days and the flowers beginning to bloom in my yard are always a welcome sign of the season to come. I made these sugar cookies for my softball team's end of season party last June and for some reason never got around to sharing them, or making them again for that matter, which I really need to do. Based on a very basic sugar cookie recipe*, this creation uses coconut oil, coconut nectar and shredded coconut, along with lime zest, to add an amazing pop of flavor to an all time favorite cookie.  Like most sugar cookies, these taste better after a couple of days, when the flavors really come together.  And with organic whole wheat flour and healthy coconut oil, they are a treat that is actually great for you and your family!