Sunday, January 31, 2016

Healthy Chickpea Chocolate Chip Peanut Butter Cookies





Chickpeas are my favorite "weird" ingredient in healthy desserts. They produce a soft, chewy and rich texture without adding any unwanted taste. These cookies are made with good for you ingredients. There's no flour, sugar, butter or oil added so you can have the whole batch for yourself and feel good about it. Also, they come together in no time! 

Healthy Chickpea Chocolate Chip Peanut Butter Cookies

1 can chickpeas (200g drained)
125g / 1/2 cup homemade peanut butter
2 tsp vanilla extract
60ml / 4 tbsp maple syrup
1 tsp baking powder
Pinch of salt (if using salted PB, omit salt)
90g / 1/2 cup chocolate chips 

1) Preheat oven to 180C / 350F.

2) Add all the ingredients except for chocolate chips in a food processor. Blend until smooth.

3) Transfer to a bowl and mix in chocolate chips.

4) Form small balls and flatten slightly. They will not spread a lot. The dough will be very sticky. Wet your hands so it doesn't stick that much.

5) Bake for 10 minutes. Let cool completely before transferring to a plate. 

Makes 1 dozen.

Recipe adapted from here.

Saturday, January 23, 2016

Cranberry Walnut Grain Medley





A healthy, filling meal that is packed with ingredients that are good for you. It has sweet, salty, spicy, it's crunchy and soft. It's easy to prepare and you don't have to serve it right away. It should be served cold so you can make it in advance and store in the fridge. Also, feel free to experiment. Add other nuts, dried fruits, sesame seeds, sunflower seeds, orange or lemon zest, maple syrup, etc. Possibilities are endless!

Cranberry Walnut Grain Medley

1 T oil
1 onion, chopped
2 cl garlic, minced
100g / 3.5 oz dried cranberries
100g / 3.5 oz pearl barley
100g / 3.5 oz brown rice
60g / 2 oz walnuts, chopped
a pinch of pepper
a pinch of mustard powder
a pinch of thyme
3/4 tsp salt
1/4 tsp cinnamon

1) Cook rice and pearl barley separately and let cool.

2) In a small saucepan, heat 1 tablespoon of oil. Add onion and garlic and cook until softened and golden brown. Let cool.

3) In a large bowl, combine together onion/garlic mixture, dried cranberries, barley, rice and walnuts. Season with salt, pepper, mustard, thyme and cinnamon. Mix everything until combined.

Makes 2-4 servings.

Recipe by collecting memories

Tuesday, December 29, 2015

Peanut Butter Cookie Dough Blondies




Okay, so I promised that my next recipe will not contain any peanut butter. Of course, I lied. I tried, honestly, but don't blame me for being a peanut butter addict. These blondies are SO good that I HAD to post the recipe before the New Year when you all start keeping your New Year's resolutions. Trust me, you want to make these, they're soft, fudgy, peanut buttery and heavenly. 

Peanut Butter Cookie Dough Blondies 

Blondies:
113g / 1/2 cup butter
125g / 1/2 cup peanut butter
200g / 1 cup soft light brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
1/2 tsp salt
125g / 1 cup flour

Cookie Dough Frosting:

60g / 1/4 cup butter, softened
60g / 1/4 cup peanut butter
50g / 1/4 cup soft light brown sugar
30g / 1/4 cup powdered sugar
95g / 3/4 cup flour
1/4 tsp salt
1/2 tsp vanilla extract
1) Preheat oven to 180C / 350F.  Line a 20 x 20cm / 8 x 8 inch baking pan with parchment paper or use a silicone pan.
2) In a medium saucepan, melt together butter and peanut butter. Add light brown sugar and stir until smooth. Let cool for a few minutes and add egg, vanilla and salt and stir to combine.  Add flour and mix just until combined.

3) Bake for 20 to 25 minutes, or until the edges are lightly browned.

4) Allow to cool completely before frosting. While cooling, prepare the frosting.

5) To make the frosting, beat together butter, peanut butter and light brown sugar until fluffy. Add powdered sugar, flour, salt and vanilla and beat until very smooth.

6) Frost the cooled blondies and place in the fridge to set. Slice and serve. 

Recipe by collecting memories

Friday, December 18, 2015

Thick and Chewy Peanut Butter Cookies




I am slightly discouraged to post another peanut butter recipe. I bake way too much with peanut butter, but addiction is addiction. I just don't want to lose readers who don't like peanut butter in everything. But hey, the last recipe contained no traces of PB. I'll try to make sure the next one will be something unexpected. I don't like being too predictable. 
Now about the cookies. Yes, they're with peanut butter and they are salty. They are soft, chewy, thick and beyond delicious. Peanut butter dominates and there's nothing more you could ask for. This recipe is definitely a keeper. Will be making these again and again. And again.
I used my homemade peanut butter (just click on the pink link for the recipe) but you can use a store-bough one as well. Personally I don't remember when was the last time I bought peanut butter from a store. It's so easy to make it at home and it tastes so much better. Roasting peanuts as much as you want, adding as much sugar and salt as you want. 
Hands down, the most peanutybuttery cookies you've ever tasted.

Thick and Chewy Peanut Butter Cookies 

113g / 1/2 cup butter, softened
200g / 1 cup soft light brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
1 tsp salt
180g / 1 1/2 cup minus 4 tsp flour
4 tsp cornstarch
3/4 tsp baking soda

1) Preheat oven to 180C / 350F. Line two baking trays with parchment paper.

2) Beat butter and sugar until light and fluffy. Beat in the egg, vanilla extract, salt and peanut butter.

3) In another bowl, stir together flour, cornstarch and baking soda. 

4) Add the flour mixture to the wet ingredients and mix just until combined. Chill the dough in the refrigerator for 15-30 minutes because it will be too sticky to form the balls. Alternatively, you could place them in the freezer for a few minutes.

5) Roll the dough into small balls (I got 24 total). Place on the baking tray and bake for 10-12 minutes. Original recipe called for 7-8 minutes but that wasn't enough for me. However, do check them earlier in case they bake faster, it does depend on the size as well. 

6) Let cool completely before removing from the baking tray. They will be very soft and look slightly underbaked - but that is what you want. They will firm up once they cool. 

Recipe adapted from here

Sunday, December 06, 2015

Cranberry Greek Yogurt Oatmeal Bars



A very simple recipe for soft, slightly chewy and amazingly delicious oatmeal bars. These are packed with dried cranberries and filled with creamy Greek yogurt. And the best part is that these are actually quite healthy. Yes, they contain sugar and flour, but instead of butter I used coconut oil and the filling is made with Greek yogurt which is definitely good for you. That makes they're perfect for breakfast. Keep them in the fridge for a few days but I'm sure they will not last that long!

Cranberry Greek Yogurt Oatmeal Bars 

125g / 1 cup flour
90g / 1 cup quick-cooking oats
100g / 1/2 cup soft light brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
4 tbsp coconut oil, melted
2 tbsp Greek yogurt
160g / 1 1/3 cup dried cranberries
285g / 1 cup Greek yogurt
100g / 1/2 cup white sugar
2 tbsp flour

1) Preheat oven to 160C / 320F. Prepare a 20 x 20 cm / 8 x 8 inch baking pan.

2) In a large bowl, mix together flour, oats, brown sugar, salt, cinnamon and baking soda. Add coconut oil and 2 tablespoons of the Greek yogurt to the oat mixture and stir to combine. Press 2/3 of the mixture into the bottom of the prepared pan. Set the remaining 1/3 aside.

3) In a small bowl, combine together dried cranberries, Greek yogurt, white sugar and flour. Spread the mixture over the crust and sprinkle the remaining oat mixture over the filling.

4) Bake for 25-35 minutes or until edges are golden. Cool completely before slicing. 

Recipe adapted from here.

Thursday, November 26, 2015

Healthy Peanut Butter Cookie Dough






Healthy desserts don't always taste like the ones we're used to. You can usually tell when sugar or butter is missing. Usually. But not this time. 
I've made chickpea cookie dough before and I was surprised how delicious it was, but now when I mixed in some peanut butter I'm never going to try any other version. This one's perfect. It's smooth, creamy, sweet and healthy. A handful of chocolate chips won't hurt you. And I'll repeat what I've said many times - no, you can't taste chickpeas! I love them because they have this amazing nutty taste and when using them in healthified desserts you never have to worry about any unwanted "beany" taste.
And yes, this cookie dough contains peanut butter which makes it that good. Use homemade peanut butter. Avoid hydrogenated oils and preservatives, it's so easy to make. Just click the pink link and follow the steps. One step actually. Enjoy!


Healthy Peanut Butter Cookie Dough

62g / 1/4 cup unsweetened homemade peanut butter
50g / 2 1/2 tbsp agave nectar
400g / 1 can chickpeas, drained
1 tsp vanilla extract
A handful of chocolate chips

1) Add peanut butter, agave nectar, chickpeas and vanilla extract into your food processor and blend until smooth and creamy. Mix in the chocolate chips.

Makes 1 1/2 cup.

Recipe by collecting memories


Friday, November 20, 2015

Carrot Cake Oatmeal






Oatmeal is one of my favorite choices for a healthy and delicious breakfast. Instead of carrot cake you can have oatmeal with carrots which is much healthier and no less tasty. It has everything you like about carrot cake (okay, except for the cream cheese frosting), but hey, you can survive without it. Moreover, you can mix in your favorite nuts if you like them in a cake. Use your imagination and feel good about what you eat!

Carrot Cake Oatmeal

1 cup liquid (preferably 1/2 cup water + 1/2 cup milk)
60g old-fashioned oats
1 tbsp ground flax seeds
1 tbsp cinnamon
1 tbsp light brown sugar
1/2 carrot, grated
A handful of raisins
Honey or agave nectar, to serve

1) In a medium pot, bring liquid to boil. Once it starts boiling, reduce the heat to medium-low. 

2) Add oats, flax seeds, cinnamon, brown sugar, and carrot. Cook for about 5 minutes, stirring occasionally, or until most of the liquid has been absorbed. Add raisins and cook for another 2 minutes. Drizzle with honey or agave nectar and serve immediately.

Recipe by collecting memories


Friday, November 13, 2015

Cookie Dough Cheesecake




Yes, cookie dough. Cookies may not exist, but cookie dough must exist. If I could choose, every dessert would have its "cookie dough version". Like, you know Edy's cookie dough ice cream. So I finish the whole 1.5 quart box in one sitting, how horrible it is, right? But sometimes, if nothing else works, you have to find happiness in a box of ice cream. 
So here I combined two of my favorite things: cheesecake and cookie dough. Next time I should make something like peanut butter cheesecake with cookie dough and coffee flavored graham cracker crust. Hah, that sounds like a killer dessert. But this one is also a killer, it is as good as it sounds, trust me. If you are a cookie dough fan, you know what to do. No one else will make this cake for you, and that's why I'm sharing this recipe with you.

Cookie Dough Cheesecake

Crust:
190g / 1 1/2 cups graham crackers crumbs
95g / 7 tbsp butter, melted

Cookie Dough:
113g / 8 tbsp unsalted butter, softened
100g / 1/2 cup soft light brown sugar
50g / 1/4 cup white sugar 
1/4 tsp salt
1 tsp vanilla
125g / 1 cup flour
2 tbsp milk
90g / 1/2 cup chocolate chips


Cheesecake: 
750g / 26 oz cream cheese, room temperature
150g / 3/4 cup white sugar
2 large eggs, lightly beaten
1 tsp vanilla

1) To make the crust, mix together graham cracker crumbs and butter. Press into a 8 or 9 inch springform pan and bake in a 160C / 325F preheated oven for 5 minutes. Remove from oven and let cool. Do not turn off the oven.

2) Make the cookie dough: In a large bowl, beat together butter, sugars, salt and vanilla. Beat until smooth. Add milk, mix until incorporated. Finally, stir in the flour and mix just until combined. Add chocolate chips. Place the cookie dough in the fridge while you prepare the filling. (You could also make this ahead of time and leave in the fridge for a few hours or overnight.) When the cookie dough is firm enough, remove from the fridge and form little balls. Set aside.

3) To make the filling, beat together cream cheese, white sugar, eggs and vanilla until smooth.

4) Pour the filling over the graham cracker crust and arrange cookie dough pieces on the top of the surface, slightly pressing them down. Bake for 45 minutes or until firm to the touch. Let cool completely before serving, preferably overnight.

Recipe by collecting memories

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