Flourless Black Cocoa and Chia Greek Yogurt Cake

 This. Is. Amazing!!! (For a healthy cake) Brenna requested a healthy chocolate cake for her birthday and I found this one. Oh my gosh!!! It is SO good!!! Rich and chocolatey without the stomach ache and guilt of an unhealthy treat! You can even eat it for Breakfast and feel great! Yes I did. 

The author said it better "A rich, dark, and delightfully fudgy chocolate cake without a trace of flour—this Flourless Black Cocoa and Chia Greek Yogurt Cake is the perfect combination of decadence and nourishment. I love how the deep flavor of black cocoa blends with the creaminess of Greek yogurt and the nutritious punch of chia seeds. It’s naturally gluten-free, easy to make, and delivers a dessert experience that feels indulgent while still being wholesome."

Ingredients

1/2 cup plain Greek yogurt

1/2 cup unsweetened applesauce

1/4 cup pure maple syrup or honey

Optional: 1/4 cup dark chocolate chips or chopped dark chocolate1 tablespoon vanilla

1/4 cup peanut butter or almond butter

1/4 cup regular unsweetened cocoa powder

1/4 cup chia seeds

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup black cocoa powder 

1/4 cup (Dark) Chocolate Chips

Optional: 1/4 cup dark chocolate chips or chopped dark chocolate

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a 9×5 inch loaf pan or 8-inch square pan with parchment paper or light greasing.
2. In a large bowl, whisk together the Greek yogurt, applesauce, maple syrup (or honey), nut butter, and vanilla until smooth.
3. Stir in the black cocoa powder, regular cocoa powder, chia seeds, salt, and baking soda until the batter is thick and smooth.
4. Fold in the chocolate chips or chopped chocolate if using.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Chill the cake for a few hours before slicing and serving for the best texture and flavor.

Notes

Store in the fridge for up to 5 days in an airtight container.

Freeze individual slices wrapped in parchment and sealed in a freezer bag for longer storage.

Thaw at room temperature or microwave for 15 seconds to reheat.

Substitute black cocoa with regular cocoa for a lighter flavor.

Use ground flaxseed instead of chia seeds if needed.

Find it online: https://cookingwithblog.com/flourless-black-cocoa-and-chia-greek-yogurt-cake/

Too Much Chocolate Cake

 "This chocolate Bundt cake is very moist, very chocolaty, and very easy to make with cake mix, sour cream, instant pudding, and loads of chocolate chips. I won 1st prize at the county fair with this recipe!" ...Said the person who published this recipe... I never make this as a bundt cake, but I almost always use it as my chocolate cake recipe. It's so yummy!!!

Ingredients

• 1 (15.25 ounce) package devil's food cake mix

• 1 (5.9 ounce) package instant chocolate pudding mix

• 1 cup sour cream

• 1 cup vegetable oil

• ½ cup warm water

• 4 large eggs

• 2 cups semisweet chocolate chips

• 1/2 cup confectioners’ sugar, for sprinkling (Optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup Bundt pan.

2. Beat cake mix, pudding mix, sour cream, oil, warm water, and eggs in a large bowl until smooth and well blended.

3. Stir in chocolate chips until evenly distributed in batter.

4. Pour batter into the prepared Bundt pan.

5. Bake in the preheated oven until the top is springy to the touch and a toothpick inserted into the center of cake comes out clean, 50 to 55 minutes.

6. Cool cake thoroughly in the pan for at least 90 minutes before inverting onto a plate. Sprinkle the top with powdered sugar.

7. Enjoy!

Cook’s Note

Try adding 1 teaspoon instant espresso powder to the cake batter for a deeper chocolate flavor.

For the ultimate dessert treat, I top each serving with a drizzle of caramel sauce. It’s also delicious served slightly warm with vanilla ice cream and fresh berries.

This cake stays moist for several days, making it perfect for making ahead. Store in an airtight container at room temperature.

https://www.allrecipes.com/recipe/7565/too-much-chocolate-cake/

The Best Banana Bread

 

Ingredients

• 1 cup white sugar

• ½ cup margarine, softened

• 2 large eggs

• 1 ½ cups mashed banana

• 2 cups all-purpose flour

• 1 teaspoon baking soda

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

2. Beat sugar and margarine in a large bowl until smooth. Beat in eggs, then mashed banana. Add flour and baking soda, stirring just until combined. Pour into the prepared pan.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the pan and let cool on a wire rack.

4. Store in the refrigerator or freeze.

Creamy Dairy-Free Roasted Vegetable Pasta Sauce

This pasta sauce has a little secret: it’s packed with roasted veggies, but you’d never guess! A tray of vegetables and garlic, roasted until sweet and caramelized and then blended with marinara and a splash of coconut milk. It’s the creamiest, most flavorful sauce ever.  

Ingredients

• 3 large carrots, chopped
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 3 cloves garlic, whole
• 3 tbsp olive or avocado oil
• pinch of salt
• 1-1/2 cups coconut milk
• 1-1/2 cups marinara sauce
• 1 tsp chili flakes
• 450g pasta (I used rigatoni)
• optional: vegan parmesan and fresh finely chopped basil, for garnish

Instructions

1. Preheat oven to 425 F.
2. To a large rimmed baking sheet or large baking dish, add carrot, bell pepper, onion, garlic, oil and a pinch of salt and stir to combine.
3. Bake in preheated oven for 30 minutes, flipping halfway through, until carrots are soft.
4. Meanwhile, in a large pot, cook pasta according to package directions. Drain and set aside. Reserve pot.
5. Add roasted vegetables to a blender with coconut milk and marinara sauce. Blend until smooth ( about 2 minutes total). Taste and add extra salt, if desired.
6. Add cooked pasta and sauce back into reserved pot, and add chili flakes. Heat on low-medium, stirring occasionally, until hot.
7. Serve with a sprinkle of vegan parmesan and some fresh basil, if using.

https://itslivb.com/2020/09/07/roasted-vegetable-pasta/

Deep Dish Fudgy Oatmeal Bars

These Deep Dish Fudgy Oatmeal Bars have a fudge center, sandwiched between two oatmeal layers. They taste incredible and have an amazing texture! 

Ingredients

• Cookie:
• 1 cup {2 sticks} salted butter softened
• 2 cups light brown sugar
• 2 large eggs
• 2 tsp. vanilla
• 1/3 cup milk {I use 1% but any kind will work}
• 2 & 1/2 cups all-purpose flour
• 3 cups old-fashioned oats
• 1 tsp. baking soda
• 1 tsp. salt
• Fudge:
• 1 {14 oz.} can Eagle brand sweetened condensed milk
• 1 {12 oz.} bag milk chocolate chips
• 1/3 cup salted butter
• 1 tsp. vanilla extract

Instructions

1. Preheat oven to 350°F and grease a 9x13 inch nonstick pan.
2. In a medium bowl, combine the butter, brown sugar and eggs and mix well. Add the vanilla and milk and incorporate well.
3. In a medium, separate bowl, combine the flour, oats, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix well. Spread 2/3 of the mixture into the pan and set aside.
4. In a medium saucepan, combine all of the ingredients for the fudge and let melt completely over medium heat. Once melted, pour over the prepared cookie mixture.
5. Drop spoonfuls of the remaining cookie dough over the top of the fudge. It won't cover it completely, but will make for a pretty top.
6. Place in oven and bake for 25 minutes. If the top is getting browned after 15 minutes, cover with foil. Let cool completely, so the insides don't run everywhere.

https://www.highheelsandgrills.com/deep-dish-fudgy-oatmeal-bars/

Healthier Oatmeal Peanut Butter Chocolate Chip Breakfast Bars

 

Ingredients

• 1 cup rolled oats (uncooked)
• 1/4 cup flour (can use wheat flour or sub with almond, coconut or GF blend flour)
• 1/2 tsp cinnamon
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp coconut oil
• 2 eggs
• 1/4 cup maple syrup
• 1/4 cup peanut butter (crunchy or creamy)
• 1/2 tsp vanilla
• 1/3 cup chocolate chip

Instructions

1. Preheat oven to 350 F and line a 8x8 pan with parchment paper. 
2. In a medium bowl, mix together the oats, flour, cinnamon, baking powder, baking soda and salt. Set aside.
3. In a microwave safe bowl, melt the coconut oil by putting it in the microwave for 15-20 seconds. Beat in the eggs. Add in the maple syrup, peanut butter and vanilla. Mix until combined. 
4. Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the chocolate chips. Spread the mixture into the pan. Bake for 20-25 minutes or until golden brown. Let cool before cutting into bars. Store in an airtight container on the counter for up to 3-5 days.

https://www.asavoryfeast.com/wp-json/mv-create/v1/creations/264/

Honey Raspberry Chicken Skewers

 

4 boneless skinless chicken breasts, cut into 2-3 inch cubes for skewers

salt and pepper, to taste

For the marinade:
1/2 cup raspberry jam
1 tablespoon Dijon mustard
3 tablespoons white vinegar
1/4 cup honey
1 jalapeno, seeded and minced
1 teaspoon each salt and pepper
For the glaze: 
1 tablespoon honey
3 tablespoons raspberry jam

Salt and pepper the cubed chicken and place in a large ziplock bag. In a small bowl, whisk together the marinade ingredients. Pour over the chicken, seal, and refrigerate for at least 8 hours, preferably overnight.

Whisk together the honey and jam and set aside.

Heat your grill to medium-high heat and oil the grates. Thread the marinated chicken onto skewers and grill for 5 minutes, or until one side is browned with good grill marks. Brush on the glaze and flip. Cook another 5 minutes, brush on the glaze, and flip again. Check for doneness; the juices should run clear and the chicken well browned on all sides.

Remove from heat, brush on any additional glaze, and serve.

No-Bake Oatmeal Raisin Cookie Energy Bites

These easy no-bake energy bites taste just like oatmeal raisin cookies and they only take minutes to make! They make a great breakfast on the go, healthy snack, or dessert.

Ingredients

• 1 cup old-fashioned rolled oats
• 1/4 cup ground flaxseed
• 2 tablespoons chia seeds
• 1/2 teaspoon ground cinnamon
• A pinch of sea salt
• 1/2 cup creamy almond butter
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/4 cup raisins

Instructions

• In a large bowl, combine the oats, ground flaxseed, chia seeds, cinnamon, and salt.
• Place the almond butter in a small microwave safe bowl. Heat in the microwave for 20-30 seconds. You want it to be soft and slightly melted. Stir until smooth.
• Add the honey and vanilla extract to the melted almond butter. Stir until smooth. Pour over the oat mixture and stir until well combined. Stir in the raisins.
• Roll the mixture into small balls, about 1-2 tablespoons per ball. Place in an airtight container and keep refrigerated for up to 2 weeks.
• Note-if you don't like raisins, you can use dried cranberries or chocolate chips instead. Or add some mini chocolate chips in with the raisins.

Nutrition

Serving: 12g | Calories: 148kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Sodium: 3mg | Potassium: 166mg | Fiber: 3g | Sugar: 6g | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1.1mg

https://www.twopeasandtheirpod.com/no-bake-oatmeal-raisin-cookie-energy-bites/#wprm-recipe-container-38825