{Foodie Week} Flourless Peanut Butter Cookies

To conclude Foodie Week here at HWTH I have a sweet treat for ya! Of course a self-proclaimed sweet tooth like myself couldn't leave you without dessert! While not exactly healthy, I love recipes like this one because they're incredibly simple and chances are, you already have all the ingredients in your pantry. Believe me, I was pretty skeptical that a cookie containing a mere four ingredients (and no flour or butter) could be anything above sub-par. Folks, I am proven wrong.

These peanut butter cookies are superb! In fact, I will likely never touch another peanut butter cookie recipe. They are sweet, delicate and well, very peanut buttery. But I believe the magic really comes to life with the sprinkle of sea salt I added to the finish. It cuts the sweetness perfectly! But I must make one request of you - please, please make sure to use natural peanut butter! Otherwise, I fear the added sugar in other varieties would completely ruin these. Seriously, don't do it.

And finally, I just wanted to thank you all for taking part in my first ever Foodie Week! I had a lot of fun putting together some of our new favorites and I hope you get a chance to try one or two (or all!) of the recipes I shared this week! 

Without further ado, I give you these scrumptious little bites...

Flourless Peanut Butter Cookies

Ingredients

1 cup natural peanut butter
1 cup sugar (I used half regular & half brown sugar)
1 large egg, lightly beaten
1 teaspoon vanilla extract
Coarse sea salt

Directions

1. Preheat the oven to 350 degrees.
2. In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. 
3. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
4. Bake until golden around edges, about 10 minutes.

Happy Friday and have a wonderful weekend!

{Gluten-Free} Double-Chocolate Brownies

When you experiment in the kitchen, as I frequently do, you have your share of failed dishes. But then there are those times when you stumble upon perfection and friends, those make all the other failed attempts worth the hassle! Just yesterday I discovered a recipe that has me swooning!

I love a good brownie, but because of their outrageously high caloric and fat content, I keep my consumption of said treats to a very rare occasion. It's just the way it's got to be when you're trying to keep a clean diet! But I came across this gluten-free recipe and while I was skeptical about its minimal ingredients and lack of flour, butter and sugar, the raving reviews peaked my curiosity. And since I had all 7 ingredients on hand, I decided to give them a shot.

Holy goodness, the results were awesome! No, make that AWESOME!! They are rich and gooey and chocolatey and completely outofthisworld!

Don't be fooled, I am not claiming these are "healthy" and to eat the entire batch, but they are certainly a healthier alternative to the classic brownie. With ingredients like nut butter, natural sweetener and cocoa powder, they are certainly a worthy replacement for traditional baked goods. And because these are gluten free, they are a suitable treat for those with a wheat intolerance!

If you're looking for a decadent Valentines treat, these are just the ticket! 

Double Chocolate Brownies
Borrowed from A Home in the Making

Ingredients:

16 oz of almond butter, creamy or crunchy
2 eggs
1 cup honey or agave nectar
1/2 cup cocoa powder
1/2 teaspoon sea salt
1 teaspoon baking soda
5 ounces dark chocolate bar, chopped, or chocolate chips

Directions:

1. Preheat oven to 350.
2. Mix almond butter, eggs, & honey. Mixers work better than a whisk. Add in cocoa powder, salt, & baking soda. Fold in chopped dark chocolate/chips. 
3. Spread into a greased  9×13 pan.
4. Bake for 20 to 25 minutes. Let cool before cutting.

images via

If Elvis Had a Cookie...

This little combo would have been his signature! I found this recipe last week and just knew I had to try it! I mean, who can resist a good peanut butter, banana, chocolate combo? Not me-especially when it's a clean version! They were everything I hoped they would be and perfectly crisp right out of the oven (making it far too difficult to stop after just one!).

Banana & Peanut Butter Flaxseed Cookies
recipe from Clean Eating Magazine

2 cups whole-wheat pastry flour
2 tbsp ground flaxseed
1 tsp baking soda
1/2 tsp sea salt
1 medium banana, mashed
3/4 cup pure maple syrup
1 cup unsalted natural peanut butter
2 tsp pure vanilla
1/4 cup mini dark chocolate chips, optional

Preheat oven to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl, combine flour, flaxseed, baking soda and salt. Set aside.
In a large bowl, mash banana with a fork. Stir in maple syrup, peanut butter and vanilla until well combined.
Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned. Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack.

Cravings of the Pumpkin Variety

Didn't I tell you I've been cravings all things pumpkin lately? It's like I see pumpkin in a recipe and my taste buds go crazy! I'm having a really difficult time knowing if it's just my obsession with Fall flavors or this baby girl of mine wanting it so badly. Either way, it's a lot healthier than many cravings I could be having so I am happy to oblige!

I should mention that I rarely stray from a recipe the first time I try it out, but with this particular recipe I did make a few adjustments. I know, I'm living on the edge! But due to the fact that I had already prepared a batch of brown rice for another recipe, I substituted it for the Arborio rice the recipe calls for and I used skim milk in place of the 2% listed because that is always what I have on hand. I would say that overall this is an excellent recipe! It oozes the deep, flavorful essence of pumpkin pie, with a slightly nutty texture. Although my husband loved the flavor, he wasn't quite sold on the chewier texture the brown rice added. Perhaps next time I will try it with the Arborio, or maybe I'll even get a little adventurous and use quinoa as one review suggested!

And whatever you do, please don't forget the fresh cinnamon spiced whipped cream!

Pumpkin Rice Pudding
recipe adapted from Ellie Krieger

Ingredients
for the rice pudding
2 cups water
1 cup brown rice
3 cups skim milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
  
for the whipped cream
1/3 cup heavy whipping cream, whipped
1-2 Tbsp vanilla sugar
Sprinkle of cinnamon

Method

Preheat the oven to 375F.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

Oh My Heavens!

Let me first sincerely apologize for what I'm about to do... 

Because I feel certain that you will fall head-over-heels when I show you what I found.

Pumpkin Cinnamon Rolls with Cream Cheese Icing!

Pumpkin + Cinnamon Rolls? Did the heavens just part, people?

I'm sorry, but Fall just doesn't get any sweeter than that!

Geez, here I am trying so hard not to give in to sweet pregnancy cravings and then I stumble on this deliciousness. I'm thinking a girls' brunch is in order very soon (so at least I can share the love)!

image/via

{Gluten Free} Chocolate Peanut Butter Tart

I've been pretty good about taming my sweet tooth as of late (with the exception of that amazing creme brulee on my birthday, of course!). And so, it felt like an appropriate time to finally bake something ooey, gooey and chocolatey this weekend! And amazingly, what caught my sweet affections was this gluten-free chocolate peanut butter tart I spotted over at A Home in the Making. Because for one, who doesn't go bananas for any chocolate peanut butter combo, and second, it's always nice to have recipes on hand for those with food allergies. So I gave it a shot. And to say my husband and I were impressed would be an understatement.

The texture is silky and decadent and perfectly chocolately paired with a slightly salty crust. It's lovely. And if you happen to leave it in the freezer for a few hours, it resembles something of an ice cream cake texture. Be still my heart!

Chocolate Peanut Butter Tart
Seen on A Home in the Making

Ingredients:
Peanut Butter Crust
1/4 cup crunchy natural peanut butter
2 tablespoons unsalted butter
2 tablespoons beaten egg
1/2 teaspoon pure vanilla extract
1 cup blanched almond flour, packed
1/2 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons honey

Chocolate Filling
1 can coconut milk
4 tablespoons honey
1/8 teaspoon sea salt
3 tablespoons cocoa powder
4 oz semi-sweet chocolate, chopped or chips
1 teaspoon pure vanilla extract
4 tablespoons organic unsalted butter
3 egg yolks

Method:
Peanut Butter Crust

1. Preheat oven to 275 degrees.
2. Melt peanut butter and butter in a heat proof bowl.
3. Stir in vanilla, egg and honey.
4. Add dry ingredients and stir to form dough. It'll be sticky.
5. Press the dough up the sides of a 9" tart pan.
6. Bake for 20 minutes. At 20 minutes, turn off the oven and do not open the door. Leave until ready to assemble.

Chocolate Filling & Assembly

1. In a medium saucepan, heat 1 1/4 cup coconut milk, honey and salt and simmer on low.
2. In a separate bowl, whisk together the rest of the coconut milk and cocoa powder. This helps the de-clump the cocoa powder. Add the mixture to the saucepan.
3. In another separate bowl, separate the egg yolks, and slight beat with a fork. Add 1/2 cup of the warmed coconut mixture into the eggs, whisking constantly and then add the egg mixture back into the saucepan.
4. Keep whisking. Cook for 3-5 minutes over medium-low heat stirring until mixture coats the back of a spoon.
5. Remove from heat and stir in vanilla, chocolate and butter until chocolate and butter are melted.
6. Remove your tart shell from the oven, and pour chocolate filling in almost to the brim.
7. Cool tart uncovered in the freezer until the top becomes firm. Transfer to the refrigerator and cover with plastic wrap.

In Honor of Dad

Yesterday was my dad's birthday and in honor of him, I baked one of his favorites - carrot cake! He has a bigger sweet tooth than anyone I know and what better way to say, "I'm happy you were born" than with a good ole' fashioned sugar rush?

I made this cake a few months ago, merely to test its goodness and determine if it was worthy of a birthday cake. And after sending a few pieces home with my mom and receiving a voicemail from my dad the following day gushing over how tasty the cake was, it became clear I had picked a good one!

This delicious version comes from Pinch My Salt (shocking, I know!). It definitely delivers as a perfectly sweet treat! I love to pair a nice thin slice with a bold cup of coffee for that perfect balance.

Carrot Cake

recipe courtesy of Pinch My Salt

2 1/3 cups all-purpose flour
2 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons salt
4 eggs
3 cups grated carrot (about 4 medium/large carrots)
1 1/2 cups canola oil
3/4 cup chopped nuts (walnuts or pecans)

Preheat oven to 350 degrees F. Butter and flour two 9-inch or three 8-inch cake pans.

In a large bowl, sift together first six ingredients. Stir in oil then stir in eggs, one a time. Add carrots and stir until well blended then add nuts. Divide batter between two 9-inch or three 8-inch cake pans and bake in preheated oven, 30-35 minutes for the 8-inch pans or 35-45 minutes for the 9-inch pans. Cakes are done when a toothpick inserted the center comes out clean. Let cakes cool in pans on a wire rack for ten minutes, then remove cakes from pans and let cool completely before frosting.

Cream Cheese Frosting

2 8-oz. packages of cream cheese, softened
1/2 cup butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted

With an electric mixer, cream together cream cheese and butter until light and fluffy. Add powdered sugar and blend until well combined. Blend in vanilla extract. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting is at room temp, beat with mixer til smooth).

all images courtesy of Pinch My Salt

Currently Loving: Perfect Brownies

I am such a sucker. No really, every time The Perfect Brownie commercial comes on TV I tell myself I'm going to but one next time I'm at Bed Bath & Beyond (they have an entire "As Seen on TV" section!). And now it's been over a year since I first said that and my kitchen still lacks the Perfect Brownie pan.

It's not as if I am incapable of cutting brownies the old fashioned way, but I LOVE that every brownie comes out perfectly even and each has that coveted crispy edge! And unlike most gimmicks, I know this works because I bought one for my mom and mother-in-law for Christmas last year and they both love it!

I have endless ideas for the pan, such as: individual blondies, Rice Krispie treats, lemon bars, carrot cakes and so much more! Plus, you can decorate each one seperately. So fun!

Are there any silly gadgets you wish you could bring yourself to splurge on?

Pearing It Down

I have been wondering what would finally bring on that deep yearning for Autumn I'm usually stricken with this time of year. Apparently, baked pears were just the ticket. It all started with these gingered pears* I made for dessert last weekend. Oh my, what is it about the warm, delectable aroma of pears and ginger that make you long for chillier weather and all things pumpkin?

This dessert is so simple and comforting I just had to share. I served them warm atop good ol' vanilla bean ice cream. Delicious and gone before you could say, "More, please"!

*I substituted the sugar for agave nectar and halved the recipe.

image/thedailygreen

Almond Butter Chocolate Chip Cookies

This recipe has been on my "to make" list ever since I saw it in the March/April issue of Clean Eating. I finally got around to making them several weeks ago and am only now posting about them...whoops! But I should tell you, they were worth the wait!

These gluten-free, dairy free, low-sugar treats are super simple, quick and full of nutty goodness! They boast 110 calories and 1.5 grams of saturated fat per cookie, so while not exactly an everyday indulgence, definitely a healthier alternative for that pesky sweet tooth we all get every now and then! I made these with 70% espresso chocolate, which gave them a nice twist, but whichever chocolate you use, make sure it's top quality!

Cooks tip: we found they got better over a few days and were especially tasty when a little cold from being in a chilled lunch box!

Almond Butter Chocolate Chip Cookies
recipe from Clean Eating

1 cup unsalted almond butter, stirred well
3/4 cup Sucanat
1 large egg
1/2 t baking soda
1/4 t fine sea salt
3 oz dark chocolate (70%cocoa or better), broken into small pieces

Preheat oven at 350 degrees.
In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
Drop dough by rounded tablespoons onto parchment lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

Glimpses of a Wonderful Weekend...

Saturday morning we took a trip to our local farmers market. This is, by the way, a huge reason I love this time of year! We got stocked up on yummy produce and other goods while getting a good dose of Vitamin D, gotta love that sunshine!


After a trip to the store for the other necessities we needed and a few sweaty hours of yoga, I made one of the most amazing desserts of all time! This honestly deserves a post all its own. So I will shy away from saying much more than this Coconut Lime Buttermilk cake was an incredible accompaniment to a delicious dinner with the Barkers Saturday night!


Sunday morning I was up at 4:30 to get ready for the Alameda Antique Fair! My Mom picked me up, we grabbed a coffee at Starbucks and headed to the Bay. It was a wonderful, mostly overcast day. We roamed around for nearly five hours and I'm sure, didn't even see two-thirds of the vendors. But we did bring home some great loot!

I snagged a bag of hand picked buttons for only $5, along with the two sweet cotton drawstring bags you see in the background!


Some pink vintage earrings and lovely heart shaped glass necklace.


This fun and quirky rooster pot holder.


And I was able to complete my Pyrex Crazy Daisy mixing bowl collection, which made my whole day!!!


I also bought some vintage childrens books (for our future nursery!) and two adorable vintage serving trays. It was such a fun experience!

And I got to end the weekend by having coffee with Parris Reed!

With the exception of sore abs and a minor sunburn, it was a perfectly delightful weekend!

Dessert Dilemma

This Saturday Chris and I are having dinner with some friends and I have volunteered to make dessert. A role I love and usually welcome with open arms. Though this week, as I've tried narrowing down an option, I find myself with bakers block! Quite an unusual dilemma for me, since I typically have several sweet recipes floating around my head just waiting to be used.

And so, I am in need of your help! Do you have any tried and true recipes? I am looking for something impressive but not too complicated and preferably incorporating seasonal fruit, even if just as a topping. Thoughts?

A Sweet Start to Twenty-Four

As today is the first official day of my birthday festivities, it seems only appropriate to celebrate with something as seemingly sinful as "grown up" cinnamon toast! Mom and I made these last night and fully intend to savor a few with our morning coffee! I love birthdays!

Cinnamon Sugar Biscotti
recipe from Epicurious

2 cups all purpose flour
2 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.

Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.

Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)

Just What the Doctor Ordered

I've had a tough start to this week. But yesterday afternoon my husband and I sat outside, savored the sunshine and ate gelato. No worries, no stress. And sometimes, that's all a girl needs to feel better.

Hello, Coffee Cake

As of tomorrow, my dessert fast is over! And I may be a little too excited about the coffee cake I am bringing to Easter brunch tomorrow! When I was deciding what to make, I really wanted it to be superb. You know, the kind of thing you bite into and say, "That was worth the wait!". So I am putting all my eggs in one basket and counting on this to be the coffee cake of all coffee cakes. Because really, I want to be more intentional about the splurge choices I make and be sure they are worth their calories. Though, based on the reviews this recipe got, and not to mention how divine it looks and smells, I don't think I will be dissappointed! Cannot wait to try it!


Sour Cream Coffee Cake

recipe from Cooking Light

3/4 cup old-fashioned rolled oats (about 2.5 ounces), divided
Cooking spray
4.5 ounces all-purpose flour (about 1 cup)
1 ounce whole-wheat flour (about 1/4 cup)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar, divided
1/3 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 (8-ounce) carton light sour cream (such as Daisy)
2 tablespoons finely chopped walnuts, toasted
1/2 teaspoon ground cinnamon
1 tablespoon chilled butter, cut into small pieces

Preheat oven to 350°.
Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.
Coat a 9-inch springform pan with cooking spray; set aside.
Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.
Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.
Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.

Chocolate Heaven

If you are a chocolate lover like me, than this post is for you. I was browsing Cooking Light's website for inspiration on next weeks dinner menu and got side tracked by this list of 20 Lightened Chocolate Desserts!

Just looking at these pictures makes my mouth water! The five below look absolutely scrumptious to me!

Individual Chocolate Souffle ~ I have a special spot in my heart reserved especially for chocolate souffle!

Upside-Down Fudge Almond Tart~ I always feel like desserts made in my tart pan are "extra special". They just look so pretty and put together:)

Deep Dark Chocolate Biscotti~ Who doesn't love a delicious biscotti? Mmm, dipped in a steaming cup of french pressed coffee...

Double-Caramel Turtle Cake~ This monster of a cake pretty much speaks for itself!

Chocolate Hazelnut Thumbprint~ Mom and I made some cookies very similar to these (from Cooking Light) at Christmas and they ended up being our favorites so I can only imagine these are fantastic! And the filling in these cookies is Nutella!

Our Weekend Plus Some D-licious Cupcakes!

Happy Monday! While I'm sad to see our fun weekend come to an end, at least I can say it was a delightful one!

Our Friday started earlier than usual because Chris left work a few hours early, giving us a chance at a fun afternoon! We ended up going to see Edge of Darkness, the new Mel Gibson movie. We would definitely recommend for an edge-of-your-seat flick. Very good!

Saturday morning I took a bootcamp class at my new work and besides kicking my butt, it was fantastic! I had an opportunity to meet the two part time trainers and also some regulars to the class. Let me just say, I love the whole environment and the people and am so excited I get to work with them!

We also had some yummy sushi with our friends, the Hookers, cleaned a lot, ran a lot of errands, Chris cleaned our cars, and we ended up having our friends Brad and Laura over for the Superbowl.

And that brings me to the one thing I was actually looking forward to about the game, making these delectable Dark Chocolate Stout Cupcakes!

I found this recipe several weeks ago on my fave food blog, Pinch my Salt, and have been stowing it away especially for the Superbowl. I just knew Chris would love them!

They are ridiculously moist and not super sweet, but the cream cheese frosting takes care of your sweet tooth for an amazing combination that is just oh-so-scrumptious!

Chocolate Stout Cupcakes with Cream Cheese Frosting

2 large eggs, at room temperature
1/2 cup plain, thick yogurt, at room temperature
6 oz. dark stout (I used Guinness), at room temperature
2 t. vanilla extract
1/2 cup dutch processed cocoa powder
1 cup sugar
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon ground cinnamon
6 tablespoons butter, melted
1 tub cream cheese frosting

Preheat oven to 350 degrees.
Line a 12-cup cupcake pan with cupcake papers; spray the whole thing, cupcake papers and all, with nonstick spray. Set aside.
Melt butter in microwave or on stovetop, then set aside.
In a large bowl, preferably with a pouring spout, whisk together eggs and yogurt. Add beer and vanilla whisk until well combined.
Sift all the dry ingredients together (cocoa powder, sugar, flour, baking soda, and cinnamon) into a separate bowl.
Add about a third of the flour mixture into the wet ingredients and using a hand mixer, blend well. Add the rest of the flour mixture, a third at a time, mixing well after each addition. When all ingredients are blended, add the melted butter then continue mixing until very well combined.
Pour batter into the twelve cups, filling each only about 3/4 full.
Bake on center rack of the preheated 350 degree oven and for approximately 25 minutes.
When cupcakes are done (toothpick inserted in center of a cupcake will come out clean), remove the pan to a wire rack. Let cool for ten minutes then remove cupcakes from pan and let them cool completely on wire rack.
Frost cupcakes once completely cooled.

So Much Anticipation

You know what I love about Thursdays? There is so much anticipation for Friday and the weekend that I end up looking forward to them almost as much as Friday! They're great because I don't have to make coffee for the morning since I treat myself to SB's on my way to work and I don't have to do any dinner prep for Friday because it's date night!! Bottom line, Thursdays are a relief!

Even though I still have a grueling workout to get through this afternoon, somehow I can push through because Fridays are also my rest day from working out:)

Sorry for the absence of an AIGH post today! I'll get back on track next week!

I also plan on baking up some yumminess from the Babycakes NYC cookbook tomorrow afternoon and naturally, I will post the (hopefully) delicious results of that:)

Hope it comes out looking as tasty as these!


And finally, the turkey burgers from last night were pretty good, but my standby Clean Eating recipe still holds first place in my heart and my kitchen! They were tasty, but didn't have any spectacular flavor for all the time they took. Sorry Cooking Light, you can't win em' all:)

And for your cooking enjoyment, here's the Clean Eating turkey burger recipe:

Kate's Favorite Turkey Burgers
1 lb extra lean ground turkey
3 Tsp chicken bouillon
3 Tbsp chopped onion
1 cup high protein cereal (Weetabix works really well!)
1/3 cup nonfat milk
2 egg whites

In bowl, mix milk and cereal. Allow cereal to sit in milk for 5 minutes.
Add bouillon, onion, and eggwhites. Mix well, then add turkey.
With clean hands, mix it all up, and divide into 6 burgers.
They will probably be a little "wet" - I prefer to cook on my grill pan. Cook both sides evenly and enjoy!

I sometimes add a little shredded cheese and top with fresh avocado slices for some extra pizazz!

All in Good Health

As I was telling Chris about this post, with much enthusiasm I might add, he seemed puzzled at how baking had anything to do with health. And just as I shared with him, I shall pass on this new fabulous find to you!

It is no secret I love two seemingly contradictory things; health/fitness and desserts! No matter how hard I've tried to will myself to find a deliciously moist piece of banana bread unappetizing, I just can't do it. It goes as far back to being a little kid when my parents would put me to bed and then I'd hear my dad open a box of Ho ho's. I would then convincingly call, "Daaaad, are you eating something?". And reluctantly, one of my parents would come to my room and agree to let me get up for another 10 minutes and have a few sweet bites. While I like to believe that my taste buds are a bit more refined as an adult, I am still that little girl calling out when I smell a freshly baked pastry:) Of course, now that I have a strong understanding and conviction about eating mostly good, nutritionally dense food, I find myself with a dilemma between my head and my inherited sweet spot for treats.

Over the past few years it has occured to me that instead of trying to dispell desserts from my diet all together (and believe me, I've tried!), it may be better to seek out more healthy options. To my great success, I have accumulated many tasty and crowd pleasing alternatives to traditional recipes, such as my PB&J cookies:) Of course, before I approve a recipe, it is a must that taste is not compromised. Because afterall, if it doesn't taste good, why waste the calories?! Plus, it wouldn't make my husband too happy!

So this brings me to my recent find that has just got me in a great mood. It is a little thing known to many New Yorkers as Babycakes, a bakery where responsible baking takes place:) By that I mean that this bakery stands by a promise to prepare their cupcakes, cakes, cookies and other delightful treats with whole, natural, vegan and mostly gluten free ingredients! Their products are sweetened only with natural sweetners such as agave nectar and evaporated cane juice. Ahh, love! And the best part is, if you are not fortunate enough to live in NYC and enjoy these little treats, you can buy the cookbook and make them yourself!

This book has got me so excited! It makes my day that somebody else believes desserts don't have to be saturated with refined sweetners, white flours and unhealthy fats. For now I will be perfectly content with making my own Babycakes creations, but one day I will visit this brilliant little bakery:)Check out their blog to the right! Oh, I read last week they just started making doughnuts!!

I'll make sure to post some recipes and pictures I make from the book in the next week:)


Remember, moderation is the key;)

Wishing you good health always!

Favorites of the Week

Friday is finally here and I am happy as can be! The fact that it is Friday may just be my favotite thing about this week:) But, here are some others:

* I have found a guilty pleasure that I am a bit hesitant to share. It's one of those things I never ever thought I would do, but alas, I have become a fan of a certain reality tv show...

While flipping through some channels last week, I came across Tori and Dean Home Sweet Hollywood and watched a bit of an episode, only to realize it is kinda cute. So I set it to record and have now seen most of this past season. Wow, I'm shameless:)


* Power naps. Chris had a short lunch yesterday, so after I dropped him off I still had abut 25 minutes left of mine. What did I do with my time? I parked in a shaddy spot at my office, put the windows down a bit, layed my seat back and took a little nap! Talk about refreshing!! It doesn't hurt that the weather this week has been unusually tame. Yesterday's high was 78, which was a nice change of pace:)

* Remember the almond croissants I told you about? Naturally, Lael took some photos of the delicious treats and I've been wanting to see the pictures. I knew my friend was talented! Here's a link to her flickr page, see for yourself:) The croissant pics are on the bottom of the first page. Notice the cute, green picnic table we're sitting at!

* And finally, this particular favorite hasn't happened yet, but we are going to see Julie and Julia tonight. I guess I'm counting on it being a winner:) Let's be real though, I just love going to the movies since it has become a rare treat!


Have a great weekend!