Who doesn’t love brownies? I absolutely love Lisa’s 100daysofrealfood.com recipes, they are delicious and easy to make. If you haven’t checked out her website do it NOW! She convinced me to try to cut out all processed food, I say try because well, I am just too busy to cut out all of it. We only have 2 real eaters in the house so I refuse to make homemade BBQ sauce and ketchup just for it to go bad and be tossed out, some things are just not worth it for me. Anyways, these brownies are more moist and healthier than any box brownie you can buy. Even though they contain sugar you can see from her ingredient comparison http://www.100daysofrealfood.com/2014/05/28/recipe-5-minute-fudge-brownies/ that these are a far better choice. She uses a lot of butter in her recipes and I prefer to keep it on the lighter side so I substituted half the butter for coconut oil. If you don’t have coconut oil on hand feel free to use butter. Hope you enjoy
- ¾ cup sugar
- ½ cup whole wheat flour ( She used White Wheat I used Whole Wheat)
- ¼ cup unsweetened cocoa powder (She used Dark I used Unsweetened)
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 stick (1/2 cup) melted butter (I used 1/4 cup Butter, 1/4 Coconut Oil)
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips (I used mini chocolate chips, I wanted to throw in some peanut butter chips but the other half said no)
- In a large mixing bowl whisk together the sugar, flour, cocoa powder, salt, and baking powder.
- Make a well (hole) in the center and drop in the butter (and/or coconut oil), eggs, and vanilla extract. Mix together thoroughly
- Fold in the chocolate chips with a rubber spatula
- Add the brownie batter a 8×8 baking dish and use the spatula to flatten out the top into one even layer
Bake at 350 degrees for 30 minutes.
Mix dry ingredients together and make a hole in the middle
I used 1/4 cup melted butter and 1/4 cup Coconut Oil
Mix ingredients and place in 8×8 baking dish
I know I know didn’t I just make whole wheat Strawberry muffins last night. Yes, yes I did; however, the significant other didn’t want chocolate chips in his. I figured I would make these using different ingredients and banana as well, since my freezer is starting to overflow with ripe bananas. These came out very moist but the ingredients used most wont have in their pantry and its a much smaller batch than my last ones. Anyways hope you enjoy!
- 1 1/4 cup Whole Wheat Flour
- 2t baking powder
- 1t cinnamon
- 1/4t salt
- 1T butter (I used coconut oil)
- 1 egg
- 2t vanilla extract
- 1/4 cup yogurt (I used regular vanilla, greek is fine)
- 2T honey
- 1 medium banana
- 1/2 cup Strawberries
- Mix flour, baking powder, cinnamon and salt
- In a separate bowl, mix butter (or coconut oil), egg, vanilla extract, yogurt and honey
- Add banana to wet ingredients and mash
- Add all wet ingredients to dry mix (do not over mix)
- Fold in strawberries
Bake at 325 degrees for 15-20 minutes
Child Assistance for left over yogurt
Mix wet and dry ingredients, batter will be dense
Continue to let children eat the left over yogurt so they are quite (kidding)
Fold in Strawberries
Disperse batter between the 12 muffin tins
These are my ultimate go to muffins that make for a great quick breakfast on the go, or even a late night treat. I originally got these muffins from Skinny Taste, which you can find here http://www.skinnytaste.com/2011/04/whole-wheat-blueberry-muffins.html She used blueberries for her muffins, which I have also done but strawberries and chocolate chips is what I was craving!
- 2 cups whole wheat pastry flour
- 1/2 cup raw sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp butter (melted)
- 1 cup unsweetened applesauce
- 1 large egg, beaten
- 1 tsp vanilla
- 1 cup cut Strawberries
- 1/4 cup mini chocolate chips
- Mix Whole Wheat flour, sugar, baking soda and salt
- Mix melted butter, Applesauce, Beaten egg and vanilla in small bowl
- Add to Dry ingredients and mix well
- Fold in Strawberries and Chocolate chips
Bake at 325 degrees for 25 minutes. This works for both regular muffin pan or large muffins
Mix Dry Ingredients
Add Wet Ingredients to dry mix
Fold in Strawberries and Chocolate chips
I made 6 large and 6 Small with this batter
This cheater cheesecake is originally from, My Yellow Umbrella that you can find here, http://myellowumbrella.com/2010/10/26/sopapilla-cheesecake/. Since I am a family of 2 1/2 I cut it down to size. It is a delicious and easy recipe for when you feel like cheesecake.
- 1 can crescent rolls
- 8 oz cream cheese (I used Light)
- 1/2 cup Sugar
- 1/2t Vanilla Extract
- 2T Melted butter
- Cinnamon and Sugar mix
- Lay half the crescent rolls at the bottom of a 8×10 lightly greased pan.
- Mix together the cream cheese, sugar and vanilla until creamy.
- Lay over the crescent rolls.
- Top with the remaining roll of crescent rolls.
- Pour melted butter
- sprinkle with the cinnamon and sugar mix.
Bake at 350 degrees for 15-20 minutes.
Step 1: Lay Crescent Rolls on bottom of an 8×10 pan
Step 2: Mix Cream Cheese, Sugar and vanilla
Step 3: Spread over bottom layer
Step 4: Top with remaining crescent rolls
Step 5: Top with Butter
Step 6: Sprinkle with cinnamon and sugar