Tag Archives: homemade

No Bake Ghirardelli Chocolate Chews

No Bake Ghirardelli Chocolate Chews
If you’re in a hurry and don’t feel like pulling out the mixer then you will love these.  Other than the below ingredients, you will only need a pot on a stove.  Easy to make and very delicious.  And you will get plenty of chews.  This recipe makes around 60 chocolate chews.

2 cups organic sugar
1⁄2 cup  Earth Balance vegan buttery sticks or unsalted butter (for non-vegan version)
1⁄2 cup full fat milk such as almond milk, coconut milk, cashew milk
1 tablespoon maple syrup or honey (for non-vegan version)
1 cup Ghirardelli Bittersweet or semi-sweet chocolate chips
1 teaspoon vanilla extract
1⁄4 teaspoon almond extract
2 cups quick-cooking rolled oats
1 cup sweetened flaked coconut
1⁄2 cup coarsely chopped almonds (walnuts or pecans may also be used)

 

Chocolate Chip Energy Cookie Dough Bites

Chocolate Chip Energy Cookie Dough Bites.  They are gluten free and have zero refined ingredients in them.

1½ cups rolled oats
⅓ cup cashew butter, unsweetened and unsalted
¼ cup honey
1 teaspoon vanilla extract
pinch salt
2-3 tablespoons milk of choice (I used unsweetened almond milk)
⅓ cup mini chocolate chips

Chocolate Peanut Butterscotch Bars

Chocolate Peanut Butterscotch Bars
When you’re in a hurry to make a treat, try these.

6 tablespoons Earth Balance Vegan Buttery Sticks (unsalted butter can be used in place)
1/2 cup creamy peanut butter
1-1/2 cups Coconut sugar (light brown sugar can be used in place)
2 large eggs
2 cups whole wheat pastry flour (all purpose flour can be used in place)
1 cup butterscotch chips
2 cups chocolate chips

9 x 13 inch pan lined with parchment paper and coated with with non-stick cooking spray.

Passover Almond Chocolate Chip Cookies

Whenever I make a Passover treat the first thing I’m asked is if it’s made with Matzo Meal.  If Passover is not a holiday you celebrate, or if you’ve never had baked food made with Matzo Meal, then you don’t know how dry it makes cakes and cookies.

This recipe uses almond meal/almond flour which is made from 100% ground almond.

1 lb ground almonds
1 1⁄2 cups sugar
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
2 eggs
4 egg whites
12 ounces semi-sweet or bittersweet chocolate chips (1 standard bag)

Fuzzy Navel Smoothie by Vitamix

Not all blenders are created equal and by that I mean the Vitamix is the best.  It’s durable, powerful, and made so well Vitamix only has a handful of employees that handle repairs under warranty because they are made that well.  The downside is that it’s not the most affordable blender on the market.  Don’t despair if you don’t have a Vitamix because this recipe can be made using other high quality blenders as well.

1 navel orange
1 nectarine or peach, pitted ( I did not peel mine but you can if you don’t like the skin)
1 cup ice

Sweet Cream Cake

Sweet Cream Cake
Using heavy cream provides the fat in this cake.  If you don’t want to use heavy cream, you can substitute coconut cream in place.  I frosted the cake with my Chocolate Cocoa Butter Buttercream.  

2 eggs
1 cup organic sugar (I used a Stevia blend to keep it sugar free)
1 2/3 cups sifted whole wheat pastry flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy cream (can use coconut cream in place)
1 teaspoon vanilla

 

Chocolate Cocoa (Cacao) Butter Buttercream

Chocolate Cocoa (Cacao) Butter Buttercream
This buttercream recipe stands out from all of the others in that real food grade quality cocoa butter is one of the ingredients.  I’ve used cocoa butter in other recipes but not often because it’s very expensive and I can only find it on the internet.  To purchase food grade quality cocoa butter here is the link 

6tbsp cocoa butter,  melted and slightly cooled
1/2 cup unsweetened cocoa powder (more for darker, and i often use dark cocoa powder)
2  1/2 – 3 cups powdered sugar (depending how sweet you like it)

1/4-1/2 cup heavy cream (or coconut cream)
1/2 tsp chocolate extract (You can sub vanilla extract)

Make your own chocolate extract

Italian Amaretti Cookies

Italian Amaretti Cookies

Another easy to make cookie with only 3 ingredients. Made with real almond paste.

One 8-ounce can almond paste
3/4 cup sugar
2 large egg whites, beaten just to break up

 

White Chocolate Sugar Cookies (Vegan and Non-Vegan)

White Chocolate Sugar Cookies

You may have been wondering why so many of my decorated cookies are made using gingerbread rather than rolled sugar cookie dough.  That’s because I’m not a super big fan of rolled sugar cookies.  However, this recipe uses white chocolate which makes a world of difference.  The downside is that the cost of adding good quality white chocolate is a little more costly.  But in the end, it’s worth the extra expense.

In the video, I made this vegan but the ingredient list below, has both vegan and non-vegan.

For the cookies:

2 1/4 cup whole wheat pastry flour (all-purpose flour may also be used)
1 tsp baking powder
1/4 tsp salt
1/2 cup Earth Balance Vegan Buttery Sticks, softened (For non-vegan: unsalted butter)
1/3 cup organic sugar
3 teaspoons Energ-G Egg Replacer whisked with 2 tablespoons warm water (For non-vegan: 1 egg)
1 tsp vanilla extract
6 oz white chocolate.  For best results, use the highest quality you can find and afford.

Vegan Royal Icing Recipe

4 1/2 tsp Ener-G Egg Replacer
6 Tablespoons warm water
1 teaspoon extract (vanilla, almond, lemon, etc.  I use a combination of 1/2 tsp vanilla and 1/2 tsp almond)
4 cups confectioner’s sugar, sifted

Whisk together the Ener-G and warm water.  In a mixing bowl, combine Ener-G, confectioner’s sugar and extracts and beat well with the paddle attachment on medium high until smooth.

This icing may be colored using vegan gel paste colors.

Protein Funfetti Cupcakes

Protein Funfetti Cupcakes

If you follow me on Facebook (facebook.com/wendygail15) you already know that I’m in school studying to be a personal trainer.  So I bake and I train.  An odd combination for sure but it works for me.  These cupcakes are made with protein powder and provide nutrients for those who also train.

Serving size: 1 cupcake (including frosting and toppings)
Recipe yields: 6 servings
Calories: 110
Fat: 3.6 g
Carbs: 9 g
Protein: 11 g

Here is what you’ll need:

Vanilla protein powder: 40 g
Coconut flour: 3 tbsp
Stevia blend: 3 tbsp
Baking powder: 1/4 tsp
Salt: 1/8 tsp
Egg whites: 1/4 cup (2 large)
Nonfat plain Greek yogurt (or dairy-free yogurt): 1/4 cup
Unsweetened applesauce: 2 tbsp
Coconut oil: 1 tbsp
Vanilla extract: 1/2 tsp
White vinegar (optional): 1/4 tsp
Almond extract: 1/8 tsp
Sprinkles (optional): 1 tsp

Frosting
Fat-free cream cheese or Neufchatel: 3 oz.
Nonfat plain Greek yogurt (or dairy-free yogurt): 3 oz.
Confectioner’s erythritol: 4 tbsp. (or 2 tbsp. stevia blend, or 4 tbsp. stevia or sugar)

Toppings (Optional)
More sprinkles!