Double Chocolate Chunk Cupcakes...

I found this recipe used to make a cake on 101 Cookbooks and used it to make cupcakes for my daughter's 3rd birthday party. They were a big hit with adults and children alike! I forgot to post them, but have had a few people ask for the recipe since and so I am finally getting around to sharing this scrumptious treat! They are made with maple syrup instead of sugar and they were topped with this delicious Maple Syrup Whipped Cream, that made them SO SUPER delicious- the whipped cream frosting is a MUST! Don't skip out of the best part!!! So here we go...

Ingredients:

2.5 cups flour

(I used 1/2 whole wheat & 1/2 all purpose)

3/4 cup cocoa powder

1 TBSP baking powder

3/4 tsp sea salt

1/2 cup coconut oil (or soft butter)

1 cup REAL maple syrup

2 eggs, beaten

2 tsp. vanilla

1 cup coconut milk, room temp

8 oz. chocolate chips

Directions:

Preheat your oven to 350. Mix your dry ingredients together- flour, cocoa powder, baking powder, & sea salt. (NOTE: when choosing your flour, remember that whole wheat flour will leave you with a denser cupcake, so choosing to mix it with something else, like all purpose flour will alleviate that a little. For the lightest cupcakes, choose to use all purpose flour). Sift all your dry ingredients together, then whisk your coconut oil with your syrup and then add you beaten eggs, vanilla, and coconut milk. Mix thoroughly adding your chocolate chips (whole or chopped) to the batter. Pour into lined cupcake tins and bake for 15- 18 minutes until you can remove a clean toothpick from the center of a cupcake. Let them cool, and frost before serving. Don't frost these guys too far in advanced because the cupcake will absorb the frosting and become soggy.

Maple Syrup Frosting:

Ingredients:

1 cup heavy whipping cream

1/4 cup real maple syrup

1/4 cup softened butter

Directions

Simple. Add all ingredients to a bowl and beat with an electric mixer until peaks form (about 5 minutes or so) then refrigerate or put a dollup on top of your cooled cupcakes.

Almond & Apricot Bark

Ummm... do you need a chocolate fix? Wait, I know what you are going to say.... I start a lot of posts with that exact same line! Do I love chocolate?? YES I DO! And the darker the better for me... none of this milk chocolate business!

Here's a quick fix to needing a little pick me up in the middle of the day- or if you are feeling generous with your chocolate, make a batch, break it up and fill a jar with it- it would make a great gift for a hostess for Easter or a birthday friend who deserves a little crunchy goodness! The bad news, it's so good you will want to eat the WHOLE BATCH! The good news, you can try to tell yourself it's almost as healthy as a vitamin- I mean come on- dark chocolate, almonds, and apricots.... that's almost comparable to a vitamin, right??! :)

Ingredients:

1 cup dark chocolate, at least 60% cocoa

3/4 cup chopped raw almonds

1/2 cup chopped dried apricots

Directions:

Melt your chocolate in a double boiler or a glass dish in your microwave. Add your chopped almonds and apricots. Stir well and pour out onto a cookie sheet lined with parchment or wax paper. Put in the freezer to harden. Remove and break into pieces, sneaking some for yourself as you fill your jars. I keep mine in the fridge in an air tight container so it stays crunchy and fresh.

EXTRA CHOCOLATE??? Dip some whole dried apricots in your melted chocolate and place them on a parchment lined plate, into the fridge to harden and you have a quick dessert!

Apple Spice Muffins

Ummm, do I have a new favorite muffin?? Maybe. I ate 3 the night I made them. They lasted a total of 24 hours in my house. They were a hit with everyone who tasted them. They remind me of what would happen if a spiced cupcake met apple pie.... yummmmmmmm........ that good :)

Ingredients:

2 cups flour (I used 1 cup all purpose, 1 cup whole wheat)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup coconut crystals or brown sugar

1/2 cup maple syrup

1/2 cup apple sauce

1/2 cup butter, melted

1.5 tsp vanilla

2 eggs, beaten

1 cup chopped apple

1/2 cup shredded apple

*** I used Granny Smith apples***

Topping:

1/4 tsp cinnamon

1 TBSP flour

1/4 cup brown sugar or raw coconut crytals

1 TBSP butter

Directions:

Preheat your oven to 375. In a large mixing bowl, combine all dry ingredients and sift. Then add your eggs, maple syrup, melted butter, apple sauce, and vanilla and mix well until all ingredients are blended. Lastly, add your apple, stirring well. Use lined cupcake tins and pop them in the oven. After 5 minutes in the oven, open the oven door and scoop the crumb some crumb topping on each muffin, close and let it cook for the remaining time. The WHOLE cooking time is 18- 20 minutes- they are done when you can insert a toothpick and it comes out clean.

Maple Whipped Cream Frosting

OK, I desperately need to get to bed, but I also feel DESPERATELY compelled to tell you about this DELICIOUS frosting/whip cream I just discovered. Let me tell you a little secret.... I don't normally like frosting. I scrape it off of every cake (you should see my plate when I am done, it's kind of embarrassing with smooshed frosting everywhere!). I scoop it out the center of cakes and I avoid corner pieces and any piped decorations on top. I don't even like whip cream, I order my Starbucks drinks without, I scoop it off of any desserts that I get out in restaurants... are you getting the picture?? I really don't care for it AT ALL.... until that is, I found this recipe. It's actually worth putting on, maybe even using in excess. And guess what, it's super easy and made with maple syrup! Give it a "whip" you'll love it, I promise!

Ingredients:

1 cup heavy whipping cream

1/4 cup real maple syrup

1/4 cup softened butter

Directions

Simple. Add all ingredients to a bowl and beat with an electric mixer until peaks form (about 5 minutes or so) then put on top of cupcakes, pie, anything else that will stand still long enough- it's delicious!

...And next I promise to post something you can put it on... double chocolate cupcakes! Also made with Maple Syrup!

Last Minute Valentines Dessert...

So I was debating whether or not to post this because it was a last minute jester over here for our Valentines Day dinner tonight, but I just talked to my sister who inquired about what I was doing... and when I answered, she responded with "Great idea... I am going to whip some up too!" You most likely have the ingredients on hand, if not you could improvise--- or run to the store... or better yet- super surprise them tomorrow, they'll never see it comin'!

Chocolate Dipped Strawberries & Blueberries

Ingredients:

Strawberries

Blueberries

You favorite Chocolate

White Chocolate*** optional

Wax Paper

NOTE: If you are without a favorite chocolate, I will let you borrow mine: Trader Joe's Dark Chocolate Pounder Plus.... umm, I could become a "Pounder Plus" if I let my obsession get the best of me- it's that good! :)

Super Simple:

Wash and pat dry your berries, melt your dark chocolate in a glass bowl for 30 second increments in the microwave or use a double boiler on the stove. Dip your strawberries or swirl your blueberries around the bowl with the help of a spatula (remove the blueberries with a toothpick) and place them on a plate lined in Wax Paper. Then melt your white chocolate, spoon it into a small ziplock, cut off the corner and use it as a pastry bag, making swirls on your berries. Pop them in the fridge to harden!

"Sweet Search"- For added fun, package up your sweets and make a scavenger hunt to find them! Make it a tradition, for you and your honey or the kids! Have fun and have a Happy- lovey-dovey-Valentines Day!

Chewy Granola Bars...

After all those holiday goodies are you ready to have a healthy snack on hand?? Here's your ticket: Healthy Homemade Chewy Granola Bars, loved by kids and adults alike. Super simple to make, but heads up- they take about an hour in the oven... gotta cook them slowly to keep them chewy! This is another recipe complements of my super talent sister, Danika... love her! Thanks for sharing your recipe.... and your granola bars when we see you!

Here's a much overdue shout out & thanks for all your recipe sharing! She's great at it all- cooking, mothering, listening, being the "baby whisperer" for my friends & I, being an awesome auntie and great Granola Bar-Maker! Love you!!

Ingredients:

1 cup almond butter

3/4 cup honey

2 tsp vanilla

3 cups oats

1/2 cup raisins or cranraisins (I use half of each)

1/2 cup coconut

1/2 cup raw sunflower seeds

1/3 cup ground flax seed (or you can use wheat germ)

2 TBSP sesame seeds

a sprinkling of cinnamon

Directions:

Super simple. Preheat your oven to 225 then in a large mixing bowl, add your almond butter, honey and vanilla and mix until well blended. Then add your dry ingredients, mix well until it's evenly blended, sprinkle in some cinnamon and give it one more stir. Then in a greased cake pan, dump out the ingredients evenly and pat down with a spatula. Then bake for about an hour- should be golden brown on top (could take about an hour and 15- check them after an hour though). Take them out, let them cool and then cut them into granola bar sizes to your liking. Store in an air tight container to keep them fresh- Enjoy!!!

Molasses Crinkles...

OKAY- there are a million things left to do, but I couldn't help posting this new recipe that I tried today for Molasses Crinkles. I was searching for one that didn't have any shortening in it, and I stumbled upon these. I made a few changes and thought they turned out pretty darn delicious. I was later affirmed in that "darn delicious thought" when my husband came home and ate 5 of them.... did I mention he doesn't like sweets???? SLOW DOWN Buddy- those are Santa's cookies!!!

Here's the recipe, they have a wonderful combination of spices, they are dark golden in color and they are topped with sparkly sugar and cute little crinkles... you will love them too!

Ingredients

2 TBSP butter, melted

2 TBSP coconut oil (or vegetable oil)

1/3 cup dark molasses

1 cup dark brown sugar, firmly packed

1 large egg

2 tsp. vanilla

2 cups all purpose flour

2 tsp. baking soda

1 TBSP cinnamon

1.5 tsp. ginger

1/2 tsp. cloves

1/4 tsp. salt

white sugar to top the cookies with

(please excuse the random placement all over the cookie sheet- my 2 year was helping make these for Santa!!)

Directions:

Preheat your oven to 350. In a large mixing bowl add your melted butter and coconut oil, your molasses, brown sugar, egg and vanilla and mix well. In a separate bowl combine your flour, baking soda, cinnamon, ginger, cloves, and salt and sift until it's evenly blended. Then mix your dry ingredients into your wet. Mix well. Spoon out your dough and roll into 1 inch balls, then dip the tops of them into your white sugar. (I pour a little white sugar onto a salad plate and use that for dipping). Then place on your ungreased cookie sheet 2 inches apart and bake for 12-14 minutes. Remove and let them cool on a wire rack. They come out crinkled and chewy- yum!

Favorite Holiday Treats...

Here's a recap on some Holiday Favorites I have posted in the past... the first 3 recipes are super simple, just take a few minutes to make and are great if you have little helpers that want to join you! The later two recipes take a little more time, but are well worth the effort- they are both delicious! Try your hand at these if you are looking for a sweet treat to bring along to friends, neighbors, or holiday gatherings this Christmas Season...

5 Minute Fudge

Peanut Clusters

Chocolate and Carmel Turtles

Hazelnut & Dried Cherry Biscotti

Peppermint Cookies

Molasses Crinkles

Gluten-Free Flours....

So, lately- thanks to my sister and a few friends who eat (or are beginning to eat) "Gluten Free" because of health issues- I have become more curious about the option and the ways to incorporate a wheat free or "less wheat diet" into my own family's eating habits. If you talk around enough, you know that a lot of people (especially little kids) have allergies or intolerances to gluten. I also know, that a lot of diseases (especially autoimmunes) like Celiacs, Lupus, Leaky Gut, Crohn's and Hyperthyroidism do better on a "wheat free" diet.... all that to say, why not try to incorporate other options into our diets for a possible better physical feeling outcome. To me, the most important thing about my diet (and my new curiosity!) is that it is balanced and not extreme when it doesn't need to be. For me that means tons of fresh fruits and veggies, grains & legumes, clean meat, and limited processed foods (and of course my home baked goodies, cuz life would be boring without them!)... with an EMPHASIS on the Balanced PART! I want to enjoy life, eat healthy and not be a slave to my kitchen or my menu! Extremes have never been good for me and things seem to stick better when they are slowly incorporated and changed over time and not quickly overdone and forced.... but that's just me speaking. I'd like to be thinking that I would be continuing to grow and learn each year, eating better in 5 years than I am now... it's all a learning process :)

Here's a snip-it on what I have tried so far, and really, it's just a snip-it!

All Purpose Gluten Free Baking Flour

Oat Flour

Here are two of the products that have been recommended to me that I have just merley scrapped the surface with- I am not an expert in them at all! I have only tried baking a few things, but for what I have used it for, they have worked great for me and seem to be worth the switch. But I wanted to get your input! So, if you are avoiding gluten or wanting to incorporate other kinds of flour beside white and wheat into your diet, give us an update and tell us your findings- I would love to hear what you all use if you choose white or wheat alternatives! Please leave a comment and share with us your wisdom!!!

Update: Brownie Ice Cream Cupcakes...

So a few weeks past I posted a bunch of dessert recipes, "Scrumptious Desserts" for a week, and one thing I wanted to try was Joy the Baker's Brownie Ice Cream Sandwiches. I ended up making them for a birthday party for a good buddy of mine from my growing up years- and they were a hit at the party.

Here's what I did:

I actually used the Williams Sonoma Brownie Mix (posted in the "Taste This" Column- and they were delicious! I filled my cupcake tins half full with brownie mix and cooked them per the package directions. Then I let them completely cool, I scooped vanilla ice cream (per the birthday boy's request) and topped the ice cream with crunched chocolate cookies (the cat cookies from Trader Joe's). We added some sprinkles for festivities and then I popped them into the freezer to harden. I even made mini ones for the kids :) Take them out a few minutes before serving so they can soften just enough to pop them out of the tins, I had to use a butter knife to loosen them, but then came out fairly easily! Enjoy and thanks to JOY of BAKING for the great idea!!!

Chocolate Chip Oatmeal Cookies with Cherries and Nuts

I made these a few weekends ago to thank some of my sweet friends who threw me Baby Shower... and I thought they were so delicious I had a hard time saving some for them, lucky for me the recipe makes a lot! I found this recipe at Sprouted Kitchen and I followed it almost exactly as she said with just a few minor changes. Her cookies looked soft and chewy, mine were crispy and crunchy- either way they are delicious!

Entry #5 of Scrumptious Treats:

Ingredients:

1 cup unbleached all purpose flour

1/4 cup whole wheat flour

3/4 tsp baking soda

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups old fashioned rolled oats

1 cup chopped & toasted pecans (I used sliced almonds)

1/2 cup dried cherries, chopped

1 cup chocolate chips

3/4 cup butter, softened

1.5 cups packed dark brown sugar or muscavado

1 egg

1 tsp vanilla

Directions:

Preheat your oven to 350. In a large bowl, mix your flours, baking soda, baking powder, and salt and sift well. In another bowl, beat on medium your butter, sugar, egg, and vanilla. Then add your flour mixture and continue to beat on medium high until it's well blended. Then pour in your oats, nuts, dried cherries, and chocolate chips. and stir by hand until well blended. Scoop onto cookies sheets and cook for 8-10 minutes for soft cookies and 10- 12 for crunchy ones. Remove from oven and place on wire racks to cool.

Lime Honey Dew Sorbet

Entry # 4 of Scrumptious Desserts:

This is a summer dessert that I am sad to say I never got around to posting. It is more icy, refreshing treat that kinda reminds me of a margarita... maybe because of the fresh lime flavor. It is a perfectly light and healthy dessert that works really well after a mexican dish!

Ingredients:

5 cups cubed fresh Honey Dew

1/2 cup fresh lime juice, about 2 limes

1/8 cup honey, add more if needed to taste

1 TBSP water

2 tsp. lime zest, about 1 lime peel

Directions:

Put all the ingredients in your Vitamix or blender and puree until smooth. Pour in an air tight container and freeze until solid.

Cupcake Sandwiches...

Entry #4 of Scrumptious Desserts:

Do you ever had a few left over cupcakes that didn't get frosting because you ran out? Do you have a the family member that doesn't eat frosting?? Ever forget the frosting at the store or realize that you don't have time to make it??? Well, here are some solutions to Frosting Free Cupcakes!

A simple idea: Take a plain cupcake, slice the top off and add a scoop of ice cream to it, place the top back on, sprinkle some powdered sugar on top, and add a fresh scoop of berries to the side.

Or another simple solution.... (sorry for the horrible picture, it's always awkward to take a picture of your food in a restarunt, one has to be quick and sometimes not in focus when doing this!) you can put a dollop of homemade Whipping Cream and a sprinkling (or spoonful) of your favorite chopped candy bar... this picture has Heath Bar crumbled on top. Make sure to chill your whipping cream before hand.

And here's a little something that I want to try out... the next time I have to bring dessert somewhere, I found it on a blog called "Joy the Baker" and thought it was really cute and seemed really simple.... if you give it a whirl, leave us a comment and let us know how it turns out! (see her blog for directions.... or stay tuned and maybe I will make them this month!) For a quick review, it's a layer of brownie on the bottom, a scoop of ice cream in the middle, some fudge and topped of with rainbow sprinkles- cute huh?!

I know both examples were with chocolate cupcakes but get creative, you could really branch out and use yellow cupcakes with chocolate ice cream or spice cupcakes with vanilla bean or lemon cupcakes with french vanilla, or chocolcate fudge cupcakes with mint chocolate chip.... do I need to go on??? Have fun!

Pumpkin Chocolate Chip Cookies

One of the reasons I love the fall is all the pumpkins! I love to decorate with pumkins, I love the smell of pumpkin scented anythings, and I delight in the flavors of pumpkins- especially with chocolate! So needless to say, this is recipe is a sure thing for the fall. They are easy to make and they ARE healthy! A big thanks to Amy Moxley from Land of Fruits and Veggies who shared this recipe with us, check out her blog for more great vegan ideas!

Entry #3 for Scrumptious Desserts:

3/4 cup raw coconut crystals or brown sugar

3 TBSP honey

1 can pumpkin (15 oz.)

3/4 cup coconut oil

2 tsp. vanilla

3 cups flour (any combination of your likings: I used 2 cups brown rice flour, 1 cup Coconut Flour Blend)

1.5 tsp baking powder

1.5 tsp baking soda

3/4 tsp salt

1 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp ginger

1 cup chocolate chips

*** Note: Amy's recipe calls for EITHER coconut oil or unsweetened applesauce- I have made them both ways and I DEFINITELY recommend the coconut oil... I don't think I'd make them again with the applesauce. Just a heads up to you!

Directions:

Preheat your oven to 350. Beat your sugar, honey, pumpkin, coconut oil, and vanilla until they are well blended. In a separate bowl mix your flour, baking soda, baking powder, salt and spices. Pour your flour mixture into your pumpkin mixture and stir well, adding and stirring in your chocolate chips. Grease your cookie sheets and drop spoonfuls of dough, cook for 12- 15 minutes. Let them cool on wire racks and enjoy!

Dirt Balls...

Entry #2 of Scrumptious Desserts:

So my crazy mom made these a LONG time ago, she loves to try new recipes too, I wonder where I get it! They are really easy to make, easy to serve when company comes over or for a party because you can make them ahead of time. They are perfect too for that custom taste of yours- you can add whatever toppings suit your fancy and they will be great every time! By the way, have you every tasted the French Vanilla Ice Cream from Trader Joe's... it's one of the best vanillas I have ever tasted- really creamy and really flavorful!

Ingredients

french vanilla ice cream

chocolate wafers or Oreo cookies (with the centers scraped out)

toppings (carmel, butterscotch, hot fudge, whip cream, or fresh fruit... or all of the above!)

Directions:

First (and ALWAYS!) you are going to WASH YOUR HANDS because you have to handle the ice cream to make them into balls! You are going to chop or smash your chocolate cookies into crumbs, I put mine in a Ziplock Freezer bag and smash them with a rolling pin. Once they are finely smashed, pour them onto a plate. Then you are going to scoop your ice cream and create a ball to the size that you would like, shaping it with your hands- warning this part is cold- and stick it in an air tight container to "refreeze" because they will melt a bit while you are trying to form them. After about 20 minutes in the freezer, take them out and roll them around on the cookie crumb plate- you can put them back in the freezer until you are ready to serve them or use them immediately. When it comes time to serve them, set it on a plate with drizzled hot fudge & berries, or add a dollop of carmel or whip cream- or put it in a cupcake liner and let your guests chose their toppings. You can't go wrong!

200th POST- thanks to those of you who have left comments, I will be picking a name at 10pm on Thursday, October 28th and the winner will be announced on the 29th! Thanks for joining the fun!!! Don't forget to leave your comment if you haven't already!

Homemade Rocky Road Ice Cream

So, thanks to Lisa, who left a request for some frozen treats on this blog- we are going to dedicate to her an ENTIRE week of SCRUMPTIOUS homemade treats to enjoy! Some of them are going to defy the rules of "healthy" but they won't lack in flavor or fun... stay tuned all week to find something that you might like to" treat" yourself with!

Entry #1 of Scrumptious Desserts:

Wow, so this is de-licious, and doesn't exactly qualify with the "healthy" motto of this blog calories-wise, but I always prefer to make something homemade... so think of it that way- you are getting just what YOU put into it and nothing extra (that's usually in fine print) that some ice creams add! This ice cream is so yummy AND creamy AND chocolatey good, I couldn't resist including it in this weeks "Scrumptious Desserts" for all to enjoy!

Ingredients:

1 can sweetened condensed milk (14 oz.)

1/2 cup unsweetened coco powder

2 cups heavy cream

1 cup whole milk

1/2 tsp. cinnamon

1/4 tsp. salt

1 TBSP vanilla extract

Directions:

In a sauce pan heat your milk and coco powder until it is smooth and slightly thickened (about 5 minutes). Then remove it from the heat and let it cool. Add your cream, milk, vanilla and spices (including vanilla). Stir and refrigerate until cold. Then pour in your mixture into your FROZEN ice cream canister. Last add your nuts and marshmallows and freeze until hardened.

Recipe from: the kitchen of Debbie Zaballos, my mama

And a birthday shout out to my sister-in-law Lisa, thanks for the FUN request- We hope you had a great birthday, we love you and are thankful for you... and your love for desserts! :)

Homemade & Fresh Peach Crisp

Can I just start by saying this is SOOOOO simple... honestly- it takes no time at all to whip up this scrumptious dessert! I look forward to making some all winter long now that I have fresh frozen peaches waiting for me in my freezer! For those of you not familiar with cobblers, it's kinda like a pile of fruit with some yummy crunchy stuff on top- no crust underneath.

Ingredients:

6-7 juicy, fresh peaches (pitted, peeled, and sliced)

2 cups oats

3 TBSP whole wheat flour

1/2 cup brown sugar

1/2 cup melted butter

1 tsp cinnamon

1/2 tsp nutmeg

1/4 cup pecans or walnuts, finely chopped

Step 1: Fresh peaches- peeled, pitted, and sliced right into the dish!

Step 2: Mix up the topping. That's it.

Directions:

Simple. Wash, peel, pit and slice your peaches right into your 9 x 13 pyrex dish. Then mix up the remaining ingredients in a bowl, pouring your melted butter in last and mixing it until it's a crumbly topping. Scoop your crumbly topping out of the bowl and onto the top of the peaches, pop it in the oven on 375 for 30 minutes and cook until it's got a nice golden crisp color on top. It is best served warm with vanilla ice cream- but I am not gonna lie- it's delicious the next day chilled as a leftover delight!

Please excuse my old rickety pyrex dish, my cute one was in use!