Raw Coconut Macaroons

You can also add chocolate on top! Both ways are Delicious!

These cookies our my families NEW favorite treat! We found these at a health food store and they are were a little over a dollar a piece so I decided to find a recipe that was similar! Thanks to a friend that had already done the same thing I found this yummy and sooo easy recipe!


Ingredients:
1/2-3/4 cup unsweetened coconut flakes
1 1/4 cup almond flour
1/4 tsp real salt
1/2 cup coconut oil at room temperature
1/4 a cup raw honey or pure maple syrup
2 tsp pure vanilla
*optional 2-3 TBS ground flax seed

Directions:
Mix dry and wet in separate bowls, then mix together, spoon onto a cookie sheet and freeze for 30 minutes to over night. Keep in the fridge.


If you want to try these look alike cookies before making them to see if it's worth it look for them at a health food store like Good Earth or Whole foods they are Raw Melissa brand and are $5 for 4. Just FYI. This is what they look like ...

Chocolate Topping:

1/4 cup raw cacao powder

1/4 cup raw coconut oil, warmed to liquid
2 Tbsp raw agave nectar or raw honey
a pinch of sea salt

Directions:

 

 Mix together chocolate ingredients and set in the fridge until slightly thickened (a few minutes). 

Spoon or Dip half of each cookie into the chocolate and set on a foil lined baking sheet.  Sprinkle with coconut while wet.  Once all the cookies are dipped, place in the freezer until chocolate is set, about 5 minutes.

 

Enjoy!!

Chocolate Fruit Cookies

I tried these cookies at a healthy food store and instead of buying them I thought I would look on Pinterest and see if I could make them my self! I found the recipe from http://healthyblenderrecipes.com They are delicious! They are a fruit ball but at our house we call them cookies! My kids love these and they are healthy!! You will need to have a good blender to make these! Enjoy!

1 cup mixed raw nuts (I used 1/3 cup each of raw almonds, cashews & macadamias)

1/2 cup organic pitted chopped dates

1/2 cup dried chopped apricots

1/2 cup raisins

2 Tbsp unsweetened cocoa powder

1 Tbsp fresh orange juice

a couple of drops – 1/8 tsp of natural almond essence

1/2 tsp cinnamon

1/4 cup desiccated coconut

1. Mix the coconut and cinnamon in a small bowl and set aside for rolling.
2. Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn’t bind together completely.
3. Roll into small balls and coat with the coconut mixture.

Store in a sealed glass container in the fridge.

Raw Melissa's No Bake Cookies

My mom made and brought these babies to Powell.
And I was hooked.

No Bake Cookies

4 cups oats

6 TB cocoa powder

1/2-3/4 tsp salt

1/2 cup coconut oil

1/2 cup almond butter

3/4 cup agave or honey

1 TB vanilla

Combine all dry ingredients.  Incorporate wet and mix with hands.  Place on a cookie sheet with wax paper, freeze or refrigerate for a bit.  Place them in a ziploc bag in refrigerator and enjoy!

Healthy Flourless Cake

I made this for my Mom's birthday, she is eating very healthy but, still wanted a yummy treat without eating the no no's that are part of her diet and life. Don't let the ingredients scare you! This is a yummy cake!!

Healthy Flourless Chocolate Cake
Adapted from a recipe at LowCarbFriends

Makes a 9" one layer cake

Ingredients:
1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR unrefined coconut oil
3/4 cup erythritol + 1/2 teaspoon pure stevia extract

OR 1/2 cup honey + 1 teaspoon pure stevia extract

OR 1 1/4 cup Splenda (using Splenda is not recommended)
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water (omit if using honey)

Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving

And this frosting ...

Honey-Cinnamon Frosting:
¼ cup unsalted grass-fed butter
8 oz cream cheese, room temperature
½ cup honey
2 tsp ground cinnamon

Make the Frosting: Take your room temperature butter & cream cheese & beat them in an electric mixer on medium-high speed (that would be a 7 on my Kitchen Aid). Add your honey & cinnamon to the mixture. A pinch of salt is lovely to add. Taste to see if you need more honey then written. 

The Best Fudge Brownies Ever

This recipe is from the back of the King Arthur brand Flour box. I made it for Sunday night and Will says it's the best brownies ever! Make them and you decide!

Ingredients:
1 cup (8 ounces) butter
2 1/4 cup sugar
1 1/4 cup Dutch-processed cocoa
1/2 teaspoon salt (increase the salt to 1 teaspoon if you use unsalted butter)
1 teaspoon baking power
1 Tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur unbleached all-purpose flour
2 cups (12-ounce bag) chocolate chips


Directions:
Preheat the oven to 350F. Lightly grease a 9 x 13-inch pan

In a medium-sized microwave -safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just till it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar,which will yield a shiny top on crust on your brownies. Transfer the mixture to a mixing bowl.

Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth; then add the flour and chocolate chips, beating till well combined. Spoon the batter into the prepared pan.

Bake  for 28 to 30 minutes

Oatmeal Chocolate Caramel Brownies

I am usually a cookie kind of girl but lately I have been on a brownie and bar rampage. Rampage I tell you. I just barely came upon these things called brownies. I had forgotten about this easy, yummy dessert until someone said the word "Brownie" at work and all the glorious, delicious memories came flooding back. How did I ever forget about these things?

I usually don't have someone to share my treats with since husband isn't the biggest fan of treats (why!? why!? WHY!?), but since we are Patrick-sitting, treat making is fun again! He loves my late night treat making. Hooray!

I came upon this recipe because my sister-in-law accidentally left her batch of these bars with us for a night. And boy did we enjoy them for the small amount of time they were with us. The next morning when she took them away, I had to make my own. They were too good.

Oatmeal Chocolate Caramel Bars

*Makes 9X13-inch pan of bars

1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups brown sugar
1 cup melted butter

14 ounce bag of caramels
1/2 cup whipping cream or milk
1 12-ounce package semisweet chocolate chips

Preheat the oven to 350 degree. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13-inch baking pan. Bake 10 to 15 minutes, until lightly browned.

Meanwhile, melt the caramels and whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.

" Healthy" Banana cookies

These are delicious and my new favorite treat! From a clean eating book! Enjoy! 

Ingredients:

2 ripe bananas, mashed

1/4 cup olive or grape seed oil

1/4 cup maple syrup

1/2 tsp vanilla

1 cup rolled oats

2/3 cup brown rice flour (wonder flour works also)

1/2 cup shredded unsweetened coconut
1/4 tsp baking powder or baking soda

pinch of sea salt

1/4 cup chocolate chips

Preheat oven to 350 degrees F

In a medium bowl combine bananas, oil, syrup, and vanilla. In separate bowl combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (don't over stir). Fold in chocolate chips

Drop batter by the teaspoon onto cookie sheet. Cook for 14-16 minutes. Place on cooling rack.

{ Creamy Frosting }

Submitted by Chelsey
From Better Homes and Gardens Cook Book

I made this frosting for the BYU game this weekend that 's why the frosting is BLUE! Sorry if your not a BYU fan . . . we are for football at least! Anyways this frosting was yummy and so easy! I had to share!!

*Half recipe to frost a 13x9 inch cake or 24 cupcakes



Ingredients:
1 cup shortening ( I used melted butter)
1  1/2 teaspoons vanilla
1/2 teaspoon almond extract (you could use lemon or orange extract also)
4  1/2 cups powered sugar
3 to 4 Tablespoons milk

Directions:
in a medium mixing bowl beat shortening or butter, vanilla and extract for 30 seconds. Slowly add half of the powder sugar, beating well. Add  2 tablespoons of milk. Gradually beat remaining powder sugar and enough milk to reach spreading consistency.

Wonder Flour Blondies

Submitted by Chelsey
Recipe from a cooking class taught by Chef Brad
The most amazing Blondie and almost good for you. With this basic recipe you can make an endless variety of them.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Completion Time: 40 minutes


Ingredients:
12 oz. package of chocolate chips, white chocolate for blonde dark or milk if you want a change
3 cubes of butter
3 cups brown sugar
6 eggs
1 tablespoon vanilla
1 teaspoon salt
3.5 cups fresh ground Wonder flour (equal parts of spelt, brown rice, & pearled barley)
Nuts (optional) I used whole walnuts
Coconut (optional)
Heath bar pieces(optional) Didn't put this in

Directions:
In the Microwave melt chocolate with butter, set aside. In large bowl or mixer mix eggs, sugar, vanilla, and salt. Add melted butter mixture and beat well. Add flour and any additional ingredients you desire. Pour into a half sheet pan or large jelly roll pan. Bake in a preheated 375 degree oven or about 25 to 30 minutes or until done. Remove and let cool.

Rhubarb Streusel Cake with Warm Vanilla Sauce

Cake:
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons butter, melted

Vanilla Sauce:
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking dish and set aside.

In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the batter to the edges.

In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.

For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened (it will thicken more as it cools slightly). Remove from the heat; stir in the vanilla. Serve warm with the cake.

Blackberry Lime Fool

Blackberry Lime Fool
1 pint blackberries
1 1/2 cups heavy whipping cream
1/3 cup sugar, divided
Juice of 1 lime

To reduce the sugar, I added the juice of one lime. Hazaah! Its healthier!

I also added 5 or so strawberries. It was very tasty!

Puree blackberries (and strawberries) in a blender or food processor.
Add the lime juice and 1/2 of the sugar.

Whip the whipping cream until it starts to form peaks. Add the remaining sugar and continue to whip until stiff. Fold in the blackberry puree. If you want a rustic look leave it more streaked.

Place in serving dishes and refrigerate.

cuuuuupcakes

I love cupcakes. Big ones. I made these for Kaiseys baby shower. After making these, It made me like cupcakes not so much. I could never be a baker; it would be way too much work. But here is the frosting recipe for them. For the cake part I just use good ol' cake mix. But I bake them in big texas muffin tins so they are extra big.

Best Frosting Ever

3 bars butter
5 1/4 cups powdered sugar
2 Tb whipping cream
1 1/2 tsp vanilla

then for vanilla frosting
add an extra tsp vanilla

and for almond frosting (my favorite)
add 1 tsp almond extract

Make sure the butter is room temperature before you start. Cream the butter until it is fluffy. Add the powdered sugar a cup or so at a time. Then add the vanilla and whipping cream and extra flavoring.

Pistachio Cookies

Submitted by Chelsey

A really good friend made these cookies for a game night and Me and Will were hooked! They are so yummy! I have made them twice now and I would double the batch so that you can share them with friends!!

 

 

Ingredients for cookie dough:

1 cup butter

1/3 c powdered sugar

1 egg

1 tsp vanilla

3/4 tsp almond extract

2 cups flour

1 (3.4oz) pkg instant pistachio pudding mix

1/2 cup mini (or regular size) semi-sweet chocolate chips

2 cups (i used like 1 cup) finely chopped pecans

 

In mixing bowl, cream butter and sugar until smooth. Add egg and extracts. Add flour and dry pudding mix. Stir in chocolate chips. Shape into 1 inch balls and roll in nuts. Place 2 inches apart on greased baking sheet; then make a thumbprint in the center of each cookie. Bake at 350 degrees for 10-12 minutes. let cool.

_________________________________________________________________________

 

Frosting:

 2 TBS butter or margarine softened

2 cups powdered sugar

1 tsp vanilla

2-3 TBS milk

 

Mix all ingredients until smooth and spoon into the center indention of cooled cookies.

__________________________________________________________________________

 

Chocolate glaze:

1/2 cup semi-sweet chocolate chips

2 tsp shortening

 

melt chips and shortening together (you can do this in the microwave on a low power level and stir it every 30 seconds) and drizzle over cookies. Let stand until set.

{ Lemon Bars }

Submitted by Chelsey
Recipe from the Lion House

This Recipe is super easy and yummy!That picture doesn't do them justice!! I am sure you could make lime bars if you like lime more than lemon . . .

Crust:
1/2 cup butter (1 cube)
1/4 cup powdered sugar
1 cup flour
dash salt

Filling:
2 eggs
1 cup sugar
2 TBS flour
2 TBS lemon juice
grated lemon zest from 1/2 lemon

Blend crust ingredients and press into bottom of 8x8 pan. Bake at 350 degrees for 15 minutes.
Mix filling ingredients and pour over hot crust. Bake at 350 degrees for 15 to 20 minutes.
Sprinkle with powdered sugar
(tripling this recipe fits perfect into a normal cookie sheet)

{ Caramelitos }

Submitted by Chelsey
Recipe from My Aunt Kris/Sister's Cafe



8x8 foil pan for easy clean up (threw it away!) just bake for an additional 5 min or so....

1 cup flour
1 cup quick oats (sometimes I use regular)
3/4 cup brown sugar
1 cup chocolate chips (I like semi-sweet)
3/4 cup caramel topping
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
1/2 cup pecans, chopped (I never add these but good)
3 Tablespoons flour

Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup caramel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

Raisn Loaf

From the kitchen of Millie Moser

1 cup raisins
11/2 cup boiling water
1 tsp. Soda
Boil together and set to cool
3/4 cup shortening
1 cup sugar
2 eggs
Blend together, then add raisin mixture
Mix in–13/4cups flour
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
½ tsp baking powder

TOPPING FOR ABOVE
½ Cup brown sugar
3/4 cup chopped walnuts
½ cup chocolate chips
BAKE AT 350 DEGREES FOR 30-35 MINUTES