Tag Archives: bake

Mexican Chocolate Chip Cookie Cups {vegan, paleo, gluten free, dairy free, egg free}

28 Apr

I received free samples of the Barlean’s products mentioned in this post. All opinions are my own; I was not compensated for my time.

Cookies have always been a dessert mainstay in my family. Grandma made the BEST EVER chocolate chip cookies, Oma’s Christmas cookie variety never ceases to please (lemon hearts for me!!), and my mom can make some mighty delicious peanut butter cookies. As a child, making chocolate chip cookies with mom, we’d always make a double-batch, so that we could eat half the dough while the other half baked!

What’s more, as a lifelong Girl Scout, I sold cookies from age 5, all the way through senior year of high school – and consumed quite a few along the way! Oreos, Fig Newtons, monster cookies, oatmeal raisin cookies, the list is endless. I was born a Cookie Monster, and part of me will always be one.

Mexican Chocolate Chip Cookie Cups | xtinaluvspink.wordpress.com

But cookies aren’t exactly a picturesque health food. Sure, indulgence is fine now and then – I’ll never say no to a cookie from my Oma! But what about more frequent sweet tooth urges? How do I best satisfy those cravings?

Mexican Chocolate Chip Cookie Cups | xtinaluvspink.wordpress.com

One of the cookie treats we always made for parties, potlucks, or share-at-school sweets were these delectable chocolate chip cookie cups, filled with a creamy chocolate buttercream. The recipe is simple enough: prepare cookie dough as per directions on the back of a Nestle semi-sweet morsels package. Stuff dough into mini muffin tins (or normal muffin tins if you’re feeling generous), bake, indent and fill with prepared chocolate frosting.

Sweet on top of sweet? Heck yes.

Which is why I wanted to perform a #RecipeMakeover on these tasty frosting vessels. A paleo chocolate chip cookie dough replaces the old standard, and is filled with what turned out to be a cross between chocolate ganache and buttercream.

The problem with most paleo or alternative cookie recipes is that they lose their butter flavor when you make them with coconut oil. But Barlean’s has you covered, because they make an organic coconut oil that’s BUTTER FLAVORED. That’s right folks. It tastes like butter, but isn’t butter. Move over, Fabio – I CAN believe it’s not butter! They “sustainably harvested organic coconuts, then add butter flavoring that comes only from botanical extracts.” Aka, it’s vegan, GMO-free, contains no gluten or soy, and doesn’t even taste like coconut. How cool is that?

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Fabio can’t believe it.

As such, these cookies maintain the delicious butter flavor that traditional cookies can boast, in both the cup AND the frosting! These are great for parties, or just to have on hand to satisfy that sweet tooth. They’re even freezable – instructions are below in the recipe.

Mexican Chocolate Chip Cookie Cups | xtinaluvspink.wordpress.com

Don’t forget to enter the giveaway! The prize pack is valued at over $200, and one lucky winner will get it all! This giveaway is open worldwide except where prohibited. Update: The Rafflecopter giveaway has closed.

Mexican Chocolate Chip Cookie Cups

Makes 18 mini cookie cups

For the cookie cups:

  • 2 C almond meal
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1/4 C Barlean’s Butter-Flavored Organic Coconut Oil, melted
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1/2 C mini vegan and/or paleo chocolate chips

For the frosting:
  • 3 oz chopped unsweetened baking chocolate
  • 3 tbsp Barlean’s Butter-Flavored Organic Coconut Oil
  • 1/2 tsp vanilla extract
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • pinch of sea salt
  • 1/2 C powdered sugar, or paleo alternative
  • up to 1/4 C nondairy milk

Preheat oven to 350. Grease 24 mini-muffin cups.

In a medium bowl, whisk together almond meal, salt, baking soda, cayenne, and cinnamon. Then mix in the coconut oil, maple syrup, and vanilla.

Fold in the chocolate chips. Using a cookie scoop, divide dough into prepared muffin tins. Press down lightly in the center to make a well in each of them.

Bake at 350 for 9-11 minutes, until the edges are set. Remove and set on a wire rack. Use a teaspoon or measuring spoon to make an indentation, so the cookies become little cups.

Let cool completely in the tins – this will help them hold their shape. Use a knife to carefully release the cooled cookies from their tin.

To make the frosting, heat the chopped chocolate with the coconut oil in a small saucepan over low heat. Stir until completely combined. Remove from heat and stir in the vanilla, cayenne, cinnamon, and salt.

Transfer to a medium bowl and let cool in the fridge 15-30 minutes. Remove and beat with a hand mixer. Slowly add in the sugar and milk and continue to beat until light and fluffy. Use as much milk as you need to get the desired texture. Transfer the frosting to a piping bag and fill each cooled cookie cup. Or, use two small spoons to fill the cookie cups.

Serve immediately, or refrigerate until you intend to serve these. They also freeze well for a satisfying and guilt-free snack! Simply freeze on a tray for five hours, then wrap well in plastic wrap. Let thaw three hours before eating.

I’ll leave you with this horribly embarrassing photo, in which I was about 9 years old. My sister is next to me, blowing out candles on her 8th birthday cake. And sure enough, in the foreground, you can see a platter of chocolate chip cookie cups! Thanks to mom, Ron, and Helen for the timely sharing of this photo 🙂

fbf cookie cups

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Pizza Cornbread

2 Jan

Happy new year! My New Year’s Eve was filled with friends, food, fizzy drinks and a Simpson’s marathon. We sure know how to party 😀  So what do you make for a low-key night in? A massive cheese plate, light sweets and… cornbread. Yep, my friend requested cornbread, which was the perfect opportunity to develop a new recipe! Because friends = guinea pigs, obviously.

I wanted a savory cornbread, but one that wouldn’t compete with the pulled pork everyone else was eating for dinner. And pizza is, as we all know, one of the best foods that exists. So I smashed the two together to form pizza cornbread!

Pizza Cornbread | xtinaluvspink.wordpress.com

The batter is based off my recipe for avocado cornbread. It’s whole wheat, packed with corn, and flavored with Italian seasoning and roasted garlic. Then I filled it with a layer of pizza sauce and freshly shredded cheese. This tasted amazing hot out of the oven, but also tastes great refrigerated the next day. Make it as a side dish for soup, or as a snack to enjoy all on its own. Dress it up with sautéed veggies or even salami (vegan or otherwise).

Pizza Cornbread | xtinaluvspink.wordpress.com

Pizza Cornbread, adapted from my Avocado Cornbread

Makes one 9″ cornbread, serves 8-10

  • 1 C skim or non-dairy milk + 1 tsp lemon juice
  • 1 C course ground cornmeal
  • 1/2 C whole wheat flour
  • 1/2 tbsp Italian seasoning
  • 1/2 tsp granulated roasted garlic (roasted is preferred, but regular garlic powder works too)
  • 1.5 tsp baking soda
  • 1/2 tsp sea salt
  • 1.25 C corn kernels (if using frozen, allow to thaw first)
  • 1 egg
  • 4 tbsp butter
  • 2 tbsp honey
  • 1/2 C prepared pizza sauce (I love Trader Joe’s jarred pizza sauce)
  • 3 oz freshly shredded Parmesan or aged mozzarella cheese

Preheat oven to 375. Place 9″ oven-safe skillet or cake pan in the oven while it preheats.

In a large measuring cup or small bowl, combine milk and lemon juice; set aside and let curdle.

In a small bowl, melt together the butter and honey.

In a large bowl, mix together all the dry ingredients, including the corn.

Whisk the egg into the now-curdled milk and pour into the dry mixture. Add the melted butter-honey mixture and stir to combine.

Remove the hot pan from the oven and spray liberally with PAM. Pour about 2/3 of the batter into the pan and spread into an even layer.

Spoon on the pizza sauce, and spread, as you would on pizza crust, leaving the outer edges without sauce.

Pizza Cornbread | xtinaluvspink.wordpress.com

Cover the sauce with your freshly shredded cheese. Spoon the remaining batter on top and spread into a thin layer, to cover the cheese and sauce as best you can. It’s ok if some cheese and sauce peek through the top.

Bake at 375 for 25 minutes. Remove and let cool at least 15 minutes before slicing and serving. Make sure leftovers are completely cooled before wrapping in foil and storing in the fridge, up to 5 days.

Pizza Cornbread | xtinaluvspink.wordpress.com

Enjoy this recipe and other meatless deliciousness! Check out the Meatless Monday linkup on Confessions of a Mother Runner.

Confessions of a Mother Runner

Zucchini Bread Protein Breakfast Loaves

31 May

Do you tend to over-buy produce because it’s in season and on sale? I am notorious for this, which means that my freezer usually ends up stocked full of unmarked containers holding various chopped fruits and vegetables. A family friend has rhubarb to unload? I’ll take the lot! Zucchini season? Give me all of it! Tables of fresh berries at the farmer’s market? I’ll buy as much as I can hold!

This recipe came about when I remembered a container of zucchini in my freezer that I had shredded prior to storing. In an effort to make something healthy, rich in protein, and chock full of flavor, I developed a vegan, gluten-free, no sugar added version of zucchini bread.

Zucchini Bread Protein Breakfast Loaves | xtinaluvspink.wordpress.com

Now, my Oma’s zucchini bread is and will always be the absolute best. But it’s also a treat that I can’t justify as a regular breakfast food. These mini loaves, however, are perfect for breakfast! They contain just the right balance of carbs, fat, protein and fiber to keep you full and satisfied until lunch time. They also make great snacks to enjoy pre- or post-workout. It’s basically an acceptable and healthful way to eat “cake” anytime throughout the day!

Bake up these quick & easy zucchini bread protein breakfast loaves the next time you have too much zucchini around – you’ll definitely be glad you did! I enjoyed one as pre-run fuel for the Chocoholic 5K I did this weekend with my mom. I ran it, finished, and went back in to walk with mom as she finished. We both managed to beat our own time goals! I suspect it was because chocolate was promised at the end 🙂

Zucchini Bread Protein Breakfast Loaves | xtinaluvspink.wordpress.com

Zucchini Bread Protein Breakfast Loaves | xtinaluvspink.wordpress.com

Finally, check out the sharing buttons below this post – I’ve (finally) added a YUM button, so if you’re on Yummly, be sure to save your favorite recipes to your Recipe Box! If you’re not signed up, I highly recommend it – Yummly is the perfect place to discover and save recipes that are just right for you.

Zucchini Bread Protein Breakfast Loaves
Makes 7 mini loaves

  • 1 C shredded zucchini, water squeezed or drained out
  • 8 oz unsweetened, natural applesauce
  • 1 tbsp coconut oil, melted
  • 1 egg, whisked
  • 6 tbsp water or nondairy milk
  • 1-1/2 C oat flour (grind oats in your food processor)
  • 1/2 C almond flour
  • 1 scoop (30g) vanilla protein powder (preferably plant-based)
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • sea salt
  • 1/3 C mini chocolate chips or chopped cacao nibs

Preheat oven to 350 degrees. Grease a mini loaf pan with olive oil PAM. No mini loaf pan? Just make muffins!

In a large bowl, mix together the shredded zucchini, applesauce, melted coconut oil, egg, and water. Mix in all the dry ingredients until thoroughly combined. Finally, fold in the mini chocolate chips.

Scoop batter into greased mini loaf (or muffin) pan. You will get 7 loaves, with the cavities filled about 3/4 up.

Bake at 350 for 25 min. Remove from oven and let cool 10 minutes before removing to a wire rack to cool completely.

Store cooled loaves in the fridge in an airtight container up to 5 days, or freeze in freezer bags for a couple months. If frozen, let thaw in the fridge overnight before eating for breakfast.

Linking up with Running on Happy & The Fit Foodie Mama, and Confessions of a Mother Runner & A Whisk and Two Wands for #MeatlessMonday and Ilka’s Blog and Marathons & Motivation for Sunday Fitness & Food Linkup!

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