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from oh she glows:
1. In a microwave safe bowl, melt the chocolate chips for about 60 seconds being careful not to burn. Remove from microwave and stir so the rest of the chips melt.
2. Roughly chop the banana and mash it into the melted chips with a fork.
3. Stir in the rest of the ingredients into the chocolate & banana and stir very well until all oats are coated with chocolate.
4. Line a plate with parchment and drop about 7 cookies onto it. Alternatively, you can use muffin liners. Freeze for about 1 hour or until firm. Cookies will firm up, but they won’t become solid and will remain chewy. Leave in the freezer for a quick chocolate fix any time of the day! Makes 7 small cookies at 80 calories each.
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Triple Chocolate Chunk Muffins
from the dashing dish:
· 1 3/4 c oats
· 3 egg whites
· 3/4 cup unsweetened cocoa
· 1/2 cup unsweetened applesauce
· 1 tsp. vanilla extract
· 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
· 1/2 tsp cream of tartar (or 2 tsp. vinegar)
· 1-1/2 tsp. baking powder
· 1-1/2 tsp. baking soda
· 1/4 tsp. salt
· 1 cup hot water
· 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
· 1/2 cup semi-sweet chocolate chips (OR you could use white chocolate OR peanut butter chips!)
· *Foil cupcake liners, remove the inner paper lining (I say foil, because from experience, paper liners tend to stick to muffins!
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
1. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
2. Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
3. Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
4. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
5.Cool muffins before removing from pan. ENJOY!!!
Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin (12 Big Muffins) / 58 Calories Per Muffin (24 smaller muffins)
Weight Watchers Points Plus Value: 3
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Better Than Nutella
Vegan nutella that has only half the calories of storebought nutella!
double bonus :)
Makes approx. 2 cups
Roast hazelnuts for 10-14 minutes at 420 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.) In a food processor, blend the nuts until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella! (I think I blended off-and-on for a full two minutes in my Cuisinart.)
Calories per tablespoon: 57 (would be less if you used a no-calorie sweetener like stevia, splenda, etc.)
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first recipe on this blog.. eep :) hope you guys like it. from chocolatecoveredkatie.com. she has some great recipes.
(Makes 8 brownies)
1/4 cup unsweetened cocoa powder
1/2 cup ww pastry flour (or white, or you can try spelt or gluten-free)
1/4 tsp baking powder
1/4 tsp salt
Combine dry ingredients, and mix very well. In a blender, combine wet ingredients and blend until smooth. (I use a Magic Bullet cup.) Pour wet over dry and stir, then pour into a 4×6 oiled pan (or double the recipe and use an 8×8). Cook for 12-18 minutes at 325 F. I’m not sure why this is the case, but these brownies seem to taste ten times sweeter if you don’t eat them for at least an hour after they come out of the oven!
My fudgey variation: (Highly recommended!) If you want them extremely fudgey– as in “so gooey you need a fork to eat them”—cook the batter for only 8-10 minutes. Then put the pan in the fridge to cool for at least a few hours..
Notes: If you’re expecting these brownies to taste like brownies from a boxed mix, you’ll need to use dutch cocoa processed with alkali as your cocoa powder. Also, you can use agave or maple syrup as your sweetener. Reduce applesauce to 1/4 cup, but be aware that your brownies will be a bit denser.