Gluten Free Brownie Bites


This is a healthier version of a brownie – I used coconut oil and applesauce instead of butter and oat flour just for kicks to make these vegan and gluten free. They taste amazing!!

1/2 c coconut oil
1 1/2 c coconut palm sugar
1/2 c applesauce
2 tsp vanilla
2 c oat flour
2/3 c cocoa powder
3/4 tsp baking powder
1/4 tsp salt
7 – 8 oz valrhona chocolate, smashed into pieces

Preheat over to 350. Prepare mini muffin pan with spray.

Combine sugar, applesauce, oil and vanilla in a stand mixer, mix until well combined.

In a separate bowl, combine dry ingredients. Add to wet, mix until well combined, stir in chocolate pieces.

Bake for 10 minutes.

Makes 20.

Crazy Moist Chocolate Cake with Coconut


This recipe is gluten free – yup! I used oat flour instead of regular flour. It’s also vegan – almost – you can use soy milk instead of regular milk. I used coconut products – oil, sugar – regular is fine. This cake is super moist!!

1 1/4 c oat flour
1 c coconut palm sugar
1/3 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c water
1 tsp vanilla
2 TBSP coconut oil, melted
1 tsp apple cider vinegar

Preheat oven to 350.

Place all ingredients in a bowl, combine.

Pour into a well sprayed pan.

Bake 40 – 50 minutes, until a toothpick comes out with a few crumbs.

Cool completely.

1/2 c coconut palm sugar
2 TBSP coconut oil, melted
2 TBSP milk
2 TBSP cocoa powder
2 tsp vanilla

Combine and pour over cake.

Top with 1/4 c shredded coconut.

Bouchons aka Brownie Bites


This is my test batch if Thomas Keller’s Bouchons from Bouchon Bakery Cookbook. I used a scale – trust me it’s worth. I could not find a Bouchon pan so I used a brownie bite pan.

141 grams unsalted butter
50 grams flour
50 grams cocoa
1/8 tsp salt
2 eggs (75 grams)
163 grams sugar
1/4 tsp vanilla paste
112 grams chocolate, smashed into small pieces
Powdered sugar for dusting

Melt 1/2 the butter. Pour over the other half and whisk until creamy with little chunks of butter.

Whisk together flour, cocoa, and salt.

Combine eggs, sugar and vanilla and whisk in an electric mixture. Add 1/2 butter and 1/2 the flour, mix and the rest. Stir in chocolate bites. Set aside for 2 hours.

Spoon into prepared pan.

Bake at 350 for 12 – 16 minutes.

Makes 20 mini brownies.

One Bowl Chocolate Cake


I love cake. this is quick cake that only dirties one bowl. I added some coconut and chocolate chips to make it special.

3/4 c plus 2 TBSP whole-wheat pastry flour
1/2 c granulated sugar
1/3 c unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 c nonfat buttermilk
1/2 cup packed light brown sugar
1 large egg, lightly beaten
2 TBSP coconut oil, melted
1 tsp vanilla extract
1/2 c hot strong black coffee
1/2 c coconut
1/2 c chocolate chips
Confectioners’ sugar, for dusting

Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray.

Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) stir in chocolate chips and coconut.

Pour the batter into the prepared pan.
Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes.

Cool in the pan on a wire rack for 10 minutes; remove from the pan.

Dust the top with confectioners’ sugar before slicing.

Chocolate Mocha Cake


This is a fun little cake. Super moist!

1 c-purpose flour
1 c unsweetened cocoa powder
2 tsp baking powder
3/4 tsp kosher salt
1 1/2 c coconut palm sugar
1 c buttermilk
4 TBSP butter, melted and cooled
1 large egg
1 tsp vanilla extract
3/4 c strong brewed coffee

Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with butter and set aside.

Combine flour, 3/4 c of the cocoa, baking powder, and salt in a medium bowl and whisk to break up any lumps. In a large bowl, whisk together 1/2 c of the sugar, milk, butter, egg, and vanilla until evenly combined and smooth. Add flour mixture to milk mixture and whisk until just combined (some lumps will remain).

Transfer batter to the prepared baking dish and spread evenly. Combine remaining 1/4 c cocoa, remaining 1/4 c sugar in a small bowl until well mixed, then sprinkle over batter. Pour coffee over batter, do not stir, and place in the oven.

Bake until cake is bubbling, puffed, and set at the edges but still a bit loose in the middle, about 25 minutes. Remove to a rack and let cool 5 minutes before serving.

Chocolate Peppermint Cookies


Trader Joes had peppermint bark bites and I just had to bake some cookies featuring these tasty finds! I had them healthier: used 1/2 c apple sauce in place of butter; replaces the brown sugar with coconut palm sugar; used some whole wheat flour and used coconut palm oil in place of the remaining butter. They still taste wonderful but are slightly healthier 😉

1 1/4 c whole wheat flour
1 c all purpose flour
¾ c unsweetened Cocoa Powder
1 tsp baking Soda
1/2 tsp salt
1/2 c applesauce
1/2 c coconut oil
1 c Coconut palm sugar of brown sugar
1/2 c Sugar
3 egg whites
1-½ tsp Vanilla
1 tsp Pure Peppermint Extract
9 oz peppermint bark pieces

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of your mixer, beat aplle sauce and coconut palm oil with the sugars until fluffy, about 2 minutes. Add egg whites beating until smooth. Add vanilla and peppermint extracts. On low speed, mix in the flour mixture a little at a time. Mix in peppermint bark.

Place teaspoons of dough on an ungreased cookie sheet, about 2 inches apart. Bake for 10 – 12 minutes.

Cool for one minute on the pan before transferring to a wire rack to cool completely.

Makes about 5 dozen cookies.

Chocolate Cherry Oatmeal Cookies


Cookies!!! Need I say more! Chocolate, choc chips, coconut, walnuts & dried cherries – not sure I could get anything else in there!

3/4 c flour
2 TBSP cocoa
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
12 TBSP butter, softened
1/4 c white sugar
3/4 c brown or palm sugar
2 eggs
2 1/2 c rolled oats
1/2 c dried cherries
1/2 c chocolate chips
1/2 c walnuts
1/2 c coconut, shredded, unsweetened

Preheat over to 350.

Combine flour, cocoa, baking soda, spices and salt.

Place butter in a mixing bowl and beat until smooth. Add sugars and beat until smooth and fluffy. Beat in eggs one at a time. Add flour mixture. Then beat in remaining ingredients one by one.

Scoop onto baking tray lined with parchment or silicon baking mats. Bake 5 minutes they switch position, bake another 5 – 6 minutes.

4 WW PP per cookie.

Chocolate Stout Cake


This recipe is perfect for St Pattys Day!! What is better than stout and chocolate??? This is a quick and easy cake. If your feeling indulgent use the whole stick of butter and omit the applesauce. I baked in a 9 inch pan – whoops thin cake, next time will do in an 8 inch pan.

1/2 c stout
1/4 c butter melted, cooled
1/4 c applesauce
6 TBSP cocoa powder
1 c flour
3/4 c brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/3 c lite sour cream

1/4 c stout
2 TBSP agave syrup
4 oz bittersweet chocolate, chopped

Preheat oven to 350.
Spray a 8 inch springform pan or square pan.

Combine dry ingredients. Combine wet ingredients. Mix together until well combined. Pour into pan. Bake 30 – 35 minutes.

Combine stout & agave, bring to a boil. Remove from heat and add chocolate, whisk until shiny and smooth. Let cool to room temp, spread over cake.

10 servings.
5 WW PP per serving.

Green Velvet Cupcakes


In the spirit of St Patty’s Day & our boys Gaelic names I whipped up some green cupcakes this morning! I usually don’t use food coloring, but once in awhile I think it’s ok.

1 1/2 c whole wheat flour
1 c all purpose flour
1 c sugar
1 tsp salt
1 tsp baking powder
1 TBSP cocoa
1 c applesauce
1/4 c vegetable oil
1 c buttermilk
2 eggs, lightly beaten
1 tsp vanilla
1 TBSP cider vinegar
Green food coloring

1 package reduced fat cream cheese
1 tsp vanilla
1/4 c powdered sugar
4 – 5 drops green food coloring

Preheat oven to 350.
Prepare cupcake tins.

Mix dry ingredients. Mix wet ingredients. Combine until incorporated. Fill cupcake papers about 1/2 up. Bake 18 – 22 minutes until toothpick comes out clean.

In a food processor combine all ingredients.

Frost cupcakes & enjoy!
Makes about 30 cupcakes.
3 WW PP per cupcake

Chocolate Pumpkin Cupcakes


This recipe was inspired and adapted from a recipe I found in Sunset Magazine. I swapped oat flour for regular flour, replaced the oil with more pumpkin and cut the sugar down by 1/2 – the results, yummy and healthy!!

3/4 c sugar
1/2 c buttermilk
2 eggs
1 can pumpkin purée (minus 2 TBSP)
1/2 tsp salt
1 tsp vanilla
2 c oat flour
3/4 c cocoa powder
2 tsp baking soda
1 tsp baking powder

2 TBSP pumpkin purée
8 oz mascarpone cheese
1/4 tsp pumpkin pie spice
1/2 tsp vanilla
Pinch of salt
1/2 c powdered sugar

Preheat oven to 350.

Beat sugar, buttermilk, eggs, pumpkin, salt and vanilla until well blended.

Whisk together dry ingredients. Gradually add to wet mixture, beat until smooth.

Line muffin pan with muffin papers and fill 1/2 way. Bake until toothpick comes out clean about 20 min.

In a medium bowl beat frosting ingredients. Frost cooled cupcakes.

24 servings
4 WW PP per cupcake.