Oatmeal Almond Butter Chocolate Chunk Cookies

Standard

This was an ok chocolate chip recipe. The taste was ok, but I was thinking that they would have a little bite to them, instead they were “puffier”. Maybe cutting the egg to just one would change that? Not a bad taste, just texture wasn’t as I was hoping. Might try these again and tweak them. Have tried making straight after mixing and then also after refrigerating. Works well either way.

http://blog.meaningfuleats.com/flourless-oatmeal-almond-butter-chocolate-chip-cookies-gluten-free-dairy-free/

Advertisements

Chai “Ice Cream”

Standard

Wow. This was amazing. Just the right amount of sweetness and spice. Almost a quarter was gone before I could even get it to start freezing; I just kept “trying” it! First time I tried making ice cream without an ice cream maker and will probably be my last. Will definitely make this again when I do get one though!

http://cookieandkate.com/2013/chai-coconut-ice-cream/#comment-67714

Snickerdoodles

Standard

This was the first almond flour creation that I made and actually really enjoyed. I feel like it must be on my “go to” list now! I don’t think that you have to be on a special “diet” to enjoy these cookies; I feel that they could appeal to everyone. I had to refrigerate them before rolling them into balls as the dough would have been too sticky otherwise. They cook a lot better if the cookies are on the medium-small size. I used 2 Tablespoons granulated sugar and 2 teaspoons of cinnamon for the cinnamon-sugar mixture.

http://urbanposer.blogspot.ca/2012/06/snickerdoodle-cookies.html

Homemade Peanut Butter and Chocolate Cups

Standard

I’m a big fan of Reese’s, but I avoid dairy like the plague now so Reese’s are out. I found that these choc/peanut butter cups provide a good flavor and texture for the most part. I used honey rather than maple syrup. I couldn’t really taste the coconut oil in this recipe, which was nice, but I definitely felt it made the consistency of the peanut butter much smoother than alone. I used cocoa rather than buying cacao specifically for this recipe and the chocolate had kind of a chalky texture so if I make this again I’ll either melt dark chocolate and mix with some coconut oil or I will use raw cacao to see if it makes the taste/consistency a bit better. Might try other such recipe types in the future, but this was the best I have tried thus far. Also, filling the muffin cups half way resulted in only seven Choco/PB cups for me and I was using a standard size cup.

Healthy Peanut Butter Cups

Roasted Chai-Flavored Almonds

Standard

I love chai and I love nuts as a snack, but these combo wasn’t as wonderful as I was hoping. I used almond milk instead of regular milk. I don’t have a scale so I ended up using an approximation of 100 grams of almonds found online (a little less than three quarters of a cup – the estimated amount for 100 grams was seven tenths of a cup). The milk wasn’t enough to cover the almonds. I just mixed it half way through. The almonds absorbed a lot of the liquid anyway so I don’t think it was much of a problem. These nuts were pretty spicy, in that they tasted like chai spices, but I didn’t really get a flavor for the tea…maybe that is asking too much! When the almonds were done baking, the insides were soft and squishy while the outsides were crunchy. Kind of an unusual texture combo for almonds. I’m not sure that I’ll make these again. I might try making with some more sugar to make them more sugar-spice almonds, but I didn’t really feel that they lived up to the “chai” name.

http://amazingalmonds.com.au/chai-almonds/

Peanut Butter Chocolate Blondies

Standard

After the success of this recipe, I really wanted to love this peanut butter and chocolate blondie recipe (easier than scooping up the dough one by one and since it is made with honey instead of brown sugar and 100%, without additives peanut butter, probably a lot healthier). Alas, it was not to be. They were far too dry and crumbly plus not very tasty at all. I pulled them out at ten minutes and they didn’t seem done although bits on the top were already starting to turn dark brown. I covered with aluminum foil in order to try to stop the top from burning and returned the blondies to the oven. After 20 minutes I took them out. Extremely dry tasting, but the bottom didn’t look or really taste cooked. It mentions in the recipe to use less than a cup if your peanut butter isn’t very runny or oily. The one that I used wasn’t very runny/oily so I didn’t use a full cup and I even added a bit of extra honey as well (maybe that was part of the downfall?). I may try these again if I have a really runny looking peanut butter or maybe I’ll even try them again with coconut oil or applesauce. But, I don’t think so as I ended up throwing these out and very much hate to throw out any food. 😦

http://detoxinista.com/2011/12/flourless-peanut-butter-chocolate-chip-blondies/