Introducing the newest blog series: Baking with B! My hubby, B has been a rockstar during quarantine to find recipes that are not only easy, but dairy free and healthy-ish! His latest is also keto friendly and requires very little prep as it’s a no-bake recipe. These were a welcomed surprise and are so easy to whip together for a quick treat whether it’s just for two or a nice after dinner treat for an intimate dinner party. Check out the shopping list and super simple step-by-step instructions below, and try not to drool over these sweet treats!
Super easy shopping list and super easy to throw into a bowl, with minimum tools needed! But a few things to consider when you’re shopping; the last time we made this treat, I asked B to leave out the Stevia sweetener to see if there would be a difference, as I can taste the sweetness (and I’m not a huge fan!) – the taste difference wasn’t that drastic, so if you’re not a fan it’s worth leaving out. We also used virgin organic coconut oil, which holds a bit more of a coconut taste – again not bad in my opinion paired with chocolate, but something to note when you’re grabbing your coconut oil (i.e. organic vs. not).
Shopping List: (Makes about 6-peanut butter cups) – 3 Tablespoons of Coconut Oil – 1.5 Tablespoons of Cocoa Powder – 4 Tablespoons of Creamy Organic Peanut Butter – 3-5 drops of liquid Stevia Sweetener (optional) – Pecans (optional) – Cupcake Liners
Step-by-Step Instructions: 1. In a medium size mixing bowl, pour all of your ingredients together into a bowl. Using organic peanut butter is key, since you’ll want this to be a liquid base substance, so if your peanut butter is thicker you may need to melt it! 2. Once your ingredients are mixed, get your cupcake liners prepped! We filled the bottom of each of the liners with pecans – which is optional of course. Then scoop equal parts throughout for your thickness, if you have any extra top off your cups! 3. Once you batter is all poured, place peanut butter cups into the freezer. Let freeze for a few hours before serving and enjoying. Store in freezer in between snacking!
So there you have it, a delicious, easy, dairy-free and keto friendly sweet treat! Here to help my Bee readers satisfy their sweet tooth, in new and easy ways — in case you missed it, check out this super easy and also dairy free cookie dough recipe!
My hubby, B get’s full credit for this recipe and it’s just too good not to share — so consider this a guest blog from my one and only (he even took the pictures!) Since quarantine has started, we’ve definitely been enjoying a few more sweets than normal, so he was on the hunt for a healthier dessert recipe that would also be dairy-free for me! So, as I mention — B get’s full credit for finding this five-ingredient recipe and grabbing all the ingredients, and when he mentioned he was making cookie dough, I definitely did not complain *grins* !
Although this is a simple recipe and only utilized 2-cups of cashews, this definitely makes a larger portion that will last nights to help satisfy that sweet treat. B also decided to get 95% dark chocolate to help with that healthy portion of this tasty treat — but you can definitely decide to put in whatever chocolate, or other goodies you may want to add into this treat.
– 2-cups of Whole Cashews
– 95% Dark Chocolate Bar
– 3 tbsp. Agave
– 2 tbsp. Coconut oil
– 1/4 cup of Almond Flour
1. First, boil 3-4 cups of water. Once the water comes to a boil, pour over your cashews in a glass bowl. Let your cashews soak in the water for 3-4 hours.
2. Once the cashew’s have soaked, drain the water from the cashews. Add your cashews, almond flour, coconut oil and agave into a food processor and blend well.
3. The blended mixture should appear creamy and well blended.
4. On a cutting board, break up your chocolate bar into smaller chunks
5. Scrape your cashew base into a bowl and then add your chocolate bar chunks and mix together, then refrigerate before serving!
This was such a yummy treat and definitely felt guilt-free when enjoying. After having it this first round, it would be fun to play around with adding in some other types of chocolate or goodies like sprinkles or m&ms for a little extra color and crunch! I am not a huge lover of super dark chocolate, but mixed in with this, it was definitely a good balance of tart and sweet with the cookie dough.
With my new found love of bundt cakes, I wanted to try making my own to see if I was able to make anything as good as the Whole Foods ones! The other factor I was dealing with was finding a recipe that didn’t call for heavy cream or lots of ingredients, especially since we’re trying to limit our grocery trips!
Since I only had mini-bundt cake pan, I altered the bake time to accommodate for the smaller pans, but also included the bake time if you have a full-sized pan. I also modified this recipe to incorporate almond milk.
Bundt Cake Ingredients:
– Cooking Spray / Crisco
– 1.5 cups of stick butter (3-stick)
– 2 cups of sugar
– 4 large eggs
– 1 TBSP. vanilla extract
– 3 cups of flour
– 6 TBSP. cornstarch
– 1.5 TSP. kosher salt
– 1/2 cup of almond milk
1. Pre-heat your oven to 350 and grease your bundt pan.
2. In a large bowl, with a hand mixer beat softened butter and sugar until it’s light and fluffy.
3. Add your eggs one at a time, mixing well after each egg is added – with your last egg, add your vanilla extract in and mix well.
4. Next in another bowl whisk you dry ingredients: flour, cornstarch, baking powder and salt.
5. Now take half of your dry ingredients and mix with your first bowl of wet ingredients – beating well until combined. Pour in 3-tablespoons of your almond milk and milk until fully incorporated, then add remaining dry ingredients and rest of the milk depending on consistency.
6. One your batter is ready, it’s time to bake! Pour your batter into greased pans – do not fill your batter up to the top and about half way up, smoothing the top with a spatula. I knew better, but still filled up my first batch to the top – see my #fail below, although it did make for a yummy scraps!
7. For mini bundt pans, cook for 20-minutes and make sure your toothpick comes out clean – I was able to get 10-mini cakes, if I hadn’t over filled we probably would’ve had a dozen mini cakes. If you’re baking in a full-size pan, back for 55-minutes.
8. Let cakes cool in pan and invert cake pan onto a plate or cooling rack.
1. Whisk together your powdered sugar, vanilla and salt. Since I used almond milk, I gradually added the milk to make sure the consistency was good.
2. Pour of cake and serve!
The cake batter reminds me a lot like my mom’s Christmas cookie dough! It’s sooo yummy, and I definitely licked the bowl and batters clean. Once I filled the tins in about half way, they cooked perfectly at 20-minutes and came out relatively easy with the cooling guides. I love the little personal-sized bundt cakes for a post-dinner or breakfast snack — just add some sprinkles on top and you’ve got a sweet little treat!
With my diet truly becoming a lifestyle change and avoiding dairy as much as possible, we’ve finally started venturing into dairy free recipes for the sweets! Although most desserts, even with dairy, don’t always bother me, I realized if I’m truly going to make this a lifestyle change that it should be all inclusive. I was first inspired when B made me a dairy-free cookie dough ‘cheesecake’ for a date night he planned last month.
Dairy-Free Cookie Dough ‘Cheesecake’ – This recipe might seem a little intimidating just based off the ingredients list, but I assure you that it was rather straight forward and easy to put together once you have everything! Not to mention, this is completely delicious and I would even recommend just making up the cookie dough part for a treat. And, if you haven’t used cashews to substitute for cheese, you are missing out, it’s incredible how you can’t tell the difference yet still maintains the consistency.
Low Carb Chocolate Coconut Cake – As i’ve gotten older, I’ve grown to love coconut especially with chocolate! This cake is a twist on an Almond Twist (one of my favorites), and although a smaller ingredients list, this won’t skimp on taste. It also reminds me of my grandma’s German Chocolate cake that she used to make, and now I can put my own twist on it while still having a bit nostalgia for my grandma.
Pistachio Chocolate Banana Sushi – Um, YUM! We haven’t made this one yet, but it looks so easy with only three ingredients! Plus with the use of dark chocolate and fresh bananas it’s probably one of the healthier decisions you could make to satisfy your sweet tooth!
With bathing suit season upon us, we can still satisfy our sweet tooth without compromising on health/nutrition and sticking to our lifestyle choices! Share your favorite treats in the comments below!
Happy Friday! Ever craving an after dinner sweet, but don’t have anything baked or sweets to pull from? I’ve got a recipe that pulls from ingredients that are easy to store and have around the house, and perfect for those sweets cravings! Plus it has a low ‘bake’ time – since it’s all done in the microwave, yeap, it’s that easy… not to mention mouth-watering and delicious!What You’ll Need: – 3 tablespoons all-purpose flour
– 3 tablespoons sugar
– 2 tablespoons cocoa powder
– 1/4 teaspoon baking powder
– 3 tablespoons of almond milk
– 3 tablespoons vegetable oil
– 12 oz. microwave safe mug
– Splash of vanilla extract <optional>
– Pinch of salt <optional>
– 3 tablespoons of chocolate chips <optional>
1. First measure out the flour, sugar, cocoa powder, baking powder and salt into your mug, and blend together with a fork.
2. Next add the milk, vegetable oil and vanilla, blend together until smooth finish. If you’re using chocolate chips, stir these in last!
3. Microwave on high for 90-seconds – let cool for 2-3 minutes before eating! Your cake should be moist and delicious!
This is a great option for a dinner party, for individual serving sizes for your guests, or even splitting one to share! This would be great paired with raspberries, ice cream or whip cream as additional toppings, enjoy!
I’ve got another awesome and may I add, EASY dessert for your last minute holiday prep! Before we get to the good part, let me quickly tell you why I love this recipe. (1) SO easy (2) Low cost! (3) Delicious! (4) Portable and snack-able for everyone to enjoy.
I adapted the recipe from theblondcook.com and did a lot of no measuring baking this weekend when it came to the seasoning and topping, I just eye-balled a good portion!
Preheat oven to 375 degrees
Will make 24 Apple Pie Bites
3 rolls of Pillsbury Crescents (8-crescents per roll)
Roll your crescents out flat so that you can add the seasoning
Cut apples into 8 slivers
Mix brown sugar, sugar and cinnamon together so that there are equal portions (I did small bowls at a time for each crescent roll pack)
Melted butter (about 1/3 of a stick)
Spoon and flatten the filling seasoning onto the flat crescents across the whole triangle
Dip your apple slice into the butter and place at the larger end of the crescent
Working from the larger end with the apple slice, roll your crescent up
Make sure to grease your baking trays well
Brush melted butter on top and add seasoning dusting over top
Fill your tray up and place in the oven for 10-minutes until the tops are golden brown!
After hosting our brunch, I found these Mini Apple Pies were the perfect, hand-sized treat for party goers, no mess, easy and delicious! So I just had to share the recipe with all of you, either for a fun and easy weekend treat or an upcoming tray to bring to Thanksgiving! Of course, I first found the idea for Mini Apple Pies on Pinterest – but quickly adapted the recipe based on my mom’s go-to apple pie recipe! I did try and attempt to make these with the homemade ‘push’ crust (see original recipe below), that did not workout, so I was forced to make a normal sized pie (which turned out amazing!) … after testing and trying, I think I found the perfect combination of crust, filling and topping.
Preheat oven to 400 degrees
Will make 24 Mini Apple Pies
2 boxes of Pillsbury Pie Crust (they come in 2-packs)
Take a wide coffee mug (I used a Starbucks mug – or a mason jar) to cut your circles for each pie crust, try to get 6-circles out of one crust
Grease cupcake pans
Place circles into cupcake openings
Skin and chop apples (6-large apples) I used McIntyre
Top 1/2 cup sugar and 1-teaspoon cinnamon with a pinch of salt over chopped apples
Fill your cupcake tin with filling
In a mixing bowl; use 1/2 cup of sugar
3/4 cup of flour
1/3 cup of butter
Mix until forms pea-sized crumbs
Sprinkle generously over each mini pie
Bake for 18-20 minutes – once cooled, use a fork around the edges and they should glide right out!