Zucchini Chocolate Brownies (100% whole grain, gluten-free, dairy-free options) | #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Healthyrecipes #Healthysnacks #Healthydesserts #Dairyfreerecipes #Dairyproducts #Dairyfreereplacements #Dessertrecipes #Healthydesserts #Healthysweets


Ingredients

  • 2 large eggs (50 grams each, out of shell)
  • 1 tablespoon vanilla extract
  • 3/4 cup coconut sugar or unrefined sugar or granulated sugar
  • 1/4 cup (60 ml) unsweetened applesauce
  • 1 cup (125 grams) whole wheat flour or whole spelt flour or all-purpose flour or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for the gluten-free version
  • 1/2 cup (45 grams) Dutch-process cocoa powder (using regular cocoa powder may result in cakey brownies)
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 cups (about 300 – 320 grams) peeled and grated zucchini
  • 1 cup semi-sweet chocolate chips + 1/2 cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips)

Instructions

  1. Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.
  2. In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
  3. In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.
  4. Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
  5. Then fold in the zucchini and 1 cup chocolate chips.
  6. Pour the batter into the pan and even the surface with a spatula.
  7. Sprinkle 1/2 cup mini chocolate chips on top.
  8. Bake for 30 - 35 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.
  9. Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Zucchini Chocolate Brownies

Zucchini Chocolate Brownies (100% whole grain, gluten-free, dairy-free options) | #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Health...

Your Kitchen Transformed - Zucchini Chocolate Brownies
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Cinnamon Sugar Mini Donuts | #Cinnamon #Sugar #Mini #Donuts #Dessertrecipes #Sweetbread #Doughnutrecipe #Cookingrecipes #Breakfastrecipes #Deliciousdesserts #Dessertrecipes #Sweetbread #Doughnutrecipe #Deliciousdesserts #Cookingrecipes #Sweetrecipes

Ingredients

  • 3 tablespoons melted butter
  • 1/4 cup melted coconut oil (Or vegetable)
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Seeds one from vanilla bean (or add another teaspoon extract)
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 1/2 cups flour
  • 2 tablespoons butter
  • 3/4 cup sugar
  • 2-3 tablespoons cinnamon

Instructions

  1. Preheat oven to 400 and spray with PAM a mini donut pan
  2. In a large bowl beat the butter, oil and sugar until smooth then add in the eggs one at a time and beat well
  3. Next mix in the extract and vanilla seeds
  4. Add in the baking powder, baking soda, salt and nutmeg and mix well
  5. Add in the sour cream and milk and again mix well
  6. Stir in by hand the flour until it is mixed but not overly so (the mixture will be somewhat thick)
  7. Place mixture in a baggie and snip the end off
  8. Go around each donut mold until it is filled up only half way
  9. Bake for 8 minutes
  10. Remove from pan and cool on wire rack (I only have one pan and had to reuse it 4 more times to use up the batter)
  11. Melt the 2 tablespoons butter
  12. When donuts are cooled, brush the tops with a bit of melted butter and dip tops into the cinnamon sugar mixture

recipe adapted >>>>>  here

Your Kitchen Transformed - Cinnamon Sugar Mini Donuts

Cinnamon Sugar Mini Donuts | #Cinnamon #Sugar #Mini #Donuts #Dessertrecipes #Sweetbread #Doughnutrecipe #Cookingrecipes #Breakfastrecipes #D...

Your Kitchen Transformed - Cinnamon Sugar Mini Donuts
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The Best Snickerdoodles | #Cinnamonrollcookies #Chewychocolatechipcookies #Deliciousdesserts #Lemondesserts #Bakingrecipes #Sugarcookierecipe #Sugarcookierecipeeasy #Sugarcookierecipechewy #Healthydessertrecipes #Snickerdoodlecookiesnocreamoftartar #Falldesertseasy #Fallcookies

Ingredients

  • Dough :
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt, optional and to taste
  • For Rolling :
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon

Instructions

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. In a small bowl, combine sugar, cinnamon, and stir to combine.
  8. Dredge each mound of dough through cinnamon-sugar.
  9. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool.
  10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Recipe adapted >>>>>  here

Your Kitchen Transformed - The Best Snickerdoodles

The Best Snickerdoodles | #Cinnamonrollcookies #Chewychocolatechipcookies #Deliciousdesserts #Lemondesserts #Bakingrecipes #Sugarcookierecip...

Your Kitchen Transformed - The Best Snickerdoodles
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Chicken Taco Mexican Pinwheels | #Fiestathemepartymexican #Tacobarideas #Nachobarideas #Tacoboutababyshowerideas #Mexicanthemepartyfood #Fiestathemepartydecorations #Mexicanfoodrecipes #Tailgatefoodmakeahead #Pinwheelsandwiches #Chickentacopinwheels #Mexicanpartyfood #Mexicanappetizersforparty




Ingredients

  • 12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
  • 1/2 cup sour cream
  • 2 cups shredded chicken **see recipe notes below
  • 1.5 Tbsp taco seasoning (choose your favorite)
  • 1 1/2 cups shredded Mexican cheese
  • 10 oz can of diced tomatoes with green chiles, very well drained
  • 1 1/2 tsp garlic, finely minced
  • 5 green onions, sliced thinly
  • 3/4 - 1 cup cilantro, chopped finely (adjust to your tastes)
  • 8 burrito sized flour tortillas
  • fresh minced cilantro, for garnish optional

Instructions

  1. Combine all ingredients in a large mixing bowl, stirring until well combined.
  2. Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around.
  3. Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on prepared pan.
  4. Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
  5. Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Chicken Taco Mexican Pinwheels

Chicken Taco Mexican Pinwheels | #Fiestathemepartymexican #Tacobarideas #Nachobarideas #Tacoboutababyshowerideas #Mexicanthemepartyfood #Fie...

Your Kitchen Transformed - Chicken Taco Mexican Pinwheels
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The Best Butterbeer Cupcakes | #Butterbeercookies #Harrypottertreats #Frostingrecipeseasy #Buttercreamfrostingrecipe #Goldensnitchcakepops #Harrypottercakepops #Butterbeercupcakes #Butterbeercookies #Dessertrecipes #Cupcakecakes #Cakerecipes #Cupcakerecipes

Ingredients

  • FOR THE ZOODLES:
  • 1 tablespoon extra virgin olive oil for cooking
  • 1-2 cloves garlicminced or ran through a press
  • 1-2 zucchini spiralized, to taste
    • FOR THE MARINARA-MASCARPONE SAUCE:
  • 1/4-1/2 cup marinara sauce
  • 2-3 tablespoonsmascarpone cheeseto taste
  • kosher salt to taste
    • TO GARNISH:
  • Parmesan cheesefreshly grated
  • pecans roughly chopped to taste
  • fresh basil ribboned
  • black pepper freshly ground

Instructions

  1. Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
  2. In a large bowl, combine the cake mix, eggs, oil, vanilla creme soda, brown sugar and dry pudding mix. Beat with an electric mixer for about 2 minutes or until combined. Portion the batter evenly among the muffin cups, filling about ¾ full.
  3. Bake the cupcakes for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. In the bowl of a stand mixer, combine the butter, butterscotch sauce, brown sugar, butter and vanilla extracts with the paddle attachment until creamy, about 30 seconds. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy, streaming in the heavy cream if needed (if frosting is too thick).
  5. Pipe the frosting onto the cooled cupcakes. If piping the frosting as high as in my photos, you may want to double the recipe. Drizzle with caramel or butterscotch sauce.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - The Best Butterbeer Cupcakes

The Best Butterbeer Cupcakes | #Butterbeercookies #Harrypottertreats #Frostingrecipeseasy #Buttercreamfrostingrecipe #Goldensnitchcakepops #...

Your Kitchen Transformed - The Best Butterbeer Cupcakes
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Coconut Tofu with Spicy Sauce | #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Breakfastideas #Strawberryfrenchtoastbake #Frenchtoastcasseroleeasy #Asiantofurecipes #Generaltsotofueasy #Friedtofurecipes #Vegetarianveganrecipes #Veganeating #Vegandishes

Ingredients

  • 14 ounces firm tofu, dried and cut into 3x2 inch pieces (see photos)
  • 1/4 cup all purpose flour
  • 1/4 cup almond milk
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 cup sweetened coconut flakes
  • 1/2 cup vegetable oil for pan frying
  • Salt and pepper to taste
    • For the Spicy Sauce
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons Sriracha
  • 1/4 teaspoon ginger

Instructions

  1. For the Coconut Tofu
  2. Whisk milk and egg in a small bowl to make an egg wash.
  3. Combine bread crumbs, coconut and salt and pepper in a small bowl. Measure flour out onto a! shallow plate
  4. Coat one piece of tofu in the flour, then in egg wash. Then coat completely in bread crumb and coconut mixture.
  5. In a large skillet, heat oil on medium heat. Once the oil is hot, add coated tofu. Cook each long side until crispy and light brown, about two minutes on each side. Serve immediately.
  6. For the Spicy Sauce
  7. In a medium bowl, whisk together Sriracha, mayonnaise and ginger. Refrigerate until ready to use.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Coconut Tofu with Spicy Sauce

Coconut Tofu with Spicy Sauce | #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Breakfastideas #Strawberryfrenc...

Your Kitchen Transformed - Coconut Tofu with Spicy Sauce
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Stir Fry Zucchini Noodles | #Howtocookzoodles #Spiralzucchinirecipes #Zoodlerecipes #Howtocookzucchininoodlesspaghetti #Stirfryzucchininoodles #Howtocookzucchininoodlesforspaghetti #Spiralizerrecipes #Stirfryzucchininoodles #Zoodlerecipes #Healthyrecipes #Veggienoodles #Cookingrecipes







Ingredients
  • 2 tablespoons vegetable oil
  • 2 yellow onions , spiralized
  • 4 small zucchini , spiralized, patted dry with paper towel
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons low sodium teriyaki sauce
  • 1 tablespoon sesame seeds

    Instructions
    1. Heat oil in a wok over medium heat.
    2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
    3. Stir in zucchini and continue to cook for 2 minutes.
    4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
    5. Remove from heat.
    6. Serve.


    Recipe Source : here

    Your Kitchen Transformed - Stir Fry Zucchini Noodles (Zoodles!)

    Stir Fry Zucchini Noodles | #Howtocookzoodles #Spiralzucchinirecipes #Zoodlerecipes #Howtocookzucchininoodlesspaghetti #Stirfryzucchininoodl...

    Your Kitchen Transformed - Stir Fry Zucchini Noodles (Zoodles!)
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    Broccoli Apple Salad | #Besteverbroccolisalad #Spaghettisaladcold #Poolsidebroccolisalad #Strawberryspinachsaladwithpoppyseed #Broccoliapplepearcashewsalad #Strawberryspinachpastasalad #Ramennoodlesalad #Dillpicklepastasalad #Coldpastasaladrecipes #Broccoliandcauliflowersalad #Cowboysaladrecipe #Spinachstrawberrysaladrecipes



    Ingredients

    • 4 cups small diced broccoli florets
    • 2 small gala apples , cored and diced
    • 1 cup walnuts
    • 1 cup matchstick carrots , roughly chopped
    • 1/2 cup golden raisins or dried cranberries
    • 1/4 cup chopped red onion
      • Dressing
    • 3/4 cup plain Greek yogurt
    • 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
    • 1 1/2 Tbsp apple cider vinegar
    • 3 Tbsp honey
    • Salt

    Instructions

    1. In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
    2. For the salad:
    3. In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.
    4. Recipe source: inspired by Hellman's and my apple coleslaw and broccoli cauliflower salad

    recipe adapted >>>>>  here

    Your Kitchen Transformed - Broccoli Apple Salad

    Broccoli Apple Salad | #Besteverbroccolisalad #Spaghettisaladcold #Poolsidebroccolisalad #Strawberryspinachsaladwithpoppyseed #Broccoliapple...

    Your Kitchen Transformed - Broccoli Apple Salad
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