Chocolate Vegan Pudding...

Decadent, rich, smooth and scrumptious all will come to mind with each bite of this dessert! And believe it or not, this recipe is Vegan, Gluten Free and Dairy Free!

So whether you are craving a healthy dessert or maybe watching your figure, you can still have dessert today!

How is Chocolate Vegan Pudding good for me?

It is important that we consume 'healthy fats' in our diet. The secret ingredient in this recipe--avocado--is the perfect source of healthy fats in the form of Omega 3's. Omega 3's help your body properly metabolize, reduce bad cholesterol (LDL) while raising good cholesterol (HDL), reduce inflammation and maintain proper cell membrane function.

So how about it....try this simple and decadent dessert for yourself!

Made with AVOCADOS!!!

Vegan, Dairy Free & Gluten Free!

Chocolate Vegan Pudding

Author: Brenna Bowers

Serving: 4

Ingredients:

2 ripe avocados (Hass is best/black kind), peeled and pit discarded

½ cup unsweetened cocoa powder

¼ cup water

1/3 cup maple syrup

3 Tbs honey

2 tsp vanilla extract

pinch of salt

1 cup fresh raspberries (or any seasonal berry)

Directions:

In a high powered blender (Vitamix is best) or food processor add the avocado flesh, cocoa powder, water, maple syrup, honey, vanilla extract and salt. Blend for 1 minute (adding more water or maple syrup if the blender is seizing up) until the mixture is creamy and smooth.

Divide the pudding into 4 ramekins (small bowls) and top each with fresh raspberries. Eat right away or chill before serving.

*Nutrition Information on Avocados from one of my favorite sites: Avocado Facts

Churro Cupcakes wtih Dulce de Leche...

A cupcake twist on some favorite foods...dulce de leche and churros.
Bake a batch of your own, you won't regret it...that's a promise.

Churro cupcake with Dulce de Leche center

Vanilla cake batter

Cinnamon cake batter

Swirl the cinnamon and vanilla batter with a toothpick

With a pairing knife, remove a small piece of the center to be filled

Spoon Dulce de Leche into the hole of each cupcake

Pipe on the Vanilla Cinnamon Frosting

Churro Cupcakes with a Dulce de Leche Filling

Author: Brenna Bowers

Serving: 24 cupcakes

Ingredients:

Cinnamon Vanilla Churro Cake:

1 box white cake mix (Duncan Hines)

1 package (4 servings) instant vanilla pudding mix

1 cup water

2 Tablespoons vegetable oil

¼ teaspoon almond extract

2 teaspoons vanilla extract

4 egg whites

1 Tablespoon ground cinnamon

1 can (13.4 oz) Dulce de leche

2 large churros (Costco), cut into 24 bite size pieces

Vanilla Cinnamon Cream Cheese Frosting:

1 stick butter (1/2 cup), room temperature

8 oz. (1 block) cream cheese, room temperature

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

2-3 cups powdered sugar

Directions:

Cinnamon Vanilla Churro Cake:

Preheat the oven to 350 F. Line 2 cupcake tins with cupcake liners (24).

In a mixing bowl combine the cake mix, pudding mix, water, oil, almond extract, vanilla extract and egg whites. Mix for 2 minutes or until well incorporated. Remove ½ cup of the batter and stir in 1 Tablespoons of ground cinnamon.  Divide the vanilla cake batter evenly amongst the 24 cupcake holders. Spoon a dollop of the cinnamon batter into the center of each cupcake. Using a toothpick, swirl the batter to give a marbled effect.

Bake for 12-15 minutes or until a toothpick inserted comes out clean.

Let cool completely.

With a paring knife, make a small hole in the center of each cupcake to be filled. Spoon and fill each hole with a dollop of dulce de leche.

Vanilla Cinnamon Cream Cheese Frosting:

In another mixing bowl beat the butter and cream cheese until whipped (2 minutes). Stir in the vanilla and cinnamon. Mix in powdered sugar and whip for 1 minute until fluffy.

Pipe frosting onto each cooled and filled cupcake. Top each cupcake with a piece of churro.

Eat and repeat!

Baby Cakes...

A darling little cupcake fit for a baby shower.

Have fun with this project and use your creativity.

The 1-2-3 step process

Baby Cakes

Author: Brenna Bowers

Serving: 24 cupcakes

Ingredients:

24 cupcakes

2 ½ white vanilla cups frosting

piping tip (large round & small round)

2 piping bags

2 pounds fondant (can be found at Michaels Craft Store)

gel food coloring (black {eyes}, pink & yellow {face}, 2 of your preferred colors for the blankets)

powdered sugar (just enough to roll out the fondant)

rolling pin

circle cookie cutter (about 2 ¾” diameter) (or a small cup)

pasta cutter/roller (optional) 

Directions:

Bake a batch of 24 cupcakes and let them cool completely.

Prepare two piping bags, one with a small tip and one with the large tip. Color one-forth of the frosting black and place into the piping bag with the small tip--this will be the frosting for piping the eyes of the baby’s face. Leaving the rest of the frosting white, place into the large tip piping bag --this will be for topping the cupcakes.

Divide the fondant into 3 equal portions. Color one section pink/yellow for the babies’ faces and noses, color the other two sections your preferred baby blanket colors.

To make the baby faces, roll a ball, in your palms, the diameter of a nickel. Then roll a tiny ball  and press into the center of the head to form the nose. Use your pinky nail (or sharp knife) to form the mouth. Using the small tip piping bag of black frosting, pipe two little eyes on the baby’s face. Repeat to make 24 baby faces.

To make the blankets, with a rolling pin, roll out the remaining 2 fondant colors (separately) to the thickness of a tortilla (use powdered sugar if it is sticking to the counter or your rolling pin). Using a circular cookie cutter or a cup, cut out a circle. Re-roll the fondant until 24 circles have been made. Lightly run a pasta cutter over the circles to make the imprint on each blanket, making sure to not cut through to the other side. Fold over the top flap about ¼ of an inch.

Using the large tip piping bag of white vanilla frosting, pipe frosting onto each cupcake. Top with one baby face and wrap up in a blanket.

Java Chip Cupcakes with Espresso Cream Frosting...

Alright alright, I know.....I cheated a little by using  a cake box mix. But if this is what it takes to get YOU into the kitchen to bake, my job here is done!

Simplicity is key, therefore this is an almost fool proof recipe--unless you don't follow my directions :)

Happy baking!

-Brenna

Java Chip Cupcakes with Espresso Cream Frosting

The batter is thick!

Notice the hunks of Oreo (from the pudding mix) and chocolate pieces.

A very light and moist cake!

Java Chip Cupcakes with Espresso Cream Frosting

Author: Brenna Bowers

Serving: 24 cupcakes

Ingredients:

Java Chip Cupcakes:

1 cup water

2 Tablespoons instant coffee granules

1 box (16.5 oz.) Duncan Hines “Dark Chocolate Fudge” cake mix (any will do)

1 package (4.2 oz.) Jell-O “Oreo Cookies and Cream” instant pudding

½ cup chocolate chips, chopped

4 egg whites

2 Tablespoons canola oil

Espresso Cream Frosting: 
1 Tablespoon instant espresso granules

1 1/2 teaspoons vanilla extract

1 Tablespoon unsweetened cocoa powder

3/4 cup (1 1/2 sticks) salted butter, room temperature

4 ounces (1/2 package) cream cheese, room temperature

4 cups (about 1 pound) powdered sugar, sifted

24 paper baking cupcake liners

24 chocolate covered espresso beans (optional)

brown sprinkles (optional)

Directions:

Java Chip Cupcakes:

Preheat the oven to 350 degrees F.

Warm the water (20 seconds in the microwave) and stir in coffee granules.

In a large mixing bowl combine cake mix, pudding, chocolate chips, egg whites, oil and coffee-water. Beat until well mixed (about 1 minute). Fill each paper baking cupcake liner three-quarters full. Bake for about 15 minutes.

Espresso Cream Frosting:

In a small bowl, add the instant espresso into the vanilla extract. Once the coffee granules are dissolved, sir in the cocoa powder until it forms a paste.

In a large mixing bowl with a whisk attachment, beat the butter and cream cheese until it is fluffy (about 5 minutes). Beat in the coffee-vanilla-cocoa paste until evenly distributed. Beat in the confectioner’s sugar, one cup at a time, until the frosting is thick and smooth.

Assembly:

Pipe the frosting onto cupcakes using a large star tip. Top each cupcake with an espresso bean and sprinkles.

Chill until ready to serve.

Chicken stuffed with Prosciutto, Brie and Fresh Basil...

Flavorful, easy and healthy--what more could you ask for?!

This Italian inspired meal is one you can make over and over without getting tired of it. Add your own twist of creativity by exchanging these ingredients for your favorite cheeses, herbs and sauces--you can't go wrong!

Chicken stuffed with Prosciutto, Brie and Fresh Basil

Author: Brenna Bowers

Serving: 4

Ingredients:

4 boneless skinless chicken breasts (4-5 oz. per breast)

1 teaspoon salt, divided

1 teaspoon ground pepper, divided

1 teaspoon granulated garlic, divided

8 pieces prosciutto (Brenna's favorite--Hobb's Applewood Smoked Meats Company)

4 ounces Brie, cut into 4 one-ounce slices

8 leaves fresh basil

1 jar seasoned pasta sauce (pick your favorite kind)

meat pounder*

toothpicks

grill pan/fry pan/BBQ

1 piece of parchment paper

Directions:

Preheat the oven to 350 degrees F.

Rinse and paper towel dry each chicken breast. Butterfly open each chicken breast. With a meat pounder* gently pound the chicken at its thickest part to be even with the thinnest portion (helps with even cooking). Season both sides of each chicken breast with salt, pepper and granulated garlic.

Combine one slice of Brie with 2 basil leaves on either side and wrap with 2 slices of prosciutto. Place into the center of the butterflied chicken and fold over the chicken breast to encase the stuffing. Secure the loose ends of the chicken breast by threading with toothpicks to keep the stuffing from oozing out. Repeat with all the chicken breasts.

Heat up a grill pan/fry pan/BBQ to medium-high heat. Sear the chicken on either side, about 2 minutes or until grill marks form (at this point the chicken will not be cooked through).

Meanwhile in a small sauce pot, bring the tomato sauce to a simmer.

Place the seared chicken onto a parchment lined baking sheet. Place into the oven for 10-15 minutes or until the internal temperature (test the thickest part) reaches 145 degrees F. Pull and let rest for 10 minutes.

Place the chicken into the simmering pasta sauce. Serve hot.

*If you do not have a meat pounder, use the bottom of a cup or rolling pin.

Hand Pressed Granola Bars....

How about a healthy snack to eat throughout the week? This recipe contains only natural sugars and is robust with flavors. And best of all, its hardiness will hold you through to your next meal. Don't be intimidated, you will be thrilled with how easy they are to make.

 

Hand Pressed Granola Bars

Author: Brenna Bowers

Serving: 12 bars, 13x9 inch metal baking pan with a lip

Ingredients:

2 cups quick oats

1 ½ cups chopped nuts (walnuts, almonds and hazelnuts*, or your preference)

1 cup sweetened shredded coconut

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 cup dried berries

½ cup oat bran (or wheat germ)

3 Tablespoons salted butter

1/3 cup honey

¼ cup real maple syrup

2 Tablespoons dark molasses

2 teaspoons vanilla extract

Directions:

Preheat the oven to 350 degrees F. On a baking sheet, evenly spread the quick oats, walnuts, almonds and shredded coconut (hazelnuts must be toasted separately*). Bake for 8 minutes just to roast and slightly extract the flavors and oils). Remove from the oven and place in a large mixing bowl. (Add in the hazelnuts.) Also in the mixing bowl, add the cinnamon, nutmeg, salt, dried berries and oat bran. Mix all the dry ingredients until well tossed.

Reduce the oven to 300 degrees F. Line a 13x9 inch metal baking pan that has a lip with parchment paper and then spray lightly with cooking spray.

In a small sauce pan combine the butter, honey, maple syrup and molasses. Bring to a boil. Once boiling, cook one minute while stirring and then remove from the heat to cool for 5 minutes. Stir in vanilla extract.

Pour the slightly cooled honey-maple mixture into the dry ingredients. Toss until the mixture is even. Pour into the prepared baking pan.

Wrap your fingers in plastic wrap. Spray lightly with cooking spray—this will help the mixture not stick to your hands. Pack down the mixture by pressing with your fingers.

Bake in the 300 degree F. oven for 25 minutes.

Remove from the oven and let cool at least 3 hours before cutting into 12 even bars.

Wrap in wax/parchment paper or place in an airtight container lined with wax/parchment paper.

*Untoasted hazelnuts have an outer skin on them that does not taste or feel good in your mouth. Bake the whole hazelnuts on their own sheet pan. One baked at 350 degrees F. for 8 minutes, and while still hot place them into a hand towel and rub them together to remove their skin. Chop the hazelnuts and use as directed.

Love Filled New York Lemon Cheesecake with Raspberry Hearts....

How about something special for those you love?! And if they didn't love you before, they are bound to love you now! :)

This particular cheesecake was made for the birthday of someone special to me, Mr. Rose--Happy Birthday!!!!

New York Lemon Cheesecake with Raspberry Hearts

This cheesecake makes a statement in its flavor and presentation.

Evenly smooth out the sour cream-lemon curd topping.

Evenly place raspberry dots using a piping bag and tip.

All you need is a piping bag, small round piping tip and a toothpick

Drag the toothpick in a circular motion, NEVER stop and pick back up!

 Heart Decorated Cheesecake

New York Lemon Cheesecake with Raspberry Hearts

Author: Brenna Bowers

An easy way to decorate without skimping on the 'WOW' factor!

Ingredients:

1/4 cup frozen raspberries

4 Tablespoons orange juice

2 Tablespoons white sugar

1 Homemade New York Cheesecake, chilled (my favorite author:America's Test Kitchen)

1/2 cup lemon curd (my favorite brand: Trader Joe's)

1 1/2 cups sour cream

Extra tools: fine strainer, piping bag, small round piping tip, toothpick

Directions:

In a small sauce pot on low heat , stir the raspberries, orange juice and sugar. Allow to simmer very low and slow for 10-15 minutes. (The mixture should become thicker than liquid but thinner than jam.) Cook longer or add a splash more orange juice if the consistency is not correct. Discard the seeds by passing the hot mixture through a fine strainer using a spatula. Allow to cool. Place into the piping bag with a piping tip. 

In a small bowl, mix the sour cream and lemon curd. Spread onto the cooled cheesecake. Spread evenly with a spatula or back of a large spoon staring at the outer-edge of the cheesecake (spin the plate rather than your arm for perfect rings). 

Pipe dots (smaller than the size of a chocolate chip) evenly spaced in a spiral until the entire cheesecake is covered. 

Beginning with the dot on the outer most edge, drag a toothpick through each dot. NEVER PICK UP the toothpick unless you have drug the point through the end of the last dot.

Chill-Serve-Eat-Repeat.