Tag Archives: Snacks

Chocolate Peanut Butter Fudge {dairy free}

Lately I’ve been dreaming of fudge.  The chocolate the melts in your mouth and contains loads of butter and milk.  The kind that is delicious and whipped up by my mother in her kitchen.  You know the kind I’m talking about.  Sadly as I no longer eat butter or milk I can’t indulge in my Mom’s recipe.  Also I’m exhausted after church on Sundays so when I want a treat it has to be easy.   This is my easy, lazy fudge.  So good!  Dairy free!  It’s probably something I shouldn’t eat every day but I figure once in a while won’t likely hurt me.  There are four ingredients and it takes about 20 minutes to pull it all together.   After a couple of hours in the fridge you’ll find yourself with a nice soft fudge square.  Life couldn’t be sweeter.

Cheater Chocolate Peanut Butter Fudge

Ingredients:

  • 3 c chocolate chips {we used dairy free}
  • 1 c natural peanut butter
  • 2 tsp cornstarch
  • 1 cup + 2 tbsp soy milk

Instructions:

  • Grease a 9×9 cooking pan.  Set aside.
  • Combine the cornstarch and 2 tbsp of soy milk in a small bowl until smooth.  Set aside.
  • Combine the chocolate chips, peanut butter and remaining soy milk in a sauce pan.
  • Melt the mixture over medium-low to medium heat until smooth and lump free.
  • Add the cornstarch mixture to the chocolate and stir until completely combined and the mixture is smooth again.
  • Remove from heat and beat the mixture by hand until it thickens {approximately 10 minutes or so}
  • Pour the mixture into a pan and refrigerate for at least 3 hours.
  • Enjoy!

Extra Information:

  • This isn’t your typical hard fudge.  It’s a smooth soft fudge that cuts well and you can definitely get pieces of it to serve individually.
  • This is extremely decadent.  Very little is needed to satisfy a chocolate craving.  If you freeze it you can enjoy some as needed.
  • I used the Enjoy Life brand of chocolate chips.  They are delicious!  If you can get your hand on a bag, try them.  You won’t regret it.

Healthier Coconut Lime Cupcakes

The dark horse of yesterday’s game wasn’t Mario Manningham or the Giants win but instead the healthier version of Coconut Lime Cupcakes that I threw together at the last minute.  I was worried people wouldn’t like them because I had made some serious adjustments like cutting oil, using whole wheat flour and choosing unsweetened coconut.  They were always popular before and sometimes change isn’t good when you’re used to things a certain way.  I shouldn’t have worried though as no one even noticed!  The adjustments didn’t affect the flavor and I would have to say made them even better.  The old recipe was delicious but rather heavy and unhealthy.  This new recipe is lighter yet still retains the flavor and can be enjoyed on a more regular basis.   I hope you enjoy!

Healthier Coconut Lime Cupcakes

Ingredients:

For the cupcakes:

  • 1 c whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 scant c unsweetened applesauce
  • 1 c unsweetened shredded coconut
  • 1/2 c sugar
  • 2 tsp cornstarch
  • 1/2 c lime juice

For the glaze:

  • 2 c icing sugar
  • 1/4 c lime juice

Instructions:

  • Preheat oven to 400
  • Lightly spray or coat a 12 tin muffin tin with oil.
  • Place Coconut on cookie sheet and toast in the oven until brown for approximately 3-5 minutes.
  • Combine all ingredients except for the coconut in a food processor and blend until the mixture is well combined and smooth.
  • Add coconut and process a couple of times until the coconut is mixed in.
  • Divide the mixture evenly among the cups.
  • Cook in the oven for 15-20 minutes or until done.
  • Remove and allow to cool.
  • Once cool combine the icing sugar and lime juice by beating vigorously.  Ensure that all bumps are removed before glazing.
  • Line your counter with parchment paper and place the cooling rack on top.
  • Drizzle the glaze on your cupcakes and allow to set before eating.
  • Enjoy!

Extra Information:

  • In my original recipe I made 6 instead of 12 cupcakes.  I really like the 12 small cupcakes as they are quite rich but you can make bigger ones if you’d like.
  • You’ll love how fast these are to prepare!  Homemade and just as fast as a mix.  It’s fantastic.  You’ll be a hero!

Carrot Cake Muffins

I flipped through recipe books quite a lot this week looking for perfect superbowl recipes.   I knew from the very start of planning that the layered taco dip I make would have to be served along with some other treats my family loves but I wanted something sweet to finish off the evening and I couldn’t find the right one.  I got to work and picked out a few recipes, narrowed them down and then changed my mind this morning.  I threw caution to the wind today and made a healthy version of my Coconut Lime Cupcakes.  Then to make sure no one left hungry {highly unlikely but you never know} a dozen carrot cake muffins.

Here is the Carrot Cake Muffin Recipe.  They were delicious! I began with the Happy Herbivore Recipe and then made some changes to make them my own. When one is cooking healthy muffins with no oil, moisture can be a problem.  As a result I boosted the applesauce to make sure they didn’t dry out.  I’ve made them both ways and I have to say I like the changes better.  The addition of the walnuts and raisins makes it a truer carrot cake and the added applesauce keeps everything moist.  I will definitely make these again!

These muffins are healthy enough to be eaten for breakfast and tasty enough to be iced and served as dessert.  If you don’t tell people they’re made with whole wheat flour, they will never know!

Enjoy!

Carrot Cake Muffins

(As you can see 2 are already missing from the dozen!  They are so good.) 

Ingredients:

  • 1 1/2 c whole-wheat pastry flour
  • 1 c sugar
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp fine salt
  • 2 scant c applesauce
  • 1 tbsp vanilla extract
  • 1/2 c walnuts, chopped
  • 1/2 c raisins
  • 1 large carrot shredded

Instructions:

  • Preheat oven to 350 degrees
  • Place muffin liners in pan and grease lightly with cooking spray
  • In a small bowl combine applesauce, shredded carrot, chopped walnuts, raisins and vanilla.  Set aside.
  • In a large bowl whisk flour, sugar, baking powder, cinnamon, and salt together.
  • Add the wet ingredients to the dry ingredients.  Mix well.
  • Fill 12 muffin cups.
  • Bake for 23-27 minutes.
  • Once the muffins are done, place on a cooling rack.
  • Enjoy!

Extra Information:

  • The muffin cups will be very full.  It’s completely fine.  They will be nice big moist muffins but not the mutant size muffins you see in coffee shops.  Don’t worry about them overflowing as they cook.  They don’t rise that much {as you can see in the picture}.
  • Don’t over bake them.  You want to make sure that the fork/toothpick comes clean of course but if you bake them for too long they may dry out.  Moisture is a good thing.
  • Feel free to mix up the add ins if you so desire.

Healthier Chocolate Chip Muffins

When X. was born, we were at the hospital everyday for close to a month.  We got to know the facility like the back of our hands and there was a Tim Horton’s in the basement (a very tiny Tim’s) that served much better muffins and coffee than the cafeteria.  Everyday when we ate lunch we would head down stairs and take our freshly packed soup out of our lunch bags and finish it off with a Chocolate Chip muffin.  It became a problem for us.  We loved them that much.

The Tim Horton’s Chocolate Chip muffin is deadly.  According to the Tim Horton’s  website, it comes with 410 calories, 15 gm of fat, 2 gm of fibre.  It’s more cake than muffin and definitely not the healthiest dessert choice.  Calorie wise it’s better to eat a donut!

Since that time I’ve tried to stay as far away from those muffins as I can.  They are much too high in calories and fat for my liking and the fibre leaves a lot to be desired.  I had always wanted to make my own version, but I never got around to it until now.  I can thank an afternoon spent with a toddler who wouldn’t sleep and needed many activities to keep him happy for this recipe.  They are very good and much healthier than the Tim’s version.  No added oils, whole wheat flour and a healthy dose of cinnamon make these a keeper.  I’ve already made a second batch and the last muffin was eaten today.  I guess I’d best get back in the kitchen.

I hope you give these a try if you’re looking for a healthier option in your muffin repertoire.  They are delicious!

Healthier Chocolate Chip Muffins

Ingredients:

  • 2 C whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3/4 c sugar (I used cane sugar in one batch and white sugar in another.  They both turned out great).
  • 1/2 tbsp cornstarch
  • 1 scant c applesauce
  • 3/4 c milk (I used soy but I’m sure any variety would be fine).
  • 1 c chocolate chips

Instructions:

  • Preheat the oven to 350 degrees.
  • Prepare the muffin tin by placing liners in cups and lightly spraying the liners with cooking spray.
  • In a large bowl combine flour, baking powder, salt, cinnamon and sugar.
  •  In a small bowl combine cornstarch and milk beating the mixture with a small whisk or fork to remove all lumps.
  • Add apple sauce to the cornstarch mixture.
  • Pour the wet ingredients into the dry and stir until combined.
  • Fold the chocolate chips into the batter.
  • Evenly distribute the batter between all muffin cups.
  • Place muffins in the oven and bake for 20-25 minutes, or until done.
  • Remove from the oven and allow to cool for 5 minutes.
  • Enjoy!

Extra Information:

  • I lightly spray the liners to ensure that the muffin comes out.  When you cook with no added oil, the liners tend to stick.  If you forget this step you might lose 1/4-1/3 of your muffin on the bottom.  It doesn’t need a lot of spray, just a little and it saves you a lot of hassle when you want to eat your muffin.
  • The muffin cups will be very full of batter once you distribute everything evenly.  Don’t worry about this.  Your muffins will rise nicely, shouldn’t make a mess and everything will turn out fine.