dark chocolate zucchini brownies

If your garden is bountiful with zucchini, we have got a super tasty & delicious way to use them up!   Try treating your family to these dark chocolate zucchini brownies … tender, delicious and chocolatey brownies that have the added health benefit of zucchini (which are high in fiber, vitamin A, vitamin C and potassium).

We’ve modified this recipe to make it gluten free, but you can use whole wheat or all-purpose flour if you prefer.

1 cup brown rice flour

1/3 cup cocoa powder

1 1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup dark chocolate chips

1/4 cup butter, melted

3/4 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups zucchini, grated

(1.)  Preheat oven to 350 degrees.

(2.)  Line a 9x13 pan with parchment paper (or lightly grease and flour the pan).

(3.)  Combine flour, cocoa, baking soda and salt in a medium bowl.

(4.)  Melt 3/4 cup morsels.  Cool slightly.  Stir in butter, brown sugar, egg and vanilla.  Stir in flour mixture; fold in zucchini.  Spread into prepared pan.  Sprinkle remaining 1/4 cups chocolate chips over top.

(5.)  Bake for 25-30 minutes or until wooden pick inserted in center comes out slightly sticky.  Cool completely in pan on wire rack.  Lift brownies from pan and cut into squares.  Store in airtight container for up to 5 days.

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recipe modified & photo courtesy of all recipes!

Cinnamon avocado muffins

A sweet & sneaky (in a healthy & delicious way) to start your day!

Who knew that avocados would be super tasty in baked goods?  Technically they are a fruit, so it only makes sense to add them to baked goods.  Plus with all of their wonderful health benefits (they are loaded with fiber, potassium, Vitamin A and beta carotene), it’s good to sneak them into your meals whenever you can.  Try replacing them in any recipe that calls for sweet potato or banana… just remember that the baked goods will be less sweet (but just as healthy)!

¼ cup of coconut oil (or butter), melted

1/3 cup of honey

1 egg

1 pureed avocado (or mashed sweet potato or banana)

1 cup plain yogurt

2 cups almond flour

1 Tablespoon cinnamon

½ teaspoon baking soda

1 cup of mix-ins (chopped walnuts, unsweetened coconut, mini chocolate chips)

1.)    Preheat oven to 350°. 

2.)    Mix together the coconut oil, honey, egg, avocado and yogurt.  Stir until thoroughly combined.

3.)    Add almond flour, cinnamon and baking soda.  Mix until combined.

4.)    Stir in mix-ins.

5.)    Fill 12-14 grease or muffin-lined cups 2/3rds full.

6.)    Bake for 20-25 minutes.

***  We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

The chocolatiest chocolate cookies

Do you have someone on your “nice” list that loves chocolate?  If so, we have the yummiest {and chocolatiest, of course!} cookie recipe to bake for them!  Unsweetened chocolate and semi-sweet chocolate is melted and then additional chocolate chips are folded in to make this rich, fudgy cookie!  This recipe can be made with either all-purpose flour or brown rice flour (to make them gluten free)… either way, Oh what fun it is to do holiday baking!

2 cups semi-sweet chocolate chips or chunks

3 ounces unsweetened chocolate

1 stick (1/2 cup) butter

3 eggs

1 cup granulated sugar

½ teaspoon vanilla

¾ cup all-purpose flour (or brown rice flour)

½ teaspoon baking powder

1.)    Preheat oven to 350°.  Line 2 cookie sheets with parchment paper.

2.)    Place 1 cup of the semi-sweet chocolate chips, the unsweetened chocolate and the butter in a small saucepan.  Cook over low heat, stirring constantly until mixture melts.  Take off of heat and set aside.

3.)    In a large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 2-3 minutes.

4.)    In a small bowl, whisk or stir together the flour and baking powder.

5.)    Add the melted chocolate mixture to the egg mixture and blend until smooth.

6.)    Beat in the flour mixture until blended.  Stir in the remaining cup of chocolate chips. 

7.)    Drop batter onto prepared pan by Tablespoons, about 2 inches apart.

8.)    Bake one sheet at a time, 8-10 minutes, until cookies are puffed and lightly cracked on top.

Optional:  when completely cool, dust with powdered sugar.  Makes approximately 30 cookies

***  We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

Crisp Apricot Turnovers [+ awesome health benefits of apricots]

Nature’s bounty is popping up with all sorts of delectable produce right now… including golden apricots.  Be sure to stock up on this fruit for its tastiness and all of its health benefits!  We’re loving them right now and their amazing nutritional benefits!  Did you know that apricots pack a serious dose of fiber?  Two medium apricots have approximately 1 ½ grams of fiber.  They also are loaded with potassium, Vitamins A and C.  Apricots also contain beta-cryptoxanthin, a member of the carotenoid family that is a strong antioxidant. 

For a delicious treat, make these apricot turnovers!  These mini hand-held pies will disappear quickly & be loved by little ones and grown-ups!  This recipe could easily be adjusted for most seasonal fruit, so try replacing the apricots with any fresh picks from the farmers’ market J

Strawberry Cream Pie

We are baking, or shall we say, mixing the easiest spring pie!  Sweet & seasonal strawberries top a light and creamy pie filling that’s drizzled with a little chocolate on top.

This recipe comes together in minutes and is super easy to prepare.  It’s also super adaptable.  We love this in a prepared Oreo pie crust, but a graham cracker crust or traditional pie crust is equally yummy.  If you don’t have strawberries, feel free to substitute them with raspberries or blueberries (or even doubling the chocolate topping for a different twist!).

Coconut banana carrot cake

This cake takes the cake!   Literally.  It’s moist, tender, delicious and dare I say it for a cake… rather healthy!   Loaded with coconut, banana, carrot, cinnamon and zero refined sugar, this will quickly become a go-to recipe!  The cake batter is sweetened with maple syrup.  It’s so good and perfect for any special ending to a meal!

It is super delicious unadorned, but if you want to top it with a traditional cream cheese frosting, it doesn’t get any better than the one we have (warning:  the icing recipe is an old school, sugary-buttery-lick-your-fingers-icing… but everything in moderation… right?)!

1 cup ripe banana, mashed

2 cups carrots, grated
½ cup maple syrup
½ cup coconut oil (or butter), melted
4 eggs
2 cups almond flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon vanilla
½ cup coconut
1/3-1/2 cup organic raisins (optional)
¼ cup walnuts, finely chopped (optional)

8-ounce cream cheese, room temperature

2 cups powdered sugar
½ cup butter, room temperature
1 teaspoon vanilla
Dash of cinnamon & nutmeg, optional
Drop of milk

1. Preheat oven to 350°.
2. Grease and flour a bundt pan.
3. In a mixing bowl, mix together banana, maple syrup, coconut oil and eggs until well mixed.  Add almond flour, cinnamon, baking soda and vanilla.  Mix until incorporated.  Add carrots and coconut.  Mix until combined.  Add raisins and walnuts, and mix until incorporated.
4. Pour into prepared pan.  Bake for 40-45 minutes, until toothpick inserted in center comes out clean.
5. Cool cake completely.
6. For the icing:  Beat cream cheese and butter until smooth.  Add the powdered sugar, vanilla and spices (if using), beat until combined.  Very gradually add a drop of milk until you reach the right creamy consistency (be careful to add a very little at a time!). 

What we are loving:  these stainless steel cups!  We got them for the kids, but oddly they are most coveted by adults.  I think grownups feel like they are drinking out of a mint julep cup… but they are perfect for kiddos!  They can safely drink from these without the worry of plastic leaching or breakage.

banana gingerbread muffins

This delicious muffin is the tastiest gift or treat for the holidays!  The blend of cinnamon, ginger and clove spices is the perfect addition to the sweet banana batter.  Top with a dusting of powdered sugar or our cream cheese glaze.

muffin recipe 

1 1/2 cups all-purpose flour

2 teaspoons baking powder 

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
8 Tablespoons (1 stick) butter, room temperature
¾ cup brown sugar
1 egg
1 cup banana, mashed (about 2 bananas)
1/2 cup buttermilk
¼ cup molasses

cream cheese glaze
4 ounces cream cheese, room temperature
3 Tablespoons butter, room temperature
1 ½ cups confectioners sugar
½ teaspoon vanilla
3 Tablespoons milk

for the muffins:
1.) Preheat oven to 350°. Line a 12-14 muffin tins with liners (or grease and flour 12-14 muffin cups).
2.) In a large bowl, sift or stir together the flour, baking powder, cinnamon, ginger, allspice, cloves cardamom and nutmeg. Set aside.
3.) In a medium bowl, beat the butter and sugar together for two minutes.
4.) Add the egg and beat for one minute.
5.) Beat in the mashed banana, buttermilk and molasses.
6.) Combine the dry and wet ingredients. Beat for 30 seconds, until ingredients are combined.
7.) Spoon the batter into the prepared muffin cups.
8.) Bake for 20-23 minutes, until a toothpick comes out clean when inserted in the middle of the muffin.
9.) When completely cool, lightly dust with powdered sugar or drizzle with cream cheese glaze (optional).

for the glaze:
1. In a medium mixing bowl, mix together the cream cheese and butter for one minute.
2. Add the confectioners sugar and vanilla. Mix until combined.
3. Add the milk, and mix until a smooth consistency (the icing may require an additional ½ - 1 teaspoon of milk to reach drizzle consistency).

cinnamon apple crisp

Chocolate trumps every dessert in our household.  So I know that this apple crisp recipe is a winner because every time that I make it (which is pretty frequently because it’s super easy & delicious!), I hear “ooh”, “awe” and “awesome”!  

Granny smith apples get topped with a brown sugar crumb topping… it’s scrumptious and extra tasty served warm with vanilla ice cream.

6 cups peeled apples, thinly sliced*
3/4 cup brown sugar
2/3 cup oats
1/2 cup flour
1/2 cup butter, room temperature
1 Tablespoon cinnamon

1.) Preheat oven to 350°.
2.) Place apples in a lightly buttered 8x8 glass baking dish.
3.) Combine brown sugar, oats, flour, butter and cinnamon; blend together with fingers until crumbly. Evenly top apples with oat mixture.
4.) Bake for 35 minutes.

* we use granny smith apples, but any apple will do :) 

This recipe is from our e-cookbook, Cooking FUNdamentals: yummy, healthy and quick recipes for kids & grown-ups!  {$3.95}

Another yummy & fun recipe to make is our apple chips!  click here for the recipe!

mini pumpkin whoopie pies

Oh me, oh my, we love these whoopie pies!  These little autumn cake bites are delicious and the tastiest way to indulge with pumpkin.  This gem of a recipe comes from Martha (thanks Martha!).  We did not modify the recipe at all (it’s perfect) except to make them much smaller (about a heaping teaspoon of batter baked for 8 minutes) and to cut the recipe in half (it makes a lot of whoopie pies)  The original recipe is below.   Whoopee!

For the Pumpkin Whoopie Cookies

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

2 cups firmly packed dark-brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 teaspoon pure vanilla extract

For the Cream Cheese Filling

3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

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photo & recipe courtesy of MarthaStewart.com

mango ice cream

I scream, you scream. We all scream for home-made ice cream!

This dessert is so refreshing, simple and healthy. It has the creamy goodness of ice cream & the refreshing taste of sherbet. Grab a spoon and dig in!

1 ½ cups mango, peeled, seeded and cut into chunks
15-ounce can of sweetened cream of coconut
1/3 cup fresh lime juice
¾ cup water

(1.) Place the mango in a blender or food processor and blend until smooth. Push the mango through a sieve. Rinse out the blender to discard the mango fibers.
(2.) Pour the mango back into the blender or food processor. Add the cream of coconut, lime juice and water. Blend all of the ingredients and freeze in an ice-cream maker.

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chocolate snacking cake

All of your sweeties will love this chocolate snacking cake!  This sweet & tender cake is packed with nutritionally rich foods like oats, cocoa powder, walnuts and semi-sweet chocolate… what’s not to love?

1 cup uncooked oatmeal
1 3/4 cups boiling water
½ cup butter cut into small cubes & softened
3/4 cup granulated sugar
1 cup brown sugar, packed
3 eggs
1 ¾ cups flour
2 Tablespoons cocoa powder
1 teaspoon baking soda
2 cups chocolate chips
¾ cups walnuts, chopped

1.) Preheat oven to 350°. Lightly grease and flour a 9x13 glass dish and set aside.
2.) In a mixing bowl, pour boiling water over oatmeal. Let stand for 10 minutes.
3.) Add the butter, granulated sugar and brown sugar; stirring until butter is melted.
4.) Add eggs one at a time, beating well after each addition.
5.) Sift flour, cocoa and baking soda together. Add to batter; mix well. Stir in half {1 cup} of the chocolate chips. Pour into the pan.
6.) Sprinkle walnuts and remaining cup of chocolate chips on top.
7.) Bake for 40 minutes or until a toothpick inserted in center come out clean.

pumpkin chocolate chip cookies

We love pumpkin & chocolate – it’s a perfect match in these super delicious, moist and cake-like cookies!  These are delicious unadorned, but kids love the iced pumpkin faces.

2 1/4 cups unbleached all purpose flour

1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 (15 ounce) can pumpkin
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Glaze
1 1/2 cups powdered sugar
2 1/2 tablespoons milk
1/2 teaspoon vanilla extract

1.) Preheat oven to 350°. Line baking sheets with parchment paper and set aside.
2.) With an electric mixer, cream together butter, brown sugar and granulated sugar. Scrape down the sides of the bowl, then add the pumpkin, eggs and vanilla. Beat until blended.
3.) Add the dry ingredients (flour, baking powder, baking soda and cinnamon), beat until blended. Stir in the chocolate chips.
4.) Using a Tablespoon scoop, drop the dough onto the baking sheet. Bake in the middle of the oven for 12-17 minutes, until bottom of cookies are browned. Let the cookies cool for a couple of minutes before transferring to a cooling rack.
5.) If making pumpkin face: While the cookies are still warm, press two chocolate chips into the cookie to make the eyes for the pumpkin.
6.) For the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Drizzle in a pumpkin pattern.

Recipe adapted & photo courtesy of King Arthur Flour

oatmeal molasses cookies

These molasses & oat cookies are kissed with allspice, nutmeg and cloves. They are the perfect sweet treat for autumn!




1½ cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup butter, melted and cooled
1 large egg
¼ cup molasses
¾ cup old-fashioned oats


1. Preheat oven to 375F.
2. Sift together flour, sugar, baking soda and spices. Add melted, cooled
butter, egg and molasses; mix well.  Stir in oats.
3. Drop dough by tablespoonfuls onto an ungreased baking sheet. Flatten with bottom of a glass that has been dipped in sugar. Bake 9 minutes.


Yield: 2 dozen


* recipe adapted and photo courtesy of Relish Mag

sunflower seed butter cookies {mock peanut butter cookies}

This mock peanut butter cookie is for any little one with a peanut allergy {child, friend or classmate}! It's delicious and tastes just like good old-fashioned pb cookies! It's extra good with chocolate chips or with a Hershey kiss in the center :)

1 1/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, room temperature

1/2 cup sunflower seed butter*

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 egg

1/2 teaspoon vanilla

3/4 cup chocolate chips, optional

graulated sugar

1.) Preheat oven to 375. Line two baking sheet pans with parchment paper.

2.) Whisk together flour, baking powder and baking soda. Set aside.

3.) With an electric mixer, beat butter until creamy. Add sunflower seed butter, brown sugar, granulated sugar, egg and vanilla. Mix until completely combined.

4.) Add the flour mixture and mix until incorporated.

5.) Place approximately 1/4 cup of sugar in a bowl.

6.) Roll dough into 1 1/2 inch balls. Roll in the sugar. Place on a baking sheet pan. Press each dough ball twice with a fork to make a crisscross design.

7.) Bake for 9-10 minutes.

To make blossom cookies with Hershey Kisses- Shape dough into 1 1/2 inch balls. Bake for 8 minutes. Remove from oven and immediately press a chocolate kiss in the center of each cookie.

* Not only is the sunflower seed butter a great alternative to peanut butter, it is also high in Vitamin E, folate, zince and protein... sunflower seeds pack a lot of nutritional power.

oatmeal chocolate chip cookies

mmm, mmm good!

Oatmeal Chocolate Chip Cookie recipe:

1/2 cup {1 stick} butter, room temperature

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 egg

1/2 teaspoon vanilla

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups old-fashioned oats

1 cup chocolate chips

1/2 cup walnuts or pecans, chopped

(1.) Preheat oven to 350. Line two baking sheets with parchment paper {or lightly grease}.

(2.) In a large mixing bowl, cream together butter, brown sugar and granulated sugar, until fluffy. Add egg and vanilla, and mix until combined.

(3.) In a small bowl, sift or stir together the flour, baking powder and baking soda together.

(4.) Add the flour mixture to the butter mixture - mix just until well combined. Add the oats and mix until combined. Mix in the chocolate chips and nuts.

(5.) Drop Tablespoonful of dough on baking sheet. Space two inches apart.

(6.) Bake for 10-12 minutes, or until golden brown on the bottom of the cookies. Place cookies on a cooling rack.