Monday, January 29, 2018

Yummy Valentine Treats to make with Someone Special


If you are looking for some new sweets to make those cute little ones in your life. Or maybe you and that someone special is looking to make something yummy together. Here are three amazing recipes that you can make with anyone by your side with their help. Valentine's and yummy treats can't get any better!


Coconut Protein Chocolate Chip Cookies
Recipe Credit: Carrington Farms

INGREDIENTS
½ cup Carrington Farms Organic ghee
½ cup Cane Sugar
1 teaspoon Carrington Farms Milled Flax
2 Tablespoon Water
2 teaspoons Molasses
½ cup Carrington Farms Coconut Protein Powder
1¼ cup Whole Wheat Pastry Flour
¾ teaspoon Baking Soda
¼ teaspoon Salt
½ cup Chocolate Chips

DIRECTIONS
Preheat oven to 370 degrees.
In large mixing bowl, cream together ghee and sugar until creamy, about 2 minutes.
In small bowl, mix together ground flax seeds and water. Let sit for 1-2 minutes. Add to butter sugar mixture and mix. Add molasses and stir.
Stir in protein powder, whole wheat pastry flour, baking soda, salt. Mix until just combined, avoid overmixing. Stir in chocolate chips.
Using parchment paper or silpat silicone baking sheets, cover baking sheet. Divide dough into balls. Press down on dough to flatten. Make sure that each cookie has enough room to spread.
Bake at 9-11 minutes or until golden brown on edges but still soft.
Let cool for 5-10 minutes before eating.


*Pro Tip: Save a bundle with the Carrington Farms Baking Bundle! The ideal bundle for all your baking needs, this package includes: Matcha Powder, Organic Ghee Clarified Butter, Organic Milled Flax, Coconut Oil Cooking Grapy, and Unflavored Liquid Coconut Cooking Oil. ($55)


Cranberry Orange Muffins with 
Walnut Crumble Topping
Why only juice with your Hurom? 
Integrate the multi-purpose juicer into baking with this easy.

INGREDIENTS
Juicer:
1 medium apple (peeled, seeds removed)
1 medium orange (zest removed and reserved, peel removed)
110ml juice, 60g pulp

Crumble Toppings:
25g cup walnut pieces
60g cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/4 teaspoon baking powder
Pinch of salt
2 1/2 tablespoons unsalted butter, melted

Muffin:
60g brown sugar
60g butter (room temperature)
1 egg (room temperature)
150g flour
3g baking powder
1 tsp cinnamon powder
1 Tb extra virgin olive oil
pinch of salt
125g fresh or frozen cranberries

DIRECTIONS
Prepare apple by peeling then chopping into 2 inch pieces. Prepare orange by removing zest with a citrus zester and reserving. Remove peel and cut into 4 pieces. Extract with your Hurom juicer using the coarse strainer, and set aside 110ml juice and 60g pulp.
Sift flour, baking powder, and salt into a bowl and set aside.
Using an electric mixer, combine butter and brown sugar in a mixing bowl. Add egg, juice & pulp, and cinnamon powder, and blend by hand. Slowly add in dry ingredients and mix until just combined. Fold in cranberries and orange zest.
Place liners in muffin pan, and fill each about 1/8 from the top. Evenly distribute crumble topping. Bake for 25 minutes at 400° F. Poke the middle of one with a toothpick to test for doneness.


Veestro's Chocolate Chip Cookie Cake
Recipe Credit: Danny Seo + Veestro

INGREDIENTS
Cooking spray or melted coconut oil
2 (14-oz) cans low-sodium chickpeas, drained and rinsed
1 cup gluten-free rolled oats
¼ cup unsweetened applesauce
3 tablespoons coconut oil, melted
2 teaspoons vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups coconut sugar or turbinado sugar
1 cup fair-trade semi-sweet chocolate chips

DIRECTIONS
Preheat the oven to 350 F. Line a 10-inch round cake pan with parchment paper and grease with cooking spray or coconut oil.
In a food processor, combine the chickpeas, oats, applesauce, coconut oil, vanilla, baking powder, baking soda, salt and all but 1 tablespoon of the sugar. Bake until the cake is browned around the edges but still soft in the center, about 40 minutes. Place the pan on a wire rack to cool for 15 minutes; it will firm up a bit as it cools.
Run a knife around the edge of the pan to release the cake. Place a large plate on top and flip to invert the cake onto the plate. Place a serving plate on top of the inverted cake and flip again so the cake is right side up. Serve warm (if you can't wait) or slice it into wedges when it has cooled.


*Pro Tip: Use the T-fal AirBake Cookie Sheet for better browning, decreased bake times, and practically NO BURNING.

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