Treats With a Twist

Vegan Apple Almond Muffins

2012-03-02T09:03:00.004-06:00

I made this recipe for two reasons: 1. I really wanted to make a muffin recipe, and 2. I really wanted to use my square muffin tin because I haven’t used it in so long! I’m so glad that I can be swayed so easily to start experimenting, because these muffins turned out amazing! I was so shocked upon first bite, that I texted my boyfriend (what a tolerant man), my mom, and all of my Twitter followers that I had just succeeded in making the best muffin ever! It’s moist and sweet, but not too sweet. It has a nutty quality from the almonds and the flax…AND it’s made without dairy and fat! Holy crud, there IS such a thing as a healthy muffin J (I’m only joking…because I have been making healthy muffins for awhile now, so this wasn’t a sudden epiphany)

This is my new favorite flour! Can't wait to try that scone mix too...

Now, I want to mention the measurements. I recently went to a lecture on baking (so much fun! Thanks so much to Julie and Susan at KingArthur Flour!) where I was reminded about the power of weight versus cup-measurement. I’ve always known that weight is more precise, but every once in awhile, it’s actually important to use that knowledge. I used my new bag of King Arthur Flour: White Whole Wheat flour in honor of this recipe, and I was super pleased with the results! (As you know, I usually mix white and wheat flours in all of my recipes, so this bag of flour took that step out for me.)

Vegan Apple Almond Muffins

(makes 8 standard muffins)

80g flour (appx. ¾ cup)

25g flax seed meal (appx. ¼ cup)

25g quick oats (appx. ¼ cup)

70g brown sugar (appx 1/3 cup)

3 Tbs. Splenda

1 tsp. baking powder

½ tsp. salt

1 tsp. corn starch

1 tsp. cinnamon

1 tsp. vanilla extract

½ cup unsweetened almond milk (I used Silk)

½ tsp vinegar

2 Tbs. soy yogurt (I used WholeSoy Plain)

1 medium-large apple, shredded* (I used Jonagold)

¼ cup toasted almonds, chopped

~Preheat oven to 350 degrees F. Spray or line 8 spaces in your standard muffin tin.

~In a small bowl, combine your unsweetened almond milk and vinegar and set aside.

~In a large bowl, combine all of your dry ingredients. If you’re weighing your ingredients, I find it easiest to place your empty bowl on your scale, zero it out (tear), then add the ingredients, one at a time, adding them up as you go. *If you haven’t shredded your apple yet, you can now shred your apple directly into the bowl with your dry ingredients (I use a good old fashioned paddle-handle cheese grater); or you can use a food processor to shred your apple and add it into the dry ingredients. Stir the apple into the dry ingredients until it is well dispersed. Then, add the milk/vinegar and yogurt. Stir in the almonds. Scoop the batter into the muffin tin, evenly distributing it. Bake for 25-30 min, or until your toothpick comes out clean. Let cool and enjoy!

These muffins are so moist, and should only be left on the counter for a couple of days (seriously, yours lasted that long?), otherwise store them in the fridge!

Strike up a conversation: I'm running the half-marathon on Sunday! What are you doing for your health this weekend?

Fat-Free Chocolate Coconut Pudding Cake (Vegan too!)

2012-03-01T08:13:00.000-06:00

I was rifling through some cookbooks looking for some inspiration, when I stumbled across a recipe in Better Homes and Gardens for a chocolate pudding brownie that had a wonderful back-story. The cake was originally conceived during wartimes and used no butter, no eggs, and very little sugar. Women could make this cake and not use precious resources (like butter, eggs and sugar) that were scarce, while still entertaining their guests. So, basically, I found it incredibly interesting that wives used basically vegan (they used milk though) recipes to get through wartimes!

I’ve tweaked the recipe a bit, but the basic inspiration is still there. When you make it, you layer a thick cake batter in the bottom of the pan, and pour a separate batter on top. While it bakes, the cake rises to the top and the liquid thickens into a pudding under the cake! Like magic, you have a layered chocolate delight, sans dairy and with very little sugar! Voila

To keep it vegan, you can use the vegan chocolate of your choice for the chopped semisweet chocolate (or even use chocolate chips), but I used TCHO 66%. I love that the chopped chocolate adds little pockets of smooth, melt-y goodness to the cake portion. Use the best chocolate you have on hand, because it adds another rich dimension to the dish.

Fat-Free, Vegan Chocolate Coconut Pudding Cake

(inspired by Better Homes and Gardens Cookbook)

(makes one 8x8” cake)

1 cup flour ( ½ cup whole wheat, ½ cup white)

½ cup Splenda

2 Tbs. unsweetened cocoa powder

2 tsp. baking powder

¼ tsp. salt

½ cup unsweetened almond milk

2 Tbs. unsweetened applesauce

1 tsp. vanilla extract

2 Tbs. unsweetened coconut flakes

2 oz. chopped semisweet chocolate (I used TCHO 66%)

½ cup packed brown sugar

¼ cup unsweetened cocoa powder

1 ½ cups boiling water

~Preheat oven to 350 degrees F. Spray an 8x8” pan with non-stick spray.

~In a large bowl, stir together the flour, Splenda, 2 Tbs. cocoa, baking powder and salt. Then, add the almond milk, applesauce, and vanilla. Stir in the coconut and the chocolate chunks. This will be a very thick batter! Transfer the batter to the pan and use a spatula to spread it evenly in the bottom of the pan.

~Next, (I used the same bowl I just used) combine the brown sugar and cocoa. Add the boiling water and carefully stir until the sugar and cocoa are melted into the water. Carefully pour this mixture over the top on the batter in the pan. Put in the oven and bake for 40 min. Remove from the oven and let cool for 40 min before serving! Enjoy!

Strike up a conversation: Do you ever try out recipes with a historical background?

Travel in Healthful Bliss

2012-02-29T09:17:00.000-06:00

This is my final energy bar review before the half-marathon! Can you believe it? I’m so nervous. Remember my review on Wine Time bars? Well, the company came out with another line of bar, called the Travel Timebar. Where the Wine Time bar resembled a candy bar, the Travel Time bar resembles a granola bar. There are two flavors: Almond Coffee, and Granola Citrus Burst. The Almond Coffee bar was like a jolt of espresso and chocolate while being hearty and satisfying. The Granola Citrus Burst one was so packed with flavor that I had to enjoy it very slowly, but in a good way! It was so…bright tasting (hope that makes sense!)!

The amazing thing about these bars, is that they feature Resveratrol (just like the Wine Time bar) and Wellmune WGP. What is Wellmune WGP, you ask? Well, it’s a revolutionary extract (from baker’s yeast, weirdly enough) that “[fortifies] key immune cells that are the body’s first line of defense. It actually ‘trains’ your immune system to be stronger every day.” (ResVez Incorporated) What does this mean for you? This bar is awesome to eat if you travel frequently and come into contact with anything that may lower your immune system! It promotes wellness to your core. It also helps protect your body from a lowered immune system, which can happen after intense exercise (yay for me, because training is intense).

Both flavors have 190 calories and 5 grams of protein, and they are higher in carbs than other protein bars, which makes them great for recovery after intense exercise too!

Strike up a conversation: Have you tried any unique energy bars lately?

Strawberry Granola Muffin, for one (Vegan!)

2012-02-28T08:08:00.003-06:00

I haven't done a vegan muffin "for one" in awhile, so I figured it was about that time again. And, because I've been on such a granola kick lately, I figured I needed to incorporate that obsession into my newest creation. The *granola recipe is the same as my Cinnamon Raisin Granola, sans raisins (so, plain cinnamon granola basically) and using agave instead of honey (for the purpose of keeping it vegan, of course). This muffin has a sweet strawberry taste and a beautiful pink hue, making it perfect for a cheery breakfast on the go (or at home!).

Vegan Strawberry Granola Muffin, for one

3 Tbs. flour (2 Tbs. wheat, 1 Tbs. white)

1/4 tsp. baking powder

1/8 tsp. salt

2 tsp. Splenda

2 Tbs. unsweetened almond milk

1 Tbs. plain soy yogurt (I use WholeSoy Plain)

a few drops of vanilla extract

1 Tbs. sugar free strawberry jam

1 Tbs. granola (*see note above)

1 Tbs. granola, for the topping

~Preheat oven to 400 degrees F. Spray a small baking ramekin with non-stick spray (or line with a paper muffin liner).
~In a small bowl, mix together all of the dry ingredients. Add all of the wet ingredients and stir until combined. Fold in the strawberry jam then fold in the 1 Tbs. of granola. Transfer the batter to the baking ramekin. Top with the remaining 1 Tbs. of granola. Place in the oven and fold a piece of foil over the ramekin, like a tent, to shield the granola on top from burning during baking. Bake for 25 min or until a toothpick comes out clean. Let cool and then enjoy!

If you love my vegan Strawberry Granola Muffin recipe, you should try this chocolate-studded one too!

Strike up a conversation: Are you vegan? If not, do you ever try recipes that are vegan?

Nutrition With NuGo Dark

2012-02-27T07:42:00.003-06:00

The countdown is well into effect now for the half-marathon: T minus 6 days! Ah, I get butterflies every time I think about it. I’m so scared and excited; you’d think I’ve never done it before. But I have! Remember last year’s half-marathon? I can’t wait to have another wonderful, challenging experience and spend some time with my friend Jessi, whom I miss so much (moving is tough!).

I’m excited to introduce NuGo nutrition, dark chocolate vegan nutrition bars to you. "NuGo makes many all-natural bars, including vegan, gluten-free, and low sugar options" (@NuGoNutrition). I most recently tried a few of the dark chocolate bars, and one in particular stood out to me. I loved the Chocolate Pretzel bar, because I am a salty/sweet addict. It is made with real dark chocolate (not that fake strange “chocolate” substitute that leaves a weird after-taste), and sprinkled with flaked salt, which when combined with the toasted brown rice puffs inside, tastes like chocolate-covered pretzels. With around 200 calories and 10 grams of protein, this bar is a wonderfully balanced treat!

With not enough of a peanut butter taste to discern it from the Chocolate Chip bar, the Peanut Butter Cup bar was honestly disappointing to me. Be this as it may, the Chocolate Chip bar is like a chocolate-studded Krispie Treat, which is great for a nutrition bar that is packed with protein.

I’m excited to hopefully get to try the "Slim" variety soon too, because anything that is low calorie, tasty, and full of protein and nutrients is great by me!

Strike up a conversation: What's the longest race you've ever run? What was that experience like for you?

Blueberry Shortcake Cookies

2012-02-24T09:35:00.001-06:00

These cookies are really amazing. They have the texture of cake, the taste of blueberries and graham crackers, and the delightful hint of sweetness from white chocolate. They are a hearty cookie that will be sure to satisfy you. I tested them on my apartment building staff by leaving a plate of cookies in the lounge area, and if the clean plate club means anything...well, you get the idea :) Nobody had any clue that they had half the fat and a fraction of the sugar of an ordinary cookie!

Blueberry Shortcake Cookies

(makes 2 dozen)

2 cups flour (1 cup whole wheat, 1 cup white)

1 tsp. salt

1 tsp baking soda

1/3 cup packed brown sugar

1/3 cup Splenda

6 Tbs. butter, softened at room temperature (or "butter" of your choice)

1/3 cup unsweetened applesauce

2 egg whites

2 tsp. vanilla extract

2 Tbs. flax seed meal

1/2 cup graham cracker crumbs (about 3 rectangles, pulsed in the food processor)

1/3 cup white chocolate chips

1/3 cup dried blueberries

~Preheat oven to 350 degrees F. Prepare 2 baking sheets with silicone mats or parchment.
~In your mixer, cream the butter and sugars until light colored and fluffy. Add the applesauce and egg whites and continue to mix until well incorporated. Add vanilla. Add all of the dry ingredients, and slowly mix until incorporated, and then add the graham crumbs. Finally, mix in the white chocolate chips and dried blueberries.
~Drop the cookie dough onto your baking sheets, spacing well, 12 cookies per sheet. Wrap a piece of parchment around a spatula and gently press to flatten each cookie dough ball (because these cookies don't spread much, I like to flatten them a bit until just over 1/2" tall). Bake 12-15 min or until golden brown. Let cool and enjoy!

Love the blueberry/white chocolate/graham combo? You'll love my Blueberry Graham Popcorn too!
Strike up a conversation: These cookies are a unique flavor combo! What's a unique flavor combo you would like to try in a cookie?

Ladies Love LUNA

2012-02-23T09:10:00.000-06:00

And my venture into the world of energy bars continues. I love when bars have not only a nutritious purpose, but also target their customers in a personal manner, and thus, I love LUNA bars. LUNA bars are the women's counterpart of Clif Bar, and they boast having the nutritional values that women need. They are packed with vitamins, including calcium, folic acid, vitamin D, and iron, which are vital components to women's health. They are 70% organic, low in calories (generally under 200 calories, which is a requirement of mine if I'm going to eat a food bar) and high in protein (about 8-9 grams per bar).

The latest flavors are amazing. A few months back, they blew me away with the Chocolate Dipped Coconut flavor, which plays to all of my favorite things (I believe I've mentioned my love of Almond Joys many times). Most recently, though, they came out with a Chocolate Chunk flavor and Peanut Honey Pretzel. I could not be more impressed. Chocolate Chunk reminds me of the classic chocolate chip granola bar I would inhale as a child, but all grown up. It has the same taste and mouthfeel, and puts a smile on your face as you run into giant chocolate chunks. Now, the Peanut Honey Pretzel satisfies in a whole other way. I have always loved graham crackers (they are one of my favorite things, even if some people think they are "baby cookies" to which I say: boo, you are crazy), I am a pretzel addict (maybe its the salty sweet appeal, but every time I eat chocolate or peanut butter, I wish I had a pretzel too), and I will drizzle honey on anything (yes, even graham crackers)...so these bars happen to make me giddy with delight. I never thought I'd be so excited over a bar that doesn't have chocolate, until I was introduced to this LUNA bar!

LUNA also has a line of protein bars, which makes me so excited. I eat a lot of protein bars, especially when I'm training, so to have a bar that is personalized for women, I feel so good about eating them. The newest flavors are Chocolate and Mint Chocolate Chip. After a run, I reached for the Mint Chocolate Chip protein bar, which made me feel like not only did I have a satisfying work out, but then I got to eat a giant Thin Mint Girl Scout Cookie! All that great taste wrapped up into a protein packed snack. The Chocolate was so satisfying because it is like a dense, rich brownie, enrobed in a layer of extra chocolate. These are definitely made for women! AND as of Spring 2011, they started making their protein bars gluten free, which means now we can all enjoy them!
I can't wait to see what they come up with next!

Strike up a conversation: Have you had LUNA bars? What's your favorite flavor?

Sugar-Free Baked Cake Doughnuts

2012-02-22T08:28:00.005-06:00

In all of the post-Valentine’s sales, I snatched up this adorable heart-shaped doughnut pan. I’ve never been a huge fan of doughnuts because, although they’re sweet and soft, they usually leave me feeling sick and full of guilt. Thus, I decided to use my new pan as a mold for cake “doughnuts,” and test out a little trick I learned (from Shelly at Cookies & Cups) when using a cake mix. Yes, I said cake mix.

Yup, just these two ingredients!

If you know me, you’ve probably heard one of my rants tearing down the world of boxed cake mix. I acknowledge that most people, however, have a cabinet full of them and don’t actually bake from scratch (but please, I beg you, do not tell me that your cake is “homemade” if you made it from a box…stay tuned for my rant on frozen cookie dough). I wanted to call attention to sugar-free cake mix. I found this on the shelf of my grocery store and knew that I had to mention it, because if you are going to use a packaged mix, why not use the one that has the least amount of calories? It’s an easy choice.

Aren't these just too cute?! And too easy?!

Now, the best thing about these “doughnuts,” is that they only have TWO INGREDIENTS!! Yay. I’m not going to load a low calorie mix with a bunch of fat and cholesterol, undoing the little bit of good that the mix touts. So go ahead, use the mix (just this once), and get really excited about how easy it is to keep your treats sugar-free and low-calorie!

Sugar Free Baked Cake Doughnuts

(makes 12-18 doughnuts)

1 box of sugar-free vanilla cake mix (I used Pillsbury)

8oz zero calorie lemon-lime soda (I used Sprite Zero)

~Preheat your oven to 400 degrees F. Spray your pan with nonstick spray.

~In a large bowl, mix your two ingredients. Use a spatula to make sure the batter is well mixed. Portion into your doughnut pan (use only 1.5-2 Tbs per doughnut space, only filling them half way). Bake 5-10 min, keeping an eye on them, until they are golden and spring back when you touch them.

*If you want to glaze them, depending on how many you want to glaze, mix 2 Tbs powdered sugar: 1 tsp. unsweetened almond milk. Add a splash of vanilla. Dip your doughnut in the glaze or swizzle the glaze over the top. Sprinkles look pretty too J

Strike up a conversation: Have you ever used a sugar-free cake mix? What do you think of these new mainstream mixes?

I'm On A "Quest"

2012-02-21T08:14:00.004-06:00

As I said yesterday, I've been trying a lot of protein bars lately because I am training for a half-marathon, which is quickly approaching. One of the most important things that you have to keep in mind when training for anything that can break your body down, is nutrition to build your body up. Easy, right? Well, maybe not easy. I find myself in states of exhaustion from doing it incorrectly far too often, but when I stick to what I know is right, I come out stronger on the other side.

Remember my review on Quest bars last year? I was blown away by their awesome nutritional profile, unparalleled taste, and amazing transformability when microwaved (it becomes a fresh baked cookie!). I'm seriously hooked on them. Lately, they came out with an all natural line, which makes them even better than ever, with all new flavors! They also have no sugar and no artificial sweeteners, so they don't leave a bad after-taste. They're gluten free and have 20 (yes, that's twenty) grams of protein in each bar and clock in at 160-170 calories! No joke.

The newest flavors are: Coconut Cashew, Strawberry Cheesecake, Cinnamon Roll, Lemon Cream Pie, and Chocolate Peanut Butter. I feel like the only way to eat these is by microwaving them (sans packaging) for a quick 15 seconds until they taste and feel like a fresh baked cookie, which makes getting done with a work out such a treat :) I even prefer to eat one (or half of one) warmed up instead of dessert, which is way better for me too. I love the Coconut Cashew or the Strawberry Cheesecake, because both have great pieces of the flavor they boast (coconut, strawberry); but then again, I'm a chocoholic and love a warm nutritious "peanut butter brownie".

Overall, I wish I had an endless supply of these bars. I would wear a Quest sticker on my shirt as I ran and I would shout it from the roof-tops that I love these bars.

Strike up a conversation: Have you heard about these bars? What flavor would your ideal protein bar be?

Getting Marathon Ready

2012-02-20T10:56:00.002-06:00

As many of you know, I am getting primed and ready to run a half marathon, which happens in two weekends! I can hardly believe that it's almost here! One of the great benefits of the product testing I do, is that I feel like I get to find which energy bars work best for me during training (trust me, I eat a ton of them). Depending on the time of day and whether I am pre- or post-workout, I choose different bars to meet my needs. For example, when I reviewed my supply of Clif Bars, I mentioned that eating the CRUNCH bars are perfect for me before working out, because I need a low calorie, low protein, high carb snack (especially when my supply of bananas is depleted).

So, over the next week or two, I'm gonna talk about a few energy bars I've been trying! I'll share with you all the latest yummy bars out there, so whether you're looking for a work out fuel or you just like eating bars for snacks, you'll know all the stuff to look for!

If you have any suggestions for me to sample, please let me know and I'll try to make that happen.
Just a teaser, we'll be looking at the new natural Quest bars, LUNA bars, including their protein bar line, the latest Wine Time Travel bars, and NuGo Dark chocolate bars!

This will also give me a chance to catch up with some baking, because time seems to be running away from me (ha, literally) so I'll have some yummy treats to share with all of you!

The Brownie-Cookie Hybrid

2012-02-16T08:51:00.003-06:00

Have you noticed the latest food trend? I feel like everywhere I look, I see brownie-cookie fusions. This is brilliant, of course. The problem, though, is now you're combining two equally indulgent treats into a doozie of a calorie mess. Thus, I have been experimenting and working away, trying to find a healthier alternative that gives you the same exciting layered result. And, to top it off, we must name this brownie-cookie hybrid...so, I shall call it the "Brookie!"

"Brookies"

(makes one 8x8" pan of cookie-brownies!)

Cookie portion: (This is the same recipe from my Oat Cookie Pizza)

1 cup old fashioned oats

1/4 cup wheat flour

pinch of salt

1/2 tsp. baking powder

1/4 tsp. cinnamon

1/4 cup Splenda (or sweetener of your choice)

1 Tbs. brown sugar

1/4 cup applesauce

1 Tbs. canola oil (optional: if you omit, your cookie will be chewier)

1 egg white

1/2 tsp. vanilla extract

2 Tbs. semisweet mini chocolate chips

Brownie portion: (This is a similar recipe to my Gluten-Free Fudge Yum Cookies)

1 and 1/2 cups powdered sugar

1/3 cup cocoa powder (I use Hershey's dark)

2 Tbs. malt powder

pinch of salt

1 Tbs. vanilla extract

2 egg whites

2 Tbs. semisweet mini chocolate chips

Look how rich that brownie looks!

~Preheat oven to 375 degrees F and prepare an 8x8" baking pan with non-stick spray and a layer of parchment paper on the bottom (and up the sides too for easy removal).

~In a large bowl, first prepare the cookie portion. Mix together all of the ingredients really well with a silicone spatula. Press the cookie portion into the bottom of the pan, using the spatula to help you smooth it into a thin, even layer.

~Then, prepare the brownie portion in a large bowl. Make sure all of the dry ingredients are well mixed before adding all of the wet ingredients, and patiently work the egg whites until it comes together as a fudgy batter. Pour the brownie batter over the cookie dough layer, in an even layer. You may have to tap the bottom of the pan on the counter a few times to even it all out. Bake for 35-40 min until it is cooked through (you can touch the top of the brownie portion in the middle and it is shiny and stable, not wet at all). Let cool completely before removing from the pan (with the help of the overhanging parchment paper) and cutting into "brookie" squares! Enjoy!

Strike up a conversation: Have you seen this trend on food sites? Have you made a hybrid dessert before?

Oat Cookie Pizza

2012-02-15T08:49:00.001-06:00

Have you ever wanted to make a fast, fun, and healthy treat for a small group? I have the solution! Cookie pizzas have been popular for a long time, but they taste overly sweet and are full of butter and oil (they give your fingers that glossy sheen as you eat your piece). Here's my oatmeal chocolate chip version, that you can decorate or leave naked (how scandalous!). If you like a thicker cookie (mine is pretty thin) then double the recipe and increase the baking time a bit, but use the same size pan (I prepared mine in a springform pan, and it is thin enough to bake up on the bottom of the pan, not needing the ring surrounding it).

Oat Cookie Pizza

(makes one 9" round cookie)

1 cup old fashioned oats

1/4 cup wheat flour

pinch of salt

1/2 tsp. baking powder

1/4 tsp. cinnamon

1/4 cup Splenda (or sweetener of your choice)

1 Tbs. brown sugar

1/4 cup applesauce

1 Tbs. canola oil (optional: if you omit, your cookie will be chewier)

1 egg white

1/2 tsp. vanilla extract

2 Tbs. semisweet mini chocolate chips

~Preheat oven to 375 degrees F. Spray the bottom of your springform pan with nonstick spray.

~In a large bowl, combine all dry ingredients and stir until well combined. Add all of the wet ingredients and combine until your dough comes together. Stir in the chocolate chips. Carefully spread onto the bottom of the springform pan in an even layer (I use a dampened silicone spatula to smooth out the dough until it is an even layer). Bake for 15-20 min, keeping an eye on it, until it is golden. Let cool before decorating and cutting!

Mini chocolate chips give you more chocolate in every slice!

Strike up a conversation: What kind of cookie would you turn into a cookie pizza?

White Chocolate Whole Wheat Muddy Buddies

2012-02-14T09:33:00.001-06:00

Happy Valentine's Day!!

Since we all need some no-bake simplicity every now and then, these are a wonderful Twisted alternative to the traditional Muddy Buddies ("Puppy Chow")! I decided to use the whole wheat Chex, white chocolate (because I've been on such a white chocolate kick lately), a dash of cinnamon, and NO butter! This treat definitely has all the punch of the original version, but is such a lovely change of pace with all new flavors, you'll be excited to make them for your next get together!

White Chocolate Whole Wheat Muddy Buddies

3 cups Whole Wheat Chex

1/3 cup white chocolate chips

3 Tbs. creamy peanut butter

1 tsp. cinnamon (divided: 1/4 tsp, 3/4 tsp)

1/4 cup powdered sugar

~In a microwave safe bowl, microwave the white chocolate and peanut butter together for 30 seconds, stir, then 30 seconds more until fully melted (you should be able to easily mix them together without any bits of white chocolate remaining). Stir in 1/4 tsp of the cinnamon.
~Put your Chex in a large bowl. Pour the peanut butter/white chocolate/cinnamon mixture over the cereal and use a spatula to carefully stir it all together. Sprinkle the powdered sugar and cinnamon over the top and use your spatula to completely cover the saturated cereal. If needed, wait 10 min and give one last sprinkle of powdered sugar and toss together. Enjoy!

Strike up a conversation: Are you on Pinterest? If so, what have you pinned that you'd love to make? If not, what have you been wanting to bake lately?

Clif Bar CRUNCH Giveaway!

2012-02-13T09:30:00.000-06:00

I'm so excited to get to share more wonderful products with all of you!

Lately, I've been on a Clif Bar kick. I've been hooked on the Clif MOJO bars, which are sweet, salty, chewy, crunchy, and just so yummy. My favorite is the Peanut Butter Pretzel, which mixes the creamy sweetness of peanut butter with the crunchy salty bite of pretzels. They aren't just your ordinary energy bar though, because they clock in around 200 calories (depending on which flavors, they're all around 190-200 calories) and 8-9 grams of protein! So, this is definitely a snack that you don't have to feel guilty about at all. I'm seriously addicted to them! On those days when I'm feeling like I need a little something different, the White Chocolate Macadamia is the one I reach for because you get a hint of vanilla with the smooth texture of a dreamy piece of white chocolate (perfection). Also, sometimes I get in the mood for a handful of trail mix (you know, that salty sweet combo of raisins, chocolate chips, nuts, and pretzels), but the Trail Mix bar is so much better because it's lower in calories than a trail mix binge and gives me all of the satisfaction!

Clif also has a wonderful CRUNCH bar that is insanely good. The CRUNCH bar is sweet and buttery and crumbles with the right amount of crunch as you eat it. As a chocolate lover, I was shocked at how much I loved the Blueberry Crisp flavor! It reminded me of the crumble on top of a blueberry muffin! It's bursting with flavor. The Honey Oat was wonderful too and it shocked me that I loved it more than the Chocolate Chip (maybe the Chocolate Chip needed more chocolate to make a difference to me, but it left me loving the other flavors, which is fine by me!). What's great about these, is they come with two to a pack, so you can eat one and save one, or have them both! And there's less than 200 calories for the whole pack, and 4 grams of protein, which makes them a great pre-workout snack! I love to eat a small, high-carb, low-protein snack before a work out, so eating just one of the bars is perfect for me. Once again, I was blown away by the White Chocolate flavor. I guess I've become quite a white chocolate addict lately, but the creamy, slightly vanilla, buttery taste and feel just hit the spot. I love it.

**THIS GIVEAWAY IS NOW CLOSED! THANK YOU TO ALL WHO ENTERED. THE WINNER IS: "Georgiana"!!**
The giveaway: One lucky reader will win a box of Clif CRUNCH bars!
To Enter: You can enter by one or all of the modes of entry, but you must: at least enter by the first mode (becoming a follower of Treats With a Twist), leave a separate comment form letting me know after you've completed each entry mode, and leave an email address attached to one of the comments so I can get in touch with you if you win! Here are the ways you can get entry points:

1. (this is a must) Follow Treats With a Twist (through blogger, Google Reader, Bloglovin, or any form of blog following) AND tell me your favorite combo of flavors that you've had in an energy bar!
2. Follow me on Twitter @melissakarras
3. "Like" Treats With a Twist on Facebook
4. Follow Clif Bar on Facebook
5. Share Treats With a Twist with at least one other person, and let me know how you did it!
That's it! You can have up to 5 modes of entry for this giveaway. I will close the giveaway this Thursday (Feb. 16, 2012) at 11:59pm and announce the winner right here on Friday. You will also receive an email from me if you are the winner, and you must respond within 24 hours to claim your prize! Good luck and I can't wait to share Clif CRUNCH with a lucky winner!

Valentine's Baked Chocolate Raspberry Oatmeal

2012-02-10T09:06:00.003-06:00

I can't wait to share this with my Love!

What is more romantic than cooking breakfast for your special someone? How about chocolate and raspberries? How about both?! This Baked Chocolate Raspberry Oatmeal is rich and chocolaty but not full of calories, so you can feel like you're having a Valentine's Day treat, but not feel guilty about it. And, because it is similar to cake, you can make one for the evening, and serve it next to a small scoop of vanilla ice cream for dessert! Either way, breakfast or dessert, this baked oatmeal will make you fall in love all over again. Swoon...

Looks like chocolate cake for breakfast!

Valentine's Baked Chocolate Raspberry Oatmeal

(makes one, to share with your Love, or double it if you're greedy)

1/3 cup old fashioned oats

2/3 cup water (you can use milk instead, but water is calorie-free)

1 Tbs. cocoa (I use Hershey's Special Dark)

1 and 1/2 Tbs. Splenda (or sweetener of your choice)

1/4 tsp. vanilla extract

pinch of salt

1/4 cup raspberries*

optional: powdered sugar for dusting

Look how beautiful and glossy it looks before it's baked!

*(I used frozen, and thawed them in the microwave for a few seconds so they'd break up and leach out some of their juices, which add a ton of flavor to the oats!)
~Preheat oven to 375 degrees F and prepare a baking ramekin with non-stick spray.
~In a microwave safe bowl, par-cook the oatmeal by combining the oats and water, and microwaving for 1 min. Remove from microwave and stir in all of the other ingredients. Transfer to your baking ramekin. Bake for approximately 20 min, until cooked through. Let cool a bit and dust the top with a little powdered sugar.

You could leave it naked...

If you love baked oatmeal but don't want chocolate for breakfast (why not??) then try this recipe instead: Baked Cinnamon Roll Oatmeal.
Strike up a conversation: Are you pro or con Valentine's Day?

Gluten-Free Dark Chocolate Chewy Cookies

2012-02-09T08:53:00.002-06:00

To say that these cookies went over well with my family would be a HUGE understatement! I felt incredibly guilty when it was brought to my attention (by my boyfriend) that I hadn't made cookies in awhile, and that my cookies are always really good, and...well, I got the hint. Plus, I knew my parents were coming to visit and I needed a plate of something yummy at hand, so the need to make cookies became even more pressing. I decided I needed a cookie that was rich and chocolaty, but also chewy, and I knew I wanted some white chocolate chips in there too because I absolutely love them. Thus, this recipe was born! This is the ultimate rich chocolate cookie and has a complex flavor, provided by the hint of peanut butter and white chocolate, and a chewy texture, curtesy of the oats and flax meal. They were gobbled up so quickly, there was no evidence that they had ever been on the plate!

How glossy and beautiful!

With Valentine's Day coming up, these are the perfect treat for your someone special, and there's no guilt because they are made without butter, oil, egg yolks, or gluten (if you be sure to use gluten-free assured oats)! Wow!

Gluten-Free Dark Chocolate Chewy Cookies

(makes one dozen)

1 and 1/2 cups powdered sugar

1/3 cup cocoa (I use Hershey's Special Dark)

1/2 cup old fashioned oats

1/4 cup flax seed meal

1/2 tsp. salt

1 Tbs. vanilla extract

1 Tbs. peanut butter (you can omit this if you have a peanut allergy!)

2 egg whites

1/4 cup white chocolate chips

~Preheat oven to 350 degrees F. Line two baking sheets with parchment (or silicone mats).
~Put all ingredients into a large bowl and mix together well. Using a silicone spatula, work the ingredients (may I say, mush the ingredients?) together until they are all moistened and a uniform batter (at first, it will look like there's no way the dry ingredients are going to be pulled together by the egg whites, but after working them a bit, it all comes together!). Use a tablespoon to drop the dough spaced out on your baking sheets (6 cookies per baking sheet). Bake 12 min or until they appear fully cooked. Let cool before carefully removing the cookies from the baking sheets (it may be easier to peel the parchment away from the cookies). Enjoy!

Strike up a conversation: Do you have any traditional desserts you love for Valentine's Day?

Chobani "Vanilla Chocolate Chunk" Pancakes

2012-02-08T07:52:00.000-06:00

So, need a great idea for the newest Chobani Champions flavor: Vanilla Chocolate Chunk? Yes, you could gobble it up straight from the package, but why not transform it into another delightful breakfast treat? These silver-dollar sized pancakes are adorable, flavorful, and not full of fat and sugar like ordinary pancakes! Plus, because they're made from Greek yogurt, they're packed with protein. What a winning breakfast!

Chobani "Vanilla Chocolate Chunk" Pancakes

(makes 9 silver-dollar pancakes)

1 egg white

1 3.5oz container of Chobani Champions Vanilla Chocolate Chunk yogurt

1/2 over-ripe banana, smashed

1 tsp Splenda

1 tsp baking powder

1/4 cup whole wheat flour

~Heat a non-stick skillet over medium heat, lightly sprayed with non-stick spray. As the pan is heating, make your batter: combine all ingredients in a bowl, mixing until they are all incorporated (do not over-mix though). Use a tablespoon to drop batter into the heated pan. When you see small air bubbles popping in the top of the pancake, flip and let cook on the other side (they will take 1-2 min per side).
~Enjoy topped with a small dollop of Greek yogurt and some mini chocolate chips! Yum.

Strike up a conversation: Do you like unique pancake recipes? Here's another. What kind of pancakes are your favorite?

Super Healthy Cinnamon Raisin Granola

2012-02-07T08:32:00.004-06:00

Have you noticed my granola kick lately? I just can't get enough! It started with my Best Tropical Granola Ever, then came the Rich Chocolate Healthy Granola, and now we've come to my Super Healthy Cinnamon Raisin Granola! This one is the perfect granola because it goes well with everything! It is so yummy on it's own in a bowl of almond milk, or on top or Greek yogurt, swirled with sugar-free raspberry jam...or jam of any flavor! Or drizzled with a bit of local honey.

Super Healthy Cinnamon Raisin Granola

2 cups old fashioned oats

1/4 cup shredded unsweetened coconut

1/4 cup flax seed meal

3 Tbs. Splenda

1 tsp. cinnamon
1 tsp. vanilla extract

pinch of salt

1 Tbs. honey

1/3 cup unsweetened applesauce

1/4 cup raisins (or craisins if you're not a raisin fan)

~Preheat oven to 325 degrees F. Line a baking sheet with parchment and spray with non-stick spray.
~In a large bowl, combine all of the ingredients. Work them with a silicone spatula until all of the ingredients are well incorporated and moistened.

Strike up a conversation: Are you getting an early start on Valentine's Day? Or are you avoiding it this year?

Huge Chobani Giveaway!

2012-02-06T08:34:00.000-06:00

Do you love Greek yogurt? I do!! As if you couldn't tell from my adventures in making it myself, my Pumpkin Pie Yogurt Parfait, Blueberries and Cream Cold Oats, Raspberry Cream Cold Super-Oats, Cherry Vanilla Cold Oats, and growing list of healthy granolas (The Best Tropical Granola Ever and Rich Chocolate Healthy Granola are my latest!) , I love any excuse to get to eat Greek yogurt in any form!

This established, I was so elated to receive a package from Chobani, introducing me to their Champions line of Greek yogurt. I had never heard of Greek yogurt aimed towards kids, but I think it's absolutely brilliant. Greek yogurt is packed with protein and nutrients, and most kids' yogurts are packed with sugar and dyes to try to make them appealing to children (seriously, what flavor could tie-dyed yogurt possibly be?). This yogurt is different, though! It has bright flavor and adorable packaging, and still tastes great and has a ton of protein in every cup, which is exactly what I think kids should be reaching for when they need a snack. In fact, I love that it's a flavored yogurt that has just 110 calories, so as an adult, I don't have to be loaded with calories to have something that tastes yummy (the calorie over-load in flavored yogurt is why I just go for plain).

The flavors I received were Orange Vanilla and Vanilla Chocolate Chunk, which are the newest flavors. The Orange Vanilla tastes like a cream-sicle, and has such a bold orage taste. I found that topped with my Cinnamon Raisin Granola, it was the perfect little treat. The Vanilla Chocolate Chunk is a rich vanilla yogurt, speckled with little chocolate bits, which I loved, especially when topped with my Rich Chocolate Healthy Granola!

*This giveaway is now closed! Thank you to all who entered and congratulations to the winners: Renata and Greekmelie!**
Here's the Giveaway! TWO winners will win cases of both of the new flavors, Orange Vanilla and Vanilla Chocolate Chunk! I will draw the winner at midnight on Thursday, February 9, and announce the winners right here on Friday (and you will receive an email from me if you win; you will have 24 hours to respond with your contact information to claim your prize)!
To Enter: You can do one, or all, and you get an entry point per mode of entry. Please use a different comment per mode of entry (to let me know how you've entered), and be sure to include your email address in one of your comments so I can contact you if you win!
1. Be a follower of Treats With a Twist (this is the only mandatory form of entry) AND include in your comment your email address, and how you like to eat your yogurt!
2. Be a follower of mine on Twitter (@melissakarras) AND tweet about the giveaway, including a link to this page)
3. Be a follower of Chobani on Twitter (@Chobani)
4. "Like" Treats With a Twist on Facebook
5. "Like" Chobani Champions on Facebook
There it is! You can up to 5 points of entry! Remember, I'm going to draw TWO winners! Have a great week!

Take Me To The Super Bowl!

2012-02-03T08:42:00.001-06:00

For all of you who are still stumped on what treats you want to make for your Super Bowl party, I have a few suggestions! All of them are healthified and better choices than the abundant indulgences that I'm sure we'll all see on Sunday. So, reach for one of these instead while cheering on your team, and you won't be ridden with guilt come Monday!
Blueberry Graham Popcorn: When air popped, popcorn is so low in calories, that it can be eaten by the bowl-full without the guilt. Add a bit of pizzaz to your bowl of popcorn and your calorie count will go SO much farther than if you were eating a bowl of mixed nuts or a cereal mix!

Gluten-Free Fudge Yum Cookies: These cookies are so simple and have a fudgy chocolate taste and brownie-like texture! All your friends will swoon for them.

Oatmeal Coconut Surprise Cookies: These cookies are an amazingly healthy version of an oatmeal cookie, with a portion controlled add-in: a kiss!

Popcorn Party Mix: If you're gonna have your salty sweet nut mix, spread out the calories by using air popped popcorn! It's addictive!

White Chocolate Peanut Crunch Clusters: This is the easiest no-bake candy ever! Inspired by a calorie-packed version I saw on Pinterest, theses are certainly a better option (though still very indulgent!).

Vegan Chocolate-Covered Strawberry Oat Cookies: These cookies are made from yogurt! They have a creamy texture and a punch of chocolate flavor. Yum.

Happy Baking! Let me know what you decide to make. I love hearing all the great treats out there (especially if they're mine!).

**Congratulations to RDmom23@hotmail.com! You won my ThinSlim Foods Giveaway!**

Spring Green Pistachio Cookies

2012-02-02T08:27:00.003-06:00

Remember my Malted Vanilla Pudding Cookies? Well, they turned out so tasty and were so simple that I decided to experiment with another flavor: pistachio. The result was a cake-like fluffy cookie, full of pistachio flavor and crunch! Mmm... Plus, I used the fat-free sugar-free pudding mix again, so no guilt. They have a fun light green color, too, which will come in handy this St. Patrick's day!

Spring Green Pistachio Cookies

(makes appx. 24 cookies)

1/4 cup butter Crisco (or butter substitute of your choice)

1/4 cup brown sugar

1/4 cup unsweetened applesauce

1 package sugar-free fat-free pistachio pudding (1 oz pack)

1 egg white

1 tsp. vanilla extract

1/2 tsp. baking soda

1 cup flour

dash of salt

1/4 cup toasted pistachios, chopped

~Preheat oven to 350 degrees F.

~Cream the butter and brown sugar until fully incorporated (2-3 min). Add applesauce and pudding powder and continue to mix. When that is completely mixed, add the egg white and vanilla. Mix. Then add your dry ingredients until it comes together like a dough. Fold in your pistachios.

~Use a teaspoon to drop even sized cookie dough balls on your baking sheet (you'll want to use 2 baking sheets). Bake for approximately 12-15 min. Flatten them with the back of your spatula as soon as they come out of the oven. Let cool, and enjoy! They will maintain a soft texture. Yum.

Bright green cookie dough!

Here's the pudding box you're looking for!

Tah-dah! Green cookies!

Strike up a conversation: What's the weirdest colored treat you've made?

Blueberry Graham Popcorn for the Super Bowl!

2012-02-01T07:55:00.003-06:00

As you may be aware, Super Bowl Sunday is quickly approaching, and I’m sure unhealthy snacks are accumulating in your home. Along with the Holiday season, Super Bowl Sunday can be another gut-busting mindless-eating festivity which leaves you full of regret the next day (especially if your team loses). So, let’s come up with a game plan this year, and bring a snack to the party that’s sweet and delicious but won’t break the calorie bank (because handfuls of nuts and wings will have you in the gym for days afterwards)! Ready? Are you sure you’re ready? Because after you bring this snack, you’re going to be super popular!

Blueberry Graham Popcorn

(makes one large bowl)

1/3 cup popcorn kernels (or 1 large bag of plain, unsalted popcorn)

2 squares of Almond Bark, white chocolate (or 1/3 cup easy melting white chocolate)

2.5-3 rectangles honey Graham Crackers (that’s 10-12 sections)

¼ cup dried blueberries

½ tsp. flake sea salt (optional: for seasoning)

~Use an air-popper to pop the 1/3 cup of kernels. Spread the popcorn on a parchment-lined baking sheet.

~In the microwave, melt the Almond Bark (on ½ power, microwave for 2 min, stirring at 30 second intervals, until melted). Drizzle the white chocolate over the popcorn. Crumble the graham crackers with your hands over the white chocolate-drizzled popcorn (make sure you have some larger bite-sized chunks, and some crumbs that stick to the chocolate). Then sprinkle the dried blueberries into the mix. Use a silicone spatula to carefully mix the popcorn mixture to get the white chocolate more evenly distributed. Sprinkle with the optional salt. Let set for approximately 30 min, then enjoy! Try to save some for the party!

This is seriously an unbelievable treat! And if you’re going to indulge, you don’t want to feel guilty, and with air-popped popcorn, you can never feel too guilty! Go team!

Strike up a conversation: Are you going to bring a healthy treat to Super Bowl Sunday? You should bring Blueberry Graham Popcorn!

Rich Chocolate Healthy Granola

2012-01-31T08:09:00.001-06:00

Did you get super excited when you heard the words “rich chocolate” and “healthy” used in the same description of my latest granola creation? Well just wait until you eat a heaping bowl of it while giggling with delight! And, of course, I love it crumbled on top of a bowl of fluffy white Greek yogurt. Mmm…drool…

When working with cocoa powder and trying to make your baked goods actually taste like chocolate, I’ve learned that you must use vanilla, a bit of salt, and a small amount of (healthy) fat, like a natural peanut butter. You can omit the peanut butter and oil all together, but you should be aware that it may taste a little less chocolaty, and that you may need to bake it a little longer to achieve the crunch you want. But, it’s only 1 Tablespoon of peanut butter in this entire nutrient-packed batch, so no fretting!

Pour almond milk all over me please!

Rich Chocolate Healthy Granola

2 cups old fashioned oats

¼ cup flax seed meal

¼ cup unsweetened coconut flakes

3 Tbs. Splenda

3 Tbs. cocoa powder (I used Hershey’s Special Dark)

2 tsp. vanilla extract

pinch of salt

1 Tbs. creamy natural peanut butter (or almond butter)

1/3 cup unsweetened applesauce

1/3 cup raisins + craisins *

*you can use one or the other, but I like them combined because they compliment the chocolate, so I take my measuring cup (1/3 size) and fill it partially with raisins, and the rest with craisins

~Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and lightly spray with non-stick spray

~In a large bowl, combine oats, flax, coconut, Splenda, cocoa and salt and stir until combined.

~In a small bowl, combine applesauce, peanut butter, and vanilla and stir until combined (if you’re having trouble because your applesauce is cold and your peanut butter is seizing, microwave the mixture for 15-20 seconds, then it should be easier to mix). Pour your wet ingredients over your dry ingredients and use a silicone spatula to mix until all of your ingredients are moistened. Transfer to your baking pan, spread in a thin even layer. Bake 20 min, then use a spatula to carefully turn the granola, then bake for 20 more min. Let cool, then add the raisins and craisins and place in a container until you’re ready to eat it! Enjoy!

Don't you wish this was tumbling onto your yogurt?

If you have been loving healthy granola lately, you'll love my other granola recipe too!

Strike up a conversation: What are you going to make for your Super Bowl party this year? Stay tuned, because I have a healthier treat for you to bring, and I'll post that recipe this week too! Or, of course, you could bring anything I've posted :)

ThinSlim Foods Treats and a Giveaway!

2012-01-30T07:22:00.000-06:00

*WINNER: The winner of my ThinSlim Foods treat package is: Rdmom23@hotmail.com!*

Attention dieters and diabetics, there are new muffin and brownie options out there for you! Recently I was sent a “care package” from ThinSlim Foods, which was filled with new goodies. It contained muffins (vanilla and blueberry) and “squares” (brownie, banana bread, and peanut butter).

The amazing thing about these treats, is that they’re all around 40 calories (yes, I said 40 calories), 2 net carbs (which means they won’t mess with your blood sugar levels), and sweetened with Erythritol, which doesn’t upset your stomach or leave a nasty aftertaste. Amazing, right?

The one I liked the most was the brownie. After being refrigerated, it had a fudgy texture, and was sprinkled with little walnuts. It definitely would have curbed a craving if I were in desperate need of a brownie. For any of you who have had those disgusting Fiber One 90 calorie “brownies,” this one will give you some sweet relief, because it tastes good, isn’t dry, and won’t leave you disappointed (like the Fiber One ones did for me).

(Their packaging needs some major work, but the product is brilliant)

The peanut butter square left something to be desired because it didn’t have a striking peanut butter flavor, but I liked the cake-like texture and the general sweetness of if.

I was really excited about the blueberry muffins too! After popping them into the microwave for about 10 seconds, they had that light fluffy texture and were really flavorful. They even have little blueberries dispersed throughout.

I can hardly believe that there are foods to conquer your cravings with so little calories and carbs. So, I’m going to share some with you!

*This Giveaway is now Closed! Thank you!*
If you’d like to win a care package of ThinSlim foods:

1. leave a comment below saying something healthy you’ve done for yourself lately

2. follow Treats With a Twist and leave a comment below after you’ve done so

3. follow me (@melissakarras) on Twitter and leave a comment below after you’ve done so

1 4. Tweet about this giveaway with a link to this page, then let me know once you’ve done so

5. “Like” Treats With a Twist on Facebook and leave a comment below after you’ve done so

You’ll get an entry point per mode of entry and comment left below, so you have up to five entries! Don’t forget to leave your email address in one of the comments so I can contact you if you win! I’ll announce the winner here on Friday and email you. Respond within 24 hours, and I’ll make sure you get your care package of amazing ThinSlim Foods treats!

* This giveaway is sponsored by Treats With a Twist and ThinSlim Foods. If you aren’t the winner of the contest and would still like to try them, they can be found at LindasDietDelites.com or ThinSlimFoods.com

Oatmeal Coconut Surprise Cookies

2012-01-26T09:06:00.000-06:00

You'll never believe what's in these fluffy oatmeal cookies...

I’ve been slowly settling into my new apartment and new city. I hence felt a need to bake cookies to put in the common room of my building. My blog fliers are hung all over the complex, and so it’s only courteous to give everyone a taste of what they’re looking at, right?

So, I was thinking about the dieters who do strict calorie counts when I was making this cookie. Cookies are a tough thing to count because they generally are packed with add-ins like chocolate chips, dried fruits, and nuts, and you can never be sure how much of each is in each cookie. So, here’s my tip to fix that: choose an add-in and make each cookie around that one item. For example, my oatmeal coconut surprise cookies each have a coconut Hershey’s Kiss tucked inside, which give them tons of exciting flavor!

Surprise! There's a Kiss in there!

If you’re like me and you happen to stock up on all of the special edition holiday Kiss flavors and keep your freezer packed with them, then this is perfect for you! The coconut ones come out every spring, so they’re about to be released again. You can use your favorite Kiss flavor, but the coconut ones go perfectly in my oatmeal coconut dough!

Oatmeal Coconut Surprise Cookies

(makes approximately 3.5 dozen)

½ cup butter substitute (whatever soft butter substitute you prefer)

½ cup unsweetened applesauce

1 cup Splenda

½ cup brown sugar

2 eggs

2 Tbs. unsweetened almond milk (or “milk” of your choice, or water)

1 tsp. baking soda

½ tsp. salt

1 tsp. vanilla extract

½ tsp. cinnamon

2 cups flour (I used 1 and ½ cups whole wheat flour + ½ cup unbleached a.p. flour)

3 cups old fashioned oats

1/3 cup unsweetened coconut flakes

42 coconut Hershey’s Kisses (or your favorite Kisses)

~Preheat oven to 375 degrees F and line baking sheets with parchment paper (or silicone mats).

~In your mixing bowl, combine butter substitute, applesauce, Splenda and brown sugar and mix for 2-3 min, until creamy and well combined. Add eggs one at a time. Then add vanilla and cinnamon and mix well. Then, add milk and mix. Lastly, add the dry ingredients (baking soda, salt, flours, oats, and coconut) mix until the ingredients are well incorporated and is a homogenous dough.

~Optional: refrigerate for 30 min. The dough is sticky and is easier to manipulate when cold. While it’s refrigerating, unwrap all of your Kisses

~Use a teaspoon to place about a teaspoon of dough into your hand and flatten into a disc shape, place a Kiss onto the disc, and place approximately another teaspoon of dough on top of the Kiss and mold with your fingers until the Kiss is encapsulated. Work quickly because the dough is sticky. Place 12 cookies per cookie sheet. Bake 15-18 min or until golden brown. Let cool, or enjoy right away! Yum!

Bake my pretties, bake!

Strike up a conversation: What's your favorite flavor of Hershey's Kisses?