These are kind-of coconut almond power bite-like things, but I like to think of them as macaroons because they’re gluten free/Passover friendly and that’s basically the time of year I make them. They’re soft and not absurdly sicky sweet like macaroons you might buy from the store. If you’re looking for a macaroon recipe with…
I love Larabars, but I do feel bad about the wrappers being trash and whatnot. So I make my own version with dates, cashews, cocoa powder, and other add-ins. Awesome sources of energy during workouts and also really good snacks. For something crispier, check out my Almond Date Rice Krispies! Total time (not including 2…
Mousse is a family favorite and reminds me of Christmas at my grandmother’s house (she always put in way too much liquor). This recipe is quick and always successful (as long as the egg yolks don’t scramble by accident!). Total time (including chilling): 1.5 hours. Makes about 8-12 dessert cupfuls. Materials: Stovetop pot; 2 mixing…
Makes enough to thinly coat a cake layer (such as Almond Orange Olive Oil Cake) or a tin of cupcakes (such as Buttermilk Chocolate Cupcakes). Scale accordingly. Total time (including cooling): 10 min. Materials: 1 measuring cup. Ingredients: Instructions:
I didn’t used to like cheesecake, but this is so good, especially with some jam and berries. It also makes an awesome breakfast. Oh, and it inspired me to make Cheesecake Brownies for the first time! Total time (including baking and some cooling): 2 hours. Makes one 9×9″ springform pan. Materials: 1 mixing bowl; processor;…
This is a really moist cake. Unfortunately, you must separate the eggs for this one or it will turn out a spongy tasteless mess (as I discovered one day). It’s worth the effort though 100%! Total time (including baking): 1 hour. Makes one 8″ round cake. Materials: 2 mixing bowls; measuring vessels; beaters or whisk;…
I never understood why someone would eat a blondie when they could eat a chocolate brownie, but now I do. What’s more, I usually like warm desserts, but this one is better at room temperature in my opinion. That also makes it easy to transport and perfect for a mid-adventure snack. See for yourself, and…
These have a nice soft interior. Their texture is more of a “chocolate dessert” and somewhat mousse-like compared to a “traditional” brownie (similar to the texture of the Sweet Potato Beet Brownies). Really good right out of the refrigerator or warm with ice cream. If you’re looking for a more traditional brownie texture but a…