Vegan Hazelnut Blondies

I consider myself somewhat of a brownie connoisseur. As a certified chocoholic, I didn't think a blondie could compare, but after I had my first blondie, I was hooked. Recently, I've started adding nut butters to the base for a different twist on the original, and so far, the hazelnut version has been my favorite.

You can find hazelnut butter at a lot of specialty grocery stores, but I've found it to be more cost effective to make my own. Toasting the hazelnuts before you process them really brings out the flavor. If you're not a fan of hazelnuts, almond butter and peanut butter can easily be swapped out.

Most blondie recipes use only brown sugar, but when I tested this recipe with brown sugar only, the result as too soft for my liking. I ended up adding some white sugar just so that I could get the chewy crust that I like along the edges.

I'm also a fan of the "not too sweet" dessert, so I cut back on the sugar in the original recipe. However, you can increase the brown sugar by 1/4 cup if you like a sweeter blondie.

The great thing about blondies (other than the fact that they are super simple to make) is the fact that they are fully customizable. You can go crazy with the mix-ins. I added a mix of chopped chocolate and cacao nibs, but you could add up to 1/2 cup of anything you like. I recently found some vegan white chocolate chips online that would be great in these.

These blondies will keep in an airtight container for 2-3 days. On the rare occasion that they aren't gone by then, I wrap them individually in plastic wrap, wrap all of them together in foil, and freeze them for up to 3 months. You can pull a blondie out of the freezer anytime you want and just wait for it to come to room temperature

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Vegan Hazelnut Blondies Recipe

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Ingredients

• 1 cup toasted hazelnuts
• 1/3 cup vegetable oil
• 1/2 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup unsweetened almond milk
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup chopped bittersweet chocolate
• 1/4 cup cacao nibs, or add more chocolate
• chopped hazelnuts, for topping

Directions

1. Preheat the oven to 350°F.
2. Line an 8x8 inch pan with parchment paper, leaving an overhang on 2 of the sides (this will make the blondies easier to remove later).
3. In a food processor, process the toasted hazelnuts until they begin to release their oils and become thick and smooth. Scrape down the sides of the food processor when necessary.
4. In a large bowl, whisk together the hazelnut butter, oil, and both sugars.
5. Add the almond milk and vanilla extract and whisk until smooth.
6. Add the flour, salt, and baking powder and stir gently with a wooden spoon or spatula until the mixture is mostly combines but still streaky.
7. Add the chopped chocolate and cacao nibs and stir gently until combine.
8. Pour the batter into the pan and top with chopped hazelnuts.
9. Bake for 20-22 minutes until the edges start to brown slightly.
10. Cool completely and cut into squares.

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Source: Recipe adapted from Vegan Cookies Take Over Your Cookie Jar.

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Ding Dong Icebox Cake

Considering that I just finished eating 978 pounds of Thanksgiving food over the weekend… I should probably be making better choices right now. But I just can't. I justify this by telling myself that if we were REALLY intended to eat healthy immediately following Thanksgiving, the holiday would be moved to June, when we are all stressing out about swimsuits and shorts and how we are going to fit in that dress for the wedding we are going to next month.

But having an epic feast right before Christmas, the holiday whose food representative is a COOKIE? The holiday that takes place in WINTER, the season where we cover ourselves in cozy, deceitful layers?

Well. That just feels like a pregame warm-up, now doesn't it?

So here we are. Maybe, in a different world, with a different girl… I'd be bringing you a light and colorful salad packed with protein and leftover Thanksgiving turkey. But I am not the girl for that particular job.

We've already got our bellies nice and stretched out, we're wearing our cozy sweatpants that hide the growing belly fat that will sustain us all Winter…so let's just run with it. And here is my contribution: an icebox cake made from layers of prepackaged snack cakes and pudding.

It might not be light on calories, but it's certainly light on effort. This creamy, chocolaty crowd-pleaser is a cinch to make, but certainly doesn't taste like it.

If you're looking to impress your family without crowding the oven, this is your dessert. It's especially loved on Saturdays and Sundays, when guests crowd around the television watching football and the idea of eating anything nutritious has gone right out the window.

Life is short. Cake is always the answer!

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Ding Dong Icebox Cake Recipe

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Ingredients

• 12 ding dongs, cut in half horizontally
• 1 3.4 ounce box instant chocolate pudding mix
• 1 1/2 cups whole milk
• 1 16 ounce container frozen whipped topping, thawed

Directions

1. Line a 9-inch springform pan with plastic wrap.
2. In a large bowl, combine chocolate pudding mix and milk and blend with a wire whisk until thickened. Fold in half of whipped topping.
3. Cover bottom of pan with sliced Ding Dongs, cream side up.
4. Layer with half of the pudding mixture. Repeat layers and cover with plastic. Refrigerate for several hours or overnight.
5. Place springform pan upside down on a plate. Remove pan and carefully peel off plastic wrap. Spread top of cake with remaining whipped topping.

Notes

• Keep uneaten cake stored in the refrigerator.

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Sage Rose Chicken Skillet

One pot meals have become my go-to for weeknights - I hate cleaning up after cooking, and it's often incredibly chaotic at night as we try to get our kids to bed at a reasonable time. Only having to clean up one pan makes a huge difference – and I have found as I try to cook more of my meals together, I am able to build more flavor with herbs and vegetables and reduce the calories in dishes by really allowing the flavors to develop and blend together.

It's not always easy to make delicious, comforting meals my family will love that are actually healthy and quick, but I'm slowly adding to my repertoire. This one pan rose and sage chicken skillet is not only packed with vegetables and lean protein, it's delicious and so quick to make!

The unique blend of sage and rose (from rose water) is a comforting take on a chicken skillet dish, and you can easily add different vegetables based on what you have on hand, making this an easily adaptable recipe.

Allowing your meats and vegetables to brown while cooking will make them more flavorful, so be sure to not skip this crucial step, or rush your meal! A few extra minutes really makes all the difference in the world, trust me!

Rose and sage are both incredibly strong flavors and can be overpowering quickly - but when combined in small amounts, they give a slightly bitter, floral, and soft bouquet that doesn't add unwanted calories, processed ingredients, or fat. This combination is an easy way to break out of your healthy meal rut and try something new! I'm betting your family will beg you to make more of these quick and easy one pot meals.

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Sage Rose Chicken Skillet Recipe

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Ingredients

• 1 tablespoon olive oil
• 2 chicken breasts, skinless, diced into 1 inch squares
• 1 large onion, diced
• 1 large zucchini squash, diced or 5 mini zucchinis
• 6 ounces crimini mushrooms, bases removed and diced
• 6 ounces shiitake mushrooms, diced
• 2 stalks celery, diced
• 1 teaspoon rose water, do not add to much of this, it is very strong!
• 4 sprigs fresh sage

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Fudge-Stuffed Chocolate Chip Cupcakes

I don't make cupcakes often, but when I do, I go all out! I like to push the limits and take my cupcakes straight to flavor town. I used my Cherry Chocolate Chip Cupcakes (minus the cherries) as the base for this recipe.

After the cupcakes bake and cool completely, they get stuffed with homemade hot fudge sauce. I used the same hot fudge to top this No-Bake S'mores Cheesecake. My hot fudge recipe is easy to make and easy to eat <---I'm not kidding about that last part. I spent a good 5 minutes spooning it straight from the jar and into my face the last time I made it. It's super thick, almost ganache-like. After it's heated, it turns into molten chocolate deliciousness worthy for any ice cream sundae.

Have you ever stuffed a cupcake? I'm no newb at cupcake stuffing, but even if you are, you got this! It's super easy. The best part: you get to munch on all the innards after your efforts of hollowing out the cupcake centers--score!

Sure, you can buy a fancy cupcake corer, but a paring knife will work just fine. All you have to do is cut out a 1-inch round hole in the center that measures about 1-inch deep. After you have all of the cupcakes cored, drizzle in one teaspoon of hot fudge, give or take. The frosting will cover the pool (doesn't that sound dreamy?) of hot fudge.

If you're blessed with mad piping skills, feel free to pipe on the buttercream frosting. Or, do what I did and rustically frost each cupcake with a small cake spatula or butter knife. Let's talk about the buttercream frosting... It's laced with malted milk powder. And, as we all know, chocolate and malt create a magical combination.

These cupcakes are easy enough to make if you're looking for an everyday recipe, but they're also great for special occasions. Think birthday, holidays, or other special gatherings.

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Fudge-Stuffed Chocolate Chip Cupcakes Recipe

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Ingredients

For the Cupcakes :

• 1/2 cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup sour cream, full fat
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup mini chocolate chips

For the Hot Fudge :

• 1 cup heavy cream
• pinch of salt
• 1/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 8 ounces milk chocolate, chopped
• 1 tablespoon unsalted butter, softened
• 1 teaspoon pure vanilla extract

For the Malted Buttercream:

• 1 stick unsalted butter, at room temperature
• 1 cup powdered sugar, sifted
• 2 tablespoons malted milk powder
• 1 teaspoon pure vanilla extract
• 3 tablespoons heavy cream

Directions

For the Cupcakes:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together melted butter and sugar until combined. Whisk in the eggs one at a time until just incorporated. Whisk in sour cream and vanilla extract.
3. Add the dry ingredients right on top of the wet ingredients. Using a wooden spoon or rubber spatula, mix until thoroughly combined. Fold in the mini chocolate chips.
4. Fill each tin 2/3 full with batter. I find it easiest to use a 1/4-cup cookie scoop. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are okay). Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
5. Using a paring knife, cut out a 1-inch round hole in the center of each cupcake that measures about 1-inch deep. After you have all of the cupcakes cored, drizzle in 1 teaspoon of hot fudge, give or take.

For the Hot Fudge:

1. Add heavy cream, sugar, cocoa, and salt to a saucepan; stir to combine. Bring the mixture to a boil over medium heat.
2. Remove from the heat and whisk in the chocolate, butter, and vanilla until smooth.
3. Transfer the fudge to an airtight container or mason jar. The fudge will stay fresh for up to 1 week in the refrigerator.

For the Malted Buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter until light and fluffy (about 2 minutes).
2. Turn the mixer down to low and gradually add the powdered sugar to the bowl, stopping the mixer to scrape down the sides of the bowl every few minutes. Beat in the malted milk powder. Turn the speed up to medium and beat for 2 minutes.
3. Scrape down the sides of the bowl and add the vanilla extract. Give the mixture a few good turns. Turn the speed down to low and slowly drizzle in the heavy cream.
4. Once all of the heavy cream has been added, turn the speed up to medium and whip for 1 minute. Scrape down the sides of the bowl and give it one more good whip.
5. Transfer the buttercream to a piping bag attached with a round #14 tip. Or, you can skip the piping bag and add your buttercream to the cupcakes with a cake spatula or butter knife. If you're using a piping bag, pipe a swirl of frosting over the pool of frosting of each cupcake. Drizzle with extra hot fudge. 

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