Wholesome and Decadent Chocolate Chip Cookies-Guest Post at Golden Barrel

I know.

Those cookies.

You can hardly even read this right now, can you? All you can think about is how to make these cookies enter your life. And do not fret-we'll get to that! First, I have to share some news with you!

I'm going to, on an occasional basis, be sharing recipes over on Golden Barrel's blog (Golden Barrel is a company, based out of Lancaster, PA, that creates baking products such as mixes, molasses, coconut oil, sugars, etc.--I talked a bit about them when I posted these delicious cookies back in January.)

These cookies are the first of those recipes!

Golden Barrel makes such an amazing variety of products that I knew I wanted to use a few of them in a recipe: so I used their raw sugar and molasses (to form a sort of extra delicious, un-refined, dark brown sugar) as well as their coconut oil (which completely replaces the butter, making these cookies dairy free and a bit healthier!) And these cookies could not have turned out better!

Even though they're made with coconut oil instead of butter-you do NOT taste the coconut at all and the texture is still so perfectly gooey and chewy and wonderful! The flavor is insane-they taste super high quality and they're the tastiest cookies I've made in a long time. Seriously...I could gush about how tasty they are for a LONG time, but why don't you just go check out the post and read about it there? And, while you're at it, get the recipe so you can make them for yourselves and see HOW GOOD they are!

3 Ingredient Almond Butter Cookies

So, as you may know, I had my first bridal shower this past Saturday. One really cute aspect was that every place setting had a little recipe card holder (which was a favor) that held a recipe from THIS blog (and a photo). It was super adorable and made my heart smile to see people fight over who got which recipe and to hear my future mother-in-law tell everyone about my blog in a proud voice.

The poor thing, though. When she was putting together all the recipes she was trying to find recipes that weren't too long-so that they would fit. It was a bit challenging for her. It's a shame that I hadn't made these cookies yet, because I bet they would have been PERFECT.

These are probably one of the shortest recipes I've ever written on the blog, The ingredient list? 3. The preparation? Essentially just mix it together and bake. It's a little craaazy. But also awesome.

And oh hey-they're pretty healthy. Due to the fact that the only ingredients are almond butter, an egg, and sugar. The sugar is the sole not very healthy factor BUT...there's not much of it.

The cookies are chewy and have a perfect texture (kind of shocking, due to the ingredient list). They taste pretty fab also. One major thing to keep in mind, though--make sure you use an almond butter whose flavor you LOVE (you can also sub in any kind of nut butter). Due to the fact that these cookies are mostly almond butter...that's pretty much all they taste like. So, if you like the nut butter, you'll love the cookies!

Healthy Deep Dish Chocolate Chip Cookies {Gluten-free, Vegan}

I wanted to believe in the whole "chickpeas can totally taste like chocolate chip cookies" thing. I did.

But there was a part of me that just...couldn't really trust it.

Until I made these. And now I am a TRUE believer! BECAUSE OMG YOU GUYS IT'S TRUE! IT'S REALLY REALLY TRUE! Not like when people say cauliflour can taste like potatoes (it does not) or that green beans can taste like french fries (NEVER!)--no....hear me when I tell you that these cookies that have no flour, no butter, no eggs, and a whole can of chickpeas....they taste like ooey, gooey, decadent, CHOCOLATE CHIP COOKIES!

My life begins today.

First of all, a logistical note: you can double this recipe and make it in a pie dish (the baking time would just be a bit longer). However, I love single serving little deep dish cookies in ramekins. So that's what I decided to do. And these are probably the easiest cookies ever. You just throw the ingredients into a food processor and process everything together. Sort of like cookie dough hummus :P And you mix in chocolate chips (because we need those...for life.) and bake these little treats up! And they just taste like a warm, soft, gooey deep dish chocolate chip cookie. No one will ever guess that they're healthy!

Our little secret ;)

Healthier Dark Chocolate Brownies-Peanut Butter & Co. #MysteryIngredient Challenge

Did you know that March in National Peanut Month? Well-IT IS! To celebrate, Peanut Butter & Co. wanted to showcase the versatility of peanut butter by providing a mystery ingredient {to those of us who accepted the challenge} to be paired with peanut butter in a recipe. ((And, also to celebrate, we're having a PB & Co giveaway! Scroll past the recipe to find out how to enter))

My mystery ingredient? Espresso powder.

Truthfully, I'm not a fan of coffee. I don't like the flavor (although I ADORE the scent). However I have heard multiple times how adding coffee/espresso to certain chocolate desserts just intensifies the chocolate flavor. And...um...I LOVE chocolate. The more deep, dark, and intense the chocolate flavor the better! So I knew that I would be pairing the espresso with my favorite PB & Co peanut butter: Dark Chocolate Dreams.

In case you haven't read any of my previous posts about Peanut Butter & Co, here's why I love them (aside from the sole fact that they make a dark chocolate peanut butter...which is pretty epic on its own): their peanut butters are natural (hooray-a short and pronounceable ingredient list) and no-stir and they contain no cholesterol, trans fats, hydrogenated oils, or high fructose corn syrup (and they're also certified gluten-free, vegan, and kosher!) If I'm not making homemade nut butters, PB & Co is pretty much the only peanut butter brand I use.

Back to these brownies. I knew I wanted to use the espresso to really amp up the chocolate flavor of whatever I would make, and that Dark Chocolate Dreams would help me do that. I'm also still trying to make healthier treats since I'm pre-wedding. So I decided to adapt a recipe that I found for whole wheat brownies (which already called for instant espresso) and replace ALL the butter in said recipe with the Dark Chocolate Dreams. Oh yeah. I also significantly decreased the amount of flour (the peanut butter is much thicker than regular butter, so this worked out nicely) and slightly decreased the sugar and...well...I was pretty nervous about how they would turn out.

But omigosh these brownies came out PERFECTLY! Even Michael (Mr."I don't like when you healthify my desserts I just want brownies that taste like my mom's") adored them-especially the texture! They're dense but feel like just a classic, comforting brownie. And, as desired, the chocolate really shines. So much so that you can actually barely taste the peanut butter (it's just a little hint of that tasty peanutty specialness). The espresso really does add some smoky nuance and just lets you taste the chocolate to its fullest potential. Dark chocolate chips are studded throughout and help add to the experience even more.

To sum up: this challenge was a success! The brownies are soft, gooey, chewy, and intensely chocolatey.

And they happen to also be low-fat, whole grain, and dairy-free ((I mean...aside from the choc chips))

*happy dance*

Black Bean Soup {Panera Copy-Cat}

Michael has become obsessed with Panera's black bean soup. And we live about 3 minutes from one so this has become a dangerous fact. So-in an attempt to save us money and Michael's health, I decided to try to make a homemade version of the desired soup. And it worked out pretty darned well, if I do say so myself!

Once Michael tasted it he gave me a couple small changes to help make the recipe closer to the original (which are reflected in the recipe below) but he was a pretty happy camper. He gobbled this soup up on its own or with some pita bread. He probably would have loved it even more if I'd put sour cream and cheese on it but...shhh...don't tell him.

When asked to describe the black bean soup Michael said it was a nice, thick, soup. Flavorful and hearty and "fills up your belly". Perfect for a cold night! (And omgeeee has it been cold lately! I think all of us dealing with winter right now NEED and deserve soup!)

Chocolate Chip Clouds

These meringue cookies are called clouds. And it makes perfect sense. They are light and airy and looovely!

They melt in your mouth but are somehow chewy at the same time. And when they're warm? Somehow these incredibly light (and fat-free!) cookies taste rich and decadent. The chocolate makes them feel indulgent. But you're not really cheating on your diet. So we're good all around, really.

I had never made meringues before and even though they're usually super pretty (when I make a non-chocolate chip version someday I am def. going to try to make the swirly pretty piped kind!) and seem crazy intimidating--it's true that they are SO simple to make! Really really easy, honestly. Girl scout's honor!

And since these clouds are not piped they're even easier.

You just whip together egg whites with some cream of tartar and sugar and then mix in cocoa powder and chocolate chips. And you plop 'em on a silicone baking mat. And bake. The end! The hardest part is consistently inspecting your whipped egg whites to see if they're "stiff" yet. Which I'd say is something we can all deal with, yes? Yeah-we're smart, talented people!

Here are your orders: make 'em. Place one in your mouth (when just slightly warm). Let melt in your mouth. Chew. Smile. Repeat! :)

Flourless Almond Butter Chocolate Brownies

These brownies are delicious. And they're not just delicious in a, "they're delicious for a healthy dessert" kind of way, but just in a, "they're tasty yum yum" kind of way. They happen to be gluten-free, dairy free, low in sugar (they're mostly sweetened with honey), and low in fat (and that fat comes from eggs and good for you almond butter!) And-bonus-they don't even have any weird ingredients. In fact, if you don't have almond butter you can just use peanut butter or any other kind of nut butter. EASY!

I seriously almost don't even know why I would make regular brownies because these are THAT good. Like...super chocolatey and gooey and soft. They're not bitter. They're not gummy. They're not lacking in sweetness. The only real difference you can notice is that you can taste honey (although Michael said he didn't taste it, so I might just be more sensitive to it?)--but when warmed up you can barely detect the honey either!

The almond butter lends the fat (but in a healthy fat kind of way) and structure to the brownies and helps them taste rich and decadent (you barely taste it, almond butter has a subtle flavor-it just helps these be fantastic), honey and just a little bit of brown sugar sweeten them, and unsweetened cocoa powder and dark chocolate chips make them oh so chocolatey without all the sugar but with all the antioxidant goodness and tastiness!

Game changer-that's what these brownies are.

Healthy Oat Chocolate Chip Cookies

I need sweets in my life. NEED 'EM! So, I'm trying to make some healthier dessert recipes to satisfy my sweet tooth but keep me on the wedding diet bandwagon. This recipe is the new year's first endeavor.

First let me tell you a depressing tale: I made these cookies. I went to take them out of the oven. I slipped. Half the cookies slid onto the oven door. Kayle held back tears and salvaged the crumbled cookies (after safely putting the intact cookies out of harm's way). So....ya know...try not to be clumsy like me. 

Seriously. I am SO clumsy. Like, growing up, I used to routinely run into the walls of my house (which I'd lived in my entire life). My mom used to joke about it and I'd tell her "the walls move!", but it was so commonplace that I had to holler everytime I'd bump into something or trip, etc., "I'M OK!" to reassure my mom. Because...yeah. It happened a lot. And nothing has changed. I routinely have bruises and random little cuts (and occasional big ones-still remember when I got stitches from trying to make a sandwich a little while back?). And, a couple months ago, I fell down the stairs. It was a dumb case of "oops, missed the step!" and then I landed on my toe and the stupid thing is STILL NOT HEALED. Like...it's not broken (I had it x-rayed) and I've been buddy-toe'ing it and just when it was seeming like it was about to get better, a couple weeks ago it got bad again. Out of nowhere. I didn't even hit it! So I'm frustrated about it. And my clumsiness. And none of this has anything to do with cookies except that they make me feel better. 

--and for the record, since writing that....it now isn't hurting anymore. I think I may have developed one of those things that hurts when the weather is bad....oh man...I'm old.

SO! Cookies!

There are a few things that make them healthier:

1. Oat flour (instead of all purpose flour)--oats are gluten-free (usually), contain fewer carbs than wheat flour and have more protein and fiber! Which is great-and it's super easy to make. Just grind some oats until it has a flour consistency. TA DAAA!
2. Very minimal sugar (especially compared to regular cookies).
3. No butter-so these are dairy free and low-fat. Coconut oil is used as the healthier fat option for this recipe.
4. Dark chocolate chips for antioxidants! And...because it makes life worth living :)

The end result is a slightly nutty, definitely coconut-y, kind of oatmeal cookie textured, slightly crumbly, chewy, yummy cookie! And you can eat them for breakfast. Which I think we all agree is the dream.

Flourless Peanut Butter Cookies

"Just make something basic," they said. "SMALL cookies," they said. "I mean it Kayle-nothing weird or fancy," my mom said (let's be real....they're all my mom). These were my super subtle suggestions for the cookies I was tasked to bake for my grandma's 80th birthday party. Silly people. I can make basic. No problem.

...I mean....sure....the chocolate chip cookies I made were technically dairy-free because I used coconut oil instead of butter, but you can't tell! And yes....these cookies are also dairy-free AND gluten-free....but...again....YOU CAN'T TELL.

Seriously. I can't. They didn't. You won't.

These are going to taste like a classic, no frills, wonderful peanut butter cookie. A bit crisp, a smidge crumbly. And the perfect amount of peanut buttery deliciousness. It's our little secret that these cookies are made with only 5 ingredients. And they have no flour. Or butter.

This is one of those recipes that's sort of insanely easy. It's even easy to remember (just think of it as 1 cup pb, 1 cup sugar, 1 egg, and 1 tsp. baking soda)! You mix it all in one bowl so there aren't even a lot of dishes! If you're trying to bake up a bunch of treats for the holidays I HIGHLY recommend these ones-you probably already have all the ingredients, super quick and easy, not too many dishes, and they're even good for pleasing certain dietary restrictions! And they're delicious and basic enough that my family liked them.

Nothing but good things!

Thick & Soft Chocolate Peanut Butter Cookies {Gluten Free & Dairy Free}-Cookie Week 2014!

Welcome to the last day of Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We’ve teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you in to the holiday spirits. We hope you've enjoyed this week as much as we did! Don't forget to check out and enter our fantastic giveaway and our #CookieWeek Pinterest board full of all the cookie recipes you've see here this week!
Our sponsors for this event have provided us with some great prizes and we’d like to extend a huge thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week!     

Take a look to see what might inspire you to break out the butter and sugar this weekend.

Pumpkin Mallomars by The Girl In The Little Red Kitchen

Chocolate Fudge Brownie Cookies by Cravings of a Lunatic

Black Pepper Fig Biscotti by Crumb

Chocolate Peppermint Crinkles by Jen's Favorite Cookies

Chocolate Shot Cookies by Food Lust People Love

Double Chocolate Espresso Cookies by Cooking in Stilettos

Soft and Chewy Butterscotch Chip Pudding Cookies by Dinners, Dishes and Desserts

The Best Gingersnaps by Mind Over Batter

Thick & Soft Chocolate Peanut Butter Cookies {Gluten Free & Dairy Free} by The Cooking Actress

LOOKAT THAT PICTURE! LOOK AT HOW THICK AND SOFT THESE COOKIES ARE!!

Nothing beats biting into a thick, soft, extra chewy, extra flavorful, cookie. Especially when you only need to use 1 bowl to whip them up. And there are only 6 ingredients. CRAZY simple.  And really...oh so addictive.

And the small ingredient list? The flourlessness? It just means the chocolate/peanut butter truly shine. So rich and out of control. I suppose I'd say these cookies taste like the inside of a Reese's cup...if you mixed it with cocoa powder....does that make sense? Trust me on this one-it's goooood.

Healthy Flourless Nut Butter Cookies

Here's the breakdown--these cookies have no sugar (unless you sub in sugar), no flour, no dairy/no butter and a crazy short ingredient list. And they're soft. And delicious. And taste like your favorite nut butter. And there's a wonderful bite of dark chocolate (which I guess you could opt out if you want to be really healthy but...antioxidants?) and that lovely contrast from the salt.

Mmmmmm.

And they're paleo? I think? Um....I'm not gonna claim to know much about the paleo diet-from what I understand the deal is you only eat things a caveman would've been able to eat? I think these cookies fit that bill....sorta....I dunno....just go with it, mk?

The important thing here is how incredibly soft and delicious these cookies are!

They're full of nut-buttery flavor (since you use a full cup make sure you like the flavor of it because it is the predominant taste of these treats!) and then you can taste the honey (I'm pretty sure the maple syrup would be a bit more subtle? And obviously brown sugar would make it taste a bit more traditional cookie-like), but not in an overwhelming way, and THEN the bite of the dark chocolate cuts the little bit of sweetness and the sea salt on top is always our friend. Salt + cookies forevahhhhh.

And if you want proof that these cookies still taste good (even though they're healthyish): my 5 year old twin flower-girls-to-be tried one of these cookies and they proclaimed "You made these? Good job! They're really good." so there ya have it. 

Children don't lie about liking food.

Neither do I!

Trust me, trust Kate and Evie-you'll like 'em!

Healthier No Bake Cookies

 Low fat.

No added sugar.

Gluten free*.

These are not words I would normally associate with tasty, delicious, no-bake cookies.

But all of that has changed!

*gluten free if you use gluten free oats.

No-bake cookies have a special place in my heart from my childhood. I loooved 'em. Still do!

And really, you'd think...how unhealthy can they possibly be? It's just like chocolate, pb, and oats, right?

Um...I guess not?

It's ok all, THESE no bakes are pretty much just chocolate, pb and oats (and like...honey, a smidge of coconut oil, and vanilla. All pretty good stuff!)

You may notice that my cookies don't seem super coated: I've made an adjustment for that in the recipe. I had too many oats apparently. It's ok though, they were still super delish. A bit crumbly, but still full of that familiar chocolatey peanutbuttery flavor. 

Plus-they're an awesome way to avoid turning on the oven in the hot summer weather! Wins all around!

Grab a glass of milk and dig in!

Peanut Butter Oat Balls

I have an irrational fear (ok...I have many. But today we're just discussing one).

I am terrified of having a child with a peanut (or any nut) allergy. Because...um...would I have to give up peanut butter? I CAN'T DO IT GUYS! I CAN'T! I don't even know what I would feed my childrens. So...this is a very real fear that I think about a lot (because I'm neurotic.) And it's so sad because some kids can't even be NEAR peanuts. And it's like...how can they go out in the world? In Disney World, my brother and I were snacking on some peanuts before Fantasmic! when a mother asked us to please stop eating them because her son (who was in line near us) is allergic. Apparently she had an Epipen just in case but...still. Like....she has to try to make sure no one eats peanuts around her kid. That is rough. So..I'm scared.

(and I hope no one with nut allergies or children with nut allergies take offense to this, I'm merely recognizing the challenges I imagine you must face)

Anyway. Currently, there's nothing in my life impeding me from my beloved peanut butter. Which is good because...not only is it gosh darn delicious, it's pretty darned healthy (if you use the right kind any way). So with the assistance of that magical spread, you can make healthy little treats that taste like cookies or candy.

My kind of healthy eating.

This recipe is SO. GOOD! The perfect breakfast or snack: they're bite sized, chewy, full of filling fiberlicious things like oats and flaxseed, and they have tasty chocolate and peanut butter. WIN. They're miraculous little bites. You can take them on the go for an easy breakfast or quick treat. BUT WAIT-there's more!

It takes like....10 minutes to make these yummy little balls of goodness. And there's no baking. You just mix em up, roll them into balls, and eat or store them! THE END. It doesn't get any simpler. So. You're smart people. You're probably going to go make these now, yes?

Coconut Oatmeal Chocolate Chip Cookies

My brother and I are 2 and a half years apart (but he's tall and I'm short so we tend to look the same age) and don't really look alike. Now, this isn't really a big deal, who cares if my brother and I don't look like each other, right? Well, here's the problem: sometimes Josh and I hang out, and oftentimes (note: almost all the time) when we're out together, people think we're together. Like a couple. This is very traumatic, as I'm sure you can imagine. When it first happened we were horrified. Now it's this thing we expect and fear. To the point where we will literally go out of our way to mention that we are siblings. The worst/best was when I went to look at one of the reception locations with my mom and Josh (this was not the place we ended up choosing) the woman came over to talk to us and, according to Josh, kept glancing at him, as well as me, when she asked questions. When she stepped away, Josh turned to me and hissed, "MAKE SURE SHE KNOWS I'M NOT YOUR FIANCE' I'M YOUR BROTHER!" Ugh. It is unfair that this is a necessary thing. 

Anyway, what's all of that have to do with cookies?

Nothing.

I just wanted to share.

SHARING however, does have to do with these cookies!

I would looove to share some of these with you!

These cookies are little bites of coconut-y goodness. Chewy and full of amazing texture, and, duh, chocolate. All wins. PLUS they're actually not too bad for you. They don't contain any butter-just coconut oil. AND I used all white whole wheat flour in these. So I occasionally found it acceptable to have one of these for breakfast. That's totally ok with you guys, yeah?

Peanut Butter Coconut Flour Pancakes (Edward & Sons Review)

Names. 

What is in a name? 

They're funny little things. Take my name for instance: Kayle. It's a weird name. For one thing, you may not be aware, but it is pronounced Kay-lee (rhymes with Hayley). My mom heard it when she was pregnant with me, and liked it. But at the time it wasn't a common name. The main spelling she knew of was the traditional Irish spelling, Kayleigh. But my mom thought that would be too difficult for a kindergartner to attempt to spell. She'd also heard of it being spelled Kaylee. But my mom's middle name is Lee, and her sister's middle name is Kay, so she didn't want people to think it was 2 names (like Bobby Jo or Mary Ann)-she wanted to be clear it was one, fluid name. So she took off the extra "e". She didn't anticipate how many people would call me "Kale". Or "Kyle". Or Kayla, Kylie, Callie, etc. etc. Don't even get me started on how many ways my name gets misspelled...there are like a bjillion ways to spell Kayle. (And let's not even get into my last name...oh boy. For the record, it's pronounced Bolone-ya...like the city in Italy, Bologna.) Now, let's think about Michael. My boyfriend. His name is Michael. NOT Mike. When people call him Mike I get very confused and weirded out. Some people are Mike's. Some people can be Mike's AND Michael's, but my Michael is just...Michael. For some reason shortening it to one syllable entirely changes my perception of him and his name. And then there comes naming a post, naming a recipe. You want the name to be descriptive, and really tell you what it is...but you don't want it to be too long. It's a tricky line to walk. Names have so much meaning on so many different levels, that can completely alter how we perceive something...if my name had that extra "e"...I wouldn't feel like the same me. Mike is not my boyfriend. And these pancakes are delicious...whatever you call em.

Now...do they taste like a peanut butter cup? Um absolutely not. They taste like pancakes with a faint hint of peanut butter...and if you use chocolate chips then chocolate. Anyway, I've never used coconut flour, but when I found myself with some amazing Edward & Sons Organic Coconut Flour at my disposal, I knew I needed to play with it! I'm looking forward to using it more, so if you have any recipes using coconut flour, share away! I'd love some ideas!

Coconut flour is awesome for a few reasons: one of which is it's a great gluten free replacement for wheat flour. It's also low in fat, high in fiber, and generally tasty and healthy!

The texture of these pancakes, due to the coconut flour, is definitely different and something to get used to. They're a little thicker and more...grainy isn't quite the word but something like that. It also is delightfully hearty and imparts a nice, subtle, coconut flavor. Which lends itself really well to the subtle sweetness of these pancakes. Because generally, these pancakes are pretty darn good for you: low in fat and calories, the amount of sweetness or sugar is entirely up to you (they can even be sugar free if you don't have much of a sweet tooth), and ya know. All that good stuff. Of course then I need chocolate chips and to smother them in peanut butter but...I mean...would I be me otherwise?

Dark Chocolate Peanut Butter Pecan Truffles

There was a silly time where I didn't think I liked any nuts, except for peanuts. Especially not in my sweets. But then, I discovered the wonderous chocolatey magic of Max Brenner's. In their gift shop (which is where I tend to hang out while waiting for a table) they'll give you a free sample of chocolate covered caramelized pecan truffles or some such and so, that first time, I tried it. Why not, right? It's free!

Fast forward 4 and a half years and those pecans have turned me into a con artist. I crave those little pieces of pecan heaven-the delicious chocolatey treats that made me completely change my mind about nuts (get your mind out of the gutter!) When I find myself in that gift shop, I get my free sample. I linger. I try to go to a new sales person for another one. Did they leave the sample jar unattended? I grab a handful. Yes...I'm pretty much the Bonnie half of Bonnie & Clyde of free chocolates.

*phew* glad to get that off my chest. My secret shame is safe with you guys, right?

So when I saw this recipe...it reminded me of those treats that turned me so villainous. Although they're pretty different...still good. AND bonus points-it's candy, so no baking. Which means no turning on the oven. Which means no melting in the NYC August I-only-have-a-window-air-conditioner-and-its-in-the-living-room-and-can-only-do-so-much-especially-because-electricity-is-so-effing-expensive heat. These little beauts are best served chilled.

Now, warning...these pecan truffles are messy. See that cocoa power? MESSY. Gets all up on your hands and everything it touches. But is a little extra messy chocolatey powder really such a horrible price to pay? I say worth it. Because you know what you get in return? Sweet, delicious, chocolatey, not overly sweet (or bitter) candies with a nice solid feel of firm, velvety chocolate when you bite in, followed by the lovely crunch of pecan. 

And you know what? They're not too bad for ya either. Sweetened only with honey. The only fat comes from good fats coconut oil and a smidge of peanut butter and well...pecans. And chocolate is super full of um...antioxidants and what not...yeah?

Finger lickin' good.

Avocado Brownies with @ZulkaSugar

Alright guys! Today is the last day of my little unofficial Zulka Pure Cane Sugar week! If you wanna read more about it, check out Monday's post. Essentially, I've just been posting healthier sweets made with the pure, unprocessed deliciousness of morena sugar.

So, I'm always semi-suspicious when I see a recipe for like brownies or some such with something weird and healthy in place of, say, butter. But when I saw the photos from the post featuring these avocado brownies, and read the author's passion over how delicious they were I figured-why not?

Um, well, they weren't bad.

They were um...kind of gummy in texture? And you were aware of something different in the flavor.

This doesn't mean that you won't necessarily like them-you may. I didn't mind them, they were kinda just like "eh" to me. I tried to pawn some off on one of the kids I babysit, but her family were not big fans (so then I had to redeem myself by bringing them these cookies the next week. They were much happier.)

The moral of the story is-avocado is not a miraculous replacement for butter or oil. But it's something to try.