I am surprised by how much sex I have had in my life that I didn’t want to have. Not exactly what’s considered “real” rape, or “date” rape, although...”
I totally mean to toot my own horn here: THESE COOKIES ARE THE BOMB! Don’t they look amazing?
They’re ‘fall off your chair’ freakin’ delicious. :)
Sharing my recipe with y’all, but remember: these are treats. Adding protein & other goodies is awesome to give your desserts a nutritional boost, but they still count as desserts. :)
Homemade Rolo Knockoffs
Yield: 18 bites
- 200 grams pitted soft Medjool dates (about 11 large)
- 1/2 tbsp peanut butter (or other nut or seed butter)
- pinch of fine grain sea salt
- scant 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- chia seeds (optional)
Lol, I can just see the noses turning upwards. But this is yummy I swear! It’s nice to explore other frozen treats in the summer, especially ones with healthy fats and high nutritional value.
If you’re not lucky enough to have a food processor, this works in the blender too. Add a wee bit of juice or water to help it blend, and if your avocado/bananas are slightly warmed, they’ll blend more easily. Pack it in Tupperware or an old container and freeze for 24 hours before eating.
What you’ll need:
2 frozen bananas
1 frozen avocado, cubed
1 frozen mango, cubed
How to make it:
1. Feed the first banana through the chute, followed by the avocado, mango, and the second banana. (If using the blender, do the mango first. It’s juicier and will help the rest blend. Mango, banana, avocado, banana. Wee bits of juice as you go.
2. Mix together.
3. Top with nuts, honey, cocoa nibs, or anything you have hiding in your pantry.
Fab recipe by trashedlover! Thanks for sending it in! Those of you who’d also like to submit posts can do so here. Ingredients (12-14 large cookies) Instructions
1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
2. With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.
3. Beat in the remaining ingredients and fold in the chocolate chips.
4. Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes (or up to 14 mins on a Silpat mat). Allow to cool for 5 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.
Fab recipe by trashedlover!
Thanks for sending it in! Those of you who’d also like to submit posts can do so here.
Ingredients (12-14 large cookies)
Sorry it took awhile to post the recipe! I was indulging in banana bran yum-yums.
This is an easy recipe to follow & the muffins were delicious (almost broke my heart to freeze them). If freezing, make sure to cool them first and they are best frozen in individual ziplocks or serving sizes (they will stick together if piled on top of each other).
The recipes makes about 18 medium sized muffins.
Preheat your oven to 350 degrees.
In a large bowl, mix all your dry ingredients, except the bran, together. In a smaller bowl, mix the beaten egg, the All Bran, the milk, mashed banana, and the vegetable oil. Let this mixture soak for five minutes and then add to first mixture. Mix together.
Option: add 1/2 a cup of raisins, chopped walnuts or dark chocolate chips.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Don’t these look gooooooood? At only 73 calories a piece, they’re certainly an affordable treat.
If you’re like me, baked cookies don’t last very long in the house (I’m lucky if they last a day or two). While I manage my inner cookie monster by giving them away, sharing them with friends and making them seldom, this was a trick I hadn’t thought of before!
Via Snack Girl
I have this rule about baked goods that I only eat ones that I have baked (or that someone I know has baked). These keeps me from eating stale, terrible, supermarket cookies when I see them.
I put my finished oatmeal raisin cookie dough into an ice cube tray! And, then I froze them and dumped them out into a freezer bag. Now if I want a fresh baked cookie, I heat up my oven, get out a baking sheet, and bake a reasonable number for my family.
(makes 20 cookies)
4 tablespoons unsalted butter
1/4 cup sugar
3/4 cup whole wheat flour
1 cup rolled oats
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 cup milk
1/2 teaspoon vanilla
1/4 cup raisins
Soften butter in microwave (or leave out of the fridge if you remember). Mix butter, sugar, and egg in a large bowl. Add the rest of the ingredients and mix until combined. Place cookies in ice cube tray and freeze (about 5 hours). When frozen, take out of tray and put in freezer bag.
Preheat oven to 375 F. Place frozen cookie on ungreased baking sheet. Bake for 12-15 minutes or until light brown. Enjoy!
For one cookie = 73 calories, 2.9 g fat, 10.6 g carbohydrates, 1.5 g protein, 0.7 g fiber, 21 mg sodium, 2 PointsPlus
via Shape Magazine
Low-cal ingredients come together in a minty cool creation that tastes like light whipped cream. Every mouthful of this holiday pudding is sinfully sweet without upsetting your daily calorie intake. To add a festive surge of antioxidants, garnish your 60-calorie bowl with ruby-colored pomegranate seeds.
Sweetener of choice
1/16 tsp. salt
Scant 2 1/2 tbsp. water
1/2 serving agar base
3 drops coconut extract (optional, but highly recommended)
5 drops pure peppermint extract
First, make up the agar base (follow this blogger’s recipe here). When it’s cooled, put half of it in a blender with all the other ingredients and blend away. Whip very well. Place in the freezer for a few minutes prior to eating, if you prefer yours cold. Optional: add fruit, cacao nibs, cocoa powder, or other add-ins.
Makes 1.5 cups.
Click here to see 9 more recipes for healthy, holiday puddin’s!