Sweet Treats
Gluten-Free Banana Oatmeal Cookies
Not only are these cookies healthy (being low in fat and sugar, high in fiber and gluten-free), they are delicious! The aroma was calling me to the kitchen well before they were finished baking, and I consumed three of them just in the time it took me to transfer them from the baking sheet to the cooling rack. This recipe was adapted from one I found on bionicbites.com. I accidentally added too much sugar to the original recipe, so I went ahead and doubled it. I prefer a nutmeg/cardamom pairing with bananas over cinnamon, so I swapped that out. I also love dates, so I substituted them for the raisins and added some coconut for interest and texture. I also reduced the baking time slightly because I like my cookies a little soft/chewy and I wasn't patient enough to wait any longer. They turned out perfect! These are best eaten warm and also make a healthy and delicious breakfast you can eat on the go.
You'll need:
4 ripe bananas, mashed
2 cups oats
2 tablespoons brown sugar
2 tablespoons butter, softened
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon salt
1/2 cup chopped dates (or you can use any dried fruit)
1/2 cup chopped walnuts
1/3 cup shredded coconut
Preheat oven to 350. Combine first seven ingredients in a medium mixing bowl. Stir in the dates, walnuts and coconut. Drop spoonfuls of mixture onto a greased cookie sheet and flatten. Bake for 30 minutes, then flip over and bake another 10. OMG!
Not only are these cookies healthy (being low in fat and sugar, high in fiber and gluten-free), they are delicious! The aroma was calling me to the kitchen well before they were finished baking, and I consumed three of them just in the time it took me to transfer them from the baking sheet to the cooling rack. This recipe was adapted from one I found on bionicbites.com. I accidentally added too much sugar to the original recipe, so I went ahead and doubled it. I prefer a nutmeg/cardamom pairing with bananas over cinnamon, so I swapped that out. I also love dates, so I substituted them for the raisins and added some coconut for interest and texture. I also reduced the baking time slightly because I like my cookies a little soft/chewy and I wasn't patient enough to wait any longer. They turned out perfect! These are best eaten warm and also make a healthy and delicious breakfast you can eat on the go.
You'll need:
4 ripe bananas, mashed
2 cups oats
2 tablespoons brown sugar
2 tablespoons butter, softened
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon salt
1/2 cup chopped dates (or you can use any dried fruit)
1/2 cup chopped walnuts
1/3 cup shredded coconut
Preheat oven to 350. Combine first seven ingredients in a medium mixing bowl. Stir in the dates, walnuts and coconut. Drop spoonfuls of mixture onto a greased cookie sheet and flatten. Bake for 30 minutes, then flip over and bake another 10. OMG!
Mint Chocolate Cookies
4 Ingredients + 14 minutes = infinite pleasure in Chocolate Heaven. No one has to know how easy it was!
You'll Need:
1 box Devil's Food cake mix
2 eggs
1/2 cup oil
1 package Andes mint candies
Combine the first 3 ingredients in a medium mixing bowl. Drop spoonfuls onto a baking sheet sprayed with cooking oil and bake at 350 for 6-9 minutes. Take sheet out of the oven and immediately top each cookie with an unwrapped Andes mint. Allow to sit undisturbed for about 5 minutes. Then take the back of a spoon or an offset spatula and smear the melted chocolate over the top of the cookie like frosting.
Allow to set up before serving. Yum!
4 Ingredients + 14 minutes = infinite pleasure in Chocolate Heaven. No one has to know how easy it was!
You'll Need:
1 box Devil's Food cake mix
2 eggs
1/2 cup oil
1 package Andes mint candies
Combine the first 3 ingredients in a medium mixing bowl. Drop spoonfuls onto a baking sheet sprayed with cooking oil and bake at 350 for 6-9 minutes. Take sheet out of the oven and immediately top each cookie with an unwrapped Andes mint. Allow to sit undisturbed for about 5 minutes. Then take the back of a spoon or an offset spatula and smear the melted chocolate over the top of the cookie like frosting.
Allow to set up before serving. Yum!
Pineapple Sorbet
Wow your guests with this simply delicious and refreshing dessert that's as easy to make as it will be on your waistline. It can be made ahead of time and frozen. Allow time to thaw slightly before serving.
You'll need:
1 bag frozen pineapple (unsweetened)
2 6-oz containers fat free pina colada yogurt
Food processor
Place the frozen pineapple in a food processor fitted with a chopping blade and process just until it begins to look grainy. Add both yogurts and continue to process until smooth, stopping occasionally to scrape the sides of the bowl.
Tip: Try substituting frozen mango and peach yogurt for another tasty alternative!
Serves 3-4.
Wow your guests with this simply delicious and refreshing dessert that's as easy to make as it will be on your waistline. It can be made ahead of time and frozen. Allow time to thaw slightly before serving.
You'll need:
1 bag frozen pineapple (unsweetened)
2 6-oz containers fat free pina colada yogurt
Food processor
Place the frozen pineapple in a food processor fitted with a chopping blade and process just until it begins to look grainy. Add both yogurts and continue to process until smooth, stopping occasionally to scrape the sides of the bowl.
Tip: Try substituting frozen mango and peach yogurt for another tasty alternative!
Serves 3-4.
