Walnut Fudge Brownies

20180520_030512When a chocolate craving screams out for your attention, nothing is easier or more comforting than a brownie. Even if the craving hits at night, just a quick raid of the pantry will likely provide all the ingredients needed to create the perfect pan. Without a doubt, brownies are my go to sweet when I need a delicious treat but don’t have the energy or time to make something more elaborate.

20180520_110531Whether made as a post-dinner treat or after school snack, brownies are highly customizable to satisfy any and all tastes. They can be void of add-ins to keep them simply fudgy or they can be filled and topped with a multitude of different flavor and texture profiles to suit any occasion or craving. Even though there’s much fun to be had creatively with brownies, I elected to stick to a classic, the fudgy walnut. One, if not THE most popular brownie variation, this recipe takes the intense richness even further with high-quality cocoa, melted chocolate, and chocolate chips.

20180520_030629If you decide to give these fudgy treats studded with crunchy walnuts a try, they will take you about 15 minutes to prep and about 30 minutes in the oven. Once cooked, store in an airtight container for up to 3 days. When ready to serve, you have the option of cutting the brownies into a traditional size or into smaller, bite-size portions. A traditional size will yield you approximately 9 large brownies while the bite-size portions will yield approximately 20 servings. The bite-size portions are perfect for those needing to serve a large crowd or those who live a healthy lifestyle and want to indulge without growing a bulge. If you elect to cut the brownies into small portions, each serving will contain approximately 186 calories, 4 g. saturated fat, 4 g. protein, 24 g. carbs, 3 grams fiber, 30 mg cholesterol, 1 mg iron, 74 mg sodium, and 23 mg calcium. I used white whole-wheat flour to make these healthier for my lifestyle, however you can substitute all-purpose flour if you do not mind a change in the above nutrition facts. No matter how, why, or when you choose to enjoy these brownies, I know you will not be disappointed by this revived and healthier take on a classic!

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Walnut Fudge Brownies

 

Ingredients:

  • 3.4 ounces White Whole-Wheat Flour (about ¾ cup)
  • 1 cup Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder
  • ½ cup packed Light Brown Sugar
  • ½ tsp. Baking Powder
  • ¼ tsp. Salt
  • 1 cup Bittersweet Chocolate Chips; divided
  • 1/3 cup Fat-Free Milk
  • 6 tbsp. Unsalted Butter; melted
  • 1 tsp. pure Vanilla Extract
  • 2 Large Eggs; lightly beaten
  • ½ cup Chopped Walnuts; divided
  • Cooking Spray

Preparation:

  1. Preheat oven to 350°. Coat a 9 inch square metal baking pan with cooking spray. Set aside.
  2. In a large bowl, combine flour, granulated sugar, cocoa powder, brown sugar, baking powder, and salt. Set aside.
  3. In a small, microwave-safe bowl, combine ½ cup of the chocolate chips and milk. Microwave the mixture on high for 1 minute, stirring after 30 seconds. Stir in the butter, vanilla, and eggs.
  4. Add the milk mixture, remaining ½ cup of chocolate chips, and ½ cup of walnuts to the flour mixture. Stir until just combined.
  5. Pour the batter into the prepared pan and spread evenly. Sprinkle with the remaining ½ cup of walnuts. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Remove from oven and cool on a wire rack. Cut into squares and serve.

 

RECIPE ADAPTED FROM: MAUREEN CALLAHAN
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

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Almond Butter Snack Bars

20180511_185312Time. There never seems to be enough of it, and if you’re always on the move or always busy, it’s a guarantee you’ll be looking for something quick to snack on. Don’t settle for unhealthy processed food or overpriced snack bars when you can quickly make your own moist, healthy, and delicious ones at home for less.

20180511_185130It doesn’t matter if you’re a beginning cook or well advanced in the kitchen, these bars are quick and simple to make. Invest a short amount of time preparing them each week and you’ll be rewarded with a week’s worth of healthy snacks, on-the-go breakfasts, or dessert bars at a fraction of the cost you’d pay for processed, pre-made fare. They are only $1.15 per serving if you bake them in a 9×9 inch baking pan, which will yield approximately 16 bars. If you try to compare the quality to anything in the stores, I guarantee you’ll be paying at least $3-5 per serving, making these bars extremely budget-friendly!

20180511_185024If you do elect to give this recipe a go, be sure to store the bars in an airtight container. They will keep in the refrigerator for one month or up to three months in the freezer. Simply leave a bar out at room temperature for a few minutes to warm up before you devour it or give a quick zap in the microwave if you’re short on time. At 9 grams of protein and 6 grams of fiber, these bars will satisfy your hunger, give you energy to keep up with your busy lifestyle, and ensure you’re meeting your nutritional needs. Each bar contains high-quality protein, carbs, and fats, as well as blood-sugar balancing ingredients to keep you in tip top shape. So find some time to unwind and have fun preparing a delicious and good for you treat!

 

Almond Butter Snack Bars

 

Ingredients:

  • ½ cup raw Agave Nectar
  • 2/3 cup Almond Butter
  • 2 tsp. pure Vanilla Extract
  • 1 cup Oat Flour
  • 1 cup Old-Fashioned Oats; whole
  • 1 ¾ cups soaked & dehydrated Buckwheat Groats or Kasha
  • 1/3 cup Chia Seeds
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Sea Salt

 

Preparation:

  1. Line a 9×9 inch pan with parchment paper, leaving excess hang out two of the ends so the bars can easily be lifted from the pan.
  2. Place the agave, almond butter, and vanilla in a bowl. Stir mixture rapidly until well-combined and creamy.
  3. In a large bowl, combine the oat flour, oats, buckwheat/kasha, chia seeds, cinnamon, and salt. Mix together until just combined.
  4. Pour the almond butter mixture into the bowl with the flour mixture. Mix together until thoroughly combined.
  5. Using your hands (make sure they are super clean or use gloves), press the mixture evenly into the prepared pan. Use a rubber spatula to smooth out and ensure the entire pan has an even surface.
  6. Cover and place the pan in the refrigerator for a minimum of 1 hour to allow the bars to firm up and hold their shape for cutting. Bars can be left at room temperature up to 3 days but are best kept in the refrigerator (1 month) or freezer (3 months). If freezing, be sure to cut bars before storing in freezer.

RECIPE ADAPTED FROM: GINA HUDSON
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

Skinny Chocolate Raspberry Cupcakes

20180309_182917Although we are well into the second week of March, I want to rewind for a moment to last month. February is traditionally dedicated to heart health and love and in honor of that theme I created this delicious, sweet treat that is healthier for your heart. I initially served these to my family for Valentine’s Day but have recently made them again as a high protein treat for post workouts. No matter if you add protein powder or just want a healthier treat, these cupcakes are perfect for serving yourself and your loved ones long after the 14th of February.

20180309_182958To make these cupcakes “skinny”, I replaced the traditional use of butter with mashed banana. To sneak in some whole-grains, I swapped whole-wheat flour for the typically used all-purpose. Before baking, each cupcake received a natural pop of red color from a few raspberries placed on top of the batter. This recipe makeover results in a delicious 88 calorie cupcake with no saturated fat, 2 grams of protein, and 1 gram of fiber. A sweet treat to share without any of the guilt!

20180309_182110Note: If you want to make these into protein cupcakes, add a scoop of your favorite chocolate or vanilla protein powder. This will result in each cupcake containing approximately 91 calories, 0 grams saturated fat, 4 grams protein, and 2 grams fiber, depending on the brand of powder. This recipe will produce approximately 24 cupcakes.

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Skinny Chocolate Raspberry Cupcakes

Ingredients:

  • 1 cup White Whole-Wheat Flour
  • 1 cup Cane Sugar
  • ½ cup unsweetened Cocoa Powder
  • ¾ tsp. Baking Powder
  • ¾ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1 Large Egg
  • ½ cup Mashed Banana (about 1 Medium)
  • ½ cup Warm Water
  • ¼ cup Milk
  • ¼ cup Light Olive Oil
  • 1 tsp. Vanilla Extract
  • 1 ¼ cups Raspberries (about 72)
  • 1 scoop Chocolate or Vanilla Protein Powder (optional)

Preparation:

  1. Preheat oven to 350°. Line 24 regular size muffin cups with paper liners. Spray each paper liner with nonstick cooking spray. Set aside.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and protein powder (if using). In a different bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla. Fold the banana mixture into the flour mixture until combined.
  3. Scoop batter into the prepared muffin cups, filling each cup ¾ full. Drop 3 raspberries in the batter of each cup. Bake 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.

 

RECIPE ADAPTED FROM: JESSIE SHAFER
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

 

No-Bake Banana Cranberry Protein Bites

20180207_102046If you have been a regular follower of this website you probably already noticed some changes to my content as of late. Since the inception of this blog, I have made some rather drastic lifestyle changes, which has undoubtably impacted my ability to bring a continuous influx of content. Previously I would make all kinds of desserts because my family would eat them and nothing would ever go to waste. Over the past year and a half, I have been focused on eating healthier, exercising, and avoiding all the sweets I used to indulge in. Although I still prepare sweets for special occasions, I have found it difficult to prepare desserts that I know will go to waste. I am trying to find outlets to take the items I would prepare so I can continue bringing familiar content and making sure nothing goes to waste, but in the meantime I will be focusing on content that is still sweet but may be a bit healthier than your liking.

20180207_102125With that said, I recently developed this plant-based protein bite to satisfy my sweet tooth and fuel my active lifestyle. As many of you well know, I have Crohn’s, which is a digestive disease. Although I tested negative for lactose intolerance, I have noticed that I feel better when I avoid using too many dairy products. For athletes, fitness enthusiasts, or anyone like myself that has digestive issues and food sensitivities, you will come to love the power of plant-based protein. Researchers have found that plant-based protein appears to be a more tolerable source of protein, and causes fewer incidences of negative effects on the gut. In a study that followed athletes that do not tolerate dairy very well, plant-based protein caused less bloating and gastrointestinal problems than whey protein.

In addition to the digestive benefits of plant-based protein, it also offers variability to your nutritional regimen. This is especially important if you are a big meat-eater like myself! So if you ever become serious about considering the use of plant-based proteins, just be sure to always first analyze any product for its amino acid profile. This profile will ensure it is a complete protein!

20180207_102108Of course you can always make your own plant-based protein products. A great place to start would be these moist and delicious protein bites. They will satisfy your hunger, sweet tooth, energy, and nutritional needs. The balance of high-quality proteins, carbs, and fats, as well as blood sugar balancing ingredients make these bites so healthy. I love to have them as a quick breakfast or a post workout snack. Although I prefer to make them into bites, they can also be cut into small bars or fun shapes like triangles. Store in an airtight container in the fridge for up to one month or in the freezer for up to three months.

No-Bake Banana Cranberry Protein Bites

Ingredients:

  • 2 Bananas; mashed
  • ½ cup Creamy Natural Peanut Butter
  • ½ cup Raw Coconut Nectar
  • 2 tsp. Pure Vanilla Extract
  • 1 ½ cups Oat Flour
  • 1 cup Old-Fashioned Oats; whole
  • 1 cup Buckwheat Flour
  • ½ cup Kasha
  • ¾ cup Dried Cranberries
  • ½ cup Shredded Coconut
  • 1/3 cup Chia Seeds
  • 2 tsp. Ground Cinnamon
  • ¼ tsp. Sea Salt

Preparation:

  1. In a food processor, place the bananas, peanut butter, coconut nectar, and vanilla. Pulse until mixture is well-combined and creamy.
  2. In a large mixing bowl, place the oat flour, oats, buckwheat flour, Kasha, dried cranberries, coconut, chia seeds, cinnamon, and salt. Mix together until just combined.
  3. Pour the mixture from the food processor into the large bowl. Use a rubber spatula or your hands to mix ingredients until they are combined together thoroughly.
  4. Line a 9-x-9 inch pan with parchment paper, allowing excess to hang over two of the sides so that the bars can easily be lifted from the pan once set. Using your hands, press the mixture evenly into the prepared pan. You can use a rubber spatula to smooth out the surface.
  5. Place the pan in the refrigerator for a minimum of 1 hour. This will allow the bars to firm up and hold their shape when cut. Once chilled, you can cut into squares, bars, triangles, or bites/nuggets.

 

RECIPE ADAPTED FROM: GINA HUDSON
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

 

Easy Chocolate Chia Pudding

20180201_145246Cold and flu season is in full force this year and it does not seem to be ending any time soon. Whether you turn on the news, go to social media, run into friends, or get a call from family, the topic of colds, flu, and feeling ill is going to be seen or heard. Luckily, I have yet to get sick this year (knock on wood). It is a great achievement considering I have Crohn’s Disease, which automatically puts me at a disadvantage in the fight against germs due to a weakened immune system. I attribute my ability to avoid illness to my healthy diet and lifestyle. I initially learned about nutrition in culinary school then again when I went back to school for my medical degree. Pair that with many years of research about my disease and I have learned a great deal about nutrition and how to naturally prevent illness and disease.

The first step is to understand the immune system/gut connection. A lot of people are unaware that about 70% of your immune system is in your gut. In your intestines there are hundreds of billions of bacteria living there. Most of the bacteria is good while some of it is bad. Once the bad bacteria begins to outnumber the good bacteria, that is when your immune system gets compromised and you are at more risk to get sick. The good news is you can have a lot of control over the ratio of bacteria by ensuring there is more good bacteria (aka probiotics) than bad bacteria. Now this does not mean I am recommending you run out and buy a probiotic supplement. You have many opportunities throughout the day to feed your gut immune-boosting foods like fruits, vegetables, beans, yogurt, spices, fresh herbs, and this easy and indulgent chocolate chia pudding.

20180201_145134Although a sweet and delicious dessert or snack, this pudding contains a quadruple threat of four specific ingredients (kefir, cinnamon, honey, cocoa) known to either feed the good bacteria or directly increase its quantity. Fermented foods like kefir are naturally rich in probiotics. Cinnamon, honey, and cocoa are all rich in antioxidants, anti-inflammatory, anti-viral, and anti-bacterial properties. These properties help build up your immunity by lowering the release of arachidonic acid from the membranes that surround the cells. This process also helps lessen inflammation, which is the leading cause of many chronic health problems and diseases. If you want a sweet treat that will also benefit your health, give this easy pudding recipe a try!

Easy Chocolate Chia Pudding

Ingredients:

  • 1 cup Plain 1% Kefir
  • ¼ cup Chia Seeds
  • 1 tsp. Pure Vanilla Extract
  • ½ tsp. Ground Cinnamon
  • 1 tbsp. Unsweetened Dark Cocoa Powder
  • 2 tbsp. Raw Honey
  • Dark Chocolate Chips; for topping

Formula:

  1. In a medium bowl combine the kefir, chia seeds, vanilla, cinnamon, cocoa powder, and honey. Cover and refrigerate overnight (or for at least 12 hours).
  2. When ready to serve, remove from the refrigerator and spoon into small bowls. Top each bowl with a few dark chocolate chips and serve.

 

RECIPE ADAPTED FROM: ERIN MACDONALD & TIFFANI BACHUS
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

Ginger Lemon Pinwheel Cookies

20180101_144943Happy New Year everyone! I hope you all had a very enjoyable holiday season full of good food and quality time spent with family and friends. As we welcome 2018 we all have likely set goals or resolutions for the new year. For me it is to continue the resolution I set last year, which is to always keep progressing by trying new things out of my comfort zone. As simple as these cookies may seem, they certainly fit the mantra of pushing myself.

20180101_144922.pngYou see, I am a drop cookie person. I hate waiting for cookie dough to chill in the refrigerator because I love raw cookie dough. Therefore, the longer it hangs out in the fridge the more of it disappears before it ever has a chance to hit a baking sheet. Once the dough is adequately chilled then you have to flour counters and rolling pins and despite your efforts you still end up with a mess of dough stuck everywhere.  Although I tend to avoid the rolled out cookie dough types, I decided these pinwheels would be the newest addition to the holiday table along with the regular offerings. I used sheets of plastic wrap to roll out both batters to reduce mess and clean up. Although these cookies do require a patient baker, they are not as challenging as they appear. Things went a lot smoother than envisioned (even with a 4-year-old kitchen helper) and I was really impressed with the results. These cookies are a great combination of flavors and make for a beautiful cookie!

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Ginger Lemon Pinwheel Cookies

Ginger Dough Ingredients:

  • ¼ cup Unsalted Butter; softened
  • 1/3 cup packed Brown Sugar
  • ¼ cup Molasses
  • 1 Large Egg Yolk
  • 6 oz. (1 1/3 cups) All-Purpose Flour
  • ¾ tsp. Ground Ginger
  • ¾ tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • 1/8 tsp. Ground Nutmeg
  • Dash of Allspice

Lemon Dough Ingredients:

  • 5 tbsp. Unsalted Butter; softened
  • 2/3 cup Granulated Sugar
  • 1 Large Egg White
  • 1 tsp. Lemon Extract
  • ¾ tsp. Vanilla Extract
  • 6 oz. (1 1/3 cups) All-Purpose Flour
  • ¼ tsp. Salt

Preparation:

  1. To prepare ginger dough: Place the butter and brown sugar in a medium bowl and beat with a mixer at medium speed until well combined. Add the molasses and egg yolk and beat until well blended. Combine flour, ginger, cinnamon, salt, nutmeg, and allspice and stir with a whisk. Add the flour mixture to the butter mixture and beat at low-speed just until combined. Wrap dough in plastic wrap and chill at least 30 minutes or overnight.
  2. To prepare the lemon dough: Place the butter and granulated sugar in a medium bowl and beat with a mixer at medium speed until blended. Add the egg white and beat until blended. Beat in the lemon extract and vanilla. Combine the flour and salt. Add the flour mixture to the butter mixture and beat at low-speed just until combined. Wrap dough in plastic wrap and chill at least 30 minutes or overnight.
  3. Unwrap chilled ginger dough and roll between sheets of plastic wrap into a 13 x 8 1/2 inch rectangle. Chill dough for 10 minutes. Meanwhile, unwrap the lemon dough and roll between sheets of plastic wrap into a 13 x 9 inch rectangle. Chill dough for 10 minutes. Carefully stack ginger dough on top of lemon dough, leaving a 1/2 inch border along one long edge. Starting with the long side without a border, roll up dough, jelly roll style. Seal the edges but do not seal the ends of roll. Cover with plastic wrap and freeze for 30 minutes.
  4. Preheat oven to 350°. Unwrap dough. Cut with a sharp knife into 40 slices that are about ¼ inch thick. Reshape the rounds, if necessary, or return dough to chill in the freezer. Arrange slices 1 inch apart on baking sheets. Bake, 1 batch at a time, for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

Easy Coconut Cardamom Macaroons

20171215_124810With the holidays comes a lot of shopping, a lot of baking, and a lot of rushing to get it all done. Although you envision a table full of different types of desserts, time may not always be on your side. If you need a easy cookie recipe to bulk up your offerings without wasting too much precious time than look no further than these coconut cardamom macaroons.

20171215_124340Flavored with vanilla and cardamom, these macaroons have an exotic sweet flavor that will surprise the taste buds of those expecting a traditional coconut macaroon. The coconut gives them their chewy, dense texture and the combination will be a surprisingly simple addition to your dessert table!

20171215_124430As a bonus to great ease and flavor, each cookie is only 3 grams of fat and 82 calories, making them a smart yet indulgent choice for the health conscious. This recipe will yield approximately 15 cookies. If you are baking the macaroons ahead of time, be sure to cool them completely on a wire rack then store in an airtight container for up to one week.

Easy Coconut Cardamom Macaroons

Ingredients:

  • 2 Large Egg Whites
  • ¼ cup Sugar
  • 1 tsp. Vanilla Extract
  • 1/8 tsp. Salt
  • 1/8 tsp. Ground Cardamom
  • 1 ½ cups flaked Sweetened Coconut

 

Preparation:

  1. Preheat oven to 325°. Line a large baking sheet with parchment paper. Set aside.
  2. Place egg whites in a medium bowl and lightly beat with a whisk. Add sugar, vanilla, salt, and cardamom and stir well with a whisk until foamy. Add coconut and toss well to combine.
  3. Loosely pack coconut mixture into a 1 tablespoon size measuring spoon. Turn out coconut mixture onto the prepared baking sheet (about 15 cookies). Bake for 20-23 minutes or until evenly golden. Remove from oven and cool on the pan for 3 minutes. Remove cookies from pan and cool completely on a wire rack. Enjoy!

 

 

 

RECIPE ADAPTED FROM: ANN TAYLOR PITTMAN
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017