I can’t believe no one was outraged that my family was making me stand in the hot kitchen

and bake just days after having a baby!

The truth is that the zucchini and squash are plentiful around here

and I LOVE zucchini bread!

So I baked!

I used the exact same recipe that I use for zucchini muffins, I just put it in bread pans instead. I like it as bread much better because it stays super moist and does not stick to the parchment paper.

I do cook it a little longer, like 40 minutes at 350. My oven timer is broken so I just kinda watch it!

I have experimented with using cranberries, cherries and chocolate chips recently. So far, cranberries definitely win!

I have also swapped the pecans for walnuts. Use what you have and make it work. It’s worth it!!




April 1, 2012 in Sweets and Treats     9 comments

One of the very first recipes I ever made from Elana’s Pantry was a modified version of her Almond Butter Brownies.

I still, to this day, do not understand the science of how almond butter plus some chocolate and honey turns into a gooey delicious cake like brownie. But whatever, we love them!

I always make them with whatever almond butter I have in the house, and the taste and texture varies accordingly.

(This batch was pretty gooey and really really good!)

Almond Butter Brownies

1 (16 ounce) jar creamy almond butter

2 eggs

1 ¼ cups local raw honey

1 tablespoon vanilla extract

½ cup raw organic cocoa powder
½ teaspoon sea salt
1 teaspoon baking soda
1 cup dark chocolate chips
Put all the ingredients in a big bowl and stir it up! Bake in a 9×13 parchment lined baking dish at 325 for 35 minutes. Let cool. Enjoy!
Pictured here with coconut milk vanilla ice cream and pecans!!

Last week, Heartworks Kids was having a bake sale.

I, however, was not in the mood to do any baking!

So I decided to check out some no-bake recipes on Pinterest.

The one I decided to try was SO easy and quite possibly the yummiest thing I have ever made! Seriously!

(In fact, we liked it so much, we did not even end up taking it to the bake sale. Shhhhhh!!)

No Bake Chocolate Oat Bars!

1 cup almond butter (I prefer Trader Joes or Tree of Life)
2/3 cup local honey
1/2 cup coconut butter (You could sub coconut oil, but the butter is oh so yummy!!)
2 cups toasted oats
1 1/4 cups mini chocolate chips
1 cup dried cranberries

Place the two cups of oats on a cookie sheet and toast in oven for a few minutes. Just be sure they don’t burn.

In a medium size saucepan, melt almond butter, honey and coconut butter.

Remove from heat and add oats, chocolate chips and dried cranberries.  Stir until combined and chocolate chips are melted.

Spread into a parchment lined 9×13 pan.  Refrigerate until hardened, preferably overnight. Store in refrigerator. 

They may not look like much, but watch out they are irresistible. Kinda like a healthy, not too sweet chocolate fudge bar?

You could easily alter the recipe by using a different kind of dried fruit, adding nuts, etc.

Here is a photo of all the ingredients. Super simple!!