How To Pack The Perfect Carry On Bag for Every Trip!

CLICK HERE 

The Best Healthier Brownies 40 mins to make, serves 1

Ingredients

Brownies:

• 1 and 1/2 cups dark chocolate chips separated, I use 53% cacao
• 1/4 cup + 2 tablespoons coconut oil LouAna brand recommended
• 1 cup vanilla Greek yogurt*
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup coconut sugar brown sugar can be substituted
• 3/4 cup oat flour just blend regular oats in your blender

Optional Frosting:

• 1/2 cup dark chocolate chips
• 2 tablespoons unsweetened vanilla almond milk or whatever milk you have on hand
• 2 tablespoons vanilla Greek yogurt
• 3/4- 1 & 1/4 cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees F. Line an 8 x 8 pan with foil or parchment paper and then spray with nonstick spray (I use a coconut oil based spray that I love.)
2. In a bowl place 1 cup of chocolate chips or chopped and measured dark chocolate.
3. Microwave the coconut oil and measure the coconut oil in its melted, hot state.
4. Pour the hot melted coconut oil over the dark chocolate and stir the chocolate until it is completely melted.
5. For best results I suggest using LouAna coconut oil as I've found other coconut oils vary in their baked taste and sometimes result in a bitter-tasting baked good.
6. Add in the Greek yogurt. Make sure the Greek yogurt is quite thick (check the notes) and not watery. If needed drab it with a paper towel after stirring and measuring it.
7. Stir in the vanilla, salt, baking soda, and coconut sugar.
8. In a blender or food processor put in quick oats or old fashioned oats. Blend or process until the oats resemble flour. Measure the oat flour after blending and not before.
9. Stir into the mixture. Stir in the remaining 1/2 cup chocolate chips.
10. Spread the mixture (it is very thick) into the prepared 8 x 8 pan. Bake in the preheated oven for 28-32 minutes or until a fork comes out clean when inserted.
11. Do not over-bake. Slightly under-baking is better and will yield a better taste and texture. (More fudge-like)
12. Remove from the oven and allow to cool completely.

Optional frosting

1. In a microwave safe bowl combine the chocolate chips and milk. Microwave in bursts of 15 seconds, stirring for 15 seconds in between each burst until the chocolate is completely melted.
2. Stir in the Greek yogurt and then whisk in the powdered sugar.
3. Start with 3/4 a cup and add as needed. Note that the frosting thickens up a lot after being refrigerated.
4. Refrigerate the frosting (covered in an airtight container) for at least 30 minutes.
5. Cover the brownies with the frosting.
6. Remove the brownies using the overhang of the parchment paper or foil. Cut into pieces and enjoy.

Storing Notes:

1. These are great warm but they are OUT OF THE WORLD good after being refrigerated overnight or for 6-8 hours (and eaten cold.) I never thought I would say a brownie is good cold but it tastes like brownie fudge after being chilled all night! 🙂 So when I make these now, I automatically just chill them overnight because that's the way we like them the best.
2. However, they are also super good warmed up in the microwave for a few seconds before enjoying! Just be careful warming these as the frosting melts.
3. Store brownies in an airtight container in the fridge for up to 3 days.
4. Frosting doesn't freeze well, but the brownies do freeze well by being individually wrapped

MORE DELICOUS RECIPES >> http://www.chelseasmessyapron.com/

Easter Egg Coconut Cheesecake

PREP TIME

20 mins

COOK TIME

65 mins

TOTAL TIME

1 hour 25 mins

 

Easy cheesecake recipe topped with toasted coconut & chocolate Cadbury minis.

Author: Gina Kleinworth

Serves: 10

INGREDIENTS

Crust

• 9-10 graham cracker rectangles
• 6 tbsp butter- melted
• ⅓ cup granulated sugar

Filling

• 4 (8oz) pkgs cream cheese
• 1-1/4 cup granulated sugar
• 4 eggs- room temperature
• ¾ cup sour cream
• 1 tbsp coconut extract

Garnish

• 2 cups whipped topping
• ⅓ cup toasted coconut
• 10-12 chocolate Cadbury mini eggs

Make crust

1. Place graham crackers in food processor & pulse until you have fine crumbs
2. Remove blade & add in sugar & melted butter & stir together with a fork until all the crumbs are moist
3. Transfer to large flexipan (that is placed on perforated baking sheet) & press into a flat even layer with the bottom of a glass
4. Place in freezer to set until you are ready to fill it

Filling

1. Beat together cream cheese & sugar on medium until smooth & creamy.
2. Scrape down the sides of the bowl, add eggs one at a time, beating shortly between each addition
3. Add sour cream & coconut extract & beat until well combined
4. Pour batter into prepared graham cracker crust & bake at 350 degrees for 55-65 minutes or until edges are set- the middle with giggle a little until it cools
5. (the beauty of the flexipan- no water bath needed)
6. Remove cheesecake from the oven & allow to cool 30 minutes at room temperature, then place in refrigerator to continue cooling at least 6 hours but preferably overnight.
7. Once cooled, place whipped topping in frosting bag with star tip & pipe a border around the edge of the cheesecake & a small circle in the center
8. Top with toasted coconut & chocolate eggs
9. Keep refrigerated until ready to serve

MORE GOODIE RECIPES ON >> http://www.kleinworthco.com/

Wardrobe - Ideas, Design and Style

                                                          PICCREDIT: domino.com

PICCREDIT:agustoencasa.com

Sunday Motivation Quote!

What [font] mood are you in today? via digitalsynopsis.com

Get The Look For Less & A Kitchen Cheat Sheet