No bake cookies (healthy)

Ingredients

  • 1/4 cup unsalted butter cut into tablespoon pieces
  • 1/2 cup stevia baking blend
  • 1/4 cup milk
  • 1/8 cup unsweetened cocoa powder
  • 1/8 cup chocolate chips
  • 1/8 cup butterscotch chips (optional)
  • 1/4 cup creamy peanut butter
  • 1 teaspoons vanilla extract
  • pinch of kosher salt
  • 2 cups quick oats

Directions

  1. Prepare a cookie sheet by lining with parchment paper.
  2. In medium saucepan, combine butter, stevia, milk, cocoa powder, and chocolate chips.
  3. Bring to boil.
  4. Boil for 1 minute.
  5. Remove pan from heat.
  6. Add vanilla, salt, and peanut butter.
  7. Mix in oats.
  8. Drop onto lined cookie sheet in tablespoon sized balls.
  9. Let cool. (To speed up cooling time I place in the freezer for 10-15 minutes.)

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Cherry Streusel Bars

Cherry Streusel Bars

  • Difficulty: easy
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Ingredients

Use substitutions in bold to make this gluten-free.

Crust:

  • 2 cups all-purpose flour (or gluten-free—I used Cup 4 Cup with great results)
  • 1/3 cup Truvia baking blend (or 3/4 cup granulated sugar)
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (I use Kerrygold)
  • 1 egg
  • 1 Tbsp vanilla extract
  • 1/2 tsp almond extract

Filling:

  • 1/3 cup water
  • Juice from 3 fresh-squeezed lemons
  • 4 Tbsp cornstarch
  • 6 cups frozen dark cherries
  • 1/3 cup Truvia baking blend (or 2/3 cup granulated sugar)
  • 2 Tbsp unsalted butter
  • Pinch of salt
  • Almond extract, to taste

Crumble topping:

  • 1 cups old-fashioned oats (I used Bob’s Red Mill)
  • 3/4 cups almond meal
  • 1/4 cup Truvia brown sugar blend (or 1/2 cup regular brown sugar)
  • 1/2 cup butter, cold and cut into small pieces (I used Kerrygold, unsalted)
  • Chopped almonds (optional)

Icing:

  • 1/3 cup powdered sugar
  • 1-2 tsp milk

Directions

  1. Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside.
  2. Prepare sugar cookie dough:
    • Cream butter and sugar in a large bowl.
    • Beat in egg and both extracts.
    • Add baking soda, cream of tartar, and salt.
    • Slowly mix in flour.
  3. Press dough into bottom of the baking pan. Spread evenly. Set aside.
  4. Prepare cherry filling:
    • Whisk water, lemon juice, and cornstarch in a medium saucepan.
    • Add cherries, sugar, butter, and salt.
  5. Pour filling over cookie crust. Spread evenly. Set aside.
  6. Prepare crumble topping:
    • Stir together oats, almond meal, and brown sugar in a mixing bowl.
    • Cut in cold butter until well mixed and crumbly.
    • Sprinkle over the cherry filling in small clumps. (It’s okay to have gaps; just make sure it’s spread evenly).
  7. Bake until the filling is beginning to bubble and the topping is light brown, about 25-30 minutes. Place the pan on a wire rack to cool completely.
  8. While pan is cooling, mix together powdered sugar and milk to make a thin icing glaze. Drizzle over cooled bars.
  9. Cut* into squares and enjoy!

*Remove from pan before slicing.

Apple-Pear Crisp

Apple-Pear Crisp

  • Servings: 10-12
  • Difficulty: easy
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Ingredients

Use substitutions in bold to make this gluten-free.

Filling:

  • 5 Bartlett pears
  • 5 Honeycrisp apples
  • Juice from 1 fresh-squeezed lemon (can sub. 2 Tbsp. apple juice or cider)
  • 1 cup butterscotch baking chips
  • 1/8 cup Truvia baking blend (or 1/4 cup granulated sugar)
  • 3-4 Tbsp. ground cinnamon, nutmeg, and all-spice (adjust for your tastes)

Crumble topping:

  • 2 cups old-fashioned oats (I used Bob’s Red Mill)
  • 1 1/2 cups all-purpose flour (or gluten-free flour, such as Pamela’s Baking Mix).
  • 1/4 cup Truvia brown sugar blend (or 1/2 cup regular brown sugar)
  • 3/4 cup butter, cold (I used Kerrygold, unsalted)

Directions

Oven method:

  1. Preheat oven to 375 degrees F. Line a 9×13 baking pan. Set aside.
  1. Skin, core, and slice apples and pears into thin slices (or chop into chunks). Mix apples and pears with lemon juice in a large bowl. Set aside.
  2. Combine sugar and spices in a small bowl. Sprinkle some of the sugar blend onto the bottom of the slow cooker. Next, add apples and pears. Finally, add butterscotch chips with the rest of the sugar and spice blend. Stir to mix.
  3. In another large bowl, combine oats with flour and brown sugar. Mix thoroughly. Using a pastry cutter or fork, cut butter into the flour mixture until butter is evenly distributed and texture is crumbly.
  4. Sprinkle crumble topping over fruit in the slow cooker.
  5. Bake for 30-35 minutes, until the topping is golden brown and the apples/pears are tender.

Slow cooker method:

  1. Spray the inside of a 7-quart slow cooker with non-stick cooking spray.
  2. Skin, core, and slice apples and pears into thin slices (or chop into chunks). Mix apples and pears with lemon juice in a large bowl. Set aside.
  3. Combine sugar and spices in a small bowl. Sprinkle some of the sugar blend onto the bottom of the slow cooker. Next, add apples and pears. Finally, add butterscotch chips with the rest of the sugar and spice blend. Stir to mix.
  4. In another large bowl, combine oats with flour and brown sugar. Mix thoroughly. Using a pastry cutter or fork, cut butter into the flour mixture until butter is evenly distributed and texture is crumbly.
  5. Sprinkle crumble topping over fruit in the slow cooker.
  6. Cook on high for 2 hours. After 2 hours, partially remove slow cooker lid and cook for another 30 minutes ( to further harden the topping).
  7. Serve as-is or with vanilla ice cream and caramel sauce to drizzle.

Healthy blueberry breakfast bars

Healthy Blueberry Breakfast Bars

  • Servings: 8
  • Difficulty: easy
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I’ve listed the brands of all the ingredients I used, for convenience.

Ingredients

Crust and topping:

  • 1 cup Bob’s Red Mill old-fashioned rolled oats
  • 3/4 cup Pamela’s gluten free baking mix (or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
  • 1/4 cup Bob’s Red Mill almond meal
  • 1 Tbsp Great Lakes unflavored gelatin
  • 1/8 cup Truvia brown sugar blend
  • Ground cinnamon
  • Pink Himalayan sea salt
  • 6 Tbsp Kerrygold unsalted butter, melted

Filling:

  • 2-3 cups Wyman’s Frozen Wild Blueberries
  • 1/2 lemon
  • 1 Tbsp arrowroot powder
  • 1 Tbsp Truvia baking blend

Directions

  1. Heat oven to 375 degrees F. Line an 8×8-inch baking pan with parchment paper.
  2. Mix up crust ingredients in a medium sized bowl. Set aside about 1/2 cup for topping and press remaining amount evenly along bottom of pan.
  3. Mix filling ingredients. Spread on top of crust. Take reserved topping and sprinkle across blueberry filling.
  4. Bake in oven for 30-40 minutes (until oats look slightly toasted).
  5. Remove bars from oven. Let cool on a wire rack before serving.
  6. To keep fresh longer, store in fridge in an airtight container.

Cream Filled Peanut Clusters

Cream Filled Peanut Clusters

  • Servings: a lot!
  • Difficulty: easy
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Ingredients

Cream Filling:

  • 3/4 c. unsalted butter, softened
  • 1 lb. powdered sugar
  • 2 Tbsp. milk
  • 3 tsp. vanilla extract

Peanut Clusters:

  • 24 oz. roasted peanuts
  • 10-11 oz. package semi-sweet chocolate chips
  • 10-11 oz. package milk or dark chocolate chips
  • 11 oz. butterscotch chips
  • 1-2 Tbsp. vegetable oil

Directions

  1. Line two baking sheets with parchment paper.
  2. Mix together butter, powdered sugar, milk, and vanilla extract.
  3. Refrigerate cream filling for at least 1 hour.
  4. Using a spoon or a melon-ball scooper: scoop small amounts of cream filling, roll into balls, then line onto baking sheets. Place baking sheets in freezer for 5-10 minutes.
  5. Pour peanuts into a large, shallow bowl. Remove baking sheets from freezer and roll each ball into peanuts until covered.
  6. Place back onto parchment-lined baking sheet and flatten slightly. Continue with other pieces. (Add more chocolate chips if necessary.)
  7. Place baking sheets back in freezer for 5-10 minutes.
  8. While waiting, turn on a small crockpot to high heat and add vegetable oil.
  9. Pour the first bag of chips into the crockpot. Allow the chips to melt, stirring frequently.
  10. When melted, begin to add the second bag of chocolate and the bag of butterscotch chips in small batches, continuing to stir until all the chocolate has melted.
  11. Remove baking sheets from freezer.
  12. Using a spoon, dip each cluster into the melted chocolate, covering completely, then carefully place back on parchment-lined baking sheet.
  13. Return clusters to refrigerator until hardened.

Original recipe from D. Shiplett

Chocolate Bourbon Pecan Pie Truffles

Chocolate Bourbon Pecan Pie Truffles

  • Difficulty: Easy
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Ingredients

  • 1 cup light corn syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 2+ tablespoons Bourbon
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips
  • 1-1/2 cups (6 ounces) pecans, chopped small
  • 1-2 bags semi-sweet chocolate chips (can sub out dark or white chocolate, as well)

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl mix corn syrup, eggs, sugar, butter, salt, bourbon and vanilla using a wooden spoon. Stir in pecans and chocolate chips.
  3. Pour filling into a lightly greased 8 x 8 baking pan.
  4. Bake on center rack of oven for 40-45 minutes. Filling is done when center surface springs back when lightly tapped. Allow filling to cool for 5 minutes.
  5. Drop filling in spoonfuls onto a large cookie sheet lined with parchment paper (I use one of those small cookie scoops – it helps to get it in a truffle-like shape).
  6. Once all the filling has been transferred, place the cookie sheet in the freezer for approximately 1 hour.
  7. Once the truffles are ready, melt the bag of chocolate chips.
  8. Dip each truffle into the melted chocolate. Cover completely.
  9. Transfer the truffles back to the cookie sheet lined with parchment.
  10. Allow the truffles to harden. (You can speed up the process by placing them in the refrigerator or freezer.)

Original recipe from D. Shiplett