Posts Tagged ‘dessert’

Not-So-Skinny Carrot Cake Whoopies with Cream Cheese Frosting


With Trey coming home in 7 days, 7 days, 7 DAYS GUYS (!) I wanted to make something super tasty that he’ll drool over. Afterall, he hasn’t had my cooking or baking in three whole months! Okay, that’s a lie – I’ve sent him a few care packages full of baked goods. His favorite dessert is carrot cake, and normally I’d make a healthy version of carrot cake but this time I went all out on the naughty ingredients. It’s a celebration bitches! He deserves all the granulated sugar these contain! YOLO, and all that jazz.

But I will say these contain zero butter, just coconut oil so that counts for something. And the spices in these babies are to die. If you like the traditional spices of carrot cake – nutmeg, cinnamon, and ginger, then you won’t be disappointed. They deliver on the flavor. The flavor is so on point that you don’t need the cream cheese. But who am I kidding, a whoopie pie ain’t a whoopie pie without the cream filling.

I got this recipe from Serena of Domesticate Me. These would be excellent for an Easter brunch, and if you’re looking for something for St. Patty’s Day, swap out the carrots with zucchini for some festive green fun!


+ 2 cups grated carrots
+ 2 cups flour
+ 1 1/2 teaspoons baking soda
+ 1 teaspoon baking powder
+ 1 1/2 teaspoons cinnamon
+ 1 1/4 teaspoons ground ginger
+ 1/2 teaspoon ground nutmeg
+ 1/2 teaspoon salt
+ 3/4 cup packed brown sugar
+ 3/4 cup granulated cane sugar
+ 2 eggs
+ 2 1/2 tablespoons melted coconut oil
+ 1/4 cup plus 3 tablespoons unsweetened apple sauce
+ 1 teaspoon vanilla extract

+ 8 ounces cream cheese, softened
+ 1 cup powdered sugar
+ 3 tablespoons maple syrup

+ Preheat oven to 350. Line two baking sheets with parchment paper.
+ Using a food processor, shred carrots on course setting. If you don’t have a food processor, a a box grater works just fine. Use the largest holes.
+ In a large bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
+ In another bowl, whisk together brown sugar, cane sugar, and eggs until mixture is fluffy and pale yellow in color. Whisk in coconut oil apple sauce, and vanilla extract.
+ Pour wet ingredients over the dry ingredients and mix until just combined. Do not over mix.
+ Fold in carrots and refrigerate for 45 minutes to an hour.
+ Prepare your frosting. Using a hand held mixer, beat together the cream cheese, powdered sugar, and maple syrup until smooth.
+ Using a round tablespoon, scoop batter onto baking sheets about 2 inches apart. Use your fingers to form into even circles if needed.
+ Bake for 10 minutes, one sheet at a time. Let cool for 5 minutes then transfer to a rack to cool completely for 10 minutes.
+ Spread a tablespoon or so of frosting onto the bottom side of a cake and top with another cake, bottom side down.
+ Eat immediately or store in refrigerator then dig in for a firmer whoopie.

Hurry home honey! I’ve got some sweet whoopie waiting for ya! 😉


Cast Iron Skillet Chocolate Chip Cookie (A V-Day Dessert for the Rough and Rugged Manly Man)


I know there are a ton of cutesy festive Valentine’s Day recipes out there right now, like the heart-shaped this and that, the red and pink food coloring, sprinkles, and more hearts! Don’t get me wrong, I LOVE the detailed desserts that require you to go to the grocery store. I actually enjoy getting odds and ends like sprinkles and marshmallows for a random recipe. It’s all about the details right?

But realistically speaking, sometimes I just want to make a simple dessert where ALL ingredients are already in my pantry. And ladies, men aren’t hard to please. They’ll be happy with a classic dessert sans hearts and sprinkles. So for this Valentine’s Day I’m giving you a recipe that is sure to please your man, your woman, your gal pal, and most importantly, your own palate.

Oh, and if your man is like, super manly, burly, outdoorsy, Patagonia-y, rough and rugged like my sweetheart, this dessert is super fitting. It gives off that “I-made-this-over-the-campfire-right-after-I-hiked-28-miles” vibe.

Without further ado, I give you… CAST IRON SKILLET CHOCOLATE CHIP COOKIE. No butter, just coconut oil. Thank you to Ali from Gimme Some Oven for this delicious treat. I followed this recipe almost exactly; I replaced the butter with coconut oil and used a 12 inch cast iron skillet instead of a 9 incher since that’s the only one I’ve got.

I paired this cookie with my all-time favorite ice cream. Or “nice cream” I should say. NadaMoo! non-dairy coconut milk ice cream is everything. If you scream for ice cream like I do, this is a great, healthy option that has the SAME creamy texture of regular ice cream. Not that gross, chalky consistency of most healthy ice creams. Plus it’s only got 120 calories for a 1/2 cup! I chose to pair this with the Chocolate Almond Chip, but you can’t go wrong with any of the flavors. The Lotta Mint Chip has the perfect amount of mint and lots of mini chocolate chips! Their other flavors include: Cookies & Creme, Creamy Coconut, Bananas for PB & Chocolate, Gotta Do Chocolate, Vanilla Cha-Cha-Chai, Mmm… Maple Pecan, Vanilla…Ahhh, Sweet Cherry Lime, and Java Crunch. So there’s something for everybody! Click here to see if NadaMoo! is in your area.



+ 10 tablespoons coconut oil, softened
+ 1/2 cup granulated cane sugar
+ 1/2 cup brown or coconut sugar
+ 1 egg
+ 2 teaspoons vanilla extract
+ 1 1/4 cup flour
+ 1/2 teaspoon baking soda
+ 1/2 teaspoon fine sea salt
+ 1/2-1 cup semi sweet chocolate chips (1 cup makes it pretty chocolate-y, so keep that in mind)

+ Preheat oven to 350°. Grease a 12 (or 9) inch cast iron skillet with 2 tablespoons of coconut oil.
+ If your coconut oil is super hardened, you can soften it by keeping it out in room temp for 20 minutes or simply using a ‘soften’ setting on your microwave. BUT: DO NOT MELT. If you end up using melted coconut oil, your cookie won’t rise at all.
+ Combine the softened coconut oil and sugars in a mixing bowl and beat with either a handheld electric mixer or stand alone mixer. Beat util fluffy consistency.
+ Add egg and vanilla extract until well combined.
+ Combine flour, baking soda, salt in another bowl. Add dry ingredients to the coconut oil/sugar mixture and beat on low. Add chocolate chips and mix until just combined.
+ If you have willpower and don’t eat all the raw cookie dough, transfer to cast iron skillet and gently press with fingers until even.
+ Bake for 20 minutes or so until the edges are golden brown. Do not overbake. Even if it looks slightly underdone, it will bake more in the skillet. With that said, I HIGHLY recommend low-balling the time in the oven. Especially because this cookie tends to get crunchy on the outside, and soft on the inside. You want to maintain that soft inside right?
+ Serve with Nadamoo non-dairy coconut milk ice cream. I recommend pairing this cookie with the Chocolate Almond Chip flavor!

IMG_2279 (1)


Berry Crumble

Sorry I’m not sorry for the pun… it’s so bad it’s good, am I right?

What are you planning on serving for dessert for Thanksgiving/Thanksliving/Friendsgiving?

Did someone already call dibs on bringing apple and/or pumpkin pie to your Thanksgiving feast? Have no fear, BERRY CRUMBLE is here! Seriously guys, after I made this I was in pure berry crumble heaven. I decided to test out this recipe for my step sister Hannah’s Sunday birthday dinner. I asked her what her favorite dessert was (I knew for sure it wasn’t cake – and I can’t blame her for that one – cake ain’t my favorite either). She told me cobbler/crumbles tickle her fancy the most and I was pumped. Because let’s face it – baking/cooking something that YOU like too makes it that much more fun! While there wasn’t more than a serving leftover, that one little serving made a delicious breakfast.

Don’t be basic this Thanksgiving and bring over a pumpkin pie, jazz it up with some crumble! These berries are the perfect combo of sweet and tart. If you’re feeling really wild and crazy, add some whipped cream or vanilla ice cream.

Berry crumble

I adapted this recipe from Heidi Swanson’s cookbook Super Natural Every Day – “Tutti-Frutti Cumble.”

+ 1.5 cups all-purpose flour
+ 4 tablespoons poppy seeds
+ 1 cup rolled oats
+ 1 cup natural cane sugar
+ 1 teaspoon salt
+ 2/3 cup Kerrygold butter, melted

+ 2 tablespoons cornstarch
+ 2/3 cup natural cane sugar
+ 6 cups frozen mixed berries (I used Kirkland Signature Nature’s Three Berries from Costco)
+ 3 cups Frozen tart cherries (I used Townsend Farms Organic Dark Tart Cherries from Costco)
+ 1/2 cup dried cranberries
+ 1/2 cup apple cider (I used Trader Joe’s 100% Honey Crisp Apple Cider)

+ Preheat oven to 375°. Spray a 9×13 glass Pyrex pan with coconut cooking spray.
+ In a large bowl, combine flour, poppy seeds, oats, sugar, and salt.
+ Stir in melted butter with a fork.
+ Using your hands, carefully form six patties and place patties in a bowl that will fit in your freezer. Freeze until ready to bake.
+ Whisk cornstarch and sugar in large bowl and add the frozen fruit and dried cranberries. Toss until coated. Let sit for 5 minutes, then add the apple cider and toss again.
+ Transfer filling into prepared baking pan.
+ Remove topping from the freezer and crumble it over the filling. Be sure to have large and small pieces to give it dimension and to make it purty 🙂
+ Bake for 40-50 minutes or until the topping is golden brown. The juices should be bubbling too!

Happy baking ya’ll!

Berry crumble

The aftermath…

St. Patty’s Minty-Green Ice Cream { with Avocado! }

In honor of this Irish holiday I am sharing with you one of my all-time favorite desserts – minty GREEN ice cream! I am a ‘Gallagher’ afterall, so I have to celebrate and be festive in one way or another. Plus, this healthy dessert will take away the guilt of drinking green beer, Bailey’s, and Irish car bombs, right?

St Patty's Minty Green Ice Cream

The secret ingredients is a wee bit of avocado. And when I say wee bit I really mean a-lot-a bit. The bulk of this recipe is the avo. You can easily make this ice cream using just a blender but lucky for me, I have a blender AND an ice cream maker so I did double duty to get that thicker ice cream texture. If you don’t have an ice cream maker you will have to put your mixture in a freezer-safe container and freeze until desired texture.

This is a super simple recipe that you really just have to wing. Sometimes I have four avocados lying around and sometimes only one or two. So you really just have to use what you have and adjust the measurements for the other ingredients appropriately. I had a frozen banana in the freezer so I threw that in as well.

Please note for the liquid you can use any kind of milk (dairy or non-dairy) – I used unsweetened vanilla almond milk but coconut, regular, soy milk should work too. Sweetner-wise I used raw honey, but agave, maple syrup, stevia all do the trick. Measure the peppermint extract very carefully and be aware that a little goes a long way. The amount of peppermint extract you use is dependent on how many avocados and bananas you use.

I topped mine with some chocolate syrup but it’s not necessary, totally tasty as is! What are your favorite St Patty’s green recipes? Do share!

St. Patty’s Minty-Green Ice Cream { with Avocado! } Recipe

By Lindsey
Published: March 17, 2014

    In honor of this Irish holiday I am sharing with you one of my all-time favorite desserts – minty GREEN ice cream! I am a ‘Gallagher’ …



    1. In a blender combine avocado(s), banana(s), almond milk, and honey.
    2. Once smooth, taste test and add more honey/sweetner if necessary. Blend in the peppermint extract. I used the cap to the bottle and added one capful.
    3. If using only a blender, add in chocolate chips to taste, transfer to a freezer-safe container and freeze until desired texture. Read on if you have an ice cream maker.
    4. Set up and turn on the ice cream maker. Slowly pour mixture into the bowl and let it churn for about 10-15 minutes.
    5. Once thickened, add in chocolate chips.
    6. Transfer to a bowl and enjoy! If you’re a lucky leprechaun and have extra (which I did not), store in a container and freeze.

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    Avocado-Greek Yogurt Fudge Brownies

    Say goodbye to your Ghiradelli brownie mix because your mind is about to be blown. I’ve been drooling over Taralynn’s healthy brownie recipe and last night finally got after it.

    avocado brownies

    This recipe contains zero butter and minimal sugar. Taralynn’s post does say ‘no sugar’ but that is a tad misleading because this recipe does call for vanilla yogurt and agave or honey. It also calls for Stevia, which is a natural sweetner. Educate yourself on Stevia and which brands are good and bad here.

    If you’re a chocoholic like me, or even if you’re not – you will be amazed by the rich, fudgy texture and the taste that resembles your favorite fudge brownie that you probably haven’t had since elementary school.

    Eating healthy does not mean bland and boring! These sweet treats are a perfect example of transforming a “bad” food to a good one in a few simple steps. These can also be made gluten-free using GF flour.

    I challenge you to make these and have your family, friends, significant other, coworkers try them. See if they even notice the difference. My main squeeze sure didn’t and helped himself to seconds. And thirds. And maybe fourths.


    Find Taralynn’s recipe here.

    Avocado-Greek Yogurt Fudge Brownies

    By Lindsey
    Published: March 4, 2014

    • Yield: 42
    • Prep: 10 mins
    • Cook: 25 mins
    • Ready In: 35 mins

    Say goodbye to your Ghiradelli brownie mix because your mind is about to be blown. I’ve been drooling over Taralynn’s healthy brownie …



    1. Preheat oven to 350º and lightly grease an 8×8″ or 9×9″ baking pan.
    2. Using an electric mixer, combine avocado, egg, and yogurt until blended and smooth.
    3. Add vanilla extract and stevia packets.
    4. In a separate small bowl using a spatula or spoon, combine cocoa powder and hot water and stir until it looks like icing (not thick frosting!).
    5. Add chocolate mixture to the avocado mixture and beat well.
    6. Blend in flour.
    7. Blend in honey.
    8. Gently fold in chocolate chips.
    9. Spread batter evenly on baking pan and sprinkle chocolate chips on top to give the brownies that fudgy texture.
    10. Bake for 25 minutes and ensure they are done using a toothpick. Let cool for 30 minutes then cut into little brownie bites.
    11. IMPORTANT: Store in fridge!

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    Not-So-Bad-For-You Peanut Butter Cookies

    I’ve been searching long and hard for a peanut butter cookie recipe that isn’t chock-full of butter/oil/sugar but still tastes like the classic sweet treat you know and love.

    Ladies and gentlemen, I have finally found it thanks to Chocolate Covered Katie. She’s an amazing resource for desserts, especially healthy ones.

    This recipe calls for NO BUTTER, NO EGGS, NO OILS, and the sugar content is much less than other PB cookie recipes. Not only that, but it’s super easy, has a short list of ingredients that you most likely already have in the house and only takes 8 minutes to bake – are you convinced yet? Because you should be!


    The secret ingredient that makes these cookies unbelievably soft and moist is the APPLE SAUCE. I used unsweetened organic from Whole Foods.

    Next time I make these I’d like to experiment with additions like chocolate chips, chopped PB cups, pretzels, etc. Because these cookies are so soft and moist I wonder how well they’d hold together. Not a bad thing though! This recipe can easily be made gluten-free using GF flour and almond butter.

    Find the original recipe here.

    Not-So-Bad-For-You Peanut Butter Cookies

    By Lindsey
    Published: February 4, 2014

    • Yield: 12 cookies
    • Prep: 10 mins
    • Cook: 8 mins
    • Ready In: 18 mins

    I’ve been searching long and hard for a peanut butter cookie recipe that isn’t chock-full of butter/oil/sugar but still tastes like …



    1. Preheat oven to 350°. Lightly grease a baking sheet – I used coconut oil.
    2. Whisk all dry ingredients in a medium bowl.
    3. Add wet ingredients and combine – I used a spatula and my hands, a mixer is not necessary.
    4. Roll dough to form little cookie balls and place on baking sheet.
    5. Bake for 8 minutes, remove from oven and let sit for 10 minutes or so on baking sheet. Transfer to a rack or container.

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