Posts Tagged ‘sweets’

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! 😉


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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Classic Oatmeal No Bake Cookies


May I preface this post with the current weather conditions? It’s 5° outside. I have been in complete hibernation mode, and I’m totally OK with it. While the boyfriend watches The Dark Knight Rises, I decide to make these cookie classics. Come to think of it, why did I decide to make no bake cookies instead of oven baked ones? I really could have used that heat in the house! Oh well, the deliciousness of these treats is well worth it. My mom made these cookies for my sissy and I growing up, so this recipe is adapted a little from her, a little from Pinterest and a little from Food Network.

These are easy-peasy-lemon-squeezy so for you all you non-bakers out there I highly recommend it. Bring some to work or to your holiday family gatherings and you’ll be the favorite for sure! Or don’t give them away, keep them all for yourself and enjoy! 😉

No Bake Cookies

By Lindsey
Published: December 8, 2013

  • Yield: 45 (45 Servings)
  • Prep: 30 mins

May I preface this post with the current weather conditions? It’s 5° outside. I have been in complete hibernation mode, and I’m …



  1. Combine butter, sugar, milk, and cocoa in large saucepan.
    Ingredients No BakeCookies
  2. Bring to a rolling boil and let boil for 30-45 seconds. Be sure not to go over otherwise cookies will be dry!
  3. DSC_2412
  4. Add peanut butter, vanilla extract and oats and stir until well combined.
  5. Let your puppy lick the peanut butter spoon! No chocolate though!

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