Thursday, November 26, 2015

Healthy Peanut Butter Cookie Dough






Healthy desserts don't always taste like the ones we're used to. You can usually tell when sugar or butter is missing. Usually. But not this time. 
I've made chickpea cookie dough before and I was surprised how delicious it was, but now when I mixed in some peanut butter I'm never going to try any other version. This one's perfect. It's smooth, creamy, sweet and healthy. A handful of chocolate chips won't hurt you. And I'll repeat what I've said many times - no, you can't taste chickpeas! I love them because they have this amazing nutty taste and when using them in healthified desserts you never have to worry about any unwanted "beany" taste.
And yes, this cookie dough contains peanut butter which makes it that good. Use homemade peanut butter. Avoid hydrogenated oils and preservatives, it's so easy to make. Just click the pink link and follow the steps. One step actually. Enjoy!


Healthy Peanut Butter Cookie Dough

62g / 1/4 cup unsweetened homemade peanut butter
50g / 2 1/2 tbsp agave nectar
400g / 1 can chickpeas, drained
1 tsp vanilla extract
A handful of chocolate chips

1) Add peanut butter, agave nectar, chickpeas and vanilla extract into your food processor and blend until smooth and creamy. Mix in the chocolate chips.

Makes 1 1/2 cup.

Recipe by collecting memories


Friday, November 20, 2015

Carrot Cake Oatmeal






Oatmeal is one of my favorite choices for a healthy and delicious breakfast. Instead of carrot cake you can have oatmeal with carrots which is much healthier and no less tasty. It has everything you like about carrot cake (okay, except for the cream cheese frosting), but hey, you can survive without it. Moreover, you can mix in your favorite nuts if you like them in a cake. Use your imagination and feel good about what you eat!

Carrot Cake Oatmeal

1 cup liquid (preferably 1/2 cup water + 1/2 cup milk)
60g old-fashioned oats
1 tbsp ground flax seeds
1 tbsp cinnamon
1 tbsp light brown sugar
1/2 carrot, grated
A handful of raisins
Honey or agave nectar, to serve

1) In a medium pot, bring liquid to boil. Once it starts boiling, reduce the heat to medium-low. 

2) Add oats, flax seeds, cinnamon, brown sugar, and carrot. Cook for about 5 minutes, stirring occasionally, or until most of the liquid has been absorbed. Add raisins and cook for another 2 minutes. Drizzle with honey or agave nectar and serve immediately.

Recipe by collecting memories


Friday, November 13, 2015

Cookie Dough Cheesecake




Yes, cookie dough. Cookies may not exist, but cookie dough must exist. If I could choose, every dessert would have its "cookie dough version". Like, you know Edy's cookie dough ice cream. So I finish the whole 1.5 quart box in one sitting, how horrible it is, right? But sometimes, if nothing else works, you have to find happiness in a box of ice cream. 
So here I combined two of my favorite things: cheesecake and cookie dough. Next time I should make something like peanut butter cheesecake with cookie dough and coffee flavored graham cracker crust. Hah, that sounds like a killer dessert. But this one is also a killer, it is as good as it sounds, trust me. If you are a cookie dough fan, you know what to do. No one else will make this cake for you, and that's why I'm sharing this recipe with you.

Cookie Dough Cheesecake

Crust:
190g / 1 1/2 cups graham crackers crumbs
95g / 7 tbsp butter, melted

Cookie Dough:
113g / 8 tbsp unsalted butter, softened
100g / 1/2 cup soft light brown sugar
50g / 1/4 cup white sugar 
1/4 tsp salt
1 tsp vanilla
125g / 1 cup flour
2 tbsp milk
90g / 1/2 cup chocolate chips


Cheesecake: 
750g / 26 oz cream cheese, room temperature
150g / 3/4 cup white sugar
2 large eggs, lightly beaten
1 tsp vanilla

1) To make the crust, mix together graham cracker crumbs and butter. Press into a 8 or 9 inch springform pan and bake in a 160C / 325F preheated oven for 5 minutes. Remove from oven and let cool. Do not turn off the oven.

2) Make the cookie dough: In a large bowl, beat together butter, sugars, salt and vanilla. Beat until smooth. Add milk, mix until incorporated. Finally, stir in the flour and mix just until combined. Add chocolate chips. Place the cookie dough in the fridge while you prepare the filling. (You could also make this ahead of time and leave in the fridge for a few hours or overnight.) When the cookie dough is firm enough, remove from the fridge and form little balls. Set aside.

3) To make the filling, beat together cream cheese, white sugar, eggs and vanilla until smooth.

4) Pour the filling over the graham cracker crust and arrange cookie dough pieces on the top of the surface, slightly pressing them down. Bake for 45 minutes or until firm to the touch. Let cool completely before serving, preferably overnight.

Recipe by collecting memories

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