Bake & Be Well

Matcha Chocolate Chip Cookie Cake

March 16, 2023March 16, 2023RecipesLeave a Comment

Heavy on the chocolate with subtle undertones of green tea, this Matcha Chocolate Chip Cookie Cake is guaranteed to become a new favorite! You don’t need to be a fan of drinking straight green tea to enjoy the background matcha flavor. It provides an understated earthy backdrop to balance out the sweet chocolate.

A little goes a long way with this decadent dessert. It tastes amazing on its own, but also with some vanilla ice cream on top! (An added bonus: the green color is super festive for holidays such as St. Patrick’s Day or Christmas.)

If you tried my Chocolate Chip Pumpkin Cookie Cake last fall, this cake is definitely in the same family; The dough is only lightly sweet, with the majority of the sweetness coming from the chocolate!

Servings: Approx. 8 Slices

Ingredients:

3/4 Cup Unsalted Butter, softened

3/4 Cup Light Brown Sugar

3 Tbsp Cane Sugar

1 Egg

3 Tsp Vanilla Extract

1 3/4 Cup All –Purpose Flour

2 Tsp Cornstarch

1 Tsp Baking Soda

1/2 Tsp Sea Salt

1.5 Tbsp Matcha Powder

1 Cup Semi Sweet Chocolate Chips (plus 1/6 cup extra for sprinkling on top)

Directions:

Preheat the oven to 350º

Grease a 9 inch pie dish with butter, then very lightly dust with a tiny sprinkle of flour, tapping the edges of the dish to evenly distribute

If the butter has not yet been softened to room temperature, warm up the butter in the microwave in a large microwave-safe bowl, until just softened (not melted)

Add the light brown sugar (not too tightly packed) and cane sugar to the bowl

Blend the butter and sugars with a hand mixer on low until evenly combined

Add in the egg and vanilla extract and blend again

In a second medium-sized bowl, add the flour, cornstarch, baking soda, and sea salt, and stir with a spoon until well mixed

Add in the matcha powder and thoroughly stir again

Add the dry ingredients into the wet ingredients, first beating together on low then finishing mixing with a large spoon

Stir in the chocolate chips

Press the cookie batter evenly into the prepared pan, then sprinkle the extra chocolate chips on top

Bake for approximately 28 minutes, or less if you prefer a gooey center. (Keep an eye on it for your preferred doneness as every oven is different!)

Slices can be served straight up, or with a topping of vanilla ice cream

Leftovers should be stored in an airtight container

Enjoy!

Ingredient recommendations linked!

Easy Matcha Pancakes

March 13, 2023Recipes1 Comment

If a green breakfast is on your to-do list, be it for St. Patrick’s Day, a fun family meal, or just because you love matcha, these Easy Matcha Pancakes are quick and delicious! The matcha flavor is subtle but pairs perfectly with the honey, and while the chocolate chips are optional, they’re surprisingly complimentary!

We used Mighty Leaf Matcha, but use whichever brand you prefer!

Servings: Approx. 4 Pancakes

Ingredients:

1 Cup Birch Benders Organic Classic mix

2/3 Cup Water (or as needed)

1.5 Tsp Matcha Powder

(Optional: A light sprinkle of chocolate chips)

Honey for serving

Directions:

Combine the pancake mix and water according to package instructions

Add in the matcha (and chocolate chips if using)

Cook the pancakes, drizzle with honey, and enjoy!

Ingredient recommendations linked!

Peanut Butter Blueberry Banana Smoothie

March 7, 2023Recipes, SnacksLeave a Comment

If you’re a fan of smoothies with a milkshake-like consistency, this Peanut Butter Blueberry Banana Smoothie is for you! It’s ridiculously thick, has no added sugar, and is made with just 4 basic ingredients!

Servings: 1

Ingredients:

2 Small Frozen Bananas

Approx. 2 Cups Frozen Blueberries

1/2 Cup Plain Nonfat Greek Yogurt

1/2 Cup Cold Water

3 Tablespoons Peanut Butter

Directions:

Blend together all of the ingredients except the peanut butter in your blender of choice

Add in the peanut butter and blend again

Enjoy!

Whole Wheat Apple Carrot Muffins

March 4, 2023Recipes3 Comments

Super soft, hearty, and a blank slate for breakfast, these Whole Wheat Apple Carrot Muffins are so convenient to have on hand! They’re not overly sweet, and are best enjoyed either warmed up with some butter on top, with a drizzle of honey or maple syrup, combined with yogurt, or with a smear of your favorite nut butter. Most of the ingredients are likely in your pantry already, plus you get to sneak in some veggies and whole grains…Win-win!

Servings: 12 Muffins

Ingredients:

1 Cup, Packed, Finely Grated Carrots

1 Cup Unsweetened Cinnamon Applesauce

1/3 Cup Unsalted Butter, Melted

2 Eggs

2 Tsp Vanilla Extract

3/4 Cup Light Brown Sugar

1 2/3 Cup White Whole Wheat Flour

1/2 Tsp Ground Nutmeg

1/2 Tsp Ground Saigon Cinnamon

1/4 Tsp Sea Salt

1 Tsp Baking Powder

1/2 Tsp Baking Soda

Directions:

Preheat the oven to 350º

Line the muffin pan with muffins liners

Peel and finely grate the carrots, and set aside

Measure out the apple sauce, and set aside

Melt the butter in a large bowl (such as glass in the microwave)

Add the eggs and vanilla extract to the melted butter and stir until combined

Add the brown sugar and stir again until combined

Stir in the applesauce and carrots, then set the wet ingredients aside

In another medium-sized bowl, whisk together the flour, nutmeg, cinnamon, sea salt, baking powder, and baking soda

Add the dry ingredients into the wet ingredients, and stir together until well combined

Fill the 12 muffin liners to just below the tops

Bake for approximately 23 minutes, or until a toothpick in the center comes out clean

Dig in while they’re warm from the oven, or store them sealed in the refrigerator or freezer after they’ve cooled

[Reheat in the microwave whenever you’re ready for one, and they’ll taste just as good as they did straight from the oven!]

Enjoy!

Ingredient recommendations linked!

Crispy Salmon Fish Tacos

March 1, 2023Recipes1 Comment

We love fish tacos in this house, and these Crispy Salmon Fish Tacos are an easy and tasty crowd-pleaser! After our recent introduction to deliciously crisp deep-fried salmon, my husband was inspired to incorporate a crispier, breaded, oven baked salmon into this meal and it turned out beautifully: the perfect combination of both crispy and flaky!

When it comes to the toppings, they certainly can be customizable to your preferences, but our tip would be don’t skip the chipotle mayo! It’s a must as it really does tie all of the flavors together.

Servings: 16 tacos (or about 5 servings)

Ingredients:

FOR THE FISH

1.5 lb Salmon

2 Eggs

1 Cup Flour (we used white whole wheat)

1 Cup Panko Breadcrumbs

1 Tbsp Fresh Chopped Cilantro

2 Tsp Smoked Paprika

Sea Salt

Black Pepper

Corn Or Flour Tortillas (corn recommended for flavor!)

TOPPINGS (SUGGESTED / TO TASTE)

Squeeze Of Lime

Sliced Avocado

Raw Coleslaw Mix

Sliced Serrano Peppers

Thinly Sliced Radishes

Chipotle Mayo Of Choice

Cilantro To Garnish

Directions:

PREP

Preheat the oven to 425°

Line a baking pan with parchment paper or foil to prevent sticking

Remove the skin from the salmon and cut it into small fillets (about 3” long) and pat dry

Season the fish liberally on both sides with salt and pepper

Mix the flour and paprika in a large plate or shallow bowl

Scramble eggs in a bowl

Mix the Panko with the chopped cilantro in a medium sized bowl

BREAD AND COOK THE FISH

Roll the fillets in the flour mixture until coated evenly on all sides

Dunk and cover the fillets in egg, then gently roll them in the Panko mixture until thoroughly coated

Place the breaded fillets on the pan and bake for 10-12 min at 425° – The fish texture should be flaky with a lightly browned, crispy breading

ASSEMBLE TACOS

Slice the fillets into thin pieces and place in warmed tortillas

Add the squeeze of lime over the fish before other toppings

Top with avocado, coleslaw, radishes, and peppers

Drizzle with chipotle mayo and garnish with cilantro

Enjoy!

Banana Cherry Smoothie

February 24, 2023Recipes, SnacksLeave a Comment

Thick and creamy like a milkshake, this Banana Cherry Smoothie is super satisfying and refreshing at any time of day! It has the perfect amount of sweetness from the banana and apple juice, the perfect amount of creaminess from the Sunbutter and greek yogurt, AND the perfect amount of rich flavor from the dark cherries. It only takes a few minutes to throw together!

Servings: 1

Ingredients:

1 Frozen Banana

1 Serving Frozen Dark Cherries

1/2 Cup Apple Juice

1/2 Cup Plain Greek Yogurt (I used nonfat)

2 Tbsp Sunbutter

Directions:

Blend all the ingredients except the Sunbutter in your blender of choice

Add the Sunbutter and blend again

Serve and enjoy!

Ingredient recommendations linked!

Instant Overnight Oats Base

February 21, 2023Recipes1 Comment

Overnight Oats without the “Overnight” – This Instant Overnight Oats Base is the perfect quick and easy foundation for all of your favorite overnight oats flavors. It’s ready to utilize in only 1 hour!

If you were to cross traditional overnight oats with a chia pudding, the result would be these tasty chilled oats; They’re more creamy and less chewy due to the quantities of yogurt and chia seeds, though the key feature is the use of Quick Oats instead of Old Fashioned Rolled Oats. They absorb liquid much more quickly, readying them for your favorite toppings and mix-ins right away!

If you’ve never done overnight oats before, here are a few flavor ideas:

Fresh Strawberries and Peanut Butter

Fresh Blueberries and Honey

Dark Cherries and Chocolate Chips

Bananas and Peanut Butter

Roasted Peanuts, Chocolate Chips, and Honey

Freeze Dried Berries and Sunflower Seed Butter

Fresh Berries and Coconut Flakes

Servings: 1

Ingredients:

1/2 Cup Quick Oats

1/2 Cup Cold Water

2 Tbsp Chia Seeds

1/2 Cup Plain Greek Yogurt (I used nonfat)

1 Tbsp Maple Syrup

Directions:

Stir all of the ingredients together in your container of choice

Cover and refrigerate for approximately 1 hour or until the oats and chia have sufficiently absorbed enough liquid (You will be able to tell, it will appear more solid)

Top with/stir in your desired flavor components

Enjoy!

Ingredient recommendations linked!

One-Skillet Beef & Veggie Empanada Filling

February 1, 2023RecipesLeave a Comment

This One-Skillet Beef & Veggie Empanada Filling is a must-try! The ingredient preparation is so darn simple and it’s all combined in a single skillet! You can use either a homemade or store-bought dough of your choosing to then bake the savory pastries. This recipe fills about 13 medium-sized empanadas making it a perfect choice for a group meal, or for easily reheated leftovers in a smaller household.

The flavors make salsas and guacamole natural toppings for serving, and the level of spice can be adjusted by adding more or less cayenne.

Servings: Filling For Approx. 13 Medium Empanadas

Ingredients:

1 Yellow/Sweet Onion, finely chopped

1 Large, Or 2 Small, Russet Potatoes, peeled and diced

2 Full Sized Carrots, peeled and finely diced

3 Garlic Cloves, minced or crushed

2 Tbsp Extra Virgin Olive Oil

1 Cup Beef Broth

1 Lb Ground Beef

2 Tbsps Tomato Paste

2 Tsp Chili Powder

1/2 Tsp Cumin

1 Tsp Cayenne

Sea Salt And Black Pepper To Taste

Additionally:

2 Eggs + 1 Tbsp Cold Water For Egg Wash

Directions:

[If you are making a homemade dough, prep ahead of time, refrigerate, and bring back to room temperature accordingly. If using a premade/frozen dough, follow package instructions for thawing.]

Finely chop the onion

Peel and dice the potatoes

Peel and finely dice the carrots

Mince the garlic (or use a garlic press)

In a large skillet, add the olive oil and then all of the above (onions, carrots, potatoes, and garlic) and start cooking on medium heat

Stir veggies often, adding in splashes of water if they are getting dry

Once the veggies have softened significantly, add in 1/2 a cup of the beef broth, then once it cooks off, add in the other 1/2 cup

If additional softening of the veggies is still needed, continue to cook with splashes of water until cooked thoroughly

Add in the ground beef, disperse, and cook evenly among the veggie mix, continuing to add splashes of water if too dry

Lower the heat

Add in the tomato paste, chili powder, cumin, cayenne, salt, and pepper

Taste test and adjust the spices to your taste (I recommend a lot of salt and pepper)

The final consistency should be slightly mushy (see photos)

Remove the skillet from the heat

[From here:

Preheat the oven to the specific temperature required for your dough

Cut the dough into circular shapes

Fill the empanadas

Fold over

Seal by pressing with a fork

Brush with an egg wash if your dough requires it

Bake according to your dough instructions – For my dough it was around 30 minutes at 400º, but this is variable!]

Serve final empanadas with the salsa or guacamole (or both!) of your choice

Enjoy!

[Leftovers can be stored sealed in the refrigerator.]

Sourdough Banana French Toast

January 25, 2023Recipes1 Comment

This Sourdough Banana French Toast was made with my Dairy Free French Toast method! It’s such a simple and satisfying breakfast, and the quantities are easily duplicated if you’re feeding a group.

Servings: 1

Ingredients:

2 Slices Sourdough Bread

2 Eggs

A Generous Sprinkle Of Saigon Cinnamon

1 Sliced Banana

Dark Maple Syrup

Directions:

Warm up a small nonstick pan on medium heat

Scramble the eggs in a bowl

Add the saigon cinnamon and scramble again

Coat slice 1 of the bread in the egg mixture and cook it evenly on each side

Repeat with slice 2

Top with banana slices and maple syrup

Enjoy!

Ingredient recommendations linked!

Egg & Sausage Carbonara

January 18, 2023Recipes1 Comment

This Egg & Sausage Carbonara is a long-time family favorite! Originally inspired by Rachael Ray’s 1998 version of her Spaghetti Carbonara: Pasta with Bacon and Eggs (found in the First printing of 30-Minute Meals), this easy pasta dish was made by my mom often when we were young, and still now when we all visit home. Doubling the ingredients can make it a perfect choice for feeding a crowd, and for the vegetarians, it’s an easy swap to use your favorite veggie sausages instead!

Servings: About 4

Ingredients:

4 Mild Or Spicy Italian Chicken Sausages Of Choice, such as Bilinski’s

(Traditional Italian sausage can be used if preferred over chicken)

1 Pound Spaghetti

4 Minced Garlic Cloves

3 Tablespoons Extra Virgin Olive Oil, Plus Extra For The Sausages

4 Eggs

Crushed Red Pepper Flakes, To Taste

1/2 Cup Grated Parmesan Cheese

Black Pepper And Sea Salt, To Taste

Directions:

Slice the sausages into 1/2 inch pieces, and cook them with olive oil over medium heat until browned and crispy. They can then be removed from the pan and set aside

Boil water for the pasta

Beat the eggs in a bowl and set aside

Cook the pasta according to the package instructions

While the pasta is cooking, in a large skillet, evenly pour in the 3 tablespoons of olive oil, and heat up the garlic on low heat (sprinkling in some red pepper flakes to taste)

Just before draining the finished pasta, take out about 3 spoonfuls of the boiling water and add it into your egg mixture

Drain and rinse the cooked pasta and add it to the skillet of garlic and olive olive, turning the heat up to medium

Coat the pasta evenly, then add in your cooked sausage pieces

Pour in the scrambled eggs, and toss it all together for about 1 minute, or until the eggs are cooked to your liking

Remove from heat, and mix in the parmesan and a generous amount of black pepper

Serve with extra cheese, black pepper, red pepper flakes, and salt to taste

Enjoy!

Ingredient recommendations linked!