Recipes – Page 7 – Bake & Be Well

Whole Wheat Chocolate Chip Pumpkin Bread

April 21, 2017December 21, 2022Breakfast, Dessert, Recipes, SnacksLeave a Comment

I’m a big believer in using White Whole Wheat Flour whenever possible in my baking. I truly feel that it gives my baked goods a richer taste compared to All Purpose Flour much of the time!

I can never get enough of autumn flavors at any time of year, and this pumpkin bread is such an easy way to transport me back to my favorite season. Whether it’s for an easy breakfast on the go, an afternoon coffee companion, or an after-dinner treat, this bread is the perfect way to sneak some vitamin A into your day!

Ingredients:

3 Cups White Whole Wheat Flour (I love King Arthur Baking’s White Whole Wheat)

2 Teaspoons Saigon Cinnamon

1 Teaspoon Baking Soda

1 Teaspoon Salt

4 Eggs

2 Cups Canned Pumpkin

1 1/2 Cups Canola Oil

Just Under 2 Cups Of Cane Sugar

1.5 Or 2 Cups Of Chocolate Chips (depending how chippy you like it!)

If you’re not a chocolate fan, it tastes delicious without the chocolate chips too!

Directions:

Preheat the oven to 350 degrees

Mix the dry ingredients together in a medium bowl

Beat the wet ingredients together in a large second bowl

Beat the dry ingredients into the wet ingredients

Stir in the chocolate chips

Split the mixture between 2 greased loaf pans

Bake for between 50-60 minutes, or until a toothpick comes out clean

Enjoy!

Mint Chip Fudge Brownies

February 15, 2017June 14, 2022RecipesLeave a Comment

If you love mint and chocolate you’ve come to the right place! This decadent dessert combines mint brownies with a mint chip icing, reminiscent of mint chip fudge or ice cream. It will be your new favorite chocolate fix! The brownie layer on the bottom is gooey and dense, and the mint chip icing on top hardens into a silky sweet fudge layer. You’re going to love them!

Ingredients:

For The Brownies:

3/4 Cup Canola Oil

Just Under 1 Cup Light Brown Sugar

Just Under 1 Cup White Cane Sugar

4 Eggs

1 Teaspoon Peppermint Flavor (I use the one from Simply Organic)

2 Teaspoons Vanilla Extract

1 1/2 Cups Cocoa Powder

A Sprinkle Of Sea Salt

1/2 Cup Chocolate Chips

For The Icing:

1 Stick Butter

4 1/4 Cups Powdered Sugar

1/8 Cup Water

3 Teaspoons Peppermint Flavor

1 Teaspoon Vanilla Extract

3/4 Cup Chocolate Chips

Directions:

Preheat your oven to 350 degrees

Grease a 9×13 glass pan

Beat the canola oil, brown sugar, and white sugar together on a low setting

Beat in the eggs on a low setting

Beat in the peppermint flavor and vanilla on a low setting

Beat everything together on a higher setting and then stir in the chips

Move into your pan and bake for around 25 minutes (start checking them around 20 minutes so you don’t overcook them)

After you have removed them from the oven and let them cool, you can make and add the icing:

Let the butter get to room temperate, and then beat it into a light consistency

Slowly beat in the powdered sugar

Beat in the water

Beat in the peppermint flavor and vanilla extract

Stir in the chips

Spread overtop of the brownies

Optional but suggested: Move the brownies into the refrigerator to solidify into a fudge-like consistency. Then, before eating, they can be removed for a few minutes if you do not want to eat them cold. Or, if you prefer, enjoy them right out of the fridge!

Enjoy!

Ingredient recommendations linked!

Tomato Basil Asparagus Pasta

February 9, 2017March 4, 2022Dinner, Lunch, RecipesLeave a Comment

Being part Italian, I cannot stress my love of pasta enough!

There are so many ways to dress it up, make it healthy, and keep it simple.

Here’s one of my favorite quick dinners. I went with Ancient Harvest Gluten-Free Supergrain Pasta (though of course you should use your personal favorite pasta!)

This recipe makes 1 large serving.

Ingredients:

5-6 large asparagus stalks

1 tablespoon olive oil

2 servings of your favorite pasta

1 cup tomato basil pasta sauce

black pepper & cayenne pepper to taste

optional topping – a sprinkle of parmesan cheese

Directions:

Preheat the oven to 425 degrees

Cut off the ends of the asparagus, then place the stalks into a gallon-sized plastic bag

Pour the olive oil into the bag and make sure it covers all of the asparagus

Place the asparagus on a baking sheets and cook in the oven for about 12-14 minutes

Cook and drain the pasta, then mix in the pasta sauce to keep it from sticking

Remove the asparagus from the oven, chop into small pieces, and mix that into the pasta

Add black pepper and cayenne pepper to taste, and then sprinkle on some parmesan if you wish!

Sweet Potato Carrot Soup

February 8, 2017March 4, 2022Dinner, Lunch, RecipesLeave a Comment

I seriously could eat fall flavors year round!

You only need 7 ingredients for this simple soup, but the flavors really pack a big punch. Added bonuses: It’s vegan, and dairy/gluten-free!

The sweet potato taste combined with both the cinnamon and the pepper, cumin, and olive oil result in a nice “sweet and savory” combination. It’s a thicker consistency, which makes it feel quite hearty.

This recipe makes 1 very large bowl, or two side bowls.

Ingredients:

1 sweet potato

3 cups baby carrots

3 cups vegetable broth

2 heaping teaspoons olive oil

1 heaping tablespoon cinnamon (sweet saigon cinnamon preferably)

a sprinkle of cumin

a sprinkle of black pepper

(optional: larger quantities of the above spices, added to taste at the end)

Directions:

Thoroughly cook both the sweet potato and carrots until very soft. (When I’m in a hurry I cook them all in the microwave, though roasting them in the oven or steaming them on the stovetop would be equally effective!)

In a large bowl, use a potato-masher to mash the cooked carrots and sweet potato together until they are as pureed as possible

After it has cooled, transfer the puree into a blender (or your preferred blending appliance) and puree until totally smooth

Add the vegetable broth into the blender and blend again until it’s evenly mixed

Transfer the mix into a pot and heat back up on a low setting

Stir in the olive oil, cinnamon, pepper, and cumin

Taste test, add in your preferred extra spices if desired, and voila!

Peanut Butter Yogurt Dip

February 1, 2017December 19, 2022Recipes, SnacksLeave a Comment

Hello everyone! I’m so excited to be here!

I’m thrilled to have joined this platform to share my quick and easy recipes.

My first post is one of my go-to favorite snacks. It’s super simple but a longtime favorite. You only need 3 ingredients!

Ingredients:

5 Ounces Plain Greek Yogurt

3 Heaping Tablespoons Powdered Peanut Butter (I used Betty Lou’s Inc.)

1 Apple Of Choice (I recommend Fuji or Honeycrisp, either on the side or sliced for dipping)

Directions:

Simply mix the powdered peanut butter into the yogurt

Either dip in your apple slices or serve them on the side

Enjoy!