Matcha Chocolate Chip Cookie Cake

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 AllPurpose 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!

Chocolate Chip Pumpkin Cookie Cake

If you were to meld a cookie cake with pumpkin bread, this Chocolate Chip Pumpkin Cookie Cake would be the outcome!  I have to say, I think it’s one of the most popular desserts I’ve ever made.  As a chocolate lover coming from a family of chocolate lovers, it’s decadently heavy on the chocolate with a background of autumn spice and flavor.

I’m always on a mission to create a crowd-pleaser, and was absolutely delighted at our Thanksgiving table this year when even those who described themselves as “not dessert people” (and “not pumpkin people”) kept coming back for another piece! 

The ingredients are very simple, and many of them you likely already have in your pantry.  The baking process is also extremely easy.  The instructions contain an unconventional step to let the partially cooked dessert cool before placing it back in the oven.  This was how I achieved the perfect texture balance of soft on the inside while crisp and brown on the outside.  Trust me on this one!

Notes:

-The White Whole Wheat Flour creates the perfect flavor profile for this chocolate-heavy treat!  It adds just the right amount of heartiness and body that keeps it from going overboard on sugariness.

-Be sure to grab a plain pumpkin purée with the pumpkin as the only ingredient!  (I know how common it is to accidentally pick up a canned “pumpkin pie mix” by mistake.)

-Once you’ve completed the baking process, the chocolate will be very melty.  While I love melty chocolate, I highly recommend letting it completely cool before consuming it so that it can solidify.  I personally put the baking pan outside in the cold November air to speed up the cooling until everyone was ready for dessert.  It was also the general consensus that, though it was incredible on Day 1, like many desserts, it had reached its “perfect consistency” by the following day!  I say this so that, should you like to plan accordingly, it is best baked with a little time buffer before serving.  It’s worth the wait!

Servings: About 12 – 15

Ingredients:

2 Cups White Whole Wheat Flour

3/4 Teaspoon Ground Saigon Cinnamon

1/8 Teaspoon Allspice

1/8 Teaspoon Ground Cloves

1/8 Teaspoon Ground Nutmeg

1/8 Teaspoon Ground Ginger

1 Teaspoon Baking Soda

3/4 Teaspoon Sea Salt

2 Sticks Unsalted Butter (plus enough extra to grease the pan)

1 Cup Sugar

1 Egg

2 1/8 Teaspoons Vanilla Extract

1 Cup Pumpkin Purée

2 1/4 Cups Semi Sweet Chocolate Chips (plus 1/4 Cup extra for the topping)

Directions:

Preheat the oven to 350°

Grease a 9 x 13 pan with butter

In a medium bowl, combine the flour, cinnamon, allspice, cloves, nutmeg, ginger, baking soda, and sea salt with a fork, then set aside

In a second larger bowl, briefly microwave the butter until just soft, then beat in the sugar on a low setting until evenly combined and creamy.  Add in the egg, vanilla extract, and pumpkin purée and blend again

Pour the bowl of the dry ingredients into the bowl of the wet ingredients and beat evenly until combined

Gently stir in the chocolate chips

Pour the mix into the pan and smooth evenly

Sprinkle the extra chocolate chip topping evenly across the surface

Bake on the middle oven rack for about 32 minutes, until the outer edges get slightly browned and firm

Remove from the oven and let it cool down (for approximately 2 hours)

Add the pan back into the oven at the same temperature of 350° for an additional 36 minutes, or until the texture of the middle more closely resembles the texture of the edges, yet slightly squishier.  The whole tray should now appear lightly browned

Let cool completely for the chocolate to solidify

Enjoy!

[Leftovers can be stored directly in the pan with an airtight cover such as cling wrap, or in another airtight container of choice.]

Ingredient recommendations linked!

Chocolate Chip Cookie Muffins

If you’ve ever wondered what a chocolate chip cookie in muffin form would taste like (with a few healthy twists!), you’ve come to the right place!  When I’m in the mood for baked goods at breakfast or looking for a little something sweet in the afternoon, these pair perfectly with a cup of coffee or tea!

Their texture is denser than a muffin (hence the “cookie” hybrid), and almost bready.  They’re not overly sweet, but all of the gooey sweet chocolate chips balance that out!  If you’re not able to enjoy them fresh from the oven, definitely warm them up before serving.  It’s the best way to enjoy them!

What I love most about some of these “healthier”-for-you ingredients is the taste complexity that they bring.  I love the hearty flavor of a whole wheat flour just as I love the intense cocoa taste in dark chocolate.  The shredded coconut doesn’t compromise the texture at all, but adds a nice subtle richness to the flavor!

Servings: About 10 Muffins

Ingredients:

1 1/2 Cups White Whole Wheat Flour

1/2 Cup Granulated Sugar

1/2 Teaspoon Sea Salt

2 Teaspoons Baking Powder

1/3 Cup Avocado Oil

1 Egg

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

2 Tablespoons Honey

Just under 1/4 Cup Cold Water

1/4 Cup Unsweetened Shredded Coconut

1 Cup Dark Chocolate Chips (plus extra for sprinkling on top)

Directions:

Preheat the oven to 400 degrees

Line your muffin tin with liners

Combine all of the dry ingredients (other than the coconut and chocolate) in a large bowl and whisk together with a spoon

Combine all of the wet ingredients (other than the water) separately in a medium bowl and whisk together with a fork until well blended

Pour the wet ingredients into the dry ingredients and blend with a spoon until well combined

The batter will be a bit dry, so add in the water here until the batter becomes more viscous

Add in the chocolate chips and shredded coconut and gently mix in

Spoon the batter into the muffin liners to about 2/3 full, which should fill about 10 liners

Sprinkle a few extra chocolate chips on top of each muffin

Bake on a middle rack of the oven for approximately 12-14 minutes, or until a toothpick comes out clean / (15 can work as well if you prefer browner/more overcooked edges)

Dig in while warm and fresh from the oven (after cooling a few minutes for safety), or let cool completely before storing in a airtight container in the refrigerator

For the best consistency and experience, rewarm them after taking them out of the refrigerator later on in the microwave for about 30 seconds

Enjoy!

Ingredient recommendations linked!

Coconut Lime Ice Pops

On hot summer days, nothing hits the spot like a delicious lineup of icy drinks and snacks to keep yourself cool.  These refreshing and creamy Coconut Lime Ice Pops by my husband are the perfect treat to beat the heat!  The ingredients take only moments to whisk together.

(These pops are not overly sweet as a personal preference, but could be very easily adjusted to have more sweetness if desired!)

Servings: 6

Ingredients:

13.5 oz Coconut Milk

1/3 Cup Shredded Coconut

1/2 Cup Fresh Squeezed Lime Juice (approx. 4 medium limes)

Zest of 2 Limes

2 1/2 Tbsp Agave Syrup

1/2 Tsp Vanilla Extract

Directions: 

Whisk all the ingredients together and pour into ice pop molds

(Whisk between each mold pour to prevent settling)

Freeze until solid (about 8 hours)

Enjoy!

Ingredient recommendations linked!

Earl Grey Lattes

Perfect for cozy mornings, an afternoon pick-me-up, or a post-dinner treat, these Earl Grey lattes only require 4 ingredients and take a few short minutes to make!  Simple and delicious, my husband is the expert when it comes to whipping these up in our house!

A few notes:

We personally used decaf so that we could enjoy them later in the evening, but traditional caffeinated tea will work wonderfully as well!

The quantities and sweetness are fully in your control depending on how you prefer your tea.  

Lastly, if you don’t have any tools on hand to froth the milk, it is still very enjoyable when skipping this step!

Servings: 1

Ingredients:

Earl Grey Tea (We used Bigelow Decaf)

Whole Milk

Honey

Nutmeg

Directions: 

Steep the tea in hot water

Add in honey for sweetness if desired

Foam up and add in your milk

Top with honey and nutmeg

Enjoy!

Ingredient recommendations linked!

Peanut Butter Berry Milkshake Smoothie

Peanut Butter Berry Milkshake Smoothie

I don’t know about you, but I like my smoothies to be super thick to the point that they’re basically ice cream!  Truly a milkshake consistency, this smoothie is high in protein and fiber, super filling as a post workout meal, and an all-around tasty way to get some more fruit into your day!

Ingredients:

1 Banana

2 Servings Frozen Strawberries

1 Serving Plain Greek Yogurt (I use nonfat)

1/2 Cup Oat Milk

3 Servings Powdered Peanut Butter – Around 6 Tablespoons Dry (I use Betty Lou’s Inc.)

Directions:

Blend in your blender of choice!  For the best consistency, first blend the banana, half of the frozen strawberries, the yogurt, and the oat milk.  Second, blend in your powdered peanut butter.  Finally, blend in the other half of the frozen strawberries.

Enjoy!

Manuka Sunbutter Ice Cream

This Manuka Sunbutter Ice Cream has only 5 ingredients, is dairy free, and doesn’t require an ice cream maker! If you’ve ever been a fan of the peanut butter and honey combo, this one is for you!

Ingredients:

27 Fluid Ounces Unsweetened Coconut Milk

2/3 Cup Sunbutter

1/2 Cup Manuka Honey (I used Taylor Pass Honey Co)

3 Teaspoons Vanilla Extract

1/4 Teaspoon Sea Salt

Directions:

Place an empty freezer-safe pan into the freezer to chill for a couple of hours before preparation

Add all of the ingredients, starting with the coconut milk, into a large food processor

Blend on a low setting for about 3 minutes

Pour the mixture into the chilled pan and return it uncovered to the freezer for 45 min

Once the edges begin to freeze, remove it from the freezer and whisk until smooth

Return it to the freezer for 50 min, remove, and whisk again

Return it to the freezer for another 50 min, remove, and beat with a hand mixer on a low-medium setting

Return it to the freezer for a final 50 min, remove, and beat again with the hand mixer

It can be immediately served as soft serve, or be left sealed to harden further in the freezer to reach a firmer texture if desired

Serve as is, with drizzles of Sunbutter and Manuka, or with your favorite toppings

Enjoy!

Chocolate-Chip-Nicecream

The Easiest Chocolate Chip Nicecream

Looking for the easiest way to whip up a satisfying non-dairy frozen dessert? I’ve got you covered. (Although let’s be honest, I’ve eaten this for breakfast too!)

Ingredients:

2 frozen/sliced medium-sized bananas

3 tablespoons chocolate chips (For this recipe I love the Enjoy Life Semi-Sweet Mini chips)

Directions:

Add your frozen banana slices into a food processor and blend until smooth and creamy

Either pour your chips on top once in the bowl (what I do), or stir in to your liking

Enjoy!

Carob Frozen Yogurt

Made with 5 ingredients!

On weekends like this past one, where temperatures were over 100 degrees, you need an abundance of cold treats on hand.  I’m a huge frozen yogurt fan, but usually not a fan of the options available at my local stores.  They often contain a lot of gums which are difficult for someone with a sensitive digestion system.  The solution: 5 Ingredient Carob Frozen Yogurt!  

There is no ice cream maker required.  The prep only takes about 5 minutes!

Recipe makes about 2 servings

Ingredients: 

2 cups nonfat plain greek yogurt 

1/4 cup roasted carob powder (I use Australian Carob Company)

1/3 cup coconut sugar

around 3/4 of a small avocado

2 tsp vanilla extract

Directions:

Blend up all of your ingredients in a food processor until smooth

Transfer the mixture to a freezer-safe pan (around 9×9) and spread evenly

Cover with plastic wrap

Freeze for 1 hour

Remove from the freezer and evenly stir with a fork

Repeat for 3 additional hours

Let freeze for an additional couple of hours for a more solid consistency

Enjoy!

Whole Wheat 2-Banana Muffins

Whole-Wheat-2-Banana-Muffins_web

You only need 2 bananas!

I don’t know about you, but whenever I’m in need of a good banana recipe, it’s when I’ve gotten down to those last couple of brown and spotty ones.  I rarely have a whole large bunch on hand as I’ve usually eaten the first few already.

Voilà!  This recipe makes between 6-8 muffins depending on how large your bananas are.

Servings: 6-8 Muffins

Ingredients:

2 Bananas (just on the verge of being too ripe…starting to get some brown speckles)

Just Under 1/2 Cup Sugar (I used cane sugar)

1 Cup White Whole Wheat Flour (such as King Arthur White Whole Wheat)

1 Egg

6 Tablespoons Unsalted Butter (almost melted)

3/4 Teaspoon Vanilla Extract

A Pinch Of Salt, Around 1/4 Teaspoon

1 Teaspoon Baking Soda

Directions:

Preheat the oven to 350°

Add your muffin liners to the muffin tin

In a large bowl, combine your bananas and the sugar with a fork, then whisk together once combined

Whisk in the egg, melted butter, and vanilla

In a smaller bowl, stir together your dry ingredients: the flour, baking soda, and salt

Add the combined dry ingredients to the wet ingredients and whisk until batter is evenly combined

Add the batter to the lined muffin tin. Fill them just below the tops so they have room to expand

Bake for 20-22 minutes, or until a toothpick comes out clean (I always choose to undercook ever so slightly)

Enjoy!

Notes:

While they’re delicious the day of baking, beyond the first 24 hours I recommend storing these in the fridge.  When ready to eat, pop in the microwave for 10 or 15 seconds, top with butter if you so desire, and they’re back to their “just out of the oven” soft warm form!

Ingredient recommendations linked!