Hold on to your hats, people!

I actually captured a photograph of something edible. Something delicious. Something for YOU!

You guys, I have to confess that I have been mentally opposed to #pumpkiningallthethings this season. It could be because I took a beach vacation at the end of September, or maybe because the food industry has really out-pumpkined itself this year. I mean, Pumpkin Spice Pringles is taking it past the point of no return. Put your thinking caps on, guys. You can do better!

Nevertheless, I had a can of pumpkin in the pantry and I remembered this old Oven Love recipe for Pumpkin Chocolate Chip Giants. I hadn’t pulled it up in a while, and when I did, I saw some ingredients in that recipe that I’m not really friends with anymore- namely white sugar and canola oil (all-purpose flour and I only see each other when absolutely necessary). So I embarked on some kitchen experimentation to see if I could substitute some pantry items and make it work.

I swapped out the white sugar for coconut sugar, used coconut oil instead of canola and substitute freshly-milled soft white wheat flour for the all-purpose. I knew by looking at the batter that they wouldn’t come out exactly the same, but I was hopeful.

The cookies bake up nice and puffy- no spreading, which I love. The texture isn’t quite as airy with the coconut sugar and whole grain flour,  but I kind of liked it that way. The cookies had a nice nutty flavor that they didn’t before. You’ll definitely need a glass of milk with these if you eat them straight out of the oven, but they will relax after resting for a day or two.

If you loved the original recipe, I’d encourage playing around with it and substituting your own favorite pantry items. Recipes are more flexible than you think!

5.0 from 1 reviews

Healthier Pumpkin Chocolate Chip Giants

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Oven Love

Recipe type: dessert

Serves: 16

Ingredients

• 1 cup canned pumpkin
• 1 cup coconut sugar
• ½ cup melted coconut oil
• 1 egg
• 1 teaspoon milk, dairy or non-dairy
• 1 tablespoon vanilla extract
• 2 cups whole grain flour (I used soft white wheat that we grind at home, but you could use a store-bought whole grain flour of your choice. I would think you could substitute a cup-for-cup gluten-free blend here as well with no problem.)
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 cups chocolate chunks or chips

Instructions

1. Preheat the oven to 350 degrees and line three baking sheets with parchment paper.
2. Whisk pumpkin, coconut sugar, coconut oil, egg, milk and vanilla in a large bowl. In another bowl, stir the dry ingredients.
3. Add the dry ingredients to the pumpkin mixture and mix well. Add chocolate and stir to combine.
4. Scoop batter with an ice cream scoop and drop onto the parchment paper, leaving space between the cookies. Bake for 8-10 minutes, rotate in the oven, then bake 8-10 minutes more until puffed and set in the center.
5. Let cool on wire racks before serving and store in an air-tight container.

3.1.09

I miss you guys! What’s happening? What’s new? How’s your pumpkin carving/Halloween costuming/PSL consumption going this year?

We are a bit of a Halloween-neutral family. We will dress up if there’s a party to go to, take the kids trick-or-treating, buy a few pumpkins and hit the fall festival scene, but we don’t love Halloween. We like it just fine, but it’s not our favorite holiday. I am always last minute with the costumes and the candy and what not. This year E had planned on being a ghost (BEST DIY COSTUME EVER, SCORE!) but changed his mind and now wants to be a plane (!!?!?! How do I make that!?!) So now the plan is make a cardboard plane, and then little L can go along and dress as a cloud. We’ll see if this plan actually goes forward.

Making these cheesecake bites provided me the perfect opportunity to continue procrastinating on the costumes this week. There was a last minute opportunity to bring a dessert to our house church and I wanted to make something pumpkin-y, but not TOO pumpkin-y, if you know what I mean. Dessert spreads can really be pumpkin overkill this time of year.

The first thing that came to mind was to pumpkin-ize this old recipe for chocolate-covered cheesecake bites. I remember really loving them the first time around and I thought they’d be a great bite-size party treat. I tweaked the recipe a bit and everything turned out perfectly. I love when that happens!

If you are grain-free or gluten-free, you can still make this recipe. Try Carrie’s grain-free graham crackers or  Shauna’s gluten-free graham crackers. If you are dairy-free/vegan/paleo, I feel for you, I love you, but this one’s not gonna work for you. BUT, behold these amazing-looking vegan pumpkin cheesecake pops! They look very similar and would totally work for you, yay! Everyone’s tummies are happy.

5.0 from 1 reviews

Pumpkin Cheesecake Bites

 

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Prep time

10 hours

Cook time

1 hour

Total time

11 hours

 

adapted from Handle the Heat makes about 36 squares

Author: Oven Love

Recipe type: Dessert

Serves: 36

Ingredients

• 1 cup graham cracker crumbs (regular, gluten-free or grain-free as needed)
• 1 stick butter, melted and cooled
• 8 oz cream cheese, at room temperature
• 5 oz mascarpone cheese, at room temperature (substitute more cream cheese here if you prefer)
• ½ cup granulated sugar (I used coconut sugar, you could use date sugar as well)
• ½ cup plain yogurt or sour cream
• ½ cup pumpkin puree
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 16 ounces chocolate for melting (refined-sugar free, if necessary)
• 4 tablespoons coconut oil
• more crushed graham crackers, for topping

Instructions

1. Preheat the oven to 350 degrees. Line an 8×8 square baking dish with foil and grease with butter or non-stick spray.
2. To make the crust: Combine graham cracker crumbs and butter in a small dish. Press mixture evenly into your pan and bake 8-12 minutes, or until light golden and fragrant.
3. Reduce oven heat to 325 degrees.
4. To make the filling: Beat cream cheese, mascarpone (if using) and sugar with an electric mixer until smooth, 2-3 minutes. Add in yogurt/sour cream, pumpkin, eggs, vanilla, cinnamon and nutmeg and beat until just combined. Pour mixture over the crust and bake 35-40 minutes or until the cheesecake is slightly puffed and the center is set. Cool to room temperature on a wire rack.
5. Refrigerate until chilled (about 2 hours) then place in the freezer, 8 hours or overnight.
6. To coat: Once the cheesecake is frozen, lift it out of the pan and gently peel away the foil. Using a sharp knife, cut the cheesecake into 36 squares. Place in the freezer until you’re ready to dip them.
7. Melt the chocolate and coconut oil in the microwave or double-boiler until smooth. Place parchment paper on a baking sheet. Dip the squares, one at a time, in the chocolate. Let the excess drip off and place on the prepared sheet. Top with graham cracker crumbs, if using. Then refrigerate or freeze until the chocolate is set.
8. Trim excess chocolate, if necessary, and serve cold. Store in the refrigerator or freezer in an airtight container.

3.1.09

Jody Engstrom has been a personal chef for special needs clients such as cancer and diabetes patients and has also teaches food preparation classes. She has prepared raw/vegan, grain-free and paleo diet foods for health food stores, crossfitters, and bodybuilding clients as well. Currently she is a  mother of 1 darling and energetic little girl, prepares healthy delightful meals for her family and cooks, photographs, and posts to her health diet related blog, Living Nutrition @ mylivingnutrition.com. Jody writes:

These little morsels are a new family favorite. They have become commonly requested for tea and dinner parties as well!

The first time I made them was during naptime about 6 months ago, at an especially defiant stage of the munchkin’s life. I needed a “meditative moment”, so I decided to make these while she was sleeping, in hopes that we could have a relaxing tea party with Lily doll, Pooh Bear and Mr. Moose when she woke up.

The cookies were surprisingly easy to make and I had plenty of time to photograph my creation, when my husband came upstairs from working.I had him try one and he didn’t stop. Between every click of the camera, there was another cookie stolen. I managed to get the photo I wanted, but at the tea party in the aftermath, Lily, Pooh Bear, and Mr. Moose looked somber as Ariana and I chomped down on the last 2 cookies daddy was forced to save for us.

I learned from this “cookie massacre” that if I want any saved for us, I have to wrap a few in aluminum foil and hide them behind the frozen peas in the freezer. It’s sneaky…but it works.

Coconut Chocolate Thumbprint Cookies

 

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Prep time

15 mins

Total time

15 mins

 

Grain-free, gluten-free, dairy-free. Originally posted on livingnutrition.com.

Author: Jody Engstrom

Recipe type: Dessert

Serves: 8-12

Ingredients

• for the cookies:
• 1 cup shredded unsweetened coconut
• 3 TBS coconut nectar, honey or maple syrup
• 2 TBS softened coconut oil or butter
• 1 tsp vanilla extract
• a pinch of salt
• for the chocolate ganache:
• 2 TBS coconut oil, melted
• 1 TBS raw cacao powder or cocoa powder
• 1 TBS coconut nectar, honey or maple syrup
• a few grains of salt

Instructions

1. Put all of the cookie ingredients in the food processor and process until mixture sticks together. Scoop into 1 TBS sized balls. Place in the fridge for 5 minutes while you prepare the chocolate filling.Mix everything for the filling, in a shaker bottle or small blender until emulsified. Set aside.
2. Remove the coconut balls from the fridge and flatten them into more of a cookie shape. Create an indentation in the middle of each cookie for your chocolate ganache.
3. Carefully spoon the chocolate ganache into each indentation. Return to the fridge for 5 min for the ganache to set.
4. Enjoy! No Baking Required!

3.1.09

Raise your hand if you ate pudding cups when you were a kid. (Hand raised.)

Raise your hand if you ate pudding cups when you were in college. (Hand raised- no shame.)

Raise your hand if you still eat pudding cups as an adult? (I wish. Where do I find refined-sugar free, corn syrup-free, soy-free, dairy-free pudding cups?)

No pudding cups for me. So sad.

Unless.. (quick Google/Pinterest search..) chocolate avocado pudding?

My thorough internet research tells me that there’s a let’s-make-dessert-out-of-avocados-and-see-what-happens trend happening and among those desserts is chocolate avocado pudding. Sounds weird. Really, weird. Especially if you’re used to seeing avocado do it’s normal, savory, guac-related thing.

Luckily, I have already warmed up to avocado and chocolate as a pair (remember my Avocado Banana Bread with chocolate chips?). ‘Cause when your belly says “Chocolate Pudding, NOW” at 10PM, you have to (put aside your fears that it will taste like chocolate guacamole and) listen.

The recipe takes less than 10 minutes to prepare and doesn’t need any time chilling, unless you want to. You can eat it straight out of the bowl, you can top it with coconut whip, coconut chips, fresh fruit, nuts- just do what your belly tells you to do.

My belly told me not to share, so if yours says that, too, it’s completely normal.

So long, pudding cups. You’ve been replaced!

5.0 from 2 reviews

Quick Chocolate Avocado Pudding with Coconut Topping

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Grain-free, Gluten-free, Nut-free, Egg-Free, Paleo, Dairy-Free.

Author: Oven Love

Recipe type: Dessert

Serves: 2

Ingredients

• 1 ripe avocado (should be soft to the touch so that it will blend easily)
• ⅓- 1/2 cup good quality cocoa powder
• 1 teaspoon pure vanilla extract
• 2-4 tablespoons maple syrup or honey (or a few drops of liquid stevia)
• 2-4 tablespoons coconut milk or other milk of choice (cow’s, almond, etc)
• whipped coconut cream, yogurt or whipped cream, for serving
• shredded coconut, coconut chips, nuts or fresh fruit, for serving

Instructions

1. Scoop the flesh of the avocado into a food processor or blender. Process until smooth.
2. Add ⅓ cup cocoa powder, vanilla, 2 tablespoons of your sweetener and 2 tablespoons of your milk. Process until ingredients are fully mixed. If it’s too runny, add some more cocoa powder. If it’s too thick, add more milk.
3. Taste it- if it’s too sweet, add some more cocoa powder. If it’s too bitter, add some more of your sweetener.
4. Serve immediately with your desired toppings or store in the refrigerator.

3.1.09

Let me take you back for a second- imagine it’s Halloween in the early 90s. I’m probably dressed as a black cat (it was my thing). I come home with a pillowcase full of candy and start my sorting ritual with my mom. I would hoard the peanut butter cups and Hershey bars, and I would hand over the Mounds and Almond Joys directly to my mom. Who would want to eat something horrible like coconut?? Not early 90s me, that’s for sure. Wouldn’t get near the stuff.

But now.. coconut and I are BFFs. I couldn’t make it through the day without some coconut oil, coconut butter, coconut chips, you name it. And add some chocolate? I am puddy in your hands.

If you love Mounds or Almond Joy, you’ll be on board with these. Would you be surprised if I said next time I’m going to top them with crumbled bacon? (If you’re surprised, this must be your first time here- so welcome! We eat a lot of chocolate and bacon here.)

Dark Chocolate Coconut Bites

 

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Prep time

30 mins

Cook time

5 mins

Total time

35 mins

 

slightly adapted from Tasty Yummies- http://tasty-yummies.com/2012/03/05/dark-chocolate-coconut-treats-vegan-gluten-free-refined-sugar-free/

Author: Oven Love

Recipe type: Dessert

Serves: 16

Ingredients

• 1¼ cup shredded (desiccated) coconut
• ¼ cup melted coconut oil
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 4 ounces dark chocolate
• 2 tablespoons coconut oil
• thick cut coconut, almonds or pecans for garnish

Instructions

1. In a medium bowl, mix coconut, coconut oil, honey or maple syrup and vanilla extract. Press into mini muffin tins (should make 12-16 bites). Let cool in the freezer for 30 minutes.
2. While the coconut cools, melt the dark chocolate and coconut oil. Spoon the chocolate into the molds over top of the coconut mixture. Top with the coconut or nuts and freeze again until firm. Keep frozen. When you’re ready to eat, let cool for a few minutes and then enjoy.

3.1.09

(inspired by Martha Stewart, Michael Ruhlman and Nom Nom Paleo.)

Chocolate Bacon Truffles (with a Dairy-Free option)

 

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Prep time

30 mins

Cook time

2 hours

Total time

2 hours 30 mins

 

Dairy-free changes are indicated in the recipe. If you’d like to lower the sugar content, you can always skip the candied bacon and just use cooked, crumbled bacon instead (saves time, too!).

Author: Oven Love

Recipe type: Dessert

Ingredients

• 8 oz bittersweet or dark chocolate
• 8 oz milk, bittersweet or dark chocolate (this is based on what flavors you like- milk will make them smoother and sweeter if you aren’t into dark chocolate)
• 1⅓ cup heavy cream (or full fat coconut milk for dairy-free)
• 1 vanilla bean, scraped or 1 teaspoon vanilla extract
• 11 tablespoons good quality, unsalted butter at room temperature (or coconut oil for dairy-free)
• 8 oz good quality bacon (look for natural, pastured, nitrate-free, wood-smoked, amazingly delicious, etc)
• ½ cup Sucanat or turbinado sugar
• 3 tablespoons water
• ½ teaspoon baking soda
• 16 oz more chocolate, for dipping
• sea salt or smoked sea salt (optional)

Instructions

1. In a large glass bowl, melt the 16 ounces of chocolate in a large bowl.
2. In a small saucepan, heat the cream and vanilla bean/extract to 120 degrees (warm, but not boiling). Remove from the heat. If using the vanilla bean, let the milk steep for a few minutes and then remove the bean.
3. Add the cream mixture to the melted chocolate and stir until combined. Add the butter or coconut oil and combine with a stick blender (or whisk very, very quickly). Scrape down the sides of the bowl and put in the refrigerator to chill for 2 hours or up to overnight. Cover it with plastic wrap to prevent a skin from forming.
4. To make the bacon topping, cut the bacon into small pieces and fry until crisp. Strain the bacon over a small bowl, reserving the bacon fat (you should have around ⅓ cup). Combine the cooked bacon pieces, sugar and water and bring to a boil. Cook until caramel-colored and most of the water is gone (about 275 degrees). Add the baking soda and quickly stir (it will foam up a little) and pour onto a parchment-lined pan. Refrigerate or freeze until firm. Break up with your fingers into small pieces or put into a food processor or blender to make it look more like bacon “dust.”
5. To finish the truffles, scoop out the cold truffle filling by the tablespoon and and roll into balls. Return to the fridge if they start to warm up too much. When you’re ready to dip them, melt the additional chocolate with the reserved bacon fat until smooth. Drop each ball into the melted chocolate, pull out with a long-tined fork and tap on the edge of the bowl to remove any excess chocolate. Place on a parchment-lined pan and sprinkle with the bacon topping and salt, if using. Keep refrigerated until ready to serve.

3.1.09