Healthy Desserts Recipes

New York baker, and owner of Buttercup Bake Shop, Jennifer Appel loves sharing her passion for baking, and does so with these delightful tartlets. Stunning to look at, these elegant desserts are made even easier with our refrigerated sugar cookie bar dough, and a mixture of seasonal berries. This is one dessert you and your guests won't want to miss.
PREP TIME
30 MINUTES
COOKING TIME
14 MINUTES
SKILL LEVEL
INTERMEDIATE
MAKES
8

INGREDIENTS

8 four-inch nonstick pans are needed for this recipe:
3/4 cup cold water
1 cup heavy whipping cream, divided
1 package (3.4 oz.) vanilla instant pudding and pie filling mix
1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
1 to 2 tablespoons all-purpose flour
1 cup mixed berries, such as blueberries, raspberries, strawberries, blackberries
IN THIS RECIPE
INSTRUCTIONS

PREHEAT oven to 325° F.

BREAK off 3 squares of cookie dough and form into a ball. Lightly coat the dough with flour and roll on lightly floured surface to about 1/8-inch thick (wide enough to fit 4-inch tartlet pan). Place dough in ungreased tartlet pan (if you do not have non-stick pans, then grease). Push dough into the grooves of the pan and flatten the bottom with a disc or drinking glass. Place tartlet pans on a baking sheet.

BAKE for 14 to 16 minutes or until light golden brown on top. Remove from oven to wire rack. Cool for 15 to 20 minutes (cookie shells will have risen a bit in oven, but will settle upon cooling).

MEANWHILE, BEAT water, 1/2 cup cream and pudding mix in small mixer bowl on low for 1 minute or until thoroughly mixed. Refrigerate for 5 minutes. Beat remaining 1/2 cup cream in another small mixer bowl on high until soft peaks form. Gently fold whipped cream into pudding mixture until well incorporated.

REMOVE shells from pans to serving plates with tip of knife. Spoon 1/4 cup of pudding mixture into each cookie shell up to rim. Place a small handful of berries decoratively on top. Refrigerate for up to 1 hour or serve immediately

Get creative with Make It Your Way Cookie Cups! Using our refrigerated chocolate chip bar dough as a base for this customizable cookie cup, this is one treat that has something for everyone. Perfect for an after school snack, or after dinner dessert, these cookie cups can be customized to your personal tastes and filled with a variety of toppings - yogurt and fruit, ice cream, chocolate, nuts and more!
PREP TIME
10 MINUTES
COOKING TIME
20 MINUTES
SKILL LEVEL
EASY
MAKES
12
COOKIE CUPS

INGREDIENTS
1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
IN THIS RECIPE

INSTRUCTIONS

PREHEAT oven to 325° F. Grease twelve 2 1/2-inch muffin cups.

PRESS two squares of dough together. Place in prepared muffin cups.

BAKE for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.

FILL cookie cups as desired.

Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.

Ice Cream Cookie Cups: Top each with a small scoop of DREYER’S or EDY’S® SLOW CHURNED® Light Ice Cream (any flavor). Sprinkle with or Premier White Mini Morsel Toppers.

* Rocky Road Cookie Cups: Immediately after cookie cups come out of the oven, top with a mixture of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, mini marshmallows and chopped nuts.

Inspire romance any day of the week with this recipe for indulgence.
With its divine raspberry mousse and moist yellow sponge cake separated by a thin layer of Dessert Recipe decadent chocolate, Chocolate Rhapsody is sure to make love abound.
PREP TIME
45 MINUTES
COOKING TIME
15 MINUTES
SKILL LEVEL
CHALLENGING
MAKES
12

INGREDIENTS
CAKE LAYER:

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup milk

CHOCOLATE LAYER:

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup heavy whipping cream

RASPBERRY MOUSSE LAYER:

1/3 cup granulated sugar
2 tablespoons water
1 teaspoon cornstarch
1 pkg. (10 oz.) frozen raspberries in syrup, thawed, pureed and strained
8 oz. NESTLÉ® TOLL HOUSE® Premier White Baking Bar, broken into small pieces
1 3/4 cups heavy whipping cream, divided
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
Fresh raspberries (optional)
IN THIS RECIPE

INSTRUCTIONS

PREHEAT oven to 350° F. Grease 9-inch springform pan.

FOR CAKE LAYER:
COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.

BAKE for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.

FOR CHOCOLATE LAYER:
MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. If morsels may retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool completely.

FOR RASPBERRY MOUSSE LAYER:
COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.

MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until pieces are melted. Cool completely. Stir into raspberry mixture.

BEAT remaining 1 1/4 cups cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.

TO ASSEMBLE:

REMOVE side of springform pan; dust off crumbs. Grease inside of pan; reattach side. Spread 3/4 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate for at least 4 hours or until firm. Carefully remove side of springform pan. Garnish with whipped cream and raspberries.

Elegance and sophistication is the hallmark of this rich and decadent chocolate brownie Dessert Recipe with creamy truffle mousse.
Beautifully decorated with fresh strawberries, this prize-winning dessert is perfect for your next holiday party! Created in the kitchen of Jennifer Lynch of Alden, NY, this 1st Prize winning recipe is a sure hit.
PREP TIME
60 MINUTES
COOKING TIME
30 MINUTES
SKILL LEVEL
CHALLENGING
MAKES
12

INGREDIENTS

BROWNIE:

1 packet (1 oz.) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) butter
1 cup granulated sugar
2 large eggs, separated
1/4 cup milk
1 teaspoon vanilla extract
1 cup chopped macadamia nuts
RUFFLE MOUSSE:

1/3 cup water
1 envelope (7g) unflavored gelatin
1 1/4 cups (2 1/2 sticks) butter
1 tablespoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup granulated sugar
5 large eggs, separated
3 tablespoons brandy
2 pkgs. (2 1/2 oz. each) chocolate-flavor lined waferrolls (3-inch length, 40 total needed)
1 cup heavy whipping cream
Fresh strawberries, sliced (optional)
IN THIS RECIPE

INSTRUCTIONS

FOR BROWNIE:

PREHEAT oven to 350º F. Grease and flour 9-inch springform pan.

COMBINE flour, baking powder and salt in small bowl. Beat butter and sugar in large mixer bowl on medium speed until light and fluffy. Mix in Choco Bake. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla extract; mix well. Stir in flour mixture. Beat egg whites in small mixer bowl until stiff peaks form. Fold beaten egg whites into chocolate mixture until no white streaks remain. Fold in macadamia nuts. Pour into prepared pan.

BAKE for 35 minutes or until wooden pick inserted in the center comes out clean. Cool completely in pan on wire rack.

FOR TRUFFLE MOUSSE:
PLACE water in medium saucepan. Sprinkle gelatin over water and let stand for 2 minutes. Add butter and Nescafe. Heat to boiling over medium heat, stirring frequently, until butter is melted and gelatin is dissolved.

PLACE morsels and sugar in food processor. Process until blended; pour in gelatin mixture while processing. Process until chocolate is melted. Add egg yolks and brandy; process until smooth. Return mixture to saucepan. Cook over medium heat, stirring until mixture thickens. Transfer mixture to large bowl. Refrigerate until thickened; stirring often. Reserve 1/4 cup of chocolate mixture, place in resealable plastic bag; refrigerate.

POUR 1/2 of remaining chocolate mixture in bowl over brownie. Insert waferrolls around top edge of mousse, touching edge of pan.

BEAT cream in small mixer bowl until stiff peaks form. Fold whipped cream into remaining chocolate mixture in bowl until no white streaks remain. Spread cream mixture over chocolate mixture. Cut a small hole from corner of bag of reserved chocolate; squeeze to drizzle over cake. Refrigerate for 4 hours or until firm. Garnish with strawberries, if desired. Remove side of pan.

Chocolate iced cake Dessert Recipe

Chocolate cake is a chocolate confectionery Dessert Recipe .
There are many Dessert Recipes worldwide.

8 Pers.
20 min
20 min
13.38
Easy

INGREDIENTS

8 c. tablespoons sugar
3 eggs
8 c. tablespoons oil
2 c. tablespoons cocoa
8 c. tablespoons milk
1 c. tablespoon vanilla
6 c. tablespoons flour
1 packet of yeast
For the icing:
1 chocolate bar
1 c. tablespoons butter
1 c. tablespoons cocoa
1 c. tablespoons milk

PREPARATION

STEP 1
Preheat oven th.4 (120 ° C).
STEP 2
Beat eggs with sugar, add cocoa, vanilla, then milk and oil.
STEP 3
Finally, add the flour and yeast.
STEP 4
Pour the mixture into a mold and bake for 20 minutes.
STEP 5
For the icing: mix all ingredients in a double boiler.
STEP 6
As soon as the cake is done, pour the icing over the top and let cool.

1-Caramel Pretzel Bites Recipe :




Ingredients :

2 teaspoons butter, softened
4 cups pretzel sticks
2-1/2 cups pecan halves, toasted
2-1/4 cups packed brown sugar
1 cup butter, cubed
1 cup corn syrup
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1 package (11-1/2 ounces) milk chocolate chips
1 tablespoon plus 1 teaspoon shortening, divided
1/3 cup white baking chips

Directions :

-Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan.
-In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
-In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
-Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-size pieces. Yield: 6 dozen.



2-Chocolate Caramel Candy :




Ingredients :

2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts
CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream
ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
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Directions :

-Line a 13x9-in. pan with foil; butter foil with 2 teaspoons butter and set aside.
-In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
-For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. -Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set.
For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set.
-For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight.
-Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.



3-Go Nuts! Coconut Caramels Recipe





Ingredients :

1 teaspoon butter
24 caramels
3/4 cup plus 2 tablespoons flaked coconut, divided
1/2 cup white baking chips
1/2 cup salted peanuts

Directions :

-Line an 8x4-in. loaf pan with foil and grease the foil with butter; set aside.
-In a microwave-safe bowl, combine the caramels, 3/4 cup coconut, baking chips and peanuts. Microwave on high, uncovered, for 1 minute; stir. Cook, uncovered, 30-60 seconds longer or until caramels are melted; stir to combine. Press into prepared pan. Sprinkle with remaining coconut. Cool.
-Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Yield: about 3/4 pound.

Editor's Note: This recipe was tested in a 1,100-watt microwave.


4-Beer and Pretzel Caramels




Ingredients :

1/3 cup sugar
1/2 teaspoon salt
2 cups miniature pretzels
1 tablespoon canola oil
1 tablespoon vanilla extract
CARAMELS:
4 cups dark beer
1 teaspoon plus 1 cup butter, divided
3 cups sugar
2/3 cup corn syrup
2 cups heavy whipping cream, divided
1/3 cup water
1 teaspoon salt

Directions :

-In a small bowl, combine sugar and salt; set aside. In a large bowl, combine the pretzels, oil and vanilla. Add sugar mixture; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. foil-lined baking pan coated with cooking spray.
-Bake at 350° for 18-22 minutes, stirring occasionally. Cool completely. Coarsely chop pretzels; set aside.
-In a large saucepan, bring beer to a boil; cook until reduced to 2/3 cup. Set aside to cool.
-Meanwhile, line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside.
-In a Dutch oven, combine the sugar, corn syrup, 2/3 cup cream, water, salt and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238°, about 20 minutes. In a small bowl, combine reduced beer and remaining cream; slowly stir into sugar mixture.
-Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, stirring constantly, until a candy thermometer reads 245° (firm-ball stage), about 30 minutes.
-Remove from the heat. Pour into prepared pan (do not scrape saucepan); sprinkle with candied pretzels and kosher salt. Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends. Yield: about 3 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
1/2 teaspoon kosher salt



5-Creamy Orange Caramels :






Ingredients :

1 teaspoon plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon orange extract
1 teaspoon vanilla extract
Directions :

-Line an 11-in. x 7-in. dish with foil; grease foil with 1 teaspoon butter.
-In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes.
-Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm.
-Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into 1-in. x 3/4-in. pieces. Wrap individually in waxed paper; twist ends. Yield: about 2-1/2 pounds (80 pieces).

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Evaporated milk, semi-sweet chocolate chips and a little vanilla make a creamy Quick Chocolate Fudge Sauce you'll have trouble putting down. Have your ice cream ready to serve because if you taste this sauce beforehand you might not be able to put it down.
PREP TIME



5 MINUTES
COOKING TIME
5 MINUTES
SKILL LEVEL
EASY
MAKES
8
SERVINGS (1/4 CUP EACH)

INGREDIENTS

1 can (12 fl. oz) NESTLÉ® CARNATION® Evaporated Milk
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2 teaspoons vanilla extract
IN THIS RECIPE

INSTRUCTIONS

COMBINE evaporated milk and morsels in medium, heavy-duty saucepan. Cook over low heat, stirring frequently, until morsels are melted. Remove from heat; stir in vanilla extract.

SERVE warm as a dipping sauce for fresh fruit or spoon over ice cream or cake. Store remaining sauce tightly covered in refrigerator.

Recipe makes 2 cups.

DESSERT RECIPE STRAWBERRY PISTACHIO WHITE CHOCOLATE BARK
Tomorrow marks the official first day of summer in the Northern Hemisphere.
In the DESSERT RECIPE world for some reason I connect white chocolate with summer.

Not too long ago I told you that having DESSERT RECIPE chocolate at home can be quite tricky in Thailand.
But things have changed a little since the start of the rainy season.
It still is not cold, but it has cooled down.
Although the humidity that comes with all the rain is another challenge in itself.





When I came across these freeze-dried strawberries at a 7/11 here, right away images of a white chocolate project I came across on Pinterest popped up in my head.
(Note: 7/11 in the US or Canada most likely won’t have freeze-dried strawberries, but maybe try Trader Joe’s or even Amazon DESSERT RECIPE .)





Some of you may know that I am from Germany, so I have no problem reading her blog. But even if you can’t, it is worth checking it out just for all the amazing pictures of her creative sweet treats .

So I also picked up some pistachios and imported white chocolate to create my own colorful, fruity summer DESSERT RECIPE chocolate.

Creating this white DESSERT RECIPE chocolate bark is quite simple, but when you add to this tropical humidity things get challenging. To set up the chocolate it has to be chilled in the fridge for a while.

Well, to everything we take out from the fridge condensation sets on in an instant.
You might still see a few droplets in the pictures, because my attempt of drying the condensation (in front of the fan) wasn’t completely successful.

On a brighter note, I am very happy to announce from now on you will be able to directly print DESSERT RECIPE from this site or save them to your ZipList.





This DESSERT RECIPE is for a small portion for just my husband and me.
But you can easily multiply it.

STRAWBERRY PISTACHIO WHITE CHOCOLATE BARK

INGREDIENTS

1 bar White Chocolate (100 gr)
Freeze-Dried Strawberries (10 gr)
Pistachios (30 gr, weight in shell)

INSTRUCTIONS

Chop pistachios and strawberries (if necessary).
Break chocolate into small square or cut into chunks and melt in double-boiler or microwave.
Stir in pistachios and strawberries (reserving some) and pour mixture into a lined pan. Spread out and flatten with a spatula. Sprinkle remaining pistachios and strawberries on top.
Keep in fridge until thoroughly chilled, then break or cut into pieces.

Healthy Dessert Recipe Creative Baby Shower Food Ideas for Girls
For pregnant women or parents who are awaiting the birth of a new baby Healthy Dessert Recipe, it is important for you to refer to the discussion because we will talk more about the baby shower food ideas for girls so that you will know how to determine the appropriate decoration for celebration. By doing so, you will get a theme that is Healthy Dessert Recipe suitable for the new baby welcoming party, hopefully this article will steer you through.

A baby girl always use the color pink for all things, so you have to prepare a lot of things with the color pink.

You have also lavender, red, or orange color to accompany pink as the main color there.

Color is important thing to be thought, but you have also to think about theme which will show many details from baby girl.
You can rely on food as the best idea for a baby shower.

So, there are some valuable ideas for you to make your special baby shower to become more beautiful and valuable. This is a good article for you to be chosen because here, you can take much guidance from the pictures.

The gallery below will show you pictures as baby shower food ideas for girls because we have recommended it to create beautiful foods that is suitable with the color and correct theme.
Happiness and feeling will determine many wishes for you from the guest.

That is why you have to set the decoration with skillful Healthy Dessert Recipe creativity and you have to make all the decorations to supports the situation. A new baby girl will come to your home with charming face and cute smile.
This is a part of the happiness which you have to make perfectly in your wishes in the celebration.

Food is a good choice for you to show that great situation by adding colorful decoration and theme.

Easy Dessert Recipe way Layer Cake yogurt cake

Easy cake Dessert Recipe yoghurt and floor version (Layer Cake)

Ideal for a party or a birthday, try this Dessert Recipe simple yogurt cake, slightly lemony, in layer cake Dessert Recipe storey version with vanilla whipped cream and strawberries good season, fragrant and sweet. Indeed insured, impossible to miss! Even children can stick to it. If you like, click on the little heart or share :)

List of ingredients

Yogurt cake
3 eggs
75 ml of sunflower oil
125 gr sugar
200g flour
1 lemon or vanilla pod
1 half sachet of yeast
1 natural yoghurt
Layer cake
33 cl whole cream
strawberries
vanilla sugar
icing sugar
Steps recipe

Separate the whites from the yolks, and in a large bowl, whisk the yolks with the sugar until the mixture whitens and is smooth
Add the zest of half a lemon or vanilla pod seeds and mix
Add the oil and mix
Then the yogurt and mix
Sift the flour and then the yeast, that you incorporate the above mixture
Beat the egg whites until stiff and add to the mixture gently
Place in a mold of 20 to 22 cm in diameter and bake in the preheated oven for 35 to 40 minutes at 180 °
Let cool on rack
Take 2 cakes yogurt and cut horizontally in half to make 4 layers
Whip the cream very cold there and add sugar as soon as it begins to take to obtain a whipped cream
On a platter, arrange a layer of cake and a layer of whipped cream and add pieces of strawberries to the edge so that they are visible
Cover with another disk of cake, cream and strawberries and retry the operation ending with a layer of cake
Before serving, sprinkle generously with icing sugar

Well, I do not know about you guys, but I really like peanut butter anything!
It is so delicious recipe and cookies are definitely a weakness when it comes down to it.
Gluten free Vegan Banana Peanut Butter Cookies with Health Dessert chocolate chip cookies recipe has never tasted so good! I bake a lot of cookies.

And when I say a lot, I mean A LOT! We have nearly 200 recipe biscuits cookies on our site and we have 2 Kitchen e-books Health Dessert biscuits.

Yeah, I'm obsessed.

I get requests for gluten free and vegan cookie recipe cookies, so I decided to kill two birds with one stone by making gluten-free recipe Vegan Banana Peanut Butter Cookies Chocolate Chip Cookies.

I have not done much gluten free cooking. We have many gluten free cookie recipe on our site, but most of them are tasty.
I do flourless peanut butter Oatmeal chocolate chip and they were a huge success!
So I gave gluten free cooking a second try and this time I made the recipe vegan cookies biscuits too.
If you think healthy cookies can not be delicious, think again.

I'm in love with these cookies Health Dessert recipe!

I really do not want to do to give up peanut butter cookies to live a healthier lifestyle so I went on a search to find cookies recipe I could try that would be healthy and enjoy a feast favorite without feeling guilty or worrying about the way he touch me later!
Here is the recipe cookies that I could find and I hope you'll be just as excited as I am to try this new recipe cookies!
I hope to put some in my cookbook cookies!
Yield: 2 1/2 dozen cookies cookies recipe
Preparation time: 15 minutes
Cooking time: 12-14 minutes
These cookies have any banana, peanut butter, oatmeal and chocolate chips! And guess what?
They are gluten free and vegan too!
I love these healthy cookies!



Ingredients:

3 large ripe bananas, peeled
1/2 cup creamy peanut butter all-natural
1 tablespoon coconut oil, a little heated but not melted
2 tablespoons agave syrup
1 teaspoon vanilla extract
2 1/2 cups of gluten free oats
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt coffee
3/4 cup vegan chocolate chips



DIRECTION:

1. Preheat oven to 350 degrees F. Line a large plate with parchment paper or a Silpat pastry and set aside.
2. In a large bowl, mash ripe bananas with a fork. Stir in peanut butter, coconut oil, agave and vanilla extract.
Blend until smooth.

3. In a medium bowl, mix together the oats, baking powder, cinnamon and salt.
Add dry ingredients to the wet ingredients and mix well.
Stir in chocolate chips.
4. Place spoonfuls of dough onto prepared baking sheet.
Bake for 12-14 minutes or until cookies are set.
Let cool on baking sheet for two minutes.
Transfer to a wire rack to cool completely.

Note:

If you do not need cookies to be vegan, you can use honey instead of agave syrup and chocolate chips.
I love these cookies eaten right out of the freezer.

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PREPARATION :

25 MIN
COOKING
3H
COOLING
2H
PERFORMANCE
10 TO 12 DOZENS
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INGREDIENTS :
10 ml (2 tsp.) Of cornstarch
5 ml (1 tsp.) White vinegar
2.5 ml (1/2 tsp.) Of water
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground nutmeg
4 egg whites, at room temperature
250 ml (1 cup) sugar
115 g (4 oz) dark chocolate, melted and tempered (optional)



Direction :

Place two grids in center of oven. Preheat oven to 80 ° C (170 ° F).
Line two plates of parchment paper biscuits.
In a small bowl, combine cornstarch, vinegar, water and spices. Book.
In a bowl, whisk the egg whites with electric mixer until they form soft peaks.
Add sugar in a fine rain continuing to beat until stiff peaks form.
To the spatula, stir in spice mix gently folding.

Pour the meringue into a pastry bag fitted with a plain round tip.
Shape small meringues about 15 ml (1 tbsp.) And spread them on the plates.

Bake for 3 hours or until they are dry and peel off paper plates rotating on themselves and changing them halfway through cooking grate.
Cool completely on the plates.
Dip the base meringues in chocolate (see note).
The return on the plates to allow freeze chocolate.
The meringues will keep for about three weeks in an airtight container in a cool, dry place.

Ellen Fremont, naturopath and author of Detox Recipes *, reveals the Dessert recipe for strawberry red pepper and basil tartare:

"Fill up on antioxidants with this very colorful entrance and enjoy this summer tartare accompanied by young shoots and sprouts for ultra-entry Detox And do not dread the strawberry wedding - red pepper, these two plants of been complement each other perfectly. "



Ingredients for 2 persons:
- 100 g strawberries,
- 1 red pepper.
For the marinade:
- 1 tbsp. tablespoons agave syrup,
- Juice of 1 lime,
- Some chopped fresh basil leaves,
- 1 tbsp. Coffee tamari (fermented soy sauce),
- 1 pinch grated lime peel knife (or 2 drops of essential oil of lime).



Preparation (20 minutes) :

1. Rinse the strawberries and peppers. Hull the strawberries and cut them into quarters.

Stalks and seed the pepper and cut it into cubes. Put the strawberries and peppers in an airtight jar.
2. In a small bowl, mix all the marinade ingredients.

3. Pour the marinade over the diced strawberries and pepper, then leave to stand things cool in the airtight jar.
Enjoy fresh.

Idea 100% Detox menu:

Strawberry tartare with basil and red pepper
Pea soup with cucumber and mint
Carrot soup and white peach with vanilla

Pumpkin Muffins Dessert Recipe

TOTAL TIME
40mins
PREP 15 MINS
COOK 25 MINS



I got this recipe from a Weight Watcher's meeting, and found these very tasty. This recipe is low in fat and calories. I also tried 1 box of cake mix with a cherry lite pie topping - very tasty. My kids loved both muffins. (for Weight Watchers: each muffin is only 2 points.)

INGREDIENTS Nutrition

YIELD
24 muffins
UNITS
US
1 (15 ounce) can pumpkin
1 (18 ounce) box cake mix (yellow, white, spice)
Check Out Our Top Muffins Recipe
Check Out Our Top Muffins Recipe

DIRECTIONS

Mix both together until smooth.
Spoon into muffin tin (either lightly sprayed or with muffin cups).
Bake as directed on cake box.
Makes 24 muffins.

Crumb Topped Banana Muffins
Dessert Recipe Box Grocery
TOTAL TIME
32mins
PREP 12 MINS
COOK 20 MINS

These are so good.
We love the topping.

INGREDIENTS Nutrition

SERVINGS 12 UNITS US
1 1⁄2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
3 large ripe bananas, mashed
3⁄4 cup sugar
1 egg, lightly beaten
1⁄3 cup butter, melted

Topping

1⁄3 cup packed brown sugar
1 tablespoon flour
1⁄8 teaspoon cinnamon, to taste
1 tablespoon cold butter
1⁄4 cup nuts, chopped (optional)

Kittencal's 5-Minute Cinnamon Flop Brunch Cake
Dessert Recipe Box Grocery
TOTAL TIME
25mins
PREP 5 MINS
COOK 20 MINS

Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped strawberries, apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle Kittencal's Easy Creamy White Glaze on top :) --- servings are only estimated

INGREDIENTS Nutrition

SERVINGS 10 UNITS US

2 cups all-purpose flour
1 1⁄4 cups sugar (add in more for a sweeter taste)
1 1⁄4 cups milk
1 -2 teaspoon vanilla (optional) or 1 -2 teaspoon almond extract (optional)
3 teaspoons baking powder
1 pinch salt
1 large egg (optional)

TOPPING
1⁄2 cup brown sugar (can use more or less)
1 -2 teaspoon cinnamon
1⁄4 cup melted butter
chopped walnuts (optional) or pecans (optional)
Check Out Our Top Breads Recipe
Check Out Our Top Breads Recipe

DIRECTIONS

Set oven to 350 degrees F.
Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.
Pour into prepared baking pan/s.
Generously spread brown sugar and cinnamon on top.
If desired sprinkle chopped walnuts or pecans over top.
Drizzle melted butter over top.
Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.

Sweet Potato Fries Dessert Recipe
TOTAL TIME
40mins
PREP 20 MINS
COOK 20 MINS

I love this recipe. I made it up from a version I had at a restaraunt. Great for kids too! I choose to dip into ranch dressing. I know it may sound strange, but try it, YUM!
INGREDIENTS Nutrition

SERVINGS 4-6 UNITS US
olive oil, to coat
6 large sweet potatoes, peeled and cut into steak fries
2 teaspoons salt
garlic powder
cinnamon
Check Out Our Top Yam/Sweet Potato Recipe
Check Out Our Top Yam/Sweet Potato Recipe

DIRECTIONS

Preheat oven to 425 degrees.
Put cut fries into large ziploc bag with olive oil, put in salt, garlic and cinnamon and shake to coat.
Place fries onto baking sheet leaving space between fries.
Put in oven for 10 minutes and then flip them over.
Place back in for 10 more minutes.
They should be soft on the inside and browned on the outside.
Let cool for 5 minutes.
You may also use regular potatoes or 1/4 packet taco seasoning to alter taste to your liking.

Peach Cobbler Dessert Recipe
I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned.

INGREDIENTS Nutrition

SERVINGS 12 UNITS US

Batter
1⁄2 cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
2⁄3 cup room temperature milk
1 room temperature egg

Filling
1 (28 ounce) cansliced peaches, drained
1 cup sugar
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg