Dark Chocolate Crunch Bars

If you're in the mood for some candy, then whip together these super simple homemade crunch bars to satisfy your sweet tooth!

Dark Chocolate Crunch Bars
Yield: 18 (1.5") squares

Ingredients
1/2 cup cocoa powder
1/2 cup coconut oil
5 Tbsp pure maple syrup
1 tsp vanilla
pinch of salt
1 cup crisped rice cereal (I use Erewhon Crispy Brown Rice)

Directions
1. Melt coconut oil in small saucepan over low heat. Stir in cocoa powder. Add maple syrup, vanilla, and pinch of salt; mix well.
2. Add rice cereal to chocolate mixture. Stir until rice cereal is evenly coated.
3. Line 9x5 loaf pan with parchment paper. Pour in chocolate cereal mixture and smooth into even layer.
4. Place in freezer for 15 minutes until completely set.
5. Lift parchment paper out of pan and separate chocolate bar from paper. Cut into squares. (Six cuts on long side and three cuts on short side of pan.)
6. Enjoy!

Note: Store bars in refrigerator so chocolate stays set.

Recipe adapted from Served from Scratch.

Chickpea Flour Banana Bread

I know what you're thinking... another banana bread recipe?! If you take a look around my blog, you're sure to find variations of this classic quick bread, but this version is something different to add to your rotation.

Chickpea flour has a faintly nutty flavor when baked, which enhances the natural, tropical sweetness of the ripe bananas. Complement these two main ingredients by selecting your fat and sweetener of choice. For added texture, choose one (or both!) of the optional mix-ins: pecans or chocolate chips. This recipe is very versatile depending on what you have available in your pantry!

Chickpea Flour Banana Bread
Yield: 1 loaf

Ingredients
1 1/2 cups chickpea flour
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 eggs, room temperature
1 1/2 cups mashed very ripe bananas (about 3 large bananas)
3 Tbsp brown sugar
2 Tbsp melted virgin coconut oil
2 tsp vanilla

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease loaf pan with Crisco.
3. In large bowl, whisk together flour, baking powder, cinnamon, and salt.
4. In medium bowl, combine eggs, bananas, brown sugar, coconut oil, and vanilla until well blended.
5. Add banana mixture to flour mixture and stir until just blended. Spread batter evenly in prepared pan.
6. Bake 35-40 minutes, until top is golden brown and toothpick inserted in center comes out clean.
7. Let bread cool in pan on wire rack for 10 minutes. Then remove bread from pan and transfer to rack to cool completely.

Notes
• Fat: Coconut oil can be replaced with vegetable oil, melted butter, or ghee.
• Sweetener: Brown sugar can be replaced with honey, maple syrup, or coconut sugar.
• Banana Nut Bread: Add 1/2 cup pecan chips (as seen in photo).
• Chocolate Chip Banana Bread: Omit cinnamon and add 1/2 cup miniature semisweet chocolate chips.
• Banana Muffins: Divide batter among 18 greased muffin cups and bake 10-15 minutes.
• Storage: Store cooled bread, wrapped in foil or plastic wrap, in refrigerator for up to 5 days. Alternatively, wrap bread in plastic wrap and then foil, completely enclosing loaf, and freeze up to 3 months. Let thaw at room temperature for 4-6 hours before serving.

Recipe adapted from Power Hungry.

Double Chocolate Chickpea Flour Cookies

Chickpea flour (also known as garbanzo bean flour) is a nutritional powerhouse when it comes to alternative flours for gluten free baking. Not only is it loaded with protein and high in dietary fiber, but chickpea flour is also a good source of iron.

These rich, chocolate cookies are soft and cake-like in the middle with a crisp and chewy edge around the outside. While these cookies might seem like a bit of an indulgence, just remember they offer a host of health-promoting qualities!

Double Chocolate Chickpea Flour Cookies
Yield: 2 dozen

Ingredients
1 cup chickpea flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 egg, room temperature
1/2 cup coconut oil, melted
3/4 cup packed brown sugar
2 tsp vanilla
1 tsp instant espresso powder (optional)
1 cup semisweet (or bittersweet) chocolate chips

Directions
1. Preheat oven to 350°F. Line cookie sheet with parchment paper.
2. In medium bowl, whisk together chickpea flour, cocoa powder, baking soda, and salt.
3. In large bowl, whisk together egg, coconut oil, brown sugar, vanilla, and espresso powder, if using, until blended. Add flour mixture, stirring until well combined. Fold in chocolate chips.
4. Roll dough into 1-inch balls. (I used small cookie dough scoop.) Space 2 inches apart on prepared sheet and flatten slightly.
5. Bake 8-10 minutes until edges are set (centers may still look slightly soft). Let cool on sheet for 1 minute, then transfer to wire rack and cool completely.

Recipe adapted from Power Hungry.

Crispy Caramel Oatmeal Cookies

In an earlier post, I shared my discovery of Hershey’s Kitchens Sea Salt Caramel Baking Chips. After trying the recipe suggested on the package, I felt it was time to venture out and see what else I could make with these unique chips! That's when I found this new recipe here. These cookies are brimming with a variety of flavors and textures that are sure to please both kid and adult palates alike!

Crispy Caramel Oatmeal Cookies
Yield: 4 1/2 dozen

Ingredients
1 cup brown sugar
1 cup granulated sugar
1/2 cup butter, softened
1/2 cup shortening
1 tsp vanilla
2 eggs, room temperature
2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking powder
1/4 tsp salt
1 cup sweetened shredded coconut
1 cup crisped rice cereal (I use Erewhon Crispy Brown Rice)
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 2/3 cups (10 oz pkg) Hershey’s Sea Salt Caramel Baking Chips*

*Can substitute butterscotch chips.

Directions
1. Preheat oven to 350°F.
2. In large bowl, cream brown sugar, granulated sugar, butter, shortening, and vanilla until fluffy. Add eggs; beat well.
3. Stir together flour, baking powder, and salt; gradually blend into butter mixture.
4. Fold in coconut, cereal, oats, and caramel chips.
5. Drop by rounded tablespoonfuls onto ungreased cookie sheet. (I use a small cookie dough scoop.)
6. Bake 14-16 minutes. Cool for 3 minutes; then remove from cookie sheet to wire rack.
7. Cool completely before storing in airtight container.

Recipe adapted from Simply Stacie.

Fudge Truffle Cheesecake

I don't know about you, but my stand mixer is the most-used appliance in our kitchen! This was the very first birthday present that I ever received from my husband. Boy did he set the bar very high for himself! But here it is, 12 years later and still rocking the recipes right along with me. And of course it's pink, because that's my favorite color. :)

I made this fancy dessert today because our family is having an early Easter gathering this weekend, and a rich decadent cheesecake just begs to be shared with a crowd! The last time I made a new recipe for a get-together, I forgot to take a picture of the final product before it was devoured. (Remember this post? The truffle theme was a total coincidence, I promise!) So here are a few snapshots of the cheesecake as I made it this morning.

Crust pressed into the springform pan:

Filled crust before going in the oven:

Cheesecake immediately after baking:

Cheesecake after cooling for 3 hours at room temperature:

Hopefully there will be a slice leftover so I can add a photo to this post showing you a cross-section of the crust and filling. Otherwise, if I don't update this post, then I suppose the recipe was a rousing success! ;)

Fudge Truffle Cheesecake
Yield: 9” springform pan

Ingredients
Crust:
 1 1/2 cups almond flour
 1/2 cup powdered sugar
 1/3 cup baking cocoa
 1/2 cup butter, melted

Filling:
 3 (8 oz) packages cream cheese, softened
 1 (14 oz) can sweetened condensed milk
 2 tsp vanilla
 4 eggs
 2 cups semisweet chocolate chips, melted and cooled

Garnish:
 Whipped cream or cool whip
 Mini semisweet chocolate chips

Directions
1. Preheat oven to 300°F.
2. Combine all crust ingredients. Press onto bottom and 2” up sides of 9” springform pan. Chill in refrigerator.
3. For filling, beat cream cheese, sweetened condensed milk, and vanilla in large bowl, at medium speed, until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate chips until evenly incorporated. Pour into crust.
4. Bake for 65 minutes, until center is almost set (will still jiggle slightly). Cool on wire rack for 3 hours at room temperature. Refrigerate overnight.
5. Just before serving, remove sides of pan. Garnish with whipped cream and chocolate chips, if desired.

Note: This recipe needs to be made one day in advance!

Recipe adapted from Taste of Home.

Caramel Apple Bars

With two apple trees on our property, I have an abundance of fruit to cook with year round! During the summer and fall, when apples are in season, I bake with fruit picked fresh off the tree. Since we always end up with more apples than we can use right away, I peel, chop, and store the extra fruit in our freezer to bake with during the winter and spring when our trees are dormant (like I did today in the middle of March!).

Caramel Apple Bars
Yield: 9x13 pan

Ingredients
Crust:
 1/2 cup butter, softened
 1/4 cup shortening
 1 cup packed brown sugar
 1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
 1 tsp salt
 1/2 tsp baking soda

Filling:
 4 1/2 cups chopped peeled tart apples
 3 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 11-oz package caramel bits plus 1/2 cup from another 11-oz package
 3 Tbsp butter

Directions
1. Preheat oven to 375°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In large bowl, cream butter, shortening, and brown sugar until light and fluffy. Add flour, oats, salt, and baking soda; mix well. Set aside 2 cups. Press remaining oat mixture into prepared pan.
3. For filling, toss apples with flour; spoon over crust. In saucepan, melt caramels and butter over low heat; drizzle over apples. Top with reserved oat mixture.
4. Bake for 25-30 minutes, or until lightly browned. Cool before cutting into bars.

Serving Suggestion: These bars taste delicious warmed up in the microwave with a scoop of vanilla ice cream on top!

Recipe adapted from Taste of Home.

Caramel Buttercream Frosting

This caramel buttercream is a delicious blend of salty and sweet! With only three ingredients, the prep time is super short and the frosting comes together in a matter of minutes. It is the perfect topping for cupcakes and can be scaled up for decorating layer cakes or special celebration cakes, too!

Caramel Buttercream Frosting
Yield: about 2 cups

Ingredients
2/3 cup butter, softened
1 1/4 cups powdered sugar
1/3 cup + 1 Tbsp caramel sauce

Directions
1. Cut butter into cubes and beat with electric mixer on low speed until soft.
2. Beat in powdered sugar in small batches.
3. Once butter and sugar are fully incorporated, beat in caramel sauce until smooth.

Notes
• Use thick caramel sauce that comes in a jar (not thin syrup in a squeeze bottle).
• Recipe makes plenty of frosting for a dozen cupcakes (with some leftover).

Recipe adapted from Charlotte's Lively Kitchen.

Snickerdoodle Bread

If you're a fan of Snickerdoodle cookies and quick breads, then this is the recipe for you! This moist bread is bursting with cinnamon and sugar, both inside and out.

Believe it or not, this was the very first Pinterest recipe that I ever tried, and boy was it a winner! I have been making this bread for over five years now, and it is the perfect homemade gift. Most recipients are intrigued by the unique name/flavor and will later be asking for you to share the recipe!

Cinnamon chips are often a seasonal product that can only be found in grocery stores during the holidays. If your local store doesn't carry them year-round, you can always order them online!

Snickerdoodle Bread
Yield: 2 loaves*

Ingredients
Bread:
 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 2 tsp baking powder
 1/2 tsp salt
 2 tsp cinnamon
 1 cup butter, softened
 2 cups sugar
 1 package Hershey’s cinnamon chips
 3 eggs, room temperature
 1 tsp vanilla
 3/4 cup sour cream

Topping:
 3 Tbsp sugar
 3 tsp cinnamon

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease two loaf pans with Crisco.
3. Cream butter, sugar, salt, and cinnamon until fluffy. Add eggs and mix well. Stir in vanilla and sour cream.
4. Add flour and baking powder to wet ingredients. Mix until combined. Fold cinnamon chips into batter.
5. Divide batter evenly between prepared pans.
6. Stir together topping ingredients. Sprinkle evenly over batter in each loaf pan.
7. Bake about 1 hour, or until toothpick inserted in center comes out clean.
8. Let bread cool in pans for 10 minutes before transferring to wire rack. Cool completely before slicing and serving.

*Note: Recipe makes 6 mini loaves (cook about 40 minutes).

Recipe adapted from Lil Luna.

Chocolate Marshmallow Bars

The three layers of these bars provide an amazing combination of flavors and textures: a moist, chocolatey brownie base with a sticky, gooey marshmallow middle, and a peanut buttery, crunchy topping!

Chocolate Marshmallow Bars
Yield: 9x13 pan

Ingredients
Brownies:
 3/4 cup butter, softened
 1 1/2 cups sugar
 3 eggs, room temperature
 1 tsp vanilla
 1 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 tsp baking powder
 1/2 tsp salt
 3 Tbsp cocoa
 1/2 cup mini semisweet chocolate chips
 4 cups mini marshmallows

Topping:
 1 1/3 cups semisweet chocolate chips
 3 Tbsp butter
 1 cup creamy peanut butter
 2 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in mini chocolate chips. Spread in prepared pan. Bake for 15-18 minutes.
3. Sprinkle marshmallows evenly over brownies. Return to oven for 2-3 minutes, until puffed and just starting to turn golden. Cool.
4. For topping, combine chocolate chips, butter, and peanut butter in small saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in cereal. Spread over marshmallow layer.
5. Let cool completely before cutting into bars.

Recipe adapted from Taste of Home.

Almond Flour Blondies

These blonde brownies are chewy, gooey, and filled with delicious morsels of semisweet and white chocolate!

Because this recipe calls for almond flour, the end product is a bit different than if you used a more traditional baking flour. The bars puff up nicely while baking and then sink as they cool. When you cut into them, they will appear under-cooked, but they are actually ready to eat! I recommend using a fork since they can be a bit crumbly. But, trust me, that first bite will be worth it!

(Before posting this recipe, I made sure to try it out a few times because I was skeptical of the results. I must be doing something right, though, because I've received rave reviews from my family every time!)

Almond Flour Blondies
Yield: 9x13

Ingredients
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup white sugar
2 eggs, room temperature
2 tsp vanilla
1 3/4 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup white chocolate chips

Directions
1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking pan.
3. In bowl of stand mixer, cream together butter and sugars. Add eggs and vanilla; mix on high until light and fluffy, about 3 minutes.
4. Add almond flour, baking powder, and salt. Mix to fully incorporate. Stir in semisweet and white chocolate chips.
5. Pour dough into prepared baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden.
6. Allow to cool for at least a few hours or overnight. (They are easier to remove from the pan the longer they cool.)
7. Slice into bars and enjoy!

Recipe adapted from Meaningful Eats.

Brussels Sprouts, Butternut Squash, Cranberries & Pecans

This beautiful side dish is bursting with complementary colors, textures, and flavors!
 • Colors: orange squash, green sprouts, red cranberries
 • Textures: crispy sprouts, tender squash, chewy cranberries, crunchy pecans
 • Flavors: sweet syrup, salty sprouts, cinnamon squash, tart cranberries, nutty pecans

Roasted Brussels Sprouts, Butternut Squash, Cranberries & Pecans
Yield: serving size varies

Ingredients
1 lb Brussels sprouts, sliced in half
1 small butternut squash (peeled, seeded, cubed)
3 Tbsp olive oil
1/4 tsp salt
1 tsp cinnamon
1/2 cup dried cranberries
1/2 cup pecan chips
2 Tbsp pure maple syrup

Directions
1. Preheat oven to 400°F. Coat rimmed baking pan with nonstick cooking spray.
2. Place Brussels sprouts, cut side down, on one half of pan and butternut squash cubes on other half of pan.
3. Drizzle olive oil over top of all veggies in pan.
4. Sprinkle salt over sprouts and cinnamon over squash.
5. Bake in preheated oven for 20-25 minutes, until veggies are browned.
6. Let cool in pan for 10 minutes, then put sprouts and squash in large bowl. Add cranberries, pecans, and maple syrup. Toss to coat.
7. Serve immediately and enjoy!

Recipe adapted from Julia's Album.