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.