Health Zucchini Muffins


  • 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
  • 1/2 cup mashed ripe banana (about 1 medium/large or 4 ounces)
  • 1/4 cup melted and cooled coconut oil, very light olive oil, or canola oil
  • 1/4 cup honey (use light agave nectar or pure maple syrup to make vegan)
  • 1/4 cup brown sugar, light or dark
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder (I recommend aluminum free)
  • 1/2 teaspoon kosher salt
  • 2 cups white whole wheat flour
  • 1/3 cup semi-sweet chocolate chips, mini or regular (I used mini)

Captura de pantalla 2016-09-12 a las 1.40.19.png


  1. Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
  2. Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
  3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
  4. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
  5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

From Well Plated


Chocolate Caramel Squares



  • 1 box chocolate cake mix
  • 1/2 cup ( 1 stick ) melted
  • 16 oz container, caramel dip
  • 8 oz cream cheese
  • 1 egg


  • 1 egg
  • 1/3 cup water
  • 1 cup chocolate chips

Captura de pantalla 2016-09-12 a las 1.28.05.png


  1. Preheat oven to 350 degrees. Grease a 13 x 9 baking dish.


  1. Mix cake mix and butter until well blended and crumbly. Take 1/2 of cake mix mixture and press down on prepared baking dish. Bake 10 minutes. Remove from oven.Set aside.


  1. Warm caramel dip for about 1 minute in microwave. Beat cream cheese with vanilla until fluffy. Add in 1 egg. Add in warm caramel dip. Beat until well blended. Pour caramel mixture on to baked bottom layer. Spread evenly.
  3. Beat remaining cake mix, 1 egg, and water. Beat on low until mixed. Beat on high for 2 minutes. Spread evenly on caramel mixture.
  4. Sprinkle top with chocolate chips.
  5. Bake for 30 minutes or until set.

From Our Table For Seven

Roasted Pear & Chocolate Chip Scones with Salted Caramel Sauce

  • For the scones:
  • 3 medium size firm pears – not overripe but not rock hard – peeled, cored and chopped into 1″ pieces
  • 1½cups all-purpose flour
  • ¼cup sugar plus 1tbsp for sprinkling
  • 1½tsp baking powder
  • ½tsp kosher salt plus a pink add’l for egg wash
  • 6tbsp cold unsalted butter, cubed
  • ¼cup heavy cream
  • ¼cup semisweet or dark chocolate chips
  • 2 large eggs, 1 for dough, 1 for egg wash
  • For the sauce:
  • 1cup sugar
  • 6tbsp unsalted butter, cubed
  • ½cup heavy cream
  • 1½tsp kosher or sea salt
 Captura de pantalla 2016-09-12 a las 1.01.51.png
  1. Preheat oven 375ºF. Line a baking sheet with parchment paper and roast pears until dry and a little brown on the bottom. A bout 20 minutes. Set aside to cool. Do not turn oven off.
  2. Place flour, ¼cup sugar, baking powder and ½tsp salt in a mixing bowl. Whisk together. Fit mixer with a paddle attachment and add cooled pears, butter, heavy cream and 1 egg. Mix on low until ingredients are just combined (no over-mixing!). Add chocolate chips and mix for just a for more seconds.
  3. Place fresh parchment paper on your baking sheet. Dump dough onto a well floured surface. Form into a 6″ disc. (The dough may seem really crumbly – it’s okay, just put it together with your hands.) Cut into 8 wedges and carefully transfer to the prepared baking sheet. Bake in 375ºF oven for 20 minutes or until scones are firm to the touch. Allow to cool on the sheet.
  4. For the sauce place sugar in a saucepan over medium high heat. Stir constantly with a heat resistant spatula or wooden spoon until melted. Will turn lumpy and then deep dark amber brown. Make sure to keep the story going otherwise your sugar will burn and no caramel will be made.
  5. Once sugar is completed melted add the butter, continuing the stir. Be careful because the butter will make it bubble. Continue stirring until butter is completely melted. SLOWLY add the heavy cream, stirring the whole time. Once completely added let boil for 1 minute (no stirring during this step).
  6. Take sauce off the heat and add salt. Stir will and then carefully pour in a heat tolerant container. Allow to cool before using (doesn’t need to be cold though – a little warmer than room temp is good). Drizzle over your beautiful scones and devour. Store extra sauce in airtight container, in the fridge for up to 2 weeks.

From Pretty Plain Janes

Homemade Snikers Bars


Shortbread Crust
    • 3/4 c. salted butter, softened
    • 3/4 c. powdered sugar
    • 1/8 tsp. kosher salt
    • 1 T. vanilla extract
    • 1 1/2 c. all-purpose flour
Marshmallow Layer
    • 1 (7 oz.) container marshmallow fluff
Caramel Layer
    • 1 (11 oz.) bag individually wrapped caramels
    • 1/4 c. heavy cream
    • 1 c. peanuts
Chocolate Layer
  • 4 oz. semisweet baking chocolate

Captura de pantalla 2016-09-12 a las 0.40.51.png


  1. Preheat oven to 300 F. Line a 9×9-inch pan with parchment paper. Lightly grease the parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, salt, and vanilla until well-combined.
  3. Stir in flour until just incorporated.
  4. Press crust evenly into prepared pan.
  5. Prick the crust with a fork all over the base.
  6. Bake for 25-35 minutes, or until edges are golden brown and middle is light golden brown.
  7. While the crust is hot, drop spoonfuls of marshmallow fluff on top, and gently spread to smooth it out.
  8. Let crust cool to room temperature in pan.
  9. When crust is cool, unwrap caramels.
  10. Place caramels and cream in microwave-safe bowl.
  11. Heat 30 seconds, and stir. Continue heating and stirring until smooth and melted.
  12. Stir in peanuts.
  13. Pour caramel/peanut mixture over marshmallow.
  14. Chill, uncovered, until set (about an hour).
  15. Once caramel is set, heat chocolate in microwave-safe bowl for 30 seconds. Stir until melted.
  16. Pour melted chocolate over caramel, spreading as necessary.
  17. Chill, uncovered, at least 3 hours before cutting and serving.

From I Heart Eating


3-Ingredient Fudge Bites


3-Ingredient Fudge Bites

  • 3 cups semisweet chocolate chips (dairy free, if needed)
  • 3/4 cup full-fat coconut milk
  • 2 tablespoons coconut oil

Optional Toppings

Captura de pantalla 2016-09-12 a las 0.19.46.png


  1. Place the chocolate chips in a large bowl.
  2. Combine the coconut milk and coconut oil in a small pan, and bring to a boil, whisking occasionally to ensure the coconut oil melts fully, and the milk warms evenly.
  3. Pour the hot coconut milk/oil mixture over the chips, and let sit for 2 minutes. Whisk until totally smooth. Every so often I still have some lumps at this point, so I place the bowl (I use a glass bowl) over a pan of simmering water and whisk until all the lumps are gone.
  4. Line a mini muffin pan with liners, and grease liberally. Fill each liner to the top (a heaping tablespoon of the chocolate).
  5. Sprinkle sea salt on top (or any of the other toppings listed above). If using caramel, drizzle 1/2 teaspoon on each fudge bite, and use a toothpick to swirl.
  6. Freeze (1 hour) or refrigerate (2-3 hours) until set.

From Veggie and the Beast Feast

Banana Churros with Chocolate Peanut Butter Sauce


For the banana churros:
    • peanut oil, for frying
    • 2 bananas
    • 8 small flour tortillas*
    • toothpicks
    • 1/2 cup sugar
    • 1 teaspoon cinnamon
For the sauce:
  • 1 cup cream
  • 8 ounces (1 and 1/4 cup) semi-sweet chocolate chips
  • 1/4 cup creamy peanut butter
  • big pinch salt
  • strawberries, to garnish

Captura de pantalla 2016-09-12 a las 0.15.45.png


  1. In a high-sided skillet, add the peanut oil. Turn the burner on to medium and heat for at least 5 minutes.
  2. Slice the bananas in half, then slice lengthwise. You should have 8 banana quarters.
  3. Tightly roll each banana in a tortilla and secure with toothpicks (see photos).
  4. In a small bowl, combine sugar and cinnamon. Dump it onto a large plate. Line another large plate with paper towels.
  5. Test the oil by adding a small scrap of tortilla. If it immediately starts to bubble, the oil is ready.
  6. Add the wrapped bananas 4 at a time. Fry for 1 minute, then flip and fry for one more minute, or until light brown.
  7. Remove the churros to the paper-towel lined plate, but only for a few seconds. Transfer them soon after to the cinnamon-sugar mixture and coat the churros well. Remove the toothpicks.
  8. Repeat with the remaining bananas.
  9. To make the chocolate sauce: Add 1 cup cream to a medium size microwave safe bowl. Microwave on high for 1 minute, stir, then microwave for 1 more minute, or until the cream starts to bubble on the edges.
  10. Immediately add the chocolate chips and peanut butter to the cream. Let sit for about 1 minute, then use a whisk to stir until it is smooth. Add a big pinch of salt and combine. (If you don’t like peanut butter, add 2 tablespoons butter instead.)
  11. Dip the churros in the sauce and garnish with strawberries.

From The Food Charlatan

Brown Sugar Pancakes

  • 2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1½ cups milk
  • 5 tablespoons butter, melted
  • butter for frying

Captura de pantalla 2016-09-11 a las 23.59.31.png

  1. In a large bowl whisk the flour, baking powder, salt and brown sugar together.
  2. In separate bowl whisk the eggs, vanilla and milk together.
  3. Add the wet ingredients into the dry and mix until just combined. Lastly mix in the melted butter and stir until combined, the batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium-low heat. Melt a small pat of butter on the griddle and then scoop out ½ cup of pancake batter onto the hot griddle.
  4. Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.
  5. Serve warm.

From Cookies and Cups

Bluberry Donuts

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1-1/4 cups frozen blueberries (the smaller the better)
  • ¾ cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tablespoon butter, melted
  • canola oil, for frying
  • Glaze:
  • 2 cups powdered sugar
  • ¼ cup milk
  • 2 tablespoons blueberry jam


  1. Fill a deep fryer or large pot with canola oil to at least 2 inches deep. Using a candy thermometer, heat oil to 360°F.
  2. While oil is heating, mix together the dough. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the blueberries until they’re well coated in the flour mixture.
  3. In a separate bowl, whisk together the milk, egg, vanilla and melted butter. Stir the wet ingredients into the flour mixture until a sticky blue dough forms.
  4. Press dough into a circle about ½-inch thick on a heavily floured surface. Use a donut cutter or two round (one big, one small) cookie cutters to cut out donut shapes, dipping the cutters into flour as necessary to prevent sticking to the dough. Gather and reroll remaining dough until all the dough is used. You should have 15 donuts and donut holes.
  5. For the glaze, simply whisk together the powdered sugar, milk and blueberry jam until smooth and thin enough to dip the donuts in. Add additional milk if the glaze is too thick or powdered sugar if it seems to thin.
  6. Once the oil has reached 360°F, carefully add donuts to the hot oil, taking care not to overcrowd them. Let donuts fry for 15-30 seconds on each side, flipping twice, for a total frying time of 2 minutes or until donuts are golden brown. They cook fast so watch them carefully as you don’t want to burn them.
  7. Transfer the fried donuts to a wire rack that’s set over a rimmed cookie sheet or paper towels to let excess grease drip off before dipping in glaze. Repeat frying process with remaining donuts.
  8. While donuts are still hot, dip one side into and out of the glaze a few times and return to the wire rack with the non-glazed side down. Let glaze set or enjoy while they’re still warm.

From The Baker Mama