{21-Day Fix Approved} Vanilla Cake with Chocolate Frosting

Oh my word.  Talk about good - my family had no idea it was a healthier cake made with all clean eating ingredients!  You'll flip over this vanilla cake with chocolate frosting!! 

If you follow the 21-Day fix meal plan, you'll be happy to know that this is 21-Day Fix APPROVED. In fact, it is from Autumn's new cookbook called Fixate!  I adapted it slightly, replacing the almond an coconut flour with white whole wheat flour.  

I honestly don't do much baking anymore so when this cookbook was released, with DESSERTS, I immediately had to try most of them.  And I have!  I will be sharing more of the recipes as I make them again.  In the meantime, if you'd like to purchase the cookbook itself, click HERE.  Um, did someone say Fix approved Skinny Cocktails???

Serves 12 

{21-Day Fix Approved} Vanilla Cake with Chocolate Frosting

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon sea salt
3/4 cup unsalted organic butter, room temperature, divided
1 cup of honey (or maple syrup)
4 large eggs
1/4 cup + 3 tablespoons unsweetened almond milk
1 teaspoon pure vanilla extract
2/3 cup unsweetened cocoa powder

Preheat oven to 350 degrees.  Coat a 9-inch round cake pan with non-stick cooking spray and set aside.  Combine the flour, baking powder and salt in a medium bowl and mix well.  Set aside.

In a medium bowl, using an electric mixer, cream together 1/2 cup butter and 3/4 cup honey for 1 minute.  Add eggs 1 at a time, beat until blended.  Add flour mixture to butter mixture and beat until creamy.

Pour batter into prepared pan.  Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.  Cool on a baking rack.

Beat the remaining 1/4 cup butter in a medium bowl for 1 to 2 minutes or until creamy.  Add remaining 3 tablespoons of almond milk to butter and beat until blended.  Add cocoa powder, beat until blended, scraping down the sides of the bowl.

Slowly add the remaining 1/4 cup honey while beating on medium speed.  Once cake is cooled, evenly spread with frosting and cut into 12 slices.

(Source:  Adapted from the Fixate Cookbook)

Coconut Chocolate Chip Granola

Granola is so incredibly easy and good for you...yet I hardly ever think to make it!  I've tried a few versions, and I have to say this coconut chocolate chip granola is fantastic and such a wonderful healthy snack. 

The oats promote heart health and are a great source of fiber, as are flax seeds!  Flax seeds and the nuts also contain Omega-3's which are good, healthy fats and are also excellent for your heart and help AID in weight loss. 

And yes, of course I added dark chocolate bits...yum!!  This granola is amazing mixed with Greek yogurt, which I often mix with dark chocolate chips so I thought, why not add them all together?  It's completely optional though...in fact I actually did 1/2 the batch without because my husband enjoys eating this granola with milk, like cereal.  

I hope you all enjoy as much as my family did.  I caught my 18 month carrying the storage container around quite a few times shoveling handfuls of it in her mouth.  Thinking I may make a double batch next time!

Makes about 3 cups

Coconut Chocolate Chip Granola

1/4 cup coconut oil
1/4 cup honey
2 tablespoons maple syrup
2 cups old fashioned oats
1/2 cup shredded coconut
1/2 cup chopped nuts
1/4 cup flax seed
1/4 cup raisins
1/4 cup dark chocolate chips

Preheat oven to 300 degrees.  In a microwave safe bowl, combine the coconut oil, honey and maple syrup and microwave for 15-30 seconds to slightly melt everything.  In a large bowl, combine the oats, coconut, chopped nuts, flax seed and raisins.  Pour the coconut oil mixture over top and stir until everything is coated.

Pour the mixture onto a baking sheet lined with parchment and bake for 30 minutes or until golden brown (it will be soft when it first comes out of the oven and harden as it cools).  Add the chocolate chips when the granola has cooled.  Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.

Healthier Pumpkin Chocolate Chip Bars

One of my favorite things to do lately is to go back through old recipes on my blog and try to "clean" them up a bit.  These healthier pumpkin chocolate chip bars are exactly what I have done here.  And if I do say so myself, I knocked this one out of the park!

I replaced the white sugar with coconut sugar and honey, used white whole wheat flour to replace the all-purpose flour and I seriously cannot tell a difference between these and the old version.  They are just as dense and brownie-like and SO good!   

I just made these two days ago and the entire pan is almost gone.  They are TOO good!  Dangerous to keep around (even if they are healthier!).  I kept mine in the fridge and I swear every time I opened it up, I would sneak a piece off of one of the bars.  It adds up, believe me!  But my kids love them and it feels good to give them a yummy snack that is not full of processed sugar.

Makes 24 bars

Healthier Pumpkin Chocolate Chip Bars

1 cup organic unsalted butter, room temperature
3/4 cup coconut sugar
3/4 cup honey
1 egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
2 cups white whole wheat flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon sea salt
1 package (12 oz) dark chocolate chips

Preheat oven to 350 degrees and spray a 9 x 13-inch baking pan with non-stick cooking spray.  In the bowl of a stand mixer, cream butter, coconut sugar and honey until smooth.  Add egg and vanilla and beat until combined.  Mix in pumpkin puree.

Combine the flour, pumpkin pie spice, baking soda and salt in a small bowl.  On low speed, mix dry ingredients into wet until just combined.  Fold in chocolate chips.

Spread batter evenly in pan and bake until a toothpick inserted in the center comes out almost clean, about 30-35 minutes.  Cool completely in pan.  Cut into 24 squares.

Chocolate Banana "Ice Cream"

I'll admit, I was totally skeptical about this recipe when I first saw it.  There's a secret ingredient in this chocolate banana ice cream that you don't typically think of when you are making a dessert. Avocado!  Seriously!  

But I tried it.  And I'm SO glad I did.  Not only is it delicious and you cannot tell there is avocado, but my kids LOVED it!  They kept asking for more chocolate ice cream, please!!  The avocado simply makes it extra creamy...and amazing.   

So easy to make - throw all of the ingredients into a food processor and blend.  If you are like me, you might sneak a taste or two (or a bowl) before you put it in the freezer because it's THAT good. Hey, just call it soft serve! 

Makes about 3 cups 

Chocolate Banana "Ice Cream"

3 medium frozen bananas, sliced'
1 ripe avocado
1/4 cup cocoa powder
2-3 teaspoons pure maple syrup or honey

In a bowl of a food processor, combine all of the ingredients and mix until smooth.  Taste for sweetness and add more syrup if necessary.  Pour into a freezer container and freeze for about 2 hours before serving.

(Source: adapted from Diet Taste)

Popcorn with Dark Chocolate Drizzle

We love our popcorn popper!  And since we've discovered how awesome coconut oil is as a topping for our air-popped popcorn, this snack has definitely become a staple in our house.

So the other night I thought I would try something new - chocolate drizzled on top.  Sweet and salty - amazing!  

I didn't even tell my kids I was doing it.  Our popcorn maker makes 8 cups of popcorn at a time so I gave them half with just the coconut oil and salt and kept the other 4 cups aside.  And the only reason?  Because you have to wait for the chocolate to firm up in the fridge and they are NOT that patient...this way was much better, trust me.  When I placed it down in front of them, they were like, "is that CHOCOLATE - on POPCORN??"    

It was gone in seconds.  I'm not sure if my husband even got to try any - they were totally boxing him out!  A really good treat that isn't entirely bad for you.  Of course now every time I make popcorn...  

 Serves 4 

Popcorn with Dark Chocolate Drizzle

4 cups air-popped popcorn
4 teaspoons coconut oil
sea salt to taste
2 TBSP dark chocolate,chopped

Toss the just popped popcorn with the coconut oil and sea salt.  Pour out onto a baking sheet lined with parchment paper.  Heat the dark chocolate in the microwave for about 30 seconds, stirring to make sure it's completely melted.  Take a fork or spoon and drizzle the melted chocolate all over the popcorn.  Place in the fridge for 5-10 minutes or until the chocolate has set.

No-Bake Energy Bars

I can't remember the last time I bought granola bars for my family!  We seem to always have some homemade version in the house.  I love this recipe because it sneaks in flax seeds and chia seeds, which are both great sources of fiber, antioxidants and Omega-3's (healthy fats!).  

Add in peanut butter, chocolate chips and raisins and your kiddos won't know they are good for them! No processed sugars, just honey for added sweetness.  These are amazing! 

Just a bit crunchy from the seeds and chocolate chips, but gooey and dense and not dried out at all!  I kept mine stored in the fridge because they do get really soft when left at room temperature.  And I can't forget to mention that these literally take about 5 minutes to whip up!  So easy you'll never go back to store-bought again. 

Makes 9 large bars or 16 bites

No-Bake Energy Bars

1 1/2 cup old fashioned oats

1 cup natural peanut butter
1/4 cup honey
1/4 cup skim or almond milk
1/3 cup raisins
1/4 cup dark chocolate chips
1/4 cup flax seeds
1/4 cup chia seeds

In a large bowl, combine the oats, peanut butter, honey and milk; stir until mixed.  Add the raisins, chocolate chips, flax seeds and chia seeds and stir until everything is incorporated.  Press mixture into an 8 x 8-inch pan, cover and refrigerate a couple of hours, or until it hardens some.  Slice into bars or bite size pieces and keep stored in the fridge.

(Source:  adapted from Skinny Ms.)

Coconut Oil Chocolate Chip Cookies

I have been working for some time on a clean chocolate chip cookie recipe and I finally did it!  Now that I've done it, as much as I love my old chocolate chip cookie recipe, I'm not sure I'll ever go back to making them with all butter or refined sugars ever again!

Replacing most of the butter with coconut oil makes these dense and so chewy.  Straight out of the oven, a little underdone and they are amazing!  But even a couple of days later, they were soft as can be. 

You know those cookies that you buy in the refrigerator section of the grocery store?  The ones that come on a piece of cardboard and are square in shape?  So good right?  That's exactly what these cookies remind me of.

I use a small cookie scoop to drop them on the baking sheet.  I have this obsession with getting my cookies all the same size and shape!  Doesn't always happen, depending on where the chocolate chips are, but I think that I get pretty close. :)

Makes about 2 1/2 dozen

Coconut Oil Chocolate Chip Cookies

1/2 cup coconut oil, slightly softened

1/2 stick organic butter, room temperature

1 cup coconut sugar

1/2 cup honey

1 egg

1 teaspoon pure vanilla extract

2 cups white whole wheat flour

1 teaspoon baking soda

1 teaspoon sea salt

1 1/2 cups dark chocolate chips 

Preheat oven to 350 degrees.  With a hand mixer or stand mixer, combine the oil, butter, sugar and honey.  Add the egg and vanilla, mix.  In a medium bowl, combine the flour, baking soda and salt and add to the wet mixture.  Stir in the chocolate chips by hand.  Bake at 350 for 10-12 minutes.   They should be slightly underdone - do not overbake! 

Let cool on baking sheet for 2 minutes before transferring to a wire rack to cool.  Store in an airtight container at room temperature for up to a week.

Strawberry Banana Baked Oatmeal

OMG - possibly my newest favorite breakfast.  Dare I say even better than the Blueberry and Almond Baked Oatmeal I posted a few weeks ago??

The strawberries and bananas go together so well - and that touch of chocolate is amazing.  The almonds add crunch and just overall, I'm pretty obsessed with this dish.  And honestly, isn't it gorgeous?  So pretty to take to a brunch.

I typically have to double this.  The last time I made it, I did not and I think between my kids and I, we ate the entire thing.  There was one measly little piece saved for my husband.  It was pretty much gone before he even knew I had made it!

It's incredible served warm with a drizzle of maple syrup.  But I've also eaten it straight out of the fridge, no plate, just a fork, me and this dish.  Told you I was a bit obsessed...

Serves 8-10

Strawberry Banana Baked Oatmeal 

2 cups old fashion oats
1/3 cup coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup almonds, chopped
1 cup fresh strawberries
1/4 cup dark chocolate chips
2 cups milk
1 egg
1/3 cup honey
1 teaspoon vanilla extract
1 banana, sliced

Preheat oven to 375 degrees.  Spray an 8 x 8-inch baking pan (or pie dish) with non-stick cooking spray and set aside.

In a large bowl, mix the oats, coconut sugar, baking powder, cinnamon, salt, half of the almonds, half of the chocolate chips and half of the strawberries.

In another bowl, mix the milk, egg, honey and vanilla extract.  Add the oat mixture to the baking dish and pour the milk mixture over the whole thing.  Add the remaining almonds, chocolate chips and strawberries in a single layer on top.  Top with the sliced banana.  Bake for 30-40 minutes or until the top is golden brown and the milk has set.

Peanut Butter & Honey Energy Bites

I was in the mood to bake the other day - specifically because I needed something sweet.  I don't always have a lot of time to make cookies or muffins, but these were so quick and easy that I know I'll be able to make them any time my sweet tooth hits.

These reminded me of the nougat part of a candy bar.  They are ridiculously yummy!  The chia seeds and chocolate chips are optional, and if you leave them out, add a bit more oats.  But I would highly recommend both!  

After I rolled them, I immediately put them in the freezer and actually kept them in there.  You can keep them in the fridge too, but they will be very soft and sticky.  Best to keep them in the freezer and let sit for a minute to soften before eating.  Also, this should make about 18 - and if I had stopped myself from eating this by the spoonful as I making them, I probably would have had more to share later, haha!  

  

Makes approximately 18 bites

Peanut Butter & Honey Energy Bites

2/3 cup natural peanut butter

2/3 cup honey

1/2 cup old fashioned oats

2 tablespoons chia seeds

2 tablespoons mini chocolate chips (optional)

Microwave the peanut butter for about 20 seconds (if necessary) until melted.  Stir in the honey, oats, chia seeds and mini chocolate chips.  Place in the fridge for about 2 hours to firm up.  Scoop out about 2 tablespoons of the mixture (I used a small cookie scoop), roll into a ball and place on a baking sheet lined with parchment.  Store covered in fridge or freezer.  

Loaded Apple "Nachos"

So much fun to make these!!  The kids love them - they usually think they are pretty special when I put this out for a snack.

The thing is that although it looks fancy, it's one of the easiest things in the world to make!  Slice up the apples, arrange them as pretty as you like and drizzle or sprinkle on your toppings.    

Any nut butter would do, or any type of nut.  You can use semi-sweet chocolate chips, raisins, dried cranberries...make them with whatever toppings you and your littles one love!

Serves 4

Loaded Apple "Nachos"

2 apples, sliced
2 tablespoons peanut butter
1 tablespoon shredded unsweetened coconut
1 tablespoon chopped almonds
1 tablespoon dark chocolate chips
drizzle of honey

Slice the apples and arrange on plate.  Microwave the peanut butter for 15-20 seconds or until melty.  Drizzle on top of the apples.  Sprinkle with remaining ingredients and top with a drizzle of honey.

Double Chocolate Chip Muffins

I was recently contacted by Chobani to participate in their #MadeWithChobani project.  How fun!  Their Greek yogurt has become a staple in our house and I can't tell you the number of dips, baked goods, dinners, sauces, etc. I've made with it.  But for this, I wanted something special, something decadent.

How about some double chocolate muffins??  Cocoa powder plus dark chocolate chips make up the two chocolate parts of these.  They are a healthy-but-you-honestly-wouldn't-know-it-if-I-didn't-tell-you muffin.  Seriously.  You could make these, slather on some icing (probably using Greek yogurt again!) and call them a cupcake.  Decadent is absolutely a word I would describe these.   

I did half of the chocolate chips in the batter, then sprinkled the other half on top.  You can see that made them sink down in the middle a bit.  If that bothers you, you can put all them in the batter.  But before you decide, let me tell you what happens - the little bites of chocolate chips on top get all melty and it's almost like biting into a truffle.  Mind made up??  Thought so...  

  

The first time I made these, it made exactly 12, but the next time it made 16!  So if you don't overfill the muffin cups (3/4 of the way full is good) then you get a little more out of this batter.  

 Makes 14-16 muffins 

Double Chocolate Chip Muffins

1 1/2 cups white whole wheat flour

3/4 cup cocoa powder

1/2 cup coconut sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup unsweetened applesauce

1 cup Chobani nonfat Greek yogurt

1/2 cup honey

1 teaspoon vanilla extract

1/2 cup dark chocolate chips, divided in half

Preheat oven to 350 degrees.  Line a 12-cup and a 6-cup muffin tin with liners or spray with non-stick cooking spray.  In a large bowl of a stand mixer, add the flour, cocoa powder, sugar, baking powder, baking soda and salt.  Stir to combine.  Add all of the wet ingredients and stir to combine.  Stir in 1/4 cup of the dark chocolate chips by hand.  Scoop the batter into the muffin cups (I use an ice cream scoop to do this!) and fill 3/4 of the way full.  Bake the muffins for 15-20 minutes until a toothpick inserted into the center comes out clean.  Check at 12 minutes and top with remaining chocolate chips if the tops have firmed up slightly.  If not, check again at 15 minutes, then sprinkle the chocolate chips.  

Blueberry and Almond Baked Oatmeal

I've been meaning to try a baked oatmeal dish for sometime now and had the perfect excuse this weekend - brunch!  A group of Beachbody coaches in the area were getting together for a quarterly event called Super Saturday and we decided to make it pot luck.

I found a basic recipe and went from there, using ingredients that I had on hand.  In this case, it was a bag of frozen blueberries, almonds and dark chocolate chips.  You could so easily substitute other berries or a different nut in this.

Oh man is this good!!  I doubled this recipe (so just know you can do that and it turns out great!) so I had some for the brunch and some for at home this week.  We ate it cold, but I bet it would be fantastic warmed up with a drizzle of maple syrup.

That touch of dark chocolate chips is ridiculous in this!  There's not much, and feel free to leave out if you like, but getting that extra hint of sweetness just makes this dish.  SO good!!

Serves 8-10 

Blueberry and Almond Baked Oatmeal

2 cups old fashion oats
1/3 cup coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup almonds, chopped
1 cup frozen blueberries
1/4 cup dark chocolate chips
2 cups milk
1 egg
1/3 cup honey
1 teaspoon vanilla extract

Preheat oven to 375 degrees.  Spray an 8 x 8-inch baking pan (or pie dish) with non-stick cooking spray and set aside.

In a large bowl, mix the oats, coconut sugar, baking powder, cinnamon, salt, half of the almonds, half of the chocolate chips and half of the blueberries.

In another bowl, mix the milk, egg, honey and vanilla extract.  Add the oat mixture to the baking dish and pour the milk mixture over the whole thing.  Add the remaining almonds, chocolate chips and berries in a single layer on top.  Bake for 30-40 minutes or until the top is golden brown and the milk has set.

Nestle Toll House Chocolate Chip Pie

I'll start by saying - not healthy!!  But so good!!!  And a little indulgence every once in awhile is ok.  Plus, it's almost Christmas...and that sort of makes it ok.  You're with family, and you're gonna indulge.  It's only human.  

I make this pie every Thanksgiving and we have it at Christmas too.  I did not add the nuts this time, but usually it's walnuts or pecans.  Pecans more so I think.

So buttery and rich and awesome with whipped cream (yes, from a can!) or ice cream.  You can serve it at room temperature or eat cold right out of the fridge...like for breakfast the next morning.  Shhh...I didn't say that!! ;)

Serves 8-10

Nestle Toll House Chocolate Chip Pie

1 unbaked deep dish pie shell, thawed if frozen

2 eggs 

1/2 cup flour

1/2 cup sugar

1/2 cup packed brown sugar

3/4 cup butter

1 cup semi-sweet chocolate chips

1 cup chopped nuts

Whipped cream or ice cream

Preheat oven to 325 degrees.  Beat eggs in a large mixer bowl on high speed until foamy.  Beat in flour and the sugars.  Beat in butter.  Stir in the chocolate chips and nuts.  Pour mixture into pie shell.  

Bake for 55 to 60 minutes or until a toothpick inserted halfway between the edge and center comes out clean.  Cool on wire rack.  Serve warm or room temperature with whipped cream or ice cream.

(Source: recipe from Nestle Toll House)

Chocolate Peanut Butter Overnight Oats

Overnight oats are the best!  They take all but what, 5 minutes to make?  And then you have them for a super quick breakfast in the morning.  Easy, healthy and yum!!

Not sure it gets much better than that.  And this chocolate peanut butter version is my favorite way to make them (at least for now!).  I'm always a big fan of chocolate...and peanut butter.  It's not often that you'll find an acceptable breakfast option with those flavor combos.  

So rich and peanut buttery.  The chocolate chips I added for a bit of crunch and they are completely optional.  I like to serve mine heated for about 45 seconds, with a added drizzle of maple syrup.  SO good!! 

5 servings

Chocolate Peanut Butter Overnight Oats

3/4 cup creamy peanut butter

2 1/2 teaspoons vanilla

pinch of salt

1 1/4 cup plain (or vanilla) Greek yogurt

1 2/3 cup skim milk (or almond milk)

2 1/2 cups old fashioned oats

1/4 cup + 1 tablespoon cocoa powder 

2 1/2 teaspoons maple syrup 

semi-sweet chocolate chips (optional) 

In a small bowl, combine the peanut butter, vanilla and salt.  Microwave for 10 seconds, stir, then 10 more seconds.  Add in the yogurt, milk, oats, cocoa powder and maple syrup.  Stir well and make sure the peanut butter is completely melted and mixed throughout.  Evenly distribute the mixture to 5 small mason jars or plastic storage containers (about 1 cup of the mixture per container).  Seal and place in the fridge overnight.  Oats will keep up to 5 days. 

To serve: heat in microwave for approximately 45 seconds, drizzle with additional maple syrup (if desired).  

(Source:  adapted from Chelsea's Messy Apron) 

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{Healthier} Oatmeal Chocolate Chip Cookies

Ok, I'll admit...I didn't set out to make a healthier cookie.  But I use brown and white sugar so rarely now that I didn't even realize I was (almost) out!!  Since I was ready to make cookies, I made do with what I had...and voila!

Honey and coconut sugar were used as the replacement for the refined sugars.  I did use what white sugar I had left, but it was only 1/4 cup.  The coconut sugar is what really gives these cookies that caramel color, and an almost nutty flavor.  I loved them!  And so did the kids and in-laws that were visiting! 

Ok, there are still 2 sticks of butter...I said they were "healthier", not healthy!  I was just glad that substituting with my go-to clean sweeteners produced a great cookie.  Enjoy!

Makes about 4 dozen 

{Healthier} Chocolate Chip Oatmeal Cookies

1 cup butter, room temperature

3/4 cup coconut sugar

1/2 cup honey

1/4 cup white sugar

1 egg, room temperature

1 teaspoon vanilla extract

2 cups white whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

2 cups old fashioned oats

1 cup chocolate chips

Preheat the oven to 350 degrees.  In a large bowl of a stand mixer, cream the butter and sugars until light and fluffy.  Add egg and beat until combined, then add vanilla.  In a separate bowl, combine the flour, salt and baking soda.  Slowly incorporate the dry ingredients into the wet and beat until completely mixed in.  Stir in oats and chocolate chips by hand.  

Using a small cookie scoop, drop dough onto a cookie sheet and bake for 14-15 minutes.  Cool for 2 minutes on the baking sheet then transfer to a wire rack to cool.