Bev's Recipe Collection

1 1/2 cups honey granules (or sugar)
1 1/4 cups butter, softened
2 eggs
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Cream together the first three ingredients. Add remaining ingredients and mix well. Spoon by tablespoons onto baking sheets. Bake 8-12 minutes at 350 degrees, or until the cookies are just done but not well-done. Overcooking will make them dry and hard. Cookies will flatten as they cool. Leave on pan for a few minutes before removing to cooling racks, or they will fall apart.

from tammysrecipes.com

Note: We love these cookies the best when they’re frozen.

These vegan Double Chocolate Muffins–spiced with vanilla, coconut, and banana–are moist and delicious! They’re slightly sweet and great for a light snack or breakfast.  I’ve also  given options for richer dessert muffins. Either way, they’re good, it just depends on your preference!

Ingredients:

• 1 1/4 cup whole wheat flour
• 1/3 cup cocoa powder
• 1 heaping Tbsp of ground flaxseed (or more flour)
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1 large ripe banana (or 1 1/2 small bananas)
• 1/2 cup coconut oil, melted
• 1/2 cup vanilla almond milk
• 1/2 cup sucanat (or 3/4 cup for dessert muffins)
• 2 tsp vanilla (increase  to 1 Tbsp if using regular almond milk)
• 1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)

Directions:

Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.

makes 1 dozen

From Blog of Joy

• 1/2 C butter
• 1 C honey
• 3 eggs
• 1 t vanilla
• 1 C flour
• 1/2 C unsweetened cocoa powder
• 2 t baking powder
• 1 t salt
• 1 t baking soda
• 1/2 C sour cream
• 1 C chocolate chips
• 1/2 C chopped walnuts

Cream butter in large bowl with electric mixer.  Gradually add honey, beating until light and fluffy.  Add eggs, one at a time, beating thoroughly after each addition.  Mixture may appear slightly curdled.  Beat in vanilla.  Combine flour, cocoa, baking powder, salt and baking soda in small bowl.  Add dry ingredients alternately with sour cream to butter mixture.  Fold in chocolate chips and walnuts.  Pour batter into a greased 12 cup fluted tube pan.  Bake at 325 degrees for 50-55 minutes or until wooden toothpick inserted near center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan and cool completely on wire rack.  Glaze with White Chocolate Glaze.  (We simply bake it for 35 minutes in a 13″ x 9″ pan and serve without frosting.  This is a dry cake that we enjoy like brownies.)

Optional White Chocolate Glaze:

• 2 oz. white chocolate
• 2 t milk

Melt white chocolate in top of double boiler.  Stir in milk.  Drizzle glaze with spoon sparingly over cake, allowing it to drip down the sides.  May sprinkle additional unsweetened cocoa powder over the top  for an added touch.

(from Light and Natural Cookbook)

• 1 1/2 cups cooked mashed sweet potato (about 2 medium potatoes)
• 1 cup honey granules (or sugar)
• 1/4 cup maple syrup
• 3 Tbs cocoa
• vanilla to taste

Combine all ingredients in a food processor and blend till smooth. Frost and refrigerate.

• 3 T raisins
• 3 T coconut
• 3 T chocolate chips
• 1/4 C peanuts
• 1/4 C sunflower seeds

Mix and eat. You’re supposed to store it in an airtight container, but we didn’t make it that far.

From: Healthy Yummies for Young Tummies

Ingredients:

1 cup whole wheat flour
½ cup finely chopped walnuts
2 Tbs sucnanat (or brown sugar)
6 Tbs softened butter
1 cup heavy whipping cream
1 tsp vanilla
2 cups frozen strawberries, partly thawed and sliced in half
1 cup honey granules (or sugar)
1 Tbs lemon juice

Instructions:

1. Stir together the flour, finely chopped walnuts, and sucanat. Mix in the butter 2 Tbs at a time.
(I do this with my hands.) Spread loosely on a jelly roll pan. Bake at 350 degrees for 8
minutes (be careful not to burn). Stir and let cool.
2. Whip the heavy cream and vanilla until fluffy. Set aside.
3. Beat the strawberries, honey granules, and lemon juice until mostly smooth (about 5
minutes). Fold in the whipped cream.
4. Spread half the crumb mixture on the base of a 9″ by 13″ dish. Pour on the strawberry filling,
and top with the remaining crumb mixture. Freeze and serve.

From Blog of Joy

A delicious dessert with sugar cookie crust, cream cheese frosting, and summer fruit.

Crust:
2/3 cup butter, softened
3/4 cup powdered honey granules
1 egg
4 tsp milk
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp cream of tarter
1/4 tsp salt

Thoroughly cream the butter, honey granules, and vanilla . Add the egg and milk and beat until light and fluffy. In a separate bowl, whisk the flour, baking soda, cream of tarter, and salt. Gradually stir in the flour mixture to the butter mixture. Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Press dough into a parchment linned pizza pan. Bake at 375 for 8-10 minutes or until lightly browned. Cool.

Frosting:
1 (8 oz) package cream cheese, softened
1/2 cup powdered honey granules
2 Tbs milk
2 tsp vanilla

Cream all ingredients. Frost the cooled crust. Arrange desired fruit on top of frosting and chill.

2 cups cooked black beans (or 1 can, rinsed and drained)
3 eggs
1/3 cup coconut oil (or melted butter)
1/4 cup cocoa powder
2 teaspoons vanilla extract
1/2 cup honey (or 1 cup sugar)
1/2 cup semi-sweet chocolate chips

1. In a food processor bowl or blender, combine the black beans, eggs, melted butter, cocoa powder, vanilla, and sugar. Pulse or blend until smooth (or as smooth as possible).
2. Grease an 8×8-inch glass baking dish. Pour the batter into the greased dish. Sprinkle the chocolate chips over the top and use a spatula to push them down into the batter just a little (but not too much; they will sink some while the brownies bake).
3. Bake at 350 degrees for 40-50 minutes, until brownies are set in the middle. Watch the edges for excess browning if you’re not sure they’re done. (Mine seem to take a full 50 minutes, and are still chewy but not gooey.) Cool and then chill before serving! Store in fridge.

• 15 graham crackers (crumb in processor)
• 5 T melted butter
• 2 T sugar or sucanat
• 2 T maple syrup
• 3 T butter, room temperature
• 1 1/2 C smooth peanut butter
• 1/4 C sucanat or sugar
• 3/4 C ricotta cheese
• 1 1/2 C heavy whipping cream, divided
• 1 T sucanat
• 1/2 t vanilla
• 8 ounces semi-sweet chocolate chips

Mix first 4 ingredients (in processor) and press into 13 x 9″ glass baking pan.  Whip the 1 cup of whipping cream, 1 T sucanat, and 1/2 tsp vanilla until it holds a soft peak.  Set aside.  Mix butter, peanut butter, and 1/4 c sucanat for 2 minutes until smooth.  Add ricotta and mix for 1 minute.  Gently fold whipped cream into peanut butter mixture.  Spoon filling into prepared pan.  In a small saucepan, bring 1/2 cup whipping cream to a boil (whole milk can be used as a substitute). Remove from heat and add chocolate chips; stir until smooth. Set chocolate glaze aside to cool and thicken slightly, about 10 minutes.  When glaze has cooled, spread it evenly over the filling. Refrigerate overnight.

• 2 sticks butter
• 1 C sugar or honey granules
• 1 large egg
• 1/4 C molasses
• 4 C  flour
• 2 t baking soda
• 1 1/4 t ground cinnamon
• 1 1/4 t ground ginger
• 1/4 t salt

Mix butter and sugar in a large bowl until combined.  Beat in egg until combined.  Stir in molasses.  Stir in flour, baking soda, cinnamon, ginger, and salt.  Roll the dough into 1 inch balls and place 2 inches apart on a baking stone.  Do not flatten.  Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes at 350 degrees.  Transfer to a wire rack to cool. Makes about 4 dozen cookies.

from eatingwell.com