Saturday, March 15, 2014

Dark Chocolate Guinness Agave Brownies

Dark Guinness® Agave Sweetened Brownies (Beer Brownies)

I don't normally dream of desserts but after I made this for the first time I couldn't stop thinking about it - These brownies are my ultimate dark chocolate dream! With a hint of beer flavor that gives it a unique flavor and the texture is so silky smooth.
These are made with agave syrup so are low on the Glycemic index. Yes, there are carbs and very little sugar from the bittersweet chocolate.

cooking spray
1 cup all-purpose flour
1 cup dark cocoa powder (such as Hershey's® Special Dark)
1/2 teaspoon salt
1 12 oz. bag bittersweet chocolate chips (60% cacao) (I used Fresh N Easy Bittersweet chocolate chips) (divided)
2 oz. unsweetened baking chocolate
6 tablespoons butter
1 1/2 cups Agave Syrup
3 eggs
1 bottle
Guinness® Lager or Stout Beer (I used Lager)
1 tsp. vanilla

Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil and spray with cooking spray.

In a microwave safe bowl add 1 cup bittersweet chocolate chips,
unsweetened baking chocolate and butter. Melt in microwave for 1 minute. Stir and heat for an additional minute stirring every 30 seconds until melted. Set aside.

In another large mixing bowl combine flour, cocoa powder and salt.

Add agave syrup to chocolate/butter mixture and stir. Pour into flour mixture and beat on low until blended. Slowly mix in beer. Then add eggs one at a time. Beat for 2 minutes.

Pour into prepared pan and bake at 350 for 25 minutes. Turn down heat to 325 and bake for another 15 minutes.
Remove from oven and turn oven off. Pour remaining chocolate chips over brownies, sprinkle around evenly. Put brownies back in oven for 1 minutes until chocolate is melted. Remove from oven and spread melted chocolate evenly over brownies.

Let brownies cool completely before serving. These are great if refrigerated first.

Monday, May 27, 2013

Chocolate Chip Oat Yogurt Agave Muffins Recipe

These came out so good I had to type it out so I wouldn't forget! I will be making these again and again. These high protein muffins are a great breakfast muffin and healthy (for a muffin) too!
You can substitute all cottage cheese or all plain yogurt if you want. Use healthy oils such as grapeseed oil or switch it up to an all non-fat version by omitting the oil, replacing with smashed banana or applesauce and use only non fat dairies.

Chocolate Chip Oat Yogurt Agave Muffins

1 Cup Flour
1 Cup Old Fashion Oats (uncooked oatmeal)
1/2 Cup Oat bran
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 Cup Agave syrup
1 egg
1/2 Cup non-fat greek yogurt plain
1/2 Cup low-fat cottage cheese
1/4 Cup grapeseed oil
1 Cup mini chocolate chips

Preheat oven to 350 degrees. Grease 12 muffin tins.
Mix dry ingredients in large bowl. In another bowl mix remaining ingredients except chocolate chips. Combine wet ingredients to dry and let sit for 10 minutes. Fold in chocolate chips.
Fill muffin tins and bake for 23-25 minutes or until done in middle.

Thursday, September 27, 2012

Super Green Tropical Protein Smoothie

Right now I am sipping on probably the best smoothie I have ever made - and I've made some pretty good ones ;)  I'm so happy with the way this turned out that I had to share!
This smoothie is not only healthy, it's packed with protein - a source I bet you didn't even think you could put in a smoothie! The taste is so tropical and a bit tangy with a few other extra special ingredients to get you going and feeling great!

Here's the recipe, throw it all in the blender:

2 handfuls fresh spinach
1 banana
1/4 cup frozen mango pieces
1/4 cup frozen pineapple pieces
1 tsp coconut oil
1/2 cup low fat or non fat cottage cheese (your protein source)
1 - 2 tsp apple cider vinegar (I used Dynamic Health apple cider vinegar with mother)
1 TBS agave syrup
just enough water to get it blending (maybe 1/4 cup)

Blend it all together and serve, makes 2 servings.

Monday, September 24, 2012

Easy Agave Buttery Cinnamon Vanilla Muffins

Yum!!! These muffins are so SO perfect, so buttery with just the right crispiness on the edges and soft texture in the middle. Made with agave syrup, even my diabetic husband was able to enjoy one.
I could totally pig out on these muffins if I'm not careful!

This recipe is only for 6 muffins, but of course you can double or triple it!

1/3 cup agave syrup

1/4 cup butter
1 tsp pure vanilla extract
1 egg
 3/4 cup flour
1/4 cup almond flour
1 tsp baking powder
1/2 tsp salt

1 tsp cinnamon

Preheat oven to 350 degrees. Spray 6 muffin cups with cooking spray.
Melt butter, stir in agave syrup and vanilla. Beat in egg with fork. Add remaining ingredients and beat well with fork. Fill muffin cups about 1/2 way full. Bake for 20 minutes at 350 degrees. Cool 10 minutes and enjoy!