coconut chocolate chip chia bundt

The holidays are in full swing, which for many (myself included) means indulging in the delicious baked goods that we would normally politely pass on.  I mean hey, most of us join the gym on January 2 and while we may lose our resolve by January 28, you're sure to burn off the calories in this treat. And if you're not going to join the gym, Greek yogurt and chia seeds are two major ingredients that happen to be exceedingly healthy. :)

Yield: One bundt

295 calories per piece, if cut into 16 pieces

Active time: 15 minutes

Total time: 45 minutes

ingredients

2½ cups all-purpose flour 

1 cup brown sugar
1 cup Greek yogurt
1/2 cup butter
2 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 can of sweetened condensed milk
1/2 cup chia seeds
1 cup chocolate chips
1/2 cup sweetened coconut flakes

1. In your stand mixer bowl, cream the butter, brown sugar, and eggs.

2. Except for the chocolate chips and coconut flakes, combine the remaining ingredients in your stand mixer bowl, and stir until very well blended.

3. Pour half of the batter, which will be VERY THICK, into a parchment lined bundt pan. Evenly sprinkle the chocolate chips and coconut flakes over the batter, and then pour over the remaining batter.

5. Bake at 350 degrees until golden brown and when a toothpick inserted into the center comes out clean, about 30 minutes.

6. Turn the bundt out onto a wire rack to cool.

Original recipe found here.

pain au chocolat

While in Japan this fall, I made it my mission to sample every macha, cream and chocolate pastry I could get my hands on. Although this treat pales in comparison to the Japanese pastries I enjoyed, it was nice to nostalgically peruse my vacation photos with a pain au chocolat in one hand and a cup of coffee in the other.

Oh Japan, I miss you!

Yield: 16 pinwheels
250 calories per pinwheel
Active time: 20 minutes
Total time: 260 minutes

ingredients

the dough

1 cup lukewarm water

3 tablespoons granulated sugar

4 tablespoons butter

2 teaspoons vanilla extract

1½ cups all-purpose flour

3/4 cup wheat flour

3 tablespoons nonfat dry milk

1/3 cup potato flakes

1 1/4 teaspoons salt

2 teaspoons yeast

the filling

1 cup chocolate chips

1 can sweet condensed milk

preparation

1. In a 2 cup Pyrex bowl, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl with the dough hook attached  combine the remaining dough ingredients and yeast mixture.

3. “Stir” until a shaggy dough forms.

4. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

5. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and set aside to rise until doubled in bulk, about 90 minutes.

6. Turn the dough out onto your counter top and roll into a large rectangle.

7. In a medium sized bowl, combine “the filling” ingredients and stir well.

8. Spread the filling over the half of the dough, taking care to stay away from the ends.

9. Form a jelly roll, being sure to tightly roll and to seal the seams.

10. Cut the dough into 16 even pieces by cutting the roll in a series of halves.

11. Place the pinwheels in a parchment lined pan, cover with plastic wrap, and set aside until very puffy, about 90 minutes.   

12. With about 30 minutes left in the final proof, preheat your oven to 350 degrees.

13. Bake until light golden brown, about 25 minutes. 

Original recipe found here.

oatmeal craisin chocolate chip cookies

Oh, the weather outside is frightful. What's more delightful than cookies?

Yield: 3 dozen cookies
140 calories per cookie
Active time: 5 minutes
Total time: 20 minutes

ingredients

1 cup butter, softened

1/2 cup brown sugar

2 large eggs

1½ cups oats

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups craisins

1/2 cup chocolate chips
1 teaspoon vanilla extract

preparation

1.  Preheat your oven to 350 degrees.

2. In your stand mixer bowl, cream the butter and sugar.

3. Add the remaining ingredients and knead, with the paddle attachment, until very well combined.

4. Drop by rounded spoonful onto a cookie sheet.

5. Bake until golden brown, about 15 minutes, and cool on a wire rack.

Original recipe found here.

pumpkin chocolate chip cookies

Continuing in the pure pumpkin puree series, I bring you this cake cookie.  While they aren't frosted, I think these cookies give the Starbucks pumpkin scone a run for its money.

Yield: 24 cookies
160 calories per cookie
Active time: 5 minutes
Total time: 20 minutes

ingredients

1 cup pure pumpkin puree

1/2 cup sugar

1/2 cup vegetable oil

1 egg

1 cup all-purpose flour
1 cup wheat flour

2 teaspoons baking powder

2 teaspoons ground nutmeg

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon vanilla extract

1 dark chocolate bar, crushed

preparation

1. Preheat your oven to 350 degrees.

2. Remove the chocolate bar from the wrapper, place into a Ziplock bag, and crush in small pieces. I like use my rolling pin, although my downstairs neighbors may see it differently. Why use a chocolate bar? No special reason, other than I thought dark chocolate would pair nicely with the savory pumpkin rather than milk chocolate. I've also found it more cost effective to buy higher quality chocolate bars for single use baking rather than overpriced bags of chips.

3. In your stand mixer bowl, combine all the ingredients.

4. With the paddle attached, knead  on a speed of 4 until very well combined.

5. Drop by spoonful onto a parchment or silpat lined baking sheet.

6. Bake until golden brown and firm, about 12 minutes.

Original recipe found here.

muddy buddies

To me, Muddy buddies and Chex Mix are the quintessential snack foods.

Yield: 9 cups
220 calories per serving, if using 1/2 cup portions
Active time: 5 minutes
Total time: 10 minutes

ingredients
9 cups assorted rice ad corn square cereal
1 cup chocolate chips
1/2 cup nut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups confectioner's sugar

preparation
1. In a large bowl, measure out the cereal and set aside.

2. In a medium sized microwave safe bowl, combine the chocolate chips, nut butter, and butter.

3. Microwave on high for 2 minutes, stir, and microwave for 1 minute.

4. Add in the vanilla and stir until very smooth.

5. Pour the chocolate mixture over the cereal and stir until evenly coated.

6. Pour the cereal until a 2 gallon bag, add in the confectioner's sugar, seal the bag, and shake well to coat.

7. Pour the cereal out onto parchment or wax paper, lightly cover with sprinkles, and allow to cool.

Original recipe found here.