bohnett bar

Ingredients

• 1 c. butter
• 1 c. flax seed meal
• 3 c. brown sugar
• 1 c. white sugar
• 2/3 cups pumpkin puree
• 3/4 cups egg substitute
• 1 c. cold coffee
• 2 tsp. soda
• 1 tsp. salt
• 2 tsp. nutmeg
• 2 tsp. cinnamon
• 7 c. flour
• 1 c. shredded coconut

Directions

1. Cream butter, sugar, flax seed meal, egg, and pumpkin; add coffee.
2. Mix dry ingredients then add to creamed mixture; mix well.
3. Stir in shredded coconut.
4. Drop by teaspoonfuls on to silicon-lined baking sheets. Bake at 400 degrees for 8-10 minutes.

Ingredients

• 3/4 cup butter, softened
• 3/4 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups rolled oats
• 1 cup wheat germ
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened flaked coconut
• 1 cup walnuts, chopped
• 1 cup semi sweet chocolate chips
• 1 cup peanut m&ms, chopped
• 1/4 cup PB2
• 2 tablespoons water

Directions

1. Preheat the oven to 325 degrees F.
2. In a large bowl, cream together the butter, PB2, water, flax seed meal, white sugar, and brown sugar until smooth.
   
3. Beat in the eggs, and vanilla.
   
4. In a separate bowl, combine the oats, wheat germ, flour, baking powder, baking soda, and salt.
   
5. Mix the dry ingredients into the creamed mixture.
   
6. Stir in the coconut, walnuts, chocolate chips, and peanut m&ms.
   
7. Drop by rounded spoonfuls onto cookie sheets.
8. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for a couple minutes before removing to a wire rack to cool completely.

Ingredients

• 2 tbsp butter
• 2 boneless, skinless chicken breasts
• 3 tablespoons of pumpkin butter
• 3 tablespoons Dijon mustard
• 3 teaspoons apple cider vinegar. 
• 1 tablespoon herb du Provence
• Pepper to taste

Directions

1. Mix pumpkin butter, Dijon mustard, apple cider vinegar, and herb du Provence in bowl.
2. Heat skillet 1 tbsp butter on medium high heat.
3. Pan fry the chicken about 3-5 minutes on each side and then remove it from the pan.
4. Add another tablespoon of butter to the pan and then pour in the sauce.
5. Stir, scraping sides and bottom of pan. Return chicken to pan to soak up the sauce.
6. Once chicken is heated through and sauce is just bubbly, remove pan from heat and let sauce set for a few minutes.
7. Serve with rice or couscous and steamed vegetable.

I heard you could make Weight Watchers-friendly brownies by using mix and black beans. But I like nuts in my brownies. I also like spicy food. Thus, my Mexican brownies were born.

Ingredients

• 1 box brownie mix
• 1 can black beans
• 1 chili-infused chocolate bar, chopped
• 1/2 cup raw almonds, chopped

Directions

1. Preheat oven to 350. Grease 9x9 pan.
2. Drain and rinse black beans. Return black beans to can and fill can with water. Pour black beans and water into food processor or blender and puree until smooth.
3. Mix pureed black beans and brownie mix in mixing bowl until just combined.
4. Stir in chopped almonds and chocolate.
5. Pour batter into greased pan and bake for 30 minutes or until cake tester inserted comes out clean.

I have a lot of instant hot cocoa to use up, and what better way to do so than with brownies. P.S. They definitely taste better than what the pic below looks like.

Ingredients

• 3 packages instant hot cocoa mix
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• Pinch of salt
• 2/3 cup sugar
• 3 eggs
• 1/3 cup milk (I used unsweetened vanilla almond milk)
• 1 teaspoon cold coffee
• 1 teaspoon vanilla
• 1/4 cup peanut butter
• 2 tablespoons Nutella
• 1 cup mini chocolate chips
• 1/2 cup chopped walnuts

Directions 

1. Spray 9x9 pan with cooking spray and pre-heat oven to 350.
2. Separate eggs and places whites in a large mixing bowl. Whisk whites til frothy.
3. Slowly add milk and whisk til thickened. Add egg yolks, vanilla, and coffee. Mix.
4. In a separate bowl, combine hot cocoa, flour, baking powder, sugar, and a pinch of salt.
5. Mix dry ingredients slowly into wet ingredients.
6. Microwave peanut butter and Nutella for 10 seconds or until just slightly gooey.
7. Stir peanut butter and Nutella into brownie batter.
8. Stir in chocolate chips and nuts.
9. Pour batter into pan. Bake for 30 minutes or until cake tester comes out clean when inserted into center.

When I first tried this dip, I was completely blown away by the secret ingredient. I found the recipe on Chocolate Covered Katie. She also has a sugar-free and pumpkin version. I took her versions and made a tasty Char rendition.

You absolutely must try this dip!

Ingredients

• 1 (14.5) oz. can chickpeas, drained
• 1/8 heaping teaspoon salt
• 1/8 heaping teaspoon baking soda
• 2 teaspoons pure vanilla extract
• 1/4 cup natural almond butter
• 1/4 cup milk vanilla unsweetened almond milk
• 1/3 cup brown sugar
• 1 tablespoon white sugar
• 2 heaping tablespoons canned pumpkin
• 3 tablespoons flax seed meal
• 1/2 cup dark chocolate chips
• 1/3 cup shredded unsweetened coconut
• Animal crackers or graham crackers

Directions

1. Combine all ingredients except chocolate chips, coconut, and crackers into blender or food processor. Puree until smooth.
2. Pour into serving dish or bowl. Stir in chocolate chips and coconut.
3. Serve with animal or graham crackers.

I adapted this recipe from Fine Cooking. It’s a little more skinny and much quicker to make.

Ingredients

• 6 boneless, skinless chicken breasts
• 3 (14.5 oz) cans chickpeas, drained and rinsed
• 2 (14.5 oz) cans petite diced tomatoes, undrained
• 1 cup chicken stock
• 1 (6 oz.) can tomato paste
• 1/2 packed cup julienne sun-dried tomatoes (not packed in oil)
• 1/3 cup balsamic vinegar
• 4 hefty teaspoons minced garlic
• 2 teaspoon dried basil
• 1/2 teaspoon pepper
• 1 large red onion sliced, about 1/4 inch slices
• 1/2 cup chopped Italian parsley
• Cooked whole wheat couscous

Directions

1. Spray large skillet with non-stick cooking spray and heat to medium-high heat. Brown chicken in batches until golden on all sides.
2. Place cooked chicken in slow cooker.
3. Add chickpeas to slow cooker.
4. In a bowl, mix together chicken broth, tomato paste, diced tomatoes, sun-dried tomatoes, garlic, basil, pepper, and balsamic vinegar. Pour over chicken and chickpeas.
5. Top ingredients in slow cooker with red onion.
6. Cook on high for 4 hours or until chicken is tender.
7. To serve, spoon chicken, chickpeas, and sauce over cooked whole wheat couscous. Top with parsley.