Heart Healthy Chia Seed Pudding

Pudding doesn’t have to come out of a package (we’re talking to you, Jell-O) or contain loads of sugar and empty calories. Just ask Tiana Hill, a wellness coach and yoga instructor at Floo-id Yoga whose been whipping up chia seed pudding since before the tiny superfood was cool. “About four years back, a family member developed a serious heart condition and so I was on the hunt to find foods that were heart healthy and tasted good – and that’s how I stumbled on chia seed pudding,” says Tiana. The recipe fit the bill and more. Chia seeds aren’t only heart healthy, they’re packed with bone-building calcium, iron and fiber. Over the years, Tiana has tweaked and simplified the recipe, and turned it into a family favorite – and you can too!

Recipe: Tiana’s Chia Seed Pudding
Chia seed pudding not only tastes amazing, but it is good for us, so my family tends to have it on a weekly basis for breakfast or for a sweet treat!

Chia Seed Pudding (serves 4)
Ingredients:
2 cups unsweeted almond milk
2 tablespoons agave
1/2 cups chia seeds
1 teaspoon vanilla
1 pint strawberries, sliced (about 2 cups)
1-2 bananas, sliced
1/4 cup shredded coconut
1/4 cup slivered almonds
Drizzle of agave (optional)
Dollop of coconut whipped cream or Greek yogurt (optional)

Directions:
1. In a medium bowl, gently whisk almond milk, 2 tablespoons agave and vanilla until combined. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they’ve settled, cover and refrigerate overnight, or until the pudding has set (at least 4 hours).
2. Before serving, stir the pudding to make sure there are no clumps. Spoon the pudding into 4 bowls or glasses. Top with strawberries, bananas, coconut, almonds, a drizzle of agave and whipped cream. ENJOY!
Thanks to http://tianahill.com/2014/05/18/512/

37 Calorie Brownies

Who doesn't love chocolate? Tastes & Treasures cookbook has awesome recipes for brownies and chocolate, and I have tried them all. Perhaps this one should be in the book too.
I wanted to try this one since it was so different.

37 CALORIES BROWNIES
Ingredients:
3/4 cup nonfat Greek yogurt (I used vanilla yogurt)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Directions:
Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

Chocolate Chip Cookie/Oreo Fudge Brownie

We love all things chocolate in Tastes & Treasures cookbook including Espresso Brownies, Brownie Puddle and Chocolate Peannutty Treats. Here is another luscious, melt in your mouth chocolate bar.

Chocolate Chip Cookie/Oreo Fudge Brownie Bar

Ingredients:
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, at room temperature
1 cup sugar
3/4 cup dark brown sugar
2 eggs
1 tablespoon vanilla
1 bag semi-sweet chocolate chips
1 package double stuffed Oreos
2 boxes of your favorite brownie mix - I chose Ghirardelli Double Chocolate
1/4 cup hot fudge

Directions:
Preheat your oven to 350 degrees.

Butter a 9x13 baking dish, then line with parchment paper and generously butter the paper.

In a small bowl, combine flour, baking soda, and salt. Whisk together and set aside.

In a large bowl, cream butter and sugars. Using an electric mixer, beat on medium speed for approximately four minutes. Add in the eggs and vanilla. Lower the speed, and gradually mix in the flour, until just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of the prepared dish. Top the cookie dough with a layer of Oreos.

Next, prepare brownie mixes according to package directions. Mix in hot fudge sauce. Pour brownie batter over the cookie dough and Oreos, and spread evenly. Bake for 45 minutes. Let brownies cool completely before cutting. Serve with additional hot fudge topping if desired.

Thanks to BrownEyedBaker for recipe.

Brownie Cookie Dough Delight

Fast and Fantastic - for that chocolate lover in you.

Tastes & Treasures cookbook has a recipe for  Espresso Brownies page 163. (Or try a box mix for a short cut). When you have more time, also try Chocolate Peanut Treats on page 162.

Brownie Cookie Dough Delight
Preheat oven to 350;
Smoosh refrigerated cookie dough into the bottom of each well.
Place Reese cup upside down on top of cookie dough (or an Oreo).
Top with prepared box brownie mix, filling 3/4 full.
Bake for 18 minutes and enjoy warm or cool.
YUMMMMM.

Sticky Toffee Pudding Cake

Can't beat this lovely sticky caramel pudding recipe turned into a rich and moist cake. Smother it with toffee or caramel sauce for a decadent treat. Everyone who tries it will definitely want seconds.

If you like caramel try the recipe in Tastes & Treasures for Caramel Custard Flan found on page 85. The flan recipe was given to the Historical League by historic El Chorro Lodge.

Sticky Caramel Pudding Recipe
Pudding Ingredients:
8 ounces pitted dates, chopped (about 2 cups)
1 teaspoon baking soda
1 cup boiling water
3/4 cup packed light brown sugar
2 large eggs, at room temperature
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Pudding Directions:
Spray an 8-inch (20 cm) square metal baking pan with nonstick baking spray with flour.

In a large bowl, combine the chopped dates, the baking soda and boiling water. Let it stand for about 30 minutes or until it is cooled to room temperature.

Meanwhile, preheat the oven to 350°F.

Add the brown sugar, eggs, butter and vanilla to the date mixture. Using an electric mixer on medium-high speed, beat it for 2 minutes, until blended (the mixture will appear slightly curdled). Add the flour, baking powder and salt. Beat on low speed for 1 minute. Scrape down the sides and bottom of the bowl with a spatula. Mix again for 15 to 30 seconds until blended.

Spread the batter evenly in the prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

Set the pan on a wire rack. Poke holes all over the top of the cake with a toothpick. Pour 1/2 cup of the toffee or caramel sauce over the cake. Let it cool in the pan on rack for 10 minutes.

Caramel Sauce Ingredients:
1 1/2 cups granulated sugar 3/4 cup whipping (35%) cream, at room temperature 
2 teaspoons vanilla extract

Caramel Sauce Directions:
In a small heavy saucepan, heat granulated sugar, stirring constantly, over medium heat until sugar is a dark caramel-colored liquid. Remove from heat and while whisking, carefully pour in cream.

Stir in the vanilla.

Makes 2 cups 

Tips: When heating, the granulated sugar will change from solid crystals to the consistency of wet sand to light amber liquid to dark liquid.
Make sure the cream is not chilled or it will splatter and seize the sauce.

To serve, cut the cake into squares and serve warm with the remaining sauce.

Store the cooled cake in the refrigerator in a cake keeper, or loosely wrapped in foil or plastic wrap, for up to 5 days. Warm cake, wrapped loosely in foil, in a 350°F oven before serving.
BY cookingnook.com

Sharing Dessert is Half the Fun

Meeting at Arcadia Farms to discuss the Historymakers program are Zona Lorig, Joan Robinson, Ruth McLeod and Pat Faur. When it was learned that two new chairs for the Historymakers Gala and for the Historymakers Recognition Program have been selected and accepted, we celebrated with two yummy dessert - Apple Dessert with ice cream and a Chocolate Torte.
Make your own luscious chocolate dessert from Tastes & Treasures cookbook, page 101.

Brownie Puddle

Brownie Tart
3/4 cup (1 1/2 sticks) unsalted butter
3 ounces semisweet chocolate
1/2 cup baking cocoa
1/2 cup sugar
3 eggs
2 teaspoons vanilla
3 ounces cream cheese, softened
1/2 cup all-purpose flour
Pinch of salt
1 unbaked (9-inch) tart shell

Ganache
1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped
1 teaspoon light corn syrup

Assembly
4 ounces pecan pieces, toasted

For the brownie tart, preheat the oven to 350 degrees. Melt the butter and chocolate in large heatproof bowl over simmering water. Beat in the baking cocoa. Add the sugar, eggs and vanilla and mix well. Mix the cream cheese, flour and salt in a bow. Add to the chocolate mixture and mix well. Pour into the unbaked tart shell. Bake for 20 minutes.

For the ganache, heat the cream in a small saucepan over medium heat until the cream begins to simmer around the edge. Remove from the heat and add the chocolate and corn syrup. Let stand for 5 to 7 minutes and stir until smooth.

To assemble, poke holes in the tart with the handle of a wooden spoon and pour some of the ganache into the holes. Let stand until cool. Glaze with the remaining ganache and sprinkle with the pecans. Let stand until set before serving.

Serves 8

Gooey Brownies

Gooey Chocolate Brownies

If you love the icing on top of a German Chocolate cake, you'll love this.

Brownie Puddle, page 101 in Tastes & Treasures cookbook, is also a favorite in our family.

Ingredients:
One 18.25-oz. box moist-style devil's food cake mix

One 15-oz. can pure pumpkin
1 sugar-free caramel pudding snack with 60 calories or less
1/4 cup light or fat-free caramel dip
2 tbsp. finely chopped pecans
2 tbsp. shredded sweetened coconut, chopped

Directions:
Preheat oven to 400 degrees. Spray a 9" X 13" baking pan with nonstick spray and set aside. 



In a large bowl, combine cake mix with pumpkin. Stir until blended. (Batter will be thick.) Spread into the baking pan and smooth out the top.

Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes. Let cool completely.

Meanwhile, in a medium bowl, combine pudding, caramel dip, pecans, and coconut. Mix well. Cover and refrigerate until brownies are ready to serve.

Evenly spread pudding mixture over brownies. Slice and enjoy! (Refrigerate leftovers.)

MAKES 16 SERVINGS Note: Spray a spatula with nonstick spray and use to smooth the top of the brownies. It prevents the batter from sticking.

Per serving (1/16 of recipe = 1 brownie) 165 calories, 3.5 g fat, 298 mg sodium, 32.5 g carbs, 2 g fiver, 17.5 g sugars, 2 g protein. Thanks to Hungry Girl for recipe and stats.