Fixate Vanilla Cake with Chocolate Frosting

We have been really enjoying ourselves here with the BRAND-NEW "Fixate" Autumn Calabrese cookbook from Team Beachbody!  Each of the recipes contain a key to describe the container usage to align with the popular 21 Day Fix program.  BUT, even if you are not in the midst of doing the 21 Day Fix, this is an excellent clean eating cookbook which is fantastic for ANYONE!  There are 101 recipes and quite a few are marked as gluten-free, vegan, vegetarian and paleo-friendly.  I am a coach with Team Beachbody and this cookbook Fixate is currently available only through coaches!  Find me on Facebook at https://www.facebook.com/jeanette.paradis to learn more!

Contrary to what you may be guessing from the image above, no one here is actually celebrating age 86 (or age 92 with bonus pink candles!) this evening.  Those just so happen to be the "special candles" that the kids saved from their birthdays this year.  It is SO RARE that we bake a cake around here that they felt as though it must be some special occasion and so they decorated!  We turned down the lights and lit the candles and sang.  Memories being made.  Speaking of memories, I went on to share my own former restaurant-world experience with the term "86" which means "hold the, no, or get rid of the" whatever!  My husband told the kids how 1986 was a banner year for his favorite teams - the NY Giants, the NY Mets, the Hartford Whalers and even his own Little League.  Sweet!

Fixate Vanilla Cake with Chocolate Frosting

Serves 12   Prep Time 20 min.   Cooking Time 30 min.

Nonstick cooking spray

1 cup almond flour

½ cup coconut flour

2 tsp. baking powder, gluten-free

¼ tsp. sea salt

¾ cup unsalted organic grass-fed butter, divided use

1 cup raw honey (or maple syrup), divided use

4 large eggs

1/3 cup + 3 Tbsp. unsweetened almond milk, divided use

1 tsp. pure vanilla extract

2/3 cup organic unsweetened cocoa powder, sifted

1)      Preheat oven to 350.

2)      Coat a 9” round baking pan with spray and set aside.

3)      Combine both flours, baking powder and salt and set aside.

4)    Cream together ½ cup butter and ¾ cup honey in a medium bowl and beat at medium speed for 1 minute.

5)      Add eggs one at a time and beat until blended.

6)      Add ¼ cup almond milk and vanilla extract and beat until blended.

7)      Add the flour mixture to the butter mixture and beat until creamy.

8)      Pour batter into prepared pan.

9)    Bake for 25-30 minutes or until a toothpick comes out clean.  Place on a cooling rack.

10)  Whip remaining ¼ cup butter in a medium bowl; beat on medium speed 1-2 minutes or until creamy.

11)   Add remaining 3 Tbsp. almond milk and beat until well-blended.

12)   Add cocoa powder and blend thoroughly; scraping bowl occasionally.

13)   Slowly add remaining ¼ cup honey while beating on medium speed.  Set aside.

14)   Frost cake once cool and cut into 12 slices.  Enjoy!

 

PB Banana Pumpkin Cookies

Hello!  We have had a couple of chilly days here in Erie, PA and this has us thinking about baking here in my home.  It is hard to believe that we were at the beach (in our swimming suits!) just three days ago!  It was in the 80's on Wednesday.  The past couple of days have dropped to the 50's!  

The kids have been asking for cookies.  I myself have been in the mood for some chocolate.  We put this recipe together this evening and I have to say that these cookies are GOOD!  They are poofy but still chewy.  They are dense rather than cake-like.  These cookies involve a little bit of everything!  I didn't include Oatmeal and Chocolate Chunk in the title as that would have been a bit much.  I did write down this one as we went and I am glad that I did.  We will be making these again!!  No adjustments needed here.  :)

PB Banana Pumpkin Cookies

1 Ripe Banana - Mashed

1/2 Cup Pumpkin Puree

3/4 Cup All-Natural PB

1 Egg

1/4 Cup Raw Honey

1/3 Cup Coconut Palm Sugar

1 Teaspoon Vanilla Extract

1/4 Teaspoon Salt

1 Teaspoon Baking Powder

Dash of Cinnamon

2/3 Cup Quick Oats

1 1/2 Cups Whole Wheat Pastry Flour

Dark Chocolate Chunks (I used part of a 72% Cacao Bar)

Preheat oven to 350.  Cream banana, pumpkin and PB.  Add in your egg, honey, sugar and vanilla.  Mix until combined.  Fold in your dry ingredients: salt, baking powder, cinnamon, oats and flour.  Mixture will be thick and sticky!  

Drop by rounded tablespoons onto a baking stone.  No need to prepare this type of surface.  After dropping by tablespoons, flatten slightly.  Take a piece of dark chocolate and press it into the top of the cookie.  Bake at 350 for 10-11 minutes.  DO NOT over-bake!  Cookies are "poofy" but will cook through quite well.  

Clean Blondie Bars

This evening we made a recipe that I have seen floating around lately.  I had heard from others that it is quite good but we actually had to make it here before I could fully believe that.  They were right!  This is delicious!!!  You can NOT taste the chickpeas.  Really and truly.  These bars are gooey and wonderful.  Since this recipe is made without eggs you really do not have to worry at all if you would like to enjoy them on the slightly under-cooked end of the spectrum.  They are not the least bit dry or coarse.

I did have to pick up some chocolate chips while out shopping at Wegmans earlier this afternoon.  That is the one ingredient in this recipe that I would not normally keep in the house!  I used the mini-chips for this recipe.  The kids just seem to find them delightful.  My strategy is to purchase my chocolate chips from the bulk section.  This way I am able to just bring home less than a cup of chips and not have to worry about having the rest of the bag sitting around here unattended.  That would be dangerous!!  

Here is my own slight twist on this recipe which I have seen in several places.

Clean Blondie Bars

1 (15 oz) can chickpeas, rinsed and drained

1/2 cup natural almond butter (you could also use PB)

1/4 cup pure maple syrup

2 tablespoons raw honey

2 teaspoons vanilla

1/2 teaspoon sea salt

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup mini chocolate chips + 2 tablespoons to sprinkle on top

Preheat oven to 350.  I baked these in my 8" round stoneware baker from Pampered Chef. I did not need to prepare the surface in any way.  

In a food processor (my Ninja), combine everything but the chocolate chips.  Process until the batter is smooth.  Fold in 1/2 cup of chocolate chips.  

Spread batter evenly in pan. Sprinkle with remaining 2 tablespoons of chocolate chips.

Bake for 20-25 minutes or until toothpick comes out clean and edges are golden.  The bars may appear undercooked but they will be delicious!  Cool pan on wire rack for 20-30 minutes.  Enjoy!!!