Jessica Kirk Jessica Kirk

Double Chocolate Brownie Skillet

Double Chocolate Brownie Skillet

Yield: 8
Author:
This rich and gooey double chocolate brownie skillet is quick and easy to make and the skillet gives the brownies the perfect bottom crust!

Ingredients

  • 2 eggs
  • 2/3 cup coconut sugar
  • 2/3 cup plain greek yogurt
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chocolate chips

Instructions

  1. Preheat your oven to 350 F
  2. In a bowl beat the eggs and sugar for 1-2 minutes until creamy
  3. Add in the greek yogurt and vanilla and beat to combine
  4. Add in the flour, cocoa powder, baking powder, salt and mix just until combined.
  5. Sprinkle in the chocolate chips and pour into a 10-12 inch skillet pan
  6. Bake at 350 for 15-18 minutes ( mine needed 17 minutes)
Read More
Jessica Kirk Jessica Kirk

Chocolate Covered Strawberry Yogurt Bites

Strawberry Chocolate Yogurt Bites

Yield: 10
Author:
These chocolate coated strawberry yogurt bites are the perfect afternoon treat for both you and your kids!

Ingredients

  • 1 cup plain greek yogurt
  • 1 tbsp honey
  • 8 washed and chopped strawberries
  • 1 cup dark chocolate chips
  • 2 tsp melted coconut oil
  • kosher salt for sprinkling on top

Instructions

  1. In a bowl combine the yogurt, honey, and chopped strawberries.
  2. On a sheet pan with parchment paper make tablespoon sized dollops
  3. Place in the freezer for 30 minutes
  4. Place a small saucepan on the stove top with 1.5 cups of water and bring to a low boil
  5. Place a heat safe glass bowl on top of the saucepan and add in your chocolate chips and coconut oil
  6. Slowly stir this mixture until the chocolate is melted and shiny.
  7. Working quickly, dip your yogurt bites into the chocolate and then lay back onto the parchment and sprinkle with salt before the chocolate hardens.
  8. Keep these in the freezer as a frozen treat or the fridge ( the chocolate will hold it all together) for a messier but softer treat!
Read More
Jessica Kirk Jessica Kirk

Cosmic Brownies

Healthy Cosmic Brownies

Yield: 8
Author:
Healthy Cosmic Brownies

Healthy Cosmic Brownies

These brownies are coated with a creamy, decadent chocolate frosting that comes together with 2 ingredients. The brownies are thick and dense, and have the perfect amount of sweetness thanks to the coconut sugar.
Prep time: 5 MinCook time: 16 MinTotal time: 21 Min

Ingredients

  • 1 egg
  • 1/3 cup coconut sugar
  • 1/3 cup plain greek yogurt
  • 1/6 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup whole wheat flour
  • 1/4 tsp baking powder
  • 2 tbsp chocolate chips
fudge frosting
  • 3 tbsp chocolate chips
  • 2 tsp butter

Instructions

  1. Preheat oven to 350 F
  2. In a bowl mix together the coconut sugar and egg for 2-3 minutes until creamy
  3. Add in the greek yogurt and vanilla and mix until combined.
  4. Add in your dry ingredients and fold in.
  5. Add in your chocolate chips and fold until distributed evenly.
  6. Bake in an 8x8 pan ( or loaf tin for thicker brownies) for 16 minutes.
  7. While cooling, melt the 3 tbsp chocolate chips with the butter and mix until it created a fudge consistancy.
  8. Spread on the cooled brownies and let them sit at room temp for 15-20 minutes.
  9. Keep in the fridge for up to 8 days!

Notes

  1. white flour can be swapped for whole wheat flour.
  2. white sugar can be swapped for the coconut sugar
  3. You do not need to add the fudge frosting, but it really MAKES the brownies.
Read More
Jessica Kirk Jessica Kirk

Strawberry Muffins

Strawberry Muffins

Yield: 10
Author:
Strawberry Muffins

Strawberry Muffins

These one bowl strawberry muffins use a blend of almond and whole wheat flour, giving the perfect fluffy texture. They use just a few ingredients and come together in under 25 minutes.
Cook time: 25 MinTotal time: 25 Min

Ingredients

  • 1 cup whole wheat flour
  • 1 cup almond flour
  • 1/2 cup almond milk
  • 1 tsp vanilla extract
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup coconut sugar
  • 1/2 cup chopped fresh strawberries

Instructions

  1. Preheat the oven to 350
  2. In a bowl add your almond milk, egg, vanilla, and coconut sugar. Mix together until combined.
  3. Add in your flours, baking powder, salt and mix until a thick batter forms. The baking powder will make it a fluffy batter
  4. Gently fold in your strawberries just until full incorporated through the batter.
  5. Using an ice cream scoop or a 1/4 measuring cup fill 10 muffins.
  6. Bake for 20-22 minutes, checking at 20 minutes. You are looking for the muffins to be just set in the middle
  7. Take out and let cool for 10-15 minutes

Notes

  • You can swap the almond flour for whole wheat or white flour.
  • Coconut flour does NOT work as a substitute in this recipe
  • Honey and white sugar can be swapped for coconut sugar
  • If your batter is too thick, add a tbsp of milk to make it wetter, this will not affect the bake, but no more than a tbsp.


Read More
sweet treats Jessica Kirk sweet treats Jessica Kirk

Chocolate Raspberry Oatmeal Bars

Raspberry Chocolate Oatmeal Bars

Yield: 12
Author:
Raspberry Chocolate Oatmeal Bars

Raspberry Chocolate Oatmeal Bars

Chocolate raspberry oatmeal bar scombine juicy fresh raspberries with dark chocolate to create the perfect sweet treat. These bars are made with minimal sugar and simple ingredients making them perfect for an on the go snack or late night sweetie.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

  • 2 cups Quick Oats
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup unsweetened original almond milk
  • 3 tbsp coconut sugar
  • 1/4 cup fresh raspberries cut in half ( save a few for the topping)
  • 1/4 cup dark chocolate chips ( save a few for the topping)

Instructions

  1. Preheat oven to 350 F
  2. In a bowl combine oats, baking powder, and salt and stir.
  3. Making a well in the center of the dry ingredients add in your eggs, almond milk, vanilla, and coconut sugar.
  4. Stir until well combined. The mixture should be wet, if it is too dry add a little more liquid.
  5. Gently fold in your chocolate chips and raspberries.
  6. Sprinkle extra raspberries and chocolate chips on top
  7. Bake for 20-25 minutes. You are looking for the top to be firm without a jiggle.
  8. Take out and let cool for 10 minutes
  9. Cut into 12 bars
  10. Keep in the refrigerator for up to 7 days.

Notes

  • Regular cows milk or water can be substituted for the almond milk
  • Milk, white or semi-sweet chocolate chips can be substituted for the dark chocolate chips
  • White sugar and maple syrup can be swapped out for the coconut sugar with a 1:1 ratio.
Read More