A Skinnyfat Halloween: Pumpkins, Monsters, and Homemade Candy

Happy Halloween! We’ve already had a partially Halloween themed post already, but now it’s time for the full-fledged version.

Earlier this week, Becky and I had one of our weekly Beckesha fun fests.  I drove out to her neck of the woods and we had basil mozzarella avocado paninis and pumpkin spice gelato at Pinocchio’s, a cute little cafe we’ve grown to love. After that, we decided to stop by the store to buy supplies to make our very own homemade peanut butter cups and peppermint patties.  It just so happened that located at the front of the store were the cutest pumpkins ever.  We couldn’t resist.

Once we got back to Becky’s place we began to set in motion what turned out to be quite an adventurous, and at times terrifying, evening.

First, we mixed together the ingredients for the chocolate layers (cocoa powder, coconut oil, vanilla, honey, and agave nectar).  Then we poured the first thin layer of chocolate in the the mini muffin cups.

We put them in the freezer to harden and decorated our pumpkins. They’re probably the cutest couple I’ve ever seen.

I was amazed at how fast the chocolate solidified; it seemed like barely 10 minutes and they were ready for the next layer. The peanut butter layer consists of peanut butter (hello, obvious) and agave nectar.  The mint layer is coconut oil (solid, not melted), stevia, and mint extract.  It sounds too simple doesn’t it?  Use your fingers or a spoon to spread the mint layer onto your mint chocolate cups and the peanut butter layer to your peanut butter cups.

As you can see, we used melted coconut oil, which turned out to be a big hassle. Trust me, use solid coconut oil and save yourself some trouble. We put them back into the freezer and Becky made us each a cup of chai tea.  While I was enjoying the first sips of my tea, I heard a blood curdling scream from behind me.

Becky had her hands over her mouth in horror.  When I went to see what she was looking at, I saw the most terrifying sight.  There, waving his evil claws, was the scariest scorpion I have ever seen!

Of course, at this point I, too, began jumping up and down and shrieking in horror.  Chai tea, peanut butter cups, and mint chocolate cups forgotten, Becky and I attempted to calm ourselves down enough to formulate a plan to destroy the evil in our midst.  I have had great success in the past in killing evil insects by throwing phone books at them (seriously), but we didn’t have a phone book.  The next idea was to try to scare him from out of the oven burner and smash him with a shoe.  This idea was quickly vetoed as neither Becky or I had the nerve to try to chase him down.  Then I had the brilliant idea to cover the burner with a pot to prevent his escape and to fry him.  Maybe we were not in our right minds, but frying seemed like the best option at this point.

Pot in place, we cranked the burner up as high as it would go on until we smelled burning. We turned the oven off and each of us tried to build up the nerve to lift the pot, expecting to see a black, crispy scorpion.  We were still terrified and persuaded Becky’s hubby to lift the pot.

Our nemesis was nowhere to be found.

He’d disappeared. Vanished into thin air.  Becky and I stood frozen in shock and fear for a few minutes until we regained some of our composure. We reasoned that he must have fled into the stovetop the moment things got uncomfortably warm and there was nothing else we could do. We agreed to try and forget about the monster for the time being and got back to our chocolates.

We took them out of the freezer, poured the last layer of chocolate on top, and put them back in the freezer to harden the final layer. We finished our chai while discussing the very real possibility of the giant scorpion taking up permanent residence in Becky’s stovetop. After about 10 minutes, the last chocolate layer had solidified and we bit into the most decadent and wonderful chocolate candies ever! Any fear or unhappiness caused by demon scorpion was forgotten and replaced with blissful chocolate pleasure.

They even have creepy spikey edges.  If this isn’t the perfect Halloween treat, I don’t know what is.

Here is the recipe so that you can make these treats too.

Chocolate Peanut Butter Cups and Peppermint Patties
Adapted from this recipe
Note: we doubled this recipe and ended up with about 25 cups

Chocolate Layer:
1/3 c  coconut oil
1/4 c cocoa powder (we used dark)
2 T agave (or honey, we used a combo)
1/2 t vanilla (do NOT omit)
Pinch sea salt

Peanut Butter Layer:
Combine peanut butter and agave (or honey) until you like how it tastes. Really, it’s that easy.

Mint Layer:
1/3 cup solid coconut oil
1 T stevia blend (or sweeten to taste)
1/4 t mint extract (or more, if you really like  mint!)

Instructions: To make the chocolate, melt the coconut oil in the microwave and mix thoroughly with all other ingredients. Stir frequently, as the agave tends to settle to the bottom. Pour a thin chocolate layer into the bottoms of mini muffin cups. Freeze for about 10 minutes, until solid. Remove and cover with a peanut butter or mint layer. Freeze for about 20 – 40 minutes, until solid. Remove and cover with a final layer of chocolate and freeze until solid, about 10 more minutes. Remove and enjoy! Store in the freezer.

(NOTE: Although these are technically “frozen”, they do not taste like a frozen treat. You’ll be able to eat them like regular peanut butter cups or peppermint patties, but remember that if you leave them out for too long they’ll get melty).

In case you were wondering, the monster did not reappear before I left. He’s still out there, biding his time, plotting his revenge.  I know I’ll be watching my back, and Becky sleeps with one eye open.  He’s sly, this one.

~Elesha, a skinnyfat girl

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Mini Apple Cinnamon Empanadas

I’ve been thinking about tarts a lot lately. Fruit tarts, savory tarts, chocolate tarts, ugly tarts, pretty tarts, any and all tarts. I came home with every intention of making tarts (three ways, mind you), but at the end of the night I had 25 mini empanadas staring me in the face and not a tart in sight.

I don’t know how that happened. I must’ve been baking on auto-pilot again.

Fear not, fellow tart-lovers, they’ll make their debut. For now, let’s enjoy what tastes like a bite of warm apple cinnamon cheesecake wrapped in a whole wheat blanket. As it turns out, empanadas don’t have to be fried or filled with greasy meat to taste utterly sinful. Waistlines, rejoice!

Mini Apple Cinnamon Empanadas

Dough Ingredients:
2 cups whole wheat pastry flour
1/2 tsp baking powder
1/2 T stevia (or other dry sweetener)
Pinch of salt
1/2 cup butter or alternative (I use Smart Balance Lite. You can also sub half oil of your choice. And please, PLEASE don’t ever use margarine!)
1/4 cup cold water

Apple Filling Ingredients:
3 – 4 large apples, peeled, cored, and chopped
1 – 2 T butter alternative
1 tsp vanilla
1 tsp cinnamon
1 – 2 tsp agave (optional)

Cream Cheese Mixture Ingredients:
4 oz tofu cream cheese (or neufchatel cheese, non-vegan alternative)
1 – 2 tsp agave (depending on desired sweetness)
1/2 tsp vanilla

Step 1: Prepare your dough. Combine flour, baking powder, salt, and sweetener, then cut in the butter (or alternative) with a fork or pastry cutter. Sprinkle the water and cut in until the dough is crumbly. Knead the dough lightly for a minute, form into a ball, wrap, and put in the fridge to rest for about a half hour.

Step 2: While the dough chills, peel, core, and chop the apples. Chop small pieces for smooth filling or larger pieces for a chunkier filling.

Step 3: Heat a pan to medium low and add the apple filling ingredients (apples, butter, vanilla, cinnamon, and agave). Cook down, stirring frequently, until the apples are completely soft, gooey, and about half their original size. While they’re cooking, preheat the oven to 350F. In a bowl, combine all cream cheese mixture ingredients (cream cheese, agave, and vanilla), beat until smooth, and set aside.

This is the beginning of the cooking process; as you can see, they're not gooey yet. The aroma was irresistible, and I was burning my fingers so bad picking out apple chunks that I eventually just got a fork to eat them straight from the pan to spare my scorched fingers. These apples are dessert all by themselves.

(Note: Brandy would be an excellent addition to the apples. I was momentarily tempted to tell my husband that I was taking up drinking so that I’ll always have alcohol on hand just in case a recipe calls for it, but I must have caught another waft of buttery vanilla and lost my train of thought. All this to say that if you happen to have Brandy in the cabinet, please add a splash or two.)

Step 4: Remove the dough from the fridge and roll onto a floured surface until it’s about 1/4 inch thick. Cut out as many 4-inch rounds as you can (I used a large jar lid to do this; be creative if you don’t have the right tools!) and line them on a floured cookie sheet. Gather the leftover scraps of dough, knead together, and repeat the rolling and cutting process until all the dough has been used.


Step 5: Top the dough rounds with a spoonful of the apple filling and cream cheese mixture. Fold one side over and seal the empanada closed by crimping the edges with a fork.


Step 6: Brush the tops of the empanadas with a very light layer of non-dairy milk (optional) and add a few more sprinkles of cinnamon (if you’re a cinnamon freak like me). Bake for 20 – 30 minutes until slightly crispy around the edges. Let cool for five minutes and serve warm with a drizzle of coconut cream or a little scoop of non-dairy ice cream if you want to really indulge!

Warm, seasonal, and so darn cute! These little guys just took my cinnamon obsession to a whole new level. I’m beginning to think that in addition to calcium, manganese, and vitamins A and K, cinnamon may also contain a significant amount of crack. Autumn is the season of giving and generosity, so give yourself permission to be generous with cinnamon at all times. It’s critical to your health. 🙂

Here’s hoping autumn never ends!

~ Becky, a skinnyfat girl

Mint Chocolate Chip Cupcakes

Okay, so by now you may have noticed that I rarely title my post by the recipe I’m making.  I like to think about it as a way to lure you in without quite knowing what you’re being lured into.  I’m just sneaky like that.  However, as you can see, I did use the name of the recipe as a title for this post.  Am I suffering from multiple personality disorder?  Well, you never know, but that’s not why I chose this title.  I have a sneaky suspicion that just the words “mint chocolate chip” combined with “cupcake” is all the creativity I need to attract you to this post.  However, if that still doesn’t do it for you, what about this?

So now that I have your attention, I’m just going to dive right in and tell you how to make these.

The Recipe

  • 2.5 cups whole wheat pastry flour (or oat flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup agave nectar
  • 1/4 cup applesauce
  • 1/4 cup milk (I used unsweetened almond milk)
  • 2 tablespoon oil (I used canola)
  • 2 cups spinach
  • 1/4 cup fresh mint leaves
  • 1 cup chocolate chips

Begin by combining the flour, baking powder, baking soda, and salt together in a bowl.

Then measure out 1/4 cup of the mint leaves.

You can set aside some of the prettiest mint leaves to use later to garnish the cupcakes.

Then you can measure out your fresh spinach leaves in a measuring cup, no this ingredient is not a joke and I didn’t have the idea first either.  Check out Katie’s mint chocolate chip ice cream.  Is anyone else thinking mint chocolate chip ice cream and mint chocolate cupcakes just may be the perfect pairing?

Combine the spinach, mint leaves, agave nectar, applesauce, milk, and oil in your blender and puree until there are no green specks and then mix the puree into your dry ingredients.

See how beautiful and green the batter is?

The last step, of course, is to add your chocolate chips.  I chose to melt down unsweetened baking chocolate and sweeten it with stevia and agave nectar.  I chilled the chocolate in the fridge and once it was firm, I made it into chocolate shavings.

Does this not look like the ice cream? 

Then separate the batter into your muffin tin and bake at 350 until the tops of the cupcakes are no longer wet.  Don’t overcook these, the cupcakes will be moist and perfect if you remove them when they are just barely cooked through. 

My camera doesn’t quite do these cupcakes justice, but they are absolutely divine!

The perfect frosting without powdered sugar is still a work in progress, so I won’t post the recipe to the icing in the picture (even if it does look pretty, if I do say so myself).  Until then, I recommend that you use the dark chocolate ganache I made in this recipe.  Or just eat them sans frosting, trust me they’re just as delicious solo.

You know one of the best parts about these cupcakes?  My husband doesn’t like mint and chocolate together which means that I get to keep these all to myself.  I don’t know about you, but as for me I am going to slip away into a mint chocolate heaven for awhile.

~Elesha, a skinnyfat girl

Pumpkin Brownies

It finally feels like fall! Fifty-degree nights mean Thanksgiving must be just around the corner, and I’m becoming dangerously giddy as visions of sweet potato casserole dance in my head. I’m wearing boots and a sweater today despite the fact that it’s supposed to be 85 degrees this afternoon. I wish Texas weather would cooperate and embrace autumn as wholeheartedly as I have.

When I came across this recipe combining the flavors of my favorite season with one of my very favorite desserts, I knew that these brownies needed to be in my belly ASAP. Brownies have it all; they’re chocolatey, fudgy, gooey, melty, and best of all, they’re healthy! At least, this recipe is. But the fun doesn’t stop there, because we’re adding pumpkin!


I truly hope you’re not tired of pumpkin, because I don’t see the end of pumpkin recipes anywhere in sight for the next few weeks. I’ve still got a few cans patiently waiting to be used in my next bowl of oatmeal and Elesha’s Chocolate Chunk Pumpkin Bars.

I have to mention that I was housesitting when I made this recipe and was without the ingredients to make the brownies from chickpeas, as I usually do. However, I strongly suggest using the chickpea brownie recipe rather than the original, as chickpeas provide a great fiber and protein boost! Just remember that the brownies pictured are made with whole wheat pastry flour and are more crumbly than those made with chickpeas, which turn out fudgier. I’ve included the chickpea brownie recipe following the original, so if you’ve got beans on hand, I recommend skipping to the bottom first!

Pumpkin Brownies
Adapted from this recipe, makes a 9 x 9 pan

Brownie Layer (from original recipe, pictured)

4 oz  chocolate, melted (I used dark)
1 cup canned or pureed pumpkin
3/4 cup sugar (or substitute – please do!)
1/4 cup canola oil
1 tsp vanilla
3/4 cup whole wheat pastry flour
1/4 cup cocoa powder
1 T cornstarch
1/4 tsp baking soda
1/4 tsp salt

Pumpkin Layer

1 cup canned or pureed pumpkin
2 T cornstarch
1/2 cup non-dairy milk
1/3 cup sugar (or substitute)
1 tsp vanilla extract
1/4 tsp ground ginger
1/4 tsp ground cinnamon
pinch ground nutmeg
pinch ground allspice

Directions:

Step 1: Preheat the oven to 350 and oil your pan. I like to measure out all the ingredients at the beginning because it makes things easier and more enjoyable. Sipping a hot cup of pumpkin spice coffee while baking is also recommended. 🙂

Step 2 (Brownie Layer): Melt the chocolate (the microwave is the easiest way, in my opinion). In a large mixing bowl mix together pumpkin, sweetener, oil and vanilla. In a separate bowl, combine the flour, cocoa powder, cornstarch, baking soda and salt. Sift the dry mixture into the wet mixture until smooth.

Step 3 (Pumpkin Layer):  Mix all pumpkin layer ingredients in a large mixing bowl and stir until thoroughly combined.

Step 4: Spread the brownie layer into the prepared baking pan and pour the pumpkin layer over it. Bake for 30 minutes, until the pumpkin layer looks fairly firm and is golden brown.


Step 5: Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. In the meantime, make a delicious spinach salad to offset all the dessert you’re about to consume.

Step 6: Devour a brownie or two with a sprinkling of chocolate chips and store the rest in the fridge. These absolutely must be refrigerated or they’ll go bad pretty quick, which I’m very sad to say I learned the hard way. Fortunately, I thoroughly enjoyed a few of them beforehand!

Below is the alternative brownie layer recipe I promised.

Brownie Layer with Chickpeas (healthiest method!)
Note: this make a large batch, you may not need to use all of it.

  • 2 cans (or 3 cups cooked) garbanzo beans, drained and rinsed
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dry sweetener
  • 1/2 cup honey or agave (depending on desired sweetness)
  • 1 T vanilla
  • 1/2 cup ground flax
  • 1/3 – 1/2 cup cocoa (I like dark)
  • 1/4 cup applesauce
  • 1/4 cup coconut oil (or canola)
  • 1/2 cup chocolate chips (optional)
  • 1/4 cup whole wheat pastry flour (optional if you want it less fudgy)
  • 1/2 cup (or more!) canned or pureed pumpkin (optional)
  • 1/2 cup chopped walnuts (optional)

Directions: Blend all ingredients except chocolate chips and walnuts in the food processor until very smooth. Boiling the garbanzos first is helpful because they’re softest when hot, and will be easier to blend, resulting in a smoother brownie. Harder beans make the batter gritty. Add walnuts and chocolate chips if desired and finish with the recipe above, starting with Step 3.

There are more delicious autumn recipes on the way – and I promise they won’t all contain pumpkin! If you’re interested in giving your favorite fall recipe a skinnyfat makeover, just leave a comment and we’ll see what we can come up with. We love a good challenge!

Don’t forget to like us on facebook and follow us on twitter!

~ Becky, a skinnyfat girl

Accidental Genius

Red velvet pancakes.  They sound brilliant, right?  I certainly thought they would be a good idea.  Of course, it would be completely un-skinnyfat of me to use food coloring, so I decided to use beets.  Now from the internet research I did, it seemed like using beets to make red velvet cake is pretty much a hit or miss, with more people missing than hitting.  I figured I’d still give it a shot.

Yeah, my red velvet pancakes were not so red and not so pretty. 

However, my complete failure at producing beautiful, naturally scarlet pancakes, were a near stroke of genius.  These pancakes were so soft, so fluffy, so delicious.  I knew I was on to something.  My next version of the pancakes were, in a word, divine.

Oh, So Fluffy Pancakes (No Buttermilk Needed)

  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons stevia (or 1 packet)
  • 3/4 cup canned coconut milk
  • 1 tablespoon vinegar (I used pomegranate vinegar)
  • 1 tablespoon butter or healthy substitute
  • 1 small yellow squash, chopped or sliced

To begin with, mix all of the dry ingredients in a bowl. 

Check out my humongous bag of whole wheat pastry flour!  It’s so big, the laundry room is the only place it fits in my apartment.  I love Amazon! 

Okay, ignore my rant and keep mixing the dry ingredients.

Then slice the squash.

Blend the squash along with the butter, milk, and vinegar.

Mix wet and dry ingredients together.

Preheat your frying pan to medium heat.  Once the pan is heated, then you can pour and form your pancakes on the pan.  I always like to transfer my pancake batter into my liquid measuring cup or blender, it helps me to pour the batter more easily. 

Your pancakes should be ready to flip when they get fluffy and bubbly, like this:

See how pretty?

I used pumpkin puree, cinnamon, peanut butter, and maple syrup to make the perfect pancake stack.

The cream at the top is coconut whipped cream.  You can find Katie’s version of it here

I had these pancakes for lunch  the past two days.  Yes, I have no shame in eating pancakes for lunch.  If it’s good for breakfast, it’s also good for lunch and supper.  I think I have my new mantra. 

Until next time, try pancakes for lunch.

~Elesha, a skinnyfat girl

Zucchini (and Friends) Bread

Now that it’s fall, I go weak in the knees for all things baked. So when I came across this easy (and adorably written) recipe, I knew I had found a quick cure for my bread craving.

After devouring a thick slice with melty butter (Smart Balance, really), I was satisfied…momentarily. I wanted more bread, but not the simple, yeasty bread I’d just baked. I wanted dense, sweet, gooey bread. Zucchini bread.

The recipe I used was really just a guideline. You won’t believe the nutritious goodies I’ve added! Besides zucchini, this bread will fuel you with banana, flax seed, applesauce, coconut, walnuts, and wheatgrass. Yes, wheatgrass.

Poor wheatgrass. It ain’t easy being green. One of the superest of superfoods, hardly eaten by the average American. And even then, it’s usually only consumed in green juice or powdered capsule form. Why are we such grass haters? Grass has rights, too. Give grass a chance.

I realize I sound like a hippy, but I promise I’m still talking about wheatgrass.

I saw a small bottle of wheatgrass capsules in the store last week for $28.99. No, no, no! It was all wrong! Instead, I bought a container of the fresh stuff in my local health food store for $1.89. Better, right? The fresh stuff has more of the good stuff in it, anyway. I think the reason people don’t buy wheatgrass is because they think “You want me to eat grass? Ew! Nasty!”. Well, think again, people, because this recipe allows you to reap the health benefits of wheatgrass and not even realize you’re eating it. No more excuses!

Zucchini (and Friends) Bread
Adapted from this recipe

Ingredients:

3 cups flour (I used half white whole wheat, half whole wheat pastry)
2 t cinnamon
1.5 t baking soda
1/2 t baking powder
1 t salt
1/4 cup ground flax
1/4 cup finely chopped wheatgrass
1/2 cup applesauce
1/3 cup coconut meal (I have lots left from making milk)
1 very ripe mashed banana
1/2 cup milk of choice (I used coconut)
1/2 cup canola oil (or oil of your choice)
2 t vanilla
1/2 cup raw sugar (or other dry sweetener, or 1/4 cup stevia)
2 T agave (or other liquid sweetener)
1 cup shredded zucchini
1/3 cup chopped walnuts

NOTE: I realize you may not have every single one of these ingredients on hand. No worries, you can omit the wheatgrass, applesauce, coconut meal, banana, or walnuts if you don’t have them. You can even substitute other nutrient-dense foods in their place: carrots, squash, oats – get creative!

Step 1: Preheat the oven to 350. Combine the dry ingredients (the first six) in a large bowl.

Step 2: Mix the rest of the ingredients except for the zucchini and walnuts in a separate bowl. When mixed thoroughly, add the zucchini and walnuts.

Step 3: Add the wet mixture to the dry and mix thoroughly.

Oh YUM - look at the green bits!

 Step 4: Scoop mixture into a well-oiled bread pan.

Step 5:  Try not to eat too much of the delicious batter. I failed miserably at this step.

Step 6: Let bake for 1 hour or until you can put a butterknife in the center and it comes out clean. Let it cool. When I cut a slice a few minutes after taking the loaf out of the oven, it just fell apart. It tasted wonderful but it was just crumbs. I was devastated and thought I’d have to start all over. NOT THE CASE! 2 hours later I wanted another piece and it had magically bound together! Let it cool. Still, it’s very soft, so be sure to cut through it carefully so it doesn’t fall apart.

Pretty simple, right? The only hard part is all the waiting, but I promise you – it’s well worth it!

Hopefully all this bread will silence the baking monster within me for a few days. After that, I’ve got a couple cans of pumpkin in the cabinet begging to be put into Elesha’s pumpkin bar recipe, a pie, or maybe even brownies.

Fall is the best.

~Becky, a skinnyfatgirl

Trick and Treat

My mother is a master of disguise.  Sure, she looks innocent enough, but underneath it all she is one of the most cunning women I know. 

From beans and sprouts in her homemade bread, chick peas in her smoothies, the extent to which she snuck healthy food into our favorite treats, my siblings and I will never know.  She was always devising new ways to get us to eat healthy things.  I guess I inherited something from her after all.  So in honor of the queen of nutrition camouflage herself, I give you…

Chocolate Chunk Pumpkin Bars with Orange Whipped Cream

Chocolate Chunk Pumpkin Bars

  • 2.5 cups whole wheat pastry flour
  • 3 teaspoons baking powder
  • 2 heaping teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/4 cup butter
  • 1/2 cup honey
  • 1 tablespoon agave nectar
  • 1 can pumpkin puree (about 2 cups)
  • 1.5 cups carrots
  • Dark chocolate chunks or chips

Mix all of your dry ingredients together.  Then blend the honey, agave nectar, butter, pumpkin puree, and carrots. (hold the chocolate chunks until the end)

Once it becomes a nice puree add it into your dry ingredients, then mix in the chocolate chunks.

Spread the batter into an oiled casserole dish or separate into muffin tins.  Bake at 350 for about 15 minutes until baked through.

While your pumpkin bars are baking, you can make your orange whipped cream!

  • 1 can chilled coconut milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 teaspoon agave nectar (add a little more if it’s not sweet enough)
  • Carrots (add until you’ve achieved desired shade of orange)

Blend all ingredients until smooth.  The carrots can give the cream a gritty texture, just keep blending until that goes away.

The cream won’t be quite as thick as whipped cream at first, but if you let it chill in the fridge it will thicken right up.

These pumpkin bars and orange whipped cream come together for a wonderful fall treat.  Perfect for Halloween or anytime! 

My mom will be so proud.

~Elesha, a skinnyfat girl

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