Tag Archives: dessert

No Dinner WIAW

Today is the first WIAW(T) in which I do not document a workout…. which is because I didn’t do a workout yesterday. My schedule is such that I’m going to bed in the wee hours of the morning lately, and I’ve made the executive decision that sleep is more important than working out right now.

I don’t love it, but it is what it is.

What I do love?

This breakfast:


I’m so Caitlin from Healthy Tipping Point right now.

I am seriously obsessed with these raw oats yogurt bowls right now. Obsessed.

Into the mix went:

  • 1 vanilla Activia yogurt
  • ~ 1/4 cup raw oats
  • 1/2 banana, sliced
  • blackberries
  • a sprinkle of glazed walnuts (makes the bowl)

I also enjoyed my random, piecemeal lunch, which was a Green Giants veggie & black bean mix (I think it’s called Healthy Weight?) + a toasted English muffin with a slice of cheddar cheese split across the two halves.


Random but totally effective.

My sweet tooth kicked in and I treated it with two clementines for lunch dessert:


Snack came a few hours later and was in the form of bunch of Wheat Thins + a string cheese.


I’m on a major string cheese kick lately.

It was a good thing I had that snack, as I didn’t end up having dinner.  Instead, I had drinks.


I know, healthy of me. I got the above cherry cocktail (which is alongside a drink that wasn’t mine but also begged to be photographed, which was a blueberry & blackberry cocktail).

I also had a glass of Sauvignon Blanc. I also took a few bites of the artichoke and potatoes that some of the others at my table ordered.

But, really, I’m sorry for being a bad HLB and not eating dinner last night. Still, I’d rather tell you the truth.

I’d like to make it up to you. Does showing you a picture of my amahhhhzing (said a la my doppelganger, Penny from “Happy Endings”) lunch today help?


What about two pictures, with the second one all mixed up?


(That’s tuna, by the way, not chicken).

It makes me feel better, anyway.

… so did eating it.

What are you eating today?



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Homemade Whipped Cream

So, remember that Chocolate Bundt Cake I posted about the other day? Well, it’s damn good, but the homemade whipped cream that goes along with it takes it over the top.

I was originally going to post the recipe for this whipped cream  in my own words (you know, as usual), so I emailed my mom and asked her to send me the recipe (since she’s the one who made it and this recipe is her’s).

Then, I read her email and I realized how funny it was and also that you’ll be able to see that I get both my writing style and my sense of humor from her, so I thought I’d just share it exactly as she wrote it. Enjoy.

From my mother’s lips (well, fingers, I suppose):

Homemade Whipped Cream

Oh boy, this is a tough one. Kidding.

Use cold whipping or heavy cream – usually one pint is plenty.
I also use a cold bowl and cold beaters. It helps beat the cream. Put them in the fridge for 15 minutes. Be sure to have the beater UNPLUGGED when you attach the cold beaters.
Beat the cream on high until stiff peaks form. Once stiff (yeah, I know), add powdered (confectioner’s) sugar to taste. Try a little at first – maybe an 1/8 of a cup, and add more as desired. Depending on what you’re serving it with, you may want it sweet or not so sweet.
I simply shaved dark chocolate on top. I had Ghiradelli dark chocolate squares but use what you have – although, it does have to be a firm/hard (yeah, I know) chocolate to be able to shave it.
That’s it. It’s simple. If for some reason you have to make it far in advance (not recommended though), a chef I saw said to melt one marshmallow for each cup of cream used  to keep it stiff (yeah, I know). Add it at the end, but keep in mind that it’s sweet, so you may need to cut your sugar down. I would put them in first, and then add the sugar.
Don’t over beat, but I like it very stiff (yeah, I know).
Love you 
So… now you see where I get it.
Anyway, this cake with this whipped cream? Divine.
Make both. Together. You’ll thank me (and my mom).


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Cranberry Apple Pumpkin Bars

So, I was completely trying to make something else when I made these. I had this idea that they were going to be shortbread bars.

But then, as I was creating the recipe, I cut down on both the butter and the sugar.

In case you didn’t know, that’s kind of what makes shortbread… shortbread.

The good news is that these bars are kind of like little pie bars. They taste like pie. And they’re healthier. Slightly less healthy when you top them with ice cream, but that definitely is how I suggest you eat them.

Cranberry Apple Pumpkin Bars

makes 12-18 bars (depending on how you slice them) — one 9 x 13 pan


  • 1/2 cup (1 stick) butter (at room temp)
  • 1 cup white sugar
  • 1/4 cup pure maple syrup
  • 2 eggs
  • 1 cup pumpkin puree
  • 3 1/2 cups flour
  • 2 tbs cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 cup cranberry apple butter*
  • 1/2 cup walnut pieces

*Note: If you don’t have access to a Trader Joes, which is where I found cranberry apple butter, I think any old apple butter would do just fine.


Preheat oven to 350 degrees.

Grease a 9×13 pan or dish.

Using an electric mixer, blend the butter, sugar and maple syrup. Add the eggs and pumpkin puree and blend until evenly mixed.

Sift together flour, cinnamon, cloves and nutmeg. Add dry mix to wet mix and blend thoroughly.

Spread half of the dough on the bottom of the pan. Spread the cranberry apple butter evenly across the dough. Press pieces of the rest of the dough across the top of the dish. You won’t evenly cover it, but you will come close. See below.

Press walnut pieces into the top of the dish. This will spread the dough on top slightly. Again, see below.

(In case you can’t tell, that’s after it’s baked.)

I really liked these. I didn’t think I would at first, when they didn’t turn out as planned, but they really grew on me when I realized they were just something different than I’d thought they were. Served warm and topped with vanilla ice cream, these are to die for!

Sometimes, you’ve just got to be a little flexible. 🙂


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Happy Thanksgiving! Praline Spice Cookies (Vegan)

Happy Thanksgiving, friends!

Today, I am thankful for so much. My life is rich and full. I have an amazing family, a huge circle of incredible friends all around the world, a base of readers that I see coming back day after day (I really love you guys), a job I love, and so much more. I am a lucky girl.

I know I was supposed to share these with you yesterday (sorry about that), but it’s better late than never, right?

Plus, these are some of the best cookies I’ve ever made. Seriously.

And now you can be thankful for that. 🙂

(And maybe just ignore how awful the pictures are since they were taken in my garage at night. I did my very best without a lightbox!)

Oh, and this is actually an adaptation of my own recipe — for my Vegan Chocolate Chip Cookies!

Praline Spice Cookies

makes 2 dozen cookies


  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tbs cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 cup coconut oil (liquified, at room temp or higher) (use unrefined — trust me on this)
  • 1/4 cup almond milk
  • 1 cup vegan chocolate chips (Ghiradelli makes really good ones!)
  • 1 cup pecan pralines (I get the amazing ones from Trader Joe’s)


Preheat oven to 350 degrees.

Sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a separate bowl blend white sugar, brown sugar, liquified coconut oil and vanilla extract. Add flour mixture and blend again.

Set mixer aside, add chocolate chips and pecan pralines, and use a wooden spoon to mix the chips and nuts into the dough.

Spoon tablespoon-sized balls of dough into your baking trays and leave them rounded. You can even round them with you hands,if you want, as they will keep their shape.

Bake for 12-14 minutes.

And then you’ll get these babies.


These are also the closest to cookie dough balls that I’ve ever made by accident. They are hard on the outside while being crumbly, doughy and chewy all at once on the inside.

Plus, the pecan pralines add an incredible sweet/ salty aspect to them!

So, back to Thanksgiving — aside from this awesome recipe (I kid, I kid)…

… What are YOU thankful for today?


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Vegan Chocolate Chip Cookies

Last weekend, I was going to a party with a bunch of people I hadn’t met before and I therefore wanted to bring cookies. I mean, what better way to make people like you, right?

But I was still vegan at this point and I really wanted to stick with it. Enter: Vegan Chocolate Chip Cookies.

It was an experiment with which I got extremely lucky.

I have since made three batches, changing up the recipe each time. The first batch was definitely the best (in my opinion), but they were all good. So, I’m going to write out the recipe for the best version (trust me, they are SO GOOD) and then I’ll tell you what I changed for the other two batches, should you think they sound more your style.

Here’s a sort-of peek at what it looks like when I create a recipe.


I first write out what I think I’ll do and then, once I get in the kitchen, I change everything. I do it every single time. There isn’t much of a method to my madness, but it usually works. Thankfully.

Vegan Chocolate Chip Cookies

makes 2 dozen cookies


  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup vegetable oil
  • 1/4 cup almond milk
  • 1 cup vegan chocolate chips (Ghiradelli makes really good ones!)


Preheat oven to 350 degrees.

Sift flour, baking soda and salt together. Set aside.

In a separate bowl blend white sugar, brown sugar, vegetable oil, almond extract and vanilla extract. Add flour mixture and blend again.

Set mixer aside, add chocolate chips, and use a wooden spoon to mix the chips into the dough.  Dough will be crumbly!


(The best part of vegan dough is that there’s no salmonella to worry about and you can have as much dough as you want! The worst part of vegan dough is the same thing. Tummyaches are the worst.)

Spoon tablespoon-sized balls of dough into your baking trays and leave them rounded.

Bake for 10-12 minutes (I think 12 is much better — it gives you this lovely browned quality below).


Sadly, that is the only picture I have of the first and best batch of cookies. Happily, the 3rd batch looks really similar, so that works.

The second batch looked like this:

AKA super flat. Very chewy. Some people like that, so here’s what I did for that:

  • I cut the oil to 3/4 cup
  • I upped the almond milk to 1/2 cup
  • I tried coconut extract instead of almond extract.

People still liked these, so I’m not going to knock them. However, they were my personal least favorite of the three. They did result in one accident picture that I kind of liked, though:

How very “fall” of them.

The third batch had these changes:

  • I cut the oil to 3/4 cup
  • I upped the almond milk to 1/2 cup
  • I added a half a cup of flour (actually, I may have added more — I can’t remember — but I’d say add until it’s crumbly)
  • I used coconut extract instead of both vanilla extract and almond extract. (I really think the almond extract and vanilla extract together is best, though.)

Those are the cookies you mostly see in pictures here.

The main recipe, in my opinion, gives you a pretty perfect cookie — chewy on the inside and crunchy on the outside.

The second batch (the flat cookies) are super chewy and the third batch are thicker and almost cakey. They’re a little bit healthier, I suppose (what I was going for) but in the end, I say go with the better cookies and just don’t have seven of them.

You know, if you can help yourself.

One last thing!

My friend Ryan, who you may remember from his epic guest post,  is doing Movember again (I invited you to help out a year ago, too!).

I would like to invite you to donate to his cause, his mustache, and his awesomeness. It’s for a great cause and a great person!

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Upgraded Mac N’ Cheese

FYI: I knew I’d be on painkillers today, so I wrote this post days earlier and scheduled it to go up automatically. I plan to be back on Friday to give a post-surgery update! (I say that, of course, on Monday, having absolutely no idea how the surgery will have gone.)

I really, really, really love macaroni & cheese. Like, for realz.

But, if you’re anything of a regular reader of KWH, you may notice that I rarely ever eat pasta. It’s just one of those foods that I have a really hard time rationalizing, nutritionally.

Not that I have a problem with chocolate chips by the handful, but that’s an entirely different story.

But back to the Mac N’ Cheese.

I can’t just eat pasta by itself because I’ll end up eating the entire box to be full and then I just get a stomach ache anyway. It’s a problem.

As you may notice in the pictures, this ain’t your regular mac n’ cheese. It’s healthified, yo!

Upgraded Mac N’ Cheese

makes 3 servings


  • 1 box Annie’s Mac N’ Cheese
  • 1/2 tbs Earth Balance/ butter/ whatever of the sort
  • 1/4 cup milk (I like 1%)
  • 1 can chickpeas
  • 1 cup frozen peas
  • 2 tbs parmesan
  • salt & pepper to taste


Make pasta according to directions. Two minutes before the pasta is done cooking, add the frozen peas. Drain once cooked through. Put pasta & peas back into the now-empty pot. Add Earth Balance and stir until melted.

Drain chickpeas.

Stir in cheese sauce (again, according to directions), then add chickpeas, salt, pepper and parmesan.

That’s it!

Mark ate his with hot sauce and said it was awesome that way. Just FYI, in case you roll that way.

P.S. — I would totally have made this with the whole wheat version of Annie’s if I could have found it, but I couldn’t. I would suggest it, if you can.


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Candy Corn Cookies

You may remember that I posted about making Candy Corn Cookies the other day.

Yes, those Candy Corn Cookies.

I made them for the LA Galaxy Game because, even though it was definitely implied that I was only expected to buy cookies, I like to bake my way into peoples’ hearts.

I also made them because I bought candy corn on a whim the other day and needed to use it up so I wouldn’t eat it by the handful (candy corn is so addicting).

I also made them because I’ve been craving oatmeal chocolate chip cookies like whoa.

Finally, I also made them because I decided it was high time for a Halloween-themed cookie recipe. Holiday recipes are the best, don’t you think?

Obviously, I combined all of these elements for this recipe.

And, if I do say so myself, this recipe is a keeper.

Candy Corn Cookies

makes 2 dozen cookies


  • 2 cups all-purpose flour
  • 2 cups oats
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 cup packed light brown sugar
  • 3/4 cup white sugar
  • 3/4 cup butter (at room temperature)
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup candy corn
  • 1 cup chocolate chips


Preheat oven to 350 degrees.

Sift together flour, oats, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.

In a separate bowl, use an electric mixer to combine brown sugar, white sugar, butter, eggs and vanilla.

Use a spoon to stir dry mixture into wet mixture.

Stir in candy corn and chocolate chips.

Spoon rounded tablespoons of dough onto greased cookie sheets.

Bake for 14-16 minutes or until golden brown.

These cookies were a pretty big hit with everyone, so I think I can call them a winner. They were chewy and packed with flavor — everything I think a cookie should be.

Happy Fall! Serve these for Halloween and make friends. 🙂

I created this post as part of Frigidaire’s Talk Turkey Campaign. Share your own recipes and tips at Frigidaire’s Make Time for Change site. For every recipe or tip that’s shared, Frigidaire will donate $1 to Save The Children’s U.S. Programs, which creates lasting change for children in need.


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