Bloom Everyday

Inspiration for Healthy Living.

Archive for dessert

Better-For-You Saturday Cinnamon Rolls

This is something I was craving. So I made them! They are so delicious and so easy. I cut out half the fats, and half the sugar. And trust me, you won’t miss it one bit. So satisfying!

What you need…

For the dough:

milk, 3/4 cup just slightly heated
margarine, 1/4 cup softened
flour, 2 3/4 to 3 1/2 cup
instant yeast, 1 1/2 teaspoons
sugar, 1/4 cup
salt, dash
egg, 1 whisked

For the filling:

brown sugar, 1/2 cup
cinnamon, 1 tablespoon
nutmeg, 1 teaspoon
vanilla, 1 teaspoon
margarine, 1/4 cup softened
canola oil, small splash

For sprinkling:

walnut, chopped, 1/2 cup

For the glaze:

powder sugar, 1/2 cup
skim milk, 2-3 tablespoons

What to do…

1. Heat the milk slightly in either them microwave or on the stovetop. Be careful not to scald it. Once it bubble a touch, take off the heat and drop in the margarine. This will melt. Set aside.

2. Combine the flour, sugar, salt, and yeast together.

3. Add the wet ingredients, which are the water, egg, and milk. Stir together well with a wooden spoon.

4. Keep adding 1/4 cup of the remaining flour to the mixture until it starts to pull away from the bowl. When it’s not as sticky, turn onto a floured cutting board and knead until it starts to look smooth. This won’t take long. You can add more flour to it if it is still too sticky while knead.

5. Now we have to wait a tiny bit. You have to cover the bread with a damp paper towel. It will rest for 10 to 15 minutes.

6. So while that is hanging out, you can make the filling! Mix together all the filling ingredients except the walnuts (those will be sprinkled on before we roll it up).

7. Now the 15 minutes has passed, roll the dough out to the into a large rectangle. Then spread the filling mixture evenly all over. Sprinkle will walnuts. Roll it up!

8. Cut into 12 to 16 rolls. Place in a non-stick brownie pan or a muffin pan. Now we need to cover this again with a damp papertowel and let it rest until it rises (about doubled), this will be about 20 to 40 minutes.

9. Bake in a 375 degree oven for 20 to 30 minutes, until brown. Drizzle with glaze when slightly cooled.

10. ENJOY!


Peanut Butter Chocolate Chip Pretzel Oatmeal Cookies (Oh yeah!)

I got a little creative in the kitchen this weekend, and man oh man – these came out excellent! My husband and I just adore these cookies. They are like a candy bar in cookie form. Simply heavenly and so easy.

What You Will Need:

flour, 3/4 cup
baking powder, 1/2 teaspoon
baking soda, 1/2 teaspoon
sea salt, dash
soften margarine, 1/2 cup
creamy peanut butter, 1/2 cup
sugar, 1/2 cup
brown sugar, 1/2 cup
egg, 1
vanilla extract, big splash
instant oats, 1 cup
rolled oats, 1/2 cup
mini pretzels, crushed, 1 cup
chocolate chips, 3/4 cup

1. Cream margarine, peanut butter, vanilla extract, and sugars in a bowl. Add egg and beat in well.

2. Add flour through salt and combine.

3. Add oats, flour, pretzels, and chocolate chips. Stir in well.

4. Bake in preheated 350 degree oven for around 10 minutes. So delish!

These are phenomenal! Make them right now!


Super Easy Mini Handpies

Make these on the fly when you have guests over or if you want a simple, sweet treat at the end of your day!

What You Will Need:

pie crust
blueberries (or other fruit)

1. Roll out your dough.

2. Fill it with applesauce and your favorite fruit. Fold it over and bake it in your oven at 400 degrees.

3. Cook until golden brown and caramelized!

These are not the prettiest, ’cause I really did make them on the fly. But with a little TLC – these puppies would be precious and classy to serve at a party.

Simply Sweet Good-For-You Pumpkin Bundt Bread

I love Fall, and when Fall comes around, so does my love affair with pumpkin and any autumn flavors! Last night I got creative in the kitchen and made a pumpkin bundt loaf.

What You Will Need:

pumpkin, 1 can of puree
sugar, 1 heaping cup
oil, 2/3 cup
vanilla, 2 teaspoons
small banana, mashed
eggs, 2 (or 3 for a cakery bread)
flour, 2 1/2 cups
whole wheat flour, 1/2 cup
baking soda, 2 teaspoons
baking powder, 1 teaspoon
cinnamon, 1 + 1/4 teaspoon
nutmeg, 1/4 teaspoon
salt, hefty dash
water, splash if needed

Β 1. Mix together all the ingredients from pumpkin through the eggs in a large bowl.

2. Add the rest of the dry ingredients. Mix until a thick dough forms. It may seem like it will next mix, but it will! Add a splash or two of water to loosen up the batter if it seems too thick.

3. Spread it evenly in your glorious bundt pan.

4. Bake in a 350 degree oven for 30 to 35 minutes, top will be golden and a knife will come out clean.

A slice was perfect in my oatmeal this morning. πŸ˜‰

– Katie @ BloomEveryday


Chocolate Pudding Treat

I often get a craving for chocolate, just like the next girl. I think that it is an unspoken rule that I need to eat chocolate once a day – it is just the way things were meant to be. πŸ™‚ I wanted to satisfy my chocolate cravings, with a guilt-free dessert.

Thank goodness for sugar-free chocolate pudding!Β Β  Here is a quick idea for a simple, chocolate dessert for one (or as many as you need). Perfect for my mid-evening chocolate cravings!

What you will need:

1 pudding cup (sugar-free chocolate pudding)
2 Tbsp Peanut Butter Cup cereal (or your favorite cereal)
1 Tbsp jam (I use raspberry)
2 Tbsp Fat Free Whipped Topping

In a small ramekin place cereal on bottom (this acts like a crust for your dessert). Add chocolate pudding and jam. Top with whipped topping.

The perfect chocolate treat! Your imagination is the limit – peanut butter would be delish too!

-Heather @ BloomEveryday

Perfect Zucchini Muffins

I recently acquired a lot of zucchini. And I have always been wary of zucchini bread – it’s always soggy and uber-sweet. However, I have created a zucchini muffin that I (and my husband) absolutely adore! They have less sugar (cause I think 1 cup of sugar in one loaf is a little excessive!).

He’s a happy muffin. πŸ™‚

What You Will Need:

flour, 1 and 1/2 cups
baking soda, 1/2 teaspoon
baking powder, 1/4 teaspoon
salt, hefty dash
cinnamon, 1 teaspoon + 1/4 teaspoon
nutmeg, 1/4 teaspoon
egg, beaten well
sugar, 1/2 cup
zucchini, finely shredded, 1 and 1/4 cups
canola oil, a little less than 1/4 cup

1. In a large bowl, shift together flour through nutmeg. In a medium bowl, mix together well the egg though oil.

2. At once, add all the wet ingredients to the dry. Mix together well until just combine, it will be lumpy. Don’t over work the batter.

3. Pour into a muffin pan will liners (or greased and floured well).

4. Bake in 350 degree over for 25 minutes or until golden brown.

They are perfect for packing lunches or for an after dinner treat! They are better-for-you baked good, so whip up a batch tonight.

Katie @ BloomEveryday

Easy Pecan Caramel Chocolate Pretzels

These are easy pecan chocolate caramel pretzel candies! We make these around the holidays after my husband’s mother showed me how to make them. They are also great anytime of year and you can make lots of different variations. You can replace the Rolo’s in this recipe with just about anything. You can use Hershey Kisses or Hugs, mini-candy bars, you name it! You can also trade out the nut with your favorite – peanuts, cashews, almonds, walnuts…anything would be delicious.

For the basic recipe, here’s what you need:

a large bag of Rolo candies, unwrapped
a bag of small pretzel shapes
pecan havles

(coffee is optional πŸ™‚ )

1. Arrange the pretzels in neat row on a tin foil lined baking sheet. Preheat the oven to 300 degrees. Place one rolo on each pretzel.

2. Place the baking sheet in the oven, watch very carefully until the candies are slightly melty (not actually melted). They will look like they are starting to become looser, and more malleable.

3. Take the baking sheet out and place one pecan on each pretzel with still soft. Let the candies cool on the tray and then transfer to a airtight container. Enjoy the chewy deliciousness!

Katie @ BloomEveryday

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