Baked Broccoli Tots

I don't know about you, but Napoleon Dynamite really summed it up for me with Tater Tots.

They are just one of those things that plunge me right back into the joys of my high school days. Why wouldn't they? The crispy, greasy, salty goodness of those little potato clouds... so good. But so NOT good for my ever growing rear.. If only there were a healthy alternative... Ha, ok, you obviously know I'm going to throw my alternate choice at you so let's not prolong the build-up.. BROCCOLI TOTS!

If you're like my husband, you're looking at your screen right now with a look of half disgust, half intrigue and thinking that I must have lost my marbles. Don't be so skeptical! I promise, they're delicious.

Nick really loved these with hot sauce (ketchup and broccoli freaks him out), but I went for the good old traditional tot-sauce, Ketchup. You could even get fancy and make a nice little Alfredo sauce for these!

Anyway, here's what you're going to need to make these:
1 Bag frozen broccoli, thawed and drained
2 Large Eggs
1/2 small Sweet Onion, diced into small pieces (about 1/2 Cup)
1/4 cup Graded Parmesan Cheese
2/3 Cup Italian Style Breadcrumbs
1 Tbsp Italian Seasoning
1/2 Tsp Garlic salt (or to taste)
1/2 Tsp Ground Black Pepper

Here's how you make them:
1. Preheat oven to 350 Degrees.
2. Place broccoli in food processor and pulse* until chopped into small pieces (or chop by hand)
3. Transfer broccoli to a medium bowl, add all other ingredients and stir until combined.
4. Form into tots and place on a greased cookie sheet. It helps with forming the tots to make a tight little ball first, then roll it out into the tot shape.
5. Bake 25-35 minutes or until golden brown.

*Be sure when pulsing to do just short bursts and gently shake or stir to ensure bottom pieces do not get turned into puree.

Enjoy!

Easy Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Here in PA, we have had some crazy winter weather this year... by crazy I mean it has been below freezing like 2 days. I'm totally fine with that, but it has made my taste buds take come crazy leaps. One day I'm craving chili and hot cocoa, the next I'm all for watermelon and lemonade. Last night, I had a pumpkin craving, so I decided to whip up a SUPER easy pumpkin spice cake. 

This one is always a winner with my husband, who is one of those crazy "I don't like sweet desserts" people, and it's incredibly simple to throw together. 

Here's what you need for the cake:

1 Box yellow cake mix

1 (regular size, not the extra large cans) Easy Pumpkin

1/2 teaspoon cinnamon

2 teaspoons vanilla

1/2 the amount of water called for on the cake mix box

Here's what you need for the frosting:

1 Brick Cream Cheese (at room temp works best- if not you'll need to microwave it to soften it a bit)

3/4 Cup Powdered Sugar

1 teaspoon vanilla

1 Tablespoon cinnamon

Here's how you make this delicious little treat:

1. Preheat the over to the temperature on the cake mix box.

2. In a large bowl, mix together all ingredients for the cake with electric beaters, until smooth.

3. Bake according to the cake mix box. (* This cake may take a bit longer because of the extra moisture from the pumpkin)

4. Cool cake.

5. In a medium bowl, using electric beaters, mix together all frosting ingredients until a smooth, creamy frosting texture forms. 

6. I like to spread this frosting onto the cake while the cake is still a bit warm. It melts down a bit over the cake and works like a glaze. Plus, the cake tastes AWESOME while it's warm! 

7. To store, just cover and refrigerate! 

Enjoy!! :) 

Brownies- with no flour or refined sugar?!?! Yes.

I'm on week 3 of the 21 Day Fix! Yay!!!

I must admit, I feel so much better knowing that I'm building muscle and getting myself back on the stick. It's such an empowering feeling taking control of your health and making the decision to better yourself... most of the time.

There are, however, those times when you just want chocolate and there's not enough water, toothpaste or vinegar in the world to deter that sweet craving (yes, I brush my teeth with minty tooth paste or drink some vinegar water when I have a sweet craving to try to blow it off- try it, you'll be amazed).

So, last week I got this crazy intense chocolate fit.. that lasted for about 3 days and I just could NOT get it to go away. Luckily, I remembered my sister talking about Black Bean Brownies that she had made and LOVED. I decided I was desperate and had to try something, so I got my googler out and discovered my definition of a genius, Chocolate Covered Katie.

If you have never checked out her blog, it's definitely worth it. So many delicious, healthy versions of our guilty pleasures.

Anyway, I found her recipe for Black Bean Brownies and O.M.G... Let's just say I'm keeping black beans on hand from now on, just in case. They are SO good. I deviated from her recipe just ever so slightly and ended up with a deliciously, gooey, almost half-baked batter like center with the nice crispy edge that everyone loves on a brownie. I gave them to my husband and two teenage cousins without telling them what it was made of and they all commented that they were some of the best brownies they'd ever had. Imagine their shock when I told them they were eating Black Beans!

Ok, enough talking about it... Let's get down to business.

Here's what you need to make these delicious little treats:

1 can black beans

2 tbsp cocoa powder 

1/2 cup quick oats 

1/4 tsp salt

1/2 cup agave nectar or honey

1/4 cup vegetable oil 

2 tsp pure vanilla extract

1/2 tsp baking powder

2/3 cup chocolate chips (I like dark chocolate best with this recipe)

optional: more chips for presentation, walnuts, white chocolate chips

Here's how you make them:

1. Preheat oven to 350 degrees.
2. Drain and rinse your black beans so all the sauce they come canned in is washed off.
3. Put your oats in food processor (or I use my Ninja blender and it works great) and blend them until they form a powder
4. Add in all other ingredients except chocolate chips and optional ingredients. Blend until well mixed and a smooth, batter like consistency is formed. Stir in chocolate chips.
5. Pour batter into a greased baking pan (I use a round 8" pan).
6. Top with more chocolate chips, nuts or other treats if desired.
7. Bake 15-18 minutes.
8. Let cool at least 15 minutes before eating.
9. Don't bother with a plate, just get a fork and chow down!!!!

If you have any left over (key word, if) just cover them and store them in your refrigerator. They may set up more overnight in your fridge, giving you a nice, brownie like consistency.

Enjoy!!