Flourless Oatmeal Bars

These gluten-free flourless oatmeal bars are made with chickpeas instead of flour! Chickpeas are low in fat, high in fiber and rich in antioxidants.

Flourless Oatmeal Bars
(Published by Pampered Chef)

 

1 can (15-16 oz or 398 mL) chickpeas, drained and rinsed

2   eggs

½ cup (125 mL) reduced-fat creamy peanut butter

1 tsp (5 mL) vanilla extract

⅔ cup (150 mL) white chocolate morsels, divided

½ cup (125 mL) quick-cooking oats

⅓ cup (75 mL) dried cranberries

⅓ cup (75 mL) packed brown sugar

½ tsp (2 mL) baking soda

¼ tsp (1 mL) salt

 

Preheat the oven to 350°F (180°C). Lightly spray the wells of a Brownie Pan with nonstick cooking spray.

Place chickpeas and eggs in the Manual Food Processor and process until they’re well blended.

Carefully remove the blade from the processor bowl, and transfer the chickpea mixture to the Classic Batter Bowl. Add the peanut butter and vanilla, then mix well with a Small Mix ‘N Scraper®. Add ⅓ cup (75 mL) of the morsels, oats, cranberries, brown sugar, baking soda, and salt. Mix until combined.

Using a Small Scoop, divide the mixture evenly into the wells of the pan. Gently spread the mixture with the back of the Scoop. Bake for 16–18 minutes or until a wooden pick inserted in the centers comes out clean.

Place the remaining ⅓-cup (75-mL) morsels in a 1-cup (250-mL) Prep Bowl and microwave on HIGH for 1 minute, stirring every 15 seconds or until melted. Transfer the morsels to a small resealable plastic bag (see cook’s tips).

Move the pan from the oven to the Stackable Cooling Rack, and let cool for 5 minutes. Trim a small corner off the bag, and drizzle chocolate evenly over the tops of the bars. Serve with Mini Nylon Serving Spatula.

12  servings

Calories 190, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 16 g, Protein 6 g

Cook’s Tips:
To fill the plastic bag with melted chocolate, place a small resealable plastic bag over the rim of the Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into the bag. Remove bag and twist top.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Hack: Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here.

 

Apple Butter Muffins

Lily and Grandma make some Apple Butter Muffins using homemade apple butter in this latest episode of Lily-Rose: Kindergarten Cook!

Apple Butter Muffins

 

½ cup butter, softened

½ cup brown sugar

½ cup white sugar

½ cup milk

2 eggs

1¾ tsp baking powder

1½ cups flour

2 tsp vanilla

1 cup Old Fashioned Apple Butter

2 tbs cinnamon

1 tsp ground cloves

¾ cup raisin and chopped dates, soaked in water

Streusel Topping:

½ cup butter softened

1½ cup brown sugar

1 cup white sugar

½ cup old fashioned rolled oats

½ cup flour

2 tbsp cinnamon

 

Preheat oven to 350℉.

Cream together butter, brown sugar and white sugar until well combined.  Mix in milk and eggs.    Stir in baking powder and flour.

Add vanilla, apple butter, cinnamon and cloves.  Mix until smooth.  Drain raisins and dates and fold into batter.

Grease 18 muffin cups or line with muffin papers.  Fill each cup half full with batter.  Set aside.

Place all streusel ingredients into a medium-sized bowl.  Using a spoon or your hands, mix all ingredients until the mixture is well combined and crumbly.  Sprinkle evenly over the tops of muffins.

Bake for 25 minutes or until the internal temperature reaches 209℉.  Remove from the oven but allow muffins to remain in the pan until streusel has set up about 15 minutes.  Remove muffins to a cooling rack and allow them to cool completely before storing.

 

Serving size:  1 muffin, 325 calories per muffin

 

Hack:  Muffins can be stored, tightly cover, at room temperature for 5 days or frozen for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, visit our YouTube channelDon’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

Best Creamy Banana Pudding

 

Best Creamy Banana Pudding

 

1 cup milk*

1 ripe banana, sliced

3 tbsp sugar

1 tbsp cornstarch

1 egg yolk

Pinch salt

¾ tsp vanilla

 

Place milk and banana slices in a small saucepan. Bring to a simmer over medium heat, stirring frequently.

Remove saucepan from heat, cover and allow milk and bananas  to steep for a minimum of 4 hours of or refrigerate for up to 24 hours.

Return milk mixture to the stove and bring to a simmer over medium heat, stirring frequently. Drain through a wire mesh strainer into a heat-proof bowl. Discard banana slices.

Whisk sugar and cornstarch together in the saucepan, then whisk in the egg. Slowly add in milk, whisking constantly. Return to the stove and heat over medium-low heat until steaming, about 5 minutes. Stir frequently.

Turn heat up to medium and bring to simmer, stirring constantly.

Remove pan from heat, cover and allow to cool for 10 minutes. Stir in vanilla and salt, then transfer pudding to individual bowls and cover tightly. Serve warm or chill in the refrigerator. The pudding will thicken as it cools.

Leftovers can be stored, tightly covered, in the refrigerator for up to 7 days.

*Evaporated can be substituted in this recipe

 

2 servings, 210 calories per serving

 

 

Unicorn Brownies

Olivia, Khloe and Lily make Unicorn Brownies in this latest episode of Lily-Rose: Kindergarten Cook! Colorful unicorn chips on top make this a colorful treat!

Unicorn Brownies

 

10 tablespoons butter, melted

½ cup dark chocolate chips

2 eggs

2 tsp vanilla

¼ cup powdered cocoa

½ tsp salt

1 cup sugar

¾ cup flour

2 cups unicorn (or white) chocolate chips, divided

 

Preheat oven to 350℉.  Line a 9”x9” square pan with parchment paper or prepare a brownie pan.

Place butter and dark chocolate chips into a microwave-safe container and microwave for 1 minute or until melted.  Stir to combine.

In a separate bowl, crack eggs and whisk until smooth.  Add vanilla.  Whisk in cocoa powder and salt.

Add chocolate mixture slowly, whisking constantly.  This will keep the warm chocolate from cooking the eggs!

Add sugar and flour, mix to combine.  Stir in 1 cup unicorn chips.

Put brownie mixture into the pan and smooth it to the edges.

Bake for 30 minutes for a square pan or 15 minutes for a brownie pan.

Remove from the oven and sprinkle with remaining unicorn chips.  Allow the brownies to cool for 30 minutes before removing them from the pan.

 

24 servings 158 calories per serving

Hack:  Brownies are best eaten within 2 days.  They can be tightly wrapped and frozen for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Old Fashioned Peanut Butter Cookies

 

Old Fashioned Peanut Butter Cookies
Old Fashioned Peanut Butter Cookies

Old Fashioned Peanut Butter Cookies

 

½ cup vegetable shortening

¾ cup creamy peanut butter

1¼ cups brown sugar

3 tbsp milk

1 tbsp vanilla

1 egg

1¾ cups flour

¾ teaspoon salt

¾ tsp baking soda

 

Preheat the oven to 375℉.

Cream shortening, peanut butter and brown sugar until well combined and fluffy. Add milk, vanilla and egg. Mix just until combined.

In a separate bowl, mix flour, salt and baking soda. Add to the creamed mixture and stir to combine.

Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip a fork in sugar and press lightly twice on one cookie, flattening it slightly to create a crisscross pattern. Repeat for each cookie.

Bake for 7-8 minutes until set and just beginning to brown on the edges. Do not over bake, as cookies will continue to cook on the hot cookie sheet after removing them from the oven.

Allow cookies to rest on the cookie sheet for 2 minutes and then remove to a cooling rack.

Yield: 3 dozen, 100 calories per cookie

 

Hack: Store cookies in a tightly sealed container at room temperature for up to 5 days.

Hack: Cookies can be frozen for up to 3 months. Place cookies on a cookie sheet lined with parchment paper and place them in the freezer until completely frozen. Remove to a sealable freezer bag and place in a freezer-safe container. To thaw, remove the desired number of cookies from the bag and place them on a paper towel-lined plate. Allow to thaw completely before serving.