Recently Baked

A couple of treats I’ve been baking and enjoying lately:

Banana Bread Protein Bars

I’ve made these Banana Bread Protein Bars from Oh She Glows three times now.  Twice this past weekend because the first batch didn’t come out great.  Unfortunately, I made some substitutions that just didn’t work out.  I followed the recipe to a T the next day and was much happier with the results. They are gluten free, vegan and a make a great snack or addition to breakfast.  I’m pretty sure the first time I made them (a couple months ago) I substituted half of the peanut butter with prune puree and left out the chocolate chips and I remember loving them.  So I know substitutions can be made, just not too many…

Black Bean Brownies


I’ve been wanting to make black bean brownies for a long time now.  I know beans in brownies sound a bit strange, I’ve just seen so many recipes online that I figured they must be good.  Plus, the beans lower the fat and add protein to your dessert – a total win-win.  I made this vegan version from My Little Celebrations but didn’t have any espresso powder so went without.  These brownies came out pretty good and luckily had no “beany” taste.  I just wish they were a little bit sweeter, so I’ll probably up the sugar next time I make them.

Polenta Trail Mix Bars

Here’s another bar recipe that I’ve already made more than once.  They are no-bake (perfect for the hot weather we’ve been having) and so easy to throw together. I made one variation with cranberries, raisins, sunflower seeds and pepitas and another with a trail mix from Sprouts consisting of brazil nuts, cashews, peanuts, coconut flakes, dried pineapple and papayas.  Both versions were quite tasty and best enjoyed warmed up with a little bit of peanut butter smeared on top.

Macarons – Italian Meringue Method


The quest for the perfect macaron continues.  I finally tried the Italian Meringue method which is supposed to be less sensitive than the French method.  However, my macs seemed to turn out the same, flat and a bit hollow inside.  At least they still tasted good! I followed this recipe from Love and Macarons and after watching some videos from the site realized I’ve been over mixing my batter.  At least I’m getting closer… I think. Exciting news: I just signed up for a Macaron Making class in Paris (!!) and can’t wait to learn from the pros! I’ll let you know how it goes.  Hopefully I’ll be a master macaron maker when I return 🙂


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