Desserts Archives » Kay's Clean Eats

Black Forest Cake

This Black Forest Cake is the moistest chocolate cake layered with a sweet cherry filling and a perfect whipped cream frosting. This dreamy cake is perfect to bring for your next occasion.

Black Forest Cake slice

Friends welcome to my December it is literally celebration after celebration in this family. Kicking off the festivities we start with hubby’s birthday who this amazing Black Forest Cake is made for! Then we move to our wedding anniversary (going on 8 years💕), Christmas, my son’s birthday, mom’s birthday oh and were not done it ends with New Year’s Eve. Totally need to find a dress…!

What a month and I am smack in the middle of it! My favorite part though is all the sweets made it my little cozy kitchen!

Last week was full of Christmas cookies and hot cocoa, tis’ the season to be jolly!

Black Forest Cake

Ed my hubby is a huge face of chocolate and fruit, I think it’s so bizarre, ha! He likes his apple pie with chocolate ice cream and he is probably one of the only people I know that does this! Ironically my son absolutely hates chocolate! For the birthday boy, I whipped up this luscious Black Forest Cake and no my chocolate hating son didn’t even try it, haha! But, everyone who came out to Celebrate absolutely loved it.  Probably the greatest feeling ever for me!

Black Forest Cake

Black forest cake may be the very best chocolate fruit combo I’ve ever made!  This Black Forest Cake is full of so much rich flavor.  The cherry chocolate combo is so sexy it’s one that makes everyone goo Mmmmm mmm mmm. This layer cake takes this flavor combo to a whole new level! Fresh Cherries were not in season around here I was a few weeks early however I could not postpone the birthday so I used frozen pitted cherries and they were terrific!

Black Forest Cake

The moist chocolate cake layers taste so rich, really could be eaten on its own. The filling and toppings make this Black Forest cake live up to its name. Juicy cherries, jam preserves, and fluffy whipped cream come together to make this Black Forest Cake so damn good! 

To all my chocolate cherry lovers this one is for you!

Black Forest Cake

How To Make Black Forest Cake

  • Preheat the oven to 350 degrees F, and prepare 3, 8-inch cake pans with non-stick spray or parchment paper. 
  • In a medium bowl whisk together your flours, sugar, cocoa powder, baking soda, & baking powder till combined. 
  • Cut butter into 12-16 small pieces and add into your dry ingredients. Mix on low till flour is crumbly and damp. (about 45 seconds. 1 minute)
  • Add-in eggs 1 at a time and mix on low till combined.
  • Add in vanilla extract, almond extract, and greek yogurt and mix on low till combined. 
  • Add in milk and mix till just combined.
  • Divide batter evenly into your prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. 

Cherry Filling 

  • Combine the defrosted cherries, cherry jam and vanilla extract in a small bowl. Mix on low till combined.

Frosting

  • In a large bowl combine heavy cream, cream cheese, powder sugar, and vanilla extract. Beat on medium speed till smooth, then turn on high speed and beat till stiff peaks form.

Chocolate Ganache

  • Heat full-fat coconut milk or heavy cream pour in dark chocolate and let sit for 2 minutes. Whisk till completely melted and smooth.

Cake Assembly

  • Place chocolate cake on serving platter.
  • Spread frosting then cherry filling.
  • Place the second layer on top and repeat. 
  • Top with the third layer and frost the cake with the rest of your frosting. 
  • Make chocolate ganache. 
  • Carefully pour chocolate around the perimeter of the cake letting it drip offsides. I like to op the entire cake its really up to you how much you want.
  • Garnish with more cherries, chocolate, and powdered sugar.

Love chocolate desserts also try, The Best Vegan Dark Chocolate Tart.

Yield: 12

Black Forest Cake

Black Forest Cake

This Black Forest Cake is the moistest chocolate cake layered with a sweet cherry filling and a perfect whipped cream frosting. This dreamy cake is perfect to bring for your next occasion.

Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes

Ingredients

Cake

  • 1 1/4 cup granulated sugar
  • 1 cup flour
  • 1/2 cup cake flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup butter
  • 4 eggs
  • 1 cup full fat Greek yogurt
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup 2% milk 

Cherry Filling

  • 1 cup cherries, defrost if frozen
  • 1/4 cup cherry preserves 
  • 1/4 tsp vanilla extract 

Frosting

  • 2 cups heavy cream
  • 4 oz cream cheese
  • 1 cup powdered sugar

Chocolate Ganache

  • 1 cup full fat coconut milk (canned)
  • 3/4 cup dark chocolate (can use chocolate chips)

Instructions

    Cake:

    Preheat the oven to 350 degrees F, and prepare 3, 8-inch cake pans with non-stick spray or parchment paper. 
    In a medium bowl whisk together your flours, sugar, unsweetened cocoa powder, baking soda, & baking powder till combined. 
    Cut butter into 12-16 small pieces and add into your dry ingredients. Mix on low till flour mixture is crumbly and damp. (about 45 seconds. 1 minute)
    Add-in eggs 1 at a time till combined.
    Add in vanilla extract, almond extract, and greek yogurt and mix on low till combined. 
    Add in milk and mix till just combined.
    Divide batter evenly into your prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. 


    Cherry Filling :

    Combine the defrosted or fresh cherries, cherry jam and vanilla extract in a small bowl. Mix on low till combined.


    Frosting:

    In a large bowl combine heavy cream, cream cheese, powder sugar, and vanilla extract. Beat on medium speed till smooth, then turn on high speed and beat till stiff peaks form.


    Cake Assembly:

    Place chocolate cake on serving platter.
    Spread frosting then cherry filling.
    Place the second layer on top and repeat. 
    Top with the third layer and frost the cake with the rest of your frosting. 


    Chocolate Ganache:

    Place chocolate in a medium-sized bowl.

    In a small saucepan heat the coconut milk or heavy cream just till it starts to bubble. Pour warm coconut milk over the chocolate and let sit for 2 minutes.

    Whisk the chocolate for about 2 minutes till melty and smooth.

    Carefully pour chocolate around the perimeter of the cake letting it drip offsides.

    Garnish with more cherries, melted chocolate ganache, and powdered sugar.

Notes

For a stiffer frosting add more powder sugar, 1/4 cup at a time, and mix till the desired stiffness is reached.

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

The way sugar cookies can be shaped is endless. Because Christmas is around the corner Fiori my daughter and I had a little Christmas baking session. Baking with a four-year-old is messy we got sprinkles and flour everywhere but the joy in her face was all worth it! We picked our favorite Christmas cookies cut-outs and went to town! 

Do not skip the chilling process this will help the cookie keep the shape and not fall flat when baking. When baking sugar cookies I find it super helpful to use my best cookie sheets. Nobody likes a rock hard burnt edged sugar cookie. These sugar cookies do not disappoint you will use this recipe year-round!

Christmas season is my absolute favorite time of year. One of my favorite traditions is sitting around the table, listening to Christmas music while sipping hot cocoa and frosting sugar cookies. It just feels so cozy this time of year!

For the glaze, I took a spin on marble! MARBLE is my absolute favorite, something about it just makes me say WOW! I have a dream kitchen guys it includes marble and eco-friendly everything, think marble, matte black fixtures with a mix of light bamboo, ha! I may have just lost half of you, haha! Okay, back to the sugar cookies glaze it is easy to marble just a few drops of your favorite food coloring. 

Just look at that marble😍😍😍

How to make Sugar Cookies:

  • Using an electric mixer mix flour sugar and salt till combined, about 15 seconds.
  • With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
  • Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
  • Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
  •  Form both balls into flat disks and place them in plastic wrap.   Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month).

Baking:

  • Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
  • Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
  • Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet.  With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
  • Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

For the marble glaze:

  • Whisk confectioners sugar and milk together till combined, no clumps. 
  • Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl.
  • Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
  • Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Love delicious cookies recipes also try, The BEST Vegan Rocky Road Cookies!

Yield: 34 cookies

Easy Sugar Cookies + Glaze

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

Prep Time 12 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 52 minutes

Ingredients

  • 1/2 cup sugar
  • 1/8 cup light brown sugar
  • 2 sticks of unsalted butter softened, cut into 16 pieces (16 tbsp)
  • 2 oz cream cheese
  • 1/2 tbsp vanilla extract
  • 2 1/3 cups flour
  • dash of salt
  • For the glaze:
  • 1 1/2 cups confectioners sugar
  • 4 tbsp milk
  • natural food coloring

Instructions

    For the cookies:

    Using an electric mixer mix flour, sugar, and salt till combined, about 15 seconds.
    With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
    Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
    Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
     Form both balls into flat disks and place them in plastic wrap.  
    Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
    Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
    Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
    Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet. 
    With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
    Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

    For the marble glaze:

    Whisk confectioners sugar and milk together till combined, no clumps. 
    Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl. (refer to post for pictures)
    Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
    Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 94 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 6mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 1g

The Best Vegan Dark Chocolate Tart

This Vegan Dark Chocolate Tart is by far the most delicious chocolate tart I have ever tasted. Made with wholesome ingredients this is an ultra decadent and velvety chocolate treat for any chocolate lover!

This is an easy recipe that everyone can enjoy it is both gluten-free and vegan-friendly. Easy to make with a handful of ingredients and minimal baking time. You will have the chocolate tart of your dreams ready in no time! 

I love that this recipe only has about 10-15 minutes of active cooking, and the rest does itself in the fridge while it sets! This Vegan Dark Chocolate Tart is simply irresistible! I had a piece for breakfast with my coffee this morning it is dangerously delicious and so rich! It is one of those desserts you can make for any occasion. Pick your topping seasonally! Fall – pomegranate, winter – crushed candy canes, spring – any nut butter and crushed nuts, summer keep it skinny haha! What I am trying to get at is that you can top it with whatever your heart desires.

Cacao powder or Cocoa powder?

It’s a personal preference! Honestly, I prefer raw cacao powder simply for all the amazing benefits! It is full of antioxidants, calcium, and is a natural mood booster!

 

How do I make The Best Vegan Dark Chocolate Tart?

  • Preheat your oven to 350 degrees F and lightly grease your tart pan with coconut oil, set aside. 
  • In a medium bowl combine your almond flour, coconut oil, agave, and cacao powder. Stir ingredients together till evenly combined. 
  • Press the crust mixture evenly into your 9-inch tart pan. Bake for 13-15 minutes. You want the crust to feel dry and slightly firm. Set aside and let cool. 
  • While the crust is baking start your chocolate filling. Start by chopping up your dark chocolate bars, you can sub chocolate chips too. 
  • Pour the can of coconut cream into a saucepan and turn the heat on low. Whisk till simmering about 2 minutes and turn off the heat.
  • Pour in your dark chocolate pieces and let sit for 30 seconds. Slowly whisk together till chocolate is melted and smooth. 
  • Stir in agave, vanilla extract, and instant coffee till combined.
  • Pour chocolate mixture over your crust and sprinkle with pomegranate seeds.
  • Let it set in the fridge for 2 hours before serving.

 

 

Love healthy treats, also try Paleo Chocolate Chip Cookie Bars. 

Yield: 12

The Best Vegan Dark Chocolate Tart

The Best Vegan Dark Chocolate Tart

This Vegan Dark Chocolate Tart is bay far the most delicious chocolate tart I have ever tasted. Made with wholesome ingredients this is an ultra decadent and velvety chocolate treat for any chocolate lover!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

  • Crust:
  • 2 cups blanched almond flour
  • 1/3 cup coconut oil
  • 1/4 cup cacao powder
  • 1/8 cup agave
  • Filling:
  • 1 13.5 oz can of coconut cream ( I used Trader Joe's brand)
  • 1 cup dark chocolate chopped, can sub chips
  • 1/4 cup agave
  • 1 tsp vanilla extract
  • 1/4 tsp instant coffee grounds (optional)
  • 1/4 tsp sea salt

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Combine all your crust ingredients till well combined.
  3. Press the crust mixture evenly into your 9-inch tart pan. Bake for 13-15 minutes. You want the crust to feel dry and slightly firm. Set aside and let cool. 
  4. While the crust is baking start your chocolate filling. Start by chopping up your dark chocolate bars, you can sub chocolate chips too. 
  5. Pour coconut cream into a saucepan and turn the heat on low. Whisk till simmering about 2 minutes and turn off the heat.
  6. Pour in your dark chocolate pieces and let sit for 30 seconds. Slowly whisk together till chocolate is melted and smooth. 
  7. Stir in agave, vanilla extract, and instant coffee till combined.
  8. Pour chocolate mixture over your crust and sprinkle with pomegranate seeds.
  9. Let it set in the fridge for 2 hours before serving. 

Notes

You can top with anything you like!

Pecan Pie Bars

Pecan Pie Bars absolutely a delectable dessert to complete any celebration this holiday season! They are so sweet, salty, crunchy, and buttery! 

Move over pumpkin its pecan season! But really guys if I had to pick my favorite holiday dessert these would take the crown. These bars are much tastier and easier to make than pecan pie. The soft shortbread layer mixed with the crunchy pecans in a sweet, salty and sticky mixture, trust me this has everything you want in a dessert. 

Today I am bringing my pecan pie bars to my kids swim practice and handing them out that way I can share the love and not consume all 12 myself, haha! After all who doesn’t love homemade baked goods!

BEST EVER PECAN PIE BARS

You might find yourself wanting to make these bars year-round, I don’t blame you! Pecans are very popular this time of year. Fair warning these bars are so addicting everyone will be asking you for the recipe! Have a new neighbor, take them these bars they will love you forever! Christmas cookie exchange, these bars are perfect!

HOW TO MAKE PECAN BARS

  • Preheat your oven to 350 degrees F. Prepare your 8×8 baking dish with parchment paper.
  • Start by making your shortbread crust. With an electric mixer cream together your butter and sugar, then add in your flour, and salt create a  crumble. I find it is easiest to this with my hands. 
  • Press your crust onto the bottom of your lined baking dish. Bake for 18-20 minutes or until lightly golden.
  • To make the filling melt butter in a saucepan over medium-low heat and add in sugar, coconut cream, agave and vanilla extract. Dissolve sugar and add pecans cook for 1-2 more minutes on low heat. 
  • As soon as the crust is done baking pour over your filling and bake for 20 more minutes. Let bars cool before cutting.
  • They will set quicker in the fridge, I like to let mine sit in the fridge overnight. 

HOW DO I STORE PECAN BARS

Well, if you have any left the store great in the fridge for up to 4 days. These bars freeze well too, stick them in a freezer-safe bag and they will be good for 4 months! 

Looking for more epic desserts, also try Cranberry White Chocolate BlondiesThe BEST Vegan Rocky Road Cookies, or Paleo Chocolate Chip Cookie Bars!

Yield: 12

Pecan Pie Bars

Pecan Pie Bars

Pecan Pie Bars are incredibly DELICIOUS!! Perfect for any celebration this season. These bars are everything you want in a dessert, they are sweet, sticky, crunchy and buttery!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Shortbread Crust

  • 8 tbsp unsalted butter ( 1 stick)
  • 1/2 cup light brown sugar
  • 1 1/4 cup flour
  • 1/4 tsp salt
  • Filling
  • 4 tbsp unsalted butter 
  • 1/2 cup light brown sugar
  • 1/2 tbsp vanilla extract
  • 1/4 cup agave
  • 6 tbsp coconut cream 
  • 1 1/4 cup pecan pieces

Instructions

    Preheat your oven to 350 degrees F. Prepare your 8x8 baking dish with parchment paper.
    Start by making your shortbread crust. Cream together your butter and sugar, then add in your flour, sugar, and salt create a crumble. I find it is easiest to this with my hands. 
    Press your crust onto the bottom of your lined baking dish. Bake for 18-20 minutes or until lightly golden.
    To make the filling melt butter in a saucepan on medium-low heat and add in sugar, coconut cream, agave and vanilla extract. Dissolve sugar stirring frequently on medium-low heat. Add pecans and keep stirring for 1-2 more minutes on low heat. 
    As soon as the crust is done baking pour over your filling and bake for 20 more minutes. Let bars cool before cutting.
    They will set quicker in the fridge.

Notes

Serve with a scoop of vanilla ice cream!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 257 Total Fat: 13g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 58mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 0g Sugar: 23g Sugar Alcohols: 0g Protein: 2g

Cranberry White Chocolate Blondies

These Cranberry White Chocolate Blondies are so moist and delicious. Loaded with white chocolate and cranberries these soft and chewy blondies are perfect for the holidays. 

Cranberry White Chocolate Blondies have the perfect moist center with the best crispy edges. These sweet treats will be the star of any holiday party. I used light brown sugar and it gives them that perfect chewy factor. Think of these as brownies fraternal twin sister, the same inside but different outsides!

Just like Brownies, Cranberry White Chocolate Blondies are easy to make. This is a holiday cookie bar that everyone will be wowed by!! My kids will not eat cranberries but they love these! For my holiday cookie exchange party everyone always asks for these in particular year after year! However, don’t limit these just for holidays, Cranberry White Chocolate Blondies can be enjoyed any time!

The combination of Cranberry and White Chocolate is a match made in a blissful winter wonderland! These blondies can be eaten straight out of the oven with a scoop of ice cream, OH MY YUM! I’ve sprinkled mine with sea salt once they are baked DO NOT skip this step it brings together all the amazing flavors. You will taste sweet, salty, and tart, like a said a match make in a blissful magical wonderland!

To make Cranberry White Chocolate Blondies you will need:

  • electric hand mixer
  • medium-size mixing bowl
  • parchment paper
  • 8×8 baking tin

How to make cranberry white chocolate blondies:

This is an easy one-bowl recipe!

  1.  First, cream together your butter and sugar with an electric hand mixer. Then add your eggs and vanilla extract.
  2. Continue to mix those ingredients till combined. 
  3. Add in flour and baking powder, mix till just combined.
  4. Fold in your cranberries and white chocolate chips. 
  5. Transfer batter to your baking tin, the batter is sticky so spray hands with nonstick spray, you will thank me later, and even out the batter. 
  6. Bake 😊 

How do I bake a blondie:

I highly recommend using parchment paper in your baking tin! It makes for easy removal and clean up!

Also, if your using a glass baking dish your blondies will take an additional 18-25 minutes of baking time. It is easier to overcook blondies and brownies in a glass pan because it takes longer for the center to cook. My recommendation is to use a metal baking tin. 

Love blondies, also try Paleo Chocolate Chip Cookie Bars.

Yield: 16 bars

Cranberry White Chocolate Blondies

Cranberry White Chocolate Blondies

The most delicious, moist, chewy blondies. Loaded with cranberry and white chocolate, these are soon to be your new favorites!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup butter ( 1 stick)
  • 1 1/3 cup light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 tsp baking powder
  • 2 cups flour
  • 1/2 cup white chocolate chips
  • 1/3 cup cranberries
  • Sea Salt to sprinkle on once baked

Instructions

    Preheat your oven to 350 degrees F. Line your 8x8 baking dish with parchment paper.
    With an electric hand mixer cream together your butter and sugar.
    Then add your eggs and vanilla extract. Continue to mix those ingredients together till combined. Add in flour and baking powder, mix till just combined. Fold in your cranberries and white chocolate chips. Transfer batter to your baking tin, the batter is sticky so spray hands with nonstick spray, you will thank me later, and even out batter into one smooth layer. Bake for 25 minutes, or until a toothpick comes out clean.
    Sprinkle with salt and enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 204 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 40mg Sodium: 79mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 3g

Monster Rice Krispies Treats

Monster Rice Krispies Treats are much nicer than the ones hiding under your bed! Frightfully fun and perfect to bring as school treats or to a Halloween party.

These are so fun to make and your kids will have a blast helping you. The Rice Krispies Treats recipe is simple, I choose to make my own but you can also use store-bought ones. Once you have your Rice Krispies, dip it in your favorite candy coating and add candy eyes! 

I can’t really say that I have always been festive over the top celebrator of any holiday. That is until I had my own kids, and now I may just be out of control! Seeing the joy in their eyes is everything! The Holliday season kicks off in October, well if your Starbucks September, but for me, it’s October and it truly is the most wonderful time of the year! Making Halloween themed food with the kids is a blast! We love our FrakenFine Guacamole, Mummy Dogs, and Monster Rice Krispies Treats!

I used my family recipe for these Rice Krispies Treats. Every time I make them it takes me right back to fond childhood memories. I love being able to pass it along to my kids! The Rice Krispies Treats have 4 ingredients butter, marshmallows, vanilla extract, and salt. Makes for the thickest, chewy and delicious Rice Krispies Treats. Everyone will love these with or without a monster on it!

To make the monster come alive on your treats you will need colorful candy coatings such as Wiltons Candy Melts, and candy eyeballs. Both can be found at most craft stores, I found them at Michaels Craft Store. 

Yield: 12 Monster Rice Crispy Treats

Monster Rice Krispie Treats

Monster Rice Krispie Treats

Monster Rice Krispies Treats much nicer than the ones hiding under your bed! Frightfully fun and perfect to bring as school treats or to a Halloween party.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Rice Krispie Treats

  • 20 oz marshmallows, I used 2, 10-ounce bags of Trader Joes brand.
  • 1 stick of butter, 8 tbsp
  • 1 tsp vanilla extract
  • dash of salt
  • 7 cups Rice Krispie cereal

Monster

  • 125-140 candy melts; can sub dark chocolate or white chocolate
  • candy eyes
  • parchment paper

Instructions

Rice Krispie Treats

  1. Line an 8-inch square baking pan with parchment paper.
  2. In a large saucepan over medium heat melt the butter. Once melted add in the marshmallows and stir constantly until marshmallows are completely melted.
  3. Turn off heat and add in vanilla extract, salt, and cereal. Combine till mixed.
  4. Pour into your baking dish and gently press down. Let set in the fridge for 5-10 mins before you cut.

Monster:

  1. Melt candy melts as directed on package. Dip tops of treats in melted candy and place on parchment paper. Immediately place candy eyes on treats before candy coating sets.
  2. You can place them in the fridge to set quicker.
  3. Enjoy!

 

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars are soft, chewy, and loaded with gooey chocolate and pieces of walnut.   This recipe is gluten-free + refined sugar-free and ready in 30 minutes!

Hand’s down my new favorite cookie bar and its just a bonus that it is paleo! The texture is soft with crisp edges the way a cookie bar should be. Taste is naturally sweet from coconut sugar which can equally be subbed for brown sugar. I added walnuts because chocolate chip cookies with walnuts happen to be my favorite! So I figured why not add them to these amazing bars!

Lately at night once the day is officially over for me, kids asleep 😴, and the kitchen is clean I like to unwind. Recently its been me, the couch, a cup of peppermint tea and a baked good, damn that sweet tooth! I try to keep my late-night treats as healthy as I can but still satisfying. As I was sipping my tea all I wanted was a chocolate chip cookie last night so I got up and these glorious Paleo Chocolate Chip Cookie Bars were born!! So much for unwinding haha! 😆 I tore up my small kitchen up at 9 pm but it was so worth it and so much better than eating my husband’s stash of double stuffed Oreos!

Make sure you use blanched almond flour because the almond meal is gritty! You can use grass-fed butter or ghee personally I like the flavor of grass-fed butter better.  All your going to need is an electric hand mixer, a mixing bowl, and a tin baking dish!

So are you ready for some of the best Paleo Chocolate Chip Cookie bars?

ENJOY!

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats. 

Yield: 12 cookie bars

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars are irresistibly soft, chewy, and loaded with gooey chocolate and crunchy walnuts. This recipe is gluten-free + refined sugar-free and ready in 30 minutes!

Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup grass-fed butter at room temperature
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1 1/2 cups almond flour blanched
  • pinch of pink salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup chocolate chips
  • 1/4 cup walnut pieces

Instructions

  1. Preheat the oven to 350 degrees F. Line your 8 x 8 baking dish with parchment paper and set aside.
  2. Using a hand mixer (can use stand mixer too) mix together your butter and coconut sugar until well combined. Add is your eggs and vanilla extract keep mixing till just combined.
  3. Add in your, coconut flour, almond flour, salt, baking soda, and baking powder. Beat until combined.
  4. Fold in your chocolate chips and walnuts.
  5. Transfer your cookie dough to prepared pan and smooth out into an even layer.
  6. Bake on the center rack of your oven for 22-27 minutes, until edges are golden and your content with the gooeyness of your cookie bars!
  7. Allow bars to completely cool before serving. Paleo flours crumble easy so it is important to let cool unless you are going to eat it hot with a scoop of ice cream! In that case, scoop out your cookie with a spoon.

Nutrition Information:

Yield:

12

Serving Size:

12 cookie bars

Amount Per Serving: Calories: 222

 

One Bowl Peach Crisp

Light and healthy with the perfect blend of oat and pecan crisp topping. One Bowl Peach Cris is the ultimate summer comfort food that is vegan, gluten-free and refined sugar-free.

The end of sweet summer fruit is upon us here. Peach season its been real and I am not ready for you to go! I urge you to make this absolutely delicious peach crisp before the peaches disappear from our markets. Peach crisp is one of the desserts that make the house smell amazing, everyone will be coming straight to the kitchen!

Peach Crisp is excellent when served with your favorite ice cream or a dollop of Greek yogurt! You can’t go wrong with this crisp!

Yield: 5

One Bowl Peach Crisp

One Bowl Peach Crisp

The most peachy perfect summer treat!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

Peaches

  • 4 1/2 cups peaches, peeled (optional), cored and cut into 1/4 inch slices
  • 1/3 cup maple syrup
  • 1 tbsp almond flour
  • pinch of salt

Crisp

  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 cup raw pecans chopped
  • 1 tsp cinnamon
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil softned

Instructions

  1. Preheat the oven to 350°F and greese a 8x8 baking dish.

Peaches

  1. In a medium bowl combine the peaches, maple syrup, almond flour and salt. Mix well and coat the peaches evenly.
  2. Transfer peaches to you baking dish and bake for 20 minutes.

Crisp

  1. While the peaches are baking prepare your crisp. In the same bowl mix your oats, almond flour, chopped raw pecans, cinnamon, coconut sugar, and coconut oil. Mix with a spoon until mixture is crumbly. You can also use your hands for this part.
  2. Once peaches have baked 20 minutes sprinkle the crisp mixture evenly over the top. Bake the crisp for 20 more minutes until the crisp golden brown and the peaches are bubbling. Let cool 15 minutes before serving. Enjoy with your favorite ice cream or a dollop of greek yogurt.

Pumpkin Chocolate Chip Bars

Pumpkin spice and all things nice! One bowl, refined sugar and gluten free. These are super soft, cake like, moist and loaded with chocolate chips.

Pumpkin bars fully packed with all beautiful Fall flavor.  All the warm spices that make pumpkin treats so amazing. The combination of pumpkin + chocolate is a match made in heaven totally right up there with chocolate + peanut butter, in my opinion.

I hope you try these!! I can not put into words how delicious they are! Perfect for Fall however they are great anytime of the year. I love having mine with coffee or tea. Something special about next day baked goods that taste so dang delicious so if you can hold off on not eating them all after baking you in for a real treat day 2 and 3!

Pumpkin Chocolate Chip Bars

Perfect Fall treat! Refined, dairy and gluten free!
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Keyword: bars, blondies, brownies, chocolate, pumpkin
Servings: 6
Author: Kay

Ingredients

  • 2 eggs
  • 1/3 cup pumpkin puree
  • 1/2 cup coconut sugar
  • 1 tbsp coconut oil
  • 1/3 cup almond milk
  • 1 tsp pumpkin spice
  • 2 1/2 cups almond flour
  • 1 tsp baking powder
  • 1/2 cup chocolate chips

Instructions

  • Pre-heat your oven to 350°F. Grease a 8-inch square baking dish with nonstick spray and line with parchment paper that hangs over for easy removal.
  • In a large bowl whisk together the eggs, pumpkin puree, coconut sugar, coconut oil, and almond milk. Whisk till well combined.
  • Add in the almond flour, pumkin spice and baking powder. Stir in the dry ingredients till combined.
  • You can fold in your cholate chips or place them on top like I did.
  • Transfer the batter to the prepared pan and smooth out the top. If you did not fold in the choclate chips go ahead and press them into the top.
  • Bake for 35 minutes or until toothpick comes out clean. Let cool before slicing. Enjoy!

The BEST Vegan Rocky Road Cookies

This one bowl cookie recipe is gluten, dairy and refined sugar free!! It comes together in minuets and is sure to please everyone. It completely taste like the real deal and  you would have no idea its not junk food.

 Texture is beyond perfect! Every bite has a little bit almond and marshmellow. Nothing pleases my household more than an ooeyy gooey warm cookie. Whoever you make it for these are sure to please.

The best Vegan Rocky Road Cookies

Rich and Delicous!
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Keyword: cookies, vegan brownies

Ingredients

  • 1 tsp chia seeds
  • 1/4 cup almond milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil (use refined for no coconut flavor)
  • 1/3 cup cacao powder
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 cup vegan marshmallows
  • 1/2 cup chocolate chips
  • 1/3 cup raw almonds roughly chopped

Instructions

  • Preheat your oven to 350°F and prepare your cookie sheet.
  • In a large bowl whisk together chia seeds, almond milk, coconut sugar, vanilla extract, and melted coconut oil. 
  • Add in the cacao powder, almond flour and baking powder, folding the mixture until it forms a smooth dough. 
  • Fold in the marshmallows, chocolate chips, and almonds till evenly combined. 
  • Using a cookie dough scoop, scoop them 1 inch apart on your cookie sheet. Press down on them with your spoon or hand to flatten them.
  • Bake for 12 minutes, the serve!!