Tuesday Temptation ~ No-Bake Brown Butter Quinoa Bars

I’m in a funk today. As such, I was definitely not feeling a Tuesday Temptation.

I had a few ideas floating around in my head. I’ve been wanting so share some of the dream kitchens I’ve been running across lately. But I’m just not feeling it today. Something about children starving in third world countries. And do I really need a fancy kitchen to make great food anyway (notsomuch)? See…a funk.

I also thought I wanted to share some uber decadent desserts involving pretzels (more on that later this week). But then I realized that would be sort of hypocritical since we are, for the most part, making an effort to clean up our eating around casa Becky Bakes.  And that’s another thing. How do I maintain a baking blog, with which you’ve all become quite used to my sugary, white flour ways. Well, I do actually have a plan for that. But I don’t know if you’ll like it…sigh…funk.

Then these little gems showed up in my reader.  No-Bake Brown Butter Quinoa Bars. Hey, these look healthy. And yet, look, brown butter. I can totally still get behind brown butter.

So, I’m still in a funk. But, I’m readjusting my attitude. And these cheered me up a little too. Thanks Jessica!


100% Whole-Grain Chocolate Chip Cookies (that actually taste good!)

Some of you may know that I’ve been trying to make some changes in my eating habits. Not that they were horrible to begin with, but I definitely feel better when I eat better, which for me means cutting back significantly on sugar and eating even more whole, fresh foods. Mom…I’ve actually been eating green, leafy foods on occasion!

Some of you may also know that cookies are my all-time favorite treat. I pretty much consider them a food group the same way my 5-year-old thinks ketchup is a food group.  When I started making some healthier changes to my diet, I knew that cookies came first in the recipe makeover line-up!

Here is my disclaimer: these cookies do have sugar, they also have gluten (which is not a problem for me, but I still try not to overdue it). That said, I cut back on the sugar in these by subbing in a little agave and also by reducing the amounts of sugar. I actually think I could cut the sugar back even more because they were still quite sweet.

I also used ground oats along with whole-wheat flour to give them more of a nutritional boost.  Are these health cookies? Nah. But they are definitely healthier and I’m comfortable eating them in moderation (which, I won’t lie…is a challenge with these).


Oozing chocolate has to be one of the best things in life….

100% Whole-Grain Chocolate Chip Cookies (that actually taste good!)
A healthier-than-average cookie that doesn't taste like it!
  • 2½ cups rolled oats
  • 2 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter (or replacement*)
  • ¾ cup shortening**
  • ⅓ cup agave
  • ½ cup organic cane sugar (granulated)
  • ½ cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2-3 cups chocolate chips.
  1. Place the rolled oats in a food processor and process until finely ground.
  2. Stir together ground oats, flour, baking powder, and salt.
  3. Set aside.
  4. With a mixer, beat together butter, shortening, agave, and the sugars until well mixed.
  5. Mix in the eggs and the vanilla until thoroughly blended.
  6. Stir in the flour mixture.
  7. Stir in the chocolate chips.
*I used Earth Balance in this recipe since I was making them dairy-free for a friend. **I rarely use shortening but when I do I've been using Spectrum Organic Shortening which is non-hydrogenated, so I feel a little better about using it:-)

inspired by Milk and Cookies

Fudge Chunk Banana Bread

I had some leftover ganache. I spoke of this problem (?) when I shared these lovely Ganache Topped Chocolate Cookie Cups with Peanut Butter Filling. A long name for a luscious little bite. I determined that I had better come up with a use for said ganache before it disappeared entirely at the rate of a spoonful here….and a spoonful there…if you catch my drift. I decided on Fudge Chunk Banana Bread. Oh yes. I did. Banana bread is already so good…why not throw a little ganache into the mix and make it even better?!

You know I’m still on a healthy kick too right. Uh…with a little ganache on the side:-)

So, there are no refined sugars or flour in this bread. Feel free to sub your usual ingredients if you’d like, but I would highly recommend subbing at least some whole-wheat flour in for the white flour. Much healthier and I actually love the taste. I used white whole-wheat flour which has a finer texture than traditional whole-wheat. This bread is heartier than its white flour counterparts but it is also still nicely moist. And the ganache, of course, is delightful!

4.0 from 2 reviews
Fudge Chunk Banana Bread
  • ½ cup butter (1 stick)
  • ½ cup raw sugar (or brown)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 1½ cups ripe banana, mashed
  • ¼ cup agave (or honey)
  • 2 large eggs
  • ½ cup (ish) ganache*
  • 2 cups whole-wheat flour (or white whole-wheat)
  1. Make ganache - see note below.
  2. Preheat oven to 350 degrees. Lightly grease a 9x5-inch loaf pan.
  3. Beat together the butter, sugar, baking soda, salt, and vanilla.
  4. Add the banana, agave, and eggs. Beat until smooth.
  5. Add the flour, stirring until just combined.
  6. Spoon ½ the banana mixture into the pan, spreading evenly.
  7. Dot with ½ the ganache.
  8. Spread on the rest of the banana mixture and then dot with the remaining ganache.
  9. Bake bread for 45 minutes. Lay some foil loosely over the pan and bake an additional 10-15 minutes until a cake tester (or toothpick) inserted into the center comes out clean.
  10. Cool for 10 minutes before turning bread carefully out of the pan to finish cooling.
Ganache is very simple to make. It's just cream and chocolate. Hmmm. No wonder its so good. Here's a quick way to spiff up your banana bread:) In a microwave safe container bring ¼ cup cream to a boil. Dump in ⅓ cup chocolate. (I just used semi-sweet chocolate chips, but you can use the good stuff if you want!) Let stand for 3 minutes. Whisk until smooth. Done. Let cool until spoonable.

Adapted from Whole-Grain Baking


Pumpkin Pie Pudding

I’ve been buying the big cans of pumpkin. They ‘re more economical and since I’m frugal at heart I can’t quite bring myself to buy the smaller cans. Which means, I always have leftover pumpkin puree hanging out in my fridge. I suppose if I let the pumpkin linger in the fridge, until it inevitably needed to be tossed, there wouldn’t be much of a savings would there.? But, so far, leftovers have had a pretty short lifespan. Partly in thanks to my current favorite breakfast, Spiced Pumpkin Oatmeal. And Pumpkin Pie Pudding….

This pumpkin pie pudding is a departure from some of the more traditional pumpkin desserts. It’s simple to whip up, super creamy and very pumpkin-y. It’s also refined sugar-free since it’s sweetened with agave. Feel free to replace the agave with brown sugar should you prefer that.

I poured the pudding into small mason jars and, after chilling, dusted them with a bit of cocoa. I’m thinking these would also be great with some crumbled gingersnaps on top…or chocolate shavings. Yum!


Pumpkin Pie Pudding
Serves: 4-6
An easy, creamy, pumpkin-y treat.
  • 2 cups whole milk
  • ½ cup agave
  • ¼ cup cornstarch
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ teaspoon pumpkin-pie spice
  1. Whisk milk, agave, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly.
  2. Beat eggs with a whisk in a large bowl.
  3. Gradually add half the hot milk mixture to the beaten eggs.
  4. Return milk-egg mixture to pan.
  5. Cook over medium heat 2 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice and vanilla.
  6. Spoon evenly into custard cups or small jars.
  7. Let cool, and chill for about 30 minutes, or until pudding is set.

adapted from Health

Tuesday Temptation ~ Buffalo Chicken Edition

Ok, is it just me, or is this weeks Tuesday Temptation especially tempting!? When I came across these Buffalo Chicken Quesadillas on Foodgawker I literally started salivating. LOOK at these!

And then, and then…not even looking for anything else buffalo chicken-y….I found this. Buffalo Chicken Pizza. I am dying here!

I was feeling so inspired last night that I even created a Buffalo Chicken pinboard. Check it out for more Buffalo Chicken madness! Happy Tuesday!