Cookie Dough Dip

I thought this was a brilliant idea and I found it on

Chocolate Covered Katie's healthy dessert blog

(click the image to visit her blog).

This can be served up with graham crackers, fruit or I might be inclined to try an arrowroot cookie (is it wrong that I just love those?).

This dip is high in protein, gluten-free, and it can even be sugar-free!

http://www.stumbleupon.com/su/2b0kwr/chocolatecoveredkatie.com

Cookie Dough Dip

Inspired by: White Bean Blondies.

• 1 1/2 cups chickpeas or white beans (1 can, drained) (250g)

• 1/8 tsp plus 1/16 tsp salt

• tiny bit over 1/8 tsp baking soda

• 2 tsp pure vanilla extract

• 1/4 cup nut butter (You can get away with using only 3 tbsp. If you use peanut butter, it’ll have a slight “pb cookie dough” taste, so if you don’t want this, try the recipe in this link instead. Just don’t bake it.)

• up to 1/4 cup milk of choice, only if needed

• Sweetener (see note below, for amount)

• 1/3 cup chocolate chips or these: Sugar-Free Chocolate Chips

• 2 to 3 tbsp oats (or flaxmeal) (You can omit for a thinner dip.)

Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth. Then mix in the chocolate chips.  (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)

Pumpkin Donuts

Found this recipe at blueeyedbakers.com. and thought it looked delicious and pretty simple to do and I love that they are not deep fried.

Petite Pumpkin Spice Donuts
Makes 24 mini donuts

Print Recipe
 

For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)

Preheat oven 350 F.  Butter a mini donut pan and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.

*Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.

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