No-Bake Raw Date Brownies need only five ingredients and about 10 minutes for a healthier treat that’s excellent as a snack or on-the-go energy bar! These wholesome raw date brownies are an excellent way to satisfy my insatiable sweet tooth and obtain my chocolate fix while not going overboard during a time of year that’s perpetually ripe with temptation.

They’re kind of like homemade versions of Lara bar brownies – chewy, soft chocolate-filled bites you’ll be able to sink your teeth into. And I really love that I can make such a little batch. It’s good for all people to own one big or two small brownies. And then they’re gone.

They are also nicely packed for a school lunch or snack, and my husband likes to wrap one up to take to the workplace.

No-Bake Raw Date Brownies Notes

• I use one teaspoon of water for these; however, it depends on how dry your dates are. Add as required. The mixture will be crumbly but should stick to itself once prepared if you press it between your fingers.
• These can go immediately – they hold together very well that you can slice it instantly. However, if I’ve got the time, i prefer to leave them in the refrigerator to get them to firm up a bit more.
• We either make four large or eight smaller brownie bites from this recipe. The large ones are great as an energy bar substitute, whereas the smaller ones are nice for a quick snack or school lunch addition.

• 1 cup of walnuts
• 10 large pitted and chopped Medjool dates
• 3 tablespoons of cocoa powder
• 1 tablespoon of honey
• 1 teaspoon of vanilla
• 1-3 teaspoons water

How to make Raw Date Brownies:

• Line nicely a small 3″ x 5.75” bread pan with cling wrap and put aside.
• Place the walnuts within the food processor and pulse into finely ground.
• Add the remaining ingredients, without the water, and pulse till well combined.
• Add a splash of water, as needed, to get the mixture to blend together nicely. it’ll be crumbly but will stick to itself after you press it between your fingers.
• Slice and serve or refrigerate if you wish to get them to firm up a bit more.

Nutrition

• Amount Per Serving:
• Calories: 135
• Total Fat: 7g
• Saturated Fat: 1g
• Trans Fat: 0g
• Unsaturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 21g Fiber: 3g Sugar: 17g Protein: 2g

This naturally sweet and whole wheat chocolate chip cherry bread is ideal for a healthier breakfast or snack and an excellent thanks to using of freshly picked cherries in the summer! These days it’s my whole wheat cherry chocolate chip bread that is exploding with freshly picked sweet cherries and made chocolate chips in each bite.

I begin shopping for cherries as soon as they arrive it in N.C. and don’t stop till they’re gone. And we’re talking massive bags with loads of cherries in them! 🍒❤️

This chocolate cherry bread is excellent as an indulgent breakfast (you understand I like a bit of chocolate early in the morning!), and it’s additionally excellent as a morning or mid-afternoon snack. Goes nice with low or tea. 👌 you’ll even have it as a late-night sweet.

A few notes:

• I use freshly picked Bing cherries. You may substitute another version of fresh sweet cherries if you like. I don’t advocate for frozen cherries for this, as they need plenty of additional liquid that might throw off the batter.
• Need to make these even lighter? I’ve disregarded the butter before (I just used a touch of additional applesauce), and it was still fine. The butter adds a fair little bit of richness tho’ and there’s not abundant within the whole loaf.
• Wish to form these into muffins? I’ve done that, too. I baked it at 325 for 22-25 minutes and yielded twelve terribly full muffins. You’ll be able to get thirteen out of this direction.
• This bread – or the muffins – freeze nicely if you’ve got leftovers you would like to save for later.

How to make Whole Wheat Chocolate Chip Cherry Bread?

Ingredients

• 2 cups of white whole-wheat flour
• 1 1/4 tsp of baking soda
• 1/4 teaspoon baking powder
• 1/2 tsp of salt
• 2 whole eggs
• 1 cup of applesauce, unsweetened
• 1/3 cup of honey
• 1/4 cup butter, melted
• 1 1/2 tsp of vanilla
• 1 cup cherries
• 2/3 cup of semi-sweet chocolate chips

Instructions

• Preheat oven to 325. Spray a 9×5 bread pan with cookery spray and put aside.
• In a medium bowl, mix the flour, bicarbonate, leaven and salt.
• In a separate bowl, mix the eggs, applesauce, honey, butter and vanilla and blend well.
• Add the dry ingredients to the wet ingredients and stir till simply combined. Fold within the cherries and chocolate chips.
• Pour the batter into the ready baking pan and sleek the highest.
• Bake at 325 for regarding forty minutes, till a pick inserted within the center comes out clean.
• Let cool within the pan for 5-10 minutes, then end up and let cool utterly on a cooling rack.

Nutritional values

The homemade Spaghetti and Meatballs recipe is one of my favorite and most delicious pasta recipes. Because Spaghetti and meatballs done well is one of the best meals and that’s is a fact. Well, at least in my family.

Ingredients

For the meatballs

• 1 chopped carrot
• 2 chopped stalks of celery
• 1 chopped onion
• 1/2 pound of ground beef, 1/2 pound of pork, and 1/2 pound of ground veal
• 1 beaten whole egg
• 1 clove of chopped garlic
• 1 tsp of oregano, dried
• 1⁄4 cup of fresh parsley, chopped
• Cup of breadcrumbs
• 1 teaspoon of salt

For the sauce

• 1⁄4 cup of olive oil, extra virgin
• 1 chopped onion
• 2 or more teaspoons of salt
• 2 bay leaves, dried of fresh
• 1 teaspoon of red pepper
• 3 cans of tomatoes 14.5 oz cans
• 1 cup Grana Padano , grated. Or you can choose Parmigiano-Reggiano
• Spaghetti
• 12 ounces package, or homemade

Homemade Spaghetti and Meatballs

For the Spaghetti

• Take a large pot, pour the water in and heat to a boiling point. Add the salt. Add pasta to a boiling water and cook for about 10-12 minutes, be careful not to overcook. Save half a cup of pasta water for later and drain the pasta.

For the Meatballs

• Preheat the oven to around 425 F
• Mix the celery, onion and carrot in the food processor. Process it by pulsing so you make a nice pestata texture.
• Pour the pestata into a large bowl and add the meat, parsley, oregano, eggs, salt and bread crumbs. Use your hands to mix it nicely and to combine well.
• Scoop out the mix with the measuring cup so you can take even portions, and roll the mixture with your hand so make the meatballs
• Place the meatballs on a lined baking sheet. Bake for about 16-19 minutes, or until they are browned nicely.

For the sauce

• Take a large pot and heat to medium temperature. Pour in olive oil and add in the onion and garlic. Saute for a few minutes. Pour in the water from previously cooked pasta and simmer for about 2-3 minutes.
• After the water has cooked away from the pot, add in red pepper, the bay leaves and a teaspoon of salt. Cook for about 1-2 minutes and add in the tomatoes. Take out the canned tomatoes and pout into bowl with 4 cups of hot water. Add to the pot and bring the sauce to a simmer, and simmer for about 10 minutes.
• Add the meatballs to a sauce and simmer by shaking the pan to mix them nicely. Cook until the sauce is thick enough, it should take about 30 minutes.
• Pour the spaghetti back to a pot they were cooked in and add the sauce, without meatballs. Place in the hot bowl and add the meatballs, and more sauce, to your liking.