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Everyday Vegan Hot Chocolate

December 13, 2014 by Katherine Baker 7 Comments

Apparently yesterday was National Hot Chocolate Day. I didn’t know this until social media told me. If I would have known this in advance, I probably would have made an effort to post this recipe yesterday.

But I found out about this super important holiday a bit too late in the day to do so. Besides, for me, everyday is hot chocolate day. That’s right. Anyone who has lived with me or been friends with me for a while knows I have a n obsession with hot chocolate. I drink it almost every.single.day.

A lot of people react oddly when they find this out about me. Like “oh my god how do you ingest that much sugary chocolately crapola on a daily basis?” Well, I don’t. I always make my hot chocolate from scratch with 3 ingredients and it’s actually pretty darn healthy.

I recently was reading about the health benefits of cocoa powder because you know, I like to research the foods I enjoy and have excuses to consume more of them after convincing myself that they’re healthy (in my defense, they usually are)….

Vegan Chocolate Silk Pie with Coconut Almond Cream

November 29, 2014 by Katherine Baker 4 Comments

Are you sitting down? Because if not, I think you should for what I’m about to say: this pie was possibly one of the best pies I’ve ever made, let alone eaten. This is a serious statement considering how many pies I’ve sampled and/or birthed in my lifetime. It was that good. Like, need-to-keep-eating-past-uncomfortably-full-ness-good.

Creamy. Silky. Chocolately. Coconutty. Almondy. A little crunchy thanks to the graham cracker crust and the shredded coconut. Yet fluffy thanks to the whipped topping. Sweet, yet rich and bitter. Delectably chocolately. Thick. Luscious. Smooth.

One of those pies where you finish your slice and wonder where it went and proceed to lick your plate and fork and the serving utensils and then go back for another slice. What dreams are made of.

Here’s a plot twist to make this dessert even more flawless: it’s one of the easiest pies you can possibly make. It’s no bake, minimal ingredients, minimal mess, and few ingredients.

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3 Ingredient Healthy Banana Cream Pudding

November 29, 2014 by Katherine Baker 5 Comments

Pudding was one of my favorite things to eat growing up. I remember downing 4-packs of chocolate pudding in one sitting like it was no big deal. I’d also like to clarify that I can still do that. Yes, I’m a totally sophisticated adult now, but my admiration for all things pudding has never ceased.

And really, who doesn’t love pudding? It’s creamy. It’s sweet. It’s reminiscent of childhood afternoons and school lunches. *~*sigh*~* If only all things in life could be as perfect as the humble food that is pudding.

Anyways, I was inspired by the #madewithchobani campaign to participate in using Chobani in a recipe! There are a million things you can do with yogurt, in snacking, breakfast, sweet and savory cooking, and the possibilities are truly endless. At first I was overwhelmed by all the different directions I could go! And then, last weekend, I popped into Magnolia Bakery in the West Village and was greeted by all those lovely pots of their famous banana pudding.

Have you ever had Magnolia’s banana pudding? It’s ridiculous. I never thought I would like banana pudding, but this banana pudding changed me. Unfortunately, that pudding is both too expensive and too rich to enjoy on a daily basis. It’s also not available in most part of the country.

But then, it hit me: I could re-create it at home! And make it light and nutritious enough to enjoy as an everyday snack. So I made a quick, 3-ingredient version, free from heavy cream, whole milk, boxed pudding mix (which I mean really, who even knows what’s in that stuff), and full of simply, natural things that still taste delicious. Vanilla Greek Yogurt really worked well in place of pudding, as it has a similar flavor and mouthfeel, and absorbed nicely into the vanilla wafers, giving you all that satisfying gooey-crunchy textural contrast of a rich banana cream pudding. MmMmM my mouth is watering just thinking about it (Lucky for me, I have some leftover in my fridge…)

This is literally the easiest thing EVER to make. It’s three ingredients (four if you add a dollop of whipped cream ;-)) and takes less than five minutes to make. It’s sweet and satisfying without feeling super junky, and it can be eaten for breakfast, a snack, or dessert. It will also keep you full and happy for quite a little while without making you feel gross.

I pureed a ripe banana into the yogurt for a little bit of extra banana-i-ness. I dug this. But if you’d like, you can skip this step. You can also customize this simple recipe in a few other ways. For example, I used vanilla yogurt, but thought Coconut would work wonderfully as well. You can also play with the wafers – subbing graham crackers or any crunchy, sweet, cookie-like cracker would mimic the same effect. Natural animal crackers would also be delicious, not to mention adorable. It’s all up to you! Enjoy and happy pudding eating :-).

Prep Time: 5 minutes

Cook Time: 0 minutes

Level: Easy

Serves: 2

Ingredients:

2 6-oz containers or 1.5 cups vanilla yogurt (I used 0% Vanilla Chobani. The 2% Coconut Chobani would also be amazing!)
2-3 bananas
3/4 cup vanilla wafers or graham crackers

Directions:

1. Empty yogurt containers into a food processor or blender and add one sliced banana. Puree until smooth.

2. Slice another banana or two (depending on how many banana slices you like).

3. In a glass, bowl, or parfait dish, layer a few heaping spoonfuls of yogurt/banana blend to cover the bottom of your dish. Top with a layer of vanilla wafers or graham crackers. Top that layer with a layer of yogurt/banana blend. Next, add a layer of sliced bananas, and cover those with another layer of yogurt. Repeat until you have a full glass of deliciousness. Garnish with whipped cream if desired and EAT ! 😀

Pumpkin Spice Chia Seed Pudding

September 16, 2014 by Katherine Baker 7 Comments

Now that it’s mid-September, it’s officially time to put pumpkin and pumpkin spice in everything you eat. I’ve said it before and I’ll say it again – pumpkin is practically the best thing that’s every happened to the culinary world. I’m obsessed with it. I honestly will eat canned pumpkin with cinnamon and a spoon. People think this is weird. I know it’s delicious.

But canned pumpkin – besides providing a delicious fall-like umami flavor – is also a great way to bump up the veggie content, fiber, potassium and beta-carotene of basically everything. I use it a lot for both sweet and savory dishes and can’t wait to share many of them right here on kbaked.com.

But first – let’s talk breakfast. I love chia seed pudding. I also love pumpkin. Genius idea: put them together! Add pumpkin pie spice! Eat what tastes like pumpkin pie filling in a bowl for breakfast! Bonus: it’s healthy! Chia seeds are known power foods filled with healthy-fats, fiber and omega-3s, and make an excellent pudding if allowed to plump up in the presence of a little liquid. This works with almond or any other milk, and the pumpkin only makes it thicker, creamier, and more scrumptious. Add as much or as little sweetener as you like. Maple syrup keeps the fall flavor profile on point, but anything will do! Heck, I’d even eat it without any sweetener. I.love.pumpkin.

Anyways, make this the night before. Prepping takes like 46 seconds, and when you wake up all you have to do is take it out of the fridge and eat it. It could not be easier. In fact, it may be the easiest recipe on kbaked.com to date. Enjoy this delicious, healthy treat as breakfast, dessert, or a snack. It will keep you full and happy for at least a few hours, as would pair nicely with a pumpkin spice beverage if you’re into excess like I am. Happy fall and happy eats! xoxo, kbakes.

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5 Easy and Healthy Ways to Feel Like You’re Eating Dessert for Breakfast

December 29, 2013 by Katherine Baker 1 Comment

Here are 5 super yummy, super fast breakfasts that taste like dessert. Which I’m a big fan of. This article was originally written for and published on NYU Spoon. You can check it out here.

Breakfast Cookie for One

“Cookies for breakfast?” Yes! No, it’s not Cookie Crisp cereal; in fact, it’s much more delicious and has fiber, whole grains, and healthy fats that, unlike the sugary cereal, will actually keep you full until lunchtime. This is a base recipe that can be jazzed up with whatever fruits, nuts, jams and nut butters you have around your apartment. Use flavored oatmeal packets for an extra flavor kick (maple brown sugar flavor with almond butter and pecans makes for an excellent combination) but if you do, reduce or omit the additional sugar. The possibilities are endless!

Ingredients:
1/2 cup rolled oat or one packet of flavored oatmeal
1 tablespoon nut butter or coconut oil.
1 tablespoon brown sugar
1 tablespoon honey
1/4 teaspoon baking powder
1 egg whites
mix ins: chopped fresh or dried fruit, nuts, a teaspoon of jam

Directions:
1. Place oats in a small bowl. Add nut butter or coconut oil (coconut oil will need to be melted in the microwave), baking soda, brown sugar, and honey. Mix well.
2. Add egg whites to oat mixture.
3. Add mix-ins of your choice. Mix.
4. Gather into a ball of “cookie dough” and place on a small plate. Smush down the dough to make a flat cookie shape. Spritzing the plate with non stick spray (optional).
5. Microwave on high for 1-3 minutes until browned and fluffy. Allow to cool briefly and enjoy.

Banana Cream Pie

Bananas and Greek Yogurt are a match made in heaven. Topped with a warm crispy toaster waffle as the “pie crust,” digging your spoon through this twist on a classic parfait is like just like digging through a personal banana cream pie. Make it your own with your favorite flavor of Greek yogurt (recommended: vanilla or coconut).

Ingredients:
1 6oz vanilla, plain, or coconut Greek Yogurt
1 banana
1 toaster waffle
1 tablespoon almond butter
1 teaspoon honey
optional: coconut shreds
Directions:
1. Place toaster waffle in the toaster.
2. Remove lid from yogurt. Slice bananas and half of it add to yogurt. Mix.
3. Add coconut shreds or nuts if desired
4. Spread almond or peanut butter on waffle and top with remainder of sliced banana, honey, and coconut shreds (if desired).
5. Place toaster waffle on top of yogurt cup.
6. Eat by spooning through the waffle “crust,” and dolloping with the “pie filling” below. Yum!

Chocolate Breakfast Pudding

Pudding is delicious. Unfortunately, dessert pudding is often high in fat, and store-bought pudding is often full of sugar and preservatives. So, when you wake up craving something smooth chocolatey, make this recipe instead. The Greek yogurt is rich in protein, calcium, and B vitamins. The cocoa powder helps thicken the already rich-tasting Greek yogurt, creating a consistency somewhere between pudding and frosting. A surprisingly small amount of sweetener is all that’s needed to make this taste like a treat. Goes great with fresh berries or bananas.

Ingredients:
1 6oz plain Greek Yogurt
1 tablespoon cocoa powder
1-2 teaspoons of sugar or honey
raspberries or strawberries to top (optional)

Directions:
1. Add cocoa powder to Greek Yogurt and mix thoroughly until the powder is well dispersed in the yogurt and yogurt is free of clumps.
2. Add sweetener and mix again.
3. Top with fresh fruit. Enjoy!

Apple Crisp for One

With the weather getting colder, sometimes there’s nothing more comforting than a warm breakfast. This recipe is an easier but just as delicious play on apple crisp, and takes only a few minutes to prepare. It’s also healthy enough to enjoy every day, and can work as a great study snack or dessert.

Ingredients:
1 apple
1 packet of flavored oatmeal (recommended: apple cinnamon or cinnamon spice)
a dash of cinnamon
1 tablespoon honey, and/or brown sugar to top (optional)

Directions:
1. Chop apple into small pieces. Place in a microwave safe bowl. Sprinkle with cinnamon and mix.
2. Empty flavored oatmeal packet directly over the chopped apples. Drizzle one tablespoon of water over the top of the oatmeal. Do not add any more water (the moisture of the apples will be plenty).
3. Microwave on high for 3-5 minutes, until apples are tender and oats on top appear crispy.
4. Allow to cool briefly, then top with honey or brown sugar and enjoy.

Waffles’n’Dinges Spinoff

Sure, everyone at NYU knows exactly when and where the Waffles’n’Dinges truck parks on campus (Mondays, right in front of Stern), but let’s face it: the Wafles truck, while delicious, is a bit pricey and perhaps not the most nutritious breakfast option before a long day of studying. Fuel up with this healthier version (which even includes a healthy homemade version of the famous Speculoos cookie spread!) and be able to walk by those wafting waffle scents on Washington Square South without a second thought.

Ingredients:
1 toaster waffle
For the “Speculoos”:
1 graham cracker
1 tablespoon almond or sunflower butter
1 teaspoon pumpkin pie spice
1 teaspoon brown sugar
1 teaspoon honey or agave
1 tablespoon greek yogurt
“Dinges” of your choice (ie: sliced strawberries, sliced bananas, whipped cream)

Directions:
1. Place waffle in toaster.
2. Assemble the speculoos. Start by crushing the graham cracker. This can be done by breaking it into small pieces, placing it in a plastic bag, then smashing it with a large spoon until into small crumbs. A food processor can also be used for this. Place in a small bowl.
3. Add almond or sunflower butter, greek yogurt, brown sugar and pumpkin pie spice to the bowl. Mix until well combined into a paste. If the spread is to thick or crumbly, add a bit more greek yogurt and/or honey until paste reaches desired consistency (look for a peanut-butter like spread consistency).
4. Top waffle with “Speculoos” and add your “Dinges” on top of that.
5. Dollop with whipped cream on a test day.

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