No Bake Chewy Chocolate Clusters

chocolate covered...

Finally, we come to the end of this rainbow series of comfort foods converted to healthier versions. I'm tackling dessert for this post. Something that by definition isn't good for you and most people avoid when eating better. However, as I've said in my other posts, moderation is key. I don't believe in cutting anything out of my diet, just having a little less of it - including dessert!

I've made a no bake dessert that requires very few ingredients, but ingredients that are full of health benefits. That's the problem with most desserts, they have empty calories! Not so with my Chewy Chocolate Clusters. They are loaded with pistachios, dried fruit, and dark chocolate. Nuts are full of good fats and fill you up. Both the dried fruit and chocolate are loaded with antioxidants. Even better, each of these clusters are only about 150 calories so enjoying one isn't going to spoil your healthy eating for the day. Don't skip dessert, make these...

Ingredients - Makes 12
1 C Roasted & Salted Pistachios, shelled
1/2 C Dried Cherry & Berry Mixed Fruit
6 oz. Dark Chocolate, finely chopped
Zest of 1 Orange

Directions
Line a baking sheet with wax paper or a Silpat mat. In a medium bowl mix the pistachios and dried fruit together. Set aside.

Bring a medium sauce pan or double boiler filled with 1 inch of water to a simmer over medium heat. Place half the chopped chocolate in a heat proof bowl. Put it over the simmering water, ensuring the bottom of the bowl doesn't touch the water, and stir until the chocolate is completely melted.

Remove from the heat and stir in the remaining chocolate until it is completely melted. Remove the bowl from the pot or double boiler. Then, stir in the fruit and nut mixture.

Next, spoon out heaping tablespoonfuls of the chocolate mixture onto the prepared baking sheet. Placing them approx. 1 inch apart. Sprinkle the orange zest over the top of each cluster.

Put the baking sheet into the refrigerator to set, about 15 minutes. Serve and store at room temperature. Enjoy!

Neelys' Sweet Potato Pie Cookies (Remix)

mix it up...

For this recipe I took some help from Gina and Pat Neely (from Food Network fame). I've made a few of their recipes in the past, but this one is a keeper. Following their Sweet Potato Pie Cookie recipe I added a few extra ingredients to remix it. So, this recipe isn't an original from me, but I never said I was a baker.

This would be a great use-up for a leftover baked sweet potato from Thanksgiving, or any other dinner for that matter. These cookies are soft and cake-like due to the sweet potato. As part of my remix I've added oats for chew, cayenne for a kick, and dried fruit for a little extra sweetness. Lastly, I changed the glaze to something a little richer. Try out this remix cookie recipe, here's how...

Ingredients - Makes approx. 36 cookies
1 1/2 C All-Purpose Flour
1/2 C Whole Wheat Quick-Cooking Oats
1/2 tsp. Baking Soda
2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Allspice
1/4 tsp. Nutmeg
1/4 tsp. Cayenne Pepper
1/2 tsp. Salt
1 Stick Unsalted Butter, softened
1 C Granulated Sugar
3/4 C Light Brown Sugar, packed
1 Egg
1 tsp. Vanilla
1 C Sweet Potato Puree (from about 1 large potato)
1 C Chopped Pecans
1/2 C Dried Fruit, such as Cranberries/Cherries/Mixed Berries

Directions
Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, oats, baking soda, spices, and salt. Set aside.

In a large bowl cream the butter, granulated, and brown sugars together. Add the egg and vanilla and mix until just incorporated. Stir in the sweet potato puree. Beat in the dry ingredients, a little at a time. Finally stir in the pecans and dried fruit.

Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches between them. Bake until the cookies are light, golden brown, about 18 minutes. Remove to a cooling rack to cool completely. If desired, glaze the cookies (recipe follows). Enjoy!

Brown Butter Glaze
4 T Unsalted Butter
1/2 - 3/4 C Granulated Sugar

Heat a small pot over medium-high. Add the butter and cook until browned. Turn off the heat. Keep the pot on the burner and whisk in the confectioners' sugar, a little at a time, until a glaze forms. Place the cookies (keep on the cooling racks) onto sheet trays and drizzle the glaze over top.