Chocolate Frosted Zucchini Brownies

Chocolate Frosted Zucchini Brownies

It may be hard to believe, but these delicious looking brownies are made of zucchini! I will admit, I was a little skeptical of how this recipe would turn out when I first came across it (vegetable brownies just don’t have an appealing ring to them), but they really did turn out amazing!

The truth is, these brownies don’t taste like your run-of-the-mill brownies … But once you get over expecting a more traditional dessert, they are really good! They satisfy your sweet tooth, and are super moist (surprisingly so!). Think of them like a yummy desert hybrid of traditional zucchini bread, combined with a fudgy brownie.

I also really like this recipe because it is free from white sugar, white flour and dairy, and is a healthier dessert option for my family. I served mine up with fresh raspberries, and everyone loved them!

Let me know if you try this recipe, and how you like it!  

Xx
Tamera

 

Chocolate Frosted Zucchini Brownies
Serves: 8 brownies | Grain Free, Gluten Free, Paleo, Dairy Free Option
Recipe adapted from Rachel Masfield

 

Brownies:

  • 6 tablespoons of butter (or applesauce if you prefer to cut down on the calories and make them dairy free)
  • 3 organic eggs
  • 1 tablespoon of pure vanilla extract
  • 5 cups shredded zucchini (squeezed really well in paper towel to get rid of moisture)
  • 1 box of Simple Mills almond flour chocolate cake mix (or other almond flour cake mix)
  • ¾ cup of coconut palm sugar
  • ⅓ cup dark chocolate chips

Chocolate Frosting:

  • ½ cup dark chocolate chips
  • 2 tablespoons almond milk
  • 1 tablespoon coconut oil
  • ½ teaspoon pure vanilla extract

Directions:

  • Preheat oven to 350 degrees and grease an 8×8 baking dish with butter, coconut oil or a non-stick cooking spray.
  • In a medium bowl, whisk together eggs, vanilla and butter (or applesauce).
  • Mix in zucchini then fold in chocolate cake mix and coconut sugar.
  • Mix well until there are no clumps and batter is smooth.
  • Fold in dark chocolate chips and bake in oven for 35-40 minutes (until toothpick turns out clean).
  • Now begin making the chocolate frosting: In a small saucepan over medium-low heat, mix together the chocolate chips, milk, coconut oil, vanilla extract.
  • Stir until melted and completely smooth and creamy.
  • Let the pan cool for about 15 minutes, you can also place in fridge to harden but I like mine smooth and more melted-like (it hardens easily!).
  • Spread on top of brownies once brownies are done and cooled and enjoy!
  • Brownies will stay good for 5 days or so in airtight container on counter or in fridge and leftover frosting should be stored in fridge.

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Three Easy-To-Make Energy Bites

Tamera Mowry Recipe Energy Bites

Energy Bites Recipe

I love a good snack! I especially love a healthy snack that is delicious, quick and easy to make. That is why when I saw recipes for energy bites on Pinterest, I had to start experimenting in the kitchen, and come up with my own version of this very popular recipe!

These little bites are perfect for me, particularly when I am busy because they are not only tasty, but give me a quick protein fix! The recipe requires no baking, and it only takes about 30 minutes to make a big batch of them. They disappeared suspiciously fast in my house, so I think it is safe to say that everyone else enjoyed them as much as I do.

The base of this recipe is really simple — Old fashioned oats, peanut butter and honey. After that, you can start getting creative, and add in whatever other ingredients you feel like! I created three different versions of these bites, and all three turned out amazing!

Energy Bites Recipe 3

Recipe Base (makes approximately 20 energy bites, rolled into 1 inch balls)

  • 1 cup of dry old fashioned oats
  • ½ cup of all-natural smooth peanut butter
  • 1/3 cup of organic honey

 

Chocolate Chip and Hemp Hearts Energy Bites

  • Recipe Base
  • 1 cup of vegan chocolate chips, divided into 1/2 cups
  • 1/3 cup of shelled hemp hearts

In a large mixing bowl, combine all ingredients and set ½ cup of chocolate chips aside. Place the bowl in the refrigerator for ten minutes so that the batter gets a little firm.

Roll the batter into whatever sized balls you would like, and place them on a cookie sheet that is lined with parchment paper. I rolled mine into balls that were about 1 inch in diameter. Next, melt ½ cup of chocolate chips in the microwave (about 20 seconds on high), and stir until the chocolate is smooth. Finally, drizzle a little bit of chocolate on top of the bites and place in the refrigerator for 10-15 more minutes until the chocolate hardens.

Place into an airtight container, and store in the refrigerator for up to one week!

 

Blueberry and Almond Energy Bites

  • Recipe Base
  • ½ cup of organic dried blueberries
  • ½ cup of slivered almonds
  • 1 teaspoon of cinnamon

In a large mixing bowl, combine all ingredients. Place the bowl in the refrigerator for ten minutes so that the batter gets a little firm. Roll the batter into whatever sized balls you would like. Place into an airtight container, and store in the refrigerator for up to one week!

 

Chocolate Chip, Chia Seed and Coconut Energy Bites

  • Recipe Base
  • ½ cup of vegan chocolate chips
  • ½ cup of dried coconut flakes, divided into 1/4 cups
  • 1 tablespoon of chia seeds

In a large mixing bowl, combine all ingredients, and set aside ¼ cup of dried coconut flakes in a small bowl. Place the mixing bowl in the refrigerator for ten minutes so that the batter gets a little firm. Roll the batter into whatever sized balls you would like. Dip the top half of each ball into the bowl of remaining coconut flakes. Place into an airtight container, and store in the refrigerator for up to one week!

 

I hope you all love these as much as I do! Let me know if you make your own version of this recipe!

Xo

Tamera  

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Zucchini and Squash Bake Recipe

I’ve shared a lot of main dishes here on my site, such as slow cooker pork tenderloin and steak fajitas… And even a few cozy drink recipes like my hot apple cider. I’d say it’s about time to serve up a side dish to pair with all your fall comfort foods. It’s easy to load up on buttery biscuits and mashed potatoes this time of year, but if you’re trying to opt for something healthier, those might not be your go-to. This zucchini bake is quick and easy (only a few ingredients) and it doesn’t feel like a health food, it’s actually yummy and satisfying.

This recipe feeds two, so double or bake two for a family of four.

Zucchini and Squash Bake - Easy Zucchini Recipes - Tamera Mowry

First, preheat the oven to 425 F.

Zucchini and Squash Bake - Easy Zucchini Recipes - Tamera Mowry

Using a peeler, peel one zucchini and one Gold Rush squash lengthwise. Then place those slivers in a large bowl and toss with salt and pepper and 2-3 tablespoons of olive oil.

Zucchini and Squash Bake - Easy Zucchini Recipes - Tamera Mowry

Next, line a nonstick baking pan (the dimensions of this dish are 5×7”) with alternate layers of zucchini and then squash until all slices are in dish. Bake for 20 minutes.

Zucchini and Squash Bake - Easy Zucchini Recipes - Tamera Mowry

When the twenty minutes are almost up, shred 1/2 cup of gruyere cheese. Remove pan and sprinkle on top. Then, sprinkle 1/3 cup of panko crumbs on top of that; bake for an additional 10 minutes.

Once done, let cool and serve! Seriously the best healthy side dish ever.

What would you serve this dish with?

Xx,
Tamera

Homemade Hot Apple Cider Recipe

Are you ready for a season of hot drinks and comfort foods? Can’t wait to bring you as many recipes as I possibly can for you to share with friends and fam. That’s why I’m kicking things off with a classic hot apple cider recipe. This one is for all you that want to try your hand at homemade treats—it’s super easy! And for you more advanced hostesses, it’s easy to dress up gorgeously for serving to a crowd.

Homemade Apple Cider Recipe - Tamera Mowry

Homemade Hot Apple Cider with Cinnamon

The title says it all, here’s what you need…

Ingredients
4 cups apple juice or cider
1 tablespoon honey (more or less depending on whether juice is already sweetened)
½ teaspoon ground cinnamon (can warm up with a cinnamon stick if you don’t like the powder)
¼ teaspoon ground nutmeg

Directions
Add juice/cider to a small pot over medium heat. Stir in cinnamon, nutmeg and honey. Serve warm.

Serve garnished with a cinnamon stick and apple slice, if you’d like!

What’s your go-to fall drink?

Xx,
Tamera

Slow Cooker Pork Tenderloin

It’s almost officially fall, which means breaking out the slow cooker for the yummiest comfort foods and coziest meals to make as the temps outside get cooler and we spend more time indoors with our families. This slow cooker pork tenderloin is also a great way to switch up your slow cooker meals, if you’re used to a lot of chicken or beef recipes. Now, what to do…

Slow Cooker Pork Tenderloin - Tamera Mowry

Slow Cooker Pork Tenderloin Recipe

Ingredients
1 pork tenderloin
1 cup chicken broth
1/3 cup balsamic vinegar
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon garlic
1 teaspoon salt
1 teaspoon thyme
1 teaspoon rosemary
½ tablespoon red chili flakes

Directions
1. Turn slow cooker on low, add chicken broth and pork tenderloin.
2. In small bowl, mix together balsamic vinegar, honey, soy sauce, garlic, salt, thyme, rosemary, and red chili flakes.
3. Pour over meat in slow cooker.
4. Cover, cook on low for 6-8 hours.
5. Remove pork and serve with remaining sauce.

Enjoy!

Xx,
Tamera

My Favorite Red Sangria for Summer

The warm temps may be here for another month (at least), but that doesn’t mean I’m going to swap the red wine for white. Actually, it means I’m going to find a summery way to incorporate red into my entertaining menu! You won’t find anything like this sangria, which uses a medley of fresh fruits (that can easily be swapped for whatever you have on hand) and Grand Marnier rather than brandy.
 Easy Summer Sangria - Tamera Mowry

Here’s what you need to make a pitcher:
1 bottle of Cabernet Sauvignon
½ cup sugar
1/2-3/4 cup Grand Marnier
3 juiced oranges
Blueberries
Sunshine raspberries
Peaches
Orange slices
Blackberries
Strawberries

As far as the fruit goes, you can really mix in as little or as much as you’d like! Pour the liquids in, stir in the sugar, and add the fruits to your liking. Refrigerate overnight for strongest flavor and add ice before serving.

Garnish with blueberries and a strawberry if you like!

Enjoy :)

Xx,
Tamera