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mini mint-chocolate brownie sundae jars

by Jackie Newgent | June 22, 2017 | 5 Comments

I love desserts in mini jars! It’s a way to indulge in sweets in a portion-friendly way. It’s so much fun, too! Here, I’ve gone with a brownie sundae concept. I chose mint chocolate chip frozen dessert since that’s my favorite flavor. And I made good-for-you brownies with absolutely no added sugars! Altogether, this dessert can be called “healthy!” But there’s no need to tell skeptics that. This dessert-in-a-jar still provides 100% “sweet tooth” satisfaction! Serve for a party. Or, freeze brownie rounds for later and make one jar at a time just for you. Enjoy beyond just as dessert. This recipe makes a scrumptious pick as a post-workout snack! But before taking that first spoonful, please join me in...

borough market-inspired peppermint brownies

by Jackie Newgent | November 21, 2016 | 1 Comment

One of the most memorable brownies I ever had was one that I enjoyed at Borough Market in London. But it’s one of those “special occasion” brownies since it’s super rich. With the Recipe Redux theme this moth of “Trimming the Table,” where a healthy holiday dessert was the request, I decided that I’d start with that special brownie recipe, then keep tweaking it until I created a “healthy” brownie that’s perfect for the holidays. I did it! The result still has just-right richness and fudginess from butter, eggs, and dark chocolate. But this version uses whole-wheat pastry flour, coconut sugar and … wait for it … carrots! I figured that folks like carrot cake, so why not go for...

salted & spiced dark chocolate chip cookies

by Jackie Newgent | September 21, 2016 | 0 Comments

One of my favorite childhood memories with my mother is baking Original Nestlé® Toll House® Chocolate Chip Cookies. My mom always measured everything out in advance—which I’d later realize as being super helpful in good culinary practice. To make the cookies, we actually rolled the dough into perfect little balls because that’s the way my mother preferred them. Then I’d plop a little stool smack dab in front of the oven window and be the very important lookout person to tell her the second the cookies were ready. And yes, I was the first one to get to taste test the freshly-baked cookies (usually more than once!) to make sure! (Thanks to this month’s Recipe Redux theme, “First Cooking Recollections,”...

vegan dark chocolate-pumpkin bread

by Jackie Newgent | November 22, 2015 | 38 Comments

From Thanksgiving through Christmas, you can usually find me baking up some goodies, watching holiday rom-coms, or hosting parties … or all of the above! So it’s the perfect excuse for me to create a new fresh-from-the-oven treat, like this vegan dark chocolate-pumpkin bread. It’s basically a glammed up pumpkin bread. It’s big on chocolateness. It has a just-right amount of sweetness. And, as a bonus, it’s 100% plant based.

frozen chocolate cream pie martini

by Jackie Newgent | June 22, 2015 | 4 Comments

I prefer savory rather than sweet food. Though every once in a while, I do like to indulge in a creamy chocolaty dessert. When the weather is sizzling hot, I usually don’t want to add to the heat of the day by baking a pie. So here’s a summertime experiment of mine inspired by chocolate cream pie … perfect for this month’s Recipe Redux “pie love” theme. It’s actually a cross between a pie, milkshake, and martini. Yes, there’s vodka here! Multiply the recipe as needed. Cheers! Calories saved: 280 Why it’s better for you? It no longer has over a day’s worth of “bad” fats!

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