Link Love Saturday #2: Amy's Healthy Baking

Hey, hey, hey, it's Saturday yay!! :)

(That was me attempting to rhyme).

This morning's breakfast was a good one! Yummy protein pancakes stuffed with fresh blueberries and topped with banana slices and maple syrup! I'm ready to take on the morning. #stackedsaturdays.

Oatcakes

Welcome to another Link Love Saturday! I'm so excited about this particular blog, because she is one of my all-time favorites! You'll find that most of my dessert recipes are linked back her blog. Without further ado, I'd like to introduce a new blog to you. (There I go rhyming again...)

This is....(drumroll please) Amy's Healthy Baking!!

Previously named Foods For the Soul, I was drawn to Amy's blog because of her amazing recipes and interesting story.

Originally planning a career in chemistry for the Pharmaceutical Industry, she soon realized that she would rather be producing "edible 'reactions' in her kitchen instead of a lab"! I was so inspired by this, because she chose to follow her heart and passions and become a full-time blogger as of last year, switching the name of her blog to Amy's Healthy Baking. Amy's blog has been a staple in my baking journey because all of her recipes are easy, delicious, and healthy of course. :) I guarantee you'll have almost every ingredient already in your pantry! WINNING.

Each blog post always begins with a cute story about her life that pertains to the recipe she is introducing. I love this because I enjoy reading about other bloggers' lives and interests. Speaking of recipes, her Recipe page is broken down into 5 different categories for easy navigation. Whether you're craving a breakfast, lunch, dinner, or dessert dish, Amy's got you covered. Want to wow others by making a dish for every letter of the alphabet? Guess what, you can do that too!! Check our her Alphabet Adventures page for an awesome culinary challenge!

Before you make a baked-good, be sure to visit her Baking Basics 101 page for awesome tips and tricks that you probably didn't know about. Did you know you're actually using 50% more flour than required by scooping it out of the container? Unless you like the taste of dry and crumbly baked goods, (eww) don't do this. Try her spoon-and-level technique for measuring! It really works!

Amy seems like such a sweet and fun-loving girl who just wants to show the world that healthy desserts can still taste incredible.

Still don't believe me? Here, make these:

Fudgy Salted Caramel Brownies -- so rich, it's like eating fudge! They're the BEST brownies you'll ever make & they're secretly healthy!

 
(Ingredients, photo, directions, and notes taken directly from Amy's recipe)
 
Fudgy Salted Caramel Brownies
 
Yield: 16 brownies
Serving Size: 1 brownie
 
Ingredients:
 
3/4 c all-purpose, whole wheat, or gluten-free* flour (I used whole wheat)
3/4 c unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt (regular fine-grained)
2 large eggs, lightly beaten
2 tbsp canola or vegetable oil
1 tsp vanilla extract
3/4 c granulated sugar
1/4 c nonfat milk
1/4 c plain nonfat Greek yogurt
10 caramel squares, diced (such as Kraft)
scant 1/4 tsp coarse sea salt

 Directions:

  1. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and regular salt. In a separate bowl, whisk together the oil, eggs, and vanilla extract. Stir in the sugar. Mix in the yogurt and milk, stirring until smooth and no large clumps remain. Add in the cocoa mixture, and stir until just incorporated. Gently fold in half of the diced caramels.
  3. Spread the batter into the prepared pan, and sprinkle with the remaining diced caramels and coarse salt. Bake at 300°F for 24-28 minutes (closer to 24 for fudgier, gooier brownies; closer to 28 for firmer brownies). Cool completely to room temperature in the pan, and allow the brownies to set for at least 4 hours before slicing into squares (or overnight, for the best fudgy texture).

Amy's Notes: For the gluten-free flour blend, I used as follows: 1/2 c brown rice flour, 2 tbsp millet flour, 1 tbsp buckwheat flour, 1 tbsp tapioca starch, and 3/4 tsp xanthan gum.

If you slice into the brownies between 1-6 hours after they’ve cooled to room temperature, they’ll still have a slight cakey texture. Letting them sit overnight in the pan (or in an airtight container after slicing into squares) gives them a much fudgier texture.

I promise these don't taste healthy. AT ALL.

Go make them.

Like now....

...Why are you still here?!?

Enjoy your Saturday everyone :) XO

Previous Link Love Saturday posts:
Link Love Saturday #1

Be well,

Marina :)

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