Eat Dessert First

Cheers to the New Year! Because 2021

often seemed like 2020 Part Deux, we’re celebrating the arrival of 2022 by focusing on the present. No looking back. And while we think resolutions to live a healthier life are great, we also believe in the saying, “Life is short, eat dessert first!” Keeping that in mind, we’re serving up recipes for lighter or more nutritious desserts that you can enjoy without feeling guilty. (Except maybe that last one!)

• Pavlova •

with Mixed Berries

This airy meringue topped with fresh fruit and low-fat topping still satisfies the sweet tooth and pairs very nicely with a glass of rosé, like the Gerard Bértrand - Coté des Roses on the opposite page.

INGREDIENTS:

2 large egg whites 1/2 c. granulated sugar 1 tsp. cornstarch 1/2 tsp. white vinegar 1/2 tsp. vanilla

FOR TOPPING:

(NOTE: You can substitute Cool Whip Lite for lighter topping, if desired) 2 oz. reduced-fat cream cheese, softened 1 1/2 c. plain, nonfat Greek yogurt 1/2 c. confectioners sugar 1 tsp. vanilla 3 c. fresh mixed berries

PREPARATION:

Preheat oven to 300°F. Line a large cookie sheet with parchment paper; set aside. In a large bowl using an electric mixer, beat egg whites until soft peaks form. Combine granulated sugar and cornstarch and gradually add to egg whites, one tablespoon at a time. Beat until stiff peaks form, about 6 to 8 minutes, scraping down mixing bowl halfway through beating time. Add vinegar and 1/2 tsp. vanilla and beat to combine. Drop 12 equal spoonfuls of batter onto parchment paper, 1" apart. Bake approximately 30 minutes or until firm and dry to touch (inside of meringue will be soft). Remove from oven and cool on a wire rack for 1 hour or until completely cooled. For cream topping: In a medium-sized bowl, cream together cream cheese and yogurt until smooth. Add confectioners sugar and 1 tsp. vanilla and beat until smooth. Slice strawberries (if using) and toss with other berries in small bowl. Top each pavlova with about 2 1/2 Tbsp. cream topping and about 1/4 c. berries and serve.

Here, a bottle of Gerard Bértrand Coté des Roses sits in a solid granite wine dispenser, both from Wine, Body & Soul. The Aperitivo Glass is from Dutchmans and comes in highball, martini, champagne, and wine. The Found Wood and Mirror Wedding Chest is also from Dutchmans.

Italian panna cotta is the perfect light dessert, easy to make with only a few ingredients, and can be served plain or with just about any fruit or flavored topping.

Fabulous Fruit

It’s always a good idea to incorporate more fruits and veggies into your diet. Fresh mango, berries, and pears are readily available throughout the year,

• Coconut Mango • Panna Cotta

Mango and coconut give this traditional Italian dessert a healthier twist and a taste of the tropics.

INGREDIENTS FOR PANNA COTTA:

3 c. unsweetened coconut milk 4 Tbsp. maple syrup 1 tsp. agar powder 1/2 tsp. vanilla extract

FOR TOPPING:

1 c. mango purée (2-4 mangoes depending on size) 1 Tbsp. pure maple syrup 1/2 tsp. agar powder 2 mangos, peeled, diced into large chunks Coconut flakes or chia seeds

In a medium sized pot, whisk together all panna cotta ingredients over medium heat. Bring mixture to a boil and then immediately remove from heat. Pour mixture equally between 4-6 ramekins, jars, or glasses. Refrigerate for 2-4 hours until set. To make mango topping, heat 1 c. mango purée, maple syrup, and agar in small pot over medium heat. Bring to a boil, whisking often. Remove heat and allow to cool slightly for a few minutes before pouring/spooning in equal portions over panna cotta. Return panna cotta to refrigerator for another hour to allow mango to set. Serve topped with additional chunks of mango, and garnish with coconut flakes or a sprinkle of chia seeds.

• Strawberry-Rhubarb • Granola Parfaits

(pictured on cover) Frozen strawberries and rhubarb can also be used to make the slightly tart compote that balances the sweet granola in this parfait, so it can be a year-round treat.

INGREDIENTS:

3 c. vanilla Greek yogurt Fresh strawberries, sliced to garnish

FOR GRANOLA:

2 c. old-fashioned rolled oats 3/4 c. slivered almonds 1/4 c. honey 1/4 c. coconut oil, melted 1 tsp. vanilla 3/4 tsp. ground cardamom 3/4 tsp. ground ginger 1/2 tsp. salt

Heat oven to 325°F. Combine oats and almonds in a bowl. Whisk together honey, coconut oil, vanilla, cardamom, ginger, and salt. Stir into oats and toss to coat. Transfer to a baking sheet and bake until golden brown and toasted, about 20 minutes, stirring twice during baking. Place pan on wire rack and let cool.

FOR COMPOTE:

2 c. fresh strawberries, chopped 1 c. fresh rhubarb, chopped 1/2 c. water 3 Tbsp. honey 1 tsp. vanilla

In saucepan over medium heat, combine strawberries, rhubarb, water, and honey. Cook fruit and mash with a potato masher until smooth and mixture starts to bubble. Reduce heat to medium-low and cook 20–25 minutes until liquid has reduced to about 1½ cups. Remove from heat, stir in vanilla. Let cool to room temperature and refrigerate until ready to use.

To assemble parfait, layer granola on bottom of serving bowl, top with layer of yogurt, then compote, and top with more granola and sliced strawberries. Serve.

• Spiced Poached Pears •

Fragrant spices and the natural sweetness of pears combine perfectly with the flavors of wine for this simple yet elegant dessert.

INGREDIENTS

1 c. red wine of your choosing 1 orange, zest and juice 1 cinnamon stick 1" ginger root, peeled 3 cloves, whole 2 Bosc pears, firm ripe 1/4 c. vanilla Greek yogurt

PREPARATION

Peel pears; discard skins. Using a tablespoon measure or a melon baller, core pears from the bottom, removing seeds, but leaving pears whole. Set aside. Pour the wine into small saucepan and add orange zest, juice, and all spices. Bring almost to a boil then arrange pears on their sides in wine mixture. Reduce heat, cover, and allow pears to simmer gently, about 30 minutes, or until they have slightly softened. Carefully turn pears a few times while they are cooking to ensure they color evenly. Gently remove pears from liquid and set aside. Do not discard wine mixture; remove ginger root, cloves, and cinnamon stick, turn heat to high and reduce liquid to a syrup. Sweeten with honey or agave. Let cool slightly. To serve: put 2 Tbsp. yogurt in bottom of each of 2 shallow bowls, top each with a poached pear, spoon syrup over pears.

Make it in a Mug

3 Tbsp. granulated sugar 2 Tbsp. coconut oil 1/2 tsp. vanilla 2 Tbsp. lime juice 1 tsp. lime zest

FOR TOPPING:

3 Tbsp. confectioners sugar 1 tsp. lime juice Coconut flakes

PREPARATION

Zest and juice limes. In a small bowl, add flour, sugar, and baking powder. Add egg, melted coconut oil, lime juice, and lime zest. Mix well. Spray or grease mug with coconut oil so cake doesn’t stick. Pour batter into mug. Place in microwave and cook on high for 90 seconds. Mix powdered sugar and lime juice in small bowl. Drizzle icing over cake and sprinkle with coconut flakes.

Portion control is another way to maintain a healthy diet. These quick and easy treats help you to satisfy your sweet tooth while also limiting you to a single serving.

• Zesty Lime Mug Cake •

This easy gluten-free and dairy-free lime mug cake cooks in your microwave in just 90 seconds. You can also substitute lemon for lime, if you prefer.

INGREDIENTS

3 Tbsp. gluten-free flour blend (both King Arthur’s and Bob’s Red Mill work well) 1/2 tsp. baking powder 1 large egg

1 Minute • Vegan Chocolate Chip • Cookie

Use your favorite flavor or combination of chips for this quick treat. Chopped nuts can be added for extra protein.

INGREDIENTS

2 Tbsp. brown sugar 1 Tbsp. almond milk 1/4 tsp. vanilla 1 Tbsp. coconut oil 3 Tbsp. all-purpose flour 1/4 tsp. baking powder Pinch of baking soda Pinch of salt 2 Tbsp. chocolate chips

PREPARATION

In a microwave-safe mug, add brown sugar, almond milk, vanilla, and coconut oil. Mix well until everything is fully combined. Add flour, baking powder, baking soda, and salt. Mix well until dough comes together. Add 1 Tbsp. chocolate chips and mix some more. Add remaining chocolate chips. Microwave on high for 60 seconds. Serve warm.

• Mini Carrot Cakes •

Carrot cake just isn’t complete without frosting, so we suggest you top these minis with your favorite prepared cream cheese or vanilla frosting or whip up the easy 2-ingredient cream cheese frosting recipe included.

INGREDIENTS

1/4 c. spelt, white, or gluten-free all purpose flour 1/2 tsp. cinnamon 1/4 tsp. baking powder 1/8 tsp. baking soda 1/8 tsp. salt 1½ Tbsp. sugar 1 additional Tbsp.sugar 1/3 c. canned carrots, drained (or steamed carrots, peeled) 1 Tbsp. almond milk 1 Tbsp. oil or almond butter 1/4 tsp. vanilla

FOR FROSTING:

3 oz. reduced fat cream cheese, softened 1 c. confectioner’s sugar

INSTRUCTIONS

In a small bowl, mix dry ingredients. Put carrots and other wet ingredients into blender and combine until smooth. Mix dry ingredients into wet, and stir. Pour into a microwave-safe mug (split between 2 mugs, if needed), sprayed or oiled so cake doesn’t stick. Microwave on high for 90 seconds (You may need to adjust based on the strength of your microwave.) Let cool before trying to pop out. To make frosting, mix cream cheese and confectioner’s sugar in a bowl until light and fluffy, using electric mixer. Frost cake when cool. Any remaining frosting can be refrigerated for up to a week.

Once upon a time, a couple ate at Barbara Jean’s Restaurant and the wife informed the husband that she wasn’t coming back because they didn’t have chocolate dessert. Barbara Jean Barta went in the back and whipped up what she originally called “Chocolate Cobbler” until she was informed by a sweet Southern lady that for it to be a true cobbler, fruit was required, so now the dessert is known as “Chocolate Stuff.” Try it for yourself at Barbara Jean’s, where everything is made fresh daily. The colorful crockery seen here is courtesy of B&B Design and Consign, “The Golden Isles’ Treasure Chest!”

Keith’s Raw Wildflower Honey, a Georgia Grown product, is an ideal natural sweetener for Rishi Turmeric and Ginger Tea, known for its medicinal properties. Both are available at Island Natural Market. Bracelet in photo is from Gogo Jewelry. Shot styled on a table at Taylor House Interiors.

Honey, Honey

The health benefits of honey shouldn’t be overlooked, and this delicious sweetener can be used instead of sugar in many desserts.

• Baked Honey Custard •

Smooth and sweet, with just the right amount of spice, this custard can also be topped with toasted nuts or sliced peaches.

INGREDIENTS

1/3 c. reduced-fat milk 1 Tbsp. honey 1/2 tsp. vanilla extract 1 large egg 1/2 tsp. cinnamon

PREPARATION

Preheat oven to 325°F. Beat egg, vanilla and half of cinnamon together lightly (don’t let mix get frothy). In a small saucepan, add milk (nondairy can be used) and half of honey, stirring to dissolve. Heat to just below boiling point then pour onto egg mixture, stir to combine and then pour into a small ovenproof dish/ ramekin. Sit ramekin in a baking dish and fill dish with hot water to reach halfway up the side of the ramekin. Place in preheated oven for 25-30 minutes until set. Custard will still wobble slightly when removed from oven but will firm up as it sits. When ready to serve, sprinkle with remaining cinnamon and honey.

• Peanut Butter Honey Cookies •

Gluten-free goodness and traditional taste using only 5 ingredients.

INGREDIENTS

1 c. natural peanut butter 1/2 c. honey 1 egg 3/4 c. oat flour 1/2 tsp. baking soda

PREPARATION

Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a mixing bowl, combine peanut butter, honey and eggs. Beat in oat flour and baking soda. Scoop dough into tablespoon-sized scoops and form into balls. Place on baking sheet and gently flatten, using fork to make crosshatch pattern on top. Bake on center rack of oven for 8-10 minutes until cookies are lightly golden brown. Remove from oven, allow cookies to “set,” by cooling on the pan for at least 15 minutes.

Orange Blossom • Honey Cheesecake •

A healthier take on the classic cheesecake with honey balancing the tang of Greek yogurt.

INGREDIENTS:

2 c. full fat Greek yogurt 2 c. low fat ricotta cheese 2 c. graham cracker crumbs 1/3 c. butter, melted 3 Tbsp. orange blossom honey (other clear honey can be substituted) 1 large egg zest of 1 lemon 1 tsp. vanilla extract honey and walnuts for serving

PREPARATION:

Stir yogurt and ricotta together in a medium bowl until well combined. Line a strainer with cheesecloth or a coffee filter. Add yogurt mixture to strainer over a bowl and cover with plastic wrap. Place in fridge overnight to drain excess. The next day, preheat oven to 325°F. Mix graham cracker crumbs and melted butter or margarine together in a bowl and press into bottom of a 9" springform pan. Set aside. Remove yogurt mixture from fridge and discard water. In large bowl, combine yogurt mixture with honey, egg, lemon zest and vanilla. Stir well until combined. Pour into prepared crust and tap on counter a few times to smooth out the top. Bake for 30 minutes or until set (center should jiggle slightly when baking is done). Refrigerate for 4 hours or overnight before serving with a drizzle of honey and some crushed walnuts.

Salt, Spice & Everything Nice

We’re spicing things up by throwing in some dessert recipes that use salt and spices with known medicinal benefits to create sweet results.

• Golden Milk Tea Cake •

This moist lemony cake with turmeric and hint of black pepper is inspired by the popular antioxidant and anti-inflammatory packed Indian drink known as golden milk.

INGREDIENTS

11/2 c. flour 2 tsp. baking powder 1/2 tsp. salt 1 tsp. turmeric 1/4 tsp. black pepper 1 c. sugar 2 Tbsp. lemon zest 3/4 c. plain Greek yogurt 2 large eggs 1/2 c. unsalted butter, melted 2 Tbsp. lemon juice 1/2 lemon, thinly sliced 1 Tbsp. sugar for topping

PREPARATION

Preheat the oven to 350°F. Line a 9"×5" loaf pan with parchment paper. In large bowl, whisk together flour, baking powder, salt, turmeric, and pepper. In a separate bowl, combine 1 c. sugar with lemon zest. Whisk in yogurt, eggs, melted butter, and lemon juice until well combined. Mix wet ingredients into the dry ingredients until well combined. Pour batter into the prepared loaf pan. Place lemon slices on top and sprinkle evenly with remaining tablespoon of sugar. Bake 50-60 minutes or until cake is golden brown and a toothpick comes out clean. Cool and serve slices plain or with a dollop of Greek yogurt.

Chai Spice Apple • Crumble •

The classic spice combination found in chai tea makes this apple crumble fragrant and delicious. If you’re not worried about counting calories or dairy consumption, a scoop of vanilla ice cream is the ideal accompaniment!

INGREDIENTS FOR STREUSEL:

3/4 c. old-fashioned rolled oats 1/4 c. whole wheat flour 1 tsp. cinnamon 2 Tbsp. pure maple syrup or honey 1½ Tbsp. unsalted butter, melted

FOR FILLING:

4 large Fuji or Gala apples, diced fine (6 c.) 2 Tbsp. cornstarch 3/4 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. ground cardamom 1/8 tsp. cloves

PREPARATION

Preheat the oven to 350°F, and coat 8" square pan with nonstick cooking spray. To prepare streusel, mix together oats, flour, and cinnamon in a small bowl. Make a well in the center and pour in maple syrup (or honey) and melted butter. Stir until fully incorporated. To prepare filling, toss apples with cornstarch, cinnamon, ginger, cardamom, and cloves in a large bowl until completely coated. Transfer filling to prepared pan, and gently press with a spatula. Sprinkle evenly with topping. (It tends to clump, so break into fairly small pieces.) Bake for 50-60 minutes or until apples are fork tender. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow juices to fully thicken. Portion out servings and warm in microwave to serve or eat cold.

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You’ll find intriguing salts and spices of all varieties and flavors at Golden Isles Olive Oil, as well as these olive wood spoons and walnut cheese board. Pictured from top are St. Simons Sea Salt, Sumac, Ground Turmeric, Vintage Merlot Sea Salt Blend, Pink Himalayan Mineral Salt, and Dehydrated Jalapeño,

Salted Caramel • Blondies •

Healthy plus salted caramel – need we say more?!

INGREDIENTS

1 c. almond flour 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. cinnamon 1 egg 1/2 c. coconut sugar 1/4 c. melted coconut oil 3/4 c. natural almond butter 1 tsp. vanilla Sea salt to sprinkle on top

FOR SALTED CARAMEL:

1/4 c. almond butter 1/2 c. coconut sugar 1 Tbsp. coconut oil, melted 1/4 c. almond milk 1 tsp. vanilla 1/4 tsp. salt

PREPARATION

Preheat oven to 350°F and grease an 8"×8" pan. In a small bowl, mix together almond flour, baking soda, salt, and cinnamon. Set aside. In a large bowl, whisk egg and coconut sugar. Add in coconut oil, stir, then add almond butter and vanilla. Add wet ingredients to dry and stir till combined. Pour into greased pan. In a small saucepan, bring almond butter, coconut sugar, coconut oil, and almond milk to slow boil over medium-low heat, whisking frequently. Once bubbling, cook for two minutes. As soon as coconut sugar has dissolved, turn off heat. Whisk in vanilla and salt. Caramel will thicken as it cools but will burn if you keep it on the burner too long. Pour half of caramel on top of unbaked blondies, and swirl using a knife. Caramel will sit on top of the brownies and sink in as they bake. Bake for 16-20 minutes or until center comes out clean with a toothpick. Let cool completely, then top with remaining caramel. Sprinkle with flakes of sea salt.

Chewy Ginger • Molasses Cookies •

Gluten free and vegan, these cookies are soft and chewy with the flavors of gingerbread.

INGREDIENTS

2 Tbsp. flaxmeal (ground flaxseed meal) 3 Tbsp. warm water 1½ c. old fashioned rolled oats 1/2 c. almond flour 1/4 c. brown sugar 2 Tbsp. cornstarch 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. allspice 1/3 c. molasses 1/4 c. sesame oil or light olive oil

PREPARATION

Preheat oven to 350°F and line a cookie sheet (or 2) with parchment paper. In a small bowl, stir together the flaxmeal and water and set aside to thicken (approx. 10 min.). In a large bowl, stir together oats, almond flour, sugar, cornstarch, baking powder and soda, salt, cinnamon, ginger, and allspice. Once flaxmeal mixture has thickened, add it to dry ingredients along with molasses and oil and stir until everything is combined. Scoop out slightly less than ¼ c. of batter for each cookie. Roll dough into a ball using light pressure to keep dough together. Place cookies on cookie sheet about 2" apart. Bake for 11-14 min. or until the cookies are firm around the edges but still slightly soft in the center. Let cookies cool on the tray slightly (about 10 min) then transfer them to a wire rack to finish cooling. Enjoy right away or refrigerate in an airtight container for up to a week. The cookies will soften over time. For an extra yummy treat, make a cookie sandwich using two of these cookies and the cream cheese frosting from page 24 as a filling.

Chili Mango • Popsicles •

Mangos sprinkled with chili powder are a traditional Mexican snack and the inspiration for these vegan popsicles.

INGREDIENTS

24 oz. frozen mango chunks 1/4 tsp. Tajin Classico chili powder 1/8 tsp. cayenne 2 Tbsp. sugar 1/8 tsp. salt 2 Tbsp. fresh lime juice 2 Tbsp. light coconut milk

PREPARATION

Place mangoes, chili powder, cayenne, salt, sugar, and lime juice in blender and puree until smooth. Taste mixture and adjust sugar, spice, and thickness, as needed. Pour or scoop mango mixture into molds and add popsicle sticks. Freeze for at least 4 hours. When serving, run the frozen molds under hot water for 10 seconds to soften, then remove from the mold.

If chocolate is your thing, The Ultimate Book of Chocolate by Mėlanie Dupuis, available at Righton

Books along with a treasure trove of other cookbooks, is a must-have! Grab a few macarons or one of the artisan chocolate bars offered at Jittery Joe’s while you’re there. Our gracious model is Aislinn Wright.

You don’t have to kick chocolate to the curb when it comes to healthy desserts. It’s amazing what superfoods and nutritious ingredients can turn into with the addition of some cocoa!

Hidden Veggies Chocolate • Bundt Cake •

Beets, zucchini, and yogurt keep this chocolate cake moist and rich. If you’re really trying to hide the veggies, peel the zucchini so there will be no green bits detected!

INGREDIENTS

1 c. all-purpose flour 1 c. whole-wheat pastry flour 2/3 c. unsweetened cocoa powder 2 tsp. baking powder 1 tsp. baking soda 1 tsp. Kosher salt 1/2 tsp. ground cinnamon 1/4 c. extra-virgin olive oil 1/4 c. butter 1 c. granulated sugar 1/2 c. gently packed light brown sugar 3 large eggs 1/2 c. plain Greek yogurt 1 tsp. pure vanilla extract 1 c. zucchini, uncooked, grated 1 c. red beets, uncooked, peeled, grated 1 c. bittersweet chocolate chips

FOR CHOCOLATE GLAZE

1/3 c. heavy cream 3 oz. bittersweet chocolate, chopped

PREPARATION

Preheat oven to 350°F. Generously spray or oil a 10-cup bundt pan and lightly dust with flour. In large bowl, whisk together flours, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside. In another large bowl, combine olive oil, butter, granulated sugar, and brown sugar using an electric mixer on medium speed until mixture is light and creamy, about 4 minutes. Mix in eggs, one at a time, beating well and stopping and scraping down the bowl after each addition. Add yogurt and vanilla. On low speed, add dry ingredients that were set aside earlier and beat mixture until nearly combined but still streaky. (Batter will be thick.) Use a wooden spoon or a spatula to stir in zucchini, beets, and chocolate chips. Transfer batter to prepared pan and spread evenly. Bake for 40 to 45 minutes, or until toothpick inserted into cake midway between the inner and outer edges of the pan comes out clean. Let the cake cool in pan for 30 minutes. Place a flat serving plate inverted over bundt pan and flip the pan and plate over together to release the cake. Lift off the pan and let cool completely.

To make the glaze, heat cream in a small saucepan over medium heat until steam begins to rise and bubbles form along the edge of the pan. Remove from heat, add chocolate, and let stand for 1 minute, then stir until smooth. Let the glaze stand until thick but still pourable, about 10 minutes. (Rewarm if it gets too thick). Pour glaze over the top of the completely cooled cake, allowing some to drip down the center and sides. Allow glaze to set for about 1 hour before serving. Leftover cake can be refrigerated for up to 5 days, let stand at room temperature 15-30 minutes before serving.

Cocoa Creativity

Cinnamon Cocoa • Brownies •

The dense texture of these brownies comes from sweet potato, an ingredient that blends perfectly with the cinnamon-cocoa pairing.

INGREDIENTS

1 c. whole-wheat flour 1/2 c. unsweetened cocoa powder 1 Tbsp. cinnamon, ground 1 tsp. baking powder 1/4 tsp. sea salt 1 c. cooked sweet potato 1/2 c. honey 1/4 c. olive oil 1 tsp. pure vanilla extract 6 egg whites Olive oil cooking spray

ICING

1/2 c. low-fat plain cream cheese 3 Tbsp. honey 1 Tbsp. unsweetened cocoa powder 1/2 tsp. cinnamon, ground 1 Tbsp. water (optional)

PREPARATION

Preheat oven to 350°F. Prepare brownies: Combine flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl and set aside. In a food processor, combine sweet potato, honey, oil and vanilla. Purée until combined and smooth. Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix. In a separate dry bowl, whisk egg whites until fluffy. Then, using a rubber spatula, gently fold egg whites into batter. Lightly spray sides of baking pan (9"x9"x2") with cooking spray. Pour batter into pan and place into oven. Bake for about 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes. While brownies are cooking or cooling, prepare icing: In a small bowl, combine cream cheese, honey, cocoa powder and cinnamon. Whisk until incorporated, adding 1 Tbsp. water if mixture is hard to whisk. Cover and refrigerate until needed. Loosen brownie and turn slab out onto a cutting board or platter. Cut into 16 pieces, wrap with plastic and refrigerate overnight. To serve, divide icing evenly over each brownie and serve immediately. Leftovers may be kept refrigerated in a resealable container for up to 2 days.

Impossibly Good Chocolate • Avocado Mousse •

This is so decadently delicious you can’t even tell there’s healthy avocado in it! Seriously!

INGREDIENTS

2 ripe avocados 1/4 c. regular cocoa powder 1/4 c. melted chocolate chips 3 Tbsp. almond milk 1/2 tsp. vanilla 1/8 tsp. salt 1/4 c. pure maple syrup Toasted pistachios (optional)

PREPARATION

Peel and mash avocados. Combine with all other ingredients in a blender or food processor until completely smooth. Top with toasted pistachios.

Chocolate • Freezer Pie •

Bananas are the key to creating the smooth and creamy texture of the healthier alternative to chocolate ice cream you’ll enjoy in this frozen dessert.

INGREDIENTS

5 small ripe bananas, peeled and sliced 1/4 c. unsweetened cocoa powder 1 c. light coconut milk 1 tsp. vanilla 1 pre-baked or no-bake crust of your choosing 1 oz. dark chocolate (70% or greater), finely chopped

PREPARATION

Combine bananas, cocoa, coconut milk and vanilla in blender. Blend until very smooth, stopping 2-3 times to scrape down sides and stir to make sure all banana is fully puréed. Pour into pie crust. Sprinkle with chocolate. Cover tightly with plastic wrap and freeze for at least 4 hours. To serve, remove from freezer and let sit at room temperature for about 30 minutes (longer if pie was frozen for more than 4 hours), until pie is just soft enough to slice easily.

Easy Chocolate-Dipped • Macaroons •

Imagine a healthy version of a Mounds candy bar.

INGREDIENTS

2 large egg whites 2 1/3 c. unsweetened shredded coconut 6 Tbsp. pure maple syrup 3 Tbsp. almond flour 1 tsp. vanilla 1 tsp. coconut extract 3 oz. dark (75-85%) chocolate 1 tsp. coconut oil

PREPARATION

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. In a large bowl, beat egg whites with a handheld electric mixer on medium until frothy and thickened, 45 to 60 seconds. Fold in coconut, maple syrup, almond flour, vanilla and coconut extract until well combined. Scoop 2 Tbsp. of mixture onto prepared sheet and form into a mound. Repeat until entire mixture has been scooped. Bake until lightly golden, 12 to 15 minutes. Cool completely on sheet, about 1 hour. Fill a small saucepan with 1" of water; bring to a boil, then reduce heat to low. In a heat-proof bowl, place chocolate and oil and set over saucepan to melt, making sure bowl does not touch the water. Once chocolate is melted, stir to combine and remove from heat. Carefully dip bottom of each cookie into chocolate and place on a clean parchment-lined sheet. Drizzle any remaining chocolate over tops of cookies. Chill until chocolate is set, approx. 30 minutes. Refrigerate in an airtight container for up to 1 week.

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Just Indulge!

A healthy and happy life is all about balance, right?! This last recipe may not score highly on the nutritional value scale, but remember to take care of your mental well-being too, and an occasional splurge feels good!

• Guinness Cake •

with Baileys Frosting

Using some classic Irish adult beverages, this cake is perfect for St. Patrick’s Day, and can be saved ’til March if you feel guilty indulging in this decadence to start 2022. You can always call it a reward for three months of healthier choices!

INGREDIENTS FOR CAKE:

1 c. Guinness stout 12 Tbsp. (1-1/2 sticks) unsalted butter 2 oz. semisweet chocolate, chopped 3/4 c. dark cocoa powder, divided 1/2 c. malted milk powder 1 3/4 cup granulated sugar 3/4 c. sour cream 2 large eggs 1 1/3 c. all-purpose flour 2 Tbsp. cornstarch 1/2 Tbsp. baking soda 1/2 tsp. salt

FOR FROSTING:

16 Tbsp (2 sticks) unsalted butter, softened at room temperature 2 c. confectioners sugar, plus more, if needed 1/4 c. Baileys Irish Cream 1/2 tsp. salt

FOR CHOCOLATE CURLS:

3 oz. semisweet chocolate 1 Tbsp. vegetable shortening

PREPARATION:

Preheat the oven to 350° F. Grease a 1.5 lb. loaf pan (Note: Most standard loaf pans are only 1 lb., so if your loaf pan is not 1.5 lbs., a 10" bundt or springform pan can be used instead) and dust with 1/4 c. cocoa powder. Shake cocoa powder around to coat. In a large pot over medium heat, combine stout, 1 1/2 sticks of butter, and 2 oz. of semisweet chocolate. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in remaining 1/2 c. cocoa powder and malted milk powder. Once well-combined, stir in sugar. Let cool for 10 minutes. Once cooled, stir in sour cream and eggs. Set aside. In a large bowl, whisk together flour, cornstarch, baking soda, and 1/2 tsp. salt. Add dry mixture to chocolate mixture and stir until just combined. Pour batter into loaf pan and smooth top. Bake for 45 minutes, or until a toothpick inserted into center of cake comes out clean. Once finished baking, let sit in pan for 15 minutes to cool, then gently remove from the pan and transfer to a wire rack to finish cooling. In a large bowl, using an electric mixer, beat 2 sticks of butter until fluffy. Add confectioners sugar, little by little, and mix until thick and wellcombined. Slowly pour in Baileys as you mix, until smooth, and, finally, mix in salt. If frosting is too thin, add more confectioners sugar, a tablespoon at a time, until frosting reaches desired consistency. Set aside. For chocolate curls, combine remaining semisweet chocolate and vegetable shortening in a microwave safe bowl and heat in 15-second intervals, stirring between, until completely melted and smooth. Pour melted chocolate mixture onto the back of a metal baking sheet and smooth into a thin, even layer using a rubber spatula or knife. Place in freezer to harden for 2 minutes. Remove and use a sharp-edged spatula to scrape chocolate off bottom of the pan. As you press forward, the chocolate will curl. Frost cooled cake and top with chocolate curls. Slice to serve.

We hope that no matter what type of dessert you choose or when you decide to eat it, your new year gets off to a sweet start.