50 whole wheat chunky healthy brownie recipe

Yummy Healthy Fudgy Chunky Chocolate Brownies

This Yummy Healthy Fudgy Chunky Chocolate Brownies Recipe is one that won't disappoint!

I know that Yummy Healthy Fudgy Chunky Chocolate Brownies is a mouthful. And perhaps, that healthy and brownies don’t always go together.

My kids LOVE brownies, my husband loves brownies with a big glass of milk, and from time to time I crave chocolate. This recipe was a huge winner with my family and I am sure it will be with yours as well. Where does the healthy come from? You’ll have to keep reading to find out!

whole wheat chunky healthy brownie recipe

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Old Fashion Root Beer Cookies

20120227-115529.jpgBeing that I was born and raised in Spain, I don’t have a taste for root beer. I think the first time I tasted root beer was in my late teens, several years after coming to the States.

In a recent brand immersion trip as a Zatarain’s 2012 Ambassador, I was given a bottle of their original product: Root Beer extract. I had never heard of root beer extract before nor did I know what to do with it! I don’t drink root beer… so flavoring anything with it was out of my expertise. Then, I had my own epiphany… what if I swapped out the vanilla extract from my favorite sugar cookie recipe and replaced it with the root beer extract?

This sugar cookie recipe is my grandmother’s “plain” cookie recipe. It was her starter for many cookies, I just replaced the vanilla with the RB extract. The “old fashion” is my fancy term for “lazy” since I don’t roll out the dough like traditional sugar cookies (although you can do that) and cut them into your desired shapes. I use a table spoon to scoop out the dough. The result is an edible version of a root beer float. There is no need to wait for the cookies to cool off to eat them. As soon as you get them out of the oven, top them with a scoop of vanilla ice-cream and enjoy! I know you’ll thank me later (printer friendly recipe).


Root Beer Cookie Ingredients

  3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter -2 sticks (softened at room temperature)
1 egg, lightly beaten (egg should be at room temperature)
3 Tablespoons half-and-half
2 teaspoons Zatarain’s root beer extract


You can smell the root beer in the dough #delish!

1. Preheat oven to 400 degrees F (200 degrees C)

2. Sift together all-purpose flour, baking powder, sugar and salt.

3. Cut in butter and blend with a pastry blender until mixture is crumbly.

4. With a fork, stir in lightly beaten egg, root beer extract and half-and-half. Blend well with fork, then your hands to ensure thorough blending.


Ready to rest in the fridge for 15min

5. Chill dough for 15 minutes.

*If you are rolling the dough, chill dough for one hour and then roll and cut into desired shapes.

6.  Scoop out with 1TB spoon and lay on a baking sheet.

7. Bake for 9-10 minutes, or until lightly brown.


Use a 1TB spoon to measure them out evenly


Yummmm -makes 2 1/2 dozen


You know you want to take a bite…


The BEST Scones on Earth

Seriously.  These scones are the BEST you’ll ever make.  Did you know that making scones can be SUPER easy too?  I had a friend ask me on the MOMables Facebook page what she could do with a huge batch of cherries she has in her freezer.  While I could name her about ten things she could make off the top of my head, I told her that these scones will rock her world – and yours too if you take the 20minutes to make them!

My mother-in-law shared this recipe with me about eight years ago from her trip to the Culinary Institute of America in Napa, CA.  What I love about this recipe is that you can make a huge batch of scone dough, freeze it and pop them in the oven as you need them.  If you need to make these dairy free, the revised recipe is at the end.  Enjoy! Continue reading


Homemade Mardi Gras King Cake Recipe

When I was young, every January 6th morning we would eat a piece of king cake at my grandmother’s house in Spain.  She called it the “breakfast for kings and queens.”  She used to tell us that the shepherds brought these round cakes as gifts to Jesus, Mary and Joseph on Epiphany Day morning (also when the 3 Kings-men arrived to bear their gifts); so we follow the tradition by eating a piece of king cake on that day.

In New Orleans, king cakes are sold everywhere between the first of January through Mardi Gras. I like to make my own at home and get my kids involved. There are few things that smell better than sweet bread baking in the oven.

The recipe is a simple sweet bread (brioche-like) recipe. Braiding the dough can be a little tricky but we are going after the homemade taste not the perfection of it all. You can also make this king cake gluten-free with this recipe.

This is what the King Cake looks like after is braided and prior to baking.

The baked King Cake. Note that the dough expands, so make sure you “stretch” your braided dough more than I did.

My kids love to help out in the kitchen so I have to assign a “task.” Alex frosted the cake and Sofia decorated it with sprinkles. While a typical king cake is glazed with purple, green, and yellow sugar glaze, they wanted sprinkles only; so sprinkles is what we used. The end result is happy kids so that’s all that matters!

Happy Mardi Gras! – King Cake

  • Author: Laura Fuentes
  • Prep Time: 1 hour
  • Cook Time: 35 mins
  • Total Time: 1 hour 35 mins
  • Yield: 12 1x


  • 3 1/2 cups all purpose flour
  • 1 package (2 1/4 teaspoons) Rapid Rise yeast
  • 1 cup milk (120º to 130º)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 6 tablespoons unsalted butter, softened, cut into 12 pieces
  • Cinnamon Filling:
  • 2/3 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 4 tablespoons unsalted butter, softened
  • Icing:
  • 1 cup powdered (confectioners) sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla


  1. Mix 2 1/2 cups flour and yeast in mixing bowl, using the paddle attachment, on low for about 30 seconds.
  2. Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120º to 130º.
  3. With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.
  4. Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
  5. Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.
  6. While the dough is chilling, make cinnamon filling. Combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.
  7. Roll the chilled dough into a 10 x 20 inch rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together. If desired, hide the miniature plastic baby in between the ends of the circle before sealing together in a ring. (You can also make a slit in the bottom of the cake and put the baby in after the cake is baked.)
  8. Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350º. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing.
  9. Icing: In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick or powdered sugar if too thin).
  10. Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.


from Barbara Bakes