Archive for sweets

Fudgy Brownies

fudgy brownieeeeeeMany boxed cake and brownie mixes are free of milk and egg products. Find a brownie mix that is, and instead of adding an egg or two as directed, use this great substitute:

1 tablespoon freshly ground flax seed
3 tablespoons water

Stir together and let sit for a minute or two, then add to the batter as you would the egg. Cook according to package directions, and voila! Quick, easy, delicious brownies. I think this might be my new go to lenten birthday/name day treat.


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Lenten Chocolate Cake

This was modified from this page:

My adaptations are the replacement of vegetable oil with coconut oil, and coconut milk in the frosting rather than juice. I like the light coconut taste imparted by these ingredients (more or less depending on whether or not your coconut oil has been deodorized), and whereas vegetable oil is unhealthy, coconut oil isn’t. You can read more about the great benefits and many uses of coconut oil at

3 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
6 T. cocoa
3 T. vinegar
2/3 c. coconut oil
1 tsp. vanilla
2 c. water

Mix well all the dry ingredients: flour, sugar, baking soda, salt and cocoa. Add all the liquid ingredients: vinegar, oil, vanilla and water. Mix well. Pour into an ungreased 9 x 13-inch baking pan. Bake in 375ยบ oven for 35-40 minutes, or until cake tester inserted in center comes out clean. When cake has cooled, dust cake with powdered sugar, or ice with frosting.

Lenten Chocolate Frosting

2 c. confectioners sugar
4 tsp. cocoa
2 T. shortening
1 T. coconut milk (or more as needed)
Chopped nuts (optional)
Toasted coconut (optional)

With electric mixer, mix together sugar, cocoa and shortening. As needed, add coconut milk. Add enough to make spreadable over cooled cake. Top with chopped nuts and/or toasted coconut, if desired.

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Sweet potato slices with toasted coconut

1 sweet potato, sliced thin
1/2 c. toasted coconut flakes
granulated sugar (optional)

Preheat oven to 400F. Arrange sweet potato slices on baking sheet. Spray them lightly with oil or water (you could also put a thin layer of honey, agave nectar, maple syrup, or something like that–the point is to make them moist enough for stuff to stick–but if you do, then forget the sugar). Sprinkle the slices with the toasted coconut, then sugar and salt to taste. Bake until they start to curl up or until they begin to brown, depending how crispy you want them.

I have trouble getting sweet potato chips to become crispy without burning some of them, so I usually just cook them till they’re soft. They’re great that way, too!

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Pumpkin Oatmeal Cookies

Okay, so this one isn’t exactly healthy–but it could be worse. Perhaps it could also be improved by the substitution of xylitol, stevia, or agave nectar for the sugar. I used chia seeds but ground flax might result in a chewier texture (though they are soft when they come out of the oven, they get chewier as they cool).

2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

1 2/3 cups sugar
2/3 cup applesauce
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon chia or ground flax seeds

1/2 cup raisins

Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, applesauce, molasses, pumpkin and vanilla (and seeds, if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for about 16 minutes or till lightly browned.

Adapted from

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