Are you a fan of pie? How about pecan pie? These Bourbon-Salted Pecan Protein Balls are a healthier version of a boozy, chocolate-laced pecan pie!
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Samoa Protein Dough Balls {Recipe}
Raise your hand if you’re a Samoa fan. This copy-cat Samoa is a healthier, protein-packed version of the Girl Scout Cookie classic. It’s a perfect snack or dessert bite!
Samoas were never my favorite Girl Scout cookie. As a child, I loved Thin Mints and Tagalongs. However, as an adult I’ve started to appreciate the Samoa.
It probably has something to do with the fact that I now love coconut. I was such a picky child – I wouldn’t go near it! I also hated cheese, tomato sauce, seafood, and any veggie that wasn’t covered in ranch dressing. My poor mother.
But enough my pickiness. Let’s talk about my balls. I’ve been on a ball kick. First was this Chocolate Chip Cookie Dough Ball recipe, then I decided to create a Thin Mint version. Since I was on a Girl Scout cookie roll, I asked you guys what “copycat” should be next. It was a tie between Samoas and Tagalongs (so watch for Tagalongs next!).
Like the first two, these Samoa Protein Dough Balls use same healthy hacks – super clean protein powder, applesauce, and nut butter. Unlike the first two, I added dates to sweeten them. They really helped to nail the chewy, slightly gooey texture of a true Samoa.
For the coconut, I used the thick, unsweetened coconut flakes (not shredded). The high quality, textured flakes make all the difference in the taste, IMHO.
I always used stevia-sweetened chocolate chips. The flavor is just as good, and it cuts down on the added sugars. Speaking of sugars, I was a little worried about how high the sugar count would be since I used dates to sweeten this. When I did the nutritionals, I was really happy to find that there are only 6g of sugar in them! Using Stevia-sweetened chocolate chips helps keep that down too.
To mix these Samoa Protein Dough Balls, you’re going to want to use the food processor. Dates are incredibly sticky. No one in their right mind want to hand chop them into teeny tiny pieces. How did people survive before kitchen electronics?!
Dates, protein powder, and nut butter can all vary in consistency. If your dough is too dry, just add almond milk on tablespoon at a time. Your balls should be just sticky enough to form balls.
[Tweet “Who else loves Girl Scout cookies? You need these healthier Samoa Dough Balls!”]
Samoa Protein Dough Balls
Prep Time: 15 mins
Keywords: raw dessert snack gluten-free low-sugar vegan coconut flakes coconut protein powder applesauce healthy
Ingredients (10 balls)
- 1/2 C pitted dates
- 1/2 C unsweetened coconut flakes
- 1/3 C vanilla protein powder
- 1 T nut butter
- 2 T unsweetened applesauce
- 1/8 tsp sea salt
- 1 T mini chocolate chips (I use these Stevia-sweetened)
- 3-4 oz melting chocolate (optional, for dipping)
Instructions
Line a tray with parchment or wax paper.
In a food processor, blend the dates until they begin to turn into a paste. Add in the coconut flakes, protein powder, nut butter, applesauce, and sea salt, pulsing again until combined.
Next add the mini chocolate chips. Pulse these only a couple of times, as you still want to have some larger pieces of chocolate.
If dough feels too dry to form balls, add milk one tablespoon at a time until just sticky enough to roll. Form balls and place in freezer for at least 30 minutes.
If dipping in chocolate:
Melt chocolate by microwaving for 30 seconds. Stir and repeat until chocolate is melted and smooth.
Dip the bottom of each ball into chocolate, shake off excess and place on waxed paper-lined cookie sheet.
Freeze until firm, ~30 mins. Store in freezer for best results.
***
These passed the baby sister and Vegas test. #winning
Were you a Girl Scout? I only made it through Brownies… and only for the cookies.
Do you freeze your Samoas? There’s something about a frozen Girl Scout cookie!
Thin Mint Protein Dough Balls
Do you like Thin Mints? Cookie dough? Then you’re going to need these Thin Mint Protein Dough Balls. They’re a healthy protein version you can have all year!
Every year I feel a mix of excitement and dread when I see the first Girl Scouts outside the grocery store. I love Girl Scout cookies. The only reason I was ever a Brownie was for the cookies. That said, I hate seeing them because I cannot say no. Who am I to say no to the girls? They’re just trying to meet their goal! 25 boxes later… *eye roll*
Thankfully, this only happens once a year. The rest of they year I have these balls to keep me happy. (That’s right, I went there.)
If you read my Chocolate Chip Cookie Dough Ball recipe, the base of these may look familiar. I used the same healthy dough hacks – almond flour, protein powder, and nut butter.
To make these more chocolate-y, I used unsweetened cocoa powder. For the mint, I added a high quality peppermint extract. I specify high-quality because it makes all the difference in the taste. If you’ve ever used cheap extract in a raw recipe, you know what I mean.
To mix these Thin Mint Protein Dough Balls, just dive in with your hands. It’s 100x easier, plus it’s like getting to play with your food.
Protein powders and nut butters will vary in consistency. If you find the batter to be too dry, just add a bit of almond milk. Your balls shouldn’t be too wet, but you need enough moisture to mold them into balls.
[Tweet “Who else loves Girl Scout cookies? You need these healthier Thin Mint Protein Dough Balls!”]
[tasty-recipe id=”18118″]
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I just can’t help myself with the ball jokes. #sorryimnotsorry
What’s your favorite Girl Scout cookie?
Do you freeze your Thin Mints? I always do, which makes me loves eating these from the freezer even more.
Chocolate Chip Protein Cookie Dough Balls [Gluten-Free Recipe]
Do you ever make cookies just to eat the batter? Ever wish that batter was healthy? These low carb, healthy chocolate chip protein cookie dough balls are for you!
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Bourbon Pumpkin Protein Balls [Recipe]
These Bourbon Pumpkin Protein Balls have all the warm spices you love in a pumpkin pie, but keep it more-or-less clean to satisfy your pumpkin-loving sweet tooth in a healthier way.
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Mini Mac ‘n Cheese Muffins
You can never go wrong with Mac ‘n Cheese.
You CAN go wrong opening the noodle box
Wedding showers mean bite-sized treats… but we needed mac ‘n cheese to go with the Southern themed-food of the shower I catered last weekend!
What to do? Mini-mac muffins!
Using smoked Gouda here rather than the more traditional mozzarella was a big win.
The deeper, smokey flavor went well with the herbed bread crumb topping without being over-powering. Extra-sharp cheddar is also key for a more flavorful mac.
I doubled the recipe and made what felt like a million of these. I wish I’d counted… but I think there were 144. Plus the leftovers, which I turned into a casserole for the family. 🙂
After looking at the quantity, I thought “There is NO way people will eat all of these.” Wrong.
While these weren’t the first item to go (these deviled eggs flew the coop!), there weren’t any left at the end of the night.
Mini Mac ‘n Cheese Muffins
- 1 lb box elbow macaroni
- 2 C extra sharp cheddar, shredded
- 2 C smoked gouda, shredded
- 2 T Butter, melted
- 1 C 2% milk
- 1 egg, beaten
- 1/2 tsp dry mustard
- 1/2 tsp nutmeg
- S & P, to taste
- 1/2 C seasoned dry bread crumbs
- 1.5 tsp olive oil
Pre-heat oven to 350 degrees and grease mini muffin tins.
In a large pot, cook macaroni according to package instructions, leaving it slightly al dente. Remove from the heat, drain and return to the pan.
Return pasta to pot and stir in melted butter until coated. Stir in 1 1/2 C of each cheese and stir until melted.
Mix together milk, eggs, mustard, nutmeg, salt, and pepper. Pour mixture over macaroni and mix well.
Spoon macaroni into each tin, slightly over-filling.
In a small bowl, mix together bread crumbs and olive oil. Sprinkle reserved cheese and bread crumb mixture over the tops.
Bake at 350 for 20 minutes, or until tops are golden brown. Allow the muffins to cool for a few minutes before removing from the pan so that the cheese sets and they hold their shape.
Makes ~72 mini muffins.
Note: If you have any mix leftover, pour it in a casserole dish for a traditional mac n’ cheese. I added some cayenne and truffle oil to my leftovers.
***
I tried the Kraft mac ‘n cheese at a friend’s house as a kid and thought I didn’t like mac… until years later someone made me the “real” thing (read: homemade). Life-changing, my friends.
Did you ever eat the Kraft mac growing up?
What are you favorite mac ‘n cheese add-ins?
Apple Sausage Chestnut Sage Stuffing
Stuffing has never excited me.
Who knows what possessed me to decide to make it for last Saturday’s catering event! Never say never – this stuffing was by far the crowd’s (and my own) favorite at the party.
At the height of the party, I couldn’t replenish these plates fast enough!
Sweet and savory always wins. Apple with the chicken sausage and fresh herbs was the perfect combination. The balance of flavors was impeccable. The ciabatta bread gave the dish a rich chewiness, and the occasional walnut crunch was a pleasant surprise. Next time I’d probably add even more walnuts!
As I was making this on Friday night I could barely keep myself from eating the whole pot! A little “tester” bowl won’t hurt…
This made a TON of stuffing. As in, I stuffed 210 fillo shells.
Halve the recipe for a smaller group.
Kroger is now OUT of fillo!
I’d love to make it again for a holiday sit-down meal to be served as a side dish!
Recipe at the end.
I haven’t forgotten Jenn’s What I Ate Wednesday!
As this is getting lengthy (and this stuffing is 100x better than anything I ate today), my day of eats are lumped in collage form.
Don’t forget to hop over to Peas & Crayons to see what everyone else has been indulging in this week!
Apple Sausage Chestnut Sage Stuffing
- 3 C bread cubes (I used 2-day old ciabatta bread)
- 6 T salted butter
- 1 large onion, chopped
- 3 C celery
- 1 C parsley, finely chopped
- 1 T + 2 tsp Herbs de Provence
- 1 tsp nutmeg
- 1/2 tsp black pepper
- 1 C roasted chestnuts, chopped
- 1/2 C walnuts, chopped
- 4-5 garlic cloves, minced or pressed
- 2 apples, chopped (I used red delicious)
- 1/2 C fresh sage, chopped
- 2 C vegetable broth
- 6 links chicken apple sausage
- Fillo shells (optional)
- Parmesan cheese, grated (optional)
Prepare sausage by sautéing in a skillet until outside becomes browned and temp reached 145 degrees. Set aside.
Meanwhile, remove crusts from the bread and cut into small cubes.
On stovetop, melt butter in a large pot over med-high heat. Add the celery, onion, parsley, herbs de provence, nutmeg, and pepper. Sauté until tender.
Add in black pepper, chestnuts, walnuts, garlic, apple and 1/4 C of the sage. Sauté until tender.
Stir in vegetable broth. Bring to a simmer for 2-3 mins for flavors to combine.
Gently fold in bread cubes. Add these in gradually, adjusting amount depending on the dryness of your bread. You can always add more cubes or broth if it’s too watery or dry.
Finally, fold in your sausage bits and the remaining sage.
If using fillo shells:
Allow mixture to cool before spooning 1-2 T of the stuffing into each shell.
Stuff the shells directly in the containers. You can re-cover and box them for storage in the freezer. (These are great to have on hand for impromptu parties, or as a make-ahead option!)
Pre-heat oven to 325. Place stuffed fillos on baking sheet, sprinkle each with a bit of parm, and back from 15 mins. Serve warm.
***
If you haven’t solidified your holiday meal plans yet, consider making this stuffing. Trust me. My only regret is that I didn’t get better pics!
Do you like stuffing?
What’s the best thing you’ve eaten so far this week?
Pumpkin-Pom Endive Boats + Rosemary Bean Dip
Moral support is key to any new adventure.
Me, Mallory, and Mom
Lucky me – I had my mom and my best friend with me for my venture into the land of food service.
Mom actually walked in 5 mins before the party began with a dish to bake the Jacked Up Brie. The problem with starting out in catering (and being a minimalist when it comes to server-ware) is a lack of resources.
The second set of “appetizer-like” munchies was a white bean dip and endive boats.
No party is complete without a veggie tray and dips! The dip I made was a rosemary-laced chickpea dip that used rosemary-infused olive oil and Greek yogurt.
The best part about white bean dip is its simplicity – throw everything in the food processor and hit “start.” Lemon and garlic are must-haves in virtually any bean dip I make. They keep the Mediterranean spirit of the hummus and were perfect with the rosemary. You could use any olive oil here, but I liked the added punch of flavor achieved by using the rosemary-infused.
Next up were the endive boats. Theses were voted the second favorite food item of the night! It’s funny how the simplest things can be so good! Endive is a sturdy leaf perfect for creating bite-sized salads. (This dish was originally going to be a giant salad with arugula, but the hostess didn’t like the idea of a non-finger food.)
Into the boats went pumpkin bits (from a Sugar Pie Pumpkin I’d roasted and diced a few days in advance), pomegranate arils (I found whole pomegranates on sale for $2 each!), and goat cheese. After plating the boats, I drizzled them with a champagne-pomegranate vinaigrette. It was amazing how much of a difference the dressing made – it was just the right amount of tang to bring the flavors together.
I’ll be making these boats again for get-togethers at my house. With the lettuce base, the possibilities for filling are endless. These would make a great vessel for chickpea salads, tabbouleh, or even a deconstructed guacamole!
Rosemary Bean Dip
- 2 15 oz cans of garbanzo beans, drained
- 1/3 C plain Greek yogurt
- 3 T olive oil (I used rosemary-infused)
- 3-4 T rosemary
- 1 tsp lemon juice
- 2 garlic cloves
- S & P, to taste
Place all ingredients into a food processor and blend until smooth, scraping down sides and adding more liquid as necessary. Don’t be afraid to let the processor run for several minutes – it will only make the dip more smooth and delicious!
Makes 2.5 cups.
Pumpkin-Pomegranate Endive Boats
- Endive leaves
- Crumbled goat cheese
- Pumpkin, roasted and diced into even squares
- Pomegranate arils
- Champagne-Pomegranate Vinaigrette (see below)
Trim endives, separating leaves. Fill with goat cheese, pumpkin, and pomegranate arils. Drizzle with vinaigrette.
Notes:
– I didn’t include amounts since there wasn’t any real measuring going on, but 6-7 good-sized whole endives will make boats for at least 15.
– You could use any vinaigrette here, but I would recommend using one that is light in color if the boats will be on display for a while. A deeper color will stain the endive and make it less visually appealing.
Champagne-Pomegranate Vinaigrette
- 1/2 C champagne pomegranate vinegar (found at Whole Foods)
- 1/4 C extra virgin olive oil
- Juice of 1/2 medium lemon
- 2 garlic cloves
- 1 T sugar
- S & P, to taste
Combine all ingredients in a small bowl and whisk to combine.
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Tomorrow is going to be the “greatest hit” food item. I’m a little in love with them.
What would your ideal endive boat be filled with?
Do you have the rest of the year off of work? I’m counting down the days ’til Friday.
