• Great taste
• Simple to make
• Always includes some SuperFoods

I've been working and reworking a few recipes until I found three that my family and I like. (In the process, I had to throw out an entire chocolate cake because it was so bad!) Since I've been in a bit of a chocolate mood, these recipes all contain dark chocolate, which is a SuperFood. Later, I plan on tackling other kinds of treats, so keep reading!

Baking is not like cooking. It is very unforgiving. You can add, delete and change things as you cook. With baking, you need to get it right before it goes into the oven or it's a disaster. Believe me, I know because I've done it. Healthy baking is even less forgiving so you need to make sure you follow these instructions carefully. Remember to use fresh ingredients and bring cold items to room temperature before you start.

SuperFoodsRx Oatmeal Chocolate Chip Cookies
Here's a cookie recipe that includes dark chocolate, oatmeal and walnuts, three tasty SuperFoods.

1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup old-fashioned oats
1/4 cup softened butter
3/4 cup brown sugar
1 large omega-3 egg
1 tsp vanilla
1/2 cup dark chocolate chips
1/4 cup chopped walnuts

Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda and salt in a small bowl and stir with a whisk. Add oatmeal and stir until combined.
Cream butter and sugar until thoroughly mixed (about 2 minutes). Add egg and beat well. Add vanilla and beat well.
Add flour mixture to sugar mixture and stir until just combined. Stir in chocolate chips and walnuts.
Drop spoonfuls of dough two inches apart on a cookie sheet covered with parchment paper. Flatten dough slightly. Bake for 12 minutes. Remove from oven and cool on a wire rack.
Note: If you like a crispier cookie, use 1/4 cup white sugar and 1/2 cup brown sugar and increase baking time to 15 minutes.

SuperFoods Chocolate Cake
This recipe includes chocolate and pumpkin, two powerful SuperFoods.

3/4 cup flour
1/3 cup unsweetened non-alkalized cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup canned pumpkin
1/2 cup low-fat buttermilk
1 tsp vanilla extract
2 Tbsp softened butter
1/4 cup brown sugar
1/2 cup white sugar
1 large omega-3 egg

Preheat oven to 350 degrees. Spray an 8 x 8 square pan with cooking spray.
Sift flour, cocoa powder, baking powder, baking soda and salt into a small bowl.
In another small bowl, mix pumpkin, buttermilk and vanilla extract.
Cream butter with brown and white sugar until well mixed (about 2 minutes). Mix in egg. Add 1/2 flour mixture and 1/2 pumpkin mixture and stir. Add the other 1/2 of the flour mixture and pumpkin mixture. Stir until combined. Spoon batter into pan and smooth the top. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool on wire rack. If you like, dust with powdered sugar before serving.

Creamiest Chocolate Pudding
This recipe is from Cooking Light and although it's not as creamy as traditional pudding, I think it is quite good.

1/2 cup granulated sugar
3 Tbsp cornstarch
3 Tbsp unsweetened non-alkalized cocoa
1/4 tsp salt
2 1/2 cup 1% low-fat milk
1/2 cup evaporated fat-free milk
2 ounces bittersweet chocolate (60 to 70 percent cocoa) finely chopped
1 tsp vanilla extract

Combine first 4 ingredients in a medium, heavy saucepan; stir with a whisk. Gradually add low-fat milk and evaporated milk, stirring with a whisk. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. Pour about 2/3 cup into each of six 8-ounce ramekins. Cover the surface of each serving with plastic wrap. Chill at least 4 hours. Remove plastic wrap and serve. Garnish with fresh mint sprigs if desired.