Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts

Gluten Free Oatmeal Cookies

Tuesday, October 1, 2013

I have been searching for healthier alternatives to cookies recently, and am always trying to add new things to my recipes. Which is why I was so intrigued by this recipe - chia seeds? Oh yes! While the recipe called for almond butter, I used sunflower-flax seed butter. And I have to say it gives it a nice taste. If you don't have these nut butter alternatives, I am sure you can substitute for peanut butter. While these cookies are not made with any flour, I have to say that they don't taste as if they are lacking flour as the main ingredient. They are so chewy, even after two days. I added chocolate chips to mine, to give them more taste (and I love adding chocolate to cookies!). Enjoy!


Gluten Free Oatmeal Cookies
Prep time: 10 min        Cook Time: 12-15 min           Yield: 2-3 dozen

Ingredients
- 1/4 cup ground chia seeds
- 1/2 cup hot water
- 1/2 cup melted coconut oil
- 1/2 cup unsweetened applesauce
- 1 cup almond butter (I used
sunflower-flax seed butter)
- 1 cup sugar
- 1 tbsp vanilla
- 5 cups rolled oats
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup chocolate chips cookies or raisins (optional)

Directions
1. Preheat oven to 325°F.
2. Place chia seeds in a large bowl. Pour in hot water and immediately whisk together to avoid clumps. Allow to rest for a few minutes. Then add coconut oil, applesauce, almond butter, sugar, vanilla. Whisk well to combine.
3. In a separate bowl, combine oats, baking soda, salt and cinnamon. Add to wet ingredients. Stir well with wooden spoon. Add raisins or chocolate chips. Stir to combine.
4. Bake for 12-15 minutes. Allow to cool on a wire rack.

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No Bake Chocolate Energy Bites - Guest Post

Thursday, March 14, 2013


Hello all! I made these little energy bites over the weekend so I can take them to work. These are absolutely my favourite snack nowadays. I am super excited to be guest posting these chocolate energy bites over at The Best Blog Recipes today! Come check out the recipe, and while you're there, stay a while and check out the other amazing recipes that Shauna has cooked up and shared!

Skinny Chocolate Chip Cookies

Monday, March 4, 2013

I've been on a hunt for healthier options when it comes to sweets. I shared with you the skinny brownies I made in January, and a healthy-packed muffin recipe last month. This time I will share some chocolate chip cookies that are both healthy and yummy. This recipe uses applesauce instead of butter. If you want to reduce your sugar intake, you can add carob chips (which generally has no sugar added to the chips) instead of chocolate chips. Be careful though, since some carob chips are sweetened with sugar. Enjoy!


Skinny Chocolate Chip Cookies
Prep time: 5 min        Cook Time: 8-10 min           Yield: 24 cookies

Ingredients
- 1 cup all purpose flour
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 4oz cup of applesauce (I used Motts Unsweetened Applesauce)
- 1 tsp vanilla extract
- 1/2 cup chocolate chips

Directions
1. Preheat oven to 350°. Line two cookie sheets with parchment paper or grease with cooking spray.
2. In a large bowl, combine the flour, baking soda and salt and stir well. In another bowl, whisk the sugars, egg, applesauce and vanilla until light and fluffy.
3. Add the dry ingredients to the wet ingredients, stirring with a wooden spoon until combined. Add the chocolate chips and stir to combine well.
4. Drop teaspoonfuls of cookie dough onto parchment paper lined cookie sheet. Space out cookies 1-inch apart.
5. Bake in the center of the oven for 8 minutes for chewy cookies or 10 minutes for crispier cookies. Cool cookies on wire racks before eating!

Variations:
Use peanut butter chocolate chips instead of regular chocolate chips, or combine both for a peanut butter taste

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Reese's Brownies with Peanut Butter Frosting

Wednesday, February 6, 2013

I have a favourite brownie recipe that I like to use always. Recently, I was experimenting with different types of brownies and made some yummy and healthy black bean brownies a few weeks ago. This time, I wanted to try adding a kick to the brownies. I looked through my cupboard and saw I had some Ghirardelli chocolate squares left over from Christmas, and some Easter Reese's mini peanut butter cups I recently bought. After making a well thought-out decision (*ahem*...through enie-menie-miney-moe), the decision was the peanut butter cups. I used the same recipe as my go-to brownie recipe, but I doubled the batter size and adding a bit of cocoa for a darker colour. You will also notice that I am not using too much sugar - I feel that the chocolate from the cups as well as the frosting will have enough sweetness that too much sugar in the cake will just be too  much. I am hoping to make some Ghirardelli brownies in the near future. Enjoy!

Reese's Brownies with Peanut Butter Frosting

Reese's Brownies with Peanut Butter Frosting
Prep time: 5 min        Cook Time: 30 min           Yield: 16 servings

Ingredients
Brownies
- 1 cup butter, cubed
- 1 cup semi-sweet chocolate
- 1/2 cup sugar
- 2 tsp. vanilla extract
- 4 large eggs
- 4 tbsp. unsweetened cocoa powder
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 14 mini Reese's peanut butter cups, unwrapped and chopped
Peanut Butter Frosting
- 1/3 cup butter, softened
- 1 cup powdered sugar
- 1/2 cup smooth peanut butter
- 4 tbsp. milk
- Mini Reese's peanut butter cups, unwrapped and chopped for garnish

Directions
Brownies
1. Preheat oven to 350°F. Grease and flour a 9-inch square cake pan.
2. Melt butter and chocolate in a double broiler over low heat, stirring until smooth and melted through. Remove from heat. Add sugar, vanilla and cocoa powder, beating well. Add eggs, beating after each addition.
3. In a separate bowl, combine flour, baking powder and salt. Stir until mixed. Add to chocolate mixture, stirring until well blended. Spread half of the batter in prepared cake pan. Sprinkle with peanut butter cups. Top with remaining batter.
4. Bake for 30 minutes, or until a toothpick inserted comes out clean. Let cool completely in pan.
Peanut Butter Frosting
1. In a medium bowl, whip butter and peanut butter until combined. Add powdered sugar and stir until combined. Add milk, one tablespoon at a time until mixture becomes smooth.
2. Spread frosting on top of cooled brownies. Sprinkle with chopped peanut butter cups.

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Fried Cheesecake

Thursday, January 31, 2013

Quick blogger question: What do you get when you deep fry a cheesecake?
Fried Cheesecake
HEAVEN! Absolute heaven! There is something about frying a cheesecake wrapped in wonton wrappers (or tortillas - trust me just as good!) that just opens up a whole new world of flavour. I never grew up on fried food, nor is it a norm in my house, but every now and then I do love to indulge in some fried food. It is what Jenny Craig would call "My Days". So, reward yourself tonight and have some indulging fried cheesecake.

Fried Cheesecake

Fried Cheesecake
Prep time: 25 min        Cook Time: 40 min           Yield: 8 servings

Ingredients
- 1 pkg (250g) cream cheese, softened
- 1 egg
- 1/3 cup icing sugar
- 1/2 tsp vanilla
- 8 square spring roll wrappers (or small flour tortillas)
- Egg wash (1 egg and 1 cup water; use only if using spring rolls)
- 1 cup granulated sugar
- 1 tbsp cinnamon
- Chocolate sauce, for garnish
- Whipped cream, for garnish

Directions
1. Cheesecake: Preheat oven to 350˚F. Grease an 8-inch round pan. In a bowl, beat cream cheese with egg. Add icing sugar and vanilla and stir until combined. Pour into pan and bake for 30-40 minutes, or until a toothpick inserted comes out clean. Set aside to cool completely (Cool faster by placing in the fridge for an hour). Cut cheesecake into 8 slices.
2. Deep-fried Cheesecake: Place each slice on a spring roll wrapper or flour tortilla (add egg wash around edges if using spring roll wrappers). Fold up bottom side of the wrapper, then fold in the sides. Roll up the cheesecake. Meanwhile, combine granulated sugar with cinnamon in a bowl; set aside.
3. In a deep pot, add vegetable oil deep enough to cover each cheesecake roll. Heat to 350˚F. Drop each cheesecake one at a time. Fry for 1-2 minutes until golden-brown. Remove with tongs and place on paper towels to allow excess oil to drain off. Place each fried cheesecake in the sugar and cinnamon mixture. Stir to coat.
4. Drizzle with chocolate sauce and top with whipped cream.

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Skinny Black Bean Brownies

Thursday, January 24, 2013

I found this recipe once when I was searching for beans recipes. It was sort of an accidental find, but after trying this recipe I am so happy I did find it! I promise they do not taste like beans at all! That was my biggest fear before I even tried making them. But something inside me wanted to try them since they sounded so delicious. And the only tool you need to make them is a food processor or blender. These are low in fat because they don't have a single drop of butter, high in fibre due to the beans, and gluten free since there is no flour. And they are so chewy and delicious! A great vegetarian dessert!

Start off with the beans. Process them in a food processor to get a nice bean paste.

Add 1/2 cup unsweetened cocoa powder, 3 eggs, 3/4 cups sugar, 3 tbsp vegetable oil, 1 1/2 tsp vanilla extract, and 1/2 tsp baking powder.

Pulse it all together into a smooth batter.

Pour batter into a greased or parchment paper-lined 8x8-inch pan. Sprinkle the top with chocolate chips (you can also do chopped walnuts or pecans). Bake for 30 minutes at 350°F.

Enjoy!
Skinny Black Bean Brownies

Black Bean Brownies
Prep time: 5 min        Cook Time: 30 min           Yield: 12 brownie squares

Ingredients
- 1 19-oz can black beans, drained and rinsed well
- 1/2 cup unsweetened cocoa powder
- 3 tbsp vegetable oil
- 3 eggs
- 3/4 cup sugar
- 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- Pinch salt

- Chopped walnuts, pecans, or chocolate chips for garnish (optional)

Directions
1. Preheat oven to 350˚F. Grease an 8x8-inch pan, or line with parchment paper.
2. In a food processor, puree black beans until smooth. Add remainder of the ingredients and pulse until smooth and all combined.
3. Pour into baking dish. Sprinkle with walnuts, pecans or chocolate chips, if using. Bake in centre of the oven for 30 minutes, or until an inserted toothpick comes out clean.

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Hot Chocolate with Marshmallow Hearts

Wednesday, January 23, 2013

During the Christmas season I came across this post for homemade marshmallows that were cut into snowflakes using a cookie cutter. So I decided to do the same thing but make some marshmallow hearts that are perfect for Valentine's Day! A perfect hot drink to warm up the heart! :)

Needed: some marshmallows, a heart cookie cutter, a knife and some vegetable oil.

Grease both the knife and cookie cutter. Cut each marshmallow in half horizontally.

Press the cookie cutter into the centre of each marshmallow half.

If your marshmallows get super sticky and gooey, rub them in some powdered sugar.

Add them to your fave hot chocolate mix and serve it to your loved one! Enjoy!

Creamy Hot Chocolate
Prep time: 5 min        Cook Time: 5 min           Yield: 2 servings

Ingredients
- 2 cups milk
- 2 tbsp unsweetened cocoa powder
- 4 tbsp semi-sweet chocolate chips
- 2 tbsp sugar

Directions
1. In a saucepan, add all ingredients and whisk until well combined. Bring to a simmer over medium heat, stirring until chocolate has melted. Pour into mugs. Add heart-shaped marshmallows. Serve.

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Chocolate Pretzel Cookies

Friday, November 23, 2012

Hello and thanks for stopping by on this busy Black Friday. I don't live in the states, but many of our retailers here in Canada are taking part of this Black Friday mayhem and having deals of their own. So I will be stopping in our local mall and taking a peek to see what they have after work! Also, hope you all had a wonderful Thanksgiving! I made these cookies this week since we are all out of sweets in the house. It is not the first time I made them, nor will it be the last. I love the combination of sweet and salty in this cookie! Just perfection! Enjoy and have a great weekend!


Chocolate Pretzel Cookies
Prep time: 10 min        Cook Time: 8-10 min           Yield: 24-30 cookies

Ingredients
- 1 cup butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup shredded unsweetened coconut
- 1/4 cup large flake oats
- 1 tsp baking soda

- Pinch of salt 
- 1 cup pretzels, broken into pieces
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup rice krispies cereal

Directions
1. Preheat oven to 375°F. In a small bowl, cream together butter and both sugar until light and fluffy. Add eggs and vanilla extract. Mix until combined.
2. In a large bowl, combine flour, coconut, oats, baking soda, and salt. Stir well. Add flour mixture to butter mixture, stirring with a wooden spoon until combined. Add pretzel pieces, chocolate chips and rice krispies cereal until combined.
3. Drop teaspoonfuls of cookie dough onto parchment paper lined cookie sheet. Space out cookies 2-inches apart.
4. Bake in the center of the oven for 8 minutes for chewy cookies or 10 minutes for crispier cookies. Cool cookies on wire racks before eating!

Variations:
Instead of chocolate chips, use chocolate pieces for "chocolate chunk" cookies.
For a nuttier take on these cookies, add peanut butter chips.
For a different take, add crushed chocolate covered pretzels. But make sure to reduce either the amount of chocolate chips or sugar from the recipe, or it will be too sweet!

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Chewy Decadent Brownies

Friday, October 12, 2012

Hi! Thanks for stopping by on this Bakefest Friday. It was my little sister's birthday last week, and I decided to make her her all-time fave dessert - brownies! She loves the brownies that I make, and I love making it for her. It's super easy, and the outcome is dee-lish! These brownies turn out chewy, moist with a bit of a cakey texture. And the best thing is that you don't need to glob on any extra frosting on top (Unless you want to! But make sure to cut down on the sugar in the batter if you do).

Start off by melting 1/2 cup butter and 100 grams semi-sweet chocolate chips in a double boiler over low heat. I do not have a double boiler so for this method, I simply used a small pot filled with water and placed my butter and chocolate chips in a stainless steel bowl. You can either use a bowl or another small pot. But be warned: for either method, make sure that the water does not touch the top pot or bowl.

I melted the butter first and then added the chocolate chips. I find this method works well, since the chocolate melts easier when submerged in the butter. Plus, you don't end up with burnt chocolate if you forget to stir!

Once the chocolate is all melted, you get a thick consistency of this mixture. Take it off the heat.

I transferred the mixture to a bigger bowl, but you don't have to if your bowl is deep enough. Add 1 cup granulated sugar and 1 tsp. vanilla extract. Beat well. I used a whisk, but you can always use a stand-up or hand held mixer. I just like to ensure all of the ingredients are mixed thoroughly. Add 3 eggs, one at a time, beating lightly after each addition.  In a separate bowl, combine flour, baking powder and salt. Stir well. Add this to chocolate mixture, beating until well blended.

Pour chocolate mixture in a greased and floured 9-inch square cake pan, to avoid your brownies getting stuck to the pan. You can sprinkle the top with pecans, walnuts, or M&M's. I used chocolate chips instead.

Bake for 30 minutes or until set at 350°F. Let cool completely in pan.

Enjoy!

Chewy Decadent Brownies
Prep time: 10 min        Cook Time: 30 min           Yield: 16 squares

Ingredients
- 1/2 cup butter
- 100g semi-sweet chocolate chips
- 1 cup granulated sugar
- 1 tsp. vanilla
- 3 eggs
- 2/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt

Directions
1. Preheat oven to 350°F. Grease and flour a 9-inch square cake pan.
2. Melt butter and chocolate in a double broiler over low heat, stirring until smooth and melted through. Remove from heat. Add sugar and vanilla, beating well. Add eggs, beating after each addition.
3. In a separate bowl, combine flour, baking powder and salt. Stir until mixed. Add to chocolate mixture, stirring until well blended. Spread in prepared cake pan.
4. Bake for 30 minutes, or until a toothpick inserted comes out clean. Let cool completely in pan.

Variations:
Add 1/2 cup chopped pecans or walnuts.
Add 1/3 cup M&M's chocolate candies.
Once cooled, frost with chocolate frosting.
Add an extra egg to the batter for a more cake-like texture, or use 2 eggs for a more chewier brownie. 



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