Chocolate Almond Butter Cups with a Pumpkin twist!

Okay this recipe I have made dozens of times.  It saved me when I did my first round of the 21 Day Sugar Detox.  I've kept this recipe around and because they are not super sweet and the kids do not devour them.  I pretty much get them all to myself.  I made these this morning, but added a few modifications* for Fall.  

* I added 2-3 Tbsp of pumpkin purée and pumpkin pie spice to the filling and 1-2 Tbsp of maple syrup to the chocolate, because I am not currently on a sugar detox.

(From page 206-207 of the new 21 Day Sugar Detox book)

Ingredients:

Directions:

My first layer....

Second layer......

Third layer......

Finished product....YUM!!!!!!!

2 course Fondue: low carb dinner/dessert

It was my husband's birthday last week and I surprised him with an overnight at our favorite B & B, the 'Lazy Cloud'. (If you go please use our name for the referral so we can earn a free nights stay ;). Anyway, I was a little nervous about what we were going to eat to stay on our low carb, no sugar, gluten diet. Not to mention there is only a mini fridge and microwave in the suite. As I was thinking about it it came to me that I could make fondue, which is also terribly romantic, and stay on the all natural and non processed food path! Here's what I did:

First, I oven baked a large sirloin steak wrapped in foil and seasoned with our usual garlic salt and Cajun spices until cooked to med-rare. I removed it and sliced into chunks when cooled. I stored it in a microwave safe container with lid.

Next I made a large bar of my all natural and sugar free chocolate by melting 1/2 cup coconut oil and 1 Tbsp butter. Then whisking in 1/4 cup cocoa powder, 2 Tbsp honey, 1 tbsp half n half, 1/4 tsp cinnamon, vanilla and orange extract.
I poured it into a waxed paper lined dish and put it into the fridge to harden. I removed it when hardened and broke it into fourths, stored in a gallon Ziplock bag.

Finally I steamed broccoli for 5 minutes in my steamer, it was a little on the raw side but I knew we would be heating it up in the microwave and didn't want to over cook it. I also cut up all my red peppers.

I packed the rest of the ingredients into a cooler bag along with my sterno and fondue pot and off we went. When we were ready to eat I lit the sterno and started melting 2 cups of shredded Colby jack cheese, 1/4 cup half n half, 1 Tbsp butter, 2 slices Swiss cheese and 1/4 really good winter ale beer :). While the cheese was melting we warmed up the meat and broccoli. It took about 10 minutes altogether and we were ready to eat. It was so good! We filled up pretty fast, so we decided to save the chocolate fondue and fruit for breakfast. Have I ever mentioned how much I love chocolate for breakfast before????

In the morning while my coffee was brewing in the coffee pot we melted 1/2 of the homemade chocolate bar in the fondue pot over a candle. The sterno seemed to hot and I didn't want to scorch it. When the chocolate was ready we pushed the cinnamon rolls and muffins the B & B provide out of our way and started dipping! It was way better (I had one bite of a cinnamon roll ;).

I wasn't sure if this experience was blog material or not, but I hope I've encouraged you to think outside the box! We thought the meal was perfect and saved the normal $100 we would spent eating out. More importantly we saved precious alone time by not eating out in public. Alone time is what the whole B &B was about, after all!

Oh yeah, and as a thank you to the kids for letting us get away we gave them the rest of the chocolate and fruit when we got home.

Homemade Orange Chocolates

Okay, I know this is just another variation of the same recipe, but it is sooooo good! The smell alone is worth a blogpost! I can't stop thinking up combinations, like raspberry-lemon or peanut butter-banana. So, I'd be lying if I said this was the last post on homemade chocolates your going to see from me ;)

Ingredients:

1 cup coconut oil
1/2 cup cocoa powder
1 Tbsp butter
1 Tbsp half n half
1/4 tsp cinnamon
1/4 tsp vanilla
1/2 tsp orange extract
1 Tbsp raw honey
The zest of 1 small orange
1/4 cup dried cranberries
1/4 cup slivered almonds

Melt the oil and butter. Whisk in the honey, cream, cocoa, vanilla and pure orange extract. Pour into a pie plate lined with waxed paper. Sprinkle on the orange zest, cranberries and almonds. Place in the fridge to harden for at least one hour. Remove waxed paper from the pan and slice chocolates with a pizza cutter. Store in an airtight container in the fridge.

Chocolate covered bananas. :)-

Looking for a fabulous chocolate-covered-healthy treat? Try these super simple and super tasty frozen bananas. Now all we need is some sunshine!

4 frozen bananas
1/2 cup coconut oil
2 tsp. raw honey
1/4 cup cocoa powder
1/3 cup almond butter

Slice the bananas, place on a cookie sheet lined with wax paper, and put into the freezer for 30 minutes.

Take the bananas from the freezer and spread a small dab of almond butter on top of each slice. Freeze for 30 more minutes.

Melt the coconut oil, add the cocoa powder and honey. Mix well. Dip each banana slice in the chocolate and set onto waxed paper. Store in the freezer.

Take a few out at a time and let set for 5-10 minutes before serving them.....mmmm perfect!

Chocolate peppermint thin mints

Ummmm....yum! Once I realized you could make homemade chocolates in about 5 minutes I've been dreaming up combinations. I've tried almond butter and chocolate, chocolate and pecan, peanut butter and jelly chocolates for the kids and today chocolate peppermints. They are all yummy, very low carb and yes, healthy!!!!!

Ingredients:

1/2 cup coconut oil
1/3 cup pure cocoa powder
1 Tbsp butter
2 Tbsp half n half
1 Tbsp honey
1/4 tsp vanilla
1/2 tsp peppermint extract
Dash salt

Melt the butter and oil. Whisk in cocoa powder, cream, honey, vanilla, peppermint, and salt. Pour into silicone molds or cups. Let set in the fridge. Remove from molds and store in air tight container in the fridge. (Hide from the kids in the back behind some broccoli, Enjoy :)

Almond butter chocolate cups

I finally did it....I found a chocolate you can have while dieting and it doesn't stop your weight loss! I knew I could do it! I eat 2 of these a day and I have lost weight everyday! They have saved me (and my husband has grown to love them too) while on our 21 day sugar and wheat detox. We are on day 10 and knowing I have this yummy treat in the fridge ready to egg me on to keep up the good work helps me with cravings. I love chocolate and I really love these chocolate almond cups!

Ingredients:

1 cup coconut oil
1/2 cup pure cocoa powder (I used Ghirardelli 100% unsweetened natural cocoa)
1 Tbsp honey
2 Tbsp butter
1 Tbsp half and half
1/3 cup pure Almond butter
Dash of salt
1/2 tsp vanilla
Whole Almonds (I put 5 in each cup)

Melt the coconut oil, butter and Almond butter together until combined and smooth. Mix in cocoa, honey, salt, vanilla and half and half. Put whole almonds into prepared cups. ( I used silicone muffin cups in a muffin tin and they pop out great). Pour chocolate into cups and refrigerate at least 1 hour. When set, pop out of molds and store in airtight container in the fridge. They do melt in your mouth and your hand, so don't plan on taking them to a 4th of July picnic this summer ;)

Chocolate Coconut Bars -Gluten and Dairy Free

Super easy, super good, can't wait for them to be gone so I can try it again!!!

Next time I am going to spread the chocolate icing in the bottom of the pan, or just mix it in the food processor!  Ohhhhhh and pineapple, gonna try pineapple in the next batch too!
Let me know how yours turn out :)

Chocolate Coconut Bars

2 cups shredded coconut

3 Tbsp. coconut oil

1/4 cup maple syrup

2 Tbsp. chocolate icing or chips

Place the syrup, coconut and oil into a food processor and blend for 2 minutes.  Press into a small (I used a 4 x 6 casserole dish).  Warm up the icing (I use store bought/dairy free chocolate icing, but I think chips would be awesome mixed in) and drizzle over the top.  Refrigerate for 1 hour and then cut into small squares.  That's it!

easy Banana Ice Cream - dairy and gluten free

"Why yes, you CAN have an ice cream cone for lunch!"   Have you ever been able to say that to your kids?????  I can and you can too!  Just follow these simple steps and you will all be screaming for ice cream!  I promise the only ingredients in this were bananas and real vanilla extract.  You can add ingredients to your taste or diet, but this one was excellent plain!

STEP 1: Break up and freeze bananas

STEP 2:  Blend in blender with 1 tsp. vanilla a few pieces at a time.

STEP 3: Put in storage container and back into the freezer for scoopable ice cream!

Optional Add-Ins:  Peanut butter, chocoalte chips, strawberries, cherries, marshmallows, nuts, Reeses Peanut Butter cups (yes, please), Hershey's syrup (in the above picture), M & M's, caramel sauce, crushed graham crackers, vanilla wafers, or oreos, oh my!

mini chocolate croissants: freezer recipe

I have been enjoying the benefits of preparing great food in advance and storing it in the freezer.  It is called 'freezer cooking' and has been saving me valuable time and money, as well as being able to pull amazing things out and in a flash wowing my guests.  Recently, I tried a chocolate croissant recipe that was well worth the effort.  My kids called them an awesome dessert, but I just had to have a few with my morning coffee, making them breakfast!  This recipe makes 64 mini rolls, but only about 50 made it to the freezer.  This is one of those recipes that I don't mind the kids polishing off quickly so I can try it again ;)

Mini Chocolate Croissants

2 TBSP. Yeast

1.5 cups milk

3/4 cup butter

1 tsp. salt

3/4 cup sugar

3 eggs

7 cups flour

1/2 bag chocolate chips

Melt the butter in the milk in a saucepan.  When it is warm, not hot, pour it into the yeast and sugar.  Let set for 5 minutes.  Add eggs, mixing well.  Add salt and then the flour 2 cups at a time until well blended. (I use a Kitchen Aide mixer)   Divide the dough into 4 equal pieces.

Roll out one portion of the dough into a circle about 12" in diameter.

Here is where little hands can help (but be sure you have extra chips or you will run short).  Cut the circle of dough into  16 pieces like a pizza.  Add chocolate chips to each triangle and roll them up from the outside in, placing each crescent roll on a greased cookie sheet.  (Because these are mini sized I used 3 cookie sheets total.)

Set the cookie sheets in a warm place and let rise 2-5 hours or until doubled in size.  Bake at 350 degrees for 12 minutes or until golden brown.  Place on a cooling rack to cool and then sprinkle with powdered sugar.  After flash freezing them, I do it on the cooling rack, then put into a gallon sized plastic bag for storage in the freezer.  Take out of the freezer and let them defrost for 15 minutes before serving, or if you want you can heat them up for a few seconds in the microwave and serve warm.  I grabbed 3 on the way out the door this morning and ate them in the car with my latte...HEAVEN!!!!!

'Almost' Perfect Chocolate Waffles

We were driving home from a long day at the zoo and my mind started frantically trying to remember all the items in my freezer and pantry as we sat in Memorial Day weekend traffic.  I knew the frozen fruit smoothies and egg burritos we took to the park for lunch would soon wear off and I would have 7 hungry kidlets, probably just about the time we would pull into the driveway.   I was right.  I remembered my ace in my back pocket.......waffle mix.  The kids were starving and the only way I convinced them to put down the box of cereal and wait for me to make waffles was to add cocoa and promise whipped cream and chocolate syrup!  They were a fabulous and spontaneous creation, but were missing one ingredient...bananas on top would have made this recipe perfect!  Oh well, I guess I will just have to make them again!

Chocolate Waffles

4 cups baking mix

1/2 cup sugar
1/3 cup cocoa powder

2-3 cups water

1 cup of milk (your choice, I used Almond)

3 eggs

1tsp. vanilla

1 Tbsp. Vegetable Oil

Optional toppings: strawberries, chocolate syrup, bananas, nuts, choc chips, whipped cream, caramel, cherries, m & m's, peanut butter.....the list goes on and on!

Mix all of the ingredients in a large bowl, add liquid until batter is the right consistency. 
Pour into your waffle iron (this one is mine:) http://www.kohls.com/kohlsStore/kitchen/electrics/wafflemakers/PRD~275565/Bella+Rotating+Belgian+Waffle+Maker.jsp)

Cook until done (about 4 minutes) and then top with toppings. ENJOY!

Chocolate covered Cherry Banana Bread (Dairy free)

Who doesn't love banana nut bread?  How about chocolate?  I added my favorite two foods together one day and now I wonder what took me so long to figure this out!!!  I just use my Grandma Seyer's recipe for banana bread, left out the nuts, added dried cherries and 2 Tbsp. of Cocoa and poof....chocolate covered cherry banana bread is the BOMB!  (This is what I like to make now when taking a meal to someone instead of brownies, because it is so much healthier.)

CHOCOLATE COVERED CHERRY BANANA BREAD

1 stick of softened butter

 (or 1/2 cup shortening for dairy free version)

1/2 cup sugar

2 eggs

1 tsp. vanilla

4-5 ripe bananas

2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

2 TBSP cocoa powder

handful of cherries, cranberries, or nuts (optional)

Mix butter (or shortening) and sugar until fluffy.  Add bananas one at a time, mixing well after each.  Add eggs  and vanilla, blend.  Combine the dry ingredients into a bowl, slowly add them to the banana batter.  Fold in your berries or nuts.  Spoon into 2 greased loaf pans and bake at a 375 degree oven for 45 minutes.  (Prepare honey butter while you wait.)

 Remove from oven to cool.  Cut and enjoy!

*HONEY BUTTER, I usually serve this with honey butter when I want to really WOW my guests.  Just soften some butter and mix in honey in a small dish.  Put back into fridge to firm up.  It tastes so good on banana bread, muffins, and cornbread :)