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Posts Tagged ‘chocolate’

Chocolate Hazelnut Cookies

Oooooh man! The universe is testing my dedication to this cookie challenge. First it was the peanut butter cups yesterday that turned out not to be vegan and now it’s the disappearance of my memory card reader. Well you know what Universe? Challenge accepted!

This whole post will be done on my phone. So take that!

Today’s recipe is my vegan take on a Nutella Chocolate Chip Cookie. I thought peanut butter cookies were good but ‘Nutella’ cookies may have trumped them.

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Chocolate Hazelnut Chocolate Chip Cookies
veganized from American Heritage Cooking;
makes approximately 20 cookies; 2 hour chilling required

Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • Pinch of salt
  • ½ cup vegan butter such as Earth Balance, softened
  • heaping 1/3 cup Justin’s Chocolate Hazelnut spread
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 Ener-G egg
  • 2 tsp vanilla extract
  • 1 cup vegan chocolate chips (I used Enjoy Life morsels)

*For those of you new to vegan baking, you can find Ener-G egg here or I have found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be put off by the price. It will last you forever! I bake a lot and have had mine for over a year. Earth Balance butter can also be found at most grocery store chains now.

** For non-vegans, you can substitute real butter, eggs and chocolate chips in place  vegan version at a 1:1 ratio across the board.

Instructions

  1. Whisk together flour, cornstarch, baking soda and salt together in a medium bowl and set aside.
  2. Beat together butter, Justin’s Chocolate Hazelnut spread, sugars, egg, and vanilla on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment until well combined, about 4 minutes, scrapping down the sides of necessary.
  3. Reduce the mixer speed to low and slowly add the flour mixture until well combined, scraping down the sides if necessary.
  4. Stir in the chocolate chips.
  5. Cover well with plastic wrap and refrigerate at least 2 hours or overnight.
  6. Preheat oven to 350° . Roll into 1 inch balls and place dough 1 inch apart on a parchment line baking sheet. Bake 9-11 minutes or until the edges are set and the tops have just started to brown.
  7. Let cool 5 minutes on the cookie sheet before removing to a wire rack to cool.

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I was a little worried about this recipe and that the Justin’s would produce a drier cookie then those made with Nutella. I did not have any problem at all, though. These cookies are moist and fluffy with just a hint of hazelnut. Definitely a nice change from a traditional chocolate cookies.

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Today I learned a very important lesson about veganism that I should have learned long ago- Read food labels closely. In an attempt to make this cookie challenge fun, I wanted to try lots of new recipes with new ingredients. I had had my mind set on using these mini peanut butter cups that Justin’s recently released. I had tried them as a free sample at Whole Foods one day (after I checked with those handing them out that they were vegan).  So, when I made my list of cookies I wanted to make, peanut butter cookies stuffed with peanut butter cups were high on my list.

I decided to give a peanut butter cookies recipe a whirl this afternoon. As the dough was chilling and I was unwrapping a million Justin’s mini peanut butter cups, I happened to glance at the ingredients list and smiled. No dairy listed. Oh wait, what is that note at the bottom? “Contains: peanuts, soy and milk”? Well, crap.

And that wasn’t even the first time I did that during this challenge. I had found a recipe for chocolate peppermint cookies that sounded delicious but it had chocolate pudding in it. I had my heart set on a chocolate peppermint recipe so I started poking around to find a dry vegan chocolate pudding mix. Come to find out, Jello Chocolate pudding is in fact vegan, if I just took the time to read the ingredients. I know right?! No dairy or gelatin! Much like Oreos, which are always accidentally vegan, it’s mostly just chemicals and sugar. Not exactly something you want to eat on the regular but makes for a great once-a-year holiday cookie.

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Chocolate Peppermint Pudding Cookies
veganized from Chef-in-Training

  • ¾ cup vegan butter such as Earth Balance, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup sugar
  • 1 small package (3.9 oz) Jello Chocolate instant pudding mix, dry (or any other dry pudding, such as European Gourmet Bakery Pudding which is a bit more natural then Jello and also vegan)
  • Ener-G eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2¼ cups flour
  • 1 cup Wilton Sprinkles Peppermint Crunch . I found mine at Target.(of if you aren’t a vegan, you can use Andes Peppermint Crunch Baking Chips, which can also be found at Target)
  • 1 cup Vegan Chocolate chips (I like Enjoy Life)

*For those of you new to vegan baking, you can find Ener-G egg here or I have found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be put off by the price. It will last you forever! I bake a lot and have had mine for over a year. Earth Balance butter can also be found at most grocery store chains now.

** For non-vegans, you can substitute real milk, butter, eggs and chocolate chips in place  vegan version at a 1:1 ratio across the board. As mentioned above, the Andes Peppermint Crunch Baking Chips can be used in place of the Peppermint Sprinkles)

INSTRUCTIONS
  1. Cream together butter and sugars.
  2. Beat in dry instant pudding mix.
  3. Add Ener-G eggs and vanilla and beat until well incorporated.
  4. Add baking soda and flour and beat until well incorporated.
  5. Stir in Peppermint Crunch and semi-sweet chocolate chunks.
  6. Roll into 1″ balls and place on a greased baking sheet.
  7. Bake at 350 degrees F for 8-10 minutes. The cookies will firm up when they cool so don’t over cook them. Cook until the centers are set.

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Chocolate and peppermint aren’t my normal go-to but it’s just so perfect during the holidays. These cookies are  fudgy  with just the right amount of peppermint. They would be perfect with hot chocolate, coffee or for Santa on Christmas morning!

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Wicked Vegan PB Cheesecake 1

As I mentioned yesterday, 2015 has not been a big year for Wicked Vegan. I moved to a new apartment in 2014 and there isn’t a ton of space or natural lighting which makes it hard to set up for photographs. Also, my poor lap top is on it’s last leg. I love it to death and it’s been around the world with me but, bless it’s heart, even after wiping the whole thing clean, it took about two hours to do (minimal) editing on those pictures for yesterday’s post. All this does not lend itself to a productive food blog.

Since I haven’t been able to add much to Wicked Vegan, I haven’t been on it too much this year. So I was shocked to discover yesterday while poking around that I had a TON of hits back in October. One day I had over 100 hits and I didn’t even post anything. What the heck?? So I went exploring and discovered that Wicked Vegan was featured in an article on MSN back in October called “50 Vegetarian Recipes That Taste Like There’s Meat“. What?!? That’s so cool! Of course, then I found my article AND ALMOST DIED OF EMBARRASSMENT. Ready for the picture that was shown? Ready? Cause it’s a doozy…

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*Groans* It’s bad. So bad. I know I’m not the worlds best food photographer but I’m working on improvement! My 12 days of Christmas cookies weren’t that bad. Some of them were pretty darn cute!! Look at those props in my blueberry lemon cookies:

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Ok, but photo quality aside, very cool to be featured in an MSN article!

So, sticking with my procrastination policy, it’s the day before Thanksgiving and I’m giving you a new recipe. This may be one of my all time favorite vegan discoveries, though, so I could NOT resist sharing with you. Vegan Cheesecake! More specifically, Peanut Butter Cup Vegan Cheesecake!! Be still my heart.

Wicked Vegan PB Cheesecake 3

No Bake Peanut Butter Cup Cheesecake

Ingredients
CRUST
  • 10 ounces crushed chocolate sandwich cookies (such as oreas, which are vegan, surprisingly)
  • 2 Tbsp coconut oil (or sub melted vegan butter)
FILLING
  • 1.5 cups raw cashews, soaked in water 4-6 hours then drained
  • 1 lemon, juiced (scant 1/4 cup)
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 Tbsp full fat coconut milk, such as Thai Kitchen Coconut Milk in a can (see instructions for note)
  • 1/2 cup maple syrup or agave nectar (or honey if not vegan)
  • 1/3 cup salted natural peanut butter (I used Teddy’s Smooth)
CHOCOLAGE GANACHE SWIRL
  • 3/4 cup semisweet dairy-free chocolate chips (such as EnjoyLife)
  • 3 Tbsp full fat coconut milk, warmed to a simmer
TOPPINGS
  • 18 mini dark chocolate PB Cups (vegan-friendly), chopped (I used Justin’s pb cups)
Instructions
  1. Preheat oven to 350 degrees. Blitz cookies in a food processor until a fine meal remains. Add 2 Tbsp melted coconut oil (or vegan butter) and pulse once more.
  2. Cut 12 small strips of parchment paper (or use paper liners) and place them in a standard, 12-slot muffin tin. One at a time, hold down a strip in the center of the tin, add 1 generous spoonful of crust mixture, then use a small cup or your spoon to pack it down as evenly as possible. I like using a small glass because it packs it in really tight and gets the top flat. Continue until all tins are filled and no crust remains. (WICKED VEGAN NOTE: This technique takes a significant amount of time. I made it through 6 before getting annoyed. Cupcake liners work just as well and are a heck of a lot easier.)
  3. Bake for 5 minutes, then remove and set aside to cool.
  4. MINIMALIST BAKER NOTE: For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is. WICKED VEGAN NOTE: I was unclear whether MB scooped the cream off and used just the cream for this recipe or whether she scooped off the cream, set it aside and just used the liquid. I didn’t think using just the cream would provide enough liquid since my blender is pretty standard. So for this recipe, I scooped the cream off the top and reserved it for later and just used the liquid that was left in the can. It came out delicious. Feel free to do whichever way you prefer.
  5. Add drained cashews, lemon juice, coconut oil, coconut milk, maple syrup and peanut butter to a blender and process until very smooth and creamy – about 3-4 minutes – scraping down sides as needed. You need to make sure you get it really smooth with no small pieces or you’ll taste them in the final result. If your mixture is too thick, add a bit more coconut milk or oil to get it going. Taste and adjust seasonings as needed.
  6. Pour evenly into muffin tins on top of crust and gently tap on counter to remove air bubbles.
  7. Prepare ganache by bringing 3 Tbsp coconut milk (again, I just used the liquid from the can like I did above because I had some leftover) to a simmer in the microwave (30 seconds) or on the stove top in a small saucepan. Place the chocolate chips in a small mixing bowl and pour the coconut milk on top. DON’T touch for 3 minutes so it has a chance to warm the chips. Then stir gently until smooth. Microwave or set over a double boiler briefly if the chips didn’t fully melt.
  8. Spoon 1/2 Tbsp amounts of ganache over the cheesecakes and swirl with a toothpick or knife.
  9. Sprinkle 3/4 of the peanut butter cups on top of the cheesecakes and press down slightly.
  10. Cover loosely with plastic wrap and freeze until firm – at least 3 hours.
  11. To serve, remove from freezer and let sit for about 5-10 minutes before trying to remove from the pan. This applies to the strip method mentioned above as well as simply using cupcake liners.
  12. Top with any remaining ganache (reheated), chopped peanut butter cups and/or coconut whipped cream (WV NOTE: which you can make from the coconut cream if you reserved it from the can.)
 This is another recipe I tested on non-vegan/vegetarian eaters and got thumbs up all around. I do have to stress that you want to blend the heck out of those cashews, though. I’ve tried using cashews in creamy recipes like ice cream before and didn’t get the hype. For this recipe, I left my blender on for a solid 4-5 minutes since it isn’t a fancy one is was amazed how smooth it got the mixture.
These would be perfect to whip up tonight and bring to Thanksgiving tomorrow. Keep them in the freezer and take out about 5 minutes before dessert time if you want a cold treat or take them out 10-15 minutes before dessert time if you want them soft. I prefer them more on the frozen/cold side.
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What is your favorite Thanksgiving dessert? Honestly, I’m not a big pie fan so Thanksgiving isn’t my favorite holiday for desserts. Christmas cookies are much more up my alley! I’m toying with the idea of doing the 12 Days of Christmas cookies again. What do you think??

 

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Wicked Vegan- Mocha Macaroons1

Today, I flipped my countdown calendar and there was 7 days until Christmas. 7 DAYS!! I panicked. Then I doubly panicked when two of the gifts I ordered were cancelled or suddenly backordered. What is happening with the world when people are cancelling Christmas orders a week before Christmas?!

It just really hasn’t been a good day for Christmas cheer. On the plus side, I got some excellent Christmas movie suggestions from a bunch of you.

  1. Elf
  2. It’s a Wonderful Life
  3. Muppet Christmas Carol
  4. A Wish For Wings That Work
  5. Love Actually
  6. The Holiday
  7. The Family Stone
  8. Edward Scissorhands
  9. The Vicar of Dibley episodes when she marries Richard Armitage
  10. How I Met Your Mother Christmas episodes
  11. The Night They Saved Christmas
  12. Holiday Inn

I’ve never even heard of some of these! I started with Love Actually last night but promise I will attempt to see them all before Christmas. I love the challenge of working through a list!

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Today’s cookie combines my two favorite things- Coffee and Chocolate. God knows I will need coffee in whatever form I can get it in if I’m going to get everything done before Christmas. If it happens it come with a side of chocolate, even better!!

Mocha Macaroons
from Chocolate Covered Katie

  • 1 tbsp flour of choice (or protein powder)
  • 1 tbsp cocoa powder
  • 1 tsp instant coffee powder (wv note: I didn’t have instant coffee so I used regular coffee ground really, really fine and it was fine)
  • 1 cup shredded, unsweetened coconut
  • 1/2 cup plus 2 tbsp milk of choice
  • 4 tbsp pure maple syrup
  • 1/4 tsp pure vanilla extract
  • just over 1/16 tsp salt
  • melted chocolate chips

Combine all ingredients except chocolate chips in a tall dish. If using a microwave, heat two minutes. Stir, then microwave one more minute or until firm enough to scoop out into ball shapes. (Or cook on the stovetop until it’s firm enough to scoop out.) Scoop into balls on a cookie tray—I used a cookie scoop. Cook at 360 F for 14-16 minutes. Let cool before removing from tray.

Line a plate with wax paper. Dip each cookie in melted chocolate, place on the wax paper, and let set (you can refrigerate or freeze them if you need them to set faster)  Makes 12-22 cookies, depending on the size cookie scoop you use.

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I’m a fan of these. I love coconut macaroons, I love chocolate/coffee and I love how easy they come together. Just dump everything in a bowl and bake. If you are looking for something more festive for a holiday party, you could add seasonal sprinkles before the chocolate dries. As I am normally not a Christmas girl, I have amount a million halloween sprinkles and zero Christmas ones. But definitely go crazy with the Christmas cheer!

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Now if you’ll excuse me, I have some serious Christmas movie watching to do!

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DSC_0711 The last few weeks have been hard. Like, I’m-not-even-sure-how-I’m-awake-and-functioning-right-now hard. In an attempt to make ends meet when moving back to Boston, I took a job at a cafe, which was part-time, and worked as a temp through a temp agency. This worked out well for a while but then I landed a 9-5, M-F desk job through my temp agency. Yeah! But since it’s a temp job, I still needed to keep the cafe job. Which is how I ended up working every single day for the past 30 days- Desk job Monday through Friday, Cafe job Saturday and Sunday. Surprisingly, it’s the cafe job that has been the most exhausting. 8 hours on your feet running around, making sandwiches and coffee and being ‘on’ for the customers is a long day. This is why the recipes haven’t been pouring out. Mostly when I come home, I’m putting my energy toward seeing all my friends that I have missed over the past nine months…or I’m sleeping. Ok, it’s mostly sleeping.  Energy for dinner? Does an apple with peanut butter and chocolate chips count? How about left over chips and salsa and pumpkin beer? There’s veggies in salsa! Despite the hectic, hectic schedule I’ve been leading, I have had time to consistently make one thing: Cold brew coffee. Yes, please! It took me a little while to get used to and to work out the proportion of water to coffee I like but it’s so easy. I can prep it on Saturday night, strain it on Sunday night and have coffee all week. It’s perfect. Because clearly, I am running on nothing but caffeine at this point. DSC_0695 So here is the thing about cold brew coffee: there are a lot of different ways it can be made and everyone seems to have a different strategy. Some people suggest freshly grinding your beans but leaving them fairly course- others say to grind them super fine. Some say let your grinds sit in water at room temperature, others say in the fridge. You have to find what you like best. The below recipe is a combo of everything I read and found online and what works for me. What you have to remember though is that this is a concentrate. It doesn’t have the bitter, acidity that traditional coffee has so it may be easy to mistake the smoothness for it not being “strong”. So not the case. There was definitely a day when I didn’t cut the coffee  and boy was I  jittery at my desk! Another thing to note is cold brew coffee is naturally sweeter. American Test Kitchen suggests replacing your sugar with a pinch of sea salt to bring out that sweetness. I haven’t tried that but I can tell you that when I’m not using the below flavored sweeteners (which I use a very little of!) that I’m not adding any sweetener at all. It’s a great way to cut that morning sugar rush out. OK, Enough Talk! Here’s the coffee and flavored syrups I’m loving right now :

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Option 1 for filtering out your grinds: Fine Mess Sieve and coffee filter over a bowl

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Option 2 for filtering out your grinds: Single-serving coffee cone and filter over your storage container. My preferred option.

Cold Brew Coffee Concentrate with Pumpkin Spice Syrup or Chocolate Syrup

Coffee:

  • 1 cup of whole coffee beans, medium roast is ideal
  • 4-5 cups of water depending on your preference (American Test Kitchen recommends 1 cup of grinds:4 cups water. I like 5 just as much and it’s a little cheaper. Stretching that buck!)

Directions:

  1. Grind your coffee beans to a “fine” consistency* (To grind my coffee, I use something like this)
  2. Transfer grinds to a large bowl, french press or mason jar. I use a large 1/2 gallon mason jar
  3. Add your desired amount of water. Give it a quick stir to make sure all the grinds get mixed in. Cover.
  4. Let sit for 24 hours, preferably in the fridge.**
  5. Strain out coffee grinds. If you are using a french press, the french press does the bulk of the work for you. Depending on how fine your grinds are, though, you may still need to filter them. For everyone else, you can line a strainer with a coffee filter or you can use a single-serving drip coffee cone, which is what I use. So cheap and so effective. I’ve also done the mesh strainer/coffee filter combo over a bowl as well and both work fine. See the two photos above for these two options.
  6. Serve over ice or heat up. Either way, Enjoy!

*”espresso or turkish” consistency is how everyone describes it online but seriously? My coffee grinder is the cheapest out there and there aren’t settings. Just grind it really well. According to American Test Kitchen, the fine grinds release more flavor **You can let it sit for longer. I’ve left mine for 36-48 before in the fridge and it was totally fine. Just don’t go less then 24 hours or it will be too weak. Some will argue that letting it sit at room temperature produces better results but I like mine in the fridge because I almost always drink my coffee iced. Try both ways to see if you have a preference. DSC_0703 Chocolate Syrup from Vegan in the Freezer

  • 1 cup of water
  • 3/4 cup sugar
  • 3/4 cup Unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp of vanilla

Directions:

  1. Bring the water to a boil and add the sugar.
  2. Stir until the sugar dissolves, which should be about a minute.
  3. Stir in cocoa and salt. Reduce heat so the mixture is simmering. Continue to let it simmer for 3 minutes, stirring constantly.
  4. Remove from heat and stir in the vanilla.
  5. Let cool. It will thicken as it cools.

DSC_0742 Pumpkin Spice Simple Syrup from The Messy Baker

  • 1 1/2 cups water
  • 3/4 cup brown sugar, light or dark
  • 1 cup of granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves (I used 1/4 cause I don’t love the taste of cloves)
  • 1/2 tsp ground nutmeg
  • 1/4 cup pumpkin puree
  • 1 1/2 TBS vanilla extract

Directions:

  1. In a medium saucepan, add water and both sugars. Simmer on medium-low until the sugar dissolves, about 4 minutes
  2. Turn the head down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
  3. Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel. If you are too lazy/too busy for this (um, me!), then skip this step. The spices and the pumpkin will sink to the bottom of the storage container leaving the syrup at the top to scoop out. You could also give the syrup a stir before using and include the pumpkin and spices in your coffee. I actually don’t mind it like that. I think it’s more flavorful! Just make sure you don’t forget step 4 below.
  4. Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup with last for 1 month at room temperature or 3 months in the refrigerate.

DSC_0696 So there are 3 recipes for you! Does that make up for the fact that I have been negligent for the past month? Probably not but I just gave you Pumpkin Spice Simple Syrup so that should count for something! Seriously, these recipes are so versatile! I use the chocolate syrup in hot and cold coffee (though I prefer it in hot I think), drizzled over ice cream or really, drizzled over anything! As for the Pumpkin Spice Syrup, come on! This is about 10x better then that crap you buy at Starbucks. 1. It taste better. A confession for you: I really hate Starbucks PSL. And I love Starbucks and Pumpkin. It taste so chemically to me! This stuff does not, 2. There is actual pumpkin in it! 20 bucks says the PSL does not have real pumpkin and 3. You can also use it in black tea, which is delicious, or over ice cream. Really, you can’t go wrong with either and I think you should go ahead and make these now. Also, if you could send a jar my way that would be awesome. God knows, I can’t get enough coffee lately!

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Happy Friday, everyone! I’m made you something with fun sprinkles to help you celebrate the end of your week. I hope you have some awesome plans for this weekend. I think I have not 1, but 2 fun things in the works that I am looking forward to sharing with you on my next Travel Tuesday-Staycation post.

Ok, now let’s get down to business. The family I nanny for often has chocolate chip cookies in the house. They are good. Real good. Like, I’m pretty sure in one day, the Dad and I can make a fairly large dent before the kids even know I restocked. They aren’t vegan and they aren’t healthy. Thus, they are my worst enemy. They whisper to be from the very top of the cabinet saying “psst, Erin. You worked out this morning. You can totally have 1. Or 3. I’m yummy and chock full of chocolate chips…”

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It’s the worst.

peanut butter + maple syrup

peanut butter + maple syrup

So I’ve been trying to make some cleaner, healthier-sorta-kinda, desserts that I can keep around the house that I don’t have to worry about sharing. This way, when I’m being taunted by store bought chocolate chip cookies, I have a better option.

peanut butter/maple syrup + coconut flour

peanut butter/maple syrup + coconut flour

Healthy-ish Peanut Butter Balls
from Oh She Glows
serving 20-25

Ingredients:

  • 1 cup 100% natural peanut butter (smooth or crunchy, I used Teddy’s. You want it to be the all natural kind that is kind of drippy.)
  • 3.5-4 tablespoons pure maple syrup, to taste (I only tried maple syrup so I can’t vouch for other liquid sweeteners like honey and Agave Nectar)
  • 2-3 tablespoons coconut flour (I used 2.5)
  • fine grain sea salt, to taste (I used 1/8 teaspoon because by PB was already salted)
  • 6 tablespoons rice crisp cereal
  • 3/4 cup dark chocolate chips
  • 1/2 tablespoon coconut oil

Instructions:

  1. Combine natural peanut butter and the maple syrup in a medium bowl and stir vigorously for about a minute until the mixture has thickened.
  2. Add the coconut and stir until well combined. The amount of the coconut flour will depend on the consistency of your peanut butter. Start with 2 TBSP, combine and let sit for a minute or two. The coconut flour will continue to absorbed the moisture in the mixture and will continue to thicken. Add a bit more if the peanut butter remains sticky. You want to be able to roll the peanut butter into a ball without it sticking to your hands (add more flour if this is the case) and without cracking or crumbling (add more maple syrup). See my picture below for a reference on what your dough should look like.
  3. Add salt and combine.
  4. Add cereal and gently combine.
  5. Shape into balls and place on a baking sheet lined with parchment paper (I was able to make 20 but I would suggest going smaller for a better Peanut butter/ chocolate ratio). Place in freezer while you prepare the chocolate.
  6. On medium heat,melt the chocolate and coconut oil in a double boiler. Once the chocolate had begun to melt, stir the chocolate around until it becomes smooth then remove from heat.
  7. Remove the peanut butter balls from the freezer. One at a time, drop them into the melted chocolate, roll around until it is covered, then roll it gently up the side to help remove excess chocolate.
  8. Place in the fridge or freezer for another 10 minutes or so for the chocolate to harden. Keep chilled.

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I had been eyeing this recipe since I received two large jars of Teddy’s peanut butter from home for Christmas. I sort of forgot about it with the craziness of the holidays but the other day, I realized I was down to my last 1/2 of a jar and knew I had to make this before it was too late.

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The filling is straight up peanut butter goodness! The rice cereal adds a nice texture but the best part is, because it’s so peanut buttery, I’m good with one. It’s the perfect little afternoon snack!

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AND peanut butter is a very American thing and most of the family doesn’t particularly like them so they are all for me! Yesssss!

PS. did you notice in the first picture the condensation on the Peanut Butter Balls because it was SO hot here when I was photographing them? It reminded me of this skit. LOL! Happy Friday.

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Oh Valentine’s Day. You are here again. For all those couples out there, you put pressure on them to buy awesome things. For all those single people, you just make them feel like crap for being single! It’s a lose, lose situation.

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Fortunately, these pancakes are here for you. If you are looking to gain a few extra points with your significant other, you can double this recipe and serve breakfast in bed. If you are single, then these are perfect to whip up quickly and then eat while snuggled in bed with your favorite book/movie and their leading man. Mr. Darcy? Edward? Noah Calhoun? Aint nothing wrong with that!

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Chocolate Pancakes for One
slightly modified from Chocolate Covered Katie
m
akes 3 largish pancakes

  • 4T all purpose flour
  • 1/2 tsp plus 1/8 tsp baking powder
  • scant 1/8 tsp salt
  • 2T cocoa powder
  • 1/2 tsp vanilla extract
  • 1/3 cup plus 1T nondairy milk
  • 1 tablespoon oil
  • 1-2 T sugar
  • Optional- Red food coloring or beet juice for a red velvet pancake

* I also made this with whole wheat flour and Stevia for a healthier option and though it was edible, I would recommend the above version instead. The whole wheat/stevia version came out kind of rubbery.

Mix dry ingredients. Add wet and mix. Then make your pancakes!

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Speaking of Noah Calhoun, I accidentally discovered that the local cinema near here is playing the Notebook on Valentine’s Night. I quickly recruited a friend and bought those tickets ASAP! So, I’m a mere few hours away from seeing Mr. Ryan Gosling on the large screen. Happy Valentine’s Day to me!!

 

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