Ultimate Parisan Hot chocolate — velvety and so utterly chocolaty. Nothing quite like the romance and charm of the holiday season, I must say. Most especially when it is to be followed by beautiful and exciting new beginnings, ha. So despite the frenzy of life, and a beautiful fluttery of things, on these last few beautiful days of twenty twelve, I find myself totally, utterly, and most desperately lost in the spirit of magic and dreams. Hey, it’s a new, new year in just two days! Are you not excited ..? And before the clock strikes midnight, I hope you are somewhere cozy, cherishing the glitter and sparkle and snowfall or rainfall, holding your loved ones close, and looking forward to the arrival of wonderful new beginnings.
Here’s to a magical new year, filled with the most delightful happenings, love, peace, joy, and hope it’s astonishingly beautiful wherever in the world you are. “I know nothing with certainty, but the sight of the stars makes me dream” Van Gosh. In the earlier days, hot chocolate was valued as a medicine. Ingredients Makes: 3 cups. I used 1 whole box Funfetti mix, 1 whole tub Cool Whip and 2 cups low fat vanilla yogurt. Makes alot, but it’s awesome fruit and animal cracker dip. Raw Hemp Sunflower Seed Butter Cups (vgn) | The Road Not Processed. I’ve done it. Finally made my own nut butter cups! I’ve been wanting to do this for quite some time now and I’m pleasantly pleased, if I do say so myself. After making my own chocolate many months ago, I wanted to get on the more diverse spectrum of raw chocolate treats. I must say these are delicious and the chocolate came out to perfect texture, in my opinion.
Melt in your mouth! I’m a huge fan of dark chocolate and these were spot on. Speaking of my love affair with dark chocolate, I’ve been eating a piece or two of 90% cocoa dipped in sunflower seed butter quite frequently and it was just a matter of time before I created these babies. So perfect. And accompanied by my love of hemp seeds, ah yes bliss.
I tried looking up a recipe for the original reeses pieces cups for inspiration and boy was that a laugh. Moving on, my favorite chocolate is dairy free and is sweetened with lower glycemic options. The liners help make them have the pretty and distinctive ridges along the outer edges. Banana Nutella Ice cream : Rebecca Norris on Pinterest. Ok, so it’s not ice cream, but it’s a little almost ice cream treat for the end of what I’m guessing will be a healthy week for most of those reading. With nutella being high in protein from all the hazelnuts, teamed with banana it almost earns the title of ‘healthy’. (*140 Calories per serving and 5.3g of saturates) Ahem. Image Credit: RumKihn.com So, I’m not going to post the recipe for you because it is nicely explained right here: at RumKihn.com.
It’s basically banana blended with nutella and frozen, I am so going to try this one as a treat… for when I’ve earned one. I spied this over on Pinterest a while back and have been saving it for January – I told you I could cheer you up! Happy Friday! Love, Rebecca xo. Watermelon Lime Sorbet Slices. A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. It’s a hot that hangs in the air, letting you breathe it in, that is cured only by two things: being completely immersed in water or hiding indoors, the air conditioning cranked as far as it will go.I find that the heat makes me very unmotivated to do things like take a walk, water and weed the garden (though I have forced that one on myself) and prepare food and eat it.
However, when the promise of cooking provides ice cold watermelon sorbet, I just may be convinced. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. Truly, nothing. Toffee Bottomed Brownies. Cookie Dough Brownies. Sugar-Free Chocolate Fudge. Sugar-Free. When I hear those words, I think of cloyingly-sweet, sucralose-laden desserts or beverages. Chemical sugars and I do not get along. As a little kid, I put Sweet-n-Low in my iced tea because my mom said it dissolved better than sugar. But after a few months of awful tummy aches, we determined Sweet-n-Low didn’t like me very much. But this sugar free chocolate fudge has no fake sugar. You’ll find no Darth Vaders lurking here. 1/2 cup coconut butter or Homemade Coconut Butter. (120g)1 large, very-ripe banana (160g) (For a banana-free version, just use 2/3 cup more coconut butter.)1/2 tsp cinnamon (optional)scant 1/8 tsp saltsweetener of choice, to taste (Sweeteners that work well in this recipe include: nunaturals vanilla stevia drops, powdered sugar, or even a liquid sweetener such as pure maple syrup.
Make sure your coconut butter is melted before use. Don’t forget the variations: Sugar-Free Fudge Flavors. Single-Serving Mocha Chocolate Cake. Wouldn’t you like to eat this entire chocolate cake in a single sitting? Actually, you can. This decadent cake can be made in under 5 minutes. And it serves just one person. Unless you’re crazy and decide to share… You’re not crazy, are you? Yeah, me neither When I heard that today was National Coffee Break Day, my first thought was to write a post highlighting all of my previously-published coffee recipes. So I came up with something I’d been meaning to try for a while: a mocha version of the popular One-Minute Chocolate Cake: Watch out, guys… this one’s even better than the original!
One-Minute Mocha Cake (can be gluten-free!) Topped with my favorite Four-Ingredient Ice Cream. Combine dry ingredients and mix very, very well. See the original version’s post for: Calories and Nutrition Information. In honor of today, serve with Copycat Starbucks Frappuccinos. What are your favorite sources of caffeine? Coffee? Funfetti Cupcake for One. Happy 2012! Did you stay up ‘til midnight this year? I had a really low-key Sunday to make up for a crazy New Year’s Eve the night before. Since our party wasn’t starting until ten, Emily and I offered to babysit the two sweetest children in the universe so their parents could go out for dinner. Normally, I don’t like to babysit–and I can count on one hand the number of times I’ve done it since high school—but these girls are a joy to watch. It’s like hanging out with friends, and they love to bake and taste-test for me! The last time I babysat, we made Fairy Dust Ice Cream. Saturday, sprinkles took center stage again: We “pretend” celebrated New Year’s at 8 o’clock.
Single-Lady Funfetti Cupcake (makes just one cupcake) 3 tbsp flour (30g) (See directions for flour notes)heaping 1/16th tsp salt1tbsp applesauce, oil, pre-melted vegan butter, or a combo (Try coconut oil. Directions: Preheat the oven to 330 degrees. See the following for Calories and Nutrition Facts. This New Year’s Eve, did you… From the Kitchen: Olallieberry Ice Cream « {love+cupcakes} Blog. Until meeting Evan and his family, I had never heard of olallieberries (pronounced oh-la-leh berries). Olallie is a Native American word for blackberry and olallieberries are a cross between blackberries, loganberries and youngberries.
They originate from Oregon and were first introduced in the early 1950′s, but now they mostly thrive in Northern California…where Evan is from. He grew up picking them once a year around this time (late Spring/early Summer) by the refrigerator drawer full…it was the largest container they had in the house! The first time I tried olallieberry was in ice cream form…and I was simply floored. It was SO good, I really had never tasted anything quite like it. Olallieberry ice cream is sweet, tangy and creamy all at once. It really sorta plays with your taste buds a bit and you’re left wanting more and more. Olallieberry Ice Cream Makes about 1 quart Ingredients Directions Coarsely mash berries with sugar and vanilla, using a potato masher in a large bowl. Related. So long january and a recipe: chocolate brownie pudding | The Merry Gourmet. So long january and a recipe: chocolate brownie pudding January is no more, and I am stunned by how quickly those 30 days passed by.
The first month of the year is probably my least favorite of all twelve, but I can’t quite put my finger on why that is. It might be the boring January food magazine issues, with uninspiring covers focusing on post-holiday diets and low calorie foods. Perhaps it’s because of the cold that seems to set in here in northern Florida during that month. Every where I look, I see trees trying to bloom, confused by the warm weather we’ve had. My weekend in Birmingham this past weekend was a little cold weather escape for me. This coming weekend, I’m in for an even bigger taste of cold weather when I head up to New York City for a medical conference. Don’t worry, Mom. None of this really relates to this recipe for Chocolate Brownie Pudding except for the fact that the dessert will certainly warm you up on a cold night.
Unless you’re like my husband. Ingredients: Tom Selleck. Creamy Chocolate Fudgsicles. Healthy Chocolate Fudgsicles. We left off with a breakfast recipe: Brownie Batter Pancakes. And now it’s on to dessert. You know, in case you’re still hungry after those insanely-chocolatey pancakes. A cool summer breeze. Untied shoelaces. And chocolate dripping down my face.
My favorite thing about being a kid on summer vacation was the freedom. Even as a little girl, I was all about the chocolate. By the way, I now have a new tab: 500+ Healthy Chocolate Recipes. Enjoy! A few days ago, I broke out the popsicle-makers for the first time this summer, christening them with a healthier version of my beloved childhood chocolate fudgsicles. (makes 5-6 pops) 2 tbsp cocoa powder1/2 cup canned full-fat coconut milk (see below link, for lower-cal ideas)2 small, very-ripe bananas (200g)scant 1/16 tsp salt1/2 tsp pure vanilla extractsweetener of choice, to taste (stevia, agave, etc.)optional: feel free to add peanut butter! View Chocolate Fudgsicles Nutrition Facts. Slutty Brownies - StumbleUpon. Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD.
I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins. Vermont Maple Apple Rings.
The nesting phase hit. And it's Spring Cleaning time. And we get to have my mom come and stay with us for two whole weeks after the baby is born. It's what I call a cleaning perfect storm. I'm normally a compulsive cleaner to begin with, but add those extra factors on and I'm a one woman, waddling, cleaning machine. One of the latest victims of my re-organization efforts was my recipe binder. These apple rings came out of the re-prioritizing.
It turns out that the apple rings are a little gem of a recipe that I should have tried a long time ago. Now, somebody please distract my husband while I "relocate" some old magazines. Vermont Maple Apple Rings Ingredients 2 medium apples, pared and cored1 cup flour1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 egg, beaten1/2 cup buttermilk or sour milk (see note) plus more to adjust for consistencyVermont maple syrup Directions Slice apples crosswise into 1/8" thick rings. Prep Time: 5 min Cook Time: 10 min Serves: 2-3. Want to eat a BIG bowl of cookie dough? If you received an email from Pinterest saying I didn’t want you to pin my recipes, this is NOT true! I am so sorry for this and have no idea why they would send such messages out! Please accept my apologies… I’m so honored when people pin things from my site or follow my Chocolate Covered Katie Pinterest Board.
Healthy Cookie Dough Dip… it’s like an unbaked form of those popular White Bean Chickpea Blondies. I don’t know about you, but when I make the blondies, quite a bit of the raw dough gets consumed in the process! But will “normal” people like it? Often, I’m unsure if a recipe with which I am in love will be a hit with the general population of people who aren’t used to healthy food. The following is directly from my About Chocolate Covered Katie page. I refuse to believe one must give up delicious food in order to be healthy… Healthy food can taste incredible when it’s prepared the right way. I brought this healthy cookie dough dip to a party. Something amazing happened… Ingredients. Caramel Stuffed Brownies. Okay, folks. This Caramel Stuffed Brownies Recipe is a complete and utter pain in the rear.
Don't say I didn't warn you. But OH MY GOODNESS, TOTALLY WORTH IT. Seriously. I mean, Caramel Stuffed Brownies. Caramel Stuffed Brownie Ingredients:1 box brownie mix, prepared (I am partial to Ghirardelli Double Chocolate Brownie Mix, and by partial I mean it's the only one I use.)1 to 2 cans sweetened condensed milk, caramelized (click here for how to caramelize sweetened condensed milk in one simple step!) One-Minute Chocolate Cake!