Vegan Hazelnut Chocolate Cake Saturday night we had a special dinner with family friends. For one weekend all 8 of us were around before starting vacations and school again; one of is even spending a year studying at Oxford(no, it’s not me; yes, I’m jealous). That called for cake. I had been wanting to make this recipe for a while and wanted to wait until just the right celebration. Everyone loved it, although when I told them the frosting involved avocado you would have thought I told them my own hair was in it. I actually made this cake for Father’s Day last year and featured it as a guest post on Gena’s blog. Hazelnut Chocolate Cake {Raw/Vegan} Prep time: 20 minutes Cook time: 0 minutes Ingredients(makes 5 2×3-inch frosted cakes): 2 cups hazelnuts1 cup pitted dates3/4 cup cocoa powder, divided1/2 cup + 2 tablespoons maple syrup, divided1 medium avocadoCrushed hazelnuts for garnish Method: These took from start to finish about 20 minutes to make, maybe a little more than that because I was distracted.
Thai Turkey Burgers with Peanut Sauce If there’s one thing I’ve learned during my 28 years on this earth, it’s that some things are simply worth paying more for, to get a better quality product or overall experience. Things like… Workout clothes (the cheap stuff never fits right,) name brand chunky canned soup (my brother learned this the hard way,) beer (’nuff said,) and direct flights (I can’t even mentally go back here.) Oh yeah, and grill covers. Ben and I thought we scored a sweet deal when we snagged a $15 no-name grill cover on clearance at a home improvement store last Fall, until the first hint of a winter wind came along and tore this thing apart like it was made of tissue paper! I’m afraid to open the lid and find out what the grates look like underneath, which I should probably do sooner rather than later as grilling season will seriously be here before we know it (whee!) Thai Turkey Burgers with Peanut Sauce! Which is what we move to next! See? Thai Turkey Burgers with Peanut Sauce Print this recipe! Makes 4 burgers
Life can be cruel….. So it is cruel irony that I made this cake and don’t get to eat it(dreaded diet). Fortunately this is something my husband will gladly eat. But enough about my sorrows. One of my favorite chefs of all time is Marcel Desaulniers. He is most known for his one cookbook, Death By Chocolate. But I fell in love with his cooking watching his PBS cooking show, which many people never saw. And as much as I love him he does have a downfall…he makes really complicated desserts. Peanut Butter Chocolate Chip Cake 2 ounces unsalted butter 1 cup all purpose flour 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1/2 cup tightly packed brown sugar 3 ounces creamy peanut butter 1 large egg 1 egg yolk 1/4 cup sour cream 1/4 cup hot water 1/2 tsp pure vanilla extract 1/2 cup semi sweet chocolate chips Preheat oven to 325F. Grease three 9 x 1 1/2 inch pans. Combine flour, baking powder, baking soda, and salt. Mix together brown sugar, peanut butter and butter for two minutes. Chocolate Peanut Icing 1/2 cup heavy cream
Blueberry Girl: No Sugar Oat Drops When I first saw this recipe I was intrigued by the fact that these have NO sugar, butter, eggs or anything that can be considered unhealthy. Always on the hunt for things to throw at my kids at feeding time, I gave them a whirl. They are amazing, surprisingly light, incredibly filling and tasty, you can mix and match the ingredients to get a different result each time, adding different seeds fruits or nuts.You can freeze them wrapped individually and have a easy breakfast on the go. 1 1/2 cups regular rolled oats (use whatever type of oats you like) 1 cup coconut flakes 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon allspice 1/4 cup of almond meal (or nutmeal of your choice) ( If you want to make it nut free you could use a flour, just adjust the wet ingredients to get the right consistency) 1/2 cup mixed nuts, finely chopped 1 cup dried fruit (of your choice or chocolate chips or berries) Preheat oven to 175C. Take a large cookie cutter and press spoonfuls of the batter into it.
Zucchini Pizza Bites This recipe is an oldie, but goodie! I had a big zucchini that needed using up and I was sooo in the mood for these yummy (and guiltless) zucchini pizza bites!! A perfect way to use up all the zucchini in your garden and satisfy your craving for pizza in a low-carb way. I make these all the time, sometimes for lunch or as snack. Note: My zucchini was very large, if your zucchini is smaller, you can cut them on an angle for large ovals. Zucchini Pizza BitesSkinnytaste.com Servings: 1 • Serving Size: 4 pieces • Old Points: 2 pts • Points+: 3 ptsCalories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g Ingredients: 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)olive oil spray (I used my Misto)salt and pepper 2 tbsp quick marinara sauce1/4 cup shredded part skim mozzarellaDirections:Cut zucchini about 1/4 inch thick. Modified slightly from Green Light Bites.
How To Make Perfect Brownies I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Pour yourself a glass of milk, and that’s it. Make these in two minutes flat
Freezer Cooking with Slow Cooker Recipes Welcome Pinners! Please be sure to check out my Real Food tab at the top to find more slow cooker freezer meals! Also, I love to see everyone excited and sharing on their blogs and social media when they use my recipes, but please be sure to link back to me and do not publish the entire recipe! Thanks! My new Ecookbook, From Your Freezer To Your Family , full of new recipes, nutrition info, grocery lists and cute labels! Be sure to check my FAQ page if you have any other questions and follow MBL on Facebook to stay in the loop of free recipes and upcoming books! Like I mentioned in my post the other week, the last time I did a big cooking day, I had a big ah-ha moment. Although, I had a blast with Lauren, it was logistically very difficult to accomplish. So this latest big cooking day, I did it by myself and only did slow cooker recipes. Basically, all I was did was chop vegetables and assemble ingredients. I am telling you it will change your life! Here are my recipes. Ingredients
Peanut Butter Balls December 16th, 2010 If you’re looking for a healthy holiday treat, look elsewhere! Peanut butter balls (aka buckeyes) are easily my favorite Christmastime dessert. My Mom and I get together to make them around the holidays, and it’s a good thing we only make them once a year. If I had access to these goodies year-round I would be quite plump! 3 lbs. powdered sugar 1 lb. margarine or butter 4 cups peanut butter 3 packages chocolate chips ⅓ cake paraffin wax Heat the chocolate chips and paraffin wax in a double boiler until they melt. This recipe makes around 175–200 balls depending on how big you roll them (and how many you eat while making them).
Home | I Wanna Nom Chicken Enchiladas aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen 1 medium onion, chopped fine2 jalapenos, seeded and chopped fine1 teaspoon canola oil3 medim cloves garlic, minced3 Tablespoons chili powder2 teaspoons ground cumin3 teaspoons sugar1 15-oz can tomato sauce1 cup water1 large beefsteak tomato, seeded and chopped1 pound boneless, skinless chicken breasts (2 large breasts)1 cup extra sharp white cheddar, shredded1 cup monterey jack cheese, shredded1/2 cup minced fresh cilantro12 (6-inch) soft corn tortillascooking spraysalt and ground black pepperPreheat oven to 425. Nestle the chicken into the sauce. Reduce heat to 400.
Pumpkin Chocolate Chip Cookie Pie I made you a pie. Well, okay… I made you the filling of a pie. I bought the crust. I don’t do crusts. Remember when I tried? But I made croissants so that makes up for it. Way back when I shared a chocolate chip cookie pie that I found on a yellowed scrap of newspaper in my mom’s recipe box… and it literally tasted like a giant chocolate chip cookie. I’ve only made it once since then because if it’s made, it’s eaten. By me. All of it. Just try it. So… I made the pie with pumpkin. I woke up on Sunday morning with one thought in my mind: pumpkin chocolate chip cookie pie. Alright, I sorta do. See, for the last four weeks I’ve been trying to perfect a seriously CHEWY pumpkin chocolate chip cookie. I’m probably the reason for the pumpkin shortage because, um… I think I’ve gone through at least 10 cans trying to perfect these stupid chewy cookies. I’m convinced waking up with pumpkin cookie pie on the brain was the universe’s way of telling me to lay off the cookies. Oh, except for one thing. Print
Homemade Doritos Tortilla chips are simple to make, whether you plan on converting them to Doritos or not. For your tortilla chips you will need: Soft corn tortillas an oil with a light flavor, like sunflower, soybean, canola, etc. Using a pastry brush, spread a thin layer of oil on both sides of 1 tortilla. Lie flat on cutting board, and stack on another, brushing oil on the top. Repeat until you have a substantial pile. Take a sharp knife, and cut your pile of tortillas into even sixths. Bake at 350 until they start to lightly brown, approximately 10 minutes. If you're not in the mood for Doritos anymore, salt lightly and enjoy with salsa.
Perfect Flourless Peanut Butter Cookies . Kitchen Explorers . PBS Parents I’m a big fan of no-fuss baking, especially when it comes to cookies. This particular cookie I’m sharing with you today is truly remarkable because it uses only four ingredients and also happens to be gluten-free. And chances are good you have all these ingredients you need in your kitchen now: peanut butter, eggs, sugar, and vanilla. Using either creamy or chunky natural peanut butter, these cookies are crispy on the outside and a little soft on the inside. From our home to yours, enjoy! Pin It Mix the peanut butter, egg, sugar, and vanilla until the dough is mixed. Pin It Scooping mounds of dough using a medium cookie scoop will yield perfect shaped cookies every single time. Pin It Pin It Voila! Want to enjoy a steaming cup of authentic chai with your cookies? Gluten-Free Peanut Butter Cookies Ingredients 1 cup natural peanut butter, smooth or crunchy1 cup sugar1 large egg, lightly beaten1 tablespoon vanilla extract Instructions