Cookie Dough Dip Go put on your stretchy pants. Seriously. Do it now. This is the situation I found myself in late Monday evening. Or the couch from which I was laying on after eating 16 snickerdoodles. You can only imagine what I did first thing yesterday morning. So let’s hit all the major points: 1. 2. 3. Or you can do dirty things like eat it with a spoon. Cookie Dough Dip makes about 1 1/2 cups 1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 3/4 cups chocolate chips Melt butter in a small saucepan over medium heat. Cream together cream cheese and powdered sugar for 60 seconds. Garnish with additional chopped chocolate. Oh! I think I love this girl.
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excited and sharing on their blogs and social media when they use my recipes, but please be sure to link back to me and do not publish the entire recipe! 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. Even with doing it this way, it was still a 3 hour affair, but during this time I was able to finish all the cooking AND the cleaning. I chopped all the vegetables with Penelope in her Learning Tower before nap, which was really fun. I just dumped the veggies into the gallon sized ziploc bags, then added the meat, then added the spices. Ingredients
S'more Cookie Bars These were a huge hit! Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla. Gradually mix the flour mixture into the butter mixture. Press half of the dough down into the greased and/or lined 8×8 pan (I doubled it and did a 9×13). Lay the chocolate bars over the dough. Then spread the Fluff over the chocolate. Press the remaining into sheet with your palms and lay the sheets over the marshmallow (as shown). Enjoy! S’more Cookie Bars Prep time: Cook time: Total time: Serves: 25-30 bars Preheat oven to 350 degrees F.
Social Light This weekend was a reminder of why Kyle and I moved back to the West Coast. No offense NYC, but when it comes to the weather and the social scene, California is where the party’s at! I may be well out of college, but that doesn’t mean I’m an old fart (yet). This weekend I was drawn to keg parties and tailgates like a moth to a flame. I don’t mind a seedy bar once in a while either. But before I get to the brew-fueled festivities, let me back up to Friday. You like my new pink Wifey mug? I had mega frothy coffee while making headway in my job search. I decided to break the fast with a bang. Vegan Whole Wheat Banana Vanilla Pancakes 1 1/2 cups whole wheat flour 2 tsp baking powder 3 drops NuNaturals vanilla stevia pinch of salt 1/2 banana (mashed up) 1 cup water 1/4 cup So Delicious coconut milk French Vanilla “creamer” Check out the banana inside. After such a hearty breakfast (I’m usually into lighter fare in the AM), noon came and went and I still wasn’t hungry for lunch. Whoa. Avo.
Carolina Banana Pudding Enlarge Credit: Todd Coleman SERVES 8 ¾ cup sugar¼ cup cornstarch½ tsp. kosher salt6 egg yolks3½ cups milk2 tbsp. unsalted butter, cubed1 tbsp. vanilla extract1 tbsp. dark rum5 medium bananas, sliced1 12-oz. box vanilla wafers1 cup heavy cream¼ cup confectioners' sugar 1. Whisk together sugar, cornstarch, salt, and yolks in a 4-qt. saucepan. Whisk in milk; bring to a simmer over medium heat. Cook, stirring, until custard thickens, 1–2 minutes. 2. Quinoa granola So. Effing. Tasty. This was so much more simple than I thought it would be. I’m never buying granola again (yeah right), but still…I know what I like in my cereal so why wouldn’t I make it to my exact specifications? My favorite things: 1. 2. 3. 4. 5. Given all this, I decided it was high time I made my own mix. Then, a couple of weeks ago my cousin hooked me up with this quinoa cookbook and Roland red quinoa. Divine intervention! On my first flip through, several things caught my eye, but the really intriguing recipe was quinoa granola. So I decided that “Q” day of alphebruary would be the day to experiment. Oh boy was it a winner. I tweaked the recipe quite a bit (ok, a lot) to meet my (aforementioned) specifications…and behold! Perfection. Quinoa and Buckwheat Granola (vegan, gluten-free) Ingredients: Directions: In large mixing bowl, combine dry ingredients (first 4 listed). Chop nuts and add to the bowl along with seeds and coconut. Mix well. Add liquids (melted coconut oil and maple syrup).
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Just add Sabra To know me is to know I love hummus. I mean really. Even my coworkers (who don’t know jack diddley about me) know that I’m a chickpea connoisseur. So how excited was I to get this in the mail?!? SO EXCITED! So back to the point. Cheesy Kale and Couscous (vegan, gluten free) Ingredients: 1 cup cooked couscous (I used Lundberg brown rice couscous) 1 cup shredded vegan cheddar cheese (I used Follow Your Heart cheddar alternative)1/4 cup hummus (I used Sabra classic)3 large kale leaves2 tbsp non-dairy milk (I used unsweetened almond milk)salt and pepper (to taste) Directions: Make couscous. While the couscous is cooking, wash, rib, and steam kale. This step also takes under 15 minutes. Shred cheese. Add the kale, couscous, cheese, and almond milk to a bowl and mix. At this point I also ran my knife through everything in the bowl (especially aiming at cutting up the kale). Then add the hummus, salt and pepper, and re-toss the salad. Divine. Good luck making this last longer than a day.
Macaron Recipe Roasty Toasty Cocoa Nuts This is probably the easiest recipe ever. I almost feel like a fraud using the word “recipe.” As I mentioned yesterday, I’ve been hankering for sweets in a major way lately. Lord knows I have plenty of chocolate on hand, but what I was really craving was something more snack-like. I went to Whole Foods in search of something to satisfy my appetite… Sweet AND snacky? After discovering they were out of candied ginger (the tragedy!!) And that’s how these roasted cocoa almonds were born. Salty Cocoa Roasted Almonds 2/3 cup raw almonds1 T. cocoa powder1/2 t. saltsprinkle of stevia (to taste)1 T. water Add all ingredients to a bag and you’re ready to shake ‘n bake. Preheat the oven to 350 degrees. Once everything is coated in chocolate, dump the cocoa nuts onto a sprayed pan. I’ve found that cutting off a corner of the bag is the cleanest (and most hassle free) way to get them out. Try and resist the urge to not eat them all before they make it into the oven Well done. And voila! Holy sh!
‘Aint nothing wannabe about it Evan’s vegan fudge is no joke. I can’t put it into words. I mean, look at that! Still not sure why he’s a “wannabe” chef. As far as I’m concerned, this dessert is about as close to heaven as it gets. For Evan’s recipe, click here. Ingredients: 1 cup vegan chocolate chips2 tbsp. cocoa powder1/2 cup coconut oilvegan butter substitute the Earth Balance was empty when I opened it1/8 cup almond milk I combined the Tropical Traditions coconut oil and the WF vegan chocolate chips and popped them in the microwave. After ~2 minutes it went from the above to the below. At this point I added in the WF organic almond milk and the Hershey’s cocoa powder. After mixing it all up I poured it in an 8×8 glass pan. If you aren’t drooling yet, there’s something wrong with you. At this point it was still warm like chocolate syrup. Instead, I popped it in the refrigerator to harden and set. Best cleanup ever. Almost ready… Two hours of chill time in the fridge later…annnnd…voila! Oh. Could you die?
Chocolate deception I can’t recall the last time I made brownies. But then, Katie got me thinking about them…and I couldn’t get them out of my mind. With brownies on the brain, I nervously set to work in the kitchen. I baked them with my fingers AND toes crossed…and then Kyle and I had a taste test. Crazy dense and reallllly gooey. Obviously I was aware of the ingredients, but Kyle had no idea that the main ingredient was… Beans! I have heard of black bean brownies before (chances are you have too), but I always had my doubts. I won’t sugar coat it, they don’t taste like brownies. Chocolate Deception (aka Vegan Banana Bean “Brownies”) Ingredients: 2 bananas (the more ripe the better)1 can (15 oz.) black beans, drained and rinsed well1/4 cup whole wheat flour1/4 cup NuNatural baking stevia 1/4 cup cocoa powder1 tbsp cinnamon1 tsp NuNatural vanilla steviashredded coconut (for topping) Directions: Blend black beans and bananas together. Pulse until everything is reallllly well blended. I have to be honest.
Perfect puddin’ I took my sweet time posting this recipe because I wanted it to be perfect. I wasn’t looking for anything fancy. My criteria were the following: quick low on sugarno fake sugardessert worthychocolatesubstantial In other words, I wanted something that I could whip up with ease, that would satisfy my sweet tooth, without excess sugar. Perfect puddin’ (v, gf) Ingredients: 7 oz. soft tofu (1/2 block)1 tbsp chia seeds1 tbsp maple syrup3 tbsp cocoa powder Directions: Pulse everything together in magic bullet/food processor/whatever. Serve. Voila! *Chilling the pudding in the fridge for a while before eating is definitely advised, but not necessary. Does anyone else associate Bill Cosby with chocolate pudding?