Chocolate Covered Peanut Butter Banana Bites

 

 

Do these even need an explanation?  Addicting!

melted semi sweet chocolate chips (dairy-free or vegan if needed)

organic peanut butter 

bananas

Slice the bananas into 1 inch thick pieces.  Place on a cookie sheet.  Top banana slices with a dab of peanut butter and cover with melted chocolate.  Place in refrigerator and allow to harden.  These are best stored in an air tight container in the refrigerator.  Enjoy!

Chocolate Fudge Pie

 

This pie is very rich.  A little goes a long way.  You could omit the crust and it would still slice nicely.  Without the crust you could serve it as a moose.

Crust:
1/2 cup rolled oats (gluten free if needed)
1/4 cup pecans, chopped
2 tablespoons honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla
1/2 teaspoon sea salt
3 tablespoons whole grain flour (any flour will work)

Filling:
1 package firm organic tofu
1 teaspoon cocoa powder
1 teaspoon vanilla extract
2 tablespoons nondairy milk
1/8 teaspoon slat
8 ounces (1 cup) semisweet chocolate chips
2 tablespoons organic agave or honey

Whipped topping:
1/2 cup canned organic coconut milk (the really thick coconut milk that comes in the can, not watered down) or organic dairy whip cream
2 tablespoons organic agave or honey

To make the crust:  Combine all the crust ingredients in a a food processor and pulse to mix.  Press crust evenly along the bottom of a pie pan.

To make the filling:  Melt the chocolate.  Combine all filling ingredients into a food processor or high speed blender.  Blend until super-smooth.  Pour over the pie crust.  Refrigerate until firm (at least 3 hours or even over night).

To make the whipped topping:  Place the canned coconut milk or dairy whip cream into a mixing bowl.  Add the agave or honey.  Whip cream until stiff peeks form.  Top the pie with the whipped topping.

Enjoy!!

Chocolate Mousse Cake

Here is an extremely satisfying chocolate dessert. It is high in fat and protein (whole food sources), but low in sugar and it uses no flour.

Compliments: Modified from www.annies-eats.com
Ingredients:
For the bottom layer:
6 tablespoons butter
7 ounces bittersweet chocolate (or 3/4 cup semi-sweet chocolate chips)
1 1/2 teaspoon vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup brown sugar, packed

For the middle layer:
2 tablespoons cocoa powder
5 tablespoons hot water
7 ounces bittersweet chocolate (or 3/4 cup semi-sweet chocolate chips)
1 1/2 cup heavy cream
1 tablespoon raw cane sugar
pinch of salt

For the top layer:
1/2 cup heavy cream
2 tablespoons honey

For garnish: Chocolate curls, cocoa powder or chocolate chips

Directions:
To make the bottom layer, butter the bottom and sides of a 9-inch springform pan. Center a rack in the oven and preheat to 325 degrees. Combine the butter and chocolate in a a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble the brown sugar into the mixing bowl. Beat until incorporated, about 15 seconds. Continue to beat on high speed until stiff peaks form. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake until the cake has risen, is firm around the edges and the center has just set but is still soft, about 14-16 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan.

To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. refrigerate for at least 15 minutes while preparing the top layer.

To make the top layer use a clean bowl of a stand mixer fitted with the whisk attachment. Whip the heavy cream and honey at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted. Spoon the whipped cream over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2 1/2 hours. You can top with chocolate curls, powdered cocoa or chocolate chips. Enjoy!

Gluten-Free Brownie

If you can't have wheat gluten or you just enjoy staying away from refined flour as much as possible these are a wonderful indulgence. I added a frosting to these brownies. The frosting turns these brownies into a super satisfying chocolate splurge.

Complements: The brownie recipe came from the book, You Won't Believe It's Gluten-Free.

Brownie:
1/2 cup butter
1/2 cup raw cane sugar
1/2 cup brown sugar
2 eggs
3/4 cup brown rice flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon xanthan gum
1/4 - 1/2 cup chocolate chips (optional, I added these to the ingredients :))

Frosting:
2 tablespoons milk (any kind)
1 tablespoon cocoa
2 tablespoons butter
3/4 cup powdered sugar
1/4 teaspoon vanilla extract

For the brownie: Preheat the oven to 350 degrees. Lightly grease a 9-inch square pan. In a medium-size bowl, combine and mix all the ingredients. Do not cream the sugar and butter first. The batter will be very thick. Spread in the prepared pan. Bake for 25 minutes.
For the frosting: Boil together milk, cocoa and butter. Take off burner and add powdered sugar and vanilla. Spread on brownies while still hot. After you add the frosting let the brownies cool completely. Enjoy!

Gluten Free Ginger Snaps

If you can't eat gluten and are looking for holiday cookies to make this recipe might make your list!

Complements: Enjoy Life's Cookies for Everyone!

Cookies
3/4 cup butter
1/4 cup unsulfured molasses
1 cup brown sugar (or 1/2 cup brown sugar and 1/2 cup honey)
1/4 cup flax meal
1/4 teaspoon salt
1 1/2 cup brown rice flour (they use white rice flour)
1/2 cup rice bran (I used oat bran because that is what I had)
1/3 cup tapioca flour
5 teaspoons water (may be able to omit most or all of the water if you are using 1/2 cup honey)
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Icing (I recommend cutting it in half, you can just drizzle the icing)
1 cup powdered sugar
1 tablespoon lemon juice

Preheat oven to 350 degrees. Cream together butter, molasses, brown sugar, flax meal, and salt. Mix in rice flour, bran, tapioca flour, 5 teaspoons water, baking soda, ginger, and cinnamon; form into ball. Dough will be dense. Pinch off pieces of dough, and roll into 1-inch balls. Place about 12 balls on greased baking sheet. Flatten balls with spatula. Bake about 12 minutes, until middles are firm. Let cookies cool 1 minute on baking sheet before removing to flat surface to cool completely. To make Icing: Mix sugar and lemon juice until mixture reaches spreadable consistency. Drizzle over or frost cooled cookies. Makes 2 dozen. Enjoy!

Note: They also use flax meal instead of an egg. If you don't have flax meal try using one egg instead, although I encourage you to keep flax meal on hand if you don't already. Flax meal is a great way to get essential fatty acids without any added cholesterol or saturated fat.

Old-Fashioned Apple Crisp

Have you made your first crisp of the season yet? This is the only fruit crisp recipe you'll ever need! In the fall and winter you can use crisp apples and tender pears. In the spring and summer you'll want to use luscious seasonal berries. Any combination of fruit and you can't go wrong with this recipe. It is a crowd pleaser ever time.

Complements: www.foodnetwork.com

note: This recipe makes a lot. It will make 2 -8" pie pans full or 1 big deep dish full

5 pounds apples, peeled, cored and cut into 1-2 inch cubes (or any combination of fruit, I often don't measure and just fill a medium to large size mixing bowl full of the fruit(s) I have chosen to use)
grated zest of 1 orange (optional, I typically omit)
grated zest of 1 lemon (optional, I typically omit)
2 tablespoons freshly squeezed orange juice (optional)
2 tablespoons freshly squeezed lemon juice
1/4-1/2 cup cane sugar (it depends on how sweet your fruit is)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

for the topping;
1 1/2 cup unbleached all-purpose flour (I think I'll try a gluten free flour next time and see how it turns out. I'll let you know)
3/4 cup cane sugar
3/4 cup brown sugar
1/2 teaspoon sea salt
1 cup oatmeal (I use extra thick rolled)
1/2 pound cold unsalted butter

Preheat the oven to 350 degrees. Combine the apples (or your chosen fruit(s)) with the zests, juices, sugar and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. (Or use a pastry blender) Scatter evenly over the apples (fruit). Place the crisp on a sheet pan and bake for 45 minutes - 1 hour until the top is brown and the apples are bubbly. I then take it out of the oven and let it sit for at least 1 hour before serving. You can serve it warm or at room temperature. Enjoy!

Apricot-Brown Sugar Shortbread

You will need a plan of were you will be taking these heavenly bars or you will eat the entire unhealthy batch yourself. Yes, these innocent looking bars of shortbread are that good!

Commplements: My sister, Beth Contreras

1/2 cup firmly packed light brown sugar
12 tablespoons butter (1 1/2 sticks), at room temperature
1 1/2 cup all purpose white flour
1 cup apricot preserves (or you could try other fruit preserves)

Preheat oven to 325 degrees. Lightly grease a 7 by 11 inch baking dish. (I used the large Pampered Cheif bar pan and needed 1 1/2 of the recipe) Press a piece of plastic wrap over the bottom of the prepared dish, letting the ends hang over the sides; smooth out any wrinkles. Combine brown sugar and butter in a mixing bowl and beat with an electric mixer on medium speed until light and fluffy, about 1 minute. On low speed, beat in flour until the mixture is well blended and holds together when pressed. Gather the dough into a ball. Divide the ball in half and press one half into an even layer over the bottom of the prepared dish. (Yes, it will be pressed thin) Lift the rectangle of dough out of the dish (this will become the top layer). Press the remaining half of the dough over the bottom of the dish. Spread the apricot preserves on top. Invert the first half of the dough directly onto the filling; peel away the plastic wrap. Bake the bars for 20 - 25 minutes or until golden. Transfer the dish to a wire rack to cool completely. Cut into 12 rectangles, then cut each rectangle into two triangles. Dust with confectioners' sugar (optional). Enjoy!

Salted Double Chocolate Chunk Cookies

Salted Carmel seems to be the big thing right now. Salted chocolate anyone? These are truly a divine chocolate fix. They are soft and chocolate rich all the way through. The salt gives these cookies an extra bite. These are a "pure indulgence".

Complements: www.annieseats.blogspot.com

8 ounces semisweet chocolate, coarsely chopped
4 tablespoons butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoons sea salt, plus more for sprinkling
2 large eggs, at room temperature
3/4 cup brown sugar
1 teaspoon vanilla
12 ounces semisweet chocolate, coarsely chopped (I used 1 cup of chocolate chips)

Preheat the oven to 350 degrees. Combine the 8 ounces of chopped chocolate and butter in a heatproof bowl set over a pan of simmering water, and heat until the chocolate and butter are melted and smooth, stirring occasionally. In another mixing bowl, stir together the flour, baking powder and salt. In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla. Beat on medium-high speed until the sugar has completely dissolved, about 4 minutes. Reduce the speed to low and add the melted chocolate mixture, blending until incorporated. Add in the dry ingredients and mix just until combined. Fold in remaining chopped chocolate with a spatula. I let my batter set-up in the refrigerator for a half an hour. Otherwise, it was too soft and the cookies spread out too much. Drop heaping tablespoons of dough onto baking sheets about 2-3 inches apart. Bake until the cookies are just slightly soft in the center and crackly on top, about 10 - 12 minutes. Sprinkle lightly with additional salt and let cool on the baking sheets a few minutes. Transfer to a wire rack to cool completely. Enjoy!

Buttermilk Doughnuts

Saturday morning pleasures!

Complements: www.recipezaar.com

1 tablespoon dry active yeast
1/2 cup warm water
1/2 buttermilk
3 tablespoons butter, melted
3 tablespoons sugar
2 1/2 - 3 cups flour
3 teaspoons baking powder
1 teaspoon salt
vegetable oil for frying

glaze
2 1/2 cup sifted powdered sugar
1/4 cup milk

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add buttermilk, butter, sugar and 1 1/2 cup flour, baking powder and salt; mix well. Add enough remaining flour to make a soft dough. Turn dough onto a floured surface and knead several times. Roll dough to 1/2 inch think and cut with a 2 1/2 inch doughnut cutter. Place doughnuts on a lightly floured surface, cover and let rise 45 minutes. Heat 3 inches of oil to 375 degrees. Drop in a few doughnuts at a time. Cook about 2 minutes or until lightly golden in color, turning once. Drain well on paper towels. To make the glaze mix together the powdered sugar and milk. Sprinkle doughnuts with sugar or glaze. Enjoy!

Baked Rice Pudding

This would qualify as a comfort food!

3 cups whole milk
1 1/2 cups heavy cream
2 cups cooked brown rice
3 eggs
1/2 cup sugar
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2/3 cup dried cherries or raisins

Preheat oven to 350 degrees. In a medium saucepan, combine the milk, cream, vanilla and rice over medium heat and bring to a low simmer, stirring occasionally. In a separate large bowl, whisk together the eggs, sugar, honey and cinnamon. When the milk/cream mixture comes to a simmer, add a ladleful to the egg/sugar mixture and whisk to temper the eggs and bring up the temperature so they don't curdle when added back to the hot milk. Add another ladle or two of the milk mixture and continue to whisk. Turn the heat off and slowly add the tempered egg mixture back to the pot of warm milk/cream/rice. Stir to combine. Add the dried cherries or raisins and stir to combines. Pour the rice mixture into the casserole dish and place in preheated oven, uncovered. Bake for 20-25 minutes until a skin forms on the top of the pudding and the rice has absorbed most of the liquid. Allow to cool a little and serve warm. Mine was a bit runny after 20 minutes so I turned off the oven and let it rest another 20 minutes or so in the turned off oven. You can also cool to room temperature and then refrigerate, covered, for several hours or overnight. Enjoy!

Chocolate Popcorn

This makes a great, sweet-satisfying, chocolate-satisfying treat. I consider it a "wholefood" indulgence!
We always pop popcorn on the stove. Personally, I think it beats all theater popcorn, hands-down :).

Compliments: "Just 4 Kids"

3 tablespoons sunflower or safflower oil
1/4 cup popcorn
2 tablespoons butter
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon milk (or water for dairy-free)
1/4 cup semisweet (or extra dark!) chocolate chips

Preheat the oven to 300 degrees. Heat the oil in a large, heavy-bottom pan. Add the popcorn kernels, cover the pan, and cook, shaking the pan vigorously and frequently, for about 2 minutes, until the popping stops. Turn into a large bowl.

Put the butter, sugar, honey and milk (or water) in a pan and heat gently until and butter has melted. Bring to a boil, without stirring, and boil for 2 minutes. Remove from the heat, add the chocolate chips, and stir until melted.

Pour the chocolate mixture over the popcorn and toss together until evenly coated. Spread the mixture onto a large cookie sheet. Bake the popcorn in the oven for about 10 - 15 minutes. Let cool. Enjoy!

Sugar Cookie

These are a delicate, crispy and melt in your mouth sugar cookie! Pure indulgence :).

1 cup powdered sugar
1 cup granulated sugar
1 cup butter
1 cup oil
1/4 tablespoon vanilla
2 eggs
5 cups unbleached flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt

Cream together powdered sugar, granulated sugar and butter. Add oil, vanilla and eggs to creamed ingredients and mix. Scrape sides of mixing bowl and add flour, soda, cream of tartar and salt. Mix at medium speed for 2 minutes (the batter will be light and fluffy). Scoop cookie dough onto cookie sheets. Press cookie with plastic cup dipped in sugar or cookie sprinkles. Bake at 350 degrees for 12 minutes (lightly brown around the edges). Enjoy!

Gluten Free Peanut Butter Cookies

This is a wonderful alternative to an unbleached white flour peanut butter cookie. It uses sorgum flour which you can find fairly inexpensive at any health food store (or Fred Meyer). Sorgum is a grass that is harvested similar to the way you would harvest wheat. I don't use it very often, but in a cookie like this it is an excellent alternative to wheat and our bodies will thank us for the change! This recipe does use white sugar and brown sugar so maybe I should put it under my "pure indulgence" section ;).

1/3 cup brown rice flour
1/3 cup sorghum flour
1/3 cup cornstarch
1 cup quinoa flakes (or rolled oatmeal, but quinoa flakes are a wonderful alternative and highly nutritious)
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons oil
6 tablespoons peanut butter
1/2 cup cane sugar
1/2 cup brown sugar
1/4 cup vanilla rice milk (sorgum flour tends to be dry so adding an extra liquid helps)
1 teaspoon vanilla

Place all dry ingredients in a bowl and set aside. In a mixer add oil, peanut butter, cane sugar, brown sugar, vanilla rice milk and vanilla. Blend well. Add dry ingredients and mix until blended. To make them a nice giant size (like the picture) scoop 1/3 cup of dough and roll into a ball. Then use a fork to flatten out. You can fit about 6 on a cookie sheet. Bake at 350 degrees for 15 minutes (or until brown on the tops). Enjoy!

Chickpea Flour Brownies

Complements of: www.foodandspice.blogspot.com
A gluten-free pure indulgence!

2/3 cup butter
1/3 cup dark chocolate
3 eggs
1 cup of sugar (I used 1/2 cup sucanate and 1/2 cup white sugar)
2/3 cup dried cranberries (optional)
1 1/2 teaspoon vanilla
4 tablespoons cocoa powder
2/3 cup chickpea (garbanzo bean) flour

In a small saucepan melt butter and dark chocolate together. Remove from heat and cool a few minutes. Beat eggs and sugar together. Add the butter and chocolate mixture and mix. Add the remaining ingredients and mix well. Pour into a greased 8x8 (or 9x9) pan. Bake for 25 minutes at 350 degrees. Enjoy!

Mud Puddle Chocolate Cookies

Complements of: grouprecipes.com
I let the kids pick out a cookie to make today. All they needed to hear was the name "mud puddle" and they were sold. I was skeptical, but I was very happy with the results. This cookie tastes similar to a chocolate shortbread (high fat content contributes to that). Terrific Recipe!

1 cup of butter
1 cup of sugar
2 egg yolks
1/4 cup safflower oil
1/2 cup cocoa powder
2 teaspoon vanilla
2 1/4 cup of flour
1/4 teaspoon of salt

For the chocolate ganache:
4 oz of semi-sweet chocolate
2 tablespoons of heavy cream

In a large bowl cream butter and sugar until light and fluffy. Blend in the egg yolks. In a separate bowl whisk the oil, cocoa powder and vanilla together. Add to butter mixture. Blend well. Add the flour and salt to the wet mixture and mix until combined. Scoop out balls of dough into 1 inch balls and place on cookie sheet. Bake at 350 degrees for 12-15 minutes. After removing the cookies from the oven use a rounded spoon to gently press an indention or "puddle" into the middle of each cookie. Let cookies cool. To make the ganache slowly melt the broken up chocolate in the microwave. Whisk in the cream. Place mixture into a small sandwich bag and squeeze out the air. Cut a small corner from the bottom of the bag. Pipe the chocolate ganache into the small puddle or indention of each cookie. If you have extra ganache you can even drizzle it over the cookie in a zig zag. Cool completely. They also freeze well. Enjoy!

Oatmeal Chocolate Chip Cookies

3/4 cup butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 1/2 cup flour
1 1/2 cup thick rolled oatmeal
1 teaspoon baking soda
1/2 pound chocolate chips

Cream butter and sugars together. Add eggs and continue to cream together. Add flour, oatmeal, baking soda and chocolate chips. Mix until blended. Bake 12 minutes at 325 degrees. Enjoy!

Good Old Chocolate Chip Cookies

Compliments of: closetcooking.blogspot.com

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 1/8 cup of flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chip cookies

Whip together the butter and sugars. Add the egg and continue mixing. Add the remaining ingredients and blend. Bake at 375 degrees for 8 minutes. Enjoy!

The Good Stuff

From my wonderful "lifesaver" friend, Elisabeth. This chocolaty, divine dessert has a crunchy brownie outside and a gooey, fudge center! (And so simple to prepare I have been known to make it a couple nights in a row!)

1 stick of butter
2 cups of sugar
2 eggs
1 teaspoon vanilla
3 tablespoons cocoa powder
1/4 cup flour

Melt butter with cocoa in small saucepan over the stove. Stir well. Mix sugar and eggs. Add melted butter/cocoa mixture, vanilla and flour. Pour into 4 custard cups ( or a greased loaf/bread pan). Put in a 9 X 13 inch pan. Pour enough water into the 9 X 13 inch pan to cover the bottom of the custard cups or bread pan 1 inch up the sides. (You are making a water bath for the custard cups or bread pan)Bake @350 degrees for 30 minutes. Remove from water bath. We enjoy the dessert warm right out of the oven. Enjoy!