Tag Archives: chocolate

Oat Chocolate Chip Cookies

10 Oct
Tasty with milk!

Tasty with milk!

Yesterday, while taking a break from working from home (long story, involving an eye infection and insane eye irritation), I wanted to whip up something that I wouldn’t feel too bad about eating, but tasty and sweet.

Typically oats make me feel like I’m doing something good for myself, and reducing the amount of white sugar also does the trick. This recipe is all about the oats, and by using agave syrup, avoids the white sugar as well. This recipe made a bakers’ dozen large-ish cookies.

Ingredients

  • 1/2 c agave syrup
  • 1 egg
  • 3 tbsp butter (room temperature)
  • 1/2 c whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 c rolled, old fashioned oats
  • 1/2 c chocolate chips
  • 3 tbsp unsweetened coconut flake, optional

Method

  • Preheat at 350.
  • With a mixer, beat the egg, agave, and butter together until smooth.
  • In a separate bowl, whisk the flour, salt, and baking soda together.
  • Add the flour mixture to the wet mixture until combined. Then with a spoon/spatula, fold in the oats. Finally, fold in the chocolate chips (and coconut flake, if using).
  • Spoon out (or use an ice cream scooper) onto silpat or greased baking sheet. Bake at 350 for 10-15 minutes, or until golden brown on top.

Chocolate Chip Cookie Dough Larabars

9 Oct
Eating my homemade Larabar while reading some contracts

Eating my homemade Larabar while reading some contracts

I’ve been making this recipe for the better part of 4 months now, whipping up a batch on Sunday afternoons, so that Rafe and I can take them in to work with us, one a day, all week long. I usually have them as my mid-morning snack. This recipe makes 10 small/med-sized bars, or 5 jumbo bars. Your choice!

At ~$40 for a box of 16 bars ($2.50/bar), buying Larabars at the store is an expensive proposition. Making them at home, however, depending on where you buy your cashews and dates in bulk, costs me about $4.75 per 10-bar batch, or $0.47/bar. Not bad!

Ingredients

  • 1 1/2 c raw cashews (don’t use the pre-salted kind)
  • 1/2 tsp salt
  • 1 c packed dates
  • 1/2 tsp vanilla extract
  • 1/3 – 1/2 c chocolate chips

Method

  • Using a food processor, whirl the cashews and salt until the nuts are roughly crumb-sized, maybe 45 sec to a 1min.
  • While this is going, soak your dates in a bowl of warm water to get them to soften up a bit. Squeeze out excess water and drop them into the processor, along with the vanilla extract. Whirl together until a ball forms. If the mixture isn’t sticking together, pour in (1 tbsp at a time) some of the excess date water.
  • Finally toss in the chocolate chips and allow to pulse a few times, until the chips are roughly mixed in.
  • Turn out onto a silpat or wax paper (something that won’t stick), and use a spatula to form into a rectangle. Now stick this (maybe with a plate or small cutting board until it) into the fridge for about 20 min to harden.
  • Cut into bars, store in the fridge. I usually place sheets of parchment between the bars so they don’t get too sticky.

Darkest, Richest Chocolate Ice Cream

13 Apr

DSC_0763Last month, my in-laws were in town for a visit. Now there’s something you should know about my father-in-law– chocolate is literally the only thing that works for him as a dessert. Nothing else will do.  And he’s a purest, so when chocolate is involved in the dessert, it’s really not enough. The dessert must be completely, darkly, richly, fully chocolate. (And the darker the better.)

So I adapted the Scharffen Berger chocolate ice cream recipe just for my father-in-law, and topped it with toasted coconut for my husband. We ate it while playing a game of Cards Against Humanity, which if you’ve never played, is quite hilarious especially while playing with one’s in-laws.

Ingredients 

  • 4 oz very dark semisweet chocolate (I used a mix of 60% and 70% cacao)
  • 4 egg yolks
  • 3/4 c sugar
  • 1/4 c cocoa powder
  • 2 c whole milk
  • 1 c coconut flake; sliced bananas (optional)

Method

  • Finely chop the chocolate and place in a large bowl.

    Or you could eat over sliced bananas, like me.

    Or you could eat over sliced bananas, like me.

  • In another bowl, whisk the egg yolks and sugar together until canary yellow. Whisk in cocoa powder until you get a thick paste.
  • Pour the milk into a medium saucepan and bring to a boil over medium heat. Whisk continuously. While whisking the cocoa mixture, slowly pour the milk into the cocoa mixture, whisk until smooth (whisk continuously so the egg does not cook in place!).
  • Return the cocoa+milk mixture back to the saucepan and cook again over medium heat, stirring this time with a wooden spoon, until it thickens enough to coat the back of the spoon. This should just be a few more minutes.
  • Strain the hot mixture into the bowl with the finely chopped chocolate pieces. Stir until chocolate melts.
  • Let cool, or cool by putting this bowl into a larger bowl with an ice bath in it. Cover with plastic wrap and refrigerate for 1 hr.
  • Freeze in ice cream maker according to instructions.
  • For toasted coconut to top, lightly brown coconut flake in a non-stick fry pan over medium heat, stirring constantly until aromatic. Let cool before serving over ice cream.

Cadbury Mini-Egg Chocolate Chip Cookies

27 Mar
photo 1

A never-ending sea of cookies

Notwithstanding the any references to religiosity and zombie Jesus, I really rather enjoy Easter, with its crazy traditions of bunnies who give birth to chocolate eggs. It’s like a chocolaty, marshmallowy pastel acid trip of a holiday.

I mean, neon/pastel fluffy Little Peeps anyone?

So the cookies on the right are what happens when I combined my love of Cadbury eggs with my passion for chocolate chip cookies. Go Easter! Joyeuses Paques!

This recipe makes 4 dozen cookies (yes yes YES), but we baked 2 dozen and froze the rest. You can easily pre-ball the dough and layer in a tupperware with sheets of parchment in between. They’ll keep for a good long while– at least a few weeks.

Ingredients

  • 2 sticks of unsalted butter
  • 2/3 c white sugar
  • 2/3 c brown sugar
  • 3 eggs
  • 3 tsp vanilla
  • 3 1/2 c flour
  • 1 1/2 tsp salt
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2/3 c white chocolate chips
  • 2/3 c milk chocolate chips
  • 1 pkg dark chocolate Cadbury mini-eggs

Method

  • Preheat to 350

    Close your eyes and dream of pastel bunnies and neon marshmallow chicks.

    Close your eyes and dream of pastel bunnies and neon marshmallow chicks.

  • Smash each Cadbury mini-egg (you can either chop with a knife or place in a ziplock bag and whack it with the heaviest textbook you have). Set aside.
  • Cream the butter and sugars with an electric beater. Add eggs and vanilla.
  • Whisk together the dry ingredients (but not the chocolate pieces) and fold in the chocolate chips and chocolate egg pieces.
  • Use an ice cream scoop to ball the cookies and baking on a silpat for about 10-12 min, or until the cookies are just golden brown enough to look delicious.

Delicious Paleo Brownies

19 Oct

Made these a few weeks ago and they were AMAZING. Hoping to have time to make them tonight before the outdoor film (see also picnic and BYOB lawn party) we are going to downtown. Best brownies ever. Delicious with milk, or just by their damned selves. And they are paleo! I made them in honor of a growing group of friends who are paleo.

Ingredients

  • 3/4 c almond flour
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3/4 c sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 c coconut oil
  • 4 oz semisweet baking chocolate, cut into pieces
  • 1/2 c white chocolate chips

Method

  • Preheat 325. Sift together almond flour, salt, cocoa powder, and baking powder in a small bowl and set aside.
  • In a microwavable bowl, melt the semisweet chocolate, in 15 second increments, mixing with a spoon so nothing burns!
  • Beat together the eggs, sugar, and vanilla. Slowly pour the melted chocolate and coconut oil into the egg mixture while whisking until fully incorporated. Go fast enough that the egg doesn’t cook itself with the chocolate.
  • Add the dry into the wet mixture little by little. Finally add the white chocolate chips.
  • Pour into a square pan and bake for ~30 min, or until a toothpick poked into the center comes out clean.

Chocolate Chip Paleo Cookies

24 Sep

This was my 3rd attempt at paleo cookies, and by far the best… These had enough crunch to be interesting, and great texture from the coconut and almond flour. Definitely will be making them again.

I brought 5 of them into work today and inadvertently ate 4 already. And it’s not even 2pm. Yikes. Must hide them.

Ingredients

  • 1 3/4 c almond flour
  • 1 tsp baking soda
  • 1/2 c unsweetened coconut flake
  • 1 egg
  • 1 tsp vanilla
  • 1/4 c honey
  • 1/2 c coconut oil
  • 1/3 c craisins
  • 1/3 c chocolate chips
  • 1/4 c chopped nuts (optional)

Method

  • Mix all dry ingredients together. Add in wet (egg, vanilla, honey, and oil). Then fold in chips, craisins, and nuts.
  • Use ice cream scoop to scoop out batter. Lightly flatter down. Bake on silpat for ~15 min at 325.

Chocolate Date Oatmeal Cookies

12 Aug

Sometimes I have days when I realize we’ve got so much stuff in our pantry that really should be used… Like today.
Whipped up some super tasty chocolate cookies, using dates for extra richness and coconut and oats for texture. Mmm mmm good, especially warm and with milk.

Ingredients

  • 1 c pitted dates
  • 3/4 c almond milk
  • 1 banana (ripe)
  • 1 1/2 tsp vanilla
  • 2/3 c oat flour
  • 1/3 c cocoa powder
  • 1/3 c regular flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c quick oats
  • 1/2 c unsweetened coconut flake
  • 1/2 c chocolate chips

Method

  • Preheat to 350
  • In a food processor, mix dates, banana, milk, vanilla together.
  • In a large bowl, sift together cocoa powder, flours, salt, and baking soda. Mix the wet ingredients into the bowl with dry. Then stir in extras– coconut flake, oats,  and choco chips.
  • Spoon onto greased baking sheet or silpat, bake for ~20 minutes.

Zucchini Chocolate Chip Banana Bread

2 Jul

Before we snarfed more for breakfast…

Yup, still working through those zucchinis from last week’s farmers’ market. We really overbought that week! We burned through half in a delicious frittata yesterday for lunch (with bell peppers and feta cheese), and I used the other half in this. Now we just have one left, so I think we’ll make it before we go on our mini-vacation for July 4th.

Even though I made this bread in the evening, I had intended it to be our breakfast the next day, only I couldn’t help but try a slice out… quality assurance or something like that. We also had some for breakfast this morning. No way to start the day better than with a chocolatey zucchini bread.

Ingredients

  • 1 c whole wheat flour
  • 1 c regular (unbleached) flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch salt
  • 2 eggs
  • 1/4 c honey
  • 3 medium/small ripe bananas
  • 1/3 c brown sugar
  • 1/4 honey
  • 1 tsp vanilla
  • 1 1/2 c grated zucchini
  • 1/2 c chocolate chips

Method

  • Preheat at 350.
  • Whisk dry ingredients together (flour, baking powder, soda, cinnamon, salt) in a medium bowl.
  • With an electric beater, beat together the eggs, honey, bananas, brown sugar, honey, and vanilla. A little bit at a time, drop the flour mixture into the wet mixture, continuing to beat until smooth. Then stir in the zucchini and chocolate chips.
  • Bake for ~45 minutes or until top is tan and cracked, and a knife comes out smooth.

Peanut Butter Protein Cookies

28 Jun

On a whim, I made these. They are delicious and light, but also chocolatey and rich. And who doesn’t like a peanut butter cookie?!

Ingredients:

  • 1 can garbanzo beans, drained and rinsed
  • 1/2 c peanut butter (I used smooth)
  • 2 tsp vanilla
  • 1/4 c honey
  • 2 tsp baking powder
  • 1/2 c chocolate chips

Method

  • Preheat to 350
  • Pour everything except choco chips into a food processor and mix until smooth and blended through. Add in the chips, but just stir them in (I like the chips intact– if you like them itty bitty, then pulse a few times).
  • With a large soup spoon, spoon out balls of the dough and place onto a silpat or parchment paper on a baking sheet. This recipe made ~16 balls for me. Since they don’t flatten out on their own, you may want to flatten them down a bit to have a more regular shape
  • Bake for about 15 minutes or until they become slightly cracked.

Double Chocolate Oat Scones

18 Jun

Another weekend morning, another oat flour creation. I really am starting to love baking with oat flour– the texture, and the knowledge that it’s really not so bad for you… All good things. So I made double chocolate scones– yum!

Ingredients

  • 1 1/4 c oat flour (I processed my own in the food processor)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 tbsp cocoa powder
  • 1-2 tsp sugar
  • 1/4 tsp salt
  • 1/2 ripe banana
  • 3 tbsp milk (I used skim)
  • 3 tbsp chocolate chips

Method

  • Preheat to 350.
  • Mix all dry ingredients together with a whisk until smooth.
  • Mash banana, adding milk, with a whisk until thinner and smooth.
  • Add wet ingredients to dry. Stir in chips, and form a dough. Pat down into a rectangle shape and cut triangles. You might want to sprinkle with extra sugar on top. Baking on silpat for ~10 minutes or until top cracks.