Category: Chocolate

Gluten Free Chocolate Chip Blondies

10/11/2013

Shut the front door.

Don't they look delicious?
I thought they were.
I was eating dough straight from the bowl.
At this point I knew they were going to be a hit.
I was also fairly certain NOT ONE SINGLE PERSON would guess the 'secret' ingredient.
AND
I was right.
No one guessed - well, no one except my friend Amber who is a pro at healthy eating and a pro at sneaking good for you stuff into food - and then it was only a guess.

Every last cookie was gone in NO TIME flat.

Here are the tally's from my house:
4 loved them and ask no questions.
2 thought they were just OK.
1 did not like them at all.
(Yes, that does equal 7. Yes, I do know how to count. Grammy is visiting from the states!!)
Can you guess who didn't like them? That's right, the one I made them for. The one we are fearful is gluten intolerant. She would have nothing to do with them. In fact, she spit them out. WHO DOES THAT?!?

Tally from Amber's house:
Totally WIN all the way around!
6 for 6 baby.

I got the original recipe here. I modified it a bit to make it a little more sweet...
Next time I am going to double the recipe.

What you need:
Parchment paper
1 can chickpeas, rinsed and drained - that's right, I said CHICKPEAS!!
1/2 cup natural peanut butter
1/2 + 1 TBL maple syrup
2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup chocolate chips

Preheat oven to 350

Line 8x8 pan with parchment paper (Or you can use cooking spray, but I don't like that stuff.)

Toss all ingredients except chocolate chips in food process or (or vitamix) and blend those babies up! It took me all of about 1 minute to complete this part from start to finish!

Once all your ingredients are mixed well fold in chocolate chips.

Bake for 25 minutes - edges will be slightly brown and it will look undercooked. Go with it anyway.

Cool on a wire rack for 15-20 minutes.

While they are cooling sprinkle a little sea salt on top for a little sweet/salty blend. I totally forgot to do this part, but I imagine it adds a whole new beautiful element to the blondie. If you forget, don't worry, they are delicious the way they are.

Cut with a plastic knife (these have the consistency of a fudgie type brownie)

Don't tell anyone the ingredients and serve for dessert.

1 Comment

Nut Butter Granola Balls

7/23/2013

2 Comments

So after my Whole 30 venture I have been a little more concerned about what goes in my body....but with that being said I'm not a super freak -- yet. :o) I still LOVE dessert and salty things, I'm just being a little more cautious about what is giong in, especially since I'm trying to become a runner (when does the switch actually flip and one owns it and says "I am a runner"? I'm still waiting for that day). So one day about a month ago I was searching for a better alternative to my typical type dessert, Texas Sheet Cake, when I ran across this Martha Stewart recipe and thought I would give it a whirl! I adapted it just a tad and I am pleased to announce that it is a winner in my book! Even the kids love these, but really, who wouldn't?

1/3 cup honey
1/4 cup natural peanut butter, almond butter or sun butter (I've tried it with all flavors and peanut is our family favorite, even though they are all good!)
2 tablespoons coconut oil
1 cup crisp rice cereal
1 cup old-fashioned rolled oats
1/4 cup dried cranberries, cherries or other dried fruit you love :o)
1/4 cup chocolate chips (I use dark)

In a small saucepan over medium, heat honey, nut butter of choice, and coconut oil. Stir until smooth. Remove from heat; stir in cereal, oats, and dried fruit. Let sit for about 5-10 minutes and add chocolate chips.

I used a small melon baller to drop the mixture onto a cookie sheet lined with parchment paper the first time, then I made bars the second time and the third time I used mini muffin tins which is what Martha suggested in the first place. I totally should have listened to her because that was the best way to do it.

Once you pick which way you are going to drop them, pop them in the fridge for about 15 minutes to let them firm up a bit....actually, just leave them in the fridge and when you need a littel something just pop one in your mouth.

Round 1
Just dropping them with a melon baller.
I couldn't decide which picture I like better, so I'm showing you both of them. :o)

Round 2
I made them into bars.
They are not stiff enough to make bars out of.
They fall apart when you cut them, but aren't they pretty?
Bars win for beauty.

Round 3
Winner, winner chicken dinner!
The little muffin tins were the best way to go!

Happy eating!

2 Comments

7 Layer Magic Bars

6/27/2013

4 Comments

These are REALLY BAD FOR YOU.
If you don't want to be tempted, STOP READING NOW.
You have been warned.

Trust me; I know how wrong it is to post Paleo Pancakes one day and 7 layer Magic Bars the next day.
Fire me.
I'm human.
And these are crazy GOOD!
I know you want to lick the screen, don't you?

Do you want to know how to make them?
They are SUPER EASY.
So easy you might have to go out and buy all the ingredients tonight.
AND you might not even want to let them cool before you STUFF.YOUR.FACE.

Preheat your oven to 350.
Crush 1 package graham crackers (I do this in a food processor...so much easier if you have one).
1 stick of butter. Yes, I said BUTTER. Melt that yummy goodness.

Combine butter and graham crackers and smash into the bottom of a 9x13 pan.

Next layer with 1/2 a bag of each:
milk chocolate chips
semi-sweet chocolate chips
white chocolate chips
butterscotch chips
If you like nuts toss a cup or two on now.
Sprinkle the top with coconut - between 1 -2 cups.
NEXT....open a can of Sweetened condensed milk and pour the ENTIRE can over the top of the coconut, covering every inch.

Pop in the oven at 350 for about 20-30 minutes or until the coconut starts to turn a little golden (like in the picture).
Try to let them cool before eating.
Share with neighbors because you really don't want to eat the entire pan - plus random acts of kindness are too few and far between. :o)

4 Comments

Texas Sheet Cake

1/3/2013

4 Comments

OH BABY.

Doesn't that just make your mouth water?

About a week before the new year friends invited us over for a New Year's day for dinner - I offered to bring dessert. Well New Year's day was here, we were lounging around and time got away with me -- when I realized what time it was I had 1 hour and 30 minutes to whip something up (and take a shower)! My first thought was Chocolate Kahula Cake it's quick and easy - then I remembered I used all the Kahlua to make the fondue the night before - Hey but that's OK, I've accidently made the cake with no Kahlua before and it was still wonderful- but then I only had one cup of sour cream and no Greek yogurt to use as a substitute.... great - I'm screwed. Everything I was thinking of was going to take too much time, Hubby kept saying, "don't worry, we will stop and pick something up". Hello, does he even know who he is dealing with? Has he EVER known me to 'stop and pick something up'? I know, I know he was trying to be helpful, and then it hit me....Texas Sheet Cake! Oh baby! I haven't made this in ages and if I remember correctly it doesn't take much time at all! YES! SCORE! And THEN I couldn't find my recipe! I could have SWORN I shared it with you all before. I guess not...finally after about 30 seconds of searching (it seemed like longer because I was frantic) I found it (in my old school recipe box) AND I had all the ingredients on hand AND I was right, it doesn't take too long. In fact I'm thinking about making one for breakfast as soon as I finish writing this up.

Texas Sheet Cake (you can thank the Pioneer Woman for this recipe!)

For the Cake:
2 cups of flour
2 cups of sugar
1/3 tsp of salt
4 heaping TBL cocoa
2 sticks of butter
1 cup boiling water
1/2 cup of buttermilk
1 tsp baking soda
2 eggs
1 tsp vanilla

For the Frosting:
1 & 3/4 sticks of butter
4 heaping TBL Cocoa
6 TBL Milk
1 tsp vanilla
1 pound powdered sugar

optional - 1/2 to 1 cup of pecans (chopped or whole)

Preheat oven to 350.

In a mixing bowl combine flour, sugar and salt.

In a saucepan melt butter, as soon as butter is melted add cocoa & whisk together.
Add boiling water to mixture and allow to boil for 30 seconds. Turn off heat and pour over flour mixture and combine.

In a large measuring cup (at least 2 cup size) pour in the butter milk, eggs, baking soda & vanilla. Mix together.

Add buttermilk mixture to the butter/chocolate mixture. Pour into sheet pan and bake for 20 minutes.

Frosting: Melt butter in a saucepan - add cocoa - whisk to combine - once combined turn off heat. Add milk, vanilla and powdered sugar. Stir together until well combined. Add pecans at this point if you choose to.

When cake is done pour frosting over warm cake.

Eat warm, or not.
Either way will be beyond happy.
With a nice tall glass of milk is even better.
Try to stop at one piece.
Remember it has 3 & 3/4 sticks of butter in it.
If you can't stop, just run an extra mile or two.
I had to run an extra 5 miles.

The cake was a huge hit and we were only 10 minutes late. :o)
And yes, I was showered.

4 Comments

“I've learned that people will forget what you said, people will forget what you
did, but people will never forget how you made them feel.”
― Maya Angelou

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Hi, I'm Trish, the writer, creator and photographer of this blog. I started this blog for 2 reasons, 1 - When I found out we were moving to Korea back in 2008 I was a little freaked out and started scouring the internet for information on Korea. At that time there wasn't much out there so I am doing my part in helping families across the world not be so freaked out when it comes time to move to Korea. The 2nd reason I started this blog was to help stay connected to family members back in the states. Today it is so much more that.
I hope you enjoy our journey.

Are you moving to Korea? Do you have questions, concerns? Are you freaking out? Freak out no further - click the button to ask a question. I'll do my best to answer open and honestly.

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