Healthy Magic Bars

Crust
1 1/4 c almond flour
1/4 c butter, softened
2 T honey

Preheat oven to 350. Combine all ingredients and press into 8x8 pan. Bake 10 minutes. While crust is baking, prepare filling.

Filling
3 T butter, melted and cooled
1/4 c honey
2 egg yolks
1/2 c dark chocolate coarsly chopped, recommended: Ghiradelli 86%
1/2 c walnuts coarsley chopped
1/2 c unsweetened flake coconut

Combine butter and honey. Add egg yolks and mix well. Add remaining ingredients and stir until fully incorporated. Pour evenly over crust, return to oven and continue baking for 20 minutes. Cool completely before slicing. Yield 16 bars.

Single Serving Chocolate Cake, Gluten & Refined Sugar Free ~ adapted from leelalicious

2 T coconut oil
2 T coconut flour
2 T cocoa powder
1 t honey
1/2 t baking powder
1/2 t vanilla
1 egg
Splash of milk

Place all ingredients in a ramekin and stir with a fork until completely smoothe and looks like cake batter. Microwave on high power 2 minutes. Remove from microwave and let stand 2 minutes prior to serving. Top with unsweetened whipped cream and chocolate shavings, if desired.

Total carbs: 9g

Low Carb Chocolate Cream Cheese Brownies ~ adapted from Yummy Inspiriations

3.5 oz high quality dark chocolate, 90% cacao minimum
3.5 oz butter
2 eggs
2 T honey
1 t vanilla
1/4 c coconut flour
1/4 c cream cheese

Preheat oven to 350. Grease 8x8 pan, set aside.

Melt butter and chocolate over low heat until completely smooth. Take care not to scorch chocolate, remove from heat as soon as completely melted and allow to cool slightly.

In medium bowl, beat eggs, honey, and vanilla until honey is fully incorporated into eggs. Slowly add cooled chocolate mixture, whisking constantly. Gradually add coconut flour, one tablespoon at a time,  until thoroughly incorporated.

Pour half batter into prepared pan. Dot with small pieces of cream cheese and top with remaining batter, covering cream cheese completely. Bake 15-18 minutes. Do not over bake or brownies will be dry. Cool a minimum of 15 minutes prior to cutting. Store loosely covered at room temperature up to 3 days.

Low Carb Hot Chocolate with Honey Vanilla Whipped Cream

Hot Chocolate
4 oz. high quality dark chocolate, 80% minimum. Recommended: Ghiradelli 86% cacao
8 oz. whole milk

Finely chop chocolate. Place in small saucepan with milk. Heat over medium low heat until chocolate is melted and milk is hot. Do not allow to boil.

Pour in mug and top with honey vanilla whipped cream. Yields one serving.

Honey Vanilla Whipped Cream
1/2 c heavy cream
1 t vanilla
1 t pure honey

Whip ingredients until soft peaks form. Keep covered in refrigerator up to 3 days. Rewhip if cream begins to separate after refrigeration.

Gluten Free Chocolate Chip Cookies ~ adapted from very best baking

2 c blanched almond flour (not almond meal)
1/2 t salt (omit if using salted butter)
1/2 t baking soda
6 T butter, softened
1/4 c pure maple syrup
2 t vanilla extract
1/2 c good quality dark chocolate, coarsely chopped
1/2 c pecans, chopped

Preheat oven to 350°. Line 2 baking sheets with sil-pat or parchment paper.

In a large bowl, combine butter, maple syrup, and vanilla. Mix well until completely smooth. Add almond flour, salt, and baking soda. Stir until just combined. Stir in chocolate and pecans until thoroughly mixed.

Using a small cookie scoop, portion batter evenly between 2 cookie sheets. Flatten cookies slightly with your hand or the bottom of a glass. Bake 12-15 minutes, until edges are beginning to brown. Cool cookies 15 minutes on cookie sheet before moving to rack to cool completely.

Store 3 days at room temperature. Yield 24 cookies.

Hand dipped Buttercream Candy

2 lbs powdered sugar
1 can sweetened condensed milk
2 T vanilla extract
1 bag semi sweet chocolate chips
1 t coconut oil
Assorted flavorings, see below

In a large bowl, combine half powdered sugar with half milk and vanilla. Stir until well combined and very smooth. Add the following flavorings, as desired:

     1 bag sweetened flake coconut, or
     1/4 c cocoa powder plus 1 stick softened butter, or
     1/4 c cocoa powder plus 1 stick softened butter plus 1/2 c chopped walnuts
   
Shape into small rounds, approximately one or two bite sized, and refrigerate until firm.

While candies are firming, melt 1 bag semi sweet chocolate chips with 1 t coconut oil. Dip chilled candies individually into chocolate coating. Replace in refrigerator to set.

Place candies in individual paper liners and store in the refrigerator.

Note: Shaping flavored candies into different shapes prevents guesswork when selecting a candy to try (i.e. triangle = chocolate walnut, round = chocolate creme, square = coconut creme, etc.)

Oatmeal Chocolate No-Bake Cookies ~ adapted from 12 Tomatoes

2/3 c natural peanut butter

1/2 c coconut oil

1/4 to 1/2 c honey, adjust to taste

3 c quick cook oatmeal

1/3 c cocoa powder

2 T vanilla extract

1/4 t coarse salt

Line 2 baking sheets with parchment or silicone baking mats. Set aside. 

Melt peanut butter, coconut oil, and honey over medium heat, stirring until completely smooth. Remove from heat and add vanilla. Stir in oats, cocoa powder, and salt until well mixed. 

Using a small cookie scoop or 2 spoons, drop cookie balls onto prepared baking sheets and flatten tops slightly. Freeze 15 minutes. Store in freezer tightly covered. Yield ~ 30 cookies. 

Healthy Sugar Free Fudge ~ adapted slightly from Peachy Palate

1 14 oz can black beans, drained and rinsed
1/2 c pitted medjool dates
1/4 c natural peanut butter
1/4 c unsweetened coca powder
2 T coconut oil, melted
2 t vanilla extract
Pinch sea salt
Chopped pecans, optional (but strongly recommended)

Place all ingredients except pecans in food processor. Process until very smooth, approximately 5 minutes. Scrape down bowl as necessary. Spread fudge mixture in a greased 4x9 loaf pan. Sprinkle with pecans,l if desired, pressing down slightly. Refrigerate until well set, at least 1 hour. Slice into 20 squares and store tightly covered in refrigerator.

Chef's note: The texture is definitely "beans", in my opinion the addition of pecans is a must.

Chewy Chocolate Truffles

5 oz dried plums
1 c water
2 oz unsweetened baking chocolate
2 oz semisweet baking chocolate
Unsweetened cocoa powder

Place dried plums in medium bowl. Heat water to boiling and pour over plums. Let set 20 minutes minimum. Drain off water and finely mash plums using a pastry cutter or fork. Set aside.

Chop chocolate and place in microwave safe dish. Heat in microwave 20 seconds, stir. Add chocolate to plums and mix until well incorporated. Divide into 12 balls using mellon baller or small cookie scoop. Roll in unsweetened cocoa powder and place on wax paper lined plate. Place in freezer 2 hours minimum. Transfer to sealed container when frozen, store tightly covered in freezer.

80 calories per truffle. Yum!

- Posted using BlogPress from my iPhone iPad

Chocolate Sauce

2 1/4 c sugar
3/4 c unsweetened cocoa powder, sifted
1 T plus 1 1/2 t flour
1/4 t salt
1/2 c heavy cream
1 c milk
1 T vanilla

Place sugar, coca, flour, salt and cream in a medium saucepan and whisk to combine into a thick paste. Add milk and bring mixture to a boil over medium high heat, whisking often. Reduce heat to low and simmer for 5 minutes, whisking frequently. Remove from heat, add vanilla. Allow sauce to cool, or serve warm.

Store in refrigerator for up to 2 weeks, covered. Yield approximately 3 cups chocolate sauce.

- Posted using BlogPress from my iPad

Flourless Chocolate Cake ~ adapted from Epicurious

4 oz fine-quality dark chocolate, recommended Lindt 85% very dark
1 stick (1/2 c) butter
3/4 c sugar
3 eggs
1/2 c unsweetened cocoa powder
Chocolate syrup
Fresh fruit for garnish, optional

Preheat oven to 375°F and butter an 8-inch round baking pan, or spray with nonstick cooking spray. Line bottom of pan with a round of wax paper and butter paper.

Chop chocolate into small pieces. In double boiler set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth.

Remove top of double boiler from heat and whisk sugar into chocolate mixture. In a small bowl, lightly beat eggs. Temper eggs by adding 1/2 c melted chocolate to eggs, then add mixture to melted chocolate and sugar. Whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined.

Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

May be eaten warm or cooled. Pictured, double recipe made into layer cake to serve 16.


- Posted using BlogPress from my iPad

Cake Mix Cookie Bars

1 box yellow cake mix
2 eggs
5 T butter, melted
2 c chocolate chips

Preheat oven to 350. Grease 11 x 7 pan and set aside. In medium bowl, combine all ingredients and mix well to combine.

Press dough into prepared pan and bake 20-25 minutes, until light golden brown. Do not over bake. Serve warm with ice cream. Serves 10.

Adapted from Duncan Hines.


- Posted using BlogPress from my iPad

Chocolate Crescent Rolls

1 can (8 oz) refrigerated crescent dinner rolls, recommended: Pillsbury
1/2 c semi-sweet chocolate chips
Powdered sugar, for garnish

Heat oven to 350°. Separate dough into 8 triangles. Evenly divide chocolate chips between triangle dough. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.

Bake at 350° for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar and serve.

Zebra Cheesecake ~ adapted from Not Quite Nigella

2 oz butter
9 oz cream cheese
3 oz whole milk
2 oz unbleached flour
1 oz cornstarch
1/4 t salt
1 T lemon juice
5 oz sugar
6 eggs, separated
1/4 t cream of tartar
2 T unsweetened cocoa powder

Lightly grease and line the bottom and sides of a round 12 inch springform pan with parchment paper. Wrap two layers of foil around pan to prevent water seeping in. Use a baking dish that will accommodate the springform pan and fill empty baking dish 1/4 full with water and place the baking dish with water (do not add springform) on center rack of oven. Set oven to 325.

Melt cream cheese, butter and milk over a double boiler over medium heat. Whisk constantly until melted and no lumps remain. Cool mixture over an ice bath. Fold in flour, cornstarch, 6 egg yolks, and lemon juice, mix well and set aside.

Whisk 6 egg whites with cream of tartar until foamy. Add in sugar and whisk on high speed until soft peaks form. Add one third of the egg white mixture to the cheese mixture to loosen. Fold in remaining egg white mixture in two batches and mix well. Divide batter evenly in two and sift cocoa into one bowl.

Take prepared springform pan and place 3 tablespoons of vanilla batter in a circle in the center of the tin. Then take 3 tablespoons of the chocolate batter and place in the center. Continue adding 3 tablespoon circles of batter until both of the batters are used. Circles will spread automatically.



Carefully transfer cheesecake into the water bath in oven making sure not to tilt cheesecake. Bake cheesecake in the water bath 55 to 65 minutes or until a skewer inserted in the centre comes out clean. Cool on cooling rack and refrigerate until thoroughly chilled. Serves 12.

Cookie Dough Cake

basic butter cake
1 c butter (2 sticks), softened
2 c sugar
3 c self-rising flour, sifted
4 large eggs, room temperature
1 and 1/4 c milk, room temperature
1 t vanilla extract

Preheat oven to 350°.

Grease and flour 2 (9-inch) cake pans. Using a mixer fitted with whisk attachment, cream butter until fluffy, approximately 3 minutes. Add sugar and continue to cream well for 6 to 8 minutes, scraping down bowl a couple of times. Add eggs, 1 at a time, beating well after each addition. Scrape down bowl. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and beat until just mixed.

Divide batter equally between prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter and drop it flat onto counter. Do this several times to release air bubbles and assure a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes, then invert cakes onto cooling racks lined with plastic wrap. Wrap tightly when cooled and freeze for at least 1 hour prior to decorating.

cookie dough filling
4 T butter, softened
6 T light brown sugar, packed
1 c plus 2 T flour
7 oz sweetened condensed milk
1/2 t vanilla
1/2 c mini semisweet chocolate chips

To make cookie dough filling, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low and add in flour, sweetened condensed milk and vanilla, mix until combined. Increase speed to medium and beat until incorporated and smooth. Stir in chocolate chips by hand. Remove dough from bowl, cover with plastic wrap and refrigerate until firm, one hour minimum.

When set, scoop into small balls using a melon baller or similar instrument. Set cookie balls on cookie sheet lined with wax paper and place in refrigerator until ready to assemble cake.

brown sugar frosting
1 and 1/2 c butter (3 sticks), softened
4 c powdered sugar
2 c light brown sugar
3 T vanilla
3 T flour
Cream all ingredients on medium high speed until very smooth, approximately 5 minutes.

cake assembly
Place one cake layer on decorative plate. Remove one third frosting to another bowl and add approximately 15 cookie dough balls. Stir gently to cover cookie dough with frosting. Spread frosting with cookie dough balls evenly on cake layer so cookie dough is in a single layer. Add second cake layer to top and frost evenly with remaining frosting, spreading over sides. Decorate with mini chocolate chips and chocolate chip cookies, if desired. Store tightly covered in refrigerator. Serves 20.

Cookie Dough Truffles

4 T butter, softened
6 T light brown sugar, packed
1 c plus 2 T flour
7 oz sweetened condensed milk
1/2 t vanilla
1/2 c mini semisweet chocolate chips
2 c semisweet chocolate chips, divided

To make cookie dough filling, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low and add in flour, sweetened condensed milk and vanilla, mix until combined. Increase speed to medium and beat until incorporated and smooth. Stir in chocolate chips by hand. Remove dough from bowl, cover with plastic wrap and refrigerate until firm, one hour minimum.
When set, scoop into small balls using a melon baller or similar instrument. Set cookie balls on cookie sheet lined with wax paper and set aside.

In microwaveable bowl, place chocolate chips and microwave on high at 30 second intervals, stirring after each, until beginning to melt. Add remaining 1/2 c chips and stir well until completely melted and smooth. Drop one truffle ball into melted chocolate and, using a fork, roll truffle until completely coated with chocolate. Remove truffle with fork, shake off excess chocolate and return to wax paper. Place in refrigerator until set, approximately 30 minutes. Store in airtight container. Yield 30 truffles.

Punxsutawney Phil Cupcakes

Ok, so I didn't make any of this from scratch. I intended to bake the cupcakes myself and top them with homemade chocolate buttercream frosting, but who am I kidding? I picked up a dozen cupcakes at the bakery and instead of spending an hour in the kitchen, I spent it with my family. A good choice of time management, if I do say so myself.

These were so cute when they were done that the children didn't want to eat the groundhogs. How adorable is that? They did eventually devour it, Phil and all. This kind of special occasion baking is my favorite; easy prep with high impact.

Materials
Chocolate cupcakes ~ homemade or store bought, it won't affect the look of the final product
Chocolate buttercream frosting ~ again, no difference if you let someone do the baking for you
12 Oreo cookies
Nilla Wafers ~ one per cupcake
Sliced almonds ~ two per Nilla Wafer
1/4 c semisweet chocolate chips

Method
Place chocolate chips in zip-top bag and seal, removing as much air as possible. Microwave on full power at 30 second intervals until soft and melted. Cut a small hole in one corner of bag and squeeze chocolate onto Nilla Wafers making eyes and nose for groundhog. Add a small amount of melted chocolate to two sliced almonds and adhere to back of Nilla Wafer groundhog. Set groundhog cookies aside to set.

Separate chocolate Oreo cookies from creme filling and crush into crumbs. Frost cupcakes with buttercream and roll in cookie crumbs. Push groundhog cookie into frosting.

Cookies and Creme Cupcakes

I made these this past weekend for DL White's birthday (hi DL!) These are so chocolatey and moist, they are a must have in every chocoholics recipe file.




Recipe ever so slightly adapted from Bakerella.

for the Cupcakes:
1 1/2 c flour
1/2 c unsweetened cocoa
1 1/4 c sugar
3/4 t baking soda
1/2 t baking powder
1/2 t salt
2 eggs
1/2 c vegetable oil
1 t vanilla
3/4 c milk
3/4 c hot water
1 package Oreo cookies (not double-stuffed)

Preheat oven to 350°. Line 2 muffin pans with 24 cupcake liners and place one whole Oreo in each.

In a stand mixer fitted with the beater attachment, mix the flour, cocoa, sugar, baking soda, baking powder and salt on low. Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix on medium high speed for several minutes. Batter will be very liquid.

Transfer batter to a large measuring cup and then pour batter into each cupcake liner cup so that it is no more than three quarters full. Cookies will most likely float to the top but it's okay if they don't.

Bake in center of oven for 16-18 minutes. Rotate baking racks half-way through if needed. Let cool completely before frosting.

Yeild approximately 18-24 cupcakes.

for the Frosting:
2 c shortening
2 lb powdered sugar
2 t vanilla
1/4 c milk
20 Oreo cookies, filling removed and crushed

In stand mixer with whisk attached, beat the shortening until smooth. Add vanilla and mix until combined. Add powdered sugar and milk in three additions, scraping down the sides after each.

Place crushed cookies in a shallow bowl. Mound frosting on each cupcake and roll top in crushed cookies until all frosting is covered.






Chef's Note: Bakerella suggested placing broken cookie bits in the bottom of the cupcakes but I really like the "wow" factor of biting into a cupcake and finding a whole Oreo.

Puffins ~ adapted from Bakerella

Puffins are pancake batter baked in muffin cups making them pancake-muffins, or Puffins. Bakerella's recipe called for 1/2 c chocolate chips in the batter with more sprinkled on top. Because I'm not five-years-old, I don't particularly like that much chocolate for breakfast so I adjusted the recipe making the chips optional. Feel free to add more if you like but if you do, don't be surprised if all you taste is chocolate and not the pancake.



1 c flour
1 t baking powder
1/2 t baking soda
1/4 t salt
2 T sugar
2/3 c buttermilk
1 egg
2 T pure maple syrup
2 T melted butter
1/4 c chocolate chips, optional

Preheat oven to 350°. Generously grease mini-muffin pan with nonstick cooking spray.

Sift flour, baking powder, baking soda, salt and sugar into a medium mixing bowl. In second bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Fill muffin cups no more than 3/4 full and sprinkle with chocolate chips, if desired. Bake for 8-9 minutes or until set and tops are no longer shiny.

Let cool 5 minutes and remove from pan. You may need to use a toothpick around edges to loosen Puffins from pan. Serve warm with butter and maple syrup for dipping. Yield 24 puffins.

Chocolate Guinness Cupcakes with Bailey's Buttercream Frosting

for the Cake
1 c Guinness Stout
1/2 c (1 stick) plus 2 T butter
3/4 c unsweetened cocoa powder
2 c sugar
2 eggs
1 T vanilla extract
3/4 c sour cream
2 c flour
2 1/2 t baking soda
pinch salt
1 recipe cream cheese frosting, to follow

Preheat oven to 350°. Place 24 cupcake liners in muffin pans. Lightly mist liners with non-stick cooking spray.

Place stout and butter in medium saucepan and bring to simmer over medium heat until butter is completely melted. Whisk in cocoa and sugar until smooth and set aside.

Thoroughly combine flour, baking soda, and salt in large bowl. In the bowl of a standing mixer, beat together eggs, vanilla, and sour cream until well blended. Temper egg mixture by adding a small amount of stout and chocolate mixture; beat well. Add remaining chocolate mixture to egg and beat just to combine. Add flour mixture on low speed and beat just until combined.

Pour batter into prepared muffin pans filling 2/3 full. Bake in preheated oven 15 minutes or until toothpick inserted in center comes out clean. Cool pans on cooling rack 5 minutes then remove cupcakes from pans and cool completely before frosting. Store loosely covered at room temperature up to 4 days.

for the Frosting
2 c powdered sugar, sifted
1/2 c butter, softened
8 oz cream cheese, softened
1/4 c Bailey's Irish Cream, add to taste

In bowl of standing mixer, combine all ingredients and mix on low. Increase speed to medium high and beat 3 minutes or until smooth. Spread on each cupcake just prior to serving. Refrigerate leftover frosting up to two weeks in an airtight container. Yield approximately 3 cups frosting.