Tag: chocolate

Breads · Health

Healthy Breakfast Bars

cathysmahaLeave a comment

Breakfast bars are a great substitute for a quick granola bar breakfast or snack. Often, granola bars are too sweet and I am looking for breakfast with more protein. This recipe is loaded with protein and tastes great. I made a full recipe and froze half to enjoy later.

Healthy Breakfast Bars

INGREDIENTS:
  • 1 ½ cups mashed Banana – equivalent to 3 large ripe bananas
  • 1 can canned Chickpeas – drained, rinsed (note 1) (15 ounce can/425g)
  • ¾ cup Peanut Butter – (note 2)
  • 2 teaspoons Vanilla Extract
  • 2 ¾ cups Old-Fashioned Rolled Oats – (note 3)
  • 2 tablespoons Chia Seeds – (note 4)
  • ½ cup Dark Chocolate Chips – (note 5)
  • ½ cup Pumpkin Seeds – (note 6)
  • ½ cup Almonds – (note 7)
DIRECTIONS:
  1. Preheat the oven to 350°F (180°C). Line a 9-inch square pan with parchment paper, making sure some pieces of parchment paper hang on the side to easily remove the bar from the pan later. Slightly oil the pan with cooking spray. Set aside.
  2. Open the can of chickpea, drain it over a sieve, give a quick rinse and place in a large bowl.
  3. Use a potato masher to mash the chickpeas into tiny pieces – you can also add them in a food processor and pulse a few times to break them apart. Set aside.
  4. Mash the ripe bananas, pack in measuring cups to get exactly 1 1/2 cups.
  5. Place the mashed bananas in a very large mixing bowl, add crushed chickpeas, peanut butter, oats, chia seeds, pumpkin seeds, chopped almonds, and chocolate chips.
  6. Stir the ingredients very well, pressing them together to form a sticky, thick batter.
  7. Pour on the prepared baking pan, press evenly, and sprinkle extra chocolate chips on top for extra sweetness, if desired.
  8. Bake the oat bars for 30-40 minutes at 350°F (180°C) until dry and golden on top and set.
  9. Let the pan cool down for 15 minutes, then lift the overhanging pieces of parchment paper to release the oats onto a cooling rack.
  10. Let it cool down completely for 1 hour before slicing into 12 bars.
  11. Slice and serve on a plate for breakfast with mixed berries, a dollop of your favorite yogurt, or eat plain.
Notes

Note 1: equivalent to 1 1/4 cup of cooked chickpeas. You won’t taste them in the bar. They feel like moist pieces that go very well with the nuts and banana.

Note 2: Make sure you are using natural peanut butter with no added oil and no added sugar. You can make the recipe nut-free using sunflower seed butter or tahini. The recipe works with almond butter or cashew butter as well.

Note 3: Use gluten-free certified rolled oats if needed.

Note 4: Chia seeds act as a binder in the bar. You can remove them. But you can swap for 3 tablespoons of flaxmeal.

Note 5: The bars have no added sugar. The chocolate chips add sweetness to the bars. You can swap for dried fruits like dried cranberries, raisins, or finely chopped Medjool dates.

Note 6: The seeds add protein. You can swap hemp seeds for even more protein, or leave them out if you don’t want seeds in your bars.

Note 7: Almonds are for crunch and flavor, swap for any finely chopped nuts like walnuts, pecans, or leave out if preferred. 

Storage: You can store the bars in the fridge in an airtight container for up to 5 days. You can freeze them in Ziploc bags and thaw in the fridge the day before.

Recipe from theconsciousplantkitchen

Cookies and Bars

Preacher Cookies

cathysmahaLeave a comment

Who doesn’t love a no-bake cookie? This recipe reminds of the chocolate no-bake cookies my family has been making since I was a child. I like the peanut butter oats combination topped with chocolate. The family votes that the Preacher cookies are delicious!

Preacher Cookies

INGREDIENTS:
  • 3.5 cups quick-cooking oats, uncooked
  • 1 cups sugar
  • 1 cup peanut butter
  • 1 stick + 1 tablespoon unsalted butter, divided
  • ½ cup milk
  • 1 teaspoon vanilla
  • ½ cup chocolate chips
DIRECTIONS:
  1. Pour oats into a large bowl and set aside. Line a baking sheet with parchment paper. Note: A baking sheet isn’t “required” – a flat surface, like a countertop, works.
  2. Melt 1 stick butter in a saucepan on medium-high heat, stirring frequently to melt butter. Bring to a boil for 1 minute, then remove from heat. Add milk, sugar, and vanilla extract and stir to combine. Add peanut butter and stir until fully combined.
  3. Pour peanut butter mixture over reserved oats.
  4. Scoop 1 tablespoon full of batter onto baking sheet, pressing down to flatten.
  5. Melt chocolate chips with 1 tablespoon unsalted butter in a microwave safe dish, 20 second intervals on medium heat, stirring after each interval, until chocolate is completely melted.
  6. Use a spoon to drizzle chocolate over top of cookies. Cookies are ready to eat once chocolate has cooled and set. Or, chill in refrigerator for 1 hour. Transfer cookies to a serving platter, or store in an airtight container.
  7. NOTE: I keep the cookies refrigerated.

Recipe modified from 12Tomatoes

Cookies and Bars

Bailey’s Cookies

cathysmahaLeave a comment

Bailey’s Cookies sounded like an amazing cookie and it was, in fact, very good. However, the Bailey’s Irish Cream was faint and left me wanting a stronger Bailey’s vs. chocolate flavor. However, I served them, ate them, and thought they were good. If I make these again, I definitely would like a stronger Bailey’s flavor. On the other hand, maybe a side of Bailey’s with the cookie would solve the problem. Cheers!

Bailey’s Cookies

INGREDIENTS:
  • 1 cup softened butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/4 cup Bailey’s Irish Cream
  • 1 tsp. baking soda
  • 1 tsp. cream of tarter
  • 1/4 cup of cocoa powder
  • 2 1/2 cups flour
DIRECTIONS:
  1. Preheat oven to 350 degrees fahrenheit. Prepare baking sheets with silicone sheets, parchment paper, or oil.
  2. Cream together softened butter and both sugars.
  3. Add egg, vanilla and Bailey’s. Mix until well combined.
  4. Add baking soda, cream of tarter, cocoa powder, and flour. Mix until well combined.
  5. Using a small cookie scoop, place 12 scoops on each cookie sheet. Press each down lightly with a fork. Optional: Sprinkle with crystalized sugar or sprinkles if desired.
  6. Bake for 6-7 minutes. Cool before transferring to a cooling rack.

Recipe from Mrs. Brown’s Kitchen

Breakfast · Cookies and Bars · Health

No Bake Energy Cups

cathysmahaLeave a comment

Peanut butter, oat and chocolate are a winning combination and I love having these in the frig for a quick snack or healthier dessert. I’ve made similar cups or bites but never with chocolate topping. Yum! I forgot to add the flaky sea salt, which would have been delicious, but I enjoyed them nonetheless.

No Bake Energy Cups

INGREDIENTS:
  • 1 3/4 cups old-fashioned rolled oats
  • 3/4 cup crunchy natural peanut butter
  • 1/2 cup unsweetened almond milk (I used regular milk)
  • 3 T. chia seeds
  • 2 tsp. honey
  • 1 1/2 tsp. vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (53% cacao)
  • 1 T. unrefined coconut oil
  • 3/4 tsp. flaky sea salt (I forgot this step!)
DIRECTIONS:
  1. Line the cups of a 24 cup mini muffin tin with silicone or paper liners.
  2. Combine the oats, peanut butter, almond milk, chia seeds, honey, vanilla and salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.
  3. Combine chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
  4. Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull) 10-15 minutes. Sprinkle with the flaky sea salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.

Recipe from EatingWell

Breakfast · Desserts

Peanut Butter Oat Energy Balls

cathysmahaLeave a comment

I love a peanut butter oat bite or dessert. These energy balls go to the next level with chocolate on top. I wish I had remembered to add the flaky sea salt to enhance the sweet/salty factor but they are yummy as they are!

Peanut Butter Oat Energy Balls

INGREDIENTS:
  • ⅔ cups old-fashioned rolled oats
  • ¾ cup crunchy natural peanut butter (I used regular milk)
  • 3 tablespoons chia seeds
  • 2 teaspoons honey
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips (53% cacao) 
  • 1 tablespoon unrefined coconut oil
  • ¾ teaspoon flaky sea salt (I forget this step–oops!)
DIRECTIONS:
  1. Line the cups of a 24-cup mini muffin tin with silicone or paper liners.
  2. Combine 1⅔ cups oats, ¾ cup peanut butter, ½ cup almond milk, 3 tablespoons chia seeds, 2 teaspoons honey, 1½ teaspoons vanilla and ¼ teaspoon salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.
  3. Combine ½ cup chocolate chips and 1 tablespoon coconut oil in a small microwave-safe bowl. Microwave on High until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
  4. Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull), 10 to 15 minutes. Sprinkle with ¾ teaspoon flaky salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.
  5. Step 3

Recipe from EatingWell

Desserts

5-Ingredient Date Bark

cathysmahaLeave a comment

Date Bark is such a yummy treat with healthier qualities than many desserts. As I made it, I used a rolling pin to flatten the dates and found it worked better. After freezing, keep it in the refrigerator to enjoy when you need a sweet treat.

5 Ingredient Date Bark

INGREDIENTS:
  • 12-15 large Medjool dates, pitted
  • 1/4 cup peanut butter
  • 1/4 cup roasted peanuts, chopped
  • 3/4 cup chocolate chips
  • 1 tsp coconut oil
  • flaky sea salt (optional)
DIRECTIONS:
  1. Line a baking tray or large cutting board with a piece of parchment paper.
  2. Spread the pitted dates open and lay them side by side so they form one cluster or sheet of flattened dates. Use the bottom of a glass or bowl with another small piece of parchment paper to press the dates into an even, flat layer
  3. Spread the peanut butter across the top, then sprinkle the chopped peanuts randomly on top of the peanut butter. 
  4. Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 15-20 second increments, stirring between each burst, until fully melted and creamy. Expect this to take 1:30-2:00 depending on your microwave. Spread the chocolate over the top of the date bark. Sprinkle with optional sea salt.
  5. Carefully transfer the tray or board to your freezer, making sure it sits flat and level. Chill for at least 30 minutes before removing it from the freezer. Break or cut the date bark into irregular pieces, and enjoy!

Recipe from Streetsmartnutrition

Desserts · Holidays

Chocolate Covered Cherry Rice Krispie Treats

cathysmahaLeave a comment

Happy Valentine’s Day! A sweet treat on this holiday is special and I loved how simple and delicious these treats were. My granddaughters assisted in the making, especially the sprinkles! Why have I never thought of adding flavoring to Rice Krispie Treats? Next time I would a pinch more cherry extract but they were delicious made per the recipe. If you want to really creative, you could use cookie cutters to cut out hearts from the treats (and nibble on the extras while you work)! Now I’m wondering about making some next Christmas with peppermint or candy cane flavoring. The possibilities are endless.

Chocolate Covered Cherry Rice Krispie Treats

INGREDIENTS:
  • 3 tablespoons unsalted butter
  • 1 10 oz bag mini marshmallows
  • 1 teaspoon cherry extract (can increase if more intense flavor is desired)
  • 4-5 drops red or pink food coloring, optional
  • 6 cups Rice Krispies cereal
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil or butter
DIRECTIONS:
  1. Grease the 9×13-inch baking dish with butter or line it with parchment paper for easy removal.
  2. In a large pot over low heat, melt the butter. Add the mini marshmallows and stir until completely melted and smooth.
  3. Remove from heat and stir in the cherry extract. If using, add red or pink food coloring and mix until evenly colored.
  4. Add the Rice Krispies cereal, stirring quickly to coat every piece with the melted marshmallow mixture.
  5. Transfer the mixture into the prepared baking dish. Use a spatula or lightly greased hands to gently press down and create an even layer. Let cool for 15-20 minutes before adding the chocolate topping.
  6. In a microwave-safe bowl, melt the chocolate chips and coconut oil (or butter) in 30 second intervals, stirring between each, until smooth.
  7. Pour the melted chocolate over the cooled Rice Krispie layer. Use a spatula to spread evenly across the surface.
  8. Allow the chocolate to set completely before slicing (about 30 minutes at room temperature or 15 minutes in the fridge).
  9. Cut into squares and serve!

Recipe from Emily Parker from Fique

Cookies and Bars

5-Ingredient Cheesecake Thumbprint Cookies

cathysmahaLeave a comment

These delicious cheesecake thumbprint cookies are so delicious. Daughter, Megan, found this recipe and used apricot vs. the suggested raspberry jam. Any jam would work and for the chocolate lover, a few of those as well. One last bit of sugar before the New Year diets begin!

5-Ingredient Cheesecake Thumbprint Cookies

INGREDIENTS:
  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • 1/2 cup + 3 tablespoons sugar
  • 1 cup + 3 tablespoons flour
  • 1/4 cup preserves (raspberry, strawberry, apricot or bits of chocolate)
DIRECTIONS:
  1. In the body of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy, scraping down the sides as needed.
  2. Add the sugar and beat well.
  3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
  4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes and up to two hours.
  5. 30 minutes prior to baking, preheat oven to 375 degrees (F).
  6. Line a large baking sheet with parchment paper.
  7. Using a cookie scoop, scoop out 1 tablespoon sized balls of dough, roll them into rounds, and place on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with 1/2 teaspoon of jam.
  8. Place pan in the oven to bake for 11 to 12 minutes or until just golden at the edges. They will still be very soft when you remove them from the oven–that’s a good thing!
  9. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.

Recipe from bakerbynature

Cakes · Holidays

Chocolate Rum Cake

cathysmaha1 Comment

This Bacardi Chocolate Rum Cake recipe card has been in my collection since the mid-70s when I lived in St. Joseph, Missouri. This recipe along with the traditional Rum Cake are so delicious. Last Christmas, Megan made the cake for family gatherings, carrying on the tradition. Her cake was as delicious as it looks.

Chocolate Rum Cake

INGREDIENTS:
  • 18 1/2 oz. chocolate cake mix
  • 1 pkg. (4 serving sice) Jell-O Chocolate Instant Pudding and Pie Filling
  • 4 eggs
  • 1/2 cup Bacardi dark rum (80 proof)
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup slivered almonds (optional)

Filling:

  • 1 1/2 cups cold milk
  • 1/2 cup Bacardi dark rum (80 proof)
  • 1 pkg. (4 serving size) Jell-O Chocolate Instant Pudding and Pie Filling
  • 1 envelope Dream Whip Whipped Topping Mix
DIRECTIONS:
  1. Preheat oven to 350 degree Fahrenheit. Grease and flour two 9″ layer cake pans.
  2. Combine all cake ingredients together in a small bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans.
  3. Bake 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes.
  4. Remove from pans, finish cooling on racks.
  5. Split layers in half horizontally. Stack.
  6. For filling: Combine milk, rum, pudding mix and topping mix in deep narrow-botton bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.
  7. Spread 1 cup filling between each layer and over top of cake.
  8. Keep cake chilled. Serve cold.

Recipe from Bacardi Rum about 1977

Cookies and Bars · Desserts

Caramel Cookie Bars

cathysmahaLeave a comment

Caramel Cookie Bars should be classified as a sin…but a very delicious one! Daughter, Megan, made these to take to friends that recently had a baby and she shared a piece with me. Oh my gosh! They are decadent and perfect for a special occasion.

Caramel Cookie Bars

INGREDIENTS:
  • 1 cup salted butter softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips/chopped chocolate use your favorite (I like a combination of milk and semi sweet)
  • 40 Werther’s Soft Caramels (this is 2 small packages)
  • 1/2 cup sweetened condesned milk
  • sea salt optional
DIRECTIONS:
  1. Preheat the oven to 350°.
  2. Prepare a 9×9 pan by lining it with parchment paper or spraying it with non stick spray.
  3. Measure out the chocolate chips/chopped chocolate into a bowl. Set aside.
  4. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
  5. Scrape the sides of the bowl and mix in the egg add vanilla.
  6. Once completely combined, stop the mixer and add in the flour, baking soda and salt.
  7. Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips/ chopped chocolate into the mixer and allow everything to mix together.
  8. Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing. Set the cookie dough aside.
  9. In a medium sauce pan over medium heat, stir to combine the caramels and sweetened condensed milk until smooth. Remove from heat and set aside.
  10. Divide the dough in half and press half into the bottom of your prepared 9×9 pan.
  11. Pour the caramel mixture on top of the cookie dough. Spread until evenly covered.
  12. Take large portions of the remaining cookie dough, flatten them in your hand and then place on top of the caramel.
  13. Bake in your 350° oven for 25-35 minutes, or until the top is golden brown and the center is just set.
  14. Sprinkle with sea salt, if desired.
  15. Let the cookie bars cool COMPLETELY before cutting.
  16. Cut the bars into your desired size and serve.
  17. Store in an air tight container for up to 3 days.

Recipe from CookingwithKarli.com