Tag: chocolate

Candy, Chicken, Desserts, Main Dishes, Recipes

Saturday Dinner: Football Style

Sarah
when you can't have Chipotle... make your own!

Dinner: Homemade Chipotle Bowls

  • Spinach
  • Chipotle Lime Rice
  • Black Beans
  • Spicy Rubbed Chicken [boneless, skinless chicken breast rubbed with chili powder, cayenne pepper, oregano, cumin, freshly ground lemon pepper, and garlic… drizzled with extra virgin olive oil and baked at 325 for about 30 minutes]
  • Fresh Tomatoes
  • Fresh Avocado
  • Sour Cream
  • Shredded Mexican Blend Cheese
  • Trader Joe’s Smoky Peach Salsa <— the best jarred salsa I’ve ever had!
  • Cilantro
  • with green Tabasco sauce for Ben!
yum!

Dessert: Homemade Peanut Butter Cups

recipe to come… but pretty similar to these delicious treats 🙂

Hope you’re all enjoying your weekend!

Breakfast, Muffins, Recipes

Whole Wheat Zucchini Banana Chocolate Chip Muffins

Sarah

Need a way to use up an abundance of late summer zucchini? Well, look no further. I have the perfect solution for you.

Simply put, these muffins are awesome and a great way to combine two of my favorite quick breads. They have a long name–Whole Wheat Zucchini Banana Chocolate Chip Muffins–but each part of the name is important and revealing of the muffins’ wonderful components.

The “whole wheat” assures you of the health component. Blah blah blah. Not very exciting, I know, but I had to throw that in there. These muffins have very little sugar but are still sweet and flavorful. “Zucchini” and “banana” demonstrates the main components, the main kinds of flavor–and add a little extra fruit and veggies to your day. And last but not least… “chocolate chips.” Well, I think we all know what those morsels of goodness are… deeelicious!

I made these muffins on a Friday, and by Monday, they were completely inhaled. I need to get my hands on some more zucchini asap! Anyone have some to send my way?

Whole Wheat Zucchini Banana Chocolate Chip Muffins [from Eats Well with Others via Marcus Samuelsson]

printable version

Ingredients:

  • 2 eggs
  • 1/4 cup honey
  • 1 cup mashed very ripe bananas [about 2 medium]
  • 1/3 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • pinch salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 1/2 cups zucchini, grated [from 2 small or 1 medium zucchini]
  • 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Grease muffin tin or line with paper liners.

In a medium bowl, beat together eggs, honey, banana, brown sugar, and vanilla until well mixed.

In another bowl, sift together the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the egg mixture, then add in zucchini and chocolate chips. Stir until just combined, then spoon into muffin cups, filling about 2/3 of the way.

Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cover with foil after 20 minutes if the tops are starting to brown but the center is not fully cooked.

Yield: 16-18 muffins

Time: 40 minutes [10 minutes active]

Candy, Desserts, Recipes

A Dear Friend

Sarah

Chocolate and peanut butter. Can there be anything better? I submit that there cannot.

Want proof?

In case that picture didn’t whet your appetite in the same way it does mine, allow me to elaborate for just a moment about my dear friend No-Bake Peanut Butter Cup Bars. I haven’t gotten them out of my mind since Jenna shared the recipe about a month ago. Last weekend, I invited them into my home and my heart for the first time and life has never been better. See, my friend brings along a thick layer of peanut butter… sweet, smooth, textured. Add onto that a generous coating of chocolatey wonder, and this is a houseguest you’ll never want to leave.

I literally can’t stop eating them. It’s like a magnetic field exists between my mouth and the freezer. I haven’t been this obsessed about a dessert since I don’t know when.

Fortunately for me, Ben is just as big of a fan as I am. What’s the fortunate part about that, you ask. Well, his tolerance of rich foods is significantly lower than mine is… So, yup, he doesn’t mind quite so much when I “volunteer” to fetch him dessert and then it arrives with a bite or three missing. It was like that in the freezer, I promise. And speaking of that freezer… I think I’m a little hungry.

No-Bake Peanut Butter Cup Bars [from Jenna’s Everything Blog]
printable version

Ingredients:

  • 2 cups crushed graham cracker crumbs [for me, this was about 1/3 of a box]
  • 3 cups powdered sugar
  • 2 cups creamy peanut butter [about 2/3 of a 24 ounce jar]
  • 1 cup butter, softened and divided
  • 12 ounces semi-sweet chocolate chips
  • 1 teaspoon cinnamon

Directions:

Crush graham crackers in a ziploc bag or a food processor until crumbs are small [and if you’re like me, until the crumbs are all over your kitchen floor, sticking to your feet].

In the bowl of a stand mixer, combine graham cracker crumbs, 3/4 cup butter, and 2 cups peanut butter. Mix on low to combine. Add powdered sugar slowly in small increments, about 1/2 cup at a time, and mix until all powdered sugar is fully incorporated. You might want to do that step extra slowly with caution so you don’t wind up [again] like me, with powdered sugar all over your floor, because it likes to spew everywhere.

Spoon out mixture into an [ungreased] 9×13 pan. Use a spatula and/or your [clean!] fingers to pat mixture down. It will be a little sticky, but be patient and work slowly and it’ll be fine.

Then, combine chocolate chips and 1/4 cup butter in a microwave safe bowl. Microwave until melted. I like to heat for about 45 seconds on 50% power, remove and stir, then repeat for 20 seconds. If it’s not fully melted by then, continue process until it is. Then remove quickly, stir in cinnamon, and spread immediately over peanut butter layer. Don’t worry, your chocolate will not taste super cinnamon-y. The cinnamon just enhances the chocolate flavor to make it even better, I promise! I used a combination of a table knife and a spatula to spread the chocolate and that worked pretty well.

Then [this is the hard part], cover and place in the freezer or refrigerator for at least an hour to cool and harden. Cut into small squares and serve. I cooled the whole thing in the freezer and then let it sit out for about 15 minutes before cutting into squares and that worked perfectly. Store [and consume] the leftovers in the freezer. They are perfect when eaten at this temperature. Enjoy!

Breakfast, Pancakes, Recipes

Strawberry Chocolate Coconut Pancakes

Sarah

Confession time: I almost didn’t even bother taking pictures of these Strawberry Chocolate Coconut Pancakes.

It was a Saturday morning two weeks ago, the first in about six weeks that I was a) home and b) not doing a marathon training run, so I just wanted to eat. my. breakfast. In peace. No photography. [I apologize! Bad blogger attitude. Shame on me!] But… my dear husband thought differently. And for that, you should be eternally grateful. Just kidding… kinda. 🙂 One bite of these delicious dream boat pancakes and I knew that my husband saved me from making a terrible, horrible mistake.

I started out by whipping up a batch of my basic pancake batter, the origin of which is a mystery to me. I’ve been making these pancakes for several years, and the recipe is handwritten in my recipe journal, so I unfortunately cannot take credit for the basic recipe. However, I can take credit for the mix-ins!

After the basic batter was prepared, I perused my refrigerator and cupboards and took inspiration from two of my favorite sweet treats: luscious, fresh strawberries and creamy, rich chocolate. Both flavors are complimented by a hint of tropical coconut in the batter, in the form of coconut oil and coconut flakes.

As I fried these babies up on a hot skillet, I dropped on plenty of chopped strawberries and mini chocolate chips. Once my plate was piled high, I covered the lot with more strawberries, chocolate, and coconut and dug in. It was like a trip to the tropics before 10 a.m., I tell ya!

I’m so glad that my Ben knows a winning recipe when it’s right in front of him. Now, if only a trip to the tropics was right in front of him… I suppose for now I’ll just have to settle for a delicious, indulgent tropical breakfast instead. 🙂 It’s just as good, I promise!

Strawberry Chocolate Coconut Pancakes
printable version

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • sprinkle of salt
  • 1 tablespoon sugar
  • 1 1/4 cups skim milk, at room temperature
  • 1 egg, at room temperature
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup cut strawberries + more for topping
  • 2 tablespoons mini chocolate chips + more for topping
  • 2 tablespoons unsweetened dried coconut flakes + more for topping

Directions:

In a medium bowl, whisk together dry ingredients [flour, baking powder, salt, and sugar]. In a small bowl, stir milk, egg, coconut oil, and vanilla until well combined. Make a well in the dry ingredients and then pour wet ingredients over top and stir until just moistened. [Lumps are a-okay!] Then, fold in coconut. Spoon out batter onto hot griddle in 1/4-1/3 cup increments and sprinkle on desired amounts of strawberries and chocolate chips. Cook until golden brown and serve topped with more strawberries, coconut, and chocolate. Enjoy! Makes 10-12 medium size pancakes.

Notes:

If the milk and eggs aren’t at room temperature, it’s not the end of the world. I think the consistency is better if they are, but I’m not always that organized [or patient!]. Also, melted butter can be used in place of oil. I haven’t tried this, but for even more of a coconut emphasis, consider using lite coconut milk instead of skim.

Candy, Desserts, Recipes

Oreo Truffles

Sarah
oreo deliciousness
plate o awesome

These Oreo Truffles are so easy, they’re hardly a recipe. Yet I’ve had so many requests for the recipe that I had to oblige. [What a tough obligation….haha]

I was first introduced to these delicious bites of chocolately goodness at a bridal shower thrown for me by my in-laws a few months before we got married. Then, my mom and sister made a batch for the bridal shower they threw for me the next month. This was back in 2009, and I’ve lost count of the occasions where these babies have made an appearance. Let’s see… multiple bridal showers, a tea party, New Year’s Eve, a church team meeting, and more, I’m sure!

friends
friends 🙂

The most recent appearance made by my good friend Mr. Oreo Truffle was at my friend Allison’s wedding shower this past weekend. It was a great shower filled with fabulous friends, fun, and food…

food table... lots to enjoy!

I can’t wait for the wedding in May! But now… I’m sure you all can’t wait for the recipe. 🙂 Enjoy!

Oreo Truffles

Ingredients:

  • 1- 18 oz. package of Oreos
  • 1- 8 oz. package of cream cheese, softened
  • 1- 12 oz. package of white chocolate chips
Directions:
Crush Oreos completely using a food processor. Mix in cream cheese until thoroughly combined. [Alternatively, you can crush Oreos in a Ziploc bag with a rolling pin and then mix in cream cheese in a bowl.] Roll mixture into 48 one-inch balls and set aside on a wax-paper lined cookie sheet. Melt white chocolate chips in a double boiler or the microwave. Dip balls in chocolate, remove to sheet, and refrigerate or freeze for about one hour or until firm.
Click here for the printable version: Oreo Truffles