Chocolate Power Bars

I am really excited about this recipe as it is both healthy and delicious (boo ya!) The Bulk is made up of dates ... (stick with me, yes I also hardly dislike dates) but they are super nutritious and when masked by delicious flavors like chocolate then wholla you get something quite amazing and nothing date like :) Then original recipe called for espresso so if you like espresso then go ahead and crank it up, but that is not the way I roll.Also please be warned if you do not have a strong, large food processor then you will not be able to mix the dates, sorry bummer I know. My husband thinks they taste like brownie batter? 

Chocolate Power Bars


1 ½ cups pecans, lightly toasted

¼ cup cacao powder

10 large medjool dates, pits removed

1 tablespoon vanilla extract

10 drops stevia

2 tablespoon agave nectar

Blend pecans, cacao and espresso in food processor until finely ground

Add pitted dates and process until blended into dry ingredients

Process in vanilla, stevia and agave until well combined

Press mixture into an 8x8 inch Pyrex baking dish, add a little water if your batter is crumbly when handling

Freeze for 2 hours, then cut into squares
 
They travel well and they make great picnic or lunch treats!

Almond Butter Chocolate Chip Cookies

Thanks to Clean Eating Magazine one of my new favorite things

Almond Butter Chocolate Chip Cookies

INGREDIENTS:


1 cup unsalted almond butter, stirred well

3/4 cup Sucanat

1 large egg

1/2 tsp baking soda

1/4 tsp sea salt

3 oz dark chocolate (70% cocoa or greater), broken into small pieces

INSTRUCTIONS:

Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.

Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.



Nutrients per cookie: Calories: 110, Total Fat: 8 g, Sat. Fat: 1.5 g, Carbs: 10 g, Fiber: 1 g, Sugars: 3 g, Protein: 2 g, Sodium: 55 mg, Cholesterol: 10 mg

Nutritional Bonus:

While dark chocolate contains potent antioxidants, think twice before enjoying it with milk. Researchers have found that the bittersweet treat’s free-radical fighters may bind with the protein in milk, interfering with antioxidant absorption and possibly negating any associated health benefits.

Bannana Oat Chocolalte Chip Cookies

My super amazing, cute, stylish, and skinny/healthy sis Seas shared these with me. She is such an inspiration running around after 2 cutie pie girls. So glad she did, they are my new favorite.

I know my health movement may scare some of you. But these little suckers are yummy and truly good for you! At my house we call them granola bars simply because if my 2 year old hears the word cookie, then "cookie" is all we hear for the remainder of the day! If you have ever had a 2 year old then you know what I'm talking about! The other reason I heart this recipe is because most the ingredients are probably sitting in your pantry. Nothing to funky.

KCL hint: when bananas start to over ripen I simply unpeel them and pop them in the freezer, thus I always have ripe bananas on hand to make yummy banana bread/pancakes/cookies.

3 large, ripe bananas, well mashed (about 1 1/2 cups)

1 teaspoon vanilla extract

1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)

2 cups rolled oats

2/3 cup almond meal

1/3 cup coconut, finely shredded & unsweetened

1/2 teaspoon cinnamon

1/2 teaspoon fine grain sea salt

1 teaspoon baking powder

6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 18 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 17 minutes seems to be about right in my oven. Bake them a lil longer then you think.

Makes about 3 dozen bite-sized cookies.

This cookie is delicious as is but for my sweet tooth 7 year old I added 1 cup agave. These were also majorly mouth watering. So make your pick yummy or super sweet...

be healthy be happy kcl

Oh ya and they are 2 year old approved!

Chocolate chip cookies with almond flour

So it's official I'm 30! It actually is really just a number and the thought of it is much worse then the age. I was blessed enough to be on a  big family trip to so cal over my birthday. Thus I was not food blogging, please forgive me. We stayed on Coronado Island (it's a peninsula but they call it an island!), and unfortunately there was not almond butter or almond flour available... quite a bummer. I have been wanting to try this recipe for some time now. And since I skipped the bday cake on my 30th I thought I would gift myself a little yummy treat.

What I really loved about these is they taste gourmet. This is my first time with almond flour and it is delicious and has a slightly grainier consistency then plain old white flour ( i mean poison jk.) I liked that the recipe does not contain butter but instead uses a much healthier grape seed oil, lovely. I baked mine around 9 minutes to achieve a chewy slightly crunchy cookie. It has a great ratio of choc chips to dough. My family enjoyed them so that I did not even get to snap a pic, so sorry! These are really quite incredible considering they contain no white sugar, no white flour, no butter or eggs! I'm now inspire to try them with coconut oil!

Gluten Free and Vegan Chocolate Chip Cookies
Thanks Elana you are truly genius in the kitchen


2 ½ cups blanched almond flour *

½ teaspoon celtic sea salt

½ teaspoon baking soda

½ cup grapeseed oil

1 tablespoon vanilla extract

½ cup agave nectar

1 cup dark chocolate chips 73% cacao



Combine dry ingredients in a large bowl

Stir together wet ingredients in a smaller bowl

Mix wet ingredients into dry

Form ½ inch balls and press onto a parchment lined baking sheet

Bake at 350° for 7-10 minutes

Cool and serve

Makes 24 cookies

*Note * Bob's Red Mill Almond Flour does not work! For some reason the consistency is different and will result in a runny sloppy mess!

Dark Chocolate Covered Strawberries=Valentine's Luv

This says valentines to me! I always look forward to the decadent combination of fresh ripe strawberries and chocolate.... This year they were dipped in DARK CHOCOLATE! It has been so funny because everyone thinks we only eat flavorless boring food now. All I can say is we are eating as delicious as ever!

Dark Chocolate Covered Strawberries

Ingredients


6 ounces dark chocolate at least 70%, chopped

2 ounces white chocolate, chopped  ( I know this is not clean, omit if desired but I barely drizzled em plus I just love the presentation k now that's all cleared up!)

1 pound strawberries with stems (about 20), *washed and dried very well* any water on the berries will ruin the chocolate. I use a lightly dampened paper towel and individually wipe each strawberry clean (kinda like a mushroom)

Directions

Put the dark and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively/ easier, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Or fill a small zip loc bag with white chocolate and cut a small triangle in the end, then squeeze out in a drizzle zig zag pattern.

Set the strawberries aside until the chocolate sets, about 30 minutes. If needed refrigerate. I love mine freshly made. I think they loose their fresh flavor and texture after a day.

be happy be healthy KCL

Nock your socks off Chocolate Chip Brownies

 Oh I am so thrilled with these brownies I can hardly contain myself. They are rich sweet and decked in chocolate, what more could you ask for from a brownie? Honestly I'm kinda of a brownie snob, store bought are groodie and boxed brownies just taste so artificial and full of chemicals to me. I have preferred the homemade brownie forever. Here is the incredible part this brownie is missing flour and sugar!!! And it is so rich and decadent you won't even know, I promise. You may have to run to the store to pick up a few speciality products but they are worth it. And while it is healthy, don't blame me if you don't loose weight eating it!

The original recipe came from Elena she is genius at gluten free and sugar free!

Nock your socks off Chocolate Chip Brownies


Ingredients
1 (16) ounce jar salted almond butter, smooth roasted (health food section/costco)

2 eggs

1 ¼ cups agave nectar

1 tablespoon vanilla extract

½ cup cocoa powder

½ teaspoon celtic sea salt

1 teaspoon baking soda

1 cup semi sweet chocolate chips ( or 1 cup dark chocolate chips 73% cacao)



In a large bowl, blend almond butter until smooth with a hand blender
Blend in eggs, then blend in agave and vanilla
Blend in cocoa, salt and baking soda, then fold in chocolate chips
Grease a 9 x 13 pyrex baking dish
Pour batter into dish

Bake at 325° for 35-40 minutes

Makes about 24 brownies

I am so thrilled to be baking up to my level of excellence again!

be happy be healthy kcl

Peanut butter chocolate bars

I love a good bar, especially when it encompasses peanut butter and chocolate. I have tried many pb chocolate bar recipes and none have lived up to this one for me! I also had all sorts of incredible feed back from neighbors, they all want the recipe (good thing I didn't bring them the homemade apple fritters that took me 3+ hours and ended up not to my standards FRUSTRATING! I had such high hopes.)

Aside from the incredible flavors and textures this is an almost fail proof bar (just don't over bake the crust.) It cuts so well, perfect to cut into little squares and triangles. I hate it when bars stick and won't come out of the pan cleanly, what's the point of a bar?

Ingredients

For the Crust/Bar

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2/3 cup creamy peanut butter
1 tsp salt
2 tsp soda
1 tsp vanilla
2 cups flour
2 cups quick oats
1 (12 oz package chocolate chips, I prefer semi sweet as this is the only chocolate going into the bar but use milk chocolate if you prefer)

Frosting
1/2 cup peanut butter
1 tsp vanilla
2 cups powder sugar
Milk or cream for thinning frosting

Cream butter and white and brown sugars. Blend in eggs, peanut butter, salt, soda and vanilla. Stir in flour and oats. Grease or spray a cookie sheet with sides and spread batter evenly. Bake 20 minutes at 350 degrees. If a toothpick inserted comes out clean pull it out at 20 minutes DO NOT OVER BAKE.

Remove from the oven and quickly pour bag of chocolate chips on hot crust.

Wait 2 minutes and spread into an even layer. Let cool.

Beat peanut butter and vanilla. Then add 2 cups powder sugar 1/2 cup at a time. Thin with milk/cream 1 tbs at a time until consistency is thin enough to spread. My rule of thumb for desired consistency is thinner then the consistency of peanut butter but should hold it's form and not run. Spread on top of chocolate layer when cooled completely.

See the perfect bar!
Enjoy KCL

Chocolate fudge pots (baked fudge)

K the title is enough but... Oh how I love chocolate. It is one of my favorite things. But not cheap wax filled American chocolate. Oh no that won't do I need gourmet divine chocolate. May I recommend Lindt Dark Mint or Lindt extra creamy milk chocolate. The beauty of "GOOD" chocolate is a lil goes a long way . I find when I have inferior chocolate I end up eating a lot more because it just doesn't do that much for me. Ok I went off on a lil tangent, but there is a point. These lil pots of heaven are the right kind of creamy decadent chocolate. HEAVEN IN YOUR MOUTH. The simplicity of this dish is so wonderful. And you'll impress with minimal work!

Prep Time: 10 Minutes Cook Time: 50 Minutes Difficulty: Easy Servings: 4


Chocolate fudge pots
Ingredients

2 whole Eggs

1 cup Sugar

2 Tablespoons (heaping) Cocoa

2 Tablespoons Flour

½ cups Butter, Melted

1 teaspoon Vanilla Extract

Preheat oven to 300 to 325 degrees.

Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.

(take care not to overmix)

Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water (see main pic, the ramekins are in a water bath.)

Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.

Serve with sweetened whipped cream or vanilla ice cream.
Whipped cream
Pour 1 cup cold whipping (heavy) cream to the mixing bowl. Add 2 tablespoons sugar. And 1/2 teaspoon vanilla. Now just whip it on high until stiff peaks form, and you may not use it all but who can't just eat the extra by the spoonful?

Chocolate Peanutbutter Creamcheese Cake with PB Ganache

Ok so I found this cake at smitten kitchen. Looked amazing, decided I just had to make it. Then all my changes and alterations began. I made my own cake recipe. This cake is easy decadent and so moist. I recommend it for and cake recipe. I then followed the rest closely. This was such a hit. But a little goes a long way. I doubled the recipe and had half left over (staring at me!) I really didn't need to double it.

Chocolate Cake
1 chocolate cake mix (devils food)
1 small package chocolate fudge instant pudding
4 eggs
1/2 cup oil (mild oil like canola)
1/2 cup water
1 cup sour cream
1 t vanilla

Combine all ingredients and set aside. Bake according to package directions. 350 degrees for 32-35 minutes. Once baked immediately turn out onto a cooling rack and let cool completely.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.
You may need to add a little cream or half and half to thin it out. I ended up adding about 2 tbs. to get my desired consistency.

{Ganache}
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.





Since I doubled the recipe I had lots of extras. So I made 12 cupcakes and frosted them with the PB frosting. I will 100% do this again. The cupcakes were so amazingly delicious.

Molten Chocolate Cake

Individual molten chocolate cakes

This recipe is from Giada on everyday Italian I did alter to my liking of course. She is one of my fav chefs. I had other similar recipes but they were quite finicky and complicated. when I found this I was thrilled not to complicated and sooooooooooo melt in your mouth good. A lightly crunchy top hides the delicious pudding chocolate in the canter. I actually went through a phase where I would double or triple the recipe and then freeze in ramekins or cupcake liners (the sturdy kind in foil) and bake a delicious treat for myself when ever I pleased. The sad news is that I was at least 30 pounds lighter then, darn kids.

First butter and flour 6 six oz ramekins (or cupcake liners) and place on a cookie sheet cove rd in foil.

Slowly melt in microwave or double broiler
8 oz semi sweet chocolate
1 cup unsalted butter at room temperature

In a separate bowl add
4 lg eggs
4 egg yolks
2/3 cup sugar
beat until fluffy and pale in color. the egg mixture will double in volume
add chocolate mixture to eggs very slowly ( if added to fast youll make scrambled eggs) add 4 tbs all purpose flour gently fold in. it is ok to have streaks ther is no need to over mix.

The very most important part DO NOT OVER BAKE, if you do there goes the molten you may have just made chocolate cake. Bake at 375 for 7 minutes. This can vary due to oven so watch it closly and do not be afraid to take it out when it has formed a crust but seems a bit runny inside.

ENJOY!

Black bottom cupcakes

8 oz cream cheese
1 egg
1/3 cup sugar
1/4 tsp. salt
6 oz chocolate chips
1 package devils food cake mix

Combine cream cheese, egg, sugar and salt, mix until blended well. Mix in chocolate chips and set aside. Prepare cake mix according to directions. Fill paper cupcake liners 1/3 full w batter. Top w heaping spoon full of cream cheese mixture. Sprinkle w additional granulated sugar. Bake 30-35 min at 350 degrees. Makes 24 cupcakes.