Magic Chocolate Shell

You know how you can go to some ice cream places and get your ice cream cone dipped in a nice, chocolaty coating?  Well, now you can do that at home.  The best part?  It only takes two ingredients.

One. Two.

 

 

Two ingredients, ten minutes (less if you have/use a microwave) and you have a decadent, chocolate, yummy shell for your ice cream!  Just be warned, it's addicting.  You may find yourself sneaking a bowl of ice cream with chocolate shell in the middle of the day while the kids are napping.  Not that I'm speaking from experience or anything.... :)

 

 

 

Magic Chocolate Shell
Makes about 2 cups

Ingredients:

2 cups chocolate chips
1/4 cup coconut oil

Directions:

1.  Over a double boiler, melt the chocolate chips and coconut oil until completely smooth.  (This could also be done in a microwave.  Microwave in 30 second increments until combined.  Be sure to stir each time.)

 

2.  Set aside and allow to cool to room temperature.  Once cool, pour over ice cream and enjoy!  Store extra in a jar in your pantry.  Do not store in the refrigerator*.

 

      

*If your chocolate shell solidifies in the jar, no biggie.  Just pop it in the microwave or put the jar in a pan of barely simmering water to re-melt it.

 

Strawberries n' Cream Popsicles

Nothing beats fresh picked strawberries (or any other fruit/veggie for that matter).  I always forget just how perfect they are until I get my first taste in the early summer.  Makes me wonder why I even settle for the store-bought ones the rest of the year.



So red, juicy, sweet and perfect!



I thought a great idea for these strawberries was some popsicles for the kids.  Only two ingredients (three if you want them super sweet) and voila!  A yummy, healthy, sweet treat for a hot summer evening.  The kids loved them!

 

Strawberries n' Cream Popsicles

Makes 4 popsicles

 

Ingredients:

1 quart fresh strawberries, hulled and halved

1/3-1/2 cup Greek yogurt (I used vanilla)

Honey, maple syrup, sugar, etc. (optional)

 

Directions:

1.  Puree strawberries (if you are having trouble, add in a little water) until smooth.  Add in any sweetener, if desired.  Layer the strawberry puree and yogurt into popsicle molds.  Freeze until set and enjoy!

 

 

 

Chocolate Chip Pumpkin Bread

I have been obsessed with pumpkin bread this fall.  Obsessed!  I think I have made it five times in the past four weeks!  Be sure to have friends and family to share it with, because you won't be able to stop once you taste it!

Chocolate Chip Pumpkin Bread

Makes 2 loaves (10-12 slices per loaf)

 

Ingredients:

2 tbsp flax meal*

2 large eggs

2 cups granulated sugar

1 cup brown sugar

1/2 cup applesauce

1/2 cup canola oil

1 can pumpkin purée

2 tsp vanilla

1 1/2 cups whole wheat flour

2 cups all-purpose flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp ground cloves

1/2 tsp ground ginger

1/2 tsp nutmeg

1 bag mini chocolate chips

2 tbsp granulated sugar

Directions:

1.  Preheat oven to 350.  In a small bowl, combine the flax meal with 6 tbsp water.  Let sit for at least two minutes.

2.  In a large bowl, whisk together eggs, sugars, applesauce, oil, pumpkin, vanilla and reserved flax/water mixture.  In batches, whisk (the batter will get thick - use your muscles!) in the flours, salt, baking soda, cinnamon, cloves, ginger and nutmeg.  Stir in the chocolate chips reserving 1/4 - 1/3 cup.

3.  Spray two loaf pans with cooking spray.  Sprinkle one tbsp in each pan coating the sides and bottom.  Divide the batter between the two pans and sprinkle with the remaining chocolate chips.  Bake for 60-75 minutes, until an inserted toothpick comes out clean.  Let cool - if you can wait that long! - and serve.  Cover any leftover bread with foil.  Enjoy!

*No flax meal?  Just use two more eggs instead of the flax/water mixture.

Fruit Cobbler

This is a super easy, lighter cobbler recipe.  You could use whatever fruit, or mixture of fruit, you're in the mood for.  The first time I made this, I used fresh blackberries.  Today, I used some really ripe organic Red Haven peaches.  It's so delicious!

Fruit Cobbler

Serves 6

Ingredients:

1/4 cup butter, at room temperature

1/2 cup + 1/4 cup granulated sugar

1/2 cup + 1 cup skim milk

3-4 cups peaches, peeled and chopped

1 cup all purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon*

Directions:

1.  Preheat oven to 375 and spray a 2 qt baking dish with cooking spray.  Cream together butter and 1/2 cup sugar until light and fluffy.  Sift together flour, salt and baking powder.Add flour mixture to creamed butter and sugar mixture alternately with 1/2 cup milk.  Beat until smooth.  Pour into prepared pan.

2.  Spoon peaches over batter, sprinkle them 1/4 cup sugar and cinnamon and pour 1 cup milk over the top.  Bake 45 to 60 minutes, until a toothpick comes out clean.  Serve warm out of the oven or at room temperature.  Enjoy!

*Depending on the fruit you use, you may want to omit the cinnamon.

No Bake Chocolate Peanut Butter Bars

A little twist on the classic No Bake Cookies.  These use heart-healthy coconut oil and include a nice sweetness from dried fruit.  The first time I made these I used dried cherries, this time I used raisins.  The raisins are good, but I really liked the cherries.  Would be great with dried cranberries too!  I think the best part about these is that you only dirty one pan!  Be sure to store any leftovers in the fridge.

No Bake Chocolate Peanut Butter Bars

Makes approximately 24 bars

Ingredients:

1/2 cup coconut oil

1 1/4 cup peanut butter (I prefer all natural)

2/3 cup honey

3 cups rolled oats (not instant)

1 cup chocolate chips

1 cup raisins

Directions:

1.  In a medium saucepan, melt together the coconut oil, honey and peanut butter.

2.  Stir in the oats and coat with the peanut butter mixture.  Remove the pan from the heat and stir in the raisins and chocolate chips.

3.  Once the chocolate has melted, transfer the mixture to an 8x11 or 9x13 baking dish.  Cover and refrigerate until set.  Cut into bars and enjoy!  

Banana Chocolate Chip Muffins

I wanted to make something for all of Redmond's little friends for Valentine's Day, something other than cookies or candy.  I bought a silicone heart-shaped muffin tin last year and really wanted to do something with that.  Two things that we always have in our house are bananas and chocolate chips.  So, Banana Chocolate Chip Muffins it is!

Banana Chocolate Chip Muffins
Makes approximately 2 dozen muffins

 

 

Ingredients:
1 tbsp milled flax seed
3 tbsp water
2 tbsp flax seeds
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon, divided
3/4 cup plus 2 tbsp packed light brown sugar
1/4 cup canola oil
1 egg
1 cup unsweetened applesauce
1 tsp vanilla extract
3/4 cup buttermilk
3 ripe bananas, mashed
3/4 cup chocolate chips

Directions:
1.  Preheat oven to 400 and either grease or line a muffin pan.  In a small bowl whisk together the milled flax seed and water and set aside.  In a medium bowl, whisk together the flour, baking soda, salt and 1 tsp cinnamon.  In a large bowl whisk 3/4 cup brown sugar, oil, egg and reserved flax seed and water mixture.  Once combined whisk in the applesauce and vanilla.

2.  Whisk in half the flour mixture, half the buttermilk and repeat.  Once that is all incorporated, stir in mashed bananas and chocolate chips. 

3.  Fill muffin tins 3/4 way full.  Tap the pan on the counter a few times to rid of any air bubbles.  Combine the flax seeds, 1/2 tsp cinnamon and 2 tbsp brown sugar in a small bowl and sprinkle some of the mixture on top of the muffins. 

4.  Bake the muffins for 15-20 minutes, until an inserted toothpick comes out clean.  Enjoy!

Nutrition Info: Cals: 142, Protein: 2g, Fiber: 2g, Sodium: 118mg, Carbs: 23g, Fat: 5g

Banana Pudding

This recipe was in my newest issue of Vegetarian Times.  It seemed so simple and easy - and it was!  The recipe called for coconut milk, but I used almond....which in turn made my pudding have a not-so-attractive brown tint to it.  But, it still tasted yummy!

Banana Pudding
Makes 6 servings

Ingredients:
1/3 cup pure cane sugar
1/4 cup cornstarch
1/8 tsp salt
3 cups milk (recipe called for Coconut, I used Almond)
1 1/2 tsp pure vanilla extract
3 ripe bananas, sliced
48 Nilla Wafers
Whipped Cream (optional)

Directions:
1. In a medium saucepan over medium high heat, whisk together the sugar, cornstarch and salt. Slowly whisk in milk. Bring mixture to a boil and simmer until thickened, about five minutes, whisking constantly. Stir in vanilla and bananas. Remove from the heat.

2. Place 24 Nilla Wafers in the bottom of an 11x8 dish. Pour the hot pudding over the top making sure the bananas are submerged. Top the pudding with the remaining cookies. Cover with plastic wrap and allow to cool. Once at room temperature, move to the fridge to chill.

Nutrition Info (per serving):  Calories: 258, Protein: 2g, Fiber: 2g, Sodium: 216mg, Carbs: 50g, Fat: 6g

Apple Crisp

I was so excited when I went into my favorite organic market in MD and they had fresh Honeycrisp apples.  I love Honeycrisp apples and so does Jason.  I found the perfect bag, got home all ready to dig in and realized I had gotten a bag of Galas instead :(  I'm very particular about my apples (well, most fruit actually) - they need to be nice and crisp.  These, unfortunately, were not.  So, I needed something to do with them.  I went to the America's Test Kitchen website and did a search.  I decided on their Fruit Crisp (not sure if that link will work, some recipes you have to have a membership to view) recipe - I made a few changes - their recipe called for nutmeg, nuts and lemon zest.  I'm not a fan of nutmeg so I upped the cinnamon, also not a fan of nuts in baked goods so I subbed in old fashioned oats and I had no fresh lemons so I just added a bit more lemon juice.  Galas wouldn't be my first choice for an apple crisp, but it was still yummy!

Apple Crisp
Serves 6-8

Ingredients:
6 tbsp all-purpose flour
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp salt
5 tbsp chilled butter, cut into small pieces
1/2 cup old fashioned oats
2 1/2 - 3 lbs (about 6 cups) apples*
1/4 cup granulated sugar
2 tbsp lemon juice

Directions:
1.  Heat oven to 375° and spray an 8x8 baking dish with non-stick spray.  Combine the first 7 ingredients (flour through oats) in a medium bowl and, using either a pastry cutter or two forks, mix until it resembles coarse crumbles.  Refrigerate while you prepare the apples, for at least 15 minutes.  Thinly slice or chop apples and combine with the 1/4 cup sugar and lemon juice.  Using a rubber spatula, scrape all of the filling into the prepared baking dish.


2.  Sprinkle on refrigerated topping and bake for 40 minutes.  Increase heat to 400° and bake an additional 5 minutes, until apples are bubbling and topping is browned.  Remove from oven and allow to cool before serving.  Enjoy!



*This recipe could be used with just about any fruit.  Nectarines, plums, peaches, berries, etc.

Cake Batter Blondies

Like pretty much any other day, I was scrolling through Pinterest today and got sidetracked once I saw a yummy looking dessert.  But, unlike most days, I actually made said yummy looking dessert.  The recipe I followed is here.  The only changes I made was using a French Vanilla flavored cake mix and I added more white chocolate chips because.....well, why not add more chocolate chips?  They were super simple to get in the oven - literally took me about 5 minutes from start to baking.  Just make sure you have some milk or water on hand when you start eating them - they made me so thirsty!

Cake Batter Blondies

Ingredients:
1 Box French Vanilla Cake Mix
1/4 cup milk
1/4 cup heavy cream (I will probably just use a 1/2 cup of milk next time and omit the cream)
1/4 cup canola oil
1 egg
1 tsp vanilla
3/4 cup white chocolate chips
1/4 cup rainbow sprinkles

Directions:
1.  Preheat oven to 350° and grease an 8x8 or brownie pan with cooking spray.  Mix together cake mix, milk, cream, oil, egg and vanilla until combined.  Stir in chocolate chips and sprinkles.


2.  Using a spatula, place batter into prepared baking dish.  Bake for 20-25 minutes; you want batter to stick to a toothpick - this will give it a gooey, brownie consistency.  Allow to cool for at least 20 minutes.  Cut and enjoy!


These would be a great dessert at Christmas.  Just use red and green sprinkles instead of the rainbow!

Oatmeal Cream Pies

While scrolling through Pinterest over the weekend I came across this recipe.  I mentioned it to my husband and he almost started drooling instantly.  Turns out that the Little Debbie Oatmeal Cream Pies were both of our favorites when we were younger.  I decided to surprise him for Valentine's Day with a batch - with pink filling of course.  These are sooooo good.  I didn't put in quite as much butter as the recipe called for, and the cookies still turned out great.  The filling is really good but really sweet.  I think I'll alter that if when I make them again.

Oatmeal Cream Pies
Makes 3 dozen cookies/18 cream pies

Ingredients:
Cookies:
1 cup (2 sticks) butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3 cups quick oats
Frosting:
1/2 cup butter, softened
1 tsp vanilla extract
2 tbsp heavy cream
2 cups powdered sugar, sifted
2-3 drops food coloring, optional

Directions:
1.  Heat oven to 375°.  Combine 1 cup of butter, brown and granulated sugars in a large bowl.  Cream with a mixer until well combined.  Add in vanilla and egg and mix to combine.


2.  In a smaller bowl mix together the flour, salt, baking soda and cinnamon.  Stir in oats until combined. 


3.  In batches, add the flour mixture to the butter and sugar.  Once combined, drop dough by tablespoonfuls onto a baking sheet. 


4.  Bake 10 minutes, remove from oven and allow to cool for 2 minutes on baking sheet before moving to a cooling rack.


5.  While cookies cool, combine all ingredients for the frosting in a small bowl.  Mix on low until combined, then increase the speed until light and fluffy.  Add in food coloring and mix until desired shade.


6.  Once cookies are completely cooled, spread 1 tablespoon of frosting on the inside of one cookie and top
with another. 


7.  Try not to eat all of these in one sitting.  Enjoy!!
 

Move over Little Debbie!!!