Posts tagged ‘chocolate chips’

July 7, 2011

dessert on the grill

I love summer cookouts.  I believe that almost everything tastes better from a grill.  However, up until last week, I had never attempted even turning on the grill by myself, but I am happy that I did since I had the most delicious sweet potatoes come off of it.  Sometimes after a warm, summery day all you want it a frozen dessert, such as banana soft serve, but on nights when the air is cool and you feel more like sitting around a fire than jumping in the pool, a warm dessert is where it’s at.  Especially when it can be made on the grill.

The below is only a suggestion, feel free to change up any of the fillings/toppings to suite your taste.

Chocolate Marshmallow Stuffed Grilled Bananas makes 1 serving

  • 1 banana
  • 1-2T chocolate chips
  • 5-6 marshmallows (vegan or mini)

1. Cut a slit into the banana on the inside curvy side (consult picture).

2. Stuff with desired toppings and wrap in aluminum foil.

3. Place on the grill for 5-10 minutes until the banana is warm and the chocolate and marshmallow have melted.

4. Make sure to take out of the peel before eating!  You can also top with some ice cream, whipped cream, nut butter… In our case, we put a dollop of Justin’s Chocolate Hazelnut Butter.

Other possible additions: Peanut Butter, Almond Butter, coconut, white chocolate chips, etc.

You (and your guests) will be sure to go bananas over this delicious grilled dessert.

June 20, 2011

cookie monster

Cookie baking has been my thing for quite a few years now.  Shortly after the Martha Stewart Cookie Cookbook came out, I received it for a birthday present and I was instantly hooked.  All of the photographs were beautiful and all the cookies looked absolutely delectable.  The weekend after that birthday, I set out to bake my first batch.  I decided to bake the good ol’ standby, chocolate chip cookies.  Easy, right?  Well, Martha has not one, but three recipes for various chocolate chip cookies.  How was I to choose?  Well, I didn’t, I made them all to be able to try the cookies side by side.  And don’t worry about cookies going to waste, a few friends got a nice box of cookies mailed to them and our freezer was well stocked with the rest.

Needless to say, chocolate chip cookies are my favorite and I have not baked them for awhile.  Wheat flour has not been the kindest to me lately and baking with gluten-free flours still intimidates me.  Well, I decided to get over my fear of gluten-free cookies and bake some cookies on Saturday.  Lucky enough for me, I was able to find this recipe from Post Punk Kitchen which utilized oat flour instead of wheat.  And as I am an oat fanatic, I had the flour on hand!

Wheat Free Chocolate Chip Cookies

  • 1 3/4 cup oat flour (I weigh out all my flours for baking on a kitchen scale to avoid dense cookies/muffins, etc.)
  • 1/2t baking soda
  • 1/4t salt
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/3 cup melted Earth Balance (could be substituted for oil or butter)
  • 1T ground flax
  • 1/4 cup unsweetened vanilla almond milk
  • 1t vanilla
  • 3/4 cup (dairy-free) chocolate chips

1. Preheat your oven to 375*.

2. SIFT together the dry ingredients into a large bowl.  Oat flour is clumpy so this step is crucial!

3. In a small bowl, mix together the wet ingredients and make sure it is completely combined.

4. Mix the wet ingredients into the dry and then mix in the chocolate chips.  You do not have to worry about over mixing gluten-free flours (which is one redeeming quality), so mix away until it is well combined.

5. I used a small cookie scoop to make my cookies.  The first tray I simply scooped and baked, the second tray I flattened them out with my fingers since the cookie does not spread.  All the pictures I posted are of the cookies flattened slightly since I prefer that, but it is entirely up to you.

6. Bake for 8-10 minutes (the flat tray took 8, the regular scooped tray took 10).  Remove from the oven and let cook for a few minutes before putting them on a cooling rack.

Whether or not you are trying to avoid wheat or you want to try something new with cookies, this recipe is fantastic.  The cookie itself tastes just a little oatey, but the flour is finely ground so there are no chunks of oats.  Although adding a few old fashioned oats would be a nice addition if you wanted to change it up.  Don’t have oat flour?  You can purchase it (mine is from Bob’s Red Mill) or you can grind up old fashioned oats or oat groats in a blender.  It might be a little different texture, but I think it would work.

And by the way, Martha’s cakey chocolate chip cookies were my favorite, but this one might have it beat :).

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June 13, 2011

sweet perfection

I’ll write a recap of my race this past Saturday tomorrow – but I wanted to start out the week with a delicious recipe Kinley and I had for dessert yesterday! It was a nice, sunny day outside but still a little chilly. But being from Wisconsin, I could eat ice cream any month of the year! Unfortunately, ice cream is only a memory for me and the ice cream replacements on the market have quite a long ingredient list. This recipe definitely curbed my craving for ice cream and only has TWO ingredients – can you believe it? Adding gluten free cookie dough chunks is the icing on the cake… er topping on the ice cream.

Chocolate Chip Cookie Dough Soft Serve
adapted from Oh She Glows

Ice ‘Cream’ (2 servings)

  • 3 frozen bananas (cut into chunks before freezing)
  • 2T or so unsweetened vanilla almond milk

In a food processor, add the frozen bananas and blend until they break down and start to get creamy, scraping down the sides when necessary.  Drizzle in some dairy-free milk to speed up the process and make a more creamy consistency.  It all came together within 5 minutes!  At this point, scoop into 2 bowls and you can eat it straight up, or add any toppings you would like such as cookie dough pieces!

Cookie Dough Pieces

  • 1/2 cup unsalted cashew pieces
  • 1/4 cup old-fashioned oats
  • 1/4 cup oat flour
  • 1/4t salt
  • 1t pure vanilla extract
  • 2T pure maple syrup
  • 1/4 cup chunked dark chocolate

1. In a food processor, blend together the cashew pieces and the old-fashioned oats until crumbly.  Add in the oat flour and salt and process to combine.

2. Add in the vanilla extract and maple syrup and blend until the mixture comes together.  It’ll stay sticky.  Scoop into a bowl and add in the chunked dark chocolate.  You can either roll these into balls and stick in the freezer, or press out onto some wax paper, freeze, and then cut into pieces to avoid rolling a bunch of little cookie dough balls.  We may or may not have skipped freezing all of the cookie dough step so we could eat some right away ;).

You can add the cookie dough to the top, blend a few pieces in to the ice cream (which is what we did + added a couple on top with a sprinkling of non-dairy chocolate chips).  The original recipe was created to mimic a Dairy Queen Blizzard, and does the job perfectly.

I can see many more of these in my future!