Posts Tagged ‘chocolate recipes’
Wednesday, March 21st, 2012
Tomorrow is HUNGER GAMESSSSSSSS!!! *toots horn and tosses glitter and cupcakes and baby unicorns around the room*
Of course I’m going to stand in line for the midnight showing (tickets acquired, thank you my lovely Sarah Kathleen) with all the crazies. I was thinking of going as Haymitch since I’m old and sometimes grouchy when I’m up late, plus I like to throw things at people. Which means I’d be the awesomely fun person in line launching an arsenal of bread and meds at the Katniss look-a-likes. (Hmm…there’s possibility in this plan.)
Alas, I cannot be Haymitch. I just took this HUNGER GAMES character quiz and, apparently, I am Cinna! (How very cool of me, I know. He was always my favorite. Even after he…you know—SPOILER CENSORED FOR THOSE WHO’VE NOT FINISHED THE SERIES—)
So now I have to rethink my plans, because for as awesome as Cinna is, how does one “be him” in a movie line? Does one walk around fixing the braids of the Katniss look-a-likes and trying to rip off their leg hair and measure them for clothing sizes? Uh, no thanks. This…I will have to think on.
In the meantime, I command you to rush over and take this quiz so we can see which HUNGER GAMES’ Character YOU ARE. Here’s the link:
HUNGER GAMES CHARACTER QUIZ <—and no cheating
As for the rest of you, Preciouses, I offer a pie recipe. An insanely good one that’s even better when you realize what’s in it. Or rather what’s NOT in it. It’s everything my kids (dairy-allergic) can eat, and what I (sugar-sensitive) prefer. The super sweet Vickie Motter introduced me to this amazing chocolaty pie (from Chocolate-Covered Katie’s healthy dessert blog), and now I have a slight addiction to it. (Read that as I have a serious addiction to it.) She also introduced me to this homemade, cane sugar-free, three-ingredient chocolate, which I used to make the pie (it gives a tasty coconut flavor). So if I need some sort of chocolate addiction intervention in the next few weeks, you’ll know who to blame. And while you’re at it, check out Vickie’s agenty blog space and book reviews. You’ll like her.
No cane sugar. No dairy. No gluten if you prefer (which I don’t, so I made mine with crust :0)). But you’d never know it was missing any of those. I swear. Oh, and per Vickie’s suggestion—let the pie refrigerate for 12 hours for best flavor. I tried a slice around six hours and then after 12 just to see what she meant, and I completely agree. After 12, the tofu had absorbed the flavor all the way. Also, I added a bit more agave than the recipe calls for and used almond milk for the non-dairy milk. So…yeah. Have at it:
Wednesday, February 22nd, 2012
For as often as I post dessert recipes on here, you’d think I have a serious obsession with sweets. CONFESSION: This is only a baby bit true. I love sweets, yes, and even more, I love to bake. However…I love them in small, perfect-moment doses–like when we have company over, or the kids and I are playing tea party (or I’m scared out of my wits watching “The Walking Dead”).
But MOST of the time? I prefer anything protein (nuts or tasty guacamole) rather than the nectar of the gods. I don’t know how it is for the rest of you, but cane sugar does *slightly* weird things to me (such as taking me from relaxed to anxiety-riddled in about ½ hour flat, if I’m not careful), so I’m pretty choosy how often I indulge. And when I can, I prefer to use Agave sweetener in teeny tiny amounts, which seems to absorb slower and, thus, doesn’t jack my emotions up like a hot air balloon in a lightning storm.
Hence, I’ve been appreciating this standby recipe for Double Almond Chocolate Chip Cookies. It happens to be both gluten free and cane sugar free (except for the dark chocolate chips *guilty smirk*), and I’ve been making them every so often over the past few months when my kids want something sweet and I want something chocolate. I’ll even be taking them on my writing retreat this weekend. ;0)
I dare you to try them. The almond flour adds an incredible nutty flavor, and the agave sweetener and grapeseed oil keep the cookies soft. Perfect for reading (or writing) away an afternoon with tea and your latest novel find.
Speaking of which, what is your latest novel find? Will I like it? Do I need it? And how’d you like Jonathan Maberry (yay Wolverine!) on the blog last week? Spiffy guy, yes?
Click here for the goodness: A Recipe for (gluten-free) Double Almond Chocolate Chip Cookies
Oh, and did I mention I’m going on a writing retreat this weekend?!! With my Word DIVAS. Prepare yourself for photos (MWAHAHAHA!). And commentary (*who me?*)… Ahem.
Tuesday, September 7th, 2010
Happy Day after Labor Day, my reading friendlies!
So how was it? Did you labor or relax?
I’m delighted to say I relaxed.… I read (Anne Rice). I wrote. I hung out with my in-laws (you know–the ones who do the whole “cooking with dog” thing that sounds traumatizing but tastes awesome). We laid around among the vineyards (because that’s what you do when you live in wine country—you lay next to grape vines and watch the wild pigs run by) and swam and drank and ate and took gobs of photos of my newest nephew who likes me better than he likes the rest of them.
Which all served to remind me that I’ve never told you about the years I worked for two local wineries. More specifically…for a CHEF at two local wineries. It’s rough work, I assure you. All that sampling and serving and sampling and sampling and wine pairing…I seriously don’t know how I survived without gaining 500 gazillion pounds.
Anyhow, Chef-man would make these extraordinary stuffed, dipped strawberries. Describable only as a bit of heavenly cheesecake surrounded by sunshine freshness and bathed in dark chocolate (it is for these–above all else–that Chef-man has my undying gratitude for EVER). And I think you should have a shot at them too (and then you can tell me how I have your undying gratitude forever). So here you go…this recipe is my variation of his fantabulous one. And as to the price you must pay (for said recipe), you have two comment options today. (1) How was your Labor Day (tell us what you did)? Or (2) What do you think Suzanne Collins will write next???
A Recipe for Chocolate Dipped Stuffed Strawberries
- 2 baskets strawberries (washed, hulled, and dried)
- 1 package cream cheese (softened)
- ¼ tsp cinnamon
- ¼ cup sugar
- 1 package dark chocolate
- ½ tsp butter
- 1 cup graham cracker crumbs
- ½ tsp cinnamon
- Mix cream cheese, ¼ tsp cinnamon, and sugar until thoroughly blended. Using a small spoon, stuff the cream mixture inside each hulled and dried strawberry and set aside.
- Melt the dark chocolate and add the butter, stirring until smooth.
- On a cookie sheet, mix the graham cracker crumbs with the ½ tsp of cinnamon, and then spread out over the sheet in a semi-thin layer.
- Dip the cream stuffed strawberries into the dark chocolate and immediately set on the graham crumbs to dry. Once finished, you can store them in the fridge or delve in as quickly as possible.
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