Hey guys! Remember I was talking about my awesome bread making class I went to last Thursday? Well I now have my photographic proof. I don’t have the recipes but I do have sweet pics!
loaf before baking
ooh cooling racks~
workin hard on the dough
the steps to keep in mind
It was so much fun, if you ever have a similar opportunity, do it!
I was craving chocolate, so this happened…
Chocolate Chia Pudding (serves 3-4)
- 2 cups unsweetened non-dairy milk (I used almond milk)
- 2 teaspoons vanilla extract
- 4 teaspoons cocoa powder
- sweetener of choice, to taste (I used 3 packets of stevia)
- 6 tablespoons chia seeds
Place the milk, vanilla, and cocoa into the blender and add sweetener to taste (about 2 servings worth). Blend until cocoa is completely incorporated.
Pour milk mixture into a bowl and add the chia seeds. Stir well, making sure that all the seeds are moistened. Leave out on the counter and stir periodically (about every 15 minutes or so), breaking up any clusters that form. Allow it to stand until the pudding has thickened and all liquid has been absorbed, at least an hour.
Refrigerate. Just before serving, stir in fruit. Serve topped with additional fruit.
Nutrition (per serving): 123 calories, 52 calories from fat, 6.2g total fat, 0mg cholesterol, 17.9mg sodium, 243.3mg potassium, 12.2g carbohydrates, 8.8g fiber, 2g sugar, 7g protein, 3.8 points.
oo close up!
Oh no! Easter is over! No more Reeses peanut butter eggs!!! Have no fear! These eggs are SO good, (maybe even better than the original) and are vegan, yay! If you love peanut butter and chocolate like I do, seriously try these.
Copycat Peanut Butter Eggs (Makes 6-9 eggs)
- 1/4 cup pb (or any nut butter)
- dash salt (I also use salted pb)
- 1/4 cup powdered sugar or Sugar-Free Powdered Sugar
- 2 tbsp. cocoa powder
- 2 tbsp. virgin coconut oil (see below, for substitution notes)
- Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup
- 2 more tbsp. of the sugar/sf sugar, if needed
- (Note: this recipe calls for the above 4 ingredients for the chocolate layer, you could also take the easy way out (like me) and melt some vegan chocolate chips)
Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave a few seconds—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey. Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.
Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. That’s what CCK did, I melted vegan chocolate chips by mirco waving them for 20 seconds and stirring and doing this 3-4 times until completely melted. If you do more, you burn the chocolate 😦 . Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!
Per Egg:Calories: 55 Fat: 4 g Carbs: 4 g Cholesterol: 0 mg Fiber: .5 g Protein: 2 g Sugar: 0 g (based off the assumption sugar-free powdered sugar is used)
Tonight for dinner, pizza was requested, so obviously we had to have a variety. Although they were basically the same toppings, we switched up the breading. One has lavash and one has a regular store-bought (whole wheat) crust. The lavash bread provided a crunch texture and light, airy taste the other bread just didn’t produce. It’s so good, I definitely recommend switching up the base layer of the pizza!
Lavash Pizza (serves 3; 2 slices each)
- 1 whole wheat lavash bread
- 1/4 – 1/3 cup marinara sauce
- 1/2 cup mozzarella cheese (I like the lite version from TJs)
- 1-2 leaves basil, chiffonade-ed (?)
- 3-4 mushrooms thinly sliced
- 1-2 tomatoes, thinly sliced
- about 1 oz goat cheese, sprinkled on top
Preheat oven to 400 F. Pour marinara on lavash and spread out, leaving about an inch gap from the edge (to not spill over). Top with mozzarella and other desired toppings (mine were the ones listed above). Place directly on oven rack for 8ish minutes or until the lavash looks crispy. Remove, cut and serve. Eat soon to enjoy the warm-y goodness 🙂
lavash up top, regular crust down here
Filed under dinner, lunch, snack
After receiving this recipe a few days ago via email from my love, Chocolate Covered Katie, I knew I had to make them! I gave up baked goods (desserty type) for lent (don’t have to be catholic to follow it religiously 😉 ) so I knew brownies, which I love, with mint, which I adore, that are raw, was a match made in heaven. Anyway, I rolled them into little balls instead of brownie-ing them since I was traveling with a few. By the way, there isn’t really a way to take a picture of them without them looking like poop. Sorry. BUT THEY TASTE SO GOOD!
Mint Chocolate Raw Brownies (makes 17-18 balls)
- 1/3 cup walnuts
- 1 and 1/3 cups pitted dates (230 grams)
- 1 tsp vanilla extract
- 5 tablespoons cocoa powder
- A few drops pure peppermint extract (depending on how minty you want them. Start with less; you can always add more.)
- 1/3 cup vegan chocolate chips or cacao nibs
- a tiny dash of salt
Combine all ingredients, using a food processor. Form into brownies or balls or bars or whatever you feel!
Original Recipe (the main difference is I put less walnuts)
I am the BIGGEST fan of pesto. If it’s pesto anything, I will probably eat it. I love it that much. When I found out how much oil it usually has, I was super bummed because I prefer not to get my fat intake from oils. So when I found this recipe I was so pumped! It doesn’t taste EXACTLY the same but it is still SO good! A must try!
Oil-Free Pesto (makes a little over a cup)
- 2 cups packed basil leaves
- 1 cup packed chopped parsley
- 1/4 cup Panko bread crumbs
- 2 garlic cloves
- 2 T freshly grated Parmesan cheese
- 3 T white miso
- 2-3 T pine nuts
- 1/4 cup water (more or less depending on desired consistency)
Blend basil, parsley, garlic, miso, cheese, pine nuts and bread crumbs in either a food processor or high-speed blender until smooth. Slowly drizzle in water while machine is running to reach desired consistency.
ooh close up!
Filed under dinner, lunch, snack
If there’s one thing I’m known for making, it’s my banana bread. People request it, I make it, people love it. Although it’s not my personal recipe, it comes from an old cookbook my mom has, to others I seem to make it the best ;). This bread is SO good, everybody should try it!
Banana Bread (serves about 12)
- 1 cup sugar
- 3 bananas, mashed
- 4 Tbsp butter (1/2 stick) melted and cooled
- 1 egg
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour
Preheat oven to 325 F. Grease a bread pan in whichever way you please, I prefer canola oil. Combine the bananas, butter, sugar and egg. Here, the recipe says to combine the other ingredients in another bowl however I prefer to add the rest in the same bowl. I put the salt and baking soda in first to incorporate completely, then add the flour. Once mixed, pour into a bread pan and put in the oven for 55-60 minutes.
If you feel the need to make it lower calorie, feel free to use 1/2 cup of ideal sweetener instead or use whole wheat flour. However, sometimes the “real thing” is sooo worth the extra calories, just consider moderation!
P.S. the whole reason I made this particular loaf was for my best friend’s “week of sweets” I’ve decided to treat her to this week since her birthday is Thursday. She LOVES this bread, and was so pumped when I gave it to her 🙂
Filed under dessert, snack