Spicy Chocolate Chia Seed Pudding

7 03 2014

This healthy pudding offers lots of flavor without all the guilt of having dessert. Enjoying this treat with some red wine will help bring out the chocolate flavor, and the spices.

Spicy Chocolate Chia Seed Pudding

Spicy Chocolate Chia Seed Pudding

The following makes 2 servings (adapted from Oh My Veggies):

  • 1/3 cup chia seeds
  • 1 cup unsweetened vanilla almond milk
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp organic maple agave syrup
  • 1/2 tsp ground cinnamon
  • Pinch of cayenne
  • Splash of non-fat half and half (optional)
  • 1/4 cup sliced almonds, toasted
  • Dark chocolate mini chips
  • Sea or kosher salt

Combine chia seeds, milk, cocoa powder, maple syrup, cinnamon and cayenne in a medium bowl. Cover and refrigerate overnight, or at least 8 hours.

Transfer mixture to a high-powered blender and blend until smooth. Mix in a splash of half and half (optional) and return to the refrigerator and chill 10-15 minutes.

Serve pudding topped with toasted almond slices, a sprinkle of chocolate chips and a pinch of salt.

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Chocolate Peanut Butter Energy Balls

29 01 2014

Sometimes I end up with one lone ripe banana. While there are lots to do with ripe bananas, most recipes call for several. I needed a snack I could quickly whip up with one nana…and these chocolate balls seemed perfect. Chewy and delicious, they offer a boost of fiber, perfect for in-between meals or after a workout. Heads up, the balls are small so they’ll go fast!

Chocolate Peanut Butter Energy Balls

Chocolate Peanut Butter Energy Balls

The following makes 12 balls (adapted from The Lemon Bowl):

  • 1 ripe banana, mashed
  • 1 Tbsp cocoa powder
  • 2 Tbsp natural peanut butter
  • 2 Tbsp flaxseed meal (I used flax seeds instead)
  • Pinch of sea salt
  • 3/4 cup old-fashioned oats
  • Kosher salt

Mash banana in a medium bowl and add in cocoa powder, peanut butter, flax, and a pinch of sea salt. The original recipe called for 2 Tbsp vanilla protein powder, which I didn’t have so I ended up adding a little more oats. Add the powder at this point if you have some to bulk up the protein.

Continue to mash with a fork until all ingredients are fully combined. The more you mash, the more liquid the banana will release, helping to make it less dry.

Next, stir in oats using a rubber spatula.

Using a small ice cream scooper or two teaspoons, form into 12 balls and place on a plate lined with wax paper or a silpat. Sprinkle a little kosher salt on top of the balls to finish.

Refrigerate 30 minutes, or up to 3 days in tupperware.





Rolo Stuffed Ritz Crackers

25 10 2013

This salty and sweet treat couldn’t be easier! I love finding quick recipes like this you can whip up and take to parties in no time 🙂

Rolo Stuffed Ritz Crackers

Rolo Stuffed Ritz Crackers

The following makes as much as you want, using one box of Ritz to one bag of Rolos 🙂

  • Whole wheat Ritz crackers
  • Rolo candy

Preheat oven to 350. Line baking sheet with parchment.

Put 1 cracker, salt-side down, on lined baking sheet. Place 1 rolo per cracker. Bake 3-5 minutes until rolo begins to melt. Remove from oven and immediately top each with another crack, salt-side up, and push down a little so the cracker sticks to the chocolate. Let cool and enjoy!





Chocolate Truffle Tartlets

27 11 2012

I recently shared these little tartlets for dessert at a holiday dinner…they’re easy to make and travel well, perfect for the holiday potlucks and parties!

Chocolate Truffle Tartlets

The following makes 12 tartlets (compliments of the South Beach cookbook):

  • 1/3 cup fat-free half-and-half
  • 1 Tbsp I Can’t Believe its Not Butter spray or equivalent
  • 4 Tbsp granular sugar substitute
  • 1 large egg yolk
  • Pinch salt
  • 2 oz (2 squares) unsweetened dark baking chocolate, chopped
  • 12 frozen mini phyllo shells, thawed (look for them in the frozen pie section of your grocery store)
  • 2 Tbsp no-sugar-added lite whipped topping
  • Slivered almonds

In a small saucepan, combine the half-and-half, butter spray, and 2 Tbsp of the sugar substitute. Cook over low heat until the mixture is hot, about 1 minute or so.

Meanwhile, in a small bowl, whisk together the remaining 2 Tbsp sugar substitute, the egg yolk, and salt.

Whisk the hot half-and-half mixture into the egg mixture, then whisk back into the saucepan and cook, whisking constantly for 10 seconds. Remove the pan from the heat, add the chocolate, and cover. Let stand for 5 minutes for the chocolate to melt.

Stir the chocolate mixture to recombine. Spoon 2 tsp of the chocolate mixture into each tartlet shell and refrigerate for 10 minutes. To serve, top each with 1/2 tsp whipped topping and a few slivered almonds.

You can refrigerate the tartlets for a few hours or overnight if you want to make them ahead of time. If you have leftovers, just freeze them to enjoy later!

This Girl’s extras:

  • I’m not the biggest fan of sugar substitute, if you’re not either, I recommend cutting the sugar in half (so just use 1 Tbsp in the half-and-half mixture and 1 Tbsp in the egg mixture).
  • And heads up, if you double or triple this recipe like I did, the chocolate might not melt on its own. If after 5-10 minutes you see that it’s not melting the way it should, turn the heat to low and constantly stir the mixture until the chocoloate is melted and well blended. It should start to look like chocolate pudding – that’s how you’ll know it’s ready.




Puppy Chow From Chocolate-Peanut Butter Cereal Bars

18 03 2012

This is a great showcase of the art of improvisation! I set out to make chocolate-peanut butter cereal bars from an Everyday Food recipe. I pretty much followed the recipe, but the mixture didn’t stick together enough to cut bars. So, I improvised and turned it into puppy chow. Sometimes things just don’t turn out as planned, so learn to improvise 🙂

Puppy Chow From Chocolate-Peanut Butter Cereal Bars

The following was supposed to make 12 cereal bars (give it a try, maybe it’ll work for you!):

  • Cooking spray
  • 2 cups chocolate crisp puffed rice cereal
  • 1/4 cup (1/2 stick) unsalted butter
  • 10 oz miniature marshmallows (4 and 3/4 cups)
  • 3/4 cup natural peanut butter (I did a mix of 1/2 cup peanut butter and 1/4 cup nutella, maybe that’s where I went wrong!)
  • 1/4 tsp fine salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup salted roasted peanuts, roughly chopped

Coat a 9-inch square baking pan with cooking spray and line with parchment. Lightly spray parchment. Place cereal in a large bowl. In a large pot, melt butter over medium. Add marshmallows, peanut butter and salt, and cook, stirring until mixture is melted, about 3 minutes.

Remove from heat and stir into cereal until combined. Let mixture cool slightly, 4 minutes (mixture should still be piliable), then stir in chocolate chips and peanuts. With a spatula (or your fingers) lightly coated with cooking spray, press into pan. Let stand at room temperature until set, about 20 minutes. Using parchment, lift from the pan and cut into 12 bars. Store in an airtight container, up to 5 days.

The mixture basically started to crumble when I pulled it out of the pan. So I grabbed large chunks and tossed with some powdered sugar in a closed zip-lock bag.