Posts Tagged ‘chocolate chips’

Thick Fudgy Brownies (Gluten & Dairy Free)

I’ve been soooo busy lately that I haven’t been posting much. That’s not to say I haven’t been cooking though, cause I have, I’ve just been too exhausted! Why? Well I’ll let you in on a whats been up till now, a big secret… we’re expecting! 🙂 And this being our first, it’s been an adventure dealing with cravings, food aversions, low blood sugar, nausea, exhaustion, etc! LOL And while we’re super excited about it, its been kind of hard for me to find food that sounds good that i actually have on hand, or to not get sick of the same foods that I’ve been eating over and over again! I seriously feel like all i do is eat these days! LOL AnnouncementWell…..that and be completely drained, which doesn’t help to have energy to cook something nutritious and delicious for meals! And yes, the pickles and ice cream craving has hit, but the default go-to craving has mostly been sweets, and chocolate in particular.

 

Now, i thought my GF brownies were amazing before….but these….. OMG!! These are amazing; thick, fudgy, chewy yet moist, and full of chocolate goodness! I think we devoured the whole pan in a couple of days! But i just had to have more! LOL So the second batch is cooling right now, and I have to say…. I can’t wait to dig into them! Guess i better enjoy it, cause who knows what the next craving will be! Consider that your warning! If i post something a little….different, you can just blame the prego hormones! LOL I am going to try to get back on track with my posts though, especially since I seem to be eating more these days! YAY, that means more recipes! If you have any tips, I’d be glad to hear them! That said…..I hope you all give these a try! Trust me……you will NOT be disappointed! It’s amazing what the smallest changes in a recipe can do! These are just like the ones out of a box, but 10 times better! The first batch I added chocolate chips, and stuck to all dark chocolate cocoa powder. The second batch I did 1/3 regular cocoa powder, 2/3 dark chocolate cocoa powder and left out the chocolate chips. I’ll let you know how they turn out…but I kinda don’t think you can screw these up! LOL So get yourself into the kitchen and make some brownies! (You can make these with regular flour instead if you’re not GF!, just FYI!) Enjoy! 🙂

 

 

Thick Fudgy Brownies(Printable Version)

 

Ingredients:photo

1 stick non-dairy butter
1 cup + 2 Tbsp sugar
2 large eggs
1/2 cup + 2 Tbsp (dark) cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 tablespoon vanilla extract
3/4 cup gluten-free flour

¼ tsp xanthan gum
1 cup chocolate chips (opt)

 

Directions:

1) Preheat the oven to 350°F. Lightly grease a 8×8″ pan

2) In a large microwave-safe bowl, melt the butter, then add the sugar and stir to combine. Return the mixture to the microwave for about 45 seconds until its shiny looking as you stir it. (Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies!)

3) Add the eggs, cocoa, salt, baking powder, and vanilla to the mixture and mix until smooth.

4) Add the flour, gum (and chips if desired), stirring until smooth.

5) Spoon the batter into prepared pan.

6) Bake the brownies for about 30-35 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Remove them from the oven and cool on a rack before cutting and serving.

 

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Oatmeal Cookie Pancakes (Gluten & Dairy Free)

So as promised….. here is another fabulous and delectable pancake recipe! Yes, I know I may be a little excited about the whole breakfast & pancake thing, but these are seriously beyond good! They’re not only amazing hot off the griddle and drizzled with maple syrup, they’re simply delish just cold, straight out of the fridge! Yes, i know…..kinda weird but I have NO patience sometimes, and they were still soooo good! LOL  They’re surprisingly good even as reheated leftovers too! They really do taste just like a big soft oatmeal chocolate chip cookie! (I used JUST the chocolate chips in mine, cause hubby hates raisins! Yep, I’m just that nice! LOL I bet they’re super good with both raisins and chocolate chips in there, OH! and maybe even some diced walnuts! Mmmmm!) You’ll want a big glass of something to wash these down with though; they are a little rich! Which means….. they would probably be super tasty as a dessert! I can’t wait to make these again! And of course, to try out some more new and exciting pancake recipes! Yep, that’s right! Ive got a few more tasty new “gourmet-ish” pancake recipes up my sleeve and headed your way soon! As well as some other scrumptious breakfast goodies, just in time for fall! Definitely try these out…..like, uhm, RIGHT NOW!! Or at least first thing tomorrow morning! In fact…..why wait!? Just give in and make em for dinner! Cause really……who doesn’t love brinner right?! LOL Enjoy! 🙂

Oatmeal Cookie Pancakes (Printable Version)

Ingredients

1 cup GF flour + ½ tsp xanthan gum

1/2 cup quick cooking oats

1/2 tsp salt

2 tsp baking powder

3 tbs brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1 egg

1 1/4 cup almond milk

1 tsp vanilla extract

1/3 cup raisins or chocolate chips

Instructions

  1. In a bowl add the flour, oats, salt, brown sugar, baking powder, brown sugar, cinnamon, and nutmeg, mix until well combined. Make a well in the dry ingredients, add the milk, egg and vanilla, stir until just combined. Add the raisins and stir.
  2. Heat a griddle or skillet over medium heat, coat with cooking spray.
  3. Drop about 1/4 cup of batter on the hot griddle. Cook until dry on the edges and bubbles start to form in the center. Flip and cook on the other side until cooked through, about 2 more minutes.

Oatmeal Raspberry Chocolate Chip Scones (Gluten & Dairy Free)

Ahhh….Saturday morning! I’m not quite so rushed as I am during the week… so I thought I’d take some time this morning and try out a new recipe. I DO have to work today though, so this will be a great way to start my day! And…. I’ll have something to snack on while I’m at work! Its been a long, stressful week…. but at least I had something to cheer me up!! We got the rest of our cabinets last nite so….. we can finally finish the kitchen! 3 months is a LONG time without a kitchen! LOL  Once its done, I’ll get some photos up, but for now…. I’ll just share this amazing recipe. These scones are pretty easy to make…..and oh they are worth it!! I couldn’t believe how tasty they were! I love the combo of raspberry and chocolate, and they compliment each other well! These are light and moist, not your typical super dry scone! The oats give it something extra too (and doesn’t make you feel so guilty eating them!) LOL. Anyways….give these a try and enjoy! 🙂

Oatmeal Raspberry Chocolate Chip Scones (Printable Version)

Ingredients:
1 egg
1/2 cup almond milk
1 2/3 cups GF flour

1 tsp xanthan gum
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch of nutmeg
10 tablespoons cold non-dairy butter
3/4 cup fresh raspberries
1/3 cup chocolate chips

Directions:
1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray.
2. Whisk together the egg and milk and set aside.
3. In a large bowl, whisk together the flour, gum, oats, sugar, baking powder, baking soda, salt and nutmeg. Cut in the butter with a pastry blender until crumbly. Pour the egg and milk mixture into the dry ingredients and mix until just combined.
4. Gently fold in the raspberries and chocolate chips.
5. Divide dough into 9 even portions and place on baking sheet.

6. Sprinkle with sugar.
7. Bake for 20 minutes or until golden brown.

Baked Oatmeal Cups (gluten-free & dairy-free)

Oatmeal is good for you right? And who doesn’t love muffins?! These are the best of both worlds! They have no flour, are gluten free, and dairy free, and the best part…. super easy to make! I love my baked oatmeal but it takes so darn long to cook! These are much quicker and they’re convenient to just grab one and go! Since they’re in muffin tins, and you add your extras at the end, you could split it up and make multiple kinds. I did half chocolate chip, which are chock full of ooey gooey melt in your mouth chocolatey goodness!! Its like eating a chocolate chip cookie for breakfast! Can’t top that one! LOL  The other half was blueberry coconut, and it was equally delicious, just in a more natural sugar, fresh fruit way! There are so many different variations on this, you really cant go wrong! You can keep these in the fridge for a week or just throw em in the freezer so you have them on hand for when you need a quick snack! All in all…. this one’s a keeper! Give it a try and enjoy! 🙂

Kitchen Update: Half the floor is tiled, and I’m not allowed in the kitchen while it dries so hopefully I’ll get one last thing cooked tonight before the oven is moved! Won’t be cooking much this weekend I guess!! Oh….. just remembered it’s Fathers Day so I better cook something up for that too! Guess I’ll have something SUPER yummy coming up! I’ll have to make it work somehow! Happy Fathers Day! 🙂

Baked Oatmeal Cups (Printable Version)

Ingredients:

2 cup quick-cook or old fashioned oats
1/2 cup packed brown sugar

1 tsp baking powder
1/2 tsp salt
1 large egg, beaten
1 1/2 cup almond milk

1/2 tsp vanilla
1/2 cup applesauce
2 Tbsp non dairy butter, melted

1/2 cup extras – raisins, nuts, mini choc chips, fruit, etc

Directions:

Mix dry ingredients in a large bowl.  Add wet ingredients and stir well. Add desired extras.  Fill 12 greased muffin tins. Bake at 375 F for 25-30 minutes or until lightly browned. Let cool 10minutes in pan and then remove from tins.

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