Chocolate Raspberry Heart Tarts

Chocolate Raspberry Heart Tarts

I know that it’s too early for Valentine’s Day things (well, Walgreen’s clearly disagrees), but since when are heart-shaped red chocolaty things just for Valentines?

insert a diatribe about cultural  food norms. i did this to save you having to read two rants. second rant below.

Okay, well maybe it’s not so much a rant as an observation. I think the whole Valentine’s Day being Singles Awareness day is true. When you’re single and it’s mid February, you are painfully aware of the fact. When you are in a blooming relationship, you freak out that you might become single if you mess this day up by either over celebrating or under celebrating.

But when you’re in a committed relationship, Valentines Day barely registers. You’re aware of the cute fuzzy animals in the store, and you maybe buy discount chocolate the next day, but that’s about it.  The year we got married, I got Jason a last-minute pink cake pop and he got me nothing.  I would have gotten him nothing too, but I just happened to already be at Starbucks and I know he loves those things.**   We made burritos for dinner. Nothing says romance like burrito breath and bean toots.

**And watching a big tall grown man eat a pink cake pop is pretty much the cutest thing ever. 

Valentines Day is also for your Nana, but that’s a different kind of love not applicable to this discussion. And maybe Valentine’s Day is also for very strict Catholics who still attend mass on every single Feast day. When I was in high school, my mom would get mad at me when I said I didn’t like 2/14, because I was apparently committing some sort of heresy by denouncing the Feast of Saint Valentine.

So…….I totally get if you don’t like Valentines or whatever, but you can still love chocolaty jam-filled things.

Speaking of love (or not love), here are some reasons to become enamored with — err get excited about — these tarts.

This almond-flour based crust is really easy and you can make in a blender. Cool! You use a banana as the binder, but make sure you use a greenish banana because riper ones will make the crust too wet.

The filling is made with my favorite homemade jam. Just dates and frozen raspberries. I love the pucker you get from raspberries, because it goes so well with the chocolate sweetness. But if you don’t like tart raspberries, I would recommend increasing the amount of dates in the recipe.

These freeze well (as long as you wrap them individually) so if you make them now, you can still have them in February. Make them for yourself, for someone that you love, or for a group of pals.

Chocolate Raspberry Heart Tarts vegan gluten free

 

Oh! I finally made a Facebook for this blogaroo. Check it out  here, and do the whole “like” thing. Please? 😀

Chocolate Raspberry Heart Tarts

Ingredients

    Crust
  • 1 greenish banana
  • 1 1/2 cups almond flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp almond or vanilla extract
  • 1/2 tsp cinnamon
  • filling
  • 8 oz bag frozen raspberries
  • 5 dates*
  • 1/2 cup dark chocolate chips

Instructions

    Filling
  1. Place the raspberries in a small saucepan and cover. Cook over medium heat until raspberries defrost and liquefy --- this should happen very quickly.
  2. Add the dates and continue to cook for another two or three minutes.
  3. Blend the dates and raspberries together until smooth, then return to heat. Cook over medium for 9-10 minutes, stirring constantly, until mixture thickens. Towards the end, you may want to reduce the heat some so you don't get splattered on. Remove from heat.
  4. Liquify the banana in a blender. Ad the rest of the crust ingredients, minus the baking powder. Blend till an even consistency is reached. Manually incorporate the baking powder into the dough.
  5. Divide the dough into six balls. Press the balls into a heart shaped cookie cutter. Remove the cookie cutter.
  6. Flatten & widen the hearts with your thumb, making large well in the center about (just under) 1/2 inch deep.
  7. Preheat the oven to 350
  8. Melt the chocolate chips over a double boiler.
  9. Fill the well in the hearts with the raspberry jam, and swirl in the chocolate,
  10. Bake for 16-17 minutes.
  11. Serve with love. Optional: Sprinkle big salt flakes over top.

Notes

*for a sweeter jam, use 7 dates

http://kitchenwindowclovers.com/chocolate-raspberry-heart-tarts/

raspberryheart3

Cinnamon Roll Sugar Cookies (v, gf)

Cinnamon Roll Sugar Cookies vegan sugar cookies gluten free sugar cookiesIt’s been so long since I’ve made sugar cookies. I’m not talking about since last Christmas or the Christmas before that.  The last time I made sugar cookies, I was in college and took a historic costume class, and I was giving a presentation on Marie Antoinette’s personal style. I made cookies in the shape of the Dauphine’s  hair to hand out during my talk.  I don’t know why I chose her hair, but then again, I don’t know why I chose to be a history major. I don’t know why it’s been so long since I’ve made sugar cookies!

Luckily, these sugar cookies really make up for that lapse. How good were they? Baked at 2 pm and gone by 6. I brought them to dinner at Jason’s parents’ house, even though the supply was already pretty decimated by the time we got there (not my doing, btw).

Cinnamon Roll Sugar Cookies vegan sugar cookies gluten free sugar cookies

Anyways, everyone ate them up. Even my brother in law, who told me that he “wouldn’t have tried them before hand if he’d known they were gluten free and vegan, and that he couldn’t even tell.” That reminded me of this Onion article, so I tried to avoid eye contact when he said that. Please read the article, it’s hilarious.

I think the best part about them was when my little nephew’s face lit up after having a bite. Making people happy with food is a pretty wonderful feeling, don’t you think?

Speaking of making people happy, my mom was peering over my shoulder the whole time I was making these, and may have mentioned one or two or three times that she doesn’t like the new blog name. I thought that I might as well explain it to y’all.

Cinnamon Roll Sugar Cookies vegan sugar cookies gluten free sugar cookies

It comes from a case of intentionally misunderstood lyrics. As in “we know they’re singing this, but it sounds like they’re singing this, and it’s funnier this way.” Lonely Starbucks Lovers.

The opening lines to the Avett Brothers song Laundry Room are “don’t push me out.” If you don’t know them, Google the live version, not the studio version, please.  Avett fans know that the boys absolutely adore cats,  which is why don’t push meow is an amusing alternate lyric. Sometimes we all need an amusing alternate version to life,  so I thought this was a pretty good blog name. *shrugs

Of course, you don’t need an alternate version to anything when you have a sugar cookie in your hand. These are nutty and a tiny bit under-sweet. I made them under-sweet on purpose because I don’t like a super sweet cookie and then super sweet frosting on top…and I knew I wanted the frosting to be really sweet. The sticky finger kind of sweet, the sugar coma on a Sunday morning syrup kind of sweet. This frosting tastes exactly like the kind of goo that comes on cinnamon rolls.    Which is kind of making me wish they weren’t all gone. Oh well, guess I’ll just have to make more of them. Darn.

Cinnamon Roll Sugar Cookies vegan sugar cookies gluten free sugar cookies

 

Cinnamon Roll Sugar Cookies (v, gf)

Ingredients

  • 9-11 roasted chestnuts
  • 1/4 cup pecans
  • 2 flax eggs (6 tbsp almond milk + 2 tbsp flax meal)
  • 1 cup of Bob's Red Mill GF flour in the blue bag, not the red bag
  • 1/4 tsp cinnamon
  • 3/4 tsp coarse kosher salt
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 3/4 cup light brown sugar, lightly packed
  • 1/4 cup melted coconut oil
  • for the frosting
  • 1 cup confectioners' sugar
  • 1 tbsp almond milk
  • 1 tbsp corn syrup
  • 1/2 tsp cinnamon
  • food coloring, if desired

Instructions

  1. Grind the chestnuts and pecans to a flour. You should end up with 1 cup of nut flour.I find a get a finer meal if I add in a little bit of the GF flour towards the end of the grinding process.
  2. Combine the nut flour, the GF flour, the cinnamon, the salt, and the baking powder.
  3. Combine the flax eggs, the coconut oil, the vanilla, and the sugar.
  4. Add the wet ingredients to the dry ones.
  5. You don't HAVE to chill the dough, but I always find it helpful. in the rolling and cutting process. I made the dough at night and didn't roll & bake until the next afternoon.
  6. Preheat the oven to 400.
  7. Roll the dough out between two pieces of parchment, to about 1/6th - 1/8th of an inch thick. Cut out the cookies -- you should end up with out 36-40.
  8. Bake for 6 minutes.
  9. for the frosting
  10. Combine all ingredients and spread or paint over the cookies. Frosting will harden.
  11. Enjoy with family and friends.
http://kitchenwindowclovers.com/cinnamon-roll-sugar-cookies-v-gf/

adapted from Ethel’s Sugar Cookies in the classic Betty Crocker Cooky Book

this is not sponsored content, I just like Bob’s 1 to 1 mix.

 

Chocolate Peanut Butter Christmas Trees (gluten free)

Chocolate Peanut Butter Christmas Trees (gluten free) easy gluten free christmas cookies homemade christmas candy

I’m so excited to share this cheery little forest with you! 🌲 🌲 🌲

But first, how were y’all’s Thanksgivings?

Mine was wonderful. I worked in the morning, where I witnessed so much goodwill that I was literally jumping for joy (traditional sense of literal). It put me in a good mood right then and there.

I thought I was going to be wiped out by the time I got off, but everybody’s kindness must of energized me. I went home and changed and didn’t even need a nap before heading over to dinner.Chocolate Peanut Butter Christmas Trees (gluten free) easy gluten free christmas cookies homemade christmas candy

As I mentioned in one of my earlier posts, large gatherings make me nervous. But for some reason, I was fine almost the whole time. I got there late, so everyone had already eaten and where heading out for a walk.  That was really nice, too. I feel like in my family, everyone would have waited for me to get there. Then they would have laid on major guilt about making everyone wait.

Since everyone had eaten, there was no awkward “you go first no you go first” line and I just scooped up leftovers here and there, taking as much as I pleased. Mainly I ate cheesy potatoes and Brussels sprouts. Jason’s aunt makes some really good cheesy potatoes. I might try to steal her recipe, but add jalapenos or something.

It was the most relaxed Thanksgiving I’ve ever been to, and I got to hold a baby in my lap the whole time.*

*this does not mean I’m ready to have one of my own. 

So. I love my family, but Thanksgiving with Jason’s kin pretty much won over every Thanksgiving I had with my own folks.

Also, Jason’s family uses paper plates, which meant FEWER DISHES.

Chocolate Peanut Butter Christmas Trees (gluten free) easy gluten free christmas cookies homemade christmas candy

Okay, okay, enough about the holiday. Let’s talk about the cheery forest. I wanted to call it a magical little forest, that reminds me of bad paperbacks from the discount bin.

But these trees really are magical. Peanut butter with chocolate is enchanting in almost any form, but particularly if said form is a Christmas tree!

They are wonderfully easy to make. Ground up cereal, melted PB, and coconut oil come together to make this nice pliable dough to form the trees with. Then just a dip in melted chocolate and you’re good to go.

Since they include ingredients almost everyone enjoys, they are a great choice to bring to your next Christmas party. I feel like they’re already a classic in our home, and I hope they’ll be a classic in yours too. 

Chocolate Peanut Butter Christmas Trees (gluten free) easy gluten free christmas cookies homemade christmas candy

 

Chocolate Peanut Butter Chexmas Trees

Ingredients

  • 1 12 oz box of Corn Chex
  • 1 and 1/4 cups creamy peanut butter
  • 2 tbsp coconut oil
  • 1/2 tsp salt
  • 1 cup of chocolate chips
  • holiday sprinkles

Instructions

  1. Use a food processor to grind the Chex to a fine, sandy powder. Mix in the salt.
  2. Use a double boiler to melt the coconut oil peanut butter together. It's melted enough when the peanut butter-coconut oil mixture drizzles in a thin, smooth stream off your spatula
  3. Turn off heat, but do not remove peanut butter from heat source. Mix Chex powder, 1/4 cup at a time, into the peanut butter.
  4. Allow mixture to cool slightly and then shape into a ball.
  5. Place the ball on a pan, then tap the pan against a hard, flat surface several times to allow the ball to flatten into a disk that is approx. 1/3 inch thick, diameter 9—9 1/2 inches.
  6. Cool disk in fridge for 5-8 min.
  7. Cut different size triangles into the disk — 28-30 of them.
  8. Stand the triangles up. For the larger triangles, curl the two bottom edges back slightly. They will resemble a slight c-shape from above. This will allow them to stand up without falling.
  9. Place triangles in freezer for 30-35 minutes.
  10. Melt the chocolate. Holding the trees on one side, use a silicone spatula to "paint" the chocolate onto the front and back of the trees. The larger trees will need to be set in the chocolate while you're doing this.
  11. Add the holiday sprinkles.
  12. Allow chocolate to harden before serving.

Notes

For a more kid-friendly method, melt the pb in the microwave and then put the pb bowl over a bowl of warm water while you mix in the cereal.

http://kitchenwindowclovers.com/chocolate-peanut-butter-christmas-trees-gluten-free/

 

Sweet and Salty Buckeyes

sweet and salty crunchy buckeyes

My husband is an Ohio native. We were living in North Carolina when we met, and I thought we would live there pretty much forever, but then life happened and we moved here.  He’s been here since January, and I came up in July.

It’s been an adjustment. I miss my favorite running trails, particularly because I feel that flat terrains are harder on the body.  And, um….there’s a lot of flat terrain here.

But I have gotten to do a bunch of fun Ohio things, like stuffing myself with fresh heartland produce, and going to a game at THE Ohio State University. We haven’t gone apple picking yet, but I hope to soon. And we’re going to a bonfire at his cousin’s farm, which I’m really looking forward to because I love love his folks.

sweet and salty crunchy buckeyes

But there’s still a lot of Ohio stuff I haven’t done — like survive the winter here yet, har har — and make buckeyes. So I had to make some buckeyes! But I’m not a real Buckeye, so I couldn’t make the traditional creamy centered powdered sugar kind. They are made with cereal, which gives them a very slight crunch.  And the peanut butter is a little salty, so they have that whole salty sweet thing goin’ on with you can love, no matter where you’re from.

sweet and salty crunchy buckeyes
I’m going to finish this Brutus eventually

I thought that my husband was a sturdy son of Ohio, through and through. Like, on one of our first dates, I put the accent on the wrong syllable in  “Tressel” and got a big long lecture. So I thought was prepared for the madness, but I was OH so wrong.  I still have a lot of learning to do, about history and traditions and what you can and can’t say during the week before Thanksgiving. So I gotta ask, what are y’all’s favorite Ohio traditions?

 

Crunchy Buckeyes

Yield: 28-30 buckeyes

Serving Size: 1 buckeye

Ingredients

  • 1 12 oz box of corn chex
  • 1 1/4 cups creamy peanut butter
  • 2 tbsp coconut oil
  • 1/2 tsp salt
  • 1 1/2 cups of chocolate chips
  • special equipment
  • toothpicks (duh)

Instructions

  1. Use your food processor to reduce the Chex to a fine, sandy dust. Work in batches to end up with a better result. You should end up with about two cups of pulverized cereal.
  2. Add the salt to the Chex sand. I placed it in an airtight container and shook it up.
  3. Melt the peanut butter and coconut oil together in a double boiler set over medium heat. (I don't have a real double boiler, but an oven-safe bowl set over the pot worked really well). Stir constantly. It's melted enough when the peanut butter-coconut oil mixture drizzles in a thin, smooth stream off your spatula. If it plops, it's not melted enough.
  4. Without removing the peanut butter from the heat, mix in the Chex sand.
  5. Stir the peanut butter and sand until you get a crumbly mixture. Remove from heat.
  6. Using your hands, continue to mix the powder and the pb until it comes together more, something resembling a dry cookie dough. Although it looks and feels very clumpy now, it will get smooth once you start to roll the balls.
  7. Roll up the mix into balls just a little smaller than a tablespoon. Stick the toothpicks into the balls as you go -- it will help the toothpick stay inside the ball during dipping. You should end up with 28-30 balls, depending on the size.
  8. Place the balls in the freezer for about 5-8 minutes.
  9. Melt the chocolate (a double boiler works great once again!)
  10. Dip the balls in the chocolate. A swirling action ensures a good coating. You may need to return the chocolate to the heat once or twice.
  11. Allow the chocolate to harden. Or don't. Jason! They're not ready yet.

Notes

If the balls don't seem to be forming at first, let the mixture sit at room temperature for about 5 minutes or so. It will firm up some, making it easier to work with.

Even though they keep their shape well at room temp (thanks, coconut oil!), it's best to store these in the fridge.

http://kitchenwindowclovers.com/sweet-and-salty-crunchy-buckeyes/

Homemade Chocolate Sesame Candy Bars

Only three ingredients. And one of them is salt. 

Homemade Chocolate Sesame Candy Bars

Even though I’m now mumble mumble years old, my mom still likes to send me stuff. No complaints here! Her packages are invariable and predictable: A little note and a granola or nut bar of some sort. She really likes nut bars.  She occasionally sends me face cream. I’m going to use the cream and ignore the “you really should moisturize more often” implication. Ugh….because, you know, I probably should moisturize more often.

Homemade Chocolate Sesame Candy BarsAnyways, last time she sent me something, it was these two little packages of
sesame snaps, with strict instructions to share them with my husband. I tried mom, I tried. I was pizza night around here.

I put the snaps in the cupboard and forgot about them. Later, I was rooting around trying to find something to go along with some chocolate chips. Chocolate is wonderful all on its own, but it’s also wonderful with other stuff, too. Such as sesame snaps!

20150929_115623These are the kind you buy at Walgreens, and they are only 99 cents package. I know, because after I ate the ones my mom sent me, I went to go get more. So this recipe is easy and cheap. Ding ding. Winner! They come together very quickly. The only thing you even have to worry about is keeping vigil over them when they are under the broiler. Don’t even shut the oven door. Keep your eyes fixed on them the whole time (which is all of 30 seconds to a minute at most).

 

Homemade Chocolate Sesame Candy Bars

I try – ahem – try to send my mom something back. The last thing I sent her was a little travel coffee mug, which she immediate noted was not dishwasher-friendly. Sorry? I thought it was cute. Anyways, I think she would love love these, so I think it’s high time I sent her another care package. Very few things say love like chocolate, don’t you think?

Homemade Chocolate Sesame Candy Bars

Chocolate Sesame Candy Bars

Yield: 12 candy bars

Chocolate Sesame Candy Bars

Ingredients

  • Three packages of Nice! sesame snaps (8 snaps in each package)
  • One cup chocolate chips
  • About 1 tsp fine flake salt

Instructions

  1. The snaps have a fluted side and a flat side. Lay 12 of the snaps fluted side down on a baking sheet.
  2. Carefully place the chocolate chips on the flat side of the snaps. I was able to fit 14 chips on each snap.
  3. Broil the snaps for about 30-60 seconds, keeping a close eye on them. Don't let the chocolate get too melty...just tacky and shiny is good. Don't even close the oven door.
  4. As soon as you remove the snaps from the oven, sprinkle a little salt over each snap, and top with another snap, fluted side up this time. Press down a little to make sure they stick.
  5. Allow the chocolate to harden and cool.
  6. Enjoy!

Notes

You can bite into these...but it's better to break them first. 🙂

http://kitchenwindowclovers.com/chocolate-sesame-candy-bars/

p.s. Nice! didn’t pay me to say this. I just enjoyed the product and wanted to share.

 

 

Make Your Own Girl Scout Tagalongs (gluten free!)

not just any ol’ tagalong. PUMPKIN SPICE TAGALONGS.

tagalong1

I love this classic Girl Scout cookie, but I always thought they’d be hard to make. I’m so glad I proved myself wrong. You only need eight ingredients, and you probably have most of them in your cupboards already.

I’d rolled out of bed early on a Sunday, cookies on the brain. I stirred and baked and dipped, and by the time that Jas woke up, he had some sugar waiting for him in the kitchen. He smelled the cookies baking and thought I’d made pancakes.  He wasn’t disappointed at not-pancakes. It’s hard to be disappointed with chocolate and peanut butter and spice.

20150920_174020

 

Fall Spice Tagalongs

Yield: about 3 dozen cookies, or less if you used a bigger cookie cutter

Ingredients

  • Cookie:
  • 1 cup of pumpkin puree (not prepared pie filling)
  • 1/2 cup hard packed dark brown sugar
  • 1 1/2 tsp cinnamon
  • 2 tsp pumpkin spice
  • 2 cups of old fashioned oats
  • Peanut Butter Filling
  • 1 cup crunchy peanut butter
  • 3/4 tsp fine sea salt (you can make it a full tsp if you like)
  • Chocolate Coating
  • 1 1/4 cups of chocolate chips

Instructions

  1. Grind the oats into a fine, silky flour. I used my Nutribullet to do this. Set aside.
  2. Combine the pumpkin, brown sugar, cinnamon, and pumpkin spice. Mix well.
  3. Add the oat flour to the pumpkin mix. You can start out with your spoon, and once it starts balling up, use your hands. Roll into a ball and cover the bowl with plastic wrap.
  4. Set the bowl in the fridge for 1-2 hours.
  5. Once your dough is firmed up, roll it out to about 1/4 inch thickness.
  6. Preheat your oven to 350.
  7. Using a 2-inch diameter cookie cutter, cut out all your cookies.
  8. Place on a greased cookie sheet. You can crowd them as much as you want because they won't spread.
  9. Bake 15-17 minutes. Halfway through baking, pierce each cookie with a fork to let the steam out. They cook funny otherwise.
  10. Allow cookies to cool before adding peanut butter
  11. Melt the PB for about 20 seconds in the microwave, just enough to soften. This will allow you to mix the salt in easier, and also allow for easier spreading.
  12. Mix the salt into the PB
  13. Spread a heaping teaspoonful of PB over each cookie. I found a butter knife worked best to do this.
  14. Set the cookies in the freezer for about 15 minutes. This will prevent the PB from melting into the chocolate during dipping.
  15. Once the PB is really hard, remove from the freezer`.
  16. Melt or temper your chocolate.
  17. Using your thumb and index finger as tongs, carefully dip each cookie, PB side down, into the chocolate. You don't have to coat the underside of the cookie (the part with no PB).
  18. If your chocolate starts to harden, give it a quick stir or return it to the heat. You probably won't need to do this, because the dipping goes quite fast.
  19. Set aside to allow the chocolate to harden. Or don't. They taste just fine all melty.
  20. Enjoy!
http://kitchenwindowclovers.com/fall-spice-tagalongs/

20150920_174117

P.S. If you use vegan chocolate chips, these can be free of all animal products.

 

 

 


Strawberry Jam Hand Pies

vegan paleo hand pies easy

My fella. He likes his strawberries and he likes his bike.

It’s the middle of winter, which means his strawberries are going to come frozen and his biking is going to be done indoors, on the trainer.

This weekend he started this “race” called “Sufferfest.” Sounds fun, no? Basically you get all these videos from Sufferfest, videos that mimic courses and trails and real bike races. You do nine or something videos over the course of a week. I don’t know the full details, I just know that he’s really excited.

Me? Ha. I hate the treadmill, so there’s no way I’d be on the bike trainer for that long, no matter how many calories I burn. Anyways, I guess it’s good training because Sufferfest’s motto is something like  “I will bust my butt today to kick yours tomorrow.”

Now, I don’t care about beating you….I just want to beat me. Beat my own PR’s. But hey, whatever gets you going. The point is, you can get good bike training in the winter. And even though these strawberries are frozen, they make for jam, er, damn good filling.

The dough is made from the same thing that the soft chocolate bites were. I wanted those to be soft and pillow-like, but this dough needed to be firmer. So I still used just one banana…but added a lot more almond flour.

vegan paleo hand pies

 

I made these as a recovery treat for BGE. He’s rather tall, so he puts away a lot of food after a heavy training session. But I snuck a few for myself, too.

Strawberry Tarts

Yield: 8

Strawberry Tarts

Ingredients

    for the filling:
  • 1 lb of frozen strawberries (unsweetened. ingredient listing says "strawberries" and nothing else)
  • 8 dates, pitted and chopped
  • for the dough
  • 1 banana
  • 1 1/2 cups of fine almond flour
  • 1/2 tsp baking powder
  • pinch of salt

Instructions

    for the filling
  1. Dump the strawberries in a saucepan and cover. Heat on medium for about 10 minutes, or until strawberry juices start running. I used sliced strawberries. If you're using whole ones, they might take a bit longer to defrost.
  2. While the strawberries are defrosting, chop up the dates.
  3. Add the chopped dates to the strawberries and cover again. Cook for another 8-10 min.
  4. Remove from heat and puree with a hand blender.
  5. Return to heat. Here it gets a little labor intensive....cook on medium, stirring constantly, for 15-18 minutes. You want it to get really really thick.
  6. Once it's super thick, remove it from heat and place in parchment-lined container to cool. You want it all the way cool before you make the tarts.
  7. to make the tarts
  8. Mash the banana
  9. Add the almond flour and mix well.
  10. Add in salt and baking powder.
  11. to assemble:
  12. Preheat oven to 350°.
  13. Divide dough into 8 balls.
  14. Flatten balls to about 3 inches in diameter.
  15. Place about 1 tsp of jam in the center of each dough disk and fold over. Pinch the dough shut with a fork.
  16. Bake for 14 min, flip, then bake for another 2-3 min.
  17. Allow to cool slightly before serving.

Notes

Don't roll the dough. Just shape it with your hands.

You'll have some leftover jam.

edited to add - it works best if the banana still a little green.

http://kitchenwindowclovers.com/oh-jam/

 

Soft Chocolate Bites

These came together so fast that I barely thought they were going to work. I can’t wait to make chocolate chip cookies with this same recipe.

They look boring on the outside…….

……but on the inside are filled with warm, gooey chocolate.

They are super easy, only require four ingredients, and they have a low yield…..so that you know that when the last one is gone, you can’t reach for another two or three and then be mad at yourself later. Or maybe you have better self control then I do. In which case, I raise a glass of milk to you. You’re awesome.

The self control thing is part of why I keep my chocolate in the freezer. I like the way it tastes cold and the way it snaps. It melts slower on the tongue, which means it lasts longer, which is the sort of like having MORE chocolate.

But the main reason I keep my chocolate in the freezer is that it makes me think twice about going to grab a piece. Like I said, self control. Sometimes.

Frozen chocolate is a must for this recipe, but luckily frozen chocolate takes zero effort. Throw it in and forget about it till you’re ready to bake. Then gather up the rest of your ingredients and you’re ready to go!

Soft Chocolate Bites

Yield: 4

Soft Chocolate Bites

Ingredients

  • 1 large banana
  • 1/2 cup fine almond flour
  • 1/4 tsp baking powder
  • 4 dark chocolate pieces, frozen and unwrapped (I used Dove promises)

Instructions

  1. Preheat the oven to 350°
  2. Mash the banana well.
  3. Mix the mashed banana with the almond flour and baking powder
  4. Wrap the dough gently around the chocolate and place on a Silpat sheet
  5. Bake for 15 min, allow to cool slightly before serving.

Notes

the almond flour covers up most of the banana flavor, so if you're not a huge banana fan, you should still try these!

http://kitchenwindowclovers.com/soft-chocolate-bites/

 

 

 

 

Chocolate Beet Fudge Cakes

These little bites are made from leftover juice pulp. It’s  (You saved the pulp, right?)

They’re packed with beets, chocolate, and are gluten-fee and vegan. And SO FUDGY.

You’ll need:

1¼ cup of unsweetened almond milk

¼ cup of coconut oil (liquid form)

1 tsp vanilla extract

1 ½ cups of brown rice flour

2 teaspoons of baking powder

½ teaspoon of cinnamon

¼ cup of packed brown sugar

pinch of salt

3 tablespoons of cocoa powder

2 cups of hand-squeezed beet pulp (I’ve not tried this with juicer pulp)

½ to ¾ cup of mini chocolate chips (check the label, not all are dairy-free)

Steps:

Preheat oven to 350°

  1. Combine almond milk, oil, and vanilla. Set aside.
  2. In a separate bowl, combine flour, baking powder, cinnamon, sugar, salt, and cocoa powder. Mix with a fork and make sure all the brown sugar bits get broken up.
  3. Combine wet and dry ingredients.
  4. Fold in beet pulp until a uniform consistency is reached. Stir in chocolate chips
  5. Shape into balls and place on baking sheet. Bake for 20-22 min.

Allow to cool. (although in my opinion they taste best the next day) Enjoy!

adapted from foodthinkers

Oh, and in case you were wondering, I’m not a vegan, nor am I gluten-free on the regular. I have nothing but respect for vegans, GF folks, and you paleo kids, so I try (ahem, TRY) to be aware of that when I post a recipe. Some stuff on here will be vegan and gf, but not everything 🙂