Mini S'mores Tortes

This week finally feels like Summer around here and I am drinking it in. Sunshine, swim lessons, and s'mores.



But not just any s'mores my friends. Over at our house we are devouring these mini s'mores tortes.

Crisp graham cracker and pecan crust, a cool, rich chocolate and coconut cream filling, topped off with a handful of warm, toasted mallows.

Perfect for Father's day, a warm summer evening with friends, or a midnight snack. :)

And today I'm sharing the recipe with Stephanie over on Somewhat Simple. Click HERE for the recipe!

Shared HERE.

Hawaiian Caramel Banana Chocolate Chip Muffins

While we were in Maui we had some ah-mazing food! Our last morning on the island we decided to pick up breakfast at a little restaurant just down the street from where we were staying.

Enter the toasted coconut, macadamia nut, caramel, chocolate chip banana bread muffin. It was heavenly and after that first delicious bite I knew we were going to have to recreate them once we got home.

Guys I don't even like coconut or macadamia nuts, but I sure loved these -- and what better way to bring home a taste of paradise! Missing Maui already....

Hawaiian Caramel Banana Chocolate Chip Muffins
Recipe adapted from: Whole Wheat Banana Bread Muffins
Inspired by: Kihei Caffe
Makes 12-15 muffins

Batter
3 extra-ripe medium bananas, about 1 pound
1/2 c. coconut oil, melted
1/2 c. brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
2 c. white whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. mini chocolate chips, plus extra for topping

Caramel
4 Tbsp. butter
1/2 c. brown sugar
2-3 Tbsp. milk

Toppings
1/2 c. unsweetened coconut, shredded
1/2 c. roasted salted macadamia nuts, chopped

Directions: Begin by heating a small pan over medium-high heat. In the pan toast the coconut until light golden brown. Set aside. In the same pan toast the macadamia nuts until golden brown in color. Set aside.

In a small saucepan melt the butter for the caramel over medium heat. Add brown sugar. Cook for about 1-2 minutes until slightly thickened, whisking constantly. While still whisking add the milk and cook for another 1-2 minutes until caramel is smooth. Immediately remove from heat and set aside.

Now preheat the oven to 350 degrees F. Grease a 12 cup muffin tin and set aside. In a large bowl add bananas and mash them with a fork until pureed. Add coconut oil, brown sugar, honey, eggs, and vanilla extract. Whisk until all ingredients are incorporated. Add flour, baking soda, and salt. Stir until just combined. Finally fold in the mini chocolate chips.

Add 1/4 cup of batter for each muffin to prepared pan. Top with 3/4-1 teaspoon of toasted coconut and 1 teaspoon of macadamia nuts. Next, in the center of each muffin, add 1 teaspoon of prepared caramel. (The closer the caramel gets to the sides the more that will overflow when baking.) Finally divide remaining nuts and coconut evenly between each muffin and sprinkle on top of the caramel.

Bake for 20 minutes. Some caramel will most likely spread through the baking process. Once cooled, remove from the pan and enjoy!

Shared HERE.

Chocolate Black Bean Brownies

Things are about to get crazy up in here.

Trust me, I know how it sounds, but just take one bite and I promise you'd never guess these gooey chocolate treats are chocked full of black beans.



And also trust me when I say that you want to start by rinsing those puppies nice and clean. Extra-super-de-duper clean in fact.

In order to ensure that yummy brownie texture you'll want to track down a fine mesh strainer before you start.

Because these are going to be oh so much more delicious if you toss out those bean skins instead of baking them into your brownies.

Then all that's left is to add the rest of your ingredients to your food processor...

Fold in some mini chocolate chips...

Pour the batter into your pan...



And try not to eat the entire batch in one sitting.

But if you do... who cares right?! They're healthy... at least that's what I'm telling myself!

Chocolate Black Bean Brownies
Adapted slightly from: Chocolate Covered Katie
15 oz can black beans
1/2 c. pure maple syrup
1/2 c. quick oats
2 Tbsp cocoa powder
1/2 tsp baking powder
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp cinnamon
heaping 1/2 c. mini chocolate chips

Directions: Preheat oven to 350 degrees F. Prepare an 8x8 baking pan with nonstick spray and set aside.

Begin by draining and thoroughly rising the beans. In a mini food processor, combine the rinsed beans and the pure maple syrup. Process until completely smooth. Place a fine mesh strainer over a large bowl. Add the bean mixture to the strainer. Using a rubber spatula work the beans through the strainer until all that is left is the bean skins, should be about 1/4 cup. Discard the bean skins.

Next add the bean mixture back into the food processor along with the remaining ingredients except the chocolate chips. Process until as smooth as possible. Fold the chocolate chips into the batter and then pour evenly into the prepared baking pan.

Bake for 17-18 minutes, they will look dry on the top. Cool for at least 10 minutes and then cut and serve.

...Or if you're feeling wild just grab a handful right out of the pan like this grabby-goose.





Shared HERE.

Homemade Chocolate Peanut Butter Protein Bars

Happy Friday Friends! How about a simple chocolate peanut butter bar combo for your weekend? I vote yes!



I love quick and convenient snacks (especially the kind that involve a little something sweet) and I'm always looking for a sneaky way to get a little more protein in my diet since we don't eat a ton of meat. Insert the chocolate peanut butter protein bar.

These are super simple to throw together and you can store them in your fridge to eat to your heart's content.

Just don't skip out on that little splash of milk at the end like I did when we went to Moab. Or these babies will dry out like nobody's business.

And wanna know the best part? These are 100% whole grain, refined sugar free, and gluten free - if you buy certified gluten free oats. Plus you can easily make them vegan - if that's your jam!

Healthy chocolate peanut butter protein bars for the win!

Homemade Chocolate Peanut Butter Protein Bars
Recipe from: Oh She Glows

1 +  1/2 c. rolled oats
1/2 c. plain protein powder (I used a soy based protein)
1/2 c. puffed rice cereal
1/4 tsp salt
1/2 c. natural peanut butter
1/2 c. pure maple syrup
1 tsp vanilla extract
1/2 - 1 tsp almond milk
3 Tbsp dark chocolate chips
1 +  1/2 tsp coconut oil

Directions: Line an 8x8 square baking dish with foil or parchment paper for easy removal.

In a blender or small food processor grind the oats until they resemble flour. In a large bowl stir together the ground oats, protein powder, rice cereal and salt. Add the peanut butter, maple syrup, and vanilla extract. Mixture will be thick and somewhat dry. Add a splash of almond milk (1/2 -1 teaspoon as needed) and mix again.

Press the mixture into prepared pan and roll with a pastry roller until flat and smooth. (You may also use the back of a rubber spatula if a pastry roller is unavailable.) Place the pan in the freezer for about 10 minutes.

Meanwhile add coconut oil and chocolate chips to a small saucepan over medium heat. Stir slowly until completely melted and remove from heat.

After freezing cut the oat mixture, remove from pan and cut into bars. Line a cookie sheet with a nonstick baking mat or parchment paper. Carefully place each bar onto the cookie sheet with a small space between each one.

Using a spoon drizzle the chocolate over the bars and place in the fridge to allow the chocolate to cool, about 20 minutes. Store in the fridge in an airtight container and enjoy!

Shared HERE.

Candycane Cocoa Popcorn + Christmas Party

Every year Tyson's grandma hosts this big annual Christmas party. In attendance are her children, and their children, and their children's children. It makes for a room full of lots of great grand-babies and lots of laughter and this year was no exception. We so missed having my in-laws there as well as some other family spread out across the country. 

As far as extended families go, mine is pretty small. Growing up it was just two cousins for me so I love getting to experience having a big family. 

 

As always Santa and Mrs. Claus made their appearance and gave a gift to all the cute little cousins.

Typically everyone brings a couple dishes to share so this year I brought a soup... which had some cooking issues... (are al dente potatoes a thing?!) and this candycane cocoa popcorn.

Thanks Grandma for giving us all a reason to get together and celebrate every year!

Candycane Cocoa Christmas Popcorn
Recipe by: Shannon, ikneadtobake

1/4 c. white popcorn kernals
1/2 c. dark chocolate chips
1/2 c. andes peppermint baking chips
1 c. mini marshmallows
1/2 tsp sea salt
Christmas sprinkles

Directions: Air-pop popcorn. Set aside. In a double boiler melt chocolate chips and andes baking chips. Line a baking sheet with parchment paper or a silicone baking mat and drizzle with about 1/3 of the melted chocolate.

Spread popcorn out evenly gently press into the chocolate. Evenly distribute the marshmallows and then drizzle with the remaining chocolate. Lightly sprinkle with sea salt and Christmas sprinkles. Allow chocolate to harden and serve.

Shared HERE.

Peanut Sea Salt Chocolate [Truffles]

A few weeks ago we had a few friends over for a game night. It was one of those spontaneous last-minute invites so we were running around the house like crazy people trying to quickly pick up the inevitable trail of toys before anyone showed up. I wanted to make a treat for when company arrived but alas... we were on the tail end of our sugar-free adventure so my normal go-to recipes were no longer. After scouring our cupboards for a quick minute we decided on these little babies. Ground nuts, cocoa, dates and a little sea salt = "truffles."

But here's the thing... one of these couples had never been to our house before and for whatever reason, even as much as I love these little chocolate treats, I was a little self conscious about serving up a refined sugar free concoction... "Hi we are sort of weird and we don't eat sugar... welcome to our home." Awkward. That's pretty much how I saw it going down.

But to my surprise everyone embraced the weirdness and were on board for trying something new. By the end of the night we had polished off the last of the sea salt chocolate truffles and the rest is history.

I, self-admittedly, am a little addicted to these. This recipe saved me during our official sugar ban. (Thanks Lindsay!) But even still I find myself whipping up this recipe again and again.

Hope you love them as much as we do.

Peanut Sea Salt Chocolate [Truffles]
Adapted slightly from: Pinch of Yum

20 dates, pitted
1/2 c. peanuts
3/4 c. almond meal
1/4 c. cocoa powder
1 tsp vanilla
1/2 tsp sea salt
dark chocolate chips or melting chocolate

Directions: Begin by soaking the dates in hot water for a few minutes.

In a food processor combine peanuts, almond meal, and cocoa powder and pulse until mixture is ground. Remove the dates from the water and gently squeeze out any water. Add to the food processor along with the sea salt and vanilla. Pulse until a sticky thick "dough" has formed.

Roll into small balls to create truffles, about 1 to 2 tablespoons for each one. Place on wax paper or silicone mat.

Melt dark chocolate in a double boiler and drizzle over each truffle. Place in the refrigerator to harden and set. Keep in an air-tight container, and try not to eat them all in one day. :)


Shared HERE.

Banana Oat Blender Muffins

Okay... I admit it. I'm not ready to give up the sugar free life... at least not completely.

We are trying to find our happy medium around here and I'm finding dark chocolate chips are the perfect solution. The batter for these muffins have no flour, no oil and yes... no added sugar. The chocolate chips however are another story. This is my happy medium.

This cute girl gobbled them right up! Addicted to chocolate that one... takes after her mama.

Banana Oat Blender Muffins
Recipe adapted from: Running with Spoons
Yield: 8 muffins

3/4 c. vanilla yogurt*
1 banana
1 egg
1 1/4 c. rolled oats
1/4 c. pure maple syrup
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 c. dark chocolate chips, coarsely chopped
2 Tbsp soy based protein powder (optional)

Directions: Preheat oven to 400 degrees F. Grease muffin tin with a non-stick spray. If using paper liners, spray the inside of the liners.

Place yogurt, banana, egg, oats, syrup, baking powder, and baking soda in blender. Blend until smooth. Allow batter to sit for about 10 minutes to allow the oats to such in some moisture.

Reserve 2-3 tablespoons of the chocolate chips in a small bowl. Fold remaining chocolate chips into the batter. Distribute batter evenly between 8 cups in prepared muffin tin. (About 1/4 c. of batter per muffin.) Sprinkle about 1 teaspoon of reserved chocolate chips on top of each muffin.

Bake for 15 minutes or until muffins are cooked through. Serve warm.

**I used honey sweetened vanilla yogurt, you may also use Greek vanilla yogurt.

Shared HERE.

Wholesome Chocolate Cake with Honey-Peanut Butter Drizzle

Alright... here's how you can "have your cake and eat it too." Chocolate Cake... that actually tastes like cake. AND....ready for it?? Its refined sugar free and has whole wheat. Take that health challenge!

This cake is subtly sweet with a mild chocolate flavor, so it paired perfectly with a little drizzle of honey sweetened peanut butter. And the best part? It left me actually feeling good.

I'll admit, this is no replacement for good old calorie-packed, sugar-loaded chocolate cake. But... if you're looking for a guilt-free wholesome alternative this is a great option.

Wholesome Chocolate Cake with Honey-Peanut Butter Drizzle
Adapted from: Baking a Moment

1/2 c. white whole wheat flour
1/2 c. unsweetened cocoa powder
1/4 c. all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 Tbsp coconut oil
2 eggs
1/2 c. honey
1/4 c. greek yogurt
1/4 c. unsweetened applesauce
1 tsp vanilla extract
1/4 c. pure maple syrup


4 Tbsp natural unsweetened peanut butter
2 Tbsp honey

Directions: Preheat oven to 325 degrees F. Grease an 8x8 baking pan and set aside.

Combine flours, cocoa, baking powder, baking soda, salt, and cinnamon in a large bowl. Add coconut oil and mix on low until oil has incorporated and mixture is dry and crumbly.

Next add eggs. Once the eggs are incorporated, add honey, greek yogurt, applesauce, and vanilla. Mix until just incorporated. Finally add maple syrup.

Pour the batter into the prepared pan and bake at 325 for about 30 minutes or until an inserted toothpick comes out clean.

Combine peanut butter and honey. Drizzle over the cake before serving.

Shared HERE.

Zucchini Banana Chocolate Chip Muffins

Fruit, veggies, whole grains, and chocolate...gotta love when you can get four major food groups in one muffin.

This girl has been really into helping in the kitchen these days, and by helping I mean taking over. "By self Mama, by self!" Shes an independent girl that one. 

And heaven knows I love nothing more than baking up some breakfast with her while sissy sucks on cheerios and the sun is poring in our kitchen window.

Zucchini Banana Chocolate Chip Muffins

Recipe from: How Sweet Eats

Yield: 12

2 c. white whole wheat flour

1 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 egg

1/3 c. brown sugar, packed 

1/3 c. milk

1 1/2 tsp vanilla extract

1/4 c. butter, melted and cooled

1 1/3 c. grated zucchini

1/3 c. mashed banana 

1/2 c. mini chocolate chips

Directions: Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and set aside. 

In a medium bowl combine flour, soda, salt, and cinnamon. Whisk together. 

Next in a large bowl whisk together the egg and brown sugar until smooth. Add milk, vanilla extract, and butter. Add the zucchini and banana.Slowly add the dry ingredients to the wet ingredients. Mix until all ingredients are just incorporated and have made a thick batter. Finally, fold the chocolate chips into the batter. 

Distribute batter evenly and bake for 15-17 minutes. Cool and enjoy.

Shared HERE