Tag Archives: chocolate

Paleo Peppermint “Mocha”

16 Apr

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What? A mocha at home! Okay if you have not been doing a detox or Paleo eating you will probably not like this. But if your taste buds are free from “the garbage” of a SAD diet then you will probably really enjoy this!

Especially those on the 21 DSD. If you are not on a sugar detox add in maple syrup!

Paleo Peppermint “Mocha”

Ingredients:

1 Can Coconut milk

½ cup cocoa powder (more or less depending on your liking)

4-7 drops of doTerra Peppermint Essential Oil

Procedure:

Blend all ingredients. Pour into your piping hot coffee. Store the rest in fridge.

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Almond Joy

24 Dec

This is so simple and my husband loves them

Almond Joy

Ingredients:

2 cups Semi Sweet Chocolate (Ghirardelli is my favorite)
1 ½ cup whole raw almonds
1 ½ cup coconut flakes

Procedure:

Melt chocolate on low in an oiled sauce pan. Stir until melted. Turn off burner. Stir in the almonds and coconuts.

Scoop by the spoonfulls out onto wax paper or greased foil. Press a tiny amount of coconut flakes and one whole almond into each dollop. Let sit until cool. Enjoy!

Mother – Daughter Fudge

22 Dec

My mom and I made this fudge together so many times we just started calling it Mother – Daughter Fudge ;o)

2 cups (12 ounces) semisweet chocolate chips

¾ cup milk chocolate chips

2 squares (1 ounce each) unsweetened chocolate, coarsely chopped

1 can (14 ounces) sweetened condensed milk

1 cup miniature marshmallows

½ cup chopped walnuts (optional)

Procedure:

Line 8-inch square pan with foil, extending 1-inch over ends of pan. Lightly butter foil.

Melt chocolates in medium saucepan over low heat, stirring constantly. Remove from heat. Stir in condensed milk; add marshmallows and walnuts, if desired; stir until blended.

Spread chocolate mixture evenly in prepared pan. Score into 2-inch triangles or squares by cutting halfway through fudge with sharp knife while fudge is still warm.
Refrigerate until firm. Remove from pan by lifting fudge and foil. Place on cutting board; cut along score lines. Remove foil. Store in airtight container in refrigerator.
Variation: For Mint Fudge, substitute 1-2/3 cups (10 ounces) mint chocolate chips for semisweet chocolate chips and ½ cup chopped party mints for walnuts.

Grandma Cree’s No Bake Cookies

6 Sep

Grandma Cree’s No Bake Cookies

Ingredients:

2 c sugar
¼ c butter
3 tbs cocoa powder
½ cup milk
3 cups oats
½ c peanut butter
1 tsp vanilla

Procedure:

Cook sugar, butter, cocoa and milk together and boil 1 minute. Remove from heat and add oats, peanut butter and vanilla. Stir together and drop by spoon fulls on wax paper.

18 cookies

 

 

 

 

 

 

 

 

1 per serving

Calories 184.6
Total Fat 5.4 g
Saturated Fat 2.4 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.2 g
Cholesterol 7.3 mg
Sodium 38.3 mg
Potassium 141.6 mg
Total Carbohydrate 40.7 g
Dietary Fiber 3.1 g
Sugars 22.6 g
Protein 2.9 g

Triple-Chocolate Peppermint Trifle

31 Aug

Triple-Chocolate Peppermint Trifle

Ingredients:

* FOR THE CAKE
* Vegetable oil cooking spray
* ½ cup whole milk
* 2 tablespoons unsalted butter
* ¾ cup all-purpose flour
* ¼ cup unsweetened Dutch-process cocoa powder
* 1 ½ teaspoons baking powder
* ½ teaspoon salt
* 2 large eggs, room temperature
* ¾ cup granulated sugar
* 1 ½ teaspoons pure vanilla extract
* FOR THE SYRUP
* ¼ cup granulated sugar
* 1/3 cup chocolate flavored liquor, such as Godiva
* FOR THE MOUSSE
* 2 ½ cups heavy cream
* 12 ounces white chocolate, finely chopped
* ½ cup coarsely chopped peppermint candies or candy canes
* FOR THE PUDDING
* 8 ounces milk chocolate, finely chopped
* 2 cups heavy cream
* 3 large egg yolks, room temperature
* FOR SERVING
* 1 ½ cups heavy cream
* ¼ cup confectioners’ sugar
* ¼ cup coarsely chopped peppermint candies or candy canes

Procedure:

* Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
* Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
* Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
* Make the syrup: Bring sugar and ¼ cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
* Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
* Beat remaining 1 ½ cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
* Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
* Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
* To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.

Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.

Not the best picture of it. But boy everyone LOVED it!!!