* Remodelaholic *: Chocolate

Showing posts with label Chocolate. Show all posts

Chocolate Carrot Cake and Recipe Link Up

21 September 2011

Okay well "weigh" back when I had Lydia, I was freaking out about my weight. And to be honest, I just keep struggling. I am good for a while, and then deadlines (along with stress) pile up, my time is gone and I make awful choices, and increase my sugar intake. So, my weight has been up and down 5 lbs or so for the last few months and I am still not dropping the final 8-10 lbs.

So, I need to make some easy changes. One of these is easy dinners, that I don't buy out. That is where my new menu plan helps a lot, cuz i don't have time to think about what I want to make and honestly that is my least favorite part- thinking of what to make! (which happens too often when I am stressed, and the dishes haven't been done for 4 days!) So while dinners are getting under control, I still LOVE sugar.

But the hard truth, is I don't really want give up desserts. I don't have the desire, I really enjoy making treats. That is the kicker... so, this week I decided to just try a little harder to avoid unnecessary sugar, or should I say too much unnecessary sugar. While still allowing myself to have a few treats every now and then, with limits.

Toward that goal, I messed around with yet another recipe and came up with a pretty decent chocolate carrot cupcake (maybe a little closer to a muffin, but really good!) I plan on a few tweaks next time, but this recipe was great even without those tweaks!

image source

Chocolate Carrot Cake Cupcakes

Makes 26 (24 plus a small loaf pan)

Mix all dry ingredients together first:

1 cup sugar

1/2 cup cocoa (**next time I will add 1 cup)

2 1/2 cups white whole wheat flour

2 tsp. baking soda

1 tsp salt

2 tsp cinnamon

Add in the wet ingredients:

1 cup natural applesauce

1/4 cup oil

4 eggs (or egg substitute)

2 ripe smashed bananas

3 cups raw finely shredded carrots! (WHOOPS!)

1/2 cup milk

I baked them as cupcakes, about 3/4 full. Bake at 350 for approx 20 minutes.

(I froze half... for emergencies!) ** The cupcakes were not as chocolatey as the picture above,

it just needs to have more to really taste like chocolate to me... I know!! It would be good as a cake too,

but you will need to bake it for approx 1 hour, if you do a large 9 x 13 pan.

Easy Cream Cheese Frosting:

4 oz low fat cream cheese

1/2 tsp vanilla

1/4 cup butter

2 cups powdered sugar

Just beat together for frosting! Optional: After frosting the cupcakes, sprinkle with chopped toasted pecans.

image source

Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.

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Black Beans and Chocolate? YES! Recipe Link Up Party

13 March 2011

Well, this week has been good. I actually cooked almost every night this week and that is saying something! (at least for me!) Oh, and I joined back up to Weight Watchers Online.

For right now, I am trying to get used to the new system. I feel like they have me on WAY too many possible points for a given day, but we will figure this new system out, right?

I have only lost an additional 3 pounds-ish since my last weigh in, so we are now at 184. For weight loss, the second week wasn't really anything and this third week, has been blah. I am actually a little anxious to start exercising again- not like I've exercised in recent history, but I want to- can you believe that? I am just trying to wait til I get the full go ahead from my doctors.

Actually, Sunday, marks a month since I had Lydia. I CANNOT BELIEVE it! Time flies, people! Pig don't, but time certainly does.

Here is a recent picture or two of the wee one and me... (for fun or you can check out our family blog for another recent post)

Okay, so for a recipe this week, I will admit, old habits DIE HARD with a vengeance! I have been craving cake CHOCOLATE CAKE for 2 weeks. I actually have done really well not making anything. But when I joined WW again, I had the extra points, so I thought I would stop completely denying myself. But I still wanted to try some healthier version of a baked chocolate good. So, I Google searched.

Honestly how did we live before search engines on the internet? This is what I found on a new to me blog Healthy Indulgences, I am sure I will be there looking for cheats ALL to often now that I found it- and the recipe I tried was to die for.

Check out the picture and tell me what you think....

I know you what you are thinking, uh, yea, I can't eat that, but you just might be able to! to quote the author of this amazing recipe "Chocolate cake made without flour, sugar, or dairy. Low carb and gluten-free"? Uh yea! AMAZING!

Okay, so I didn't have all the things she had, so I improvised. My version is not dairy free or exactly sugar free, so check out her site for that, but according to the new Weight Watcher Points Plus a serving of this cake is only 5 points! Yea for chocolate cake...

(Does that remind you of Bill Cosby?... it did to me, so I had to find the video, enjoy!)

Bill Cosby Chocolate cake by Spookytime

I could eat this for breakfast....

Black Bean Chocolate Cake

serves 15

1-15 ounce can of unseasoned black beans, drained and rinsed

OR 1 1/2 cup cooked beans, any color

5 large eggs

1 tablespoon pure vanilla extract

1/2 teaspoon sea salt

6 tablespoons light butter

2/3 cup Agave Nectar

6 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

Preheat oven to 325 degrees Fahrenheit. Spray a 9 x 13 casserole olive oil cooking spray.

To make the cake, drain and rinse beans, shake off excess water. Place 3 of the eggs, beans vanilla, and salt into blender (if you do it in that order it will keep the beans from getting al stuck at the bottom, but maybe my blender is just annoying like that). Liquefy that mixture!

In another small bowl whisk together cocoa powder, baking soda, and powder.

In a Large bowl, I used my Kitchen Aid, beat butter, till smooth, add agave nectar and beat again. Add remaining two eggs one at a time, beating for a minute after each addition. Now add the bean batter into butter mixture and mix until combined. Finally, stir in cocoa powder slowly. Once it is incorporated, beat the batter on high for one minute, until smooth. Scrape batter into pan.

Bake for 30-35 minutes. Cake is done with the top is rounded and firm to the touch. then cover in plastic wrap or lid.

Buttercream Chocolate Frosting
(This makes just enough for one layer, but there isn't a lot! just FYI)

1/2 cup (1 stick) light butter

1/4 cup sugar

5-6 tablespoons unsweetened cocoa powder

3 tablespoons coconut milk

1 teaspoon pure vanilla extract

Pinch of sea salt

Sweetener packets (the kind for drinks I used 6)

Cream the butter in a small bowl, Add sugar, then beat until smooth. Slowly blend in the cocoa powder, vanilla, and sea salt. Beat in the coconut milk. Add sweetener packets to taste (or splenda if you have it).

IN my opinion, this cake tastes best at room temperature. Although I tried it while it was hot and I didn't notice any bean-y-ness at all. It is seriously amazing.

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Easy Homemade Chewy Chocolate Cookies & Recipe Link

13 February 2011

I have been on a total dessert kick that last few weeks. I am going to be in trouble when i have to start making changes... I think I mentioned this last week.

But anyway, I thought I would try out a recipe from our family cook book that I have never made before. It is from my brother Rand, the chef and his comment in the cookbook about the recipe cracks me up! - it is just so Rand - "None of this rolling in powdered sugar stuff or adding walnuts! This exact recipe won the cookie of the year on Martha Stewart's T.V. show. Now I will never be able to win the Betty Crocker bake off. D@%^!"

Anyway, I like this recipe cuz it is made from scratch, I love a good cake mix recipe and I make them too, but sometimes, you are out of cake mixes? right? But if you have the baking basics you can always make these!

Chewy Chocolate Cookies

2 cups Sugar

1 cup butter, room temperature

2 eggs

1 tsp vanilla

2 cups flour

1 ts baking soda

1/2 tsp. salt

1 cup cocoa

In a large bowl cream butter and add sugar, beating well. Add eggs one at a time, until well blended. Mix in vanilla. In a separate bowl combine flour, baking soda, salt and cocoa; add gradually to butter mixer. (sometimes you have to add a bit of water). Bake at 350 for 8-10 minutes.

We enjoyed them...

Okay then, what have you been cooking up?

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Please don't get me wrong, I am SO happy when you try them out, especially when you love them, cuz I think that is what recipes should be about- sharing, but I would just appreciate it if you care enough to not copy but link to my post so people can find the party and blog! Also, if the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

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Mini Single Bite Chocolate Croissants; and Recipe Link up

30 January 2011

Have you ever had a really good Chocolate Croissant?

I really hope so, it is something, worth having.

(tangent- For those of you Logan Utah dwellers, go to Crumb Brothers,

get one and think of me... wishing I could have one with you!)

Anyway, in college I was in charge of food for our Senior Exhibit. And I kind if made my own little easy as a wink, never fails to impress version. It is super simple, and only requires putting together, no actual making.

Single bite CHOCOLATE POCKETS!

One package Puff Pastry

1/2 bag semi-sweet Chocolate Chips

1-2 beaten eggs

Non-stick spray

Powdered Sugar

** At step 7 you can store in freezer for a few days without baking, just let them thaw before baking.

Now, try not to eat them all at once!

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A Classic- Muddy Buddies & Recipe Link Party

16 January 2011

This is hardly a new recipe, but it is one of those no bake things that I love...

(source)

Muddy Buddies
9 cups Wheat Chex (at least this way you get some fiber...)
1 cup Semi-sweet Chocolate Chips
1/2 cup Peanut Butter
1/4 cup butter
1 tsp Vanilla
1 1/2 cups Powdered sugar

1. Measure Cereal and place in a large bowl, set aside.

2. In a microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

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Quick Microwave Pudding Cakes @ Recipe Link Party

09 January 2011

Hey there- I finally have a recipe for today... minus actual pictures. Which is sad, but I looked online for images that look like it and that will have to do for now.

Okay, so do you ever just need a quick dessert, preferably a baked good that is chocolate-y?

I literally NEED one all too often. So, I had to find a quick option, I looked around online and found a few recipes, and used my own chocolate pudding cake, to work out the perfect microwave concoction. And I am here to share it with you TODAY! That is right, you can make one for yourself in the next 5 minutes...

Okay so the recipe is rather simple.

(source)

Microwaved Hot Fudge Pudding Cake

(serves 2)

Combine:

1/4 c flour

1/4 c granulated sugar

1 Tbsp cocoa

1/4 tsp baking powder

small pinch salt

1/4 tsp vanilla

1 Tbsp melted butter

2 T milk

Optional chopped pecans or walnuts in desired amount

Mix above ingredients together and split evenly between two large ramekins (7-10 oz)

or wider coffee mugs would work too.

In another bowl mix together

1/4 c granulated sugar

1 Tbsp cocoa

Sprinkle half of mixture over each ramekin.

Pour 1/4 cup boiling water over each ramekin.

(I usually just heat up some water in a mug in the microwave, while I mix up the rest)

Place one ramekin on a small plate (in case of overflow) and microwave for 1 minute - 1 minute 30 seconds.

Serve with vanilla Ice cream!!!

(source)

**Usually in the oven version the pudding is on the bottom while the cake is on top, this doesn't happen in the microwave version, just FYI.

Okay, what have you all been making?

Easy No bake, Holiday Mint Thins and Recipe Link-up Party

05 December 2010

Hey all, I though that today that I would show you a recipe I am planning on making today. I am sure they will turn out good... if not I will probably still eat them cause they are chocolate, and I am prego. But these looked so cute and easy, I knew that I had to show them off.

Easy No bake, Holiday Mint Thins:

Image via Kraft Foods

Easy No bake, Holiday Mint Thins

yields approx 36 thins

1 pkg (8 Squares) Baker's Semi Sweet Chocolate, melted and lightly cooled

1/4 tsp Peppermint Extract

1 sleeve Ritz Crackers (36 crackers)

1 candy cane (6 inch) crushed

Instructions:

Mix Melted Chocolate and Mint Extract together until smooth.

Dip Crackers in chocolate, turning to completely coat each cracker. Carefully scrap off excess chocolate. Place crackers in a single layer, on wax paper-covered baking sheets, sprinkle with crushed candy cane.

Allow to cool, until chocolate is firm

(Kraft recommended placing them in the fridge for 30 minutes to cool, but I have always had problems with the chocolate blooming (getting white streaks)- maybe I get it too hot to begin with, so I wouldn't try it!- tell me if you do and how it works out for you!)

Optional versions:

Oreo cookies

Chocolate Peanut butter version:

Omit the extract and spread the cracker with peanut butter before dipping n chocolate.

Omit extract and candy canes and use any holiday's themed sprinkles

Flourless Chocolate Torte Recipe

26 September 2010

My sister Tiffany gave me this recipe and it is SO good. It is rich, delicious, and NOT an item to make if you are on a diet, cuz your can't eat just one piece! (That is if you love chocolate!- Did I mention it is rich? like you need a huge glass of milk with this baby!)

It is a snap to make only 5 ingredients! Here it is:

Chocolate Torte:

Serves 8 to 10 people

1 cup butter (2 sticks)

1/2 cup chocolate chips (I used Special Dark)

Place in a glass dish and slowly melt in microwave stirring every 30 seconds, til smooth.

In a separate bowl:

1 1/4 cup sugar

1 cup cocoa

Mix till incorporated, add

6 Large eggs

Whisk till blended, add to melted mixture. In an 8 inch spring form pan, place a circle of parchment paper on the bottom (or butter generously) pour in mixture and bake at 350 degrees for 45 minutes!

Allow to cool (if you have the patience, I usually don't!!)

Top with what you like, it is very good with raspberry jam that has been heated in the microwave and then drizzled over the top!

Some pictures of how to make this:

Low Fat Chocolate Souffles; & Recipe Linky

12 September 2010

Re-post today, sorry but it has been a good year or two since we've seen these and they are worth repeating!

Are you convinced?

Well, my friends, I haven't posted a recipe for a while, and I found one that must be shared. You should know that I have almost given up desserts (at least on a daily basis, did I just admit that, cringe)

No, from a few weeks ago, I decided that they are for Sunday nights, possibly family night as well. But shouldn't be consumed daily. But if I make a treat I am always trying to make it healthy. Well this isn't healthy, but it also isn't calorie rich. People this is only 167 calories! Look at the picture one more time.

Now are you convinced to eat chocolate?

Oh my Heck Yeah! (Why yes, I did live in Utah half my life)

Here is the recipe:

Individual Chocolate Souffles:

Adapted from Cooking Light

Makes 2 souffles

*if making four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.

4 1/2 T granulated sugar, divided

1 T all-purpose flour

3 T cocoa

2 T milk

1/4 t vanilla extract

1/8 t maple extract (just under an 1/8 th tsp.)

1/8 t almond extract (just under and 1/8 th tsp.)

1 large egg white

1 tsp powdered sugar (optional)

OR Roasted almonds, roughly chopped (optional, more calories)

OR Toasted coconut (optional, more calories)

Preheat oven to 350°.

Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, in a small pan. Add the milk last. Place saucepan over medium heat. Stirring continuously till smooth. ( do not over cook it will turn into a chunky lump). Remove from heat when it is all smooth and combined. (it will not be too hot, if it is, put it in another bowl and cool 4 minutes. (mine is usually cool enough that I just leave it in the pan, one less dish to clean). Stir in vanilla and extracts.

Place egg white in another medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not over beat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 17 minutes ( I let mine stay in a little longer I like it more set) or until puffy and set.

Sprinkle each soufflé with 1/2 teaspoon powdered sugar if desired (or coconut, or almonds... or both! Oh My! wait, I'm getting carried away again). Serve immediately.

Calories: 167

Fat: 0.6g

Okay, Just a few more pictures...

Tell me how they turn out. I promise they are worth it.

Gimme S'more; Quick Smores Recipe

13 June 2010

Can I be honest with you? I am not ahead in my blogs right now, and I am just NOT in the mood to blog today (I'm typing this Saturday night FYI- I don't actually write posts on Sundays). Instead, I am in the mood to purge junk, so I must strike while the iron is hot and the baby is asleep- which means today's recipe is kinda an excuse for a recipe... but nonetheless, I make it for myself so there. It counts right?

Microwave S'mores

2 graham cracker

a handful of mini marshmallows

(here is the exciting part.... are you ready for it?)

Nutella

(or Chocolate or strawberry frosting- this is SO good when making real smores BTW

the premade kind in a little tub, near the cake mixes at the grocery store)

Spread Nutella (a chocolate hazelnut spread or frostings) over one graham cracker.

Place the marshmallows on the other graham cracker heat for about 15 seconds in the microwave, or till the marshmallows double in size, top with the other half and enjoy!