Moist Chocolate Cupcakes with Strawberry Buttercream

Chocolate cupcakes with strawberry buttercreamDespite the frigid middle of this week (go home, April; you’re drunk), I am still so excited that it is finally spring! To celebrate spring and hopefully encourage continued sunshine, I made these scrumptious birthday cupcakes. To me, moist chocolate cake is the absolute BEST kind of cake, and strawberry buttercream made with fresh strawberry puree just shouts spring!

To make these cupcakes I used my favorite chocolate cupcake recipe, and adapted this recipe for strawberry buttercream to fit my batch of cupcakes. One of the reasons this cake recipe has earned the spot as my favorite for cupcakes is because it doesn’t call for coffee! The many, many chocolate recipes that call for coffee encourage non-coffee drinkers to still use them because you can’t taste the coffee flavor. Well, I have nothing against including coffee in my cake batter, but since I don’t drink coffee, I never have it at home! This lovely recipe doesn’t call for coffee, and yields delightful, moist, rich chocolate cupcakes. Continue reading

Healthy Single Serve, Deep Dish, Salted, Vegan Chocolate Chip Cookie

ck6That’s quite a long title, but doesn’t it sound like a dream? A (mostly) healthy, deep dish, glorious chocolate chip cookie. Well, thanks to amazing 18 year old! Izy over at Top With Cinnamon, this glorious dream is actually a reality!

After my decadent duck dinner last Friday, I knew I wanted something equally delicious and equally as easy to make for dessert. This deep dish cookie hit the spot. It’s sooo good, so easy, and (dare I say) guilt-free! There’s coconut oil in place of butter, coconut sugar and honey in place of white sugar, whole wheat flour, and dark chocolate chunks full of antioxidants. That’s the kind of dessert you always want in your arsenal! Plus, the combination of sea salt and dark chocolate is one made in dessert heaven. Continue reading

Sunbutter Chocolate Bites | A legal sweet treat

20140120-143406.jpgLately, I have been on the quest for healthy alternatives to snacks, especially dessert. But it’s extremely hard to find desserts that taste good and are safe for my allergies! Fortunately, finding safe chocolate opened up the door for a lot of desserts, but making healthy options has eluded me for quite some time. Finally, I stumbled upon an awesome healthy food blog called Kellie’s Food to Glow! Among other healthy, delicious recipes, I found one for Chocolate Almond Butter Bites.

This little goodie is definitely a sweet treat, but uses healthy ingredients. The only sweetener is chopped dates, the dark chocolate provides antioxidants, and the protein-rich nut butter helps you feel satisfied with just one! And although I cannot have nut butter, sunflower seed butter worked perfectly in this recipe.

I just love taking the little mini muffin papers out of the refrigerator and unwrapping these delights. They’re the perfect size to satiate my sweet tooth, but not feel as though I’m overindulging! They do require a little work to get the chocolate right, but it is well worth the effort. I’ve also included quite a few pictures below to guide you through!

I hope you enjoy!

Sunbutter Chocolate Bites

  • Servings: 25
  • Difficulty: moderate
  • Print

1 c. SoyFree Sales semi-sweet chocolate chips
8 chopped dates
1/4 c. SunButter (or other nut or seed butter)
1 tsp. vanilla
1/4 tsp. sea salt

In a double boiler, melt the chocolate chips, stirring consistently. While the chocolate is melting, separate and arrange your mini muffins papers on a baking sheet. When the chocolate is melted and stirred smooth, drop about 1/2 teaspoon of melted chocolate into each cup.

20140120-143256.jpgUsing your spoon, spread the chocolate around the bottom of the paper and gently push it up the sides. Place in the refrigerator or freezer to harden, about 15 minutes.

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While your chocolate is cooling, add dates, sunflower seed butter, vanilla, and salt to a food processor. Process until all ingredients are blended and have formed a “dough.” When your chocolate is cool, remove the baking sheet from the fridge. Roll little balls of about 1 tsp. of dough and gently press into each chocolate cup.

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Reheat remaining chocolate over double boiler if necessary, and spoon a small amount over the sunflower seed butter filling. Use your spoon to push the chocolate to the edges of the paper.

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Set in the refrigerator or freezer again to harden for about 15 minutes. When they’re all done, they should look like this!

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Store in the fridge, and when you’re ready to eat, unwrap a candy and enjoy!

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What kinds of healthy treats do you like to indulge in?

Hedonist Hot Chocolate

20140104-123045.jpgToday is one of those cozy winter mornings. I love winter mornings where it’s sunny enough to look gorgeous outside, but cold enough for me to stay wrapped up on the couch in a fuzzy blanket. This morning I decided to make Poached Eggs and Roasted Asparagus with Hollandaise Sauce for breakfast, and curl up after with a nice mug of hot chocolate and Breakfast at Tiffany’s on Netflix. What better way to spend a Saturday morning?!

Before you attempt this I’ve got to tell you: to me, the only right hot chocolate is rich hot chocolate. I don’t want a cup of warmed up chocolate milk; I want a creamy, decadent drink that makes me giggle with satisfaction into my mug. I want to feel like the contents of my cup contain everything that is good and holy about warm winter drinks. That is the kind of hot chocolate that this is.

If you don’t drink all the hot chocolate this recipe makes, you can still make the full recipe (or more) and store it in the refrigerator for a week. Warm each serving slowly when you want more during the week.

How do you like to spend cozy winter mornings?

Homemade Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

1 c. cream
1 c. milk
1/4 c. Domino sugar
1/2 tsp. homemade vanilla
1/8 c. Soy Free Sales semi-sweet chocolate chips*
1/4 c. cocoa
sprinkle of cinnamon

Over medium-low heat, heat the milk, cream, vanilla, and sugar, stirring constantly. When the sugar has dissolved and the milk is steaming, remove the pan from heat and add the cocoa, chocolate chips, and cinnamon.

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Stir until thoroughly combined, strain, and serve. Top with a dollop of whipped cream if you like and enjoy!

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*I am not being compensated in any way for my endorsement of Soy Free Sales chocolate products. I was so excited (after a LONG search) to find chocolate chips that are both corn-free and soy-free! They also have soy-free, corn-free white chocolate chips! Anyone who needs to avoid soy and corn and loves chocolate should know about this glorious find.

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