Cookie Dough Dip!

My friend Julia made this last week. It's amazing! Definitely a keeper recipe for parties!

Cookie Dough Dip
makes about 1 1/2 cups
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
1/2 cup heath bar toffee crumbs

Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Add the chocolate chips and toffee. Stir.
Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon.

Recipe is a modified version of How Sweet It Is.

Churros con Chocolate

One of my dreams is to temporarily house swap and live in Spain with Danny! Oh how great would that be? Dan was a lucky duck; he grew up in a bilingual family and can switch from English to Spanish like it ain't no thing. Spain could be my chance to finally learn Spanish fluently! Until then, I will continue to practice my Rosetta Stone and make Churros con Chocolate -- a popular breakfast treat among Spaniards. Believe it or not, this recipe is really easy to make. And...it's AMAZING!

Churros are usually served plain with a hot chocolate dipping sauce in various European countries. And check this out...when we were in Costa Rica, they made their version with dulce de leche in the middle! Awww so good! But my all time favorite would be rolled in cinnamon-sugar and dipped in chocolate!

Makes approximately 20 churros (depending on size)
1 cup water
1/2 cup butter (I used salted butter, if you use unsalted add a pinch of salt to the batter)
2 tbsp sugar
1 cup flour
3 eggs
oil for frying

Cinnamon sugar
2 cups sugar
2 tbsp ground cinnamon

Chocolate sauce
100g (3.53 ounces) dark chocolate
50ml (1.69 fluid ounces) cream

• Start by making the chocolate sauce and the cinnamon sugar. Melt the chocolate and cream together and set aside. Mix together the cinnamon and sugar and set aside.
• In a saucepan, combine the water, butter, sugar and salt. Allow the butter to melt and stir everything together.
• Combine the saucepan mixture with sifted flour and stir until a ball starts to form.
• Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.
• Allow the mixture to cool for 5 minutes.*You don't want the hot dough to currdle the eggs
• Place enough oil into a pot to fry the churros and allow to heat.
• Start beating the dough and add the eggs one at a time. Beat well after each addition. The mixture will become slightly sticky and more like a batter, but still thick.
• Place the batter into a piping bag fitted with a star nozzle.
• When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.
• Continue until all the batter has been used.
• Coat the churros in the cinnamon sugar.
• Serve warm with chocolate sauce.

Adapted from Simply Delicious

Chocolate Strawberry Pancakes, Smile

A lovely Sunday brunch recipe you can try this weekend, hurray, while you can still get strawberries or raspberries ... or wait, are they still in season in Ontario.

Either way, you can still make this very yummy pancake brunch using any of your favourite in season fruits.  I found this recipe online when I needed something, quick, easy, and vegan and something that my 13 year-old niece would like.  So I took the recipe and added fruit and chocolate, because everything tastes better with chocolate.

A smiley face pancake for my niece, which, well, actually looks kind of creepy but the good intention was there! LOL

These pancakes were delicious and a nice treat that I wouldn't suggest to eating everyday but once in a  while it's nice to treat yourself and/or your family.


Chocolate Strawberry Pancakes
See the original recipe here.

• 1 cup spelt flour
• 1 tbsp organic cane sugar
• 2 tbsp baking powder
• 1/8 tsp salt
• 1 cup soy milk
• 2 tbsp vegetable or canola oil
• 1/2 cup of fresh strawberries, chopped into small pieces
• 1/2 cup vegan chocolate chips

1. Combine the flour, sugar, baking powder and salt in a large bowl until well mixed.

2. Mix in the soy milk and oil and beat together until batter is smooth.

3. Fold in the strawberries and chocolate chips until just combined.

4. Drop about a 1/4 cup of batter at a time onto a hot oiled griddle or well greased frying pan over medium high heat.

5. When bubbles appear on the surface of the pancake, approximately 2-3 minutes, flip, and cook the other side for a few more minutes.

Enjoy! 

Bourbon Chocolate Milkshake

An Adult Milkshake. Yesss Please!
Easy and amazing!

2 oz. bourbon
2 oz. chocolate syrup
1 cup vanilla ice cream

Combine all ingredients in a blender and blend until smooth. *Add a bit of milk if the shake is too thick.

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Snickers Fudge

Snickers Fudge has all the elements of the classic candy bar, with plenty of chocolate, peanut, and caramely goodness! This fudge is bit time-intensive, but WELL worth the work.

*I've taken the liberty of dividing the recipe into sections with ingredients and instructions for each layer -- so you don't have to do the back and forth ingredients checks!

Ingredients

2 cup milk chocolate chips (divided)
½  cup butterscotch chips (divided)
¾  cup creamy peanut butter (divided)

4 tablespoons butter
1 cup granulated sugar
¼  cup evaporated milk
1 ½  cups marshmallow crème
1 teaspoon vanilla
1 ½  cups chopped salted peanuts

14 ounce package caramel cubes
¼ cup heavy cream

First Layer (bottom layer)

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.

Second Layer

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow crème, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

Third Layer

14 ounce package caramel cubes
1/4 cup heavy cream

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

Fourth Layer (top layer)

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

This is a reorganized recipe that I found on Culinary in the Country.
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White Chocolate Bread Pudding

I love white chocolate bread pudding, it's the ultimate comfort dessert -- the kind of dessert you'll want to eat while snuggling up to a fireplace. Everyone will come back for seconds...and thirds.

Bread Pudding 
3 cups Whipping Cream
10 ozs White Chocolate Chips
1 cup Milk
1/2 cup Sugar
2 Eggs
8 Egg Yolks
1 Loaf French Bread

White Chocolate Sauce 
8 ozs White Chocolate Chips
1/2 cup Heavy Cream


For the Bread Pudding
(Preheat the oven to 275)
1. Tear up your loaf of french bread into bite size pieces. Distribute the pieces evenly in a baking pan.
2. Heat the whipping cream in a double boiler and add 10 oz. of white chocolate chips. Stir. When the chocolate is melted, remove from heat. Pour pour into a large bowl and set aside.
3. In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Stir well. Blend the egg mixture into the cream and chocolate mixture in the large bowl.
4. Spoon the mixture over the bread in the baking pan, making sure that the bread is evenly soaked. Cover with aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.

For the White Chocolate Sauce
1. Melt 8 oz. white chocolate chips in a double boiler. Remove from heat and whisk in 1/2 cup heavy cream. Spoon over bread pudding.

Serve Warm.


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Chocolate Covered Coffee Beans

I thought I would try my hand at chocolate covered coffee beans tonight. I used Don Francisco’s Vanilla Nut Coffee Beans and Toll House semi-sweet chocolate. I melted the chocolate in a double boiler and covered each bean with a baby spoonful of melted chocolate.

Results = Very Pleased.

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Relaxing Night

D: Hmmmm what do you want to do?

B: I dunno...but lets go out and do something!

D: Ok, what?

B: I've got an idea!

Danny and I had a nice night. I took my man to the Nordstrom's Cafe for a cup of tomato soup and a mission fig salad (this ain't no prissy salad). I've been wanting to take him there for awhile now. Their tomato soup is the best I've ever had and their mission fig is A-mazing.

After our light dinner we got a piece of chocolate from See's Candy. My favorites are milk chocolate bordeaux and raspberry buttercream. Mmmm that was good, but eating just one isn't enough...so we made our own when we got home! 

After that we met up with friends for black almond tea at Cha for Tea. Ahhhh life is good -- it was the perfect way to end the evening. I'm thankful for such a wonderful day and my wonderful man.



A lovely Chocolate Avocado Pudding Recipe

chocolate avocado pudding served with fresh cut strawberries

I learned to make a few dinner party recipes in Marni Wasserman's cooking class last week and decided to then re-make the entire dinner for my family this weekend, including this awesome Chocolate Avocado pudding ...

2 avocados
1 tbsp vanilla extract
2 tbsp maple syrup
4 medjool dates (soaked overnight or in boiling water for 20-30 minutes)
1 tbsp pure unsweetened cocoa powder
1 tbsp almond butter
1 very ripe banana
1 tsp of cinnamon

Blend all ingredients together in a food processor on high until well blended, thick and creamy.  Enjoy!

BIG Zucchini Many Ways

A couple of weeks ago a dragon boat teammate of mine, who grows and sells his own produce to fundraise for his many causes, sold me a massive and beautiful 15-inch zucchini! Yes, 15-inches ladies, I measured it.

It lasted me the two weeks and it tasted amazing in every meal.  Here are a few things I made ...

Zucchini Slaw
Original recipe from Taste of Home

2 medium zucchini, coarsely shredded and squeezed dry (in my case I cut about a 1/4 off the massive zucchini I had)
1/4 cup finely chopped red onion
1 cup coarsely shredded carrots
3 Tbsp reduced-fat or vegan mayonnaise
1 Tbsp cider vinegar
1/4 tsp salt
Dash cayenne pepper (to add some spicy)

In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving.
Yield: 4 servings.


Chocolate Zucchini Banana loaf
Original recipe from Taste of Home

2 eggs
1 cup light brown sugar, packed
1/2 cup canola oil
1 medium ripe banana, mashed (about 1/2 cup)
1 cup gluten-free flour mix
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3/4- 1/2 cup shredded unpeeled zucchini

In a bowl, beat eggs. Blend in sugar and oil. Add banana and mix well. Combine the flour, cocoa powder, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini just until combined.

Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pan to wire rack to cool completely.

Yield: 1 loaf


Other meals I managed to squeeze out of the 15-inch zucchini ...

Vegan Lunch: Zucchini Pizzas (ingredients include: zucchini, salsa, mushrooms, cheddar rice cheese and spices)

Zucchini Mushroom stir fry (ingredients include: zucchini, mushrooms, red onion, whole wheat pasta, BBQ sauce and cayenne pepper)

Good Tasting, Gluten-free, Low-fat, Low-sugar, Vegetarian Cookies!?

You be the judge!

I personally LOVED these Oatmeal chocolate chunk cookies even if they weren't loaded with white sugar and butter, I still found them very yummy, especially fresh out of the oven.  I found the original recipe on: Recipe Girl and of course tweaked it to my liking ...

Oatmeal Chocolate Chunk Cookies
1 egg + 1 egg white, lightly beaten
3 Tbsp maple syrup (or agave nectar)
1 Tbsp honey (sub this for agave nectar or maple syrup to be strictly vegan)
2 Tbsp canola oil
1 tsp vanilla extract
½ cup gluten-free flour
1 Tbsp ground flax seed
⅛ tsp baking soda
⅛ tsp baking powder
Pinch of sea salt
¼ tsp (heaping) ground cinnamon
¾ cup old fashioned rolled oats
1/2 cup or more of dark chocolate chips (or raisins or craisins to be vegan or healthier)

TIP: Be sure to add xanthan gum to your gluten-free flour mix, keeps it from falling apart!



1. Preheat oven to 375°F.
2. Mix egg, maple syrup, honey, oil and vanilla together in a bowl. Stir very well.
3. Combine flour, flax seed, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to the wet mixture and stir until blended.
4. Stir in oats and desired amount of chocolate chips. Let batter sit for about 5 minutes.
5. Scoop Tablespoonfuls of dough onto a parchment lined baking sheet.
6. Bake for 10 to 11 minutes, until set and golden. Cool completely. Store in covered container.

Makes about 14 small cookies or 8 large cookies.

Nutrition Facts (chocolate or raisins are not included):
Amount Per Serving
Calories 132
Calories From Fat (33%) 44
Total Fat 5.01g
Saturated Fat 0.52g
Cholesterol 16.06mg
Sodium 106.94mg
Potassium 78.88mg
Carbohydrates 19.87g
Dietary Fiber 2.14g
Sugar 8.88g
Net Carbohydrates 17.73g
Protein 3.05g