S'more Cupcakes

Alright my foodie friends. Unfortunately this is not one of those posts that is healthy and delicous. This recipe is just delicious. I haven't baked anything since I got pregnant and I was having baking with drawls.  I found this recipe in a magazine and thought my husband and family would like it. I, of course, had to modify the recipe a little to my liking.

Ingredients

• 1 chocolate cake mix
• 1 package of chocolate pudding mix ( 3.9 oz)
• 2 cups milk
• 1 jar of Jett-Puffed Marshmallow creme (7 oz)
• 1 can of cool whip
• a few marshmallows to top it off
• a few graham crackers to crumble on top

Directions

1. Prepare cake mix as directed. Cool cupcakes then slice in half horizontally
2. Make pudding mix as directed
3. Place bottom half of each cupcake in any container you choose. I used clear glasses.  Top with a spoonful of pudding, then a spoonful of marshmallow creme. Cover with the cupcake top. Add some cool whip and toppings as you like. 
4. I would put cupcakes in the refrigerator until you are ready to eat. The cool whip tends to melt into the cupcake. 

This is a really easy recipe but a little messy.

Peanut Butter Chocolate Chip Cookies. Gluten and Sugar Free

Let me start off by saying WOW. I was really surprised by the results of this recipe. When I first saw this recipe I had my doubts, but curiosity got the best of me and I had to try them. I am glad that I did. Not only is this recipe cheap, about 3 dollar to make a dozen and a half, but they are actually good! Its hard to find a dessert that is good and not terrible for you. On a scale of 1-10 I would give these an 8. They are best when warm. If you don't like chickpeas, don't worry, you can't taste them in the recipe.


Ingredients:

• 1 1/4 cups canned organic chickpeas (garbanzo beans), well-rinsed and laid out to dry
• 2 tsp vanilla extract
• 1/2 cup all natural peanut butter 
• 1/4 cup honey 
• 1 tsp baking powder
• 1/4 tsp salt 
• 1/2 cup chocolate chips ( I used dark chocolate chips)

Directions:

Preheat your oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and then process some more. Put in the chocolate chips and pulse once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2" balls. Place onto parchment paper or a sprayed cookie sheet. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes. Yields about a dozen and a half.

RAW Molasses PecanButter Sandwiches

Sandwich part

• 2 C Oat Flour
• 1/2 C Cacao Powder
• 1/4 C Coconut oil or coconut butter
• 1/4 C Agave
• 1/4 C Molasses 

Place all dry ingredients in food processor. Pulse to a few times to combine. Mix together wet ingredients. Add to dry and process until very well combined. If needed, you can add 1 T of water. Flatten out to a disk shape on non-stick dehydrator sheet. Cover top with wax paper or parchment and roll out to 1/4″ thick. The dough will be very sticky. Cut with a ring cutter. Peel away extra dough leaving circles on tray. Repeat until you have used up the dough.

Place in dehydrator at 115 for 4 hours. Peel off of non-stick sheet and dehydrate 2-4 more hours. These should be dry but not brittle. A little softness should remain.

Filling:

• 2 C Soaked Pecans, Drained (these should be wet for this recipe)
• 1/4 C Agave
• 1/3 C Coconut oil or Butter, softened
• 1 T cinnamon

Mix in food processor until very well combined. Use for filling between two cookies.

Chex Mix Muddy Buddies

An easy snack to bring to any occasion.


Ingredients

9	cups Rice Chex, Corn Chex or Chocolate Chex cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar Directions 1. Into large bowl, measure cereal; set aside. 2. In 1-quart 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.

Gluten Free Chocolate Banana Muffins

I have recently found out that I have an allergy to wheat. So.......... I am having to come up with new recipe and creative ideas that don't incorporate any wheat. You don't realize how many pre-made foods and recipes have wheat in them until you can't eat it.

This recipe is the same as my chocolatey chocolate chip Banana muffins but I replaced the flour with gluten free flour.

I actually tried this recipe a couple of times and it is better if you sift the dry ingredients a few times and beat the egg whites before adding them. This helps the muffins stay fluffy instead if dense. I also found that making them in mini size helps them bake quicker. I also tried this recipe with ground flax seed instead of the flour and the mini size works best.  

Preheat oven to 325. Bake for about 15-20 minutes or until the middle is done. 

• 3 1/2 ripe medium bananas, mashed
• 1/4 cup unsweetened apple sauce
• 1 1/4 cups unbleached all purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter - melted
• 1/3 cup sugar ( I used Organic Whole Cane Sugar-Rapadura)
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/2 cup chocolate chips

No-Bake Fudge Balls

I think that these will be served in Heaven they are so amazing. I like these better than the real thing. Tones of chocolatey flavor without the super sweet artificial taste.

Ingredients

• 15 pitted dates
• 2/3 cup unsweetened cocoa powder
• 1 cup raw walnuts
• 1 tbsp honey
• 3 tbsp water 

Add walnuts to your food processor and pulse until ground. Add dates, cocoa powder, honey, and water. Mix very well, until dates are chopped very fine. If it seems too dry, add a little water, 1 tsp at a time. Take a tablespoon and scoop out mix one tablespoon at a time. Roll into a tight ball and place on a plate. Put in refrigerator until you are ready to eat. If you want to cover in powder sugar just take the chilled balls and roll in a cup of powder sugar. The sugar should stick to the cold balls well.

chocolatey chocolate chip Banana muffins

These pass the brother-in-law test. He tried one and scored it high.  I think I would rather have one of these than a sugar packed cupcake any day of the week!!! Moist, chocolatey, and a taste of banana. Perfect for breakfast, a snack, or DESSERT!  


Ingredients: 

• 3 1/2 ripe medium bananas, mashed
• 1/4 cup unsweetened apple sauce
• 1 1/4 cups unbleached all purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter - melted
• 1/3 cup sugar ( I used Organic Whole Cane Sugar-Rapadura)
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/2 cup chocolate chips
• 2 tbsp confectioners sugar for icing 

Directions:

Preheat oven to 325°. Line muffin pan with 12 liners. I spray with cooking spray to keep from sticking.

In a large mixing bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed for about 2 minutes. 

In another bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.

Add flour mixture to bananas, then blend at low speed until combined; do not over mix. Fold in chocolate chips and scoop batter into muffin tins.

Bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

If making a glaze for the top, combine confectioner's sugar and 1/4 to 1/2 tsp milk or water to make a glaze. Drizzle over each muffin.