Tag: chocolate

Double chocolate, chocolate chip cookies, with gluten-free and plant based options

by stephsimply, posted in Recipes

“If you can’t change the world with chocolate chip cookies, how can you change the world?” – Pat Murphy

Photo by Lucas Guizo on Pexels.com

Eat Mostly Healthy, but . . .🍫

As most regular readers know, I focus on eating overall healthy foods, 95% of which are plants.  Nonetheless, I do save room for a daily sweet treat, which is typically dark chocolate.  However, I do love to bake, and two of my favorite goodies to make from scratch are brownies and chocolate chip cookies.  These special-treat recipes were handed down to me from my Grandmother Helen. 

Once I was diagnosed with celiac disease in my late 40s, I had to learn to adjust all my family favorite recipes to gluten free versions.  Still, I have no complaints as it has just been one long baking adventure ever since!

In fact, I often chat with my brother, who also loves to bake, about different recipes, and he was recently telling me about a cookie recipe he baked: chocolate, white chocolate chip cookies.  I could see the color contrast of white chocolate chips against the chocolate background making a beautiful and decadent cookie.  However, I am not a white chocolate fan. (In my mind, white chocolate is a poseur, but hey, that’s my opinion!)

Best of Both Worlds 🍪

Still, the idea of chocolate cookies sent me down a rabbit-hole of thoughts.  What if I could create a gluten free cookie that combined the best of two worlds–grandmother Helen’s brownies and chocolate chip cookies?  Hmm.  Now there was a thought worth considering.

After hitting up several of my favorite cooking sites, including Mama knows gluten free, Very best baking, Gluten free palate, and King Arthur baking, I cobbled together a recipe similar to Grandmother Helen’s chocolate chip cookies–only with cocoa powder, espresso, and a couple of other minor tweaks. Therefore, I felt comfortable and confident assembling and baking these cookies for the first time since the recipe was so similar..

What a Treat! 😋

And what a treat they were! The cookies were soft and tender with a slight chew.  Best of all, they were full of that melt-in-your mouth flavor you want to savor. I varied the types of chocolate chips in size and degrees of flavor–from semi-sweet to darker variations.  

Ultimately, this created a cookie that was everything I could have hoped for. It was as if an un-iced brownie and chocolate chip cookie romantically collided, creating a hybrid of flavor and texture. Of course, you can absolutely use white chocolate chips or a mix of both types if that’s your thing. Feel free to also sprinkle the tops with a bit of white baking sparkling sugar before baking if you’re feeling extra jazzy!

Give it a Try! 👩‍🍳

Next time you have a hankering for something chocolate and gooey, try this recipe!  It makes plenty, so you have enough for sharing!  And, if you do bake them, I’d love to hear your feedback!

From my home to yours, I wish you an occasional no-so-healthy, but homemade indulgent treat baked with love–just like Grandmother Helen!

P.S.  Thank you, Scott, for the inspiration for this recipe!

Double Chocolate Chip Cookie, gluten free

Ingredients:

2 ¼ cup all purpose flour (can use gluten free version)

½ cup cocoa powder* (I used Dutched-processed)

1 sachet of espresso powder, optional

1 teaspoon baking soda

½  teaspoon salt

½  cup butter, softened to room temperature (I use dairy-free version)

½  cup vegetable shortening*

¾  cup sugar

1 cup brown sugar*

2 large egg, room temperature*

1 tablespoon apple cider or white vinegar

2 teaspoons pure vanilla extract

2 cups chocolate chips, mixed varieties, including white chocolate chips, if desired

Directions:

*Please read notes below recipe before baking

(Set out butter and eggs 1-2 hours in advance to allow them to come to room temperature)

Preheat oven to 375 degrees

In a small bowl, combine dry ingredients: flour, cocoa, baking soda, salt, and espresso, if using. Set aside.

In a separate bowl, using a mixer, cream together butter and shortening until creamy 

Beat in both sugars and vanilla extract until creamy, scraping down sides of bowl as needed

Beat in eggs and vinegar for at least two minutes until creamy.

Gradually beat in dry ingredients until well incorporated

Gently fold in chocolate chips

Drop by rounded spoonfuls onto ungreased cookie sheets

Bake 8-10 minutes until cookies are puffed

Allow to cool on pan for 2 minutes before transferring to cooling rack

Store at room temperature in airtight container for up to 5 day

Can freeze leftovers in airtight container for up to 3 months 

Makes 2-4+ dozen cookies, depending upon how big you make your cookies.

Baking Notes (In the order in which they occur in recipe):

*Can use a mix of traditional cocoa and Dutched cocoa powder, if preferred

*Can use 1 cup butter and NO shortening for a crispier cookie

*I prefer dark brown sugar in cookies for a deeper, richer flavor

*To replace egg, combine either 2 tablespoons of flaxseed or chia seed with 4 tablespoons of water and set in fridge for at least five minutes to set

Chocolate Cherry Berry Smoothie

Featured by stephsimply, posted in Recipes

“If you’re one of the many people who struggle to eat enough fruits and vegetables each day, adding smoothies to your diet may help.”–WebMD

Photo by PNW Production on Pexels.com

Why Make a smoothie? 🍓🍒🫐🥬

I love a good smoothie, but I am often questioned about why make a smoothie when I could eat the same foods for your breakfast or lunch? It’s a fair question. Personally, I enjoy eating a good meal.  However, if, like me, your morning is busy, the day’s schedule is packed, and even your lunch time is a working lunch, a smoothie might be one way to ensure a healthy dose of nutrition for at least one meal.

The key to a balanced and nourishing smoothie is whole food ingredients, with heavy emphasis on fruits and vegetables, in order to get a healthy mix of carbohydrates, protein, and fats.  This ensures your smoothie is full of fiber, has a wide variety of vitamins, minerals, antioxidants, and other beneficial nutrients. This is why I advocate for making your own smoothie, rather than buying it, so that you can control the ingredients.

customize your own creation 🍎🥭🍌

Photo by T Leish on Pexels.com

Smoothies are customizable; therefore, even though I am sharing my latest smoothie recipe, you can feel free to swap out one whole food ingredient for another.  For example, if you need to avoid seeds in your diet, but you want to maintain a dose of healthy fats, swap the seeds for an avocado. (Some grocery stores sell frozen bags of avocado cubes.)  If you don’t have one of the fruits on hand the recipe calls for, use what you have on hand. (I do this all of the time.) 

Sure, switching one ingredient for another, may somewhat vary the taste, texture, or nutritional content.  However, as long as you’re swapping out one fruit for another, one vegetable for another, and so forth, you are still overall increasing the consumption of fruits, vegetables, and other healthy nutrients–which is the goal. 

Smoothie benefits✨

Photo by Milada Vigerova on Pexels.com

Here are the benefits (the pixie dust) of the ingredients in this recipe:

Spinach or cauliflower:  These cruciferous vegetables are chock full of essential nutrients that are associated with lowering risk of chronic disease, such as cancer and heart disease.

Cherries: This fruit is full of polyphenol antioxidants which can protect our heart from cell damage and may reduce inflammation.

Blueberries: Full of flavonoids, especially anthocyanins which gives the fruit its gorgeous hue, blueberries are associated with reducing oxidative stress that can lead to inflammation among numerous other benefits. 

Banana: In addition to being an excellent source of potassium, bananas, especially when frozen, lend a creamy texture to smoothies.

Prunes: These luscious orbs are full of fiber, potassium, vitamin K, and boron.  The latter two ingredients are key to bone building health.

Cinnamon: The National Institutes of Health describes cinnamon as a “multifaceted medicinal plant that is “an antioxidant, anti-inflammatory, antidiabetic, antimicrobial, anticancer, lipid-lowering, and cardiovascular-disease-lowering compound, cinnamon has also been reported to have activities against neurological disorders, such as Parkinson’s and Alzheimer’s diseases.”

Cocoa powder:  This much beloved ingredient is also full of flavonoids, which have been shown to lower blood pressure and increase blood flow to heart and brain.

Protein powder: Obviously, this ingredient increases the protein content of your smoothie, but it affects texture by making it creamier.

Seeds: These tiny, but mighty ingredients, contain alpha linolenic acid (omega-3 fatty acid) which may increase brain function and boost the immune system.  In addition, they are full of fiber, protein, and a variety of minerals. 

Beet juice: Beets are rich in nitrates that the body converts to nitric oxide which helps with blood flow and lowers blood pressure.  Additionally, beets are full of other beneficial nutrients as they are also part of the cruciferous family. ( I rarely include juice in my smoothie recipes, but this is one juice I will add.)

Whole Food ingredients that can even be made ahead of time! 🍍🥝🍑

Photo by Lisa Fotios on Pexels.com

As you can see from the nutritional deconstruction of this recipe, smoothies made with whole food ingredients can be a healthy part of your daily dietary intake. They can be easily made from frozen fruits and vegetables, so you don’t have to waste what you don’t use. 

Furthermore, smoothies can be made ahead of time, such as the night before.  They can even be made several days ahead of time and frozen, which is what I often do.  Then, it’s simply a matter of removing one from the freezer the night before and placing it in the refrigerator.  The next morning, grab the container and go. It can either be sipped on the way to work or saved for later time in the day.   All that is required is to give the smoothie container a good shake, and you have a perfectly chilled, thick, and creamy delight that is not only tasty but is also contributing to the body’s overall health and well being.

High Quality Blenders can’t be beat 🍐🍇🍊

Photo by Mikhail Nilov on Pexels.com

One caveat I will mention is that it is worth investing in a quality, high powered blender if you are one who frequently makes smoothies as I do.  I actually purchased a certified reconditioned model, directly from the factory.  It automatically came with a five-year warranty, and the company’s customer service has been outstanding.  This is not only a cost-effective way to get a quality, high-powered blender, but it also promotes sustainability. Win. Win.  

From my home to yours, I wish you health, happiness, and peace.

Blend two at a time. Drink one, share one, or freeze for another day!

Chocolate Cherry Berry Smoothie

Ingredients:

2 cups frozen spinach or riced cauliflower 

1 cup frozen cherries

1 cup blueberries

1 ripe banana, frozen if possible

¼  lemon with its peel (remove seeds)

 2-4 prunes (can substitute medjool dates)

2 tablespoons cocoa powder

1 teaspoon cinnamon

vanilla protein powder

2-4 tablespoons flax, hemp, or chia seeds

2 cups water OR 1 cup beet juice + 1 cup water (Can substitute pomegranate juice for beet juice.)

Directions:

Place all ingredients in the order listed in a high powered blender and blend from one minute or until smooth and creamy.

Serves 2

Double Dark Chocolate Muffins

by stephsimply, posted in Recipes

with gluten free and vegan options

“All you need is love.  But a little chocolate now and then doesn’t hurt.”–Charles M. Schulz

Photo by Pixabay on Pexels.com

Dark Chocolate Love 🍫❤️

My love for dark chocolate is no secret.  Even as a kid, on the rare occasion, typically around Christmas, when those Hershey miniature chocolates were given as part of Christmas presents, I would trade my milk chocolate for the special dark bar.  Now, I know that bar is only made of about 45% dark chocolate, but at the time, it was the darkest chocolate for which I was aware.  

Back then, I didn’t eat dark chocolate because it was good for me–who knew in the 70s?  I just liked that bittersweet taste.  Plus, we rarely had candy as a kid, so eating a Hershey’s bar, even the miniature kind, was a real treat.  

As an adult, I still like the bittersweet taste of dark chocolate, but I had to learn to develop a healthy relationship with food, especially chocolate, and it wasn’t always easy.  Who doesn’t love good food, especially tasty sweets?  Over the decades, however, I have decided what our grandparents taught us was right all along.  Eat your fruits and vegetables first, but always save a little space for a sweet treat!

Make a batch and share the chocolate joy!

I don’t bake desserts weekly like my grandmother used to do, but I do enjoy baking when my time allows.  And, if I am baking something with dark chocolate in it, well, that’s all the more fun.

  My sister-in-law, Jacki, recently sent me a recipe she found in a Woman’s World magazine which is very similar to a variation I found on the website, It Doesn’t Taste Like Chicken. My recipe adaptation, listed below, is a hybrid of the two recipes based upon my own personal dietary needs as I have to eat gluten-free due to celiac disease, but I also choose to eat plant-based.  Therefore, feel free to adjust and tweak ingredients based upon your family’s preferences.

While I recognize, this recipe probably isn’t the most healthy choice for everyday, it does offer several benefits, making it a justifiable splurge.  First, there is oat flour, which is full of fiber, protein, vitamins, and nutrients, and it can help lower cholesterol.  Secondly, there is both cacao powder–an unprocessed version for cocoa powder, but you can always use cocoa powder–and dark chocolate chips, both of which contain magnesium, antioxidants, and flavonols.. The antioxidants can help lower cholesterol, and the flavonols offer numerous benefits such as supporting heart health, balancing the immune system, and boosting brain function to name a few of the benefits.  

Double the chocolate; double your pleasure!

Flexible and Adaptable REcipe 💜

Lastly, I forgo eggs and oil in baking when possible due to the fact that fats cause me reflux issues–and that’s no fun!  The cider vinegar makes a great egg replacement and helps the muffins rise.  Plus, you won’t even taste it once baked!  While the apple sauce retains the muffins’ moisture content without adding saturated fat.  

Even with all of these adaptations, please do not think I am saying this is an ultra-healthy breakfast recipe because oatmeal with fresh fruit, or avocado on whole grain toast, are probably healthier choices.  However, for a special weekend or holiday treat, or even as a dessert, these muffins are full of a rich chocolatey flavor and texture that is oh-so-yummy!  Serve them warm and drizzle your favorite topping over them or eat them plain.  These muffins freeze well–for up to three months in an airtight container–for future weekend treats, so you can be sure none of your muffins go to waste. 

From my home to yours, as always, I wish you (mostly) healthy, happy, and homemade fun!  Let me know what you think of these!

Make a batch and share the chocolate joy! 💖

Double Dark Chocolate Muffins

Ingredients:

1 ¼ cup oat flour (Can substitute all-purpose flour or gluten-free all purpose flour)

¾ sugar

½ cup cacao or cocoa powder 

2 teaspoons baking powder

1 teaspoon instant espresso powder, optional

½ teaspoon salt

1 cup favorite milk (I use plant-based)

½ cup applesauce (Can use equal amount of oil, if preferred)

2 tablespoons almond or peanut butter, melted 

1 tablespoon apple cider vinegar

¾ + ¼  cup dark chocolate chips (I used plant-based and gluten-free version)

Directions:

Preheat oven to 400 degrees

Line 12 muffin tins with cupcake cups

In large bowl, whisk together flour, sugar, cacao powder, baking powder, and salt

Melt peanut butter in microwave for 20-30 seconds

Fold in milk, applesauce, peanut butter, and vinegar

Stir in ¾ cup chocolate chips

Divide batter evenly among cups

Top cupcakes with remaining chocolate chips (I like to use mini chocolate chips on top.)

Bake 18-22 minutes or until toothpick inserted in center comes out clean

Allow to cool 10 or so minutes before serving

Makes 12 muffins which can be stored at cool room temperature for up to three days, or frozen in an airtight container for quick reheated treats

Feel free to dunk!

Chocolate Chip Muffins, gluten-free, plant-based options

by stephsimply, posted in Recipes

“Procrastibaking: the art of making muffins instead of whatever else you should be doing.”–as seen on INTO THE COOKIE JAR

I had work to do, but there it sat.  The lone, leftover banana.  Muddled and marred by dark brown spots, hiding its inner-sweetness.  Too mushy to eat, but perfect for baking.  But what?

Nosing around in my cabinets, I noticed a partial bag of chocolate chips.  Hmm?  Maybe I could bake chocolate chip cookies, but would I be able to use a banana in it?  Not sure if that would work, at least regarding taste.  Then, it hit me like a Monday morning: muffins!

Photo by Anton Uniqueton on Pexels.com

I was pretty sure that I had once read that bananas can be used as a substitute for an egg in a recipe.  Sure enough, for once, my memory was correct. One banana equals one egg. Now don’t get me wrong, bananas cannot do everything an egg can do when baking, but in a recipe such as this one, where I am also including vinegar and baking soda, bananas are a decent substitute.  

Speaking of vinegar . . . Why add it to baking?  Historically speaking, vinegar has been used in baking for centuries.  One such example was during the Great Depression when rations, such as eggs and butter, were limited.  One teaspoon of baking soda combined with one tablespoon of vinegar makes baked goods light and fluffy.  Even if you are using an egg, adding one tablespoon of vinegar to a cake, cookie, or bread recipe will help batter rise, increase moisture, and even brighten the color.  

Photo by Rosana Solis on Pexels.com

Regarding flours, you will notice that I chose a combination of two different types as well as oat bran.  This was an intentional choice due to the fact that I have celiac disease, so I cannot consume wheat.  Additionally, I wanted to increase the fiber/nutritional content of these muffins while keeping the texture light and fluffy side.  Think of it as a compromise–balancing out the white flour and sugar with the nutritional profile of oats!  Plus, I happen to like baking with oats and oat flour due to the texture and moisture oats tend to create while not lending an overpowering flavor.  Nonetheless, you could use almond flour, rice flour, or other preferred varieties. In fact, you could simply use nothing but all-purpose flour if that is your preference.  As long as the total amount of flour remains the same, most flours should be fine!

Photo by Polina Tankilevitch on Pexels.com

Finally, feel free to play around with the stir-ins.  There’s up to one cup total, so make the recipe yours.  Stir in raisins, walnuts, peanut butter chips, dried cranberries, chopped dates, butterscotch chips, chopped pecans, and so forth.  Make the recipe fit both your taste preferences and/or the ingredients you have on hand. 

Once these muffins are baked and cool enough to serve, slather one with butter or your favorite nut butter.  Dip them in maple syrup–who says it’s for pancakes only?  Drizzle agave or honey over the tops.  Then again, eat ‘em plain–after all, they will be plenty moist! 

Customize this recipe, and make it work for you and yours!  Then, hit me up on social media, or send me an email, and let me know what variation worked for you!  In the meantime, enjoy procrastibaking! 🙂  

Chocolate Chip Muffins, with gluten-free, plant based options

Recipe inspired by Betty Crocker’s 40th Anniversary Edition Cookbook Betty Crocker’s Cookbook/40th Anniversary Edition Hardcover – September 1, 1991,

Allergy Awesomeness,  Rhian’s Recipes, HealthyGirl Kitchen

Ingredients:

¾  cup oat flour*

¾ cup oat bran*

1 cup all purpose flour, gluten-free flour*

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ripe banana

1 cup milk, any variation

½ cup sugar

1 tablespoon white or apple cider vinegar

2 teaspoons vanilla extract

½ -1 cup chocolate chips, gluten-free and/or vegan if desired/needed

½ cup chopped walnuts, optional

Sparkling sugar

Directions:

Preheat the oven to 350 degrees.

Line 12 muffin tins with parchment paper or nonstick cooking spray.

In a large bowl, mix together flours, baking powder, baking soda, and salt.

Mash banana in a medium bowl.

Stir in milk, sugar, vanilla, and vinegar.

Gently combine liquid ingredients into dry ingredients until just combined.

Fold in chocolate chips and/or nuts, if using.

Divide batter evenly among cups.

Top with extra chips, and/or sprinkle with sparkling sugar, if desired.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out dry.

Allow muffins to cool in the pan for 5 minutes before turning onto a cooling rack.

Serve immediately.

Can store leftovers in the fridge for up to 3 days, or can freeze for up to 3 months.

After refrigerating or freezing muffins, reheat muffins before serving.

Makes 12. 

*Notes: Feel free to mix and match types of flours, and even leave out the bran, to suit your needs/taste preferences as long as the total amount of flour used equals 2 ½ cups.  Additionally, while I have to bake/eat gluten free and choose to eat plant based, you choose the ingredients that match your preferences.  Finally, you can use an egg, ¼ cup applesauce, or ¼ cup yogurt to replace the banana if desired or don’t have a banana on hand.

You’ll need two bowls.
Mix your dry ingredients in one bowl.
Mash your banana well.
Stir in wet ingredients with banana.
Pour wet ingredients into dry and gently mix.
Be sure to preheat oven and prepare muffin tins. I prefer parchment liners.
Stir in those luscious chocolate chips.

Divide batter evenly and top with desired toppings. I added mini chocolate chips and white sugar.
Allow muffins to cool on a rack, but feel free to serve warm!

Enjoy the yummy results of procrastibaking!

Reese of Mind Donuts (gluten-free, egg-free, & dairy-free options)

by stephsimply, posted in Recipes

“Fresh popcorn is near impossible to resist, second only to fresh donuts.”–Shannon Wiersbitzky, What Flowers Remember 

For years, I watched with glazed eyes as others enjoyed donuts. 

“Donut go breaking my heart!” I would say to friends and family as they enjoyed their orbs of confectionary perfection. 

“Donut worry, be happy!” They would reply, driving me glazy as they handed me a gluten free granola bar. “It’s hole-some.”  While I donut want to be ungrateful for their thoughtfulness, a granola bar donut really have a hole of my taste buds.  

I donut have to circle around these orbs of deliciousness.

After years of circling around all of those boxes of glaziness, watching others enjoy those holesome spheres of sweetness, I declared to myself, “Donut let them kill your vibe, Steph!  You can simply create your own glaze-of-glory confection!

Away in the solitude of my home work space, feeling glazed and confused, I did what any self-respecting donut-deprived punster would do, scroll the internet for recipe inspiration.  I donut, I mean, would not, stop believin’ that I could create a glazy alternative–one that was as close to being as hole food as possible with gluten-free, plant based ingredients.  Donut tell me I can’t! 

Ooey-gooey peanut buttery goodness!!

Thus, my holesome quest began.  Since then, I have created recipes for Blueberry Lemon-drop donuts and Chocolate donuts with chocolate glaze.  So what makes this recipe different from the previous chocolate donut recipe?  This recipe comes with the reese of mind that the ingredients are all holesome AND has the added benefit of protein and oats. 

Well, maybe the chocolate chips and powdered sugar aren’t particularly as healthy as some of the other ingredients?  But holey-moley, donut judge me.  You can just glaze over that part! Besides I am fairly certain I sense reesent traces of confectioners sugar on your lips!

Enjoy this gluten-free, egg-free, dairy-free wonder without any worry of stomach upset!

While these donuts may not bring world reese, they may have your taste buds singing, “Hole me closer, tiny donut.”  May this recipe, or should I say, reese-ipe really get a hole of you, and may you love them a hole lot!

P. S. Reese and desist from blaming me for all of the bad puns, I may have eaten one too many drunkin’ donuts! 

Donut cry anymore when the donut box gets passed around, fellow celiacs. You can make your own!

Reese of Mind Donuts  (gluten-free, egg-free, & dairy-free options)

Donut Ingredients:

¾ cup oat flour (Can use regular oats and used food processor to make it flour)

1 serving chocolate protein powder (I use plant protein.) 

2 tablespoons cocoa powder

1 tablespoon ground flax seed

2-3 tablespoons sugar

1 teaspoon baking soda

¼ teaspoon salt

¼ cup applesauce or yogurt

½ cup milk (I use plant based.)

1 tablespoon vinegar

1 teaspoon vanilla extract

Optional: ¼ cup chopped Reese’s pieces 

Glaze Ingredients:

1 tablespoon melted butter or coconut oil (I use plant based butter.)

3 tablespoon natural peanut butter, melted

½  teaspoon vanilla extract

¼ – ½ + cup powdered sugar

2+ tablespoons milk (I use plant based.) 

Batter will be thick, but easy to spoon into donut molds.

Donut Directions:

Preheat oven to 350 degrees and coat 6-donut pan with nonstick spray.

In a large bowl, combine dry ingredients (flour, protein powder, cocoa powder, flax seed, sugar, baking soda and salt) until well combined.

In a small bowl, whisk together wet ingredients (vinegar, applesauce, milk, and vanilla).

Fold wet ingredients into dry ingredients, being careful not to overmix–batter should look/feel thick.  If using chopped Reese’s pieces, gently stir them with wet ingredients.

Divide batter evenly among donut molds.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool 5-10 minutes before turning over onto cooling rack.

They’re actually tasty without any glaze or chopped reese’s pieces stirred in and with less sugar! However, feel free to drizzle a bit of melted peanut butter on the top if you choose not to glaze!

Glaze Directions:

In a medium microwave safe bowl, combine butter (or oil) and peanut butter.

Warm in microwave until melted and smooth, stirring occasionally to incorporate.

Stir in vanilla and powdered sugar, stir to combine, adding more powdered sugar if desired.

Gradually stir in milk, 1 tablespoon at a time, until desired glaze consistency is achieved.

Using a spoon, drizzle glaze over cooled donuts.

Feel free to top donuts with chopped peanuts, mini chocolate chips, chocolate sprinkles, or crushed Reeses pieces.

Serve immediately.  Can be stored for up to a week in the refrigerator, or frozen for up to three months.

These are so easy to make. They will give you gluten-free reese of mind!

Chocolate Cake Mix Cookie Birthday Bars

by stephsimply, posted in Herald-Dispatch Articles, Recipes

“When there is cake, there is hope.  And there is always cake.”–Dean Koontz

“My idea of baking is buying a ready made cake mix and throwing in an egg.”–Cilla Black

By the time you read this, Dear Reader, I will be celebrating another year of life.  Honestly, the way 2020 is going, I am almost afraid to celebrate, but I am throwing caution to the wind.  By golly, in spite of everything that is upside down in this world, I am going to celebrate another year of life.  I am going to smile, eat a ridiculously calorie laden meal or two, drink a bit of good wine, and dang it, I am eating cake!  Of course, it has to be gluten-free due to my celiac disease, but I will eat cake–chocolate cake to be precise because chocolate is my favorite!

Sure, 2020 has been a train-wreck of a year in many ways, but fall is in the air.  Even though winter is around the corner, there is something about autumn weather that makes me feel hopeful–hopeful for better days ahead.  Call me crazy, but I gotta believe that life has to take a turn for the better . . .at least that is my birthday wish.

In addition to feeling hopeful, I feel grateful–grateful for my health, my family, my friends and loved ones, my home–flaws and all–and my job.  I wake up every day in a warm bed, and as I step out of it, I am able to turn on hot water for a shower.  Food is stored in both my refrigerator and cabinets–not to mention the fact our water is drinkable.  My job, with all of its challenges, is still providing a paycheck that allows me to celebrate my birthday in the manner in which previously I described.  Therefore, in spite of all the negatives 2020 has to offer, there are still numerous things for which to be grateful this year.

To add to my list of items for which I am grateful, I would have to include an unexpected email that I received from registered dietitian nutritionist, Stephanie Ferrari, with Fresh Communications.  Thanks to Stephanie, and the kind (or should I say, sweet) people at Swerve, I was thrown a “swerve” ball during the summer months when the Swerve team sent a care package of products to my house.  Thanks to their generosity, I have been blessed with the opportunity to play and create with a few of their products including their chocolate cake mix, which is featured in this month’s recipe.  

As previously mentioned, I do have celiac disease, so I cannot eat products containing wheat, rye, or barley.  Furthermore, birthday celebration aside, I do try to eat in a fairly healthy manner that works best for me.  Due to an incredibly sensitive stomach/digestive system, it’s taken me years to figure out how to best eat for my body. However, I also recognize that what works for me may not work for others.  Thus, when I create recipes, I try to create choices in order to adapt to a variety of tastes/needs/preferences.  Personally, I prefer to eat plant-based, forgoing dairy, eggs, and meat products most of the time.  Therefore, you will see that reflected in this recipe, but I also list other options if that’s not your cup of tea, or slice of cake, as the case may be.  

I based this recipe upon one I found on the Swerve website.  This is because since it wasn’t my official birthday, I wanted to keep the recipe fairly “clean,” and save the calorie-laden splurge for the actual big day.  This is where Swerve products check all the boxes for me.  Therefore, the recipe is not only gluten and grain free, but it is also a fairly low carb treat.  In fact, there isn’t one ingredient that leads me to feel guilty or over-indulgent.  The leftovers store well, and it is my experience that they tend to become more moist and chewy after being stored in an airtight container for a day or two.  Therefore, I can have my cake and eat it too–for several days in a row if I want–rather than saving cake for a once per year special eating occasion!

Whether you’re looking for a way to brighten a bad day, wanting to indulge without completely blowing your calories, or simply in the mood for chocolate, give this recipe a try. Within less than an hour, your house will be redolent with the aroma of chocolate cake baking, and your taste buds will be dancing with the delightful taste of warm, gooey chocolate.  Think of it as a small manifestation of making lemonade, or in this case, cake, out of the lemon of a year.

From my home to yours, I wish you healthy, happy, and homemade treats.

Chocolate Cake Mix Cookie Birthday Bars

Ingredients:

1 box chocolate cake mix (I use Swerve brand.  Also, feel free to use Vanilla cake mix if preferred.)

½ cup applesauce or melted butter at room temperature (I use applesauce to keep it plant-based.)

1 large egg, or “flegg”, at room temperature (Recipe for flegg is below.)

1 teaspoon vanilla extract or powder

½ cup oats or your favorite chopped nuts (I use Nature’s Path organic gluten-free oats.)

½ cup chocolate chips or other candy bits, i.e. peanut butter, white chocolate, and so forth (I use Enjoy Life allergy-free brand.)

Optional: White sparkling sugar

Directions:

Set out egg to come to room temperature, or if replacing egg, make your “flegg” before beginning any other steps. (Recipe below)

Likewise, if using melted butter instead of applesauce, melt first and allow it to come to room temperature.

Preheat oven to 350 degrees

Prepare a square baking pan with nonstick cooking spray, coconut oil, or line with parchment paper.

In large bowl, add cake mix and using fork gently break up any clumps

Stir in applesauce (or butter), egg (or flegg), and vanilla extract until well combined.

Gently fold in oats and chocolate chips until well combined.

Press mixture into pan.

If desired, sprinkle with white sparkling sugar.

Bake for 20-25 minutes or until the edges are golden, and the top is puffy.

Allow to cool before cutting into 16 squares.

Store any uneaten bars in an airtight container.

Leftover bars are especially tasty when warmed slightly in the microwave topped off with a dollop of whipped topping, if desired.

*“Flegg” egg replacement recipe:

1 tablespoons flaxseed (Chia seed works too.) 

3 tablespoons of water. 

Mix well and allow to sit for 20 minutes before mixing batter.