Category Archives: Chocolate

Chocolate Peanut Butter Banana Granola Bar

Peanut Butter Banana Granola Bar

We adore peanut butter in this house.

Actually adore maybe an understatement, more like obsessed. Yes, we are obsessed with peanut butter.

Back when Mr. Maebell and I first moved in together I asked him to go to to grocery and pick up peanut butter and eggs. He returned with a five pound (yes, FIVE) jar of peanut butter and  two and a half dozen eggs. I was so baffled as to why he chose the largest quantities available, but I quickly realized that is just what it takes to feed him. A five pound jar of peanut butter and several dozen eggs is the norm around here. Lord help us if we ever have children.

Peanut Butter Banana Granola Bar

If he had his way, the vast amounts of peanut butter we consume would be eaten by pouring chocolate chips into the jar, then eating it with a spoon. However, I try my hardest to be sure I come up with plenty of peanut butter creations. That is how this granola bar came to be, and I have to admit, it is my favorite.

I adapted this recipe from the Peanut Butter Granola Bars I shared when I first started the blog. They are great and we love them, but the addition of bananas, cocoa powder and some extras just takes them to the next level. It is worth noting that these granola bars have to be kept cold. They are not baked and the binding agents are the coconut oil and peanut butter, so as these get warmer they will get gooey and melt.

But personally, I love gooey melted chocolate! :)

5.0 from 4 reviews
Chocolate Peanut Butter Banana Granola Bar
Recipe type: Snack
Prep time: 
Total time: 
Serves: 10
 
Ingredients
  • ½ cup peanut butter
  • ⅓ cup honey
  • ¼ cup coconut oil
  • 1 brown banana, mashed well
  • 3 tablespoons cocoa powder
  • 1½ cup Old Fashioned Oats (I used gluten free oats)
  • ¼ cup peanuts
  • ¼ cup chocolate chips
Instructions
  1. In a microwaveable bowl or small sauce pan melt first three ingredients and stir well.
  2. Add in mashed banana and cocoa powder,blend well.
  3. When mixture is combined add oats and stir until oats are coated.
  4. Line an 8x8 pan with aluminum foil and spray with cooking oil, spread mixture into pan, it will be very thick.
  5. Top with peanuts and chocolate chips*, place in the freezer for 10-15 minutes until well set, then peel foil off and cut into bars, store in fridge.
  6. *Alternatively, you can microwave the chocolate chips 30 seconds at a time until melted and drizzle over the bars.
  7. Makes 10 granola bars sliced

As always, I made this dish using gluten free ingredients. I Bob’s Red Mill Gluten Free Oats.

 

 

 

Peanut Butter Banana Protein Muffins

It is pretty rare for me to post recipes that aren’t my own creation. Really, the recipe development is my favorite part of this whole blogging thing. I love when an idea pops in my head, I make it happen, take a picture, write about it, post it here, and then hear what you guys think. I love it, it is super satisfying that a little thought I had becomes a reality in your kitchen. I love it even more when you comment, post on instagram or tell me on Facebook. You guys make my day over and over. And for that, I am so super grateful!

Peanut Butter Banana Protein Muffins

Today’s muffins were not my idea, they were Averie’s. She had me at peanut butter and banana, but when I realized there was no flour in these I was sold! Gluten free flour can get pretty pricey so if I can make muffins for breakfast that have absolutely NONE in it, I am game! I did alter the recipe a bit because I needed twelve big filling muffins.

Your probably wondering what makes a muffin a muffin if there isn’t anything to bake with! Turns out, magical things happen when you blend up a couple of well chosen ingredients. These little guys are full of ripe bananas, peanut butter, honey, protein powder, chocolate chips, and a bit of baking powder. Just toss all of your ingredients right into your blender, give it a whirl and your nearly done!

Peanut Butter Banana Protein Muffins

I love that they are basic pantry staples you probably already have on hand. And I don’t know about you, but I find my self almost always having a couple extra ripe bananas around! Now, finally a recipe to use them up that isn’t banana bread! :)

Just in case your looking for a quick, easy and healthy snack keep this one in mind. We loved it for breakfast with a big tall glass of milk, but you could also leave out the chocolate chips and have an excellent road trip snack! Easy to pack and no mess!

5.0 from 3 reviews
Peanut Butter Banana Protein Muffins
Cuisine: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 large brown bananas
  • 1 cup creamy peanut butter
  • 2 eggs
  • ¼ cup honey
  • 4 tablespoons protein powder
  • 1 tablespoon vanilla extract
  • 1 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup mini chocolate chips
Instructions
  1. Preheat oven to 400
  2. Place all ingredients except the chocolate chips in a blender. Blend mixture approximately 30-45 seconds or until completely smooth.
  3. Using a spatula or spoon lightly stir in the chocolate chips
  4. Spray a standard muffin tin with cooking spray and scoop batter into muffin tin (I use an ice cream scoop)
  5. Bake 12-14 minutes or until muffins have set.

Peanut Butter Banana Protein Muffins

Recipe inspired by and adapted from Averie Cooks.

Blended Coconut Mocha

Blended Coconut Mocha

Growing up my family was split into two teams.

Team Mom, Team Dad, Team Brown eyes, Team Blue eyes, Team gimme-all-the-coconut, Team I-will-die-if-I-eat-one-shred-of-coconut. As I sit here writing this, sipping a Coconut Mocha can you guess which team I am on?

Yep, team leader for the brown eyed, coconut lovers right here. My blue eyed, I-prefer-a-coke-float counterparts are rolling their eyes.

Whatever. More for me :)

I have shared my love for the combination of coconut, coffee, and rich dark chocolate before when I shared the Coconut Mocha Snack Mix. That was earlier in the year when it was too darn cold to be walking around drinking icy drinks. Lucky for us, summer is in full swing which means it is all but required to make this ice cold chocolaty drink to bring in the new season.

Just in case you have never had it this is a knock off of Starbucks Coconut Mocha Frappuccino. I tried this drink for the first time years and years ago in Hawaii, and fell head over heels in love. Since then they have occasionally brought it back during the summer. The last couple years I have eagerly waited for summer to come around to see if they would bring back my beloved drink, but no such luck.

Blended Coconut Mocha

That is why I had to come up with my own version, which has probably saved me a ton of money and calories, so I should probably be grateful. I like to keep things simple so no crazy ingredients here, just coffee, milk, coconut extract, vanilla syrup and some chocolate. But the key is to add some toasted shredded coconut to the top. So. Good.

You can use this recipe as a base and adjust to your preferences. Want more chocolate? Do it! Want more coconut? By all means, go for it! One thing is for sure, you have to give this one a try. It is the best way to beat the heat!

5.0 from 2 reviews
Blended Coconut Mocha
Recipe type: Drink
Prep time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 1 cup cold coffee
  • ¼ cup milk or fat free half and half
  • 1 tablespoon vanilla syrup
  • 5-7 ice cubes
  • 1 teaspoon cocoa powder*
  • ½ teaspoon coconut extract
  • ⅛ cup shredded coconut for toasting
Instructions
  1. Heat your broiler to low and place the coconut in a oven proof dish, let it sit under the broiler 30 seconds to one minute or until golden brown. Let the toasted coconut cool.
  2. Combine cold coffee, milk, vanilla syrup, cocoa powder and coconut extract in a blender. Add ice cubes and blend approximately 40 seconds until ice cubes are totally crushed.
  3. This makes one large drink or two small drinks as pictured.
  4. *For a sweeter more chocolaty version use a tablespoon of chocolate syrup in place of the cocoa powder.

I used the cold brew method for the coffee, you can find that here.

Mocha Granola

Obsessed.
That is the only way I can describe how we feel about this granola. Actually obsessed may even be a bit of an understatement considering we have made four…yes, FOUR batches of this granola in a week.

Mocha Granola

This beautiful mistake of a recipe happened because I was just piddling in the kitchen and avoiding going to the grocery. I had a small package of chocolate pudding mix so I decided to apply the same concept that I used for the Toasted Coconut Granola. I mixed everything up and tasted it. Yep…chocolate pudding covered oats. Well that wasn’t exactly what I was going for so I kept adding in ingredients until I ended up with a bolder flavor. I baked the oats for about 20 minutes until I had perfect crunchy granola. I could have stopped there, but I really wanted to tweak this until I had phenomenal granola on my hands, not just mediocre chocolate pudding covered oats.

So, three tries later here we are. I present to you Perfect Mocha Granola. Gluten free old fashioned oats, honey, coconut oil, special dark chocolate cocoa powder, instant espresso powder and semi sweet chocolate chips come together to to make the tastiest, boldest granola you have ever had. The final version of this recipe leaves out the pudding mix completely, just pure cocoa powder make this rich chocolate flavor!

Mocha Granola

We have been eating this straight out of the jar, but it is great in a big bowl of ice cold milk as a jazzed up cereal, or sprinkle some over vanilla yogurt and top with some toasted coconut for an out of this world healthy snack.

So what are you waiting for? You have to try this!

Mocha Granola
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • 2½ cups Old Fashioned Oats
  • ½ cup coconut oil
  • ½ cup honey
  • 3 tablespoons special dark chocolate cocoa powder*
  • 1 packet instant espresso powder (1 tablespoon)
  • ¼ cup mini semi sweet chocolate chips
  • *This is not very good with regular unsweetened cocoa powder. I strongly urge you to use the Hershey's Special Dark Chocolate cocoa powder. That isn't an advertisement, it is just better in this particular recipe :)
Instructions
  1. Preheat oven to 350
  2. Combine coconut oil and honey in a medium size mixing bowl. Microwave 45 seconds or until coconut oil is melted. Add cocoa powder and espresso powder, stir mixture until well dissolved.
  3. Add oats and stir mixture until all oats are completely covered in the chocolate coffee mixture.
  4. Grab a large baking sheet, line with foil and spray with cooking spray.
  5. Spread oats mixture thinly and evenly across the baking sheet.
  6. Bake 10 minutes, stir mixture, bake 10 more minutes.
  7. Remove oats from oven, let them cool about 10 minutes, and while still warm sprinkle half of the chocolate chips over the granola mixture (it will melt onto the granola and make these fantastic clusters) when the granola is completely cool add the rest of the chocolate chips.
  8. Store in an air tight container

As always, I made this dish using gluten free ingredients. I use Bob’s Red Mill Gluten Free Oats. 

Chocolate Chip Cookie Bread

So my goal here is to create recipes that normal people would actually make.
My secondary goal is to give you completely 100% gluten free recipes that you never even realize are gluten free.
Chocolate Chip Cookie Bread (gluten free)

This Chocolate Chip Cookie Bread is both of those things. A super easy sweet bread that tastes exactly like a chocolate chip cookie, that also happens to be gluten free.

Hallelujah!

When I came up with this recipe a couple years ago it smelled great while it was cooking, looked great when it came out of the oven, but Mr. Maebell and I knew it probably wasn’t going to taste as good as it looked or smelled. Unfortunately, this was still back in the day when gluten free food left a lot to be desired.

We both took a bite and knew something magical had happened. It was bread! That tasted like a cookie! That he could eat! That my friend, was worth celebrating.

Chocolate Chip Cookie Bread (gluten free)

Since then this has been the recipe. You know what I mean, the one you break out when you have friends or family over and when they talk about how good it is you just say “Oh this, well it was nothing, really.” But secretly your basking in the glory of being able to feed your gluten free and glutenfull (is that a word?) family the exact same thing and nobody fusses.

The recipe is similar in a lot of ways to the Dark Chocolate Espresso Bread I shared a while back. It is very moist, full of chocolate, but instead of a strong coffee flavor this one has good dose of vanilla. So if you try one of these recipes definitely try the other, they are both great.

If you find your sweet tooth calling give this one a try, it won’t disappoint!

Ingredients:
  • 1 1/2 cup AP flour*
  • 1 cup Old Fashioned oats (I used Bob’s Red Mill GF)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 package vanilla instant pudding mix (5.25 ounce)
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup oil
  • 1 1/4 cup milk
  • 2 eggs, beaten
  • 1 cup mini chocolate chips, divided.
Directions:
  1. Preheat oven to 350
  2. Mix flour, oats, baking powder, salt, vanilla pudding mix, and sugar, combine well. Add wet ingredients and half of the chocolate chips to dry ingredients, mix well.
  3. Pour into greased loaf pan, top with remaining 1/2 cup of chocolate chips.
  4. Bake for 1 hour.
As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour and Bob’s Red Mill Gluten Free Oats. 

Banana Pudding Bites with Dark Chocolate and Sea Salt

I know, the title is a mouthful, but I couldn’t think of a cute, short clever name that did this one justice!
Banana Pudding Bites
We don’t do really indulgent sweets around here. I mean don’t get me wrong, I definitely have a sweet tooth but I don’t bake cake, or pies, or keep ice cream in the freezer. Sweets, real sweets are generally reserved for special occasions. Actually, I am pretty sure I only baked two cakes last year, one for Mr. Maebell’s birthday and one for mine. The problem is there are two of us, just two! So if I bake a cake just two us will eat the whole darn thing! So, I have learned to get kind of creative with ways to satisfy our sweet tooth. It has to be something small, sweet, snackable, and semi healthy. Today’s Banana Pudding Bites with Dark Chocolate and Sea Salt are a product of that creativity.
Banana Pudding Bites

Holy Moses. This is a good one.

Think Rice Krispie bar meets granola and banana pudding, sounds interesting right? Well then I took it one step further by dunking these beauties in dark chocolate and sprinkling sea salt over them.

A-mazing!

Banana Pudding Bites

The idea came to me after I made the Toasted Coconut Granola Clusters, which uses a small box of pudding mix. I started wondering what else you could use pudding mix with so I surveyed my cabinets and started experimenting. The ingredient list here is simple, oats, Rice Krispies (I used gluten free), coconut oil, honey, peanut butter, and pudding mix. I actually topped half with sea salt and the rest with  chopped pecans. I was sure the pecans would be the preferred flavor, but the sea salt was a clear winner!

Banana Pudding Bites with Dark Chocolate and Sea Salt
The flavor combination is awesome. A strong banana pudding flavor with a subtle hint of peanut butter in a chewy, kind of crunchy ball smothered in bitter dark chocolate and sprinkled with sea salt to achieve the perfect sweet and salty combo. These little guys have me swooning for more!
Banana Pudding Bites
So without further ado I give you the ultimate salty sweet snack, you’re going to love it!
I’m off to make more!
Ingredients:
  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 1/3 cup coconut oil
  • 1 small 3 ounce package banana pudding mix
  • 1 1/2 cup Rice Krispies Cereal (I used gluten free)
  • 1 cup old fashioned oats
  • 1 1/4 cup dark chocolate chips
  • sea salt for sprinkling

Directions:

  1. Combine peanut butter, honey, and coconut oil in a medium size sauce pan over medium heat until coconut oil is melted. Stir in the pudding mix until well incorporated.
  2. Turn off burner and remove pan from heat, add in cereal and oats, stir until mixture is coated evenly.
  3. Shape mixture into balls, the mixture will not be as sticky or thick as rice krispies. You will need to squeeze the mixture tightly for the shape to hold.
  4. Microwave chocolate chips in a small glass bowl for about 45 seconds at 50% power until chocolate is melted. Stirring in between cooking times as needed.
  5. Dip each ball into chocolate, set on wax paper and sprinkle with sea salt.
  6. Keep balls in an airtight container in the fridge.

Just a Tip: If you find the balls aren’t firm enough to dip in chocolate store them in the fridge for an hour or so, they get nice and firm, making dipping them much easier!

Magic Pancakes

So I shared Dark Chocolate Espresso Bread with you and my reasoning for calling it “bread” instead of what it really is, dessert.

Well, turns out I do that with pancakes, too. All I could think about last weekend was Magic Cookie bars or sometimes called 7 layer bars. My aunt makes the very best Magic Cookie bars, I don’t know why…maybe she adds a bunch of butter to the crust? Whatever she does it really does make them Magic. So much so that over Christmas I brought some back with me and hid in my closet and ate them. They weren’t gluten free and I didn’t want Mr. Maebell to see. ;) I’m awful I know. I actually used to hide Debbie Cakes in a duffle bag when we first moved in together, I would sneak one every now and then.

Fortunately, I have since kicked my Little Debbie addiction.

DSC_0031

So, I added some pecans, coconut, and semi-sweet chocolate chips to my standard pancake recipe and holy Moses, it did not disappoint.

To be entirely honest, the simple fact there were any left for me to photograph at all is a true testament to my will power. They were light and fluffy, and I loved the texture the shredded coconut added, not to mention the gooey melted chocolate. I actually made them when Mr. Maebell wasn’t home so I stood over the oven and ate them straight out of the frying pan! No syrup, plate, or fork.

What was that I was saying about will power? :)

Magic Pancakes

I also did something a little different, normally I just use a little canola oil to cook the pancakes, but I was out and Lord knows I wasn’t changing out of my fleece cheetah print pajamas at 2:00 in the afternoon to make a grocery run so I improvised with coconut oil. It was so much better!! Really, I have no idea why. The pancakes came out kind of crispy, sort of like hot cakes. If crispy pancakes aren’t your thing maybe you should stick with canola oil, but I thought they were delightful.

So the next time the sweet stuff is calling your name I highly recommend these pancakes, they won’t disappoint!

Ingredients:

  • 1 cup all purpose flour (I used gluten free flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1-1 1/3 cup buttermilk*
  • 1/4 cup semi-sweet mini chocolate chips
  • 1/4 cup shredded coconut
  • 1/4 cup pecans
  • 2-3 tablespoons coconut oil

Directions:

  1. Mix your first three ingredients together in a small bowl.
  2. In a separate, larger bowl (I used my stand mixer) mix vanilla extract, egg, buttermilk. Stir until ingredients are combined.  Add your dry mixture until everything is well incorporated. Then fold in the chocolate, coconut and pecans, stir lightly.
  3. Heat a large skillet or griddle to medium heat, lightly spray your skillet and use a 1/4 cup measuring cup or ice cream scoop to the batter into your skillet.
  4. Wait 2-3 minutes or until you see little bubbles forming on your batter, flip pancake until other side is golden brown.

* I started with one cup of buttermilk, but after 3 or 4 pancakes I felt like the batter was too thick so I added about 1/3 cup more.

 As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour.