Category Archives: Chocolate

Salted Caramel Mocha Cheesecake Squares

Before we dive into these amazing Salted Caramel Mocha Cheesecake Squares I want you to know I have been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. Salted Caramel Mocha Cheesecake Bars SUPER easy and SO good! Perfect for gift giving! www.maebells.com I am about to blow your mind. Are you ready?

There are only five more Fridays between now and Thanksgiving, only 8 between now and Hanukkah, and 9 between now and Christmas!

Holy cow! I know. I had to count twice. Where has the time gone?!

Wasn’t it just yesterday we were talking about Blueberry Lemonade and suntans?! Keep Reading

Dark Chocolate Chunk Protein Muffins

Double Chocolate Chunk Protein Muffins are a quick and easy breakfast that packs in the protein and looks way more sinful than it really is!

Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!

I have two dogs.

If you have been reading long you already know this. I am the crazy dog lady and I am 100% okay with that.

When we got our second dog, Copper, a yellow labrador retriever it was under the intention that he would be a duck dog. If you are not from the South and are not familiar with the gravity of the term “duck dog” let me just give you a quick run down.

Duck season is November-January. Duck hunters are super crazy men who get up at 3am (or EARLIER) and get in a boat in the freezing cold weather, climb into a duck blind (this is a fancy name for a stick house or hut of some sort) and wait for shooting time (sun rise) and then try to kill as many ducks as possible before they “limit out.” Endless hours are spent mapping the land and monitoring the migration patterns of ducks. Hundreds Thousands of dollars are spent on this hobby. The wives of duck hunters know far more than they should about waterfowl. They endure endless quacking by their husbands, patch waders, undoubtedly have a frozen duck in their freezer, and have more hunting magazines delivered to their house than any other item. The holy grail of duck hunting is to have a duck dog. A lean, mean, duck retrieving machine. A dog that is as dedicated to the hunt as the hunter is, a dog that eats, sleeps, and breathes waterfowl.

Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!

It isn’t a hobby, it is a way of life, at least that is what my husband tells me.

When I started dating Mr. Maebell we were in high school, and I was totally sure his passion for this would wear off. Keep in mind I was a vegetarian at the time and was totally disgusted with this. I had my animal cruelty speech down pat. I am fairly certain he had it memorized. Time went on and every year he was more excited than the year before. College didn’t change it and moving away didn’t change it. Alas, I eventually accepted the fact that I married a man who will read the Cabela’s and Mack’s Prairie Wings catalog religiously and will own more duck calls than I own shoes.

So, last year we got Copper. For the last year the two have been inseparable. He has worked with him and trained him all in hopes he would someday have the reputation of a true “duck dog.”

Last weekend, was the opening of wood duck and teal season. It is kind of like a warm up for the real thing which starts in two months. Personally, I didn’t care a thing about it. I also don’t care if Copper ever retrieves a single duck in his life. But watching the excitement and anticipation that my husband had over the last few weeks was a bit contagious. I found myself secretly being very hopeful. Luckily, I think Copper lived up to the grand expectations that Mr. Maebell had.  Here are a few pictures from the weekend.

Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free! Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free! Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!

Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free! Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!  Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!

So, since it looks like I will have two very busy fellows this winter I have been working on good grab and go recipes. I really love these peanut butter protein muffins, but I have been experimenting with other muffins that are packed with protein. I have got to tell you. These take the cake.

Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!

Actually, they taste like chocolate cake, to be exact. :) They are super simple and can be thrown together in no time at all. It is a one bowl, no mess kind of recipe you will love!

Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!

Dark Chocolate Chunk Protein Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup of gluten free Bisquick
  • ½ cup old fashioned oats
  • 1 3.9 ounce package dry chocolate pudding mix
  • ⅓ cup protein powder (I used chocolate flavored Myofusion)
  • 1 tablespoon cocoa powder
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 1⅓ cup milk
  • ½ cup semi sweet chocolate chips
Instructions
  1. Preheat oven to 350
  2. Spray a standard size muffin tin with cooking spray and set aside.
  3. Mix the flour, oats, pudding mix, protein powder, cocoa powder, baking powder, and salt in a large mixing bowl.
  4. Add the milk and eggs until the batter is well combined.
  5. Fold in the chocolate chips.
  6. Scoop into muffin tin (an ice cream scoop makes this easy) and bake for 20 minutes.

 

Salted Caramel Mocha Granola

 Salted Caramel Mocha Granola has all of the flavor of a Starbucks favorite! Just a few simple ingredients for this delicious sweet and salty snack!

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

I am kind of the queen of granola in case you haven’t noticed. It is quickly becoming my favorite thing to play around with in the kitchen. I love how quickly it comes together and the endless variations of add ins and flavor combinations, but most of all I like having easy, delicious snacks around the house.

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

My Mocha Granola recipe is our go to, but I decided to try putting a new spin on it. Last year around the Holidays I tried a Salted Caramel Mocha from Starbucks and was totally hooked. I rarely go for a super rich, chocolatey coffee drink, but this was basically heaven in a cup. All of my Starbucks gift cards from Christmas were gone in like a week, and my skinny jeans were feeling a little too tight. Luckily, it is not offered year round!

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

Once the idea for Salted Caramel Mocha Granola got in my head it was pretty much all I could think about. I thought of a couple different ways to approach it like adding a caramel sauce or making granola clusters with caramel in the center, but eventually simplicity won out and I settled on adding chunks of caramel in the granola and topping it with course sea salt.

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

Yum. Just yum.

This is the perfect afternoon pick me up or great over ice cream and yogurt! Give this a try, you won’t be sorry!

Salted Caramel Mocha Granola
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • ½ cup honey
  • ½ cup coconut oil
  • 1 tablespoon instant espresso powder
  • 3 tablespoons dark chocolate cocoa powder
  • 2½ cups old fashioned oats (I used gluten free)
  • ½ cup caramel squares, chopped
  • ½ teaspoon sea salt
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 and spray with cooking spray.
  5. Spread oats mixture thinly and evenly across the baking sheet.
  6. Bake 10 minutes, stir mixture, and add half of the chopped caramel squares, bake 10 more minutes.
  7. Remove oats from oven, let them cool about 10 minutes, and while still warm sprinkle the rest of the caramel over the granola mixture.
  8. When the granola is completely cool add the sea salt over the top
  9. Store in an air tight container

 

Red Velvet Cupcakes with Vanilla Bean Cream Cheese Icing

It is a Monday that doesn’t feel like Monday!
Halleluiah!

Gluten Free Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

I have spent the entire weekend covered in paint. When I cracked open the first can of paint I was 100% sure I was going to regret my decision to spend ALL WEEKEND painting by myself. Surprisingly enough, I have loved it. Mr. Maebell has been away on a hunting trip and he took the dogs with him so the house has been quite in the most fantastic way. Just me, a paint brush, and netflix.

Gluten Free Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

We I have converted one of the spare rooms into an office. You heard me right, an office! Maebells is legit now! :) It is getting a nice coat of mossy/light green paint and a gallery wall so I can finally hang some wedding pictures. It is so refreshing to change things up. While I was out it I repainted a bathroom too!

Gluten Free Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

If there is one thing I am sure of it is that any type of home improvement should be rewarded. Which is exactly why I made these Red Velvet Cupcakes with Vanilla Bean Cream Cheese Icing. They seemed like just the way to treat myself after a weekend of spackle, sand paper, and paint.

Gluten Free Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

So just in case your looking for a way to reward your self this holiday weekend whip up a batch of these little guys! You won’t be sorry!

Red Velvet Cupcakes with Vanilla Bean Cream Cheese Icing
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • For the cupcakes:
  • 1½ cups gluten free bisquick
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons dark chocolate cocoa powder
  • ½ cup cold coffee
  • ½ cup buttermilk
  • 2 eggs
  • ⅓ cup canola or coconut oil
  • ½ teaspoon red food coloring
  • For the icing:
  • 8 ounces of cream cheese (I used reduced fat)
  • 2 tablespoons butter
  • 1¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 vanilla bean*
  • *If you don't have vanilla bean just use 1 tablespoon of vanilla extract total
Instructions
  1. Preheat oven to 350
  2. Combine the flour, sugar, baking powder, salt, and cocoa powder in a large mixing bowl until well combined.
  3. Add the coffee, milk, beaten eggs, oil and food coloring. Stir until mixture is completely incorporated and smooth.
  4. Spray a muffin tin with cooking spray, and carefully scoop the cupcake batter into the molds. (I used an ice cream scoop, it helps to give them nice round tops)
  5. Bake for 18-20 minutes or until set and a tooth pick comes out clean.
  6. Remove cupcakes from tin and let them cool on a wire rack.
  7. While cupcakes are cooling combine the cream cheese and butter in a large mixing bowl. This is easiest if you use a stand or hand mixer. Beat the cream cheese and butter for 30-45 seconds or until they are fluffy. Add the sugar and vanilla extract and continue to beat the mixture until all the sugar is incorporated and the mixture begins to thicken.
  8. Cut open the vanilla bean and scrape or squeeze out the inside seeds. Beat the frosting about 30 more seconds so the vanilla is distributed evenly.
  9. Store icing in the fridge until the cupcakes are completely cool.
  10. Frost cupcakes and enjoy.

 

Double Chocolate Protein Pancakes

Double Chocolate Protein Pancakes..healthy pancakes full of fruit and protein!!

Today we are talking pancakes. Not just any pancakes. Big, beautiful Double Chocolate Protein Pancakes! That’s right. This glorious stack of pancakes you see isn’t full of sugar and fried up in loads of butter. These pancakes are full of bananas, protein powder, and dark chocolate cocoa powder, and cooked in coconut oil.

This has everything indulgent you would ever want from a big stack of pancakes but instead starting your day on a load of empty calories this gives you real sustenance to get through your day!

Double Chocolate Protein Pancakes, healthy pancakes full of fruit, protein, and cocoa powder!

Look at these beauties! They kind of look like brownies in pancake form because of the light fluffy texture, but the crisp edges. This is where the coconut oil comes into play. If you cook these in regular oil or butter you won’t get quite the same effect.

Double Chocolate Protein Pancakes, healthy pancakes full of fruit, protein, and cocoa powder!One of the best things about these pancakes is that they store really well. I made a batch on a Sunday and stored them in the fridge for a quick, healthy breakfast! Doesn’t get much easier than that!

Happy Saturday, friends! I am headed to the Farmer’s Market!

5.0 from 1 reviews
Double Chocolate Protein Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup flour (I used GF Bisquick)
  • 2 ripe bananas
  • 1 egg
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup protein powder*
  • 3 tablespoons cocoa powder (I used dark chocolate)
  • 1 cup buttermilk
  • ¼ cup chocolate chips
  • coconut oil for cooking
  • *I used Vitasport Prozein Synthesis protein powder in chocolate. However, any kind will do.
Instructions
  1. Place all ingredients except chocolate chips in a blender and blend for 20 seconds or until smooth. Make sure you scrape down the edges of the blender to be sure everything is blended.
  2. Lightly stir the chocolate chips into the batter.
  3. Heat a large skillet or griddle to medium heat, add about a teaspoon of coconut oil to the skillet use a ¼ 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.
  5. Before you add a new batch to the skillet add oil again.
  6. Enjoy with warm peanut butter drizzled over the top, or syrup.
  7. This made 12 large pancakes for me.