Category Archives: Chocolate

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.

 

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.