Tag Archives: Chocolate

Avocado Brownies

That’s right.  You heard me.  Avocado BROWNIES.

My initial reaction was, “gross… I have to try these!” And when I did, they were surprisingly fudgy and delicious!

I have mentioned before how I have an addiction to chocolate.  I’m not kidding… chocolate addiction is very real and very serious, kids.  Indulge responsibly.   I’m on the road to recovery, but after Valentine’s, I had a pretty big relapse.  I’ve been clean for about 45 minutes.  I’m confessing this to you because I want you to know that you’re not alone.  You can get help.  These brownies can help you.  They’re packed with healthy fats and antioxidants.

I think it’s important to note here that fat contains 9 calories to the gram (compared to carbs being only 4 calories per gram), so if you’re counting calories, these don’t really help you.  BUT, I want to reiterate the importance of the CONTENT of those calories.  For example, you can eat one regular-sized cookie or you can eat 4 cups of broccoli.  Same calories.  But your body responds entirely different based on what you are putting inside.  So these brownies are an improvement, but you should still practice self-control. 😉

Okay, back to the important stuff.  These brownies are full of healthy fats and contain more nutrition than the empty calories of normal brownies.  Most people who tried them loved them! …with the exception of one 10-year-old boy who thought they were an abominable lie against everything pure and good.  So, 14 out of 15 people enjoyed them.  Not bad odds if you ask me.  A lot better than Grape Nuts, and they’re still in business!

I made these two or three times and tweaked the recipe a tad.  The original recipe post from the Frugal Mom has really great pictures where you can see the fudgy richness and everything.  Here’s the link if you want to check it out.

The only reason I made changes was that I didn’t have coconut flour. I also felt that the frosting needed more honey and cocoa powder.  I added some salt because salt really helps to round out the flavors in baked goods.  And I doubled the vanilla because, well, I always do that. 😉

TIPS: Make sure your avocados are pretty soft.  If they are too firm, they won’t have as much fudginess (which is the most important thing in a brownie if you ask me).  If you don’t like fudgy brownies and want them more cake-like, add another egg to the batter (this also works for box mixes and cookies).  Secondly, make sure you let them cool all the way.  If you get too impatient like I did, you will burn your mouth.

I hope you get the chance to make these!  They really are yummy!  Let me know what you think!  Comment and share!

-Abby Hughes

Fudgy Avocado Brownies
 
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Fudgy, rich, and delicious. Perfect for those relentless chocolate cravings.
Author:
Recipe type: Dessert
Serves: 20 Brownies
Ingredients
  • 1½ cup Dark Chocolate Chips
  • 2 TBS Coconut Oil
  • 2 cups Avocado Puree (4-5 medium hass avocados, soft)
  • 1 cup Honey
  • 2½ tsp. Vanilla Extract
  • 3 Eggs
  • ½ tsp. Salt
  • 1 cup Cocoa Powder
  • ½ cup Coconut Flour (I used coconut protein flour)
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Line the base of a 9x13 inch pan with parchment paper allowing some overhang. Grease or spray pan.
  3. Melt the dark chocolate and coconut oil in the microwave or over a double boiler.
  4. Puree the avocados in a food processor.
  5. Stir one cup avocado, ½ cup honey, and vanilla into the cooled chocolate.
  6. Add eggs, one at a time.
  7. Stir in coconut flour, ¼ tsp salt, and ½ cup cocoa powder just until mixed.
  8. Pour batter into pan and bake for 12-15 minutes.
  9. While the brownies cook, combine the other cup of avocado, ½ cup honey, ¼ tsp. salt, ½ tsp. vanilla, and ½ cup cocoa powder in the food processor to make the frosting.
  10. When the brownies are done, cool completely before removing from the pan.
  11. Spread frosting in an even layer on top of brownies.
  12. Cut and enjoy!

 

Take the Cake

Christmas is quickly approaching!  And you know what that means!?  Party time!  Christmas parties and potlucks are some of my favorite get-togethers of the whole year, but there’s always the question of what to bring.  No one wants to be the person whose dish doesn’t get eaten. So how do you know what will be popular?  My advice, bring a classic.  Stick to the normal crowd pleasers and then dress them up in their Christmas best!  I know time is always an issue, so here are some of my favorite simple treats for potlucks that I’ve found on Pinterest. Whether you’re hosting or just attending, these are guaranteed to get gone.

However, if you’re looking for something a little fancier, keep reading.

My mom’s birthday was right before Thanksgiving, and I made her a classic chocolate cake with whipped ganache.  I found the inspiration on, you guessed it, Pinterest, and was able to easily recreate it!  The design looks elaborate but is really very simple. It would make a stunning dessert for Christmas dinner.  Here is the Pinterest picture I found.So here’s what I did.  I’ll be willing to bet most of you already have a killer chocolate cake recipe, so I won’t bore you with mine, but I would recommend jazzing it up with espresso or your favorite liquor (I used Bailey’s Irish Cream).  I filled and iced the layers with a traditional whipped ganache (also flavored with Bailey’s), and then covered it with a soft ganache. After that, I simply piped rosettes and topped them with my favorite Lindor chocolate truffles.

The tricky part was the basket in the middle.  This cake would still be spectacular without it, but it does add a very dazzling showpiece. I had never made a basket like this before and was able to get it on the first try.  It really isn’t as complicated as It looks.  I know you can do it if you have time!

You make the baskets by drizzling melted almond bark (or tempered chocolate if you’re brave) over some air-filled water balloons (I happened to have those on hand because I’m a child) and set them up in some cups.  Put those babies in the freezer to chill, then just pop the balloons.  Tips! Make sure you POP the ballon instead of letting the air slowly seep out.  I did that at first and it made the chocolate break because it was too slow.  You just gotta rip it out like a band-aid.  Also, make more than one.  Even I, being the culinary genius that I am, make lots of mistakes. 😉 I think at least two of the four that I made broke.

After you finish decorating, cut the cake with a HOT knife to get those beautiful, picture-perfect slices.

Well, there it is!  I hope you can wow your friends with this fabulous cake! Merry Christmas!

Abby Hughes

Soft Ganache
 
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This ganache is very versatile. Great for icing cakes or making into truffles. This recipe will ice one 8-inch cake.
Author:
Cuisine: Dessert
Serves: 16 oz.
Ingredients
  • 8 oz. Chopped Dark Chocolate (or chips)
  • 8 oz. Heavy Cream
  • 1 tsp. Vanilla Flavoring
Instructions
  1. Heat heavy cream to simmer in a saucepan. Be careful not to scorch.
  2. Remove from heat and add chocolate.
  3. Let sit for 3-4 minutes before stirring.
  4. Add vanilla and stir until smooth.
  5. Pour over cake while warm. If making truffles, refrigerate till firm and roll into balls. Cover with chocolate or cocoa powder.

 
Whipped Ganache
 
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Use as an icing or filling.
Author:
Recipe type: icing
Cuisine: dessert
Serves: 24 oz.
Ingredients
  • 16 oz. Heavy Cream
  • 8 oz. Chopped Dark Chocolate or Chocolate Chips
  • Vanilla Flavoring
Instructions
  1. Put cream in a heavy saucepan. Heat to simmer. Be careful not to scorch.
  2. Remove from heat and add chocolate.
  3. Let sit for 3-4 minutes before stirring.
  4. Add vanilla and stir until smooth. Refrigerate until completely cooled.
  5. Whip till stiff peaks.
  6. Use to ice cakes or as a sweet filling.

Vegan Dark Chocolate

This is my initiation post, so I thought it would be fitting to share a couple of things about myself.  First of all, I really like eating healthy.  I love working out and running and eating well because it makes me feel good.  Second, I REALLY love chocolate.  Especially DARK chocolate.  Almost anything with chocolate in it is irresistible to me.  I think most of my teeth are sweet teeth.

You may think these two loves are contradictory.  For a long time, I did too.  But do they have to be???  I’ve recently been learning a lot about nutrition from my boyfriend, Tim.  He’s a personal trainer who is way more committed to eating healthy than any sane person should be. But, he showed me that one of the keys to a healthy diet is making sure you get enough of the “good” fats. WHAAAAAAT??? There are good fats!?!?  Good fats are like a fun little diet cheat code.  There are even some diets that require you to eat a tablespoon of oil twice a day… it’s pretty gross, don’t try it. Anyway, healthy fat is found in things like avocados, coconut oil, olives, and nuts.   I think fat gets a bad rap because of it’s unfortunate name. But, contrary to popular belief, fat doesn’t make you fat!  When used in moderation, it can actually aid in weight loss! Maybe we should rename it “phat” so people will think it’s cool again.  Really the only two things you need to be cautious about is making sure it’s the right kind of fat (not the grease dripping off your pizza, unfortunately), and to regulate the amount (because it is calorie dense, but still crucial to a healthy diet).

So, one day I remembered this recipe from my good friend, Mr. Fleisher. Back when I was in college, he would make me this heavenly freezer chocolate.  The only ingredients are coconut oil, cocoa powder (antioxidants), and a little bit of honey! It occurred to me… that fits my macros!  It’s a great way to get healthy fat in my diet AND curb my abundant chocolate cravings!

It’s a super simple recipe with just 4 ingredients that you probably already have. Plus, it’s easy to adjust amounts because it works off ratios!  People are always saying “try this recipe, it’s THE BEST.”  But they just say that.  THIS ONE REALLY IS THE BEST!  If you like chocolate, you have to try it.  That is all.  If you don’t try it, it really doesn’t affect me.  But I just always have this in my freezer and I think it could easily be a staple for your family too.  🙂

Between my brother and me, chocolate doesn’t last long at our house.

Before I give you the map to paradise (aka, the recipe), just a few things.  You can easily change the sweetness by adjusting the honey.  It won’t effect the chocolate setting up.  If you like it dark, add less honey.  If you don’t like bitter chocolate, add more! — it’s that simple.

I usually make a 1-1-0.25 ratio of coconut oil, cocoa powder, and honey.  That is sweet enough for most dark chocolate lovers.  However, I believe the original recipe was a 1-1-1 ratio (very sweet).  If you aren’t sure where you fall, I would recommend making a smallish amount the first time for a taste test.

The second thing is that you can get creative with the flavorings!  It’s fun to add sliced almonds or chopped pecans, and you don’t have to use boring old vanilla.  If you want to get really crazy, there are a plethora of flavors to choose from!  Orange, Baileys, Jack, caramel… just use your imagination.

Finally, I would LOVE to see someone try this recipe in a cute little mold! Someday I’m going to grow up, get fancy, and invest in some nice molds, but for now I’ll eat chocolate no matter what shape it’s in.  However, if you are one of those “Pinterest Perfect” people that I envy,  PLEASE send a picture or leave a comment of the mold you use!  I know you’ll enjoy this recipe as much as I have!

 Abby Hughes

Vegan Dark Chocolate
 
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A delightful not-too-sweet treat to always keep on hand.
Author:
Recipe type: Dessert, Snack
Serves: 15 servings
Ingredients
  • 1 cup coconut oil
  • ¼ cup honey
  • 1 cup cocoa powder
  • 1 TB vanilla
Instructions
  1. Line two sheet pans with wax paper or parchment.
  2. Melt the coconut oil over low heat just until almost melted.
  3. Whisk the honey into the coconut oil for about a minute until the honey is warm and all the coconut oil is melted and well mixed. Take off heat [if it gets too hot it will get grainy (seize)].
  4. Whisk in the cocoa powder and vanilla.
  5. Pour chocolate onto the prepared sheet to evenly distribute into a thin sheet.
  6. Freeze on a level shelf until the chocolate is set. Break into pieces and store in a sealed container in the freezer.
  7. Enjoy!
Notes
Also works well in cute little molds, but I really like the texture and melt-in-your-mouth effect of the thin chips.

 

 

 

Deep-Dish Chocolate Chip Pizookie

The Chief's Pizookie!
The Chief’s Pizookie!

When some of our California kids were here this summer the dinner conversation turned to Pizookies.  At first when my step-son Bryan said Pizookie I wasn’t sure what I heard him say.  I said, “will you spell that for me?”  He did one better and Googled it for me.  This is a pizza cookie all rolled into one single serving baking dish.  He and our grandson Sean went on to poetically describe one of their favorite desserts from BJ’s Restaurant.

The more they talked the more exacted they got.  They tossed around words like chocked full of chocolate chips, warm and gooey, topped with quickly melting vanilla ice cream, deep dish cookie, served warm from the oven.  
But wait there’s more! Click to continue reading