Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Friday, March 20, 2015
CrockPot Peppermint Hot Chocolate Peppermint Mocha Recipe
Day 326.
Good morning! I am having severe internet issues, so fingers are crossed that this is going to post properly...
typing with crossed fingers is actually quite hard. Im going to cross my toes instead.
serves 10-12 people.
For the basic peppermint hot chocolate:
--3 cups nonfat dried milk
--1 cup powdered sugar--3/4 cup cocoa powder
--1/4 tsp salt
--1/2 cup chocolate syrup
--1 to 2 tsp peppermint extract (my kids thought 2tsp was too strong.)
--7 cups water
--marshmallows and candy canes for garnish
for a "mocha":
--pour the cooked hot chocolate over a shot of espresso or a half-cup of very strong coffee
for an "adult drink":
--omit the peppermint extract and pour the hot chocolate over a shot of Peppermint Schnapps
I used a 4 quart crockpot.
Combine the dry ingredients into your crockpot and stir with a spoon. Squeeze in a half-cup of chocolate sauce, and add the peppermint extract. Add the water, a cup at a time, and stir well. The chocolatey mixture will be bubbly and look powdery. Its okay---it will cook together.
Cover and cook on high for 2-3 hours, or until completely hot. Serve with marshmallows and candy canes. If serving to guests, keep the pot on low with the lid off, and provide a ladle. If kept on warm, the hot chocolate will not stay warm enough.
The Verdict.
Very tasty. I tried it plain, and with a half cup of strong coffee. I did not try the Peppermint Schnapps version, but assume it would taste good. It was 10am.
The kids thought that the 2 tsp of peppermint extract was too strong, but that 1tsp was perfect. I recommend starting with 1 tsp, and add 1/4 tsp at a time to taste.
Tuesday, March 10, 2015
A Feast For The Eyes Easy Chocolate Torte
Sometimes, looking is enough.
And, sometimes, you just have to give in to temptation.Friday Food Porn
So from March through August, I ran a regular feature here each Friday called A Feast For The Eyes. Perhaps youve heard of it?
Or, perhaps youre one of the bzillion folks who have sent me emails these last eight weeks,imploring, beseeching, demanding "Please, oh please, bring back the Friday food porn! Its what I live for."
Seriously? Live for? Whoa!
Okay, so as not to start a coup (or cause any premature deaths), occasionally, I may throw you a bone — or in this case, a chocolate torte.
With National Chocolate Day this week and it being Halloween weekend, I thought this delectable treat would satiate your inner voyeurs. Feast your eyes on this sexy raw vegan recipe for Easy Chocolate Torte.
Or, perhaps youre one of the bzillion folks who have sent me emails these last eight weeks,
Seriously? Live for? Whoa!
Okay, so as not to start a coup (or cause any premature deaths), occasionally, I may throw you a bone — or in this case, a chocolate torte.
With National Chocolate Day this week and it being Halloween weekend, I thought this delectable treat would satiate your inner voyeurs. Feast your eyes on this sexy raw vegan recipe for Easy Chocolate Torte.
Live a little. Its the weekend
Saturday, March 7, 2015
Vegan Mexican Chocolate Cake Get Ready For Valentines Day!
Bake in an 8 inch pan for 25 to 30 minutes.
Carefully remove the wax paper from the bottom of the cake.
Cool the cake on a rack with top side facing up.
February Makes Me Think of Chocolate
With less than 2 weeks until Valentines day, I started thinking about healthy chocolate desserts. Last year I posted one of my favorites - Raw Tropical Chocolate Truffles. Today I experimented with an old favorite, Vegan Mexican Chocolate Cake. Whats fun about this recipe is that it mixes cinnamon and cayenne pepper with the chocolate and vanilla flavors for a very interesting taste. It rises beautifully without eggs or egg replacer from just the baking soda and the vinegar. To make it a bit more healthy, I use my favorite White Whole Wheat flour for extra fiber, I cut down on the amount of sugar and instead of making a high calorie icing, I just dust the cake with a bit of powdered sugar. Its quick and easy and delicious! Serve it with strawberries or raspberries and for an extra treat, top it with a small scoop of vanilla soy ice cream.
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Vegan Mexican Chocolate Cake [serves 8]
1 1/2 cups white whole wheat flour (or all purpose flour)
1/2 cup organic Sucanot or cane sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 to 1/2 teaspoon cayenne pepper
2 teaspoons cinnamon
1 cup cold water
1 tablespoon vanilla
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
1 to 2 tablespoons confectioners sugar (optional)
Preheat oven to 350 degrees F. Cut wax paper to fit the bottom of an 8 inch pie pan and place in the bottom of the pan. Grease the sides of the pie pan with a vegan margarine or olive oil.
Combine flour, Sucanat, cocoa powder, baking soda, cayenne pepper and cinnamon in a large bowl and mix well. Stir in the water, vanilla, vinegar and oil until combined.
Pour mixture into the cake pan and bake for 25 to 30 minutes until you can insert a tooth pick in the middle and it comes out clean.
Remove from oven and cool in the pan, on a rack, for 15 minutes. Turn the cake pan over on rack, remove the cake onto the rack and gently peel off the wax paper from the bottom of the cake. Turn the cake back over so it is cooling on the rack with the top facing up and cool another 15 minutes. Dust cake with powdered (confectioners sugar), slice and serve with berries and/or soy ice cream.
Per serving: 185.3 calories, 7.6 g fat, 1.3 g saturated fat, 1.3 mg cholesterol, 3.5 g protein, 26.5 g carbohydrates and 3 g of fiber.
Friday, March 6, 2015
Dark Chocolate Hemp Seeds by HimalaniaMakes A Great Topping For Fruit Or Ice Cream
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| Hemp seeds and chocolate are a great combination! Follow Foods For Long Life on Facebook and Pinterest. Download my eBook, Health Begins in the Kitchen, on Amazon and iTunes. |
Healthy, Yummy Treat
When I saw this new product in the store, I scooped it off of the shelf as quickly as I could and couldnt wait to try it. You know Im a big hemp seed fan - to date Ive got over a dozen posts on them. And who doesnt love dark chocolate?
Hemp seeds are one of the best sources of highly digestible protein. And they contain all of the essential amino acids making them a "complete" protein.
Hemp seeds also contain a good amount of omega-3 fatty acid with the perfect balance of omega-6. These fatty acids are important for the nervous system to function, for brain development, healthy skin, and a healthy heart and immune system. They also contain Stearidonic Acid (SDA) and Gamma LInolenic Acid (GLA), both of which help you utilize your omega essential fatty acids.
The best news is that American farmers are once again allowed to grow hemp thanks to a provision in the 2014 farmed bill. Because hemp is in the cannabis family (but has almost no THC and cannot make your high), the U.S drug laws prohibited the growing of hemp in the U.S. But everyone has finally come to their senses and now our farmers can tap into this very lucrative market. Canadas hemp production is bringing in almost a billion dollars a year!
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| Although they look like papaya seeds, these papaya cubes are covered with dark chocolate hemp seeds! |
Himalania Dark Chocolate Covered Hemp Seeds
Two tablespoons of these chocolate covered hemp seeds provide:
160 calories
9 g total fat
500 mg omega-3 fatty acid
1,500 mg omega-6 fatty acid
3 g high quality protein
3 g dietary fiber
17 g carbohydrates
0 mg sodium
Rich in iron, magnesium and copper
I love these over fruit or non-dairy ice cream. You can also sprinkle them on yogurt or bake them into muffins.
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| Chocolate covered hemp seeds over bananas and raspberries |
Where to Buy
I found these at my local Whole Foods Market. But, as most everything else, you can buy them online at Amazon. If your local health food store doesnt have them, ask them to get them. They are delicious and healthy and I highly recommend them!
They state that they are not dairy free (so they are NOT VEGAN) but Im lactose intolerant and have had no issues with them since I only sprinkle a teaspoon or so on my fruit.
Enjoy!
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