Love. Love. Love.
How can you not remember your first love, your first crush, your first adult obsession, or your first slow kiss? There is something so indescribably powerful about that emotion packed chemical reaction. The closest thing I can equate it to is a craving for chocolate. I’ll be the first to confess that I am obsessed with chocolate. Not just any chocolate, I like a standout. Continue reading ‘Chocolate Reckless Love Cocktail’
There is no denying the beast within. The Bowl Licker chocolate fest continues. There is not much that needs to be said about this raw chocolate slice. It fits all of my new passions- raw, vegan, chocolate, nutty, refined sugar free, gluten free, dairy free and totally satisfying. The challenge is trying to keep it from disappearing. Continue reading ‘Raw Double Chocolate Nut Carmel Mousse Slice’
I think I’ve officially entered my chocolate phase for 2015. I don’t know how or when it happened, but it hit me like a ton of bricks. I can’t stop thinking about eating chocolate. And I don’t want to even imagine waiting until dessert to eat it, I want to kick start my day with it. I’ve made breads, muffins, mochi brownies and this week I migrated to granola. It was definitely worth the time it took to discover this type of dessert-fast recipe. Continue reading ‘Mega Chocolate Ying Yang Granola’
I’ve been a bit unplugged. Most days I am hunched over my laptop. Night comes and I wonder if I should squeeze in a little retail therapy and do some online shopping or sign the kids up for camps. After all, multitasking is considered so admirable in our society. >she acknowledges with a hint of sarcasm< Better yet, I could blog and spark up my creative juices. But then there are those times that I think in addition to healthy eating I should embrace the next sequence of my healthfulness with a digital detox. Continue reading ‘Raw Nut Fudge (gluten free, vegan) & How to Digitally Detox’
The world splits into two camps on the definition of a perfect brownie: crumbly and cakey, and dense and fudgey. There is little love lost between them – the beauty of the recipe lies in the fact that the result IMHO resides in both camps; a deliciously rich crumbly and surprisingly dense brownie. Continue reading ‘Ewey Gooey Brownies – the brownie meshugaas’
This recipe is over the top, but doesn’t your mom deserve the most decadent brunch treat imaginable? Mother’s Day. A universal day of appreciation dedicated to the woman that has gone to all extremes to put a smile on your face, even during the most challenging of situations. This day is to honor her. Continue reading ‘S’More Stuffed Caffe Latte Raspberry French Toast’
Believe it or not, I’ve been trying to modify our eating habits which is why this post is a bit of a shocker. This recipe is not low fat – it is chock-full of fat and yummy flavors. Well, I’ll come clean, while on a family vacation my mother did some advance shopping and one of the indulgent things she purchased for the kids was a new jar of Nutella. In an attempt to minimize any one of us diving head first into the jar and devouring this delicious chocolate hazelnut spread we decided that the best way to utilize this treat would be to make a dessert that everyone could have a taste of and then our Nutella temptation would be gone.
Lainer, a dear family friend, whom has also contributed some of her family favorite recipes to my cookbooks, had this recipe recommendation to share and it hit the spot.
Nutella Temptation Mousse
1/2 tsp instant espresso powder
1 cup heavy whipped cream
1/2 cup Nutella
2 TBS Kahlua liqueur
Whipped cream, for garnish (optional)
Almond Roca (crushed), toasted nuts or peanut brittle (crushed), for garnish (optional)
In a small bowl, add the whipped cream and mix the espresso powder in until dissolved.
In a large bowl, combine the espresso mixture, Nutella and the Kahlua. Mix with a whisk for 1 minute and scrape down the sides of the bowl. Continue beating until softly whipped. Spoon into a serving bowl or margarita glasses and refrigerate for a minimum of 2 hours.
Before serving, if using, garnish with whipped cream and almond roca. I opted out of more whipped cream but used a great local topping called Brandini Toffee which was like chopped up almond roca.