Tag Archive for 'chocolate'

Chocolate Reckless Love Cocktail

2 drinks and koloa bottle

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’

Raw Double Chocolate Nut Carmel Mousse Slice

nut slice

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’

Mega Chocolate Ying Yang Granola

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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’

Chocolate Chip Cookie – Bean Cake Cookies In Disguise (Gluten Free)

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I have lived on the edge of holding on. Holding onto quotes, phrases, and people. I am horrible at good-byes. And permanent good-byes terrify me. This type of closure pushes a hole deep into my heart. I guess I just can’t let go, so I live by Continue reading ‘Chocolate Chip Cookie – Bean Cake Cookies In Disguise (Gluten Free)’

Raw Nut Fudge (gluten free, vegan) & How to Digitally Detox

nut fudge stack

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’

Tropical Pecan Tortilla Sandies

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A number of years ago I was in a little town near my home and stopped into a small shop that looked more like a party store than a catering facility. I’d heard about this place for years, as my mom would always pick up their patented sandwiches for parties. Yes, that is not a typo, they make a special sandwich in a round loaf of rye bread that is patented. The bread is hallowed out and then it is cut amazingly thin Continue reading ‘Tropical Pecan Tortilla Sandies’

Ewey Gooey Brownies – the brownie meshugaas

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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’

S’More Stuffed Caffe Latte Raspberry French Toast

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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’

Valentine’s Day Dinner – Menu D’Amore

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If you’ve got love and romance on your noggin and are looking for a quiet night in, a special dinner should be the prelude to the evening ahead. (What? No love in your life well then, love the one(s) you are with. Why not spoil a friend or family member?) Keeping things delicious and simple is the way to go. Besides so many restaurants are so terribly overbooked on February 14th that I’ve been a long time fan of staying home and enjoying the evening in.

Valentine’s Day Menu D’Amore

* CocktailMandarin Beastie

* AppetizersHot Mess Spiced Bar Nuts & Pesto Parmesan Chips

* Main CourseOrange Marinaded Pork Tenderloin, Carrot Dijon Salad & Potato and Onion Au Gratin

* DessertPassion Fruit Cake or Chunky Krispie Chocolate Cherry Treats

Aside from the adult beverage, a lot of this meal can be done ahead of time. Valentine’s Day falls on a Friday this year so if you are like me and running in a few too many directions it’s important to be prepared. Here’s my Valentine’s Day Meal Count Down to prepare this Menu D’Amore.

February 11 (Tuesday) organize the shopping list.

February 12 (Wednesday) prepare hot messed spiced nuts and store in an airtight container.

February 13 (Thursday) marinade the meat, prepare the carrot salad and dessert (if making the cake it can be frosted on Friday). Then set the table before heading off to bed.

February 14 (Friday) bring the meat to room temperature while preparing the au gratin potatoes and frosting the cake. Prepare the Pesto Parmesan Crackers and while they are in the oven start to mix up a batch of Mandarin Beasties.

Note: All of these recipes appear throughout the Bowl Licker blog but to help you get your grocery list organized I’ve also listed the ingredients on this page. For the full instructions click on the names of each recipe in the list above.

mandarin beastie

Mandarin Beastie

Cocktail Ingredients

Ice

3 oz Mandarin orange vodka

1 oz lemonade or fresh lime juice

1 oz club soda

hot mess nuts-in-the-mix

Hot Messed Spiced Nuts

Nut Ingredients

2 3/4 cups assorted nuts (whole almonds, Brazilian nuts, cashews, hazelnuts, pecans)

2 TBS rosemary, coarsely chopped

1/2 tsp cayenne pepper

2 TBS dark brown sugar

2 tsps sea salt (if using salted nuts then reduce salt by 1 tsp)

1 TBS unsalted butter, melted

Parmesan crisps

Pesto Parmesan Chips

Chip Ingredients

12-16 wonton wrappers (3-inch squares)

1 TBS olive oil

1 TBS Parmesan cheese

Paprika, dash

2-3 TBS pesto

pork orange marinade

Orange Marinaded Pork Tenderloin

Tenderloin Ingredients

1 cup orange juice

1/3 cup soy sauce

2 TBS fresh rosemary, chopped

3 tsps, garlic, minced

2 (3/4 pound) whole pork tenderloins

salt and freshly ground pepper to taste

carrot slaw

Carrot Salad Dressing with Dijon Dressing

Salad & Dressing Ingredients

1 TBS lemon juice

2 tsps Dijon mustard

3 TBS olive oil

1 lb carrots, peeled and shredded

1 tsp salt

1/2 tsp ground black pepper

1 TBS fresh parsley, chopped

1 tsp fresh chives, chopped

2 TBS pine nuts, toasted

au gratin

Potato and Onion Au Gratin

Potato Ingredients

2 tsps garlic, minced

2 lbs russet potatoes (approximately 4), peeled

dash Nutmeg, ground

salt and pepper, to taste

1/4 cup Emmentaler, grated

1 white onion, sliced

1 cup milk

1 cup heavy (double) cream

passion fruit cake

Passion Fruit Chiffon Cake

Passion Fruit Filling Ingredients

3/4 cup sugar

1/4 cup cornstarch

1 cup passion fruit nectar or puree

4 egg yolks

1 vanilla bean—split, seeds scraped

1 stick unsalted butter, cut into TBS

Cream Cheese Frosting Ingredients

1/2 cup of butter (1 stick), room temperature

8 oz cream cheese (I like whipped), room temperature

2 – 3 cups powdered sugar

2 tsps passion fruit nectar or puree (often found in frozen fruit section of Latin markets)

food coloring (optional)

chocolate cherry krispie treats

Chunky Krispie Chocolate Cherry Treats

Krispie Ingredients

3 TBS salted butter

1 (10 oz) bag of large marshmallows

1/2 cup white chocolate chips

1/2 tsp vanilla extract

5 cups Rice Krispies cereal

1 cup dried cherries, chopped

1/2 cup semi-sweet or dark chocolate chips

Nutella Temptation Mousse

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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

Ingredients

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)

Directions

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.

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