Protein Bars

Ingredients:

• 1.5 c. raisins (chopped ultra fine in processor or blender)
• 2 c. oats
• 1 c. smooth peanut butter mix
• 3 T. chia seeds
• 4 T. flax ground
• 4 scoops vanilla whey (or 1/2 c. powdered milk if you don't have whey)
• 1/2 c. chocolate chips crushed
• honey or light corn syrup

Directions:

Grind raisins in food processor or blendor.  This will be the sweetener.  Then put chocolate chips in a plastic baggy and roll them into small chunks with a rolling pin.  Then add all the ingredients into an electric mixer for quite a long time. Once there are no chunks drizzle honey or light corn syrup while mixer is on low until you can ball it in your hand.  Compress it in small logs in your hand and store in refrigerator.

Notes:

These are so good. Kind of taste like a healthy version of no-bake cookies.  I will make these for Jeff to go on the road.

Source: my sister Evelyn

Cincinnati Chili

Ingredients:

• 2 lbs ground beef
• 1 finely cut onion
• 1/4 c chili powder
• 2 t cinnamon
• 1 t cumin
• 1/2 t allspice
• 1/4 t clove
• 2 bay leaves
• 2 oz Mexican hot chocolate squares
• 2 cans broth
• 1 can tomato sauce
• 1 can crushed tomatoes
• 3 T. vinegar plain or apple cider
• cayenne pepper to taste
• 1/2 t. oregano
• Salt and Pepper to taste

Directions:

Put everything in huge pot and stir while simmering. Do not brown meat, when meat is cooked turn to low and simmer.  To make it into the traditional "Mile High Cincinnati Chili" boil noodles, to put the chili on, then add toppings such as raw onions, lots of cheese, coconut, green onions, pineapple, craisens, peas, olives, etc.

Notes:

This is the best chili I have ever tasted.  I don't like beans in mine like the pictures, but the spices andMexican  chocolate make it so sweet and good. The cinnamon and clove especially.  It sounds really weird to serve it on top of noodles with all those toppings I listed in the directions, but believe me it is really good!

Source:
Recipe from my sister Evelyn
Picture

Decadent Chocolate Cake (secret ingredient!)

Decadent Chocolate Cake

INGREDIENTS

• Cake:
• 2 cups cooked and cooled quinoa (see note above)
• 1/3 cup milk
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup butter, melted and cooled
• 1 1/2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Frosting:
• 2 1/4 cups heavy whipping cream
• 1 1/4 cups semisweet or bittersweet chocolate chips (I use ghiradelli milk)

DIRECTIONS

1. For the cake, preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
2. Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. Add the cooked quinoa and the butter. Blend well until smooth.
3. In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.
4. Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).
5. For the frosting, place the chocolate chips in a medium bowl. Heat the whipping cream in a saucepan until it gently simmers. Pour the hot cream over the chocolate chips and let the mixture sit for five minutes. Whisk to combine until it is glossy and smooth. Cover the bowl with plastic wrap and refrigerate until completely chilled and cold (2-3 hours). You can speed up this process by placing the bottom of the bowl in an ice water bath and stirring until cool. When fully chilled, use an electric mixer (stand mixer or handheld) to whip the mixture to soft peaks.
6. Place one cake layer upside down on a serving platter or plate. Top with a generous portion (about half) of the whipped frosting, spreading to within 1/2-inch of the edge of the cake (it will press to the edge when the top cake layer is put on).
7. Gently put the other cake layer upside down on top of the frosted layer. Spread the remaining frosting over the top of the cake. You could definitely frost the sides, too, but I like the more rustic look for this cake - frosting just the middle and top.
8. Chill the frosted cake in the refrigerator for at least 2 hours before serving to let the frosting set up a bit.

Notes: I have nothing against flour at all but we had a sister missionary recently with Celiacs so she could not have gluten. I tried this one night when we were having them for dinner. Oh my. I don't even love cake that much, but THIS cake I can eat and eat. It is rich and super choclatey. Even though it's gluten free, we have made it several times since because it's our favorite chocolate cake! It does take some preparation though so I usually reserve it for special occasions (last debuted on Easter and next for Jeffrey's 8th birthday!). The frosting was a revelation for me and I love it. Use as high quality chocolate chips as you can. Also, it says use semi-sweet chocolate chips but I use milk:) Also, I love frosting it the way she describes - rustic and easy! The secret ingredient is seriously undetectable! Ask your family to guess the secret ingredient while enjoying the cake before you tell them:)

Credit: http://www.melskitchencafe.com/decadent-chocolate-cake/

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Ingredients:

• 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm

• 1 cup packed (7 ounces) light or dark brown sugar

• 1/2 cup (3 1/2 ounces) granulated sugar

• 1 large egg plus 1 egg yolk

• 2 teaspoons vanilla extract

• 1-1 1/2 cups semisweet chocolate chips (or above, I used mini M&Ms)

Directions:

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Note: These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you're using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Makes 18 large cookies (9 on each large baking sheet).

Notes:

I know not many recipes can rival mom's chocolate chip recipe! But I find myself turning to these more and more. A friend made these for me after EmmaMae was born as the dessert to the dinner she brought. She made me a log of dough that I could easily make into cookies whenever we wanted. It was great! And I LOVE these cookies. I usually have the ingredients on hand, they only take 2 pans cooking at the same time (so none of the in and out of the oven forever, which is usually why I don't make cookies), and they are large and chewy! The recipe source has a picture on her blog about how to form the cookies. It sounds complicated but it's not and totally worth it! These are large cookies and remind of the bakeries here in NYC. Now, I try and follow my friend's tradition and if I don't make the Simple Brownies for dessert, I usually bring the new mom some of these cooked or a log of dough ready to be snacked on when the chocolate urge strikes!

Source: http://www.browneyedbaker.com/2008/06/21/thick-and-chewy-chocolate-chip-cookies/

Heather's Brownie Cake

Ingredients

Brownie Cake

• Box of Brownies
• Box of chocolate pudding (powdered)
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup water
• 3/4 cup sour cream
• 20ish Hershey's Kisses or chocolate chips (milk choclolate if you want it like kisses)
• 1/2 brick of Nestle's Abuelita's Authentic Mexican Hot Chocolate Drink Tablet

Frosting

• 2 cups powdered sugar
• 1/8th to 1/4th cup of butter
• 1 tablespoon vanilla
• 3 tablespoons cocao
• 1/3 cup milk

Directions

Preheat oven to 350 degrees Fahrenheit. Mix the brownies, pudding, eggs, oil, oil, water, and sour cream together.  Cut up kisses (or dump in as many chocolate chips as you want) and 1/2 tablet of Mexican chocolate, and add to the mixture.  Put mixture in greased 9x13 pan, and cook for 45 to 50 minutes.  (Until toothpick comes out clean).  While backing, mix all the frosting ingredients.  Pour frosting on top of the cake.  Will take about an hour or two for the frosting to harden.  

Chocolate Mint Cookies

1 box devil's food cake mix
2 eggs
1/3 cup oil
I am guessing you would bake them for about 8 to 10 or so minutes at 375.  I don't even know how many it makes.  My guess is only about 1 dozen.
After you bring them out of the oven place an andes mint on the top and allow it to melt.
We had these at a Zone Conference yesterday and they were yummy.

Lunch Lady Brownies

Lunch Lady Brownies

1 cup of Butter 

1/2 cup of Cocoa
2 cups of All Purpose Flour
2 cups of Sugar
4 Eggs

4 teaspoons of Vanilla

1 cup of Chopped Nuts (optional)

Melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth. Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir. Pour into greased, floured  9x13 baking pan. Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes. Wait only about 10 minutes to frost brownies. Frost them while they are warm (not hot).

 * This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.

The Chocolate Icing Recipe:

1/4 cup of softened Butter

1/4 cup of Milk

1/4 cup of Cocoa

3 cups of Powdered Sugar

Dash of Salt

Mix all together and frost as desired.

German-Chocolate Fudge Bites (Healthy!)

Healthy German-Chocolate Fudge Bites

Ingredients:

• 3/4 cup pitted dates (120g)

• 1/2 tsp pure vanilla extract

• 1/16 tsp salt

• 2 tbsp cocoa powder (or raw cacao powder)

• 2 tbsp shredded coconut

• 1/3 to 1/2 cup raw pecans (I've used walnuts, as that's what I've had on hand both times)

• optional: feel free to add some chocolate chips (I usually add about 2-3 Tbs of mini choco chips)

• Makes 10-14 balls (so I doubled it last time I made these!).

Directions:
Blend all ingredients together very well. (She recommends using a food processor, I used my vitamix.) Squish the dough together. (I put the dough to a ziplock plastic bag then smushed it together in the bag. It’s much less messy this way!) Roll into balls, cookie-cuttered shapes, or bars… or you can even use it for a pie crust! (I've only tried it in the ball form so far).

Notes:

I love these because the ingredient list is basic and healthy and they totally satisfy my post-partum sugar and chocolate cravings!! Dates are a great base for desserts like this - the sweetness and moisture they provide is perfect. This lady's website is awesome and I'm sure I'll be trying more from her! UPDATE (4.30.14: I have made these many many times now. I've also used almonds and they work great and we usually have on hand more than other nuts. I have found it works best if I add the nuts to my vitamin first and blend and then add the cocoa, coconut, salt and blend and then add the dates in portions until the mix starts to get sticky.)

Picture and recipe from: http://chocolatecoveredkatie.com/2012/02/08/german-chocolate-fudge-bites/

Two Minute Mug Brownie

Ingredients:

• 2 Tbsp flour
• 2 Tbsp brown sugar
• 1 Tbsp unsweetened cocoa powder
• pinch of salt
• 1 Tbsp oil
• 1 Tbsp milk or water

Directions:

Add all the ingredients in a mug or a small sauce bowl (microwave safe of course!) Then throw in the microwave for about 50 seconds! Add some whipped cream to the top to really make it good!

Notes:

GIRLS!!!!! This is my FAVORITE treat when I am just craving a little chocolate treat but I don't want to make a mess.  It always hits the spot! I make this whenever I just need a little 5 minute break from everything, and then eat it in my little corner.  It's definitely my go to.  Anyway I thought I would share.  I had an idea to make it with yogurt instead of milk and oil, so I will try it and maybe adapt it later.  Hope you like it!

- Adapted from http://blogs.babble.com/family-kitchen/2011/09/13/two-minute-mug-brownie/

Chocolate-Peppermint Thumbprint Cookies

Chocolate-Peppermint Thumbprint Cookies

Ingredients:

1 1/3 cups (6 oz.) unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened
1 1/3 cups white sugar
1 1/2 oz. (1/2 cup) natural, unsweetened cocoa powder, sifted if lumpy
3 large eggs
1/2 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1/2 cup (3 oz.) bittersweet chocolate, melted and cooled slightly (I used semisweet chips)

For the chocolate-peppermint ganache filling
1/2 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1/2 teaspoon peppermint extract

Instructions:

Position a rack in the center of the oven and heat the oven to 350°F. Spray a mini muffin tin with spray with cooking spray.

In a small mixing bowl, whisk the flour, salt, baking powder, and baking soda.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes. Scrape down the bowl and the beater. Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, and adding the vanilla and peppermint extract along with the last egg. Continue mixing on medium speed until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until well blended, about 1 minute.

Using a mini ice cream scoop or spoon, drop a tablespoon of dough into each cup of prepared mini muffin tins. Fill the muffin cups only about 2/3 full. Bake, one tin at a time, until the cookies are puffed and the tops are cracked, 11 to 15 minutes. Be sure not to overbake. When the cookies are just out of the oven, use the end of a thick-handled wooden spoon to make a small, deep well in the center of each cookie. Let the cookies sit on the muffin tin for 5 minutes and then transfer them to a rack to cool completely. (At this point, you can fill the cookies immediately, or store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month before filling.)

To make the filling, combine the ganache ingredients in a small bowl and melt in 30 second increments, stirring well each time, until the chocolate is melted and can be completely incorporated into the cream. Allow to stand for a few minutes to thicken. Transfer to a heavy-duty Ziploc bag or a cake decorating bag. Snip off a small corner and carefully fill the wells in the cookies. Allow to stand for at least an hour to allow the filling to firm up a little. Serve immediately or store in an airtight container at room temperature for up to 3 days. Makes about 4 dozen cookies.

Notes:

I love peppermint and chocolate together, especially around the holidays. These cookies are soft and chewy and the ganache filling is the perfect bite of rich chocolaty-pepperminty yumminess in the middle! My first batch I pushed the spoon handle down to far to the bottom and some of the ganache leaked out as a result. So don't make the well TOO deep:) I don't have a stand up mixer, but my hand mixer worked just fine here. We gave these as gifts to the boys' teachers and I also brought some to a Christmas party last night. I think a bit of crushed candycanes on top would also make them festive! (Didn't think about that until later though!). These were a little time intensive, especially as I only have one mini muffin tin (so I had to let it cool and wash it in between batches) but for a special holiday treat, totally worth it!

Recipe and picture from: http://www.ourbestbites.com/2012/12/chocolate-peppermint-thumbprint-cookies/

Decadent Hot Chocolate

Decadent Hot Chocolate

Ingredients:

• 1/3 C unsweetened cocoa powder
• 1/2 C sugar
• 1 pinch salt
• 4 C milk
• 3/4 t vanilla extract

Directions:
Blend all ingredients in blender until frothy and combined. Warm in microwave in individual cups until desired temperature (this is easier for us because the boys like it much cooler than I prefer mine). Alternatively, you can do this on the stovetop. Makes four 1-cup servings. 

Notes:
This is rich, especially if you use whole milk and top with whip cream! I love the simple packets of hot chocolate myself, but this is great for special occasions - like Christmas tree decorating tonight!

Picture from and recipe adapted from: http://allrecipes.com/recipe/creamy-hot-cocoa/detail.aspx

Simple Brownies

Simple Brownies

Ingredients:

• 1/2 c oil
• 2 eggs
• 1 t vanilla
• 1 c sugar
• 1/3 c cocoa
• 1/2 c flour
• 1/4 t salt
• 1/4 t baking powder

Directions:

Just the basic: sift dry then mix wet and then mix together. Spread in greased 8x8 pan and bake in preheated 350F oven for 25-30 minutes. 

Notes:

I started making these in England and I'm not sure where I got the recipe. I've tried lots of brownie recipes and this seems to be my go-to recipe. You can dress them up with frosting (mint of course!) or nuts or chocolate chips, if desired. I love that I always have all the ingredients on hand and they are pretty fail-proof. I also like making a smaller pan otherwise we eat way too many brownies! You can of course double for the 9x13 and adjust cooking time accordingly. 
10.28.13 UPDATE: I tried these in mini form and the recipe makes the perfect amount for one pan of mini brownie bites (24 minis). I used little liners and sprayed them, added some mini semi-sweet choco chips on top of each one, and baked at 350F for 12 minutes (checked after 10). I let cool for 5 minutes in the pan before removing and cooling on a rack.