Chocolate Chip Banana Muffins


Chocolate Chip Banana Muffins
Print Recipe
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Chocolate Chip Banana Muffins
Print Recipe
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Ingredients
Servings: Muffins
Instructions
  1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
  3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
  4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
  5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
Recipe Notes

Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

Chocolate Cherry Loaf

Chocolate Cherry Loaf
Print Recipe
Servings Prep Time
1 loaf 30 minutes
Cook Time
55-65 minutes
Servings Prep Time
1 loaf 30 minutes
Cook Time
55-65 minutes
Chocolate Cherry Loaf
Print Recipe
Servings Prep Time
1 loaf 30 minutes
Cook Time
55-65 minutes
Servings Prep Time
1 loaf 30 minutes
Cook Time
55-65 minutes
Ingredients
Servings: loaf
Instructions
  1. Combine cherries and sugar in a small sauce pan and heat to a simmer over medium heat. Stir water and cornstarch together in a small bowl and add to cherries, stirring constantly until combine and mixture returns to a full simmer. Remove from heat and allow to cool to slightly warm or room temperature. Continue with recipe as cherries cool.
  2. Preheat oven to 350℉ and prepare a 9"x5"x3"loaf pan by spraying with non stick spray or lightly greasing with butter and lining with parchment that overhangs the long edges.
  3. In a small bowl whisk together flour, baking powder and salt until combined.
  4. Beat together butter, cream cheese and sugar until smooth, scraping the bowl once or twice. Add eggs one at a time, scraping bowl and beating after each until incorporated. Add vanilla and mix to combine. Pour in half the milk and half the flour and beat until just combined. Repeat with remaining milk and flour. Scrape the bowl and add chocolate chips and mix to combine.
  5. Pour half the batter into prepared pan and spread smooth. Top with half the cherry sauce, remaining batter and cherry sauce again on the top. Using a table knife, swirl batter in a figure eight pattern two or three times to create nice swirls of cherry sauce. No need to over swirl.
  6. Bake in preheated oven for 55-65 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool completely in pan prior to lifting out and slicing.

Chocolate Almond Crunch Krispie Treats


Chocolate Almond Crunch Krispie Treats
Print Recipe
Servings Prep Time
20 squares 15 minutes
Cook Time
20 minutes
Servings Prep Time
20 squares 15 minutes
Cook Time
20 minutes
Chocolate Almond Crunch Krispie Treats
Print Recipe
Servings Prep Time
20 squares 15 minutes
Cook Time
20 minutes
Servings Prep Time
20 squares 15 minutes
Cook Time
20 minutes
Ingredients
Servings: squares
Instructions
  1. Prepare a 9"x9" pan by spraying with non stick spray and lining with parchment, allowing the parchment to overhang on two sides only. Giving you something to grab and lift entire unit from pan when set.
  2. Using a large pot, melt marshmallows and butter over medium heat until almost melted. Add 1/2 cup almond butter and almond extract. Stir until smooth, removing from heat when the last of the marshmallows have melted.
  3. Stir in rice krispies and 1 cup toasted almonds. Spread evenly into prepared pan using lightly oiled hands to press out uniformly.
  4. Melt chocolate chips and 1/4 cup almond butter together, stirring until smooth and chocolate is melted. I used the microwave at medium power and 30 second intervals, however a double boiler works well too.
  5. Pour over krispie squares and spread out evenly. Sprinkle evenly with remaining 1/2 cup toasted almonds. Allow to cool to room temperature prior to cutting. Cut along the edge of the pan to release the two sides that do not have the parchment overhang. Grab the parchment ends and lift entire unit out of the pan onto cutting board. Cut 4x5 into 20 bars.
Recipe Notes

Toast almonds by spreading in a single layer on a sheet pan and baking in a preheated 350℉ oven for 8-10 minutes, turning once.

Chocolate Coconut Nut Bars

Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
Chocolate Coconut Nut Bars
Print Recipe
A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
Servings
1 9"x13" pan
Servings
1 9"x13" pan
Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
Chocolate Coconut Nut Bars
Print Recipe
A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
Servings
1 9"x13" pan
Servings
1 9"x13" pan
Ingredients
Base
Filling
Servings: 9"x13" pan
Instructions
Base
  1. Preheat oven to 350℉. In a food processor bowl pulse together flour, sugar, cocoa powder, espresso powder and salt. Add butter and pulse until butter has broken down into small bits. About 10 seconds. Add cream and pulse until just combined (mixture will seem dry). Spray a 9"x13" pan with non stick spray. Line the bottom and two sides of the pan with parchment (will help to lift out squares). Press mixture evenly into pan and bake in preheated oven for 15 minutes. Remove from oven and sprinkle base with the chocolate chips. Allow to sit for 1-2 minutes then spread melted chips evenly over base. Allow to cool to room temperature.
Filling
  1. In a medium heavy bottom pot combine brown sugar, cream, and corn syrup. Heat over medium high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225℉ on a candy thermometer, stirring occasionally, about 10 minutes. Remove from heat and add vanilla, nuts and coconut. Allow to cool to thicken slightly, about 30 minutes.
  2. Pour nut mixture over base and spread evenly. Bake for 30-35 minutes until the entire pan is bubbling. Remove from oven and allow to cool to room temperature. Melt the semi sweet chocolate and drizzle over bars. Allow chocolate to set before cutting. Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired.
Recipe Notes

Toast nuts by placing in a single layer on a baking sheet and baking in a 350℉ oven for about 12 minutes, turning once.

Gluten Free Black Bean Brownies


Gluten Free Black Bean Brownies will surprise you, so don't let the name fool you. Gluten free and  made with black beans but every bit as rich, chocolately and sinful as a traditional brownie.
Gluten Free Black Bean Brownies
Print Recipe
A decadent, rich and chewy brownie made gluten free.
Servings Prep Time
16 squares 15 minutes
Cook Time
18 minutes
Servings Prep Time
16 squares 15 minutes
Cook Time
18 minutes
Gluten Free Black Bean Brownies will surprise you, so don't let the name fool you. Gluten free and  made with black beans but every bit as rich, chocolately and sinful as a traditional brownie.
Gluten Free Black Bean Brownies
Print Recipe
A decadent, rich and chewy brownie made gluten free.
Servings Prep Time
16 squares 15 minutes
Cook Time
18 minutes
Servings Prep Time
16 squares 15 minutes
Cook Time
18 minutes
Ingredients
Servings: squares
Instructions
  1. Preheat oven to 350℉, lightly grease 9"x9" baking pan and line with parchment paper allowing an overhang on two opposing sides.
  2. In a small sauce pan over low heat melt together unsweetened chocolate and butter until smooth. Allow to cool for 2-3 minutes. Whisk together gluten free flour, salt and espresso powder, set aside.
  3. In a food processor combine black beans and melted chocolate and blend until smooth, 2-3 minutes, scraping sides once or twice. Add sugar, eggs and vanilla and continue to puree until well combined and smooth. Add flour mixture and pulse until just combined. Stir in pecans and chocolate chips.
  4. Pour and spread evenly into prepared pan. Bake for 18-20 minutes until center is just set. Remove from oven and allow to cool on wire rack. Remove from pan by grabbing the overhanging parchment and place on cutting board. Cut into 16 squares, dust with icing sugar if desired.
Recipe Notes

Cloud 9 Gluten Free Flour Blend was the flour used in this recipe.