I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, September 22, 2011

Energy Bites

This recipe was brought straight over from fooddoodles.com.

Energy Bites
makes approximately 2 dozen depending on size

  • 1/2 C nut butter(almond butter, peanut butter, sunflower seed butter or any other nut or seed butter.  Anything will work here)
  •  
  • 1/3 C honey(I believe brown rice syrup would also work.  I’m not sure of thinner sweeteners such as maple syrup and agave though as they may not hold together as well)
  •  
  • 1 C old fashioned rolled oats(you can toast for a nuttier flavor at 350 degrees for about 10 minutes)
  •  
  • 1 C shredded unsweetened coconut(you can substitute any dry ingredients for this, wheat bran or germ, oat bran, some ground flax seed(I wouldn’t recommending using an entire cup!), any kind of ground nuts or seeds.  For a cookie dough type bite try adding a few tablespoon of your favorite whole grain flour)
  •  
  • 1-2 tsp vanilla
  •  
  • pinch of sea salt if using a natural nut butter with no added salt
  •  
  • 1-2 tsp your favorite spices or spice combinations(optional)
  •  
  • 1/2 C other addins(any kind of whole or roughly chopped nuts or seeds, dried fruit, good quality chocolate chips, etc)
In a large bowl add the nut butter, honey or other sweetener, vanilla and salt if needed.  Use less vanilla if yours is very strong or more if you really enjoy the vanilla flavor and don’t buy an alcohol based kind.  If all your ingredients are room temperature you should be able to stir to combine.  If this is difficult you can warm in the microwave for a few seconds or even place the bowl in an inch or two hot water for a few minutes to soften everything.  Once this is combined add the remaining ingredients.

In this case I used almond butter and for my addins I used equal parts sesame seeds, poppy seeds and mini chocolate chips.  Mix well.  Once it’s all combined place in the fridge for about 30 minutes.  Then remove from the fridge, scoop out some dough and roll into a ball.  I find it’s much easier, and works better to squeeze the handful together to compact it and then roll it into a ball.

If yours are too sticky you can considering adding more dry ingredients into them or rolling them in something like ground nuts, coconut, etc so they aren’t as sticky.  Place the balls in an airtight container either in the fridge or freezer for quick and easy snacks.

Friday, September 9, 2011

Death by Chocolate Trifle


Yield:  12 servings

1 large package instant chocolate mousse or instant chocolate pudding
1 1/3 – 2 cups cold milk (1 1/2 for mousse, 2 for pudding)
13-x9-inch pan of fudge brownies, cooled and cut into bite sized pieces
1 package Heath toffee bits or 2 chocolate toffee candy bars, crushed into bits
16 ounces whipped cream

Prepare mousse or pudding according to package directions with the above listed amount of cold milk; set aside.

Place about half of the brownie bites on the bottom of the trifle bowl, in a single layer.

Evenly pour half of the pudding/mousse on top of the brownies in the trifle bowl.  Layer with half of the whipped cream, then half of the toffee bits.  Repeat layers one more time.  Chill for 4 hours before serving.

Source:  Highland Hills Baptist Church Cookbook via Pennies on a Platter.

Heavenly Chocolate Mousse

Heavenly Chocolate Mousse

From Pennies on a Platter

8 oz semisweet chocolate chips
1/2 cup cooled strong coffee, divided
2 tablespoons butter (no substitutes)
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped

In a heavy saucepan or double boiler, heat chocolate, 1/4 cup coffee and butter on very low heat until the chocolate and butter are melted. Cool for 10 minutes.

In another small heavy saucepan, whisk egg yolks, sugar and remaining coffee. Cook and stir over low heat until mixture reaches 160 degrees F, about 2-3 minutes.

Remove from the heat; whisk in chocolate mixture.

Set saucepan in the freezer and stir every 3 minutes until cooled, about 5-10 minutes.

Fold in whipped cream. Spoon into a bowl. Cover and refrigerate for 4 hours or overnight.

Source: Adapted from AllRecipes.com