This blog has moved!

You should be automatically redirected in 5 seconds. If not, visit:
www.dessertswithbenefits.com

November 29, 2011

Dark Chocolate Peppermint Tart

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


When I was a kid and lay in bed at night, unable to sleep, I always wondered who else was awake like me.  Did they wonder the same thing, or was I alone?  Was someone across the world thinking about how I was still awake as they went about their day?

That's actually what I thought about yesterday.  It was 3am and I couldn't sleep, my mind was racing.  My dorm was quiet.  Was I the only one awake?  Was someone across the hall lying in their bed wondering the same thing?  Was I the only one restless enough to cook something?

Yes.  I know I was.


I originally saw chocolate tarts while scouring FoodGawker, and immediately clicked on every picture I saw.  Most of the tart fillings only had two ingredients: dark chocolate and heavy cream.  But, sometimes simplicity does not mean healthy, and I needed to replace the heavy cream with something.  Coconut milk popped into my head right away.  And, since I was going to use 100% cacao chocolate, I needed other add-ins to balance out the bitterness of the chocolate.

I planned on using 1 cup of light coconut milk, agave and coconut butter.  Unfortunately, I was mesmerized by how silky the coconut milk was and poured the entire can into the chocolate-melting pot.  I didn't even realize that I did this until I saw how 4oz of chocolate wasn't thickening the mixture one bit!  I quickly ran back to my room and snatched another chocolate bar  (I may or may not have an abundance of chocolate stashed around my room).  After the second chocolate bar had melted, I had a beautiful, thick and syrupy chocolate mixture.  Unfortunately, the end product was still a little too dark for me, so in the next trial I added some stevia and peppermint extract to boost the flavor, which also got my roomies even more excited for winter break just sixteen days away!!  :)


Dark Chocolate Peppermint Tart:  [no bake, GF, vegan]
(makes one 4.25"x13.75" tart)

   Shortbread Crust:
       96g (1 cup) Old Fashioned Rolled Oats, blended to a flour (GF if you like)
       48g (1+1/2 scoops) Vanilla Protein Powder
       1/8 tsp Salt
       105g (1/4 cup + 1 tbs) Brown Rice Syrup
       28g (2 tbs) Coconut Oil
       1/4 tsp Butter Extract
       1/2 tsp Hazelnut Extract (or vanilla)
       1/2 tsp Stevia Extract

   Chocolate Filling:
       1 cup - 1 tbs  Light Coconut Milk, canned
       40g (1/4 cup) Coconut Sugar (or dry sweetener of choice)
       63g (3 tbs) Agave Nectar
       5oz 100% Cacao Unsweetened Chocolate
       42 drops Stevia Extract
       1/2 tsp Peppermint Flavor

Directions (for the crust):
1.  Mix all the dry ingredients into a large mixing bowl.
2.  Microwave the brown rice syrup and coconut oil at 20 second intervals until melted.  Add the extracts to the mixture and stir.  Pour this into the mixing bowl and fold with a rubber spatula until the mixture is even.
3.  Dust a flat surface with brown rice flour (any other flour will work), press the mixture into a ball and place onto the floured surface.  Roll the crust to your desired thickness.  Make sure to keep your pan handy to see if the crust is in the right shape (I had to rip the sides off and add it to the ends to make the crust long enough for my pan)
4.  Spray the pan lightly with PAM, dust with some more flour and carefully place the crust into the pan.  Refrigerate while you make the filling.

Directions (for the filling):
1.  Add the coconut milk, coconut sugar and agave to a pot.  Heat on medium and stir until the sugar has dissolved.
2.  Break the chocolate into small pieces, reduce the heat to medium-low and add the chocolate.  Occasionally stir with a rubber spatula, scraping down the sides to prevent burning.
3.  When all is melted and a solid, smooth texture, take off the heat and quickly add the extracts.  Stir again to make sure the mixture is all even.  Take the crust out of the fridge and pour in the chocolate mixture.  Refrigerate overnight.

To serve, dust with cocoa powder or leave plain.  I would recommend freezing for 10 minutes before serving.


PS:  Do you have a favorite brand of chocolate?  I have always used Ghirardelli, but I would like to try some new kinds, plus, I'm sure you have a go-to favorite!   :)

November 22, 2011

Figgy Oatmeal Bars with Vanilla Fondant

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


I have never really been one for dried figs, dates, apricots, etc (hence the thick fondant layer), but for some reason I bought a bag of dried figs at the grocery store on impulse  (I really do hate impulse buys!).  I didn't want to waste the figs so I knew I had to make something with them.  I have seen plenty of no-bake recipes that use dates as a binder, so I thought figs would be a great replacement.  Figs have a lower glycemic index than dates and they are higher in fiber.  Not to mention, figs are prettier... dried dates look like dead bugs.

So, getting off the topic of how ugly dates are, let's talk about something much better:  these Figgy Oatmeal Bars!  They are very sweet, so I would categorize them as a "dessert" rather than a "snack" or "breakfast."  Despite this, I am still eating them for breakfast...  A good breakfast means a good day, right?  ;)

A delicious breakfast that includes a thick frosting-ish topping just guarantees that you're going to have a great day!  I mean, how else would you explain Arizona's seventy-degree weather?  And my history class being cancelled yesterday?  And me finding an extra jar of peanut butter in the back of my closet?  More peanut butter?  Yeah, today's a good day.


Figgy Oatmeal Bars:  [no bake, high fiber, GF, vegan]
(makes 8-10 bars)
    2 cups Old Fashioned Rolled Oats (GF if you like)
    one 7oz package Dried Figs (about 1+1/4 cups)
    168g (1/2 cup) Brown Rice Syrup
    42g (3 tbs) Coconut Oil, liquid
    2 tsp Vanilla Extract
    1 tsp Hazelnut Extract
    1/2 tsp Stevia Extract

Directions:
1.  Put the oats in a large bowl.
2.  In a powerful blender, add the figs, brown rice syrup, coconut oil and extracts, and blend until there are just a few chunks of figs.  Pour over the oats and fold together.  Let sit for an hour.
3.  Line a brownie pan with parchment paper and flatten the mixture out.   Refrigerate while you make the fondant (recipe below)


As I said above, I'm not much for dried fruit.  That is why I blended the figs to bind the oats, and then topped the bars off with a sweet and delicious fondant.  The fondant was definitely the main focus in this recipe, so I paid less attention to how much I despise dried fruits and more on this healthy fondant!


Vanilla Fondant:
(makes ~1 cup)
    62g (2 scoops) Vanilla Protein Powder
    126g (6 tbs) Honey or Agave
    28g (2 tbs) Coconut Oil, liquid

Directions:
1.  In a medium bowl, stir together all the ingredients.  Stir with a metal spoon until it looks like a frosting.
2.  Scoop over the figgy oatmeal bars and spread with the metal spoon.  It should not spread that well at first, so let it sit for a minute or two.  Grab another metal spoon and use the back of it to spread the frosting out even more, until it reaches the edges of the pan.  The layer should smoothen out now until it looks like the fondant in the pictures.  Refrigerate for 30 minutes to an hour, then slice into bars  (read note under the picture below)



The first bar I ate was on the day I made them.  The oats were a little firm, as they have not been cooked, similar to Chewy bars.  Nonetheless, these were still delicious.  The next day, the oats had softened a bit, but my oh my, on the third day, mmm, the bars were perfect!  I recommend storing the bars in the fridge and eating/serving on the third day.

I know, it's tough.  Patience is a virtue.



PS:  The giveaway winners for the stevia extract giveaway are commenter #19, Richa @ Hobby and More and commenter #33, MyFudo


Congratulations, Richa and MyFudo!

November 15, 2011

S'mores Pie

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


After completely failing at making a S'mores Pie just last Friday, I had to redeem myself and make a real one!  This time around, I got the firm chocolate filling I was looking for and an actual marshmallow fluff topping...  yes, I remembered to buy the eggs in advance...   *sighs*


Just look at that delicious veil of marshmallowy goodness!


And what is hiding beneath the veil?

    A thick and creamy chocolate layer,

        A thick and chewy graham cracker crust,

            And what I consider to be happiness, slipped in there too.

Can you say "yum" for me?  My mouth is full of this S'mores Pie   *blushes*

S'mores Pie:  [high fiber/protein, GF]
(makes one large, deep-dish pie)

   "Graham Cracker" Crust:
       192g (2 cups) Old Fashioned Rolled Oats (GF if you like)
        48g (1/4 cup) Sucanat
        124g (4 scoops) Vanilla Protein Powder
        1/2-1 tsp Cinnamon (depends on how much you love cinnamon)
        1/2 tsp Salt
        112g (1/2 cup) Coconut Butter
        294g (3/4 cup + 2 tbs) Honey
        28g (1 tbs + 1 tsp) Molasses

   Chocolate Filling:
        8oz 60% Cacao Chocolate
        16oz Fat Free Cream Cheese, softened
        48g (1/4 cup) Sucanat
        1/2 tsp Vanilla Paste
        1/2 tsp Stevia Extract
        96g (3 scoops) Chocolate Protein Powder

   Marshmallow Fluff Topping:
        2 Egg Whites, large
        1/4 tsp Salt
        48g (1/4 cup) Granulated Erythritol
        252g (3/4 cup) Honey or Agave (honey has a strong scent, so I would use agave next time)
        25 drops Almond Flavor

Directions (for the crust):
1.  Blend the oats and sucanat until it's flour-like, pour into a large bowl.  Whisk in the protein powder, cinnamon and salt.
2.  Microwave the coconut butter, honey and molasses at 20-second intervals, stirring between each one, until runny.  Pour over dry ingredients and fold together.
3.  Spray a deep dish pie pan with cooking spray and dust with flour (I used brown rice flour).  Use more flour to coat a flat surface for rolling.
4.  Form a ball with the dough and place onto the floured surface. Roll to desired thickness (I like super thick crusts, and I still had some crust leftover... I ate some while cooking, I recommend doing so too, it's delicious), and press into your pie pan.  Refrigerate while you make the filling.


Directions (for the filling):
1.  Microwave the chocolate at 30-second intervals, stirring between each one, until melted.
2.  In a large mixing bowl, whisk together the cream cheese, sucanat, vanilla paste and stevia.  Add the protein powder and whisk again.
3.  Slowly whisk in the melted chocolate.  Spread into the pie pan and refrigerate overnight.  The filling should be firm, cracks may appear on the surface (this is okay, you are going to cover it with a mounds of marshmallow fluff).  The next day, make the topping.

Directions (for the topping):  (a great photo tutorial)
1.  Prepare all the ingredients and have them handy.  Put the egg whites and salt into a large bowl and beat with a hand mixer on a high speed until it is white in color (it should look like fluffy clouds)
2.  Slowly add the erythritol, bit by bit, still whipping at high speed, until it is thick and glossy.
3.  Slowly drizzle in the honey/agave, still whipping at high speed, then add the almond flavor.  Whip until mixture is stiff.  If you dip a fork in just a little bit and pull it out, the peaks should stay standing (I have a feeling that I didn't whip it long enough as the raised edges I made slowly rounded, but the mixture was overflowing out of my cereal bowl, so I couldn't whip it any longer.  That's why I said put the eggs and salt into a large bowl... silly, silly me)
4.  Spread the mixture over the pie and sprinkle with some good cinnamon.

November 11, 2011

Chocolate Pie ("S'mores Wannabe Pie")

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com



I didn't know it was possible for so many things to go wrong in one recipe.  And I didn't know it was possible for the end result to actually taste good!

Let's start with the "graham cracker" crust...
  1. I was originally supposed to use vanilla protein powder, but I ran out and had to make an on-the-spot sub with chocolate protein powder (which still tasted good, thank goodness!).
  2. I also ran out of coconut butter at exactly 56g (1/4 cup) when I planned on using 112g (1/2 cup), so I added two tablespoons of coconut oil instead of 4 tablespoons of coconut butter.
  3. I accidentally warmed the liquid mixture too much, making the crust very soft, a little too soft, and it tore in multiple places when fitting it into the quiche pan (it's embarrassing enough that I don't own a pie pan!  Does this count as mistake #4?)
Now, the chocolate filling...
  1. It was a little softer than I anticipated.  I wanted it to be firm, kind of like a no-bake cheesecake.
  2. The flavors weren't doing it for me.  It was a little bland, even with 4oz of melted chocolate, so I added a little almond extract to help pick up the flavors, which helped a lot.
Finally, the topping (aka, the biggest mistake of all)...
  1. I planned on making a marshmallow fluff topping, but I ran out of eggs and quickly ran to the market right down the street, and what do ya know?  They were out of eggs too!  *rips out hair*
  2. So I just made a different topping, another on-the-spot decision!  I put some greek yogurt, dried milk and stevia into a bowl, but it tasted too "yogurty."
  3. I added 2oz of melted white chocolate and of course, after adding that, it was delicious!


See how soft it is?  Definitely not as firm as I anticipated...  but surprisingly flavorful, also not as anticipated!  :D

I'm sorry to say that the white topping you see here is not a marshmallow topping, but rather a smooth and creamy white chocolate "mousse."  Something to note about this pie:  the crust was much more flavorful the day of making, and the next day, the filling tasted much more chocolatey.  Odd, I know.  I preferred the pie on day two... obviously.



Chocolate Pie (the S'mores Wannabe Pie):  [high protein, GF]
(makes one large pie)

   "Graham Cracker" Crust:
       192g (2 cups) Old Fashioned Rolled Oats (GF if you like)
       48g (1/4 cup) Sucanat
       128g (4 scoops) Chocolate Protein Powder
       1 tsp Cinnamon
       1/2 tsp Salt
       56g (1/4 cup) Coconut Butter
       28g (2 tbs) Coconut Oil
       294g (1 cup - 2 tbs) Honey
       28g (1 tbs + 1 tsp) Molasses
       ~1/4 cup Brown Rice Flour (for rolling dough and coating pan)

   Chocolate Filling:
       84g (1/4 cup) Honey
       1 tsp Vanilla Paste
       3/4 tsp + 20 drops Stevia Extract
       8 drops Almond Extract
       pinch of Salt
       16oz Fat Free Cream Cheese, softened
        64g (2 scoops) Chocolate Protein Powder
        4oz 60% Cacao Chocolate

   White Chocolate Topping:
       225 (1 cup) Plain, Fat Free Greek Yogurt
       52g (6 tbs) Dried Nonfat Milk
       50 drops Stevia Extract
       2oz White Chocolate

Directions (for the crust):
1.  Blend the oats and sucanat until it's flour-like, pour into a large bowl
2.  Add the protein powder, cinnamon and salt.  Whisk to combine
3.  Microwave the coconut butter, coconut oil, honey and molasses at 20 second intervals, stirring in between each one, until the coconut butter is melted.  Pour over dry ingredients and fold with a rubber spatula until all the flour is incorporated
4.  Spray a deep dish pie pan with cooking spray, coat with some of the brown rice flour.  Use the rest of the brown rice flour to coat your tabletop/cutting board
5.  Form a ball with the dough and place onto the floured surface. Roll to desired thickness (note:  I like thick crusts, and I still had some leftover... I ate some while cooking, I recommend doing so too), and press into your pie pan.  Refrigerate while you make the filling

Directions (for the filling):
1.  Melt the chocolate at 30 second intervals, stirring in between each one, until chocolate is melted.  Set aside
2.  In another large bowl, add the honey, vanilla paste, stevia, almond extract, salt and cream cheese.  Whip with a hand mixer or stand mixer
3.  Add the protein powder, and whip again
4.  Slowly add the chocolate, whip again and make sure it's a homogeneous mixture.  Take crust out of fridge and pour in the filling.  Freeze while you make the topping (I refrigerated, but it would probably harden better in the freezer)

Directions (for the topping):
1.  Melt the white chocolate in a small bowl at 30 second intervals until melted (doesn't take as long as the 60% cacao chocolate)
2.  Put the yogurt, dried milk and stevia into a medium bowl, whip with a hand mixer or stand mixer
3.  Add the white chocolate and whip again.  Take pie out of freezer (or fridge if you choose) and pour topping over pie.  Freeze for 30 minutes (again, I refrigerated, but recommend freezing to firm up the filling/topping)



Ah, now comes the best part:  I get to scoop myself a little bite and torture you...


The best part when it comes to food photography!



It's just nature.  And I'm a hungry photographer.



Are YOU hungry?  Then make this pie!

November 8, 2011

Graham Cracker Fudge (and a Giveaway)

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com

Graham Cracker Fudge has invaded my cookie jar dorm room!


They have also invaded my fridge, but I welcome such invasions  ;)

Remember how I had some crust leftover from my Key Lime Pie?  Well, that was one delicious crust and it made for some great snacking--so moist and packed with flavor--too bad it only lasted me a couple days.  I knew I had to make the crust again, but I didn't have time to make a whole pie.  I needed something fast and easy, I needed something that I could take on-the-go.


These fudge bites fit the bill.  I slightly tweaked the crust recipe and pressed the dough into a nonstick mini brownie mold and was awarded with twenty-eight cute baby bites for sweet snacking!  I crossed my fingers and hoped that they would last for more than two days.

They kind of look like square buckeye balls, but I swear, these are graham crackery, not peanut buttery.  I didn't get the hit of cinnamon that I was looking for so next time I'll add an additional 1/4 tsp.  Other than that, these adorable fudge cubes are perfect, they are simple and they are delicious.  And the fact that they are nutritionally balanced (have fats, carbs, fiber and protein), unlike regular graham crackers, makes me more than glad to eat them...

Which I did, four cubes one cube at a time...  yeah, they didn't last as long as I'd hoped...


Graham Cracker Fudge:  [no bake, high protein, GF, vegan*]
(makes 28 one-inch bites)

   192g (2 cups) Old Fashioned Rolled Oats (GF if you like)
   48g (1/4 cup) Sucanat
   124g (4 scoops) Vanilla Protein Powder
   1 tsp Cinnamon
   1/4 tsp Salt

   112g (1/2 cup) Coconut Butter
   294g (1 cup - 2 tbs) Honey or Agave
   28g (1 tbs + 1 tsp) Molasses
   1 tsp Hazelnut Extract (or vanilla extract)
   10 drops Stevia Extract

   1oz Dark Chocolate (or 3-4oz if you want to coat the cubes entirely)

Directions:
1.  In a large blender, blend the oats and sucanat until flour-like and pour into a large mixing bowl.  Whisk in the protein powder, cinnamon and salt.
2.  Microwave the coconut butter, honey and molasses in a microwave-safe bowl at 15 second intervals, stirring between each one, until the coconut butter is melted.  Add the extracts and stir.
3.  Pour the microwave mixture over the dry ingredients and stir together until mixture is even (I used a rubber spatula, but you can definitely get in there with your hands)
4.  Press the mixture into a brownie mold with 1" molds, or line a standard brownie pan with parchment paper and flatten the mixture into it.  Freeze for 30 minutes.
5.  Microwave the chocolate in a microwave-safe bowl at 30-second intervals, stirring between each one until chocolate is melted, let cool slightly.
6.  Take your beloved fudge bites out of the freezer and pop each one out of the mold onto some parchment paper taped to a cookie sheet or large, flat plate.  If using the standard brownie pan, slice the fudge into little squares with a sharp knife.
7.  Dip each square into chocolate and place on the parchment paper.  Return the bites to the fridge (or freezer if you want the express route) until chocolate is completely hardened.



Now, it's time for the giveaway!  I told you guys another one was coming   ;)  Plus, Thanksgiving is right around the corner and a little present would be nice, right?  This time, I am giving away four large bottles of stevia extract and picking two winners (so two bottles each).  Liquid stevia extract is a natural, calorie-free sweetener that I use in many of my recipes.  It isn't dangerous like aspartame, and it's natural, unlike many other calorie-free sweeteners out there.  Stevia is very potent, so only a few drops will sweeten a food or drink easily and instantaneously, so you don't have to fuss with a bunch of sugar packets!


Stevia saves you a lot of calories and prevents those dreaded sugar rushes and sugar crashes, as it doesn't affect blood sugar levels.  It has been a godsend to me when I removed processed sugar from my diet and when I lowered my overall sugar intake.  I have received comments in the past about how stevia is hard to find in the grocery store, many times it isn't even sold in stores, so I thought this would be the perfect giveaway!  I myself have never seen stevia in a regular grocery store, only in health food stores, so I usually buy it off of Amazon.com ... a website where everything imaginable is sold.  The bottles I buy are pretty large and they both usually last me a few months, so it will probably last half a year or longer for the winners... you see, I successfully bake on occasion, and I fail at baking quite frequently--sad, I know--so I go through the bottles at a faster pace than a normal human being baker would.

--GIVEAWAY IS NOW CLOSED--
How to Enter the Stevia Giveaway:
1.  Leave a comment!

Yup, that's it.

Giveaway Rules:
-one (1) comment per person
-US residents only
-provide an e-mail for me to contact you at

Giveaway starts now and ends Monday, November 21st at 11:59pm.  I will use this program to randomly choose a winner, and will announce the lucky individual on Tuesday, November 22nd, so make sure to check back at that date to see if you won!

November 4, 2011

Mint Chocolate Krispy Treats

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


I've been trying to step away from Clif bars lately, as they are very high in sugar and not much else, and started buying the Clif Builders bars instead.  Although the Builders bars are still high in sugar, they have lower levels than the regular Clif, and are low glycemic and a lot more filling.  They have 20g of protein and are twice the size of the regular Clif, for about the same amount of calories!


Out of all the flavors I've tried, the chocolate mint flavor is my favorite.  I guess you can say it was inspiration for these delicious, minty krispy treats... or maybe I just needed to try a new flavor combination after four failed attempts at making, or, trying to make, a maple-cinnamon flavored krispy treat.


These fresh and chewy krispy treats triumph over the storebought Clif Builders bars--they don't contain any refined sugars, they have a stronger mint flavor, they are more fun to make (and eat), and you get to absorb all of the dark chocolates' antioxidants  (as long as you don't drink it with milk!)

Thank goodness this recipe only required two trials to perfect, because I would probably give up on krispy treats altogether if it needed any more...  just kidding.  That would never happen!

Trial #1:
     I made these bars similar to the Peanut Butter and Chocolate Krispy Treats:  krispy treat base, chocolate layer and icing design.  It was pretty, but the dark chocolate was way too overpowering . . . the treats needed to be sweeter.  Much sweeter.

Trial #2:
     Instead of adding more sweetener to the base, since it already had brown rice syrup, I doubled the icing (hehe) and made a "fondant" layer.  But instead of making an icing design on top of the treats, I made a minty vanilla icing layer between the treats and chocolate . . . sound good or what?!?  Well, it was delicious and looked even more enticing than the criss-cross design.

Look at these two lovebirds!


Sadly, for the guy on the right, I ate the cutie here on the left...
and it wasn't a sad moment for me!  ;)

These bars, just like the Clif Builders bars, are low glycemic and high protein, but made just a little better.  Because they use egg protein powder* instead of whey, the antioxidants from the 100% cacao chocolate will be absorbed (bonus!).  So don't dunk these in milk, no matter how delicious that may sound!  I really enjoyed these krispy treats... my favorite part was definitely the fondant layer.  Overall, these treats were perfectly sweet, crunchy yet chewy, and best of all, healthy!


Mint Chocolate Krispy Treats:  [no bake, high protein, GF, vegan]
(makes 9 large treats)

   Krispy Treats:
       150g (5 cups) Crispy Brown Rice Cereal
        48g (1/2 cup) Old Fashioned Rolled Oats (GF if you like)
        64g (2 scoops) Chocolate Protein Powder
        1/2 tsp Instant Coffee (I used Starbucks VIA Columbia)
        1/4 tsp Salt
        210g (1/2 cup + 2 tbs) Brown Rice Syrup
        2oz Unsweetened Chocolate, chopped
        1 tsp Vanilla Extract
        1 tsp Stevia Extract
        1/4 tsp Mint Extract

   Minty Vanilla Fondant Layer:
        64g (2 scoops) Vanilla Protein Powder
        147g (7 tbs) Honey or Agave
        28g (2 tbs) Coconut Oil, room temp/soft
        1/4 tsp Mint Extract

   Mint Chocolate Coating:
        2oz Unsweetened Chocolate
        5g (1 tsp) Coconut Oil
        1/4 tsp Mint Extract

Directions:
1.  Line a brownie pan with parchment paper both ways.
2.  In a large mixing bowl, stir together the cereal and oats.
3.  In a small bowl, stir together the protein powder, coffee and salt.
4.  In a large, microwave-safe bowl, stir together the rice syrup, chocolate and extracts.  Microwave at 30-second intervals, stirring between each one, until chocolate is melted.  Add the protein powder mix one spoonful at a time, until mixture is even (it should look like a chocolate frosting)
5.  Scoop this over the cereal/oat mix and fold together.  Scoop into the prepared pan and flatten.
6.  Put the Minty Vanilla Fondant Layer ingredients in a bowl and stir with a metal spoon (it should look like frosting).  Scoop this over the base layer and spread with the spoon  (it should not spread that well at first, so let it sit for a minute).  Bring out another metal spoon and use the back of it to spread the mixture out (it should spread better this time).  Refrigerate while you make the chocolate coating.
7.  Melt the chocolate at 30-second intervals, stirring in between each one, until melted.  Add the coconut oil and mint extract and stir.  Pour over the fondant layer, patting the pan so that it spreads to the edges of the pan.  Refrigerate until firm, then slice and serve.

Everyone will love you.  Store in hands, then mouth the refrigerator.


November 1, 2011

Maple Cinnamon Butter Pecan Ice Cream

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


I have always seen Butter Pecan Ice Cream at the grocery store, but I've never actually bought it or tasted it.  I'm the type of person who finds an ice cream they like and stick with it!

The only flavors I used to buy were Oreo and cookie dough... nothing else.

I don't like change, I like routine.


But, there are times where I will crawl out of my shell to try something new.  I did this first when I made my Spiced Pumpkin & Maple Ice Cream.  It was so creamy and flavorful that it spurred something in me (and my ice cream maker) to make another great flavor...

Butter Pecan sounded good.  But then again, so did maple... and cinnamon!

So I made an all-in-one ice cream, and each of the flavors went perfectly well together.  Since I've never tried storebought Butter Pecan ice cream, I don't really have anything to compare this ice cream to, but for some reason it tasted very similar to oatmeal raisin cookies.  Probably because oatmeal raisin cookies use a whole lot of butter and cinnamon.


This ice cream was absolutely addicting, even without the butter.  I kept wanting more and more!

I feel like that's the typical reaction when having ice cream... well, since it's healthy...  ;)

I scooped myself some more and some more.


Maple Cinnamon Butter Pecan Ice Cream:  [low fat, high protein]
(makes ~5 cups)
   16oz Fat Free Cream Cheese
   168g (1/2 cup) Pure Maple Syrup
   42g (3 tbs) Grapeseed Oil (or any neutral oil)
   1 tsp Vanilla Extract
   3/4 tsp Stevia Extract
   1/2 tsp Butter Extract
   1/8 tsp salt
   1+1/2 tsp Cinnamon
   one 12oz can Evaporated Fat Free Milk (fortified with vitamin D)
   78g (1/2 cup + 1 tbs) Dried Nonfat Milk
   1/4 cup Pecans, chopped

Directions:
1.  Whip the cream cheese, maple syrup, oil and extracts in a large bowl (or better yet, a stand mixer) until it has a uniform texture
2.  Add in the salt, cinnamon, evaporated milk and slowly stir, being careful not to splash
3.  Add in the dried milk and whip until any clumps are gone
4.  Follow your ice cream makers' instructions.  For me, I added the pecans about 5 minutes toward the end of the cycle, you can also top each ice cream individually with it


Mmmm... delicious fall flavors fused into a summer treat!

Let's all turn up our heaters and pretend that it's summer... you know, just so we can enjoy this ice cream to "cool off."
Related Posts Plugin for WordPress, Blogger...