Chocolate Cherry Mousse Tarts

These Chocolate Cherry Mousse Tarts will blow your mind. All natural ingredients, no chemicals, but without compromising the flavor! And, conveniently in a single serving portion. Make sure there are enough people around to eat the other ones, or you may accidentally eat a second one 😉

Ingredients for 4 tarts:
1/2 cup almonds
2 tbls coconut oil
1 cup cashew cream
12 cherries (cut in half and take out pits)
4 tsp cacao powder
Pinch salt
Honey to drizzle on top (optional)
ONLY use 1 tbls of water if your cashew cream is very thick. If not, don’t use water at all.

So I’ve been on a cashew cream kick. IT’S DELICIOUS! I can’t wait to attempt to make vodka sauce with it instead of using heavy cream!!! Not that I’m dairy free, but I do try to avoid dairy because of all of the hormones and chemicals in our poor cows 😦

If you missed the video on how to make basic cashew cream with just 2 ingredients, watch this!

After I made it and tasted it, my mind went crazy thinking of a million things to make with it, from totally sweet all the way to salty and maybe even spicy!

For this dessert recipe, here’s what you need to do.

  1. First off, you need to make a batch of cashew cream!
  2. Blend the almonds and coconut oil together. Press the mixture into the bottom of the tarts to make the crust.
  3. Blend the cashew cream, cacao powder, cherries, and salt. If your mixture is SUPER thick, you can add a tablespoon of water. If not, leave it. You don’t want it too liquid-ey.
  4. Pour into the tarts and feel free to drizzle some honey on top to sweeten it up a little. Refrigerate for about 2 hours, or, until they have hardened up like mousse!

Seriously guys, this was delicious. Take a pic if you make them! Enjoy!
Stephanie

Healthy Magic Brownies

The most delicious and moist, HEALTHY brownies! You’ll never believe the ingredients. Gluten free. Paleo. And only 100 calories a brownie! You have to try them to believe it!!!

Sorry I’ve been MIA for a month. I have been so busy! Not only was Adam here from Australia, but our theatre company has started again and directing/choreographing two shows takes an awful lot of time! Adam has now gone home to Australia. In the 3 months he was here, we visited NYC, D.C., Boston, and Philly, and we have created memories to last a lifetime. I’ve done more with him in 3 months than I have my whole life. It’s funny, you don’t experience things that are right in your backyard until you are showing a tourist around! 🙂

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We were skyping late one night as I was creating this recipe. Instead of oil, I wanted to use a nut butter. He said, “how about peanut butter?!” Genius! The chocolate and peanut butter masks the flavor of the zucchini.

If you cut this 8×8 tray into 16 pieces:
Calories: 100
Fat: 6.5
Carbs: 8.5
Protein: 3

These amounts will make 16 brownies. (Or 9 bigger ones) If you want them thicker and fudgier, double the recipe and bake in the same pan. If you want the same height but more brownies, double the recipe and put in 2 pans! Or one big one 🙂

Ingredients:
3/4 cup shredded zucchini
2 tbls honey
1/2 cup organic peanut butter (or sub almond butter/coconut butter)
1/2 egg (just beat it and use half)
1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup dark chocolate chips, melted

1. Shred the zucchini using a grater. 3/4 of a cup is only about 1 medium zucchini. Make sure you press the zucchini down in the measuring cup. Place in a mixing bowl.

2. Add the honey, peanut butter, vanilla, baking soda, cinnamon and egg. (Since you’re only using half an egg, beat it in a bowl first and then just pour in about half! See that, the recipe is just calling to be doubled. Who wants to only use half an egg!? 🙂 ) Stir together.

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3. Melt the chocolate and add to the mix. Stir together until all ingredients are well combined.

4. Place in an 8×8 pan with parchment paper and bake at 350 F for 25 minutes. Check with a toothpick. Mine were done at the 27 minute mark. Cook in the pan for a few, then take out using the parchment paper and place on a wire rack. Once they are completely cool, cut these babies up!

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Let me know how they come out when you try them! Take a pic and post it on one of my social medias!!! All handles are /classychefstef

Have a BEAUTIFUL weekend!
Stephanie

Honeycomb Toffee

It is SO easy to make Honeycomb! Only 2 ingredients and it will be in your mouth in less than 20 minutes! My Australian chef, Adam, shows us how to do it! It tastes like a toasted marshmallow. No, really! Super delicious if you melt some chocolate and dip the pieces in, or crumble it over ice cream!

2 cups of sugar

1/2 cup water

1 tsp baking soda

1. Prepare a baking sheet with parchment paper. Have the baking soda already measured out and a whisk right next to it!

2. Combine the sugar and water in a saucepan and bring to a boil. Gently swish the liquid around using the handle, do NOT mix with a utensil. When the sugar is starting to crystallize up the sides, feel free to use a pastry brush with some water to dissolve. (Watch the video at 45 seconds, because I don’t think I explained that very well, haha!)

3. About 5 minutes in, the sugar should turn a light amber color. Watch it! Because in another minute it will turn a dark color. When it does, turn the heat to low and let it sit for about 10 seconds.

4. Turn the heat off, then immediately whisk in the baking soda until it is completely dissolved. Then, pour onto the parchment paper. Right away! These two steps should be done quickly. I did that part of the video with no editing so you can see it done in real time!

5. Let it sit on the parchment for about 10 minutes until it is hard. DO NOT touch. Boiled sugar will burn you. I’ve done it. I don’t recommend it.

6. Once hard, break into pieces! From there, you can eat plain, or crumble over ice cream, or dip in chocolate!

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Let me know if you come up with another idea for honeycomb!

Have a great week,

Stephanie

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S’mores Bars

Oh. Em. Gee. I’ve been making this Betty Crocker recipe for years. They always fly off the plate! Everyone loves them. It’s the perfect s’more. All of the flavor and NONE of the mess!


1 Betty Crocker Sugar Cookie mix
1 cup graham cracker crumbs
1 cup melted butter
3 cups chocolate chips
4 1/2 cups mini marshmallows

1. Mix the sugar cookie mix and graham cracker crumbs together. Add in the melted butter and combine to form a dough.

2. Press into an ungreased 13×9 inch pan to make the crust. Bake in a 375 degree oven for 18-20 minutes. Take out when it looks slightly golden brown and well set. Sprinkle the chocolate chips on top. Wait until they start to melt, about 3 minutes and then spread evenly over the crust.

3. Top with an even layer of marshmallows and place in your broiler for 30 seconds, or until they are golden brown. Don’t walk away from your oven, keep an eye on it! Don’t want them to burn. Take out and let it cool on your counter for 10 minutes.

I used to have a ridiculous time trying to cut these bad boys. The marshmallow just makes a giant mess and then they don’t look pretty anymore. My Aussie chef friend, Adam, just shared a trick with me for sticky situations such as this! Boil some water and place in a tall container. Put your knife in there for a minute. Make one cut, then wipe off with a towel and dip back in the water. Repeat after every cut!

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Boom.

Enjoy!

Stephanie

Sauteed Veggies with Rice

Watch this video to see how easy it is to make healthy, sautéed vegetables that are juicy and full of flavor! Mixes very nicely with the brown rice. And pairs really well with the grilled chicken! Could be a healthy vegetarian meal or a lovely side dish for us non-vegetarians! Easy to make for a large group of people, or just make a lot for yourself and save to eat throughout the week!

You’ll need:
olive oil
5 garlic cloves
salt
pepper
2 medium sized eggplant
2 broccoli crowns
2 bell peppers
1/4 cup water
brown rice

1. Heat 1 tbls of olive oil in a large wok or saute pan and then saute the garlic.

2. Cut up the eggplant into bite sized pieces and add to the pan. Add 3 tbls of olive oil and 1/2 tsp sea salt.

3. Start to cook the rice. Brown rice to be healthy! 🙂

4. Let them cook for 5 minutes while you cut the broccoli into small pieces, then add to the pan. Cut the peppers and after the eggplant and broccoli has cooked for about 10 minutes, add to the pan. Add 3 more tbls of olive oil, the water and 1/2 tsp pepper and 1/4 tsp salt. Stir together, cover and cook on medium flame until the rice is ready! The longer you let it sit and cook, the more juices will come out and be so delicious!

Place the rice on the plate first, then top with the veggies. YUM.

Enjoy!

Stephanie

Nutella Chocolate Chip Cookies

Seriously, these cookies are a home run and will more than satisfy a chocolate lover’s sweet tooth! Mmmm!

For 3 dozen cookies, you’ll need:

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
1/4 cup nutella
2 eggs
3/4 cup semi sweet chocolate chip
another 1/4 cup nutella
sea salt to taste

1. Combine the dry ingredients. Flour, baking soda and salt. Set aside.

2. In a mixing bowl, mix the butter, white sugar, brown sugar, vanilla and 1/4 cup nutella. (you’ll use the other 1/4 cup of nutella later) Beat in one egg at a time. Your dough will be a little difficult to mix, that’s totally the right consistency.

3. Using a spoon, mix in the chocolate chips. And lastly, the nutella. The goal is just to swirl the nutella, not fully mix it in.

4. Bake in a 375 degree F oven for 10-12 minutes, depending on how brown you like your chocolate chip cookies! Take out and let them cool for 2 minutes before taking off the tray and placing on a cooling rack. Sprinkle with sea salt! Optional, but highly recommended 😉

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Send a pic when you make them!

Enjoy!
Stephanie

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Chicken with Sun Dried Tomatoes, Artichokes & Mushrooms

Simple, yet so sophisticated! Very quick to make. This is something you would easily pay a good $28 for in a restaurant. Make it at home and you’ll pay only about $5! BOOM.

No specific amounts of ingredients needed. If you love artichokes, put in a gazillion. If you hate mushrooms… put in 0! Get it?

You’ll need:

1 tbls olive oil

Chicken breast (1 per person)

Fresh Thyme (about 2 tbls chopped)

Artichokes

Sun Dried Tomatoes

Mushrooms

Rice or Pasta

The chicken part will only take less than 20 minutes. So put up your rice or pasta before you start cooking the chicken or it will get cold! My brown rice takes 45 minutes, so I put it on the stove, go do some other things and then come back to cook the chicken! I make this dish a lot. 🙂

Chop the thyme and cut the mushrooms into quarters.

Heat the olive oil in a wok or saute pan. Add the thyme and mushrooms and cook on medium low, covered, while you cut the other ingredients.

Cut the artichokes and sun dried tomatoes into bite sizes pieces. Then, put in a bowl and set aside. Cut the chicken into bite sized pieces. I cut the artichokes, mushrooms and sun dried tomatoes first so that you don’t have to wash the cutting board before you cut the chicken. 🙂

Add the chicken to the mushrooms. Cook, covered, for 2 minutes. Take the cover off and stir. Cook for another 2-3 minutes until the chicken is all white, but not cooked all the way on the insides. Now add the artichokes and sun dried tomatoes. Cover and simmer for another 2-3 minutes to let the flavors combine. Serve on top of the rice or pasta! BOOM! So simple. Enjoy!!

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