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

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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! 🙂

dc nyc  steph2 times square

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

Chocolate Raspberry Banana Bread

This is my spring spin on banana bread! In preparation of my uncle Andrew’s birthday, I asked what his favorite flavor combo is. I was having a craving to make banana bread and when he said his favorite combo was chocolate raspberry — BOOM! This idea hit me. 🙂 The bread is so moist and absolutely delicious! Simple to prepare and you’ll only have one bowl to clean! Enjoy!

You’ll need:

1/2 cup butter

1 cup sugar

2 eggs

4 mashed ripe bananas

1/2 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 cup chocolate chips

1 cup fresh raspberries

1. Cream together the butter and sugar. Mix in the mashed bananas and eggs. Add the vanilla and give it one more quick mix.

2. In a small bowl, whisk together the flour, baking soda and salt.

3. Add in to the wet ingredients and mix until well combined.

4. Wash the raspberries and pull them in half. You can cut them if you choose, but I thought pulling them apart was just faster. Gently, fold the raspberries and chocolate chips into the batter.

5. Grease a loaf pan with butter or baking spray. Add your mixture. Bake at 350 degrees F for 1 hour, or until a toothpick comes out clean. Check on it halfway through and if the top is getting too brown for your taste, just place a piece of tin foil over the top of the bread!IMG_2909

I know this will be a true test of patience… but wait until the bread is completely cool before taking out of the pan and slicing!

Enjoy!
Stephanie

Best Carrot Cake Recipe

Mmm this carrot cake recipe has been passed down through generations in my family! It’s a staple for family parties, especially on Easter!

For the cake:

1.5 cups vegetable oil

2 cups sugar

4 eggs, separated

1 tbls hot water

8 oz can crushed pineapple

1.5 cups grated carrots

2.5 cups flour

2.5 tsp cinnamon

1.5 tsp baking soda

1.5 tsp salt

For the frosting:

1/2 cup butter

8 oz cream cheese

2 cups powdered sugar

1 tsp vanilla

1 cup ground walnuts

1. Cream together the oil, sugar, egg yolks and hot water. Add the carrots and pineapple.

2. In a separate bowl, sift the flour, cinnamon, baking soda and salt. Add to the wet mixture.

3. In another bowl, beat the egg whites until stiff and gently fold into the mixture.

4. Pour into greased pans, either 2 – 9″ pans or 3 – 8″ pans. Bake at 350 F for 30 minutes. Check it after 30 with a toothpick, it may take longer in your oven. I made it in the 9″ pans and it took 37 minutes.

5. Cool the cakes completely before frosting. For the frosting, mix together all of the ingredients. Boom! Done.

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Happy Easter, everyone!!

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Stephanie

Chocolate Mug Cake (<500 cals!)

Single serving dessert (AKA portion control). Less than 500 calories. Probably costs less than $1. How can you resist this?!

Ingredients:

1/4 cup flour
3 tbls sugar
2 tbls cocoa powder
pinch of salt
1/4 cup + 1 tbls water
1 tbls vegetable oil
drop of vanilla extract
ice cream (optional)

1. In a mug, mix the dry ingredients with a fork.

2. Add the wet ingredients and again, mix with the fork until well combined. Should look like the same consistency as cake batter.

3. Microwave for about a minute and a half.

4. Spoon ice cream, or any sundae accoutrements you have in your cupboard!!

About 430 calories without the ice cream. So tasty, you won’t feel like it wasn’t enough.

Seriously, that’s IT! Enjoy, take a picture and send it to me!!!

Stephanie