Posts Tagged ‘chocolate’

Almond Butter Chunky Monkey Ice Cream + DIY Dipped Cones

Almond Butter Chunky Monkey Ice Cream + DIY Dipped ConesAlmond Butter Chunky Monkey Ice Cream + DIY Dipped ConesAlmond Butter Chunky Monkey Ice Cream + DIY Dipped ConesI’m not sure how this is my FIRST ice-cream related post of the summer – but it is. I’m actually shocked there isn’t more ice-cream in my freezer right now. 

I’ve been practically melting in our early-summer heat wave here in Vancouver. We usually get ‘summer’ weather later in the season in August, even into September. It’s really crazy that we’ve had almost 30 degree weather all week long, and more in the forecast. 

Last week I posted for Vancity Buzz about frozen treats to try in Vancouver, including popsicles and ice-cream. Right now the only thing I want to eat is a cool treat. 

As much as I’d love to eat ice-cream all day every day it’s not very healthy – except maybe when it’s only 3 ingredients and homemade. 

When I’m not reaching for ice-cream my go-to cool down is a nice cold smoothie with lots of ice. Right now I’m loving blueberry, peanut butter, kale, almond milk and ice. I announced the winner of last weeks giveaway if you haven’t check it out yet! Thanks for entering everyone =)

This weekend I’m excited to go to a friends bridal shower, and looking forward to the stagette next weekend in the interior – which will be even hotter. Thankfully we will have a lake to jump in, and wine tastings to cool off with. She’s getting married in September – and I can’t wait for their wedding!

Speaking of wedding – I’ll have to post about our progress so far – or lack thereof. I was so crazy about wedding stuff when we first got engaged and then lost my inertia. We’ve been engaged almost 7 months now! but still have lots to do.  

Almond Butter Chunky Monkey Ice Cream + DIY Dipped Cones

Last year I discovered the joys of 1-Ingredient Banana Ice cream. You can definitely eat it plain, or add in some other ingredients. With a dairy-allergy ice-cream in the summer can be a real tease – which is why I’m happy to make my own better versions at home to eat myself.

This ice-cream recipe is vegan & dairy-free with only a few ingredients that you can make in no time. I also dipped some cones in chocolate and almond meal to give it that extra indulgent quality. It’s sort of like a grown-up Drumstick – only much healthier.

Almond Butter Chunky Monkey Ice Cream + DIY Dipped ConesAlmond Butter Chunky Monkey Ice Cream + DIY Dipped ConesAlmond Butter Chunky Monkey Ice Cream + DIY Dipped Cones

And yes – I did eat this for lunch. 

Almond Butter Chunky Monkey Ice Cream
Yields 1
Just like your favourite indulgent ice-cream flavour, this Almond Butter Chunky Monkey is healthier, which means you can eat more of it. Banana Ice-Cream studded with, almond butter chunks and chocolate chunks in a dipped waffle cone.
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Prep Time
1 hr 30 min
Total Time
4 hr 30 min
Prep Time
1 hr 30 min
Total Time
4 hr 30 min
Ingredients
  1. 3-4 large Ripe Bananas, peeled + sliced, and frozen for at least 1 hour or more
  2. 1/2 cup + 3 Tbs. Almond Butter
  3. 3 Tbs. Almond Meal + more for dipping
  4. 1/2 cup Dark Chocolate chopped, or Dark Chocolate Chips + a little more for melting
  5. 2 tsp. Coconut Oil (separated)
  6. Small Waffles Cones (optional)
While you wait for the bananas to freeze
  1. Place a sheet of parchment paper on a baking sheet and set aside. Add the1/2 cup Almond Butter, + 1 tsp. coconut oil and Almond Meal together in small bowl. Mix until thoroughly combined.
  2. Spoon mixture onto parchment paper and spread with spoon or spatula to create a square/rectangle.
  3. Place in freezer until firm, about 30 minutes.
  4. Remove frozen banana slices from freezer and place in food processor.
  5. Turn food processor on and blend bananas, stopping to scrape down when needed. This will take about 5-10 minutes of blending. The bananas will get easier to blend as they warm up. The beginning of the ice-cream will look like small banana 'crumbs' and then blend into a creamy soft-serve style ice cream.
  6. Allow to blend until smooth. Once blended add the 3 Tbs. Almond Butter and pulse one or two times to distribute.
  7. Remove Almond Butter mixture from freezer and, using a pizza cutter, slice into small squares. These will become your "Almond Butter Chips" throughout the ice cream.
  8. Quickly add the Almond Butter Chips along with the chopped Dark Chocolate to the ice cream and pulse again until just blended.
  9. Using a spatula transfer the ice-cream to a container with a lid and smooth the top. Place in freezer for at least 3 hours before serving.
To make the dipped chocolate cones
  1. Melt 1 tsp. Coconut Oil along with about 1/4 cup dark chocolate (either in the microwave on low intervals, or on the stovetop) - place in small ramekin or shallow dish.
  2. Take one cone at a time and dip top into the chocolate making sure to cover all edges and about 1/2-inch down the cone.
  3. You can leave them plain - or roll the freshly-dipped cone into almond meal to cover.
  4. Place dipped-side down on a piece of parchment and allow to dry on the counter until set. You can also transfer to the fridge to speed-up the process. Store any un-used cones in an air-tight container in the fridge.
b a k e a h o l i c http://www.bakeaholic.ca/

Raspberry Brownies

Raspberry Brownies // bakeaholic.ca

Raspberry Brownies // bakeaholic.ca

It’s my birthday week! (Yes, I make a whole week of it).

Actually It’s my birthday tomorrow – woohoo! I’m celebrating it Saturday night as well, and had a lovely birthday lunch yesterday with my soon to be mother-in-law and sister-in-law, along with my adorable little niece. 

Every year I try and bake something special just for my birthday and share it with family or friends. I have a few recipes I’m wanting to make for this weekend so I’ll share them next week. I made these brownies at 10:00 at night on Monday because it’s far too hot out right now to have the oven on during the day. Also, brownies are better (read: a must) if they sit overnight, usually in the fridge. This allows them to become dense and fudge-like without being too cake-y. Baking them the night before means you have no option but to wait, and you can go to bed dreaming of brownies without being tempted to eat them ;)

If I had a choice between a layered cake, a cookie or a brownie I would almost definitely choose a brownie. It has to be a certain type however, one that is dense, crisp on top with a layer of crackle crust, and a dense fudge centre that you can really sink your teeth into. I like cookies and cake too, but I would always go for a rich chocolate brownie over the other two. 

Raspberry Brownies // bakeaholic.ca

Brownies are in the same category as cookies because they’re a ‘finger food’ dessert, meant to be eaten with your hands instead of a fork like cake. The ‘food legend’ goes to say a housewife forgot to add baking soda to her cake mix and the batter didn’t rise, therefore creating a thinner dense dessert. She cut it up into small pieces and served it as a bar. 

I’ve made quite the collection of brownie recipes on my site to prove my love for the dense dark square including:

Vegan Brownies (amazingly dense, you’d never guess they were vegan)

Flourless Almond Meal Brownies (no flour! same texture if not better than regular and perfect for gluten/wheat sensitive friends)

Deep Dish Chocolate Chip Brownies a.k.a brookies (the best of both worlds, brownies topped with chocolate chip cookie dough)

Fudgey Banana Brownies (a delicious blend of fruit and chocolate to create a thick brownie)

Banana Brownies with Chocolate Avocado Ganache (the banana brownie taken to the next level with avocado ganache, believe me it tastes good!)

Chocolate & Blonde Swirled Brownies (blonde brownies with a touch of chocolate)

Pumpkin Swirl Brownies (perfect for fall, pumpkin and chocolate are a great duo)

Raspberry Brownies // bakeaholic.ca

Raspberry Brownies
Yields 16
A dense delicious brownie studded with raspberries.
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Ingredients
  1. 1 1/4 cups whole spelt flour (can sub regular AP flour, Whole Wheat Flour or gluten-free)
  2. 1/2 cup cacao powder
  3. 1/4 tsp baking soda
  4. 1 stick (1/2 cup) unsalted butter
  5. 3.5 oz dark chocolate, chopped (or 1/2 cup dark chocolate chips)
  6. 1/2 cup sugar
  7. 1/4 cup almond milk
  8. 2 eggs (flax or regular will work)
  9. 1/2 pint raspberries
Instructions
  1. Preheat oven to 350˚F. Line a 9″ square pan with parchment paper; set aside.
  2. In a large mixing bowl, whisk together the flour, cacao powder and baking soda.
  3. In a a microwave-proof bowl melt the shortening and chocolate, 1-2 minutes.
  4. Once melted, stir in the sugar and heat additional 30 seconds.
  5. Create a well in the center of the flour mixture and pour in the eggs (flax or regular) and chocolate mixture; stir with a whisk just until combined. Add in almond milk.
  6. Batter will be thick, switch to spatular and fold together.
  7. Pour the batter into the prepared baking pan and level with the back of spatula.
  8. Dot with raspberries (use as many as you want).
  9. Bake at 350˚F for 20-25 minutes.
  10. Allow to cool in pan entirely, transfer to fridge for an hour or two or overnight. The longer they sit the fudge-ier they will be.
Notes
  1. If your raspberries sink into the batter while baking, simply top with fresh raspberry halves as soon as the brownies come out of the oven.
  2. You could also fold in some raspberries into the batter before pouring it into the pan, and then top with more berries.
Adapted from Oh, Ladycakes
Adapted from Oh, Ladycakes
b a k e a h o l i c http://www.bakeaholic.ca/
 

 

 

Cookies & Cream Cupcakes

Cookies & Cream Cupcakes // bakeaholic.ca

This past weekend I had a party for Adam’s 30th birthday. With his new work schedule (home for 1 week, working out of town for 2 weeks) it was the first weekend he was home after his actual birthday earlier this month. I had planned a nostalgic black & white themed party, with plenty of old photos of a young Adam. He really hasn’t change much since he was little. Seriously. 

Cookies & Cream Cupcakes // bakeaholic.ca

In keeping with the theme I asked the guests to wear some black and white, and the desserts were in theme too. One of Adam’s favourite ice-cream flavours is cookies & cream, so naturally I had to make the cupcakes that flavour. Plus, they fit the theme. 

Cookies & Cream Cupcakes // bakeaholic.ca

Thanks to Pinterest, I made a large 30th birthday sign and taped old black and white photos of the birthday boy on it. It was simple – just cut out a large number from thick poster board. Then, I actually took pictures of old pictures (so I wouldn’t ruin them), and then develop them in black and white. I also made a rice crispy treat cake (a request after seeing one online), almond-flour brownies, and cookies. It’s funny, because everyone loves a good rice crispy treat. Even when your 30. It’s a classic.

Cookies & Cream Cupcakes // bakeaholic.ca

I used the cupcake recipe from the Butter Baked Goods cookbook, and adapted the frosting recipe to make the cookies & cream part. I topped each one with a mini oreo.

Cookies & Cream Cupcakes // bakeaholic.ca Cookies & Cream Cupcakes // bakeaholic.ca

Chocolate Cupcakes with Cookies & Cream Frosting
Yields 24
Dense chocolate cupcakes topped with fluffy cookies and cream buttercream frosting
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For the Cupcakes
  1. 2 1/2 cups AP flour
  2. 1 1/4 cup dark cocoa
  3. 1 1/2 tsp. baking soda
  4. 1 cup butter, softened
  5. 1 cup sugar
  6. 1 cup dark brown sugar
  7. 3 eggs
  8. 1 1/2 cups milk (or almond milk/coconut milk)
  9. 3/4 cup sour cream or plain yogurt
  10. 1/2 cup warm water
  11. vanilla
For the Frosting
  1. 1 cup (2 sticks) Butter, softened
  2. 4 cups icing sugar, sifted
  3. 1/2 cup whipping cream
  4. splash of vanilla
  5. 1/2 cup chocolate graham crumbs
  6. mini oreos (optional) for garnish
For Cupcakes
  1. preheat oven to 350.
  2. 1. Sift together dry ingredients. Set aside.
  3. 2. In stand mixer with paddle attachment cream butter and both sugars on medium-high speed. Scrape down sides of the bowl.
  4. 3. Add eggs one at a time and beat well after each addition. Scrape down bowl.
  5. 4. In liquid measuring cup whisk together wet ingredients. Turn mixer to low, and add dry ingredients in three parts, alternating with liquid ingredients. Begin and end with dry. Scrape down bowl.
  6. 5. Use a small ice-cream scoop to fill cupcake liners 3/4 full.
  7. 6. Bake for 20-25 minutes until toothpick inserted inside comes out clean.
For Buttercream
  1. 1. In stand mixer with paddle attachment beat the butter until pale. Stop to scrape down along the way.
  2. 2. Turn to low, and add the icing sugar 1 cup at a time, whip until fully incorporated. Scrape down bowl. Continue with remaining icing sugar.
  3. 3. Add the milk and vanilla. Scrape down bowl. Add in the graham crumbs and mix.
  4. 4. Turn mixer to medium-high and run for 10 minutes, scraping down bowl in the middle.
b a k e a h o l i c http://www.bakeaholic.ca/
Cookies & Cream Cupcakes // bakeaholic.ca

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