Posts Tagged ‘chocolate’

Chocolate Peanut Butter Blender Muffins

blender muffins

Is it crazy to run a 10 K without ever racing in a 5 K? I’m trying to decide if I can jump (or run) into a 10 K with no real race experience, or if should prepare a little longer (than a month-ish) for a longer race. I’ve been doing my runs, most between 5 and 6 K, a few times a week casually along with other workouts. I want to do the 10K, but just want to make sure I’m fully prepared! Heck, I might sign up and then I’ll just have to do it – ya know? Is it wrong I’m most worried that I’ll have to wake up at like, 6 am to get ready for the race? lol – maybe I need to re-think this whole race thing.. for those of you who are seasoned racers, what’re your thoughts about diving into a slightly longer race before doing any shorter ones?

In the meantime I’m loving this whole fall-thing. I’ve purchased no less than 3 pumpkin pie candles, and lit my campfire s’mores candle thats been hiding in my cupboard since last fall. The house smells aromatically fall. I’ve talked before about how I love fall baking – it’s the best. Everything from soups to baked goods, comforting healthy fall foods are where it’s at. 

Now lets talk about these ah-mazing blender muffins!! I’ve seen them online for a little while, and I don’t know why it took me so long to make the first batch of them. seriously – they’re easy, wheat-free and the easiest prep ever.mini blender muffins bakeaholicThrow a few ingredients into the blender (or food processor) and whirl the deliciously thick batter together. Perfect as part of breakfast, a little snack or pre-post run tidbit because its packed full of healthy fats – avocado and peanut butter. Both of which give you fuel for a run or recovery from your workout. I used carob chips in place of regular chocolate chips, but you can use either. I think adding some nuts on top, crumbled almonds or even walnuts would be good too.

This is my first foray into mini-blender-muffins and I’m already thinking about the next combination I’m going to make. 

blender muffins // bakeaholic.ca

Chocolate Peanut Butter Blender Muffins
Yields 16
Flourless mini-muffins made with healthy-fats like avocado and peanut butter. Perfect for a quick grab-and-go snack.
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 1 cup of natural peanut butter
  2. 2 eggs
  3. 1 small-medium sized ripe avocado
  4. 1/3 cup of unsweetened cocoa powder
  5. 1/2 tsp baking powder
  6. 2 Tbsp honey or other liquid sweetener
  7. Mini Chocolate-Chips (I used carob chips)
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Spray a mini-muffin pan with baking spray - I use coconut oil.
  3. Place all of the ingredients in a blender or food processor.
  4. Blend/process until smooth - batter will be silky and thick.
  5. Use a small ice-cream scoop to pour into greased muffin pan.
  6. Top with a few mini chocolate chips (optional)
  7. Bake 9-10 minutes.
Notes
  1. Keep in container on counter or in fridge for a few days, or freeze.
Adapted from Heather's French Press
b a k e a h o l i c http://www.bakeaholic.ca/

Chocolate Zucchini Bread

zuchbread

It rained today – which is a sure sign that autumn is right around the corner. I welcomed the refreshing shower, however it’s still incredibly warm out. Last night the fan was pointed right at me but it was still so warm to sleep. I long for cooler fall days where I don’t have to wait until 8 p.m. to go for a run, when even at that hour its still a warm 20 degrees out. I’m sure I’ll eat my words when it’s truly fall and I’m grudgingly turning on the heat in the house. Of course they will be candles, oh yes. I can already smell the ‘fireside s’mores’ candle that’s been sitting on my shelf waiting to fill our house with its delicious scent. 

I will admit, there are lots of dishes I can’t wait to cook and bake in the fall. Of course there is the usual pumpkin fare; cinnamon rolls, doughnuts, streusel muffins, cupcakes, muffinsice cream, swirl brownies (oh yes), bundt cake, and chili. But I also look forward to all the squash, Zucchini in particular, spaghetti squash, soups and chili’s.

BuzzFeed posted about things all basic girls do in the Fall – and I must admit I do quite a few of them – with the exception of the #PSL phenomenon. I don’t drink coffee, but I think that if I did I’m not sure I would indulge in the pumpkin spice latte craze, or at least I hope I wouldn’t. But I am a sucker for fall and all the things it brings with it. I’m sorry to say I’m already thinking about pumpkin patch visits, thanksgiving and even better, friendsgiving 2.0. Last year’s friendsgiving was full of amazing food and friends, a tradition I hope to carry on for years to come.

I’m also happy to have my cousin move into the neighbourhood! –  just across the street. I think about our family living together, her parents and mine, when they were young and I’m excited to have them living close to us, along with the most adorable little boy who I get to see often. I made them this zucchini bread when they moved in as a welcome to the neighbourhood, and a welcome to fall. 

zuch

Chocolate Zucchini Bread
A moist zucchini loaf cake made with greek yogurt.
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Ingredients
  1. 1/2 cup butter, room temperature
  2. 1 1/2 cups sugar
  3. 1/2 cup canola oil
  4. 1 tsp vanilla
  5. 1 tsp baking soda
  6. 1/2 tsp baking powder
  7. 2 eggs
  8. 1/2 cup greek yogurt
  9. 2 1/2 cups flour
  10. 3/4 cups dutch process cocoa + extra for dusting 2 tsps espresso powder
  11. 3 cups shredded zucchini
  12. 1/2 cup chocolate chips
Instructions
  1. Preheat oven to 325°F.
  2. Line and grease a loaf baking pan with parchment paper.
  3. Beat the butter, sugar, baking soda, baking powder together until creamy. Mix in the canola oil and vanilla until smooth. Add the eggs and beat until smooth. Stir in the yogurt, alternating with the flour.
  4. Mix in the cocoa and beat until smooth. Fold the zucchini and chocolate chips into the batter. Pour the batter into your baking pan, sprinkle with chocolate chips and bake the cake for 30 to 35 minutes.
Adapted from Use Real Butter
Adapted from Use Real Butter
b a k e a h o l i c http://www.bakeaholic.ca/

Best Ever Chocolate Quinoa Cake {flourless, vegan frosting}

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I just posted a new recipe for Vancity Buzz – A flourless chocolate quinoa cake made with no flour substitutes – just 2 cups of regular cooked quinoa. It’s actually one of the best chocolate layered cakes I’ve made, and the best part is it’s wheat-free. I made it for friends and if I hadn’t said there was quinoa in it they probably wouldn’t have been able to guess. 

It’s the perfect ‘healthier’ chocolate layered cake for special occasions (definitely will become a birthday staple) or a regular thursday night after dinner treat. Or, breakfast. 

Check out the recipe here.

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