Peppermint Bark

Nothing says Christmas like Peppermint Bark.

Seriously, how much more beautiful can a dessert get?

Peppermint Bark

1 12oz bag of dark chocolate bits

1 12oz bag of white chocolate bits

candy canes

Prepare your cookie sheet with a Silpat or line with parchment paper. In a double broiler, melt your dark chocolate first, until nice and smooth. Pour dark chocolate over the lined baking sheet and spread evenly, until you reach your desired thickness (remember, another layer of chocolate will be going on top. the chocolate also gets a bit harder to break when thick. I did about 1/8 inch). Place the baking sheet in the refrigerator until the white chocolate is ready. In the same double broiler (after rinsing), melt your white chocolate until nice and smooth; stirring occasionally. While the white chocolate melts, place the amount of candy canes you desire, into a large zip lock. With the end of a utensil or hammer, break up the candy canes until they resemble crumbs. When the white chocolate is finished, fold in half of the peppermint crumbs. Then, pour the white chocolate over the dark chocolate and spread evenly (The white chocolate may be a little harder to spread since it has peppermint pieces in it, but do your best). Take the remaining amount of peppermint bits and sprinkle over the top of the bark. 

Place the baking sheet back into the refrigerator for about 20-30 minutes or until hard. Break bark up with hands into whatever size you would like. 

Store in a mason jar in a cool, dry area or (best) in the refrigerator.

These work as wonderful Christmas gifts! Fill a mason jar, seal with a lid, and tie a ribbon around it! Viola!

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Holiday baking

Since I was away from my blog this Thanksgiving, sitting around campfires, hiking up large hills, snoozing in tents, instead of sharing some yummy Thanksgiving baking treats, I thought I would come back with some of my past treats that I feel fit perfect for the holiday season, and will most definitely prepare again this year around!

Spiced Cranberry-Orange Loaf makes for the perfect holiday breakfast or dessert, your pick! Don't forget that tall cup of coffee or tea!

A spicy, moist molasses cookie always makes for a great holiday gift, Christmas Day nibbler or to bring along to a holiday party!

Dark Chocolate Truffles, topped with whatever you would like, nuts, candy, sprinkles, more chocolate, makes for a perfectly rich Christmas dessert, hands down.

These Dark Gingerbread Bars were gone within days and in my home, seemed to be most preferred for breakfast. 

You can never have too much spice or gingerbread during the holiday season. These Gingerbread Cupcakes with a Cinnamon Frosting will forever be my (and my boyfriends!) favorite cupcake.

And, Pumpkin Spice Biscotti. This, you'll win hearts with.

For more recipes, you can go here! Now that we are well into Christmas season, be on the lookout for plenty rich, spicy, extra melt-in-your-mouth desserts coming soon.

Happy Holiday baking!

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Beef Chili

Who doesn't love chili? Whether you are vegetarian, vegan, anti-red meat, anti-veggies?, you can still make a chili! And, a perfectly yummy at that. The chili below was made for my house-mates, all of who are meat lovers.  The ingredients were cheap. The process was incredibly simple. The time it took to cook was nothing. And, that complete smell of bliss traveling up to my nose made me want to do it over, and over again.

End result, you ask? Perfection. The "mm's", smiles and returns for second servings were a dead give-away. What better timing for a warm, spicy meal? I'm thinking a vegetarian one for myself could be in the works here very soon.


'Tis the season!

Beef Chili

1 pound ground beef

1 pound stew meat, chopped

3/4 cup red onion, diced

1/2 cup green bell pepper, diced

1/2 cup red bell pepper, diced

2 garlic cloves, minced

2 (10.7 ounce) cans tomato puree

1 (15 ounce) can kidney beans without liquid (meaning, drained)

1 (15 ounce) can kidney beans with liquid (not drained)

1 (15 ounce) can chili beans with liquid

1 tablespoon chili powder

1/2 teaspoon dried basil

1/4 teaspoon ground black pepper

3/4 teaspoon oregano

1/4 teaspoon Tapatio

Pre-grease your deep soup pan. Set over stove at medium heat. Toss your ground beef and stew meat into the soup pan, and brown. While the meat is browning, you can chop up/prep your vegetables. Once browned, toss in once can kidney beans with liquid, one without, and your can of chili beans with the liquid, as well. Then your tomato puree. Then your chopped onion, red and green bell peppers, and garlic cloves. Follow immediately by your spices: chili powder, dried basil, ground black pepper, and oregano. Add a splash of Tapatio or hot sauce of your choice. Stir together all of the ingredients. Bring your chili to a boil, then reduce heat to a low heat, and allow to cook, covered, for 45-60 minutes or taste to your liking.

Serve warm. Maybe topped with some cheese? Or some of this cornbread? What about these?? MM!

NOTE: Do not cook your stew meat ALL the way through when you begin browning. You just want to brown the stew meat because it will continue cooking when the chili is boiling. Otherwise your meat may be too tough. 

Also, you can cook this chili for as long as you would like and as little time of 30 minutes. Taste periodically as you cook. You can keep it on a low sim for as long as you would like, however the peppers will become very tender. So, it just depends on how you like your veggies! 

**The photo doesn't even do this savory any justice. So, I apologize for the lack of quality. To be honest, I don't even own a camera (sad), I just make do with what I have. Never fear... this could change very soon.

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Pumpkin Spice Bars

Although this month may be National Peanut Butter month, to me, November means "Pumpkin".

So, go Pumpkin crazy. I am.

With an oat crusted bottom, and a moist pumpkin spice center, it makes for a perfect addition or alternative for Thanksgiving dessert's. 

 I myself, am about to go have one for breakfast with a nice, big mug of Christmas Blend coffee. 

Oh, how I love the holidays.

Pumpkin Spice Bars

Bar:

1 1/2 cup rolled oats

1 1/4 cup whole grain flour

3/4 cup dark brown sugar

1/2 cup chopped almonds (you can switch it up!)

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup butter, room temperature (I used Earth Balance)

Filling:

15oz canned organic pumpkin (not pie filling)

2/3 cup milk

1/3 cup dark brown sugar

1 egg

1 heaping tablespoon Pumpkin Spice

Preheat oven to 375F. In a large bowl, mix all of your bar ingredients, adding in the butter last. Kneed the butter into the mix, until it resembles a crumbly texture. Reserve about 1 1/2 cups of this mixture for the topping, and press the rest of it into a pre-greased 13x9 pan. Bake for 10 minutes.

In a medium bowl, beat all of the filling ingredients until fully combined and smooth. Pour this mixture over the baked crust, then top with the reserved bar mixture, and toss back into the oven for 25-30 minutes. Allow to cool before cutting.

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Dark Chocolate-Chocolate Chunk Peanut Butter Fudge Cookies

(Mhmm. We're going big this morning.)

Did you know that it is National Peanut Butter Month?

No? .. Well, now you do. And, you should probably march your cute little self into that kitchen of yours and whip up some of these cookies. This cookie, changes the game for cookies, my friends.

Believe me. Your relationship with peanut butter, (because you will have one now after these cookies, no matter your feelings before) just got real deep.

Dark Chocolate-Chocolate Chunk Peanut Butter Fudge Cookies

1 1/2 cups dark chocolate chips

2 1/2 cups 100% whole grain flour

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, room temperature

1 cup dark brown sugar

2 teaspoons maple syrup

2 eggs, beaten

2 cups dark chocolate chunks

3/4 cup confectioners' sugar

1/2 cup peanut butter 

(you can use more of each if you need to, depending on how much fudge you want to put inside your cookies)

Preheat oven to 350F. 

In a double broiler, melt your dark chocolate chips, over medium heat until smooth. Once melted, allow to cool to room temperature. In a large bowl, beat butter, brown sugar and maple syrup until light and fluffy. Stir in melted chocolate and eggs, until fully combined. Then fold in your chocolate chunks.

In a small bowl, mix peanut butter and confectioners' sugar until light and fluffy. 

Drop 1/2 tablespoon chocolate cookie dough batter on Silpat lined baking sheet, then add teaspoon-sized peanut butter fudge ball on top of that, and top it off with another 1/2 tablespoon of chocolate cookie dough. Bake your cookies for 10-12 minutes. 

Admire your cookies once they are finished, because these babies won't last you long. 

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Banana Loaf (vegan, no refined-sugar)

Today I woke up at 7:15am (on purpose) to go for a run before work. This time change has caused a little change in my routine. The first thing I thought of was, "What  AM I THINKING!?" and how much I dislike the time change. I knew it was going to be super cold outside, and my bed was just so warm. Every part of me kept saying "Rachel, don't do it. Stay in bed." But, my head wasn't complying. So, I did it.

How do I feel?  Well.. now, I feel wonderful. I also feel relieved that I do not have to visit the smelly, cootie-filled gym later on this evening, where I will probably have to wait 20 minutes for a treadmill that bores the heck out of me after 10 minutes, which usually results in my work out cut short. So, right now, I can say I am pretty content with the very hard decision I made this morning. 

How did I feel while doing it? Like hell. It was cold. I wanted to get back in bed. It really didn't feel worth it. And, at every single corner I debated taking a sharp turn right back around. To be honest, I would have rather spent the plenty amount of time I had before work to make a huge gourmet breakfast, than run 2 miles (which is nothinggg). 

(slightly bitter still)

But, as much as I speak negatively about this little "adventure" I took this morning, it really was all worth while. I feel wonderful, and full of energy. I even got to have my gourmet breakfast just like I wanted, including 2 massive slices of this loaf. 

So, don't listen to my bitter self when I said it was the worst. It really is the best and you will feel at your best when you are finished. Give it a try! Having a delicious, healthy breakfast treat waiting for you at home helps a TON! Just saying....

Banana Loaf (Vegan, No-refined sugar)

3 large, ripe bananas

1/2 unsweetened applesauce

2/3 cup raw agave nectar

2 teaspoons raw honey

2 cups whole grain flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon cinnamon

raw pecans

Preheat your oven to 350F and prepare your loaf pan. In a large bowl, mash bananas. Add applesauce, agave and honey, stirring until light and creamy. Toss in the cinnamon, and stir until combined. In a medium bowl, whisk flour, baking powder, and baking soda. Add the flour mixture to your banana mixture, stirring until just combined. You can now add in your raw, chopped pecans, or leave to be sprinkled on top of the loaf. Pour the batter into the loaf pan, and now, sprinkle your pecans right on top. Bake for 50-55 minutes.

Serve warm, and drizzle with honey, agave, or if you are feeling naughty, slap a bit of Nutella on top (my roommate said it's to die for) !

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The Green Blend

Best feeling ever: 

feeling healthy.

And, this is just one of the ways I do it.

The Green Blend

kale

blueberries

a banana

raw agave

ground flaxseed

springwater

The amount of each is up to you. If you are making a single blend try this: 1 1/2 cup chopped kale, 1 1/2 cup fresh blueberries, 1 banana, 1/2 tablespoon raw agave, and as much water needed to blend and juice your smoothie. First, place kale, blueberries, and banana in the blender. Pour just enough water to get it blending. Continue to add water until smooth, not thick. Blend until fully combined. Then add agave and flax. Once full combined, toss in a few ice cubes for chill and some thickness, and blend until combined.

Then, enjoy your blend with a nice protein bar. In my case, a vegan Go Organic bar. It had me at Dark Chocolate... well, and vegan. and, organic.

**blend pictured above was one I got at Whole Foods Juice bar. I fell so in love with it, I made my own today; With my own twist, of course. 

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Dark Gingerbread Bars

 

 

 

 

While Halloween, for me, usually calls for treats rich in pumpkin, smothered in candy, and chocolate oozing out from every direction, that wasn't the case for me this year. This Gingerbread kick I am on has yet grown old, and to be honest, I don't mind it one bit. It just fits this season so well, as well as me; especially on a day like today, brisk air, blowing wind, rustling leaves and that Autumn scent in the air. Gingerbread today, couldn't be more comfortably perfect.

Dark Gingerbread Bars

1/2 cup butter, melted

1/2 cup dark brown sugar

1/3 dark molasses

1/2 cup dark baking cocoa

2 large eggs

1 teaspoon pure maple syrup

1 1/4 cups whole wheat flour

1 1/2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon all-spice

1 teaspoon baking  soda

1/3 teaspoon baking powder

1/2 teaspoon salt

chopped roasted pecans

homemade frosting glaze

Preheat oven to 350F. In a medium bowl, melt your butter. After the butter is melted, add the molasses and brown sugar, mixing until combined. Then you will add in the dark cocoa; mix well. Slowly, add in the eggs one at a time, stirring thoroughly after each one. Then, add in the maple syrup. In a side bowl, whisk together flour, baking powder and soda, salt and spices. Once well mixed, slowly add into the wet mixture, mixing until well incorporated. Spread batter into a pre-greased 8x8x2 pan (any cake pan will do!), and bake for 20-23 minutes. 

Once your bars have cooled, you can then drizzle them with a glaze and top with chopped pecans!

Glaze:

2 cups confectioners' sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1/3 cup milk

Combine confectioners' sugar, cinnamon and vanilla together. Gradually add milk to mixture, using little at a time until you reach desired consistency of glaze. You may need more milk than this calls for.

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