Romancing The Chocolate: Chef Cookies: Cinnnamon-Espresso Chocolate Chip Vegan Style

Romancing The Chocolate: Chef Cookies: Cinnnamon-Espresso Chocolate Chip Vegan Style: From Denny:  Raise your hand if you love the combination of coffee, chocolate and cinnamon.  Yeah, I thought so; me too.   This easy recipe is from Chef Chloe Coscarelli, a winner of the Food Network's "Cupcake Wars."

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Unusual 2 Tasty: Chocolate Pudding In The Raw

Unusual 2 Tasty: Chocolate Pudding In The Raw: From Denny: There are devoted fans of the raw food diet. While not everyone can partake of this lifestyle there are many recipes anyone can enjoy. This Raw Chocolate Pudding is one of them - and so easy and quick to make!

Who doesn't love the taste pairing of chocolate and coconut? An added bonus is that in place of refined sugar the recipe uses agave nectar which is far superior on the glucose meter for diabetes and others sensitive to sugar.

The raw food diet, and this very simple and quick version of chocolate pudding, may seem unusual but it sure is tasty!

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Recipe: Simple Easy Chocolate Coconut Krispies, Plus Vegan Recipe

This is a S'Mores version, cool! Image by e.marie via Flickr

From Denny: People are always searching for a recipe of a food they fondly remember from childhood - and Rice Krispie bar cookie recipes are often a favorite! When this was featured in our local newspaper recently (no photo) I just had to include it here. What's perfect about this simple easy recipe is that it's perfect for this holiday weekend of Labor Day. You can make and take it any where easily, enjoy!

From: Susan Filopowicz

Yield: 12 muffin-size or 24 minimuffin-size servings.

Ingredients:

4 Tablespoons butter

4 ounces unsweetened chocolate

1 (10-ounce) bag marshmallows

6 cups Rice Krispies cereal

2-1/2 cups shredded coconut

1 can sweetened condensed milk

1-1/2 teaspoons water

1/2 teaspoon vanilla extract

1/4 cup toasted slivered almonds

Directions:

1. Melt butter, 2 ounces unsweetened chocolate and marshmallows. Combine and add Rice Krispies and cool.

2. Spray palms of hands with cooking spray and while mixture is still warm press the mixture up to 1/2 full of the minimuffin cups or regular cupcake tins.

3. In a medium glass bowl, stir coconut with 2/3 cup sweetened condensed milk. Microwave 1 minute on high. Stir and cook 1 to 2 minutes longer. Remove and let stand for 5 to 10 minutes to cool slightly. While warm, pour over the crispy mixture to the top.

4. In a small bowl, combine the remaining 2 ounces of chocolate and 1/3 cup sweetened condensed milk and microwave for 30 seconds. Stir and microwave for 30 more seconds. Add water and vanilla and drizzle over each crispy cup and top with several slivered almonds.

***

Vegan version of Rice Krispie treats Image by Jocelyn | McAuliflower via Flickr

Now here's another version of a Rice Krispie treat, vegan style from Jocely McAuliflower @ Brownie Points Blog.

Chocolate GORP Rice Crispy Treats

GORP: Good Old Raisins and Peanuts

Lightly oil an 8″ x 8″ baking pan and set aside.

Combine in a sauce pan:

light corn syrup, 1/2 cup

light brown sugar, 1/4 cup packed

1/4 teaspoon salt

Bring to a full boil and remove from the heat.

Stir in:

peanut butter butter (or any favorite nut butter), 1 cup
(Warming the peanut butter jar in the microwave makes the 1 cup easier to scoop out.)

vanilla, 1 teaspoon

crisp puffed rice cereal, 3 cups

With oiled hands, press the mixture firmly into the buttered 8″ x 8″ pan.

Directions:

Sprinkle the top with chopped raisins and enough grated or finely chopped semi-sweet chocolate to cover the entire pan, making sure to get the chocolate in the corners, as well as thick enough to form a layer. As I was working with a large block of chocolate and free-form with the raisins, I don’t quite remember the quantities required. A four ounce chocolate bar and 1/2 cup of raisins are a good place to start.

Using a blow torch (or a brief visit to the broiler), melt out the chocolate layer to help adhere the raisins.

This cuts best before the chocolate has completely hardened.


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Recipe - Vegan Chocolate Chip Cookies

Note from Denny: Found this fun little healthy recipe using lots of chocolate over at the photography site of flickr! Enjoy!

Chocolate Chocolate Chip Cookies with Tofu

- vegan recipe

Yields about 12 large cookies

Photo and recipe by freakapotimus @ flickr

Ingredients

1 cup unbleached all-purpose flour

1 cup unrefined sugar

1 cup chocolate chips

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/8 teaspoon fine-grained sea salt

1/2 cup soy margarine

1/2 cup silken tofu OR 2 eggs (3 eggs for a cakey texture)

1 teaspoon almond OR vanilla extract

Optional: try adding 1 cup nuts to the dry ingredients!

Preheat oven to 350 F.

Grease a cookie sheet or line with parchment.

In a large mixing bowl, mix flour, sugar, chocolate chips, cocoa powder, baking soda, and salt.

Blend margarine, tofu (or egg), almond (or vanilla) extract.

Pour wet ingredients into dry ingredients and mix well.

Drop cookie dough onto sheet using a tablespoon.

Bake 15-20 minutes, or until cookie bottoms begin to brown.

Briefly cool on a cooling rack--they are tasty warm!

Note from freakapotimus @ flickr: For the batch I made yesterday, I used the equivalant of two eggs instead of the three called for, and they came out a bit less cakey but still chewey and moist. Although I feel bad I cheated on the vegan-ness by using Swiss-made dairy chocolate chips.

This was my first fime making this recipe, and the cookies turned out so yummy delicious! It's an easy-to-follow recipe that can, without any trouble, be vegan--I find it's tastier with the tofu!

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana