Valentine’s Day Chocolate Heart Shaped Quinoa Coconut Macaroons 

This is one of my favorite holidays. I am such a hopeless romantic. I love Love.❤❤❤

Valentine’s Day can be decadent and nourishing. We usually see quinoa used for savory dishes, but this is one of my favorites. You guys know how much I love quinoa. Check out all the delicious recipes here on my blog, but try this one first. 😘

< y Chocolate Heart Shaped Quinoa Macaroons is one you will come back to often. Enjoy these on Valentine’s Day or any day of the week. It’s an awesome recipe to share with your kids as well.  b>Ingredients 6 tablespoons egg whites (from about 3 large eggs)

1/4 cup maple syrup

1 1/2  cups unsweetened shredded coconut

1 cup cooked  white quinoa. Follow package instructions.

Pinch of sea salt

Instructions:<<<
bine the egg whites and maple syrup in a heatproof bowl.

Begin by tempering the eggs, which will create a nice crispy cookie exterior. Place the bowl over a pot with boiling water and whisk the eggs and maple syrup  together until creamy and warm. When they’re warm to the touch, they are ready to go.

Remove the bowl off the heat and add in coconut, quinoa and salt, mix well.

Chill in the fridge for at least two hours.

Preheat the oven to 325 degrees F and line a baking sheet with a non-stick baking mat or double parchment paper,( so they will not burn under the bottom)

Spray canola oil inside a heart shaped cookie cutter.  Using an ice cream scoop, place the mixture in the heart shaped cookie cutter and fill to the top.<<<
tly press down the mixture into the cookie cutter, molding it into a heart shape. Remove the cookie cutter and continue until you have used all the mixture.  Separating the cookies about 1 inch apart.

Bake in the center of a warm oven for 15 minutes until the cookies are nice and golden brown.

Let them cool for at least 10 minutes or until completely cooled.

Top with Chocolate Ganache<<<
colate Ganache

4 oz dark or semi milk chocolate baking bar, chopped

1/2 cup milk or organic almond milk or any non dairy milk or heavy cream

Pinch of cayenne pepper

Easy version<<<<
ce chocolate pieces in a large bowl. Heat milk on medium high until it comes to a boil. Remove from heat and immediately pour milk or cream over chocolate and stir until completely mixed and glossy. Add a pinch of cayenne pepper and stir. Drizzle over cooled heart shaped macaroons and Enjoy!!<<<<
gt;

Cooking today with William Sonoma ~ Gluten Free Holiday Treats ~ Sneak Peak

It is always a pleasure to come out and share my passion for delicious, healthy eating with William Sonoma’s staff and customers. Today I am cooking up some yummy, decadent and   gluten free holiday appetizers and my gluten free brownie bites with a twist. I will be using William Sonoma’s famous Original Peppermint Bark as a topping for these rich and luscious brownies. I will also be making tuscan white beans stuffed in a roasted campari tomato and yummy zucchini bites stuffed with gruyere and parmesan cheese.

I am so excited to share some of my families favorite holiday treats today with William Sonoma’s customers, as they shop for wonderful gifts for their love ones. So stop by and find some great gifts for your family and have a brownie on me. Here’s a sneak peak of today’s menu.  

Zucchini Bites

INGREDIENTS

2 cups zucchini, grated

1 egg

1/4 cup yellow onion, diced,finely 

1/2 cup cheese gruyere

1/2 cup parmesan 

1/2 cup gluten free  bread crumbs – I used Italian style

Salt and Pepper, to taste. 

DIRECTIONS:

Preheat oven to 375F. Spray a mini-muffin tin with non-stick spray, set aside. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach.  In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper. 4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.  

  • Gluten Free Brownies with Chocolate Ganache these will be topped with William Sonoma Original Peppermint Bark

1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips 

4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar 

1/2 cup (1 stick) unsalted butter, cut into pieces

1 cup firmly packed light or dark brown sugar 

1 teaspoon pure vanilla extract

2 large eggs 1 egg yolk

3/4 cup plus 2 tablespoons gluten free-purpose flour. I love Bob Mills Gluten free baking flour or Pillsbury Gluten-free baking powder. 

1/4 teaspoon baking powder

3/8 teaspoon salt

DIRECTIONS
Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Chop the 4 ounces of semi sweet chocolate bars into 1″ pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 30 -35  minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

This recipe is gluten free, gluten-free flour can take a little more time to bake. It usually takes about 33 minutes on these. 

img_9952

  • Campari Stuffed with Tuscan White Beans with a balsamic glaze

img_9565img_9573

Red Fruit Salad with Cacao Chips for Breakfast

I believe food is Beautiful Healing Art. Okay, I am busted that’s the title of my new cookbook. Hee Hee. 🙂 Today I woke up and wanted to have a fruit salad for breakfast,but not any old fruit salad, something special. I am so happy it’s cherry season, because this girl love her some cherries. LOL. Beside, cherries are very healing for the body. I decided I wanted a monochromatic salad. Yes I am one of those people who likes to eat in color and today I chose red. Red fruits are loaded with antioxidants, fiber, ellagic acid ( a potent anticancer agent), Vitamin A and C and high in potassium. So why not eat red today. This salad is super simple and you go with what you love. I added, cherries, strawberries, goji berries and cranberries. But you can try raspberries, even little pieces of cut watermelon in here would be very refreshing. I also added a little coconut whipped cream, cut up some of my leftover granola I had in the freezer and a few cacao chips sprinkled over the whole salad. That is all to it. This is a vegan version, but you can add greek yogurt to this as well.

Let your mind run wild. Instead of red fruit, do purple and blue fruit. It is a easy way to incorporated more raw foods into your diet,  and a fun experience for your whole family.

This is a rough recipe, because it just putting your favorite fruit together in an artistic way and top it with coconut cream, honey and cacao chips. Enjoy!  Remember to Set the Table with Love.

 

13139247_10153688429893613_7225696106443287209_n
Dark Chocolate and Cherry Fruit Salad
13217048_10153688429928613_5231602122840171272_o
Dark  Chocolate and Cherry Fruit Salad with homemade Granola Bites topped with coconut whipped cream and cacao chips

Ingredients:

Handful of cherries and strawberries

1/4 cup cranberries and 1/4 goji berries

1/2 cup coconut cream and honey to taste

1/4 cup of cacao chips

Directions:

Cut the fruit in half and position on a plate that suits your fancy. Add coconut cream and honey. Garnish with cacao chips.

*The coconut cream is just the top of the cream a can of coconut milk with a tsp of honey, gently stir and top on your fruit salad.

 

 

 

 

Gluten Free Dark Chocolate Cauliflower Brownies

WOW!! So my amazing friend Paula gave me a challenge to make a brownie for her son that hid cauliflower inside and it taste good. Well here is what I came up with.  This was an experiment and may need a little adjusting, so if you have any suggestions, please leave them in my comment box. But I am not bragging, these bad boys were pretty tasty.

Ingredients:

First things first, the cauliflower puree.  You can serve the rest as a side dish or convert it into a soup. But that’s another blog. You will only need one cup for the brownie recipe.

1 head cauliflower, 2 to 2 1/2 pounds

2 tablespoons melted coconut oil

1 teaspoon sea salt

IMG_5264
Gluten Free Dark Chocolate Cauliflower Brownies

Instructions:

Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in a steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes, or until you can poke a paring knife into the stems and you can feel that there’s still a little texture there. Save 1 cup of steaming water.
In batches, put cauliflower in a food processor to puree. If you are having problems getting the cauliflower to puree add a little of the cooking water but as little as possible. With the motor running, add oil and salt.

Set a side.

Brownie Ingredients:

Dry
1 cup brown rice flour
1/2 cup cocoa powder
1/4 cup sorghum flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 cup ground organic raw cane sugar
1/2 cup dark chocolate chips ( cacao chips)

Wet:

1 cup cauliflower puree
1 Tablespoons flaxmeal
3 Tablespoons warm water
1 teaspoon apple cider vinegar
1/2 cup oil, canola oil

Directions:

IMG_5276
Gluten Free Dark Chocolate Cauliflower Brownies

Brownies:

Over a double boiler, on low heat, add the dark chocolate chips into the bowl and stir,until melted. Once melted set aside.  In another bowl add cocoa powder, chocolate chips, sugar, oil and mix together.

In a small bowl mix flaxmeal in the warm water and vinegar and let sit for few minutes about 3-4 minutes, this will be part of your egg, substitute. Add the flax meal mixture to the cocoa powder mixture.
In another bowl, combine all the remaining dry ingredients, stir and add to the cocoa powder mixture. Mix to combine well. Gently fold half of the melted chocolate into the mixture, you will use the other half as a glaze on top of the brownies.  If the mixture is too wet, add a little more cocoa powder. If too dry fold in more melted chocolate.
Spread the mixture into a parchment lined or greased pan. Press and even it out, using a spatula.
Bake 30-32 minutes at 375 degrees F. Bake till the toothpick an inch from the edge comes out with a few crumbs. Do not over bake as the brownie, it will dry them out and make them hard.
Remove from oven and allow to cool. Once cooled remove from the parchment lined pan and cut brownies in squares.  Add the remaining melted chocolate on top of each as a glaze. You can also add more chocolate chips if you like.

Chocolate Torte with a RAW Chocolate Coconut Truffle

RAW Chocolate Torte with a RAW Chocolate Coconut Truffle

img_2996

This is probably one of my favorite Raw food desserts I have ever made. It is so beautiful and decadent. You will hear that word throughout this blog post. My best friend loves chocolate. She is a true purist, when it comes to her chocolate. No raspberry sauce, just chocolate. So when Go Raw junk free foods, sent me some amazing chocolate, I had to do something really special for her.

img_2961
aw Chocolate Torte with Go Raw Super Raw Chocolate Shavings and a Raw Chocolate Coconut Truffle

She is an OB/GYN, she is a mother of 4 beautiful kids and she is also very health conscious and a huge FOODIE.  This dessert fit the ticket. The Raw Chocolate tart is nut free, gluten free, dairy free, vegan and ALL RAW!! I am so excited to share this recipe, because the base of the pie is made from sprouted raw seeds, courtesy of GoRAW junk free foods. I have had such a fun time creating recipes from using their yummy snack foods. This is how I feel about Go Raw foods: You will fall in love with the snack and it will inspire you to make it a staple in your every day recipes. The sprouted seeds made this crust crunchy, a little salty and gave it a nice chewy textures as well. I took some of the remaining crust and rolled it in my hands and made a Raw Truffle Ball, dusted it with some organic dehydrated coconut and there you have it, my garnish for this beautiful, decadent and oh so yummy Raw Chocolate tart.  The chocolate dessert is everything it should be and it’s a Super Food dessert.  I must confess the best part and you can not skip this part, if you make this recipe, is the Go Raw Super raw chocolate. It has just two ingredients raw cacao and raw agave nectar. It made this torte silky and velvety. It literally melts in your mouth. I took a few pieces and shaved them with a grater. Magic!!

img_3020

My best friend was so happy. She is sharing this with her kids as a healthy delicious dessert. I hope you enjoy this dessert. Go Raw junk free food is not just for snacking, it is also for creating amazing delicious recipes.

Ingredients:

Crust :

1 1/2  cups Go Raw Sprouted Super Simple seeds

1/2  cup unsweetened organic cacao powder

1  cup dried cranberries, or raisin, or pitted dates ( I used cranberries)  soaked for 10 minutes in warm water and drained

1 tsp maple syrup

1 tbsp freshly squeezed orange juice

pinch of sea salt

Filling:

3 small avocados, pitted and scooped out

1/3 cup almond milk (or other non-dairy milk)

3/4 cup organic cacao powder, sifted

2/3 cup pure maple syrup

1/4 tsp kosher salt

1 tsp pure vanilla extract

pinch of sea salt to taste

Topping : 2 or more pieces of the Go Raw Super Raw Chocolate ( shaved over the top of the

pie) 

Crust:

Rub some coconut oil in a tart pan and line it with a circle of parchment paper. In a food processor, pulse the seed and the cacao powder until crumbly. Be careful not to over process them as you still want them to have small bits of seed chunks. Now add in the rest of the crust ingredients and pulse until just mixed.

NOTE :SET A SIDE A TBSP OF CRUST FOR YOUR RAW CHOCOLATE TRUFFLE GARNISH, MAKE SURE TO PUT THIS IN THE REFRIGERATOR, SO YOU CAN FORM THE TART. 🙂

Scoop mixture onto prepared tart pan, press down firmly and evenly with slightly wet fingers or a spatula. Put the crust in the freezer to set. Start on your filing.

Filling:

Place all filling ingredients into food processor. Process until smooth. In a small bowl. Process until smooth. If the filling is too thick you can add more raw almond milk, or any non dairy milk. If the filling is not thick enough add more cacao powder, a little at a time.

Remove crust from freezer and scoop the chocolate filling on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm. NOTE: IF YOU LIKE TO ADD A GARNISH:  Before adding back to the freezer, you can make your Raw Truffle; take the tbsp of raw crust you set aside and roll it in your hands until you form a ball, dust it with dehydrated coconut. Add it to the middle of your torte.

Here’s the velvety-smooth melt in your mouth bliss:

Shave two Super Raw Chocolate bars over the whole entire pie ( you can use a sharp knife or a cheese grater), but hey shave as many pieces as you would like. Place the torte back into the freezer for 2 hours to firm. 

When the torte is firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container.

Ode to Chocolate Cake! Chocolate Pecan Ganache Cake with Chocolate Butter Cream Cheese frosting

Organic Chocolate Pecan Ganache Cake with Chocolate Butter Cream Cheese frosting[/caption]

So sometimes I get a craving for Chocolate! Ladies and Gents do you know what a girl is talking about! Last night the craving it hit a sista really hard.  I love too cook but baking is not my expertise. However, when a girl needs to do what she needs to do, it is on and popping.  Okay the Ganache and Pecans came after we ate half of the cake. LOL

Here’s to CHOCOLATE!! AND a few NUTS!! 🙂

This recipe was inspired by my southern mama, she always started every recipe with these words. “Lisa, first you need two sticks of butter.” So this is not for the faint of heart or tummy. This is just straight out , “Girl you put your foot in that”. LOL

Organic Chocolate Pecan Ganache Cake with a Chocolate buttercream frosting

Ingredients

2 tsp of unsweetened organic cocoa powder ( for dusting baking pans)

2 cups of organic flour

3/4 cups unsweetened organic cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp sea salt

2 cups organic cane sugar

2 sticks of organic butter, softened ( 1 cup ) and enough to grease baking pans

4 organic eggs

1 cup organic vanilla almond milk

1 tbsp vanilla extract

2 tbsp of organic sour cream

Directions

  1. Preheat oven to 325 degrees F. Grease with butter two 9 inch round pans dust pan with 2 teaspoons cocoa powder or as needed.
  2. Whisk flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and soften butter in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and butter, one at a time, blending in the first egg before you add the second one. Slowly mix in the milk, vanilla extract  into sugar mixture until smooth and incorporated.
  3. Reduce mixer speed to low and gently mix flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pans, evenly.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean about 40 minutes.

Chocolate Butter Cream Cheese Frosting

1 1/2 (8 oz.) packages of cream cheese, softened

4 tbsp. organic almond milk

4 cups  organic confectioners’ sugar

1/4 cup butter, softened

2 tsp. vanilla extract

1/2 cup of organic cocoa powder

pinch of sea salt

In a bowl beat together the cream cheese, 3 tbsp of almond milk, confectioner’s sugar, butter, vanilla, cocoa powder and sea salt into a spreadable consistency.  Add the other tbsp of milk if needed.  Spread over completely cooled cakes. Remove the first cake onto cake dish, spread frosting on top of the first cake evenly. Add the other cake onto and spread the rest of the frosting over the entire cakes. Add cooled chocolate ganache and pecans if desired.

Chocolate Ganache

4 oz of chocolate, chopped

1/2 cup organic almond milk

Easy version
Place chocolate chips or pieces in a large bowl. Heat almond milk on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before spreading over the cake.  Best result is the allow the cake to set first before adding the ganache. You do not want the frosting to get warm.  I allowed my cake to set in the fridge over night and then I added the cooled ganache and pecans.

Chocolate Fettuccine Pasta with Chocolate Sauce, Raspberries and chopped Walnuts

I made homemade spaghetti and meat sauce for my family tonight.  Afterwards, my son and husband went to a Lacrosse game and I was left alone to myself. Not good when I am in a baking mood and I want sweets. LOL. I made homemade cinnamon buns yesterday. Today I decided hmm.. I have leftover pasta dough what is  a girl to do. No wasting food my Father always said and he was Chef, so we made all kinds of things from leftovers.

Well the Chocolate fairy in me was calling out saying, we must sprinkle some yummy goodness on that leftover pasta. So here we are, Chocolate Fettuccine Pasta. Okay true confession: I made the pasta before hand so I couldn’t incorporate the cocoa powder. I took the leftover dough rolled it in cocoa powder, kneaded the powder into the dough and sent it through my pasta machine a few times until the pasta was chocolate.  Frankenstein of Pasta lives!! It LIVES. It’s late. I am cracking myself up. Hee Hee!

Get to the recipe already. Right. So I boiled the pasta but not all the way. I took the Fettuccine ribbons and added them to a saucepan with butter, milk, cocoa powder, honey, organic cane sugar and sea salt. Really. I threw this together. Pasta need a sauce so made a chocolate sauce, added raspberries and walnuts.  OH YES! CHOCOLATE IS VERY ANTI AGING FOR MY SKINCARE PEEPS.

IMG_2535

That doesn’t sound like a recipe but it was  throw together effort to please the Chocolate Fairy, but hold on before you stop reading. I did happen to pull a recipe out of the clouds of my mind. Here is closely what I did.

Chocolate Fettuccine Pasta with Chocolate Sauce

1 cup fresh chocolate fettuccine ( cook for a 30 seconds -1 minute, not until done)

I boiled the pasta but did not cook it all the way. I added to a saucepan:

  • 2 tbsp of butter
  • 1/2 or 3/4 of milk ( add this in slowly to get the consistency you want for the sauce)
  •  1/2 cup of cocoa powder.
  • I tossed the pasta gently into the mixture and let it cook med low.
  • I added about 2 tbsp of organic honey
  • 1 tsp of organic sugar to sweeten. Toss everything again gently. I allowed the sauce to get thick.
  • Removed it from the heat, placed it in my serving bowl.  Added raspberries and chopped walnuts.

Organic Sunbutter dark chocolate coconut cranberry balls

So like most people nuts do not always agree with me and my son has a nut allergy, specifically to peanuts. The great thing is I can do most seeds. So today one of my girlfriends called me asking for RAW snack recipes. I have a few but did a spend on this one because I needed to leave Mr. Peanut alone today.  What makes these little bits of yumminess awesome is that they are loaded with vegan protein, high in antioxidants, hence, the 90% dark chocolate. lol. They are also a great pre and post workout snack you and pop in your mouth and go.

This recipe is super versatile and you and make all kinds of high protein good carb balls with it.

Enjoy! Oh yeah! Remember to Set the Table with LOVE!

1238771_10151608758998613_191058594_n-1 1237951_10151608759608613_1868261067_n

Sunbutter dark chocolate coconut cranberry balls

In a large bowl combine

3/4 cup of Sunbutter ( this is just grounded sunflower seeds) I bought Natural Sunbutter but you can ground your own if you like

1 cup of Dehydrated Organic Coconut ( unsweetened) I am big coconut fan! 🙂 

1 cup of rolled oats  ( in this recipe I used oat groats, I blended them some and poured them in the mixture it gave the balls a nice crunch. 

1/2 cup of  chopped dark chocolate chunks , you can also use dark, semi sweet or milk  chocolate chips.

1/2 cup of dried cranberries 

1 tsp of chia seeds

Blend all the ingredients. You want the balls to have a nice texture that will bind easily into a ball. If they are dry use more Sunbutter, if they are too wet use more oats or coconut flakes.

Tip ~ Wet your hand some to create the balls more easily.

After the balls are created you can put them in the fridge to harden some or you can enjoy them immediately.

I like to dip them in cacao powder or even coconut flakes

Enjoy!

Double Chocolate Chip Heart Shaped Scones for Valentine’s Day

I love this recipe and for Valentine’s Day, you can make someone very special .

One of the great things about cooking for people you love is to see the smiles on their faces, once they bite into something  you took time out to just make for them, is priceless. But even more, is when you make cook or bake food, that takes them back to a special time in their lives.

My husband reminded me of this when I was baking these scones for one of my best friend’s mom.  My mom has passed on, but making these for my Su Su ( that is what we call Mrs. Susan) reminded me when I would make food for my mother. She would smile and be so proud.  Now granted I was only 10 or so, but she would enjoy the food as if some famous French chef had prepared her coq au vin!  In reality it was just scrambled eggs with cheese.

I guess cooking for others also helps me  to relive some of the precious moments in my own life.

Enjoy! this recipe adapted by Hershey’s with my own healthy twist and remember to Set the Table with LOVE!

Dark Chocolate Chip Heart shaped Scones

Yield: 24 scones

Ingredients:

3¼ cups organic gluten free flour with xanthan gum
½ cup organic cane sugar
1 Tablespoon + 1 teaspoon baking powder ( no aluminum)
¼ teaspoon salt
2 cups (12-oz) package dark chocolate chips
2 cups vanilla almond milk or regular milk
2 Tablespoons butter, melted
Additional Sugar for garnish

Directions:

1. Heat oven to 375 degrees. Lightly grease two baking sheets.

2. Stir together flour, 1/2 cup sugar, baking powder and salt in a large bowl. Stir in chocolate chips.

3. Pour the milk into the flour mixture, stirring just until ingredients are moistened.

4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut with a heart shaped cookie cutter. Transfer hearts to a prepared baking sheets lined with parchment paper , spacing 2 inches apart. Brush with melted butter and sprinkle sugar if you like.

5. Bake 15 to 20 minutes or until lightly browned. Serve warm.