Posted by alisa on March 6, 2012 | 4 Comments
Today, you’re going to love me and you’re going to hate me.
I’m sharing my recipe for what we call “Chocolate Crack Bars.”
See, look what they do to the gnome! Everyone gets excited when I pop these out of the freezer, which is far too often since they literally take minutes to make.
The recipe is being featured on Attune Foods today, so “crack bars” seemed slightly inappropriate for the title. You will find them labeled as Addictive Double Chocolate Granola Bars.
Go, check out the recipe here!
Posted by alisa on November 29, 2011 | 8 Comments
I decided to join in for one last hoorah on Taste & Create and was paired up with Kat of the blog Study Food. She’s a relatively new food blogger, which made narrowing down options easier! I ended up going with her Chilli Con Sausage recipe, which was inspired by a Nigella recipe.
I picked this recipe because I’ve always wondered about cocoa in chili. It is a “spice” that I’ve never used before and thought it might be great for making a more full-bodied flavor.
I used a hot sausage, so I skipped the jalapeno and used juste chili powder for a little more heat. We like our chili lightly spicy. A very bad inedible chili experience keeps me timid with the spices these days. I also used all tomato puree plus a little honey instead of tomato puree and ketchup.
For some reason (the weather perhaps?) I’ve been craving richer foods, and though the cocoa powder added to the flavor, I wanted a little more … so I added a chunk of dark chocolate too. Melted that in, and it worked great!
We served it with tortilla chips (no rice) and diced avocado. I forgoed the spoon, since it was nice and thick, and used the tortilla chips for scooping instead …
Posted by alisa on October 6, 2011 | Comments Off
Quick note: If you haven’t seen the Cooking Challenges Recipe Contest yet, go check it out! Three people will win $200 in groceries and more!
I received some sad news at Attune Foods last month. Their chocolate probiotic granola is being discontinued. Since it has a loyal following, they requested that I come up with a chocolate granola recipe to help ease the blow. You can imagine how that elaborate conversation went … something like:
Attune: “Next month, could you make a chocolate granola re …”
Me: “Hells yeah!”
Okay, I didn’t really respond like that, but that’s what was going through my head. And I really have no idea what else was mentioned beyond that first half sentence. The words chocolate and granola were uttered, and I was in the kitchen within about, um, 30 seconds.
The resultant recipe has already been tested by me, my husband, our neighbor, our neighbor’s entire office, and an Attune chocolate granola customer. The verdict? Awesome. And that is me being modest about it.
I kept the recipe simple, vegan, and nut-free, so that it is school-friendly, allergy-friendly, and you can customize to add in any nuts or seeds if desired. I also like that it has a crispier crunch than your average granola.
You want the recipe you say? Here it is: Chocolate Dairy-Free Granola
If you like it, have any questions, or suggestions, please leave a comment on that post. I will be checking them!
Posted by alisa on September 26, 2011 | Comments Off
Just in case you didn’t see it on Go Dairy Free, I have a guest post today over at Attune Foods, and I’d love for you to check it out and offer feedback (on that post please! I’ve closed the comments here). Yes, there is a yummy, 6-ingredient recipe for granola bars over there that was created in my little kitchen … but … I’d also love for you to read the article / intro I wrote also.
You see, this month the theme for Attune is “clean eating,” and I thought it would be neat to compare the ingredients of a store bought product to a comparable (but obviously better!) homemade version. However, as I was writing out the ingredients for the store-bought granola bars (leading brand), I started to get a little concerned. In paragraph form it didn’t look like THAT many ingredients. Would they really differ that much? Would my ingredient list be shorter and would it really look healthier to help people understand the value of homemade?
Holy cow! Was I worrying myself over nothing. It actually shocked me a little when I looked at the two ingredient lists side by side. Go check it out for yourself, and enjoy the recipe while you’re at it: Chewy Chocolate Chip Granola Bars Recipe.
Posted by alisa on September 9, 2011 | 24 Comments
On Go Dairy Free today, I have a review up of the gorgeous cookbook Simply … Gluten Free Desserts by my friend Carol Kicinski. This woman is amazing. As you probably know, I’m not gluten-free, but do dabble in the art. Many gluten-free goodies are, well how do I put this politely, on par with cardboard. However, some rise above as either tasty in their own right, with a unique texture and flavor, and some actually push gluten-free boundaries, rivaling gluten-filled foods for quality. Carol’s cookbook is stuffed with the latter. Decadent recipes that you won’t believe are gluten-free, no joke.
Of course, this isn’t a “health and diet” cookbook. As Carol joked, a reporter once referred to her as the “Paula Deen for gluten-free” (but you’d never guess it to look at her – gluten-free is doing this woman good. I’ve met Carol in person, and dang she looks AMAZING!). But, this is the cookbook you pull out when you want to dazzle guests. When you want to fool people who think that gluten-free can’t taste indulgent. And most importantly, when you want to treat yourself. – Note that I’m still recovering from the worst breakfast cookie ever that we purchased (brand shall remain un-named), not surprisingly, on sale for just 50 cents as a “treat” the other day. Next time I’m going for the ice cream bar. Or one of the desserts from this cookbook.
Simply … Gluten Free Desserts is definitely not dairy-free (though there are some awesome dairy-free recipes in it), but I love the challenge of adapting recipes. I started simple, with Carol’s Chocolate Cherry Fudge Drop recipe. Everyone LOVED these. I had five different taste-testers, and all wanted more. Just taste it for yourself …
Recipe: Chocolate Cherry Fudge Drop Cookies
Summary: Recipe adapted from Simply … Gluten Free Desserts by Carol Kicinski. This recipe is Dairy-Free, Gluten-Free, Peanut-Free, Wheat-Free, and optionally Soy-Free (depending on your chocolate).
- 4 Ounces Dark Chocolate, chopped
- 1 Tablespoon Coconut Oil, Palm Shortening, or Dairy-Free Margarine (I used coconut oil)
- 1 Large Egg
- 1/3 Cup Sugar
- 1-1/2 Tablespoons Brown or White Rice Flour
- 1/2 Tablespoon Tapioca or Potato Starch
- 1/8 Teaspoon Baking Powder
- 1/2 Teaspoon Vanilla Extract
- 1/3 Cup Chocolate Chips or Dark Chocolate Chunks (I chopped up some more dark chocolate)
- 1/2 Cup Dried Cherries, chopped
- 1/4 Cup Sliced Almonds
- Preheat your oven to 350ºF and line two baking sheets with parchment paper or silicone baking mats.
- You can melt the dark chocolate with the oil in a double broiler, but I use the lazy method: Heat the chocolate and oil in a medium-sized bowl in the microwave, on high for 60 seconds. Remove and whisk the chocolate vigorously. If the chocolate isn’t quite melted, zap it for another 15 seconds, and whisk again, until smooth.
- Let the chocolate cool, if needed, for a couple of minutes, then whisk in the egg, sugar, flour, starch, baking powder, and vanilla until smooth.
- Stir in the chips or chunks, cherries, and almonds.
- If the mixture is still a little thin, let it cool for another 5 minutes. It continues to thicken as it cools. You don’t want it to get too thick, just thick enough to scoop and so that it doesn’t run all over the baking sheet.
- Scoop the dough by the tablespoonful (I literally used a tablespoon measuring spoon), into mounds on your prepared baking sheet.
- Bake the cookies for 10 to 12 minutes, or until the edges are firm and the tops lose most of their shine and look cracked.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Diet tags: Gluten free, Dairy free, Vegetarian
Number of servings (yield): 18
Copyright © Alisa Fleming.
Not Gluten-Free? The flour isn’t a major component in this recipe, so feel free to sub in any flour for both the flour and starch to get results that are similar and tasty.
Posted by alisa on June 7, 2011 | 31 Comments
Just in case you missed this recipe over on Go Dairy Free, I thought I would add it here. I think this one is just one more shred of evidence that peanut butter and chocolate go with almost everything.
Choc-oco-nut Thumbprint Macaroons
Recipe adapted from Vegan Desserts: Sumptuous Sweets for Every Season (spring section) by Hannah Kaminsky. Reprinted with permissions.
If you need a nut-free option, and seeds are okay, feel free to sub SunButter for the peanut butter. That stuff is pretty darn awesome. This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and optionally Nut-Free.
- 2/3 Cup Peanut Butter (I used smooth, unsalted) + extra for the tops of the cookies
- 1/3 Cup Plain, Unsweetened, or Vanilla Milk Alternative (I used So Delicious Unsweetened Coconut Milk Beverage)
- 1/2 Cup Maple Syrup
- 1/2 Cup Sugar
- 2 Teaspoons Vanilla Extract
- 1/4 Teaspoon Salt
- 2/3 Cup Potato Starch
- 5 Cups Unsweetened Shredded Coconut
- Dairy-Free Chocolate Chips for topping, maybe a 1/2 Cup (I used Dream brand – the blue bag)
Preheat your oven to 350 degrees F, and line a couple of baking sheets with silicon mats (my choice) or parchment paper.
In a large bowl, blend the peanut butter, milk alternative, maple, sugar, vanlla, and salt until nice and smooth. Mix in the potato starch until smooth. Stir in the coconut by hand. It will get pretty darn thick.
Now, I used about a tablespoon and a half of dough per cookie by pressing the dough into a tablespoon measuring spoon in a billowing, rounded style …
As an alternative, you can roll the dough into ping-pong sized balls. Place the cookie dough scoops or balls on the prepared baking sheets, and using either the back of the measuring spoon (may want to lightly spray it with oil) or your thumb, press a well in the center of each cookie.
Bake the cookies for about 10 minutes (I bake one sheet at a time and rotate them, or simply bake one batch and freeze the rest). Remove from the oven and place about 6 chocolate chips in each well. If the wells have filled in, just give them another gentle push down.
Bake for another 2 to 6 minutes. Mine needed more time, but Hannah’s sounded as if they finished more quickly. Remove from the oven and swirl in a wee dollop of peanut butter with the chocolate chips (they should now be melted and swirlable (new word, per me)).
Let those cookies cool for at least 5 or 10 minutes before attacking.
Makes about 40 cookies
What’s your favorite PB & chocolate recipe or creation?
Posted by alisa on May 12, 2011 | 6 Comments
Okay, Random.org told me that these people are the winners of the FREE Product Attune Foods Coupons:
And, Random.org told me that this lucky person is going to the Fitness & Health Blogger Conference:
Congratulations to everyone! I’ll be emailing you all shortly.
For everyone else, a recipe is coming up next …
Posted by alisa on May 11, 2011 | 39 Comments
On Friday, I will be making a quick trip south for CDF (to be held Saturday, May 14), the Celiac Disease Conference in Los Angeles, CA. I’ll be working at the Attune Foods booth, handing out chocolate samples, free product coupons, and even selling some of my books! Stop by and say hi if you are going to be attending the event. It should be quite the informational gathering, and though I don’t have a Celiac diagnosis, I’m very curious to learn more.
Now, for those of you who can’t make the event … have no fear! I’ve got some free product coupons for you too!
First, what does Attune make (and what can you get with these coupons)?
- Attune Probiotic Chocolate Bars – The dark ones are dairy-free! All are certified gluten-free.
- Attune Probiotic Granola Munch – I hear it is awesome, but it isn’t dairy-free, so alas, not on my menu (I’m working on them though!).
- Erewhon Cereals – Many awesome ones to choose from (the Strawberry Crisp and Crispy Brown Rice being my Favs), and all gluten-free ones are certified gluten-free.
- Uncle Sam Cereals – Ah history. This cereal has been around for decades!
- New Morning Graham Products - The do contain honey (not 100% vegan, but the above noted products are), but if you are good with this, the Grahamwiches are not to be missed!
- Skinner’s Cereals – Hmm, haven’t tried yet, but looks like a good healthy staple.
Okay, so three of you (U.S. only for this one) will receive three free product coupons to use on the Attune products of your choice!
To Enter: Simply head to the Attune Foods website, and then comment below, letting me know what product(s) you would pick up with these coupons.
Additional Entries: “Like” Go Dairy Free and or Attune Foods on Facebook, and let me know you did (or already do) in another comment.
Deadline: This is a one-day-only contest (I’ve got to pack!), so enter by 6am EST, Thursday, May 12, 2011.
One More Giveaway Announcement! I just found out Attune Foods is giving away copies of my book, Go Dairy Free, on their blog! If you don’t already have it, or want a gift copy, head over to this post, and enter to win!
Posted by alisa on May 3, 2011 | 18 Comments
I received some waffle cones from Goldbaums, but alas, they didn’t survive the UPS handling. Aside from this lone whole cone …
… only bits and pieces remained …
But you know my waste not, want not attitude – crumbs or not, there was a use for this gluten-free goodness. Yes, these cones are gluten-free, and not quite what I expected from a waffle cone. They are thinner, and more of a cross between a waffle cone and those plain, unsweetened cones. I would love to see them come out with a heftier cone that is just a touch sweeter (for us sugaraholics), but for now I think this is an excellent gluten-free option that offers a more neutral taste for serving up your favorite (dairy-free) ice cream. Perfect for summer, no?
Okay, truth be told, I received the cones in February (note the snow in the background of the pic above). But this blog isn’t about reviews, it’s about recipes, and I didn’t feel right posting ideas for ice cream toppings and recipes for no bake s’mores treats in February. Call me crazy. Now that I’ve fessed up to the delay …
My first order of waffle cone bit business was to do the obvious, coat them in chocolate …
Divine. I melted some dairy-free chocolate chips (Dream brand) with a little coconut oil and dipped away. Loved these on chocolate “ice cream.”
And really, though slightly different in flavor, I saw no reason why these cone pieces couldn’t sub in for graham crackers in these …
S’mores-Style Crispy Rice Treats
- 1/4 Cup Dairy-Free Margarine (I used Earth Balance Soy-Free)
- 10 Ounces Marshmallows (feel free to use vegan marshmallows if you prefer, though you may need to adjust the liquid and crispy amounts)
- 2 Cups Broken Waffle Cone (I used Goldbaum gluten-free cones) or Graham Crackers
- 4 to 4-1/2 Cups Brown Rice Crispy Cereal (I used Erewhon brand – they offer a whole line of certified gluten-free and wholesome “crispy” cereal as well as organic)
- 1 Cup Daiy-Free Chocolate Chips (I used Dream brand)
In a large pan, melt the margarine over medium-low heat. Add the marshmallows and stir often to help them melt and turn into a marshmallow goo or cream with the margarine. Remove the pan from the heat and stir in the waffle cone or graham crackers and then the crispy rice cereal until it no longer seems too gooey (of course the idea is gooey here, but this stuff is like glue!).
Let that cool for a few minutes before stirring in the chocolate chips, lest they melt, which really wouldn’t be a bad thing either.
Press the mixture into a greased 9 x 13” pan. Mine was hard to handle. I tried greased plastic wrap, wax paper, spray oil on the fingers, etc. to help keep it from sticking to my hands, but what worked best was simply slightly damp hands.
Let cool. Cut into bars. Share … ‘cause rice crispy treats are definitely meant for sharing.
Makes more bars than you should eat in one sitting