Easter – Page 5

Dark Chocolate Chia Pudding.

February 6, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Easter, Evolution Power Yoga 40 Days, Featured, Gluten Free, Holiday, No bake/cooking required!, Snacks, Valentine's Day, Vegan, Vegetarian, Wheat Free 7 Comments

I’ve been a chocolate aficionado for a very long time. It’s definitely one food passion of mine that I refuse to give up. I’ve curbed back and definitely avoid sugar-laden desserts with my cleaner eating over the past 15 months so changes had to be made. I needed to find better options to satisfy my love of chocolate. My kids are the same. They love chocolate. One loves milk the other follows my passion for deep, dark, rich chocolate. I’m not a fan of store-bought puddings filled with tons of sugar and other preservatives. My option: Make my own! I’ve been making chia pudding for several years now. In fact, way before the chia seed popularity took the world by storm. My farmer’s market that I go to year round sells bags of chia for a great price and I began experimenting with it after reading about how nutritionally packed it was – how couldn’t I?

Last year I had the opportunity to travel to New England twice in only a few months and popped by King Arthur’s crazy fabulous store (both times) and my friend Jenny suggested I buy this deep, rich dark cocoa powder because it was the best. I bought several bags and I concur, Jenny, my friend – you were right! It makes this pudding over-the-top delectable. My kids eat it for breakfast with a mashed banana mixed in. It is so good and it curbs all of those chocolate-crazed moments in our lives (and yes, we all have many of them DAILY!).

I’ve also made this pudding with some powdered peanut butter mixed in as well for a peanut butter cup type of pudding. I’ll add that suggestion below.

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— Knead to Cook

Warm black truffle brussels sprouts salad.

January 23, 2014 by Knead to Cook Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Salads, Side dish, Vegan, Vegetarian, Wheat Free Leave a Comment

I was meandering through the grocery store, pre-snow storm the other day and came across some beautiful brussel sprouts. I bought a large container and wanted to shred them up and make a “slaw” with them. My kids aren’t fans so I was on a mission to mix it up and try to camouflage them. It worked, to a degree – one kid loved them, one still was steadfast on hating them. The rest of the family loved them and I have to admit, I ate a rather large bowl for dinner. The truffle oil just put this classic recipe over-the-top for me. If you aren’t a fan or don’t have any on hand, I will give you an alternative in the recipe.

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— Knead to Cook

Mini Chocolate Almond Butter Pies.

November 4, 2013 by Knead to Cook Filed Under: Desserts, Easter, Holiday, Holiday Baking Ideas, Nuts, Party Foods, Snacks, Thanksgiving, Valentine's Day, Vegetarian 5 Comments

I don’t think there is anyone on the planet that doesn’t love the chocolate/nut butter combination. I’ve been working on some Thanksgiving menu ideas, as I host this holiday each year, and wanted to make some fun – different than the typical apple or pumpkin pie, portion-controlled desserts. This way people can try a variety of desserts without overdoing it and being riddled with the holiday food regrets. Plus, mini food that is totally poppable (is that even a word? ~ well it is now) into your mouth makes it even better. These can made with homemade crust or store-bought if you’re in a pinch for time. Whip up really fast and can definitely be made a day or two in advance.

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— Knead to Cook

Oatmeal PB and Chocolate Chip Scones.

June 7, 2013 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Desserts, Easter, Snacks, Vegetarian 7 Comments

After cuddling up with my daughter to start reading a book authored by a dear friend, I decided to start my creative juices flowing in the kitchen. It has been a crazy week! So scones came to mind on this rainy day. Healthy? Well, I would definitely say these are MUCH healthier than the traditional scones that you buy at a local bake shop. I still used butter because I feel that it is an integral component of the recipe. Other than that… I did keep it healthy using powdered organic peanut butter, dark chocolate is good for you and by using whole wheat flour. As this recipe is cooling on my rack, it smells heavenly! It even caused my youngest to pause and ask what I was baking. Definitely a lovely treat with tea or for a weekend breakfast or mid-morning snack.

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— Knead to Cook

Pesto egg a la baguette.

May 9, 2013 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Cheese, Easter, Egg dishes, Holiday Baking Ideas, Party Foods, Vegetarian 8 Comments

This is such an oldie but goodie recipe and I haven’t made it in about a year. My family loves it for dinner and then for breakfast the next morning. I added some leftover kale pistachio pesto (from last week) into the eggs – click here for that recipe and this was over the top. The pesto adds so much flavor to the eggs it will make them unbelievable good. Thankfully I made enough for leftovers this morning which made the start of the day seamless (love when that happens).

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— Knead to Cook

Easter Peeps Cookie Butter Cups.

March 28, 2013 by Knead to Cook Filed Under: Candy, Desserts, Easter 6 Comments

Easter is just a mere 3 days away and I’m rushing around making sweet little treats for friends & family. My daughter picked these Peeps out yesterday, their my father’s favorite, and I decided to use them today. I’m getting in the springy holiday spirit (finally). Peanut butter cups, nah! Cookie butter cups… YES!

Making chocolate cups is very easy.

Ingredients & Directions:

Decide if you are going to use full size paper liners or minis and line your muffin pans accordingly.

1-2 lbs of chocolate wafers (milk, dark or white chocolate)

A double boiler – a small sauce pan with a small amount of water simmering and a bowl over top. (I don’t like microwaving chocolate because it’s too easy to burn so I do it this way). Make sure your bowl is microwave or heat resistant. The water should NOT touch the bowl where you will melt the chocolate. The steam is enough to heat the bowl above.

1-2 teaspoons of vegetable or canola oil

Cookie butter (Trader Joe’s) or Biscoff spread – or your favorite nut butter

1 package (or more) of Peeps

Holiday Peanut M&M candies

Once you get the water to boil, turn down to a simmer. Place your bowl over the top of the pan (cover completely) and place half of your chocolate and 1 tsp of the oil. Stir often until all of the chocolate is melted completely.

With a measuring spoon or tablespoon, ladle the chocolate into each cup just covering the bottom and swirling with the spoon a bit up along the edges all around. Repeat. Place in the freezer for 5 minutes or until solid.

Then melt more chocolate and add the remaining oil. While that’s heating up and melting, take a small amount of your filling and drop it in the middle of each muffin cup. Try your best to flatten it out so it’s level. Then spoon more chocolate over top until it is completely covered. Once all of are complete, stick one Peep in the center of each cup pressing down gently. Then surround each Peep with the M&Ms. Return to the freezer and let them set up for 15-25 minutes. Remove the paper lining and enjoy!

— Knead to Cook