Chocolate Basil Chobani Zucchini Bread.

by Filed Under: Desserts, Quick Bread, Snacks, Vegetarian Leave a Comment

 

 

Chocolate pairs so beautifully with basil and with four very prolific basil plants… I thought I would create a fun new recipe.  Yesterday as I was leaving swim practice, a lovely mom handed me two very large zucchinis from her garden.  I stuffed most of them yesterday but had some remaining.  Just enough for this wonderfully decadent bread.

Ingredients:

1/2 cup of all purpose flour
1/4 cup (heaping) of good quality cocoa powder
1/4 teaspoon of ground cinnamon
1/4 tsp salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup of light brown sugar
1 cup of grated zucchini
1 large egg
1/4 cup of canola oil
1/4 cup of vanilla Chobani Greek yogurt
1/2 cup of packed fresh basil, chopped (about a handful of leaves)
1/2 cup of dark chocolate chips

Directions:

Preheat your oven to 350 degrees.  Spray your loaf pan with a non stick baking spray.

Sift the first 6 ingredients (dry) into your mixing bowl.  Then add the brown sugar.  Whisk to combine.  Set aside.  In your stand mixer, with the paddle attached, blend the egg, oil, yogurt and basil together.  Then gently add the dry mixture to the wet.  Mix to combine.  Then add the chocolate chips by hand.

Pour into your prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.  Remove from the oven and let cool.  Transfer to a platter and dust with powdered sugar.  Slice and enjoy!

— Knead to Cook

Whole Wheat Banana Blueberry Chobani Bread.

by Filed Under: Breads, Breakfast, Muffins, Snacks, Vegetarian Leave a Comment

We love banana and blueberry bread… so I whipped up this blend and it turned out great- in fact less than 24 hours later only one slice remains!

Adding Chobani for protein and added moisture along with the addition of whole wheat flour, this nuttier, heavier version is perfect for breakfast or a snack.

Ingredients:

3/4 cup of sugar
1/2 cup of butter
2 eggs
1 cup of whole wheat flour
1 cup of all-purpose flour
1/2 tsp of salt
1 teaspoon baking soda
3 over-ripe bananas
1 teaspoon of vanilla extract
1/2 cup of Chobani vanilla or plain yogurt
1 cup of blueberries (washed and dusted with 1 teaspoon of flour)

Directions:

Preheat the oven to 350 degrees.  Spray your loaf pan with baking spray with flour and set aside.

Cream together the sugar and butter in your stand mixer, paddle attached.  Beat in the eggs, one at a time, beating well after each addition.  In a separate bowl, whisk flour, salt and baking soda.  Then add the dry mixture to the wet.  Blend without over-mixing.  Then by hand, mix in the blueberries.  Gently fold in, avoid breaking up the blueberries.

Gently scoop the batter into the loaf pan.  Bake for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.

— Knead to Cook

Peanut butter chocolate chip cookies.

by Filed Under: Cookies, Snacks, Vegetarian 2 Comments

It has been quite a busy week & a half.  We’ve had 5 swim meets and I feel like I haven’t been home to bake or cook for longer than 1 hour each day.  Today was no different, we had a great swim meet this morning till around 1 and I wanted to bake up some fun cookies for my girls to congratulate them on their incredibly good performance in the past 5 meets.  These are super deeelish but I did add fiber to them to add some health benefits.

Ingredients:

1 stick of butter, room temperature (1/2 cup)
1/2 cup of light brown sugar
2 tablespoons of Truvia or 1/4 cup of regular sugar
1/2 cup of peanut butter (I used Sea Salt Valencia Peanut Butter)
1 egg, room temperature
1 teaspoon of vanilla extract
1 teaspoon raw honey (you can use regular as well)
1/2 cup of whole wheat flour
1/4 cup of all purpose flour
3/4 cup of rolled oats
1 tablespoon of flax seed meal
1 teaspoon of chia bran (you can use regular wheat bran)
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup of chopped peanuts (I used salted)
3/4 cup of chocolate chips (I used dark 60% cocoa chips)
Directions:

Preheat your oven to 350 degrees.

In your stand mixer, with the paddle attachment, cream the butter and sugars together until fluffy.  Add the peanut butter and beat well.  Add the egg, vanilla and honey.  Be sure to scrape down the sides to make sure everything blends well.

In a separate mixing bowl add the flours, oats, flax seed meal, chia bran, cinnamon, powder, soda and salt.  Then add to the wet mixture in thirds.  Blend after each addition but avoid over mixing.  Then add the nuts and chocolate chips.  Blend again.  Then scoop the dough and place on a cookie sheet about 2 inches apart. Bake for 12-14 minutes or until golden brown around the edges.  Let the cookies cool on the baking sheet for about 4 minutes and then transfer to a platter or cooling rack until completely cooled and ready to store.

— Knead to Cook

Chocolate Black Bean Coffee Brownies.

by Filed Under: Desserts, Gluten Free, Snacks, Vegetarian 8 Comments

You put WHAT in these brownies?  Black beans!  Yes, sounds oh so NOT appetizing but the beans replace the flour (hello gluten free) AND add a ton of protein with less carbs.  I promise you, you will NOT detect the beans at all.  In fact, my youngest daughter, who by far is the pickiest of eaters, LOVED these!  Much to my chagrin!

Ingredients:

1 15.5 ounce can of low sodium black beans, rinsed and drained
3 eggs
1/2 cup of unsweetened applesauce
1/2 cup of fine cocoa powder
1 teaspoon of baking powder
1/8 teaspoon of salt
2 teaspoons of vanilla extract
3/4 cup of sugar *
1 teaspoon of ground coffee
1/2 cup of white and dark chocolate chips (optional)

*If using straight Truvia – use 4 tablespoons + 2 tsp.  If mixing Truvia with regular granulated sugar – 1/4 cup Truvia + 1/2 cup of granulated sugar.  Or you can use granulated sugar at 3/4 cup.  

Directions:

Preheat your oven to 350 degrees.  Spray your 8×8 or 9×9 glass pan with non stick baking spray with flour and set aside.  In your food processor, blend all of the ingredients through the ground coffee. Blend for around 1 minute.  The mixture will be creamy.  Pour into the prepared pan.  Add your toppings (chocolate chips etc.) to the top and bake for 40 minutes or until a toothpick inserted comes out clean.  Let cool completely.  Slice and enjoy!

 

— Knead to Cook

Frozen chocolate banana bites.

by Filed Under: Desserts, No bake/cooking required!, Snacks, Vegetarian Leave a Comment

Who’s up for a frozen chocolatey treat?  I am!!!  Chocolate + banana + coconut + chocolate chips + sea salt = Ohhhhh MY GoOdNesS!

Super easy & equally fabulous tasting.  A must-do recipe this summer.

Ingredients:

2 bananas, cut into 2 inch chunks
8 ounces of dark 60% chocolate chips
1 tsp of canola oil
Sea salt
Toasted coconut
Mini dark chocolate chips

Directions:

Line a cookie sheet with parchment or wax paper.  Set aside.  In your microwave, melt the chocolate chips and oil.  If your microwave has a melt setting, use that.  If not, melt and check on every 30 seconds.  Avoid overheating or the chocolate will burn.  Stir until just melted.  Dip your banana bites into the chocolate and coat.  Place onto your lined cookie sheet.  Top with your favorite toppings.  Freeze for at least 30 minutes.  Then… EnJoY!!!!

— Knead to Cook

Strawberry Oatmeal Coconut Cookie Bars.

by Filed Under: Desserts, Snacks Leave a Comment

 

 

Cleaning day at home and I decided to whip up something fun for the kid’s after-school treat.  We just bought some fresh strawberry jam from our favorite strawberry farm that we pick/buy our berries from and I thought this would be a great way to use it :)

Ingredients:

1 cup of all-purpose flour
1 cup of rolled oats
1/2 cup of light brown sugar
1/4 teaspoon baking soda
1/8 tsp of salt
1/2 cup of butter or butter substitute, cut into pieces
1 cup of strawberry jam
3 tablespoons of toasted coconut
3 tablespoons of slivered almonds, toasted (or any other nut you prefer)
You can also top with chia seeds (sprinkled on top by hand)

Directions:

Preheat your oven to 350 degrees.  Spray your 8×8 pan with non stick baking spray.

In your large mixing bowl, add the flour, oats, brown sugar, soda and salt.  Using a pastry knife or your hands, blend in the butter pieces.  It will resemble a very crumbly mixture.   Press 3/4ths of the mixture into your prepared pan.  Push it down so it’s firmly packed.  The spread your jam over the top, evenly to the edges.  Then top with the remaining mixture.   Add the coconut, almonds or whatever nuts/seeds your prefer.  Press that down as well so it’s firmly packed.

Bake for 34-38 minutes or until golden.  Remove and let cool.  Slice and enjoy!  Store in a sealed container.

 

— Knead to Cook

Double Chocolate Chobani Muffins.

by Filed Under: Muffins, Snacks 12 Comments

Another rainy day here and I have teacher’s gifts on my mind.  This week is Teacher Appreciation Week and I wanted to thank our awesome teachers with a sweet treat.  Chocolate immediately came to mind and from there… these sweet little treats were created.

Ingredients:

1 c of all purpose flour
1/2 c of good quality dark cocoa powder (I used Wilbur)
2 tsp of baking powder
1/4 tsp of salt
3/4 c of sugar
1 c of non fat Chobani plain yogurt
3 large eggs, room temperature
1 tsp of vanilla extract
1/2 c of canola oil
1/2 c of dark chocolate chips (you can add more or less depending on your taste)

Directions:

Preheat your oven to 350 degrees.  Spray your muffin pan (I used a mini muffin pan) with non stick floured baking spray.

In a large mixing bowl, sift you flour, cocoa, baking powder and salt.  Then add sugar and mix to combine.  In your stand mixer, paddle attached, add yogurt, eggs, vanilla and oil.  Combine.  Then add the dry ingredients to the wet. Combine, avoid over-mixing.  Then fold in the chocolate chips by hand.

Using a small scoop (I use a melon baller) add batter to the muffin tins.  Fill 3/4 of the way allowing room for the muffin to grow.  I baked mini muffins for 18-20 minutes.  I inserted  a toothpick to ensure the muffins were done baking.  Some chocolate from the chips may be on the toothpick but as long as the batter isn’t present, they are done.

— Knead to Cook

5 Ingredient Chocolate Energy Bars.

by Filed Under: Gluten Free, No bake/cooking required!, Nuts, Snacks 11 Comments

The 3 ingredient energy bars have been such an overwhelming success in my house that I needed to start making more for everyone.  Being a self-proclaimed chocoholic – this version was inevitable!  :)

Ingredients:

1 c almonds, toasted
16 pitted Medjool dates, pitted
3 tbl of good quality cocoa
3 tbl of dark chocolate chips (optional)
1/8th tsp of salt

Directions:

Preheat oven to 400 degrees.  Place the almonds on a cookie sheet and bake for 8 minutes.  Add the almonds to your processor and blend until you have fine chunks of almond.  Then add the remaining ingredients to your food processor and blend until a large mass forms.  Break it up and process again until it it is well blended.

In a lined (parchment) 8×8 or 9×9 glass pan, add the mixture.  I then add a piece of plastic wrap over the top and roll a small glass over top to smooth it out and make it even.  Refrigerate for 45 minutes. Then remove and slice into bite sized squares or bars.  Enjoy!

— Knead to Cook

3 Ingredient (No Bake) Energy Bars.

by Filed Under: Desserts, Fruit, Gluten Free, Snacks, Vegetarian 7 Comments

I love energy bars but typically dislike the nutritional information.  These bars are so delicious, no bake (well you do toast the almonds) and with only 3 ingredients.  So why not get energy from real ingredients, no preservatives & something truly healthy?

Ingredients:

1 c of dried, Medjool dates that have been pitted
1 c of raw almonds
1 c of dried, tart cherries

Directions:

Preheat your oven to 400 degrees.  Place the almonds on a cookie sheet and bake for 8 minutes until toasted.

In your food processor, place the pitted Medjool dates that have been pitted and the cherries.  Process until it forms a large, pasty ball.  Remove and set aside.  Then add the cooled almonds to your processor and process until they are finely chopped (avoid over processing into flour).  Your looking for small pieces.  Then add the date/cherry mixture back and blend again until all the ingredients are incorporated.

Line an 8×8 glass square baking pan with parchment or tin foil.  Place the mixture on top.  Then I added a piece of plastic wrap over the top to press it down into one even layer.  I used a small glass to even it all out.  Refrigerate for 45 minutes.  Remove and slice.  Enjoy!

— Knead to Cook

Chobani Guacamole.

by Filed Under: Dips, Gluten Free, No bake/cooking required!, Salsas & Guacamole, Snacks, Vegetarian 2 Comments

 

We love taco night in our house.  Plus, it’s my go-to quick dinner that I know everyone will gobble up.  Tonight my kids had swim practice & my father & I have been tirelessly working on our backyard construction project/re-do.  Finally today, it’s taking shape!  Can’t wait for it to be done & for our parties to start!

This recipe is super easy, adjustable to your taste and protein-packed.  Plus with the crazy price of avocados, it extends them a bit by adding the Chobani.

Ingredients:

3 cloves of garlic
1 jalapeño, seeded (if you don’t like it spicy, leave the seeds in if you do)
3 avocados, pitted and the inside scooped out
2 tbl of lime juice
1/4 c of Chobani non fat plain yogurt
1 handful of cilantro leaves, washed
1 tbl ground cumin
1/2 – 1 tsp of cayenne pepper depending on how spicy you like it.  (omit if you don’t like it spicy)
1 tsp of salt (adjust this per taste)

Directions:  In your food processor blend the garlic and jalapeño until finely minced.  Then add the remaining ingredients and blend until smooth.  Adjust the spices to your liking.  Serve immediately.

— Knead to Cook