Single Serve S'mores

I think we've all seen the BuzzFeed S'mores Dip video recipe.  I tried it this past weekend at my cousin's house... it was delicious!  Despite setting the marshmallows on fire in the oven and "toasting" them... it was still delicious.  

In addition to realizing that they only need 30 seconds on broil instead of 3 minutes (whoops!),  I realized that making the S'mores Dip is A LOT of dessert.  Unless you have a bunch of people that are going to have your back and eat what you can't handle... it's probably a more feasible {and healthier} option to make your own single serve portion. 

Since I'm essentially living the bachelorette lifestyle this semester, I embarked on a mission this evening to make some dessert for one!  It turned out to be just as delicious as normal s'mores... but minus your hair smelling like smoke afterward.  :)  Win, win.  

Single Serve S'mores Dip:

• 1 Ceramic Ramekin
• 3 Marshmallows cut in half
• Chocolate chips (enough to cover the bottom completely)
• Graham Crackers for dipping

Pour chocolate chips into ramekin.  Place marshmallows on top.  Bake at 400°F for 10 minutes, or until the tops of marshmallows are browned.  Use broil (with caution) if you want to speed up the browning - only about 30 seconds is necessary.

Enjoy! :)

Vegan Chocolate {Chocolate Chip} Banana Bread

A few weeks ago I was having a pretty mean chocolate craving and I wanted something baked.  I also happened to have a bunch of very ripe bananas and some cocoa we picked up while in Mexico earlier this year... This all led me to a delicious experiment.

I've been tweaking this recipe over the last month, trying to figure out the best way to keep it moist and yummy, without all the fat and cholesterol that come with adding eggs and butter.

In truth, it's really difficult to mess this up.  I've made it 3 or 4 times now and made little changes each time with good results.  This most recent time I decided to add the Almond Butter IN the recipe, but it can easily be left out and added AFTER the recipe on a slice to enjoy.  Peanut butter also works too for a good Choco-Peanut-Butter combo. YUM!

Ingredients:

• 1 1/2 Cup Whole Wheat Flour
• 1 1/2 Cup Ripe Bananas    {Around 3 Bananas}
• 1 Cup Raw Sugar
• 1/2 Cup Cashew Meal     {Check the tips for more info}
• 1/3 Cup Applesauce
• 1/3 Cup Cocoa Powder
• 1/4 Cup Almond Butter*
• 1/2 Cup Vegan Chocolate Chips     {Enjoy Life Semi-Sweet Mini Chocolate Chips}
• 2 Tbsp Egg Replacer*      {Bob's Red Mill Vegetarian Egg Replacer}
• 1/3 Cup Apple Juice*
• 1 Tsp Vanilla Extract
• 1/2 Tsp Salt
• 3/4 Tsp Baking Soda

Directions:

Combine bananas, sugar, cashew meal, applesauce, almond butter, vegan eggs, and vanilla in mixer until even consistency.

Stir in dry ingredients mix until evenly combined.  I usually combine these ahead of time in a separate bowl and then slowly mix into the wet ingredients. 

Add chocolate chips last.

Then pour into a 9" Bread Pan lined with Parchment Paper. 

Bake at 350°F for 1 hour, or until toothpick inserted in center comes out clean.

Tips:

For Vegan Eggs: 

2 Tbsp of Flax Meal mixed with 1/3 cup Apple Juice (water can be used instead)

OR

2 Tbsp Egg Replacer mixed with 1/3 cup Apple Juice or Water

To make Cashew Meal from scratch: Grind up a little less than 1/2 cup raw cashews. 

* For nut free alternative, just increase the Whole Wheat flour to 2 cups and omit the Almond butter by increasing applesauce to 1/2 cup.

Based on the recipe serving 18 {roughly 1/2" slices}, there are 151 calories in each serving.

If you substitute the almond butter with applesauce you will reduce the fat and calorie content further.

I have not experimented with reducing the sugar, because I was looking for a sweet recipe, but if you come up with a good sugar swap let me know! :)

Irish Pumpkin Hot Chocolate

  

 The feeling of Autumn has finally reached us here in North Carolina!

Which means... pumpkin spice, comfort food, cozy sweaters, boots, and Hot Chocolate! :)

We've been working on finishing a few projects around here lately..

(farmhouse dining room table, painting projects, and some built in shelves I need to post)

and while pumpkin / autumn seasonal beers are pretty awesome,

it's just not something that we want while we're working.

Which is probably a great thing for our projects! haha

So last night while we were working on our Farmhouse table project, 

I whipped us up some Irish Hot Chocolate with Pumpkin Spice!

It was just what us "big kids" needed to keep on going. 

I followed my standard hot chocolate recipe, 

but added some chocolate chips, bailey's and pumpkin spice. 

 

I combined all the ingredients into a medium sauce pan, 

over medium heat,

and whisked it until warm and frothy.

I used some vegan chocolate chips for my recipe, 

but any chocolate can be used.  Hersey's minis are perfect to pop into the pot, 

and I don't know about you, but I always have some chocolate stashed away somewhere.

It's not necessary for the recipe, but since I use almond milk, 

the chocolate really makes the drink more creamy and rich.

Also, I use maple syrup to sweeten my hot chocolate,

but sugar or another alternative sweetener works fine too. 

 

Enjoy!

PS- This coco is good to snuggle up with as well. 

I made it this morning without the Irish Cream and watched Frozen...

Do you wanna build a snowman? ;)

Seriously, just big kids! haha