Chocolate Pots De Creme

Yes it is a dessert. But do you know how hard it is to find a dessert that is CF, GF, DF,  & SF that isn't just cut up fruit????? Super difficult! You can use any milk, any sweetener, and any extract you desire. Sorry, no picture, I have made this twice this week, and it just disappears too quickly!

Chocolate Pots De Creme
2/3 cup semisweet chocolate chips*
1 cup half and half **
2 eggs***
3 tablespoons sugar ****
2 tablespoons rum*****
dash of salt

Heat oven to 350 degrees. Heat chocolate chips and half and half, stir until melted and combined. Take off heat. Cool slightly. Beat remaining ingredients. Gradually stir into chocolate mixture. Pour through a fine strainer into four 6-ounce custard cups or a corning ware dish.
Place cups or corning ware dish in pan on oven rack. Pour boiling water into pan to with in 1/2-inch of tops of cups. Bake 20 minutes for cups and 25 to 30 minutes for corning ware dish. Cool slightly. Cover and refrigerate at least 4 hours. Serves 4

*we used GF, CF, SF, DF semisweet chocolate, or dark baking chocolate (we prefer dark chocolate, for flavor and health benefits)
**I have used half and half, whole cow milk, coconut milk, almond coconut milk..
***we used organic farm fresh eggs (our own)
****I have used sugar, honey, and agave nectar.  I prefer honey. If using honey or agave nectar only use half as much as called for in recipe
*****NO rum here. But I have used a tablespoon of GF, CF REAL vanilla extract, GF/CF almond extract (1/2 tsp and then the rest vanilla)

This recipes is super easy to make, super easy to make dietary restrictions work in. ALL my kids love it. NO I do not refrigerate it for 4 hours. I let it cool 20 minutes, then stick it in the freezer for 20 minutes, and whalaa, yumminess.. if I can keep the kids out of it that long.  Yes I do strain it so there are no chewy egg chunks, which happens when the eggs curdle.. yuck.. But it still tastes good.

Black Bean Brownies with Medjool Dates

Ok, three variations!! So read all the way down. Both of these are pretty low in fat, HIGH in fiber and protein!!  We love all of the black bean brownie recipes.  NOTE: you can use pinto beans or white beans instead!!!! 

Variation #1:

3 eggs

1 cup medjool dates, pitted
1/2 cup baking cocoa
1 TBS vanilla extract
1/2 tsp. baking soda
3 TBS oil or melted butter
1 (15oz) can black beans, rinsed and drained

Preheat oven to 350 degrees. Generously grease 8x8 inch pan.
In food processor, place dates, black beans and oil/butter and puree until smooth.
Add baking soda, vanilla and cocoa powder and again puree until completely smooth.
Allow food processor to blend for 3 to 5 minutes without stopping to emulsify.
Add eggs and mix well.
Pour batter into greased baking pan. Bake until slightly firm on top and edges pull away from the sides of the pan or toothpick comes out of center mostly clean (about 30 minutes).
Allow to cool and then frost as desired.


Variation #2 (lower fat):
 
3 eggs

15 medjool dates, pitted
1/2 cup baking cocoa
1/2 cup apple sauce
1 TBS vanilla extract
1/2 tsp. baking soda
1 (15 oz) can black beans, drained and rinsed
1 TBS oil

Preheat oven to 350 degrees.

In food processor, chop dates, oil and black beans until smooth.
Add baking soda, cocoa, vanilla, and applesauce. Puree until smooth, allow processor to run for 3 to 5 minutes with out stopping.
Add eggs and mix well.
Pour batter into greased 8x8 pan and bake for 30 minutes or until toothpick comes out mostly clean.
Frost as desired when cool.
Makes 16.

Variation #3 (MY FAVORITE, BESIDES ORIGINAL)

3 eggs
1 can black beans, drained & rinsed
1 tsp.- TBS real vanilla
1/2 cup baking cocoa
3 TBS oil
1/2 tsp baking soda OR powder
Dates
Granulated sugar
1/4 - 1/2 cup semi-sweet chocolate chips

Using a 3/4 cup, fill it half way with chopped pitted dates, then fill the rest of the way with sugar. Place everything in the blender or food processor, EXCEPT chocolate chips. Blend until smooth. Add chips and blend just until they are broken up. Pour into greases 9x9 pan. Bake at 350 for about 30 minutes or until toothpick comes out clean. Frost when cooled.

Frosting #1 : Better Crocker Fudge Frosting (cut in half for bean brownies above!!!!)


1/2 cup granulated sugar
2 tablespoons baking cocoa
1/4 cup milk (cow, goat, rice, coconut, almond... whatever kind you like)
2 tablespoons butter
1 tablespoon agave nectar OR corn syrup
dash of salt
1/2 to 3/4 cup powdered sugar
1/2 teaspoon vanilla

Mix granulated sugar and cocoa in 2-qt. saucepan. Stir in milk, butter, agave nectar or corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; cool. Beat in powdered sugar and vanilla. Spread over brownies. Let cool.

Frosting #2:

1/3 to 1/2 cup semi sweet chocolate chips
2 to 4 TBS whipping cream

Combine and melt slowly. Pour over brownies and let set up for about 5 minutes before cutting.

Black Bean Brownies

1 (15 oz.) can black beans, drained and rinsed
3 eggs
1/2 cup baking cocoa
1/2 tsp. baking powder
1 pinch salt
1 tsp. vanilla (I never measure vanilla.. I just pour some in)
3/4 cup sugar
1/2 cup semi sweet chocolate chips

Preheat oven to 350 degrees
Lightly grease 8x8 square baking dish
Put all ingredients except chocolate chips in blender. Blend until smooth. Add chocolate chips and blend just a little to break them up a tiny bit.
Bake in preheated oven on middle rack until the top is dry and edges start to pull away from pan, about 30 to 45 minutes.

Frost with favorite frosting.

Frosting #1 : Better Crocker Fudge Frosting (cut in half for bean brownies above!!!!)


1/2 cup granulated sugar
2 tablespoons baking cocoa
1/4 cup milk (cow, goat, rice, almond, coconut... whatever kind you like)
2 tablespoons butter
1 tablespoon agave nectar OR corn syrup
dash of salt
1/2 to 3/4 cup powdered sugar
1/2 teaspoon vanilla

Mix granulated sugar and cocoa in 2-qt. saucepan. Stir in milk, butter, agave nectar or corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; cool. Beat in powdered sugar and vanilla. Spread over brownies. Let cool.

Frosting #2:

1/3 to 1/2 cup semi sweet chocolate chips
2 to 4 TBS whipping cream

Combine and melt slowly. Pour over brownies and let set up for about 5 minutes before cutting.

Special Pancakes

4 eggs

4 cups flour

3 cups milk

1/4 cup packed brown sugar

1/2 cup vegetable oil

1/4 cup baking powder

1 tsp. salt

2 large VERY ripe bananas, mashed

1 small zucchini, (6 - 8 inches), seeded and grated

1 TBS. cinnamon

1/2 - 1 tsp. nutmeg

1/2 - 1 cup water (OPTIONAL)

1 - 1 1/2 cup choc. chips, optional

Mix dry ingredients in medium bowl, except chocolate chips. In large bowl mix eggs, bananas, zukes, milk and oil. Next add dry ingredients, and mix well. IF too thick, add some of the water. Mix will be thick. Measure 1/4 cup pancakes onto hot 400 degree griddle. Turn when edges are slightly dry and top is bubbly. Cook until golden on bottom.  IF you use the chocolate, I add 5 chocolate chips to each 1/4 cup pancake right before putting on griddle, because the chocolate sinks to the bottom of the bowl of dough.

This is our favorite breakfast during summer when we have zukes.

Zucchini Brownies

2 cups zucchini, shredded

1 1/2 cups sugar

3/4 cup canola oil

2 teaspoon vanilla extract

2 cups flour

1/3 cup baking cocoa

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup chocolate chips

Fudge Frosting

Combine zucchini, sugar, vanilla and oil. In separate bowl combine dry ingredients, then add to zucchini mix. Mix well. Add chocolate chips and stir.

Pour into greased 13 X 9 pan and bake at 350 degrees for 35 to 40 minutes. 

While baking, make frosting.

Fudge Frosting:

1/2 cup granulated sugar

2 tablespoons baking cocoa

1/4 cup milk

2 tablespoons butter

1 tablespoon agave nectar OR corn syrup

dash of salt

1/2 to 3/4 cup powdered sugar

1/2 teaspoon vanilla

Mix granulated sugar and cocoa in 2-qt. saucepan. Stir in milk, butter, agave nectar or corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; cool. Beat in powdered sugar and vanilla. Spread over brownies.

Chocolate Peanut Butter Oatmeal NO BAKE cookies

1 cup sugar
1/4 cup butter
2 TBS. baking cocoa
1/4 cup milk or rice milk
1/4 cup peanut butter
1 1/2 tsp. vanilla
1 1/2 cups quick oats (NOT INSTANT) or regular oats

Melt butter in pot over medium heat. Add milk, cocoa and sugar; mix together. Mix/melt peanut butter in and add vanilla. Take off heat. Add oats and stir well.
Plop spoonfuls onto plate or waxed paper and let cool until hardened enough to pick up. 
Store covered in cool place.

Chocolate Mint Sandwich Cookies

18 min

10 min prep
48 sandwich cookies
1 1/2 cups packed brown sugar
3/4 cup butter
2 tablespoons water
12 ounces semi-sweet chocolate bits
2 eggs
3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
Filling
3 cups confectioners' sugar
1/3 cup butter, softened
4-6 drops peppermint extract or mint extract
2 drops green food coloring (optional)
2-4 tablespoons milk

Preheat oven to 350 degrees F.

Cookies: Combine brown sugar, butter and water in large, heavy-duty saucepan.
Cook over med heat, stirring occasionally, until butter is melted.
Add chocolate bits; cook, stirring for 1 to 2 minutes or until smooth.
Remove from heat and cool.
Add eggs one at a time, beating well after each addition.
Stir in flour, baking soda and salt.
Drop by rounded teaspoon onto ungreased baking sheets.
Bake for 6 to 8 minutes or until edges are set.
Cool on baking sheets for 1 minute;.
Remove unto wire racks& cool.

Filling: Beat confectioners sugar, 1/3 cup butter and mint extract in large mixer bowl.
Add milk until smooth and of desired spreading consistency.
Spread about 2 teaspoons filling onto flat side of 1 cookie; top with second cookie, flat side down.
Squeeze together gently.

Crock Pot Chocolate Mud Cake

1 cup flour

2 tsp baking powder

6 TBS butter

2 ounces semi sweet chocolate or chocolate chips

1 cup sugar, divided (2/3 and 1/3)

3 TBS dutch-processed cocoa powder (any BAKING cocoa powder is fine), PLUS

1/3 cup duch-processed cocoa powder

1 TBS vanilla extract

1/4 tsp. salt

1/3 cup milk

1/3 cup brown sugar

1 1/2 cups hot water

     whipped cream or ice cream

Coat the inside of a 2 1/2 quart to 5 quart slow cooker or crock pot with paper from butter cube ( you know, the ones you save to grease the pan with).

Whisk together the flour and baking powder in a medium bowl and set aside.

In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Whisk into the chocolate mix: 2/3 cup of the sugar, 3 TBS of cocoa, vanilla, salt and milk.

Add the flour mixture and stir until thoroughly mixed.

Pour the batter into the slow cooker and spread it evenly.

In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.

Pour the mixture over the batter in the crock pot.

Cover and cook on high for 1 hour 15 minutes to 2 hours 15 minutes, depending on size of the crock pot.

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.

NOTE: the cake's cooking time and final appearance will vary depending on your crock's size and how hot it runs.

*** I usually double this recipe for my 5 quart !!