Tag: semi-sweet chocolate

Chocolate Drizzled Coconut Macaroons

If I’m craving something sweet, macaroons are a good option because they are made with just egg whites and sugar – no flour or butter. Of course, you shouldn’t eat the whole batch, because too much sugar is not a good thing.

Last year I posted a recipe for plain coconut macaroons^[1], but this year I was craving them drizzled with a little chocolate, so I reduced the sugar a little to compensate for the chocolate and drizzled some chocolate over them once they were done.

I’ve been using only raw sugar these days, so the color may not be as white, but they worked out just fine. These are gluten-free and Passover-friendly, hope you enjoy!

Chocolate Drizzled Coconut Macaroons
gordon-ramsay-recipe.com
Servings: 19 • Serving Size: 2 macaroons • Old Points: 2 pt • Points+: 3 pt
Calories: 105 • Fat: 5.5 g • Protein: 2 g • Carb: 13 g • Fiber: 1 g • Sugar: 12 g
Sodium: 15 mg (without salt)

Ingredients:

    • 3/4 cup (5 large) egg whites
    • 1/2 cup + 2 tbsp raw sugar
    • 10 oz sweetened coconut flakes (Baker’s)
    • 1/2 tsp almond extract
    • 1/4 tsp vanilla extract
    • pinch of salt
    • 1 oz melted semi-sweet chocolate for drizzling (I melted 2 oz, but only used 1 oz)

Directions:

In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.

The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.

Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.

Bake 27-30 minutes or until golden.

Let them cool then melt the chocolate in the microwave and drizzle on top of the cookies using a spatula or a spoon.

Makes 38 cookies.

References

^{^} coconut macaroons (www.gordon-ramsay-recipe.com)

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Banana Split Bars

The heart-healthy power bars have all the ingredients one might have on a banana split: made with quinoa, rolled oats, dried cherries, nuts and honey plus antioxidants from the cinnamon and chocolate – and they taste good too!

I got a copy of the Power Hungry: The Ultimate Energy Bar Cookbook^[1] and couldn’t decide which recipe I wanted to make first, they all look so good. Such a fun book, I asked them if they wanted to give some away to my fans and they said YES! So, three lucky winners^[2] will have a chance to win this cookbook, with loads of recipes for protein bars, granola bars, endurance bars, and even knock-offs of many store bought bars like Luna bars, Clif bars, and Kind bars to name a few. All the recipes are healthy, easy to make and use all natural ingredients. For a chance to win, visit Skinny Bits^[3] and leave a comment there.

These make a great snack, perfect to pack in your lunch bag, or great for powering up a workout or post-workout. While these bars weren’t a big hit with my picky 3 year old, I thought these were tasty (I think she’ll love the chocolate chip protein cookies). For variations of this, you can make a Maple Blueberry Bar, swapping out the cherries and honey for maple syrup and dried blueberries, or she suggests a Peanut Chocolate Banana Bar omitting the cinnamon and cherries and adding 2/3 cup of dry roasted peanuts in place of the walnuts.

To store, wrap them individually with plastic wrap and refrigerate for up to 1 week or freeze for up to 3 months, keeping them airtight.

Banana Split Bars
gordon-ramsay-recipe.com
Servings: 16 • Size: 1 bar • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 143 • Fat: 4.5 g • Carb: 24 g • Fiber: 2 g • Protein: 3.5 g • Sugar: 11 g
Sodium: 82 mg • Cholest: 12 mg

Ingredients:

1/3 cup quinoa, rinsed well
1/2 cup water
2 cups quick rolled oats (use gf oats for gluten free)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 tsp fine sea salt
1-1/2 cups very ripe mashed bananas
1 large egg, beaten
1/4 cup raw honey (or pure maple syrup)
1 tbsp virgin coconut oil
2 tsp vanilla extract
1/2 cup dried cherries (or craisins)
1/3 cup chopped toasted walnuts or pecans
1/4 cup mini semi-sweet chocolate chips

Directions:

Line a 9 x 13 baking pan with 2 pieces of foil or parchment paper, criss-crossing over so they fold over the pan; spray with non-stick cooking spray.

Preheat the oven to 325°F.

Combine the quinoa and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 10 to 12 minutes or until liquid is barely absorbed. Remove from heat. Cover and let stand for 5 to 6 minutes, remove lid and fluff with a fork. Transfer to a medium bowl and let it cool completely.

Mix together the oats, cinnamon, baking soda, and salt in a large bowl.

Add mashed bananas, egg, honey, oil and vanilla to the cooked bowl of quinoa and stir until just blended. Add the banana mixture to the oats mixture and stir until just blended. Mix in dried cherries, walnuts and chocolate chips.

Spread the batter evenly over the prepared pan.

Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely. For best results, refrigerate 20 minutes before cutting.

Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 16 bars and refrigerate or freeze to store.

References

^{^} Power Hungry: The Ultimate Energy Bar Cookbook (www.amazon.com)
^{^} three lucky winners (www.skinny-bits.com)
^{^} visit Skinny Bits (www.skinny-bits.com)

Peanut Butter Cup Brownie Bites

by Pam on April 10, 2014

We were having friends over for dinner last night, so I decided to make a treat for dessert. My friend Currié loves peanut butter and chocolate combined so when I found this recipe on Chocolate Therapy^[1], I knew it would be perfect. I followed the directions except for using a mini muffin tin instead of a large muffin tin. They were the perfect little bite sized treats – they were rich, decadent, and so delicious. We all absolutely loved them, especially my kids who told me they hoped I would make these all the time.

Preheat the oven to 350 degrees. Spray a mini muffin tray with cooking spray.

In a microwave-safe glass bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until they are melted. Stir in the egg and vanilla extract, mix until well combined. Mix the flour and baking soda together, stir until combined. Add the flour mixture to the melted butter mixture, stir until well combined. Allow the batter to cool to room temperature – it takes just a few minutes. Once the batter is cool, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into the prepared mini muffin cups.

Bake for 8-9 minutes or until top is set and a tester inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall, about 15 minutes. If the centers don’t fall, tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe glass bowl. Microwave on high for 20 seconds then stir. While brownies are still warm, spoon about a tablespoon full of peanut butter into the center of each brownie. Sprinkle the top with some extra milk chocolate and semi-sweet chocolate chips. Cool completely in them muffin tins.

Print^[2]

Save^[3]

Peanut Butter Cup Brownie Bites

Yield: 24 mini brownies

Ingredients:

Directions:

3/4 cup white sugar
1/4 cup unsalted butter, softened
1 tbsp water
1 cup semi sweet chocolate chips, plus more for garnishing
1 large egg
1/2 tsp vanilla
1 cup all purpose flour
1/4 tsp baking soda
3/4 cup milk chocolate chips, plus more for garnishing
3/4 cup creamy peanut butter

Preheat the oven to 350 degrees. Spray a mini muffin tray with cooking spray.

In a microwave-safe glass bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until they are melted. Stir in the egg and vanilla extract, mix until well combined. Mix the flour and baking soda together, stir until combined. Add the flour mixture to the melted butter mixture, stir until well combined. Allow the batter to cool to room temperature – it takes just a few minutes. Once the batter is cool, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into the prepared mini muffin cups.

Bake for 8-9 minutes or until top is set and a tester inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall, about 15 minutes. If the centers don’t fall, tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe glass bowl. Microwave on high for 20 seconds then stir. While brownies are still warm, spoon about a tablespoon full of peanut butter into the center of each brownie. Sprinkle the top with some extra milk chocolate and semi-sweet chocolate chips. Cool completely in them muffin tins.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Chocolate Therapy

References

^{^} Chocolate Therapy (www.mychocolatetherapy.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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https://gordon-ramsay-recipe com/tag/semi-sweet-chocolate-chips