Tag Archives: Sugar free apple pie

  • 24
    Jun 20
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Whole Wheat Apple Oatmeal Cookies with Peanut Butter Glaze + Giveaway

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Mid-week vibes coming in you because We CANNOT await the weekend. Tony and I are headed to Pensacola, FL and we couldn’t become more excited to hit the beach. In some way Chicago proceeded to go from 70 levels last week to a measly 45 having a wickedly cold Lake Michigan wind chill. NOPE, I’m not ready for this.
Plus, I still haven’t unpacked my mittens from our move thus there’s that.
In my mind, cookie season starts as soon as it gets chilly. It’s the absolute ideal excuse to test out as many meals as you possibly can, pawn off goodies for your co-workers and drinks as many sizzling chocolates (because popular chocolates & cookies are the greatest combo EVER.)
I’m not sure if you men understood this, but oatmeal cookies are actually my personal favorite; just a little extra nourishment, a good chew up along with a hearty texture make them difficult to resist. To put a twist on a traditional oatmeal cookie, I added apples – well, SweeTango® apples to become exact. They’re sugary, crunchy and without doubt the best apple (also over the Honeycrisp). Actually, SweeTango apples were made by mating the Honeycrisp and Zester! apples collectively – pretty cool, huh?
The SweeTango apples supply the cookies the absolute perfect amount of sweetness so you don’t require a ton of excess glucose for sweetness. They also help to keep the cookies moist and chewy, which explains why I only needed to use only a tiny bit of coconut oil.
More approximately the ingredients within this recipe:
As for the complete wheat pastry flour, I’ve gotten a few pre-determined questions about that lately from some of you wondering what it is. Here’s the rundown: It’s basically just a lighter edition of whole wheat flour – signifying it still has all the benefits of whole wheat grains, but with a lighter texture and flavor. It is really WONDERFUL in cooked items. Trust the AK.
GIVEAWAY DETAILS:
Calorie consumption: 133
Fat: 5.7g
Carbohydrates: 18.9g
Sugar: 10.5g
Fibers: 1.6g
Proteins: 2.1g
Prep period:
10 mins
Cook time:
10 mins
Total period:
20 mins
Ingredients
2/3 cup coconut sugar
1 teaspoon vanilla extract
1 cup old-fashioned oats
½ teaspoon cooking soda
1-2 tablespoons almond milk
Instructions
Preheat oven to 350 levels F. Line a large baking sheet with parchment paper and set aside.
In a moderate bowl, whisk jointly flour, oats, baking soda, sodium, cinnamon and nutmeg.
In a separate large bowl, beat together coconut oil, coconut sugar, vanilla extract and egg until even and creamy. Collapse in shredded apple with wooden spoon. Slowly add dry ingredients and mix until just combined and a dough forms. Collapse in pecans, if using.
Use a medium cookie scoop to place cookie dough on a baking sheet, about 2 ins apart. Bake for 9-12 minutes or until cookies are golden brown throughout the sides. Allow cookies to awesome on baking sheet for a few minutes, then transfer to some cable rack to cool. Repeat with staying dough.
While the cookies cool, produce the glaze by mixing peanut butter, vanilla, powdered glucose and almond dairy together inside a moderate bowl. The glaze should be drippy plenty of to glaze over cookies. Add even more almond milk if necessary.
Makes 18 cookies.
Nutrition does not include pecans.
TO CREATE GLUTEN Free of charge: Try using oat flour instead of whole wheat grains.
TO CREATE VEGAN: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons drinking water). You may need to increase more flour to form a nice dough.
If you produce anything from AK, make sure to tag #ambitiouskitchen on Instagram – I love seeing your creations and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).

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  • 22
    Jun 20
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Green things! Finally, correct?

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For the last month, I ate a significant amount of Mexican food, drank too many wine bottles, and consumed wayyyy an excessive amount of sugar. Talk about an overload. What I must say i need in my own life (and maybe yours, too) is just a little balance.
The glad tidings are that work finally appears to be slowing down and I’m planning for a couple of things including a blog redesign and a vacation to Australia!
Yes, my partner and I are headed down under for almost fourteen days the following month! Our trip begins in Sydney, after that we’re street tripping from Brisbane to Byron Bay, then back with the Yellow metal Coast, and finally finishing in Brisbane for one of my darling friend’s wedding. She just sent me an image of the bridesmaid’s gown and it’s beyond gorgeous!
Despite the fact that I briefly lived in Australia and explored, I’m excited to return and do some adventuring! Above is a picture of me at Byron Bay, the most eastern point of Australia; it was where I first learned to browse!
Anyway these parmesan green coffee beans… let’s just get straight to it!
They’re roasted and essentially taste like french fries. I have no idea why, but roast any veggie and you get a people from france fry flavor. Alright men, I admit it isn’t exactly like a france fry but they’re so delicious they may be just as addicting. I think you understand where I’m going here. Me trying to get you to definitely try these green beans.
I came up with this recicpe after my daily supermarket trip to Whole Foods through the holiday season. They presented creamy whipped lovely potatoes, turkey, cranberries, and these amazing roasted garlic clove green beans in the Hot bar.
We fell in loveeeeee.
Sometimes I like to insert chopped basil or crimson pepper flakes if I’m feeling spicy.
But I usually feel spicy.
Enjoy. xoxo!
Prep time:
10 mins
Cook period:
15 mins
Total time:
25 mins
Ingredients
1 cup grape tomatoes, sliced up in half
1 tablespoons essential olive oil (sufficient to layer the beans)
4 cloves of garlic, finely minced
3/4 teaspoon kosher salt
freshly ground black pepper
1/4 cup Parmesan cheese
Preheat oven to 425 degrees F.
Place green beans and tomatoes in a big bowl and add essential olive oil, garlic, salt and pepper, and Parmesan cheese; toss to coat beans.
Spread out green beans in baking sheet and bake for 12-17 minutes or until mozzarella cheese melts and green coffee beans are somewhat golden brown. Serves 4-6.
I really like green beans!!
I used to pan-fry them with minced onions and garlic. Will try roasting them next time!
Also, these green beans look awesome!

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  • 20
    Jun 20
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Healthy banana waffles made incredibly fluffy and light with quinoa flour. They’re crispy externally and good and light in the centre – just how a waffle should be. Best of all they’re good for you, and filling!

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It’s been some time! How was your Christmas? Did you eat too many Oreo balls? Consume too much cheese? Stuff your face with finger food until you just couldn’t anymore? Make a cake with over 6 sticks of butter?
Okkayyyyyy maybe which was me. Oops!
Oh and I believe I forgot to say which i turned 25 the other day! Each year I’m feeling even more appreciative. My boyfriend flew in from Chicago to greatly help me celebrate. ONCE I selected him up from your airport, he previously a bouquet of lilies (the best) to provide me; we try and keep things romantic as usually our time collectively is definitely short and special. Now I’m writing to you from Chicago, where we celebrated his birthday. We anticipate seeing several good movies, heading ice skating, and soothing until the New Year.
But of course, I had fashioned to take some time to blog page about these incredible waffles. I desire you could see how severe I am about them; they’re SO easy to make. To help keep them light, I used bananas, egg whites, and almond dairy. There is no butter or oil, and they’re gluten free, too! I love delicious chocolate chips in my pancakes and waffles so I added several, but you can generally leave them out in the event that you aren’t a lover.
I shared several with my Mother because I wanted to obtain her opinion. She stated they were the very best waffles everrrrrrrrr.
If you’ve never used Quinoa Flour before, this is the time to try it out! It’s naturally gluten free, high in protein along with a superfood.
The flour actually has an amazing texture which makes the waffles light and airy inside but still super crisp externally. I was completely taken by surprise!
However quinoa flour could be difficult to find and a bit expensive. I usually purchase mine from Entire Foods, nevertheless, you may also find it on Amazon or
I’ll definitely be creating more formulas with quinoa flour, thus if you’re an avid AK follower I would recommend stocking up on this amazing product!
These waffles are ideal following a workout and freeze very well. I love topping them with with a few sliced bananas and just a little creamy peanut butter so that it melted into the waffle pockets. Mmmm nothing at all beats breakfast for dinner.
Prep period:
10 mins
Cook time:
5 mins
Total period:
15 mins
Ingredients
2 teaspoons cinnamon
pinch of nutmeg
2 ripe huge bananas, mashed (about 3/4 glass)
4 egg whites, lightly beaten
1 tablespoon vanilla extract (gluten free of charge, if desired)
2 cup unsweetened vanilla almond milk
1/2 cup mini chocolate chips, if desired
Instructions
Preheat waffle iron and aerosol with nonstick cooking food spray. In a big bowl, whisk together quinoa flour, cinnamon, nutmeg, and baking powder; set aside.
In another large dish, combine banana, egg whites, vanilla extract, and almond milk until well combined. Mix in dry substances until well combined. Fold in delicious chocolate chips if desired.
Spoon batter into waffle iron and make until steam halts and waffles are golden brown and slightly crispy externally. Repeat with remaining batter. Meals makes about 8 Belgian waffles.
If you don’t have quinoa flour available, you can try and use whole wheat grains pastry flour or white whole wheat grains, although then they wouldn’t be gluten free.
Rather than almond milk feel absolve to use coconut or regular milk.
If you don’t use chocolate potato chips, each waffle is only 163 calories.
This recipe makes about 8 Belgian waffles.
I’m obsesssssed with quinoa flour. It’s therefore light and airy, unlike most GF flours. I can imagine it creates an unbelievable batch of waffles, specifically challenging light elements you used.
It’s a pity it’s thus expensive. It had been as much as $13 last period I was at Whole Foods!
We made these with a few slight modifications. Once the batter was too thin, I added about a half a glass of oats to thicken it up. I combined it all within the blender too. I also added some agave for sweetener, utilized 3 entire eggs rather than egg whites and omitted the delicious chocolate chips.
I actually used whole quinoa and toasted it within the range before grinding it. Since I got my quinoa for $3.99 at Aldi’s that helped to keep the cost down some.
They were a genuine hit with the kids and I’m glad that There is a recipe that may incorporate quinoa so discreetly since my husband is not a big fan of it.

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  • 19
    Jun 20
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Reese’s Peanut Butter Mugs were always the best candy as a youngster. Vintage case of nostalgia.

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During Halloween I’d proceed through my bag and pick out all Reese’s and established them aside for extra special treat days. I had fashioned to take pleasure from them because Mom didn’t buy Reese’s frequently. When Easter came along and Reese’s eggs were popular, I used to be allowed to have precisely one. I cherished that Reese’s egg with my entire soul.
Given that I’m proceeding into my late twenties (OMG WHAT?) I could buy whatever chocolate I choose. Tony and I really like white chocolate Reese’s eggs. I recognize they’re probably awful for me, but on occasion we buy them as a special treat for our film nights.
That was until I decided to make my very own healthy Reese’s eggs without any refined sweeteners, dairy products or rubbish I couldn’t pronounce. We now have these gorgeous peanut butter eggs nearly every week, keeping them within the refrigerator for when we’re craving something sugary but don’t want to feel naughty about our options.
Did I just say naughty?
Anyway.
These Reese’s eggs are EVERYTHING. If you love Reese’s at all shape or form, I can promise that you will love this formula. They’re grain free, gluten free, dairy products free, meaning anyone and everyone will absolutely adore these.
Unless of course you happen to be allergic to peanut butter. Then I’m sorry. Although you could use almond, cashew or sunflower seed butter as well!
These are made with just FOUR simple ingredients.
Peanut butter. Make sure you use a peanut butter with simply peanuts + salt, or simply peanuts. That’s what realy works best because of this recipe. To test this recipe, I used Smucker’s and Santa Cruz. If you are using a Investor Joe’s brand, you may want to add extra coconut flour, because their brand is normally incredibly runny.
Pure maple syrup. Or you can use honey if you’re not vegan.
Coconut flour. This provides fiber and assists thicken the egg to bind everything together. It works as promised. I wouldn’t recommend using a different flour.
Dark Chocolate. I love using dairy free of charge dark chocolate or vegan. There are many wonderful brands around!
Who says it must be the holidays for us to take pleasure from a Reese’s egg anyway? Maybe I should call these the AK PB eggs and begin selling them as a competitor.
Nah, I’d probably eat all of them.
Calories from fat: 201
Body fat: 15.8g
Recipe type: Grain Free, Gluten Free, Dairy Free, Healthy, Low Carb
Prep time:
1 hour
Total period:
1 hour
Ingredients
1 tablespoon genuine maple syrup
1-2 tablespoons of coconut flour
3.5 ounces 72% chocolates bar, vegan if desired
Optional: Coarse sea salt, for sprinkling on top
Instructions
In a moderate bowl, mix together peanut butter, maple syrup and 1 tablespoon of coconut flour. Add another tablespoon of coconut flour when the batter is definitely runny. The peanut butter combination ought to be sticky just like a moist cookie dough.
Work with a cookie scoop to drop peanut butter mixture with the tablespoonful onto a parchment lined little baking sheet. Slightly flatten the very best of each with your fingertips. Place cooking sheet in the freezer for 20 mins.
After 20 minutes, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. Transfer melted chocolates to a little warm bowl. Quickly use a fork to drop each peanut butter egg into delicious chocolate. Make sure to coating evenly. Transfer back to parchment lined baking sheet and sprinkle with a little coarse ocean salt if desired. Immediately place baking sheet back freezer for 30 minutes to 1 1 hour. Makes 8 huge peanut butter eggs. Keep in refrigerator until ready to eat.
How to make these paleo: Use cashew butter or almond butter, simply get them to natural with no added ingredients. I love making my very own!
Appears great!
I was so worked up about this formula which i posted it around the Facebook page & instagram accounts from my organization, I hope that’s ok!?
Can you use honey or another thing instead of Maple Syrup?
I must say i want to make these, but under no circumstances use Maple Syrup for anything, and don’t want to buy it just for these..

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  • 18
    Jun 20
  • -

Hello from beautiful Scottsdale, AZ! Can I simply say how great it feels to be in warm weather without a scarf, coat or mittens? I am craving warm sunshine on my pores and skin since early Oct.

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Don’t worry though, I’m sure all of those other country will catch up shortly. March is nearly here, which for me means patio period, rooftop pubs, farmer’s markets, biking along Lake Michigan, running outside, berries and ALL OF THE SMOOTHIES…
My love for smoothies continues to be wicked strong since way back in 2010 2010 when I was a youngin’ in college. When I 1st started learning about nutrition and fitness, I was adamant about getting some muscle tissue and learning how to refuel my own body following a workout. Smoothies with a little proteins natural powder or greek yogurt were an easy way to get protein, vitamins and nutrition in!
Smoothies aren’t just for breakfast though; I’ll frequently have one one hour roughly before bed. I specifically love when you’re able to make them taste like snow cream, which is just what today’s smoothie reminds me of.
Particularly I’m wondering in the event that you remember Neapolitan ice cream? It’s just a little difficult to find now, but I treasured it while i was a youngster. A scoop of most three wonderful flavors: strawberry, vanilla, and delicious chocolate. Oh hells yes. My edition demands banana in the centre because I kind of wished it to be like a banana split.
This smoothie is made in partnership with Almond Air flow Most of you know I bake making use of their almond milk on a regular basis, but this time around I wanted with their new extra creamy vanilla cashewmilk almondmilk ! It’s ridiculously good and ideal for smoothie-makin’. Oh and I REALLY LIKE the flavor. It is rather delicate creamy cashew goodness.
There are many tips to making this smoothie beautiful & delicious:
-Use iced bananas. They change lives in the width of the smoothie and so are critical. I love to peel my bananas, then place them inside a ziploc bag and freeze right away.
-Make use of a vanilla proteins powder or one that you truly love! I haven’t tested this recipe without protein natural powder so I’m uncertain how it would turn out if you didn’t utilize it. I think you could utilize greek yogurt and reduce the quantity of almondmilk.
-Don’t worry about it being perfect. You can also get this to right into a smoothie bowl and swirl everything together!
Layered Banana Divided Protein Smoothie
Prep period:
10 mins
Total period:
10 mins
Ingredients
1 teaspoon chia seeds
For the banana level:
1 frozen ripe banana
2 tablespoons vanilla protein powder
1 teaspoon chia seeds
For the strawberry layer:
1/4-1/3 cup Almond Breeze Unsweetened Vanilla AlmondMilk CashewMilk Blend
Instructions
Make the chocolates layer first: In a blender, add frozen banana, protein natural powder, cocoa natural powder, chia seeds and milk. It should be THICK. Separate between 2 medium eyeglasses and place within the freezer.
Wash the blender, after that make the banana level by adding frozen banana, proteins powder, chia seed and dairy. Blend until dense, soft and creamy. Softly coating banana smoothie onto delicious chocolate smoothie, softly spooning it around the within edge of the cup. Place glasses back again inside the freezer.
To make the strawberry layer: Mix strawberries, protein powder and almond dairy together. Again, you need this to become pretty thick, but you may need to add in even more almond milk to make it blend. Once strawberry smoothie is definitely solid and creamy, lightly spoon it over the chocolates layer. Place eyeglasses back in the freezer once again for a couple minutes, then appreciate!
Formula by: Monique Volz // Pictures by: Sarah Fennel
Monique, I LOVE these – the colours, the neapolitan tastes (the best) and the thought of having it seeing that my sweet deal with before bed. I usually need a little type of dessert after supper and this will be perfect and one of the best things for me personally.

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  • 16
    Jun 20
  • -

13 of the Best CHOCOLATES Bars + medical great things about chocolate

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Here’s the offer: I have a major obsession with chocolates, not only because it’s delicious and wildly addicting, but additionally due to its numerous health advantages and superfood properties.
Here’s the secret: Because it’s delicious chocolate (aka the main ingredient in many candy bars), doesn’t mean the chocolates itself is necessarily unhealthy like most people may think. Typically it’s the sugar, milk and/or cream that generally makes delicious chocolate a little less healthy and can even interfere with its beneficial antioxidant absorption. If you’re aiming to eat chocolates for health advantages, stick to a minimum of 70% and watch the sugars content (that’s where chocolates gets sneaky).
Since we’re talking about chocolates today, I decided to give provide you with a number of the wonderful health benefits of eating it: It’s good for your heart , may reduce tension , is a proven antioxidant , can give you a far more effective workout , and probably a million more factors. As mentioned before, chocolates also tends to be lower in sugar and higher in fiber than milk chocolate (supposing your getting at 70% chocolates). Actually, a serving of dark chocolate can have up to 5g of fibers! Major props to the superfood, right? I personally love baking with chopped dark chocolate because of the taste, gorgeous look and health properties it offers treats.
Experimenting with different flavors and chocolate brands has been one of my personal favorite things to do over the past few months. Today I idea I would talk about some of my overall favorite delicious chocolate brands and pubs together with you. They are in no particular purchase, just a couple which have been examined by my helper and I over the past two months. We vowed to eat chocolate every evening just so we can share some of our favorites with everyone. Obviously very tough job, but someone has to do it.
Enough talk, let’s get to the good stuff:
1.) Investor Joe’s Dark Chocolate Lover’s Club : Investor Joe’s CHOCOLATES Lovers bar is manufactured with 85% cacao. It has a fruity profile that ensures a simple and rich club flavor. The chocolates is made by Colombian farmers who work in small batches to make sure that the chocolates is of the highest quality. Why we think it’s great: It’s fantastic for baking, inexpensive and isn’t bitter at all.
2.) Lake Champlain Creamy Coconut : Lake Champlain Chocolates are made with Belgian chocolates and all-natural elements from Vermont. The pubs are created in small batches to ensure freshness, and consist of no chemical preservatives, extenders, or additives. Why we think it’s great: The pubs are flavorful and unique, specifically the creamy coconut. It tasted like a developed Mounds Pub, but with a creamy coconut middle and far better chocolate. A few squares make an excellent dessert.
3.) Divine Delicious chocolate 70% Mango & Coconut : Divine Chocolates is a Fair Trade chocolate company co-owned by 85,000 cocoa farmers in Ghana. The business is unique in that its farmers personal the largest stake in the business and share its revenue. The bars are created with high quality and natural ingredients. Why we think it’s great: One of the better chocolate pubs we tried. We couldn’t stop crushing on the flavors, objective or how delicious the pubs tasted. Favorite tastes consist of hazelnut truffle, mango coconut, almond chocolates and 85%. That is a great treat or dessert chocolates to eat on its own.
4.) Enjoy Life Dark Chocolate Club : TAKE IT EASY makes delicious allergy-friendly delicious chocolate bars, baking potato chips, and various chocolate products. Every pub is stated in a nut and gluten-free facility, and is free of gluten, soy, dairy, and wheat! Why we think it’s great: We love that nearly anyone can appreciate their chocolate. If you are on a specific allergy sensitive diet plan, this chocolate is certainly for you!
5.) Madecasse Toasted Coconut : Madecasse was founded by two Serenity Corps volunteers located in Madagascar, that is where 90% of their ingredients and bars come from. The business has received considerable awards to be a pioneer of interpersonal modification in the chocolate field. Why we love it: Their delicious chocolate is unique and provides back to the community it is due to. The salted almond dark chocolate is fantastic as well!
6.) Taza Chocolates Cacao Nib Crunch : Taza Chocolates bars are made from organic cacao coffee beans converted into unrefined, minimally processed chocolate having a vibrant flavor and structure. They are the only maker of 100% rock ground, artisan chocolates in america. Why we think it’s great: The delicious chocolate is stone ground and you can taste the difference. We love the little bits of cacao nibs with this crunchy bar. Other favorites include cherry almond.
7.) Theo Delicious chocolate Black Rice Quinoa Crunch : Theo Delicious chocolate was the initial Organic and Good Trade certified delicious chocolate maker in North America. The company produces high quality chocolate bars in exclusive and creative flavorful combinations with organic substances. Why we love it: Theo delicious chocolate has some of the most unique flavors we’ve seen. The Vanilla Nib Dark Chocolate is among our total favorites. Also, don’t miss out on the dark rice quinoa crunch. It’s especially delicious in my coconut flour banana bread
8.) Ghirardelli CHOCOLATES Cherry Tango : Ghirardelli is certainly America’s longest working chocolate manufacturer, and it has been making rich chocolate bars for over 150 years. They make traditional, slow-melting bars that have had exactly the same wealthy flavor for decades and decades. Why we love it: It provides such great flavor to cookies or brownies and tastes great in homemade glaciers cream. This is Tony’s favorite chocolate due to the classic special cherry-chocolate combo.
9.) Alter Eco Salted Dark brown Butter Dark Chocolate : Alter Eco bars are made exotic and sustainable ingredients. The objective of the business is to change the global delicious chocolate world through ethical associations with small-scale farmers, and to ensure that all products are Fair Trade Certified. Why we think it’s great: Okay, we actually love everything about Alter Eco! Their pubs are incredible and so are perfect for both snacking and cooking with anytime. Some favorites are the salted dark brown butter (try them in my own brown butter cookies), and also the mint ( bake brownies !).
10.) Lindt Pineapple Brilliance Dark Chocolate Club : Lindt is really a classic chocolate company that is making chocolates since 1845. The business uses high quality ingredients and recycleables to be able to generate the classic Lindt taste that has been enjoyed for decades. Why we love it: Lindt is definitely amazing matched with parmesan cheese and wine. From the chocolate you can depend on for cooking, melting and consuming. Some of our favorite flavors consist of pineapple and lime. Imagine chocolate protected pineapple pieces. SO EXCELLENT.
11.) Equal Exchange 71% Organic Dark Chocolate : Equal Exchange chocolates are made using the purest elements from little farmer co-ops. All of the bars are accredited Fair Trade from regional farmers all over the world and have probably the most delicious tastes. Why we love it: This is another one of Tony’s favorite. It melted therefore perfectly in my own delicious chocolate chunk cookies that I just had to include it.
12.) Whole Foods Organic Dark Chocolate : Whole Foods Organic delicious chocolate bars are section of a complete Trade line centered on cocoa farming in Tanzania. A portion of the proceeds for these delicious chocolate bars help account the training of children in Tanzania aswell. Why we think it’s great: This pub is definitely delicious and fantastic for those who like a milder dark chocolate.
Some questions for you personally:
Do you prefer dark, white or dairy chocolate best?
Monique,
You should check out the Aloha superfoods chocolate. It includes superfoods, veggies, fruits; is certainly vegan and uses just good trade cacao. Nothing beats healthy chocolate!
1. Ombar – mylk coco
A few of my all-time faves include:
1) Theo Nutcracker Brittle (just available around the holiday season but without question the BEST delicious chocolate I’ve ever had!)
2) Endangered Species Espresso
4) Theo Coconut

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  • 16
    Jun 20
  • -

I mean, any time I even think about having a sweetheart I cannot help but giggle; every one of the men I go on schedules with are either A) committed to work, B) completely awkward, or C) have questionable intentions. But I guess that’s what goes on when you are 23.

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So for now I believe I’ll adhere to one lady things before guy of my dreams (who might resemble Joshua Jackson aka Pacey from Dawson’s Creek) makes my entire life. Plus easily had a partner I most likely couldn’t escape with producing him consume quinoa and kale instead of manly beer battered onion rings and mugs of BBQ sauce… or whatever Burger Ruler is advertising this week.
What are your ideas on that?
Blink.
Let’s move on discuss adult issues. Like salads.
My mother used to make a big batch of raw kale salad with lemon, olive oil, garlic clove, and bell peppers. She would let it still a couple of hours until the lemon juice broke down the kale as well as the flavors became melded jointly; it had been sensational.
It’s such as a healthy little story book I dreamt up. The happy ever after is that flavor explosion in your mouth.
Juicy mangoes, red onion, grape tomatoes, creamy ripe avocado, nutty quinoa, crunchy kale, and edamame. This salad might just have got everything I’ve ever wished.
We tossed it in a little lemony basil vinaigrette which uses about 5 secs to mix collectively since it’s slightly lemon, garlic olive oil, basil, sodium, and sugar.
The much longer the salad sits using the dressing, the greater it gets.
This salad is the perfect lunch. Or it would be great with grilled seafood.
It’s just too dang great not to try.
Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette
Ingredients
2 mugs cooked quinoa (or about 3/4 cup uncooked quinoa)
1 1/2 cup edamame beans, cooked and cooled
3 mugs finely chopped Tuscan kale, ribs removed
1 cup sliced grape tomatoes
1/2 crimson onion, diced
1 avocado, pitted and either chopped up or diced
2 tablespoon toasted almonds or pumpkin seeds, if desired
For lemon vinaigrette:
1 garlic clove, minced
1/8 teaspoon salt
Instructions
To make dressing: place olive oil, lemon juice, garlic, glucose, basil, and sodium in blender or meals processor. Blend/process for 10-15 seconds; set aside.
In medium dish toss quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 moments to let tastes soak in.
Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.
Oh zero! Certainy you would reign in a guy with fantastic taste in food. Maybe you’ll receive as lucky as I did so, and find yourself a guy whose idea of an excellent weekend is definitely apple picking, pie baking, cider making, and spinach couscous with oranges and olives for dinner.
The point is… not all dudes want Burger Ruler or BBQ. Beer, maybe. But that’s a different story.
Oh Personally i think you around the man-food vs our-food debate.. As an perpetually one girl with a recently available man added to her life, I can tell you it’s going to be a hard changeover. Him.. not really me. I refuse to stop producing kale salads!
If you’re lucky you will probably find an already-trained guy. I suggest going out at yoga exercise studios and farmer’s markets 😉
Anyways this looks like a beautiful dish.. simple, healthy and nourishing. Love the addition of mango.. I am creating a big batch this weekend!
Oh, and I married a meat-n-potatoes kind of guy…and slowy but surely he’s coming around on the healthful stuff. Actually quinoa is one of is own favorite foods today. So it’s possible. Even if it seems difficult at first. hahaha
Sarah Martorella Justine Iskandar.
Ah ah We loved the part about needing to help to make manly Burger King-advertised food for your boyfriend :))
Good thing with my boyfriend is that being truly a chef, he also loves good balanced diet. And the occasional 400 g of beef with potatoes. Ugh.
Like your salad btw, great ingredients, healthy and colorful : yum ! (attended buy ingredients)
Kale from a farmers market and Niagara peaches (substituted for mango) produced this salad a hit. Leftovers great for lunch. Ahh, summer!
I’ve also made Monique’s egg, avocado, bacon, jack sandwich and the chicken, chick pea chopped salad – all delish!
Great formula! I added some diced serrano pepper for an extra kick. Also I add ghee + sea sodium to boil with the quinoa. The mango was a delicious deal with.
Ha don’t discredit all of us guys so fast! Yes, the ale battered deep-fried onions may be a bit hard to avoid.. However this is a great treat for also the manliest of manly males, especially after a day out within the mountains! Deliciously refreshing.
We will certainly be taking in this tomorrow!

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  • 14
    Jun 20
  • -

However, it didn’t win the Grand Prize.

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That’s fine, It’s still amazzzzing! Certainly for cake fans. Have you been a cake enthusiast?
Yes? Get baking then. Cancel all plans. Make this wedding cake now!
While you allow it to be, become familiar with me personally a bit and what inspires me personally. Because we all have issues we love to perform; dreams and goals. Small things which make us who we are. I’m sharing a few of my little things together with you.
For me, creativity comes through in baking. It’s an art to me. I get home from work, kick off my heels, and bake my center out. Trigger that’s just what I really do. That’s just me.
Simple things produce me content too. Hanging with my Godkids. Pumpkin pie. The smell of breakfast time. Dangling with Lucky Loo, the sweetest dog.
I like taking pictures. New areas. New things. Experience. Recollections that last forever.
I have dreams. Big dreams. Challenge could be my best friend. I’ll never end setting goals, and I certainly won’t offer myself short. In the end, life is brief but we have to take full advantage of it. Maintain content and live your wish. It’s entirely possible.
Plenty of ranting! Here’s the nitty gritty: I don’t care about sports activities. And I don’t caution how much it is possible to lift in the fitness center if your a man. It doesn’t win over me. I value intentions, love, and the laughter that ensues after wines.
This cake is great with wine. Trust me.
Being gracious is essential too. I’ll contain the door for you. I’ll buy something because it’s your preferred. I’ll pay attention to your guy problems, I’ll give you advice in the event that you question. Maybe I’ll actually cook you whatever you want.
But here’s one thing you absolutely must know: I LOVE building pie. It’s true when Pleasure the Baker stated, When you can make pie, you may make love”. Nothing at all would make me happier than to bake a pie everyday and share the love.
There’s something about melted butter, sugar, flour and messes in my own kitchen that makes me jubilant.
By Monique of Ambitious Kitchen
Nonstick baking aerosol, for pan
2 1/2 cups all-purpose flour, divided
1 teaspoon salt, divided
1 1/2 sticks unsalted butter, softened
2 cups sugar
5 large eggs
1- 6 oz pubs dark chocolate
1- 15 oz can easily of pumpkin
2/3 cup of milk
1 teaspoon of cinnamon
Preheat oven to 350 degrees F.
Spray 12 cup Bundt pan with non-stick baking spray and dust with flour.
Divide dry ingredients into two individual medium bowls putting 1 1/4 cup of flour, 1/2 teaspoon of salt, and 1 teaspoon of baking soda into each bowl.
In a separate large bowl, cream the butter and sugar collectively until light and fluffy. Beat within the eggs, one at a time. Add vanilla.
Make each cake batter by pouring half of the butter/sugar mixture in to the two split bowls of flour. Mix both bowls until well mixed and creamy. One will be for chocolate-coconut cake mix and something is perfect for the pumpkin wedding cake.
For the delicious chocolate & coconut batter: Put 6 oz of chocolate in small bowl and microwave in 30 seconds increments or until melted. Great for a few minutes and increase among the cake batter bowls. After that add 1/2 glass of milk and 1/2 glass of flaked coconut. Combine and reserve.
For the pumpkin batter: Add 1 can of pumpkin as well as the pumpkin pie spice and cinnamon towards the other butter/flour batter. Blend jointly until well mixed.
Spoon fifty percent the pumpkin batter into the 12-cup bundt-cake pan. Drop the chocolates batter by spoonfuls on the pumpkin batter. Swirl a couple times with a butter blade. Do it again to spoon remaining pumpkin and chocolates batters into skillet. Swirl again about 10 instances backwards and forwards all over the pan.
Bake for 50-60 a few minutes or until toothpick happens mostly clean. Great cake ten minutes before turning it on the rack, then allow cool completely.
Next place the various other 6 oz of dark chocolate in a small microwave bowl with 2 tsp of dairy. Microwave for 30 mere seconds, then stir. Spoon the chocolates glaze over the cake and top with toasted coconut. Allow glaze set for approximately 10 minutes before serving.
Transfer the cake to some platter or portion dish and cut into 12 parts.
Julie A. Ward

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  • 11
    Jun 20
  • -

Thanks for visiting Ambitious Kitchen.

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I’m so delighted you are here. Personally i think like squealing just like a little piggy. Is the fact that odd? Most likely. But it’s simply me, you’ll receive utilized to it.
Hold on… I have to switch my Pandora place.
…Okay, Louie Armstrong was playing. Who put that on? I compose to Adele and Florence and the Machine, not Louie Armstrong with his giant saxophone. It’s public, Pandora’s gone crazy.
But apparently I’ve gone crazy too. Crazy in thoughts. Overpowering myself using what I want to accomplish. Putting to accomplish lists all over the place. Throwing clothing around my room. Missing episodes of Project Runway. You understand the big issues in life.
But really I had been thinking about how short lifestyle is. Each chapter ends as soon as it begins. I actually blinked my eyes and college flew by. That occurs to everyone though correct?
You get dropped off on campus from your parents then… you cry, you party, you rest in, you get an internship, you balance, you eat a whole lot of ramen, you gain 10 pounds, you learn right from wrong, you stability again, you struggle, your home is, you laugh, you find love, you meet heartbreak, you find meaning, you find your best friends, you find you.
I swear that occurs in a moment. A small small flash that is overlooked most of the time. I considered how I don’t wish to take anything for granted. Ever.
I actually used to be afraid of pies. Probably because I couldn’t possess one cut. Pie was an foe. The best tasting, most wonderful soul soothing foe.
I actually used to scream Screw you pie. Screw you to make me consume 3 slices!” I’d often take it back again. I love pie. And I always will.
Producing homemade pie crust is kind of an art. A scary art that will piss you off and haunt your dreams. Simply kidding, it’s simply something you learn as you move. Kinda like existence, you find out as you proceed.
So don’t choose the Pillsbury boring crust from your shop. For heaven’s sake do not purchase it. I’m begging you.
1 tablespoon granulated sugar
3/4 teaspoon salt
2 sticks of very cold, unsalted butter, trim into tiny pieces
1/2 teaspoon of new lemon juice
5 tablespoons ice water
½ teaspoon of cinnamon
3 medium ripe peaches, sliced
¾ glass granulated sugar
Instructions
To make the crust: In a large mixing dish stir collectively flour, sugar, and salt. Put in place food processor chip or pastry blender and add the butter. Pulse several times until small peas form. Add lemon juice. Next add 2 tablespoons of snow water to start. Work dough such that it forms a mass. Add remaining ice water if required. You don’t wish the dough as well sticky, but in a big ball.
Coat the hands in flour and split the dough into two rounded balls. Wrap in plastic cover and put in the fridge for approximately 30 minutes.
In a separate mixing dish, stir collectively blueberries, cherries, peaches, sugar, lemon juice, vanilla, and flour until well blended.
Preheat oven to 400 degrees F.
After thirty minutes, remove one dough ball from fridge and move out using a flour coated rolling pin. You will have to just work at this. You want the dough very thin and smooth. Next properly place the rolled out dough right into a 9 in . pie pan. Fill with your fruits mixture. Take your remaining dough ball out of the fridge and move out. Cut out roughly 10, 1-inch thick whitening strips. Weave over fruit mixture, then cut off edges and make your pie crust fairly, if desired.
You can brush edges with melted butter or egg wash and sprinkle with sugar.
Take foil and wrap around the edges of the pie crust thus they do not burn off. Bake for 30 minutes. Remove foil and bake for yet another 30-40 a few minutes or until crust can be golden brown to liking. Great on a cable rack.
Thanks for visiting the blogging globe and everything that jazz!
We’d love to welcome you to your table too!
Chris Ann & Kristin
I can totally relate! Many, many times have got I muttered under my breathing, ‘darn you! Darn you, you fabulously delicious pie! Why should you become so incredibly tasty and lip smackingly yummy inside your fruity goodness??’
My husband looks at me funny after i yell on the pie, but that’s simply the type of romantic relationship that pie and I have. ; )
~Kristin
Adrienne
The pies look absolutely delicious!
Does this imply that you expect ME to make it, or is normally this just your way of telling me personally what you are investing in the one that you are bringing me personally? hee hee hee
Great Job!
Love you,

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  • 11
    Jun 20
  • -

A few months ago I made large cinnamon rolls the size of my face. From that instant on, I’ve basically fallen in love with the buttery cinnamon sugar little swirls that make them incredibly particular. I didn’t post the recipe on the blog because to be honest, I was a little ashamed by how much butter I used. Hehe.

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Of course, everyone I served these to were in love and agreed that were they the very best brunch treat and that needless to say, I should hook them up to the blog.
Mmmm okay. I assume I can clog your arteries for a time (sorry). Plus now that it’s September Personally i think like I could throw ALL the pumpkin meals in your face. You guys know how I feel about pumpkin, ideal?! Let’s put that on and in everything we can. Starting with cinnamon rollssssssssss.
It’s my think that you’re probably going to need a mind-blowing roll recipe which means you need not venture out and purchase cans of strange dough with substances you can’t pronounce. I really believe that baking cinnamon rolls from nothing is actually something everyone should encounter at least once.
Okay, let’s reach the nice stuff.
Now, I want you men to absorb the recipe. It’s very important to stick to the guidelines, but here are some more guidelines:
Bread flour: You’re probably wondering why We used bread flour with this recipe and when you can use all purpose flour or whole wheat. The answer is definitely yes, you should use those flours but the recipe will not taste the same. I use breads flour since it has a higher protein this means the cinnamon roll stay nice, soft and ooey-gooey in the centre. It is also great to have on hand, so I advise picking up a handbag. Life-changing!
Browning the butter: I give instructions below on browning the butter (or have a look at this step-by-step ), nevertheless, you definitely don’t want to do that. Rather you can just make use of melted butter. I would recommend using dark brown butter though since it adds an excellent flavor to baked goods.
Activating the candida: That is a critical step and if you aren’t experienced in baking, I recommend that you absorb my instructions. To activate the yeast, you would like the dairy to become warm however, not hot. Usually if you can stick your finger within it and it’s really on the very warm side, that is good. When the dairy is too scorching, it can destroy the yeast. The yeast helps the dough to rise, so you want this to work in order to make the cinnamon rolls! You’ll be able to tell when the yeast is turned on if it starts to help make the milk foamy after five minutes or so. If it doesn’t look like foamy whatsoever, you might want to begin over as you may have killed the fungus by having the milk too hot, or simply the dairy wasn’t warm more than enough. Yes, baking is usually precise sometimes!
Brown Butter Pumpkin Cinnamon Rolls with Cream Parmesan cheese Frosting
Ingredients
2 ¼ teaspoons dry active candida (1 packet)
¾ cup Almond Breeze unsweetened almond dairy, warmed to 110 degrees F
½ teaspoon granulated sugar
3 cups loaf of bread flour
1 1/2 teaspoons cinnamon
¼ teaspoon ground ginger
2 tablespoons cinnamon
1/2 cup powdered sugar
Instructions
Place butter in small sauce pan over medium high temperature. Butter will begin to melt, foam, and crackle. Whisk regularly until butter starts to brown and smell similar to caramel. Instantly remove from heat and transfer to some bowl to cool for a few minutes while you make the dough. In the event that you aren’t sure how exactly to brown butter, have a look at my step by step photo instructions right here.
In bowl of an electric mixture, add warm milk, yeast, and 1/3 teaspoon granulated sugar. Let sit for 5 minutes to activate the fungus. While the fungus is certainly activating, whisk collectively flour, brown glucose, cinnamon, nutmeg, cloves, and salt together in a large bowl.
Once the dairy is a little bit foamy from your yeast add ½ from the flour mix, along with the pumpkin puree, egg, and cooled brown butter; stir with a wooden spoon until just combined. Then add the rest of the flour and stir again until just combined. Place dough connect on your mixer and run on medium-low quickness for approximately 8 minutes. Alternatively you can knead the dough yourself for approximately 10 minutes.
Grease a large bowl with essential oil or cooking spray. Add dough and turn over, making certain to coat it all with the essential oil. Cover with plastic material wrap along with a towel, after that put in place a warm spot to rise for approximately 1 1/2 hours or until doubled in proportions.
In a little dish, combine the filling ingredients: ¼ cup softened butter, brown sugar and cinnamon. Once dough is definitely doubled in proportions, place onto a big surface dusted with flour. Punch dough down and roll right into a 15×9 inches rectangle. Pass on butter and cinnamon sugar mixture over the dough leaving a ½ inch border. Beginning in the 15 in . side, roll up tightly and pinch sides together to seal. Utilizing a serrated knife, gently trim into 12 slices.
Grease the bottom of the 9×13 inch pan or 8×11 with butter or food preparation aerosol (don’t skimp). Place cinnamon move slices in skillet, cover with plastic wrap and allow rise again for 30-45 a few minutes or until dough doubles in proportions. You now can decide if you wish to bake them now or later on. If later, you can stick them within the refrigerator right away (covered well). If you are ready to bake the rolls, simply take them out of the 30 minutes prior to baking and provide to room temperature.
To bake, preheat range to 350 degrees F. Bake for 20-25 moments or until barely golden brown. Cool for 5-10 mins. While cooling, make the frosting by combine cream mozzarella cheese, powdered sugar, vanilla and cinnamon in a medium bowl. Pass on evenly over warm rolls. Enjoy!
If you wish to produce these in advance, get them to up until the point that you would keep these things rise a second time. Stick unbaked rolls in the refrigerator right away (protected well). If you are prepared to bake the rolls, you need to them from the 30 minutes prior to baking and bring to room heat, then bake based on directions.
Georgia Abela

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