Tag Archives: chocolate

SRC: Couscous & Consciousness’ Double Chocolate Raspberry Brownies

CCouscous & consciousness Raspberry Brownies-5For April’s Secret Recipe Club, I was paired with Sue from Couscous & Consciousness. Sue is a Kiwi who loves yoga, food and conscious eating. When I first opened her blog, I was greeted with load of beautiful photos of beautiful food. Yum! Foods like her Roasted Cauliflower and Almond Salad and her Fried Zucchini, Pea and Quinoa Salad , Asparagus, Artichokes, Argulua, Pomegranate and Beet Salad, and Apricot, White Chocolate and Cashew Nut Slice. (Apparently I was mostly on a salad kick when I was looking initially.)

CCouscous & consciousness Raspberry Brownies-2

I ended up choosing her Double Chocolate Raspberry Brownies at Mr Bean’s Request as he needed to bring a “not-cake” to the birthday celebration at his work. Brownies have never really been my “thing” and I’ve made them maybe once before – I guess it’s not that surprising given that we weren’t a “chocolate” family, but I was surprised at how easy they were! You essentially mix things together in two separate bowls, mix the bowls together, add the mix-ins, pour it into the pan and into the oven it goes.

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I made a few adjustments – I reduced the sugar to 1 lightly packed cup, made it gluten free and used chocolate chips instead of chopped chocolate as that’s what the store had (Although, I would recommend that you use chopping white chocolate as the majority of the chips melted.) You can also easily make this recipe dairy and soy free by using a dairy free/soy free chocolate for both the white and dark chocolate.

I also made the brownies in a 8 x 8″ pan as I don’t own a 8 x 12″ one, which meant that it was more of a brownie cake than brownie squares and the cooking time was much longer as a result. I think even a 9 x 13″ pan would work and the cooking time would be much shorter as a result.

These brownies are moist, not super dense and very chocolate-y. I’m sure Mr. Bean’s coworkers will love them and not be able to tell they are gluten free!

CCouscous & consciousness Raspberry Brownies-1

Gluten Free Double Chocolate Raspberry Brownies

280 g butter (I used Earth Balance Soy-Free Buttery Spread)
250 g dark chocolate chips (The original recipe called for 200g chopped dark chocolate, but the store was out)1/3 c. each of brown rice, sorghum and tapioca flour
1/2 tsp. xathan gum
1 c. packed sugar
6 eggs
1 c. frozen raspberries
250 g white chocolate chips (Original recipe called for 200 g chopped white chocolate)

  1. Preheat oven to 350F and line an 8 x 8″ pan with parchment paper.
  2. Melt butter over medium heat. Once it’s melted, remove from heat and stir in dark chocolate until it’s all melted. Set aside to cool.
  3. In a large bowl, whisk together the flours, xathan gum and sugar. Add eggs and use the whisk to beat them slightly before using a spoon to mix it until smooth.
  4. Pour in the chocolate mixture and mix well. Fold in the raspberries and white chocolate.
  5. Pour batter into pan and bake in the oven for 60+ minutes (Start checking at around 45 min for doneness and rotate pan about half way through) or until an inserted toothpick comes out clean.
  6. Remove from oven and cool in tin. Cut into squares.
  7. Enjoy!

Sue, it was wonderful looking through your beautiful blog and I hope to try more of your recipes in the future!

CCouscous & consciousness Raspberry Brownies-3

Please Check out the rest of Group D’s Recipes Below:

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SRC: Burnt Apple’s Pumpkin Chocolate Chip Loaf

Burnt Apple Pumpking Loaf-4

For October’s Secret Recipe Club, I was paired with Traci of Burnt Apple. Traci is a mother of 3 kids, who used to have difficulty with cooking, but she’s definitely changed that! She has tons of tasty looking recipes, including some gluten free. She has tons of delicious pumpkin recipes, like these pumpkin snickerdoodles and this pecan pumpkin butter cake.

I have to admit, I was looking at her recipes with an agenda: the other day, I bought some almond “yoghurt” thinking that it would taste like real yoghurt, but I couldn’t stand the taste, so I wanted to make something that used it up. I also had some pumpkin and chocolate chips I also wanted to use up, so Traci’s Pumpkin Chocolate Chip Loaf fit the bill perfectly!

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Of course, since it’s me, I adapted it to make it more Bean friendly. The changes I made to her pumpkin loaf are: reduced the sugar from 2c.white sugar to 3/4 c. coconut sugar, made more bean-allergy friendly by using almond yoghurt instead of Greek yoghurt, almond milk instead of milk and egg replacer instead of eggs. I added 1/8 c. oil as there is much less fat in almond products (I’m not used to fat-free cooking, so I added it just in case). I also added vanilla and upped the spices a little.

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It turned out really well! It was nicely moist and surprisingly spongy (in a good way!). Since there were eggs and it’s gluten free, it doesn’t rise as much, so I could have made it in one large loaf pan.  I’m glad I didn’t as it was so good that I probably could have eaten it all myself. To prevent this from happening, I’m sending the second loaf with Mr. Bean to work!

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Burnt Apple’s Chocolate Chip Pump Loaf (Gluten Free, Egg Free, Dairy Free, Vegan, potentially Soy Free)

3/4 c. coconut sugar
1/2 c. almond yoghurt
1/2 c. almond milk
1/8 c. canola oil
1 tsp. vanilla
2 c. pumpkin puree
2 tbsp. molasses
2 egg replacers (1 tbsp. powder with 4 tbsp. almond milk)

3/4 c. almond flour
1/2 c. brown rice flour
1/2 c. sorghum flour
1 c. tapioca starch
1/4 c. sweet rice flour
1 1/2 tsp. xathan gum
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. cloves

1 c. chocolate chips (use enjoy life (or similar) chocolate chips for dairy & soy free. I have some milk chocolate chips that needed to be used up, so I used those.)

  1. Preheat oven to 350F. Line two loaf pans with parchment paper or grease and flour.
  2. Whisk together all the dry ingredients (flours, xathan gum, baking powder, baking soda, salt and spices). Set aside.
  3. In a separate bowl, mix together all the wet ingredients.
  4. Stir the dry ingredients into the pumpkin mixture until just combined. Fold in the chocolate chips.
  5. Divide the batter between the two pans and cook in the oven for 50 – 60 minutes, or until a toothpick inserted in a few places comes out dry.
  6. Remove from the oven and let cool in pan for about 5 minutes before removing onto a rack.
  7. Let loaves cool completely before cutting.
  8. Enjoy!

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Traci, it was great to have a chance to look through your blog! I’m so impressed with your recipe manipulations and you’re an excellent example that anyone can cook! :)

Please check out the rest of Group D’s Recipes below:

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Christmas Treats

Peppermint Bark-3

I’ve always wanted to try making Christmas themed candies or confections, but I know it’s WAY too much sugar for me to handle by myself. Luckily, my work was doing an “Adopt a Family” thing and we were allowed to send along food gifts, so I got the best of both worlds – I got to make my candy and not feel obliged to eat it all.
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Having never made chocolate bark before, I wanted to try it and make it as Christmas-y as possible. Normally I shy away from candy canes (a stick of sugar? No thanks! I’d rather have my sugar in baking or chocolate), but since these weren’t for me, I figured why not? The peppermint bark was especially delicious with the extra mint flavouring from the chocolate.

I wanted to make some kind of fudge, but didn’t have the time or inclination to make “real” fudge with a candy thermometer and temperamental sugar temperatures. So, I chose to make peanut butter fudge, which is incredibly simple. And tasty. I wish I could figure out a way to make it less sweet and healthier – but I guess that’s what the internet is for!

From the small tastings I had, both were incredibly delicious! I would definitely make both again – as long as I have plenty of people to share it with!

Peppermint Bark-1Peppermint Bark

1 package of mint flavoured dark chocolate chips (if you can’t find these, normal dark chocolate chips & peppermint flavouring would work)
1 package white chocolate chips
4 – 6 peppermint candy canes

  1. Line a cookie sheet with aluminum foil (parchment paper would probably work, too).
  2. In a microwave safe bowl, melt dark chocolate chips. Pour onto lined cookie sheet and spread out.
  3. Place in fridge for 30 minutes or freezer for 15 minutes until solid.
  4. Meanwhile, place candy canes in a Ziploc bag and wack with a meat tenderizer or rolling-pin until small-sized chunks.
  5. Melt white chocolate chips and spread over the dark layer.
  6. Sprinkle with crushed candy canes and put back into the fridge or freezer.
  7. Once the bark is hard, remove from fridge/freezer. Peel foil off of bark.
  8. To prevent finger marks from getting on the bark, use a piece of foil. Holding edge of the bark in one hand, use a knife to stab at the bark, breaking it into pieces. This will ensure that the break is clean and looks like what broken up bark should.
  9. Store in the fridge if you have a warm house. If not, it should be fine being stored on the counter. I wrapped mine up in cellophane wrap tied with a ribbon. They looked pretty cute!
  10. Enjoy!

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Peanut Butter Fudge
From The Joy of Cooking

1 1/2 c. smooth (non-natural) peanut butter – I used Kraft’s unsweetened peanut butter as this thing has enough sugar in it already!
1 1/2 c. butter
1 tsp. vanilla
Pinch of salt
4 c. icing sugar, sifted

  1. Butter an 8×8″ pan.
  2. In a medium sauce pan, melt peanut butter and butter together Bring to a boil.
  3. Remove from heat and add salt and vanilla extract.
  4. Stir in icing sugar until smooth.
  5. Pour/scrape into buttered pan and smooth.
  6. Cover with plastic wrap and cool in fridge until hard.
  7. Slice and enjoy! I wrapped them in wax paper to give away.

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What are your favourite Christmas Treats?

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SRC: Beautiful Disaster’s Chocolate Chip Muffins

For November’s Secret Recipe Club, I was paired with Casey of Beautiful Disasters. She has lots of delicious recipes, mainly desserts (and nothing I would remotely consider to be disasters),  including this caramel corn, puppy chow (if I hadn’t already eaten all my gluten free chex, I totally would have made this!) and this apple pull-apart bread (if only I could figure out a way to make this gluten free and work out the same way – perhaps I sense a challenge?)

I ended up choosing the chocolate chip muffins and making them gluten free. Can you believe that I had never made chocolate chip muffins before? After making these, I think that I was really missing something as these were delicious! Mr. Bean asked me to make them again!

Here’s how I adjusted the ingredients to make them gluten free (and possibly dairy free):

3/4 c. brown rice flour
1/2 c. sorghum flour
1/2 c. tapioca starch
1/4 c. potato starch
1 tsp. xathan gum
1/4 c. white sugar
1/4 c. brown sugar
2 1/2 tbsp. baking powder
1/4 tsp. salt
1/2 c. dairy free margarine
2 eggs, lightly beaten
2/3 c. almond milk
2 tsp. vanilla extract
Few squirts of lemon juice
1 1/4 c. chocolate chips (can be dairy free)

Have you ever made chocolate chip muffins?

Please check out the rest of Group D’s recipes below!



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SRC: Fried Ice and Donut Holes Ooey Gooey Single Serve Brownie

I feel like I am a terrible person. Due to a misunderstanding, thinking I was no longer in the club and me being crazy busy, I pretty much missed this month’s Secret Recipe Club. Thankfully due to April’s graciousness, I was re-given my assignment: the lovely and entertainingly named Fried Ice and Donut Holes.

Even though time was not on my side, I did manage to take a quick look through Melissa’s wonderful blog. She has some amazing recipes like Peanut Butter Chocolate Chunk Blondies, French Macaroons with Nutella Buttercream and these vegan Double Coconut Muffins. Can you tell I’m on a bit of a sugar kick? Finally, I decided on this Single Serve Ooegy Gooey Brownie and it did not disappoint!

Obviously, I had to make a few changes to make it me friendly, but it was pretty simple, especially since she used almond milk.

For the 1/4 c. whole wheat flour, I used 2 tbsp. sorghum flour, 1 tbsp. brown rice flour, 1 tbsp. tapioca starch and 1/8 tsp. xathan gum. Instead of brown sugar, I used 1 1/2 tbsp. raw cane sugar.

Melissa, I am so sorry that this is posted a day late – I hope my pretty photos make up for it. :)

You can check out everyone else’s May SRC recipes here:



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