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    Entries in chocolaty goodness (28)

    Friday
    Sep202013

    Oatmeal Chocolate Chip Pancakes

    Ok, so ordinarily you expect the words oatmeal chocolate chip to be followed by the word cookies, but well, I went in a different direction with this one.  Although these pancakes are every bit as delicious as the cookie version, they are actually much healthier.  Where cookies are mostly sugar and butter, these are mostly whole grains, and only a little bit of sugar and fat.  Don’t get me wrong… I’m not trying to sell these as health food.  I’m simply saying it’s not like having cookies for breakfast.  It’s like having cookies for breakfast minus the guilt and the heartburn. 

    Here’s what you’ll need: 

    • ½ cup flour
    • ½ cup whole wheat flour
    • ½ cup rolled oats
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 Tablespoons sugar
    • 1 teaspoon cinnamon
    • ½ teaspoon allspice
    • ¼ teaspoon nutmeg
    • Whatever other spices you like
    • ½ cup mini chocolate chips
    • 1 cup buttermilk
    • 1 egg
    • 2 teaspoons vanilla
    • 2 Tablespoons oil 

    See those flowers in the background on my table?  Hubby had a coworker over for dinner, and he brought those lovely roses for me.  How nice was that? 

    Now, back to pancakes.  First up, throw all your dry ingredients into a mixing bowl.  They’re not in the picture, but throw in the oats and chocolate chips, as well.

    Stir the together until everything is evenly distributed. 

    Set that aside and move to the wet stuff.  Measure the buttermilk, then add the egg, vanilla, and oil. 

    Whisk that together and pour it over the dry ingredients. 

    Stir just until it all comes together, and you should have a nice, fairly thick, pancake batter. 

    Heat a pan over medium heat (or if you’re using a griddle, set it for something like 300-350).  Wipe the pan with just a touch of butter, and pour on the batter. 

    You’ll know they’re ready to flip when they’ve kind of puffed up and you have bubbles like this forming, and staying, around the edges. 

    And hopefully you’re a better flipper than me, because wow.  Look at that mess.  Oh well, they’re still going to taste fabulous. 

    I served mine with homemade coconut syrup.  I’ll share that recipe with you soon, but you can certainly just use maple, or honey, or just go naked. 

    Just look at that fluffy, chocolaty goodness! 

     

    Tuesday
    Jul162013

    Mounds of Coconut

    Gluten free mounds! (yes, I'm hitting a food blog buzzword)

    But it's true. There's no gluten in these.

    There's coconut and chocolate though, and really, that's all that matters.

    There are a few no-gluten people at work and I feel bad every week when they have to pass on the cookies, so I thought I'd give the gluten free thing a shot.

    These are more of a candy than a cookie, but I doubt anyone will complain.

    Chocolate Coconut Candy Cookies

    Filling

    • 2 c sugar
    • 1/2 c milk
    • 1/2 c butter
    • 1 tsp vanilla
    • 1 c ground almonds
    • 3 c unsweetened shredded coconut

    Coating

    • 2 c semi-sweet chocolate chips
    • 1 tbsp butter

     

    In a pot big enough to hold all the ingredients, combine the sugar, milk, and butter over medium heat. 

    These are basically a variation on Taneasha's No Bake Cookies and she has some great tips there on how to make the "candy" part of these "cookies" come out perfectly. I didn't follow any of them. 

    What?

    You expected me to follow rules?? Seriously, I'm amazed I managed to measure the sugar and the milk. No comment on the butter.

    Bring the candy combo to a boil and set a timer for 3 minutes. (I let mine go an extra couple minutes and I think that I won't next time)

    After 3 minutes, remove the pot from the heat and pour in the vanilla. You can even measure it if you want to.

    Stir that in and then dump in the almonds and coconut. Yes, I know Taneasha's tips said to pour this onto the dry stuff, but this way, there's only one pot to wash.

    If you want pure coconut you can replace the cup of ground almonds, but I'm thinking it might be fun to go the other way and do these with ground almonds only.

    I recommend using the 3 minutes of boiling to lay out parchment paper on the counter or a table.

    Since my air conditioner is in the bedroom, and the air in the rest of my apartment is distinctly not conditioned, I moved my kitchen table into the bedroom and laid out the parchment.

    Fill a small scoop by pressing it against the edge of the pot. If you have a melon baller that wold work. Do people even have melon ballers any more? Me, I have a tablespoon measure that is dome shaped. Look! I measured something!

    Drop these little mounds of coconut candy onto the parchment.

    They will start to set pretty quickly, but the stuff in the pot will still be hot. Be careful if you decide that you want to use your hands to try to shape them a bit.

    You can't roll them, or they'll fall apart; you have to press them into shape. Which was more work than I wanted to do so I went back to the scoop.

    Now, you could leave these things as is, and everything would be lovely.

    Or, you could decide that they need some chocolate drizzled over top.

    I totally forgot to take pictures of the chocolate part, but if you follow Taneasha's chocolate tempering steps you'll be just fine. Okay seriously, is there anything candy-related the woman can't do?

    Mine came out beautifully. Damn she's good.

    Drizzling didn't work out so well.

    So I dipped.

    And dipped

    and dipped.

    And managed to avoid licking my fingers between dips.

    And if you're wondering what to do with the crumbles left in the bottom of the pot, and the last bit of chocolate in the bowl, I recommend balls. 

    Some of the dips will come out looking like they were made by a 5 year old (actually, most of them will... or maybe it's just me),

    but some of them will be lovely.

    And all of them will need about an hour for the chocolate to set.

    So, are you willing to try gluten-free recipes?