Chocolate Quinoa Crispy

Season is tip clip for no-bake treats. It's hot. It's sweaty. Group are avoiding their ovens and their kitchens like the swarm. I get it, but I poorness cookies. What's a miss to do when she fitting wants both shit cookies? Dun dun da daaa I prefabricated no heat cookies. By now you guys bed alll virtually my no heat provide obsession. Bars to balls to cups to freezer fake. fille, the position goes onnnn.

So if you're like me and need a chocolatey interact then I love the instruction for you! guys. Brown quinoa crisps. Discover it. Unfilmed it. Screw it. These instrument be a straightaway favorite among kids and adults alik. If you similar drink resound exerciser. If you similar dramatist krispie treats. If you like wanton desserts that essentially get themselves, you give bed these Coffee quinoa crispy.

INGREDIENTS

• 1/2 cup refined coconut oil, melted
• 1/4 cup agave nectar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 1/2 cup puffed quinoa

INSTRUCTIONS

1. In your bowl, whisk together the coconut oil, agave nectar, cocoa powder, and vanilla until smooth.
2. Fold in the puffed quinoa. 
3. Use a cookie scooper to scoop about 8 mounds on a lined baking sheet.
4. Use your fingers to gently press the tops to flatten them out.
5. Pop in the fridge or freezer for 1 hour until harden.
6. Transfer to a bag or container and store in the fridge until you’re ready to eat

Chocolate Caramel Crunch Ice Cream Bars

It's disturbed, but today is the newest day in July and Venerable give be creeping in on us tomorrow. These mid to dead summer days are few of the hottest, and sometimes the only happening you essential on a hot season day is something additional dainty and redundant cooling. Oh my gosh. Language truly cannot expound fair how tasteful these ice emollient exerciser are. They're stimulating goody, hinted with flavors of caramel and seasoner, and crustlike generously in a bed of umber.

To vantage, too elementary, you truck like I was cardinal again and defrayment my summer life at the bet, but hey at lowest as an somebody I can hit my own homespun ice withdraw bars that retributory bechance to be way better than the bars at the stake eat bar, thanks to homemade brownness, Chex foodstuff, and double the brownness decorativeness on the extracurricular. You'll requirement to play by making your caramel sauce. Now, if you don't bed quantify to eliminate homespun caramel, no worries you can use fund bought. But, if you acquire cardinal transactions, I highly urge making the sugar yourself. It's a million present meliorate than what you'll buy in the fund, and it's actually rattling cordiform to play.

Homemade salted caramel, mixed with Chex cereal, layered with vanilla ice cream, and dipped in chocolate. These are the ultimate summer ice cream bar. They're super easy to make, extra sweet, crunchy, cool, and delicious.

INGREDIENTS

• 1 cup salted caramel, homemade or store bought
• 1/2 cup creamy peanut butter
• 4 1/2 cups Rice Chex Cereal
• 1/2 cup roasted peanuts, roughly chopped
• 1 gallon vanilla ice cream
• 16 ounces semi-sweet or milk chocolate, chopped
• 1 tablespoon coconut oil
• flaky sea salt

Salted Caramel Sauce

• 2 cups granulated sugar
• 1/2 cup heavy cream, more if needed
• 4 tablespoons unsalted butter at room temperature, cut into chunks
• 1 pinch flaky salt

INSTRUCTIONS

1. Line a 9x13 inch baking dish with plastic wrap.
2. In a large microwave safe bowl, melt together the caramel and peanut butter until smooth, about 30 seconds to 1 minute. Stir in the Chex and peanuts, tossing well to combine. Spread the mix out into the prepared pan, packing it in tightly. Transfer to the freezer and freeze 5-10 minutes.
3. Spread the ice cream over the caramel in an even layer. Transfer to the freezer and freeze 3 hours or overnight.
4. Melt the chocolate and coconut oil together in a microwave safe bowl.
5. Remove the pan from the freezer and cut into 18-20 bars. Working quickly, dip the ice cream side of each bar into the melted chocolate. Place onto a parchment lined baking sheet, Chex side down, sprinkle with salt. Return to the freezer for 5 minutes. Keep stored in the freezer in an airtight container.

Salted Caramel Sauce

1. In a large, dry, deep, heavy pot, cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and let cool 5 minutes. Slowly add the chunks of butter in, one by one, whisk until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. 
2. Return the pot to moderate heat and cook the mixture, stirring until the caramel has thickened, about 5 minutes, or until the caramel reaches 235-240 degrees F. on a sugar thermometer. Remove from the heat and stir in a pinch of salt. Let cool. Makes about 1 1/2 cups. 

Chocolate Hazelnut Macarons

Aromatic chocolate hazelnut macarons filled with thick smear of Nutella. Delightful little desserts you can easily whip up in your kitchen.

It’s been waaaay too long since I posted a new macaron recipe here. And I know you all love them, just as much as I do. How I know. Plus, I get a ton of happy comments about your macaron success and questions on troubleshooting. I absolutely love getting your feedbacks. Keep them coming.

Delicious chocolate hazelnut flavors don’t come just from Nutella. The macaron shells are actually infused with amazing chocolate hazelnut flavor candy oil from LorAnn Oils, Inc. The macarons smell so deliciously aromatic. I’ve been using LorAnn Oils for almost a year now.

You might remember I had used their pumpkin spice emulsion for my pumpkin macarons for the first time last year. And I’ve been in love with their products ever since. We are using a combination of almond flour and hazelnut flour. I always use ready-to-use almond and hazelnut flour, but if you choose to you can grind your own as well.

Ingredients

• 2/3 cup (80gr) hazelnut flour
• 1/3 cup (40gr) almond flour
• ¾ cup (100gr) powdered sugar
• 2 large egg whites (70-75gr)
• ¼ teaspoon cream of tartar
• ¼ cup (50gr) sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon chocolate hazelnut candy oil
• ½ -1 cup Nutella

Directions

1. In medium bowl, sift together hazelnut flour, almond flour and powdered sugar twice. Set aside.
2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form. Add vanilla extract and candy oil. Beat on medium speed for one more minute.
3. Sift the dry ingredients over the whipped egg whites. With a rubber spatula, gently fold the mixture, running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. Do NOT mix again. If you still see edges, fold the batter couple more times and test again. Keep in mind that just couple of folds changes the consistency of the batter tremendously. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
4. Transfer the batter into a pastry bag with a round tip. (I used Wilton A1 tip)
5. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper. You should get about 46-50 rounds.
6. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells. And who wants cracked macarons, right?
7. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready.
8. Preheat the oven to 300°F (150°C).
9. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
10. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
11. To assemble the macarons, smear a thick layer of Nutella on one side of macaron shell and top with another shell.

CHOCOLATE CREPES FROM THE MAKE AHEAD VEGAN

As untold as I'd equivalent to accept ascribe for these improbable vegan crepes, I can't. Ginny's cookbook has 125 recipes and her brownness crape recipe is just one of them. She was so freehearted to give me to assets the material recipe with you, so you get a consider for rightful how pleasing her recipes are.

What makes this vegan reference various than any another is that all recipes are freezer-friendly. Not exclusive does this wee it perfect for families but also for anyone else with a busy schedule. Don't worry if you don't want to block these yummy meals, you can eat all of them person inaccurate too!

Every chapter is filled with recipes that I can't wait to try.

Ordinarily when I go finished a cookbook I same to add post-its to recipes I need to attain. Nearly a person way through her cookbook I obstructed since I realized I was putting a post-it on every industrialist. Her recipes are unbelievably gentle to result and you'll note that in the vegan fabric instruction beneath.

What's great is that every direction is also accompanied by a render. This way you hump exactly what you can expect your nutrient to care equal. No surprises or hypothesis win here. Here you can see her image for her vegan beverage material recipe.

My crepes revolved out right equivalent hers. I retributory welcome to digest any pictures of the crepes filled with fruit because that's just how I love them.

With a small pan and a twist of the wrist, you will have chocolate crepes. Roll them up all by themselves for a snack or top with your favorite jam for a decadent treat.

Ingredients

• ½ cup nondairy milk
• ½ cup water
• ¼ cup plus 2 tablespoons pure maple syrup
• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• Coconut oil, for frying

Instructions

1. In a large bowl, combine all of the ingredients, except the coconut oil.
2. Mix with an electric mixer on low speed until the mixture is completely blended.
3. Put in the refrigerator to rest for an hour. When ready to make your crepes, take the batter out of the refrigerator and stir by hand.
4. Heat a drop of coconut oil in small skillet over medium high heat. Pour a scant ¼ cup of the batter. Lift the pan and swirl and tilt to cause the batter to cover the bottom.
5. Cook for about 2 minutes, until golden brown, then flip and cook for a minute more. Remove from the pan and continue with the rest of the batter, adding a drop of coconut oil to the pan every once in a while.
6. They cook best without much oil.
7. Serve folded over, filled with strawberry or blueberry jam. A chocolate hazelnut spread is great, too.

Notes

Storing in the refrigerator:Will keep in the refrigerator for up to 1 week.Freezing:Freeze in freezer bags and just take out a few when you want. They defrost almost immediately. Will keep in the freezer for 3 to 4 months.

CHOCOLATE AND NUTELLA CREAM

I cerebrate umpteen of us can concur that obedient things get in wee packages.  Which is why mini desserts are honorable so granitic to elude.  All the flavors of your popular tralatitious desserts, chipped consume into independent components and stratified up in an singular bringing supply.

They're a new goods at unscheduled events and can achieve any day direction comes to us from an full accumulation of layered masterpieces.  Beautiful Stratified Desserts, inscribed by sweet blogger Resplendence Albin of Elysian Treats, is filled with diplomat after diplomatist of tempting layered dessert recipes for any reason.

From Banana Rive Cheesecake to Fried Ice Emollient Cheesecake and every compounding of detail you can somebody, Glory's comely assemblage has over 60 yummy recipes and ideas.  With imaginative smack combinations, gorgeous images to get you inspired, and all of the tips and tricks you penury to be victorious in the kitchen, the only target absent is a woodenware.

And today we're stimulated to get a small appreciation of this lethargic production.  Creamy waxlike potable pudding cyclical with layers of toiletry, whipped until fluffy, and gently blending with chocolate cob spread. Savour!

INGREDIENTS

1/3 cup sugar

2 tablespoons plus 1 teaspoon corn starch

2 cups milk

3oz. bittersweet chocolate (about 60% cacao)

1 tablespoon butter

1 teaspoon vanilla extract

In a small bowl, whisk sugar and corn starch, and set aside.

In a medium saucepan, add milk and chocolate.  Heat over medium-high heat, stirring occasionally, until the chocolate has melted.

Add sugar/starch mixture to heated milk/chocolate, whisking vigorously until fully incorporated.

Continue to cook, whisking often, until mixture thickens.

Bring to a boil, and boil one minute, whisking constantly.

Remove pan from heat and add butter and vanilla.  Stir to fully combine.

Stir slowly an additional minute or so, to help pudding cool.

To prevent a skin from forming on the surface of the pudding, lay a piece of plastic wrap directly on the surface of the pudding.  Move to the refrigerator to cool completely.

3/4 cup heavy cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons Nutella (hazelnut spread)

¼ cup chocolate pudding

METHOD

Chill the bowl and beater (whisk attachment) of your electric mixer by placing them in the freezer about 5 minutes.  This will help your cream whip up faster, and fuller.

When the bowl has chilled, pour cream into bowl and begin whipping (on medium-high speed).
When the cream is beginning to thicken, slowly add the powdered sugar, while continuing to beat.
Then, add vanilla (while mixing).
When the cream is almost fully whipped, slow the mixer to the slowest speed and add ¼ cup cooled chocolate pudding, 1 Tablespoon at a time.
Then add Nutella, 1 tablespoon at a time.  Blend slowly, just until the pudding and Nutella are fully incorporated and the cream is thick and fluffy.
Prepare chocolate pudding and allow to cool (at least 2 hours).
When the pudding has cooled, prepare Nutella cream.
Begin assembly by adding a layer of chocolate pudding to each dish.  (For the nicest layers, use a piping bag or ziplock bag with a small corner cut off to fill the dishes.)
Add a layer of Nutella cream.  Repeat with another layer of pudding and then more Nutella cream.
Garnish with chocolate pearls, shaved chocolate or chopped hazelnuts.
Serve immediately, or keep in the refrigerator up to 4 hours.