I just returned home to Denver after a fabulous road trip with my husband Greg, to visit my daughter (co-author, co-blogger, co-conspirator), Rachel and her little family in Texas.
Her little boy Jackson, the most cheerful 2 year-old in the Lone Star State, greeted us at the door as if we’ve never been gone, and we were instant buddies again.
We loved watching him play in his “beach” (sandbox), help his dad out with yard work….
and make himself at home in the kitchen.
(He disappeared for 20 seconds and Rachel found Jackson eating this tub of vegan butter, and when she took it from him – quick as a flash, he grabbed another unopened tub and ran with it to the other side of the house, as if the butter tub was a football and he was toddler quarterback.)
Speaking of football and butter…. funny lady Anita Renfro posted this cartoon yesterday that cracked me up, because this could easily be me and Rachel watching Chopped, while our husbands watch Monday Night Football.
And speaking of cooking and football…
I just may have created the perfect football snack. These Crispy, Nutty Cocoa Energy Bars are a cross between a granola bar, a Pay Day candy bar, a Reeses and Rice Crispy Treats. They are also vegan, gluten-free (if you use gluten-free oats), chocked full of protein, healthy fiber, Omega 3s. But your guests and kids will never guess these treats are mostly good for them.
The great thing about this basic recipe is that you can really be creative with what you like, and what you have on hand to make it your own. They are perfect to tuck into your kids’ lunches. Kids prefer these to cookies, in fact, and you can be sure that they are getting plenty of fiber and protein to help slow the absorption of sugar. So no sugar crashes as happens so often with cookies.
Go, Team, Go!
Crispy, Nutty Cocoa Energy Bars
½ cup peanut butter (I used the natural kind)
½ cup agave nectar (you can substitute honey or brown rice syrup if you prefer)
1 ½ T. coconut oil (or olive oil)
2 T. pure maple syrup
¼ cup brown sugar
½ t. sea salt
1 t. vanilla
2 cups oats (use gluten-free oats if you want to make this recipe gluten free)
2 cups cocoa crisped rice cereal (I used a brand from the natural cereal section)
½ cup hemp seed or wheat germ or flax meal
2/3 cup chopped peanuts (I used a mixture of plain roasted and honey nut. They were already in fairly small pieces so I didn’t chop them.)
Preheat 350 degree
In a saucepan mix the first 6 ingredients and bring to a slow boil for 2 minutes. Turn off heat. Add vanilla. In a large bowl place oats, rice cereal, hemp seed (or wheat germ or flax), and nuts. Pour the hot peanut butter mixture over the dry ingredients and combine well. Pour all into a pan that has been greased with coconut oil or olive oil. Pat the mixture down firmly, using a piece of plastic wrap to keep it from sticking to your hands.
Bake for 15 minutes, let cool and then let harden in fridge (or freezer, if you are in a hurry). Then using a sharp knife, cut into squares or rectangles. (Or footballs, if you are feeling creative!)
Variations: Add coconut, chocolate chips or dried fruit. Use other nuts besides peanuts, and another nut butter instead of peanut butter, especially if you worry about peanut allergies. Almonds and almond butter or cashews and cashew butter would be delicious. Try another kind of crispy, light cereal for cocoa rice crisp cereal. (I have used Corn Chex, crushed, with good results.)
What fun Rachel and I are having hearing back from readers enjoying We Laugh, We Cry, We Cook. Here’s one I got a kick out of today from Linda: “Becky I’m only on page 18 and I’m laughing out loud like a nutcase. You really have made a career out of telling on yourself! OMG, too funny and you’re not exaggerating, not even a little? Starting with misplacing your car keys in Nashville, your suitcase exploding at the airport, you can’t find your car once you arrive in Fort Worth, then when you do, the battery is dead? I’m dying over here.”
People often ask my daughter (now co-author), my friends, my husband, “Come on, tell the truth. Is Becky making this stuff up?” All they can say, with a slow head shake is, “We only wish she were.”
As I read the fun note above, I was in the middle of posting this episode on Facebook:
Leaving hotel room today. Close door, get 4 big suitcases in hall.
Me: “Uh I took my glasses off again.”
Greg: “Did you leave them in the room?”
Me: “I might have.”
All four of our keys are behind locked doors so Greg goes to get new ones. Upon his return, I say, “I also can’t seem to find my cell phone.” He enters the room and turns it upside down. I look on the carpet, I’ve been sitting on the phone in the hall. I find my glasses, in the case where I put them in my suitcase. I don’t remember doing that AT ALL. We close the door pick up our things and go on. Greg never gets mad, not even testy. No matter how many times we exit a hotel room this way.
Life has been so busy lately with the book’s release and travel and finding things I have lost, that when I do cook I want it to be fast and easy and delicious. One of the things I enjoy the most at some of the great Italian restaurants we’ve visited on our trip to Oregon this week, is fresh homemade bread dipped in a little plate of olive oil, good aged balsamic vinegar and a little garlic. Heaven.
Recently I found a way to turn Heaven into a quick snacky meal or a wonderfully easy appetizer for a bunch. Cutting a nice fresh loaf of French bread lengthwise, I sprinkled it with cheese, then layered sliced fresh garden tomatoes, followed tiny pinches of salt, pepper, basil or oregano (fresh or dried, whatever you have on hand), a little fresh grated garlic. Pop this in the oven until the cheese melts and tomatoes are sizzling. Then, here’s the fun part: drizzle it all with good olive oil and balsamic, cut in slices and serve with plenty of napkins.
Cheesy, Garlic, Fresh Tomato Bread with Oil & Balsamic
1 French baguette, sliced in half lengthwise
1 cup grated cheese (I used mozzarella, some white cheddar and feta. Use any combination you like.)
2-3 tomatoes (my baguette was small so Roma tomatoes were perfect size), sliced
Pinch fresh salt
Several turns of fresh pepper
1 t. dried oregano, or 2 t. minced fresh basil
1 clove fresh garlic, grated
¼ cup olive oil, approximate
2 T. good aged balsamic vinegar
Preheat Oven to 400 degrees
Put both baguette halves on a baking sheet, cut side up. Sprinkle about ½ cup grated cheese on each side. Slice tomatoes and place atop both pieces of bread, overlapping slightly as shown. Sprinkle each half with a little fresh salt, some turns of fresh pepper, the herbs and garlic.
Place in oven for about 5 minutes or until baguettes are hot, cheese is melted and tomatoes are sizzling.
Drizzle the baguettes with oil and vinegar, slice in 3 inch pieces and serve hot. (With plenty of napkins.)
Jackson is 22 months old now and at that stage where he’s learning new words every day and starting to string together words to make phrases and sentences like these:
“Hoo Hoo” (Whoohoo whith his hands thrown in the air.)
“Cool man” (I don’t know where he picked up this phrase, but it’s super cute.)
“Yayyy, I did it!” (Even if he didn’t actually do whatever IT is, he celebrates every little effort with such enthusiasm. It’s contagious.)
“Leeeeeet’s GO!” (That combined with “Run momma” is turning him into a little personal trainer!)
“Yes.” (Finally, he is saying “yes,” instead of always “no,” in the most adorably assertive and confident way.)
Of course, with this precious phase, also comes the less than adorable phrases, like “Chur turn” (Your turn…which actually means my turn. And it’s always “chur turn”) and “Miiiine!”
My favorite phrase of late, though, is “Tank choo ma ma.” He emphasizes each syllable and I can tell he really has to work to say it. It’s a sweet labor of love and it’s reserved for his truly most satisfying moments of deep gratitude, like when I served him chocolate “ice cream” made of bananas and cocoa for a morning snack last week. “Choc! Tank choo ma ma!”
This idea for banana soft serve has been circulating for years. It’s not new, but I’ve turned a few people toward it this week with my Instagram picture of Jackson enjoying his morning ice cream treat and thought maybe some of our readers have yet to try it as well. The basic recipe is just frozen bananas processed in a blender. It’s magical! The bananas just whip right into a thick creamy soft serve that is delicious on it’s own. You can make all sorts of flavors: chocolate peanut butter, strawberry banana, cinnamon and sugar…wherever your taste buds take you. This version is one of my favorites. You can use peanut butter instead of peanuts, but I really love the texture and flavor from the whole peanuts.
Ready in under five minutes, it makes the perfect healthy summer snack, or even breakfast. You’ll earn some serious cool mom or dad points putting a bowl of this in front of your kids first thing in the morning!
Banana Nut Soft Serve
2 frozen bananas, cut into 1-2 inch pieces
2 tablespoons peanuts (I used organic unsalted)
sprinkle of sea salt (unless peanuts are salted)
Put ingredients in a food processor and blend, stopping and scraping the sides as needed until it turns to the texture of a thick soft serve ice cream. Then stop. You don’t want to over blend or it will have more of a melty soft serve texture (not bad, but not as good either).
For this portion size, I use the smallest bowl on my food processor so I don’t have to stop and scrape the sides as often. (It will be very loud at first, that’s okay, just be prepared.)
Serve immediately with a few extra peanuts and another sprinkle of sea salt on top for some extra crunch. I’ve heard this does not refreeze well, though I’ve never had any left to try. 🙂 You can buy yourself a little time keeping it chilled in the freezer, but it’s best to serve right away.
Have you made Banana Soft Serve?
What are your favorite flavor combinations?
What are your favorite toddler phrases and phases?
Zondervan, our publisher, has been so supportive of our book (coming out August 6). We’re having such a great publishing experience! They just decided to do an audio version of We Laugh, We Cry, We Cook and invited my mom and I to record it. One of us will be recording in the studio most of the week, each of us having two 5-7 hour days in studio. Prayers for good health appreciated. The following week I’m heading to Colorado (with Jackson in tow) to join mom for a photo shoot for a major Christian publication. We’re so grateful for all the encouragement and support we’ve received…and for our fabulous readers at the blog.
We also got all of the endorsements in for the book. Wow! We are floored by the generosity of our fellow authors. Click on the picture of the book above to read the endorsements and find lots of knew authors to friend and follow.
I have to admit, I’ve not been doing a lot of recipe creating lately. With the book editing and recipe testing process, I think I’ve caught a case of creativity burnout. When this happens, I know it’s time to break out my cookbooks and open up my pinterest boards and go back to where my passion for cooking began: following recipes. Following a good recipe is like doing a puzzle. Corners go here, edges go there, this piece goes here, this piece goes there … and before you know it you’ve methodically created something new and complete … and lovely … and hopefully delicious, in the case of recipes.
When I haven’t been following other people’s recipes lately, I’ve been throwing together salads and smoothies from the greens in my garden. This is my first year to have a garden. I’ve already killed all the tomatoes and peppers and most of the herbs, but my greens are growing like weeds. I’ve not made anything terribly innovate with them yet, but oh my goodness, the simple pleasure of walking out my back door, picking some fresh spinach or swiss chard and enjoying a meal with it minutes later. I have been missing out!
I plan on doing a garden post and a recipe round up post soon with some of the hits during my recipe creating hiatus and my adventures as a newbie gardener.
Though my creativity neurons took a leave of absence, I think they may be slowly returning. I’ve made a few very simple recipes the last few days that have knocked my socks off. Like canteloupe dressed with honey, lime, and cayenne pepper or Tajin seasoning. So simple, yet so delicious. Or like yesterdays breakfast, a Trail Mix Parfait: layered ingredients you’d typically find in trail mix, like nuts and seeds and dried fruit and chocolate, slightly warmed and topped with diced bananas. Can I just say, yum!! I just had it again and thought, maybe I finally have a recipe worth blogging after my long dry spell. It’s kind of a recipe that’s almost not a recipe, but it’s so good, it’s worth putting out there anyway. I hope you enjoy it as much as I do.
Other noteworthy updates:
- I’m guest pinning this week at The Christian Mama’s Guide facebook page on Cooking with Kids. Come join us there for fun ideas to get your kids excited about food. Just in time for summer when the kids will be home “helping” you in the kitchen, whether you like it or not!
- My lovely co-blogger and mother had a birthday a couple of weeks ago, and I totally missed a chance to do a birthday post. Mom, I love you! Happy Birthday. I cannot believe we get to share so much of our life together, from work to play, even when we are far away.
- Jackson and I are heading to Colorado this week to spend a few days at my mom’s. We’re taking publicity pictures for the book, having a meeting with our editor about the next book, and hopefully spending some quality time cooking together in the kitchen … with Jackson and my nephew George sitting on the counter helping us. 🙂
And now for that recipe I promised….
Trail Mix Parfaits
1/2 cup nuts (pecans, walnuts, almonds, mixed nuts–I like unsalted walnuts or pecans best)
2 tablespoons dried fruit (like raisins, dried cranberries, blueberries, or bananas)
1 tablespoon seeds (like hemp, sunflower, chias, or sesame)
2 tablespoons chocolate chips (I like the dairy-free, soy-free ones by Enjoy Life)
2 tablespoons diced bananas or yogurt (like So Delicious Coconut Yogurt)
In a glass bowl or glass, layer nuts, dried fruit, seeds, and chocolate chips. Warm in microwave for 30 seconds or until chocolate just starts to melt. Don’t let chocolate burn. Top with bananas and/or yogurt. Enjoy.
Yes, you can have your moist, dark, chocolate cake-bread, and enjoy your health, too!
This recipe began stewing in my mind when my sister-in-law Gail came to visit. Every morning, without fail, she has the same breakfast: a chocolate chip chocolate muffin and a Starbuck’s frappucinno. I am not a big fan of breakfast foods, in general, but those double chocolate muffins …. oh man, they looked and smelled and tasted soooo good!
Since Gail’s muffin’ lovin’ visit, I’ve been in search of a moist, super chocolately bread or muffin that I can feel good about eating, even for breakfast. I came across a Cooking Light recipe for chocolate zucchini bread that used squash and applesauce to substitute for most of the oil. It was quite moist and… pretty okay, but a “fer piece” (as they say in Texas) from that perfect dark, rich, chocolately bite I was looking for.
So I started tweaking and baking like one of those OCD chefs from America’s Test Kitchens. By the time I was done, I’d changed every ingredient and added more, and made the recipe entirely my own. I don’t like the taste of baking soda so I switched to baking powder. It wasn’t chocolately enough so I used dark Hershey’s cocoa, added ¼ cup Hershey’s syrup and doubled the chocolate chips. I added a cup of chopped walnuts. I substituted ½ the zucchini for grated carrots because that’s what I had in the fridge. (Actually I just put all the veggies in the food processor and whirled them.I’ve no patience for hand-grating veggies and I value my knuckles.)
When the finished loaf came out of the oven, fragrant with rich chocolate aromas, I took one bite and said, “Now, that’s what I’m talkin’ about!” Chocoholics rejoice! You have seriously got to try this recipe to believe how good it is. No one will suspect it has 1 ½ cups of veggies and 1 cup of applesauce & only 3 T. of oil and ¾ cup sugar – in two loaves.
Valentine’s Day is coming up and this would make a fun breakfast or snack or dessert for yourself or your kids or your Honey Pie. Just garnish it with a few heart shaped strawberry slices and serve it with all the love in your heart.
Double Chocolate Veggie-Nut Bread
¾ c. organic sugar
3 T. olive or canola oil
2 large eggs
¼ c. Hershey’s chocolate syrup
1 t. vanilla
Sifted Dry Ingredients
2 cups unbleached or whole wheat white flour
2 T. Hershey’s dark cocoa powder (you can use regular cocoa as well, just won’t be quite as dark a loaf)
3 T. plus 1 t. baking powder
½ t. cinnamon (more if you like a stronger cinnamon punch)
½ t. salt
¾ cup grated or ground squash, any kind (zucchini, yellow, butternut, pumpkin….)
1 c. applesauce
¾ cup grated or ground carrots
1 cup semisweet chocolate chips
1 cup chopped walnuts
2 T. flour
Using a mixer cream all the “creaming ingredients” together until eggs are very well beaten and mixture is smooth. Sift together all the ingredients from the “Sifted Dry Ingredients” list. Use food processor to grind/process carrots and squash, or grate them by hand. Alternate adding squash-carrot mixture and sifted dry ingredients to mixing bowl. Mix until well incorporated. Put chocolate chips and chopped walnuts in a small bowl and toss with 2 T. flour (this helps them not fall to the bottom of your bread, keeps them floating evenly throughout the loaf). Stir these final goodies into the batter, by hand.
(In the picture at top above, I had frozen grated yellow squash and zuchinni from the night before, and just tossed it back in food processor with a couple of large carrots. Next pic is batter awaiting the bowl of floured walnuts and chocolate chips. Finally my super-long bread pan, found at an estate sale.)
Pour batter into two well greased and floured loaf pans. (Note: I baked my bread in one super-long baker’s loaf pan, a find at an estate sale. But I’ve never seen another bread pan like it, so just use two regular bread pans instead.)
Bake at 350 for 55 minutes. Let cool to warm and carefully run sharp knife around edge to loosen and remove from pan. Let cool some more and then slice with a sharp serrated knife to serve. After first day, store in fridge (otherwise the moist veggies and fruit could start fermenting) and either nuke for a second or heat slices in skillet with a little butter.
This was printed from: We Laugh, We Cry, We Cook
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The Title: Double Chocolate Veggie Nut Bread
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