Mini S’Mores Tarts
Cheat Day | Decadent Chocolate Pudding
This silky pudding comes straight from the pages of Cook This, Not That, a genius cookbook designed to provide meal and dessert recipes with fewer than 350 calories. Authors Dave Zinczenko and Matt Goulding pair together to create recipes that cut out ingredients without sacrificing flavor. How? They make smarter ingredient choices.
You’re not going to miss the eggs absent from this pudding because the texture will still be velvety (thanks to the cornstarch), and the contrasting sprinkle of sea salt will peak the chocolate flavor. If you love chocolate covered pretzels, you might even become addicted to this recipe. And keep any leftovers for instant fondue: Stick the pudding in a saucepan, heat, and dip in your favorite fruit!
Cook This, Not That! Chocolate Pudding
What you’ll need:
¼ cup sugar
2 Tbsp cornstarch
2 cups low-fat milk
1 Tbsp unsalted butter
4 oz bittersweet or semisweet chocolate, chopped (or 2/3 cup bittersweet chocolate chips)
1 tsp vanilla extract
Pinch of table salt
Olive oil and coarse sea salt (like fleur de sel)How to make it:
1. Combine the sugar and cornstarch in a medium saucepan over low heat. Slowly add the milk, whisking to blend. Bring to a bare simmer, then stir in the remaining butter, chocolate, vanilla, and a pinch of salt.
2. Remove from heat and continue stirring until the chocolate has melted uniformly. Pour into four small glasses or ramekins and place in the fridge for at least 2 hours.
3. Before serving, drizzle the puddings with a bit of olive oil and top each with a pinch of sea salt.Makes four servings
Life changing food of the day: Hot chocolate on a stick
ON A STICK. I can have hot chocolate everywhere and forever. This is the best century ever.
Banana Choclate Chip Muffins
Serves: 12 muffins, Calories: approximately 128 per muffin
Ingredients:
1 1/4 cups bananas
2/3 cup honey
3 tbsp nonfat yoghurt
3 tbsp natural sweetened apple sauce
2 large egg whites
1 tsp vanilla essence
2 tbsp whole wheat flour
3/4 cup oats
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon, ground
1/4 cup semi-sweet mini morsels (mini chocolate chips)Directions:
Preheat oven to 180C (350F). Spray a muffin tray with cooking spray.
Mix the first 6 ingredients in a medium bowl (all the wet ingredients).
In a separate bowl, whisk together the remaining of the dry ingredients (except for the chocolate chips).
Add the dry ingredients to the wet ingredients and mix until just blended together.
Pour batter into prepared muffin tins. Sprinkle the top with the mini chocolate chips. Bake for 15 to 18 minutes, or until toothpick inserted comes out clean. Cool for 10 minutes.
Enjoy!
DIY: Flower Crochet
How to make Reptar bars:
Ingredients:
24 Ounces Milk Chocolate Chips
4 Teaspoons Crushed Pecans
4 Teaspoons Caramel
7 Ounces Marshmallow Fluff
2 Ounces Green Food Coloring
Grease a 2 x 4 inch mini-loaf pan and set aside. Empty the marshmallow fluff into a medium-sized bowl, add the green food coloring and mix with a fork until well blended and consistent in coloring. Set aside. Using a double boiler, melt the chocolate over the boiling water and then remove from heat. Pour 1/4 Cup of the melted chocolate into the greased loaf pan and spread until the surface is even. Sprinkle 1 teaspoon of the crushed pecans over the melted chocolate and place the loaf pan in the freezer for 10 minutes to solidify the lower layer of the Reptar Bar.
Remove the pan from the freezer and drizzle about 1 tablespoon of the green marshmallow mixture in the center of the bar, spreading it vertically but making sure that there is at least 1/2 inch of chocolate space surrounding all sides of the marshmallow. If you don’t do this, when you add the top layer of the chocolate the marshmallow will not be encased.
Then drizzle the teaspoon of caramel over the marshmallow and take the bar back over to the pot of chocolate, which should still be melted. Using a spoon, first drizzle the chocolate around the green marshmallow heap to encase it in a chocolate wall, then drizzle just enough chocolate over it so that the green part is covered. If you do this in the opposite order, the weight of the melted chocolate on top of the marshmallow will force it to the sides, once again making a messy Reptar sandwich instead of a nice enclosed Reptar Bar. Place the Pan in the freezer for another 10 minutes, or until the chocolate has solidified. Gently press the sides of the pan in and out to loosen the bar, then flip the pan over onto a plate and shake it until the bar falls out.
Repeat this process until all of the chocolate has been used, will make about 4 Reptar Bars. Store them in a cool, dry place.
recipe from adventures in cooking
