Friday, February 28, 2014
A hard coating of chocolate over a cold scoop of ice cream brings back happy childhood memories. From a scoop at home with "magic shell" to a chocolate dipped cone at the Foster's Freeze.
Let's quickly compare homemade chocolate shell to the well known Magic Shell from Smucker's.
Smucker's Magic Shell: Sugar, Sunflower Oil, Coconut Oil, Chocolate, Whole Milk Solids, Cocoa Processed with Alkali, Contains 2% or less of: Soy Lecithin, Salt, Vanilla.
Homemade Chocolate Shell: Chocolate, Coconut Oil.
The Magic Shell didn't have as much of a big bad ingredients list as I expected it to. But it still has things you can avoid like added sugar and oil by making your own. Plus why buy it when it's super simple to make and you're in control of what ingredients go into it? Here's how I made mine:
3/4 cup Dark chocolate chips
1 tbsp Coconut oil
Put chocolate chips and coconut oil in a microwavable glass container (I used my Pyrex measuring cup). Heat slowly in 30 second intervals, stirring each time, until completely melted. Pour over your favorite ice cream and watch the magic!
PS: I really like the article linked to Soy Lecithin (above or click here). It explains the ingredient thoroughly giving you the information you need to decide whether or not you want to avoid it.
Monday, February 3, 2014
|A healthier peanut butter cookie.|
First, these cookies have sugar. They are cookies after all! The recipe I adapted this recipe from called for half white sugar and half brown sugar. I used all brown sugar because I prefer it over the white and some say it's a tad less processed? Regardless, I used it! You know those chocolate chip/chocolate drizzled granola bars you see/buy at the grocery store? These would be a good homemade replacement. You could even shape them into more of a square or small bar rather than round like a cookie. I hope you'll give this quick recipe a try.
Now for a little something a little more personal. Here's the scoop. I'll be 40 in six months. Any birthday can be a "big" birthday. For some 40 may or may not be. For me, it is. The most important part for me is embracing it, being excited about it and being present the moments leading up to it. I plan on learning more about myself over the next six months. I want to push the limits I've put on myself (oh there are so many!). I've been moving in this direction very slowly for a very long time. My goal is to step it up. So there it is. I'd love it if you followed me here at MFM. I could use the encouragement. Oh, and you know, you could join me... maybe you want to commit more fully to yourself, feel more inspired and learn to be more mindful as well. A big birthday or not, six months from now - who knows where we'll be?
Peanut Butter and Flax Cookies
Adapted from here.
Makes 15 cookies
2 tbsp Coconut oil or butter, room temperature
1/2 cup Natural peanut butter
2 tbsp Milk (your favorite type)
1 egg or 1 flax egg
1 tsp Vanilla extract
1/4 to 1/2 cup Brown sugar, unpacked (I used a bit less than a 1/2 cup)
1 cup Oats
1/2 cup Whole wheat flour
1/4 tsp salt
1/2 tsp Baking soda
1 tbsp Ground flaxseed
1 cup Dark or semi-sweet chocolate chips
Preheat oven to 350 degrees
Line baking sheet with parchment
1. In medium bowl, cream coconut oil or butter and peanut butter (this can take a while if mixing by hand).
2. Add milk, egg, vanilla and sugar. Mix well.
3. Add oats, whole wheat flour, salt, baking soda and flax. Stir gently to combine.
4. Mix in chocolate chips (still be gentle!).
5. Scoop with regular size cookie scoop onto lined baking sheet.
6. Bake 10 - 12 minutes.
7. Let cool (if you can wait that long) and enjoy!
Make these vegan by using coconut oil, almond or other non-dairy milk, flax egg and vegan chocolate chips.
Swap out the peanut butter for any nut or seed butter if you like.
Let me know if you try replacing the brown sugar with honey or maple syrup. I'd love to know what adjustments were made and how they turned out.
Note: This recipe is an update from this original post.