Homemade Chocolate Shell

I've been meaning to post this little gem for a while. I can't remember where I found this but I'm so happy I did! (You can do a search for homemade magic shell and get lots of ideas).

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:

Ingredients:
3/4 cup Dark chocolate chips
1 tbsp Coconut oil

Directions:
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.

Energy Scoops, Balls, Handfuls or whatever you want to call them!

These things are fantastic. Really. My sons and I did a happy dance the first time we ate one. This recipe comes from Eating Rules, a blog that I frequent. I've been participating in the October Unprocessed 2013 over there. It's been challenging. I thought I ate mostly unprocessed but I quickly realized that I do rely on a decent amount of food that is considered processed. Not "highly processed" but not "unprocessed." So the month hasn't been perfect but I'm learning new stuff like how easy it is to make my own almond milk. I'll be doing that ASAP. If you want to learn about how Eating Rules defines unprocessed, click here. They have a guide you can download as well.

Okay, back to the yummy mounds of goodness. I followed the recipe exactly with the exception of leaving mine in the shape of the scoop I used. This recipe is versatile. You can use any nut or seed butter, you can leave out the chocolate chips (I wouldn't!) and make them any size. They kind of taste like oatmeal cookie dough to me. I encourage everyone to make these. They're easy, affordable and make a great potluck or party item. I've also started to put them in my son's lunch on Fridays as a special treat.

Energy Balls
Original recipe here.

Ingredients:
1 cup rolled oats
½ cup unsweetened shredded coconut
½ cup peanut or almond butter
½ cup chocolate chips
8 medjool dates (pitted)
1 tablespoon chia seeds
1 tablespoon flaxseed meal

Instructions:
1. Place all ingredients in food processor.
2. Mix thoroughly. Mixture will look crumbly.
3. Scoop or roll into balls.
4. Store in an airtight container in the refrigerator.

The Switch Witch is coming!

Happy Halloween! I like Halloween, the cute and fun side that is. I'm not a big fan of the darker, blood and guts creepy side (although I do enjoy a good horror film right about now). I love seeing the kids get excited about Halloween crafts, pumpkin carving and getting dressed up. There is also the kid Halloween movies and TV shows. Oh, and, there is the CANDY.

Is there any way to avoid the candy? Until about three years old, yes. After that though, it starts to get tough. When they hit five years old, it's near impossible. I'm not a square or anything but you don't have to be a square to cringe at the thought of all the candy and other junk Halloween presents to our kids (and us). For example, at my son's class party today - I was pleasantly surprised there was fruit, veggies and water for the snack options. Although, there was also Pirate's Booty (one of those foods people think is healthy but it's not) and ranch dressing from a bottle. Not the worst of spreads for the little ones though. But there was also those dreaded Oreo Cookies floating around (the Halloween version with the bright orange filling no less). Granted they were for a craft along with packaged marshmallows, food dye pens, packaged brownie bites and Hershey's Kisses. I think there may have been some sort of canned frosting as well to act as glue but I'm not sure, I wasn't helping at that station. Don't get me wrong, it's cool, I didn't forbid my son to participate nor did I say no when he wanted to eat that big, processed, decorated with food dye marshmallow on the walk home. I also said yes (5 minutes later) when he asked to eat (and share with his little brother) the two Oreo Cookies with frosting and a Hershey's Kiss on top. The brownie bite also disappeared during this mini junk fest.

Living here in the "medium" - I don't freak out about it. For Halloween, I don't try to avoid anything, I just do my best to keep the indulging contained to the day. Having a bowl of candy hanging around tomorrow and beyond is something I do avoid though. And that's why I utilize the Switch Witch! I heard about the concept of the Switch Witch a year or two ago. It's simple. If you leave your bag/bucket of candy out for her on Halloween night, she will come and get it and leave a surprise in return. My kids were sold the second they heard "surprise." I think everyone likely does this a little differently but what I do is have the kids pick two of their favorite candies from the bunch then leave the rest for the Switch Witch. It's like leaving cookies out for Santa. In the morning, they get to see what she left in place of their candy. So awesome. Lingering candy problem solved. And I don't look back (even if the kiddos regret, just a little, letting the witch have their candy). Now on to what November brings!

With frosting on top!

Yes, pumpkin recipe season is upon us but I'm one of those people that make pumpkin things all year around. When Trader Joe's starts selling canned organic pumpkin (September-ish), I start stocking up. It's a $1.99 per 15 oz. can. An average price from what I've seen. I make sure I end up with enough cans to get me through the year ahead. I happened to underestimate how many I would need last season causing me to run out mid Summer. I'll be sure to add on a couple of extra cans this year.

Oh, and, I know I could make my own pumpkin puree but remember - this mama needs some convenience. Canned pumpkin is one of those conveniences! Never do I say never (well except when asked if I'd run a full marathon) so one day I may make my own puree but it won't be this year!

I've shared pumpkin bread in the past but this one is a perfected version of what I once made and it's topped with a simple cream cheese frosting. I was inspired by my oldest son's sweet tooth and our shared love for pumpkin bread. As I talk about often, it's a rule that we make our own "treats" and buying them is the exception. Although I don't consider my whole wheat pumpkin bread on its own (sans frosting!) a treat, I apply the same rule to quick breads, muffins and like items as the store bought versions are highly processed and full of unnecessary ingredients. And, when the exception arises, I make a point to purchase fresh baked items from an actual bakery not something in a box wrapped in plastic.

Okay, enough about that. Let's get to the yummy bread. This bread is awesome on it's own. It is a common snack in our house. On this particular day, we were in the mood for a little something extra. The initial request was for cake actually. Ending up with whole wheat pumpkin bread with cream cheese frosting turned out to be a perfect compromise.

Whole Wheat Pumpkin Bread with Cream Cheese Frosting
8 to 10 servings
Adapted from 100 Days of Real Food and Weelicious


Bread:
1 1/2 cups whole-wheat flour (or white whole-wheat flour)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup coconut oil
1/2 cup honey or brown sugar
1 teaspoon vanilla
1 cup pumpkin puree


How to make:

Preheat oven to 350 degrees.

In a large mixing bowl whisk together the dry ingredients (flour to salt).

Make a well in the center of the dry ingredients and add eggs, oil, honey (or sugar), vanilla, and pumpkin. Stir together gently with a fork, don't beat it up!

Line standard loaf pan with parchment paper or grease with oil. Add batter.

Bake for approximately 30 – 40 minutes. Check for doneness at 30 minutes. Let cool before frosting.

Cream Cheese Frosting:
4 oz. light cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla

How to make:
Beat all ingredients together until smooth. I mixed by hand (what a workout!) but you can use an electric mixer to make it easier (and smoother).

Frost cooled pumpkin bread. I had extra frosting... I guess I could have put on more but I think there will be extra regardless. Slice loaf  (8 - 10 slices) and enjoy!