Flourless Brownie Cupcakes

flourlessbrowniecupcakes

For the past week I have been on a diet and exercise plan. I have been sticking to it surprisingly well! It’s definitely been a challenge though when it comes to giving up sweets on a diet. I have joined the T25 exercise community which is amazing! It’s a video set for a 10 week program aimed to build strength, muscle and help me shed those stubborn pounds. So far I love it, and I have never said that I’ve loved any exercise program before. With this plan comes healthy eating of course. Healthy eating doesn’t mean give up total treats when you make them the right way. I found a wonderful recipe on the T25 website that I had to try to allow me to enjoy some sort of chocolate treat without ruining my diet. Well, to my surprise these little flourless brownie cupcakes are not only delicious, but packed with fiber and protein! There is an ingredient which I never thought of putting in a cupcake.( scroll down to see ingredients) I did tweak the recipe abit and it still came out yummy! I am going to post the link to the original recipe next to mine. If your looking for something sweet and your on a diet, please try these. You too will be happily surprised!

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each

Ingredients

These is how I made mine…

1 cup Chick Peas Garbanzos, 15.5 oz Can
3 Eggs beaten
2 Tbsp Maple Syrup
5 Tbsp Cocoa Powder – Unsweetened
1 tsp Baking soda
3 tbsp Butter, melted
1 tsp Pure Vanilla Extract
6 tbsp Semi-sweet Chocolate Morsels

Directions

Preheat oven to 350° F. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, butter, and extract in blender or food processor. Blend until smooth. Divide batter among 12 prepared muffin cups. Blend chocolate chips into batter. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean. Cool completely and enjoy!

Here’s the Original Recipe…http://www.teambeachbody.com/eat-smart/recipe/-/rcp/232651709

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Chocolate Pecan Heath Bananas

chocban
So today, I was craving chocolate, but didn’t want to be sooo bad, but it ended up that way anyway! I made chocolate pecan heath bananas. When you have heath bar chips, and chocolate on hand it’s dangerous. I did opt to use bananas as a healthy addition to my afternoon craving though ;o) This is something I couldn’t share with my baby, because of the pecans..he was asleep as I made them! Good boy! This recipe is for one, but can definitely be shared with two other people because the chocolate layer is thick with the heath, and pecans, it’s just enough for a sweet craving. If you’ve never had chocolate with bananas your missing out. Try it, and you will see…

Ingredients

1 medium banana, cut in thirds
1/4 cup chocolate chips melted, any kind you like
2 tablespoons chopped pecans
2 tablespoons heath bar crunch
fun straws or wooden pop sticks

Directions

In your double boiler melt your chocolate. Set aside. Next slice your banana into 3 pieces. Place a straw, or wooden pop stick into your banana piece half way. Next in a small bowl, mix your pecans and heath bar bits. Take your banana on a stick and dip into chocolate as much as you like. Quickly roll your banana into your pecans and heath. Set aside on a flat dish. Repeat with next two pieces. Place in a container in your freezer until chocolate hardens. When ready to eat, go right ahead! Don’t wait, just do it! Enjoy!!

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Chocolate Saltine Pecan Crunch

chocolatesaltines

Every year for the last 3 years I have made chocolate crunch with different layers of chocolate. This year I wanted to try something new. I thought using chocolate and saltines was the weirdest combination until I tasted it! To my surprise it was awesome! Crunchy, sweet, salty, it has everything you want in a chocolate crunch recipe.  I’ve added a bit more then pecans as you will see in my ingredients. Chocolate saltine pecan crunch is great for the holidays, or any day for that matter. I plan to take mine to my brother’s house for New Years Eve, if it lasts the next few days in my house!

Ingredients

2 sticks butter

1 cup brown sugar

1 bag white chocolate chips

1/2 cup heath bar bits

1/2 cup chopped pecans

1 sleeve saltine crackers, about 40

First you’ll want to line up your crackers side by side in a baking tray. Next a medium sized pan, melt your butter and add brown sugar.  When combined and melted, immediately pour on top of crackers. Spread out with a spatula until every cracker is covered in sugar and butter. Next while the mixture is still hot, sprinkle on your chocolate chips. Let them melt for a minute and spread the chocolate out until covering the crackers as well. Next, take your pecans, and heath bar, and add as your topping. Let sit for a few minutes and cool in the refrigerator until firm enough to break into pieces. Once it has cooled enough cut or break off into what ever size crunch you like. Place on a dish or store in Tupperware for safe keeping! Enjoy!

Recommendations

Add chocolate bars on top instead of chips for melting.

Use another type of chocolate completely instead of white.

Add, dried fruits, other nuts, granola, or anything you can think of as a favorite topping.

White Chocolate Peppermint Cookies

white chocolate peppermint cookies

Ok so I love peppermint, I love peppermint and chocolate even more…
Today I made white chocolate peppermint cookies. It’s the first cookie on my Christmas cookie list, and they were a big hit! Both my husband and my little one loved them, and I even shared some with my good neighbor. I found this easy recipe on the back of my white Ghirardelli chocolate chips, and the only thing I really added was peppermint extract, red chocolate chips from Nestle, plus crushed candy canes for a minty topping. I know you will enjoy these, and perhaps you’ve already made them. I just wanted to share with you how I made them.

Ingredients

1 cup butter, (2 sticks) room temp
1 1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
2 tablespoons peppermint extract
3 cups unsifted flour
1/2 tsp baking powder
1 tsp salt
2 cups Ghirardelli white chocolate chips
1/2 cup Nestle red chocolate chips, ( see side note at bottom)
2 tablespoons peppermint extract
crushed candy canes

Preheat your oven to 350F. In a large mixing bowl cream your granulated sugar, brown sugar, and butter until fluffy. Add your vanilla, eggs, and peppermint extract. Beat well. In another bowl add your flour, baking soda, and salt. Stir in your white and red chocolate chips. Crush your candy canes and sprinkle on top of cookies. On an ungreased cookie sheet drop teaspoon sized dough and bake for 10-12 minutes. You can make your cookies your own size, I got approximately 5 dozen cookies!

Ok for the red chocolate chips I had to separate a bag of Nestlé’s holiday chips which had brown and green chips as well. I literally took all the red ones and added them to my recipe. Easy as that! You may freeze these, or chomp on them with friends and family right after they are done baking! Enjoy!

Chocolate Graham Cracker Truffles

chocolategrahmacrackertruffles  So I’m getting into the spirit of the holiday season and to start it off, tomorrow is Thanksgiving! I can’t help but think of the holiday treats I want to make, there are so many. I was in charge of bringing a dessert to my sister’s house tomorrow, so I thought chocolate. After a big Thanksgiving meal, a luscious piece of chocolate in the form of a truffle would hit the spot. After all who doesn’t love chocolate? Well actually my husband, he’s nuts! My decadent chocolate graham cracker truffles are easy, and a dessert you can make ahead of time and store in your freezer until you need them. Mine will be in my fridge tonight for tomorrow’s feast!

Ingredients you will need…

3 cups confectioners sugar

3 cups chocolate chips, I used Ghirardeli

1 1/2 tsp vanilla extract

12 ounces cream cheese

1/4 cup graham cracker crumbs , plus more for coating truffles

zest of 1 orange

1/2 tsp ground ginger, optional

In a double boiler add your chocolate chips. You can also place a bowl over a pot with boiling water. Let them melt completely. I transfer my melted chocolate to a mixing bowl, you don’t have to. Add your confectioner’s sugar, cream cheese, vanilla, graham crackers, orange zest, and ginger. Mix well, and let sit and cool in your refrigerator for at least 2 hours. Once it has hardened, you can use a melon baller, or tablespoon and make rounded chocolate balls. Roll your chocolate in graham cracker crumbs and set aside. You may also roll your chocolate truffles in peanuts, sprinkles, mint candies, mini chocolate chips, and whatever you can think of. You may also swap out your vanilla extract for another extract, or add a little zing with some rum for the adults! This is a variable recipe. you can add more spices, and make these truffles as big or as small as you like. I made about 30 with mine. You can easily freeze your chocolate graham cracker truffles in Tupperware and place plastic wrap around it. I hope you enjoy these!