mint & chocolate pancakes with homemade chocolate sauce

Breakfast for dinner? Yes, please!  This was our St. Patrick’s Day dinner.  Perfect, right? Not so much. The homemade chocolate sauce was so rich that it overpowered the pancakes.  Next time, I’ll used mint extract flavored homemade whipped cream and drizzle on a bit of the chocolate sauce.

hope these make your belly smile…

Adapted from My Little Celebration 

Dry Ingredients
1 c. whole white wheat flour
1.5 T. baking powder
pinch sea salt

Wet Ingredients
1 c. organic milk
2 T. organic coconut palm sugar (yes, this is a wet ingredient)
1 T.  olive oil or (alternatives: coconut oil or butter, melted)
1 T. unsweetened organic applesauce
1/2 t. organic vanilla extract

1/2 t. peppermint extract
All natural green food coloring (optional)
3 T. unsweetened cacao (alternative: unsweetened cocoa powder)

Directions: In a small bowl, stir together the dry ingredients.  In a separate, slightly larger bowl, whisk together the wet ingredients.  Very gently stir the wet and dry ingredients.  Separate the batter into the mixing bowls.  To one batter, stir in the chocolate.  To the other batter, add the peppermint extract and green food coloring.


homemade chocolate sauce

Ingredients
½ c. local honey (not raw)
Heaping ¼ c. cacao (alternative: unsweetened cocoa)
½ t. organic vanilla extract
Up to 1 T. water or milk (to create desired consistency)

Directions:  Whisk together the first three ingredients.  Add water (or milk) to obtain desired consistency.

chocolate chunk gingerbread cookies

If you are looking for a soft gingerbread cookie with a hint of chocolate, then look no further.  These cute little guys maintain their softness (thanks to coconut oil), and they pack a big ginger and cinnamon punch. Enjoy one, or more than likely two, with some hot chocolate for a perfect treat!

hope these make your belly smile…

Adapted from My Whole Food Life

Ingredients
2 1/4 c. white whole wheat flour
1 – 1+1/2 t. ginger (depending ginger flavor)
1+ ½ t. ground cinnamon
1 t. baking soda
1 t. baking powder
1/4 t. ground nutmeg
1/2 t. sea salt
1 t. organic vanilla extract
1/3 c. 100% pure maple syrup
1 free range, organic egg (optional: flax egg replacement)
1/4 c. coconut oil (warmed in microwave to soften, but not liquefied)
1/4 c. unsulfured molasses
½ clean chocolate bar, chopped into chunks (I like Liberty Chocolate)

Directions: Preheat oven to 350 degrees. Combine dry ingredients in a small bowl. Combine and whisk wet ingredients until coconut oil is pea size or smaller.  Add roughly 1/3 of the dry ingredients to the wet ingredients and mix with a spatula. Repeat until dry ingredients are combined into the wet.  Top with chocolate chunks.  Dough will be too dry to mix in chocolate using spatula. With your hands, work the chocolate into the dough just until the dough becomes shiny (warmth of your hands will begin to melt the coconut oil resulting in a shiny surface and provide additional moisture).  Roll out the dough on a lightly floured surface (or between two sheets of parchment paper) to 1/4 – 3/8 inch thickness.  Cut out cookie shapes and bake for 10-12 minutes until edges begin to brown ever so slightly.  Do not over bake. Gingerbread men will still be soft in their belly regions when done.

Note: I bake them on a baking stone. If using a baking sheet, they may require less baking time.

Confession: for the pictured gingerbread cookies, I forgot to stir in the chocolate. I improvised by pressing chunks into them as if to create chocolate buttons 😏

Dry Ingredients
2 1/4 c. white whole wheat flour
1 – 1+1/2 t. ginger (depending ginger flavor)
1+ ½ t. ground cinnamon
1 t. baking soda
1 t. baking powder
1/4 t. ground nutmeg
1/2 t. sea salt

Wet Ingredients
1 t. organic vanilla extract
1/3 c. 100% pure maple syrup
1 free range, organic egg (optional: flax egg replacement)
1/4 c. coconut oil (warmed in microwave to soften, but not liquefied)
1/4 c. unsulfured molasses
½ clean chocolate bar, chopped into chunks (I like Liberty Chocolate)

Directions: Preheat oven to 350 degrees. Combine dry ingredients in a small bowl. Combine and whisk wet ingredients until coconut oil is pea size or smaller.  Add roughly 1/3 of the dry ingredients to the wet ingredients and mix with a spatula. Repeat until dry ingredients are combined into the wet.  Top with chocolate chunks.  Dough will be too dry to mix in chocolate using spatula. With your hands, work the chocolate into the dough just until the dough becomes shiny (warmth of your hands will begin to melt the coconut oil resulting in a shiny surface and provide additional moisture).  Roll out the dough on a lightly floured surface (or between two sheets of parchment paper) to 1/4 – 3/8 inch thickness.  Cut out cookie shapes and bake for 10-12 minutes until edges begin to brown ever so slightly.  Do not over bake. Gingerbread men will still be soft in their belly regions when done.

Note: I bake them on a baking stone. If using a baking sheet, they may require less baking time.


Confession: for the pictured gingerbread cookies, I forgot to stir in the chocolate. I improvised by pressing chunks into them as if to create chocolate buttons 😏


chocolate orange avocado pudding

What feels good on a strep ridden sore throat? Pudding!  No, not store bought pudding laden with sugar, chemicals, and who knows what else??? A creamy homemade chocolate pudding with an orange juice kick.  The avocado is undetectable from a taste standpoint; however, the creaminess is heavenly.

hope this makes your belly smile…

Ingredients
1 avocado
1 ripe banana
½ c. orange juice (preferably freshly squeezed)
1/3 c. unsweetened cocoa powder (alternative: cacao powder)
4 T. pure maple syrup (alternative: honey)

Directions: Add all ingredients to a food processor or blender. Process until smooth and creamy. Serve immediately. Refrigerate any leftovers.

Tips: This is a very flexible recipe.  Modification options are nearly endless.  Like darker chocolate? Increase the cocoa powder.  Like vanilla? Add a teaspoon of organic vanilla. Don’t like orange? Omit and substitute with organic milk- maybe even throw in a 1/2 t. mint extract for chocolate mint pudding.

dark chocolate pumpkin cake cookies

Despite the flat and unappealing appearance of this batch, they were yummy. “Why are they flat?” You may be wondering.  Or, maybe you are like me and could care less as long as they are good. For those who do care, there are lots of reasons cookies end up flat.  In my case, a warm baking stone was the culprit. I set the baking stone on the oven while preheating… oops.

hope these make your belly smile…

Adapted from Feel Great in 8

Wet Ingredients
¾ c. organic pumpkin puree
½ c. unrefined coconut oil, softened but not melted
6 organic eggs (3 whole eggs, 3 egg whites)
2 t. organic vanilla extract
¼ c. pure maple syrup (or honey)
1/2 c. organic coconut palm sugar

Dry Ingredients
1 c. whole white wheat flour
2-3 t. pumpkin pie spice
½ t. baking powder
¼ t. sea salt
3/4 c. chocolate chunks (I like Liberty Chocolate – dark or extra dark)

Directions: Preheat oven to 375 degrees.  In a large bowl, whisk together the wet ingredients (pumpkin puree, coconut oil, eggs, vanilla, maple syrup, coconut palm sugar). In a separate bowl, stir together the dry ingredients.  Add the dry ingredients to the wet. Gently stir in the chocolate chunks.  Bake for 12 to 15 minutes or until the bottoms have browned slightly.  Note: the cookies will still be soft and cake-like.