Category Archives: In the Kitchen

Weekly meal plans and recipes.

Chocolate Caramel Pretzel Bites

Chocolate Caramel Pretzel Bites #SundaySupper

Need a 10 minute dish to bring to your Halloween party using just 4 ingredients? This little “recipe”  for Chocolate Caramel Pretzel Bites is your new fun dessert to bring, that both kids and adults will devour!

I know this of course, since it is VERY difficult to get these out the door without popping at least a couple in my mouth- they are finger food!

Chocolate Caramel Pretzel Bites

There really is no “recipe” for this- it’s just buying some things at the store and making this in about 5 minutes- the hardest part is unwrapping the  chocolates!


Chocolate Caramel Pretzel Bites

Ingredients:

One bag of square shaped (waffled) pretzels
1 large bag of chocolate covered caramel candy (I used Hershey Rolo®s)
1 small bag of candy corn
coarse salt for sprinkling

Here’s what to do:

  • Preheat the oven to 350*.
  • Line a rimmed baking pan with parchment.
  • Place pretzels in a single layer all over the pan.
  • Place an unwrapped Rolo in the center of each pretzel.

Chocolate Caramel Pretzel Bites

  • Bake for 5 minutes- you want them soft, not melted!
  • Take the pan out of the oven and quickly press one candy-corn in the center of each Rolo, pressing down to squish it a bit.
  • Sprinkle the whole pan with coarse salt.
  • Set up in the refrigerator for about 10 minutes.
  • Serve!

Chocolate Caramel Pretzel Bites

I love these little bites because they are SO easy to make- Of course if it is not Halloween, you can press a little M&M on top instead of a candy corn, in the color the holiday represents: blue and white for Hannukah, red and green for Christmas, pink or red for Valentines….so easy.

Chocolate Caramel Pretzel Bites #SundaySupper

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 25-30

Serving Size: 1 pretzel bite

You've got to try this 4 Ingredient, 10 minute finger-food idea for your next gathering!

Ingredients

  • One bag of square shaped (waffled) pretzels
  • 1 large bag of chocolate covered caramel candy (I used Hershey Rolo®s)
  • 1 small bag of candy corn
  • coarse salt for sprinkling

Instructions

  1. Preheat the oven to 350*.
  2. Line a rimmed baking pan with parchment.
  3. Place pretzels in a single layer all over the pan.
  4. Place an unwrapped Rolo in the center of each pretzel.
  5. Bake for 5 minutes- you want them soft, not melted!
  6. Take the pan out of the oven and quickly press one candy-corn in the center of each Rolo, pressing down to squish it a bit.
  7. Sprinkle the whole pan with coarse salt.
  8. Set up in the refrigerator for about 10 minutes.
  9. Serve!

Notes

*Change up the color of the candy on top to suit the holiday or occasion that you are serving this.

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If you love the Halloween finger-food idea, check out these great ideas from the other Sunday Supper bloggers:

Halloween Finger Foods #SundaySupper

Spooky Snacks and Starters

Tasty Trick-or-Treats

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chocolate caramel pretzel bites

 

 

Strawberry Chocolate Chia Smoothie

Strawberry Chocolate Chia Smoothie

Last week, I worked with several sponsors to create chocolate recipes, one of which was Barlean’s. I made this Chocolate Mint Smoothie that was SO good, but I also made this Strawberry Chocolate Chia smoothie that I am sharing with you today.

This post contains affiliate links and has received product or compensation. See my full disclosure page.

I added chia seeds after my cousin came to visit and told me how she adds chia to her smoothies and lets the smoothie sit for about 10 minutes to plump up the seeds. Total game changer! This is a filling and delicious way that I am starting my mornings this week- addicted to this combination of strawberry and chocolate too! Now, if you are not familiar with chia seeds, number one…get out from under that rock…number two, these are not of the “cha, cha, cha, chia!” fame:

image of bob ross chia pet

How can you resist the Bob Ross version…This is going on my holiday wish list!!

And number three, chia is SO good for you- let me tell you that WebMD notes that indeed the jury is still out on proven health and weight loss benefits, but that chia IS a “concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber,antioxidants and calcium.” Specifically for one tablespoon, it adds 2-3 grams protein, 4.5 grams of fat, 6 grams carbs and 6 grams of fiber in addition to all the other great nutritional benefits!

But a little goes a long way- one tablespoon can pack 70 calories, so take care to measure when you are adding it to your smoothie. Here is the breakdown:

Strawberry Chocolate Chia Smoothie

8-12 oz. ice water
1 scoop Barlean’s Greens
1 scoop chocolate protein powder (Mine is Advocare of course but any will do)
5-6 frozen strawberries
1/3 of a frozen or fresh banana
1 TBSP. chia seeds

Add ingredients in the order above and blend until mixed. Let sit 10 minutes so the chia can “gel” up, and enjoy!!

Strawberry Chocolate Chia Smoothie

After a week of “Choctoberfest” and all-things chocolate, I needed to lighten my load a little! I have been drinking these all week, and for the life of me, I cannot get a good picture with natural light! It has been raining here all week, and I am sorry to say, that smoothies are hard enough to get a nice picture of with good lighting, but with rain and dark skies…well, you have to imagine that these smoothies look way better in person! If you love the strawberry and chocolate combo, then I highly recommend this take!

Strawberry Chocolate Chia Smoothie

Total Time: 5 minutes

Yield: 1 large smoothie

Serving Size: 16 oz.

Strawberry Chocolate Chia Smoothie

Letting this sit for 10 minutes before drinking is key to letting the chia seeds set up- then you have a delicious and nutritious start to your day!

Ingredients

  • 8-12 oz. ice water
  • 1 scoop Barlean's Greens
  • 1 scoop chocolate protein powder (Mine is Advocare of course but any will do)
  • 5-6 frozen strawberries
  • 1/3 of a frozen or fresh banana
  • 1 TBSP. chia seeds

Instructions

  1. Add ingredients in the order above and blend until mixed. Let sit 10 minutes so the chia can "gel" up, and enjoy!!

Notes

This is a great on-the-go breakfast for busy mornings! Make it ahead by placing all the ingredients in the blender jar the night before and setting in the fridge. Just wake up and blend!

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This post contains affiliate links and has received product or compensation. See my full disclosure page. Linked up with Meatless Monday!

Chocolate Beet Muffins #Choctoberfest

Welcome to my final day for #Choctoberfest! It has been so Chocolatey! So far this week, I have made:

Mint Chocolate Greens SmoothiesChocolate Lover’s Puppy Chow MixChocolate Cheesecake Dip 

…and today, I am bringing you these amazing Chocolate Beet Muffins!!

Chocolate Beet Muffins

I am a huge muffin fan, but I have also found that it’s a great way to hide things that are healthy and get them into my kids! These Chocolate Beet Muffins, are so good, no one even knows how good-for-them they really are! Chocolate is key here- pink muffins from the beets alone might fly, but I didn’t want to risk it, so I made them with the cocoa added and “red velvet” muffins were born! My very picky eater eats these as does my no-vegetable or fruit daughter! Granted, I haven’t owned up to the beets with her…but I still consider this a WIN!

My idea here for flavor combinations, is inspired by the Minimalist Baker’s vegan version, but the recipe here is all mine adapted from my very versatile AAA Muffin recipe! I love this recipe since it is so easy to adapt to just about any flavor combination and things that you love in your muffins. I used Rodelle brand cocoa too, which has some really great-for-you things about it:

Antioxidants
Dietary Fiber
Calcium
Vitamins like magnesium, potassium, and iron
Naturally cholesterol free
Kosher, gluten-free and non-GMO

Chocolate Beet Muffins

Honestly, the taste was very different than the regular dutch-process cocoa that I normally use- the color is richer, but Rodelle’s Gourmet Baking Cocoa contains one of the highest levels of cocoa butter on the market, which gives it a rich chocolate flavor. From rich hot cocoa to fudgy brownies, using Rodelle Gourmet Baking Cocoa makes a difference you can taste. And, if you need it to be organic they have that option too!

Let me break down this awesome recipe for Chocolate Beet Muffins for you:

Dry and Wet:

Chocolate Beet Muffins

Mix in the beets- I seriously LOVE this color- no filter!!

Chocolate Beet Muffins

Combine the two and add to the muffin tins- sprinkle a little more chocolate on top for good measure! Bake and Done!

Chocolate Beet Muffins

I know you are going to love these and make them as much as I do- we have no shortage of chocolate here! So let’s get to it:

Chocolate Beet Muffins

Ingredients:

Dry 1st:
3 cups all purpose flour
4 tsp.baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup white sugar

Wet 2nd:
1/4 cup applesauce
1/4 cup canola oil
1 cup low-fat milk
1/2 cup low-fat plain yogurt (greek or regular)
2 eggs
1 cup of beet puree (can add up to 1/2 cup more)*
1 tsp. vanilla extract

Mix-In
1/2 cup mini-chocolate chips

How to make them:

  • *First make the beet puree: Either roast 3 beets in their skins, by first washing them, rubbing with olive oil and tightly wrapping in foil. Roast in a 400* oven for one hour. Remove the foil and skin and discard. Puree the beets in a food processor or blender with 1/4 cup of water. **If you want to use canned beets, and skip roasting, that works to. You just drain the liquid before pureeing and then add 1/4 cup of water as you blend.
  • Prepare your muffin tin by lining with paper cups and additionally spraying the paper cups (this keeps them from sticking). Preheat the oven to 350*.
  • In a large bowl, mix the dry ingredients together and whisk to fully incorporate all the ingredients.
  • In a separate bowl, mix the wet ingredients using a whisk, and once combined, add this to the dry ingredients. Mix thoroughly.
  • Add the chocolate chips and scraping the sides of the bowl with a rubber spatula, spoon 1/4 cup of the mixture into the prepared muffin tin.
  • Bake at 350* for 20-25 minutes.

Chocolate Beet Muffins #Choctoberfest

Chocolate Beet Muffins #Choctoberfest

Ingredients

    Dry 1st:
  • 3 cups all purpose flour
  • 4 tsp.baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • Wet 2nd:
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 1 cup low-fat milk
  • 1/2 cup low-fat plain yogurt (greek or regular)
  • 2 eggs
  • 1 cup of beet puree (can add up to 1/2 cup more)*
  • 1 tsp. vanilla extract
  • Mix-In
  • 1/2 cup mini-chocolate chips

Instructions

  1. First make the beet puree: Either roast 3 beets in their skins, by first washing them, rubbing with olive oil and tightly wrapping in foil. Roast in a 400 oven for one hour. Remove the foil and skin and discard. Puree the beets in a food processor or blender with 1/4 cup of water. **If you want to use canned beets, and skip roasting, that works to. You just drain the liquid before pureeing and then add 1/4 cup of water as you blend.
  2. Prepare your muffin tin by lining with paper cups and additionally spraying the paper cups (this keeps them from sticking). Preheat the oven to 350*.
  3. In a large bowl, mix the dry ingredients together and whisk to fully incorporate all the ingredients.
  4. In a separate bowl, mix the wet ingredients using a whisk, and once combined, add this to the dry ingredients. Mix thoroughly.
  5. Add the chocolate chips and scraping the sides of the bowl with a rubber spatula, spoon 1/4 cup of the mixture into the prepared muffin tin.
  6. Bake at 350* for 20-25 minutes.
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For more delicious idea for indulging your chocolate cravings, check out the #Choctoberfest line-up!


This is a sponsored post on behalf of Rodelle where I received product or compensation to facilitate this post. See my full disclosure page. Rodelle Gourmet Baking Cocoa is Dutch-processed which provides a much more consistent product and flavor than natural cocoa.


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