Remember me?! Leeann’s Yellow Kitchen is back in action! I’ve been spending plenty of time in the kitchen over the last year and a half since my last post (YIKES, it’s been a while) but I haven’t had a ton of time to blog about it.
Nine months ago my perfect little future sou chef entered this world! Meet Delaney Joy, this was moments after she was born. Best day of my life!
And now at 9 months:
Life is a lot busier and SO much more fun with her around! And just like her mama she loves to eat. 😉
As far as the recipe goes… I cannot believe I just learned about this magical thing called chocolate hummus two days ago. I literally love it so much that it’s brought me out of blogging retirement. It seriously tastes like straight up chocolate dip, yet it’s naturally sweetened and loaded with fiber and protein. Absolutely delicious!
- 1 can of garbanzo beans or black beans, drained and rinsed well (I like the texture of black beans a bit better)
- 4 – 5 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons water (if needed for thinning)
- ¼ tsp salt (optional)
- 3-4 tablespoons mini chocolate chips, optional
- Strawberries, bananas, pretzels, apple slices, or anything you want to use as a dipper
- In a food processor or powerful blender, combine all the ingredients except water, using just 4 tablespoons of maple syrup.
- Puree until the mixture is smooth. Slowly add water one tablespoon at a time to create the desired consistency. Taste the chocolate hummus and add remaining maple syrup if you like it sweeter (I use 5 tablespoons).
- Stir in the chocolate chips if adding them. Serve with tasty dippers!
Do you want to know what it takes to survive a stressful job?
1. Awesome coworkers.
2. Lots of good chocolate!
3. Daily exercise and vegetables to balance out the stress and chocolate consumption.
Vooala, that’s it! Well not really, but it’s a good start 😉 But seriously I am lucky to love my job and the people I work with. Tomorrow we are saying goodbye to one of our awesome team members, so of course we will need chocolate to properly send her off 🙂
These brownies are easy, peasy, squeezey. They literally take 10 minutes to make. I have to say I usually don’t care for a brownie that doesn’t have a super delicious frosting, but sometimes you just don’t have the time, so you make do without. And with the rich chocolate flavor in these babies you won’t miss the frosting too much.
Super Easy Fudge Brownies
- 3/4 cup granulated sugar
- 1/2 cup whole wheat flour
- 1/4 unsweetened cocoa powder
- 1/4 teaspoon baking powder (I actually use a little more than 1/4)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup semi-sweet chocolate chips
- In a large bowl combine sugar, flour, cocoa powder and baking powder. Make a well in the middle of the bowl. Add the butter, eggs and vanilla to the well and mix until combined. Fold in the chocolate chips.
- Butter an 8×8 baking dish. Pour the batter evenly into the baking dish. Bake in a preheated 350 degree oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool. Cut, serve and enjoy!
Adapted from 100 Days of Real Food
I don’t know if I’ve mentioned my serious love for chocolate on the blog before. If I could have it my way every meal would end with chocolate. But I’m usually able to restrain myself, usually 🙂
I think chocolate goes well with just about anything, but chocolate and bananas are right up there as one of the best combos. These muffins allow both the chocolate and banana flavors to shine through. The chocolate flavor is rich, but doesn’t overpower the bananas too much. Definitely make these the next time you have a chocolate craving!
Chocolate and Banana Muffins
- 3 cups whole wheat flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 cup milk
- 1/2 cup plain greek yogurt or sour cream
- 3 eggs
- 1/3 cup raw honey
- 1/4 cup butter, melted
- 4 over-ripe bananas, mashed
- 1 teaspoon vanilla
- 3/4 cup mini chocolate chips
- Combine the dry ingredients in a large bowl, set aside.
- In a medium bowl wisk together the wet ingredients (from the milk to the vanilla) until well combined.
- Add the wet ingredients to the dry and mix until just incorporated. Stir in the chocolate chips.
- Butter or grease two muffin tins. Fill the tins with the batter until about 3/4 full. Bake in a preheated 350 degree oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Makes 24 large muffins.
Adapted from Live Simply