Nutella Brownies with Chocolate Candy Hearts

Nutella Brownies with Chocolate Hearts

White, milk, or dark chocolate? I know dark chocolate is the healthiest, but I just can’t get down with it. Sometimes if I eat dark chocolate with peanut butter or almonds it becomes almost enjoyable. But plain dark chocolate, no thank you! Whether you use dark chocolate or white, it doesn’t really matter because these candy hearts are mostly about looks, not health.

Chocolate hearts

I feel pretty strongly that brownies should not be frosted. Brownies tastes pretty darn good on their own and topping them with more sugar just seems excessive; since they are already moist and chewy. I didn’t even want to eat them after I put frosting on them. The problem is that they don’t really look good in pictures without frosting. This creates a serious nutritionist versus food blogger dilemma for me. Although I don’t like frosted brownies the answer is to always do what makes your picture look good. If that means frosting, I will frost. But you my friend, you don’t have to. No pressure.

Nutella brownies

I used Nutella in this frosting but I want to be clear that I’m in no way promoting Nutella as a healthy food. The first ingredients in Nutella are sugar and palm oil. I don’t even know how they can call it hazelnut spread since hazelnuts are not at the top of the ingredient list. Do you remember that commercial with the Mom serving her kids Nutella on whole grain toast for a “nutritious breakfast.” Oh that commercial was so infuriating!! Anyway, my point is that its fine to eat Nutella if you enjoy it, but don’t eat it just because the advertisers tell you it’s a healthy food. Nutritionally, Nutella is not comparable to the other nut butters like peanut butter or almond butter.

Do you have any fun non-food Valentine’s Day traditions? When we were little my mom always took us to decorate my Dad’s car at work. We would load it up with pink balloons, hearts, ugly paper doilies. It was a great time. Every year my Dad would act so surprised, even though I’m pretty sure that was just an act because he had to have known it was coming. Anyway, I hope you have a great Valentine’s full of love, pink hearts, and chocolate Nutella brownies! nutella brownies with candy hearts

 

nutella brownies with candy hearts

I stole the recipe for the candy hearts from a Huff Post article which I can’t find anymore. So I will direct you to this article for step by step directions since I’m too lazy to write them all out.

Nutella Brownies with Chocolate Candy Hearts
 
Prep time
Cook time
Total time
 
Author:
Serves: 18-20
Ingredients
Candy Hearts
  • 1 bag white or dark chocolate
  • pink food coloring (optional)
  • wax paper
Nutella Frosting
  • 2 cups powdered sugar
  • ⅓ cup of butter
  • ½ cup nutella
  • 1-2 tbsp of milk as needed to thin
Brownies
  • Boxed brownie mix
  • eggs
  • oil
  • water
Instructions
Candy Hearts
  1. Melt chocolate in the microwave or stove under low heat, stirring constantly. Add 2-3 drops food dye and stir if you want pink hearts.
  2. Once completely melted and slightly cooled poor into a piping bag with tip or plastic bag.
  3. Cut the tip of the plastic bag and pipe onto waxed paper into the shape of the heart. It's okay if it's not perfect, once cooled you can break off pieces to make them look better. See link for more detailed instructions.
  4. Cool in the fridge for at least one hour or until solid.
Frosting
  1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in Nutella and 1 tablespoon of the milk.
  2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar
  3. Make the brownies according to package directions.
 

 

 

Soft Pretzels

soft pretzels with cheese sauce www.nuttynutritionandfitness.com

You know when you go to a baseball game and you see the soft pretzels rotating in those metal machines. They look so nice and fluffy with big granules of salt. So you wait in line for 500 hours and subsequently miss the only home run of the game. But it’s okay, because you know you are going to enjoy a nice warm pretzel with hot melty cheese. WRONG. The last time I went to a baseball game my pretzel was hard, and stale, and so disappointing. Especially for $9.50 or whatever Dodger Stadium likes to charge you. Don’t be a victim of pretzel fraud! Just make your own, guaranteed fresh and delicious every time.

soft pretzel

 

IMG_1836

Making your own pretzels is so worth it you guys! After that first bite I was hooked, I’m never buying them at the mall or the baseball game again. They are actually pretty simple to make yourself. There is no kneading, just a tiny little rolling and stretching. I thought making the knot would be hard, and I would have to read the directions over and over again. I hate reading directions, so I was really dreading that part. But I just read them once and I was good to go. Roll out a long noodle, then make a U-shape, and cross the ends. The end. Almost.

pretzel

To get that perfect golden brown color you got to give them a quick bath in boiling water and baking soda. The alkali solution is what gives pretzels their signature color, if you skip this step you are essentially left with a bagel. Authentic pretzels are made with lye and boiling water, but who the heck has lye? Baking soda does a pretty good job.

soft pretzel

 

Pretzel www.nuttynutritionandfitness.com

The pretzel recipe is from Brown Eyed Baker. Cheese sauce adapted from The Beach House Kitchen. 

Soft Pretzels
 
Prep time
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Total time
 
Author:
Serves: 8
Ingredients
Pretzels
  • 1½ cups warm water
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 2¼ teaspoons active dry yeast (1 packet)
  • 4½ cups all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • 10 cups water
  • ⅔ cups baking soda
  • 1 egg yolk + 1 tablespoon water, whisked together (for egg wash)
  • Coarse salt, for sprinkling
Cheese Sauce
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1 cup milk
  • 2 cups shredded sharp cheddar cheese
  • ¼ tsp. cayenne pepper
  • 1 tbsp (or more) spicy brown mustard
Instructions
Pretzels
  1. Combine the water, sugar and salt in a mixing bowl and sprinkle the yeast on top. Allow to sit for 5 minutes, until the mixture begins to foam.
  2. Add the flour and butter. Combine with spoon.
  3. Use the dough hook attachment to mix on low speed until all of the ingredients are combined. Increase the mixer speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes.
  4. Remove the dough from the mixer and place in a clean, oiled bowl. Cover with plastic wrap and place in a warm spot until the dough has doubled in size, about 45 minutes to 1 hour.
  5. Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and spray with cooking oil. set aside.
  6. Combine the water and baking soda in a large pot. Bring the mixture to a rolling boil.
  7. Turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined baking sheet.
  8. Place the pretzels into the boiling water, 2 or 3 at a time (or however many will fit comfortably given the size of your pot – don’t crowd them), for 30 seconds. Remove them from the water using a large, flat spatula. Place the boiled pretzels back on the baking sheet, brush the top of each pretzel with the egg wash and sprinkle with coarse salt.
  9. Bake 12 minutes or until dark golden brown in color.
Cheese Sauce
  1. In a medium saucepan, melt 2 Tbsp. butter over medium heat.
  2. Whisk in flour and cook for 1 minute, stirring constantly.
  3. Slowly whisk in the milk and bring to a simmer, stirring constantly, about 4-5 minutes.
  4. Lower the heat and add the cheese and cayenne pepper. Whisk until the cheese is melted and smooth.
  5. Whisk in the mustard until well combined.
 

Friday Favorites

Welcome to round two of Friday Favorites! How was your week? I just watched the Republican Debate and now I feel angry. So lets focus on some positive news instead!

Feel Good Friday

Curvy Barbie is here! She’s not all that curvy, but at least it’s a step in the right direction…

barbie_2016fashion_2661746a

You Do Not Need to “Deserve” the Cake A must read if you’ve ever struggled with negative thoughts surrounding food.

Are you having a hard time finding healthy and budget friendly meals? Here are Five Healthy Meals Cheaper than Fast Food.

Still watching the Biggest Loser? I hope you reconsider after hearing how the contestants are actually treated. Not to mention it gives viewers completely unrealistic weight loss goals. The Brutal Secrets Behind the Biggest Loser. 

Good Eats

How amazing do these Smoothie Bowls look? Eating with a spoon versus sipping with a straw wins every time.

Smoothie-Bowls-4-640x960

Peanut Butter Protein Pancakes. Yum! Love pancakes, but I’m usually left feeling somewhat unsatisfied after devouring a carb fest. These high protein pancakes solve that problem!

Peanut-Butter-Protein-Pancakes-2.1

Snack time! Super Bowl is just around the corner and I’m definitely making these Pretzel Nuggets!

Hot-Pretzel-Nuggets-with-Cheese-Sauce-5

I recently discovered PB and J chocolate bars at TJ’s. So good! Now I have to try this homemade version of Peanut Butter and Jelly Cups.

pbcupsLast but not least Citrus Salad with Orange Poppy Seed Dressing. Because we all need more salad in our lives. And I have a lot of oranges from a friend’s tree to use up!

Citrus-Salad-with-Orange-Poppy-Seed-Dressing_AFarmgirlsDabbles_AFD-31

Have a great weekend friends! Any fun plans? Feel free to share some of your best blog finds from this week in the comments!

Friday Favorites

friday

Hi Friends! On Fridays I’m going to be rounding up some of my favorite foodie finds from the week. Also some non-foodie things because sometimes we (me!) need a break from that! How was your week? My week has been a little more hectic than usual, but definitely in a good and exciting way! I’m on a seemingly never ending quest to be fluent in Spanish, so I’m waking up early to Skype with a Spanish teacher in Nicaragua before work. Every morning we have a nice little chat about nutrition, culture, and our mutual disgust for Donald trump. I also have a few new career opportunities on the horizon so we will see how that pans on. But first, some blog lovin!

Good Reads

Fat Doesn’t Make you Fat (And neither do carbs…)

Four Reasons Why You Shouldn’t Quit Sugar From one of my favorite Canadian, tell it like it is dietitians.

Take Your F*ckin Lunch Break! It’s good advice. And while you’re at it, don’t go to work when you are sick either!!

How to Stop Grazing on Snacks throughout the Day. Grazing on snacks has never really been my issue, but I know that it is for many of my clients. Here’s how to nip that habit in the butt!

Good Eats

Coconut Kale and Blueberry Smoothie by Danielle Omar at the Healthy Aperture Blog

blueberry_smoothie2

Roasted Artichokes with Black Truffle Aioli Love me some artichokes, I usually boil them, but I’m definitely going to try this roasting method! artichoke

Banana Chocolate Chip Chia Pancakes. Yes please! My family has determined that pancakes made with almond milk are the absolute best, and bonus these are filled with lots of other nutritious ingredients as well! panc

Crunchy Lentil Tacos You might think you’re taco needs meat, believe me, it doesn’t. Give these a try. taco

Chipotle Stuffed Sweet Potatoes. A whole meal in a sweet potato, why didn’t I think of that?pot

French Onion Soup As fancy as this soup looks, it’s actually quite simple and has a short ingredient list!French-Onion-Soup-4-678x1024

Vegan Chocolate Cake with Avocado Frosting. For the plant based chocolate lover in your life. vegan chocolate cake

Feel Good Friday (News to make you happy!)

Have you seen this girl perform her perfect routine with one leg? AMAZING!  As a former gymnast I can tell you that just walking on the balance beam is hard enough.

Just in case we needed another reason to save the polar bears…

Kathryn Smith is the first full time female coach in the NFL. You go girl!!

Have a great weekend everyone!!

Pesto Avocado Pizza

Pesto avocado pizza www.nuttynutritionandfitness.com

Hi friends, as promised, I’m posting my perfect pesto pizza today! A tad late, but better late than never, right? Last week I went to dinner with some friends at Stonefire Grill and ordered Stonefire’s Favorite pizza. Oh my gosh, so soo good. As soon as I had it I knew I had to recreate it at home, so I could eat it all day, every day. Just kidding (kind of). The ticket to this pizza perfection is the pesto sauce and red onion. I recommend using my 5 minute pesto sauce, but store but will do in a pinch. That flavor combo is a winner for sure. Topped off with a little salty feta and creamy avocado, it doesn’t get much better than that. If you think avo on your pizza is weird, I dare you to try it. You won’t regret it!

I used whole wheat pizza dough from Trader Joes, making this pizza slightly more nutritious. Their wheat crust is actually really good and not grainy at all. It’s by no means diet food, but two slices paired with a nice green salad would make a balanced meal in my opinion. Notice I didn’t say healthy.  I recently read an interesting article titled “No food is healthy. Not even kale.” The author makes a valid point that the word healthy is bankrupt and really should not be used to describe food at all. A person can be healthy, a food is nutritious. If one were to eat only kale they would become very sick.

pesto pizza
The crust pictured here is actually not the wheat crust but the crust in the final product is. And it is tasty!

pesto pizza

Alright, no more health talk. Go to Trader Joes, buy some pizza dough, and make this pizza. Don’t make it because it is healthy, or even nutritious. Just make it because it’s delicious and also because pizza is really fun to make.

Here’s a tip. If you have leftover pizza and you want to reheat it quickly don’t use the microwave! Come on guys, microwaved pizza is the worst. Stick that slice in the toaster, preferably a toaster oven (to avoid a melty cheese disaster). In college I saw this girl from the Humboldt Rugby team put her leftover pizza in the toaster, genius move. I mean, rugby players are all about drinking beer from a dirty, sweaty used rugby boot, but soggy pizza? No thanks! So much better and crispier from the toaster.

pesto pizza

 

pesto avocado pizza

4.0 from 1 reviews
Pesto Avocado Pizza
 
Prep time
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Total time
 
Author:
Serves: 8
Ingredients
  • 1 refrigerated pizza dough (whole wheat or white)
  • Enough pesto sauce to lightly cover pizza
  • Sliced fresh mozzarella cheese, or shredded
  • ½ small red onion, sliced thin
  • ¼ cup feta cheese crumbles
  • A few leaves torn fresh basil or cilantro
  • Fresh ground pepper
  • ½ avocado, diced
Instructions
  1. Preheat oven to 475.
  2. Roll out pizza dough to 12” round.
  3. Place on pizza stone or baking sheet covered with tin foil (tin foil optional)
  4. Cover lightly with pesto sauce. Leave edge for crust.
  5. Sprinkle shredded or sliced mozzarella over pizza
  6. Add red onion, feta, and basil or cilantro
  7. Cook for 8-10 minutes until cheese is bubbling and crust is golden brown
  8. Add diced avocado and fresh ground pepper.
 

5 Minute Basil Pesto

Basil Pesto www.nuttynutritionandfitness.com

Making pesto is ridiculous easy. And ridiculously delicious (say that five times fast) You don’t even have to mince the garlic. Now that is my kind of recipe! If you have a food processor (and I hope you do) go to the store right now and buy some fresh basil. The one in the 4 ounce plastic container. You probably already have the other ingredients.

There is nothing particularly novel about this pesto recipe. They are all pretty much the same. Except I did use walnuts instead of pine nuts, here’s why 1) I’m really obsessed with walnuts and usually have them in my house 2) walnuts are the highest in heart-healthy omega-3’s of all the nuts 3) Pine nuts really freak me out and remind me of those beige colored worm-bugs you sometimes find crawling in old food. You know the ones I’m talking about…ok, no more bug talk, I promise 🙂

pesto
Step 1: Process the garlic and nuts
basil pesto
Step 2: Add the basil, spices, and drizzle in that oil
basil pesto
Step 3: Process, add the cheese, and enjoy!

pesto

Homemade pesto can pretty much transform any meal from plain Jayne to gourmet Gloria in less than 5 minutes. Now that’s amazing. This pesto adds a wonderful burst of freshness and zing to any meal. It’s great to have with pasta (obvi), as a sandwich spread, on top of fish or chicken, and it can even double as pizza sauce! In fact, it’s perfect on pesto avocado pizza which will be on the blog tomorrow!

5 minute basil pesto www.nuttynutritionandfitness.com

Have you ever made pesto before? Walnuts or pine nuts??

5.0 from 1 reviews
5 Minute Basil Pesto
 
Prep time
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Author:
Serves: 10
Ingredients
  • ½ cup walnuts
  • 6 cloves garlic
  • 4-5 cups fresh basil leaves (4 ounces)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¾ cup olive oil
  • ½ cup freshly grated Parmesan
Instructions
  1. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds.
  2. Add the basil leaves, salt, and pepper.
  3. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
  4. Add the Parmesan and puree for a minute.
  5. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
 

 

 

Minestrone Soup And Mindfulness

Minestrone Soup www.nuttynutritionandfitness.com

I recently read an article that “souping” is the new juicing. I’m not sure if this trend will actually catch on, but I hope it does! Green juice is not my jam, and orange juice is just not that healthy (high in sugar, void of fiber). Soup on the other hand, soup is a winner! Especially in the winter time, who wants a freakin’ cold smoothie or juice when you can have a nice piping hot bowl of soup? Loaded with nutrient dense veggies, beans, and whole wheat pasta you can’t go wrong with this minestrone soup.

MInestrone
If you want your green beans to stay bright green (instead of olive colored), add them at the last 5 minutes of cooking. I wish I had done this!

Another reason soup is better than juice: it forces you to be mindful. You can easily chug a smoothie while driving to work, and then forget that you drank something 2 hours later. Go ahead and try to eat a bowl of soup while driving to work. On second thought, don’t. Although we love to save time and multi-task it is not always the best thing for our health or mental well being. The act of taking a break to eat and enjoy your food is really important, no matter how busy you are!

This soup is adapted from the Food Network Minestrone Soup. I simplified the recipe just a tiny bit and amped up the nutrition by using whole wheat pasta instead of white. I also added pinto beans because I had them leftover from my meal prepping from the weekend. If you are wanting this soup to be low carb you can totally leave the pasta out, but then you have to call it vegetable soup, not minestrone! Either way, give it a try! It makes a fantastic, filling, vegetarian meal. When I made this soup, my Mom and I had both already eaten dinner, but we proceeded to eat soup for dessert because it was so good!

MInestrone Soup

 

Minestrone Soup

Minestrone Soup
 
Prep time
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Author:
Serves: 8
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 2 handfuls green beans, trimmed and cut into ½-inch pieces (about 1½ cups)
  • 1 tsp dried Italian Seasoning
  • 1 tsp salt
  • freshly ground pepper to taste
  • 1 28 -ounce can diced tomatoes
  • 2 cartons vegetable broth (should be 8 cups or 64 ounces)
  • 1 15 -ounce can low-sodium kidney beans, drained and rinsed
  • 1 cup pinto beans (optional)
  • 1.5 cups mini whole wheat shell or macaroni pasta
Instructions
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onion and cook until translucent, about 4 minutes.
  3. Add the garlic and cook 30 seconds.
  4. Add the celery and carrot and cook until they begin to soften, about 5 minutes.
  5. Stir in the green beans, Italian seasoning, salt, and pepper to taste; cook 3 more minutes.
  6. Add the diced and crushed tomatoes and the vegetable broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
  7. Stir in the beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
  8. Taste, season with additional salt and pepper if necessary
  9. Top with fresh parsley and grated cheese if desired
 

 

Tri-Color Zoodles with Cashew Cream Sauce

Noodles with cashew cream sauce www.nuttynutritionandfitness.com

Zoodles = Zucchini noodles. I’ve seen them around, boasting in their paleo-friendly low-carb glory. I’ve pondered, are they worth the trouble? Can a zucchini noodle actually taste good? The answer is yes, my friends. Especially when accompanied with poodles and swoodles. (potato and sweet potato noodles). If you have also been curious about zoodles, 2016 is the year to stop wondering and start spiralizing.

I received two spiralizers for Christmas, if that wasn’t a sign to blog about zoodles, I don’t know what is. To be honest, the idea of zucchini noodles wasn’t super appealing to me until I found out you can make sweet potato noodles. The first time I saw a recipe with sweet potato, I knew I had to try this veggie pasta phenomenon.

zoodles with cashew cream sauce

These noodles are a combination of zucchini, sweet potato, and purple potato. Go for purple sweet potato if you can find it. With the addition of potato this recipe is no longer low carb, but it is still significantly lower in carbohydrate than regular pasta. You would be amazed by the volume of noodles you get just from one potato. In my opinion, adding three types of veggies makes this meal more filling and nutritionally balanced. Yes, I could eat a plate full of zoodles, but I’m pretty sure I’m gonna be starving two hours later…

Let’s talk about the sauce. Creamy dreamy dairy-free cashew sauce. It’s every bit as rich and delectable as a heavy alfredo sauce would be, but without all the saturated fat and packed with micronutrients. The sauce may appear just a teeny bit lumpy in the pictures, but that’s because I had to use a blender instead of a food processor. Sad to say my food processor has seen better days, and apparently Santa didn’t know 🙁 If you have a food processor definitely use it, but a high powered blender will work too!

Zoodles with cashew cream sauce

 

zoodles with cashew cream sauce

Recipe inspired by Creamy Spinach Sweet Potato Noodles by Pinch of Yum.

4.5 from 2 reviews
Tri-Color Zoodles with Cashew Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 3-4
Ingredients
Noodles
  • 1 large sweet potato, peeled
  • 2 small purple potatoes
  • 2 small zucchini (or 1 large)
  • 1 tbsp olive oil
  • salt and pepper to taste
Cashew Cream Sauce
  • 1.5 cups raw cashews, soaked
  • 1 tsp salt
  • 2 cloves garlic
  • 1 shallot
  • 1 jalapeno, seeded
  • ¼ cup water or non-dairy milk, plus more as needed to thin sauce
Instructions
  1. Peal, wash and spiralize zucchini and potatoes.
  2. Heat large pan over medium heat. Add oil and veggie noodles. Cook for 10-15 minutes over medium heat. Add salt and pepper to taste.
  3. For the sauce, soak the cashews in water for at least two hours.
  4. Place all ingredients in a food processor and pulse until well combined. Add enough water or milk to create a creamy sauce.
  5. Heat sauce briefly over low heat on the stove. Stir constantly to avoid burning. Serve over warm veggie noodles.
Notes
The sauce makes 6 or more servings and the noodles about 3. If you would like to use all the sauce double the veggie noodle recipe.
 

Fudgey Chocolate Avocado Bread

Gluten-free chocolate avocado bread

Do you have gluten-free visitors for the holidays? Are you looking for something that tastes indulgent but is actually super healthy? This bread is your answer. It’s fudgey, it’s grain free, it’s chai tea latte-esque, and the best part, it’s made with an entire avocado! An avocado replaces any added fat that would usually come from oil or butter in a quick bread.

This bread is gluten free. But I want you to know that I am 100% not against gluten. I just like experimenting in the kitchen. Almond flour is pretty popular right now, so I figure I better figure out what all of the hype is about. This was my first time ever baking with almond flour. And I’m not gonna lie, I almost had a heart attack when I saw the price tag for it at the grocery store. $13.99 for a bag of almond flour!!?? What the heck. Maybe it is cheaper at specialty stores? If you have the almond flour hook up let me know.

On the right is the bread batter with almond flour, on the left AP flour
On the right is the bread batter with almond flour, on the left AP flour

Anyway, I proceed to buy the almond flour (AF) after a serious internal struggle. I decide to make two loaves, one with AP flour and one with AF. I had seriously convinced myself that this recipe would be just as good or better with AP flour. To my surprise, I was dead wrong. This recipe was made for AF and you should stick to it. With the AF it stays moist and fudgey. With AP flour the batter is really thick and stickey, and somehow less chocolatey. The final product with AP flour comes out dry and the flavor is just not quite right. So yes, the almond flour is worth it. But I’m fairly certain it can be bought for a better price at other places. Perhaps Trader Joes?

I mentioned earlier this bread is chai-like. That flavor comes from the cardamom, which is delicious (In my opinion). If you are not a chai lover I would consider reducing the cardamom to 1/4 teaspoon instead of 1/2 teaspoon.

Chocolate Avocado bread

Recipe from Avocadocentral.com.

Have you ever baked with almond flour before? Do you know where I can buy it for less $$$?

5.0 from 2 reviews
Fudgey Chocolate Avocado Bread
 
Prep time
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Author:
Serves: 10
Ingredients
  • 1 large ripe Fresh Hass Avocado, halved, seeded, peeled and mashed
  • 2 cups almond flour
  • ⅓ cup cocoa
  • ½ tsp. salt
  • ½ tsp. ground cardamom
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ¾ cup dark brown sugar
  • 2 eggs
  • ¼ cup mini chocolate chips or pumpkin seeds
Instructions
  1. Preheat oven to 350°F. Grease an 8x4-inch loaf pan.
  2. In a small bowl combine almond flour, cocoa, salt, cardamom, baking soda and baking powder; set aside.
  3. In a large bowl beat avocado and sugar at medium speed until smooth. While beating, add eggs; beat on high speed until fluffy, about 1 minute.
  4. Fold dry ingredients into avocado mixture until blended; remove to prepared pan.
  5. Sprinkle pumpkin seeds or chocolate chips on top of batter.
  6. Bake 55 minutes; cool. Cut with sharp serrated knife for best results
 

 

Cheesy Garlic Pull-Apart Bread

P1000553 (1)

All I want for my birthday (it’s today) is this bread and world peace. Is that too much to ask? Well, at least I’m getting one. This bread is every bit as magical as it looks. In my opinion there is nothing better than warm fresh bread, except maybe warm fresh bread covered in cheese and garlic butter. Maybe. Definitely.

Aside from being amazingly delicious, this recipe is amazingly simple. Probably the hardest part IMO is washing the pan that had melted butter in it. If you are hosting a party this would be the perfect appetizer. If you are going to a party this bread would also be great to bring, just make sure you can heat it up in the oven at your friends house. It needs to be served nice and warm.

cheesy garlic pull-apart bread

garlic cheese bread
Using a serrated knife cut 3/4 of the way down the bread, making slices about 1 inch apart

let’s talk about bread. I’m definitely on team whole grain. However, there is a lot of interesting new research about sourdough bread. Some studies show that it is better for blood sugar control than whole wheat bread. It also has a lower glycemic index and higher protein content than some varieties of whole wheat bread. Also, it tastes good 🙂 If you are not a sourdough fan you can use French bread or some type of whole grain round, but make sure that the bread is hardy because it has to withstand some cutting without getting smooshed. And smooshed bread is a travesty, just ask my Mom.

garlic cheese bread
Pull the bread apart to stuff it with garlic butter and cheese. You might need some little helping hands.

Whichever type of bread you decide to go with, I highly recommend that you make this pull-apart bread. Make it whether or not you have an event to go to. I ate mine for lunch. Not exactly well rounded, but you gotta blog when the light is right for taking pictures. And today the light was right at 12 PM.

cheesy garlic pull-apart bread

 

cheesy garlic pull-apart bread

What is your favorite type of bread? Do you love bread as much as I do?

Cheesy Garlic Pull-Apart Bread

Ingredients

  • 1 sourdough round or rustic bread
  • 4 garlic cloves
  • 3 tbsp butter
  • fresh ground pepper
  • 2-3 tbsp fresh parsley, chopped
  • 1/2- 3/4 block fresh mozzarella or jack cheese, small dice (any cheese you like is fine)

Instructions

  1. Preheat oven to 400F
  2. Combine garlic cloves, parsley, and pepper in a food processor until you have small pieces (or chop and mix by hand)
  3. Put the mix of the ingredients in a small saucepan with the butter. Heat over medium heat until the butter is melted. Cook around 3 minutes.
  4. Remove from the heat. With a serrated knife, make diagonal cuts on the bread, making sure that you do not cut all the way through the bread. Cutting diagonals into 2 ways opposite, you will have diamond shapes on the crust.
  5. Cut the cheese slices into a small rectangles
  6. With your fingers, separate and open each cut on the crust to drizzle the garlic and pepper butter with a spoon.
  7. Place the diced cheese in the cuts too. Put the bread on a baking sheet lined with tin foil.
  8. Cover the bread completely with foil.
  9. Bake for 15 minutes. Remove the foil and bake 5 more minutes or until cheese is completely melted.
  10. Serve immediately.
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