Thursday, June 6, 2013

Chocolate, Chocolate, and More Chocolate

I can't imagine a world without chocolate.  Chocolate has the ability to transport me to my happy place.  Some days, I eat it two or maybe even three times a day in various foods -- muffins, cookies, cake, cupcakes, chocolate bars, ice cream....I'm making myself hungry!   Today, I want to share some of my favorite recipes that contain chocolate.  

First, I'm going to start with regular gluten-containing recipes that I've converted to be gluten free.  For those of you that follow my Facebook page, you're probably already familiar with the Mexican Chocolate Banana Muffins that I make.  They are a huge hit with family and friends!  

Today is one of those rare days I could win the Mother of the Day award!  Right after I woke up, I realized that I was seeing spots, a clear sign that migraine number two in two days was about to set in.   I took two Tylenol and hit the kitchen running (such fun imagery because you would never see me running unless I was being chased by some evil person, a dog, or my crazy daughters), because I had promised my girls Mexican Chocolate Banana Muffins for breakfast. I buy Taza Mexican Chocolate (2.7 ounces) from Whole Foods -- it's gluten, soy, and dairy free.  This morning, I switched it up a bit and used Gluten Free Pantry All-Purpose Flour. I  use Williams Sonoma Cup 4 Cup or Better Batter flour for most of my recipes now, but I found a stray box of Gluten Free Pantry All-Purpose and it works well in this recipe. The muffins seem to rise a bit better.  Some advice -- make sure you measure the bananas. I had to use four large ones this morning to fill up my two cup measure.  Lastly, these muffins are best enjoyed cooled down to room temp. If you're too impatient to wait, like me, cut them in half and stick them in the freezer to speed up the process!  

Update 8/18  -- I recently changed up this recipe by adding some cinnamon and baking soda, and baking them in mini muffin pans.  You can view the recipe here.  

Next up, I have to share our ultimate Christmas cookie.  I call it a Christmas cookie because it's the only time of the year I make them.  My mom and I have been making these chocolate cookies since 2001, when we bought a Martha Stewart holiday cookie special issue magazine.  In my early days of gluten free baking, I worried about making these with a gluten free flour blend.  It turns out that neither my husband nor I could tell the difference when I subbed Glutino's Gluten Free Pantry All-Purpose Flour for the regular flour.  I haven't made these cookies with my two favorite flours, Cup 4 Cup and Better Batter.  No reason to mess with perfection!   

Update -- This recipe has its own blog post now.  You can view it here.  

The next two recipes were created by my favorite GF cookbook author and blogger, Nicole Hunn.  I love Gluten Free on a Shoestring for several reasons -- Nicole's recipes don't call for a ridiculous amount of GF flours, I have never made a recipe of hers that I didn't like, I can buy Better Batter or Cup 4 Cup flour and make her recipes with great success, and she created a wickedly awesome chocolate doughnut recipe.....enough said.  

I've made these chocolate doughnuts for breakfast and dessert.  The recipe is also in her cookbook, Gluten-Free on a Shoestring Quick & Easy.  

I purchased my Babycakes Donut Maker from  Love it! 

Another Nicole Hunn favorite of ours is Starbucks Style Gluten Free Chocolate Cinnamon Pound Cake.  I make this in my Polish Pottery bread pan because metal bread pans can leave gluten free baked goods and bread uncooked in the middle.  Ceramic is preferable.  

March 11, 2014 Update -- I had to add this recipe for Two-Bite Gluten Free Brownies from Gluten Free on a Shoestring.  This recipe is so easy to make and they are deliciously addictive!  I used Better Batter Flour and Rodelle Gourmet Dutch-processed cocoa.

Two-Bite #glutenfree Brownies

Lastly, I want to share two healthier recipes.  The first is a recipe for Flourless Chocolate Cinnamon Banana Cake.  It's a paleo recipe with only 5 ingredients!  

This cake is amazing served with some vanilla gelato or ice cream.  

When I saw this final recipe for Black Bean Expresso Brownies, I just had to try it.  I wasn't sure how it would go over with my family, but they asked for seconds!  Honey, quinoa, black beans, dark chocolate chips, and coconut oil are just some of the ingredients in this interesting recipe.  I used my stick blender, which is much easier to clean than my food processor.  



  1. Chocolate is ALWAYS a must, even Eric Ripert admits to eating it DAILY :}

    Great Stuff, Lex. Thanks for sharing.