Gluten Free Chewy Oatmeal Cookies

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The weather has a crispness to it and that can only mean one thing… Fall is here! Sure this Autumn weather tricks us with cold mornings, warmer afternoons and cooler evenings but it is my favorite time of year, and it is actually quite beautiful despite the all the trickery. The leaves have started to change color and are softly floating to the ground. The days are shorter, the nights are longer and suddenly a warm blanket and a good book sounds incredibly inviting. With all these changes I long for meals with subsistence, something that will stick to your bones, like a hot bowl of chili, homemade macaroni and cheese or even a cup of hot chocolate or hot tea.

In my longing for hearty meals I have come up with a wonderful recipe for Gluten Free Oatmeal Cookies. These are the perfect soft, chewy and sweet snack that a fall day, much like today, calls for.

I hope you enjoy this recipe, it gets rave reviews every time I make it. Gluten eaters can’t tell the difference, and I bet you won’t be able to either.

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Gluten Free Oatmeal Cookies:

You will need:

1 sticks of butter softened

1 cup of coconut oil room temp

1 cup granulated sugar

1 cup of packed brown sugar

3 eggs

1 oz. Milk

2 tsp. pure vanilla extract

1.5 cups Gluten Free All Purpose flour blend

1 tsp. baking soda

1 tsp. salt

1 Tbsp. cinnamon

1 tsp. ginger

1 tsp. nutmeg

1 tsp. allspice

pinch of ground cloves

4 cups Old Fashion Oats

1 cup Cocoa Mill Bittersweet Chocolate Chunks   or raisins.

 

Directions:

Preheat oven to 375 degrees

Mix butter, coconut oil and sugars until well blended. Add the eggs, milk and vanilla, mix again. Add flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves, blend well. Add the oatmeal and mix until all the ingredients are properly incorporated. Add cocoa mill’s bittersweet chocolate chunks or the raisins, mix until well blended.

On a greased cookie sheet place 12, 2.5 inch rounds of cookie dough and bake for 10-12 minutes. This recipe makes about 24 cookies , minus a couple bites of cookie dough. Let cool on a wire rack and enjoy!

 

 

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Caramel Apples

Fall is the favorite time of year at our house. My husband and I were married in the fall, our first daughter was born in the fall, our family enjoys being outdoors in the fall.

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One our favorite things to do is to go apple picking. We make our yearly pilgrimage up into the blue ridge mountains, deep in the heart of apple country. There we enjoy the crisp fall air, beautiful mountain scenes and freshly picked apples from the orchard.

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Having a rather large number of freshly picked apples in my possession, I thought it wise to make use of them, hence the following recipe:

Caramel Apples:

Makes 10 -12

caramel apples

What You’ll Need:

  • 1/2 cup butter, cubed
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • Dash salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 10 to 12 Popsicle sticks
  • 10 to 12 medium tart apples, washed and dried
  • 1 cup chopped, salted pecans

Directions

  • 1. In a large heavy saucepan, melt butter.  Add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage).
  • 2. Remove from the heat; stir in vanilla.
  • 3. Insert Popsicle sticks into apples.
  • 4. Dip each apple into hot caramel mixture; turn to coat.
  • 5. Dip bottom of apples into pecans. Place on greased waxed paper until set.
  • Makes: 10-12 apples.
Enjoy!

Harvest Beans

The day was cooler and I was really craving something comforting and filling for dinner. I had never made this recipe before but I thought I would wing it and see what happened. Turns out it was pretty good and I have made it several times since. These Harvest Beans are full flavored BBQ enhanced bean, the peppers, onions and dark chocolate give it nice complexity that leaves your palate wanting another taste. I hope you enjoy this recipe as the leaves change and a crispness enters the air.

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Harvest Beans:

What you will need:

beef

1 15.5 oz Great Northern Bean

1 15.5 oz  Pinto Bean

1 15.5 oz  Black Bean

1 15.5 oz Kidney Bean

2 tsp. Onion Powder

3 tsp. Ginger

1 tsp. Chili Powder

2 tsp. Garlic Powder

1 tsp. Pepper

1 1/2 tsp. Salt

1/2 tsp. Paprika

4 slices of Ham (hand chopped)

1 1/2 pounds Ground Beef

1 Green Pepper

1 Orange Pepper

1 Medium Onion

5 tsp. Truvia

1/4 cup Molasses

1/4 cup BBQ sauce

1/4 cup Ketchup

1 Tbsp. Honey

1.5 oz Dark Chocolate

chocolate shavings

How to make it:

Pre-heat the oven 250 degrees.

In a sauce pan melt the dark chocolate over low heat, stirring constantly. After melted add the BBQ sauce, Ketchup, Honey, Truvia and the Spices. Stir until completely combined into a rich sauce. Set aside.

In a large baking dish place the beans and pour all the sauce over it set to the side and let the beans soak up the flavor for about 30 minutes.

Meanwhile chop the onion and peppers place in a skillet along with ground beef. Brown the beef until almost all the pink is gone, the onions are translucent and the peppers are soft and easy to cut. (You may want to begin cooking the onions and peppers 5 minutes or more before adding the beef.) Once done drain the grease and add the meat (ham and beef) and onions and peppers to the baking dish . Stir all ingredients until thoroughly coated.

Cover with aluminum foil and bake for 2.5 to 3 hours.

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Enjoy!

Quick and Easy Chocolate Chili

The countdown to fall begins: school will be back in session, jobs back in full swing and life begins to pick up the pace. I always enjoy welcoming a new season with heartwarming recipes that are not only good for the body but good for the soul. This recipe will delight your senses and your appetite.

Welcome the change in season with me and try this Quick and Easy Chocolate Chili.

You will need:

A slow cooker

1 lb ground beef

1 28 oz cans of crushed tomatoes

1 green pepper chopped

1 onion chopped

1 14.5 oz can of corn

1 14.5 oz can of kidney beans or great northern beans

1 package McCormick chili seasoning (I know you may think this is a cop-out but it’s the easiest for me.  Obviously you can substitute your own spices for this step)

1 1/2 oz of Cocoa Mill Bittersweet Chocolate

(You can also add venison or other meats if desired. If you choose add additional meats use 2 packages of spice mix instead of 1.)

1. Place all ingredients in the slow cooker and stir until mixed. Cook on low heat all day (8am-6pm)

2. Stir well before you are ready to serve. Top with sour cream and cheddar cheese. Enjoy c:

Chocolate Avocado Pudding

Ok, I have resisted this for a long, long while however it looked super easy and supper yummy….

Having three little ones running around who are always hungry for a good snack, I thought this would be a healthier alternative to offer them. Pudding is a favorite at our house amongst the children and hubby and however hard I try to feed the healthy foods I am met with great resistance. I will say I have tried the kale smoothie and that went over like a lead balloon. I am reminded of Jim Gaffigan and all his kale remarks here is one:

jimgaff

I happen to like kale, a little olive oil, garlic, salt pepper yummy… My family happens to hate the green stuff, I guess they think it “tastes like bug spray” too, lol.

Anyway if you are feeling adventurous give this avocado pudding a try, I don’t think you will regret it.

So here it is Chocolate Avocado Pudding. I hope you enjoy it!

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Avocado Chocolate Pudding

Prep Time: 2 minutes

Total Time: 5 minutes

Yield: 2-3 servings

Serving Size: 1/2 cup

  • 2 ripe medium avocados, peeled and chopped
  • 1/3 cup cocoa powder
  • 1/4 cup honey or raw agave nectar (or other sweetener of choice)
  • 1/2 cup milk (regular or almond milk, coconut, etc.)
  • 1 1/2 teaspoon vanilla extract

avocado-chocolate-pudding

Blend all ingredients, until smooth, in a blender, food processor or using a hand-held mixer. Serve immediately, or chill first.

AVOCADO CHOCO

Mother’s Day: Melt Her Heart Lava Cakes

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This Mother’s Day make your mom something special. It won’t take very long but it will melt her heart, just like when you used to give her homemade Mother’s Day gifts as a child. What Mother wouldn’t love and handmade gift from the heart? This recipe should be a winner.

Melt Her Heart Lava Cake

moltenlavacake-1

Ingredients:
Cooking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour

flour eggs butter

Decoration:

Fresh Mint Leaves

Fresh Raspberries

Whipped Cream

raspberry mint

Directions
Preheat the oven to 425 degrees F.

Spray the four custard cups with baking spray and place on a baking sheet.

In a saucepan melt the butter. Whisk in the chocolate until it is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour.

Divide the mixture among the four custard cups.

Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with whipped cream raspberries and mint leaves. Enjoy with your Mom!

molten-lava-cakes

If you are not able to be with your for Mother’s Day click here (Cocoa Mill) for some fabulous handmade chocolate gifts to be sent right to her door that includes a handwritten note from your heart to hers.

Recipe courtesy of Ree Drummond

Easy Holiday Bites

Quick & Easy Holiday Bites

This is a super quick and easy recipe that has been adapted from Adrienne. In about 15 to 20 minutes you can have a fantastic yet easy, easy, easy, party treat.

03 part bite

 

 

With the help of a set of fun shaped ice cube trays or candy molds, a simple recipe like chocolate bark looks so much more festive.

What you will need:

2 fun shaped ice cube trays:

1/2 pound of Cocoa Mill White Chocolate to melt

½ tbsp. of butter

8 Cocoa Mill Dark Chocolate Toffee

1 oz. Dried Cranberries

toffee_17503cranberries

white choco chunks

 

 

 

 

 

 

 

Chop the Dark Chocolate Toffee and mix with the Dried Cranberries, set aside.

Over medium heat in a saucepan melt the butter and white chocolate. Stir constantly until silky smooth, DO NOT OVERHEAT!

 

You can spoon your melted chocolate into the ice cube sections, filling almost ½ to ¾ full. Your toppings need to have room to stick on top of the chocolate.

 

Place your toppings on top of the white chocolate, press them in just a little, to make sure that everything sticks.

If you’d rather mix it altogether first and then spoon it all into the cube spaces, go for it, either way will work!

Now, just cool your bark until it’s solid.

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Tap the chocolates out of the trays, serve on a pretty plate & enjoy!

 

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