Healthy Flourless Dark Chocolate Brownies {Gluten & Dairy Free}

Healthy Flourless Dark Chocolate Brownies

{Gluten & Dairy Free}

Healhty Brownie 3You know those annoying “ads” on Facebook that are so misleading? Like the picture of a banana with the title “10 foods that are slowly killing you”. Yeah, you totally know the ones. They’re a buzzkill. Sometimes I’m deceived and click on them and read the craziest things and always wonder…what are these sites that only have that stuff? Who’s making money from this? How is this a real thing? Who writes that stuff? Do people believe this stuff? I probably spend too much time thinking about it to be honest.

What does that have to do with brownies? Ummmm not much.

I think I saw one one time about being addicted to sugar and how sugar is the devil. Totally agree…sort of. Too people people eat too much sugar and sugar is unnecessarily added to so many things. While I struggle um, try really hard um, attempt to keep processed sugars to a minimum in our diet, natural sugars are fair game! Honey, syrup, all fruits, molasses, rapadura, yes please, sign me up.

Inappropriate side note: if you love black and sweet coffee,  honey in coffee is delicious.

Focus. Back to the brownies!  These puppies are made with beans and nuts  (last time made dessert with beans it turned out great too) cocao powder and sweetness from maple syrup. They’re too good to be true! But it is true. +Plus+ if you add chocolate or carob chips you gets extra special gooey spots, which lets face it, just make the world a better place. Healthy Brownie 9Healthy Grain Free Brownie Recipe100% disclosure here…. I’m having a hard time not making these every day and eating them and rationalizing it as healthy for me. So far only the one batch of them, but I can feel another one coming on. I mean c’mon you guys….like, how could you not?Healthy Brownie 11Healthy Brownie 8Healthy Brownie 4Healthy Brownie 7Healthy Brownie 5You’re hungry for them now, right? Make them. You’ll love them. *pinkey swear promise*

xoxo

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Healthy Brownies Pinterest

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Chocolate Dipped Espresso Shortbread

Chocolate Dipped Espresso Shortbread

1If you follow me on Instagram (if you don’t you should, here) you probably recognize these beauties from something a posted a few weeks ago. Inspiration at it’s finest. I couldn’t get these out of my head since I first laid eyes on them and had to re-create them for myself.3They were so good. I love coffee flavored things (coffee ice cream I’m looking at you) almost more than I love coffee itself. The espresso in this recipe gives it the perfect hint of coffee flavors mixed with buttery, salty, crunchy, goodness.
If you have a sweet tooth, I recommend giving these a try. They don’t make a ton of cookies so you won’t be tempted to eat more than your fair share (or if you ate them all it was only 8 (or however you cut them) 🙂 ALWAYSSUMMER (5)The inspiration used sugar on the chocolate rim, but I love sweet and salty mixes so I sprinkled mine with salt instead. It was sooooooooooooooooooo damn good. 4I couldn’t make up my mind between sizes so I cut my round into 8ths and then I cut half of them in half again. That’s why you see multiple sizes2They were the perfect little sweet treat for the end of a day or the cutest little snack to have with your morning coffee!
This weekend we are off to see my “little” brother in his musical in high school! Time flies, srlslyyyyy. But it will be nice to relax and recharge a little bit in the country. Have a fun and safe weekend!

xoxo669058772380712020613

Roasted Brussels Sprouts & Butternut Squash (2)

No Bake Protein Bites

 No Bake Protein Bites

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Holy Cats it’s Labor Day weekend! How’d that happen?

Hard to believe summer is metaphorically over (technically it’s not over until September 23rd) #nerdstatus BUT I’m excited for fall.

You know that saying…. Something like “fail to plan, plan to fail”….? That’s how I feel about food. If I don’t plan ahead and have healthy snacks and food on hand, next think you know, I’m making bad decisions and compulsively thinking about 150 new Lays potato chip flavors(ps I totally think I should be the million dollar winner). I think I really have some great ones but that’s not the point. The POINT is that I DON’T want to eat every flavor of Lays chips and I don’t want to make bad choices.

So every week I spend time trying to cut veggies and clean fruit and make it easy to grab. But sometimes a celery stick or handful of grapes isn’t cutting it. Like I need chocolate or I need crunchy salty….. it’s like a ravenous beast hijacks my body….. the struggle is real.

ENTER these delicious and healthy snack bites. They’re healthy, they’re easy, they’re no bake, they’re easy to store, and easy to bring along anywhere.  oh and it tells your mental chocolate monster to STFU 🙂

I’ve made some of these before but honestly these are the best ones I’ve made. I combined several recipes (you’re welcome for testing all types of chocolate and sweet goodness for you. It was hard work……………….)

These are a great option for kids, for adults, for school, for lunches, for snacks, for car rides, for day trips, for watching Scandal on Netflix on the couch for hours…. oh just me? ok then.

Bottom line. These little babies are delicious and a healthy sweet treat. You literally have no reasons to not make them . Like right now.

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Here’s the Recipe:

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There you have it! As noted, you might have to put a little elbow grease into mixing is all together but even if it seems a little dry in the bowl, once you roll into a ball in your hands, you’ll realize it’s actually perfect and the stick together great!! Hope you get to give these a try and that you enjoy!

HAPPY FRIDAY! Have a wonderful LONG weekend!

xoxo

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Homemade Ice Cream

Homemade Ice Cream

(No Machine!)

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Heyoooo! Happy Friday!

So I love ice cream- but it doesn’t love me or my intestinal tract. If you catch my drift……. so it’s definitely a once in a while treat. And Custard it pretty much a no go. Butttt I came across this recipe for home made ice cream with no machine needed?!? whaaaat? of course I needed to try that. And I’m so glad that I did. This is virtually limitless with possibilities I you could put so many different flavors into this!! My favorite ice cream of all time is Chunky Monkey by Ben and Jerry’s. TO. DIE. FOR.  This sort of reminded me of it but even better since it contains peanut butter 🙂 I can’t wait to come up with the next concoction for this recipe.

I couldn’t believe how much like regular real ice cream this was! Jake literally didn’t believe me that I made it. You need to give this a try and let me know what you think! Also please share your flavor ideas with me in the comments below! Here are some of my original thoughts:

  • Cookie Dough with caramel swirl
  • Coffee Ice cream with chunks of chocolate truffle
  • Peanut Butter Caramel Pretzel
  • Brown Sugar & Brandy
  • Strawberry Rhubarb Crisp
  • Pumpkin Pie
  • Creme Brulee
  • Cannoli

Clearly you can tell it’s taking a LOT of self control to have only made this recipe once. Take peek and let me know what you think!

Banana Pudding Ice Cream with Peanut Butter and Chocolate Fudge Swirls

Ingredients:

1 can (14 oz) sweetened condensed milk
1 pkg (3.4 oz) banana cream instant pudding mix
1 banana, sliced
2 graham crackers, broken into small pieces
2 cups (1 pint) heavy cream
1/2 cup peanut butter
1/2 cup hot fudge ice cream topping

Instructions:

1. Put peanut butter into a bowl, and place in the freezer for about 30 minutes to firm up. Meanwhile, whisk pudding mix into sweetened condensed milk. Stir in sliced banana and graham cracker pieces.

2. In a large bowl beat heavy cream until it resembles whipped cream(you may need an electric or stand mixer for this). Fold the whipped cream into the sweetened condensed milk mixture. Retrieve peanut butter from the freezer and pinch off teaspoon-sized dollops and drop into the ice cream. Next squeeze teaspoon-sized dollops of room temperature hot fudge topping into the ice cream. Gently fold it all together.

3. Store in a two-quart container and freeze overnight. Serve the next day, topped with whatever your little heart desires!

Here is a picture of it in it’s container ready for the freezer!!

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Thanks for checking out eat laugh craft. Don’t forget to check out our Facebook page, Twitter page, and find us on Pinterest! (Links on Contact page)

xoxo

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Easy Chocolate Lava Cake

Chocolate Lava Cake

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Happy Saturday! 🙂 As we all know Valentines Day was recently. Now, we(Fiancé and I) don’t really do much for Valentines day, just a sweet card to each other usually. BUT I did take the day this year as an excuse to make and extra special meal for me and my fiancé- AND I actually make dessert which is something that I never do. It was relatively easy, and tasted really decadent. Here it is!

Ingredients:
5 tablespoons (plus more for greasing ramekins) butter
1 cup dark chocolate chips
2 egg yolks
2 cage-free eggs
3 tablespoons sugar
1 heaping tablespoon unsweetened cocoa powder
4 tablespoons A.P. flour
pinch of salt
1/4 teaspoon of vanilla
raspberries for garnish (optional)
vanilla ice cream(optional)

Directions:
1. Pre-heat oven to 425. Grease ramekins well with butter and coat with a layer of sugar. (This trick works wonders and those babies will slide right out!)

2. Melt the butter and chocolate together in a medium sized bowl either in the microwave (make sure to only this is on 50% power and in 30 second increments so that you don’t burn it!!) or double boiler method.

3. In a large bowl whisk together the egg yolks, eggs, and sugar until frothy.

4. Then stir in the melted chocolate mixture into the egg and sugar mixture and whisk ,just until combined. Set aside.

5. In a small bowl combine cocoa powder, flour, and salt. Then sift into the chocolate mixture and whisk until combined.

6. Stir in the vanilla.

7. Pour the mixture evenly into the ramekins, you can use 5 oz ramekins to make 4 servings or use 8 oz ones to make 2 servings. Tap them lightly on the counter to remove air bubbles.

8. Refrigerate them for about 30 minutes.

9. Place the ramekins in the casserole dish and carefully pour hot water (can be hot just from the faucet or boiled) into the casserole dish until it goes half way up the side of the ramekins.(Careful not to get them IN the ramekins… not that that happened or anything… 🙂 )

10. Bake for about 18-22 minutes.(Ok the recipe I read said that you’d know they were done when the middle still looked a little jiggly but the rim was firm- I didn’t find that to be true(see pic below)- my whole top looked and felt completely cooked, but the underside and middle was still gooey. I think you may just have to trial and error the time with your oven….) When they’re done, remove ramekins from the casserole dish and let them cool for about 5 minutes. Turn it upside down over a plate and tap the bottom firmly until the cake slides out. This should happen easily with your coating of sugar, but if it doesn’t just slide a knife around the edge to loosen things up.

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11. Garnish with fruit and or ice cream and any other topping you’d like. Enjoy!

This was amazing. I couldn’t finish mine. I’m not a huge chocolate person(don’t hate me) and I used 8 oz ramekins which is actually a pretty big serving. Jake however had no issues finishing his. He was very impressed 🙂 Kept asking what it was, I kept answering Chocolate Lava Cake but he kept wanting more details. He was like ” no but it’s all gooey and perfect. I mean this is like so good, you could charge $10 for this at a restaurant and it would sell out”….awwww what a good fiancé 🙂

Hope you all enjoy!

xoxo

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