I have been wanting to blog for the last year but I didn’t have the confidence to do so. I finally mustered up the courage (after some personal growth in my life) and did it! I have been having so much fun with it and love reading other blogs. To celebrate I would love to go to Paris but I can’t but I can have a Paris Contest Giveaway. The contest is easy. All you have to do is leave a comment below to What would be your favorite food to eat while in Paris? I would love to try the croissants… hmmmmm.. chocolate croissants.
*Contest closes at 11:59pm, May 3, 2015 . One entry per person. Contest is open to people who live in Canada or US(excluding residents of Quebec). and I’ll randomly choose a winner from the list. I will use random.org to generate a random comment number to find the winner. Be sure your e-mail address is correct so I can contact you. All potential winners must correctly answer a mathematical Skill Testing Question before being awarded the prizes. Good luck or should I say bonne chance.
We have a winner!! Sheena Klatt Won the Paris Giveaway. I will e-mail you for your address. Thank you everyone for participating, it makes me want to go to Paris and Eat Sweets! Lol… I will have another contest in the future. Bon Appetit. 🙂
I am always craving chocolate but trying to eat skinny and clean eating isn’t always easy. I was on pinterest the other day (love – hate relationship) haha.. and found a single-serve brownie but made with regular flour. Hmmmmm… I started experimenting with gluten free flour and came up with a Gluten Free Microwave Single-Serve Brownie.
This recipe is so easy to make and it cures the quick chocolate fix. I actually felt no guilt after eating this brownie. 🙂
2 Tbs unsweetened cocoa powder
11/2 tbs Buckwheat flour
2 tbs water
1 tbs plain or vanilla nonfat Greek yogurt
2 tsp maple syrup
1/8 tsp vanilla extract
1 tbs gluten free chocolate chips (optional)
Lightly coat 1 cup ramekin or a microwave safe small or glass bowl with nonstick cooking spray. Set aside
In a small bowl whisk together the unsweetened cocoa and buckwheat flour. Second bowl stir together the water, yogurt, maple syrup and vanilla extract.
Add the dry ingredients into the wet, stirring until well mixed.
Pour the brownie batter into the prepared ramekin. I used a spatula to scrape the bowl so there wasn’t much wasted. Microwave at 50% POWER for 2 minutes and 10 seconds. Let the brownie sit and cool for 5 minutes before eating as it keeps baking while it sits.
I added chocolate chips and it was so fudgy and decadent. If you don’t mind a bit of melted chocolate on your fingers then I recommend the chocolate chips. 🙂
*You can substitute the maple syrup for agave or liquid honey. *Dairy free version – substitute the Greek yogurt for non-dairy yogurt.
Who loves cookies and brownies?? I do!!! How about putting them together and then you have best of both worlds. I used a muffin-top pan for this recipe that I found in First For Women magazine. This recipe makes 9 Brookies so you won’t be using all the wells.
I altered the recipe as we have almond and peanut allergies in the house.
1 1/2 cups almond flour (I used all purpose gluten free flour)
3/4 cups coconut palm sugar (I used coconut sugar)
3/4 tsp baking soda
6 tbs coconut oil (divided)
2 large eggs (divided)
1 tbs vanilla extract (divided)
3 tbs cacao nibs
6 tbs unsweetened cocoa powder
2 tsp honey
Heat oven to 325 f, in a bowl, mix first 3 ingredients and 1/4 tsp salt; divide mixture in half.
For cookie, stir in coconut flour, 3 tbs coconut oil, 1 egg, 1 1/2 tsp vanilla and cacao nibs into half the four mixture. Cover; chill 1 hr
For Brownie, mix cocoa, honey and remaining oil, egg, vanilla and flour mixture; spray the wells with coconut oil or whatever you have on hand, press 2 tbs in each well. I had to add a little bit of water as it was a little on the dry side.
Flatten out 2 tbs cookie dough to make a disc and place on brownie. Bake 15 minutes or until done. I had to add a little bit of water as it was on the dry side.
Who has leftover Easter chocolate and candies? We do!! I was watching the Marilyn Dennis Show last week and they had a segment on Easter leftovers. Once the show was over I gathered chocolate and candies, cut up marshmallows and in 15 minutes I had made Chocolate Candy Bark. Talk about a sugar high!! Understatement.. I was planning to take the chocolate bark to work on Friday but I have a feeling it won’t last. Hahaha.. 🙂
Have fun choosing your toppings.
I took out the double boiler and melted Mr. Bunny.
Once the chocolate was melted I took the spatula and spread the chocolate on wax paper.
Now the fun part, sprinkling the candy and marshmallows all over the chocolate.
I put the chocolate candy bark in the fridge for an hour, cut it in sections with a knife.
We had the pleasure of dining at the Jammery in Winfield/Lake Country, British Columbia on the weekend. It is a 10 minute drive from Kelowna and 30 minutes from Vernon. Worth the drive…
When you first walk in you will be greeted by Momma and baby bear. The staff are so friendly and accommodating.
You take a peek around the gift shop with lots different jams and teas for sale. There is also a window in the shop where you can watch the staff make jam and pies. We bought a blueberry pie that was just taken out of the oven. Need I say more?
We had hungry teenage boys with us so we stopped in for a bite to eat on the restaurant side. I was told the Devonshire cream is made on site so I had to have the homemade scone and cream with my apricot tea.
The Jammery will be featured on You Gotta Eat Here this Friday on Food Network at 7:00pm mtn. I know I will be watching..
We are lucky to have one of the most beautiful places in the world in our backyard. Now that Spring is upon us (yay) and ski season is dwindling we can take day trips for biking, hiking and shopping in beautiful Banff, Alberta. Best part is there is Chicken in the slow cooker so when you get home dinner is ready. Well maybe not the best part…but makes a day much easier.
The most important ingredient is the sherry. Honestly I don’t know anything about sherry other than it tastes good and it enhances the flavour in recipes.
1 small onion chopped up
2 tablespoons of olive oil
6 marinated skinless chicken thighs
1-2 large sweet potatoes peeled and cut and cubed
1-2 red skinned potatoes cut and cubed (optional)
2 cups of frozen or fresh kale
1 cup of frozen corn
1/4 -1/2 cup sherry
1 tablespoon granulated garlic
salt and pepper to taste
Get the skillet out and start frying up the onion until translucent; add the marinated chicken and brown both sides
While the chicken and onion are cooking get the slow cooker out and add the sherry, sweet potato, frozen corn and kale.
When the chicken mixture has finished browning, about 5 minutes put the chicken in the slow cooker and for more flavour make sure you add the onion mixture. Season the chicken with salt and pepper and granulated garlic; close the lid and cook it on low for 8 – 10 hrs.