Chanteuse Designs

This is just in time for St. Patrick’s Day. My power drink. Super easy, yummy and will ward off any little devils heading your health way.

Takes less than 5 minutes and is super filling if you are on the run.

Here’s all you do:

• 1 frozen ripe banana
• 1 healthy cup fresh kale or spinach
• ¾ cup vanilla almond milk (or any non dairy milk preferably unsweetened)
• 1 tablespoon hemp seeds/Chia Seeds
• 1 teaspoon Spirulina (optional)
• 1 teaspoon Flax Seed Oil (optional)

Add all ingredients to a blender. Blend on high for 1-2 minutes or until super smooth. You may need to add in additional almond milk or water to form the consistency right for you. Drink with joy!

Bon Appétit.

It was a day for “death by chocolate” and these don’t come along too often. We were busy making, baking, and taking photos of the gorgeous snowfall that finally came (and went) this weekend. Absolutely gorgeous. So of course, brownies came to mind. I was short on unsweetened chocolate cocoa powder and long on unsweetened chocolate bars, so I found this perfect recipe. The only thing it didn’t have was walnuts. I added them and this was a wonderfully yummy treat with some hot cocoa and great friends! What a great day. Woof!

Here’s all you do:

Triple Dark Chocolate Whole Grain Brownies

Recipe by: Fork Knife Swoon Yield: 16 Brownies

Ingredients

1/4 cup unsweetened cocoa powder*

1/4 cup boiling water

1/2 cup (1 stick) unsalted butter, cut into tablespoons

2 oz unsweetened chocolate (100% cacao), finely chopped

1-1/2 tsp instant espresso powder

2 tbsp vegetable oil

1-1/2 tsp pure vanilla extract

1-1/4 cups granulated sugar

1/4 cup light brown sugar

2 large eggs + 1 egg yolk

3/4 cups whole-grain spelt flour (or sub whole-wheat flour)

1/2 tsp sea salt

1/3 cup bittersweet or semi-sweet chocolate chips

Instructions:

Preheat the oven to 350 degrees F. Line an 8×8 inch metal or oven-proof glass pan with parchment paper, leaving a few inches of overlap on each side. Butter the parchment paper and two remaining sides of the pan, and set aside. In a large mixing bowl, add the boiling water to the cocoa powder, and whisk until smooth and completely combined. Set aside. Place the butter, chopped chocolate, and espresso powder in a heat-proof mixing bowl. Using a double-boiler, melt the mixture together.

Add the melted butter/chocolate mixture to the cocoa mixture, and whisk to combine. Add the vegetable oil and vanilla extract and continue whisking. Add both sugars and whisk until smooth. Add the eggs and yolk, one at a time, whisking thoroughly between each, until the chocolate mixture is completely smooth and creamy. Using a spatula, gently fold in the flour and salt. Stir until combined, but be careful not to over-mix. Fold in the chocolate chips, then pour into the prepared pan. Smooth out the top with a spatula. Bake for 30 to 35 minutes (mine took about 44), until a cake-tester inserted into the middle of the brownies comes out with few crumbs attached. Cool on a baking rack for at least an hour before removing from the pan or cutting into bars.

Bon Appétit.

I bought some red cabbage. It’s the season, right? So, now what do I do with it? And eventually I found something. I wanted “raw” and really healthy good for you. Needed to be yummy too, without indulgent ingredients.  There were plenty over cooked and full of decadent cheeses and nuts recipes, etc out there ……..but you get the idea.

Now when I say good for you, this is. When I say yummy, I always mean it. This, no yummy. This, good for you. Definitely on the diet for healthy and low fat. It’s Good for you. And this is definitely better after marinating the day after. 10 minutes did nothing for my tastebuds, but for lunch the next day I couldn’t get enough of it. It was good…….FOR you!! ;-)

Ingredients:  

For the slaw

• 2 cups red cabbage, shredded
• 2 carrots, grated (about 1 cup)
• 3 green onions, sliced
• small handful cilantro
• For the dressing-
• 1 tbsp sesame oil
• 1 tbsp grapeseed oil (or olive oil)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp honey
• 1 tsp fresh ginger – grated
• 1 tbsp lime juice (or lemon)

Instructions

1. In a large salad bowl, combine the red cabbage, carrot, and green onion.
2. In a small bowl, whisk together the ingredients for the dressing. Then add to salad bowl and toss with veggies. Let sit for 10 minutes.
3. When ready to serve, use your hands to roughly tear up the cilantro leaves and mix in with the slaw. And as you can see I added the sesame seeds. :-)

Bon Appétit.

I was on my way to work one morning, when ……Bam!….uh oh……! I flattened my tire. Big Time this time.  It was messy, it was ugly! I was going to be late. Very late as my cell phone has selective dialing and triple A wouldn’t be there anytime soon. I doubted my cell was going to work when I reaaaaaaly needed it to.

When Hark…… did I hear a good Samaritan stopping to ask me if they could change my tire. I had barely recovered from the shock of the flattened tire. Did I really see what I was seeing! Geeez, that was super lucky. I should have bought a lottery ticket but I was too distracted by my good fortune and anxious to get to work on time.

So I promised my Good Samaritans a baked goodie! Something I could leave on their doorstep, not worry that it wouldn’t be served at the proper time, temperature etc! And I found the perfect new goodie.

So I baked A VERY big thank you to my new friends. I think you’ll agree that this is healthy, yummy and a great way to use your zucchini.

I was only 15 minutes late to work.  Kindness…….it is so underrated! ;-)

Here’s all you do:

Chocolate Zucchini Bundt Cake

Ingredients

• 2 cups flour
• 1/3 cup unsweetened cocoa powder, sifted
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/3 cup canola oil
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
• 3 cups grated zucchini*
• 1 cup semi-sweet chocolate chips (can use mini as well)
• 1 cup dried cherries cut in half (or dried cranberries) – I used cranberries.

Directions

1. Preheat oven to 350 degrees. Grease and flour 2 half size or a full size bundt pan and set aside.
2. Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.
3. In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add sour cream and beat until well blended.
4. Add dry ingredients and mix just until combine. Mix in zucchini, chocolate chips coated in 2 tablespoons flour, and dried fruit.
5. Divide batter between pans. Bake half size bundts for 35 minutes; full size bundt for 50-60 minutes or until a toothpick comes out clean.
6. Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.

Then I made two more loafs!!

PERFECT CHOCOLATE CHIP COOKIES

Ingredients:

What else is there to say other than It’s Spring time in the kitchen! Ummmmm…just smell that clean zest smell. Love when that happens.

Here’s all you do:

Orange Yogurt Cake…from the kitchen of One Perfect Bite

Ingredients:
2 large eggs, room temperature
1 cup granulated sugar
Finely grated zest of 1 orange
2 tablespoons strained orange juice
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3 teaspoons baking powder
1 cup vanilla flavored Greek yogurt (see cook’s note below)
1/2 cup vegetable oil
Confectioners’ sugar (optional)

Directions:
1) Preheat oven to 350 degrees F. Grease an 8-inch cheesecake pan with fixed sides. Line bottom of pan with parchment paper; grease. Dust pan with flour. Set aside.
2) In bowl of an electric stand mixer, beat eggs and sugar until thick and creamy, about 4 minutes. Add orange zest and juice and beat until well combined, about 1 minute longer.
3) Sift flour, salt and baking powder together into another bowl. Fold into batter.
4) Add yogurt to batter and stir to mix. Add oil and stir to combine.
5) Pour batter into prepared cake pan. Bake in lower third of oven until golden brown and a cake tester inserted into center of cake comes out clean, about 55 to 60 minutes. Cool in pan for 10 minutes. Remove cake from pan and continue to cool on a rack. Transfer to a cake plate and dust with Confectioners’ sugar if using. Yield: 8 servings.

I made this with Grapeseed Oil and also Olive oil just to play around with some oils other than vegetable oils. And have used butter as well. The veggie oil is the most of the three….imho!! ;-)

Bon Appétit!

Are you a Chocolate and peanut butter fan like myself? Can you NEVER turn down a Reese’s Peanut Butter cup? Yeah, thought so. Then this is the recipe for you. I don’t know why I never made these before but these were just delicious.

My DARLING neighbor did me a wonderful favor this week. I came home from work one night…., actually was going to work the next morning and noticed that someone had taken great pains to mow and trim my front lawn. (I LOVE when that happens – sweet surprises) With the winter months slowing everything down, it usually gets a low priority until spring time. Aren’t great neighbors the BEST!!! Thanks again Josh and hope you and the family enjoy those cookies!

Here’s all you do:

Reese’s Chewy Chocolate  Cookies

2 cups all purpose flour

3/4 cup Hershey’s cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups butter

2 cups sugar

2 eggs

2 teaspoons vanilla

1- 10 oz bag of Reese’s Peanut butter chips

DIRECTIONS:

Heat oven to 350˚. Stir together flour, cocoa, baking soda and salt.  Beat softened butter and sugar together until fluffy. Add eggs and vanilla and beat well.  Gradually add flour mixture , beating well. Stir in peanut butter chips.

Drop by rounded teaspoon (I did tablespoon) onto ungreased cookie sheet. Bake 8 – 10 minutes. DO NOT over bake, these cookies will be very soft. Let them sit on the cookie sheet for a few minutes before transferring them to a wire rack.  Cool completely. These will be soft cookies. When they hit the cool air they still will be chewy and ever so slightly crunchy!  Enjoy with a large glass of cold milk!

Bon Appétit!

My favorite cake in the world (*I think) is my almond cake. And this year I made my very own batch of marzipan instead of buying the grocery store version. I had been told it was super easy so I had to give it a try. It did not disappoint. Of course, how could it, it’s Marzipan!! I think I’m going to write a song about Marzipan….it’s time.

Marzipan is simply ground almonds…..fine ground almonds (1 1/4 cup), confectioners sugar (1 1/4 cup) and one egg white. You can also kick it up a notch by adding a 1/2 teaspoon of almond extract, but that’s not necessary. Unless like me you can never have enough almond essence in your food.

Enjoy with a fresh cup of joe and think of all the great things this year will bring. I did!

;-)

Here’s all you do:

ALMOND CAKE

1 1/3 cup sugar

8 ounces of almond paste (I made home made marzipan!!)

1 cup all purpose flour

1 cup unsalted butter, room temperature cubed

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

1 teaspoon vanilla extract

1 teaspoon almond extract

1/8 teaspoon orange flower water

6 large eggs, room temperature

Preheat oven to 325 degrees F. Butter a 9-inch diameter spring form pan, dust with flour, and tap out any excess. Line the bottom of the pan with a round of parchment paper.

In a small bowl, whisk together 3/4 cup flour, baking powder, and salt. Set aside.

In a food processor, pulse the sugar, almond paste, and 1/4 cup flour until the almond paste is finely ground and the mixture resembles sand. Add the cubes of butter, the vanilla and almond extracts, and the orange flower water. Process until the batter is smooth and fluffy. Add the eggs, one at a time, processing a bit before the next addition, scraping down bowl as needed.

Add half of the flour mixture to the food processor bowl and pulse a few times. Transfer the batter to a large mixing bowl and add the remaining half of the flour mixture. Mix by hand until the dry ingredients are just incorporated. Do not over mix here (I just left it in the cuisinart and folded mine in for fear of over mixing). Pour batter into prepared spring form pan and bake for 65 minutes, or until the top is deep brown and feels set when you press in the center.

Remove cake from oven and run a sharp serrated knife around the perimeter, loosening the cake from the sides of the pan. Let the cake cool completely in pan; once cool, remove sides of spring form pan and invert cake onto rack. Remove bottom of spring form pan and parchment paper from the cake. Carefully turn cake back over and onto a cake plate for serving.

This is perfect for special guests, special occasions. Again, I thank the Marzipan Gods for creating such a perfect, delicate staple in my pantry!

Happy New Year and Bon Appétit!

My 2012 garden was quite the project this year. One thing I planted for the first time were onions. Beautiful red bull (that’s what the envelope said) organic onions. For months they just looked like barely there thin strands of hair that weren’t going to do anything but get eaten by bugs or stepped on and destroyed. But with much perseverance it really paid off. I got many beautiful onions that I could eat when I needed them, and leave the rest in the ground until ready to consume.

Then of course for the holiday gift giving I wanted to pickle some of those beauties. I LOVE this recipe from Lisa Dupar’s “Fried Chicken and Champagne”.  The rice vinegar and red wine vinegars just make it that much more special.

Here’s all you do:

PICKLED RED ONIONS 

1 1/3 cups red wine vinegar

1 1/3 cups rice vinegar

1 1/3 cups sugar

1 bay leaf

1 teaspoon black peppercorns

4 teaspoons mustard seeds

1 pound red onions, sliced in thin matchstick strips

In a saucepan over medium heat, bring the red wine vinegar, seasoned rice wine vinegar, sugar, peppercorns, bay leaf, and mustard seeds to a simmer, but do not boil or the red wine vinegar will lose its color. Add the onions and simmer for 30 seconds. Remove from heat and let cool. When cool, store the sliced onions and liquid in the refrigerator until needed: keep about 1 month in the refrigerator.

Makes 2 quarts.

Bon Appétit!

This is one WONDERFUL cake. I could have eaten the entire thing. Mind you I didn’t even make this yummy sounding icing, or have the figs but the cake was so good it didn’t need it. Truly. It’s an easy recipe that comes together quickly.

I got this from Kelsey at Happyolks dot com and I encourage you to visit her site and Shaun’s beautiful photos. As you can see, my photos are sadly not my priority. But if you want to see some beauties,  head over there. Warning, bring a napkin!

This would be a great dessert for dinner guests and can be made a day ahead. The coconut oil is just magic in this cake. It almost over powers the almonds (which you know is a sin in my marzipan world) but it is sublime.  Six eggs, totally a winner.

Here’s all you do:

 Almond Bundt Cake with Figs

• 2 cups Gluten Free or AP Flour
• 1 cup Almond Meal
• 3 tsp baking powder
• 1 tsp cinnamon
• pinch of salt
• 6 eggs
• 1 1/2 cups sucunat sugar (I used regular)
• 1 cup melted, lukewarm coconut oil
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup canned light coconut milk
• 2 baskets green figs (optional)

• 2 cups cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla
• juice of 2-3 lemons

• Directions

  Preheat oven to 350′ F. In a medium bowl combine flour, almond meal, baking powder, cinnamon, a salt. Set aside. In a large bowl, lightly beat 6 eggs until just broken up. Add sugar, coconut oil, vanilla, almond extract, and coconut milk one item at a time, mixing lightly between each addition, until combined. Fold in flour mixture to liquid one cup at a time, stirring lightly until just blended. Grease bundt pan with coconut oil or butter, dusting with flour to coat and prevent sticking. Pour in batter slowly and distribute evenly. Bake for 45-55 minutes until it passes the toothpick test. Let the cake cool for 30 minutes before trying to remove.

  Cut fresh figs in quarters or halves, toss with sugar. Set aside. (My version I simply dusted the top of the cake with coconut shavings. You can’t tell from the photo, but it was all this cake needed it was that moist and tasty. I had just picked a bucket of my tomatoes, but I thought the color in the background was lovely. :-)

  For the cream cheese frosting, beat blocks of cream cheese in a stand mixer for 2-3 minutes. As it begins to smooth out, add powdered sugar (I make my own in my blender using turbinado sugar), vanilla, and lemon juice. Beat together. Adjust to taste.

Yes, gang. This IS the recipe for the zucchini bread that you have all been raving about! (curtsy curtsy!)

It is a one bowl, easy peasy no mixer winner. I threw in cranraisens and sunflower seeds the first time I made this. YES!! Again…..YES!!! Then tried the walnuts for the next 6 loaves!! Yes, I think that’s how many loaves I have made this summer with my home grown zucchini. Such a good year for zucchini and the first time I have grown it in………..(ouch)…………yeah it’s been a long time!

Here’s all you do:

Grandma’s Zucchini Bread:

Ingredients: (makes 2 loaves)
2 cups grated zucchini
1 lemon’s zest
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons cinnamon
1 cup vegetable or canola oil
2 cups sugar
4 eggs
1 cup raisins (I used craisins)
1 cup chopped walnuts (try sunflower seeds too )

Directions:

See what I mean? Easy peasy! Anyone can do it.

Bon Appétit!

I had to finally try these brownies. I mean really…..you all must know by now my favorite dessert of all time is brownies. Normally, if they have no walnuts, almonds, hazelnuts or peanuts in them they usually don’t “do it” for me. While these have walnuts as the substitute flour base, you can’t really taste the walnuts as the cocoa overpowers it. But the almonds on top are a nice touch!

That being said, this was one brownie that went awesome with a big splash of coffee ice cream on top and a cappuccino! If the raw food movement is your “thing” then you must make these brownies.

Here’s all you do:

Raw Brownies

Ingredients: (8×6 inch cake pan)

– 2 and 1/2 cups dates, pitted
– 1 cup raw cocoa
– 2 cups walnut
– 1/2 cup almonds, chopped roughly
– 1/4 teaspoon salt

Method

Place walnut into the food processor and blend until the nuts are finely ground. Add cocoa, salt and blend again for 1-2 minutes. Slowly add dates while the processor is running. Work until the “dough” or mixture easily sticks together (if it doesn’t add 1-2 dates).

Press the “dough” into the lined cake pan, sprinkle the top with almond (press almond pieces into the “dough”). Place in the freezer for 20-30 minutes or in the fridge for 2-3 hours.

Bon Appétit!

I generally try to keep far away from fried foods, but having such a bumper crop of zucchini this year I decided I was doing myself a disservice to at least not try to make zucchini stix. Turns out, they are not fried after all. I got this little ditty of a recipe from the BlogChef.net and since you bake them I simply HAD to make some. I will make them again (and again and again…..you should see the garden! oy!!) as they were just great! Thanks Blog Chef! Easy summertime recipe. Mine took a bit longer than 12 minutes to cook if you want them soft and juicy!!!

Here’s all you do:

Ingredients:

Onion dip-
1 tablespoon butter
1 medium sweet onion (peeled and sliced)
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1 cup mayonnaise (I used 1/2 cup and a tad more vinegar)
salt and pepper (to taste)

Zucchini Sticks-
3 medium zucchini (cut into 3inch long sticks)
1 tablespoon salt
1 cup Panko bread crumbs
½ cup freshly grated Parmesan cheese
1 tablespoon Italian seasoning
2 large eggs (lightly beaten)
olive oil cooking spray

Step 1: To make the onion dip- melt butter in a medium skillet over medium heat. Add sliced onions and cook, stirring occasionally until the onion has softened and then become caramelized (about 10 to 15 minutes). Once the onions are medium brown remove from the heat and stir in cider vinegar. Place onions and vinegar mixture into a food processor. Add honey and mustard and blend until smooth. Stir in the mayonnaise and salt and pepper to taste. Mix well. Cover and refrigerate until ready to serve.

Step 2: In a pie dish combine Panko bread crumbs, Parmesan cheese, and Italian seasoning. Set aside. Preheat the oven to 425 degrees. Line a baking sheet with parchment and spray the parchment with olive oil cooking spray. In a small bowl lightly beat together 2 eggs. Dip the stick first in the egg mixture and then roll in the panko breadcrumb mixture. Place the sticks onto the prepared baking sheet.

Step 3: Place into the oven and bake sticks at 425 degrees for 12 minutes. After 12 minutes turn over and bake for an additional 8 minutes or until golden brown and crisp. Serve immediately with the sweet onion dip.
(Makes About 3 Dozen Zucchini Sticks)

Easy too! Even your dog will love them….if you let them eat those things. Poor Jessie….didn’t even get a crumb!

Bon Appétit!

This is bad. This is really, really, really……Reeeeally bad! These were so quick and easy to make that if you have Nutella (ha……to think they say it’s healthy does crack me up)  but if you are looking to get rid of  use that bottle in the cupboard, this is JUST what you have been waiting for.

A BIG shout out to Maya – aka Alaska From Scratch (http://www.alaskafromscratch.com/2012/04/22/nutella-brownies/) for putting this out on Tastespotting *(and her darling son for being such a great helper)  because these are just de-LISH! Uhhhhhh……I am in sooo much trouble!

Here’s all you do:

• 1/3c butter, softened
• 1/2c sugar
• 2 eggs
• 1t vanilla
• 1c Nutella
• 3/4c flour
• pinch of salt

Instructions:

1. Preheat oven to 350. Grease a 8×8 pan.
2. Cream together butter and sugar. Incorporate eggs and vanilla until combined. Mix in Nutella until smooth and fluffy. Add in flour and salt until just mixed.
3. Scoop batter into prepared pan and spread evenly. Bake 30 minutes or until set in the center.
4. Cool at least 10 minutes. Cut into squares and serve.

Thank you soooooooooo much to Maya and her darling nine year old! …….I am in so soo sooo much trouble! Soooo much trouble! See what I mean?

Bon Appétit!