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Archive for May, 2015

These buttery, brownie/chocolate chip blondie hybrid bars are absolutely addictive! Unlike most desserts, these grain-free goodies taste better and better each day after you make them, and will last for 3 weeks in an airtight container – if you can make it that long without gobbling them up.  (Mine last that long because I won’t share them with my kids. I gave them life; they can eat store-bought GF cookies.)

The bar pictured is 3 weeks old and still has a moist, buttery crumb and melt-in-your-mouth chocolate chips when heated in the microwave.

The bar pictured is 3 weeks old and still has a moist,       buttery crumb and melt-in-your-mouth chocolate chips when heated in the microwave.

Warning: Please consume responsibly. Since these are made with honey instead of sugar, and almond flour instead of high-carb flours, you might be tempted to pretend that these are “healthy.” Feel free to make them a regular part of your Weight Loss for 1 in a Family of 4  diet in small amounts for dessert – but not dinner.

Grain-Free Nutella Bars

10 T. butter, softened (1 cube + 2 T.)
½ c. Nutella (chocolate hazelnut spread)
½ c. honey
2 eggs
1 tsp. vanilla extract
2 ¼ c. almond flour (not almond meal)
¾ tsp. salt
1 tsp. baking powder
¼ tsp. baking soda
1 c. semi-sweet chocolate chips
¼ c. mini semi-sweet chocolate chips

In a large mixing bowl, mix the butter, Nutella, and honey until smooth.  Mix in eggs and vanilla.  Add almond flour, salt, baking powder and baking soda.  Mix well.  Stir in chocolate chips.

Spread batter in a greased 9”x13” pan.  Bake 30 minutes at 350 degrees until done in the center.  (These will get dark around the edges because of the cocoa, but they’re not overdone.) Cool completely and store in an airtight container at room temperature. Reheat individual bars for 10-15 seconds before serving.

Dairy Free Chocolate Chip Blondie variation (based on this recipe): Substitute coconut oil for the butter, increase the honey to 2/3 c. and salt to 1 tsp., substitute ½ c. almond butter for the Nutella, and use Ghirardelli or Guittard semi-sweet chocolate chips (which are dairy free).

Keepin’ it Real…
While food bloggers tend to only share their success stories, we also have our share of epic fails. My most disgusting food fail – a 10 on the Gagometer scale – was my attempt to make gravy using potato starch instead of cornstarch.  Apparently, potato starch + turkey drippings = snot. My poor husband – who has bodily fluid issues – was traumatized, and at one point shrieked in horror, “It’s a dangler!”  My son, however, was fascinated by the gelatinous goo stretching from his fork to his plate and reveled in it’s grossness, as is befitting a 13-year-old boy.

"Its a dangler!"

“Its a dangler!”

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