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The Chocolate Loaf http://thechocolateloaf.com A Finger Licking Good Food Blog with Recipes, Reviews, and How Tos Sat, 19 Nov 2016 18:34:21 +0000 en-US hourly 1 https://wordpress.org/?v=4.6.1 Cocozia Coconut Water Review & Smoothie Recipe http://thechocolateloaf.com/cocoziareview/ http://thechocolateloaf.com/cocoziareview/#respond Tue, 19 Aug 2014 14:18:34 +0000 http://thechocolateloaf.com/?p=321 *Received this item from the company for a review* I love coconut water for my smoothies and on hot summer days in SC when just water will not cut it to get hydrated and balance my electrolytes. This coconut water comes in the standard packaging and size as other coconut water brands. I love the... 

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cocozia*Received this item from the company for a review* I love coconut water for my smoothies and on hot summer days in SC when just water will not cut it to get hydrated and balance my electrolytes. This coconut water comes in the standard packaging and size as other coconut water brands. I love the slim package which seems to insulate the coconut water for a while after removing it from the refrigerator. It is easy to toss in my bag for the day and I am not worries about the seal breaking open. Coconut_Water The water has a wonderful taste. Very crisp and fresh. A big perk for this coconut water is the face that it is organic. I try to eat and drink organic whenever possible, but my local grocery store does not carry organic coconut water. After trying Cocozia I have recommended to them that they carry this particular line of the brand as they did just start getting some flavored versions of coconut water. Benefits of coconut water:

  • low calorie
  • fat free
  • cholesterol free
  • more potassium than 4 bananas!
  • energy without caffeine or sweeteners

bigstock-Blueberry-smoothie-in-a-highba-31263488 Next time you make a smoothie try replacing some or all of the milk, juice, or ice with Cocozia. It is refreshing, healthy, delicious, and will make the flavors of the fruits and veggies in the smoothie shine!  Even better replace your sports drinks with coconut water!  It is a much healthier and natural option. Check out Cocozia here: Amazon Company Website

Basic Smoothie Recipe
 
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Use this recipe as the basic building blocks for smoothie creation. Enjoy refreshing coconut water in your smoothies for added potassium and energy. It is 110% better than a sports drink!
Author:
Recipe type: Vegan
Cuisine: Breakfast, Snack
Serves: 2
Ingredients
  • 1 frozen banana (Break it up before freeing for easy blending)
  • 1 cup coconut water
  • 1 − 1½ Cup Almond/ Soy Milk
  • 1 cup frozen fruit
Instructions
  1. Combine all ingredients into a blender and process until smooth. Add more or less liquid to reach the desired thickness.

 

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Chocolate Vegan Waffles http://thechocolateloaf.com/chocolate-vegan-waffles/ http://thechocolateloaf.com/chocolate-vegan-waffles/#respond Fri, 13 Jun 2014 13:54:14 +0000 http://thechocolateloaf.com/?p=314 Hello everyone.  Sorry it has been a while since I posted.  I had some not so fun dental work and couldn’t really eat much of anything so that makes it hard to test new recipes.  But now I’m back with some delicious new recipes for you. We are going to kick things off with some... 

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Hello everyone.  Sorry it has been a while since I posted.  I had some not so fun dental work and couldn’t really eat much of anything so that makes it hard to test new recipes.  But now I’m back with some delicious new recipes for you.

We are going to kick things off with some amazing chocolate waffles, vegan of course.

Chocolate Waffles with syrup

My husband had a couple days off from work which is unusual since he is a Drill SGT.  He just loves waffles, but I wanted to try something new and was craving chocolate.  So we combined our breakfast cravings and tested out a chocolate waffle.

Chocolate Waffles

We tossed in mini chocolate chips which I like better in waffles and pancakes than regular chips because the sweetness is not overpowering.  These waffles are also low in sugar, so while they are “chocolate” they are not overly sweet.  They get their yummy chocolate flavor from cocoa powder which is great for you.  We also tossed in peanut butter chips, but my store did not offer a dairy free brand so be mindful of that if someone is vegan or has dairy allergies.

Chocolate Waffles in waffle iron

If you need a waffle iron, mine is a Chef’s Choice 830B WafflePro iron.  It sits flat (does not rotate/ flip) and has heating elements on the top and bottom.  It has settings for the interior and exterior of the waffle.  I like to keep mine at a 6 which is the brownest setting with my other dial set at a crisp exterior and soft interior.  I usually let it go about 30 second after it beeps telling my the waffle is done.  On my birthday wish list is a true Belgian waffle iron as my iron is listed as a Belgian model, but makes pretty standard waffles.

If you have extras, I often make a double batch just to make sure I do, these freeze wonderfully.  Layer a piece of wax paper between each waffle after it has cooled and freeze them inside a gallon plastic baggie.  When you want to enjoy some amazing waffles, simply put them in your toaster just like you would a store bought frozen waffle!  Ego has nothing on these bad boys 😉

Chocolate Vegan Waffles
 
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Delicious low sugar vegan chocolate waffles that taste delicious without being overly sweet. Simple to make and freeze great for left overs.
Author:
Recipe type: Chocolate Vegan Waffles
Cuisine: Breakfast
Serves: 6-8 Waffles
Ingredients
  • 3 Tb ground flaxseeds
  • ½ cup water
  • 6 Tb melted butter
  • 1 tsp vanilla
  • 1½ cups warm almond milk (or your favorite milk)
  • 1½ cups unbleached all purpose flour
  • 3 Tb cocoa powder
  • 1 Tb baking powder
  • 1 Tb granulated sugar
  • ¼ tsp Salt
  • ½ cup mini chocolate chips or peanut butter chips (these may not be vegan!)
Instructions
  1. Preheat a waffle iron.
  2. In a small bowl or mini food processor whisk the ground flax seeds and water until they reach an egg like consistency.
  3. In a medium bowl combine all the wet ingredients until well mixed. *Make sure the milk is warm or it will cause the butter to harden into clumps*
  4. In a large bowl combine the flour, baking powder, sugar, cocoa powder, and salt and stir until well mixed.
  5. Add the wet ingredients into the dry and mix until just combined.
  6. If adding in chocolate chips, gently fold them into the batter.
  7. Scoop ½ cup of batter, or recommended amount from your iron directions, into the waffle iron and cook according to the waffle irons directions.
  8. Serve immediately, keep warm in a 200F oven, or let cool completely on a wire rack and freeze.
  9. *These waffles are just as amazing when frozen and cooked in a toaster oven just like any other frozen waffle so plan to make extra for this purpose*

 

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Vegan Blackberry Breakfast Bar http://thechocolateloaf.com/vegan-blackberry-breakfast-bar/ http://thechocolateloaf.com/vegan-blackberry-breakfast-bar/#respond Wed, 28 May 2014 12:00:38 +0000 http://thechocolateloaf.com/?p=305 I used to enjoy eating Nutrigrain bars with their soft texture and jam filled centers.  But sometime they were a bit dry and so so.  So I decided to play around and make a delicious vegan version that was even sweeter and more delicious. The dough in these breakfast bars is thick and delicious.  It... 

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I used to enjoy eating Nutrigrain bars with their soft texture and jam filled centers.  But sometime they were a bit dry and so so.  So I decided to play around and make a delicious vegan version that was even sweeter and more delicious.

berry bars chewy center

The dough in these breakfast bars is thick and delicious.  It is slightly sweet and the combination resembles pie crust with some of the gooey filling stuck to it.

berry bars stacked sideways

I used So Delicious vanilla flavored yogurt in the recipe, but you can use any type of dairy free yogurt you like.  Silk has a great line of soy based yogurt.  The coconut milk based So Delicious brand is slightly sweeter and lighter in texture and color.
berry bars breaking open

Even my cat couldn’t resist checking them out.  He is always curious during photo shoots and I have many “blooper” pictures with him in them.  So I thought today it would be fun to share one.

berry bars with cat

 

Blackberry Breakfast Bars
 
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These are like a black berry pie and a granola bar had a baby. I like to make a smaller portion because usually its just me and the hubby, But you can easily double this recipe and bake it in an 8x8 pan.
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 5 Bars
Ingredients
  • ½ cup white whole wheat flour
  • ¼ cup & 2 Tb rolled oats or quick cooking oats
  • 2 Tb light brown sugar, packed
  • ¼ tsp cinnamon
  • pinch of salt
  • 2 Tb butter, cold and cubed
  • 1½ Tb vanilla dairy free yogurt (I love So Delicious)
  • 1-2 Tb water, cold
  • ¼ cup blackberry jam
Instructions
  1. Preheat the oven to 350 degrees and line a 7x5 baking dish with parchment paper leaving a tail of paper above each edge for easy removal.
  2. In a food processor blend the flour oats, sugar, salt, and cinnamon until the mixture resembles flour.
  3. Add the butter and yogurt. Pulse until the mixture becomes coarse crumbs.
  4. Add the water 1 Tb at a time and pulse until the mixture comes together into a dough ball.
  5. Divide the dough in half. Press one half firmly to cover the bottom on the baking dish.
  6. Spoon the jam over the dough and use the back of a spoon to smooth it over the entire surface.
  7. Break the remaining dough into small pieces and press them together over the jam. Have fun and do not worry about being perfect you want to have some jam sticking out .
  8. Bake for 20-25 minutes or until the edges are turning golden brown and a tooth pick inserted into the dough section comes out clean.
  9. Remove from the oven and allow to cool on a wire rack. Using the edges of the parchment paper lift the bar out of the pan. Cut the bar into 4-5 pieces using a sharp knife or a my tool of choice, a pizza cutter.
  10. Store chilled or at room temperature. They will say good for up to one week.

 

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Chewy Chocolate Chip Granola Bars http://thechocolateloaf.com/chewy-chocolate-chip-granola-bars/ http://thechocolateloaf.com/chewy-chocolate-chip-granola-bars/#respond Mon, 26 May 2014 17:08:58 +0000 http://thechocolateloaf.com/?p=296 Granola bars have been a staple in my pantry since I was a child.  My father always had several boxes of Quaker Chew Granola Bars around for us to snack on together.  So for me a granola bar was meant to be chewy, gooey, and yummy. My father will not be disappointed with this recipe!... 

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Granola bars have been a staple in my pantry since I was a child.  My father always had several boxes of Quaker Chew Granola Bars around for us to snack on together.  So for me a granola bar was meant to be chewy, gooey, and yummy.

Chewy Granola Bars-23

My father will not be disappointed with this recipe!  He started watching his sodium intake a couple years ago to help lower his blood pressure.  So I have been doing my best to give him delicious and easy to make alternatives to his favorite treats and meals.  Most of my focus was on main dishes, but now I am exploring more snack items I know we all have loved.

Chewy Granola Bars

These granola bars are out of this world chewy and delicious.  The hint of honey in them is amazing.  It is just slightly sweet, full of whole grains, and a lot of amazing flavor.  The best part… they are easy to make in a matter of minutes.  The longest part is the wait as they need to stiffen up before they can be cut into bars.

Chewy Granola Bars pulled

Feel free to play around and add different toppings or add ins.  I know I will and don’t worry I will share my winners with you.  This recipe is also great for diabetics as it is low in sugar.  Honey is low on the glycemic index so it is absorbed slowly and over a long period of time.  This will keep you fueled up for a long time without a sugar crash.  I know these will be coming on my annual camping trip this year.

Chewy Granola Bars stacked

Because I only cook for two people and more often one because my husband is often away for deployments and training, I make half batches of items.  This recipe is no exception.  I use a 7×5 pyrex dish every time I make granola bars.  But, you can easily double the batch to make a full 8×8 pan of granola bars.  Trust me the extra won’t go to waste!

Chewy Chocolate Chip Granola Bars
 
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Move over Quaker Chewy Granola Bars these homemade chocolate chip granola bars are out of this world delicious and easy to make. Vegan? Use agave syrup or maple syrup instead of the honey.
Author:
Recipe type: Snacks
Cuisine: Vegetarian
Serves: 4-5 Bars
Ingredients
  • 2 Tb light brown sugar, packed
  • 2 Tb honey*
  • 2 Tb butter
  • 1 tsp cinnamon
  • 1 cup old fashioned or quick cooking oats
  • ½ cup crispy rice cereal or brown rice cereal
  • ½ tsp vanilla
  • ¼ cup mini chocolate chips
  • * Substitute agave or maple syrup to make it vegan
Instructions
  1. Line a 7x5 pyrex dish with parchment paper letting the parchment hang over the edges of the pan for easy removal (if doubling the recipe use an 8x8 pan).
  2. In a small bowl combine the oats, cereal, and cinnamon. Set aside.
  3. In a small sauce pan melt the butter, brown sugar, and honey over medium low heat until it reaches a low boil. Reduce to a simmer and cook for 2 minutes. Do not walk away and stir constantly to prevent the mixture from burning.
  4. Remove from heat and stir in the vanilla.
  5. Pour the sugar mixture over the oats. Mix until everything is evenly coated.
  6. Transfer the granola into the pan and press down HARD. Try placing another piece of parchment paper or wax paper on top and press down hard with the heel of your hands. You really want to pack this in tight!
  7. Sprinkle the mini chocolate chips on top of the granola and gently press in with damp hands or a spoon. If you use your hands you get to lick melted chocolate yummy.
  8. Let the granola cool at room temperature for a couple hours or in the fridge if your impatient like me 😉
  9. Using the edges of the parchment paper, lift the granola bar slab out of the pan. Cut into 4-5 bars using a sharp knife or pizza cutter.
  10. Store in an airtight container for up to one week.

 

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Classic American Pizza Dough http://thechocolateloaf.com/classic-american-pizza/ http://thechocolateloaf.com/classic-american-pizza/#comments Wed, 21 May 2014 12:00:17 +0000 http://thechocolateloaf.com/?p=285 Mmmmmm pizza.  Just the thought of warm melted cheese and fresh crunchy pizza crust gets my mouth watering.  There is nothing quite like the texture, flavor, and crunch of homemade pizza dough. Now for the one thing that made me sign when I first started making homemade pizza dough… you can’t eat it the same... 

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Mmmmmm pizza.  Just the thought of warm melted cheese and fresh crunchy pizza crust gets my mouth watering.  There is nothing quite like the texture, flavor, and crunch of homemade pizza dough.

Classic American Cheese Pizza

Now for the one thing that made me sign when I first started making homemade pizza dough… you can’t eat it the same day.  Well I guess you could, but it really won’t taste the same.  Letting the dough sit overnight allows the flavors to marry and the taste will explode.  But now for the good news, or at least my little trick.  I make a full batch of dough which can make 2-4 pizzas depending on the size and type you are making.  After the dough has sat overnight you can divide the dough up and freeze the extras.  Then the next time you are in the mood for some amazing pizza just let the dough thaw overnight and sit at room temperature for 30 minutes before you plan to cook it.

Slicing Classic American Cheese Pizza

This pizza dough recipe, if made in full will get you 3-4 pizzas.  You will get 3 deep dish pizzas or 4 thin New York style pizzas.  I love the crispy crunchy amazing crust on the New York style, but I am a New Yorker by birth so I may be biased lol.  My mother is a huge deep dish fan.  So when they visit we flip a coin to see which style we make because this pizza is always on the menu!

Slice of Classic American Cheese Pizza

I really prefer using a pizza stone to cook my pizza.   But if you don’t have one then use the largest baking pan you have.  However, I would suggest in investing in a pizza stone.  One word of caution… never cook a frozen pizza or frozen dinners on your stone as it will cause it to crack.  I learned this the hard way after breaking two stones and having no clue why.  At first I thought it was a flaw with the brand I was buying until I did some research.

5.0 from 1 reviews
Classic American Pizza Dough
 
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There is nothing quite like the texture, flavor, and crunch of homemade pizza dough. Have fun experimenting with different cheese toppings. I love using ricotta in little puffs, smoke gouda, and lots of other cheeses. No pizza I make is ever exactly the same.
Author:
Recipe type: Dinner
Cuisine: Vegetarian
Serves: 4 Pizzas
Ingredients
Pizza Dough
  • 5 cups unbleached bread flour
  • 1½ tsp salt
  • 1 tsp instant yeast*
  • 2 tsp honey or sugar
  • 1 Tb olive oil or canola oil
  • 2 cups water, room temperature *
  • * if you do not have instant yeast use the measurement below for yeast/ water
  • 1½ tsp active dry yeast
  • ¼ cup water, warm water
  • 1¾ cups water, room temperature
Cheese Pizza
  • 1 pizza dough ball
  • tomato sauce
  • mozzarella cheese
  • cheddar cheese
  • parmesan cheese
  • garlic powder
  • oregano
Instructions
  1. *If using active dry yeast combine the yeast with the warm water and set aside to proof.
  2. Place all dry ingredients into the mixing bowl and stir together. If using instant yeast add the yeast to the dry ingredients.
  3. Add the wet ingredients and using the paddle attachment on you stand mixer on low mix for 1 minute until all the ingredients are combined.
  4. Let the dough sit for 1-5 minutes and mix on medium/low for another minute. Slowly add more flour if needed until you end up with a soft dough. It should be a like a sticky note. If you stick your finger into the dough it should slide off smoothly. If it's still sticky add more flour.
  5. Rub oil on a work surface and your hands. Scoop the dough out onto the work surface. Stretch the dough out into a rectangle. Fold the ends over center of the dough like you were folding a piece of paper into itself to fir in an envelope. Fold into a ball, cover with a bowl, and let sit for 5 minutes.
  6. Repeat this folding and resting technique 3 times for a total of 4 "kneading sessions."
  7. Place the dough into an oiled bowl large enough to for the dough to double. Cover and let sit in the refrigerator for 1-3 days.
  8. Remove the dough and divide into 4 pieces for New York Style pizza and 3 pieces for deep dish pizza.
  9. Any dough not being cooked today should be stored in an oiled plastic baggie in the freezer. When ready to use the frozen dough allow it thaw in the refrigerator overnight and place at room temperature for 30 minutes before cooking.
New York Style
  1. Place the pizza stone in the oven and preheat to 500 degrees.
  2. Generously flour a work surface and your hands.
  3. Place the dough over the back of your hands and move them around the edge of the dough allowing gravity to pull the dough down.
  4. Place the dough on the work surface and allow it to rest for 5 minutes.
  5. Repeat this stretching process until the dough it 10-12 inches wide.
  6. Scoop a small amount of sauce onto the top of the dough. Using the back of a spoon spread the sauce over the dough. You only want to "kiss" the dough with sauce it should be barely coated.
  7. Add the desired amount of cheese, I like a lot. Feel free to add different types of cheese. Using little puffs of ricotta is delicious!
  8. Sprinkle the seasonings on top of the pizza.
  9. Slide the pizza onto the pizza stone and cook for 5 minutes. Check the underside of the pizza, if the top and bottom and cook until the pizza crust is rich golden brown.
Deep Dish
  1. Preheat the oven to 500 degrees and line the bottom of an 8-9" cake pan with parchment paper.
  2. Place the dough over the back of your hands and move them around the edge of the dough allowing gravity to pull the dough down.
  3. Place the dough into the pan and allow to rest for 5 minutes.
  4. Using your fingers press the dough to fill the pan.
  5. Scoop a small amount of sauce onto the top of the dough. Using the back of a spoon spread the sauce over the dough. You only want to "kiss" the dough with sauce it should be barely coated.
  6. Add the desired amount of cheese, I like a lot. Feel free to add different types of cheese. Using little puffs of ricotta is delicious!
  7. Sprinkle the seasonings on top of the pizza.
  8. Place the pizza in the oven and bake for 5 minutes. Cook until the pizza crust is rich golden brown.

 

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Graduation School Colors Cookies http://thechocolateloaf.com/graduation-school-colors-cookies/ http://thechocolateloaf.com/graduation-school-colors-cookies/#respond Mon, 19 May 2014 12:00:05 +0000 http://thechocolateloaf.com/?p=276 Graduation time is upon us and that means lots of celebrations and baking.  These adorable cookies will add an extra touch of delicious decoration to any graduation party. These cookies can easily be customized for any color combinations.  The secret is in your local craft store… Candy Melts.  They are chocolate wafers used for candy... 

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Graduation time is upon us and that means lots of celebrations and baking.  These adorable cookies will add an extra touch of delicious decoration to any graduation party.

graduation school pride cookies on plateThese cookies can easily be customized for any color combinations.  The secret is in your local craft store… Candy Melts.  They are chocolate wafers used for candy making and cake pops.  They come in a rainbow assortment of colors so you will be able to get a great combination to show your graduate how proud of them you are.
inside graduation school pride cookiesNot gradation time?  Well how about using these as a bake sale item to show your school pride.  I know when I was a cheerleader in high school this would have been an awesome treat to make for the team to eat on away games!

graduation school pride cookies

Best part of all… craft stores always have coupons.  So grab a few, drop in, and get the colors you need.  Don’t be afraid of their large size.  All you need to do is chop the wafers up roughly or snap them with your fingers.  Save your left over chocolate for dipping some delicious cake pops.

Graduation School Colors Cookies
 
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These adorable cookies will add an extra touch of delicious decoration to any graduation party. Easy to customize with your school colors.
Author:
Recipe type: Dessert
Cuisine: Vegetarian
Serves: 1 Dozen
Ingredients
  • 1 cup (+1-3Tb) unbleached all purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup light brown sugar, packed
  • ¼ cup sugar
  • ½ cup vegetable shortening
  • 1 egg
  • 1½ tsp vanilla
  • ⅔ cup chopped up candy melts
Instructions
  1. Preheat the oven to 350 degrees and line a cookie sheet with a parchment paper or a silicone baking mat.
  2. In a large bowl cream together the sugars and shortening. Add the egg and vanilla and mix well.
  3. In a medium bowl mix 1 cup flour, baking soda, and salt. Add ½ at a time to the wet ingredients.
  4. Add the remaining flour 1 Tb at a time until the dough becomes stiff and pulls from the sides of the bowl (this will make a nice dense thick cookie).
  5. Fold in the chopped candy melts.
  6. Roll into 1½ - 2 Tb balls and place on the cookie sheet. I like using a cookie scoop to pack the dough tightly into uniform balls.
  7. Bake for 8-10 minutes or until the bottom edges of the cookies are just turning golden brown. Let the cookies sit for 5 minutes on the cookie tray and then move to a cooling rack

 

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Vegan Cheese Enchiladas http://thechocolateloaf.com/vegan-cheese-enchiladas/ http://thechocolateloaf.com/vegan-cheese-enchiladas/#comments Fri, 16 May 2014 12:00:54 +0000 http://thechocolateloaf.com/?p=257 Going vegan doesn’t mean you have to miss out on your favorite comfort foods.  We simply make them even better!  My family can’t even tell the difference. This is a messy dish!  So make sure to spray your baking dish very generously and when it comes time to clean just soak the pan in warm soapy water... 

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Going vegan doesn’t mean you have to miss out on your favorite comfort foods.  We simply make them even better!  My family can’t even tell the difference.

vegan enchiladas single serving

This is a messy dish!  So make sure to spray your baking dish very generously and when it comes time to clean just soak the pan in warm soapy water for several minutes and everything will wipe right off!

vegan enchiladas in pan

There are a lot of varieties of dairy free and vegan cheeses on the market.  Depending on your dietary needs you can play around with a lot of varieties.  For strict vegans I love this recipe with Daiya, Follow Your Heart Vegan Gourmet, or Teese cheese.  If you are lactose free, but not vegan there is a great Galaxy Foods Rice cheese and Go Veggie cheese available that still have casein in it so its not vegan, but will work for lactose intolerant family members.

vegan enchiladas with melted cheese

My husband asks me to make these enchiladas at least once every couple of weeks.  The best part is that you can reheat left overs (if there are any) very easily and they taste just as amazing as the day they were cooked.  This is perfect for making the enchiladas ahead of time and your family can heat them up in a matter of minutes.

Vegan Cheese Enchiladas
 
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These vegan enchiladas are simply delicious. Choose your favorite lactose free or vegan cheese brand and enjoy. Have a large family or simply want left overs? Double the recipe and use the entire pack of tortillas.
Author:
Recipe type: Dinner
Cuisine: Vegan
Serves: 5 Enchiladas
Ingredients
Enchiladas
  • 12 oz enchilada sauce
  • 1 cup vegan cheddar cheese
  • 1 cup vegan monterey jack cheese
  • ¼ cup mozzarella cheese (optional)
  • 5 flour tortillas (5 inch)
Sauce (12 oz)
  • 1½ cups vegetable stock
  • ¼ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp pepper
  • ½ cup tomato sauce
  • 2 Tb unbleached all purpose flour
  • optional (cumin powder & chili powder to taste)
Instructions
Enchiladas
  1. Preheat the oven to 450 degrees and generously coat a small casserole dish with baking spray.
  2. Combine the cheese in a medium bowl.
  3. Heat the tortillas in the microwave for 20 seconds.
  4. Place half of the enchilada sauce in the bottom of the pan. Set the rest aside.
  5. fill each tortilla with the cheese mixture and roll up. Placed seam side down into the casserole dish and repeat. Leave extra cheese for spindling on top of the enchiladas.
  6. Once all the enchiladas have been added to the pan cover them with the remaining enchilada sauce and sprinkle the extra cheese on top.
  7. Bake covered for 15 minutes. Remove the cover and bake for an additional 8-10 minutes until the cheese is nice and melted.
  8. Remove from oven, let stand for 5 minutes, and serve while warm. Left overs can be refrigerated when cooled. To reheat place them in a 450 degree oven for 8-10 minutes.
Sauce
  1. Place 1¼ cups of the vegetable stock, seasonings, and tomato sauce in a small sauce pan over medium heat.
  2. Bring to a low boil, reduce heat, cover, and let simmer for 10 minutes stirring occasionally.
  3. Whisk the flour into the remaining ¼ cup veggie stock until incorporated.
  4. Whisk the flour mixture into the sauce and simmer for 5-7 minutes to allow the sauce to thicken. Use immediately or if making it ahead of time, store it in the refrigerator for up to 5 days.

 

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Fluffy Vegan Pancakes http://thechocolateloaf.com/fluffy-vegan-pancakes/ http://thechocolateloaf.com/fluffy-vegan-pancakes/#comments Wed, 14 May 2014 15:35:26 +0000 http://thechocolateloaf.com/?p=250 Mmmm pancakes.  I absolutely love pancakes but hate that hungry feeling you get an hour afterward.  These pancakes taste delicious and will leave you full through lunch! When my grandmother had her heart attack I was working on some heart healthy recipes for my breakfast cookbook.  I wanted something that was easy to make, tasted... 

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Mmmm pancakes.  I absolutely love pancakes but hate that hungry feeling you get an hour afterward.  These pancakes taste delicious and will leave you full through lunch!

image of fueled up vegan pancakes

When my grandmother had her heart attack I was working on some heart healthy recipes for my breakfast cookbook.  I wanted something that was easy to make, tasted amazing, and had no cholesterol and low sodium.  The solution… replacing the eggs with ground flax seeds.  The benefit here is getting omega 3 fatty acids which are great for heart health and protein from the flax seeds as well.  This is why these amazing pancakes keep your tummy fuller longer.

image of vegan pancakes with maple syrup

My husband of course said they must have chocolate chips, but you can make them without the chocolate and they will be just as delicious.  I have also gotten addicted to pure maple syrup.  It is very sweet so you need just a tiny bit and its much better for you than a lot of the “maple syrups” on the market that are just corn syrup with maple flavoring.  It is a bit pricey but for how long a bottle will last and the exceptional taste it is worth a try!

Fueled Up Pancakes
 
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These thick fluffy vegan pancakes will keep you full through lunch and help promote a healthy heart!
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 8 Pancakes
Ingredients
  • ¾ cup almond milk (or milk of your choice)
  • 2 tsp lemon juice
  • 1 cup flour
  • 2 Tb sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 Tb ground flaxseed
  • 3 Tb water
  • * Optional ¼ cup chocolate chips or blueberries
Instructions
  1. In a large bowl, combine the almond milk with the vinegar or lemon juice in a small dish and set aside for 5-10 minutes.
  2. In a small bowl, combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  3. In a small bowl whisk the ground flaxseed and water until thick and creamy. Add to the milk mixture.
  4. Slowly add the dry ingredients to the wet ingredients until thoroughly combined and any large lumps are gone.
  5. Heat a large skillet over medium to medium high heat and coat with cooking spray.
  6. Use a ¼ cup scoop to pour batter onto the skillet. Cook until bubbles appear on the top surface, flip, and cook until the bottom is golden brown. Serve warm.

 

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Vegan S’mores Cookies http://thechocolateloaf.com/smores-cookies/ http://thechocolateloaf.com/smores-cookies/#respond Mon, 12 May 2014 12:00:32 +0000 http://thechocolateloaf.com/?p=236 Melted chocolate, gooey marshmallows, and a rich golden cookie package.  I give you s’mores cookies and they don’t disappoint. My husband had one simple request when I started my food blog and began planning my next cookbook… s’mores cookies.  He looks forward to making s’mores on our annual camping trip.  If he can get away... 

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Melted chocolate, gooey marshmallows, and a rich golden cookie package.  I give you s’mores cookies and they don’t disappoint.

Smore Cookies

My husband had one simple request when I started my food blog and began planning my next cookbook… s’mores cookies.  He looks forward to making s’mores on our annual camping trip.  If he can get away form work that is.  So this was a fun alternative for him to enjoy any time of the year.  These are amazing while warm.  The marshmallow is gooey and perfect just like its been toasted over a campfire.

Smore Cookies with melted marshmallows

Even after they have cooled for a while the marshmallow still remains soft for quite a while.  They tasted just as great the next day, but I would eat them within a couple days otherwise the marshmallows will not be as soft and the texture will begin to change.  That was no problem in my house.  They only lasted a day and half 🙂

Smore Cookies with gooey marshmallows

These can be a bit messy when cooking.  I would suggest using a silicon baking mat or parchment paper to avoid any messy marshmallow clean up afterward.  Any exposed marshmallow will get very soft and fluid, but it will remain white and lovely after cooking.

Smore Cookies with mini marshmallows

So grab some mini marshmallows and sit your family down around the oven for a homestyle s’more creation.

S'mores Cookies
 
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This cookie has a delicious graham cracker quality from the dark brown sugar.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 1 Dozen
Ingredients
  • 1 cup (+1-3Tb) unbleached all purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup dark brown sugar, packed
  • ¼ cup sugar
  • ½ cup vegetable shortening
  • 1½ tsp Energ egg replacer
  • 2 Tb water
  • 1½ tsp vanilla
  • ⅓ cup dark chocolate chips
  • ⅓ cup Dandies mini marshmallows (or full size cut up)
Instructions
  1. Preheat the oven to 350 degrees and line a cookie sheet with a parchment paper or a silicone baking mat.
  2. In a small dish whisk together egg replacer and water. Set aside.
  3. In a large bowl cream together the sugars and shortening. Add the egg mix and vanilla and mix well.
  4. In a medium bowl mix 1 cup flour, baking soda, and salt. Add ½ at a time to the wet ingredients.
  5. Add the remaining flour 1 Tb at a time until the dough becomes stiff and pulls from the sides of the bowl (this will make a nice dense thick cookie).
  6. Fold in the chocolate chips and mini marshmallows.
  7. Roll into 1½ - 2 Tb balls and place on the cookie sheet. I like using a cookie scoop to pack the dough tightly into uniform balls. It is important to apply pressure to the balls when shaping them to hold the marshmallows in place.
  8. Bake for 8-10 minutes or until the bottom edges of the cookies are just turning golden brown. Let the cookies sit for 5 minutes on the cookie tray and then move to a cooling rack
  9. Enjoy within the next 2-3 days.

 

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Simple Creamy Fettuccine Alfredo http://thechocolateloaf.com/simple-creamy-fettuccine-alfredo/ http://thechocolateloaf.com/simple-creamy-fettuccine-alfredo/#respond Fri, 09 May 2014 13:00:09 +0000 http://thechocolateloaf.com/?p=216   This fettuccine alfredo pasta recipe takes a delicious spin on a traditional garlic alfredo.  Want to know the trick for great alfredo flavor without the garlic mouth aftermath?  Read on… My family used to love going out for italian, especially at Olive Garden.  But the cost to eat there was so high and often... 

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This fettuccine alfredo pasta recipe takes a delicious spin on a traditional garlic alfredo.  Want to know the trick for great alfredo flavor without the garlic mouth aftermath?  Read on…

Image of Fettuccine Alfredo in pan

My family used to love going out for italian, especially at Olive Garden.  But the cost to eat there was so high and often our tummies would ache afterward.  So I knew I needed to create a recipe we could enjoy at home with high quality ingredients and at a fraction of the price.

Fettuccine Alfredo

Since I have endometriosis, eating dairy is a special treat and I want to have the highest quality organic ingredients to reduce the estrogen content and eliminate the GMOs.  So here I really think it’s worth going organic where you can and getting high quality cheese.  You really will taste the difference!

Fettuccine Alfredo on fork

I love cheese and usually spend a bit extra to get organic and high quality cheeses to make my special treat even more special, but you can use whatever brands you like.  Just know that using a brick of parmesan from the specialty cheese/ deli area of your local grocery store will give you a much richer flavor and it will last you quite a while since you need less to get the same flavor.  Want something extra special and fun?  Click here to learn how to make your own freshly grated parmesan cheese yummy 🙂

Simple Creamy Fettuccine Alfredo
 
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This fettuccine alfredo pasta recipe takes a delicious spin on a traditional garlic Alfredo using nutmeg and two types of cheese. I skip salt in the sauce because of the salty nature of the cheeses.
Author:
Recipe type: Simple Creamy Fettuccine Alfredo
Cuisine: Dinner
Serves: 4
Ingredients
  • 3 Tbs butter
  • 1 cup heavy cream
  • Pinch of nutmeg
  • Pepper to taste
  • ¼ cup parmesan cheese, grated
  • ¼ cup asiago cheese, grated
  • 12 oz fettuccine pasta, cooked & drained
Instructions
  1. Fill a large pot with water for the pasta, season with salt, place on high heat, and bring to a boil.
  2. If grating your own cheese, grate ¼ cup of each and set aside.
  3. Put the butter and cream in a 12" skillet or pan large enough to toss the sauce and pasta. Add the nutmeg, salt, and pepper. Heat on medium heat, stirring often, and watch closely to avoid having the milk mixture boil over.
  4. Cook over medium heat until the sauce has thickened and reduced by ⅓ (around 5-8 minutes). You will begin seeing the bottom of the pan as your stir through the cream mixture.
  5. Add the the parmesan and asiago cheese. Mix stirring constantly until the cheese has completely melted. Remove from the heat and cover until the pasta is finished.
  6. Cook the pasta, drain, and toss with the sauce. Serve immediately.

 

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