Simply Healthy Korean Recipes
I won’t be cooking over the holidays. I love cooking with family when we get together, but unfortunately we won’t be doing that this year. We’ll be staying put in the city doing the “Friendsgiving” thing. I will, however, be doing some baking. I love the aroma of baked goods in the oven, especially over the holidays. It gives me the warm fuzzies.
Continue Reading Grain-Free Pumpkin Chocolate Chip Cookies . . .
As I’ve stated many times in the past, I don’t bake much. I’m not a very patient person by nature. I would like to be. But for now, I’m not. Precisely measuring all the ingredients, beating egg whites until they peak, mixing the batter just right, waiting for it to bake, then waiting again for it to cool; it’s just too much for my teeny tiny shallow pool of patience. It’s compounded by the fact that I have a type-A, totally obsessive personality. So it takes twice as long as it normally would. It just makes for an untenable situation.
But as a person with lactose intolerance and gluten sensitivity, I just don’t have a lot of choices at the local bakeries. And it gets very difficult when my monthly chocolate cravings hit. It’s usually the kind of craving where I want to swim in a vat of chocolate with an IV of chocolate stuck to me. So when a craving hits, I must bake…
Continue Reading Flourless Chocolatey Black Bean Brownies . . .
Last week, I read on The Huffington Post that dark chocolate and Parmesan cheese make a great pairing. Well, their exact words were “scientific pairing.”
However, we didn’t have any Parmesan. We usually don’t have ANY cheese in the fridge. I’m lactose-intolerant for the most part with the exception of little bits of goat cheese and butter. To make matters worse, I LOVE cheese. So, having cheese in our fridge would be akin to torture for me. And when I do have any substantial amounts of cheese, it better be worth it.
But for reasons too long to explain, we had Gruyère, Havarti, and Cheddar in our fridge. If dark chocolate pairs well with parmesan, why not with other types of cheese? I decided to put that to the test by making grilled cheese with the existing cheese I had in the fridge. It is grilled cheese month after all.
Continue Reading Grilled Cheese and Dark Chocolate Sandwich with Strawberry Dipping Sauce . . .
I would be remiss if I didn’t post some photos of the snacks bars I baked from the Dark Chocolate and Walnut Banana Bread leftover batter. These cook up very quickly and can be enjoyed after a very quick cooling. Sometimes, my husband wants me to just bake the bars because he’s not very good at waiting for the loaf of bread to cool.
Just make sure to line the pan with parchment paper. It makes life easier when you remove the bread from the pan – especially since it’s thin. You can forgo the loaf all together and just make a larger batch of the snack bars. And of course, you can make it thicker than the snack bars pictured in this post; just bake them a little bit longer.
Continue Reading GF Dark Chocolate and Walnut Banana Bread Snack Bars . . .
Banana bread is a staple in our household. It’s like a food group all onto itself. I love the smell, the texture, the taste, and the versatility of the humble banana bread. I’ve made it in many different shapes and with many different stir-ins. But my favorite is the Dark Chocolate Chunk and Walnut Banana Bread.
I love dark chocolate. And I love nuts. I eat both EVERY single day. It’s a safe bet you will find them in my pantry on any given day. And it’s also a safe bet that one or both will end up in my baked goods. So it’s only natural that this would be my favorite.
Continue Reading Gluten-Free Dark Chocolate Chunk and Walnut Banana Bread . . .