Aloha Bites

This post has been on my dashboard since August 12, 2013.  A month after I started blogging, but I made these little bites when the cake pops were on trend.  I’m glad the ingredients and story that goes with it have been written.  Otherwise, I probably won’t remember the tale behind these delectable bites.

Aloha Bites

Photo taken in night time.

Assorted Cake Bites

Having lived in Hawaii, I can’t help but miss the Aloha State.  I have so many wonderful memories there.  The people are very friendly;  the weather is similar to what I was accustomed to growing up; and the island is surrounded with pristine, beautiful beaches, and breathtaking sceneries.  My heart belongs to Hawaii. ❤

It would have been nice if the picture frame was not included in the background. 😦

My mother was quite ill, so I went back to visit  about three to four years ago and rented a car to get around  the island because I didn’t want to  spend most of my time waiting for the bus (takes at least an hour wait on weekends).  I only had four days and I wanted to enjoy every minute of it.  I was so confident that I wouldn’t have any problem driving and sight seeing.  Well,  I didn’t know where my brain was because I got lost! Ha ha! I mean Oahu is a very small island and the possibility of getting lost, especially when you have lived there a decade and a half, is slim. So, I thought.  I had to stop right before the exit and had to think where I should go.  I must have been sitting there remembering how to get to my destination for at least ten minutes. Should I take the exit or should I continue on the freeway?  If I take the exit, where would I end up?  Seriously!  Well, I braved it and took the exit and thank God it was the right way. Whew!

As I was reminiscing about Hawaii,  Aloha bites were born.  These triple chocolate cake truffles loaded with my favorite tropical ingredients such as coconut and Macadamia nuts I swear will make you swoon.  You can add candied pineapple if you wish, but I love the combination of coconut and Macadamia nuts.

 

Photo taken in night time.

You can use your favorite homemade chocolate cake if you wish or you can use what I used here.  To make these chocolate bites, prepare the ganache first.  You can get the recipe for the ganache here.  After you make the ganache, prepare to make the cake bites.

Cake Bites Ingredients:

• 3 cups firmly packed dark chocolate cake
•  Prepared ganache for truffle mixture
• coconut flakes, toasted
• Macadamia nuts, coarsely chopped
• Melted chocolates

Directions:

1. Mix the toasted coconut and Macadamia nuts in a small bowl; set aside.
2. In a stand mixer, add the chocolate cake and truffle mixture and gradually beat in low to medium speed for  3-5 minutes or until well-combined.  Turn off mixer.
3. Scoop about 1/2 tablespoonful of the cake mixture and roll in your palm to form  a ball.  Set aside.  Repeat for the remaining mixture.
4. Place in the freezer for 15 minutes.
5. Remove from the freezer and place in the refrigerator.  Working one at a time, remove one ball and poke with a wooden pick  in the center and immediately dip in melted chocolates making sure the ball is completely coated.  Remove and let drip.  Gently tap your wrist to remove excess.
6. Sprinkle with the toasted coconut and Macadamia nuts mixture until the truffle is completely covered.
7. Place in a tray lined with wax paper.  Allow to harden a little bit.
8. Remove the wooden pick by using another pick to hold the coated ball in place.  Twist the wooden pick attached to the ball then pull to remove.
9. Dab some melted chocolates to fill the hole by using a wooden pick. Sprinkle coconut and Macadamia nut mixture to cover. Then drizzle with melted chocolate on top of the Aloha bites.
10. Let cool to harden then place in the fluted baking cups.
11. Devour!

That’s all for now.  I hope you are enjoying spring.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source if you plan to use or share any of my recipes.  Thank you and have  a great day! 🙂

~Anna

Triple Chocolate Cake Bites, Cake Pops or Truffles? You Decide

Happy Friday! 🙂

Many of you are wondering how I make my cake pops, cake bites, and truffles different than others.  Well, the wait is over.  Here they are.  The triple chocolate balls I mentioned in one of my previous posts. Who wants one?

I can hear my friends and children say, “meeee”!!!!  They are crazy about these cake bites.  They’re silky and smooth you wouldn’t even notice that there’s cake in it.

Carob Bars

A mixture of carob chips, dark chocolate chips, dark chocolate cake crumbs, and flax seeds.  No added sugar.

I’m so excited to blog about these carob bars.  My inspiration began when I had some leftover chocolate cake and unsweetened carob chips.   Carob is a small evergreen shrub or tree that bears long brownish-purple edible pods often used as a substitute for chocolate.  It’s slightly healthier than chocolate because it’s lower in fat and carbohydrates.

I first heard of carob from a friend of mine, Juliet.  She mentioned its benefits and it captured my attention.  When I did some research, I found carob is also very nutritious.  According to Gilead.net, carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as Lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus and beets.  It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel.  It contains approximately 8 percent protein and is a good source of fiber.  Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat.

So, I added some unsweetened carob chips to tone down the sweetness and amount of carbohydrates of these bars. However, my children wanted some Oreo cookies, so I saved a quarter of the bar and added some Oreo cookies. 🙂

Ingredients:

• 1 cup unsweetened carob chips plus more for toppings
• 1 cup bittersweet chocolate chips ( I used Ghirardelli)
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1 tablespoon flax seeds
• 1 cup crumbled devils food cake (any leftover chocolate cake will do)

Directions:

1. Prepare a loaf baking pan and line with wax paper leaving an overhang for easy removal.
2. Combine the heavy cream and butter in a medium saucepan.  Simmer  over low heat until the butter is completely melted. Remove from heat.
3. Add the carob and chocolate chips and let stand for 3 minutes.  Slowly stir until the chocolates are completely melted.
4. Cool completely in the pan for at least 1 to 2 hours or until the chocolate mixture thickens.
5. Pour 3/4 of the cooled melted chocolate mixture in the prepared baking dish.
6. Add a cup of the devil chocolate cake crumbs.  Lightly press down using the back of a spoon until most of the crumbs submerged and adhered to the melted chocolate.
7. Add a handful of carob chips (or as much as you want) and press down with a spoon to combine with the mixture.
8. Sprinkle the flax seeds (you can add some Oreo cookies at this time).
9. Drizzle the remaining chocolate mixture on top of the bar.
10. Refrigerate for at least 5 hours or overnight. 
11. Remove from baking dish. Trim the sides and cut in squares.
12. Enjoy with a cup of your favorite milk.

Here’s a wee bit serving for me.  🙂

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a great day!

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Vegan Protein Balls

No bake, high in protein balls made with other ingredients that are high in omega fatty acids and fiber.  A very satisfying, healthy snack.

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These balls are heavenly delicious, rich and decadent. A very satisfying snack without the guilt.  They’re vegan and gluten-free.  The chocolate chips and nuts added some crunch as well as the Chia seeds.  You don’t even need to add sugar.  The natural sugar in chocolates and peanut butter were enough to sweetened these balls.  You’ll forget that they’re even healthy.  You may also add quinoa in this recipe.  However, I was going for a low-carb or no carb snack that is why I didn’t add any quinoa.

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I was hungry and feeling under the weather, so I did not want to cook anything.  Fortunately, the children already had their lunch. I wanted to eat something healthier, so I took anything and everything “healthy” out of our pantry.  There were Chia seeds, Sesame seeds, Flax seeds, mini chocolate chips, walnuts, pecans, almonds, and organic peanut butter.  I had some leftover chocolate ganache that hardened because it was so cold in the house last night.  I started measuring and mixing the ingredients (except the Chia seeds) and formed them into balls.  The balls were a little sticky and I didn’t have anythings in the pantry I could add to rid of the stickiness except oats, so I added some then rolled them in Chia seeds.  Perfect!

The good thing about these balls is you can make them ahead of time and freeze them.  A healthy emergency snack when you are on-the-go or too lazy to prepare anything.   They will help overcome your cravings for empty calories.  Why?  Because of the nutritional value of the ingredients such as protein.  According to WebMD,  protein is an important component of every cell in the body. Hair and nails are mostly made of protein. Your body uses protein to build and repair tissues. You also use protein to make enzymes, hormones, and other body chemicals.  Protein is an important building block of bones, muscles, cartilage, skin, and blood.

Along with fat and carbohydrates, protein is a “macronutrient,” meaning that the body needs relatively large amounts of it. Vitamins and minerals, which are needed in only small quantities, are called “micronutrients.” But unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply.  However, you can’t eat protein all day long.  To  much protein is harmful to the body.  So balance is the key.  Having protein in your diet, helps you curb your appetite.  For more information, read it here.

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I ate two protein balls at lunch with half a cup of blueberries and a glass of low-fat milk.  It was enough to curb my appetite or cravings.  It’s been five hours and I’m still full.  I don’t feel hungry at all.  They are so easy to prepare too.  All you have to do is mix all the ingredients and form a ball then roll in Chia seeds.

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The recipe yields four balls.  For a large quantity, triple the recipe.  Place them in the refrigerator or freeze them for later consumption.

Ingredients:

• 1 Tablespoon chocolate ganache, hardened (cooled in room temperature for hours or overnight)
• 1 Tablespoon peanut butter
• 1/2 teaspoon Flax seeds
• 1/2 teaspoon Chia seeds
• 1/2 Tablespoon sliced almonds
• 1/2 Tablespoon walnuts, chopped (about 4 pieces)
• 1/2 teaspoon Sesame seeds
• 1 Tablespoon quick old fashion oats
• 1 Tablespoon mini chocolate chips

Mix all ingredients in a medium bowl.  Shape to form a ball.  Refrigerate for 10 minutes. Enjoy!

Note:  If this recipe inspire you to create your own, please be considerate and credit annascuisine.wordpress.com.  Thank you.

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©annascuisine.wordpress.com (2013-2014), unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Chocolate Tiramisu Trifle with Ganache

Desserts Served in Wine Glasses: Part I

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Having sweet tooth?

Try these individual servings of mouthwatering, decadent  Tiramisu Trifle made with double chocolate cupcakes, coffee cakes, coffee Mascarpone cheese, tiramisu wafers, chocolate ganache, then dusted with cocoa.   It will definitely satisfy anyone’s sweet tooth.  Promise.

Allow me to brag about these wicked trifles that were actually made with dark chocolates and not overly sweet for anyone’s taste buds.  I am so excited to blog about them.   Juliet, a dear friend of mine, reminded me about this forgotten dessert served in wine glasses that I made for my birthday party.  I could not recall what she was referring to except this particular dessert and the refreshing dessert that everyone raved for their lightness and deliciousness.  I recalled the guests wanted more, but I ran out.  They raved of how good they were.  I planned on blogging about them and here’s the first one.  I decided to make them for my children’s snack after school today and for my husband’s dessert tonight.  I haven’t made these in years.  I only make them in special occasions, but tonight is an exception.

It just so happened that my husband brought home some mini coffee cakes that were perfect for the Tiramisu trifle instead of the vanilla cake.  He’s been having sweet tooth lately and he can’t be stopped.  This dessert was perfect since he loves coffee and chocolates.  I bought some Mascarpone cheese the other day, so let’s make them. 🙂

Ingredients:

• 1 cup heavy cream; divided
• 1/2 tablespoon unsalted butter at room temperature
• 1/2 cup bittersweet chocolates chips
• 3 pieces double chocolate cupcakes (coarsely crumbled)
• 3 pieces coffee mini cakes
• Tiramisu flavored wafers (coarsely crumbled)
• 4 oz. Mascarpone cheese
• 1-1/2 teaspoons coffee extract
• 1 tablespoon sugar
• 1 tablespoon powdered sugar
• Fresh brewed coffee

Preparation Methods:

Note:  You will need 3 small wine glasses.

• Heat a pot of water over very low heat.  Place the double boiler on top and add 1/2 cup of cream and butter.  When the cream is hot and the butter melted, add the chocolate chips.  Stir until the chocolates are melted.   Or, you can also just boil the cream and pour in a heatproof bowl with the chips and slowly stir until the chocolates are melted.   Set aside.
• In a stand mixer, add the remaining cream.  Whip until soft peaks form.  Add the coffee extract and sugar.  Beat in high speed until  stiff, but not too stiff. Add the Mascarpone cheese and powdered sugar.  Beat in slow speed until well combined about 10 to 15 seconds.  Set aside.

• Arrange and layer crumbled coffee cake at the bottom of the glass.  Slightly drizzle with freshly brewed coffee.  Add a small amount of chocolate ganache, then Mascarpone cheese mixture, tiramisu wafers cookie crumbs, chocolate cupcakes and add another layer of the whipped Mascarpone cheese.  Dust with cocoa.  Add a small amount of chocolate ganache on top and garnish with 1 tiramisu wafer.  You can also add some coffee beans for added crunch if you so desire.

The Verdict:

I dislike desserts that are overly sweet.  The trifles were perfect.  You can add more sugar before whipping the cream if you prefer a sweeter cream mixture. You can make them ahead of time and place them in the refrigerator until your guests arrived.  Make sure the double chocolate cupcake crumbs are slightly drizzled with freshly brewed coffee before you  completely covered it with the Mascarpone cheese mixture.  However, do not overdo it with the coffee or it will be soggy.   For leftover chocolate ganache, save it and whip it for a delicious cupcake frosting or spread.  

Now, devour!  Oh, yes!  I know you want to.  🙂

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Pumpkin Chai Latte Mini Pancakes

These pancakes are made with pumpkin, chai latte, chocolate chips, and drizzled with caramel.  A great way to welcome autumn with a bang.  Who’s hungry?

My children wanted pancakes for breakfast again.  I didn’t mind because it was my excuse to create a new flavor.  Fall is just around the corner.  My youngest can’t have apples, and I have some left over pumpkin puree from making the Pumpkin Bundt cake yesterday, which by the way, will give you reason to get excited about fall and I will be posting it next.  A perfect new recipe to add to your fall recipe collection.

The same way with these pancakes.  They’re fluffy and moist and packed with beta-carotene.  Plus, chocolates and caramel?  Oh, boy!

My son, Justin, said “it’s like having an early treat” with a big smile.  It made my day! 🙂

Pumpkin Chai Latte Mini Pancakes with Chocolate Chips

Prepare the ingredients.

*Note:  The batter sticks to the skillet a little bit, so you can use a non-stick skillet if you prefer. 

Ingredients:

• 1 cup buttermilk pancake mix
• 1/2 cup pumpkin puree
• 3/4 cup Spice Chai latte mix
• 1/2 cup plus 3 tablespoons milk
• chocolate chips
• caramel

Preparation Methods:

Mix the pancake flour mix, pumpkin puree, and chai latte mix in a bowl.

Whisk to combine until smooth.

Heat skillet or electric griddle over low heat and lightly coat with oil when hot.  Scoop about 2 to 3 tablespoons of the batter into the skillet.   Add the chocolate chips or your favorite toppings.  My oldest son, Justin, preferred chocolate chips.

And my youngest preferred sprinkles and chocolates.

Serve warm and drizzle with caramel.  Garnish with raspberries.  Welcome, autumn. 🙂

Dessert Nachos

Note:  If this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Here’s a super easy-to-make snack for children and adults alike.   They’re cinnamon flavored chips with caramel from Taco Bell that you can buy at your local grocery store.  I just added my own toppings and jazzed them up with drizzled chocolate and toasted coconut.  I wanted to add some Macademia nuts, but my children are allergic to nuts.  This is so simple, but yet so delicious and addicting.  This is now my children’s favorite snack.  They were saying “oh, so good!” with their eyes closed savoring its deliciousness. 🙂

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I wanted to show you up close how appetizing this is.  Looking at it just make you want to gobble it up.

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You can also top it with your favorite ice cream. My children wanted purple yam ice cream.

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Scoop the ice cream using the cinnamon chips or with a fork.  Go make it!  Your family will  thank you! 🙂

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Chocolate and Classic Maruya (Banana Fritters)

The plantains I bought were ripening fast and if I waited another day, they would end up in a trash can.  So, I thought about the snack I used to have growing up called Maruya.  Maruya is a Filipino snack that is usually eaten as a mid-afternoon snack or merienda. It is prepared by dipping thinly sliced bananas in batter and fried then tossed in sugar. Some shaped them like a hand or a fan and others mashed the bananas and mixed them in the batter and fried.  They are regularly sold as street food and it’s popular among the students during recess.

My version is a bit different than the norm.  I made two different flavors. One is chocolate and the other is the classic flavor with a twist.  I called them Maruya chips.  It’s because I cut the bananas crosswise.  My children had them as their snack today.  I probably didn’t have anything left to take pictures with if I didn’t stop them from consuming them all.  🙂

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Prepare the ingredients.

Ingredients:

• 2 large plantains, cut crosswise about 1/2 inch( very ripe plantain is best)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 cup almond milk or fresh milk
  
• 1/2 teaspoon salt
• 1 egg
• 1/2 teaspoon nutmeg
• zest of whole orange
• 2/3 cup of sugar
• 2 tablespoons cinnamon
• Powdered sugar (optional)
• oil for frying

Mix the sugar and cinnamon in a large bowl; set aside.   In a separate bowl, whisk the flour, baking powder, and salt. Combine milk, egg, nutmeg, vanilla extract and orange zest in another bowl.  Add the flour mixture to the milk mixture and mix until well-combined.  Half the batter and add 1/2 teaspoon cocoa in one of the batter; set aside.  You should have two flavors of batter.  One is chocolate and the other the classic.

Heat a deep pan with oil over medium-low heat.  Coat the sliced bananas by dipping them into the batter.  Add to the pan and fry on both sides until golden brown. Repeat the process for the remaining bananas.  Place cooked fritters in a bowl lined with a paper towel to absorb any excess oil then immediately add to the cinnamon sugar bowl and toss.  Sprinkle with powdered sugar.  Serve warm or at room temperature.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have an awesome day!

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Chocolate Corn Bread Muffins

My children had been asking me to bake them some muffins,  I didn’t have anything I can use to make some fruit muffins, but I had some cornbread flour.  They love the chocolate flavor, so chocolate cornbread it is!  ‘Good for breakfast with milk.  Mm… 🙂

Prepare the ingredients.

*Note:  Due to variations on all ovens, baking time may require adjustments.   Recipe Yields 24 muffins.

Ingredients:

• 2 cups self-rising yellow corn meal mix
• 1 1/4 cup Evaporated milk
• 1 large egg
• 1/4 cup vegetable oil
• 1 can condensed milk
• 1 can cream style sweet corn (14.5 oz)
• 2 1/2 tablespoons unsweetened cocoa powder
• 1/2 cup mini semi-sweet chocolate chips (optional)

Heat oven to 400 degrees. Coat  a muffin tin with oil and place in oven to heat.  A very hot muffin tin is best.  Sift and whisk corn bread flour and cocoa powder in a large bowl to combine.  Add milk, eggs, vegetable oil, creamed corn, and chocolate chips.

Mix until well combined.  Fill the muffin tin 3/4 full with the batter.  Bake for 23-30 minutes or until toothpick inserted in the center comes out clean.*

Let cool about 5 minutes before transferring to a cooling rack.

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You can dab some butter and devour. Yum!  🙂

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The Ultimate Hot Chocolate Oatmeal

Chocolate lovers, you would want to add this to your recipe collection.  Oh, so good!

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I’ve been reminiscing about my childhood lately and I can’t help but think about my parents, especially my mother.  I am so grateful for her perseverance with teaching my siblings and I how to cook and be responsible.  As a child, I just wanted to play with my  friends.  My mother was resolute when it came to teaching and discipline.

A mother’s cooking is special because it will stay in a child’s memory for the rest of her life.  It’s breakfast time and I was thinking about what to eat, preferably something that will give me that “pick me up”  feeling.  I remember my mother made this delicious chocolate oatmeal.  I was craving it, so I decided to make my own version using the Godiva hot cocoa that my friend gave me or the Ghirardelli premium hot cocoa chocolate mocha flavor.  Mmm…

You have probably tried everything there is for breakfast, right?  Well, you haven’t tried this.

Ingredients:

• 1 packet (1.58 oz.) of instant Quaker Weight Control Banana Bread oatmeal (has 7 g protein, 6 g fiber, 1 g sugar) or an oatmeal of your choice
• 1 tablespoon Godiva hot cocoa or Ghirardelli premium hot cocoa chocolate mocha flavor
• 1 cup water
• Fried plantain
• Fresh mango cubes
• Toasted coconut
• 1 oz. Ghirardelli dark chocolate, melted

Directions:

1. Add water to a small sauce pan and bring to a boil over medium heat.
2. Add the Godiva hot cocoa or Ghiradelli premium hot cocoa chocolate mocha and oatmeal. Stir.
3. Cook for 2 -3 minutes, stirring frequently.
4. Serve in a bowl with the mango and plantain.
5. Sprinkle with toasted coconut and drizzle with the melted dark chocolate.  Serve immediately.

Enjoy!

If you like this post or my blog, don’t forget to Subscribe and Follow to get the latest recipes.  Thank you!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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