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.

Yucca Bites

Can you believe that these mouth-watering, chewy, chocolate bites have only four ingredients?

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I was trying to recall a dessert that I’ve had as a child when I went to visit my grandparents.  They made us dig the ground for “kamoteng kahoy” (Casssava or Yucca root), grated them, then squeezed the liquid out of the cassava and shape it in a mold.  I remember my cousin’s wife put  them in a pot with water and steamed it.  It was very good.  So, I tried to experiment in the kitchen and reinvent it, but I came up with this recipe instead.  This is probably my most favorite recipe I’ve ever come up with because of the beautiful memory attached to it.  It’s chewy and delicious and can you believe it has fiber?  This is clean eating folks.  It’s steamed and made with only four ingredients.  A  healthy, satisfying dessert or snack I promise it would make you swoon.  Another chocolate lover pick.

Yucca or Cassava is a tubular-shaped root vegetable that bares a resemblance to sweet potatoes.  It is low in fat and has generous amount of vitamins and minerals according to  my research.   You can find out more information about it at http://healthyeating.sfgate.com/yucca-root-nutrition-1631.html.   Yucca root is available at any Asian stores or any local grocery stores that sell Asian food.

Yucca Root (Cassava)

Fresh and frozen grated Cassava

Shape into an inch balls.

This is what it looks like when it’s cooked.

Jazz them up with colorful party picks and serve them at your party.

Yucca dipped in melted chocolates.

You can serve the Yucca bites without dipping them in melted chocolates if you prefer and jazz them up with colorful party picks and serve them at your party.  Take note that if you are serving the yucca balls without dipping them in melted chocolates, cover them with a plastic wrap to prevent them from drying out.  Remove the wrapper before serving.

*Note:  This recipe yields for only 10 yucca bites.  Just double or triple the recipe if you want more. 

Ingredients:

• 1/4 cup firmly packed coconut flakes
• 1 cup frozen and thawed shredded Yucca root or Cassava
• 1/4 cup + 2 tablespoons  firmly packed dark brown sugar
• 1 cup Ghirardelli dark chocolate chips, melted

Directions:

1. Bring water in a steamer to a rapid boil.
2. Squeeze the yucca to remove any excess liquid.
3. Mix all the ingredients. Scoop one teaspoon and shape it like a ball about an inch.
4. They will plump when you cook them, so don’t make them bigger than an inch size.
5. Place them in the steamer and steam for 50-55 minutes.  Remove and let cool for 15-20 minutes.
6. Poke one of the yucca balls with a toothpick and dip in melted chocolate.  Place on a plate lined with wax paper.
7. Carefully, remove the toothpick and dab a little bit of the melted chocolate to cover the hole.  Let the chocolate harden.
8. Repeat with the remaining yucca balls.  To make Yucca truffles, dust the balls with cocoa.

Enjoy!

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you for stopping by.  Have a great day!

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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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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!

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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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