Chocolate Cream Pie 🤎

This pie is, dare I say, life changing. I have been making this year round for almost five years now. Christmas, valentines, 4th of July, even Thanksgiving and birthdays. Each and every time I make it, I’m always asked for the recipe. This is a pie that will NEVER disappoint, especially if you’re a chocolate lover like me!

The pie is made up of an Oreo cookie crust, a rich and silky chocolate custard “pudding” filling, and a fluffy vanilla bean whipped cream.

Ingredients:

For the crust:

• 25 Oreo cookies

• 4 tbsp melted butter

For the filling:

• 1/2 cup granulated sugar

• 1/4 cup cocoa powder

• 1/4 tsp kosher salt

• 2 tbsp corn starch

• 6 egg yokes from large eggs, room temperature

• 2 cups half & half, room temperature

• 1/2 cup heavy cream, room temperature

• 8 oz. bar of semi sweet chocolate, good quality

• 2 tsp vanilla extract

• 3 tbsp unsalted butter

For the whipped cream:

• 1 pint heavy whipping cream

• 2 tsp vanilla bean paste, or one vanilla bean (beans scraped out and removed)

• 2 1/2 tbsp sugar

Directions:

For the pie:

1. Heat your oven to 350 degrees.

2. Put Oreos in a food processor and pulse till it's the texture of sand. Add in butter and pulse again till combined. Transfer to a pie dish and press the Oreos onto the surface of the dish until an even crust is formed. Place in the oven for 15 minutes and then let cool.

3. Whisk together your egg yokes, half & half and cream in a large bowl, set aside.

4. Add your sugar, cocoa powder, salt and corn starch to a tall sided pan. Whisk together. Turn to medium low heat and add in the liquid egg mixture. Whisk to combine. Stir continuously until the mixture comes to a soft boil and becomes thick.

5. This should take about 10 minutes and be thick like a soft pudding. Remove from the heat and add in your chocolate and vanilla extract. Stir till melted. Add in butter and mix.

6. Pour your filling into the pie crust and cover with plastic wrap. Let the plastic wrap sit directly on top of the filling. This will stop condensation from forming in the fridge. Chill in the fridge for at least 8 hours or overnight.

For the whipped cream:

1. Combine cold heavy cream, sugar and vanilla into a mixer. Beat with a whisk attachment till whipped cream forms. Should take a couple of minutes. Serve on top of the pie. Add some chocolate shaving and enjoy!

Read more

Brown Butter Banana Carrot Cake 🥕

I combined two of my favorite cakes and made the mashup I never knew I needed. It tastes as if a banana cake and a carrot cake had a baby. It’s ultra moist and tender. The frosting is sweet, smooth and silky. The two together creates a to die for combo. This cake is big, so be prepared to feed a crowd!

Needed: 9×13 pan, hand or stand mixer, sifter, parchment paper.

INGREDIENTS:

• Brown Butter & Oil:

  • 1 1/2 cups unsalted butter (browned and cooled to liquid)

  • 1/3 cup neutral oil

• Wet Mix:

  • 1 ¼ cups light brown sugar, packed

  • 1 cup granulated sugar

  • 4 large eggs, room temperature

  • ½ cup plain Greek yogurt or sour cream (full fat preferred), room temperature

  • 2 cups mashed overripe bananas, about 4 medium to large bananas

  • 2 tsp vanilla extract

• Dry Mix:

  • 1 3/4 cups all-purpose flour

  • 1 cup cake flour

  • 2 tsp baking powder

  • 1 ½ tsp baking soda

  • 1 ½ tsp salt

  • 4 tsp Ground Cinnamon

  • 1 tsp Ground Ginger

  • ½ tsp Ground Nutmeg

  • ½ tsp Ground Cardamom

  • ¼ tsp Ground Cloves 

• Mix-ins:

  • 3 cups finely grated carrots (grated fresh; do not use pre-shredded bags as they are too dry) 

  • Optional (1 cup chopped pecans or walnuts, toasted)

DIRECTIONS:

1. Brown the butter, let it cool slightly, then stir in the 1/3 cup of oil.

2. In a large bowl, beat the eggs with both sugars for 3–4 minutes until pale and slightly ribbony.

3. Whisk the butter/oil mixture with sugars and eggs. Stir in the Greek yogurt, mashed bananas, and vanilla.

4. Combine all dry ingredients in a separate bowl, and then fold the dry ingredients into the wet. Mix until just combined, do not over mix.

5. Gently fold in the grated carrots, being mindful not to over mix.

6. Prepare a 9×13 pan by lightly oiling and placing parchment on the bottom for an easy removal.

7. Pour into the pan. Bake at 325 degrees for 45 minutes to an hour. It may take longer depending on your oven and your pan. Check occasionally with a toothpick until done. The cake is done when the toothpick has a few moist crumbs attached, not when it’s bone dry.

Tip: Once the cake is out of the oven and cool enough to handle but still warm, you can wrap the top of the pan tightly with foil or plastic wrap. This traps the remaining steam and forces it back into the cake for maximum moisture. 

Cream Cheese Frosting:

INGREDIENTS:

• 12 oz cream cheese, softened

• ½ cup (1 stick) salted butter, softened

• 1 lb. box powdered sugar, sifted

• 1 ½ tsp vanilla extract

DIRECTIONS:

1. Beat the butter and cream cheese together until light and fluffy. Scraping the bowl when necessary.

2. Add vanilla, then gradually add powdered sugar until smooth and thick.

3. Spread over the completely cooled cake.

Read more

The "Health-Nut" Snickers Bar

INGREDIENTS:

The Shortbread Nougat Layer

• 1 cup almond flour

• 2 tbsp coconut flour

• 3 tbsp maple syrup

• 2 tbsp melted coconut oil

• A pinch of sea salt

The Date-Caramel Layer

• 10–12 large Medjool dates (pitted and soaked in hot water for 10 mins if firm)

• 2 tbsp natural runny peanut butter

• 1 tsp vanilla extract

• 1–2 tbsp water (only if needed for blending)

• 1/2 cup roasted unsalted peanuts, or more to taste

The Chocolate Coating

• ½ cup dark chocolate chips (look for 100% cacao or stevia-sweetened, I used Hu)

• 1 tbsp coconut oil

DIRECTIONS:

1. Line a loaf pan with parchment paper. In a medium bowl, stir together the almond flour, coconut flour, maple syrup, coconut oil, and salt until a dough forms. Press it firmly into the bottom of the pan. Freeze for 10 minutes.

2. Drain the dates and throw them into a food processor with the peanut butter and vanilla. Blend until completely smooth and "stretchy."

3. Spread the date caramel evenly over the frozen base. Press the whole peanuts into the caramel so they are partially submerged. Freeze for at least 1 hour until firm.

4. Once firm, lift the block out of the pan and slice into bars. Melt your chocolate and coconut oil together (microwave in 30-second bursts).

5. Dip each bar into the chocolate using two forks, or simply drizzle the chocolate over the top if you're in a hurry. Sprinkle with a little extra sea salt. Freeze overnight for best texture.

Pro Tip: Keep these stored in the freezer. Because they use natural oils instead of stabilized sugars and fats, they will soften quickly at room temperature.

Healthy Honey Vanilla Ice Cream

INGREDIENTS:

• 1 ½ cups Grass Fed Heavy Cream

• 1 ½ cups Grass Fed Whole Milk

• 1/2 cup Raw Honey

• 4 large Pasture Raised Egg Yolks

• 1 ½ tsp Vanilla Paste or Extract (or 1 vanilla bean)

• 1/4 tsp Sea Salt 

DIRECTIONS:

1. In a medium saucepan, combine the heavy cream, whole milk, honey, and salt. Heat over medium until just simmering (bubbles form at the edges). Do not boil.

2. Whisk the egg yolks in a separate bowl. Slowly pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to prevent scrambling.

3. Pour the yolk mixture back into the saucepan. Cook over medium-low heat, stirring frequently, for 10-12 minutes until it thickens enough to coat the back of a spoon.

4. Remove from heat and stir in the vanilla extract. Pour the custard through a sieve into a bowl. Cover and refrigerate until thoroughly chilled (at least 4 hours, or overnight).

5. Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).

6. Transfer to an airtight container and freeze for at least 2 hours to firm up. 

Read more

Healthy Homemade Chocolate Syrup

INGREDIENTS:

• 3/4 cup water

• 3/4 cup coconut sugar (or pure maple syrup or raw honey

• 3/4 cup unsweetened cocoa powder, or raw cacao powder

• 1 tsp vanilla extract

• 1 pinch salt 

DIRECTIONS:

1. In a small saucepan, whisk together the water, sweetener of choice, cocoa powder, and salt.

2. Set over medium low heat, whisking frequently until the mixture combines and comes to a gentle simmer.

3. Continue to cook at a low simmer for about 2–3 minutes, whisking frequently, until it barely thickens. (If it becomes too thick, you can add another 1-2 tbsp of water.) (Also taste and adjust sweetness to your liking.)

4. Remove from heat and stir in the vanilla extract.

5. Let it cool completely, then transfer to a jar or container. It will thicken significantly as it cools in the refrigerator. 

Fudgy Chocolate Protein Balls

Ingredients:

For the Protein Balls:

1 cup Medjool dates, pitted (soak in hot water for 10 mins, then drain well)

1/2 cup cashew butter (smooth, natural)

1/2 cup chocolate protein powder (I like ballerina farms or Flav city)

1/4 cup raw cacao powder (or unsweetened cocoa powder)

2 tbsp chia seeds or ground flaxseed

1 tsp vanilla extract

1/4 tsp sea salt

For the Dark Chocolate Coating:

3/4 cup dark chocolate chips or chunks (I like Hu)

1 tsp coconut oil

Flaky sea salt for topping

Directions:

1. Place all the ingredients for the protein balls into a high powdered food processor. Process for about 1-2 minutes until your dough forms. Once formed, it should stick together when squished between your fingers.

2. Scoop the dough balls to form 10-12 balls. Roll together to form.

3. Melt your chocolate and coconut oil together in a microwave or pot on the stove. Roll each ball in the melted chocolate and then place on a parchment lined baking sheet. Sprinkle with flaky salt. Stick balls into the freezer or fridge for 10-15 minutes until the chocolate is set.

4. Store in the freezer (in an air tight container) for up to three months. To eat, take out of the freezer and let thaw 10 minutes. You can also store in your fridge for 1-2 weeks.

BANANA CAKE WITH A SALTED CARAMEL CREAM CHEESE FROSTING

For the cake:

Ingredients:

• 1 cup (2 sticks) salted butter, browned (or melted)

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 4 large very ripe bananas, mashed (about 1.5 - 2 cups)

• 3 large eggs, room temperature

• 1 tbsp vanilla bean paste or extract

• 1 cup buttermilk, room temperature

• 2 ½ cups all-purpose flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1 tsp ground cinnamon (optional) 

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan.

2. In a large bowl, mix melted/browned butter with sugars. Whisk in eggs one at a time, then add mashed bananas and vanilla.

3. In a separate bowl, sift together flour, baking soda, salt, and cinnamon.

4. Add the dry ingredients and buttermilk to the wet mixture, starting and ending with dry. Mix until just combined; do not over-mix.

5. Pour into the pan. Bake for 35-40 minutes, or until a toothpick comes out clean. Let it cool completely before frosting. 

For the Frosting:

1. Make the Salted Caramel Sauce:

• 1 cup granulated sugar

• 6 tbsp unsalted butter, room temperature

• ½ cup heavy cream, room temperature

• 1 tsp sea salt (plus more to taste)

1. Heat sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until it melts into a thick, amber-colored liquid.

2. Carefully whisk in the butter until melted. Be cautious as the mixture will bubble up rapidly.

3. Slowly pour in the heavy cream while whisking. Let it softly boil for 39 seconds, then remove from heat.

4. Stir in the salt. Pour into a glass jar and let it cool completely at room temperature (or in the fridge) until thickened.

2. Whip the Frosting:

• 8 oz (1 block) full-fat cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 3–4 cups powdered sugar, sifted

• ½ cup of your cooled Salted Caramel Sauce

• 1 tsp vanilla bean paste or extract

1. In a large bowl, beat the softened butter and cream cheese together until very smooth and fluffy (about 2–3 minutes).

2. Mix in ½ cup of your cooled caramel sauce and the vanilla until fully incorporated.

3. Gradually add powdered sugar one cup at a time on low speed until you reach your desired spreading consistency.

4. Increase the speed to medium-high and beat for 2 minutes until light and airy.

After spreading the frosting over your cooled banana cake, use a spoon to drizzle any remaining caramel sauce over the top and swirl it in with a knife for a marbled look.

CHIPOTLE TURKEY CHILI

INGREDIENTS:

2 large carrots, peeled and diced small

1 jalapeño, finely chopped (seeds/stems removed for a more mild heat)

1/2 large white onion, small dice

1.5 lbs ground turkey

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

3 tsp kosher salt, more or less to taste

2 tsp ground coriander

2 tbsp chili powder

1 tbsp chipotle chili powder

2 tsp dried oregano

4 tbsp all purpose flour

4.5 cups chicken broth or hot water

3 Roma tomatoes, small dice

17.64 oz. tomato sauce (pomi brand)

1 tbsp tomato paste

15.5 oz. can dark red kidney beans, drained and rinsed

16 oz. can pinto beans, drained and rinsed

Topping ideas:

Shredded sharp cheddar cheese

Sour cream

Diced white onion

Fritos or corn chips

DIRECTIONS:

1. Heat a large pot to medium heat. Add in carrots, jalapeño, onion, ground turkey and olive oil. Cook while breaking down the turkey with a flat wooden spatula. Cook until turkey is browned all the way through.

2. Add in all the spices and mix together. Add in flour and stir while cooking for another minute. Slowly add in the broth while mixing. Allow the chili to thicken as it comes to a soft boil.

3. Add in tomatoes, tomato sauce, tomato paste, kidney beans and pinto beans. Bring chili to a boil and then turn the heat down to simmer. Place a lid on the pot and allow to cook an additional 30 minutes while stirring occasionally. I like to let mine simmer for 3-4 hours to develop the flavors more.

• (Note: If your chili is thicker than you’d like it to be… add in small amounts of broth until you reach desired consistency.)

• Serve while hot with shredded cheddar, white onion, sour cream and corn chips

Read more

Read more

Read more

INGREDIENTS:

For the salmon:

1 lb Wild caught salmon

Seasoning of choice (I used @heyoldsport) but salt and pepper will also work

Olive oil

For mango salsa: mix all ingredients together

1 mango, skin removed and diced into very small cubes

1/4 red onion, very small dice

2 limes, juice of

1 jalapeño, very small dice

1/4 cup cilantro, small chop

1 avocado, cubed

Kosh…

Read more

Read more

Read more

Read more

Super easy and quick weeknight dinner. Takes 30 minutes to make and serves 3-4!

Beef and broccoli ramen stir fry

Ingredients:

1 lb steak (I used New York strip)

1 tbsp corn starch

1 tbsp coconut aminos, or soy sauce

1/2 tsp black pepper

1 head of broccoli, cut into florets

1 tbsp olive oil

1 box ramen, I used Ocean’s Halo organic

1 bundle scallions, chopped

For the sauce: mix everything together

1/3 cup coconut aminos, or soy sauce

2 tbsp honey

2 tsp sesame oil

1/2 cup chicken broth, or beef broth

3 large cloves garlic, minced

2 inch piece ginger, minced

1.5 tbsp sriracha, I like yellowbird

1 tsp rice vinegar

Directions:

Thinly slice your steak into strips. Place steak, corn starch, 1 tbsp coconut aminos or soy sauce, and black pepper in a bowl and let marinate for 15 minutes. Set aside.

Start to boil water in a pot and add in ramen. Cook for 1-2 minutes while stirring. The noodles should be soft but not fully cooked through at this point. Strain into a bowl and set aside.

Add your broccoli into the boiling water and let cook for 1-2 minutes until bright green and slightly softer. It should still be a little firm. Remove and set aside.

Heat a large skillet over high heat and add in olive oil. Add your steak and cook 1 minute a side at the most. Do not over cook it. You’re just trying to sear your steak, and then it will finish cooking with the noodles later on. Remove the steak from the skillet and set aside.

Add your broccoli, noodles and sauce to the skillet. Sauté for a minute and then add in your steak. Sauté for another 2-3 minutes while stirring. The noodles should soak up most of the sauce. Turn the heat off and add in your scallions.

Enjoy while warm. You can also serve with more sriracha or red pepper flakes. I love to serve with spicy mayo as well.

Read more