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Showing posts with label Bites. Show all posts
Showing posts with label Bites. Show all posts

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Chocolate Covered Banana Bites

I love an easy recipe. I especially love an easy recipe with just a few ingredients. Even better? When it tastes great on top of it all! :) These Chocolate Covered Banana Bites are a fantastic snack, especially when you are craving something sweet and chocolaty but don’t want to ruin your diet. Chocolatey? Chocolatie? Choklutty. There. That’s it. 

Anyway, I broke down and bought my first jar of coconut oil this week just for this recipe that I saw on The View From Great Island. I know some people live and die by the stuff, but I just never got past all the hype. If you can cook, bake, do dental work, wash your face, unclog a drain and fix your car engine with the same thing…I don’t know. Call me a cynic. :) OK, that may be a little extreme, but you get my drift. However, it’s my new favorite thing for dipping chocolate. Because it’s a solid below 76° it hardens immediately upon contact with frozen or cold things. Like bananas. Behold, the secret of the magic shell! So, even at $5 for a cheap bottle of the stuff, I’ll be keeping it around. Maybe I’ll even wash my face.

2 medium bananas, sliced
1 cup dark chocolate chips
2 tbsp coconut oil

1. Lay the banana slices out on a cookie sheet lined with parchment or wax paper. Put in the freezer to cool and harden (about an hour)

2. In a microwave safe bowl, heat the chocolate chips and coconut oil in 30 second intervals, stirring until smooth. Allow to cool a bit.

3. Dip frozen banana slices in the chocolate, coating on all sides. Use a fork to lift them out of the chocolate and drain off the excess chocolate.

4. Place the dipped slices back on the parchment paper and return to the freezer.

5. Serve frozen, or soften in the refrigerator for a few minutes before serving (you do NOT want them to defrost completely or you end up with chocolate shell covered mush.)

Like these Chocolate Covered Banana Bites? You’ll like these, too!

Grilled Banana S’mores

These are certainly nothing new or original, but they ARE all over Pinterest, especially as grilling season is upon us, so I felt like I should try them. Plus, since I started the Slimfast challenge a few weeks ago, I’ve been doing a pretty decent job of watching what I eat and Grilled Banana S’mores won’t ruin your diet. I figured at the very least it would help curb my sweet tooth! (I REALLY want a big batch of chocolate chip cookies, but the 10 pounds I’ve lost so far are very motivating! 

bananas (1/2-1 per person)
mini marshmallows
mini chocolate chips
toffee bits

1. Cut a slit in the banana, lengthwise, but not all the way through to the bottom

2. Spread open and stuff with marshmallows and chocolate chips

3. Place on a sheet of tin foil and loosely fold over the ends and top (leave lots of head room so you don’t get melted marshmallow all over the top of your tin foil

4. Grill over medium heat for 3-5 minutes, until the marshmallows are fluffy and the chips are softened and melty

5. Top with whatever crunchy topping you like- toffee, granola, graham crackers, vanilla wafers, etc.


Before we get to to the topic of these yummy little bites.. Have you entered the $300 Target Gift Card Giveaway yet?  If you are already a fan of The Well Floured Kitchen, you can earn a free entry!

After a cold rainy spring thus far, it’s finally warm here in the Northeast!  Just in time for Memorial Day.  And do you know what that means?  Berries, Berries and more Berries!   Bring on the healthy!  We can finally relax and enjoy these superfoods without breaking the bank.

Raspberries have that cute little pocket and it is just screaming to be filled up.   Plus it makes the snack a little more filling, since a little half pint only goes so far.   Whipping the cream cheese makes it soft and fluffy and easy to pipe into the berries.  Oh and did I mention there are walnuts in the filling- a bit of crunch and healthy to boot.

The way I remember the P in this little berry is to always use the phonetic pronunciation.  So if you come for a visit, you may be offered some raspberries.   Perhaps on a Wednesday.  That concludes my spelling tips for the day.  How were you taught?

I originally intended to post these as frozen honey cream cheese stuffed raspberry bites, but we enjoyed them so much fresh that I had to share it this way.  However on a hot summer day, don’t hesitate to pop them in the freezer for an icy cold treat.

1/2 Pint Raspberries
For the Stuffing
4 Oz Cream Cheese, softened
1 Tablespoon Walnuts, Finely Chopped (Optional)
1 Tablespoon Honey

1. Beat cream cheese and honey until light and fluffy, about 1 minute. Mix in walnuts. Place mixture into a small ziploc bag and snip the corner. Pipe into raspberries.


Full of many healthy goodies, peanut butter energy balls are exactly what you want to be snacking on! 

Introducing – The easiest snack you’ll ever make!  Made with all healthy ingredients and refined- sugar free.  These energy balls will satisfy all your late afternoon cravings.

This same recipe exists already on the blog, deep down in the archives.  Actually one of the first things I ever shared here on The Well Floured Kitchen.  I had made square energy balls, which is still an option.  Yet, most people are looking for round energy balls, so I thought it might be time for an update.

I did change one thing about them.  The amount of honey has been reduced to 1/3 a cup.  I was so happy to find that they are still sweet enough to appease my nagging sweet tooth.  Also, did I mention the hint of chocolate?  I used a couple tablespoons of my Navitas cacao powder – my favorite and I highly recommend it.  But these can definitely be made with any cocoa powder you have available.

They are so simple to make, literally dump all the ingredients in the food processor and give it a whirl.  They will form a dough in about a minute, then roll them into balls.  Little kids can easily help with this recipe, they will especially love rolling the balls.  Like playdough that you can eat.

Really the only downside is how quickly they disappear!  It makes about 30, depending on the size of the balls.  I use this 3/4 ounce scooper, which is about a tablespoon and a half.  With 6 of us, that is less than 4 each!  I need to start making a double batch.

Store them in the refrigerator, and grab one whenever the craving hits!

1 Cup Natural Peanut Butter
2 Cups Rolled Oats
1 Cup Unsweetened Shredded Coconut
⅓ Cup Honey
¼ Cup Ground Flaxseed
½ Cup Sunflower Seeds
½ Cup Coconut Oil, Melted
3 Tablespoons Cocoa Powder

1. Place all ingredients in a food processor. Pulse until it is well mixed, and forms a dough.

2. Roll into balls. If the dough is too soft, place in the refrigerator for ½ hour until it firms up, then roll the balls.

3. Refrigerate until serving.



Peanut Butter Cheesecake Bites – You can’t eat just one!

Peanut Butter.  Cheesecake.  Little bites of goodness to pop in your mouth.  Disguised as a traditional chocolate truffle, what a surprise to get a mouthful of smooth, creamy cheesecake.

These guys are so much easier than a full out cheesecake.  No worries about cracks or water baths, no need to even turn the oven on.  Yet all the yummy flavor of a traditional cheesecake.

Chocolate and peanut butter are definitely best friends, so they were an obvious choice.  Although the truffles are pure peanut butter cheesecake, I rolled them in a sweet coating of cocoa.  I made a second batch that had mini chocolate chips in the cheesecake.   The mini chips made them a bit harder to roll, but the taste was worth it!

If there is any concern about the messiness of rolling these guys in dark cocoa, plain confectioners sugar would be a great substitute.  I don’t know about you, but I always walk away with a bit of chocolate on my shirt.

I tried these both frozen and not, and they are great either way!  I think the frozen version would be super cute on a lollipop stick.  Either way, for a hot summer party these guys will soften up quickly.  They will be easier to eat if served right away.

8 Ounces Cream Cheese, Softened
¾ Cup Peanut Butter
1 Tablespoon Honey
½ Tablespoon Sour Cream or Yogurt
½ Cup Cocoa Powder
2 Tablespoons Powdered Sugar

1. Beat together the cream cheese, peanut butter, honey and sour cream until the mixture is smooth and fluffy. Place bowl in freezer for 30-60 minutes.

2. In a shallow bowl whisk together the powdered sugar and cocoa powder. Take the peanut butter mixture from the freezer and scoop out small balls. Roll the dough lightly between your hands to form the balls, working quickly so that it doesn't start to melt. Take the balls and roll them in the cocoa.

3. The balls can be refrigerated or frozen.

Mini egg rocky road bites

Your kids will have a lot of fun helping make these simple no-bake treats

400 g smooth white chocolate, broken into pieces
100 g sweetmeal digestives, broken into small pieces
150 g mini marshmallows
100 g mini eggs

Line an 18cm x 18cm cake tin with clingfilm. Put the chocolate in a large heatproof bowl and place over a pan of simmering water (make sure it's not touching the water). Stir until the chocolate is completely melted.

Remove the bowl from the heat and stir in the broken digestives, mini marshmallows and most of the mini eggs – keep some aside to decorate.

Pour the chocolate mixture into the prepared tin and smooth the top with a butter knife. Scatter over the reserved mini eggs – press them in with the back of a spoon. Chill in the fridge for 2-3 hours. When set, cut into 25 small squares.


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