Salted Tahini Chocolate Chip Cookies

I know.... I know....... tahini belongs in hummus and only in hummus - right??  Well that is what I thought up until recently.  I have been seeing recipes scattered over the internet and favorite food blogs utilizing tahini in a variety of ways and I just didn't have the courage to try any of them.  But this one just spoke out to me - I mean tahini is just sesame seed paste so  how could a slightly nutty  ingredient be bad in a chocolate chip cookie??  So I gave it a try and let me tell you - there is no turning back now!  I have 2 jars of tahini on regular delivery from Amazon to make my favorite hummus from Molly Yeh (recipe share soon) and now these cookies and anything else I can find. These are my new favorite cookie and of my neighbors who have tried them have raved about them - there has not been one naysayer in the group.  These are a MUST bake as soon as you are feeling like venturing out of your comfort zone. They are a little more work - chopping the dark chocolate and chilling the dough - but trust me.  These cookies are worth every bit of effort.

And I have every intention of trying new recipes with tahini because it is just delicious to save for only hummus and cookies - so stay tuned!!

SALTED TAHINI DARK CHOCOLATE CHIP/CHUNK COOKIES

adapted from Simply Scratch

4 c. all purpose flour, unbleached
2 t. baking soda
1/2 t. salt
1 c. unsalted butter, softened
2/3 c. tahini (I like Soom Premium Tahini)
1 c. raw cane sugar
1/2 c. light brown sugar
1/2 c. dark brown sugar
3 large eggs
2 t. Mexican vanilla (preferred, but regular is fine)
10 oz. dark chocolate bar, cut into chunks (I used Trader Joe's 72%)
flaked sea salt (Maldon is excellent)

Combine the flour, baking soda and salt in a small mixing bowl and whisk together. Set aside.

In the bowl of a stand mixer, mix the softened butter, tahini and sugars on low until well combined.
Scrape down the sides of the bowl with a rubber spatula as needed.  Add one egg at a time and beat on low just until well mixed.  The vanilla can be added in with the last egg.

Gradually add the flour mixture in and beat on low just until combined. Do a little at a time or it will fly everywhere!
Mix in the chopped dark chocolate.

Use a one tablespoon scoop and make cookie dough balls.  Place on a rimmed baking sheet (lined with parchment is optional but makes cleaning easier)  and refrigerate the dough for at least 30 minutes.

Preheat the oven to 375.  Prepare another baking sheet with parchment and place 12 chilled cookie dough balls on the sheet.  With the bottom of a small glass, slightly flatten the cookies.  Return the unused dough balls to the refrigerator in between batches.

Bake for 9-10 minutes.  The cookie edges should be barely browned.  Remove from the oven and lightly sprinkle with sea salt flakes and allow to cool on the baking sheet before placing on a wire rack to finish cooling.  Repeat with the remaining dough.  This makes about 5 dozen medium sized cookies.

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Mocha Muffins - healthy!

This is a really healthy way to start your day with chocolate. You will notice that the only sugar in this recipe is honey (and the dark chocolate chunks but that doesn't count!)  These are so moist and delicious - you will love them!

MOCHA MUFFINS

adapted from Easy Flourless Muffins, Bars & Cookies by Amanda Drodzd

1 c. almond flour
1/4 c. unsweetened cocoa powder
3 T. instant espresso powder
2 T. ground golden flaxseed
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 large eggs
1/4 c. unsweetened applesauce
1/4 c. almond butter
6 Tbsp. honey
1 Tbsp. vanilla extract (I use Mexican vanilla for anything that has a chocolate base)
1/2 c. coarsely chopped dark chocolate chunks (about a 3 oz bar)

Preheat your oven to 350 and prepare a muffin pan by lining with parchment paper baking cups.  Set aside.

Add the almond flour, cocoa powder, espresso powder, ground flaxseed, baking powder, baking soda and salt to a large mixing bowl and mix well.  Add the eggs, applesauce, almond butter, honey and the vanilla extract.  Beat well on high for about a minute until things are well blended.  Fold in the dark chocolate chunks .

Fill the lined muffin cups with batter (I like to use an ice cream scoop - it keeps it neat and makes the muffins more uniform) and bake for about 20 minutes, until a toothpick inserted ni the center comes out clean.  Let cool in the pan for 10 minutes and then place on a wire rack to finish cooling.  These freeze really well too!!

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Dark Chocolate Raspberry Muffins - gluten free and no processed sugar!

These are so good and so moist and made even better because they have no processed sugar.  I have made these several times and they are delicious every single time.  There is nothing like the combination of raspberries and chocolate -  YUM!

Dark Chocolate Raspberry Muffins
adapted from Easy Flourless Muffins, Bars and Cookies by Amanda Drozdz

1 c. almond flour
1/2 c. unsweetened cocoa powder
2 T. ground golden flaxseed
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 eggs, large
1/4 c. (72 g) unsweetened applesauce
1/4 c. almond butter (I like the Bare brand with no additives)
6 T. raw honey
1 T. vanilla extract (if you have Mexican vanilla, it enhances the flavor of the chocolate)
1 c. raspberries, fresh if you have them, but frozen works as well
1/2 c. dark chocolate chips or dark chocolate, chopped

Preheat the oven to 350 and line a muffin pan with parchment liners.  Set aside.

Mix the almond flour, cocoa powder, ground flaxseed, baking powder, baking soda and salt in a blender and pulse a few times until all of the ingredients are mixed well.

Pour this mixture into a medium bowl and add all of the remaining ingredients except the chocolate and raspberries.  Blend with a hand mixer on medium speed for about 39 seconds or until creamy and smooth.  Scrape the bowl with a rubber spatula to be sure all of the ingredients are well blended.

Fold in the raspberries and chopped chocolate or chocolate chips just until mixed.  Using an ice cream scoop, fill the lined muffin cups with one scoop of batter. They should be about 3/4 full each.

Bake for 24-26 minutes or until a toothpick inserted in the center comes clean.  Let the muffins cook in the pan for 10 minutes, and the place on a wire rack to finish cooling completely.

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Zucchini Chocolate Cake - the BEST!

I made this cake a few days ago and almost didn't get a picture of it.  Have had neighbors and family enjoying it (and I snuck a few bites in there as well) and kept forgetting to snap a photo.  So finally grabbed a couple last night and even included one "a la mode".

Actually - that paragraph was written back in December and then life got away from me.  So....... it looked like I needed an excuse to make this delicious cake again - so I did!!  It is unbelievably easy to make and the zucchini makes it so moist that you think it it much more decadent than it is.  Adding the dark chocolate chips makes it a bit "healthier"  - right?? 

Best Chocolate Zucchini Cake

adapted from Mel's Kitchen Café

3 large eggs
1 T. vanilla extract (I use Vanilla Bean Extract Crush)
1 1/2 c. organic cane sugar
1/4 c. plain Greek yogurt
1/2 c. milk
1/2 c. oil (melted coconut, avocado or canola  - I used coconut oil)
2 c. shredded zucchini
1 1/2 c. flour
1/2 c. unsweetened cocoa powder
3/4 t. salt
1 t. baking soda
1/4 t. baking powder
1/2 c. mini chocolate chips (added to the batter with the zucchini)
1/2 c. dark chocolate chips (totally optional but purely divine!)

Preheat the oven to 350.  Grease a 13x9" pan with cooking spray or oil and set aside.

In a large mixing bowl, whisk the eggs, vanilla, sugar, buttermilk and oil until well blended.  Stir in the shredded zucchini.

Add the flour, cocoa powder, salt, soda and baking powder. Stir until well combined and no streaks of flour remain. Do not over mix.

Spread the batter into the prepared pan. Sprinkle the 1/2. c. dark chocolate chips over the top. They will melt in and just add more delicious flavor.

Bake in the oven for about 25-35  minutes or until the top of the cake springs back when lightly touched and/or a toothpick inserted in the center comes out clean.

Let cool completely.  You can sprinkle powdered sugar on the top right before serving, frost it with your favorite frosting, serve it a la mode, or just enjoy it plain. It is so moist and good and with all of that zucchini and dark chocolate - it's even good for you!! (well, I can rationalize just about anything!)  You will want to make this again and again! 
(I cut half of it into bars and put them in the freezer.  It helps to keep it out of sight for times when temptation takes over! And it's also a treat to open up the freezer and realize there is a delicious snack/dessert whenever I want it!)

The ice cream takes this moist wonderful cake to dessert nirvana!

It is as moist and luscious as it looks.....

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Surprisingly Good Banana Chocolate Chip Muffins

I realize the title of this post makes no sense.   There is absolutely nothing surprising about the fact that bananas and chocolate are good together.  It's like peanut butter and jelly, cinnamon and sugar, cheese and crackers....... it's a perfect pairing.

But the surprise to me, was what a difference a little change in a recipe can make.  I had very ripe bananas that were literally screaming to be used.  I wanted to try something different and found a relatively simple recipe on Real Life Dinner .  But I decided to tweak it a little.  I am a huge fan of the burgundy chocolate chunks from King Arthur, but decided just to put one on top of each muffin and stay with the mini chocolate chips in the batter so the chocolate would not be overwhelming. But what I did want to add was the flavor of brown sugar to the muffin, but not just any brown sugar.  I am a huge fan of muscovado sugar so I used a 3:1 ratio with that and the granulated sugar keeping the total sugar required the same.  The flavor ended up so rich and moist - and I am eager to incorporate it into more recipes when I want that added "wow"!

BANANA CHOCOLATE CHIP MUFFINS

3 large ripe bananas
1 tsp. vanilla bean crush
1/4 cup granulated sugar
1/2 cup muscovado sugar (can substitute with light or dark brown sugar)
1 egg, beaten
1/2 cup butter, melted
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups flour
1/2-3/4 cup mini chocolate chips
burgundy chunks for garnish (incredible dark chocolate chunks from King Arthur Flour)

Preheat the oven to 375.
Mash the bananas well and then add the vanilla, sugars, and egg and mix until well combined.  Add the slightly cooled melted butter.

In a separate bowl, combine the dry ingredients and whisk until blended.  Add the wet ingredients into the dry ingredients and mix gently just until the dry ingredients are moist and mixed.  Fold in the mini chocolate chips.

Spoon the batter into a prepared (lightly greased or paper lined) muffin pan. Place one burgundy chunk in the center of each muffin and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack for 10 minutes and then remove from pan and finish cooling,.  Waiting for them to cool completely is the hard part!

Makes 12 muffins

This is definitely a comfort food.  It is great in the morning with a cup of coffee, as a snack in the middle of the day, or even a late night treat. And they stay moist for days.  I have clearly found a new favorite way to use my neglected bananas!  If you have not tried muscovado sugar, it is worth the search.  It adds such a depth to baked goods.  I think I have become a dark brown sugar snob!

Rich deliciousness... You have to try these....... NOW......

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Banana Muffins with Dark Chocolate - low sugar and Truvia Baking Tips!

Bananas and Chocolate - what a great excuse to incorporate dark chocolate into the breakfast menu, right? Well,  these are going to be a staple. They are not overly sweet, but have just enough chocolate to make them feel decadent, without leaving overwhelming guilt in their wake!

I took this recipe and reduced the sugar with Truvia Baking Blend as I have been doing with most of the recipes of late.  I have been wondering if it made a difference in the finished product since I was reducing a quantity of an ingredient in half - so did that give me less batter in reality?  I wondered, but that was as far as I got until my friend, Nance asked a question about substituting regular Truvia for the Baking Blend.
Thank goodness Truvia has a conversion chart or you would need to have a math degree to figure it out!! But in finding that for her, I discovered some great tips for getting the best product possible when using the Baking Blend.

I will assume that you all know when you use the Blend that you reduce the sugar stated in half. So if the recipe calls for 1 cup of sugar, you substitute 1/2 cup  Truvia Baking Blend.  But here are the tips.  Add 1/4-1/2 tsp. of baking soda to help increase the volume.  And..... substitute at least 1/2 of the butter or shortening with oil.  I used both tips in this recipe and my muffins rose more and seemed a bit lighter.  I love learning the little tricks that make things look as good as they taste!!

So here is my latest muffin treat that is lower in sugar and tastes OH SO GOOD!!

Low Sugar Banana Muffins with Dark Chocolate

adapted from Buns in My Oven

1/4 cup butter, softened
1/4 cup oil
1/2 cup Truva Baking Blend
2 eggs
1 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 bar (3.5 oz) 80% dark cocoa/dark chocolate, chopped (I used the bar from Trader Joe's)

Spray a muffin tin with non stick spray and set aside.

In a mixer, blend butter, oil and Baking Blend until creamy.  Add the eggs, one at a time and beat until they are well mixed.  Continue beating and add the vanilla.  Then add the bananas (premashed or whole if they are really ripe), and blend them in well.

Mix the flour, baking powder, baking soda, salt and cinnamon.  Gently mix into the batter and finally fold in the chopped chocolate.

Fill the muffin tin 1/2-3/4 full and bake in a 375 degree oven for 15-20 minutes.  Check to be sure they are done by inserting a toothpick in the center.  Remove and let sit for 10 minutes, and then remove from the muffin pan and let cool on a wire rack.  YUMMMMM!!!

Makes 12 large muffins.

Banana batter with chopped dark chocolate - flavor sensation!

Ready for the oven with a surprise of vanilla sugar on top!

Fresh from the oven...

Yes the first bite is THAT good!

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