Showing posts with label frozen treats. Show all posts
Showing posts with label frozen treats. Show all posts

Tuesday, February 25, 2014

How to make Frozen Chocolate Peanut Butter Banana Bites #dairyfree #glutenfree by Cleo Coyle

Chocolate and peanut butter make a classic combo. According to US sales, Reese's Peanut Butter Cups are the #1 candy in America, and our household definitely contributed to that stat. Last fall, I even blogged an easy recipe for Reese's Peanut Butter Cup Cake...


To download my recipe for this Easy Reese's
Peanut Butter Cup Cake,
click here.


My husband, Marc, is an especially devoted fan. Though he and I grew up in different Western Pennsylvania towns, we both well remember family trips to Hershey, PA.

We often throw Reese's minis in the freezer, especially in the summer months. They keep well and when you pop them in your mouth, they taste like an ice cream treat.

The problem? It's candy. Not the healthiest of daily treats.

A Healthier Alternative?

A few years back, Trader Joe's introduced Chocolate Covered Banana Slices. While this is a great idea, they sell out fast.

Today's recipe solved two problems for us:

(1) We can have chocolate covered banana slices whenever we want and...

(2) By adding peanut butter, these treats 
nicely replace our Reese's Peanut Butter Cup cravings. 

After a night in the freezer, the chocolate-enrobed
banana slices become wonderfully creamy, much like
ice cream. The flavor of banana becomes less pronounced,
letting the more powerful notes of chocolate and
peanut butter drench your tongue with that classically
satisfying combo.

This is a treat I make all the time.
I hope you enjoy it as much as Marc and I do...

~ Cleo



Cleo Coyle is author of
The Coffeehouse Mysteries.
Learn more by clicking here.

Cleo Coyle's
Frozen Chocolate
Peanut Butter
Banana Bites



Trader Joe's went bananas a few years ago by introducing frozen chocolate covered banana slices, and many people went bananas over them.

Making your own is easy and economical. Even better, you can be selective about the ingredients and make them as healthy (or as decadent) as you like.

My two little contributions to this relatively simple process are...


(1) The addition of peanut butter sandwiched between the slices and...

(2) The use of Almond Milk in creating the chocolate coating. 

Almond Milk not only contributes wonderful flavor to the chocolate, it also lets dairy-free eaters enjoy the treat. 

FYI - Recent studies have shown that dark chocolate has great health benefits, but ingesting dairy milk with it can lessen those benefits

If you are a dairy-free eater, be sure to purchase dairy-free chocolate for the recipes. Below is just one example of a product that can help you out...


The "Enjoy Life" brand of semi-sweet chocolate chips are dairy-free, gluten-free, and soy-free, click here to learn more, read reviews, and/or purchase.

The recipe below is easy but can be tricky. I included some tips that I hope will help you get the best results. May you eat with joy...and in good health! 

~ Cleo




Click here
to download.
To download this recipe in a PDF document that you can print, save, or share, click here.



Makes 10 to 12 Banana Bites

Ingredients:

1 banana, ripe but still firm (medium to large)

2 to 2-1/2 tablespoons peanut butter or almond or cashew butter 

3 ounces chocolate chips (depending on their size, that's usually 1/2 cup to a heaping 1/2 cup in volume) 

1 tablespoon Almond Milk (darker chocolates may need more)


Health notes on options for chocolate and peanut butter...

*Chocolate note: You can use any chocolate chips you like: milk, semi-sweet, bittersweet, or dark. In my photos today, I used Nestle Dark Chocolate Morsels. If you are a dairy-free and/or gluten free eater, be sure to pick up chocolate chips that say dairy-free or gluten free on the packaging.

*Healthiest chocolate choice: Dark chocolate has wonderful health benefits, click here to read more about them. Note that you may need to use more Almond Milk for darker chocolates.
To read a brand vs. brand
comparison on "Natural"
Peanut Butters,
click here.

*Peanut butter note: Use any peanut butter you like--or almond butter or cashew butter. For a healthy suggestion, try Smuckers Natural Peanut Butter. One of this blog's followers, Libby D., recommended it, and I agree with her. It's one of the best-tasting natural peanut butters on the market. No sugar or preservatives. Just two ingredients: peanuts and a small amount of salt. For more suggestions on natural peanut butters, see the link in the caption to the right. >>

DIRECTIONS: 

Step 1 - Create the PB banana sandwiches: 
Cut your ripe but firm banana into thin slices, pairing slices by size. Make sure you have at least 12 pairs (24 slices). Smear peanut butter on half of the slices, one for each pair. 




Put the slices together like little sandwiches. You should now have 12 little peanut butter and banana sandwiches.



Step 2: - Melt the chocolate: Pour the chocolate chips into a clean, dry, shallow microwave-safe bowl. Pour the almond milk over the chocolate and stir to coat the pieces well. 



Melt the chocolate chips in the microwave with care. Once you boil or burn chocolate, its taste is ruined and there is no saving it. Zap it for 20 seconds, stir. Zap again in small bursts until the chocolate is completely melted and smooth (see my photos).



Step 3 - Troubleshoot (adjust): If the chocolate seems a little thick for dipping, try the following. Pour a very small amount (1 teaspoon) more of the almond milk onto the chocolate. DO NOT MIX IN. Place the bowl back in the microwave and zap for 10 to 15 seconds. Remove and stir. The chocolate should be looser. If you it's still too thick, repeat until you get the desired consistency. If chocolate becomes difficult to work with, return it to the microwave and re-warm it.

Double-Boiler option: You can also place a heat-proof bowl over a pan of simmering water and create a double boiler. Place the chocolate and almond milk in the bowl and stir until melted. Then dip the banana bites into the bowl. While a little more trouble, this method has the advantage of keeping your chocolate warm and pliable through the entire dipping process.

Step 4 - Dip and freeze: One at a time, drop the PB banana sandwiches into the bowl of melted chocolate. 



Using two forks, gently flip the little banana sandwich, moving the chocolate around it until it is coated. Lift the coated banana bite with one fork, allowing the chocolate to drip off...



Be patient and get as much excess chocolate off the bite as you can. Place on a flat pan or plate that's been covered with parchment paper or wax paper.

WARNING: If you don't use wax paper or parchment paper, the chocolate will stick to the surface of your dish or pan as it dries and freezes. 


Ask me how I know. :)



Place your finished bites in the freezer for about 3 hours
or overnight. These are frozen treats, delicious right out
of the freezer. Think of them like ice cream bites.

If serving for a party, keep them frozen
as long as possible. Like ice cream, they will
begin to melt after about 15 to 20 minutes
out of the freezer.



To download
Magic Shell recipe,

click here.

MAGIC SHELL OPTION

I like the fudgy chocolate this recipe produces because it re-creates the
chewiness of a rich candy. 


If you'd rather make a crisp, thin, hard "Magic Chocolate" shell for your banana slices, that's an easy variation. Just use coconut oil instead of almond milk. For the correct ratios, see my Coffeehouse Banana Split recipe by clicking here



http://www.coffeehousemystery.com/userfiles/file/Cleo-Coyle_Chocolate-Peanut-Butter-Banana-Bites.pdf
Click here to download
today's recipe, and...


Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 





Now a National
Bestseller in Hardcover

A Coffeehouse Mystery 

*Starred Review* -Kirkus

"Top Pick"  -RT Book Reviews

"...a highly satisfying mystery."
-Publishers Weekly



See the book's
Recipe Guide
by clicking here.



* * * 


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Free Title Checklist
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The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
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* * * 


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Saturday, August 4, 2012

Charmed Frozen Raspberry Lemon Chiffon Pie

Ellery Adams


If you think that title is a mouthful, wait until you try the pie. This is truly a summer pie and if you can get freshly picked raspberries, then every bite will taste of summer.


I won't lie to you. This is a pie for those with some patience. Straining the seeds from the raspberry mixture will take some time (my sous chef agreed to help) and then the whole pie has to freeze overnight. But trust me, the effort is worth the results!


Before I post the recipe, I'd like to thank all of you who purchased and spread the word about PIES AND PREJUDICE. I really appreciate your support. 


Charmed Frozen Raspberry Lemon Chiffon Pie

Ingredients
         1 1/2 cups graham cracker crumbs
         3 tablespoons butter, melted
         1 tablespoon sugar
         1/4 cup fresh lemon juice (about 4 large lemons)
         1/4 teaspoon salt
         4 large egg whites
         1 cup plus 2 tablespoons sugar
         6 tablespoons water
         3 cups raspberries
         Mint sprigs for garnish (optional)
        
Preparation
Combine first 3 ingredients in a bowl; toss with a fork until moist or pulse in bowl of food processor. Press into bottom and up sides of a 9-inch springform pan coated with butter.
Combine 3 cups raspberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.
Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in raspberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight.


Which fresh berries have been calling your name this summer?

Tuesday, May 22, 2012

Brownies and Cream – My Lite Frozen Treats for Summertime Snacking from Cleo Coyle





The first time I heard the word Brookie, I thought it was slang for a resident of Brooklyn, New York. In fact, it’s a cross between a brownie and a cookie, and this Brookie is my favorite recipe for the summer. (I adapted it from another recipe--Cuppa Joe Mocha Drops--which I originally created to make use of my leftover coffee.)

This is a lighter version of that cookie. I replaced much of the butter with low-fat yogurt and canola oil. The chocolate flavor is delicious and the texture soft and brownie-like. They're wonderful eaten warm, just out of the oven, and remain one of my favorite coffee break snacks.

Thus...
You can drop this batter into a bigger and thicker cookie, which will give you a "Brookie" that tastes like a brownie. 


OR...
You can drop the batter into smaller, thinner cookies, which are absolutely perfect for making tasty, little ice cream sandwiches. (As Sue mentioned in the comments, they're kind of a lighter, summertime version of a whoopie pie.)

On the ice cream sandwich making: I’ve used frozen yogurt, sorbet, and sherbet. Below, I’ll show you how I make "cheater" ice cream, which is even lower in fat and calories. It’s also economical. To wit... 


The price of low-fat frozen desserts has been going through the roof--unlike shares of Facebook stock, lol. Actually, I'm not kidding here. In NYC these days, a box of Weight Watchers ice cream sandwiches goes for around seven dollars (for six sandwiches, yikes!). So while my homemade frozen treats are low in fat and fun to make, they’re also much easier on ye olde budget. Another very good reason to…


Cleo Coyle, Brookie baker,
is author of The Coffeehouse
Mysteries




Eat with joy! 
~ Cleo








Cleo Coyle’s
"Brookies" & Cream
Lite Frozen Sandwich Treats

To download a PDF of this recipe that you can print, save, or share, click here.



Makes about 24 large Brookies or 48 small



Ingredients


5 tablespoons butter, melted 
1/3 cup oil (I use canola) 
1-1/2 cups all-purpose flour*
1/2 cup unsweetened cocoa powder 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon Kosher salt or coarse sea salt 
3/4 cup light brown sugar 
1/2 cup white, granulated sugar 
1 cup low-fat plain yogurt (do not use nonfat) 
2 large eggs, lightly beaten with fork 
1 teaspoon vanilla extract


*To make this recipe even healthier, replace half of the all-purpose flour with "white whole wheat" flour.


Directions:



Step 1 – First preheat your oven to 350° F. Next melt the butter in a small saucepan. Stir the oil into this and set aside to cool. 


Step 2 – One bowl mixing method: Sift together flour, unsweetened cocoa, baking powder, baking soda, and salt. Now add in your two sugars, yogurt, eggs, and vanilla. Finally add the cooled melted butter and oil mixture. With a spoon or rubber spatula, mix by hand until flour is completely incorporated into a thick batter. Now stir about 50 strokes to blend well. Do not over-mix, however, or you’ll develop the gluten in the flour and your Brookies will be tough instead of tender.



Step 3 – Line a baking sheet with parchment paper. Batter will be thicker than cake batter but thinner than cookie dough. Drop in small mounds with a few inches of space between. Use a tablespoon for large Brookies, a teaspoon for smaller ones. Using the back of the spoon, lightly swirl the mounds into even, level, flattish circles. Bake smaller Brookies for about 8 minutes, larger ones for about 10. Remove from oven. I like to slide the entire strip of parchment paper onto the wire rack--this saves time and avoids disturbing the shape of the Brookies by moving one at a time with a spatula. Serve warm or chill and sandwich together with ice cream, frozen yogurt, sorbet, or sherbet.


CHEATER ICE CREAM SANDWICHES: For a tasty, very low calorie and low fat alternative to ice cream, use whipped cream or Cool Whip (low-fat, vanilla, or chocolate). See my photos below, which will show you how I use Reddi-wip whipped cream to make my chilly cheater treats.




4 QUICK
TROUBLESHOOTER NOTES:

(A) Line the plate:
When making Brookies into ice cream sandwiches, be sure to cover your plate with wax paper or plastic wrap before placing in the freezer or the bottom half may stick to the plate. I place small pieces of plastic wrap down on the plate, fill each sandwich, wrap each one up separately, and store them in the freezer to be eaten over the course of the week, during my coffee breaks. 


(B) Cover lightly: When using whipped cream, be sure place the top Brookie on very gently(C) Allow time to freeze: The whipped cream will freeze after two to three hours.


Prefer a richer buttercream
or whoopie pie marshmallow filling? 
For a richer dessert, put two Brookies together with a vanilla buttercream or chocolate frosting filling. For an easy, delicious Mocha Frosting Filling recipe, download my Cuppa Joe Mocha Drops recipe, which includes directions for this tasty chocolate-coffee frosting. Get the PDF by clicking here.


For a classic Whoopie Pie filling recipe, check out my reply to Sue in the comments after this post, where I posted a traditional filling recipe that uses marshmallow creme. Enjoy!

 
F O O D I E 
P H O T O S










Troubleshooting:

When making my "cheater" ice cream sandwiches

with either whipped cream or Cool Whip,
be sure to place the tops on very gently!

If using whipped cream in a can, you'll need to double dose
the cream after about an hour in the freezer. Here's why:
After the initial hit, the air in the cream deflates.
But no worries. The double dosing really does the trick.


See the results in the last photo below.








Enjoy Your
Memorial Day Weekend,
Everyone!

~ Cleo Coyle, author of 


To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.