Cookies ‘n Cream Puppy Chow

After posting so many health-ified recipes lately, I think it’s about time for a good ‘ol cheat day recipe, no?  This is not Whole30-paleo-low-carb-sugar detox-Jillian Michaels approved.  Sorryimnotsorry.  So put on your stretchy pants and let’s get this party started.

My office had a “food day” to celebrate the Cardinals home opener on Monday.  Naturally, I signed up to bring a dessert and headed straight to my Pinterest board to find a recipe I have yet to try.  The lucky winner? Cookies ‘n Cream Puppy Chow.  Oh. My. Goodness.  I have since found that it is actually physically impossible to stop eating this stuff.  Trust me, the struggle is real.

IMG_20140406_195658There are a million recipes on Pinterest for this but of course I had to make a few edits….which basically means I doubled the amount of chocolate.  What’s the point if every single morsel isn’t drenched in chocolate-y goodness anyway?

Ingredients:

For “cookies”:

  • 1/2 box rice chex (about 6 cups)
  • 2 cups semi-sweet chocolate chips
  • 1 cup powdered sugar
  • 10 Oreos, crushed

For “cream”

  • 1/2 box rice chex (about 6 cups)
  • 1 24oz pkg vanilla almond bark
  • 1 cup powdered sugar
  • 10 Oreos, crushed

Directions:

(You will repeat this process twice, once for cookies and once for cream.)

Melt chocolate in a double boiler (like this) on the stove, stirring frequently (for a makeshift double boiler, place a smaller pot inside a slightly larger one with a small amount of water in it and heat on the stove, this helps prevent burning of the chocolate).  For an less complicated option, slowly melt the chocolate in a bowl on low in the microwave, stirring frequently.  Be careful, as chocolate burns easily.  Place the chex in a large bowl and pour the chocolate on top, then stir until combined.  Place the powdered sugar and crushed Oreos in a large ziploc bag.  Pour the chocolate covered chex into the ziploc bag, close it and shake until the sugar/cookies are distributed evenly.  Repeat for the other half of the batch.

Combine the “cookies” and “cream” into a large container.  Crush the remaining Oreos (I used a family size package for this) and mix in with the chex.

Now for the most important direction – Eat your little heart out!

 

 

Paleo Friendsgiving

This weekend, our friends Nate and Kate invited a few friends over for a little “Friendsgiving”- Paleo style. The Paleo lifestyle is based on the “hunter-gatherer” concept- eating wholesome foods from food groups that, for lack of better words, a caveman could eat.  Fresh meats, fruits, vegetables, nuts, seeds and healthful oils are some of the basics.  It doesn’t sound too difficult but when you get right down to it, there is a lot more involved than you think.  Nate and Kate are avid Cross-fitters and over the past year or so have adopted the Paleo lifestyle.  They are much more dedicated than I will ever be, but I’m always intrigued and inspired by the delicious food Kate always seems to make.  It almost makes me want to give this Paleo thing a go…almost. This Saturday, she really outdid herself and had quite the spread.  On the menu was smoked turkey, roasted butternut squash, sweet potato and bacon “biscuits”, gravy, mashed cauliflower, cranberry sauce, roasted green beans, stuffing and salad….and ALL of it was Paleo-friendly.  Full yet?

IMG_20131116_191742

Keeping with the theme, I made my first Paleo dish ever- dessert of course!  I found a recipe for Coconut Chocolate Brownies on PaleOMG and decided to give it a try.  I was pretty skeptical because dessert is one thing I rarely mess with but we were all actually pleasantly surprised.

IMAG0194Paleo Coconut Chocolate Brownies

(Original recipe here)

Ingredients:

  • 1 cup dark chocolate chips
  • 1/2 cup canned full fat coconut milk (yes, you have to use full fat, I asked Kate- the paleo expert) 😉
  • 1 1/4 cups almond flour
  • 1/2 cup shredded coconut (I used unsweetened)
  • 2 eggs
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 cup sliced almonds

Directions:

Preheat oven to 350 degrees.  Melt chocolate and coconut milk in a small sauce pan over low heat.  Add melted chocolate and coconut milk to a mixing bowl with eggs and mix.  Add almond flour, baking powder, sea salt and shredded coconut; continue mixing.  Pour mixture in to an 8×8 baking dish greased with coconut oil (or oil of your choice).  Sprinkle almonds on top, as well as a small handful of shredded coconut.  Bake for 25-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Paleo aside, we all had a fantastic night.  Great food, great friends…Friendsgiving 2013 was a success. The healthy factor was just an added bonus. 🙂