Raspberry and Chocolate Bars. YUM.

Rah Rah Raspberry Chocolate Layered Oat Bars
raspberrychocbar4Tugboat man and I stopped at a Boudin Bakery located in South Coast Plaza ‘cos he was famished — he doesn’t have the same kind of stamina that I’m blessed with — to keep going until that holy grail has been attained.

Of course I’m speaking of shopping.

We took a five minute break so the whingy one could have some sustenance  - a little snack, a boost of energy — just enough to walk around the mall one more time.

Christian Louboutin, Jimmy Choo, Hermes, Chanel.

(Poor guy. He’s so sweet, He suffers for me, he really does.)

We shared a Raspberry Chocolate Bar that was SO unexpectedly mouthwatering I couldn’t wait to attempt a recreation.

It’s in the oven now. Tugboat man and I’ll have a taste comparison to see if it measures up.

OK, we patiently waited and enjoyed a square of my version of their Raspberry Chocolate Bar along with a cup of ginger tea.

The verdict? DELICIOUS, but not EXACTLY the same, yet so good, it doesn’t really matter.

In every bite there’s creamy rich chocolate along with the crunch of oats and zesty raspberry. SO GOOD. 

Try it!

(Next time I’ll use fresh raspberries or pure unsweetened jam to control the amount of sugar.  We felt this recipe was a bit TOO sweet but that only meant we couldn’t have as large a piece as we wanted.)


After firmly pressing bottom dough, spread with jam.

raspberrychocbarsAdd the chocolate chips, yum!
rasberrychocbars1Carefully press top dough over jam.
raspberrychocbar2Golden brown, it takes a long time to cool and firm up before cutting and eating. Be patient! Tip: Refrigerate to hasten setting up.raspberrychoc3

Chocolate Raspberry Layered Oat Bars

1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
4 tablespoons butter, softened
2 tablespoons vegetable oil
1/3 to 1/2 cup semisweet chocolate chips
3/4 cup seedless raspberry jam

Preheat oven to 375°

In a medium bowl, combine sugar, butter, oil. Beat with a mixer at medium speed until smooth. Add flour, oats, salt, baking powder and stir until well blended (mixture will be slightly crumbly.).

Remove 3/4 cup of dough; toss with chocolate chips. Set aside.

Press the remaining dough firmly into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture and again press firmly.

Bake at 375° for thirty minutes or until golden brown. Cool completely on a wire rack before cutting into squares.

 

YUMMY Chocolate + Black Beans + Beets Brownies

plus

http-www-cocoavia-com

http-www-cocoavia-com

and

wikimedia.org/wikipedia/commons

wikimedia.org/wikipedia/commons

equals

chocolate cakeplate

Now, don’t you all go rolling your eyes at me.

I used to be a teacher and I still have eyes in the back of my head.

I can see you.

Before you make all those gaggy sounds and scrunch up your face (you know who I’m talking to!), I implore you to TRY these very tasty and UBER healthy brownies.

Well, not all that healthy ‘cos of the sugar and chocy chips, but cocoa beans grow on a tree, so that makes them a plant — therefore sort of a veggie or a fruit. So, healthy, right?

Don’t be all judge-y and shake your head.

TRY them for me, OK?

Black Bean + Beet Brownies

  • 1 can or 3/4 cup cooked black beans (unsalted or rinse well)
  • 2 tablespoons – 1/4 cup unsalted cooked beets or finely shredded raw beets (Yes, BEETS!)
  • 1/2 cup vegetable oil, or olive oil(I always use a bit less)
  • 2 eggs *see below for vegan substitution*
  • 1/2 cup unsweetened cocoa powder
  • 2/3 cup sugar ( I’ve tried brown sugar and I’ve tried agave, not sure what’s better, kind of a personal taste thing)
  • 1 teaspoon instant coffee or espresso or leftover cold coffee
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips, divided
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Top with Best Baking Hack Ever frosting (click for recipe)

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan. In a blender or food processor, puree the beans and beets with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least fifteen minutes before eating. My family thinks they taste better the longer they sit in order for any “beany” texture to dissipate.

Best Baking Hack Ever

bakinghack1 bakinghack2 bakinghack3


Wanna go vegan? 

  • 1 Tbsp. Chia Seeds
  • 3 Tbsp. Water

With food processor, spice grinder, or old school mortar and pestle, grind the chia seeds into a meal. Mix the water and ground chia seed meal in a small bowl. Allow to sit for 5 minutes or so, or until it takes on a gloppy texture similar to raw egg yolk.

BEST BAKING HACK EVER.

Trust me.

This is SO easy. And SO awesome.

For realsies. This could be the BEST tip I’ve ever shared.

Did I conjure this up myself? I’m not 100% sure…but it’s too good to keep secret.

OK, say you’ve made a batch of Brownies (recipe below) or a One-Bowl Chocolate Cake or even an Hot Milk Sponge Cake (super light and fluffy).

Would you LOVE to drench your creation in a dreamy, creamy, fudge ganache?

Don’t have the time to make frosting from scratch? Or you’re out of powdered sugar? Don’t want to resort to that chemically-laden and overly processed frosting in a can?

No worries.

Here’s the ONLY ingredient you’ll need.

You probably have a package of semi-sweet chocolate morsels around, right? I mean, ‘cos who doesn’t, ya know what I’m sayin’?

SO AMAZING.

In one easy step, you’ll create a  to-die-for topping.

Ready? This is all there is to it…

bakinghack1

Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

Take a handful of chocolate chips; I think this is about 1/2 cup.

Sprinkle the chips evenly over just-out-of-the-oven brownies (or cake).

Ya gotta do it while it’s hot enough to melt the chocolate. (See my special seashell table?I can make one for you, too!)

Simply take a butter knife or offset spatula and spread the melted chocolate chips gently over the top.

Look how glossy and shiny and YUMMY chocolaty good that looks.

bakinghack2

Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

DELICIOUS-ness. Guaranteed.

A no-brainer, it’s a success EVERY time.

bakinghack3

Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

It starts out soft and if you’re like me and store any leftovers in the refrigerator, the topping develops into a firm but not too hard coating that serves to protect and preserve each and every moist mouthful.

  • Works great on cookies, too.
  • I’ve never tried milk chocolate/mint chocolate/peanut butter chips, but I assume they’d be good; if you try them, let me know!

Here’s Princess Rosebud’s Brownie recipe. One bowl, super easy!

1/2 cup vegetable oil
1/2 cup brown sugar
1/2 white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cold coffee (I always use a bit of coffee with chocolate)
1/3 – 1/2 cup cocoa
1/2 cup flour
pinch salt
1/4 teaspoon baking powder
Option: 1/2 cup chopped nuts

Mix thoroughly oil, sugars, eggs, vanilla, coffee. Incorporate cocoa and mix well.
Add flour, salt, baking powder, and nuts, if desired. Stir together, but not too vigorously. Bake at 350 degrees for about 20-25 minutes just until the edges pull away from the pan. No one likes dry brownies!

 

How a Gall Bladder Attack Helped Me Lose Weight

gall bladderThe backstory
I’m about the same height as Danny DeVito. He’s MUCH, MUCH wider than I am, but you get the picture. I’m only five-feet-zero-inches. Every extra ounce on me looks like ten extra pounds on a normal sized human. There’s no place for any extra weight to hide. A lifetime of dieting and starvation adds up to one screwed up metabolism, that’s for sure. I’ve been a vegetarian (pescatarian) since I was in high school. I’m the undisputed queen of counting calories, fat grams, carbs, and protein. I don’t smoke, don’t drink (a lot), don’t drink sodas, don’t eat processed foods, don’t eat fried foods except once in a while. We eat a lot of brown rice, beans, lentils, tofu, and veggies. I make broiled, grilled, or seared ahi and salmon. Most of the time all of our desserts and breads are home baked. I have a terrible time losing any weight at all. It just doesn’t go away, no matter how much I work out, go to Boot Camp, walk, lift weights, or use my elliptical. We turned our third bedroom into an office/craft/workout room with an elliptical, weights, rubber bands, jump rope, and a big ball. When I used to teach aerobics, my class combined high intensity aerobics with core training and weights. I’ve got all the tools to know how to effectively burn calories and build lean muscle, but it just wasn’t working on ME!

Health history and numbers
My cholesterol is textbook perfect. My blood pressure is normally 105/60-ish, resting heartrate about 60. The only medical problems I have is asthma, allergies, and a bit of a sluggish thyroid. I use Advair for the asthma and .50 mcg Synthroid for hypothyroidism.

Except for a lot of sore throats, I’ve never really been sick. A few months ago, I got a super bad stomach ache, like the worst one ever, I mean like rolling on the floor and moaning, that kind of pain. It’s a good thing the captain was here, ‘cos I thought it was almost ER time. With a mom who was an RN, I immediately imagined my abdomen separated into four equal quadrants. If you’re in the medical field, you know what I mean. I knew that pain in the lower right quadrant could have meant appendicitis. My pain was in my upper right quadrant near my ribs. It was tender to the touch. I thought I exhibited all the signs of a classic gall bladder attack. I made an appointment with my doctor and he agreed with my tentative diagnosis and suggested an ultrasound to be sure. The US revealed a healthy liver, pancreas, kidney, and bile ducts, but there was either a cyst or one small 4.5 mm stone in my gall bladder that seemed to be the cause of my pain. Removal of my gall bladder is not a good option for me; I like to work on things homeopathically first. My doc suggested I keep a food diary and figure out which foods cause a problem and eliminate or avoid them. That was a great idea. As Dr. Oz says, “Do you think that’s something you can do?” I learned that peanut butter, cheese, chocolate, and alcohol are my trigger foods. What a load of crap! Those are the things I love the most. I love to eat spoonfuls of peanut butter from the jar. I love chunks and chunks of cheese.

chocolate

I’d like to take a bath in this chocolate.

Can you imagine not being able to eat chocolate? It’s just not fair! What did I ever do to deserve the “no chocolate” karma?? It was kind of fun to sample a variety of alcoholic beverages to determine which ones are off limits. I can now cross gin off my list–no more Tanqueray martinis or gin and tonics. Vodka is OK, but only about two ounces. That’s hardly worth it! Chardonnay and champagne pass the test, not so much red wines.

Silver lining: losing weight!
My last “attack” was in April. After that, I eliminated all fats from my diet except for olive oil. In case you didn’t know, dietary fats are a causal factor in a lot of gall bladder situations. It definitely is my problem. I have had no cheese, no peanut butter, and no chocolate. Not only have I been symptom free since then, that stubborn weight is falling off. It’s not like I had a lot to lose-but even five pounds makes a huge difference in the way clothes fit. I dropped two sizes in Joe’s Jeans. (I won’t divulge the specifics, but trust me, it made my day.)

joes jeans

This is NOT me, well, maybe in my head it is…

I’m certainly not recommending that an inflamed gall bladder should be a weight loss tip. What I’m saying is that I learned that reducing or eliminating the fat in my diet helped me shed those last few stubborn pounds and it might work for you, too.

The Mayo Clinic says:

Gallstones are hardened deposits of digestive fluid that can form in your gallbladder. Your gallbladder is a small, pear-shaped organ on the right side of your abdomen, just beneath your liver. The gallbladder holds a digestive fluid called bile that’s released into your small intestine.

Gallstones range in size from as small as a grain of sand to as large as a golf ball. Some people develop just one gallstone, while others develop many gallstones at the same time.

Cholecystitis (ko-luh-sis-TIE-tis) is inflammation of the gallbladder. Your gallbladder is a small, pear-shaped organ on the right side of your abdomen, just beneath your liver. The gallbladder holds a digestive fluid called bile that’s released into your small intestine.

In most cases, cholecystitis is caused by gallstones that block the tube leading out of your gallbladder. This results in a buildup of bile that can cause inflammation. Other causes of cholecystitis include bile duct problems and tumors. Cholecystitis signs and symptoms usually occur after a meal, particularly a large meal or a meal high in fat.

If left untreated, cholecystitis can lead to serious complications, such as a gallbladder that becomes enlarged or that ruptures. Once diagnosed, cholecystitis requires a hospital stay. Treatment for cholecystitis often eventually includes gallbladder removal.

Signs and symptoms of cholecystitis may include:

  • Severe, steady pain in the upper right part of your abdomen
  • Pain that radiates from your abdomen to your right shoulder or back
  • Tenderness over your abdomen when it’s touched
  • Sweating
  • Nausea
  • Vomiting
  • Fever
  • Chills
  • Abdominal bloating

The following factors may increase your risk of cholecystitis:

Gallstones. Most cases of cholecystitis are linked to gallstones. If you have gallstones, you’re at high risk of developing cholecystitis.
Being female. Women have a greater risk of gallstones than men do. This makes women more likely to develop cholecystitis.
Increasing age. As you get older, your risk of gallstones increases, as does your risk of cholecystitis.

Do as I say, not as I do

A food police confession…we were out of healthy homemade cookies with DIL and sister wife in town, and captain loves a little sumpin’ sweet, so I broke down and allowed him to have a choice in life bought a package of honey graham crackers at Vons. Lowfat, contains fiber, etc. I gave him two squares and thought that would make him happy. Then I got the idea in my head to make chocolate covered graham crackers. Bad idea. Turned into a major tussle. I had to hide them from both of us, cos we wanted to eat them ALL, but you should REALLY try it. Melt 1/2 cup semi-sweet chocolate chips. Add about 1 tsp. veg oil and stir to combine for a minute or so with a wooden spoon which’ll temper the choc. I covered one side although you could do both. I placed them in the refrigerator for a bit to speed up the hardening of the choc. They’re so freakin’ good. I know it’s crazy to take on the role of food regulator and then create scenarios that cause these kinds of problems. At least I’m totes aware of the dichotomy here. And at least I didn’t go full-on s’mores, mostly ‘cos the marshmallows at Vons contained gelatin which is derived from cows and we’re vegetarians and don’t eat Jello or anything like that. If we had been at Whole Foods and saw vegan marshmallows, I might not have been able to stop myself…