Crio Brü brewed chocolate - YUM!

Mmmmmmmmmm. Chocolate for breakfast.

I recently recieved some lovely samples of Crio Brü, an interesting new product that is simply ground cocoa beans that you brew JUST LIKE COFFEE!

I was SUPER-excited to try this stuff because I'm 1.) trying to cut back on coffee, 2.)crazy about all things chocolate, and 3.)lately have been reading about and interested in the antioxidant properties in cocoa beans (any excuse for MORE chocolate).

The fine folks at Crio Brü (check out their website) advertise their product as "...made from 100%, perfectly roasted cocoa beans. Nothing more, nothing less. No sugar, no chemicals, no dairy. Although Crio Brü roasts the cocoa beans, many of the health benefits found in its natural state are preserved, giving you a superior product with sky-high antioxidants, abundant minerals and healthy energy."

And while I'm not a nutritionist, I do know cocoa has good stuffs in it; I appreciate the fact that this probably IS a great way to get a good dose of all that good stuff, and I love that there's less of the crazy-making (for me) properties of coffee. And most important, CHOCOLATE yumminess.

After all, the ancient Mayans and Aztecs brewed chocolate based beverages much like this and called it the 'Drink of the Gods' so it HAD to be good, right?

So, what did I think?
Experiment #1:
Following the package directions, and using my French Press coffee maker, I brewed myself some Crio Brü.

I will say my first batch wasn't very strong or dark, almost tea-colored, but still had a heavenly chocolate-cocoa smell and a nice, though mild chocolate flavor. Remember this isn't "Americanized", mucked up, sweetened, artificially flavored or diluted with dairy products. Just plain, pure, mild cocoa flavor. (OK, I did add just a bit of raw sugar and almond milk to my second cup - think it brought out the cocoa flavor and I liked it just a bit better.)

I'm sure mixing it with your regular coffee would produce amazing results as well, though use a French Press or coffee maker with one of those permanent gold filter thingies. From reading other reviewds, this doesn't work especially well with your standard paper filter.

Experiment #2:
I decided to brew (make? press?) a second batch the next morning, adding just a tad bit more ground cocoa beans to make a stronger brew.
However, shortly after putting it into the French Press, all sorts of kitchen chaos ensued involving a dog, a garbage can and leftover spaghetti, so I completely forgot about my little pot of brewed cocoa beans...

I came back to it about three hours later and it was cold (sadly) BUT, the crushed beans had soaked in the bottom of the French Press and brewed into a dark, coffee colored beverage that I couldn't wait to try! I am not sure this is a "Crio Brü recommended" method, but after reheating, this time, the drink was AMAZING!!
Much more cocoa-chocolate-y flavored, dark and rich. More like what I had expected the first time. I added a splash of almond milk and was good to go. I think I'll do this from now on!
Remember, this is a brewed cocoa drink not the murky, muddy Americanized hot chocolate you may be used to. Enjoy the subtleties!!

Experiment #3:
Now that spring has sprung some warmer weather, I'm finishing up my samples over ice, still using the "leave it sit in the pot for an hour or so" method to steep as much flavor and chocolate from the beans as possible. Add some milk of your choice, sweetener if you need it, and pour over ice. DELICIOUS, refreshing and so VERY much better for you than coffee. I'm not entirely sure that iced brings out ALL the subtle under-notes, but it's still delicious in a mild, unsweet-but-not-bitter chocolate-y way. Yes, I realize I really suck at coming up with descriptive adjectives here.

Experiment #4:
I took some of my last precious Crio Brü stash to New Mexico when I visited my coffee-addicted guy, Shaun. Fortunately he has as much curiosity as I do, and was willing to forgo his usual morning coffee ritual to try this new product. We brewed it in a French Press as I had previously done - but Shaun scientifically determined an entirely NEW method to get maximum chocolate impact: If you only filled the French Press about 1/3 full of water and then let it sit a good hour or so - THEN added the rest of the hot water, and brewed ("pressed"?) as always, you got a hot beverage with all the chocolate flavor and subtle side notes, just as the package described, and no reheating needed. Hints of cinnamon, coconut, yes, even my unsophisticated palate picked up on those. We added a bit of So Delicious coconut creamer which, in the end, is the PERFECT touch. Shaun finished off the last of my stash, he LOVED it.

My final thoughts?
YUM! This makes a great, unique, new addition to the "hot beverage" line-up in anyone's pantry, it's low in calories, won't keep you buzzed all night, and it's GOOD for you!!
If you want to check out the antioxidant and other health benefits that chocolate has, want some chocolate IN your coffee, want an alternative to coffee, you just like chocolate, or for any reason whatsoever,..... GO!!
GET SOME OF THIS STUFF! NOW!!
RUN, order off line, google a search... but ABSOLUTELY try it as soon as you can. I'm not meaning to sound like some sort of Infommercial, I swear, but the stuff is really that good!! I'm seriously completely hooked (but not in a caffeinated, coffee sort of way) and can't WAIT for my next order to arrive.

Chocolate-Chocolate-Coconut-Oatmeal Cookies

Today seemed like a cookie day - even if it was 79º outside AND inside by the time I was done baking. These cookies are easy, pretty fool-proof and great for when the inevitable chocolate craving hits. Plus you can throw just about anything in that you like - nuts, raisins, cranberries, dried apricots...

Chocolate-Chocolate-Coconut-Oatmeal Cookies

• 1 1/2 cups flour
• 2 Tbsp wheat germ or wheat bran
• 2 tsp. cornstarch
  
• 1 1/2 cups quick oats - not the "instant" kind
• 1/2 cup flaked coconut (sweetened or unsweetened, whatever you prefer here)
  
• 2/3 cup unsweetened dutch process cocoa powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1-1/2 cups sugar
• 2 Tablespoons ground flaxseed
  
• 2/3 cup plant milk of your choice (almond milk is very good here)
  
• 2/3 cup coconut oil or margarine, melted
  
• 2 teaspoons vanilla extract
  
• 1 1/2 cups chocolate chips
• (OPTIONAL) 1 cup "extras": raisins, dried cranberries or chopped apricots, chopped nuts, etc...
  

Preheat oven to 350ºF.
In a medium-sized bowl, combine the flour, wheat germ, cornstarch, coconut, oats, cocoa, baking soda, baking powder, and salt.

In a large mixing bowl, combine the sugar, flax, milk, melted margarine, and vanilla. Blend with electric mixer until well blended

Add the dry ingredients to the wet, and stir until combined, it will be very thick. If too stiff to stir, add a Tbsp. of milk JUST enough to make batter soft enough to stir. Stir in the chocolate chips and whatever "extras" you'd like.

Drop the batter by the heaping Tablespoon-fulls onto your baking sheets. Flatten a bit with back of spoon, they don't spread much.

Cook for 10 minutes or until firm looking, and 'done' (they will lose their "wet' appearance and look less shiny). I like mine pretty soft in the middle. Let set on cookie sheet until firm, about five to seven minutes then remove to cooling rack.

Valentine Peppermint Truffles

These are surprisingly similar to those famous "York Peppermint Patties", except they're entirely vegan. My kids and I love making them together because they're messy, sugar-y and covered with chocolate - what kid wouldn't like to make something like THAT!?

And if you're looking for a perfect use for last year's red, foil heart-shaped candy-box, try filling it with these babies.

Since it's close to Valentine's, I've been toying with making heart-shaped candy, but haven't actually done so. Yet. Stay tuned. These are SO easy, and really tend to impress the vegan-skeptics out there: another one of those "WHAT!?!?!? THIS is vegan?" type-recipes.

Peppermint Patties

• 1/2 medium baked potato or one small
  (out of the peel of course, mashed up, no butter or salt or pepper added, you need about 2.5 Tablespoons of mashed-up baked potato)
• 2 cups powdered sugar
  (more, if needed, and I usually do. You could use quite a bit depending on factors in your kitchen. Vegan powdered sugar is available at most Whole Foods, Trader Joe's and health food stores, though I admit I'm not one of those overly sugar-concerned vegans. I usually just try to avoid cane sugar which is more likely to be bone-char processed. Beet sugar is not bone-char-processed, and is what most store-brand sugar is actually derived from. Your call. )
• 1 1/2 tsps peppermint extract
  (make sure this is real PEPPERMINT extract, not the nasty-tasting "mint-flavoring" or mint extract that is usually part spearmint and a bit on the bitter side)
• 2 tbsp soymilk powder
  (if you can find it, it makes the finished product drier, smoother and easier to work with - but isn't absolutely essential)

Line a cookie sheet with foil.
Make sure your baked potato is mashed up very smooth, with no small lumps or anything.
Add all ingredients together and mix well until a stiff candy filling (fondant) forms. Add additional powdered sugar until it becomes mold-able like playdough. The sugar amount can vary a bit. When the fondant is holding shape, take about a tablespoon of the mixture at a time and form into balls. Place them on the cookie sheet and press them down into a patty shape. When all are formed, place in the freezer for a few minutes until firm.

Chocolate coating

2 cups chocolate chips, or finely chopped dark chocolate of your choice
2 tbsp. Earth Balance

Melt the chocolate with the margarine in a double boiler or a small pan balanced in a large pan of boiling water. Don't let ANY water get in the chocolate.

Remove patties from the freezer. Dip the patties in the chocolate and place back on the wax paper. (For the dipping, I take a wooden skewer, poke the candy onto the end of it and then dip and remove with a flick of the finger. You have to figure out what method works for you. It is the only difficult part and MUCH easier to actually DO than to explain).
When all are coated, place in the refridgerator until chocolate is set. Keep stored in the fridge.

Poor (Vegan) Man's Almond Roca

My sisters swear this is a "secret family recipe, but 3,000 pages with the same recipe are only a Google-click away, so either someone's given away our family "secret" or (*gasp*) we've been duped... Seriously I think this recipe, or variations, have been around forever.

For the un-initiated "Almond Roca" is actually the Pacific Northwest's famous foil wrapped almond-and-chocolate covered buttercrunch toffee in the trademark pink can. These candies are insanely good, but sadly, every single variety is buttery, chocolate-y and so very un-vegan... as are the copycat "Poor Man's" recipes across the Internet.

So what's a chocolate-nut-toffee-loving vegan blogger to do, but try this recipe with somewhat more animal friendly ingredients? I think the results speak for themselves. This took a couple rounds to get "just right". The addition of coconut oil helps the margarine behave and cook up more like butter. I don't quite know the science behind that, but perhaps Alton Brown could tell me. One warning. Immediately freeze 3/4 of this recipe or you'll nibble at it all night long, it's that addicting....

Poor Man's Vegan Roca

• 1 sleeve Saltine crackers (most varieties are vegan)
• 3/4 cup vegan margarine (I have had the best luck with Nucoa or Willow Run Sticks; a soft, tub margarine will NOT work here)
• 1/4 cup coconut oil
• 1 cup brown sugar (you can use white, but I like brown better)
• 2 cups vegan chocolate chips (we prefer Guittard semi-sweet - MUCH better than most health food store brands, though the "Enjoy Life" brand is a good option too)
• 1 cup lightly toasted sliced almonds or pecans

Preheat oven to 350. Line a jelly roll pan (cookie-sheet with edges - I always have people ask what this is) with foil and spray with cooking spray.

Arrange crackers on foil to cover bottom of pan.

In saucepan, melt coconut oil, margarine and sugar. Boil just for 2 minutes, then pour over crackers and quickly spread evenly to cover all crackers.

Put in oven and bake for 7 - 10 minutes until light tan and bubbly.

Remove from oven and immediately sprinkle chocolate chips over the cracker mixture. Wait a moment or two and chips will melt. Spread evenly with a spatula. Sprinkle with nuts and press nuts in to make them stick to chocolate. Cool in fridge until completely hard. Break into pieces.

.

Try not to eat it all in one sitting. Keep extra (AS IF!!) in the fridge, it melts easily.

Because We All Need A Little Chocolate ... or Fudge...

We were in the mood for chocolate and peanut butter last night.

Sometimes these cravings just have to be dealt with in the fastest and easiest way possible...























Quick and Easy Chocolate Peanut Butter Fudge

**Warning, "Health Food" this is NOT!!

3/4 cup vegan margarine -- (We use Willow Run for this, definitely works the best)

1 cup peanut butter --(If you're using "natural" peanutbutter, this works best with as little oil as possible stirred into it. Great recipe for that dry crumbly stuff in the bottom of the jar. I use whatever peanut butter we have around...)

2 2/3 cups confectioners' sugar (or "powdered" or "icing" sugar. Yes, it's possible to find non-bone-char -vegan-confectioners sugar)

1 cup chocolate chips (vegan)

1/2 cup chopped peanuts (optional)

Instructions:

Lightly grease a 9x9 inch baking dish.
In a saucepan over low heat, melt margarine.
Remove from heat and stir in peanut butter until smooth.
Stir in confectioners' sugar, a little at a time, until well blended.
Stir in chocolate chips and nuts if you want. Pat into prepared pan.
Chill until firm. Cut into squares.

Yes, it's that easy. Enjoy.

Chocolate Makes Any Crisis Better.

So I HAD to make brownies today. Oooey-gooey with decadent chocolate frosting.
Doesn't chocolate always make ya feel better? (Even if the picture's crappy?)

See, the engine on my very old van finally bit the dust in a horrible, oil-dripping, green-smoke belching death-gasp.

And it's not even remotely worth fixing. And we are not in a position to do the car-free thing. I needed a LOT of chocolate! And a reliable vehicle.

Nothing to do but suck it up, and go car shopping. Which I hate. And cannot afford. Really. Mucho tears and hand wringing.

Somehow, the Higher Powers were smiling on me, because not only did we find truly an unbelieveable deal (with only slightly painful payments) - but it actually fits my long-legged family and our soccer/camping/T-ball/picnic/dog-show/more camping/car-pooling/Costco-shopping/home-improvement/bulky garden project lifestyle.















Behold, our new (OK, used!!) Mitsubishi Outlander Crossover SUV. (Whatever all that means).

Yes, I fantasize about a cute, little hybrid; but size, reality and budget tend to get in the way there... still, someday...
It actually qualifies as a Partial Zero Emissions vehicle (which is a good compromise at this point) and gets respectable mileage (we've gotten 29+ hywy so far) - far better than the guzzler-van. I can't complain a whole lot. I miss my funky "Vegetarian" bumper stickers and crappy DVD player. But this car?van?SUV?thing is sorta growing on me too. And has a mind-boggling stereo. So, there ya go. I'm feeling better, the chocolate's kicked in.

Here's my daughter's top-secret brownie recipe should you be in similar crisis or just need a choco-fix, which is a crisis in itself:

Olivia's Super-Chocolate Brownies

1/2 cup melted coconut oil (you can use canola oil but the texture will be different)
1/4 cup honey (*gasp*) or agave nectar (or, since it's expensive and I'm not crazy for it anyway, we usually use maple syrup)
1/4 cup soymilk
1 1/2 tsp vanilla
1 cup unbleached white flour
1/2 cup Hershey's Extra Dark cocoa powder
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup semi/sweet chocolate chips (We use Guittard)

Preheat oven to 350.
Lightly oil an 8 inch square GLASS pan.
Put the oil, maple syrup , soy milk and vanilla in a medium bowl and whisk to combine. In a separate bowl whisk together the flour, cocoa, sugar, baking powder and salt.

Fold the dry ingredients into the wet mixture with a rubber spatula. Don’t overmix. Fold in the chocolate chips.
Put the batter in the pan and spread it out evenly. Bake for 35 minutes.
Don't overbake. When STILL WARM but not hot, cover with frosting. Cool until frosting sets before cutting.

Frosting: (easier than it sounds)
1 cup sugar
6 tablespoons corn starch
4 tablespoons Hershey's Dark cocoa
1 cup water
1/2 teaspoon salt
2 tablespoons coconut oil
1/4 cup chocolate chips
1/2 teaspoon REAL vanilla extract (the fake ones just taste bad here)

Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan.
Whisk in the water, this is hard to do unless you sift the cocoa and sugar first. Heat over medium until it gets thick and starts to boil - which does NOT take very long.

Watch it really careful and just boil a minute or less. Remove from heat and stir in the coconut oil, chocolate chips and vanilla. Cool a bit and spread/pour over brownies.