Double Chocolate Muffins

Why stop at single chocolate when you can go double chocolate? We reeealllly liked these. They're obviously closer to a dessert than a breakfast item and that's what we used them for: snacks and after dinner dessert. I opted to sub in some whole wheat flour in a half-hearted effort to wholesome them up, and although it was probably a lost cause health-wise, I really liked the extra texture it added. And by leaving some of the white flour, they still retained an overall light and tender consistency. I think all whole wheat, for a more dense muffin, would work wonderfully as well. Perhaps working in some applesauce in place of the some of the oil would also be a decent alternative.

Totally worth the splurge and my brain would like to think they're still better than a cupcake, so there.

Double Chocolate Muffins

{Slightly adapted from Mels Kitchen Cafe. Makes 24 regular size muffins}

1 cup whole wheat flour

1 1/4 cup white flour

3/4 cup baking cocoa

1 1/2 t baking soda

1/2 t salt

3 eggs

1 cup light sour cream

1/2 cup water

1/2 cup milk (Come to think of it I may have accidentally left this out-and shockingly they were fine! How funny!)

1/2 cup vegetable oil

1 t vanilla

1 cup milk chocolate chips

Preheat oven to 325 and line 2 12-spot muffin tins with cupcake liners, each sprayed lightly with cooking spray.

Combine dry ingredients in mixing bowl and then add chocolate chips and toss. In bowl of stand mixer combine all wet ingredients. When mixed well pour all dry ingredients in at once and mix briefly on low. You don't want to over-mix muffins, so it's OK if the wet and dry ingredients don't look as combined as you think they should. Stop just short of your mixed comfort level!

Scoop batter into prepared muffin tins-1/2 to 2/3rds full. Bake at 325 for 16-22 minutes. (The original recipe says 16-18, I checked at both 16 and 18 and still kept them in 2-4 minutes longer). They're done when a toothpick test comes out with a few moist crumbs. Remove tins from oven and cool on wire rack. I think they're best at almost room temp, when the chocolate chips are just starting to harden again.

Keep leftovers in an airtight container on counter for up to 2 days.

Tropical Green Smoothie

I've come late in the game to the whole green smoothie fad. (I seem to come late to a lot of things: pinterest, avocados, mushrooms, running, school pick-up the list goes on) But at least I have come and I dare say no one would challenge that I've embraced it whole-heartedly, think kale, spinach, flax seed, wheat germ, groats and the like. Better late than never then? And after a dozen misses in the kitchen lately (yummy keepers of meatless meals are hard to come by, man or things that were scrumptious but we ate them instead of photographing them so we'll have to catch them next time around), sprinkled with a couple cookie failures (really?) smoothies and snacks are about the only things we're getting right around here. But as the baby and I gulped this one down, I realized "hey this is actually worth sharing"!

This smoothie is full of sweet tropically goodness and spinach. I used to be afraid of the green and masked it with blueberries and pomegranate juice and still do because that's a tasty combo, but now I also say embrace the green! Let all that healthy, leafy green goodness stare you in the face. So here you go, a kitchen success. Now if I could just gets my hands on a vitamix...

Tropical Green Smoothie

{Lightly adapted from Two Peas and Their Pod-as an aside: I think some coconut in this would be tasty and while I used canned pineapple as it was what I had on hand, fresh pineapple would be even better}

1 cup vanilla almond milk

1 cup pineapple (canned or fresh-if canned may want to add some of the pineapple juice)

1 cup frozen mango

1 banana

2 cups fresh spinach

1/2 cup crushed ice

Not exactly rocket science here-blend up all the non-frozen items till smooth, then add the frozen (mangos and ice) till smooth again. Drink immediately.

Snack Time: 2 Ingredient Fruit Dip

This is really more of an idea than an actual recipe. I've had be sure to have 4 servings of fruit each day this week and while that's never a problem for me--it is yummy sweet fruit after all--it's nice to mix it up a bit. Most fruit dips I've come across are tasty and wonderful because of a sugary something and you betcha I'm a fan of that. But in consciously watching my sugar consumption I've had to think outside the box a bit. I found this idea on pinterest and we're already a houseful of fans. 2 ingredients: vanilla yogurt, peanut butter, and voila you're done. I've yet to try almond butter in any form, but might need to add it to the grocery list and see how well it takes the place of peanut butter sometime. Snack time has reached new and healthier heights, yay!

Peanut Butter Fruit Dip

Fruit of choice-apples seem to the obvious what with the peanut butter and all

2 parts vanilla yogurt (we go greek) to 1 part smooth peanut butter (or almond butter?)

Basically I just plop 2 heaping spoonfuls of yogurt and 1 heaping spoonful of peanut butter in a small bowl and stir to combine. Serve with fruit of choice. Enjoy!

Back to School...Snacks

This final Back to School food post is all about those ever elusive snack ideas. Our kids are asked to bring a snack in addition to their lunch each day, not to mention they're always hungry right after school. We'll see if I can occasionally provide something a little more homemade for the sake of nutrition and these might just be some good options:

At School Snacks...

Homemade Granola Bars: We are granola bar fans in our house and for as much as we eat and buy them, I'm sorry to say I've never tried my hand at actually making them. Well this is the year! Chewy Granola Bars & Coconut Granola Bars are 2 options I plan to try.

Ham and Cheese Roll-Ups: As I've already mentioned numerous times, the kids aren't big sandwich fans. But if you take the bread out of the equation they've always really liked these. Although they are a good stand-in for lunch, I think they're an equally easy snack to pack along with lunch. Use your favorite thin-sliced lunch meat and favorite hard cheese (colby-jack, monterey jack, cheddar). Slice cheese into 3 inch or so long "sticks" and wrap lunch meat around each stick.

Sour Cream Fruit Dip: Fruit is an easy no-fuss at school snack and it's made all the better by sending along a little container of this dip. Cherries, strawberries, and sliced apples would all be good options for the fruit.

Jam Pockets, Etc.: I like that these are self-contained equaling low mess and that there are different flavor combos suggested both sweet and savory depending on your mood and kids likes.

Peanut Butter Power Balls: These are interesting and definitely something the kids could help make.

1 cup peanut butter
1/2 cup non-fat dry milk powder or soy protein powder
1/2 cup raisins or mini-chocolate chips
1/4 cup honey
Graham cracker crumbs

Mix all ingredients expect the graham cracker crumbs in a large bowl. Shape mixture into 1-inch balls. Roll in crumbs and refrigerate (or freeze; they will thaw by snack time)

After School Snacks...

Since we all know we're just about to make and eat dinner, an after school snack should be quick to make with minimal help from Mom and not a meal in and of itself. I think these might fit the bill.

Creamy Cheese Cinnamon Toast: These could easily be a great breakfast option too and I like that they take the idea of cinnamon toast a bit further with the addition of cream cheese.

Chocolate Banana Quesadillas: Umm, yes please! and use nutella instead of chocolate chips and you've got snack-time bliss, mom included!

Mini Tortilla Cheese Pizzas: Although I've already admitted my kids aren't pizza fans, they are mexican food fans so we'll see how these go over. And what a great at home lunch option for days off school or weekends.

And 3 drink/smoothie options:

The Purple Cow: My memories of this drink are vivid! When I was little (1st grade, kindergarten, and younger) I went to a lovely daycare and this drink was occasionally served during snack time and I kid you not it's the only thing I remember about the food there. It must have made quite an impression if I'm still remembering it over 25 years later! I will most definitely be making this for my kids and if we're feeling extra naughty we might just throw some vanilla ice cream in there!

Kiwi Grape Smoothie

Cherry Chocolate Smoothies:

Combine 1 cup low-fat milk, 1/2 cup vanilla low-fat yogurt, 1/2 cup frozen or fresh pitted cherries, and 2 tablespoons dark chocolate chips in a blender or food processor and mix until smooth.

And just a few extra no-explanation needed ideas that are possibly a bit out of the ordinary:

Mini muffins, mini bagels with cream cheese, chips and salsa, 100 calorie microwave popcorn, hard-boiled egg, carrot sticks & hummus, sugar snap peas & ranch

Happy Snacking!