Snack Attack: Chocolate Chip Raspberries

Looking for a snack, your tempted to eat that chocolate bar, and you know you shouldn't - but you want that chocolate fix.

For a quick and easy, healthy snack - with your little chocolate fix, try this simple idea.

THREE EASY STEPS -

1) Get fresh raspberries
2) Get chocolate chips
3) Stuff one chocolate chip in however many raspberries you want for you snack.

AND YOUR DELICIOUS SNACK IS DONE!  (and you still get your chocolate fix).

These are absolutely amazing and its the perfect amount of sweetness.

Enjoy,

OOEY GOOEY FUDGEY LOVEY HOMEMADE BROWNIES

I think my favorite thing about having Adam as my hubs, is the fact that I can make anything and he will eat it - ALL OF IT.  So, on the bright side, in my fitness journey, I won't feel as bad, because Adam eats most of it, before I get a chance to.  This is not a healthy post, guys.  I repeat -

THIS IS NOT A HEALTHY POST - BUT IT IS OH SO GOOD, IT SHOULD BE ILLEGAL.

I was inspired by today's blog post, because Adam is sick...sad face, I know.  But, when he is feeling really sick, I know that what makes him happy - my baking.  So, in honor of my Granny, I tried to remember her brownie recipe that she had in her cookbook, oh so long ago, when I would spend my summers at my grandparents house in Maine, with my foot stool, on my tip-toes, hovered over her mixing bowl, so intrigued by the magic she was concocting.

Grab your apron, slap a little flour on your ass or have your lover do it for you (wink wink), and lets get down to baking.

OOEY GOOEY FUDGEY LOVEY HOMEMADE BROWNIES

Ingredients:

           

            Brownies –

-       2 sticks unsalted butter

-       8 ounces, semi-sweet chocolate (2 boxes Bakers Chocolate) – chop it up

-       1 ¼ cup all purpose flour – sifted

-       2 Tbls unsweetened cocoa powder – sifted

-       1 tsp salt

-       2 cups sugar, divided

-       2 Tbls brown sugar

-       1 tsp vanilla

-       4 large eggs – room temperature

-       Chocolate chips - optional

            Chocolate Frosting –

-       3 cups powdered sugar

-       ¼ cup unsweetened cocoa

-       ¼ cup unsalted butter – room temperature

-       ¼ cup milk – room temperature

-       ½ tsp vanilla

Directions:

1)   Melt the butter and chocolate together in your double boiler, medium heat. (Or a pot with water in it with a stove proof bowl on top) Make sure that the water does not touch the bottom.  I did one stick of butter with one box of chocolate. Set aside for about 10 minutes.

2)   Line your pan (I used a 9x9) with aluminum foil – covering all sides.  Preheat your oven to 350 degrees.

3)   In a medium bowl, add the sifted flour, cocoa powder, and salt.  This makes for a fluffier batter.

4)   Whisk 1 cup of the sugar, and vanilla into the chocolate/butter mixture until the sugar is dissolved. (About 30-45 seconds)

5)   In another bowl, add your remaining sugar, and the 4 room temperature eggs, use an electric mixer to blend together. 

6)   Pour half of the egg mixture into the chocolate/butter mixture and whisk constantly.  When whisking constantly – this prevents the eggs from setting because of the heat. (Basically, this means it turning into scrambled eggs)

7)   Back to your bowl of the other half of the egg mixture – whip on high for about 3 minutes, until it is thick, doubled in volume and pale. (See in photos)

8)   Pour chocolate mixture into the whipped eggs and fold together. When the eggs are almost in completely incorporated, gently fold in the dry ingredients (I added it in thirds)

9)   Pour the batter into the prepared pan.  Bake for 35-40 minutes.  Stick a toothpick in there and when it comes out with a few crumbs, you are good to go.  If you need to – wiggle the toothpick around in order to see inside to make sure it didn’t look like soup.

10) When done – cool on rack.  After cool, frost with frosting (optional)

For the Frosting:

1.     Sift together the powdered sugar and cocoa powder (if you don’t have a sifter – you can add it to the bowl and use a whisk – it works the same)

2.     In a separate bowl beat your butter until creamy (about 2 min).

3.     Alternately add your milk/vanilla* and the dry ingredients.   Once incorporated, beat on high for 2 minutes.

* Pre-mix your milk and vanilla

WHAT ARE YOU WAITING FOR?!? GO MAKE 'EM!

But, first - if you love these, try some of these out:

Dark Chocolate Sea Salt Caramallows

Sea Salt Chocolate Chip Cookies

Reesee's Protein Shake : Post Workout

Moving to Winston-Salem has provided me with the time and energy to better myself by eating healthier, working out more, and living a happy life.

Running (almost) everyday has been great.  But, just cardio isn't always going to help you slim down and tone up, so be sure to get your weight lifting in as well.  Even if you can't leave the house because you have stuff to do, or you don't like leaving, you can use a simple toning band, and go and get yourself 5-pound dumbbells.

If you need a little help along the way, inspiration, diet plan, workout plan, y'all should go visit my girl Rachel.  She is absolutely amazing, and has transformed peoples lives.  Check her out on her website, Rachel Nicole Fitness.

On with the shake!  I normally don't always have a protein shake, but whenever I don't have time for a meal, with my job, like if I have a morning workout, I'll make my shake in my Ninja, and get going.  Ninja provides a quick and easy transport of any shake, or smoothie.

Y'all this is super delicious and I know you will love it!  Let me know what y'all think!

Lipstick and Squats,

Espresso Yourself at Amelie's

This is the beginning to the National Anthem of France.

Being in Charlotte for the past 4 years has given me the ability to find my favorite coffee shops in the Queen City.  And I have to say that one of my favorite places is Amelie's French Bakery of NoDa; this 24/7 bakery is the best thing on the planet, best coffee, best pastries and the BEST macaroons that I have ever eaten.

Y'all need to get your butts down there.  If you're not a coffee person, then there is tea, there is water, there is anything delicious!  And if you don't want a beverage, their selection of deliciousness is out of this world.  From their world famous Salted Caramel Brownies, to their Chocolate Mousse Cup, Macaroons, or Chocolate Croissants...if you can't tell I kinda love chocolate.

In the picture above, I tried their newest Mocha, and it is beyond fabulous, guys!  It is called the Rose Mocha, they put their homemade rose syrup in their yummy mocha and create an explosion of flavor in your mouth!

And I know you're wondering what that chocolaty thing is behind that coffee, and that y'all is the Triple Chocolate Cake.

Amelie's is my little indulgence, and the first place I want to take my friends who visit me in the Queen City.  One of my best friends, Sydnie, came to visit me, so Adam and I took her and her man to our favorite hot spot! 

From left to right :: Joanna, Me and Sydnie

Doesn't this just make your mouth water, y'all?!? Get on over to Amelie's! :)

PS - I had this snicker doodle-chocolate macaroon and it was phenomenal!  It tasted like Cinnamon Toast Crunch with chocolate...it was heaven!

Guys, life begins with coffee and a tasty croissant.

Quick and Healthy Snack ATTACK!

Happy 'Skinny' Sunday!

So, you're looking for a snack, but you want something healthy?

You don't want to go to that snickers bar in your pantry, or those chips, or cookies.

I have the solution for you, a quick and easy, and HEALTHY alternative to a lovely sweet snack.

I don't know if there is a name for it, I don't believe there is.  Well, what about A(p)BC Healthy Snack?

It's as easy as ABC and only takes 1-2-3 INGREDIENTS! Did anyone else sing the Jackson 5 song?

What you need ::

a) Apples

b) Peanut Butter

c) Chocolate Chips

Directions ::

1. Take an apple of your choosing (Granny Smith, Golden Delicious, or Gala), and cut into pieces.
   
   
   
2. Take as much peanut butter as you want, I did about 1 Tbls. put in the microwave for 15 seconds, take out, stir a little, if not fully melted put back in microwave for another 15 seconds.
   
   
   
3. Pour the melted PB over the apples.
4. Take your chocolate chips (I used mini) and sprinkle over the apples and PB.  I used about a 1/2 Tbls.

BAM! You're done! You just created a fantastic snack!  This could be a great pre or post workout meal or just a snack whenever you wanted.  Stay healthy my friends.

Lipstick & Squats,

Skinny Bitch :: Peanut Butter Banana Muffins

Happy 'Skinny' Saturday, Y'all!

What you need ::

·      2 large bananas, mashed (no chunks)

·      ¼ C. honey

·      ¼ C. dark brown sugar

·      ½ C. vanilla Greek yogurt (Activia Greek)

·      1 egg

·      1/3 C. milk

·      ½ C. peanut butter (creamy)

·      2 tsp. pure vanilla extract

·      1 ¾ C. flour

·      1 tsp. cinnamon

·      1 tsp. baking soda

·      1 tsp. baking powder

·      ¼ tsp. salt

·      1/3 C. heaping of any chocolate chips

Directions ::

1)  Pre-heat oven to 425F degrees.  Grease your cupcake/muffin pan.

2)  In bowl, whisk together, bananas, honey, sugar, yogurt, egg and milk. Once pretty well combined, stir in the peanut butter and vanilla. (Make sure there are no clumps)

3)  In a separate bowl, whisk together the flour, cinnamon, soda, powder, salt and chocolate chips.  Pour peanut butter mixture into the flour mixture, and whisk together until well incorporated.  Do NOT over stir; it will be a thick mixture (as seen in photo).

4)  Fill the muffin pan a little over ¾ of the way in each.  Bake for 5 minutes, at the 425F.  Keeping the muffins in the oven, reduce temperature to 350F degrees and bake for an additional 12 minutes.

* Drizzle with melted peanut butter (if desired)

* Muffins stay good for up to 3 days.

Lipstick & Squats,

Dark Chocolate Sea Salt Caramallows!

I know you are already intrigued by the title, believe me, I was too!  While working out, eating healthy, and seeing ALL of those beautiful, yummy sweets recipes, it was difficult to not try one out for y'all!

If you are a caramel lover, or a cow tail lover, then THIS is the recipe for you, and it is delish!

I found this recipe on Pinterest, which lead me to the recipe, here.

Y'all, this recipe gives us a caramel that we can make in 6 MINUTES!!!

YES, you read that correctly SIX MINUTES!

And it doesn't burn, like it would on the stove!

Here we go, guys!

Chocolate Dipped Caramallows

For the Caramel ::

1/4 cut unsalted butter (half a stick)

1/2 cup sugar

1/2 cup dark brown sugar

1/2 cup light corn syrup

1/2 cup sweetened condensed milk

For Everything Else ::

mini marshmallows

10oz. dark chocolate, melted and tempered (I got two bags, just in case - which I needed.)

Sea Salt - not fine, if you can find flaked then that would be great

Step One ::

Before y'all get started, prepare a 9X9 pan by placing parchment paper in it to cover all sides.  From the original recipe, she recommends to put them in both directions, but mine fit perfectly without it being both.  THEN MAKE SURE YOU GREASE THE PARCHMENT PAPER, with nonstick spray or butter. (I used wax paper, and it didn't go so well, so make sure it is good quality)

Step Two ::

Put the butter in a medium microwave-safe bowl. Microwave until melted; about 35-40 seconds.

Next, add the sugars, corn syrup, and sweetened conduced milk to the butter and stir until well combined.  

Microwave for 2 minutes.  Take out and stir.

Microwave another 2 minutes. Take out and stir.

Microwave for a third time for 2 minutes. Take out and stir.

Then, pour IMMEDIATELY into the pan.

Tilt pan to make sure it is in corner, and tap the pan firmly on your counter, to make sure it's level.

Set aside for 1 hour.

Lift out the cooled caramel, place on counter and cool for an additional hour.

Step Three ::

Take a sharp, greased knife, and cut the caramel into 1 inch squares.

Step Four ::

Take a cookie sheet, and line it with parchment paper.  

Next, take a caramel square, stick a marshmallow in the middle and pinch all corners together (like a wanton) and then roll into a ball in your palms.

Press gently between your palms, then place on baking sheet.  (you will see the marshmallow fluff back up, it's okay!!)

Step Five ::

Refrigerate for 30 minutes. 

Step Six ::

Make sure that you melted your chocolate!  Then start taking your caramallows and drop them in the chocolate, one at a time.

Then, using a dipping fork (a plastic fork with the center tines snapped off) remove and gently tap off excess chocolate.  

Transfer onto parchment paper.

Sprinkle with a touch of salt.

Step Seven ::

Refrigerate caramels 15 minutes, until the chocolate has set.  

Store at room temperature.

BAM! There you go!  You just made, homemade Caramallows!  WHOOO! Go you!

A balance diet is chocolate in both hands. <3