S'mores Rice Krispie Treats

November 04, 2014


There was actually no firewood allowed where we were camping in Big Sur so I came home with a lot of s'more making materials! So I decided to make some S'mores Rice Krispie Treats – omg yum. I remember attempting to make rice krispie treats as a kid. I melted the marshmallows in a pan but forgot the butter which made for a a huge mess – I also happened to use a nonstick pan to melt the marshmallows so everything was stuck and burnt onto the pan. I think that was the last time I tried to make them on my own. I'm older and wiser now – these were easy to make! I actually made this twice since I've been back the recipe I'm sharing is the doubled version because I liked how it made thicker squares. If you don't want to make that much you can cup the recipe in half for 1 inch thick squares.


S'MORES RICE KRISPIE TREATS print this recipe!
INGREDIENTS
1 stick of unsalted butter
24 jumbo marshmallows
2 tsp vanilla extract
6 cups Rice Krispies
6 graham crackers, crumbled
1 1/2 cup mini marshmallows
1 1/2 cup chocolate chips
PREPARATION
1. Oil a 9x9 pan and set aside. In a large bowl combine, rice krispies and graham crackers. Keep mini marshmallows and chocolate chips nearby.
2. Melt butter over medium heat, once butter has melted add vanilla extract and turn heat to low. Add jumbo marshmallows – continuously stir the marshmallows until mixture is smooth.
3. Mix the melted marshmallows together with the rice krispies and graham crackers – then add addition marshmallows and chocolate chips (I add this a little after so it isn't so hot and some pieces melt but not all).
4. Mix well and then transfer mix into 9x9 greased pan. Oil your hands and lightly press the mixture into pan. Allow treats to set for 20 mins, remove and cut into 16 pieces.

PHOTOS BY JENNIFER CHONG


The Easiest Pear Tart with Honey

October 16, 2014


I made these apple tarts awhile ago and still to this day I still think they are one of the easiest desserts to make. I was in need of a quick dessert solution the other day so I tried this again but with pears and honey – I am completely addicted. I used no refined sugar in this version but the sweetness of the pear and the honey on top makes the perfect sweetness combo in my mind. Give it a try and let me know what you think!



PEAR TART WITH HONEY print this recipe!
INGREDIENTS
Puff Pasty thawed and refrigerated
3 Pears, thinly sliced
2 Tablespoon of Unsalted Butter
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1 Seeds from Vanilla bean Pod or 1 Teaspoon Vanilla Extract
Honey to drizzle on top
Flour for work surface
PREPARATION
1. Preheat oven to 400º. Lightly flour your work surface – cut puff pastry into 4 parts or your preferred shape. Toss together cinnamon, nutmeg and pears.
2. Alternate pears in a wave like pattern on top off the puff pastry leaving 3/4 of the edge exposed. Place puff pastry with pears on top of parchment lined baking sheet.
3. In a small bowl combine melted butter and vanilla together. Brush the top of the pears and the exposed puff pastry and bake for 15 minutes or until edges are slightly brown.
4. Remove from the oven and allow to cool for a few minutes and then drizzle honey on top of tarts!

  / blog.jchongstudio.com
  / blog.jchongstudio.com




PHOTOS BY JENNIFER CHONG

Blueberry Banana Loaf (Gluten Free/Paleo)

July 08, 2014

Blueberry Banana Loaf - GF/Paleo
Did you all have a great 4th? I sure did – fun, sun and some volleyball! July is national blueberry month, so I'm celebrating! A couple of weeks ago I shared with you my go-to lunch lately the blueberry chicken salad sounds like you all loved it so today I wanted to share with you a Blueberry Banana Loaf (Gluten Free and Paleo!).

Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
I think blueberries, watermelon and nectarines are my some of my favorite fruits. I could eat any of those by the gallon in one sitting...okay maybe not a gallon but at least half! (Though if you challenged me in a watermelon eating contest I might win.) Did you know eating blueberries have all sort of benefits; low in fat, full of dietary fiber, anti-inflammatory properties and packed with vitamin C! Incorporating blueberries in your diet can help you make small steps towards a healthy lifestyle. Hop on over to the Blueberry Council website here, to get the full recipe for this guilt free Blueberry Banana Loaf. I know I need some guilt free things after last weekend.

Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo  / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com

Blueberry Banana Loaf - GF/Paleo
Check out lots of great recipes incorporating blueberries on the Blueberry Council website and start making #littlechanges today! Share what #littlechanges you are making to live a healthier lifestyle using the #littlechanges.



PHOTOS BY JENNIFER CHONG


Berry Crisp w/ Vanilla Ice Cream

July 01, 2014

Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com
July is here! What do you have planned for your 4th celebration? Last year I made this Berry Crisp dessert for a dinner potluck. It was a big hit so I wanted to share it again. I'm headed to the beach for some fun volleyball games and beach potluck. Stay tuned for what I'm bringing.

Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com
Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com

Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com
Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com


BERRY CRISP W/ VANILLA ICE CREAM print this recipe!
INGREDIENTS
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
3 cups fresh blueberries
3 cups of raspberries
1/4 cup lemon juice
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking rolled oats
1 1/4 teaspoons ground cinnamon
1/2 cup cold butter
Vanilla ice cream, for serving
PREPARATION
1. Preheat oven to 375º F.In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries, raspberries and lemon juice and gently combine. Spread berry mixture evenly in an un-greased 3-quart rectangular baking dish. Set aside.
2. For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture. (If you don’t have a pastry blender you can use two knives or your hands, but try to keep your hands cool!)
3. Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream.
PHOTOS BY JENNIFER CHONG


Cocoa Cinnamon Cayenne Covered Almonds

June 19, 2014


I'm wandering around the Grand Cayman islands this week with Travel Mindset. Can't wait to share all the fun with you when I get back. For now I leave you with some easy to make snack ideas.

  / blog.jchongstudio.com
  / blog.jchongstudio.com

COCOA CINNAMON CAYENNE COVERED ALMONDS print this recipe!
INGREDIENTS
2 cups of raw Almonds
1/2 teaspoon of Salt
2 tablespoons Olive Oil
3 ounce of Dark Chocolate
2 tablespoons Cocoa Powder
1/2 tablespoon of Cinnamon
1/4 teaspoon of Cayenne Pepper
PREPARATION
1. Preheat oven at 350º. In a small bowl toss almonds with olive oil until well combined. In a baking sheet spread the almonds onto the pan and bake for 10-15 mins until golden. Once out of the oven sprinkle with salt and allow almonds to cool.
2. In a small bowl combine the cocoa powder, cinnamon and cayenne pepper. In another small bowl melt the dark chocolate – then toss almonds into chocolate mixture until well coated.
3. Toss the dry mixture until well combined and spread over a parchment covered baking sheet. I put my almonds in the freezer for a few minutes for the chocolate to cool. Store in an airtight container.

  / blog.jchongstudio.com
  / blog.jchongstudio.com


PHOTOS BY JENNIFER CHONG

Coconut Chocolate 'Truffle' Macaroon

March 06, 2014

Coconut Chocolate 'Truffle' / blog.jchongstudio.com
Have you guys ever had a Hail Merry Maracoon? They are flipping amazing. My no sugar perfectly chocolate go to fix. They are made with real simple ingredients so simple... I figured I could probably make them at home – cheaper and maybe even better! Perhaps it is a bad thing though because I can literally eat 20 of these in one sitting, probably more actually. I like to use Noble Maple Syrup and some good unsweetened cocoa powder.

I've been experimenting with different types of flavors – like strawberry. So far it hasn't turned out quite the same but when I find a new flavor recipe I like I will be sure to share. Would love to know what you think!

Coconut Chocolate 'Truffle' / blog.jchongstudio.com
Coconut Chocolate 'Truffle' / blog.jchongstudio.com
Coconut Chocolate 'Truffle' / blog.jchongstudio.com

COCONUT CHOCOLATE TRUFFLE print this recipe!
INGREDIENTS
1 Cup Shredded Coconut, unsweetened
1/4 Cup Coconut Oil
4 teaspoons Cocoa Powder, unsweetened
1 teaspoon Cinnamon
2 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
Pinch of Salt
PREPARATION
1. Add all the ingredients into a blender – pulse until combined. Scoop out with melon baller, shape truffles and place on parchment paper.
2. Refrigerate until firm – option, to sprinkle with cinnamon and cocoa before refrigeration. Enjoy!


Coconut Chocolate 'Truffle' / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Gooey Banana Chocolate Bars

February 26, 2014

Gooey Banana Chocolate Bars / blog.jchongstudio.com
I used to bake a lot – I made cakes for friends birthdays, cupcakes for parties and cookies just because. While I still bake, I do a lot more gluten-free and sugar free baking. What I've noticed is that I can put a little over or under and it doesn't really make a big difference. While I'm not saying you shouldn't follow the recipe – if baking isn't your thing, baking gluten-free and sugar free is a good place to start!

I really love these gooey banana chocolate bar recipe – it was one of those recipes where people didn't believe me when I told them it didn't have all the bad stuff. I like keeping these bars in the fridge so it stays nice and firm. When I left them in room temperature they became a little too gooey for my liking. Hope you all enjoy!

Gooey Banana Chocolate Bars / blog.jchongstudio.com
Gooey Banana Chocolate Bars / blog.jchongstudio.com
GOOEY BANANA CHOCOLATE BARS print this recipe! | adapted from i am the baker
INGREDIENTS
2 bananas
1/2 cup almond butter
1/3 cup pure maple syrup
2 teaspoon vanilla extract
1/2 cup almond flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
coconut oil for baking pan
PREPARATION
1. Preheat oven to 350º. Add all ingredients except for the chocolate chips to a food processor or high speed blender until evenly blended.
2. Pour the batter into an 8x8 oiled pan and top with chocolate chips.
3. Bake for 30-40 minutes until batter has firmed up. Allow the bars to cool before cutting and serving. I like to refrigerate the bars and then popping them out and cutting them! Enjoy.

Gooey Banana Chocolate Bars / blog.jchongstudio.com
PHOTOS BY JENNIFER CHONG


Double Chocolate Sea Salt Cookies

December 18, 2013

Double Chocolate Sea Salt Cookies / blog.jchongstudio.com
these cookies are some the best i've made recently, double chocolate goodness with an hint of salt. these cookies were super moist and soft – borderline brownie cookie. perfect for those chocolate lovers in your life. best of all they are gluten-free and taste like a real cookie! (at least i think so... as do my friends!) i liked mine topped with a bit of sea salt but i think a few peppermint pieces would be a perfect addition for the holiday.

Double Chocolate Sea Salt Cookies / blog.jchongstudio.com
Double Chocolate Sea Salt Cookies / blog.jchongstudio.com

Double Chocolate Sea Salt Cookies / blog.jchongstudio.com

DOUBLE CHOCOLATE SEA SALT COOKIES print this recipe!
INGREDIENTS
bittersweet chocolate bar (i used a 5ounce one but you could go up to 10!)
1 stick (8 tablespoons), cubed
1/2 cup of cocoa
1 1/2 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut sugar
2 eggs
1 teaspoon pure vanilla extract
PREPARATION
1. preheat the oven to 350º. divide chocolate bar in half and chop one half into very fine pieces of chocolate shavings and cut the other half into chunky pieces.
2. in a food processor (or blender) combine the almond flour, cocoa, baking soda, salt and sugar; pulse together.
3. combined cubed butter, pulse until a cornmeal type dough is formed. add eggs and finely shavings of chocolate, combined well then fold in chunky pieces of chocolate.
4. drop a tablespoon of dough a few inches apart on a baking sheet lined with parchment paper. bake 8-10 minutes – remove and top with a pinch of sea salt, cool, and enjoy!

Double Chocolate Sea Salt Cookies / blog.jchongstudio.com
Double Chocolate Sea Salt Cookies / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Coconut Marshmallows

December 10, 2013

Coconut Marshmallows / blog.jchongstudio.com
i made marshmallows! although when i was making them sometimes i felt like i was making tofu :) i don't really eat marshmallows often but when i saw this recipe i wanted to give it a try. it was actually pretty fun and easy to make and they would make nice little gifts wrapped up for the holidays. i'd like to make them again but a double batch so i can get big and fluffy marshmallows! i followed urban posers recipe exactly except i used knox gelatin because that what i had access too and it worked just fine. hope on over to her site to view the full recipe.

Coconut Marshmallows / blog.jchongstudio.com
Coconut Marshmallows / blog.jchongstudio.com

Coconut Marshmallows / blog.jchongstudio.com
PHOTOS BY JENNIFER CHONG

Ginger Molasses Cookies

December 02, 2013

Ginger Molasses Cookies / blog.jchongstudio.com
for thanksgiving i made these ginger-molasses cookies for my friends, really happy how they turned out, soft and chewy with a hint of ginger. not to mention they made my house smell warm and lovely. for recipes like this one i love using my blendtec, throw everything in and blend it up! though the batter is pretty thick, i think i may have made my blender work a little too hard! opps :P



Ginger Molasses Cookies / blog.jchongstudio.com
Ginger Molasses Cookies / blog.jchongstudio.com
GINGER MOLASSES COOKIES print this recipe! | adapted from grourmande in the kitchen
INGREDIENTS
1 cup almond butter
3 tablespoon of molasses
2 eggs room temperature
3 tablespoons fresh grated ginger
1/4 cup of coconut flour
1/2 cup coconut sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/2 teaspoon of salt
PREPARATION
1. preheat the oven to 350º and line baking sheet with parchment paper
2. in a bowl, mix together almond butter, molasses, eggs and ginger. sift together dry ingredients and combine to wet mixture, until well combined. batter will be thick!
3. drop the dough with a teaspoon or melon baller onto the baking sheet, 2 inches apart bake for about 8 minutes. allow cookies to cool on a baking sheet – they will initially be puffy, but will flatten. enjoy!

Ginger Molasses Cookies / blog.jchongstudio.com
PHOTOS BY JENNIFER CHONG


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