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


Bacon Chocolate

November 27, 2013


are we over the bacon and chocolate combo? well i went there again... i had some left over chocolate and not enough ingredients to make what i wanted so decided to throw together some bacon chocolate snacks. despite the craze i am still a fan of salty and sweet combos.

Bacon Chocolate / blog.jchongstudio.com
Bacon Chocolate / blog.jchongstudio.com

BACON CHOCOLATE adapted from bhg.com
INGREDIENTS
1 package of thick sliced bacon
2 tablespoon of maple syrup
4 ounces bittersweet or dark chocolate, chopped
handful of chopped nuts (your choice)
PREPARATION
1. preheat the oven to 375 degreesº. coat bacon with maple syrup then bake in a shallow roasting pan for 20-25 minutes or until crisp. once done allow bacon to cool.
2. line a baking sheet with parchment paper and set aside. in a small sauce pan heat stir chocolate until melted, then dip part of the cool bacon into the chocolate. if you are adding nuts sprinkle them on the bacon while the chocolate is warm! allow bacon to cool on lined baking sheet and enjoy!
PHOTOS BY JENNIFER CHONG

Lan's Macarons

October 29, 2013


i've never attempted to make macarons and honestly they tend to be a little bit of a hit or miss for me. they are so pretty and colorful but 8 out of 10 times i'm never that excited about them. i've had macarons in paris at laduree and my favorite ones to get in the states is at chantal guillon in sf.

Lan's Macarons / blog.jchongstudio.com
Lan's Macarons / blog.jchongstudio.com
my friend lan and i have known each other for over 10 years, we went to high school together... like 15 years ago! eek! after high school she went to on be a nurse and then quickly realized it wasn't the path for her. two years ago lan set out to follow her dreams with her fiance, jack at culinary institute of america. together they are a dynamic duo with jack's culinary degree and her pastry/baking degree they are planning on opening their shop in atlanta in 2014. i am super excited for both of them, their passion for cooking and eating is unwavering, wish they were closer so we could share our culinary adventures together.

Lan's Macarons / blog.jchongstudio.com
Lan's Macarons / blog.jchongstudio.com

since i don't know much about macarons, lan told me what i should be looking for "a macaron should have a slight crunch on the outside and inside should be chewy. look for a sheen on the shell, the texture and surface should be smooth".

Lan's Macarons / blog.jchongstudio.com
Lan's Macarons / blog.jchongstudio.com

LAN'S MACARONS print this recipe!
INGREDIENTS
macaron:
275g almond flour
250g powdered sugar
210g egg whites
210g granulated sugar
a few drops red or maroon food coloring gel

filling:
388g Butter
259g Sugar
129g Egg white
PREPARATION
macaron:
1. sift the powdered sugar and almond flour.
2. whip the egg whites with the granulated sugar to hard peak. Add the food coloring.
3. fold the almond flour into the whites in four addition.
4. fold the mixture until it's shiny and lava like.
5. pipe, banged the tray until the peak settled.
6. let it dry at room temp until you can lightly touch it. bake at 300F convection oven for 15 minutes

buttercream:
1. pour sugar in a pot and add enough water until it's wet sand like
brush down the sides of the pot with water
2. pour egg whites in the mixer and whip until slightly foamy. Leave it on the second to lowest setting to continue whipping
3. once the sugar gets to 237f turn off the heat (carryover cooking will bring it to 240). while the mixer is on high pour the sugar down the side of the bowl and whip until it gets to room temp
4. add the room temp butter in small portion. switch to paddle attachment. continue until the buttercream is a nice white color.

lan likes to flavor her buttercream with caramel, chocolate, strawberry purée etc!



PHOTOS BY JENNIFER CHONG

Coconut Banana Chocolate Chip

September 17, 2013


okay, i don't want to say this too loud but i think i'm ready for fall... or at least the 75º perfect la weather i remember. i spent a week in atlanta with old friends and celebrating my friends wedding, and welcomed whatever weather i was going to get. thankfully it was pretty nice, in the 80's but no humidity and it even cooled down in the evening. i was actually really cold sometime because they blast the ac everywhere you go and i'm not used to it! now im sitting in vegas where the weather is 97º. with all this heat, i never wanted to turn on the oven, but if there is ac in the house it's all good.

i've been craving chocolate chip cookies lately, but when i bake at home i challenge myself to make baked goods sans refined sugar and gluten. really happy with how these came out, perfectly moist and sweet. they will definitely be on the dessert rotation from now on. what i love about these cookies is even my non paleo, gluten-free friends love them! so you can enjoy a tasty cookie without all the bad stuff!


Coconut Banana Chocolate Chip Cookie / blog.jchongstudio.com
Coconut Banana Chocolate Chip Cookie / blog.jchongstudio.com


COCONUT BANANA CHOCOLATE CHIP COOKIE print this recipe!
INGREDIENTS
1 cup coconut flour
1 teaspoon baking soda
pinch of salt
4 eggs
1 vanilla bean pods
2 tablespoon of vanilla extract
2 tablespoons of honey
1/2 cup of melted coconut oil
3 bananas - smashed
1 1/4 cup of chocolate chips (I like Enjoy Life Mega Chunk Chocolate)
PREPARATION
1. preheat oven to 350º
2. in a bowl combine all of the dry ingredients – coconut flour, baking soda and salt and set aside.
3. in another bowl mix smashed bananas, 4 eggs, vanilla extract, honey, and coconut oil until combined, then add in vanilla bean pods. once mixture is combined, fold in the chocolate chips.
4. spoon cookie dough onto a baking sheet lined with parchment paper – once you've spooned these on I like to use a spatula to 'flatten' the tops a bit since they don't really rise or spread after they bake.
5. bake for 13 minutes, cookies should be soft but not mushy. allow cookies to cool and enjoy!

PHOTOS BY JENNIFER CHONG

Chocolate Dipped Banana Pops

July 29, 2013


White Peach Crisp with Brown Butter Walnut Crumble / blog.jchongstudio.com
White Peach Crisp with Brown Butter Walnut Crumble / blog.jchongstudio.com
i am making some chocolate dipped banana pops over on the delish dish site today. it's my new favorite sweet treat – hop on over for the full recipe.

PHOTOS BY JENNIFER CHONG

Berry Crisp

July 11, 2013

Berry Crisp / Jennifer Chong for BHG
hey guys! guess it sort of a fruit dessert crisp kind of week. last week i made a berry crisp for the 4th and i'm sharing the recipe i am on the delish dish blog this week! hop on over and check out more photos and the full recipe! hope you all enjoy!

Berry Crisp / Jennifer Chong for BHG
Berry Crisp / Jennifer Chong for BHG

PHOTOS BY JENNIFER CHONG

Graphic Design © Jennifer Chong

Blog Theme © Blog Milk

^